Recipes – Page 101 – The Pajama Chef

Linda’s Caramel Ritz Bits Crackers

July 11, 2011December 5, 2014 Sarah

So, I don’t know who this Linda character is, but I sure love her Caramel Ritz Bits Crackers.

Well, wait. I lied. I suppose Linda is likely one of the authors of The Potluck Club Cookbook, is the source for this tasty treat. Found at my local library, this cookbook was a fun little book to peruse. I definitely photocopied more than a few recipes to try and this was the first gem of the bunch.

I have to admit though, when I first pulled these treats out of the oven, I had my doubts. It kind of looked like gloppy cereal. But a few minutes to cool and a quick bite popped in my mouth a minute later, I swiftly apologized to Linda because I was fully convinced that these. are. awesome. Just as she said in her book.

Of course, why wouldn’t they be??!

Crunchy crackers, flavorful nuts, and a thick, rich caramel glaze… what’s not to love?

I made these for a church event and they were gone fast–much to my relief. I guess others were not swayed by their looks but embraced their sweet, crunchy, crispy flavor. These are the perfect easy dessert for a potluck or a road trip/lunch box snack. Just a warning though: they are addicting!

Linda's Caramel Ritz Bits Crackers

Servings: 10-15
Time: 65 minutes
Print

from The Potluck Club Cookbook

Ingredients:

2 – 9 ounce boxes of Ritz Bits Crackers [either filled or the Buttery Pretzel Rounds Munchables, which I used]
1 cup chopped walnuts [or dry roasted peanuts]
1/2 cup butter
1 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla
1 teaspoon baking soda

Directions:

Preheat oven to 250 degrees.

In a large, shallow, greased baking pan, mix crackers and nuts. Then, in a saucepan, melt butter. Add sugar and syrup and bring to a boil. Cook for five minutes, then remove from heat and stir in vanilla and baking soda.

Immediately pour mixture over crackers and stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven and spoon out onto wax paper to cool. Break apart and store in air tight container.

Breakfast, Recipes, Waffles

Spiced Waffles

July 6, 2011July 3, 2014 Sarah

Today, I am among the walking wounded. 😦
sore arm
My once slender forearm had an unfortunate meet-up with a wasp at the recycling center in our apartment complex and has now swollen larger than my upper arm and is quite itchy, red, and sore. It feels like a football is under my skin… ouch! Who knew recycling could be dangerous?
I was only trying to be good to the earth, and this is how I was repaid. Oh well, at least my arm has met its new BFFs: an ice pack, Benadryl cream, and Advil PM.

But one thing–and one thing only– can make today better: Spiced Waffles. Won’t you indulge me?

These waffles are a delightful blend of simple and classy in one tender package. The familiar home style taste of fresh waffles shines through despite a plethora of rich, hearty spices like cinnamon, nutmeg, ginger, and cloves. This typical fall-blend of spices works in the summer when paired with a topping of sweet, plump, and juicy berries and provides a window into the comfort food of cooler weather. Oh, how refreshing such a thought is in this heat wave!

Now, I might normally suggest to enjoy these precious treats leisurely on a breezy patio with a tall glass of iced coffee at hand to capture the essence of summer… but I dare say that all that sugar and sweetness might invite some unwelcome ~~friends~~ company to your door… the vicious, hideous, rude, ugly wasp that must die [ oh, sorry, did that slip out? Ooops.] So, I won’t suggest anything of the like, but what I will suggest is to make these, stat. You’ll be glad you did!

Spiced Waffles [simplified from Dorie Greenspan]
printable version

Ingredients:

1 cup + 2 tablespoons all-purpose flour
1/3 cup + 1/4 cup whole wheat flour
1/2 cup packed brown sugar
1/4 cup white sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1 1/2 cups milk, at room temperature
2 eggs
1 teaspoon vanilla
1/2 cup coconut oil, melted

Directions:

