Pasta e Fagioli

This dish is warm and rich without a lot of fat. You need a big bowl for this one so you can grate lots of parmesan cheese on top. The richness comes from the bean broth and a little olive oil, if you want it extra thick you can mash some of the beans, which, in my humble opinion, makes it even better.

 I used dry beans and cooked them in the crock pot but if you want this in less than 30 minutes you can use canned beans.

2 cups dry white beans, navy, cannellini, or great northern or 3 15oz cans

1 onion, chopped

4 cloves garlic, minced or pressed

1 tablespoon salt (omit if using canned beans)

1 teaspoon onion powder

4 tablespoons olive oil

dash black pepper

dash of garlic/pepper seasoning (for zip) , optional

1 16oz box pasta

parmesan cheese

 The night before, I put 2 cups of rinsed dry beans in the crock pot to soak over night, fill the rest of the way with water, add 2 tablespoons cider vinegar. 

In the morning, drain all the liquid and refill with water to 3 inches above the top of the beans. From here, if you are using canned beans you would just empty the cans into a large saucepan and continue to follow the directions.Add the onions, garlic, olive oil, onion powder, peppers and salt. For canned beans cook until the onions are soft about 20 minutes, for the crock pot cook until beans are tender about 6 hours.

Just into the crock pot.

After 6 hours.

                                                                             

At this point mash some of the beans and stir for a thicker broth.

Boil the pasta, drain.

I usually use a big pasta bowl, pour the drained pasta into a very large bowl, cover with the beans, toss to coat.

 Serve with lots of freshly grated parmesan cheese. A salad would be good too.

Creamy Raspberry No Bake Cheesecake

My beautiful Leah had a birthday yesterday. Her requested birthday dinner was cheese manicotti and raspberry no bake cheesecake, I threw in a salad for good measure. Manicotti takes a full afternoon in the kitchen, it is an act of love. So here is the cheesecake.
Also, to make this Trim Healthy Mama compliant , omit the cookies and crust, and substitute the sugar for several sprinkles of stevia or equal portion erythritol.

1 cup chocolate cookie crumbs

3 tablespoons butter, melted

1 tablespoon sugar

1/2 cup milk

1 envelope or 1 tablespoon unflavored gelatin

3  8 oz. packages cream cheese

3/4 cup sugar

1 cup heavy cream, whipped

1 1/2 cups fresh or frozen red raspberries

1 teaspoon vanilla

Looks like a lot but this is really easy!

If you don't have a 9" springform pan you can use a 9x13" baking dish, same directions except you don't have to line the bottom of the 9x13.

Line the bottom of the springform pan with parchment paper, like this

don't worry about the ink because you cut inside the circle trimming off the ink.

Put the ring back on, locking it in place.

In a food processor put enough chocolate cookies to make 1 cup of crumbs. 

I made my own because I can't eat regular flour but you can find chocolate wafer cookies in the baking aisle of any grocery store or Oreos. Pulse until you have fine crumbs.

Add the butter and the tablespoon of sugar.

Pulse a few more times until combined.

Dump into the lined pan, 

patting firmly to cover the bottom.

 Bake at 350F. for 12 minutes.

Set aside to cool. 

Whip the cream and put into refrigerator.

Over medium heat, warm the milk and add the gelatin.

Stir until dissolved. Set aside to begin cooling (not completely). Move quickly from here so the gelatin does not set up before all is mixed.

Into the mixer bowl, put the cream cheese.

Beat until fluffy. Add the vanilla, sugar, whipped cream and gelatin mixture.Beat until fluffy...again.

Add the raspberries.

Fold in the berries, breaking up some of them so the batter turns pink and they release more flavor. Leave some whole.

Spoon into the cooled crust.

Smooth quickly.

Cover with plastic wrap and refrigerate for at least 4 hours, over night is best.

To release from pan, run a warm knife around the inside of the rim to loosen then release the lock and gently remove.

Garnish with chocolate curls, leftover cookies, a drizzle of raspberry syrup or chocolate sauce. This one's a keeper.

Light As A Cloud Sweet Cream Biscuits

These biscuits were the best I have ever had...so far, that is. 

My chicken pot pie returned from being housed in Louis's and Linda's freezer after my freezer proved to be undependable by thawing the whole front row of chickens just a couple weeks after butchering the last batch of  25 for a total of 39 chickens. I cooked 7 and took the rest of the contents of the freezer to 2 different families who graciously housed them until we used them up in small increments. A couple weeks ago we got the last 3 chickens and among them was my missing casserole with a pot pie in it. Totally forgotten. It had taken several months, this was after all a years supply of chicken, so the crust on top appeared a bit soggy. I removed the crust, covered the casserole and baked it until it was heated through. But what is a chicken pot pie without the crust? It is chicken a la king--needs biscuits! I don't like soggy biscuits so the photo shows mine on the side. 

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups of heavy cream

Preheat the oven to 500F.

Spray or grease a large cookie sheet.

In a large mixing bowl, combine all the dry ingredients.

Gently, add the cream and mix just until combined. Too much stirring causes tough biscuits.

Lightly dust counter with flour, knead the dough a couple times just until it forms a ball.

Roll dough into 1/2 inch thick. Use a tall biscuit cutter (I used my grandson's sippy cup because I have a small kitchen and can't house everything) dipped in the flour to cut as many as you can.

Ball up the rest, re roll, and cut until all you have is this. Then just form the last one with your hand like this.

Did you preheat the oven? 500F. 

Line them up on the greased pan.

I nicked one with the edge of the cup, looks like someone took a bite.

Bake for 7-9 minutes or until edges are golden. 

These were so good with butter or honey butter.

The next morning I had one for breakfast with sliced strawberries over it. These would make a beautiful ham and cheese sandwich!

Go make some.

Blueberry Crostata

A crostata is a rustic tart baked without the traditional tart pan, rather, free form on a sheet pan. Last night I wanted something sweet but have been trying to eat less sugar, this pastry dough has only 1 tablespoon of sugar and the filling only 1/4 cup. The leftover piece was really good with a cup of coffee this morning.

The pastry was made from a pate brisee dough, tender, flaky, the kind that melts in your mouth. It was so easy in the food processor.
1 1/4 cups flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup butter (1 stick)
1-2 tablespoons COLD water
Put all the dry ingredients into the processor.

Whirl it a couple times to mix. Then add the butter, cut into small bits.

Pulse a few times until it looks like coarse crumbs.

Add the water one tablespoon at a time until it forms a ball.

Remove from the processor bowl and pat into a small disc. Wrap in plastic and refrigerate until ready.
For the filling:
2 cups frozen blueberries
1/4 sugar
1 teaspoon lemon juice
Put the blueberries and sugar in a medium  size heavy sauce pan.

Bring to a boil over medium heat, simmer 15-20 minutes until thickened.

Add the lemon juice. Refrigerate until cool.
Line a sheet pan with parchment paper. Preheat oven to 400F. Remove dough from refrigerator.
Lightly dust counter with with flour for rolling the dough.

Roll dough a couple times then dust and turn over and around.Roll some more, turning and dusting lightly until you have an eleven inch circle.

I obviously need more practice rolling.
Transfer to the parchment lined sheet pan.

Remove blueberry filling from the refrigerator and spoon into center, spread to within 2 inches of edges.

I can't get this photo to turn so you will have to cock your head to make sense of it.
Now fold the edges toward the center, pleating them as you go.

Fabulous! Now bake it at 400F for 30 minutes, until the pastry is golden.
Cool, or not.

I couldn't decide which photo I liked more...

What do you think?