Clementine Martini recipe
2 oz Svedka® clementine vodka
1 oz Orange Curacao liqueur
1 oz triple sec
1 oz cranberry juice
1 oz ginger ale
1 oz simple syrup
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
12.31.2010
Recipe #99 - Finnish Pancakes
Breakfast today - some of us have Nutella on these. Some of us have berries. I'll let you decide who has what.
Ingredients
* 3 eggs
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 cups milk
* 1 1/4 cups all-purpose flour
* 1/4 cup butter
Directions
1. Preheat oven to 450 degrees F (230 degrees C)
2. In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.
3. Pour batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.Cut into squares and serve.
Ingredients
* 3 eggs
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 cups milk
* 1 1/4 cups all-purpose flour
* 1/4 cup butter
Directions
1. Preheat oven to 450 degrees F (230 degrees C)
2. In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.
3. Pour batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.Cut into squares and serve.
Recipe #98 - Apple Carrot Muffins
Sort of carrot cake-ish in flavor. These will join the repertoire of muffins to freeze for school mornings!
Ingredients
* 1 3/4 cups raisin bran cereal
* 1 1/4 cups all-purpose flour
* 3/4 cup sugar
* 1 1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 egg
* 3/4 cup buttermilk
* 1/4 cup canola oil
* 3/4 cup finely chopped peeled tart apple
* 3/4 cup grated carrots
* 1/4 cup chopped walnuts
Directions
1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Thanks allrecipes for this!
Ingredients
* 1 3/4 cups raisin bran cereal
* 1 1/4 cups all-purpose flour
* 3/4 cup sugar
* 1 1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 egg
* 3/4 cup buttermilk
* 1/4 cup canola oil
* 3/4 cup finely chopped peeled tart apple
* 3/4 cup grated carrots
* 1/4 cup chopped walnuts
Directions
1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Thanks allrecipes for this!
12.29.2010
Recipe #97 - Cauliflower Fauxtatoes
WE LOVE!
1 head cauliflower, 2 to 2 1/2 pounds
3 tablespoons unsalted butter
2 teaspoons garlic - minced (or roasted and smushed is good too)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. cream cheese
A little sprinkle of cheddar
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes. Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
Dump the cauliflower into a food processor. Add about 1/4 cup of the steaming liquid; purée until smooth. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, garlic, cream cheese, salt, and pepper through the feed tube. Taste for seasoning. Throw a little grated cheddar cheese on top when serving.
Read More http://www.epicurious.com/recipes/food/views/Cauliflower-Puree-236315#ixzz19WFDFwud
1 head cauliflower, 2 to 2 1/2 pounds
3 tablespoons unsalted butter
2 teaspoons garlic - minced (or roasted and smushed is good too)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. cream cheese
A little sprinkle of cheddar
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes. Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
Dump the cauliflower into a food processor. Add about 1/4 cup of the steaming liquid; purée until smooth. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, garlic, cream cheese, salt, and pepper through the feed tube. Taste for seasoning. Throw a little grated cheddar cheese on top when serving.
Read More http://www.epicurious.com/recipes/food/views/Cauliflower-Puree-236315#ixzz19WFDFwud
Recipe #96 - Scallop and Crab Soup
Oh my.
* 1 1 1/2-pound cooked Dungeness crab (I used King because it was on sale)
* 5 quarts of water
* 1 8-ounce bottle clam juice
* 1 large onion, halved
* 1 large carrot, peeled
* 1/4 teaspoon dried thyme
* 1/4 teaspoon cayenne pepper
* 3 tablespoons butter
* 1 large onion, chopped
* 2 large garlic cloves, chopped
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon ground turmeric
* 4 cups peeled 1-inch pieces butternut squash (about 1 3/4 pounds)
* 1 10-ounce potato, peeled, cut into 1-inch pieces
* 1 red bell pepper, cut into 1/4-inch strips
* 1 yellow bell pepper, cut into 1/4-inch strips
* 1 orange bell pepper, cut into 1/4-inch strips
* 1 1/2 pounds scallops
* 1 1/2 cups green peas
Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in 8- to 10-quart stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 9 cups, about 1 1/2 hours. Strain stock.
Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, butternut squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
Melt 1 tablespoon butter in large skillet. Add all bell peppers and sauté until crisp-tender, about 2 minutes. Add bay scallops and sauté until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.
Ladle squash puree into bowls. Top with seafood mixture and serve.
Thanks, Gourmet Magazine!
