When was the last time you cooked whole wheat pasta?

Published on November 9, 2015November 10, 2015 by carol lou Category: Main dishes, Recipes

I thought the same thing – so out came a package of whole wheat pasta. I don’t know why I have stayed away from cooking whole wheat pasta, I think I must be a traditionalist. I know that the holidays are on the way and a time of over indulging; so decided to step of the health game and bring out the whole grains. This time I topped with a vegetable sausage ragu.

Whole Wheat Pasta with Vegetable Sausage Ragu

2015-11-06 15:04:57

Serves 2

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Ingredients

3 cups dried whole wheat pasta
2 tablespoons olive oil
1 green pepper, thinly sliced
1 onion, thinly sliced
1 clove of garlic, minced
1 pound turkey Italian sausage (mild or hot)
1 14 oz. can diced tomatoes with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 cup sliced mushrooms
Salt and pepper, to taste
Freshly grated parmesan cheese

Instructions

In a large skillet, heat over medium high heat, add oil. When hot, add onions, green pepper, mushrooms, and garlic. Cook and stir until onions are transparent. Break sausage into pieces and add to onion mixture. Cook until sausage is no longer pink. Add tomatoes with juice, and crushed red pepper flakes, reduce heat to low and simmer for 20 minutes, stir frequently. While the sauce is simmering, cook pasta according to package directions. Serve sausage mixture over pasta. Top with grated cheese.

Notes

If you have extra ragu, save as a filling for an omelet - delicious!

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Baked Apples

Published on November 5, 2015 by carol lou Category: Desserts, Recipes

It is that time of year when every apple recipe I have starts to find it way to the top of the pile. I think there is nothing better than a great apple pie, but many times you might not have the time to bake that wonderful pie. If you are looking for a quick to prepare dessert that has the wow factor of an apple pie, it is time to try my Baked Apples. Quick to prepare and terrific served warm with a scoop of vanilla ice cream of a dollop of yogurt on top. Refrigerate any leftovers and warm in the microwave prior to serving. I was thinking what a great mix-in these would be. Just dice the leftover Baked Apples and mix into softened vanilla ice cream, freeze and serve. That is what I am going to try next, Crunchy Baked Apple Ice Cream – sounds like a winner to me!

Baked Apples

2015-11-05 06:28:19

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Ingredients

4 medium sized baking apples
1/2 lemon
3/4 cup old fashioned rolled oats
1/4 cup packed brown sugar
3 tablespoons cold butter, diced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup dried cranberries and/or chopped nuts

Instructions

Preheat oven to 350 degrees.
Slice apples in half, with a spoon scoop out the core. Arrange apples in a baking dish. Squeeze the lemon over the apples. Stir together the remaining ingredients. Generously spoon the topping over the apple, mounding the mixture on each apple and sprinkling the extra around the apples. Bake the apples until the crumble tops are brown and the apples are tender, 45 - 60 minutes. Remove from oven, serve warm topped with vanilla ice cream and the caramelized brittle-like mixture from the bottom of the pan.

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Rosemary Buttermilk Bread

Published on October 29, 2015 by carol lou Category: Recipes

Check out my newest bread recipe that was featured on the CEO magazine blog

Here is the link – http://www.ceosofrva.com/#!Rosemary-Buttermilk-Bread/c1tlc/562ecb1d0cf24d7704e60996

I have also pasted it below. Enjoy!

Rosemary Buttermilk Bread

October 26, 2015

Guest: Carol Melim

Looking for a quick and easy savory bread to serve with fall stews and soups? This is just the recipe for you. Easy to prepare and wonderful when served warm with a side of olive oil for dipping. The fresh rosemary is the key to this savory bread. This easy to prepare recipe will make you the star at any dinner party or family gathering. If you have ever been hesitant to make a fresh loaf of bread, look no further, this recipe is for you.

Rosemary Buttermilk Bread

From – apassionforentertaining.com

2 cups flour

¼ cup sugar

1 ½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 tablespoon fresh rosemary chopped

1 cup buttermilk

1 large egg

¼ cup butter, melted

Topping – olive oil, fresh rosemary and coarse salt

Preheat oven to 350 degrees. Spray a 9 x 5 bread pan with cooking spray.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a small bowl, whisk together buttermilk, eggs, and butter

Pour liquid ingredients into dry ingredients and stir until combined. Add 1 tablespoon of chopped rosemary. Stir just until combined.

Pour batter into prepared pan, smooth top. Brush with olive oil, sprinkle with additional rosemary and coarse salt.

Bake 45 minutes until golden brown. Remove from pan. Cook 15 minutes prior to slicing.

