Angel Hair with Shiitake, Caramelized Onions and Spinach

We here in DC are quietly waiting for Hurricane Sandy to collide with some nice arctic Canadian air. It's the calm before the storm...just waiting. Will classes be canceled? Will the city flood, or, more specifically, will my basement manage to stay dry? Will we all lose power? When we all lose power, how long will it be out? We'll just have to wait and see, I suppose. And just what does this have to do with this dish? Not one thing. I just wanted you to think about the hurricane even if you live far away. It's a little exciting in a bad-things-could-happen kind of way. Anyway. On with our recipe for today.

One of the farmers at the market in Old Town Alexandria sells some of the most delectable mushrooms I've ever eaten. And the shiitakes, oh the shiitakes! I knew they deserved their own dish to highlight such a rich, buttery flavor. So I caramelized some onions, and tossed them together with the mushrooms and some spinach (or arugula, as my husband prefers, but it's a bit bitter for me sometimes) in some angel hair pasta and voila! A simple, elegant, and, might I be so bold to say, superb pasta dish that will tempt even those who think they don't love mushrooms. 

Veg Cream Cheese

I debate even posting this "recipe". But it is so so good. If you are lucky enough to live in Utah and have had the opportunity to visit Rich's Bagels in Salt Lake you have had the chance to taste the BEST veg cream cheese ever! If you visit Salt Lake make sure you go there and try their veg cream cheese on an Asiago Cheese bagel...to die for! However, I no longer live in Salt Lake, so I have to make my own veggie cream cheese. Yes, I know you can buy it in the grocery store, but let's be honest the veggies are really just specks of flavor. I want veggies in my cream cheese, not specks. So I came up with this Super Simple recipe for homemade veg cream cheese. Feel free to add other veggies and try experimenting with different herbs or season salts. Get a great bagel (I like the everything bagels from Costco) add some cucumbers, freshly ground pepper, and you have yourself a great sandwich.

Cheater Chicken Marsala Pasta

This is a recipe that I based off of our standard Chicken Marsala recipe. I was craving something salty the other night (probably because I have been doing a lot of jogging lately), but I didn't want anything too heavy or too laborious to put together. I remembered that I had a handful of mushrooms in the refrigerator that needed to be used and I had all the other ingredients on hand for Chicken Marsala.

Orange Jello Salad

Yup, it's a classic creamy jello salad. The one that you always laugh about, but when it presents itself at a party always gets gobbled up quickly. If you want to make it look a little fancier go ahead and put some cut fruit on top right before it finishes setting. Yesterday, I decided to make one for my Book Club later in the evening to add to a tropical themed buffet table. I hoped everyone would love it...

Campanelle Pasta with Walnuts, Ricotta, and Lemon

This pasta and I shared a special moment during my first bite. It actually happened before it was fully assembled, when it was just perfectly salted al dente pasta drizzled with garlic infused olive oil. I hate to brag, but I think it may have been one of the best things I've ever tasted...which just goes to prove that sometimes the simplest of foods are the very best.

There's one thing a little different about this recipe: the ricotta is added at the last possible moment before eating, preferably onto each individual plate. The reason is to prevent it from melting all over the pasta and giving it a gooey coated look. It's also nice to have a pop of sweet ricotta in some bites but not in all. But if this seems like too much of a hassle, you may choose to toss the cheese with the rest of the ingredients. It just won't look as pretty as mine. ;)

Cuban Black Beans and Rice

I first had this dish at my brother and sister-in-laws house years ago when they lived in New York. They have since moved, but the dish still remains a favorite of mine. I love this recipe for a many reasons. It is good. It is vegetarian. It is inexpensive. It can easily be doubled, tripled, or even halved to feed whatever group is sitting at the table. You can add beef and it becomes even hardier. And it makes great leftovers. Oh, and one last thing, because it uses olive oil it almost has a silky texture. Oh, and one more last thing, it is easy to make.

Bread & Bake Chicken

Well, well, well folks this is it! This has got to be one of the easiest, but tastiest recipes I have ever made. There are literally 4 ingredients: chicken, butter, bread crumbs, and Parmesan cheese (okay, maybe some salt, pepper, and dry spices). This also makes it a great recipe to introduce our latest Label and Picture Link tab (on the right side of the blog). We have decided to make recipes that we will title "Super Simple". These will be go-to recipes for those times when you want something that is easy to make and doesn't require a whole slew of ingredients. We would love to know if you like these recipes, what you think of them, and we would love for you to email us your go-to recipes to feature here on two little chefs.

