Lemon Cups

Lemon Cups

2 teaspoons lemon zest
4 to 5 lemons
3/4 cup fresh lemon juice (from the lemons)
3 1/2 cups water
1 1/4 cups sugar
Mint leaves and lemon zest for garnish

Scrape the 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them. Measure 1 cup, reserving the rest for another use.

Use a melon baller to remove any remaining pulp. Slightly trim the bottom of each lemon cup so it sits flat, then set them on a plate, cover, and place them in the refrigerator.

In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved. Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.

Transfer the liquid to a mixing bowl and allow it to cool to room temperature. Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight. Use a fork to break up the ice, then stir it until fluffy.

Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you're ready to serve. Garnish with a mint leaf and lemon zest before serving, if you like. Serves 8 to 10.

Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top

Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings, among big eaters like me and my family *see note

1 pound cavatappi, corkscrew pasta with lines or, macaroni with line in any short cut
Salt
3 tablespoons extra-virgin olive, divided
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
Black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole or 2 percent milk
1/2 pound sliced capocollo, hot ham, halve then slice into thin ribbons
1 box frozen chopped spinach, defrosted and excess liquid squeezed out
1 cup grated Parmigiano-Reggiano, a few large handfuls, divided
1/2 teaspoon nutmeg, ground or freshly grated, eyeball it
1/4 teaspoon ground cayenne pepper, a couple pinches
1 pound ball fresh mozzarella -- buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes
1 cup plain or Italian bread crumbs
A generous handful of flat leaf parsley, finely chopped


Preheat broiler.
Place a large pot of water over high heat and bring to a boil. Add the pasta, salt water and cook to al dente, with a bite.


While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capocola, spinach and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like.


Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. Transfer dressed pasta to a baking dish.


To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy. Garnish with chopped parsley. What a gut-buster! Yum-o!

Note of Recipe: This isn't the most healthy recipe, but it is SO GOOD! Rachael says it is 4 servings, but those are huge servings...when I made this recipes it fits into a 9x13" pan. Manny loves to watch Rachael cook, I think it is because she is so expressive and her kitchen is so colorful.

Picky Eaters: Eight ways to Expand their culinary horizons

I found this article on www.foodnetwork.com and thought it had some great tips.


Ever feel as if your daughter pushes away more than she actually eats? Tired of watching your son move food around his plate in an intricate vegetable shuffle? If your child suffers from picky-eater syndrome, here are eight ways to help him broaden his culinary horizons.


1. Ask your child to try just one bite. The threat of having to eat an entire portion of any food is daunting. Promise your child that all you require is a single taste. If, after trying a new food, she still insists that it’s not going to be on her menu, you should accept that statement with a nod.


2. Reintroduce foods on a periodic basis Many kids have to try a food several times before developing a taste for it. Continue to offer those quesadillas without forcing your child to eat it. Eventually, she might just acquire a taste for Mexican cuisine.


3. Serve as a role model. Let your children see you enjoy a wide variety of foods. Even if you don’t push them to try it, they will see that sauteed broccoli or sweet potato fries can be delicious. Scheduling family meals helps kids watch the adults in their family enjoying lots of different types of foods.


4. Try foods in different forms. Your daughter turns her nose up at potassium-rich bananas? Try a chilled fruit soup or a smoothie milkshake with bananas and yogurt. Often, foods that aren’t so appealing in their natural state can take on a whole new appeal when "repackaged" to suit kids’ tastes.


5. Don’t allow kids to eat snacks right before meals. If you want your picky eater to eat the dinner you’ve prepared, don’t give in to requests for graham crackers and milk late in the afternoon. If kids are hungry, there’s a far better chance that they will eat the baked chicken or hamburgers you place in front of them.


6. Use dinner as a special family-focus time. Think of dinner as an opportunity for quality time rather than a chance to focus on the food your selective son eats. This way, there is less pressure on him to please you and more on sharing the details of his day.


7. Give your child a role in mealtime preparations. Allow your daughter to help prepare dinner and your son to set the table – and let her help to choose the menu. If children have buy-in for the meal, there’s a greater chance that they will eat it.


8. Become familiar with the amount of food your child really needs. Often, we think our children require more than they truly do – and when they say that they’re finished, they really are. Kids don’t need to eat as much as adults – often, we should take our cues from them and stop eating when we feel full. Being aware of nutritional guidelines can help curb the need to push second helpings.

