Spring Fling

Although springtime is supposedly here, it’s still in the low-mid 30’s and occasionally snowing in Minnesota—no surprises being that our winter usually extends into May and our summer only lasts about 2 months..3 if we’re lucky!!!

But who says even if the weather isn’t balmy and spring-like outside that you can’t bring spring to the table inside in the form of food? That was my goal for my last cooking class of the spring season. The class was titled “Spring Fling” and featured a five course spring meal highlighting all the produce and fresh foods that are abundant this time of year.

But first, check out my other past cooking classes here if you missed them before:

• A Cup of Comfort
• Christmas Cookie Swap
• Dessert First
• Chocolicious

First off, I  started the class with a springtime quiz. I had students put their name in a bowl and the name drawn won these, courtesy of Cassie’s Cupcake Creations.

Then it was time to explain the game plan for the five-course menu. It started with the first course appetizer; Red Pepper Pimento Cheese Dip which I chose to serve in a red pepper!

Showing how to serve it & explaining options for garnishes, in this case I used a basil leaf.

Red Pepper Pimento Cheese Dip

Ingredients:

• 1 1/4 cups mayonnaise
• 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
• 2 teaspoons finely grated onion
• 2 teaspoons coarse-ground mustard
• 1/2 teaspoon ground red pepper
• 2 (10-oz.) blocks sharp white Cheddar cheese, shredded
• Freshly ground black pepper to taste
• Assorted crackers
• Bell pepper for serving, hollowed out, if desired

Directions:

• Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers, in red bell pepper if desired. Store in the refrigerator in an airtight container up to 4 days.

Next up was the second course; spinach salad with a homemade buttermilk chive dressing.

 Spinach Salad with Buttermilk Chive Dressing

Ingredients:

• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup buttermilk
• 3 tablespoons sliced fresh chives
• 6 cups lightly packed baby spinach
• 1 cup radishes, cut into matchstick-size strips or thinly sliced*
• 1 cup  mixed greens
• 1 hard-cooked egg, chopped**

Directions:

• Whisk mayonnaise, lemon juice, sugar, salt and pepper in small bowl. Gradually whisk in buttermilk. Stir in chives; pour into serving bowl.
• Toss spinach, radishes and pea shoots in large bowl; sprinkle with egg. Serve with dressing on the side.

Third course was  the appetizer; roasted asparagus with parmesan garlic crumbs.

Roasted Asparagus with Parmesan Garlic Crumbs

Ingredients:

• 1/4 cup panko*
• 1/4 cup grated Parmesan cheese
• 2 teaspoons plus l tablespoon olive oil, divided
• 1 small garlic clove, minced
• Dash cayenne pepper
• 1 1/2 lb. asparagus, peeled if desired
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions:

• Heat oven to 400°F. Combine panko, cheese, 2 teaspoons of the oil, garlic and cayenne pepper in shallow baking dish or pie pan. Bake 10 to 12 minutes or until golden brown and crisp, stirring several times and watching closely; place in small bowl. Increase oven temperature to 450°F.
• Place asparagus on large rimmed baking sheet in single layer; sprinkle with remaining 1 tablespoon oil, salt and pepper. Roll asparagus to coat. Bake at 450°F. for 7 to 12 minutes or until tender, turning once or twice. Sprinkle with panko mixture.

The fourth course, or main dish, was the Artichoke Cheese Tortellini.

Artichoke Cheese Tortellini

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 (14.5-oz.) cans Italian-seasoned diced tomatoes
• 1 (12-oz.) jar marinated artichoke hearts, drained, coarsely chopped
• 1 (2 1/4-oz.) cans sliced ripe olives, drained
• 1/2 cup chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 2 (9-oz.) pkg. refrigerated cheese tortellini
• 1 (10-oz.) container refrigerated Alfredo sauce
• 1/2 cup grated Parmesan cheese

Directions:

1. Heat oil in large saucepan over medium heat until hot. Cook onion 5 to 7 minutes or until tender, stirring occasionally. Add garlic; cook and stir 30 seconds.
2. Stir in tomatoes, artichoke hearts, olives, parsley, basil, oregano, salt and crushed red pepper; bring to boil. Reduce heat to low; simmer, covered, 12 to 15 minutes or until slightly thickened.
3. Meanwhile, cook tortellini according to package directions; drain. Stir tortellini into tomato mixture.
4. Heat Alfredo sauce in small saucepan over medium heat until hot. Drizzle tortellini with Alfredo sauce; sprinkle with cheese.

