Sunday, May 29, 2011

Kindergarten Ice Cream

2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1/8 cup chocolate chips

4 large chocolate peanut butter malted balls, chopped
1/2 cup animal crackers, chopped

1) Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk, and whisk to blend.
2) Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.

3) Add the chocolate chips, malted balls and animal crackers to the ice cream machine, when the freeze cycle has two minutes left.  


Review:  After last week's peanut brittle goodness, I decided to make my own concoction.  My intent was to buy a slice of cake and add that to the ice cream base.  However, the only slice the store was selling today was a lemon pudding cake.  Hmm, I didn't think that would blend well.  I then meandered about the store considering my options.  I headed to the bulk section and found animal crackers.  It then spread to adding the chocolate chips and these huge chocolate malted balls that have peanut butter between the layer of chocolate and the malted ball.  Yum.  The cashier and my husband reminisced about kindergarten (eating paste, the smell of Play-doh, etc) as we bought our groceries and my concoction earned it's name.  This was way tastier than paste, by the way, which I never ate.  The animal crackers were an amazing addition to the ice cream and the chocolate and peanut butter just completed the whole thing.  This was pretty tasty!!  And, it will be my last batch of homemade ice cream, as the machine is now getting packed and ready to be moved cross country.  Alas, my blog will also be on hiatus in just a few short weeks, as we move.  :( 

This Week's Planned Menu

Sunday:
sushi (celebrating our first date 5 years ago!)

Monday:
spaghetti & prepared pesto 

Tuesday:
Giant Black Bean Salad

Wednesday:
leftovers

Thursday:
spaghetti & jarred alfredo sauce

Friday:
Spaghetti With Zucchini, Walnuts & Raisins

Saturday:
Sicilian Style Cauliflower With Pasta

Sunday, May 22, 2011

Peanut Brittle Ice Cream

2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1 1/2 cups peanut brittle, broken into small pieces


1) Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk, and whisk to blend.
2) Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.

3) Add the peanut brittle to the ice cream machine, when the freeze cycle has two minutes left.  

Review:  Yum!  I thought this would be just a sweet ice cream flavor with chunks of brittle.  However, the brittle splintered quite a bit and the ice cream was pretty infused with the flavor.  This was sooooooo good!!



This Week's Planned Menu

Sunday:
Garden Lasagna
ice cream!

Monday:
spaghetti with jarred alfredo sauce

Tuesday:
Golden Spirals With Chickpeas & Yellow Bell Pepper

Wednesday:
Pesto Pasta Salad

Thursday:
Sweet Potatoes With Spicy Black Bean Chili

Friday:
cook out with family friend?

Saturday:
leftovers

Thursday, May 19, 2011

Pasta Carbonara With Spicy "Sausage"

8 oz pappardelle or fettuccine
1 1/2 cups frozen peas
1 Tbs olive oil
4 Italian "sausage" links (about 1 lb)
2 large egg yolks
1/2 cup half-and-half
1/2 cup grated Parmesan, plus more for serving
Kosher salt and black pepper

1) Cook the pasta according to the package directions, adding the peas during the last minute of cooking.  Reserve 1/2 cup of the cooking water, drain the pasta and peas, and return them to the pot.
2) Meanwhile, heat the oil in a large skillet over medium-high heat.  Cook the sausages, turning occasionally, until cooked through, 8 to 10 minutes.
3) In a medium bowl, whisk together the egg yolks, half-and-half, Parmesan, 1/2 tsp salt and 1/4 tsp pepper.  Add the egg mixture and reserved cooking water to the pasta and peas in the pot.  Cook over low heat, tossing gently, until the sauce is slightly thickened and coats the pasta.  Serve with the sausage and additional cheese.

Review:  I felt guilty for not trying new recipes the last couple of weeks.  Truth be told, I'm in the midst of packing (moving cross-country again) and wanted to stick with easy, familiar recipes.  But, the guilt got to me and I committed to a new recipe this week.  Then, I fell deathly ill (apparently I'm severely allergic to Spring in Idaho), requiring an arsenal of meds and lots of time on the couch.  This led to some basic recipes and pizza delivery.  Especially after discovering the purchased sweet potatoes had grown moldy (also contributing to my illness).  Today was my first full day back at work and I wish I could say I was feeling so great that I came home and made this recipe.  Nope.  Feeling better, but fortunate enough to have a husband who volunteered to "slave over a hot stove" to make dinner.  :)  And, he did a great job.  He actually seems to enjoy making carbonara and was the first to introduce the concept to our household.  Of course, we used Tofurky Italian Sausage and tweaked a recipe that was intended for real meat.  My carnivorous readers can enjoy this as a non-vegetarian meal.  I loved it with the Tofurky, which was a good spiciness to contrast the milder carbonara flavor and peas.  Perfect!


Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-carbonara-with-spicy-sausage

Sunday, May 15, 2011

This Week's Planned Menu

Sunday:
Oven-Baked Wild Rice Pilaf With Mushrooms

Monday:
pasta & jarred alfredo sauce

Tuesday:
pizza delivery

Wednesday:
Rotini Greek Salad

Thursday:
Pasta Carbonara With Spicy "Sausage"

Friday:
Chilaquiles Casserole

Saturday:
leftovers

Sunday, May 8, 2011

This Week's Planned Menu

Sunday:
Penne With Grape Tomatoes & Mozzarella

Monday:
Potato, Pea & Couscous Hash

Tuesday:
Pasta Puttanesca

Wednesday:
Southwestern Salad

Thursday:
spaghetti with jarred pasta sauce

Friday:
Garlic Head Broccoli

Saturday:
leftovers

Sunday, May 1, 2011

This Week's Planned Menu

Sunday:
Indian Samosa Casserole

Monday:
Inside Out Lasagna

Tuesday:
Marinated Navy Beans & Zucchini

Wednesday:
Garden Lasagna

Thursday:
school graduation dinner

Friday:
out to dinner - celebrating my husband graduating with his PhD!!!

Saturday:
Penne With Grape Tomatoes & Mozzarella