You Are Here: Home » Cooped Up Cooking – Recipe Blog

Cooped Up Cooking – Recipe Blog

Welcome to our new recipe blog – “Cooped Up Cooking“!  During this time when a lot of us are stuck in the house and perhaps have more time to try some new things, Library of the Chathams staff wanted to share some of their favorite tried and true recipes with you.  We hope that you will try and enjoy.  Have you been experimenting in the kitchen too?  If you have and would like to share a great recipe with us to add to this blog, we invite you to submit it by clicking here.


 

Easy Granola for the Protein-Challenged

Baking Time30 mins
Course: Snack
Author: Karen

Equipment

  • 2 bowls
  • large baking pan
  • saucepan

Ingredients

  • 2 cups oats
  • ½ cup wheat germ
  • 2 Tbs dark brown sugar
  • ¼ tsp salt
  • ½ cup chopped walnuts
  • cup shredded coconut
  • cup flaxseed
  • ¼ cup maple syrup
  • 3 Tbs flavorless oil
  • 1 Tbs water
  • ½ tsp ground cinnamon

Instructions

  • Heat oven to 275°F.
  • Mix oats, wheat germ, brown sugar, salt, walnuts, coconut, and flaxseed in a bowl.
  • Bring maple syrup, oil, water, and cinnamon to a simmer in a saucepan over low heat. Drizzle over oat mixture and stir to combine.
  • Pour mixture onto a large pan. Squeeze together to form small clumps.
  • Bake for 30 minutes.

Carolyn's Egg Casserole

Cook Time45 mins
Cook Time if refrigerated1 hr
Course: Breakfast
Author: Susan

Equipment

  • well greased 9x13 baking dish

Ingredients

  • 10 eggs (2½-4 egg containers depending on size)
  • lbs sausage
  • 3 cups milk
  • tsp dry mustard
  • 1 tsp salt
  • cups grated cheddar cheese
  • 6 slices white bread

Instructions

  • Preheat oven to 350°F.
  • Well grease 9x13 pan. Cut crusts from bread and cover bottom of pan with bread.
  • Brown and drain the sausage. Spread over top of the bread.
  • Slightly beat the eggs, milk, dry mustard, and salt together. Pour over top of the sausage and bread.
  • Cover with cheese and bake uncovered for 45 minutes if room temperature. Bake 1 hour if refrigerated.

Aunt Dot's Bran Muffins

Cook Time15 mins
Course: Breakfast
Servings: 24 muffins
Author: Susan

Equipment

  • Well greased muffin pan
  • 2 mixing bowls
  • sifter (optional)

Ingredients

  • 3 cups Allbran cereal (1 cup for step #1, 2 cups dry reserved for step #4)
  • 1 cup boiling water
  • cups flour (sifted)
  • ½ tsp salt
  • tsp baking soda
  • cups sugar
  • ½ cup oil (canola or corn)
  • 2 eggs
  • 2 cups buttermilk (shake well)
  • 2 cups raisins

Instructions

  • Preheat oven to 400°F. Put 1 cup of bran into a bowl and pour over with boiling water. Let stand.
  • Sift flour, salt, baking soda, and sugar in a large bowl. (Use a whip if you do not have a sifter.)
  • Make a well in the center of the dry mixture and pour in oil, eggs, and buttermilk. Stir until just mixed.
  • Stir in moist bran from Step #1, 2 cups reserved dry bran, and raisins.
  • Bake in preheated oven for 15-20 minutes.
  • Enjoy!

Notes

To make 36 muffins, adjust ingredient amounts as follows:
  • 4½ cups Allbran cereal (1½ cups for step #1, 3 cups dry reserved for step #4)
  • 1½ cups boiling water
  • 3¾ cups flour (sifted)
  • ¾ tsp salt
  • 3¾ tsp baking soda
  • 2¼ cups sugar
  • ¾ cup oil (canola or corn)
  • 3 eggs
  • 3 cups buttermilk (shake well)
  • 3 cups raisins

Easy Breakfast Muffins

Cook Time15 mins
Course: Breakfast
Author: Elizabeth

Equipment

  • 12 cup muffin pan
  • large bowl

Ingredients

  • 1 egg
  • ¾ cup milk
  • ½ cup canola oil
  • 2 cups all-purpose or whole wheat flour
  • cup sugar
  • 3 tsp baking powder
  • 1 tsp salt

Topping

  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • ¼ cup chopped nuts (optional)

For Berry Muffins

  • 1 cup fresh blueberries or raspberries (½ cup if frozen)

Instructions

  • Preheat oven to 400°F. Grease 12 cup muffin pan.
  • In a large bowl, beat egg with a fork, stir in milk and oil.
  • Stir in remaining ingredients just until flour is moistened (will be lumpy).
  • Fill muffin cups ½-¾ cup full. Sprinkle with topping mixture.
  • Bake for 15 minutes.