And saving the best for last the final and fifth course, dessert, which was Banana-Almond-Topped Pastry Puffs.

Banana-Almond-Topped Pastry Puffs

Ingredients:

• 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1/3 cup mascarpone cheese
• 1/3 cup cream cheese, softened
• 1 tablespoon confectioners' sugar
• 1 large banana, cut into 9 slices
• 3 tablespoons orange marmalade
• 3 tablespoons chopped almonds

Directions:

1. Preheat oven to 400°. Cut pastry sheet into 9 squares; place on a baking sheet. Lightly score the top of each pastry square. Bake for 12 minutes, or until puffed and golden. Cool.
2. In a small bowl, combine cheeses and sugar. Cut each banana slice lengthwise into thin slices. Gently spread about 1 tablespoon cheese mixture over each pastry puff. Divide banana slices over cheese mixture. Top each with 1 teaspoon marmalade and 1 teaspoon almonds. Garnish with mint, if desired. Serve immediately.

My classes this spring were all a really good time, I am already looking forward to teaching a new line-up of classes next fall. And of course, just like the rest of my classes, the Spring Fling class would not have been successful without my wonderful students/helpers.

Check em’ out in action!!

  

What is your favorite springtime meal?

Globe Trotting

“The World is a book, and those who do not travel read only a page.”

Although I’ve had great opportunities in life thus far to see many states in the US, I have yet to make it out of the US. I would have to say Italy is on the top of my list as must-sees, just because I come from an Italian family. But there is so much more I would like to see too, so I hope to maybe knock some countries off my list during my 20’s.

Studying abroad through my current university is still up for debate for Spring 2011, but in the meantime my job for the Concordia Language Villages has brought me to all corners of the world even though I am really just cooking in the kitchen! Food is such a universal subject that can bond us with anyone, whether they speak our language or not. It’s a survival staple, and every country has added their own touch to the culinary world. Just when you think you know a lot about the realms of cooking, step into a kitchen with someone who has been doing it for 30+ years, and then you’ll learn that you won’t ever stop learning new recipes, new foods, new tips, and new tastes.

Just in the past week, check out the places I’ve “traveled”…

The Caribbean

Greece and France

Italy

Slovakia

So despite my busy schedule at work, I still try to find time to cook in my kitchen believe it or not. Everyone claimed once I got this job, I’d get sick of cooking and baking--never! So I decided to take a trip to Spain..I’ve always been obsessed with empanadas.

em·pa·na·da

a turnover or mold of pastry filled with chopped or ground meat, vegetables, fruit, etc., and usually baked or fried.

There’s so many empanada recipes online, it can get overwhelming, but I knew my sweet tooth would never be silent if I passed up this recipe!

Chocolate-Banana Empanadas

Ingredients:

4 large ripe bananas

2 tablespoons sugar

1 teaspoon cinnamon

2 ready to use refrigerated pie crusts

4 ounces semisweet chocolate, broken in chunks

Confectioners’ sugar, for dusting

Directions:

• Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth – you should still have pieces of banana chunks.

• Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.

• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.

• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
• Dust with confectioners’ sugar and serve hot.

 

What is your country cuisine of choice?

Mine is definitely Italy, not surprising since I am a full-blooded Italian :-)

It’s Ok to go Bananas!

“Why did the banana go out with the prune? Because he couldn’t find a date.”

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Do the days sometimes fly by so fast that it seems like you’re going bananas? I don’t think the summer has ever flown by so fast for me..guess it must be the full-time job haha! But sometimes going bananas is the way to go—in this case, today’s recipe actually requires it. But hang on to your hat’s for a little longer..first up is a work week wrap-up.

Half of our lovely kitchen staff—so much fun!

Tomato soup (recipe here), stromboli (recipe here), gateau breton, and fresh watermelon.

Minnesota State Fair night—corn dogs, corn on the cob, fresh French fries with gravy, homemade cheese curds (recipe here), and a tossed salad.

Cheese curds are a huge seller at Minnesota fairs and carnivals during the summer—I was in charge of making them. It was my first time, but boy did they turn out tasty!!

Ok..so now I give you permission to go bananas—but don’t over-do it..tomorrow is Friday!

