Archive | inventive leftovers RSS feed for this section

Recipe: Chocolate Raspberry Bread Pudding

20 Sep

Ingredients:

1.25 C bread cubes

1/2 C milk

1/4 C sugar

1 egg

1/3 C raspberries

1/4 C chocolate chips

Topping:

1 TB butter

1 TB brown or raw sugar

dash of vanilla extract

I used one of Paula Dean’s recipes for the basis of this one, but didn’t actually follow it to the letter. I’ve never made bread pudding before so I wanted to get an idea of the ratio of bread to egg to milk to sugar to use.

I love buying baguettes, but a consequence of that is that they always get too hard for me to use after a few days. To be honest, I usually end up throwing them away (which is really tragic considering I could have boatloads of homemade croutons by now) but this time I was motivated to make something of it. I had stale bread, chocolate chips, and some fresh raspberries that all needed using. Not to mention my 2 month blog absence (sorry…) and I knew I had something. I had…chocolate raspberry bread pudding, Dinner Love edition! Nomnomnom.

Cut your stale bread into little cubes. Put them into an oven-safe dish (I used my super-awesome vintage glasbake loaf pan) and set the oven for 350˚.

In a separate bowl, whisk together the milk, egg and sugar.

Pour over the bread cubes and stir to coat all of the bread bits in eggy sugar milk mix. Allow to sit for 10 minutes.

Add the raspberries and the chocolate chips and stir again.

In a separate bowl, melt the butter and mix in the raw/brown sugar and the vanilla. Pour all over the bread bits.

Bake the bread pudding in the oven on a middle rack for 20 minutes. Allow to cool slightly and serve warm (or cold…but having had it both ways I’m going to say that warm is better).

This makes…a tiny amount of bread pudding. The entire recipe would serve one to two people (depending on how greedy you’re feeling). Of course, you can always play with the amounts and make as much or as little as you want. I love that it isn’t too sweet, and that is probably why I ate the whole damn thing. Yup. ALL OF IT. It was like french toast on crack. And who doesn’t love that?

❤ Stef

Advertisements

Recipe: Roasted Potatoes and Tomatoes with Pesto

18 Sep

Hello again! Did you miss me? I’ll bet you did. I’ve had a very hectic few weeks, starting my graduate program at Boston College and moving out of my old place and into the new. Although I am IN my new place I still don’t have any of my stuff, just the items I had the foresight to pack. (Like my Shun Santoku knife and hand-made wood cutting board.) (These are ESSENTIALS, people!)

This is a recipe I’ve had “on file” for awhile. It uses slightly overripe tomatoes, pesto and potatoes, and was my response to The Great Tomato Invasion of ’09.

This summer my kitchen was overrun with tomatoes. I typically try to eat summer tomatoes raw because they are so amazing, but this year I was getting tomatoes from my father’s garden as well as my CSA box and they were EVERYWHERE.

I should probably have prefaced this by saying that I do not put fresh tomatoes in the fridge because keeping them at such a low temperature can completely ruin their flavor.

So picture, if you may, a kitchen exploding with tomatoes. They rested in bowls on my kitchen table, cascaded onto the table itself, and occasionally hung out on my cutting board. I had red ones, yellow ones, purple ones. I couldn’t eat them fast enough, and a few unfortunate tomatoes began to. . .soften. In their new cushy state, they were unsuited for use in a salad. My dad likes to stick soft tomatoes in the freezer, for use later in pasta sauce, but my freezer space is limited.

I prefer to get creative.

Roasted Potato and Tomato with Pesto:

Use 1/2 C of pesto (my recipe is at https://dinnerlove.com/2009/07/17/recipe-basil-pesto-with-walnuts/)

1.5lbs (ish) of little creamer or red skin potatoes

2 medium to large tomatoes

olive oil

salt

pepper

balsamic

Cut the potatoes into quarters, season with salt and pepper and drizzle with olive oil.