 

Low-Carb Taco Salad

Prep Time20 mins
Course: Salad
Author: Janet

Equipment

  • skillet
  • large salad bowl

Ingredients

  • 1 lb lean ground beef
  • 1 tbsp chili powder
  • 8 green onions (white and green parts separated)
  • 1 head romaine lettuce
  • 1 medium tomato (chopped)
  • 1 avocado (diced)
  • cups fat-free cheese (Cheddar, Monterey Jack, or mix)
  • ½ cup fat-free Greek or plain yogurt
  • ½ cup salsa

Instructions

  • Brown beef in skillet with chilil powder, white parts of onions, salt, and pepper. If you want the beef warm, cover the pan; if you want it chilled, place it in the refrigerator until ready.
  • In a large bowl, mix lettuce, tomato, avocado, and green onion. Once mixed, add the meat and cheese and gently toss together.
  • Top with a bit of yogurt and salsa.

Lentil Soup

Prep Time2 hrs
Lentil Pre-Cook Time1 hr
Course: Soup
Author: Rosalie

Equipment

  • large pot
  • skillet or pan

Ingredients

  • cups dry lentils, ½lb (rinsed)
  • 5 cups water
  • 4 strips bacon
  • 1 large onion (chopped)
  • 1 large carrot (chopped)
  • 2 stalks celery (chopped)
  • 1 red or green pepper (chopped)
  • 1 28 oz can diced tomatoes
  • 3 tbsp flour
  • 3 tbsp butter
  • 2 tsp salt
  • 1 tbsp sugar
  • 2 tbsp vinegar (apple cider or regular)
  • 2 cups broth (chicken or vegetable) - or more as needed

Instructions

  • Cook lentils in a large pot with 5 cups of water for 1 hour.
  • Meanwhile, fry the bacon until crisp. Crumble and reserve some of the fat.
  • Cook the onion, carrot, celery, and pepper in the fat.
  • Stir in butter, flour, salt, sugar, and vinegar to make a stiff roux.
  • Add the tomatoes, broth, and vegetables to the large pot with the lentils. Stir well to combine.
  • Cook covered on very low heat for 1-2 hours.

Ricotta Balls

Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Author: Adriana

Equipment

  • lightly greased or non-stick baking sheet
  • mixing bowl
  • dinner plate or shallow dish for serving

Ingredients

For Ricotta Balls

  • 2 cups ricotta cheese
  • 2 eggs
  • cup grated parmesan cheese
  • ½ cup bread crumbs
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp dried oregano
  • ¼ tsp ground black pepper

For Serving

  • ½-1 cup tomato sauce

Instructions

  • Preheat oven to 350°F. Combine ingredients (except tomato sauce) into a bowl and mix thoroughly.
  • Roll the ricotta balls by hand - don't make them too big. Place each ball on a lightly greased or non-stick baking sheet. Bake for 20 minutes.
  • When done, cool for a few minutes. Pour tomato sauce in dinner plate or shallow dish and place ricotta balls on top of the sauce. Sprinkle with a light dusting of oregano.
  • Serve with a side of pasta or vegetables and enjoy!

Easy Savory Breaded Chicken Cutlets

Cook Time30 mins
Course: Main Course
Author: Elaine

Equipment

  • 2 shallow bowls (or 1 bowl and wax paper)
  • lightly greased baking dish

Ingredients

  • 4 thin chicken breasts
  • 1 packet Good Seasons Italian Salad Dressing mix (0.7 oz)
  • 1 container of sour cream (16 oz)
  • Flavored bread crumbs for coating

Instructions

  • In shallow bowl, combine sour cream with contents of Good Seasons packet.
  • Coat each chicken breast well with sour cream/dressing mix.
  • In another shallow bowl (or on wax paper) coat each breast well with flavored bread crumbs.
  • Put chicken breasts in a lightly greased baking dish and bake at 400°F for 30 minutes.

