A Break for Sweets

Sugar cookies are one of my favorite sweets to make.  Try this recipe for the perfect cookie...

KooBoo Sugar Cookies

3/4 Cup Butter (Softened)
3/4 Cup Sugar
1 tsp. Baking Powder
1/4 tsp. Salt
1 Egg (Large)
1 tbsp. Milk
1 tsp. Vanilla
2 Cups Flour

Mix softened butter (I typically melt it to make mixing in the flour easier), sugar, baking power and salt until combined.  Add egg, milk and vanilla.  Add flour 1/2 cup at a time until completely mixed (can use mixer or spoon).  Cover and chill for about an hour (this will help to roll out and retain cookie cutter shapes).

Preheat oven to 375.

Roll cookie dough (small amount at a time) out on lightly floured surface until approximately 1/4 inch thick.  Use cookie cutters to cut into desired shapes and transfer to cookie sheet.  Make sure to leave a little room between the cookies!  Bake for 9 minutes on center rack (or until slightly browned).  Transfer to cooling rack.

KooBoo Powdered Sugar Icing

3 Cups Powered Sugar
1/2 tsp. Vanilla
3 tbsp. Milk
Food Coloring

Mix powdered sugar, vanilla and milk until they are the consistency of glue.  Add additional milk if necessary (1/2 tbsp. at a time).  Add food coloring until desired color is achieved.

Transfer icing to a shallow container a little wider than the cookies.  Dip cookies in icing letting the excess drip back into the container.  Let dry for several hours before decorating with additional icing or fondant.

Buffalo Chicken Mac & Cheese

A great adult take on a childhood favorite!!

KooBoo Buffalo Chicken Mac & Cheese

For Chicken:

2 1/4 Cups All Purpose Flour
1 1/2 tbsp. Cayenne Pepper
1 1/2 tbsp. Paprika
1 1/2 tbsp. Salt
1 1/2 tbsp. Ground Cumin
1 1/2 tbsp. Ground Coriander
2 Cups Milk (Preferably Whole)
3 Large Eggs (Beaten)
4 Cups Plain Bread Crumbs
1 lb. Chicken Cutlets (Cut into 1 Inch Strips)
Canola Oil (For Deep-Frying)

For Macaroni:

1 lb. Small Elbow Macaroni
2 Cups Chopped Green Onions (About 8 Large)
2 tbsp. Chopped Fresh Oregano
8 tbsp. (1 Stick) Butter (Divided)
3 Cups Chopped Onions
2 Large Garlic Cloves (Chopped)
1/2 Cup All Purpose Flour
4 Cups Milk (Preferably Whole)
1 lb. Colby Jack Shredded Cheese (About 4 Cups)
8 oz. Provolone Cheese (Coarsely Grated) - about 2 cups packed
2 tsp. Paprika
1 tsp. Salt
1 tsp. Freshly Ground Black Pepper
1 Cup Hot Pepper Sauce (Preferably Frank's RedHot Original)

Cooking Chicken:

Combine first 6 ingredients in deep medium bowl and whisk together. Put milk and eggs in second bowl, and bread crumbs in a third bowl. Take chicken strips and place in flour mixture and toss to coat. Move coated strips into milk and eggs, then bread crumbs, place on a sheet of foil.

Pour oil into heavy medium saucepan to a depth of 2 inches. Add coated chicken strips to hot oil and fry until golden and cooked thoroughly, turning occasionally, about 3 minutes. Transfer chicken strips to paper towel to drain.

Cooking Macaroni:

Cook macaroni in large pot of boiling salted water until just tender. Drain and transfer to very large bowl. Add in green onions and oregano.

