Fettuccine alfredo from scratch

1 pkg fettuccine 16 oz
3 tbs butter
3 tbs flour
1-12oz can evaporated milk
2 cups 2% milk
2.5 cups shredded pecorino romano
 
Boil the pasta according to package directions
 In a sauce pan, melt the butter and add the flour.  Stir to make a rue.  Add the evaporated milk gradually.  It will thicken quick.  Add the 2% milk and keep stirring till slightly thickened.  Towards the end add the shredded cheese.  Stir till well blended and melted.  If it’s too thick add a ladle of the pasta water and keep stirring till combined. 
Drain the pasta but keep some of the water.  In a large bowl mix the pasta and the alfredo sauce together till all the pasta is coated.  Enjoy1
 
Food weight 87oz=30C/oz
 
Nutrition Facts
Servings 87.0
Amount Per Serving
calories 30
Total Fat 2 g
Saturated Fat 1 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 60 mg
Potassium 27 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g

 
 

Pear Gateau

1.3lbs d’anjou pears
Juice of one lemon
 
Cake:
3 eggs
¾ cup sugar
1 tsp vanilla
¾ cup 2% milk
2 tbsp butter melted
1 cup flour
 
Clean and slice the pears thinly.  Drench them in the lemon juice so they won’t brown
 
Cake:
 
Beat together the eggs and the sugar till frothy and white.  Add the milk and the melted butter and combine well.  Add the flour and beat till well mixed together.  Fold in the sliced pears making sure they are all well covered.  In a parchment lined cake pan, pour the batter in and bake in a preheated 350°F for almost 2 hours till well browned.  Remove from the oven. 
Sprinkle with a tablespoon of white sugar and burn it with a torch till melted and caramelized. 
 
Nutrition Facts
Servings 40.0
Amount Per Serving
calories 46
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 12 mg
Sodium 10 mg
Potassium 16 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 5 g
Protein 1 g
 

    

Chocolate Pie

This chocolate pie is so decadent, and rich in flavor.  I already had a couple of pieces before I took the picture.  This is not my own recipe.  It was a cut out from a magazine, that I had kept some time ago. I don't remember the magazine, and there is no indication of who developed the recipe.  I already had the ingredients and thought I should try and make it.  The pie filling is the same as the recipe.  The pie dough and the chocolate whip topping is my own recipe.  It's a great recipe for special occasions, like Christmas or Easter or even Thanksgiving.  At 145 calories per ounce, that is pretty rich and there is no way I can have it every day.  But definitely enjoy it when you make it.  

Pie crust:
2 cups sifted flour
½ tsp salt
8 tbsp butter
¼ cup water

Used the food processor and it took a bit more of icy water. This is my own pie dough that I had for years – from Canada

Place the sifted flower with the salt and the butter in the food processor. Pulse till mixed together. Slowly add the ice water and pulse, till it forms a ball. Remove from the food processor, shape it into a round ball, wrap it in saran wrap and place it in the fridge till ready to use.

This recipe makes dough for two pie shells. I froze the other half in the freezer.

Chocolate Pie filling:
2¼ cups granulated sugar
½ cup unsweetened cocoa powder
1 cup evaporated milk
3 large eggs,
½ cup butter melted
1½ tsp vanilla
3.5 oz 72% cacao dark chocolate private selection

Sift together the sugar and the cocoa. Using a mixer, add the eggs, the evaporated milk, the butter and the vanilla and mix well together. Add the chocolate chunks and fold into the mixture.

Preheat the oven at 350°F.

Take the pie dough out from the refrigerator. Roll out into a round and place it in a 9” plate but a deep one. Pour the Chocolate pie filling and put it in the preheated oven. Bake for an hour, till a toothpick or a knife inserted comes out clean. Some of the chocolate won’t be completely solid, but it will solidify as it cools. Just make sure the pie dough is cooked. A clear glass Pyrex pie plate is the best.

Chocolate whipped topping
½ cup of the evaporated milk
4 tbsp powdered sugar
2 tbsp unsweetened cocoa powder
½ tsp vanilla
1 envelope dream whip whipped topping

Sift together the powdered sugar with the cocoa powder. Add the envelope of dream whip topping and the milk. Use the mixer at high speed and mix well, till soft peaks form. Refrigerate till the chocolate pie is cool. Place on top of the pie and sprinkle with some chocolate sprinkles or shaved chocolate. Enjoy!

