lovely recipes: winter archive

What’s cookin’ in your lovely life? Each month, we’ll feature 3 of our favorite recipes. From savory soups to sweet treats, there is something for everyone.

Looking for a few lovely recipes? Here are a few from the lovely and talented Heidi Larsen of FoodieCrush magazine to get you started…

Chopped Egg Caesar Salad with Hash Brown Croutons

from Cook Without a Book by Pam Anderson | serves 4

Caeser Dressing

Ingredients

• 1 tablespoons fresh lemon juice
• 2 1/2 tablespoons mayonnaise, light or regular
• 1 medium garlic clove, sliced, smashed with the flat blade of a knife, then minced to a paste
• 1/4 teaspoon vegetarian Worcestershire sauce
• salt and pepper
• 5 tablespoons pure olive oil
• 1/4 cup finely grated Parmesan cheese

Directions

1. Whisk the lemon juice, mayonnaise, garlic, Worcestershire sauce, a pinch of salt, and a few grinds of pepper in a small bowl.
2. Slowly whisk in the oil to make a creamy dressing. Stir in the Parmesan.

Croutons and Salad

Ingredients

• 4 frozen hash brown patties, unthawed, cut into 1-inch squares1 generous tablespoon olive oil
• 3 large romaine hearts, halved lengthwise, cored and chopped (about 8 cups)
• 3 hard-boiled eggs, chopped or sliced
• 1/4 cup coarsely grated Parmesan cheese, plus more for sprinkling

Directions

1. Heat a 12-inch skillet over medium heat. Place the frozen hash brown squares in a medium bowl, drizzle with the oil, and toss to coat.
2. Add the hash browns to the hot skillet and cook, turning the cubes only once, until crisp and golden brown, about 10 minutes. Remove from the heat and let stand uncovered.
3. Place the lettuce and eggs in a large bowl. Add the dressing and toss to coat
4. Add the has browns and toss again. Add the Parmesan and toss once more. Serve immediately with more Parmesan cheese if you’d like.

Butternut Squash Lasagna with Shiitake Mushrooms

adapted from Giada DeLaurentis | serves 8 – 10

Ingredients

• 2 tablespoon olive oil
• 2 pounds of butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1/2 cup water
• 4 amaretti cookies or almond flavored biscotti, crumbled
• 1 pound shiitake mushrooms, sliced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• 4-5 good grates of fresh nutmeg
• 1 cup fresh basil leaves
• 1 package no-boil lasagna noodles
• 3 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• salt and pepper

Directions

1. Preheat to 375 degrees F.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the squash, toss with oil, season with salt and pepper and then pour the water into the skillet. Cover and simmer over medium heat until the squash is tender about 15-20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti or biscotti cookies and blend until smooth.
3. Heat another large skillet over medium heat and add the other tablespoon of olive oil. Add the mushrooms and sauté for 8-10 minutes, stirring occasionally. Season with salt. Remove from pan and set aside.
4. Melt the butter in a medium-size saucepan over medium heat and add flour and whisk for 1 minute. Gradually whisk in the milk and bring to a gentle boil over medium-high heat then reduce heat to medium and simmer until the sauce thickens slightly about 5 minutes. Add in grated nutmeg. Cool slightly. Transfer half of the sauce to a blender and add the basil. Mixture will be hot so place a towel or cloth over top of blender so mixture doesn’t explode. Blend until smooth then return the basil sauce to the sauce in the pan and stir to blend. Season with salt and pepper to taste.
5. Lightly butter a 13 X 9 X 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange a layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese and 1/3 cup ricotta cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times, ending with a layer of mozzarella and parmesan cheese.
6. Cover the baking dish with foil sprayed with Pam or other cooking spray and bake the lasagna for 40 minutes. Remove foil and bake uncovered for about 15 more minutes or until the top is golden. Remove from oven and let the lasagna stand for 15 minutes before serving.

My Mom’s Fudge with Pecans

Ingredients

• 1 stick butter, or 8 tablespoons (room temperature)
• 12 oz. package Ghirardelli semi sweet chocolate chips
• 2 cups of sugar
• 2/3 cup evaporated milk
• 12- 15 large, fresh marshmallows
• 3/4 cups chopped nuts (I use pecans)
• 1 teaspoon vanilla

Directions

1. In a large mixing bowl, add:
   • 1 stick butter, or 8 tablespoons (room temperature)
   • 12 oz. package Ghirardelli semi sweet chocolate chips
   • Set aside
2. In a large pan stir together:
   • 2 cups of sugar and
   • 2/3 cup evaporated milk, until mixed
   • Then add 12- 15 large, fresh marshmallows
3. Cook over medium heat, (I use an electric fry pan set at 250 degrees) and stir constantly, I use a rubber spatula to stir and clean the sides of the pan. Once the mixture has melted, continue to cook and stir a bit more until you’re sure the sugar has melted; don’t let it change color.
4. Pour the hot mixture over the ingredients in the bowl and stir until the butter and chocolate melt then add:
   • 3/4 cups chopped nuts (I use pecans)
   • 1 teaspoon vanilla
5. Continue to stir vigorously until it is very well mixed (I kind of beat it by hand with the spatula).
6. Spray an 11” x 7” Pyrex baking dish with Pam and pour in cooked mixture, cover and refrigerate until set and ready to cut.
   • FYI Recently I’ve lined the dish with plastic wrap so I could easily remove the fudge and sliced it with a pizza roller