Frozen Apple-Oatmeal Sandwiches

Frozen Apple-Oatmeal Sandwiches


1 package (8oz) cream cheese soft
2 tablespoons sugar
2 tablespoons apple juice or milk
2 tablespoons apple jelly
1/4 teaspoon ground cinnamon
2 packages (8.6oz each) soft-baked oatmeal cookies
6 oz. milk chocolate
2 teaspoons vegetable oil

In a medium-size bowl, combine cream cheese, sugar, apple juice, jelly and cinnamon. Beat on medium-high speed with an electric mixer until smooth.


Spread 21/2 tablespoons mixture over flat side of one cookie. Sandwich with flat side of second cookie, be careful not to let filling ooze out side. Repeat with all cookies and filling. Place on a small waxed-paper lined cookie sheet and freeze for at least 3 hours or until firm.


Combine chocolate and vegetable oil in a small microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth, returning to microwave in 15-second increments, if needed. Remove sandwiches from freezer. Half-dip in chocolate. Return to waxed-paper sheet; return to freezer. Freeze 15 minutes. Serve cold.


*Note on Recipe: This is from my friend Jenn and her son Kayden (who is just way too cute!) I can't wait to try it.

Tomato Phyllo Tart

Tomato Phyllo Tart

12 sheets phyllo dough (I use ½ the package and make the tart 1 ½ times as long)
¼ cup olive oil
2 tablespoon pesto (I use however much I want, it depends how much you like pesto, I love it)
¾ cup crumbled feta cheese (Again, if I can find a bigger container, I use more)
1 large red tomato, cut into thin slices
1 large yellow tomato cut into thin slices
10 small basil leaves
salt and pepper to taste

**I used torn spinach and put it under the tomatoes. I couldn't find yellow tomatoes, so I use thinly sliced yellow pepper and I don't use the basil)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lay one large sheet of phyllo dough on the prepared pan. (I overlap two sheets in the middle to form a larger rectangle.)

Lightly coat phyllo with olive oil using a pastry brush. Repeat layers until all phyllo dough has been layered.

Using the same pastry brush, spread pesto across the phyllo dough. Sprinkle with half of the feta cheese. Spread spinach across pesto. Arrange tomato slices and any other vegetables over the spinach, season with salt and pepper. Sprinkle remaining feta over the top.

Bake the tart until the crust turns brown and crispy, 30-35 minutes (May not need to cook it that long, I think my oven may be off). Let cool in the pan on a wire rack for 5 minutes. To serve, lift parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.


*Note on the Recipe: I guess I have changed it quite a bit from the original, but Manny will eat it, and it tastes good, so that is all that really matters :)

Vegetable Fritters

Vegetable Fritters (Weight Watchers)

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4

Points per serving 3

1 cup flour

½ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon sugar

1 large egg, beaten

½ cup buttermilk

1 medium sweet red pepper, cored, seeded and chopped

6 medium mushrooms, trimmed and coarsely chopped

1 small onion, trimmed and chopped

2 large egg whites, beaten until stiff

1/8 teaspoon salt

1/8 teaspoon pepper

In a large bowl, stir together flower, baking powder, baking soda and sugar.

In a small bowl, stir together egg and buttermilk. Stir into flour mixture.

Add vegetables to flour mixture. Gently fold in egg whites. Season with salt and pepper.

Warm a nonstick skillet coated with cooking spray over medium heat. Drop fritters by heaping tablespoons onto skillet. Spread fritters flat. Cook 3-5 minutes on one side, flip and cook until cooked through, about 2-3 minutes more.

Yield: about 5 fritters per serving

Variation: I add more vegetables than called for (adding yellow/green peppers and corn). This addition changes the point value.

*Note of the recipes: Manny really likes these and will even dip them in a little salsa sometimes.

Hash Brown Ham Bake

Hash Brown Ham Bake

Prep Time: 30 minutes

Bake Time: 40 minutes

Servings: 6-8

Source: Simple and Delicious March/April 2007

1 package (20 ounces) refrigerated shredded hash brown potatoes

1/3 cup butter, melted

1 teaspoon beef bouillon granules

1 pound ham, thickly sliced and chopped

1/3 cup chopped onion

1 cup cottage cheese

3 eggs, lightly beaten

1 cup cheddar cheese

In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10” pie pan. Bake at 350 degrees for 25-30 minutes or until the edges are lightly browned.

Meanwhile, in a large skillet, cook onion over medium heat until onions begin to soften, add ham to warm through. In a large bowl, combine the ham mixture, cottage cheese, eggs, and cheddar cheese.

Pour into crust. Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

*Note on this recipes, Manny does not like eggs or potatoes, but absolutely loves this pie.