Total weight of chocolate pie is 57oz at 146cal/oz

Nutrition Facts
Servings 57.0
Amount Per Serving
calories 146
Total Fat 7 g 10 %
Saturated Fat 3 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 13 mg
Potassium 47 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars 13 g
Protein 2 g

Banana Cinnamon chocolate cake and the history of Cinnamon

Cinnamon.  My favorite spice.  I use it from my coffee, cappuccino, yogurt and fruit breakfast, to my apple crumble, apple cake and/or karidopita (walnut cake) and anywhere else I can incorporate it 

My mother and grandmother baked with it.  The aroma of cinnamon permeated our home during the holidays when I was growing up.  From baklava to melomakarona (honey cookies dipped in sugary syrup), to halva (a cake made of coarse semolina cooked on the stove top with cinnamon, and its flavor enhanced with gold raisins and chopped almonds or walnuts). 

Cinnamon has been around for centuries.  Some websites claim that cinnamon came to ancient Greece through Egypt.  The word cinnamon comes from the ancient Greek word κιννάμωμον (kinnámōmon, later κίνναμον kínnamon).

Cinnamon was imported to Egypt in the early 2000BC.  Some report that cinnamon came from China but it’s confused with cinnamon cassia.  True cinnamon comes from India, Sri Lanka and Bangladesh.  In ancient Greek times, Herodotus and Aristotle named Arabia the origin country for cinnamon.  In the Middle Ages, cinnamon was still a mystery to the Western world. During the 1500’s while Ferdinand Magellan was searching for spices, he found another species of cinnamon that’s similar to the one in Sri Lanka.  Eventually, the Dutch traders established a post in Sri Lanka, and expelled the Portuguese who had sole control of the Sri Lankan cinnamon. 

The cinnamon tree has oval shaped leaves, a thick bark and berries.  To harvest it, the cinnamon tree is cut back to a size of a stump, and the following year new shoots come through.  The new stems are cut and are processed immediately while the bark is still wet.  They are stripped of their bark, by beating the outer part with a hammer to loosen the inner bark. Then it’s left to dry for 6-8 hours in a well-ventilated and warm environment.  It dries into a meter roll and then is cut into 2–4-inch length for sale.      

Cinnamon had and still has many uses through out its history.  Egyptians used it to embalm the mummies.  Indians used it to ward off evil spirits.  It is used in Indian, Chinese, Turkish, Greek, Portuguese, and even Mexican cuisine.  Cinnamon is known to be used in many dishes, like pork, lamb, beef, vegetarian dishes, like roasted butternut squash, sweet potatoes, beans, chili and many other dishes and sweets. 

Cinnamon also has many anti-inflammatory properties.  It can improve cholesterol levels, lower blood sugar, could prevent heart disease, Alzheimer’s and Parkinson’s and could also kill cancer cells. It also has a component called coumarin.  When consumed in excess can cause kidney and liver damage.     

Cinnamon is an excellent spice and when used in moderation can brighten the flavor of any dish, either sweet or savory. 

https://en.wikipedia.org/wiki/Cinnamon

https://science.howstuffworks.com/life/botany/cinnamon1.htm

https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon#TOC_TITLE_HDR_4

In favor of cinnamon, I created this Banana Cinnamon cake with chocolate chunks and walnuts.  Enjoy!

Banana Cinnamon chocolate cake  

5 Bananas smashed

3/4 cup sugar 

½ cup canola oil

2 eggs

½ teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ cup salt

7 oz 72% cacao dark chocolate

1¼ cup chopped walnuts 

In a bowl sift together the flour, baking soda, baking powder, cinnamon and salt.  Set aside.  In another mixing bowl beat together the eggs, sugar, canola oil, smashed bananas and vanilla.  Add the flour mixture.  Beat well till all is incorporated.  Chop the chocolate, and the walnuts.  Fold into the mixture. 

Grease a bread loaf pan with butter and coat with flour. Bake at 350°F for about an hour, or till a toothpick inserted in the middle comes out clean.  Serve and enjoy!

Nutrition Facts
Servings 51.0
Amount Per Serving
calories 101
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 1 g	7 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 7 mg	2 %
Sodium 585 mg	24 %
Potassium 62 mg	2 %
Total Carbohydrate 12 g	4 %
Dietary Fiber 1 g	4 %
Sugars 6 g
Protein 2 g	3 %
Vitamin A	1 %
Vitamin C	2 %
Calcium	1 %
Iron	4

Oatmeal cookies with mini peanut butter cups

Who said you can't use any left over Halloween candy to start your Christmas baking?  Well, I thought so, but then I thought why not?  I have the chocolate candy and what stops me from using them into my cookies.  I also wanted to use m&m's candy but I didn't have enough.  So here it is Oatmeal cookies with mini peanut butter cups.  Enjoy!  