Peanut Butter & Banana Bread

**This bread is now my go-to banana bread recipe..perfect texture and taste!**

10-12 Servings

Ingredients:

• 2c. flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. butter (soft)
• 1/2 c. brown sugar
• 2 eggs
• 2 bananas (mashed)
• 1/2 c. peanut butter, I used PB & Co Cinnamon Raisin PB
• 1/2 c. chopped walnuts, I used almonds
• 1/2 c. granulated sugar, I used Splenda
• I also added 1/4 c unsweetened applesauce to soften the batter up a bit.

Directions:

1. Pre-heat oven to 350 degrees.
2. In small mixing bowl, combine flour, baking soda, and salt.

3. In larger bowl, cream together butter, brown sugar, granulated sugar, peanut butter & eggs.

4. Stir bananas into creamed mixture. Stir well. Add flour mixture, and nuts. Mix well.
5.Pour batter into greased 9"x5" loaf pan.
6.Bake for 55-60minutes or until inserted toothpick comes out clean.
7. Cool 15 minutes, then remove from pan to finish cooling on baking rack.

And one last treat that I am going bananas over lately..

Dairy Queen’s banana sundae!

What is your favorite way to have bananas?

Cream Cheese Please!

Another year to the book, another candle to the cake..however you put it, I am a year older, and hopefully another year wiser.

It’s been just about a week since my 19th birthday, and it gave me time to think about all the things I’ve done while being 18..

• 18th birthday
• Entered and took 3rd place in the Regional Rhubarb Fest
• Moved in to my first apartment
• Started my sophomore year of college
• Got to interview KATH
• Had a wonderful Thanksgiving
• Enjoyed the Christmas season to the fullest
• Headed to Orlando, FL
• Got hired to teach community cooking classes
• Visited relatives out in Boston
• Made a trip to Minneapolis and the General Mills Museum
• And overall just learned to live each day in life to the fullest—can’t wait to see what my 19th year has in store!

Some exciting things that are on my agenda for this year:

• Minneapolis Taste of the Nation
• Healthy Living Summit

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So now onto confession time: In the past 4 weeks I think I’ve eaten my weight in cake. Not just any cake though—my creation I’ve been tweaking and perfecting for the Real Women of Philadelphia Cream Cheese contest. I love Paula Deen, so I was extra excited to find out she is the main star of this contest—cooking in front of Paula Deen? Yes, please!

**Check out my contest profile page here**

Recipe entry description:

“Inspired by Elvis's famous peanut butter banana sandwich, I took this to the next level by incorporating the flavors into a moist and simple cake. But who can have a cake without frosting? Not me! A creamy peanut butter cream cheese frosting tops this off and makes it my one-of-a-kind cake filled with four favorite flavors. I think Elvis would be proud!”

Recipe entry video:

Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting

Serves: 8

Ingredients:

1 1/2 cup(s) of all-purpose flour

1/2 cup(s) of whole wheat flour

3/4 cup(s) of granulated white sugar

1/4 cup(s) of unsweetened cocoa powder

2 tsp. of baking powder

1/2 tsp. of baking soda

1 tsp. of vanilla extract

3/4 cup(s) of low-fat buttermilk

1/3 cup(s) of unsweetened applesauce

1 large egg

1/2 cup(s) of egg whites or eggbeaters

2 large bananas, mashed

1/2 tsp. of salt

8 ounce(s) of original Philadelphia cream cheese

1/4 cup(s) of confectioners sugar

1/4 cup(s) of creamy peanut butter

1 tsp. of vanilla extract

1 Banana for topping if desired

Directions:

Preheat oven to 350 F. Spray a 8 x 8 glass baking dish with nonstick cooking spray. Meanwhile, get 2 medium-sized bowls, one for the dry ingredients and one for the wet ingredients.

Starting with the dry ingredients, add in both flours, granulated sugar, cocoa powder, cinnamon, salt, baking soda, and baking powder. Set aside.

In wet ingredients bowl, start by mashing bananas. Add in applesauce, buttermilk, egg, egg whites, vanilla stirring until well combined.

Slowly add in the wet ingredients into the dry ingredient bowl and stir until just combined. Pour into baking dish and put into preheated oven for 30-35 minutes or until toothpick inserted comes out clean.

Meanwhile, prepare frosting by placing cream cheese(right out of the fridge temp), peanut butter, vanilla, and powdered sugar and beat with hand mixer until a creamy consistency is formed.