Creamy Sweet Potatoes

There is something wonderful about sweet potatoes. Perhaps it is that somehow I feel like I am being extra healthy when I eat them, even when they are smothered in cream and cheese. Perhaps it is that while it is a potato it is chock full of vitamins, specifically vitamin A. Or perhaps it is just that they seem to be one of my new favorite vegetables; I didn't eat many sweet potatoes growing up, none that I can remember in fact. And more importantly I purchased a large box of them recently and am experimenting with them in different recipes.

Potato Corn Chowder

I wish it were cold outside. I wish for frost in the morning and snow in the afternoon. Before you think I'm totally nuts, you have to remember that I grew up in upstate NY, not far from Buffalo which = lake effect snow all winter long. I've almost never had a birthday that wasn't dreary and blustery. Winter lasts from November to April May. Parking lots are made for snow piles, not cars. I'm accustomed to the cold. But now I live in the "south" or close to it. And it just hasn't been that cold here. Windy, yes (especially on my daily walk over the Potomac), but not cold. It's still fall. Case in point: today it is forecasted to be 64 degrees. To me, that's nearly summer.

White Candied Popcorn

After a break from the blog I have decided to come back. Why did I take a break you may ask and leave poor Kelly with all the work, and while she doesn't have a stove....well let me just show you the reason.

Sarah was born on May 5th and just turned three months old. She is my sunshine! After her birth I just couldn't seem to find the time or energy to think about and possibly execute a meal. Not only that, but also photograph and document that meal, thus Kelly gave me "maternity" leave; well actually I more told her I was taking a break and she was so kind as to accept.

Now here I am, back with what I contend is truly the easiest recipe on our blog. I know that Kelly claims her Toasted Pitas with Hummus and Veggies are the easiest meal, and perhaps it is, but this is definitely the easiest treat, using only 3, yes 3 ingredients, and a microwave.

Ham Fried Rice

As promised by guest poster Jessie, here is her recipe for Ham Fried Rice, and I can attest that it is good. After the Easter dinner I was sent home with some spiral cut ham, yum! Jessie had sent me this recipe so I gave it a try; having never made ham fried rice before I can guarantee that even the most novice cook will be able to make this recipe and be delighted with the results. Thanks again to Jessie! -Caroline

We love ham at our house. It is so versatile and so delicious. You can buy ham in all varieties at the butcher or grocery store: whole, half, portion, bone-in, boneless, ready-to-eat, ready-to-cook. Lately, I have taken to purchasing ready-to-cook butt or shank portions (appetizing names, I know). This type of ham tends to be less expensive then more prepared varieties, has more flavor, and allows me to prepare the ham to my desire.

Hawaiin Haystacks

At the request of one of our faithful commenters, here is a recipe to utilize some of the large quantity of rice she has before she moves this summer. Hawaiin Haystacks, a classic, easy, filling, and tasty dinner.

There are several great things about Hawaiin Haystacks. First, they truly are easy to make, and you really can't "mess" them up. Next, if you don't have one of the ingredients, it really doesn't matter at all, just leave it out or replace it with something else you have in the kitchen, which leads me to my next Hawaiin Haystack quality, this is a great recipe to use up things that you have in the kitchen. Example, you have a half eaten can of pineapple bits in your fridge left over from making homemade pizza - perfect, throw it in! And finally, not only are these very filling, they are easy to make for any size crowd and allow each person to customize their meal.

Turtle Graham Bars

Growing up one of my sisters made a simpler version of these graham bars. As I recall they were a layer of grahams, a layer of melted butter, and topped with a layer of melted chocolate. And I really only remember her making them around this time of year. Sadly, I don't remember what we called these tasty treats, but I do remember enjoying each bite that I was able to lay my hands on and get my mouth around. (Keep in mind that I grew up in a family with 8 children, so you had to be quick in getting to the treats before they disappeared).

Anyways, as time has passed I had forgotten about those early graham treats. But to my delight I came across this more mature, more layered, more delicious version of those early graham treats my sister used to make. So may I present for your tasting pleasure these wonderful and easy to make Turtle Graham Bars.

Turtle Graham Bars

Recipe by Claire Robinson

Pictures by Caroline

Ingredients
Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 cup chopped pecans
Kosher salt, to taste
12 ounces dark chocolate, finely chopped *Use good quality chocolate, very important

Directions
1. Preheat the oven to 350 degrees F.
2. Line a rimmed baking sheet with a silicone mat or spray with nonstick cooking spray. Arrange the graham crackers in a single layer on the lined baking sheet.
3. Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.
4. Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. (If desired, sprinkle flaky sea salt over the dark chocolate layer.) Chill completely in the refrigerator for about 30 minutes. Cut into bars.

