An Inspired Kitchen

Cinnamon Roll Biscuits

When you want the satisfying sweetness of a cinnamon roll but don’t have the time to make a bread dough and let the yeast rise, try these quick to make biscuit cinnamon rolls.  I use my food processor to make the dough and then roll it out, spread softened butter over the dough, sprinkle dark brown sugar and cinnamon over that and raisins and nuts if you want and bake.  I made a quick frosting with powdered sugar, butter, half and half, salt and vanilla to slather over the top when they come out of the oven.  Delicious and very nummy!  Click here for recipe….

Tuscan Bean and Kale Soup – Ribolita

This hearty Italian Ribolita soup which translates to reboiled is very well-known in Florence.  Day old breadcrumbs give this soup a very creamy texture, and it gets even better if left overnight in the refrigerator and reboiled the next day.  The consistency is thick and creamy like a stew, or if you prefer, add more water or stock and thin it out.  Filled with carrots, celery, leeks, beans and fresh kale, this soup is hearty and satisfying on a cold day.  To make the soup a little thicker, use a food processor and puree one of the cans of beans which adds a nice richness to the soup without the addition of flour or cream and you can omit the bread if you are watching calories.  I added a fourth of a cup of diced prosciutto to the sautéed onions to add a smokey flavor, but you can keep it vegetarian and use vegetable stock instead of chicken stock and omit the prosciutto.  It has fresh thyme and rosemary for seasoning and a bay leaf.  Make a double batch and freeze some for later.  Click here for the recipe….

Quiche with Pancetta, Onions, Red Pepper and Thyme

I make pie shells and freeze them so I have them on hand to quickly make quiche for breakfast, brunch or even dinner sometimes.  Sauté an onion with pancetta, red pepper and thyme and make the custard with eggs and half and half.  You can use any vegetables you like, switch out the pancetta for bacon or prosciutto (or keep it vegetarian), and use any cheese you have on hand like Gruyere, cheddar, goat cheese or Parmesan.  Add the custard mixture to the vegetables in the pie shell and bake until golden brown.  You can serve it hot or room temperature and you can even completely cool the quiche and freeze it for another day.  To rewarm it, thaw it in the refrigerator overnight and put in a 350° oven for 15 minutes.  Click here for the recipe….

Cream of Fennel, Leek and Potato Soup with Dill Crema

This soup is a based on the classic vichyssoise but has the addition of fennel.  It can be served either hot or cold and the simple dill crema is easy to make and drizzle as a garnish on the soup before you serve. I also made a diced cucumber and lemon zest gremolata that I sprinkled on top of the crema which gives the soup a bright fresh note but it is totally optional.  Sauté fennel, leeks and potatoes and add chicken or vegetable stock and cook for 40 minutes.  Use a blender and process the soup until it is smooth and add it back to the saucepan.  Add some heavy cream and bring it to a boil and then reduce heat and simmer for 10 minutes or until it coats the back of a spoon.  To make the dill crema, add crème fraiche or sour cream, lemon zest and fresh dill to a mini food processor and process for a few seconds.  Drizzle it right before you serve the soup and add the diced cucumber and lemon zest garnish. Click here for the recipe….

Macaroni and Cheese

Making homemade macaroni and cheese takes the same amount of time as a box of mac and cheese and there is no comparison between the taste and healthier option without all those added chemicals and unnatural orange coloring found in the box. It’s a great 10 minute filling and kid friendly dinner.  Knowing how to make a white sauce or bechamel should be on your to-do list if you don’t already know how.  You can make so many other sauces with this basic sauce like mushroom sauce (for green bean casserole), tomato cheese sauce, creamed spinach, lasagne filling, cauliflower and cheese sauce, and the list goes on for all the wonderful comfort foods it can make.  The basic recipe is equal parts of butter and flour, melted down and cooked over medium high heat until it bubbles and then you pour milk or half and half and with a whisk, stir until it comes to a boil, lower heat and cook for 3 minutes over medium heat.  Then you add your cheese off the heat and stir until it melts into the sauce.  Using a whisk is key to making sure the sauce doesn’t have lumps.  Sometimes, instead of grating the cheese, I just cut thin slices and roughly chop it before I put it into the mixture to save time and washing a grater.  You can add a combination of cheeses like Gruyère, Gorgonzola, fontina, robiola, pepper jack, Parmesan, and I like to use sharp cheddar to make macaroni and cheese just like my mom still makes it.  To really put it over the top and get that wonderful baked cheesy topping, just pour the mac and cheese into a greased baking dish, get a small bowl and mix grated cheese and panko bread crumbs together and drizzle some melted butter and mix well. Sprinkle over the top and bake for 20 minutes at 375 or until the top is lightly golden brown.  Click here for the recipe….

Chicken, Sundried Tomato and Basil Alfredo

I was hankering for a creamy-cheesey pasta dish and had some chicken in the fridge.  I found a tetra pack of heavy cream that I got at Trader Joes in my pantry and I always have sundried tomatoes packed in olive oil and Parmesan cheese in my fridge.  I also always have frozen basil that comes in handy when I don’t have fresh on hand, so I decided to make this dish.  I sautéed some chicken almost all the way through and removed it to a plate while I sautéed an onion and garlic.  Add the cream, sundried tomatoes, and chicken and when the sauce is almost finished, add the Parmesan cheese and basil.  I always reserve some of the pasta water so when I add the pasta to the skillet and it seems a bit dry, I can add some of the starchy water to bring the sauce together.  It satisfied that craving and the sweet and tangy sundried tomatoes cut the richness of the sauce.  Click here for the recipe….

Quick Brownies

This is the recipe I use when I want to make a small batch of brownies to satisfy a chocolate craving and don’t want to spend time melting chocolate, waiting for it to cool etc.  My favorite recipe calls for a pound of butter and a pound of bittersweet chocolate and makes a large batch, but sometimes I want a quick brownie and this is the one I turn to. I use a plastic mixing bowl for easier clean up so I can melt the butter in the microwave and use one bowl to mix everything in (hate washing dishes!). The recipe uses coco powder (I like to use Valrhona coco powder) and melted butter which makes them very soft and chewy.  You add sugar and eggs to the mixture and whisk it and then add flour and mix it.  You can make it all in one bowl and use a whisk so you don’t need an electric mixer which also makes it quick.  The tip is to take the brownies out of the oven just when they have a crumb clinging to a toothpick to keep them moist and chewy.  Click here for the recipe….

Chicken Sausage and Mini Ravioli Soup

This soup feels kind of healthy when you use chicken or turkey sausage and the beans add a nice bulk to the soup which makes it really hearty.  The mini ravioli (Trader Joe’s) help thicken the soup so it is nice and rich, but if you can’t find mini ravioli, you can use ditalini or any small pasta.  I often cheat and buy Trader Joe’s fresh mire poix mix which is pre-cut onion, carrot and celery and it is a quick way to make a soup.  I made a big batch and froze half of it for another meal. Trying to keep organized!!  Click here for the recipe….