Tomato and Goat Cheese Tart

Ingredients:
Flour for the work surface
1 sheet puff-pastry dough, thawed according to package directions
4 plum tomatoes, sliced 1/4 inch thick
1 clove garlic, finely chopped
6 sprigs fresh thyme, leaves only
2 teaspoons olive oil
2 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 3-ounce package goat cheese
Fresh basil (optional)

The tomato mixture can be prepared up to a couple hours in advance. I find the longer the tomatoes marinate, the more intense the flavor.

In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar, salt, and pepper. Cover and set in the fridge.

Pre-heat oven to 375° F.

Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet.

Transfer the tomato mixture to the pastry; overlap tomatoes slightly and leave a 1/2-inch border. Use a slotted spoon to ensure excess liquid stays in the bowl. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, about 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces.

Chunky, Spicy Tomato Soup

This quick recipe makes a low fat, low calorie soup that tastes like good ole comfort food...with a little kick. And chances are, you already have all the ingredients in your pantry!

Makes 4-6 servings. Or, get some fresh bread and turn it into a meal for 2. Great after a long day!

Ingredients
3 Tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce
2 (14-ounce) cans low sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes (reduce quantity to make less spicy)
3/4 cup of any small pasta (i.e., pastina)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Warm the olive oil in a large soup pot over medium heat. Add the carrots, onion, and garlic and saute until soft, about 4 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10-15 minutes, or until noodles are cooked and soup is desired consistency.

Butternut Squash Risotto

Risotto is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. In this easier-than-average risotto, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.

Ingredients:

7 Tbs. unsalted butter
2 Tbs. minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste
In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.

In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.

In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.

Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6.

Aebleskiver

My Danish sister-in-law taught me about these amazing little Danish donuts called Aebleskivers. They are a great kid pleaser!
And the ‘secret ingredient’ – it’s beer!

Ingredients:
4 separated eggs
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 C beer plus 1 1/4 C milk]
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
oil or lard
confectioners sugar

Beat egg whites until stiff; set aside. Beat rest of ingredients until batter is very smooth. Fold in egg whites. Heat [at a moderate temperature] a well-seasoned monk's pan (see tip below) with 1/8 teaspoon oil or lard in each of the 7 holes. Fill each hole (about three-quarters full) with batter. (Be sure to add a few drops of oil to each well in the pan before the next round of batter.)

When browned on one side (almost right away), turn with knitting needle (or two-tined fork) and keep turning until needle comes out clean after piercing through the cake. (If you do it right, you only need to turn it once.)

Sprinkle with powdered sugar and serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar.
Tips: You can purchase a cast iron monk's pan at Scandinavia gift shops or at small town hardware stores in Danish communities. As for servings, plan on each person eating 7-10 cakes. Makes approximately 48 pancakes.

Arroz Con Pollo

Ingredients:
4 boneless skinless chicken breasts
1 lb hot italian sausage
1 lg green pepper, chopped
1 lg red pepper, chopped
1 tbs garlic, minced
1/2 cup chopped onion, chopped
1 pkg yellow rice or saffron rice, family sized
salt & pepper
hot sauce
good grade olive oil

Coat the bottom of a large fry pan or saute pan with olive oil. Over med high heat, saute garlic and onion in the oil until tender but not browned.

Cut the chicken breasts into 1.5" chunks. Remove the sausage from its casings and crumble into small pieces. Add the chicken and sausage to the garlic and onion mixture; salt and pepper to taste. Saute the mixture, stirring frequently.

When the meats are almost cooked through, add the chopped pepper and continue to saute until done.

Add the rice and any packaged seasonings to the mixture and stir. Add water (according to package directions) and hot sauce to taste and stir.

Cover and simmer until water is absorbed, approx. 25 minutes or according to package directions.

Fluff with fork and serve.

Chorizo can be substituted for the Italian sausage.
Frozen peas may be used instead of the pepper. If so, add them when the rice and water is added to the pan.

Chicken Pot Pie

There's nothing like comfort food! And you can take comfort making this recipe since it's nearly impossible to mess up. Consider the proportions I have below as a guideline, and vary based on how hearty you want it (by increasing the ratio of chicken:vegetables) or what vegetables you like/already have in the kitchen.

Ingredients:

1 lb chicken breast
Vegetables and herbs for chicken stock (whatever you have on hand)
1 cup diced carrots (3-4 large carrots)
1/2 cup diced celery (2-3 celery stalks)
1/2-3/4 cup frozen vegetables (peas, corn, etc.)
2 (10 oz) cans Campbell's Cream of Chicken Soup
1 cup chicken broth combined with 2 tablespoons flour
2 frozen pie shells

Poach chicken:

Salt and pepper chicken, gently pat chicken to secure salt and pepper and add to a stock pot with 3-4 cups water. Add vegetables and herbs for the stock. This is just to help season the chicken and I've found many things that work well. Classic stock includes a couple carrots and celery stalks, cut into 4-5 inch pieces, and an onion, quartered. I also like adding bunches of any fresh herbs I have on hand, like parsley or rosemary.

Bring water to a boil, cover and reduce heat. Simmer for 15-20 min, until chicken is fully cooked and tender. Remove chicken and let cool. Discard stock. Using 2 forks, shred chicken.

Preheat oven to 400°F.

Add shredded chicken and vegetables to 9x11 baking pan. Add soup and broth mixture and mix well.

Allow pie shells to thaw till pliable. Flatten dough and place on top of chicken mixture, fashioning so that dough extends to the edges of the pan. Ensure there are air holes in the top of dough.

Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly).

Cornbread Souffle

This is super easy and always a hit! (I've also screwed this recipe up a couple times when trying to make it from memory by forgetting an ingredient or to melt the butter, and it still comes out delicous.)

Tip: Give yourself extra time for this to cook. It always takes longer than you think.

Ingredients:
1 can creamed corn
1 can whole kernel corn, drained
2 eggs, well beaten
1 stick melted butter
1 cup (8 oz.) sour cream
1 sm. box Jiffy corn bread mix
1 c. (or less) Cheddar cheese (optional)

Mix all ingredients except cheese. Pour into lightly greased baking dish (or crock pot or dutch oven).
Bake at 350 degrees for 1 hour.
Optional: Sprinkle with cheese and bake another 10-15 minutes.