Baked Ziti

This is a SUPER SIMPLE dinner that you could make tonight. Admittedly, it is far from healthy with three cheeses making up half the ingredients, but hey, occasionally you just need something rich and delicious. This pasta is almost like a simplified stuffed ricotta dish, or perhaps a glamorous, meatless spaghetti. There are truly only a handful of ingredients, and prep time is basically as long as your pasta takes to cook. You could even compile this in the morning, throw it in the fridge, and then take it out and bake when you get home. And likely you have most of the ingredients in your pantry right now, so this could become a fall back weeknight dinner, especially on a cool wet day like it is here.

Baked Ziti
Recipe adapted from Everyday Foods
Picture by Caroline

Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
1 tablespoon fresh basil, chopped
2 large white mushrooms, diced
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, half the mozzarella, basil and mushrooms; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

Shepherd's Pie

This is a pretty straight-forward recipe for shepherds pie and comes to you courtesy of my mother and at the request of one of our readers. I recently discovered that while we were growing up, my youngest brother would take left-over shepherds pie to his friend because he enjoyed it so much. To be honest, I wasn't a fan of shepherds pie when I was younger, but when my mother recently made this, I remembered my brother's friend liking it so much, and it turned out I really liked it too. So here I share a recipe for a good ole' meat n' potatoes shepherd pie. (I hope you will appreciate this Ryan F.)

 

Cottage-Cheese Egg Salad

Summer time means it is time for picnics. This egg salad recipe is a healthier variation on your typical egg-salad using cottage-cheese for moisture rather than mayonnaise. It is not quite as tangy as you may be used to, but the dill adds a fantastic flavor and the celery adds a nice crunch. Put this egg salad on some good quality whole-wheat bread, add a slice of watermelon, and you have yourself a well rounded picnic lunch.

Ricotta Mushroom Phyllo Bites

Here is an easy appetizer to make for your next get together. From start time to serve time was only about 30 minutes. Now I admit I did use a vegetable chopper (one of my newest favorite tools) which made chopping the mushrooms a breeze (see picture below).

These phyllos bites are just that, they are bite size, making them the perfect size to just pick up and pop in your mouth.  In fact, when I took a couple over to my husband to try, he did just that, picked up 2 or 3 off the plate and popped them straight into his mouth. (Shortly afterwards I found him making his way into the kitchen to pop a few more in his mouth; I guess he liked them.)

Now, if you have never worked with phyllo dough, here are a couple of tips. Make sure it is completely thawed, or it will crack on you. If you are using a large amount of it, (which you won't for this recipe but will when making baklava), keep them covered with a dampened paper towel. And once you have opened a package of it, use it within a few days, otherwise it becomes dehydrated and becomes very fragile. What you have probably deduced is that phyllo dough, while tasty, is a fragile medium to work with, but if you treat it well, it will treat your taste buds well.

Midweek Margherita Pizza with Artichokes

This is an easy, midweek lunch, and it is good. The aromatic fragrances of fresh basil make it seem gourmet. And the blend of fresh tomatoes, mozzarella, artichokes, and basil are a refreshing combination of flavors for a midweek lunch. This pizza is easy enough to make any day, especially if you use premade dough like I did, but looks and tastes complex enough to serve at a baby shower or brunch with the ladies. If you want to make it even a little more unique, try making it with a whole wheat crust, or sprinkling the top with freshly grated parmesan cheese. Or keep it simple like I did, and make everyone’s lunch a little tastier today.

Best Brownies

Last night I just wanted something really chocolaty and easy to make. So I decided on a brownie. I found this recipe online for "Best Brownies" and I figured I couldn't go wrong with a name like that. It was a reaction similar to the reaction of Will Ferrell's character in the movie Elf where he sees a sign for "The World's Best Coffee" and figures it must be true. While I don't know if these are truly the best brownies, they were tasty. They are very gooey, chocolaty, and rich. In fact the frosting is almost like fudge on top of the brownie, and the hint of honey makes it unique.

Spring Veggies with Mustard Sauce

Asparagus is in abundance right now. It is easy to find, inexpensive, delicious, and nutritious. While I enjoy it steamed with some salt and pepper, it can get a little boring. So I came up with this simple recipe. It will make a great side to just about any chicken or fish dish, in fact I paired it along side our Broiled Tilapia Parmesan and it worked really well. And while I just used asparagus, onion, and mushrooms, I think that zuchinni and perhpas some green peppers would also add a great flavor to this mix.