Tasty recipes and more

Mushrooms and Sweet Potato Mini-Bakes Ronit Penso

Baked mushrooms casserole is a favorite of mine, and as Thanksgiving dinner is approaching rapidly, I’ve decided to experiment with my original recipe, to make it more suitable for the holiday. So I’ve added some cubed sweet potatoes to the mixture and also decided to bake the mixture in muffin pans instead of in a large casserole pan. I was happy with the results: the combination of mushrooms and sweet potatoes brings out the best of the flavors, textures and colors of both. I’ve also liked how the individual bakes are so much easier to serve. I will definitely make these again very soon.

The bakes are not only tasty, but also very versatile. They are perfect as a side dish for meat or poultry, as a light lunch or dinner when served with a small green salad, or as part of a weekend brunch buffet.

If you want to serve these bakes at their best, bake them as close to serving time as possible. To make this easier, the mixture can be made in advance (up to a day) and kept in an airtight container in the fridge. Bring to room temperature and mix well before baking.

Happy Thanksgiving to all!

Makes: 16
Prep time: 20 minutes
Cooking time: 20 minutes
Baking time: 30 minutes
Ingredients:
1 cup small diced red and white onions
1 Tbs oil + 2 oz (60 grams) soft butter
1 Tbs salt
½ tsp freshly ground black pepper
1 package (8oz, 225 grams) white mushrooms, legs removed and sliced
1 package (8oz, 225 grams) Baby Bella mushrooms, legs removed and sliced
¼ cup flour
1 cup chicken or vegetable stock
1 Tbs Dijon mustard
2 cups sweet potato medium cubes (from 1 large)
½ cup coarsely grated white aged cheddar
½ cup coarsely grated yellow aged cheddar
½ cup thick yogurt or sour cream
3 XL eggs
½ cup bread crumbs
1 Tbs chopped fresh rosemary
Dash of Cayenne pepper

1. Place the onions, oil, butter, salt and pepper in a large pan. Mix and sauté on medium heat until the onions are soft and translucent. Add the sliced mushrooms, mix and sauté until they soften.
Mushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit Penso
2. Add the flours mix well and cook for a minute, to let the flour absorb the liquids. Gradually add the stock while whisking, to avoid lumps. Bring to an almost boil, reduce the heat and cook for a minute. Add the mustard and mix.
Mushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit Penso
3. Add the sweet potato cubes and the grated cheeses. Mix well and cook for a minute, until the cheeses melt. Turn off the heat and add the yogurt or sour cream. Mix well and let cool to warm temperature. Add the eggs and mix. Add the bread crumbs, rosemary and Cayenne and mix well. Taste and adjust seasoning if needed.
Mushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit Penso
4. Preheat the oven to 350F (175C). Place 16 baking paper cups in muffin pans.
5. Fill the paper cups with the mixture and bake for 30 minutes, or until the bakes are puffed and golden.
6. Transfer to a rack and let cool a bit before serving.
Mushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit PensoMushrooms and Sweet Potato Mini-Bakes Ronit Penso Mushrooms and Sweet Potato Mini-Bakes Ronit Penso

Lemon, Banana, Pecan and Dried Cranberries Cake Ronit Penso

This tasty and light cake is very easy to make – it doesn’t even require a mixer. Just make sure all the ingredients are at room temperature and mixing will be a breeze. It is a great cake to have on hand, served as a snack or a light dessert.

The cake doesn’t contain any dairy products, thus making it perfect for lactose-intolerant guests. If you don’t have this problem and you prefer a richer, buttery flavor, substitute the ½ cup applesauce with ½ cup melted butter.

Other variations: substitute the lemon juice and zest with orange juice and zest. For a sweeter cake, or in case you choose not to add the glaze, increase the amount of sugar to 1½ cups.

