| Cooking is Crazy

Garlicky Roasted Broccoli

cookingiscrazy ● Monday, February 10, 2014 0 comments

Serves 4

Ingredients:
1 pound broccoli
1/4 cup olive oil
1 tablespoon rice vinegar
6 cloves garlic, peeled
1 teaspoon salt
Red pepper flakes, optional
Lemon wedges, to garnish

Directions:
Heat the oven to 450°F. Cut the broccoli into bite-sized florets, and slice the stems into diagonal bite-sized pieces. (Peel the broccoli stems if you want to; I don't bother.)

Blend the olive oil, rice vinegar, garlic, and salt in a small food processor until thick and creamy. (Or smash the garlic in a mortar and pestle and whisk in a bowl with the other dressing ingredients.) If desired, add a pinch of red pepper flakes. Toss with the broccoli and spread on a baking sheet.

Roast for 12 to 15 minutes or until broccoli is tender and the edges are singed. If you desire an extra measure of smokiness, switch the oven to broil, and move the baking sheet up to the highest rack. Broil for 1 to 2 minutes.

Serve hot or cold with wedges of lemon.

Source: thekitchn

Caramel Cake Easy Recipe

cookingiscrazy ● Sunday, February 9, 2014 0 comments

INGREDIENTS:

Source: http://www.foodnetwork.com/recipes/paula-deen/caramel-cake-recipe.html

Simple (Crock-Pot) Beef Stroganoff

cookingiscrazy ● 0 comments

Ingredients

2 lb beef stew meat
2 Tbsp cooking oil
2 1/2 c sliced fresh mushrooms
3/4 c sliced green onions or 1 med chopped onion
3 clove fresh garlic, minced
1 tsp dried oregano (crushed)
1/2 tsp dried thyme (crushed)
1/2 tsp salt
1/2 tsp black pepper
1 bay leaf
2 1/2 c beef broth, reduced sodium
2/3 c red cooking wine
1 1/2 c light sour cream
1/4 c cold water
3 Tbsp cornstarch
sprig(s) fresh parsley (optional)

Directions

1 In large skillet, in hot oil, cook (cut up) beef stew until browned. Set aside
2 In 4 qt slow cooker, place mushrooms, onion, garlic, oregano, thyme, salt, pepper, and bay leaf. Add browned beef. Pour beef broth & cooking wine over all ingred.
3 Cover and cook on high heat for 4-5 hrs. Or you can use low heat and cook for 8-10 hrs.Remove & discard bay leaf.
4 In med bowl, combine sour cream, water & cornstarch. Stir about 1 cup of the hot liquid into sour cream mixture. Stir sour cream mixture into cooker. Cover & cook for an additional 30 min or until thickened. If desired, just before serving sprinkle with parsley. Serve over cooked whole wheat pasta or brown rice.

Source: http://www.justapinch.com/recipes/main-course/beef/simple-crock-pot-beef-stroganoff.html

Stuffed Roma Tomatoes

cookingiscrazy ● Saturday, February 8, 2014 0 comments

Ingredients:

8 Roma (plum) tomatoes, cut in half
1 1/2 cups(approx) of ricotta cheese
handful of fresh chopped basil
handful of fresh chopped parsley
2 garlic cloves, minced
breadcrumbs
kosher salt
olive oil

Directions
Cut your tomatoes in half and scoop out the pulp and seeds with a melon baller or anything else that you can use to get the insides out.
Turn the tomato halves upside down on paper towels to drain out the moisture.
Make your ricotta filling with the garlic & herbs. You could add parmesan or other herbs if you like.

Spoon your tomato halves with the ricotta mixture and line the tomatoes on an oiled baking sheet.

Top with dried seasoned bread crumbs, or Ritz cracker crumbs (I used panko crumbs).
Drizzle with olive oil and kosher salt and bake in a 400F degree oven for 20-30 minutes. Let rest a few minutes.

These were heavenly!

Source: http://www.staceysnacksonline.com/2009/05/stuffed-tomatoes.html