Preheat waffle iron. In a medium bowl, whisk together flours, sugars, baking powder, baking soda, and spices. In a separate bowl, beat eggs and slowly incorporate milk, vanilla, and melted coconut oil. [Try to have milk at room temperature or at least let coconut oil cool a little so it doesn’t seize up.] Pour liquids into dry ingredients and fold together until everything is just mixed. Scoop out onto hot waffle iron in 1/2-2/3 cup increments and cook until golden brown. Serve with butter, berries, and brown sugar or your favorite toppings. Enjoy–and try to eat just one! 🙂

Couscous, Recipes, Sides

Lemony Roasted Vegetable Couscous

June 27, 2011 Sarah

Okay, continuing on the CSA post trend… Sorry. [Not really. They’re yummy, and half the veggies we have in the fridge at any one time.] So far, my favorite item that I’ve received in my CSA basket has been freshly picked sugar snap peas. Ohmygoodness, they are so great, so sweet, so crunchy. I’ve been eating them by the handful straight out of the fridge. Yum.

Since my husband isn’t much of a fan of very many raw veggies, I decided it would be nice to share some sugar snap peas with him. 🙂 Hence, this dish–Lemony Roasted Vegetable Couscous. I’m so nice, right?

This lovely little salad combines roasted tomatoes, peppers, and sugar snap peas, sweet raw corn, black beans, and tender, fluffy Israeli couscous. A simple lemon-basil marinade tops it all off and brings the flavors altogether in one refreshing bite. Though the veggies and grain can be swapped around, be sure keep the lemon-basil theme going on, because that is what makes the dish! This dish can be made ahead, but for best presentation, wait to stir in the black beans until serving because after a day or so they started to spread the love of their color all around. 🙂

This chilled couscous is fabulous for a lunch or as a side dish for a summertime BBQ. Just be sure you make enough to share!

Lemony Roasted Vegetable Couscous
printable version

Ingredients:

1 cup cherry tomatoes
2 cups red, orange, and yellow sweet peppers, cut into thin, long slices [I used mini peppers but bell peppers would work too.]
1 cup sugar snap peas, stems removed
2/3 cup fresh, raw corn kernels, cut from one ear of corn
olive oil
freshly ground lemon pepper
1 cup Israeli couscous
1 1/2 cups chicken broth
1 cup [canned] black beans, rinsed and drained
1/2 cup red onion
zest of one lemon
juice of half a lemon
handful fresh basil, sliced thin

Directions:

Preheat oven to 450 degrees. On a large baking sheet, spread the tomatoes, peppers, and peas out in a single layer and drizzle with olive oil [maybe a tablespoon or so], then season with freshly ground lemon pepper. Toss to coat. Roast for 10 minutes or until tomatoes burst and peppers begin to blacken. Remove from oven and let cool.

Meanwhile, in a medium saucepot, heat about a tablespoon of olive oil over medium-high heat. Pour in couscous and saute for 2-3 minutes until grains are lightly toasted. Then, pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until liquid is absorbed.

Next, heat 1 teaspoon olive oil in a small skillet set to medium. Add black beans and onions and cook for about 4-5 minutes, or until onions are crisp-tender and beans are heated.

Finally, in a large bowl, stir together roasted vegetables, raw corn, couscous, and black beans. Mix in lemon zest and juice, then top with basil. Serve chilled.

Main Dishes, Pasta, Recipes

Tangy Chicken Pasta

June 22, 2011June 20, 2011 Sarah

If there is one thing that joining a CSA has taught me about my culinary skills is that I am not well versed in cooking greens. Aside from the usual lettuce and spinach, I never really ate greens of any type growing up. No mustard greens, collard greens, or kale to speak of. In recent years I have had kale and mustard greens a time or two, but that’s about it. That’s why I was so excited about how one of my latest pasta dishes turned out.

It all started the night before our CSA pickup where I decided I had to use up some mustard greens, garlic, and lemon thyme that had been hanging around our fridge for the past six days. It was seriously getting ridiculous, so I just threw together a marinade for some chicken, closed my eyes and said a prayer, hoping for the best. You know how some combos are really, really bad? Well, this one was anything but.

My impromptu Tangy Chicken Pasta incorporates a double dose of lemon in fresh lemon thyme and lemon juice, as well as spicy black pepper, sweet garlic, and rich olive oil in the marinade. As the chicken cooked, I steamed the distinctively unique peppery mustard greens and cooked up a batch of noodles to serve as the vehicle for my tangy feast. At the end, I tossed in some broccoli florets as the pasta cooked to bump up the veggie content and mixed everything together with a pseudo lemon-balsamic reduction glaze.

