Pistachio Cake

I found this recipe in the book Eat Cake by Jeanne Ray.  A novel about a woman that loves to bake!  In the back are the cakes that she makes throughout the book.  This one is cited as from Gourmet Magazine, May 2001.  This is more of a cake that might be served at tea time or a snacking cake.  Not as much of a dessert cake, but still quite lovely.

3/4 cup shelled natural pistachios (4 oz) (If you are using salted pistachios, omit the 1/4 tsp salt in the ingredient list)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
3 large eggs

Preheat oven to 350*.  Butter a 13x9 metal cake pan (I used glass as we don't seem to have a metal one), then line bottom with wax paper.  Butter paper and dust with some flour, knocking out excess.
Pulse pistachios in a food processor until finely ground (be careful not to overprocess into a paste).  Add 1 cup flour, baking powder, cardamom, and salt and pulse once or twice to mix.
Combine milk and vanilla in a measuring cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy.  Add eggs 1 at a time, beating well after each addition.  Alternately add pistachio flour and milk in batches, beginning and ending with flour, and mix at low speed until just combined.
Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes  (it took 30 minutes for mine).  Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack.  Remove paper and invert cake onto a platter.  Cut into squares and serve warm or at room temperature.
Cooks's note: Cake can be made 1 day ahead.  Cool completely and keep, covered, at room temperature.

Rigatoni Roasted Red Pepper Bake

I cut this recipe out from a can label for something made by Contadina.  I made it once awhile back and made a few notes on it.  I tweaked it today and really liked it!

I thought it was to dry as written.  So I doubled the diced tomatoes to two cans (undrained) and skipped the water.  I also buy plain tomato paste and doctor it up myself.  In addition to the salt and pepper listed, I added basil and oregano.  Just add a little and keep tasting it until you get it how you like it.  I can't find diced peppers with roasted peppers in it, so I dice some up myself and add it separately.  I used about 1/2 cup.

This recipe is budget-friendly and is made with ingredients you're likely to have on hand.

Rigatoni Roasted Red Pepper Bake

8 oz dry rigatoni
1 Tbsp olive oil
1 cup chopped onion
2 gloves garlic, finely chopped
1 can (14.5 oz) Contadina Recipe Ready Diced Tomatoes, Roasted Red Pepper (I used 2 cans)
1 can (6 oz) tomato paste with Italian seasonings (I bought plain and added my own)
1 cup shredded mozzarella
1/2 cup grated Parmesan cheese

Cook pasta according to package directions.  Drain.

Heat oil in large skillet over medium-high heat.  Add onion and garlic.  Cook 2 minutes.

Combine undrained tomatoes, tomato paste, plus 3/4 cup water (I skipped the water).  Add to skillet.  Season to taste with salt and pepper.  Bring to a boil.  Reduce heat and simmer 10 minutes.

Stir in pasta, 1/2 cup mozzarella cheese and Parmesan cheese.  Pour into baking dish.  Sprinkle with remaining mozzarella cheese.

Bake in preheated 375 degree oven for 10 minutes, or until cheese is melted.

Chicken Fricassee with Peas

This recipe for Chicken Fricassee (or Frickin' Chick-a-see, as I like to call it!) pairs carrots, peas and ham with chicken in a delicious wine sauce.  The sauce is rather thin. If you want to make it thicker, you can simmer it longer or reduce amount of liquid.

The recipe calls for serving it over orzo, which I have not yet tried.  Tonight I served it with a boxed Parmesan pasta.

I'm not exactly sure where this recipe came from.  I clipped it from a magazine or newspaper several years ago.

Chicken Fricassee

4 skinless, boneless chicken breasts

1/2 tsp salt

1/4 tsp freshly ground pepper

2 tsp butter

3/4 cup chopped green onions
1/2 cup finely chopped carrots

1/2 cup diced ham

2 garlic cloves, minced

1 cup reduced-sodium chicken broth

1/2 cup Chardonnay or other dry white wine

1 cup fresh or frozen peas

2/3 whipping cream

3 cups hot orzo (I don't serve it with orzo)

1/4 cup chopped fresh parsley

Sprinkle chicken with salt and pepper.  Melt butter in a large nonstick skillet over medium-high heat.  Add chicken; cook until browned, about 3 minutes on each side.  Remove from pan.

Add onions, carrot, ham and garlic to pan; saute until lightly browned, about 4 minutes.  (I add a little more butter if needed).  Stir in broth and wine, scraping to loosen browned bits.

Return chicken to pan.  Bring to a boil.  Add peas.  Cover, reduce heat, and simmer until chicken is done, about 10 minutes.

Remove chicken from pan with a slotted spoon; keep warm.  Add whipping cream.  Cook, uncovered, over medium heat 8 minutes.

Spoon 3/4 cup cooked orzo onto each of 4 plates.  Top each with a chicken breast, 1/2 cup sauce, and 1 Tbsp parsley.