I’ve decided to start 2020 off with a healthy and tasty recipe for my food blog. The backbone of this recipe is farro, which is an ingredient that I haven’t used much of in the past, but I’m sure will now be part of our regular rotation. For those of you who are not familiar with farro, it is an ancient grain that is a great substitute for brown rice. It has a nutty taste and a bit of a chewy texture, and is a great source of protein and fiber. It is also an excellent ingredient in soups and makes for a really nice salad…hence this recipe!
There are many different ingredients that you could incorporate into a farro salad. Anything from kale, apples and chicken, to feta cheese, tomatoes ore even blueberries would work well. I decided to go the Mediterranean route and add artichoke hearts, tomatoes, black olives and chopped fennel, topped with an easy to make lemon basil vinaigrette. For those not familiar with fennel, it is a crunchy, celery-esque herb that is actually part of the carrot family. It’s taste pops with the flavor of black licorice. It is rich in protein, fiber, vitamins and minerals. It is a great addition to salads, and really helps balance out this recipe well.
This salad is actually very similar to the Mediterranean Couscous Salad that I often make in the summertime. The farro is a bit more hearty and flavorful than the couscous, which makes this a great salad for this time of the year…although either option is a good choice!
Mediterranean Farro Salad with Lemon Basil Vinaigrette
8 ounces farro 1 6.5 ounce jar marinated artichoke hearts, chopped 1/2 cup cherry tomatoes, halved 1 4 ounce can sliced olives 1 fennel bulb, chopped (for tips on how to chop fennel, click here)
Prepare the farro according to the instructions on the package. Set aside to cool. Stir in the remaining ingredients. Top with lemon basil vinaigrette, stir well. You can make and refrigerate the salad ahead of time. It is best served at room temperature.
Lemon Basil Vinaigrette 1/2 cup olive oil 1 clove garlic, minced 1/4 cup fresh chopped basil juice and zest of 1 lemon 1/2 teaspoon dijon mustard salt and pepper to taste 1/2 teaspoon sugar (optional)
Combine the garlic, basil, lemon zest and juice, and dijon mustard. Slowly drizzle the olive oil into the mixture, whisking to incorporate. Adjust the flavoring with salt and pepper to your liking. You can add sugar for a sweeter taste. The dressing can be used immediately or refrigerated for up to three days.
Pinwheel appetizers are a party classic for just about any celebration during any time of the year. Whether you choose to serve them cold in a tortilla or warm in a baked and flaky pastry crust, pinwheels are the perfect appetizer…quick to assemble and easy to serve. Combinations are endless. Buffalo Chicken, Turkey BLT, Spinach Artichoke, Pepperoni Pizza and Italian Hoagie, just name a few. There is a guaranteed pinwheel variety for all crowds.
For this post, instead of trying to reinvent the wheel (see what I did there?), I’m offering up one of my favorite flavor combinations in a baked crescent crust. The zesty combination of pesto and shredded parmesan are a good balance to the salty goodness of the bacon. The warm and flaky crescent roll holds it all together, giving you a heavenly taste with each bite.
Be sure to use shredded parmesan, as opposed to grated. If you find a pack of 6 cheese Italian blend, all the better! There is also no need to worry about making a batch of homemade pesto. While homemade is always a great choice, a small jar of store bought pesto will do the trick.
Pesto Bacon Parmesan Pinwheels
Measurements are approximate. You can use more or less to your preference. 1 8-ounce can refrigerated crescent rolls 1/4 cup or one small jar of pesto 1/2 cup cooked bacon pieces 1 cup shredded parmesan cheese (or 6 blend Italian cheese)
Step 1: Separate the crescent dough into four rectangles. Pinch the perforated diagonal lines together to prevent the rectangles from breaking into triangular pieces. Spread a layer of pesto onto each rectangle, leaving about a 1/4 inch edge. Sprinkle the parmesan cheese on top of the pesto, then sprinkle with the cooked bacon pieces.Step 2: Roll the dough starting from the far right side to the left side. Gently pinch the dough closed to avoid it from splitting or separating.Step 3: Place the four rolls into the freezer for about 45 minutes. This will allow the rolls to slice easier.Step 4: Using a serrated knife, slice each roll into six pinwheel pieces. Place the pinwheel pieces on a non-greased cookie sheet. Bake at 350 degrees for 15 minutes or until the pinwheels start to turn a golden brown.Step 5: Remove from oven. Serve warm and enjoy!
