Shepard pie or pie from leftovers

Shepard pie

Make a pie crust or buy one :)

Filling:

chop onions and 3 garlic cloves. Add 1tbsp of butter in a pan and sautee.

add leftover gravy

1 cup of whole milk

leftover turkey

1 cup glazed carrots

0,5 cup frozen peas

0,5 cup frozen corn

fresh thyme

parsley

Fill pie crust with filling. Put on top leftover mashed potatoes in a thick layer. Parmesan cheese on top. Bake for 30 min in 450 degrees.

Filled pepper

Toast pepper in the oven for 10-15 minutes.

Mix raw ingredients:

8 corn chips (or bread crumbs)

bell pepper

scallions

corns from 1 corn

1 lime juice

fresh basil

1 chicken breast

1 cup mozarella

Fill peppers. Add chicken broth to the dish to keep peppers moisture. Sprinkle with olive oil. Bake for 25-30 min.

Sauce:

2 avocados

lime juice (2)

1/4 cup olive oil

salt & pepper

Blender.

Shrimp and arugula salad
Dressing:
1 cup olive oil
2 tbsp apple cider vinegar

Sautee shrimp in a pan, add salt. Chipotle sauce:
1 tbsp apple cider vinegar
1 tsp corn starch
1/4 cup apricot jam
1 chipotle pepper
Add sauce to the pan.

Mix salad ingredients:
Arugula
Reddish
Pumpkin seeds
Dressing
Shrimp

Thyme pasta fritata

Light dinner or perfect breakfast dish. 

Cook pasta. Cool it.

In a bowl mix:

6 eggs

3 tbsp of cream

salt & pepper

parmesan cheese

Add fresh thyme and parsley

Lemon zest

Add cold pasta into a bowl.

Take nonstick pan and toss the pasta mix. Bake 8 min from each side.

Risotto, Shrimp and much more

This weekend we had guests coming. Time to try out new dishes and see our guests' reaction to them (hopefully not a bad comments)...

It was Sunday and I had a lot to prepare so I sent my husband to walk with Robert while I was pretending to be the Iron Chef in my kitchen doing 4 dishes in one hour! 

Garlic Baked Shrimp

Very yummy and very easy. It takes just 15 min to prepare! And our  guests liked it way too much, they even asked for the recipe the next day...

Ingredients:

• 1 pound(s) raw shrimp deveined and peeled 
• 4 clove(s) garlic minced
• 2 tablespoon(s) white wine ( I put more)
• salt & pepper
• 1/4 cup(s) butter melted 
• 1/2 cup(s) Panko bread crumbs
• 2 tablespoon(s) Italian-leaf parsley fresh, chopped
• 1/2 lemons optional 
• 
  
• Preheat oven to 425 degrees F.
• In a bowl, combine the shrimp, garlic, and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.
• In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
• Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

Lemon Risotto

Ingredients:

6 cups canned low salt chicken broth

3 1/2 tbsp butter

1 1/2 tbsp olive oil

2 large onions

2 cups arborio rice

1/4 cup dry white wine

1 cup freshly grated Parmesan cheese

2 tbsp chopped fresh parsley

4 tbsp grated lemon peel

2 tbsp fresh lemon juice

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Read More http://www.epicurious.com/recipes/food/views/Lemon-Risotto-106451#ixzz2juFqlMQY

Kale and Roasted Vegetable Soup

3 medium carrots, peeled and quartered lenthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained

Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead.

Pumpkin Cheesecake Crumble Squares

Crust:

• 1 cup all purpose flour

• 3/4 cup (packed) golden brown sugar

• 1/2 teaspoon salt

• 1/2 cup (1 stick) chilled unsalted butter, diced

• 1 cup pecan halves (about 4 ounces)

• 3/4 cup old-fashioned oats

Filling:

• 1 (8-ounce) package cream cheese, room temperature

• 3/4 cup canned pure pumpkin

• 1/2 cup sugar

• 1 large egg

• 1 1/2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

Topping:

• 1 cup sour cream

• 2 tablespoons sugar

• 1/4 teaspoon vanilla extract

For crust:
Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling:
Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.

Spicy Pumpkin Soup

This is the best spicy soup ever! With a hint of pumpkin sweetness. Very spicy, but so easy to prepare. Just mix all the ingredients together.

