Charred Green Onion Pesto

August 9, 2021 by

If you go to the farmer’s market you’re likely to find an abundance of spring onions (or green onions) this time of year. Mine went a little wild in our garden this year because we’ve had a plethora of tiny baby bunnies make their home in our garden and well, I’m too much of a sucker to disturb them. I mean, come on…

Making a pesto is a great way to save fresh herbs for later but it makes great use of green onions as well.

Grilling is optional but I love the slightly charred flavor it gives the pesto and if you haven’t grilled lemons before you’re missing out on my favorite food group! I used roasted garlic cloves to add a little more flavor but fresh garlic cloves would work as well. I don’t use as much olive oil in this pesto because I can always add more when I’m using it to dilute it. I use these cookie dough silicone freezer containers to freeze mine in but ice cube trays work well too. One batch fit in 2 of my trays. Each tray has 15 compartments (about 2 Tablespoons in each compartment).

Toss with pasta, roasted potatoes or vegetables, add to a ranch dressing, spread on sandwiches…

Filed Under: Sauces / Condiments Tagged With: , , ,

PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE

October 20, 2011 by
 
When I saw this recipe I knew I had to make it.  I love making gnocchi, and pumpkin gnocchi was too intriguing to pass on.   I’ve included some step by step pictures so hopefully no one feels intimidated if they haven’t made it before.  Gnocchi really is incredibly quick and easy to make, easy enough so that kids can even help as well. 
The pumpkin flavor in these aren’t overwhelming, but just right to me.  We loved the combination with the mushrooms in the sauce and fresh chives.  Although, next time I think I’ll leave off the chives and instead add some thyme to the mushrooms when they’re cooking. 
 Happy Fall! : )
 
PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE
 
FOR THE GNOCCHI:
15 oz pumpkin puree
2 1/2 cups flour (plus more if needed)
1 T salt
1 tsp freshly ground nutmeg
1 cup freshly grated Parmesan
 
FOR THE SAUCE:
2 T unsalted butter
2 shallots, finely chopped
8 oz mushrooms, sliced
1 cup chicken stock
1 cup heavy cream
1/2 cup grated Parmesan
salt and pepper to taste
2 T fresh chives, chopped
 
Make the gnocchi: In a large shallow bowl mix the flour, salt, and nutmeg.
Make a well in the center and add the pumpkin and Parmesan to well. 
 Using a fork to stir, start incorporating the flour to the pumpkin and cheese.
 Mix until dough gathers, then knead until smooth, about 3-5 minutes.  Add extra flour if needed.
Dough should be very soft and moist, but not too sticky, or too dry.
 Divide dough into 6 pieces. On a lightly foured counter, roll each piece into a rope about 3/4 inch thick. 
 Cut into half inch pieces and set out on lightly floured tray and cover with a tea towel.
(TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.)
 
Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. Boil for about 4 minutes.  Drain.
 
Make the sauce: (I like to make this while I’m waiting for the water to boil for the gnocchi, so it has time to thicken).  Melt the butter in a large skillet over medium high heat.
Add the mushrooms and shallots, saute for a few minutes.
Add chicken stock, cream, and Parmesan.  Let cook until thickened.  Toss with gnocchi and top with chives. 

Recipe Source: Gnocchi adapted from Martha Stewart, sauce by My Stained Apron
 
Filed Under: Freezer, Pasta, Pumpkin, Sauces / Condiments Tagged With: , , ,

Homemade Enchilada Sauce

October 4, 2010 by
 
My Hubby loves enchiladas. LOVES. I get tired of buying enchilada sauce, it seems a bit overpriced in my opinion, and it seemed like something that I should be able to make myself. Not to mention we don’t like super spicy food, and more than once I made enchiladas without knowing that the sauce I was using was more spicy than we cared for.  So I did some digging around and found a few recipes.  This ended up being the winner after some small adaptions, and I was amazed at how good the flavor was.  The nice thing is you could make this as spicy or as mild as you like.  (The original recipe called for a whopping 1/4 cup of chili powder).  I’m never buying a can of enchilada sauce again- try this and you won’t either!
 
