Bread Pudding

Ok, I've been seriously negligent on this blog! Here's a great recipe I made during our recent snow day. It's an easy & wonderful comfort food.
Bread Pudding
Originally from www.simplyrecipes.com

• 1 loaf French bread, cut into 1-inch squares (1 used 2 baguettes. Should be 6-7 cups cubes)
• 1 quart (4 cups) milk
• 3 eggs, lightly beaten
• 2 cups sugar (I used 1 each white & brown)
• 2 tsp. vanilla
• 1 cup raisins (soaked overnight in small amount rum)
• 1/4 tsp. allspice (I used freshly grated nutmeg)
• 1/2 tsp. cinnamon
• cooking spray (original recipe called for 3 T. butter but this is healthier)

Preheat oven to 350 degrees. Soak the bread cubes in milk in large mixing bowl. Crush with hands or spoon until well-mixed & all the milk is absorbed.

In a separate bowl, beat eggs, sugar, vanilla, & spices together. Gently stir into the bread mixture, and stir in drained raisins.

Spray bottom of 9x13 pan. Pour in bread mixture and bake at 350 degrees for 35-45 minutes. Edges should be slightly brown. Recipe may also be made in individual dishes.

Serve warm. Good for dessert, a snack, or even breakfast!

Summer's not over!

Ok, so I was on hiatus here all summer. But that doesn't mean we didn't make some great summer recipes. Try this easy and refreshing lemonade! Nothing beats the real thing!

Lemonade
Recipe from Paula Deen, Food Network

• 2 cups sugar


• 1 cup hot water


• 2 cups fresh lemon juice


• 1 gallon cold water


• 1 lemon, sliced

In a 1-gallon container, place sugar & hot water, and stir until sugar dissolves (can do this step in a saucepan over low heat instead). Add lemon juice and colder water to render 1 gallon. Stir until well mixed. Serve over ice with lemon slices.

Funky hummus

Nate made a great hummus dip--not even with a recipe, just a suggestion from an Alton Brown kitchen gear book. It's mighty tasty!

• 1 can garbanzo beans/chickpeas, drained


• handful of fresh parsley


• pinch of salt


• spoonful of peanut butter


• squeeze of lemon

Just blend up in the food processor until smooth. Great on chips or pitas!

Creamy Pesto Chicken & Pasta

Creamy Pesto Chicken & Pasta
Fast and flavorful! Great for the weeknight rush.

• 3 c. uncooked bowtie pasta (I used whole-grain rotini)


• 1 lb. boneless chicken breasts, cut in chunks


• 1 can cream of chicken soup


• 1/2 cup prepared pesto sauce (homemade is best, but there are several good brands out there)


• 1/2 cup milk

Cook pasta & brown chicken. To chicken, add soup, pesto, & milk. Bring to a boil. Cook over low heat 5-10 minutes. Serve over pasta. Add grated Parmesan if desired.

Creamy Veggie Soup

Creamy Veggie Soup
A creamy & hearty soup that's pretty healthy too. Add diced cooked chicken toward the end if you want.

• 2 1/2 cups skim milk


• 1 small onion, chopped (I didn't have any so used 1 T. dried)


• 1 14-oz. can reduced sodium chicken broth


• 1 large or 2-3 small potatoes, peeled & cut into 1/2-inch cubes


• 1 1/2 cups chopped carrots


• 2 cups broccoli florets or fresh cut green beans (I didn't have any, added 1 cup or so of chopped celery


• 1/2 tsp. salt


• 1/4 tsp. pepper


• 1/4 cup flour

Saute onion in a small amount of olive oil. Add broth, potato, & carrots (and celery if using) and bring to a boil. Reduce heat & simmer uncovered 5-10 minutes.

Add broccoli or green beans, salt & pepper, and cook 5 minutes. In a separate bowl, gradually mix together flour and milk. Add mixture to soup. Bring to a simmer. Simmer uncovered until vegetables are tender and soup has thickened. Serve with grated cheddar.

Wicked Garlic Dip

Wicked Garlic Dip
From Moosewood Cookbook by Mollie Katzen.
Anything that has "wicked" and "garlic" in the name is good for me! This is so fast and easy.

• 3 medium potatoes, peeled & diced


• 3 medium cloves garlic, peeled


• 1/3 cup mayonnaise


• 1/2 tsp. salt

Boil the potatoes until very soft, about 15 minutes. Drin well. Transfer to food processor with steel blade. Add remaining ingredients. Whip until very smooth. Cover tightly and chill. Serve with crackers, vegetables, or pita wedges. Also great as a sandwich spread.

Chicken Pot Pie

Chicken Pot Pie
After having Shepard's Pie at Frank O'Dowd's, I was wanting more comfort food. This recipe was just the thing. Recipe makes 1 large pot pie or 2-3 individual ones.
Originally from Robin Miller (Food Network).

• 2 tsp. olive oil


• 1 cup chopped onion


• 4 boneless chicken breat halves, cut into 1-inch cubes


• 2 T. flour


• 1 tsp. dried thyme


• 1/2 tsp. salt


• 1/4 tsp each pepper and paprika


• 2 carrots, peeled & chopped


• 2 celery stalks, chopped


• 3 medium red potatios, scrubbed & cut into 1-inch cubes


• 1 (14.5oz.) can crushed tomatoes (I used diced)


• 1 cup reduced-sodium chicken broth


• 1/4 cup white wine


• 1 tsp. Dijon mustard


• 1/2 cup frozen corn (I forgot to put this in but it was great anyway!)


• 9-inch refrigerated pie crust


• 1 egg, lightly beaten


Preheat oven to 425 degrees.

Heat oil in large stockpot over medium heat. Add onion & saute 2 minutes. Add chicken chunks & saute 5-7 minutes, until browned. (Original recipe called for removing 1/2 the chicken for another meal, but I kept it all in.)

In small bowl, combine flour, thyme, saltm pepper, and paprika. Add to chicken/onions and stir to coat. Stir in carrots, celery, potatoes, tomatoes, broth, wine, & mustard. Mix well, and bring to a boil. Cook until vegetables are tender.

Transfer to a 2-quart casserole dish (I used 3 individual casseroles and had a little left, which will be good over pasta.) and stir in corn. Place pie crust on top of casserole(s) and pinch around edges to seat the crust to the dish. (I sealed it to the inside of each dish so it didn't burn.) Brush the top with beaten egg & prick the surface 2-3 times to allow steam to escape. Place on baking sheet & bake 8-10 minutes, until golden brown.