With Thanksgiving being less than one week away, my tastebuds have already started firing on all cylinders as we all get ready for the annual feast. Two of my favorite flavors that work well for a Thanksgiving dish are sweet and savory. The recipe that I’m sharing with you in this post brings both of those flavors together with an additional crunch factor to make for a fun and tasty appetizer.
If you are a fan of butternut squash, then you know that a beautiful and tasty sweetness comes through when seasoned and baked, especially when prepared with ingredients like cinnamon and maple syrup. Goat cheese, on the other hand, lends itself naturally to savory dishes. For me, it is an excellent spread for bread and crackers when accompanied by olives, crunchy vegetables, or seasoned with fresh herbs.
The key ingredient to this recipe, which helps bridge the sweetness of the butternut squash and the savory of the goat cheese, is fresh sage. If you’re not familiar with sage, it is a soft, almost velvety-like leaf that has an earthy flavor that is very complementary to butternut squash. A rich butter sage sauce screams all flavorful things autumn. The way that we are incorporating the sage in this recipe really helps drive home that savory taste.
In order to help bring out the flavor of the sage, we start by sautéing the leaves in olive oil for about 30-45 seconds, until the leaves become fragrant and start to crisp. After removing the leaves, the oil will retain the earthy sage flavor. The infused oil can now be used to coat the butternut squash prior to baking, enhancing the flavor of the butternut squash as it bakes. Adding a few of the chopped sautéed leaves to both the baked butternut squash and the goat cheese mixture will really help bring all of the flavors together.
Perfectly roasted butternut squash, seasoned and coated with sage-infused olive oil.
Aside from representing some of the classic tastes and flavors of Thanksgiving, this recipe is also fairly easy to make (although a food processor is recommended), and the butternut squash and goat cheese spreads can be prepared up to a day in advance. By allowing yourself 10-15 minutes for assembly, your appetizer will be ready to go without much effort involved on the big day. You can even purchase toasted crostini chips from your grocery store if you are short on time to toast up your own baguette slices. Now that’s something to be thankful for!
Butternut Squash and Goat Cheese Crostini
Makes approximately 36 Crostini
Ingredients: 1 medium-to-large butternut squash, peeled, seeded and cut into 1 inch cubes 6 fresh sage leaves 3 tablespoons olive oil, plus additional as needed 1 teaspoon salt, plus additional as needed 1/8 teaspoon ground black pepper 1/2 teaspoon cinnamon 1 tablespoon maple syrup (you can add a bit more syrup for a sweeter taste if you prefer) 1/4 cup garbanzo beans 4 ounces goat cheese 2 tablespoons sour cream or plain Greek yogurt 1/4 cup pecan pieces (optional, and toasted if you prefer) One baguette or long thin loaf of crusty bread, cut into 1/2 inch slices (or you can purchase toasted crostini chips)
Preheat your oven to 400 degrees. Peel, seed and cut up your butternut squash. Next, you will heat up the three tablespoons of olive oil in a small sauce pan. Add the fresh sage leaves to the heated oil for about 30-45 seconds, until they start to darken in color. Remove the sage leaves from the oil, pat them dry and set aside. Let the sage-infused oil cool slightly.
Place the cut up butternut squash into a large mixing bowl. Add the sage-infused oil, one teaspoon salt, black pepper, cinnamon and maple syrup to the bowl. Mix together so that all of the butternut squash is evenly coated. You can drizzle a bit more olive oil if necessary to help coat the squash. Spread the squash on a large baking sheet that is lined with aluminum foil. Bake for 25-30 minutes, or until the squash is tender and starts turning a golden brown. Remove from oven and let cool.
If you are toasting up your own crostini, leave the oven on, turning the temperature down to 350 degrees
While the squash is baking, you will prepare the goat cheese spread. Add the goat cheese, sour cream or Greek yogurt (whichever you prefer to use), a pinch of salt, small drizzle of olive oil and three of the chopped sage leaves to a bowl. Mix well. For a creamier texture, you can mix it in a food processor. Adjust the salt and olive oil to taste. Set aside when mixed.
Once the squash has cooled, you will place the squash, garbanzo beans and three remaining sage leaves into a food processor or blender. Blend until smooth and creamy. You can season with additional salt, pepper and cinnamon to your liking.
If you are using purchased crostini chips, then you are ready for the assembly.
If you are toasting up your own crostini, place the slices of bread on a large baking sheet. Lightly drizzle each slice with olive oil and season with a bit of salt and pepper. Bake the crostini at 350 degrees for about 8-10 minutes, or until the bread is toasted. Remove from oven and let cool for a few minutes.