HOMEMADE ENCHILADA SAUCE
Recipe adapted from Emeril Lagasse
 
3 T canola oil
1 T flour
1/2 tsp chili powder (more if you like it hotter)
2 cups chicken stock
10 oz tomato paste
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
 
Heat oil in a medium saucepan.  Add flour, stirring well.  Cook for 1 minute.
Add chili powder, cook for 30 seconds.
Add stock, tomato paste, oregano, cumin, and garlic powder.  Stir well.
Bring to a boil, reduce heat to low and cook for 15 minutes. (It will become thicker and smoother.)
Add salt, taste and add more seasonings if desired.  Serve on your favorite enchiladas.
Filed Under: Mexican, Sauces / Condiments Tagged With: , ,

Restaurant Chicken Alfredo

September 20, 2010 by
 
I’ve gotten some requests for recipes to make Olive Garden dishes at home.  So when my hubby took me there for my birthday (I know, livin’ the life of glamour : ), I took mental notes and then tried my hand at making some “copycat” versions at home.  First I made some notes, then looked online for others ideas too.  First up was the Alfredo recipe, which it seems A LOT of people want that recipe!  There were many different ideas, the most common of which was to use cream cheese, like my usual recipe.  The Olive Garden website actually had an Alfredo recipe on it using eggs in the sauce.  I’m pretty positive they are both impostors.  The only way in my opinion to get the same flavor is to use both Parmesan and Romano cheeses, FRESHLY GRATED, and let it cook for a bit to thicken naturally.  I was really surprised at how closely this dish resembled theirs.  
Keep checking back all week for more copycat olive garden recipes!
P.S. This also is great for dipping bread sticks!

RESTAURANT ALFREDO
Recipe by My Stained Apron
 
3 garlic cloves, minced
1/2 cup unsalted butter
1/4 cup milk
2 cups cream
1 cup grated Parmesan cheese (about 4 oz)
1 cup grated Romano cheese (about 4 oz)
salt and pepper, to taste
8 to 12 oz fettuccine noodles (use the lower amount if you want it really saucy)
fresh parsley, for serving
extra grated Parmesan, for serving
 
Melt butter in a saucepan and add garlic.  Saute for a couple of minutes over medium heat.
Add milk and cream, bring to a simmer.
Add cheeses, mix well. 
Let simmer, uncovered, for about 10 to 15 minutes, until slightly thickened.
Add salt and pepper, to taste.
Cook noodles and toss together.  Sprinkle with parsley and cheese.
 
To serve with Chicken:
2 chicken breasts
olive oil
salt and pepper
 
Brush grill or pan with olive oil, season chicken with salt and pepper and either grill or saute on both sides.  (I use my indoor grill pan).  Cut into strips when done.
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , ,

Bolognese

August 30, 2010 by
 
This is probably my husband’s favorite dish that I make.  He seriously makes a fool out of himself when I serve this.  And I love every second of it. : )  There is nothing like seeing your family savor every bite of a meal.  Happy and content.  I make a big batch of this so I have it on hand in the freezer when needed for a seriously good quick dinner.   And I know with school starting back up, many of you are looking for some extra satisfying dinners with minimal effort. 
I’ll be sharing more recipes for using this sauce this week, so make sure to check back for that!  At the bottom I’m including directions for a small batch as well.  Usually you would use white wine when making this sauce, but since we don’t drink alcohol I don’t cook with it either, so I use all chicken stock in it’s place.  I don’t think you miss it at all.
 
 
Saute onions, carrots, and garlic in the olive oil.  You can finely dice them or puree them in a food processor to make a smooth paste.  Let cook and soften while you cook meat.
In another pan, brown meat in batches, then add the vegetables.
Add tomato paste and incorporate well.
Add chicken stock, then crushed tomatoes.
Simmer on stove for 1 to 3 hours.  Add salt and pepper to taste. (If making for the freezer I under season and season more so when heating to serve.
I then separate into 7 freezer-safe quart containers.  Label and freeze.
To serve: Heat in a pot, add 1/2 to 1 cup milk depending on personal preference.
Toss with noodles. Sprinkle on some fresh basil if desired.
Filed Under: Freezer, Pasta, Sauces / Condiments Tagged With: , ,

Strawberry Sauce

August 20, 2010 by
 
YUM.   I really love berries.  Maybe it’s the Pacific Northwest in me, but I can make a million and one things with berries and love them all.  I wanted to make a simple strawberry sauce recipe that more berries than anything else, that I could make with frozen berries in the off season. 
 
This can used on anything from french toast, waffles, pancakes, in lemonade or limeade, with a lemon lime soda, drizzled on ice cream, cheesecake, crepes, banana splits, angel food cake, pound cake, with a rich chocolate brownie… What CAN’T you put this on?! 
I make no claims as to how long it keeps in the fridge (especially since we used ours up fairly quickly) But it should keep for a couple of weeks I’m guessing.  You could also freeze it to have on hand as well.
 
 
STRAWBERRY SAUCE
Recipe by My Stained Apron
 
3 cups strawberries, fresh or frozen
1/4 to 1/2 cup sugar (depending on desired sweetness and sweetness of berries)
1/4 cup water
1 T vanilla
1 tsp vanilla extract
 
Put the berries, sugar, and water in a pot and bring to a boil.
Boil for about 5 minutes, or until berries are soft and break down easily.
Remove from heat, add vanilla and lemon juice.
Let cool slightly and puree in blender.
Store in the fridge.
 