Once cake is cooled for at least 30 minutes, take a rubber spatula and run in around the cake. Spray a cookie sheet lightly and tip pan upside down onto sheet and tap lightly until cake comes out.

Take frosting and frost the bottom layer evenly. Then top with next layer and frost the top and sides until covered. Cut into 8 pieces.

Thinly slice up extra banana and top cake slices if desired.

 

Whether you try this recipe or not, keep your fingers crossed for me!! =)

Ode to Peanut Butter

In case you didn’t know, March is proclaimed National Peanut Month. What better way to start a new month than to celebrate by eating, making, or buying something peanut butter flavored? Not only is it a dreamy, creamy, protein-packed powerhouse in a jar, it has numerous health benefits as well.

--Based on 2 Tbsp serving--

• Calories ---10% (190 calories)---Energy!
• Protein ---13% (8g)---Needed to repair body tissues and develop new ones, to maintain fluid levels and to make antibodies which ward off disease and infection.
• Fiber ---8% (2g)---Fiber reduces the risk of some types of cancer, helps control blood sugar levels and may help reduce the level of cholesterol in your blood.
• Vitamin E ---22% (2mg)---Vital antioxidant which protects Vitamin A and body's cells and tissues from damage. Important for the immune system. May aid in the prevention of tumor growth.
• Niacin ---24% (4mg)---Important in the release of energy from the food we eat and the maintenance of healthy skin, the nervous system and the digestive tract.
• Folate ---7.5% (30mcg)---Important for the development of new cells, particularly during growth and pregnancy.
• Magnesium ---15% (52mg)---Important in the building of bones and teeth, creation of protein, transmission of nerve impulses and maintenance of body temperature.
• Phosphorus ---13% (104mg)---Component of all soft tissues. Fundamental to growth and maintenance of bones and teeth.

The History of Peanut Butter

There are many claims about the origin of peanut butter. Africans ground peanuts into stews as early as the 15th century. The Chinese have crushed peanuts into creamy sauces for centuries. Civil War soldiers dined on 'peanut porridge.' These uses, however, bore little resemblance to peanut butter as it is known today.

In 1890, an unknown St. Louis physician supposedly encouraged the owner of a food products company, George A. Bayle Jr., to process and package ground peanut paste as a nutritious protein substitute for people with poor teeth who couldn't chew meat. The physician apparently had experimented by grinding peanuts in his hand-cranked meat grinder. Bayle mechanized the process and began selling peanut butter out of barrels for about 6¢ per pound.

Peanut Butter As We Know It Today

In 1922, Joseph L. Rosefield began selling a number of brands of peanut butter in California. These peanut butters were churned like butter so they were smoother than the gritty peanut butters of the day. He soon received the first patent for a shelf-stable peanut butter which would stay fresh for up to a year because the oil didn't separate from the peanut butter.

One of the first companies to adopt this new process was Swift & Company for its E.K. Pond peanut butter ~ renamed Peter Pan in 1928. In 1932, Rosefield had a dispute with Peter Pan and began producing peanut butter under the Skippy label the following year. Rosefield created the first crunchy style peanut butter two years later by adding chopped peanuts into creamy peanut butter at the end of the manufacturing process.

In 1955, Procter & Gamble entered the peanut butter business by acquiring W.T. Young Foods in Lexington, Kentucky, makers of Big Top Peanut Butter. They introduced Jif in 1958 and now operate the world's largest peanut butter plant ~ churning out 250,000 jars every day!

And Peanut Butter has recently made even more of mark in the food world..it’s no longer possible to just pick from crunchy or creamy, Skippy or Jiff, check out some of my favorite peanut butters!!

• PB & Co. peanut butters are out of this world—make sure to try the Double Chocolate Dreams, White Chocolate Wonderful, and the Cinnamon Raisin Swirl to name a few!
• PB2 is a peanut butter in powdered form—mix it with water and you get a creamy peanut butter ready for eating. This is perfect for travel since it takes up little space in powder form and only needs water to be mixed.
• FitNutz peanut butter is yet another powdered peanut butter mix—if you haven’t tried the powder, don’t shoot it down right away, it’s highly comparable to the stuff in a jar!
• Justin’s Nut Butter comes in convenient squeeze backs for on-the-go snacking or just to make sure you don’t go overboard with a whole jar! My favorite is definitely the Cinnamon Peanut Butter! =)

Do  I already have you craving some peanut butter flavor? How about satisfying it with one of my peanut butter recipes?