Makes: 16
Prep time: 20 minutes
Baking time: 30-35 Minutes

Ingredients:
1 large very ripe banana
1 cup sugar
2 XL eggs
1/3 cup oil
½ cup unsweetened applesauce
1 Tbs lemon zest
¼ cup fresh lemon juice
2 cups flour
1 Tbs baking powder
¼ tsp salt
½ cup roughly chopped pecans
½ cup dried cranberries
For the glaze:
1 cup powdered sugar
2 Tbs lemon juice

1. Preheat the oven to 350F (175C). Line a 9” (23cm) square cake pan with baking paper.
2. In a large bowl, combine the banana, sugar, eggs, oil, applesauce, lemon zest and juice, and mix well to an even mixture.
Lemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit Penso
3. Add the flour, baking powder and salt and whisk to a thick batter. Add the pecans and cranberries and mix lightly. Transfer the mixture into the pan.
Lemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit Penso
4. Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out almost dry.
5. Transfer the cake to a rack and let cool to room temperature.
Lemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit Penso
6. The glaze: in a small bowl, whisk together the powdered sugar and lemon juice until you reach a thick yet runny consistency. Pour over the cake and let set before cutting.
Lemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit Penso

Tasty Eats Ronit Penso:

Coming back from a vacation is harder than I thought… So I will once again use the option of re-blogging a post from the beginning of the blog. See you next week with new posts. :)

Originally posted on Tasty Eats:

Salmon with dill mustard topping Ronit Penso

I have created this dish for my book, which is all about quick and easy meals. The dish here has an added bonus – you can prepare it in advance and bake just before serving.
In the topping, I’ve mixed the classic honey-mustard combination with dill – a traditional Scandinavian addition to salmon (as demonstrated in the famous “Gravelax”- cured salmon with dill.) The addition of butter helps keep the fish moist, the breadcrumbs add a nice crunch and the wine adds the acidity needed to balance it all.
I’m sure this dish will become a classic in your kitchen just as it is in mine.

* The portion size in the photos is small, as I was preparing the dish for a buffet dinner. You can do the same, or use 5 larger portions to serve as a main course.

* To prepare in advance: spread the fish with…

View original 239 more words

Tasty Eats Ronit Penso:

As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.
I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.

Originally posted on Tasty Eats:

Zucchini, herbs and lemon soup Ronit penso

For those who love lemony soups, this quick and easy soup is just perfect. It’s fresh and has a velvety texture, even though it has no cream or butter in it. The secret for this texture comes from the lettuce.

Cooked lettuce leaves may not be so common in many cuisines, but in the classic French cuisine, lettuce is added to pea dishes or baked with cheeses and the result is delicious. Following this tradition, I’ve decided to add lettuce to the soup and the result is just as delicious.

* Make sure to wash the greens thoroughly (check under “TIPS”), or you’ll end up with a sandy texture rather than a creamy one…
* The soup can be served hot or cold.

Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients:
3 Tbs light olive oil
1 white onion, roughly chopped
1 Tbs salt
Freshly ground black pepper

View original 167 more words

Tasty Eats Ronit Penso:

As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.
I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.

Originally posted on Tasty Eats:

chocolate crackle cookies Ronit Penso

I hope that whoever invented Chocolate Crackles cookies (also known as Chocolate Crinkles) received some kind of reward or recognition, for creating these beautiful and tasty cookies. There are many variations for these great tasting cookies, but I especially like the one here, for its’ fairly short list of ingredients and ease of preparation.
The result is chewy and chocolaty cookies on the inside, while the outer snowy-white cracked layer is crunchy and sweet. No wonder they are always a hit with guests of any age.

Makes: about 40 medium size cookies
Prep time: 20 minutes
Chilling time: 2 hours
Baking time: 10 minutes

Ingredients:
For the cookies:
10.5 oz (300 grams) semi-sweet chocolate chips
4 Tbs oil
¾ cup sugar
4 eggs, lightly beaten
1 tsp vanilla
2 cups flour
2 tsp baking powder
½ tsp salt
For rolling the cookies:
About 2 cups powdered sugar

1. Melt the…

View original 197 more words

Tasty Eats Ronit Penso:

As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.

I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.

Originally posted on Tasty Eats:

Chicken, Carrot and Dried Currants Rice Pilaf Ronit Penso

“Pilaf” is a dish in which Rice is cooked with vegetables and meat, to create an “all in one pot” meal.
There are many different versions of this dish all over the Middle East, Turkey, Greece, Armenia, Uzbekistan, India and more. Each version comes with its different spices, types of meat and vegetables used.
The following is a pilaf that I have prepared for a client of mine, who wanted a lower fat version of a traditional Armenian Lamb Pilaf. I have used chicken instead of lamb, and the result it tasty and fragrant, and at the same time much lighter than the original. The dish is great for entertaining, with a simple green salad on the side.