Ingredients:

1 can (14 ounce) diced tomatoes

1 can (14 ounce) pumpkin puree

2 cups chicken broth

1 large onion, diced

5 cloves garlic, minced

1 tablespoon chile powder

1 teaspoon ground cumin

1 heaping teaspoon dried oregano, crushed between fingertips

1 teaspoon sea or kosher salt

1/4 teaspoon black pepper

1-2 chipotle peppers in adobo sauce, seeds removed, minced, optional

1 + 1/2 pounds chicken breasts or cutlets, skin and visible fat removed

2 cans (14 ounces) chickpeas, rinsed and drained

1 cup corn kernels, if frozen, thawed

2 tablespoons fresh cilantro, chopped

sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving

Pumpkin Pancakes for breakfast!

What can be better than pancakes for breakfast?
Prepare like regular pancakes with pumpkin puree.

HALLOWEEN WEEKEND!!!

Halloween, pumpkins, spooky costumes are everywhere! And we got two adorable pumpkins. So now it is pumpkin cooking time.
Look at those beautiful pumpkins I've got!

I have 4 pumpkin dishes for this weekend:
Pumpkin Soup
Pumpkin Pancakes
Pumpkin Risotto with Seared Scallops
Pumpkin Brownies

Yesterday we made Pumpkin Risotto and Brownies. They were AMAZING! I just don't have words to describe them, the best food we made so far, the best food with pumpkin and great ideas not too difficult to prepare.


Pumpkin Risotto with Seared Scallops

Serves 6

Ingredients:
pumpkin risotto:1¼ cups pumpkin puree
2 tablespoons heavy cream
2 tablespoons light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch ground clove
¼ cup hot vegetable broth
6 tablespoons (3/4 stick) unsalted butter, divided
4 to 5 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 clove garlic, minced
2 cups Arborio rice
2 tablespoons mascarpone cheese, softened
¼ cup parmesan cheese, grated
1 tablespoon fresh thyme, minced
salt and pepper to taste
seared scallops:2 tablespoons extra virgin olive oil (plus more, if needed)
18 large scallops, cleaned
salt and pepper to taste

Directions:
1. For the risotto: Stir together the first six ingredients for the risotto into a small pot and bring to a simmer.
2. Simmer for about 5 minutes. Remove mixture from the heat and pour into a blender with the broth, season with salt and pepper and blend.
3. With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
4. Pour the mixture into a bowl and set aside until ready to use.
5. Pour the chicken broth into a medium pot and warm over low heat.
6. Place a large pan over medium heat and melt the remaining butter and olive oil.
7. Add the onion and garlic and sauté for about 3 minutes.
8. Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.
9. Begin adding the warm broth to the rice, one ladle full at a time, stirring frequently.
10. Each time the liquid evaporates, add another ladle of broth and continue to stir.
11. Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
12. Stir in the pumpkin puree until completely combined.
13. Stir in the mascarpone and parmesan until smooth. Fold in the thyme and season with salt and pepper.
14. For the scallops: Heat the oil in a heavy bottom skillet, over medium-high heat.
15. Season each scallop with salt and pepper.
16. Sear the scallops, in batches, for 3-4 minutes on each side.

Pumpkin Brownies

Ingredients:
4 ounces unsweetened chocolate, chopped (I took dark chocolate this time)
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
For the Pumpkin Swirl
4 ounces cream cheese, softened ( I made with mascarpone)
1/2 cup pumpkin puree
1/4 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice mix (ground cinnamon, ground ginger, nutmeg, ground allspice, ground cloves)
1/2 teaspoon pure vanilla extract
For the Ganache
semisweet chocolate, chopped
heavy cream

Directions:
1. Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil and spray with nonstick cooking spray.
2. Microwave chocolate and butter in a large bowl at medium for 3-4 min or until butter is melted. While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with electric mixer well combined and smooth. Set aside.
3. Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour, stir until just combined.
4. Spread 3/4 the batter into prepared pan .Spoon pumpkin filing by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake in preheated oven for 30-35 min - do not overbake.
5. Remove to cooling rack to cool completely. Before serving, prepare the ganache.
6. To make the ganache, pour the chopped chocolate  into a medium mixing bowl, set aside. pour the heavy cream into a microwave safe measuring cup and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 min. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies.