Vegetables in Dessert

I read Jessica Seinfield's book and I really tried to like the concept of vegetables in my dessert but I just couldn't do it. This recipe, however, is something I'll make an exception for. So, if you have any leftover summer squash / zucchini, it just might come in handy!

Chocolate Zucchini Cake

Best Salad

This is the best salad I've ever had--I ate it at a restaurant earlier this week. I was so excited to find it on the internet and can't wait to try it at home. I love chopped salads, in general. But this is the BEST.

Morton's Chopped Salad

Dijon Vinaigrette recipe (goes with it)

Pumpkin Cheesecake

Looking for a new dessert for the Thanksgiving buffet? I made this for my MIL's birthday and it got rave reviews! Plus, it's easy!

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup whipped topping, thawed

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

This will make you GLAD for a rainy day ...

Alright, people, if you like hot chocolate you have to try this one! It's been rainy and cold here in Sacramento lately and I've actually been glad because it's given me a good excuse to make this recipe. Sometimes I like to add more espresso to make a truly amazing mocha. You can also play with it by adding peppermit or other extracts in lieu of the vanilla.

Barefoot Contessa’s Hot Chocolate

2 1/2 cups whole milk
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso or coffee powder

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Spaghettini

Hey Marthas - It's been forever, I know. Here's a good one for either a main meal (I added grilled chicken, for Kev 'cuz he likes/needs protein in his meal) or a side dish (recently I used it for company and it was a great nontraditional side). I know it's more of a "spring" dish than a "fall" dish but since we enjoyed it - and it was easy - I thought I'd share it. Happy cooking!

Spaghettini with Lemon Zest and Chives

1 pound spaghettini or thin spaghetti
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1 cup ricotta salata cheese or Parmesan, coarsely grated
2 tablespoons fresh chives or scallion greens, thinly chopped
Salt and pepper

1. In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.

2. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.

3. Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.

Amazing Alfredo

Quick, easy, cheap, and most of all delicious - the secret is cream cheese!

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve. (Usually we add grilled chicken too, because Kevin is such a carnivore.)

Squish the Squash?

I debated whether or not to call this post "I [Almost] Kissed Squash Goodbye" but then decided against it . . . for whatever unknown reason.
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There has been discussion recently on the merits of squash. Until just a year ago, I would have been inclined to agree with Sara (i.e., “I don’t care what the nutritional value of squash is, the plain truth of the matter is that it’s squishy and gross and, for that reason alone, does not belong anywhere near my taste buds. I will die young if I must.”)

The reason I’ve changed my mind about squash is that there are so many ways to make it taste really good. First of all, don’t over cook it. Anything that’s squishy is gross, in my opinion, no matter how it’s flavored. Secondly, be bold and brave with putting fun flavors on your squash. Usually I’ll sauté squash but in the summertime we like to wrap it in foil and grill it. It goes great with chicken or steak on the grill. Some of the seasonings I like to try are as follows:

1) Sauté in butter and add minced garlic (plain and simple) with a dash of salt;
2) Sauté and sprinkle lemon pepper spice on it;
3) Sauté in butter and sprinkle it generously with parmesan cheese. (This is probably my personal favorite.)
4) Sauté in olive oil and squeeze fresh lemon juice on it.
5) Grill in foil with sweet/vidalia onions, butter, salt and pepper. Yum!

Whatever you do with squash – be bold and brave. Try new things. You may be surprised to discover that not only is it [gasp] edible, it can actually be really tasty.

-Amy