Now for the assembly! Spread a layer of the goat cheese mixture on each crostini. Add a dollop of the butternut squash mixture on top of the cheese. Sprinkle with chopped pecans if you desire. Plate, serve and enjoy!
When I first came across this recipe, what immediately stood out me was the use of ricotta. Any recipe that uses ricotta is a winner in my book, and if it’s a dessert, I am all in! I was also intrigued by the fact that making this ice cream recipe was a no churn process (more on that in a bit). But let’s be honest, it was mainly the ricotta that inspired me.
Before we get into the recipe itself, let me explain to you the difference between this ice cream, which is a no churn ice cream, and a traditional home churned ice cream. Churned ice cream is made with an ice cream maker. The ingredients are mixed in a chilled bowl with a slow motorized whipping paddle, which helps create a creamy, light textured home made ice cream. We have an older ice cream maker in our house and use it every once in a while. It’s not difficult to use and makes a good ice cream, but the bowl has to be chilled in the freezer for a minimum of 12 hours prior to making the ice cream. The mixed batter then has to be frozen for a minimum of 6-8 hours before serving. Serious advanced planning is involved. I don’t have much information on newer ice cream machine models, so there may not be as much ‘hurry up and wait’ involved.
This recipe that I’m sharing is for a non churn ice cream, meaning there is no need to use an ice cream maker. An electric mixer or a hand mixer is the only appliance that you need. Sweetened condensed milk is also a key ingredient in no churn ice creams, which helps create the sweet, creamy texture. No churn ice creams will be thicker and more dense, but creamy and tasty nonetheless. There is also a quicker freezing time, approximately 5-6 hours. You will most likely have to let the frozen ice cream sit out for a few minutes before scooping because it will harden up more than the airier churned ice cream, but it will be worth the wait. Now that we took care of the scientific facts, let’s get on to the recipe.
I’ve read up on quite a few no churn recipes, and the one that I have decided to follow for the base ricotta ice cream recipe could be found athowsweeteats.com. The ingredients for this recipe are very simple: heavy cream, whole milk ricotta, sweetened condensed milk, vanilla extract and a pinch of salt to help with the freezing process. We also added chocolate chips to our batter for extra goodness. The ingredients get whipped up using a stand up mixer or a hand mixer. The batter gets poured into a freezer safe container (a non-stick loaf pan works well for this), and then 5-6 hours later you have a rich, creamy and decadent home made dessert that will impress all of your family and friends!
The basic ingredients for no churn ricotta ice cream.
If you are curious about how ricotta ice cream tastes, as I was before we made it, I would say that it is kinda-sorta in the cookie dough/cake batter class of ice creams, only not as sweet. You know those delicious Italian ricotta cookies, which are often served around the holidays with the light glaze and candied sprinkles on top? This is the ice cream version of those cookies.
Pour heavy cream into a mixing bowl and mix with hand mixer or electric mixer until stiff peaks start to form.
In a separate bowl, mix together the remaining ingredients until well combined. If you only have one mixing bowl to work with, remove the whipped cream and set it aside, reusing the bowl for the remaining ingredients.
Once all ingredients are well mixed, fold in the whipped cream. Pour the combined batter into a freezer-safe container. A loaf pan works well, or you can purchase ice cream containers online or at your favorite kitchenware store.
Freeze for 5-6 hours. If the ice cream is too hard to scoop, let it sit out at room temperature for a few minutes before serving. Scoop and enjoy!
Cannoli Ice Cream
To give this ice cream a cannoli flair, add a teaspoon of powdered sugar and a dash of cinnamon to the whipped cream, then add a half cup of mini chocolate chips, half cup of chopped pistachios and a half cup of crushed cannoli shells to the batter before freezing. If you cannot find cannoli shells, you can use crushed graham crackers or crushed sugar ice cream cones.
Pumpkin Ricotta Ice Cream
There are two approaches that you can take to making Pumpkin Ricotta Ice Cream. You can simply give a pumpkin spice taste to the ice cream by adding either 1 teaspoon of pumpkin pie spice OR one half teaspoon of cinnamon, one quarter teaspoon of nutmeg and one eighth teaspoon of allspice to the batter. Or if you are a pumpkin purist, you can add one half cup of pumpkin puree to the batter along with the spices. Be sure to reduce the ricotta by one half cup to compensate for the addition of the pumpkin puree.
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