* 1 1 1/2-pound cooked Dungeness crab (I used King because it was on sale)
* 5 quarts of water
* 1 8-ounce bottle clam juice
* 1 large onion, halved
* 1 large carrot, peeled
* 1/4 teaspoon dried thyme
* 1/4 teaspoon cayenne pepper
* 3 tablespoons butter
* 1 large onion, chopped
* 2 large garlic cloves, chopped
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon ground turmeric
* 4 cups peeled 1-inch pieces butternut squash (about 1 3/4 pounds)
* 1 10-ounce potato, peeled, cut into 1-inch pieces
* 1 red bell pepper, cut into 1/4-inch strips
* 1 yellow bell pepper, cut into 1/4-inch strips
* 1 orange bell pepper, cut into 1/4-inch strips
* 1 1/2 pounds scallops
* 1 1/2 cups green peas
Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in 8- to 10-quart stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 9 cups, about 1 1/2 hours. Strain stock.
Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, butternut squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
Melt 1 tablespoon butter in large skillet. Add all bell peppers and sauté until crisp-tender, about 2 minutes. Add bay scallops and sauté until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.
Ladle squash puree into bowls. Top with seafood mixture and serve.
Thanks, Gourmet Magazine!
12.24.2010
Recipe #95 - Ginger Scones
Making these for brekkie tomorrow... they sound FABULOUS, don't they?
Ginger Scones Recipe
Ingredients
• 2 cups all purpose flour
1 cup whole wheat flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup candied ginger
• 1 Tsp lemon zest
• 1 Tbsp grated fresh ginger
• 3/4 cup buttermilk*
• 10 Tbsp unsalted butter, melted
* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.
Method
1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
Makes 12 scones.
Ginger Scones Recipe
Ingredients
• 2 cups all purpose flour
1 cup whole wheat flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup candied ginger
• 1 Tsp lemon zest
• 1 Tbsp grated fresh ginger
• 3/4 cup buttermilk*
• 10 Tbsp unsalted butter, melted
* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.
Method
1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
Makes 12 scones.
12.18.2010
Recipe #94 - PBJB Burrito or PBJA Burrito
Okay, so it's junky and sweet, but, I have convinced myself that it is healthy - you know - the whole wheat tortilla makes it so, right?
Ingredients
* 2 tablespoons smooth natural peanut butter
* 1 whole wheat tortilla
* 1 banana or 1 apple
* 1 tablespoon apricot jelly
* 1 teaspoon honey
Spread the peanut butter evenly over the middle of the tortilla; spread the apricot jelly in a layer over the peanut butter. Lie the banana or apple slices atop the peanut butter and jelly layers. Drizzle the honey over the banana. Fold the two ends of the tortilla over the tips of the banana and roll the other two ends of the tortilla over the mixture to form a burrito. Bake it for a few minutes if you wish. Next time, Nutella goes in for the jelly and I'll skip the honey.
Ingredients
* 2 tablespoons smooth natural peanut butter
* 1 whole wheat tortilla
* 1 banana or 1 apple
* 1 tablespoon apricot jelly
* 1 teaspoon honey
Spread the peanut butter evenly over the middle of the tortilla; spread the apricot jelly in a layer over the peanut butter. Lie the banana or apple slices atop the peanut butter and jelly layers. Drizzle the honey over the banana. Fold the two ends of the tortilla over the tips of the banana and roll the other two ends of the tortilla over the mixture to form a burrito. Bake it for a few minutes if you wish. Next time, Nutella goes in for the jelly and I'll skip the honey.
Recipe #93 - Cauliflower/Broccoli au Gratin
Ingredients
* 1 pound large cauliflower florets
* 1 pound large broccoli florets
* 1/2 cup water
* 4 ounces Cream Cheese, cubed
* 1/4 cup milk
* 1/2 cup Sour Cream
* 1 1/2 cups Shredded Sharp Cheddar Cheese
* 10 RITZ Crackers, crushed
* 3 tablespoons Grated Parmesan Cheese
Boil or steam veggies until just barely tender
Melt cream cheese and milk until well blended when stirred. Stir in sour cream; pour over vegetables in a casserole dish. Sprinkle with Cheddar.
# Mix cracker crumbs and Parmesan; sprinkle over vegetables. Bake at 350 for about 20 minutes or until bubbly and melty cheesy happiness is achieved.
What's not to like?
* 1 pound large cauliflower florets
* 1 pound large broccoli florets
* 1/2 cup water
* 4 ounces Cream Cheese, cubed
* 1/4 cup milk
* 1/2 cup Sour Cream
* 1 1/2 cups Shredded Sharp Cheddar Cheese
* 10 RITZ Crackers, crushed
* 3 tablespoons Grated Parmesan Cheese
Boil or steam veggies until just barely tender
Melt cream cheese and milk until well blended when stirred. Stir in sour cream; pour over vegetables in a casserole dish. Sprinkle with Cheddar.
# Mix cracker crumbs and Parmesan; sprinkle over vegetables. Bake at 350 for about 20 minutes or until bubbly and melty cheesy happiness is achieved.
What's not to like?
Recipe #92 - Pumpkin Gingerbread
Sigh. Smells soooo good!