Instant Pot Chicken Tetrazzini

Cook Time15 mins
Baking Time for Crispy Topping15 mins
Total Time30 mins
Course: Main Course
Author: Emily

Equipment

  • Instant Pot
  • greased 9x13 baking dish
  • small bowl

Ingredients

  • 2 boneless chicken breasts
  • 2 cloves garlic (diced)
  • 3 tbsp butter
  • 1 tsp kosher salt
  • ¼ tsp ground pepper
  • 1 cup sour cream
  • cups chicken broth
  • 1 10½ oz can Cream of Chicken Soup
  • 1 10½ oz can Cream of Mushroom Soup
  • ½ cup white wine
  • 8 oz spaghetti

For crispy topping

  • 2 tbsp butter
  • ¼ cup panko bread crumbs
  • ¼ cup seasoned bread crumbs
  • ¼ cup Parmesan cheese

Instructions

  • Preheat oven to 375°F.
  • Turn Instant Pot on saute. Add 1 tbsp of butter and the garlic to the Instant Pot, saute until butter is melted.
  • Sprinkle salt and pepper on chicken breasts (butterfly if needed). Place chicken in Instant Pot and pour 1 cup of chicken broth over the chicken.
  • Close the lid and pressure cook on high setting for 9 minutes. When done, release pressure, removed chicken, and shred.
  • Break pasta in half, place in bottom of the Instant Pot, and put shredded chicken over the pasta. Add sour cream, remaining chicken broth, both soups, and white wine. Mix together and pressure cook on high for 6 minutes.

For Crispy Topping

  • Melt remaining butter. In a small bowl, mix melted butter, both types of bread crumbs, and Parmesan cheese.
  • Spray 9x13 baking dish, add Chicken Tetrazzini from the Instant Pot, sprinkle bread crumb/cheese mixture on top.
  • Bake in the oven for 10-15 minutes.

Apple Pork Chops

Baking Time1 hr
Course: Main Course
Author: Emily

Equipment

  • lightly greased 9x13 baking dish
  • skillet

Ingredients

  • ¼ cup flour (plus 2 tbsp for sauce)
  • ½ tsp salt
  • ½ tsp dry mustard
  • tsp pepper
  • 2 lbs pork chops
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • cups apple cider (juice if cider is not available)
  • 2-3 apples (peeled and sliced)
  • cup raisins
  • 1 pkg store brought stuffing mix

Instructions

  • Preheat oven to 350°F. Prepare stuffing mix as per package directions. Place in the bottom of a lightly greased 9x13 baking dish.
  • Combine flour, salt, dry mustard, and pepper. Coat pork chops in flour mixture and place in heavy duty skillet. Brown with butter.
  • Remove the chops and place on top of the stuffing in the baking dish.
  • In skillet, stir 2 tbsp of flour and the brown sugar into drippings to make a thick paste. Gradually stir in apple cider/juice and stir until thickened.
  • Arrange apple slices and raisins over the pork chops. Pour apple cider mixture over top. Cover and bake for 1 hour.
  • Service with a vegetable.

Tex-Mex Slow Cooker Chicken

Cook Time6 hrs
Cook Time on High3 hrs
Course: Main Course
Author: Jean M.

Equipment

  • Slow cooker

Ingredients

  • 1 15 oz can black beans (rinsed and drained)
  • 1 11 oz cans Mexicorn or regular corn (drained)
  • 1 cup thick and chunky salsa
  • lbs boneless, skinless chicken breast
  • 1 cup nonfat shredded cheddar cheese

Instructions

  • Spray inside of slow cooker with cooking spray. Combine beans, corn, and ½ cup of salsa in slow cooker and mix well.
  • Top with chicken breasts and pour remaining salsa over the top.
  • Cover and cook on low heat for 5-6 hours or high heat for 2½-3 hours.
  • When time is up, sprinkle cheese on top (if cooking on low heat, increase to high for this step). Cover and cook 5-10 minutes until cheese is melted.

Chicken Francese

Cook Time25 mins
Course: Main Course
Author: Sandra

Equipment

  • meat mallet or other heavy object to pound the chicken - rolling pin, empty wine bottle, cast iron skillet, or a really heavy book!
  • shallow bowls
  • large skillet
  • platter

Ingredients

  • ½ cup all-purpose flour
  • salt
  • ground black pepper
  • 4 eggs
  • 3 tbsp water
  • ¼ cup olive oil
  • lb boneless skinless chicken breast (thinly sliced)
  • ½ cup white wine (optional)
  • ½ lemon (juiced)
  • 1 cup chicken broth
  • 2 tbsp unsalted butter
  • 3 tbsp chopped parsley (optional)

Instructions

  • If not using store bought thin sliced chicken breasts, cut them into thin slices. Pound chicken breasts to an even thickness.
  • Rinse the chicken and use a paper towel to remove any excess moisture so the flour will adhere to the chicken.
  • Put flour in a shallow bowl and season with salt and pepper. Beat the eggs and water in another shallow bowl.
  • Heat oil over medium heat in a large skillet. Coat the chicken with flour mixture and dip into the egg mix.
  • When skillet is hot, add chicken and saute until cooked through, 2-4 minutes per side (until golden). Transfer chicken to a platter and set aside.
  • Add wine, lemon juice, and chicken broth to skillet and simmer for 5 minutes.
  • Roll the butter in flour, add to the skillet and stir for an additional 2 minutes. Add chicken back to the skillet and cook for 10 minutes.