• Nut Over Nibbles cookies
• Peanut Butter Bombs
• German Chocolate PB Kisses
• Peanut Buttery Bars
• PB & J Cupcakes
• PB Cup Pie

What is your all-time favorite recipe containing peanut butter??

And of course I couldn’t start the month of March out without celebrating a bit early. Check out my new PB creation!!

Choco-PB Banana Roll

Serves: 8

Ingredients:

• 1 box of Angel Food Cake mix
• 1 1.4-oz box of instant sugar-free(or regular if you choose) chocolate pudding mix—half cup reserved for drizzling.
• 1/2 c cold milk—I used Almond Breeze
• 1 large banana
• 1/4 c powdered sugar, for sprinkling
• 2 Tbsp PB2 or 2 Tbsp creamy PB

Directions:

Preheat oven to 350 F. Mix cake mix and water until combined. Line a 15 x 10 x 1 in. pan with waxed paper or tinfoil and spray with cooking spray. Carefully pour batter evenly over pan. Let bake for 17-20 minutes until cakes springs back and is lightly browned on edges.

Meanwhile take a kitchen towel(or use a pillowcase like me)and sprinkle it evenly with the powdered sugar.

Take cake out and immediately invert on to prepared towel and roll up starting the long way. Carefully move to cooling rack and allow to completely cool, about 45 minutes.

Mix pudding and milk together with wire whisk for about two minutes—let sit for 5 minutes. Add PB2 powder, or if using real peanut butter, melt slightly in the microwave and incorporate into pudding mix..remember to reserve 1/2 c at this point. Slice banana into small slices.

Carefully unroll the cake leaving the towel below it. Spread pudding evenly over inside of the rolled cake, topping with bananas. Re-roll the cake without the towel and let rest for 10 minutes before slicing. Drizzle pudding over individual slices right before serving.

A Fiery Find & First Cooking Class

Happy Thursday finally! I actually look forward to Thursday’s more now that I have the whole day off vs a full schedule on Friday.

I am sure you’ve heard me mention my upcoming cooking classes. If not, a little background info—I got hired about 3 months ago to teach the first cooking classes through our city’s Community Education classes. They recently built a new high school and the home ec room that I am set to use is gorgeous! It reminds me of something on Food Network! I got to customize everything from the name all the way down to every detail! I came up with 5 classes I am going to be teaching—the first one will be on February 4th—they are 3 hour demo classes with tasting and food take-home.

The first class is Taste of the Tropics—I thought everyone in northern Minnesota needs a winter escape and what better way than through food?! I am going to use lays and clip the recipe cards for each dish for all of the students to take home.

Menu:

• Appetizer- Tropical Fruit Pizza
• Main Dish- Soft Shrimp Tacos with Zesty Tropical Salsa
• Side- Tropical Glazed Ham and Potato Salad
• Dessert- Banana Spice Cake with Coconut Cream Frosting

Since the classes are starting up soon, I have been test-driving everything just to be sure! I will be sharing the recipes/photos on here for you guys since you can’t attend my classes! Today I made the Banana Spice Cake which I came up with quite awhile ago and previously posted. It turns out better every time!

So my mom made a trip to Sam’s Club awhile back and got me totally hooked on their Poblano Peppers with Mexican Cheese Chicken Sausages—great nutritionals, and even better yet—great taste!

I am not one to eat sausages plain, so I got thinking of a good casserole I could incorporate them into. Something spicy—Mexican? Yes of course!

Poblano Cornbread Casserole

Ingredients:

• 3 links of spicy chicken sausage
• 1 c mild salsa
• 14.5 oz can of fire-roasted diced tomatoes, drained
• 1 c canned corn
• 3 tsp chili powder
• 1 tsp ground cumin
• 1/2 c diced yellow onion
• 1/2 c diced green pepper
• 1 pouch (6.5 oz) cornbread mix + ingredients called for on box
• 1/3 shredded cheddar cheese

Directions:

• Heat oven to 400°F. In 12-inch skillet, cook sliced sausage over medium-high heat, stirring occasionally, add in onion and green pepper until thoroughly cooked; drain. Stir in salsa, , tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.

• Meanwhile, make cornbread as directed on pouch, using milk. Put sausage mixture in 11 x 7 casserole dish. Top with cornbread and spread until it covers dish evenly.

• Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown.