Cappellini Giadenera

This is one of my favorite meals. I say that about everything, I know, but this really is one of my favorites. It's inspired by the cappellini giadenera dish at Pasta Lovers Trattoria in New York City. Don't be shy about adding other vegetables.

Cappellini Giadenera
cappellini pasta
2 carrots, cut into matchsticks
1/2 red pepper, cut into thin strips
1/2 yellow or orange pepper, cut into thin strips
1 head broccoli, cut the head into chunks and the ends into matchsticks
1 cup snow or sugar snap peas, or fresh green beans
1 cup frozen peas
1/2 cup cherry tomatoes, cut in half
fresh basil, cut into thin strips
4 cloves garlic, cut thinly
2 cups chicken broth
fresh Parmesan
salt and pepper

I like to cut the carrots, peppers and broccoli ends into matchsticks. You could definitely cut them into chunks, but I like them long and thin for this.

Cook pasta according to package directions. Meanwhile, stir fry garlic, carrots and peppers for a few minutes, seasoning with salt and pepper as you go. Add broccoli and cook for another 2-3 minutes. Add chicken broth and cook until veggies are just about done. Add both kinds of peas and tomatoes. Add pasta, basil and fresh Parmesan. Serve immediately.

Cabbage Soup

I already know what you are thinking. Cabbage? Yes, cabbage. Really. It is actually one of my favorite soups and it is perfect for those days when you just want something hearty and warming. This soup is really easy and will only take you about half an hour to make. I always make a large pot so that I can have extra because this soup is even better the second day. Add some bread and you have a meal.

Cabbage Soup
12 cups of beef stock (I add three cubes to my water, add more for a richer flavor)
1 lb lean ground beef
1 onion
garlic
1/2 head of green cabbage
1/4 head of red cabbage
matchstick carrots
1 can of kidney beans
1 large can of diced tomatoes
salt and pepper to taste

Bring beef stock to boil. Add cabbage, carrots, tomatoes, and kidney beans (don't drain the kidney beans, add the entire can).

In a separate pan, brown meat with onions and garlic. When meat is all the way cooked add to vegetables and broth.

Simmer for 10 minutes.

Chewy Gingerbread Cookies

At Christmas time, one of our neighbors would bring these cookies to our house. In less than five minutes they would be gone. After several years we finally asked for the recipe. Thankfully, Dina was happy to share. These cookies are easy and you will be the praise of your house when you make them. Did I mention that they make your house smell like Christmas?
Enjoy.

Gingerbread Cookies
3/4 cup shortening
1 cup sugar
2 egg
2 tsp. baking soda
2 Tbsp. water
1/4 cup molasses
2 cups flour
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt

Cream shortening, sugar and molasses.
Add egg.
Mix water with baking soda and add to shortening mix.
Add dry ingredients. The dough should be stiff. If it's sticky at all, add a little more flour.
Form 1-inch balls of dough and roll in white sugar. Place on greased cookie sheet. Bake at 350 degrees for 8-ish minutes, JUST until the cookies crack. If you bake them longer they won't stay soft when they cool.

Peppermint Brownies

I realize that the title of this blog is family dinners, but you can always use a dessert right? I'm not usually a fan of mint flavored things but these brownies are to die for. Don't be scared off by the length of the recipe, it really is quite easy to make. I made a couple adjustments at the bottom of the recipe, which I think make it better, but I will let you be the judge of that. Happy baking.

Brownies

1 19.5-ounce fudge brownie mix

½ cup butter, melted

¼ cup water

2 large eggs

¼ teaspoon peppermint

Peppermint Buttercream Frosting

½ cup butter, softened

1 ½ cups powdered sugar

1 tablespoon milk

¼ teaspoon peppermint

¼ teaspoon vanilla

Chocolate frosting

1/3 cup whole milk

¼ cup butter 1 12 ounce bag semi sweet chocolate chips

1 teaspoon vanilla

1 cup powdered sugar

Decorative Frosting

1 can white frosting with fine tip

1 can red frosting with fine tip

1- Preheat the oven to 325 degrees, then prepare a 9x9 – inch baking pan by spraying it with a light coating of non-stick spray. Cut a piece of parchment paper to the same width as the bottom of the pan, but make it longer than the pan so that the left to right ends go up and out of the pan on the left and right sides. This will create a ‘sling’ that will help you lift the brownies out of the pan after they’ve baked.