Interesting Find – Red Truck Bakery, Marshall, VA

Published on October 27, 2015 by carol lou Category: Interesting Finds

My first post regarding award winning Red Truck Bakery was last year when I visited their Warrenton, VA bakery during December. Today, I visited their new and expanded bakery in Marshall, VA. In my opinion this is a must stop when visiting Virginia’s Hunt Country. My first impression was what a great vibe this place has with farm tables, stools, and the most magnificent display of baked goods you could find anywhere. Being the fall season, it is just brimming with pumpkins, fall décor, pumpkin pies ready to buy and even a butternut squash quiche. All in a historic building painted red on Main Street. How more iconic can you get! This is one place you will not want to miss. If stopping for coffee and a breakfast treat, lunch or any time of day treat, this is food stop that is well worth the visit. You will not regret stopping here in Marshall, VA. I am already planning when I want to return over the holidays. Marshall is only a ten mile drive from Middleburg,VA a perfect combination for a perfect fall day. Check out their website. Enjoy!

Goat Cheese Appetizer with Vegetables

Published on October 26, 2015 by carol lou Category: Appetizers, Recipes

I am a fan of goat cheese and use it every chance I get on salads, pizzas, main dishes and appetizers. This appetizer is a real winner! Warm goat cheese topped with vegetables and served on plain water crackers. Get the cocktails ready – it is time to party!

Goat Cheese Appetizer with Vegetables

2015-10-25 14:36:29

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Ingredients

1 goat cheese log
Extra virgin olive oil
Sea Salt
Fresh cracked pepper
1 clove of garlic, minced
1 cup mushrooms, chopped (I use Baby Bella mushrooms)
1 teaspoon fresh rosemary, minced
Sundried tomatoes in oil, slivered
Fresh baby spinach
Grape tomatoes, halved
Fresh basil leaves, chopped
1/2 cup balsamic vinegar

Instructions

Preheat oven to 250 degrees. Place goat cheese log on a serving platter and place in oven for approx. 20 minutes or until warmed through.
In a small saucepan over medium heat, bring balsamic vinegar to a boil and reduce until it reaches a syrup like consistency, about 3 - 5 minutes.
In a medium saucepan, heat a few tablespoons of olive oil, add chopped mushrooms, season with salt, pepper and rosemary: sear until brown.
Turn heat down and add the sundried tomatoes and minced garlic. Add a couple of handfuls of spinach and basil leaves and toss with tongs until wilted. Add grape tomato halves and warm for 2 minutes.
Remove cheese from oven, top with spinach mixture. Drizzle with olive oil, reduced balsamic vinegar and a little reserved oil from sundried tomatoes. Season with salt and pepper. Serve with plain crackers or crostini.

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Pumpkin Muffins

Published on October 22, 2015 by carol lou Category: Breads, Recipes

It’s that time of year – everything pumpkin! After I just arranged two pumpkins on our front porch, I thought it was time to bring out the pumpkin recipes. This muffin recipe has a surprise cream cheese filling. Perfect to have with a hot cup of coffee or tea on the chilly mornings. These can be on your breakfast table in under 50 minutes. And…. your kitchen will smell wonderful. I just love fall!

Pumpkin Muffins

2015-10-15 14:15:50

Yields 12

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Cook Time

20 min

Cook Time

20 min

Ingredients

1/2 cup canned pumpkin
1/3 cup packed brown sugar
1/2 cup milk
1/4 cup canola oil
2 eggs, lightly beaten
1 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped nuts
Cream Cheese filling (below)

Instructions

Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups.
Make cream cheese filling, set aside.
In a large bowl mix together the pumpkin, brown sugar, milk, oil and eggs. Stir in remaining ingredients except the nuts, just until the flour is moistened. Stir in the nuts.
Fill muffin cups 1/3 full. Top each with approx. 1 teaspoon Cream Cheese Filling. Top each muffin with remaining batter.
Bake 20 minutes until golden brown. Immediately remove muffins from the pan.

Notes

Cream Cheese Filling
1 3 oz. package cream cheese filling, softened
1 tablespoon milk
1 tablespoon sugar
Mix all ingredients until smooth.