Spaghetti with Kalamata Olives and Sun-Dried Tomatoes

Cook Time20 mins
Course: Main Course
Author: Elaine

Equipment

  • large pot
  • large skillet

Ingredients

  • 1 pkg spaghetti
  • 3-4 tbsp olive oil
  • 1 clove garlic (minced)
  • 8 oz pitted Kalamata olives (sliced or chopped)
  • 7½ or 8 oz jar sun-dried tomatoes (drained and chopped)
  • grated parmesan cheese for topping

Instructions

  • Bring large pot of water to boil and cook spaghetti al dente.
  • While the pasta is cooking, heat the oil in a large skillet over low heat and add the garlic, stirring occasionally.
  • After 4-5 minutes, add the olives and sun-dried tomatoes. Cook for 3 minutes over medium heat.
  • Add cooked spaghetti to the skillet and toss well. If more coating is needed, add a little more olive oil.
  • After pasta is tossed well, serve topped with grated parmesan cheese.

Slow Cooker Southwest Chicken, Salsa, Corn and Beans

Cook Time6 hrs
Course: Main Course
Author: Rosalie

Equipment

  • Slow cooker

Ingredients

  • 1 can corn (drained) OR 2 cups fresh or frozen corn
  • 1-2 cans black or kidney beans (drained and rinsed)
  • 1 lb boneless skinless chicken thighs or breasts
  • ¼ tsp garlic powder (optional)
  • ¾ tsp cumin (optional)
  • 1 jar salsa (1¼-2 cups depending on amount of beans and corn)

Instructions

  • Layer the ingredients in the order given.
  • Cook on LOW for 6 hours.
  • Top with cheddar cheese, cilantro, avocado. Serve over rice or pasta if desired.

Vodka Sauce

Cook Time2 hrs
Course: Main Course
Author: Sandra

Equipment

  • skillet or large pan

Ingredients

  • 4 garlic cloves
  • 2 cans San Marzano Whole Peeled Tomatoes
  • ¼ cup vodka
  • 1 pint heavy cream
  • olive oil

Instructions

  • Add some olive oil to skillet and heat medium-high. Chop up the garlic. When oil is hot add the garlic and cook until golden.
  • Add 2 cans of tomatoes and cook for 1½ hours.
  • Add the vodka to the pan and cook for 20 minutes.
  • Finally, add the heavy cream and cook for 5 additional minutes.
  • Makes enough sauce for 1 lb of pasta.

Spaghetti Alla Carbonara

Cook Time25 mins
Course: Main Course
Author: Sandra

Equipment

  • large skillet
  • large pot
  • mixing bowl

Ingredients

  • 2 tsp olive oil
  • 1 lb guanciale, bacon, or pancetta - diced or cut into 2 inch strips
  • 1 pkg spaghetti
  • 3 eggs
  • ¾ cup grated Pecorino Romano or parmigiano cheese, divided
  • ground black pepper to taste

Instructions

  • Heat olive oil in a largeskillet over medium heat; add guanciale or bacon. Cook, turning occasionally, until browned and just slightly crispy (5 to 10 minutes). Remove from heat and drain off some excess fat if you wish.
  • Bring a large pot of salted water to a boil. Add spaghetti and boil, stirring occasionally until al dente (about 9 minutes). Drain and return to pot.
  • Whisk eggs, half of the cheese, and pepper in a bowl until smooth and creamy. (If you prefer to cook your beaten eggs before pouring over the pasta, gently heat over LOW heat, stirring constantly so the egg mixture does not get too hot.)
  • Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled.
  • Stir in guanciale/bacon and top with remaining cheese and more pepper to taste.

Buon appetito!

    Almond Biscotti with Cranberries and Chocolate Chips

    Cook Time50 mins
    Course: Dessert

    Equipment

    • large mixing bowl or stand mixer
    • parchment paper
    • baking sheet

    Ingredients

    • cups flour
    • ½ cup oil of your choice
    • tsp salt
    • 1 cup sugar
    • 3 eggs
    • 2 tbsp almond extract
    • 1 tbsp vanilla extact
    • 1 tbsp baking powder
    • 1 cup chocolate chips
    • 1 cup chopped almonds
    • 1 cup dried cranberries

    Instructions

    • Preheat oven to 375°F.
    • In a large mixing bowl or stand mixer, combine eggs, sugar, oil, and extacts. Mix until well incorporated.
    • Add flour, baking powder, and any mix-ins (nuts, fruit, chocolate chips, etc.). When all ingredients are incorporated, divide dough into two equal logs. Place side by side on parchment paper on a baking sheet and flatten logs to about 1 inch thickness.
    • Bake for 25 minutes. Cool for 15 minutes.
    • When cool, cut at a diagonal into ½ inch slices. Place slices on parchment paper and bake on each side for 8 minutes.
    • Once out of the oven, let them cool and enjoy. Store them in an airtight container for up to a week.