2- Make the brownie batter by first sifting the box of ingredients. This will remove the clumps. Add the melted butter, water, eggs and peppermint and mix the batter by hand until all the dry stuff is mixed in. Pour the batter into your prepared pan and bake it for 50-55 minutes, or until toothpick comes out clean. Allow the brownie to cool before frosting.

3- Make the buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer. Mix in another ½ cup powdered sugar, then add 1 tablespoon of milk, and the peppermint and vanilla. Mix for about 1 minute to make the frosting smooth. Add an additional ¼ cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.

4- Make the chocolate frosting by bringing milk and butter to boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe proof bowl. When the milk and butter come to a boil, pour the mixture over the chocolate chips and let it stand for a couple of minutes. Add the vanilla extract to the mixture and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until frosting is smooth. Spread the chocolate over the white frosting on the brownie. This recipe makes a little more chocolate than you need, so hold back about 1/3 to ¼ cup.

5- To add decorative red and white icing. Add the white to the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction.

6- Stick the brownies back into the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions.

*Stacey's adjustments

I halved the peppermint in the brownie portion--too much mint is not a good thing--and doubled the recipe to make it in a 9" x 13" pan.

Save some of the mint buttercream to use as your decorative frosting on top. I colored it red to make it festive but you could also make it green.

Only make 1 ½ times the chocolate frosting if doubling the recipe. It makes so much! Too much! I cannot believe I am saying that!

It says that it makes 9 brownies... but cut them smaller (like 18 small squares). The brownies are RICH and you don't want to be throwing away any half eaten ones at the end of the night.

Potato Soup

Potato Soup
10 potatoes, quartered and peeled
1 yellow onion, diced
4 Tbsp. butter
2 Tbsp. dried parsley
4 cups whole milk, half & half, or cream
1 cup cheese, any kind you like
salt and pepper, to taste

Boil the potatoes and onion. Drain most of water. Leave about 1/4 of the water. Mash to the consistency you like. Add remaining ingredients. Let it cook for 5 minutes or until warm. If you need to thicken it add 1 c milk and 2 T corn starch. Garnish with cheese, bacon, green onions and croutons.

So easy and so good. You only need one pot!!

Mulligatawny Soup

My friend, Erin, makes this soup, and it is delicious. She shared the recipe, and oh, is it so good!!

Mulligatawny Soup

1/2 cup chopped onion

2 stalks celery, chopped

2 potatoes, peeled and chopped

1 carrot, diced

1/4 cup butter

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

4 cups chicken broth

1/2 apple, cored and chopped

*1/4 cup white rice

1 skinless, boneless chicken breast half - cut into cubes

salt to taste

maple syrup to taste

ground black pepper to taste

1 pinch dried thyme

1/2 cup heavy cream, heated

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, potatoes, chicken, salt, pepper, and thyme. Simmer 15-20 minutes. About 20 minutes before serving, I add the rice and cream (so the rice doesn't absorb all the liquid).

**Optional: Add cooked rice or serve together with cooked white rice

pumpkin muffins

Pumpkin Muffins
1 small can pumpkin
1 box spice cake mix
2 cups chocolate chips (optional)

Mix ingredients together. Fill muffin tins. Bake at 350 degrees for 15 - 18 minutes, or until done.

So easy. So good. I prefer mine plain, without chocolate chips or frosting, but do whatever floats your boat. They freeze well and stay moist and delicious for several days in an air-tight container.