I am a wife, a mom of three, and the kitchen is my favorite place in the house. I read cookbooks in my spare time and enjoy getting kitchen appliances for presents :) I love preparing delicious and healthy food for my family and here are a some of what graces our table each week.

Email Me for any of the recipes :)

Thursday, May 13, 2010

Cream Cheese Blintzes

Whenever we go to Montreal, the #1 thing on Danny’s list is to go to his Bubbie’s and chow down on her blintzes.  I don’t blame him, they *are* delicious :) I am still planning on calling Anna Bubbie to get the recipe, but I wanted to make blintzes with Leo and Dylan today so I found this recipe in my Mother and Daughter Jewish Cooking cookbook.  Lucky for me, it called for cream cheese (which I had plenty of) and not cottage cheese (which I had none of).  They were pretty easy, once I got the hang of the crepe making.  This is my kind of recipe, I loved making each crepe and folding each blintz, its very relaxing to me.  I have extras in the freezer to fry up next week and hope to have a plate of Anna Bubbie’s to serve as well.

I used 1/3 less fat cream cheese, and PAM to grease the small omelet pan…I also needed to add extra milk/water to make the batter drippy enough.

Light Cheese Blintzes

I am abbreviating the recipe, so if you don’t know to make a crepe, let me know…

Batter:
1 c. all purpose flour
2 large eggs
1/2 tsp. sea salt
1/2 c. milk
1/2 c. water
2 TBSP butter, melted, or canola oil

For the filling:
2 c. cream cheese or sieved cottage cheese
2 TBSP sour cream, yogurt or 1 egg yolk
1 tsp sugar
pinch of salt

Blend or process batter ingredients, except oil or butter (ooops, didn’t see that part!) until a smooth batter is formed.  Leave for 1/2 hour, or overnight in the fridge.
In another bowl, combine all the filling ingredients and set aside.
Pour the batter into a jug/measuring cup/something to pour.  Heat a 6-7inch diameter pan over moderate heat for 3 minutes.  Spray with PAM or wipe with oil.  Fill bottom of pan with batter and swirl around (I found that 2 TBSP batter worked perfectly).  The pancake will be so thin that the ends will start to dry out and you wont need to flip it.  When bottom is brown, transfer (brown side down) to plate with wax or parchment paper and keep stacking them the same way.  At this stage, you can refrigerate, freeze or fill.

To fill: place a pancake, brown side up, and spread 1 TBSP filling over it.  Tuck sides in and roll.  Repeat with each pancake.  The blintzes can now be put in the fridge (1 day) or frozen (3 weeks) or fried.

To fry: heat melted butter and canola oil in wide skillet.  Fry blintzes 3 minutes or so per side.  You can also bake them in a 375F oven, brushed with butter, for 20 minutes till crisp and golden brown.

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Wednesday, May 12, 2010

Tomatillo Chicken

I saw this recipe over the weekend on Everyday Food and just had to make it.  It was easy and one of the most flavorful dishes I have ever made – really! Those little green tomatillos really pack a flavorful punch.  Yum :)

http://www.marthastewart.com/recipe/tomatillo-chicken

Ever seen tomatillos before? They have a husk and are related to the gooseberry.  I have used them before in salsa verde, but never cooked a whole dish with them.  I only had 1 1/2 lbs, so I added a little water to the pan to give the chicken some extra liquid to cook in.

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I only used 1 large jalapeƱo and it turned very mild in the dish, there was no real heat which was perfect for me.

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What the heck is hominy? Well, I have *a lot* leftover so I will be finding lots of new ways of using it over the next week or so.

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Simmering away…

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The finished product…and I had to wait to eat it, that’s very difficult for me!

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Thank you, kids, for letting me each this amazing meal in peace ;)

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Anniversary Treats

Tomorrow is mine and Danny’s 9th wedding anniversary.  Because of our busy busy lives, we went out to dinner last night to celebrate.  We were planning to go out for dessert after, but I pulled a fast one and spent the day preparing the cutest dessert tray for the two of us.  I made mini-pecan pies and mini-banana cream pies and sugar cookies to wash it all down. 
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Pecan Pies:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222515

I used whole wheat pastry flour, smart balance and skim milk.  I used a biscuit cutter and then added dough to build each one up a little bit.  I used 2 TBSP filling in each one, it looks like it is too much, but then they cave in once cooled.  These were SO good and the perfect two-biter.  I probably could have made 3 more mini-pies and still would have had some extra filling leftover.  Yum :)

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Mini Banana Cream Pies:

http://www.kraftrecipes.com/recipes/easy-banana-cream-pie-51072.aspx

I used 6 mini graham cracker crusts, but have tons of left over filling.  Next time, I will invite the family over and make 12 of them! I will also fill them a little bit less, this is a *very* rich dessert. 

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Happy Anniversary :)

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