Katie in Cucina

A Culinary Journey

Posts tagged 2012

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Pumpkin Oatmeal Cookies

 To help with my plan to eat healthier I made this deliciously healthy cookie recipe. I absolutely love the taste and can’t wait to take them along with me when I begin my new job on Wednesday!! (More on the job later).
Pumpkin Oatmeal Cookies

Yield: 36 small cookies


  • 1 cup pumpkin puree
  • 1 whole egg
  • 1 egg white
  • 1 teaspoon vanilla
  • 1 1/2 cup white whole wheat flour (or all purpose flour)
  • 3 cups rolled oats
  • 3/4 cup turbinado sugar (or brown sugar)
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
  2. In a large bowl, combine pumpkin, egg, egg white, and vanilla.
  3. In a separate large bowl, whisk together flour, oats, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. Add wet ingredients to dry ingredients and mix until just combined.
  5. Scoop about two teaspoons of dough onto prepared cookie sheet. Flatten dough into cookie shape (it will not spread so make it the size and thickness desired). Place a few chocolate chips on top and lightly push into cookie (I mixed mine into the cookie batter).
  6. Bake for 12 minutes.


Adapted from Love from the Oven

Filed under cookies 2012 pumpkin oatmeal

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2012 Cooking Goals

As September nears to an end and we get closer to the holidays I thought it would be good for me to pick five goals I want to achieve before the end of the year.

  1. Eat healthier and make more homemade meals instead of store bought processed foods.
  2. Incorporate recipes from other cultures into my repertoire. (Chinese, Indian, etc.)
  3. Incorporate more whole grains into our diet.
  4. Cook one monthly recipe from my collection of cookbooks and recipes on pinterest.
  5. Creatively use leftovers and not waste food.

You can expect to see some posts about these topics and sharing my progress with each of these goals over the next 4 months.

Filed under cooking goals cooking 2012 goals

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Broccoli Alfredo

I have been noshing on this delicious recipe for the past couple days and it tastes better every day. This recipe would also taste great with chicken.

I am happy to say that I am still striving to eat healthier and live better. I am getting back into yoga and pilates.

1-2 cups fresh chopped broccoli, cooked and hot
fettuccine, cooked according to package directions. (I used whole grain)
Alfredo Sauce:
1/2 cup (1 stick) butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1/2 teaspoon (1 clove) minced garlic
1/4 cup freshly grated Parmesan cheese

Wash and cut broccoli to desired size. Boil in a pot of water until soft and drain. Add broccoli to Alfredo sauce and heat through. Serve over hot, cooked fettuccine.

Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. When sauce has reached desired consistency, stir in Parmesan cheese. Add salt if needed. Serves 4-6.

Filed under brocolli alfredo pasta 2012 cooking

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Penne with roasted string beans and balsamic butter

This is another delicious and quick meal to make. I am really trying to change my focus to healthy meals with the occasional cheat. The string beans could easily be substituted for asparagus or broccoli.


  • 1 pound string beans
  • 2 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/2 cup plus 2 tablespoons balsamic vinegar
  • 1/2 teaspoon brown sugar
  • 1 pound penne
  • 1/4 pound butter, cut into pieces
  • 1/3 cup grated Parmesan cheese, plus more for serving


  • Heat the oven to 400°. Wash and cut the string beans 1-inch pieces. Boil the string beans in a pot of water until soft.
  • Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  • Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, string beans , Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

I am hoping to share some delicious fall recipes with you in the near future. I am excited to have this blog back up and running after my surgery. I hope to be more consistent in the future.

Filed under penne string beans balsamic butter pasta food cooking 2012

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Mozzarella Sticks

I have been working on perfecting homemade mozzarella sticks for awhile now and this is the best tasting, simplest recipe I have come up with. It is nice and quick for when you had a busy day or when you want a mozzarella stick fix. Most importantly, the majority of the ingredients are things you always have in your home. Try it out and let me know what you think.


  • 8 String Cheeses
  • 1/2 Cup of Finely Chopped Parmesan Cheese
  • Sprinkle of Salt
  • 1/2 Teaspoon of Pepper
  • 1/2 Teaspoon of Paprika
  • ½ cups All-purpose Flour
  • 1 whole Egg
  • 2 Tablespoons Milk
  • Vegetable Oil
  • 1/2 Teaspoon of Garlic Powder
  • 1/2 Teaspoon of Onion Powder
  • 1 cups Panko Bread Crumbs


First cut each stick of cheese in half. Place the flour in a bowl and roll each stick into the flour. Whisk the eggs and the milk together. Then dip each piece of cheese into it.

In another bowl combine: salt, pepper, paprika, panko bread crumbs, Parmesan cheese, garlic powder, and onion powder. Roll each stick of cheese into the mixture then place the coated cheese sticks onto a cookie tray. Place the cookie tray into the freezer for 20 minutes.

After 20 minutes heat up about an inch of oil in a large skillet. Add the mozzarella sticks and cook for about 40 seconds on each side. Remove and place on a paper towel to absorb some of the oil. Serve with marinara sauce and enjoy!

Filed under food 2012 cooking mozzarella sticks

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Classic Bread Stuffing with Sausage

A couple of days ago I tried to tackle something new, which is to make homemade bread stuffing. It was so good I don’t think I will ever go back to box stuffing.

Classic Bread Stuffing with Sausage

Serves: 8 people.


  • 1 pound good quality white, multigrain, or sourdough bread cut into 1 inch cubes.
  • 1 pound bulk pork sausage.
  • 4 tablespoons butter
  • 3 ribs celery, chopped.
  • 2 large onions, chopped.
  • 2 cups chicken broth.
  • 1 large egg, beaten.
  • 1/2 cup chopped fresh parsley.
  • 1 tablespoon chopped fresh sage.
  • salt and pepper, to taste.


Preheat the oven to 325 F. Grease a 9inch by 13 inch baking dish. Spread the bread cubes on a cookie sheet and bake until lightly toasted, 20 minutes. Transfer the bread to a large bowl.

Meanwhile, in a large skillet, cook the sausage over medium high heat, breaking up with meat with a spoon until browned. Transfer the sausage to the bread.

Melt the butter in the reserved drippings in the skillet. Add the celery and onions and cook over medium-low heat stirring occasionally, until softened, about 10 minutes. Scrape into the bowl with the bread. Add the chicken broth, egg, parsley, sage, salt, and pepper. Mix well and transfer to the prepared baking dish. Cover with foil and bake about 45 minutes. Uncover and bake until browned and crispy about 15 minutes.

Filed under 2012 stuffing recipe

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Parmesan-Roasted Butternut Squash

New Year, new motivation. My crazy schedule makes it really hard to post here as much as I would love to, but I am trying really hard to change that. Expect more recipes, more often. I still have Christmas cookie recipes to post, my first try at homemade stuffing, and more!

I saw 2 pounds of squash at the farmers market for $1 and I knew I’d find something to do with it so I picked it up. I don’t eat squash but my family does so I made it for them.

Parmesan-Roasted Butternut Squash

Adapted from Gourmet 2008


  • 2 pounds butternut squash, peeled and cut into 1-inch pieces
  • 3/4 cup heavy cream
  • 3 sage leaves
  • 2/3 cup finely grated parmigiano-reggiano


Preheat oven to 400°F.

Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.

Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).

Verdict: I don’t really like squash but I still tried this. It was pretty good. My family members loved it. It is very creamy and def not what I normally think of when I hear we are eating squash. I wouldn’t make this again only because I wouldn’t eat it.

Filed under squash 2012 recipe