Yummy Friday Recipes

Ahhh...Friday – and the weekend – never seems to get here fast enough. And yet, the weekend seems to fly by too fast. Go figure. If anyone can figure out how to make the weekend get here quicker, and the weekend last a little longer, please let the rest of us know! In the meantime, here are some recipes for your weekend meals. Enjoy!

BAKED MACARONI & CHEESE WITH SPINACH & RED PEPPERS

This recipe, which serves 8, comes from The Kitchn, one of my favorite sites and emailing lists. If you haven't checked it out (as well as Apartment Therapy), you really should. Yes, now. I'll wait. Ooooh, all right, you can check on them later. But please do. You won't regret it.

To view this recipe online, click here.

12 ounces macaroni (2 1/2 cups dry macaroni)

12 to 16 ounces baby spinach (7 to 8 large handfuls)

2 large eggs

2 1/2 cups shredded cheddar cheese, divided

1 1/2 cups cottage cheese

3/4 cup sour cream

1 teaspoon salt

2 (12-ounce) jars roasted red peppers, drained and diced

Fresh pepper, to taste

Heat the oven to 350°F. Spray a 3-quart casserole dish with nonstick coating.

Bring a large pot of water to boil. Salt the water generously and add the macaroni. Cook until the pasta until it's just barely al dente — a little bit of chew is fine here. Drain and immediately transfer the hot pasta to a large mixing bowl.

Add the spinach and toss to combine. Cover the bowl with plastic wrap or a dinner plate and let the spinach wilt in the heat of the pasta for about 10 minutes. Shake the bowl occasionally to mix up the pasta and spinach — some of the spinach may not completely wilt; this is fine.

Whisk the eggs until well-combined, then whisk in 2 cups of the cheese, cottage cheese, sour cream, and salt. Pour the egg mixture over the pasta and wilted spinach. Add the diced red peppers and gently stir until combined and all the ingredients are evenly coated with sauce.

Transfer the macaroni and cheese to the baking dish. Cover tightly with foil. At this point, the casserole can be refrigerated for up to 24 hours before baking.

Bake, covered, for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Bake, uncovered, for another 15 to 20 minutes, until the cheese has melted and you can hear the casserole bubbling. (If baking straight from the fridge, extend the covered baking time to 45 minutes.)

Let the casserole cool for a few minutes before serving. Leftovers will keep, covered and refrigerated, for up to a week.

Recipe Notes:

Substitute low-fat (1% or 2%) cottage cheese and sour cream if desired. Non-fat substitutes can also be used, but the casserole will be looser.

To freeze: The entire casserole can be frozen, baked or unbaked, but cook the pasta very al dente so it doesn't get mushy. Warm baked casseroles in the microwave or a low oven until warmed through. Cook unbaked casseroles straight from the freezer for an hour, then uncover, top with cheese, and continue baking until bubbly.

EASY LEMON MERINGUE PIE

This comes from Brett Moore, About.com's Gourmet Food guide. He writes, “Love lemon meringue pie? Try this recipe with a delicious, tangy lemon curd and loads of billowing meringue piled high.” Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes; Yield: Serves 6 to 8

To view this online, click here.

Ingredients

Lemon Filling:

4 egg yolks (save the whites for meringue)

1/3 cup cornstarch 3 tablespoons

1 1/2 cups water

1 1/3 cups sugar

1/4 teaspoon salt

3 tablespoons butter 2 tablespoons

1/2 cup lemon juice 2 lemons, juiced and zested

1 tablespoon finely grated lemon zest

1 (9-inch) pre-baked pie shell

Meringue Topping:

4 egg whites

1 pinch cream of tartar

2 tablespoons sugar 6 tablespoons

Preparation

Make the Lemon Filling:

Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 minute.

Remove from heat and, while whisking briskly, add 1/2 cup of the hot mixture at a time to egg yolks until you have added at least half of the mixture.

Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.

Pour mixture into pre-baked pie shell. Spoon meringue (see below) over the top while filling is still hot. Meringue should completely cover the lemon mixture. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Make the Meringue Topping:

Whisk egg whites in the bowl of a stand mixer until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

APPLE AND PEAR CRISP

This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy

Ingredients

2 pounds ripe Bosc pears (4 pears)

2 pounds firm Macoun apples (6 apples)

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

APPLE CIDER POUND CAKE

This comes from Rebecca Franklin, About.com's French Food guide. She writes, “Take one bite of this apple cider pound cake recipe and you'll be transported to the orchard country of Quebec. This deliciously spiced quatre quarts cake was inspired by a drive on La Route des Cidres, in Quebec's Monteregie region, which is dotted with apple orchards, cider houses, and picturesque inns. Serve this tender cider cake with a latte for a mellow, effortless snack.” She ends with, “This apple cider pound cake recipe makes 12 to 14 servings.” Prep Time: 50 minutes; Cook Time: 70 minutes; Total Time: 120 minutes.

This recipe can be viewed online here.

Ingredients

3 cups apple cider

2 tablespoons maple syrup

2 cups sugar

1 1/2 cups butter, room temperature

2 teaspoons vanilla extract

6 eggs, room temperature

3 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground allspice

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

Preparation

Bring the apple cider to a boil in a medium saucepan over medium-high heat. Continue boiling the apple cider for 25 to 35 minutes, until it has reduced to slightly less than 1 cup in volume, about 7/8 cup. Remove the cider from the heat and add the maple syrup; set the mixture aside.

Preheat and oven to 325F. Lightly grease a 10-inch bundt cake pan and set it aside.

Cream the butter, sugar, and vanilla until the mixture is light and fluffy. Add the eggs, one at a time, to the mixture, beating for a few seconds after each addition. Stir together the remaining dry ingredients (flour, spices, baking powder, and salt) and then add half of the dry ingredients to the creamed butter-egg mixture and beat until most of the flour is incorporated.

Add the cooled apple cider-maple syrup reduction to the batter, beat it for 30 seconds, and then beat in the remainder of the dry ingredients. Spread the batter into the prepared pan and bake it in a 325F oven for 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes. Shake it from side to side to loosen the cake from the pan (you should hear and feel a light thumping), and use a small rubber spatula to loosen any stubborn sides. Place a serving platter over the top of the cake and invert it, removing the pan form the top of the cake to allow it to cool completely.

SWEET CORNMEAL MUFFINS

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.

1 cup milk, at room temperature

1 egg, beaten

1/4 cup solid vegetable shortening, melted

1 cup yellow corn meal

3/4 cup all-purpose flour

1/3 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

Preheat oven to 400 degrees.

Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.

Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.

Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”

BAKED APPLES

This is a Weight Watcher recipe from several changes ago. At the time, each serving was worth 3 points.

4 apples, small

1 C applesauce, unsweetened

1/4 tsp ground cinnamon

1Tbsp brown sugar

1/4 C water

2 C vanilla nonfat yogurt

1/4 ground cinnamon

4 tsp pecans or walnuts, toasted & chopped

Core apples, leaving bottom intact so they can be filled. Place upright in small glace microwaveable baking dish. Stir applesauce, cinnamon & brown sugar. Spoon mixture into apples. Pour water into bottom of baking dish. Cover dish & microwave at medium for 12-15 minutes until apples are soft. Remove from microwave & allow to cool. Spoon yogurt over each apple, garnish with a sprinkle of cinnamon & toasted pecans or walnuts.