Melt 6 tbsp. butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover and saute until onions are soft but not brown, stirring often, about 5-6 minutes. Add flour and stir for 2-3 minutes. Gradually add milk and whisk together. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2-3 minutes. Add all cheeses, paprika, 1 tsp. salt, and 1 tsp. pepper. Whisk until cheeses melt and sauce has a smooth consistency, about 2 minutes. Remove from heat. Season to taste with more salt and pepper. Mix cheese sauce into macaroni. Add in chicken pieces. Mound mixture into glass baking dish.

Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tbsp. butter in small saucepan over medium heat until butter melts. Spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated thoroughly, about 30 minutes.

When serving pass around leftover hotsauce in case some want more kick.

Winter Cheese Raviolis

I made these raviolis for a snowy Sunday dinner with friends. It's February and we have already experienced our second Snowpocolypse this winter. And to make things worse, Puxatony Phil predicted winter until June! Oooph. So, I thought these wintery raviolis would hit the spot for cabin-fever. I used a soft cheese called Taleggio that is processed and made during the autumn and winter months. I also added nutmeg, which always reminds me of being around family for the holidays.

KooBoo Winter Cheese Raviolis

1 Recipe Whole Wheat Pasta (this can be made ahead of time and can be frozen or refrigerated until ready to use)
Freshly grated Parmesean Cheese (To Serve)
Basil leaves (To Top) - you can substitute Sage or Majoram
Olive Oil

For the Filling:

1 Cup Fat Free Ricotta Cheese (Generous)
4 oz. Taleggio cheese (Rind Removed, Diced)
5 tbsp. Freshly Grated Parmesan Cheese
1 Egg
Pinch of Nutmeg (if using fresh nutmeg, remember a little goes a long way)
Salt and Black Pepper (To Taste)

Make the filling, put the ricotta, taleggio, and grated Parmesan Cheese in a bowl and mash together with a fork. Add the egg and freshly grated nutmeg, salt and pepper and stir to mix well. Make them into raviolis (you can refridgerate up to 2 days or freeze up to 2 weeks until ready to eat).

Boil water and add salt. Boil raviolis for 5 -7 minutes. Top with olive oil, fresh basil, and freshly grated Parmesean Cheese.

Enjoy!!

Sure to Please Mac & Cheese

Ever get tired of the same old mac and cheese?  Try this creamy, mild macaroni and goat cheese dish that even children will love...then dress it up a little to make mom and dad happy!

KooBoo Macaroni and Goat Cheese 

12-16 oz. Elbow Macaroni (or any other fun shape)
2 tbsp. Butter
2 tbsp. Flour
2 Cups Milk
8 oz. Goat Cheese
8 oz. Monterey Jack Cheese (try substituting sharp cheddar)
Salt and Pepper (To Taste)
1/2 Cup Bread Crumbs
1/4 Cup Pine Nuts
1 Red Bell Pepper (Diced)
Fresh Basil (Torn)

Start by boiling a large pot of water for the macaroni.

In a large saucepan, melt butter over medium-low heat.  Stir in flour until well blended.  Gradually add milk, stirring constantly.  Continue cooking and stirring until slightly thickened.  Add salt and pepper.  Stir in goat cheese and monterey jack cheese.  Continue cooking and stirring until cheese has melted.

Stir in drained macaroni.

Preheat oven to 350.  Transfer to baking pan and top with bread crumbs.  Bake for approximately 30 minutes.

For a grown up taste top with diced bell peppers, basil and pine nuts.

Creamy Roasted Garlic and Peppercorn Sauce

I made this pasta sauce for just a subtle side to my garlic chicken. I served it over whole wheat pasta and was also very good poured over the chicken breasts.

