The Pasta Fagioli was amazing.  I added zucchini, beef broth and more cheese than the recipe called for.  It was thick and rich and yummy.  Definitely a recipe I’ll use again.

Speaking of recipes, I need to post my apple pie recipe from Thanksgiving.  It was really good and I’m not big on pie.

The holidays are here and I haven’t done any holiday baking.  I have cooking and baking to do this week for various things (a birthday cake for Thursday; lasagna and another cake for a work party on Friday; chili and yet another cake, as well as some other goodies, for a Navy party on Sunday), but I haven’t started my annual cookie, brownie, fudge, candy extravaganza.  I should, hopefully, have some time next week.  What would Christmas be without chocolate chip cookies and two kinds of fudge? 

I’ll starve myself in January…

Posted by Kristina in Musings in Recipes at 12:00 AM Permalink

I’m cold.  I’m sleepy.  I’m grumpy.  I need comfort food.

I think I’m going to make this for dinner:

Pasta Fagioli

1 tablespoon diced garlic 1-2 tablespoons olive oil
1/2 diced purple onion
1/2 cup chopped (or torn) fresh cilantro
1 can Italian style tomatoes
1 can Cannellini beans (white kidney beans)
1 can Kidney Beans, dark or light
6 oz of small shell pasta
4-6 oz. of spicy italian sausage
1 small can of tomato sauce
1 cup of water
1 cup of white wine
1/2 cup parmesan cheese, grated
1/2 cup parmesan cheese, shredded

Heat oil in large stock pot and brown the sausage with the garlic and onion. Add all remaining ingredients, except for the pasta shells and shredded cheese. Simmer until heated through and beans are tender. Toss in the pasta and cook until pasta is al dente.

Serve with sprinkling of shredded parmesan to taste.

The recipe is courtesy of the multi-talented Joelle.  I’ll probably add a few more vegetables and some beef broth to make it heartier.

Yum.  I’m hungry.  Thanks for the idea, Joelle.

Posted by Kristina in Recipes at 03:47 PM Permalink

I love autumn.  Autumn makes me want to bake.  Baking is good.  Cookies are good.  I baked some kickass oatmeal raisin cookies tonight.  I mean, they’re not chocolate, but they’re still pretty good.  Oatmeal cookies just seem like a good autumn cookie, you know?

If you want to make some truly excellent oatmeal cookies, here is the recipe:

Kristina’s Oatmeal Raisin Cookies (inspired by Mrs. Field’s Oatmeal Raisin Chews)

2 1/4 cups all purpose flour
1/2 tsp. baking soda
2 cups quick oats
1/2 cup dark brown sugar
1/2 cup light brown sugar
1/2 white sugar
1 cup salted butter, softened
2 Tbsp. honey
2 tsp. pure vanilla extract
2 large eggs
1 1/2 cups raisins

Yield: Approx. 3 1/2 dozen cookies

Preheat oven to 300 F.

-In a medium bowl, combine flour, soda, salt and oats.  Mix well.
-In a large bowl, mix sugars with an electric mixer set at medium speed.  Add butter and mix until sugar and butter are well blended.  Scrape down sides of bowl, then add honey, vanilla and eggs.  Mix at medium speed until light and fluffy.
-Add the flour mixture and raisins.  Blend at a low speed until just combined.  Do not overmix.
-Drop by rounded tablespoons onto ungreased cookie sheet, 1 1/2 inches apart. 
-Bake for 20-22 minutes or until cookies are light golden brown.  Transfer cookies to a cool, flat surface immediately.

Baking notes:
-You can use all dark or light brown sugar if you don’t have one or the other.
-I used fancy cinnamon-covered raisins from Dole.  They add a nice cinnamon flavor to the cookies.

Posted by Kristina in Recipes at 10:59 PM Permalink