In The Kitchen
February 2023
This month we share a “chocolate” recipe from one of our favorite chefs, Jacques Pepin. Could there be anything yummier? The Chocolate and Peanut Butter Croques Bebes are a wonderful treat, especially with a nice cup of tea or a glass of cold milk. This could be the Valentine’s Day special you’re hoping to serve!! We also love the Salmon-Spinach Noodle Bake. This is REAL Comfort food. We think all the recipes below appeal to our softer side… so check them out and enjoy! Cold weather dishes can be so comforting. LOL!
Salmon-Spinach Noodle Bake
¾ lb. wide egg noodles, dry
2 Tbsp. olive oil
2 leeks, chopped
2 cloves garlic, minced
1/3 C. flour
2 C. low-fat milk
2 Tbsp. Dijon mustard
2 Tbsp. fresh dill
1 10-oz. boxes frozen, chopped spinach…thawed,
drained thoroughly
1 14¾ – oz cans red salmon or tuna
Heat oven to 350 ° F. Cook noodles al dente. Drain. Heat oil in saucepan. Sauté leeks and garlic about 5 minutes. Add flour, cook, stirring. Gradually stir in milk until thickened, about 10 minutes. Add mustard, dill. Stir in spinach, salmon and noodles. Salt and pepper to taste. Pour into prepared baking dish. Bake for 20 to 25 minutes.
Chocolate & Peanut Butter Croque Bebes…Jacques Pepin
½ C. semisweet chocolate morsels
8 slices thin white bread
6 Tbsp. peanut butter
2 Tbsp. unsalted butter, softened
1 Tbsp. sugar
Preheat oven to 375° F. Melt chocolate in the microwave or in a double boiler over hot water.
Spread 4 slices of bread evenly with peanut butter and the remaining 4 slices evenly with melted chocolate. Sandwich the slices together. Butter the outside of the bread and sprinkle both sides with sugar.
Arrange the sandwiches on a lightly greased baking sheet and bake for about 10 minutes, turning the sandwiches after 5 minutes so they brown on both sides. Let cook for 5 minutes. Cut each sandwich into 4 small triangles or squares. Serve warm.
Another Caesar Salad Dressing
¼ C. grated Parmesan cheese
¼ C. water
¼ C. fat-free mayonnaise
2 Tbsp. fresh lemon juice
½ tsp. Worcestershire sauce
½ tsp. anchovy paste
¼ tsp. black pepper
1/8 tsp. dry mustard
2 Tbsp. minced garlic
To prepare dressing, combine all ingredients. Stir well and whisk! E-Z-P-Z!
Mini Shredded Potato Gratin Cups
2 green onions
1 20 oz. pkg. frozen shredded hash browns, thawed
3/4 C. grated Parmesan cheese
3/4 C. grated Cheddar cheese
1 C. half and half
Preheat oven to 350° F. Prepare 12-cup muffin tin with cooking spray.
Finely chop green onions. In a large bowl, mix hash browns, Parmesan cheese, Cheddar cheese and green onions. Season to taste.
Divide potato mixture between the muffin cups. With a spatula, pack potatoes down into each cup. Divide the half and half between cups. Place in the lower third of oven and bake 60-75 minutes until sides of potatoes are brown and crisp, rotating the muffin tin halfway through cooking time.
Let rest 5 minutes before removing potatoes from muffin tin.
