2 tbsp unsweetened cocoa powder
2 tbsp sugar
Pinch of salt
1 cup milk or any combination of milk, half-and-half, or cream
1/4 tsp vanilla extract
1. Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved.
2. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
Note: This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.
Saturday, February 27, 2016
2 tbsp unsweetened cocoa powder
Tuesday, February 16, 2016
1 medium spaghetti squash (about 3lb)
4 oz pancetta, diced
1 medium shallot, diced
1 tsp chopped fresh thyme (1/2tsp if dried)
1/4 cup dry white wine
1.5 cups heavy cream
pinch of nutmeg
1/2 tsp salt
freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
2 tbsp finely chopped fresh parsley
1. Preheat oven to 400. Trim both ends of squash, then stand upright and halve lengthwise. Scoop out seeds with a spoon and discard. Place squash halves cut-side down on a baking sheet. Roast until tender, 25-30 minutes. Allow to cool slightly. Scrape squash into strands with a fork. Discard skin.
2. While squash is roasting, cook pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towel-lined plate using slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened. about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add heavy cream, nutmeg, salt, and a few grinds of pepper.
3. Increase heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and Parmesan. Continue cooking until sauce is thick and creamy, about 1 more minute. Remove from heat.
4. Add squash and pancetta to sauce. Return to medium heat and cook, stirring until combined and squash is heated through. Season with more salt and pepper to taste, and sprinkle with parsley.
from Food Network Magazine (October 2015)
Monday, February 15, 2016
1/4 cup butter
1 large onion, chopped
1/4 cup all-purpose flour
1 can (12oz) evaporated milk
4 cups chicken broth
1 bag (14oz) frozen baby broccoli florets, thawed
1/2 tsp freshly ground pepper
1/4 tsp salt
1 package (8 oz) Velveeta, cut into cubes
1.5 cups shredded extra-sharp Cheddar cheese
1 cup shredded Parmesan cheese
1. Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.
2. Cover; cook on low 4 hours or until bubbly.
3. Add Velveeta to slow cooker; stir until melted. Add Cheddar cheese and the Parmesan cheese; stir until melted.
Note: Unknown freeze-ability at this time.
2 lb beef stew meat
1 cup chopped onion
1 can (10.75oz) condensed golden mushroom soup
1 can (10.75 ounces) condensed cream of onion soup
1 jar or can (6oz) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8oz) cream cheese, cubed
1 container (8oz) sour cream
6 cups hot cooked eggs noodles
1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
Note: Freezes well, with or without noodles.
Tuesday, February 9, 2016
4 cups fresh or frozen small broccoli florets (thawed, if frozen)
2 tbsp butter
1-2 large garlic cloves, minced
2 tbsp all-purpose flour
4 oz cream cheese, softened
1 cup blue cheese, crumbled
1 cup milk or light cream
fresh ground black pepper, to taste
1.5 sleeves Ritz butter crackers, made into crumbs
6 tbsp butter, melted
1. Preheat oven to 350. Spray a medium baking dish with cooking spray.
2. Put my broccoli in a microwave safe bowl with 2 inches of water and microwave 2-3 minutes. Drain well.
3. In a large saucepan melt, the 2 tablespoons of butter over medium-low heat, until it begins to bubble; add the garlic and cook for 1 minute. Add the flour and stir for 1 minute.
4. Add the cream cheese, blue cheese, and milk or cream; stir over low heat until melted and smooth. Stir in the broccoli.
5. In a bowl, combine the cracker crumbs with the melted butter until well combined. Remove 1 cup of the cracker mixture and stir it into the broccoli mixture. Season with black pepper.
6. Transfer mixture into prepared dish. Cover with foil and bake for 15 minutes.
7. Remove from oven and sprinkle the top with the remaining cracker crumbs. Return to oven and bake uncovered for another 10 minutes.
Adapted from The Girl Who Ate Everything.