Corn Casserole (Paula Deen)

Corn Casserole -

From Paula Deen, as seen on FoodNetwork.com

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar (optional)
  

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Julie's note - I like it without the cheese.

Homemade Ricotta Cheese

Homemade Ricotta Cheese - as seen on Simply Recipes (originally from David Lebovitz)

I always use whole milk yogurt, but if you do try it with low-fat yogurt, please let me know in the comments how it works out. I don't recommend non-fat yogurt for this recipe. This recipe can easily be halved or doubled.
Ingredients

* 2 quarts whole milk
* 1 cup plain whole-milk yogurt
* Optional: 1/2 cup heavy cream
* 2 teaspoons white vinegar
* 1 teaspoon salt

Method

1 In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.

2 Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.

3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

Makes 2 cups.

Armenian Beef Kebabs

Armenian Beef Kebabs - from Woman's Day via Beth

* Active Time: 25 minutes
* Total Time: 35 minutes

INGREDIENTS

Tabbouleh
o 1 cup water
o 3⁄4 cup whole-wheat couscous
o 1 medium tomato, chopped
o 1⁄2 large seedless cucumber, chopped
o 4 scallions, chopped
o 1⁄4 cup chopped mint
o 3 Tbsp lemon juice
o 1 Tbsp olive oil
o 1⁄4 tsp salt

Kebabs
o 1 lb lean ground beef
o 1⁄2 cup finely chopped onion
o 1⁄4 cup chopped mint
o 1 tsp minced garlic
o 1 tsp each ground cumin and paprika
o 1⁄2 tsp each salt and pepper
o 8 skewers, 6 to 8 in. long
o Serve with: thinly sliced red onions



PREPARATION

1. Tabbouleh: Heat broiler. Heat water in small saucepan and prepare couscous as box directs; let cool. Toss with remaining tabbouleh ingredients in large bowl.

2. Kebabs: Mix all ingredients in medium bowl until well blended. Divide mixture into 8 equal portions (about 1⁄4 cup each). With hands, form each into a long sausage-like shape, about 1 in. thick, around each skewer.

3. Place skewers on broiler pan; broil 8 to 10 minutes, turning once. Serve with tabbouleh and red onions.

Homemade Ricotta

Homemade ricotta - from the Seattle Times via Swiss Ms.

Yields about 1 pound of cheese, and halves or doubles easily.

If possible, use organic dairy here.

Anticipate this recipe taking 90 minutes from start to finish. You won't need to hover over the stove all that time, but you will need to be in the vicinity. Have an instant-reading thermometer handy, and a good-sized sieve lined with cheesecloth (found in most supermarkets) or a thin kitchen towel, and set over a large bowl.

21/2 quarts whole milk

3/4 cup heavy whipping cream — not ultrapasteurized or sterilized

5 tablespoons fresh lemon juice

1/8 teaspoon salt

Stir all the ingredients together in a 6-quart, nonreactive (enamel- or stainless-steel-lined) saucepan over medium-low heat. Cook until the milk reaches 170 degrees, about 40 minutes.

Turn the heat up to medium, and slowly bring the milk's temperature up to 205-206 degrees (6 to 8 minutes). Avoid stirring to keep the developing curds large. The curds should mound on a spatula like soft-cooked scrambled eggs.

Turn off the heat, and let the ricotta rest in the pan another 10 minutes. Line a sieve with cheesecloth (I like to wet it to keep it in place) and turn out the contents of the pot and allow to drain 10 minutes. Add more salt if desired. Keep it covered in the refrigerator.

Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's weekly national show. The program airs on KUOW 94.9 each Sunday at 2 p.m. Contact Lynne and find station listings at www.splendidtable.org.

Copyright © 2009 The Seattle Times Company

Ravioli with Spinach and Bacon

Ravioli with Spinach and Bacon - from RealSimple via dutchgirl


Ingredients


* 1 pound ravioli (fresh or frozen)
* 6 slices bacon
* 2 tablespoons olive oil
* 2 cloves garlic, sliced
* 2 bunches fresh spinach, thick stems removed (about 8 cups)
* kosher salt and black pepper
* 1 tablespoon fresh lemon juice

Directions


* 1 Cook the ravioli according to the package directions. Drain and divide among bowls.

* 2 Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.

* 3 Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.

* 4 Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.

By Sara Quessenberry, May 2009

Note: Dutchgirl usually adds toasted pine nuts and fresh Parmesan on the top!