Aldi Reviews: Pizzelle

• 40 cookies
• Crisper and thinner than the ones we made last year.
• Possibly a little less anise flavor, but it was still prominent.
• Nice size and shape, and great packaging to keep them intact and fresh. (Wrapped in 4 separate packages.)
• Only $2.79 (I'm pretty sure that's less than I paid for the bottle of anise extract last year.)
• Definite two thumbs-up!

Sausage With Tangy Caraway Cabbage

Ingredients

2 tablespoons plus 1 teaspoon olive oil

1 pound kielbasa, cut into 2-inch pieces

1 large onion, thinly sliced

1 16-ounce bag coleslaw mix (or equivalent cabbage)

1/2 teaspoon caraway seeds

kosher salt and black pepper

3/4 cup dry white wine

2 tablespoons white wine vinegar

2 tablespoons chopped fresh flat-leaf parsley

bread and whole-grain mustard, for serving

Directions

• Heat 1 teaspoon of the oil in a skillet over medium-high heat. Add the kielbasa and cook, turning occasionally, until browned, 2 to 3 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons of oil to the skillet and reduce heat to medium. Add the onion and cook, tossing occasionally, until tender, 8 to 10 minutes.
• Add the coleslaw mix, caraway seeds, ¾ teaspoon salt, and ½ teaspoon pepper and cook, tossing frequently, 2 minutes more.
• Stir in the wine and vinegar. Nestle the kielbasa in the vegetables. Simmer, stirring occasionally, until vegetables are tender and wine has nearly evaporated, 5 to 6 minutes.
• Stir in the parsley. Serve with the bread and mustard, if desired.

NOTES:

• Everyone really liked this. I'll definitely make it again!
• I only used 1/2 cup of wine (but more would've been fine)
• I needed to buy caraway seeds and found a couple options at Cub: the little plastic jar, 0.9 ounces for $5.33 OR 2 ounces for $1.53 in the bulk spice packaging. Crazy!

Cheddar Chicken

Ingredients

• 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
• 6 ounces sharp Cheddar, grated
• 1 clove garlic, finely chopped
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 4 tablespoons unsalted butter, melted

Directions

1. Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
2. Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.
3. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.

From Real Simple

NOTES:

• I used powdered garlic (thought it would blend better).
• I won't add salt next time. There's enough in the cheddar and crackers.
• It was yummy and looked pretty much like the photo.

Pumpkin Mousse Cheescake

1 c gingersnap crumbs

3 tbls sugar

1/4 c butter, melted

FILLING:

3 - 8 ounce pkg. cream cheese, softened

1 c sugar

1 c canned pumpkin

3 tbls flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

4 eggs, lightly beaten

GLAZE:

1/2 c vanilla or white chips

1 tbls shortening

Combine crust ingredients. Press into a 9 inch springform pan and bake at 325 for 10 minutes. Cool a little. (NB, I always set my springform on a baking sheet in case it gets leaky.)

Beat filling ingredients until smooth. Pour into crust.

Bake at 325 for 45-50 minutes or until center is almost set. Cool and refrigerate.

For glaze, melt ingredients and spread over cooled cake top.

NOTES: The original recipe is from Taste of Home Baking (2007). My changes are more spice and gingersnaps instead of graham crackers.

I made this for two gatherings in a row - it was delish!

Zuppa Toscana

1 bunch Kale, cut into bite-sized pieces

12 whole Red Potatos, cubed

1 whole Onion, Chopped

1-1/2 pound Italian Sausage

1/2 pound diced bacon

1 tsp. garlic

1/2 teaspoon Red Pepper Flakes (more To Taste)

2 cups Chicken Broth (1 15 ounce can)

2 cups Milk

4 cups Half-and-half

Fresh Or Dried Oregano

Black Pepper To Taste

Preparation Instructions

• Prepare the kale and set it aside.
• In a medium pot. boil sliced potatoes in salted water until tender. Drain and set aside.
• In a large pot, crumble and brown the Italian sausage with the bacon and onion. Drain as much as the fat as you can. Stir in the red pepper flakes, garlic, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.
• Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

We had this soup at Olive Garden and it was fantastic! This recipe is a combination of my memories of the event combined with these two recipes. (Mostly the Pioneer Woman version but with less kale, more bacon and garlic.)

I did thicken it a little with cornstarch before adding the potatoes, but that's probably just my preference.

Fusilli With Spinach, Ricotta, and Raisins

Inspired by Jen's account of pasta with golden raisins, I went off searching for recipes. This was awesome, and the whole thing (including thawing spinach) only took as long as cooking the pasta.

• 12 ounces fusilli pasta
• 1 tablespoon olive oil
• 1 10-ounce box box frozen chopped spinach, thawed, drained, and squeezed of excess moisture
• 2 scallions, thinly sliced (1/3 cup)
• 1 cup golden raisins
• 1/4 cup fresh basil leaves, thinly sliced
• kosher salt and black pepper
• 1 cup whole or part-skim ricotta
• 1 tablespoon balsamic vinegar
• 1/4 cup freshly grated Parmesan
• 1/4 cup toasted pine nuts

Cook the pasta according to the package directions and drain and return to the pot.
Add the olive oil, spinach, scallions, raisins, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to combine.
Fold in the ricotta, balsamic vinegar, Parmesan, and pine nuts.

Notes: I was working with what I had, and subbed a healthy splash (for one serving) of cream for the ricotta, and cashews for the pignoli. I also forgot to drain the spinach, and it didn't seem to hurt anything. I used a kitchen scissor to slice the basil and scallions right into the bowl, which saved on effort and dishes. A seriously simple Friday meal!

Pumpkin Ice Cream

(source)

1 1/2 cups whole milk

1 cup heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
optional: 2 teaspoons Grand Marnier, rum or brandy
3/4 cup pumpkin puree

In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt; warm until the edges begin to bubble and foam. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. Immediately pour the mixture through a strainer. Mix in the brown sugar, then chill thoroughly, preferably overnight.

Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.