* Do not be tempted to use chicken breast instead of the thighs, as the result will be too dry.
* I’ve used McCormick’s’ Garam Masala Spice Mix, which contains coriander, black…

View original 252 more words

Cranberry, Orange, Almond and Banana Breakfast Muffins Ronit Penso

Fresh cranberries can be now found in the market, and I’ve been playing with ideas for using them other than in the traditional cranberry sauce. In the muffins here, the cranberries are pureed whole, along with other good ingredients like almonds, orange and bananas.
The result is these tasty, colorful, fragrant and moist muffins, which are very easy to make. They are not too sweet and get a great texture from the bananas and the roughly chopped almonds.
Their nutritional value makes them perfect for a quick breakfast, which includes lots of fiber and all the goodness such fresh ingredients can offer. The muffins also make a great snack, and, if you coat them with orange icing, can be served as a light dessert for brunch.

A few notes:
* The amount may seem fairly large, but no need to hesitate about making them, as they keep well in the freezer. For best texture after freezing, place a frozen muffin in the fridge the night before, and in the morning all you’ll need to do is slightly warm it.
* If you prefer sweeter muffins, increase the amount of sugar up to 1 ½ cups. Brown sugar can be used instead of white, but the color will not be as nice.
* The icing gets its intense color from orange zest only! It is quite surprising to see how much color one tablespoon of orange zest can produce. For another tasty icing option, try the CRANBERRY ICING IN THIS POST.

Makes: 24 medium
Prep time: 20 minutes
Baking time: 28 minutes
Ingredients:
1 cup roasted lightly slated almonds
1 large orange, washed and dried
2 Tbs orange zest
12 oz (340 grams) fresh cranberries (or frozen, thawed)
12 oz (340 grams) very ripe bananas (from about 3 medium ones)
2 XL eggs
1 cup sugar
1/3 cup oil
1 cup white flour
1 cup whole wheat flour, sifted
1 Tbs baking powder
1/8 tsp salt (if not using salted almonds)
For the icing: (optional)
2 Tbs orange juice
1 Tbs orange zest
1 cup powdered sugar

1. Preheat the oven to 350F (175C). Place 24 paper baking cups in two muffin baking trays.
2. In a food processor with the metal blade, process the almonds to a coarse meal. Transfer to a bowl and keep on the side.
3. Grate the orange zest and measure 2 Tbs. (Keep the rest for the icing.) With a sharp knife, cut off both ends of the orange and the peel. Cut into thick slices.
Cranberry, Orange, Almond and Banana Breakfast Muffins Ronit PensoCranberry, Orange, Almond and Banana Breakfast Muffins Ronit Penso
4. Add the cranberries, bananas and sliced orange to the food processor bowl and blend together to a coarse mixture.
Cranberry, Orange, Almond and Banana Breakfast Muffins Ronit PensoCranberry, Orange, Almond and Banana Breakfast Muffins Ronit Penso
5. Transfer to a large bowl and add the sugar, oil and eggs. Whisk well and add the almond meal, flours, baking powder, salt and orange zest. Whisk lightly to an even batter and fill the baking cups.
Cranberry, Orange, Almond and Banana Breakfast Muffins Ronit PensoCranberry, Orange, Almond and Banana Breakfast Muffins Ronit PensoCranberry, Orange, Almond and Banana Breakfast Muffins Ronit PensoCranberry, Orange, Almond and Banana Breakfast Muffins Ronit Penso
6. Bake for 28 minutes, or until a toothpick inserted in the center of one muffin comes out almost dry. Transfer to a rack and let cool to room temperature.
Cranberry, Orange, Almond and Banana Breakfast Muffins Ronit PensoCranberry, Orange, Almond and Banana Breakfast Muffins Ronit Penso Cranberry, Orange, Almond and Banana Breakfast Muffins Ronit Penso
7. The icing: place the orange juice and zest in a bowl. Add the powdered sugar and whisk to a thick yet runny consistency. Pour over the cupcakes and let set before serving.
* The unglazed cupcakes can be frozen, in an airtight container, for up to a month. The glazed ones will keep in the fridge for up to 3 days.
Cranberry, Orange, Almond and Banana Breakfast Muffins Ronit PensoCranberry, Orange, Almond and Banana Breakfast Muffins Ronit Penso P1060545

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