 
Filed Under: Sauces / Condiments Tagged With: ,

Baked Sun Dried Tomato Alfredo

June 28, 2010 by
I’ve made this dish for many years, sometimes I add cooked chicken cut into strips, sliced mushrooms, some fresh herbs… but this is a nice basic edition that you can serve as is or add your own favorite pasta pairings to.  And you don’t have to bake it, but it really does add another nice layer of flavors. Hope you like it!
 
BAKED SUN DRIED TOMATO ALFREDO
Recipe by My Stained Apron
 
 
3 T butter
8 oz cream cheese
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella, divided
1/4 cup sun dried tomatoes, chopped
1/2 pound pasta
 
Combine butter, cream cheese, and milk in saucepan over medium heat, stirring well until well combined.
Add milk, Parmesan, mozzarella, and sun dried tomatoes.
Meanwhile, cook pasta al dente.
Pour pasta into casserole dish, pour sauce over pasta.
Sprinkle with remaining 1/4 cup cheese.
Bake at 400 degrees for 15 to 20 minutes.
 
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , , ,

Pesto Sauce

June 14, 2010 by
 
Pesto sauce has so many great uses, but on pizza instead of a red sauce is really fun. 
 
PESTO SAUCE
4 cloves garlic
2 cups basil leaves
1/4 cup walnuts, optional
1/4 cup grated Parmesan cheese, optional
1/2 cup olive oil
1/2 tsp salt
 
Mix garlic, basil, walnuts, and Parmesan in a food processor or blender.
While running, pour the oil in in a stream.
Process until smooth and beautiful.
 
TIP: Pesto sauce freezes especially well without any cheese.  But either way, you can pour the leftover pesto sauce into ice cube trays, let freeze, then empty into a zip lock bag and store if freezer and use as little or as much as you need later.
 
Filed Under: Pizza, Sauces / Condiments Tagged With: , , ,

Cheese Fondue

June 7, 2010 by
 
Meet Irish Cheddar.  My favorite cheese. EVER.  My hubby’s favorite cheese. EVER.
And I wouldn’t be surprised if it will be yours when you try it too. Smooth, sharp, but not too sharp, creamy…. perfect.  It’s getting much easier to find now, even Costco is selling it. So next time you see it, try some, you won’t regret it!   And now, a recipe using it!
 
 
 
 
 
 
 

I’m finally getting around to posting this recipe, we actually had it for Valentine’s Day!  I don’t make fondue very often, only a couple times a year, but it really is easy, delicious, and very fun.  You can get really creative with the dippers, or be very basic. 

 
CHEESE FONDUE
 
 
3 T butter
4 T flour
1/2 tsp paprika
2 1/2 cups milk
12 oz shredded cheese (my favorite is to use half cheddar, half Gruyere)
Juice of 1 lemon
salt and pepper, to taste
  
Melt the butter in a saucepan.  Add flour and paprika, cook a minute.  Gradually add milk, whisking in completely.  Add cheese, then stir in lemon juice, salt, and pepper. 
Whisk in more milk if it’s thicker than you want.  Serve in fondue pot.
 
Dipping Ideas: cubed french bread
lightly steamed vegetables-like cauliflower, carrots, and broccoli
lil smokies
cooked chicken
roasted asparagus
roasted red potatoes
Steak
Apple slices or cubes
 

Filed Under: Meatless Main Dishes, Sauces / Condiments Tagged With: , ,

Easy (and versatile) Alfredo Sauce

January 2, 2010 by

This is my great alfredo sauce. I made this recipe many a year ago.  It is so versatile. And so fool-proof and easy. The light cream cheese is fine, but not the fat-free. Fat free cream cheese is not meant to be heated.  And I know, there’s no picture. But I accidentally deleted it and I didn’t want to hold it against you.

EASY (& VERSATILE!) ALFREDO SAUCE

6 oz cream cheese (low fat neufatchel is fine)
1/4 cup butter
1 cup milk
3/4 cup grated or shredded parmesan (fresh shredded is best)

Combine all in saucepan. Whisk over medium to medium-high heat until smooth and hot.  Serve over fettucine, penne, whatever your heart fancies!
And if you garnish with a little fresh chopped parsley, I’ll love you all the more for it.

NOW…here comes the VERSATILE part of it…..
If you want a richer sauce- you can do a full 8 oz cream cheese
If you want a lighter sauce, you can do 1 1/2 cups milk, no butter, and only 4 oz cream cheese
Want an alfredo florentine sauce?  Add a cup of chopped spinach (thawed frozen is fine)
How about Broccoli Alfredo? Add a cup or 2 of cooked chopped broccoli
Or maybe a pizza with alfredo sauce instead of pizza sauce? Just cook it a little longer to make it thicker.
I told you-it’s versatile!



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