KooBoo Creamy Roasted Garlic and Peppercorn Sauce

1 Head of Garlic
1 Tsp. Olive Oil
2 Tbsp. butter
1 1/2 Tbsp. Flour
1 1/2 C. milk
1/2 Tsp. Salt
1 1/2 Tbsp Ground Mixed Peppercorns
1 Tsp. Ground Nutmeg
1 Tsp. Basil

Preheat the oven to 325. Slice the top of the head of garlic so the tips of the cloves show. Place garlic in a small baking dish, in the baking dish add a small amount of water (enough to cover the bottom of the dish). Pour 2 tbsp. of oil over the garlic and cover with foil. Bake in over for 45 minutes. Meanwhile, heat last of olive oil in a saucepan. Combine the flour and milk and stir until there are no lumps. Add milk and flour mixture to oil and bring to a boil. (Make sure you are continuing to stir because it will not stay smooth if you let it sit) Allow mixture to thicken (about 5 minutes). Squeeze the garlic out of the cloves and mash. Add garlic to saucepan and season with salt, basil, nutmeg, and peppercorns.

Mangled Lasagna

Sometimes the thought of making lasagna is a little overwhelming.  It takes so much time and planning.  So, I have simplified the process.  Here's a quick, easy, healthy way to make lasagna without all the hassle.  I made this dish with my homemade spelt and whole wheat pasta.  I made the pasta ahead of time and froze it until I was ready to use.

KooBoo Mangled Lasagna

1 Pound Multi-Grain Fusilli Pasta

2 tbsp. Olive Oil

3 Cloves Garlic (Minced)

1 Small Yellow Onion (Diced)

3 1/2 Cups Mushrooms (Sliced)

4 Cups Spinach

1 14.5 oz. Can Diced Tomatoes

Handful of Basil Leaves (Torn)
Crushed Red Pepper (To Taste)

Salt and Pepper (To Taste)

1 Cup Cottage Cheese

Parmesan Cheese for Garnish

Start by boiling a pot of water for your pasta.



Meanwhile,  heat olive oil in a saute pan.  Add garlic and onion and saute until brown, about 4 -5 minutes.  Then add mushrooms, salt, and pepper.  Cook until mushrooms have released their juices, about 4 - 5 minutes.  Stir occasionally.  Next add tomatoes, spinach, and crushed red pepper (I like spice, so I added quite a bit).  Cook until spinach is wilted.

When your pasta is cooked to al dente, drain and add to your cooked vegetables.  Stir until it's all blended nicely together.  Top with cottage cheese and basil leaves.  Sprinkle with parmesean cheese.  Enjoy!

Nutty Ravioli

Last weekend I decided it was time to experiment with ravioli! You might remember that I posted the KooBoo Creamy Garlic Walnut Sauce a few weeks ago, and ever since then I have wanted to experiment with this wonderful sauce and a different pasta. Well this weekend I went for the goat cheese ravioli!

KooBoo Red Pepper and Goat Cheese Ravioli

Make the filling:

1 Red Bell Pepper (Diced)
2 Packages Crumbled Goat Cheese
1/2 Bunch of Basil (Chopped)
1/2 Cup Walnuts (Finely Chopped)

Mix all ingredients thoroughly in a small mixing bowl. Put in the refrigerator.

Make the dough (this is my typical whole wheat pasta):

3 Cups Whole Wheat Flour
4 Eggs
3 tbsp. Water
1/2 tsp. Salt

Mix all of the ingredients in a large mixing bowl and combine with a fork (or use your dough hook) until well mixed. Place dough in plastic bag and sit aside for 15-20 minutes.

Dust a large cutting board and rolling pin with flour. Knead 1/4 of the dough at a time to ensure that it is well mixed and roll until it is about 1/8 inch thick (I went ahead and used setting "5" on the pasta roller).

Using a pastry cutter (or pizza cutter), cut flattened dough into your size of choice. Hint: Keep the top layer larger than the bottom to accommodate the filling.

Place a small amount of filling on the bottom layer of the ravioli. Pinch the edges to ensure that they seal (use water or egg for a little extra insurance). Trim the edges of your ravioli with your pastry cutter to add a decorative touch and ensure they seal.

Cook or freeze! I choose to saute the finished ravioli in a small amount of olive oil over medium heat...what a treat!