    Pineapple Lime Jello Salad

    Prep Time5 mins
    Course: Dessert
    Author: Christine

    Equipment

    • large mixing bowl

    Ingredients

    • 8 oz container of low fat Cool Whip
    • 4 oz box of Lime Jello
    • 12 oz container of fat free cottage cheese
    • 21 oz can of tidbit pineapple (drained)
    • 2 bananas (sliced)

    Instructions

    • Put the Cool Whip and Jello in a large mixing bowl and whisk until they are well blended and most of the Jello dissolves into the Cool Whip.
    • Fold in cottage cheese, pineapple, and bananas.
    • Stick in the refrigerator until set.

    Easy Chocolate Chip Cookie Dessert

    Chill Time1 hr
    Course: Dessert
    Author: Margaret H.

    Equipment

    • baking dish with 2 inch sides
    • small-medium sized mixing bowl

    Ingredients

    • 1-2 pkg chocolate chip cookies (depends on size of your dish)
    • milk
    • Cool Whip
    • chocolate chips (optional)

    Instructions

    • Pour milk into a small to medium sized mixing bowl. Fill about half way.
    • Dunk the cookies into the milk one or two at a time - just a quick dunk, do not soak. You may need to add more milk as the cookies absorb it.
    • Line the bottom of the baking dish with the dunked cookies. Layer the rest of the cookies on top as you dunk them, covering spaces as you layer.
    • Top the final layer with Cool Whip and sprinkle with chocolate chips for a little crunch.
    • Chill for 30 minutes to 1 hour.

    Mom's Cheesecake with Sour Cream Topping

    Course: Dessert
    Author: Rosalie

    Equipment

    • 9 inch spring form pan
    • mixing bowls
    • vegetable peeler

    Ingredients

    Graham Cracker Crumb Crust (optional, but worth it!)

    • cups graham cracker crumbs
    • cup brown sugar
    • ½ tsp cinnamon
    • cup melted butter

    Cheesecake

    • 24 oz cream cheese (I have used lower fat with good success too)
    • 5 eggs
    • 1 cup sugar
    • ¼ tsp salt
    • ¾ tsp almond extract

    Sour Cream Topping

    • cups sour cream (lower fat works here too)
    • ½ tsp vanilla
    • 2 tbsp sugar
    • unsweetened chocolate for decoration (optional)

    Instructions

    Graham Cracker crumb crust

    • Preheat the oven to 325°F.
    • Mix the dry ingredients in a bowl. Add melted butter. Pat the mixture into the bottom and about 1 inch up the sides of a 9 inch spring form pan.
    • Do not bake.

    Cheesecake

    • Beat the cream cheese in a bowl until softened.
    • Add eggs, sugar, salt, and almond extract. Beat again until smooth, thick, and lemon-colored. Pour into the prepared springform pan (if not using crust, butter the pan first).
    • Bake for 45-50 minutes or until set. Remove from the oven and cool on a cake rack for 20 minutes.
    • Leave oven on.

    Sour Cream Topping

    • While the cake is cooling, mix the sugar, sour cream, and vanilla.
    • Pour over the cake and return to the oven. Bake for 10 minutes.
    • Cool and chill.

    To serve:

    • Remove the sides of the springform pan. Put the cake on a plate and decorate with the unsweetened chocolate shaved with a vegetable peeler.

    Easy Strawberry Banana Smoothie

    Course: Breakfast
    Servings: 1
    Author: Sandra

    Equipment

    • blender

    Ingredients

    • 1 cup frozen strawberries
    • ½ cup fat free milk
    • ½ of a banana
    • ½ cup crushed ice

    Instructions

    • Add the frozen strawberries, fat free milk, banana, and crushed ice to a blender.
    • Blend it all together and serve.
    • Enjoy!