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Interesting Find – Millie’s Diner, Richmond, VA

Published on October 20, 2015 by carol lou Category: Interesting Finds

When traveling, I always seek new and interesting places in towns where we travel. I just love the convenience of searching on my phone for those just perfect places to try. While traveling this past weekend to Richmond, VA, I began my search for that perfect breakfast restaurant in Richmond for Sunday morning. After a quick search, I immediately knew the restaurant to try – Millie’s Diner. I was fascinated with the reviews I read and we headed to search for my next Interesting Find. With the help of our GPS, we quickly found Millie’s. As we approached, I knew we had found Millie’s when I saw a line out the door and customers gathered near the entrance on a brisk morning. Our experience started the minute we entered the building. Using only yellow sticky notes to track customers, we were immediately greeted by owner Paul Keevil and surprised when he asked what we were drinking and we immediately were sent to the end of the bar for a hot cup of coffee while waiting for our table. To our delight, we were seated at the bar which was the epicenter of the all of the action. In a small front kitchen, this restaurant produces amazing food with great service. Every dish they prepared looked outstanding and I was sitting at the end of the counter just where the plates were placed ready to go to the tables. I wanted to take my fork and try each one! Their savory brunch dishes are well worth the wait and definitely a place to visit if you are ever in the Richmond area. Check out their dinner menu, it too looks like a must try. It is on my list the next time I am in the Richmond area.

Italian Sausage Soup

Published on October 19, 2015 by carol lou Category: Uncategorized

Fall days, cool nights – it’s soup time. I always love making a large batch of soup and freezing leftover soup for those busy days when I just don’t want to cook or time is running short. I always cook pasta for soups separately in additional broth. Then I add the pasta to the soup just prior to serving. I think the soup is best with fresh cooked pasta added. When you refrigerate or freeze soup with the pasta added, the pasta absorbs additional liquid and the pasta looses it al dente texture. This soup would also be great with rice or tortellini added.

Italian Sausage Soup

2015-10-15 06:13:06

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Ingredients

1 - 2 # Italian sausage links (mild or hot)
olive oil
1 yellow onion, minced
3 cloves garlic, minced
2 teaspoons dried Italian seasoning
1 28 oz. can chopped tomatoes
1 1/2 cup red wine
5 cups beef broth
2 medium zucchini, cut into 1/2 inch pieces
1 green pepper, diced
cooked pasta or rice
salt and pepper, to taste
Freshly grated parmesan cheese
Chopped Italian parsley

Instructions

In a large soup pot, add Italian sausage links (prick casings prior to adding) and cover with water. Bring to a boil and simmer for 20 minutes. Remove sausages and cool. Discard cooking water. Slice sausage links into slices and sauté in soup pot in a drizzle of olive oil. Once brown, remove sausage, set aside. Add additional olive oil if needed and cook onion and garlic until onion is transparent. Add red wine, tomatoes, beef broth, Italian seasoning and sausage pieces. Simmer 30 minutes covered. Add vegetables and cook an additional 30 minutes. Cook pasta in additional broth or add to soup mixture and cook until tender.
Serve with grated parmesan and garnish with Italian parsley.

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Easy Chocolate Loaf Cake

Published on October 15, 2015 by carol lou Category: Uncategorized

I always shake my head when I think about cake mixes. I cannot think of one good reason to purchase a cake mix. I especially do not like the preservatives that are added into any prepared foods including cake mixes. Check out the ingredient list below of a popular dark chocolate cake mix.

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- And Diesters Of Fats, Mono- And Diglycerides), Cocoa Powder Processed With Alkali, Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Starch, Salt, Polyglycerol Esters Of Fatty Acids, Cellulose Gum, Xanthan Gum

My recipe below is so easy to make and uses such basic ingredients, there is not reason to not make a cake from scratch. This is so easy, I hope you agree.

Easy Chocolate Loaf Cake

2015-10-02 14:53:46

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Ingredients

1 cup flour
1 cup sugar
1/2 cup unsweetened cocoa
4 tablespoons butter
1 cup boiling water
1 teaspoon baking soda
1 egg, beaten
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Preheat oven to 350. MIx together dry ingredients in a medium mixing bowl. Cut butter into cubes and add to boiling water. Once the butter has melted, stir (by hand or use a hand mixer) into the dry ingredients. Slowly add egg, mixing quickly. Add vanilla. Pour into a greased and floured loaf pan.
Bake 350 for 45 minutes. Cool 10 minutes and remove from pan.

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Smoked Salmon Dip

Published on October 14, 2015 by carol lou Category: Appetizers, Recipes

This summer when we were on our way to Kentucky and ready to hit the Bourbon Trail; our first stop was the Meridian Hotel in Indianapolis IN and their Spoke and Steel restaurant . Our first course was their smoked salmon dip with potato chips. When you remember what you ate after a few months, you know you really must of enjoyed it. I recreated my version of the dip and I think I hit a home run with this recipe. The fun part is to serve it with potato chips, a very unexpected accompaniment, but truly delicious. The flavor of the smoked salmon is the star of this dip.