Bake at 400 degrees for 30 minutes. During that time, make the pesto (for my recipe, with pictures and instructions, see https://dinnerlove.com/2009/07/17/recipe-basil-pesto-with-walnuts/) and cut the tomatoes into small sized wedges.

After the potatoes have baked for 30 minutes, add the tomato.

Then add the pesto and about 1 TB of balsamic and mix together.

Put back in the oven for another 30 minutes. Keep the heat at 400.

Serve!

I served this alongside a roast pork loin, and it they were AMAZING together. It also tastes fantastic fried with some eggs for breakfast!

❤ Stef

Recipe: Chicken and Zucchini Layered Enchilada

7 May

Today is the day! Enchiladas made, Mexican feast delivered, Rubik’s cube solved. Perfection. Ok, I didn’t solve the Rubik’s cube. But everything else is true. Scout’s honor!

Enchiladas are crazy easy to make, especially when you make them casserole-style (as I do). You can use nearly anything for a filling, just add some enchilada sauce, cheese, and tortillas and BAM! Enchilada madness. These are made with leftover chicken and zucchini. Leftover chicken because I had it, and it needed to be used. Zucchini because I received some in my CSA box and it’s extremely important to me to use fresh, local produce. I’m lucky because I live in California, which means that some kind of produce is available year-round. In August I’m moving to Boston for grad school, and I’m already wondering what kind of CSA boxes are available, or if anything even grows in Boston in the winter! I’ve never lived on the east coast, so I have no idea what to expect. Anyway, back to the food!

You can make these vegetarian really easily by leaving out the chicken and the chicken broth, and doubling the amount of zucchini (or squash of your choice) and substituting veggie broth. If you’re looking to turn your enchiladas into a full-blown fiesta, add some pico de gallo and a margarita or two!

Sauce:
1 8 oz can tomato sauce
1 C chicken broth
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried oregano
1/2 tsp flour
1/2 tsp dried chili flakes (optional)

artful spices.

artful spices.

Mix all ingredients together in a saucepan.

dlove_enchiladas2

Allow to simmer 10-15 minutes, until sauce has reduced by about 1/2 C. While you are waiting for the sauce to reduce, start on the enchiladas.

1 medium zucchini
1/2 lb of chicken quarter of an onion, diced, about 1/3 C
2-3 cloves of garlic
1 TB olive oil
4 turns black pepper mill
1/4 tsp salt
1.5 C jack cheese
corn tortillas

Heat the olive oil in a pan and add the garlic and the onion, saute until fragrant. Add the zucchini, the pepper, and the salt.

dlove_enchiladas3

Cook until browned on the edges. This is total zucchini porn. This is when you know it’s getting good-when the zucchini is brown and slightly caramelized. Delicious!

hello, delicious.

hello, delicious.

Add the chicken. If you’re using leftover chicken, cook a few minutes just until the chicken is heated through. If you’re using raw chicken, cook until the chicken is cooked through.Turn off the heat, and assemble the casserole.

dlove_enchiladas5

First spoon a very light layer of sauce on the bottom of a pan 8×8″ W and approximately 2.5″ D. Then add a layer of tortilla, followed by chicken and zucchini mixture, sauce, and cheese. Repeat. Then add a final layer of tortilla, sauce and cheese.

dlove_enchiladas6

Your casserole should be:

Little bit of sauce
tortilla
chicken and zucchini
sauce
cheese

tortilla
chicken and zucchini
sauce
cheese

tortilla
sauce
cheese

dlove_enchiladas7

At this point, you can either cook it or store it to cook at a later date. It will keep for about two days in the fridge, or if frozen it will keep for at least 4 months, possibly longer. If you cook it immediately, put it in a 400 degree oven for 20 minutes, or until the cheese is melted and bubbly. After refrigerating, cook at 350 for about 30-45 minutes. After freezing cook it at 350 for 30 minutes covered and 30 minutes uncovered.

melty.

melty.

dlove_enchiladas9So. Good.

❤ Stef