     

    3 Ingredient Peanut Butter Cookies

    Cook Time10 mins
    Course: Dessert
    Author: Elaine

    Equipment

    • mixing bowl
    • 2 baking sheets

    Ingredients

    • 1 cup peanut butter
    • 1 cup sugar
    • 1 egg

    Instructions

    • Preheat oven to 375°F.
    • Grease cookie sheets or line with parchment.
    • In a bowl stir together 1 egg and 1 cup each peanut butter and sugar.
    • Drop by rounded teaspoons onto prepared cookie sheets. (If desired, roll in sugar before dropping.)
    • Flatten with a fork.
    • Bake 10 to 13 minutes or until set in centers.
    • Cool on wire racks.

     

    Mushroom Risotto

    Cook Time56 mins
    Course: Side Dish
    Servings: 6

    Equipment

    • saucepan
    • bowl
    • large heavy saucepan

    Ingredients

    • 8-9 cups chicken stock
    • 1/2 oz dried porcini mushrooms
    • 1/4 cup extra-virgin olive oil
    • 4 cloves garlic, minced
    • 1/2 lb assorted fresh wild mushrooms (like shitake, portobello, oyster, chanterelle) brushed clean and thinly sliced
    • 1/2 lb fresh white [button] cultivated mushrooms brushed clean and thinly sliced
    • 1/4 cup minced flat-leaf parsley
    • 2 tsp minced fresh thyme (optional)
    • 3 cups arborio rice
    • 1 cup dry white wine, at room temperature
    • 2 tbsp unsalted butter
    • salt and fresh ground pepper

    Instructions

    • Bring chicken stock to simmer in a saucepan.
    • Remove from heat and add the dried porcini and soak for 20 minutes.
    • Drain the mushrooms through a sieve and double cloth to (1) separate the porcini from the stock and (2) separate the liquid from the grit that is left behind.
    • Return the stock to the saucepan and bring to a simmer over medium heat.
    • Maintain at a gentle simmer over low heat.
    • Chop the porcini and set aside.
    • Heat the olive oil in a large heavy saucepan over medium heat.
    • Add the garlic and saute until softened, about 2 minutes.
    • Add all the fresh mushrooms and cook until softened, about 5 minutes. 
    • Add the chopped porcini, parsley, thyme, and ½ cup of the simmering stock and cook until thickened, about 5 minutes.
    • Using a slotted spoon, transfer the mushrooms to a bowl and set aside.
    • Add the rice to the same pan and stir over medium heat until each grain is coated from the oil and translucent, with a white dot in the center, about 3 minutes.
    • Add the wine and stir until completely absorbed.
    • Add the simmering stock a ladleful at a time, stirring frequently after each addition.
    • Wait until the stock is almost completely absorbed (but not letting rice get dry on top)before adding the next ladleful.
    • Reserve ¼ cup stock to add at the end.
    • When the rice is almost tender but slightly firm in the center, after about 18 minutes,add the mushrooms and a ladleful of stock.
    • Cook until the mushrooms are heated through and the rice is al dente, 2-3 minutes more.
    • Remove from heat and stir in the butter and reserved ¼ cup of stock.
    • Season to taste with salt and pepper and serve immediately.
    • Makes 6 servings.

    Apple Cake

    Cook Time1 hr
    Course: Dessert

    Equipment

    • mixing bowl
    • bundt cake pan

    Ingredients

    • 1 3/4 cup sugar
    • 3 eggs
    • 1 tsp salt
    • 1 cup vegetable oil (like canola)
    • 2 cups flour
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 4 cups chopped apples
    • 1/2 cup walnuts

    Instructions

    • Mix all ingredients together in a mixing bowl.
    • Place in a greased and floured bundt pan.
    • Preheat oven to 350°F.
    • Bake for 1 hour.

     

    Chocolate Lava Cake

    Cook Time15 mins
    Course: Dessert

    Equipment

    • 8 ramekins
    • double boiler pan (optional)
    • mixing bowl

    Ingredients

    • 8 oz semisweet chocolate
    • 1 cup (2 cubes) butter
    • 7 eggs
    • 6 tbsp sugar
    • 1/2 cup flour

    Instructions

    • Preheat the oven to 375°F.
    • Melt the chocolate and butter together. I like to use a double-boiler pan but you can use the microwave (I microwave it 10 seconds at a time, stir and repeat until fully melted).
    • Cool for 10 minutes.
    • Lightly grease the ramekins or baking cups. Tip: Use the white ones as the cake gets overdone if you use clear cups.
    • In a mixing bowl, mix four (4) of the eggs with sugar. Whisk well.
    • Add the flour, and whisk well again.
    • Add the three (3) remaining eggs. Whisk well.
    • Add the egg mixture to the chocolate mixture and mix well.
    • Pour into the individual ramekins.
    • Depending on your oven: Bake for 15 to 20 minutes until just done.
    • If at the 15 minute mark the top is cooked and cake-like , then it is done.
    • The interior will be melting. Do not overcook, otherwise the inside will be too cake-like.
    • Sprinkle with a little powdered sugar and serve with a scoop of vanilla ice cream on the side.
    • Garnish the ice cream with dark chocolate shavings for that extra special touch.
    • Enjoy!

    Stuffed Mushrooms

    Cook Time25 mins
    Course: Appetizer

    Equipment

    • skillet
    • shallow baking dish

    Ingredients

    • 12 large mushrooms
    • 5-6 tbsp olive oil
    • 1 large onion, chopped
    • 1 clove garlic, crushed
    • 1 cup soft breadcrumbs
    • 1/2 cup diced cooked ham
    • 2 tbsp chopped parsley
    • 2 tbsp grated Parmesan cheese
    • salt and pepper
    • parsley for garnish

    Instructions

    • Remove the stems from the mushrooms and finely chop.
    • Heat 3 tablespoons of the oil in a skillet, add the onion, garlic and chopped mushroom stems and cook gently for 5 minutes.
    • Add the breadcrumbs and cook until crisp, then stir in the ham, parsley, cheese and salt and pepper.
    • Arrange the mushroom caps, hollow side up in a greased shallow baking dish.
    • Fill with the stuffing and sprinkle with a little oil.
    • Cover loosely with foil.
    • Bake in a preheated 375°F oven for 25 minutes.
    • Serve hot, garnished with parsley.

     

    Mashed Potatoes

    Cook Time20 mins
    Course: Side Dish
    Servings: 6

    Equipment

    • large pot
    • small saucepan
    • potato masher or electric beater

    Ingredients

    • 3 lbs baking potatoes, peeled and quartered
    • 3 tbsp butter
    • 1 1/2 cups milk
    • salt and pepper to taste

    Instructions

    • Bring a pot of cold salted water to a boil.
    • Add the potatoes and cook until tender but still firm, about 15 minutes; drain.
    • In a small saucepan heat butter and milk over low heat until the butter is melted.
    • Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy.
    • Season with salt and pepper to taste.

     

    Banana Crumb Muffins

    Cook Time18 mins
    Course: Dessert
    Servings: 10

    Equipment

    • large mixing bowl
    • mixing bowl
    • small bowl
    • 10 muffin cups

    Ingredients

    • 1 1/2 cup all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 3 bananas, mashed
    • 3/4 cup white sugar
    • 1 egg, lightly beaten
    • 1/3 cup butter, melted
    • 1/3 cup packed brown sugar
    • 2 tbsp all-purpose flour
    • 1/8 tsp ground cinnamon
    • 1 tbsp butter

    Instructions

    • Preheat oven to 375°F.
    • Lightly grease 10 muffin cups, or line with muffin papers.
    • In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt.
    • In another bowl, beat together bananas, sugar, egg and melted butter.
    • Stir the banana mixture into the flour mixture just until moistened.
    • Spoon batter into prepared muffin cups.
    • In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.
    • Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.
    • Sprinkle topping over muffins.
    • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

     

    Stuffed Acorn Squash

    Cook Time35 mins
    Course: Side Dish
    Servings: 4

    Equipment

    • square pan
    • pot
    • bowl

    Ingredients

    • 2 large acorns
    • 2 eggs
    • 1 package of sausage (remove from casing and place in bowl)
    • 1-2 cups bread crumbs
    • 1 large onion
    • 1/2 cup grated pecorino
    • butter
    • olive oil
    • black pepper and salt

    Instructions

    • Cut the acorn squash in half
    • Place the halves in a square pan with about a cup of water and cover with foil; bake at 350°F until the squash is soft on the inside.
    • In separate pot, saute onion with butter and olive oil (about 2 tablespoons each).
    • After you saute the onions set aside.
    • Once the acorns are done let them cool because you want to scoop out the inside part and place in a bowl.
    • Keep the shells because you will re-stuff them with the stuffing you make.
    • Take the pot with the onions and add the sausage (make sure you removed the casing and it's just the inside), saute until fully cooked.
    • Then add your squash, cheese, bread crumbs, pinch of salt and black pepper, and eggs and mix it all together over low heat.
    • Then you stuff your acorns and you top it off with a little bit more cheese.
    • Place back in the oven at 375°F for about 35 minutes (until top is crispy), do not cover.
    • Enjoy!