1 cup butter softened

1 cup powdered (icing) sugar

1 ½ cups flour*

½ tsp baking soda

2 tsp. vanilla

1 cup oats (quick cooking oats)

10 oz mini reeses pieces peanut butter cups

Preheat oven to 325°F.  Soften the butter in the microwave for 30 seconds or leave at room temperature for a couple of hours.  In a bowl beat together the softened butter with the sifted icing sugar.  Add the flour, baking soda, vanilla and the quick cooking oats.  Beat well.  Add the Reese's pieces peanut butter cups after you cut them in half.  Fold them into the dough. 

Take a tablespoon of the dough and roll it into your palms into a ball. Place them in a cookie sheet lined with wax paper about two inches apart.  Flatten them with a fork.  The cookies will spread in the oven.  Bake them in the preheated oven for 20-25 minutes till lightly browned.  Remove from the oven and enjoy. 

Makes 29-30 cookies 3” wide about 1oz each cookie. 

*Note:  you can substitute gluten free flour like King Arthur gluten free all purpose flour instead of regular flour.  I have used gluten free flour before on oatmeal cookies.  

Nutrition Facts
Servings 30.0
Amount Per Serving
calories 149
% Daily Value *
Total Fat 9 g	14 %
Saturated Fat 5 g	27 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 17 mg	6 %
Sodium 46 mg	2 %
Potassium 2 mg	0 %
Total Carbohydrate 15 g	5 %
Dietary Fiber 1 g	3 %
Sugars 9 g
Protein 2 g	4 %
Vitamin A	4 %
Vitamin C	0 %
Calcium	1 %
Iron	1

Vegetarian Lasagna with white sauce or Bechamel sauce

This is a nice vegetarian dish that you can make even during Lent.  You can substitute the lasagna noodles with gluten free lasagna noodles.  You can also omit the mushrooms.  My daughter doesn't like mushrooms, so if I make this dish when she is coming over for dinner, I will omit the mushrooms altogether.  Enjoy!

Ingredients (Makes 12 servings appr. 8.5 oz each serving)

8 oz. lasagna noodles

3 tbs. olive oil

1 cup diced onions

1 tbs. chopped garlic

1 cup diced carrots

8 oz. mushrooms

12 oz. frozen spinach defrosted and drained of all the water

16 oz. cottage cheese

2 eggs

½ tsp. salt

½ tsp. pepper

3 ¼ cup shredded mozzarella

White sauce or Bechamel sauce

3 tbs. butter

3 tbs. flour

3 cups skim milk

½ cup parmesan

¼ tsp. nutmeg

Directions

Cook the lasagna noodles according to package directions.  When cooked drain the water and set aside to cool. 

In the meantime, peel and wash the onions and carrots.  Dice them and set them aside.  Peel and dice the garlic.  In a large sauce pan, add the olive oil and sauté the diced onions and garlic. Add the diced carrots, mushrooms and spinach. Season to taste.  Remove from heat, let it cool, then add the cottage cheese, eggs and 1 cup shredded mozzarella. Set aside.

Make the white sauce:

In a pan, melt the butter and add the flour, to make a roux.  While stirring with a whisk add the milk and nutmeg, and continue cooking till it thickens, stirring constantly.  Remove from heat and add the ½ cup Parmesan. Mix  well together and set it aside.

Assembly:

Layer the lasagna, by putting some of the white sauce on the bottom of a 13x9 oven proof pan, then the lasagna noodles, the spinach filling, some of the white sauce, and repeat. On top finish with noodles, white sauce and 2 and ¼ cups shredded mozzarella. Bake at 350° F for about an hour till the cheese is all melted and it’s heated through.  Remove from the oven and let it cool before serving. 

Nutrition Facts

Serving Size 1 serving (235.8 g)

Amount Per Serving

Calories 321

Calories from Fat 151

Total Fat 16.8g

Saturated Fat 8.4g

Trans Fat 0.0g

Cholesterol 73mg

Sodium 562mg

Total Carbohydrates 21.2g

Dietary Fiber 1.3g

Sugars 4.8g

Protein 21.7g

 The stuffing

The layers with the stuffing....

.....and the noodles....

....with the shredded mozzarella before it goes in the oven

The final product... ready to eat.  Enjoy!