Memorial Day-Let's Remember

My First Strawberry

I planted strawberries last fall.  They were ridiculously cheap since strawberries should be planted in the spring. 

Doubling Down

You can use old cheese and old sauce in the recipe.  It's a double hitter.  Oh and stale noodles and meat and...

Noodle and Spinach Casserole

From Southern Living

Serves 8-10

Ingredients

• 1 (8-oz.) package wide egg noodles
• 1 1/2 pounds ground beef 
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (26-oz.) jar spaghetti sauce 
• 1 teaspoon Italian seasoning
• 1 (10-oz.) package frozen chopped spinach, thawed and drained
• 2 cups (8 oz.) shredded Monterey Jack cheese (or mozzerella)
• 1 1/2 cups sour cream 
• 1 large egg, lightly beaten 
• 1 teaspoon garlic salt
• 1 1/2 cups (6 oz.) shredded Parmesan cheese

Preparation

1. 1. Cook noodles according to package directions; drain and set aside.
2. 2. Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.
3. 3. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.
4. 4. Bake at 350° for 30 minutes or until bubbly and golden.

Tip:  To make ahead, bake as directed, cover, and freeze. Let thaw overnight in refrigerator. Bake, covered, at 350° for 30 minutes. Uncover and bake 10 more minutes.

Chocolatey Raspberry Crumb Bars

Chocolatey Raspberry Crumb Bars 

From Nestle

Serves 36

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 2 cups (12-ounce package) semi-sweet chocolate chips, divided
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup chopped nuts (optional)
• 1/3 cup seedless raspberry jam

 

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

BAKE for 10 to 12 minutes or until edges are golden brown.

MICROWAVE 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.

STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.

BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

Calories per serving 170

Sniff Sniff

Why does the pantry smell like bad onions?  I don't have any onions.

Oh.

New York Hot Dog Cart Onion Sauce 

Serves 3-4

From food.com

2 T. vegetable oil

2 medium onions, sliced very thin

1/4 ketchup

1 cup water

Pinch of salt

Pinch of cinnamon

Saute the onions in the oil over medium heat until very soft but do not brown.  Add the rest of the ingredients.  Simmer for 20 minutes, until water is reduced by half.  Top hot dog with spicy brown mustard, onion sauce and warm sauerkraut.  

Tip:  To soften the sauerkraut boil with water added. 

Rock Hard Ciabatta Rolls

Well, those are inedible.

Bet me.

Cinnamon French Toast with Caramelized Peaches

From Curtis Stone  

Serves 4

For the Caramelized Peaches: 1/2 cup sugar 3 tablespoons butter 2 peaches, pitted, each cut into 8 wedges For the French Toast: 6 large eggs Four 1/2-inch-thick slices brioche bread 2 tablespoons butter 1/4 cup sugar 2 teaspoons ground cinnamon 1/3 cup crème fraîche

To prepare the caramelized peaches:

1. Place a large sauté pan over medium heat. Sprinkle the sugar evenly over the pan and cook without stirring for about 5 minutes or until the sugar melts and slowly begins to caramelize.
2. Add the peaches and butter and sauté for 2 to 5 minutes depending on the ripeness of the peaches or until the caramel melts and the peaches are just heated through and tender.

To prepare the French toast:

1. Using a fork, beat the eggs in a 13x9-inch/33x23-cm baking dish to blend. Place the slices of brioche in the eggs. Let stand for 5 minutes or until the eggs are absorbed, turning the brioche slices once.
2. Melt the butter on a heavy large griddle pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side or until golden brown on the outside and heated through.
3. Meanwhile, stir the sugar and cinnamon on a large plate or pie dish. Transfer the French toast to a cutting board and cut the French toast diagonally in half. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.
4. Divide the French toast among 4 serving plates. Spoon the peaches over the French toast, and drizzle the caramel sauce from the pan over the peaches and around the French toast. Spoon a dollop of crème fraîche atop each and serve immediately.

The Rot Cellar

AKA the root cellar.  I had some butternut squash wintering there and were doing quite well until it turned into the warmest March on record.  I managed to salvage some. 

 

Caramelized Butternut Squash 

From Ina Garten
Serves 6-8 

• 2 medium butternut squash (4 to 5 pounds total)
• 6 tablespoons unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.