The results? Incredible levels of flavor and depth. For best results, make and serve the same day, but if there are leftovers be sure to add some extra lemon-balsamic glaze to make the flavors pop once more. Enjoy!

Tangy Chicken Pasta
printable version

Ingredients:

1 pound chicken breasts, chopped into 1-inch cubes
1/3 cup lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
1/3 cup loosely packed fresh lemon thyme, roughly chopped + more for garnishing
freshly ground black pepper
3 cups loosely packed mustard greens, stems removed and roughly chopped
5 cups broccoli florets
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1/2 pound small noodles, uncooked [I used mini farfarelle]

Directions:

Whisk together 1/3 cup lemon juice, olive oil, garlic, lemon thyme, and black pepper in a small bowl or ziploc bag. Place [raw] chicken in mixture, cover, and refrigerate for at least 30-60 minutes and no more than 24 hours to marinate.

When ready to prepare, bring a large pot of water to boil for the pasta.

Heat a medium skillet over medium-high heat. Pour chicken and marinade into skillet and allow to cook, stirring occasionally, until each piece is cooked through. You could add additional olive oil, but I found it unnecessary due to the marinade. When chicken is cooked, remove to a large bowl, reserving liquid in pan.

While the chicken is cooking, set a third [yes, I know!] pot on the stovetop and fill with several inches of water and a steamer insert. Add mustard greens, cover, and heat to medium. Steam mustard greens until just tender. Remove from heat and spoon out into the bowl with the chicken.

After mustard greens are in the pot, turn back to the pasta water–it should be boiling by now. Add the pasta and cook according to package directions. But… one minute before pasta should be done, add the broccoli to the water and blanch. Immediately remove from heat and drain well, then add to mustard greens and chicken. Toss well.

Lastly, pour 2 tablespoons lemon juice and 2 tablespoons balsamic vinegar into the skillet where the chicken cooked. Over medium heat, stir constantly, scraping the sides and bottom of the pan. When mixture has thickened, remove from heat and pour over pasta mixture and toss to coat. Garnish with additional lemon thyme leaves and serve immediately. Enjoy!

Breakfast, Muffins, Recipes

Rhubarb Muffins

June 21, 2011June 22, 2014 Sarah

Before we joined a CSA this spring, I had never had the opportunity to try rhubarb. Last spring/summer, I looked for it, but must have been too late because I couldn’t find it anywhere–not the farmer’s market or the grocery store, and then I finally found it at a health foods store for about $6.99 a pound. Yikes! So imagine my excitement when I opened up my CSA basket three weeks in a row to find a big bunch of rhubarb. I had several recipes in my rhubarb “to-make” queue and this is the first I’d like to share.

These muffins are a perfect introduction to rhubarb for a newbie. They take typically tart rhubarb and make it sweet and flavorful with citrusy orange and sweet sugar. The soft, fluffy muffin is familiar and the crunch of pecans on top is extra satisfying. These muffins have definitely earned a spot on my “must make” list. I hope you enjoy them as much as I do!

Rhubarb Muffins [slightly altered from The Runner’s Plate]
printable version

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup white sugar
1/4 cup brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
dash salt
1 egg
2 tablespoons canola oil
2 tablespoons coconut oil, melted but not hot
2 teaspoons grated orange peel
1/4 cup orange juice
1/2 cup milk
1-1/2 cups rhubarb, chopped
2 tablespoons pecans, chopped

Directions:

Preheat oven to 350 degrees. Line a muffin pan with 12 liners or grease with Crisco/butter, as desired.

In a large bowl, mix together flours, sugars, baking powder, baking soda, and sat. In a small bowl, whisk together egg, oils, orange peel, juice, and milk together. Incorporate wet ingredients into dry until just combined, then fold in rhubarb gently.

Spoon mixture into prepared pans, approximately 2/3 of the way full. Top with pecans and then bake for 25-30 minutes, or until golden brown.