     

    Shrimp and Broccoli Stir Fry

    Course: Main Course

    Equipment

    • small bowl
    • 12 inch skillet or wok

    Ingredients

    • 1 lb fresh or frozen medium shrimp in shells or 12 ounces fresh or frozen scallops
    • 1/2 cup water
    • 1/4 cup soy sauce
    • 2 tbsp rice vinegar or 1 tbsp cider vinegar
    • 1 tbsp cornstarch
    • 1 ½ tsp sugar
    • 2 cloves garlic, minced
    • 1 tbsp cooking oil
    • 2 cups broccoli florets
    • 1 cup thinly sliced carrot
    • 1 small onion, halved lengthwise and sliced
    • 1 cup fresh mushrooms
    • 2 cups hot cooked rice (or 8 ounces of dried pasta - your choice)
    • 1/4 cup cashews or sliced almonds, toasted

    Chinese Brown Sauce

    • ½ cup water
    • ¼ cup soy sauce
    • 2 tbsp rice vinegar or 1 tbsp cider vinegar
    • 1 tbsp cornstarch
    • 1 1/2 tsp sugar

    Instructions

    • Thaw shrimp or scallops, if frozen
    • If using shrimp, peel and devien, leaving tails intact (optional)
    • If using scallops, cut any large scallops in half.
    • Rinse shrimp or scallops; pat dry with paper towels. Set aside.
    • In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
    • In a wok or 12-inch skillet, cook and stir garlic in hot oil over medium-high heat for 15 seconds, (Add more oil as necessary during cooking.)
    • Add broccoli, carrot, and onion.
    • Cook and stir for 3 minutes.
    • Add mushrooms; cook and stir for 1-2 minutes more or until vegetables are crisp-tender.
    • Remove vegetables from wok with slotted spoon.
    • Stir soy sauce mixture.
    • Add to wok;, cook and stir until slightly thickened and bubbly.
    • Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque.
    • Stir in vegetables; heat through.
    • Serve with rice and sprinkle with cashews.
    • You can substitute shrimp or scallops with chicken or beef, and use as many or few vegetables as you like.
    • This dish can also be served over vermicelli, angel hair, or thin spaghetti pasta, or Asian noodles.

    Chinese Brown Sauce

    • Combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
    • Pour in your hot pan and heat until bubbly, then toss in your meat, chicken or fish and cook through.

     

    Chicken with Asparagus and Red Peppers

    Cook Time25 mins
    Course: Main Course
    Servings: 4

    Equipment

    • large skillet

    Ingredients

    • ½ cup chicken broth
    • 1 lb chicken breast(boned and skinned)
    • salt and pepper to taste
    • ½ lb fresh asparagus,trimmed and cut into 2 inch pieces
    • 1 7 oz jar, roasted red peppers, drained and chopped
    • 1 clove garlic, minced
    • 1/2 cup roma (plum) tomatoes
    • 1 tsp balsamic vinegar
    • 1/2 cup shredded mozzarella

    Instructions

    • Heat the broth in a large skillet over medium-high heat.
    • Season chicken with salt and pepper and place in skillet.
    • Cook 15 minutes, until chicken is almost done.
    • Place asparagus, red peppers and garlic in skillet.
    • Continue cooking for 10 minutes, or until chicken juices run clear and asparagus is tender. 
    • Place tomatoes in skillet during last 2 minutes of cooking time.
    • Sprinkle with vinegar.
    • Top with mozzarella to serve.

     

    Penne Vodka with Sausage

    Course: Main Course
    Servings: 4

    Equipment

    • large pot
    • large skillet

    Ingredients

    • 1 lb uncooked penne pasta
    • 1/4 cup extra virgin olive oil
    • 4 cloves garlic, minced
    • 1/2 tsp crushed red pepper flakes
    • 1 28 oz can crushed tomatoes
    • 3/4 tsp salt
    • 2 tbsp vodka
    • 1/2 cup heavy whipping cream
    • 1/4 cup chopped fresh parsley
    • 2 3.5 oz links sweet Italian sausage

    Instructions

    • Bring a large pot of lightly salted water to a boil. 
    • Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    • In large skillet, heat oil over moderate heat. 
    • Remove casing from sausage and add to skillet. 
    • Cook, breaking up the meat, until brown. 
    • Add garlic and red pepper and cook, stirring until garlic is golden brown.
    • Add tomatoes and salt; bring to boil. 
    • Reduce heat and simmer 15 minutes.
    • Add vodka and cream and bring to boil. 
    • Reduce heat to low and add pasta, toss for 1 minute. 
    • Stir in fresh parsley and serve!
    • Note:  I usually use extra sausage, and if I am making it for 2-3 people, I will usually use a little less pasta because I'd rather it be more saucy. 
    • Recipe can be doubled for larger quantity.

    Click here to Call Us

    © 2020 Library of the Chathams
    Wireless Internet Service is available throughout the library
    Scroll To Top