Ingredients
* 2 or so cups sugar
* 1 cup vegetable oil
* 4 eggs
* 2/3 cup water
* 1 (15 ounce) can pumpkin puree
* 1 Tablespoon ground ginger
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1/2 teaspoon baking powder
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Ingredients
* 2 or so cups sugar
* 1 cup vegetable oil
* 4 eggs
* 2/3 cup water
* 1 (15 ounce) can pumpkin puree
* 1 Tablespoon ground ginger
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1/2 teaspoon baking powder
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Recipe #91 - Pea Pesto
Because basil sometimes gets tired. I love to make this and smother pasta in it.
Ingredients
* 1 cup peas
* 3 tablespoons grated Parmesan cheese
* 2 cloves garlic, minced
* 1 teaspoon lemon juice
* 1/2 cup chopped fresh basil
* ground black pepper to taste
* 2 tablespoons extra-virgin olive oil
1. Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
2. Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while it blends, stream the olive oil into the mixture.
3. SMother pasta as indicated earlier.
Ingredients
* 1 cup peas
* 3 tablespoons grated Parmesan cheese
* 2 cloves garlic, minced
* 1 teaspoon lemon juice
* 1/2 cup chopped fresh basil
* ground black pepper to taste
* 2 tablespoons extra-virgin olive oil
1. Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
2. Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while it blends, stream the olive oil into the mixture.
3. SMother pasta as indicated earlier.
Recipe #90 - Madras Oatmeal
So, cranberry and orange is my favorite juice mixture - why not add those flavors to oatmeal?
Ingredients
* 2 cups water
* 3 tablespoons orange juice concentrate
* 1 cup quick-cooking oats
* 1/3 cup toasted wheat germ
* 1/4 cup dried cranberries
* 1 (11 ounce) can mandarin oranges, drained
* 3 tablespoons brown sugar
* 1/4 cup chopped walnuts
In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats, wheat germ and cranberries. Return to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in oranges, brown sugar and walnuts if desired.
Ingredients
* 2 cups water
* 3 tablespoons orange juice concentrate
* 1 cup quick-cooking oats
* 1/3 cup toasted wheat germ
* 1/4 cup dried cranberries
* 1 (11 ounce) can mandarin oranges, drained
* 3 tablespoons brown sugar
* 1/4 cup chopped walnuts
In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats, wheat germ and cranberries. Return to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in oranges, brown sugar and walnuts if desired.
Recipe #89 - Scallop topped Mushrooms
Ingredients
* 3 tablespoons butter, divided
* 4 large portobello mushrooms, stems removed
* 1 dash garlic powder
* 1 tablespoon butter
* 2 pounds scallops
* 1 cup Japanese mayonnaise, such as Kewpie brand
* 1/2 teaspoon chili-garlic sauce, or to taste
* 2 tablespoons green onions, chopped
Directions
1. Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
3. Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook until just firm, and lightly browned on both sides. Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
4. Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.
These were good, but, I prefer my scallops practically naked - just seared.
* 3 tablespoons butter, divided
* 4 large portobello mushrooms, stems removed
* 1 dash garlic powder
* 1 tablespoon butter
* 2 pounds scallops
* 1 cup Japanese mayonnaise, such as Kewpie brand
* 1/2 teaspoon chili-garlic sauce, or to taste
* 2 tablespoons green onions, chopped
Directions
1. Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
3. Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook until just firm, and lightly browned on both sides. Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
4. Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.
These were good, but, I prefer my scallops practically naked - just seared.
Recipe #88 - Butternut Squash Soup with a Kick
Ingredients
* 2 tablespoons butter
* 1 onion, diced
* 2 teaspoons grated fresh ginger
* 1 jalapeno pepper, seeded and diced
* 1 (2 pound) butternut squash - peeled, seeded, and cubed
* 1 (14.5 ounce) can veggie broth
* 1 (12 fluid ounce) can evaporated milk
* 1/2 cup Lite coconut milk
* 1 tablespoon white sugar
* salt and black pepper to taste
* 1 cup sour cream
* 1 tablespoon chopped fresh thyme, or to taste
Directions
1. Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
2. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
Mmmmmmmmmmmm. I like that it isn't plain ol' boring soup!
* 2 tablespoons butter
* 1 onion, diced
* 2 teaspoons grated fresh ginger
* 1 jalapeno pepper, seeded and diced
* 1 (2 pound) butternut squash - peeled, seeded, and cubed
* 1 (14.5 ounce) can veggie broth
* 1 (12 fluid ounce) can evaporated milk
* 1/2 cup Lite coconut milk
* 1 tablespoon white sugar
* salt and black pepper to taste
* 1 cup sour cream
* 1 tablespoon chopped fresh thyme, or to taste
Directions
1. Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
2. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
Mmmmmmmmmmmm. I like that it isn't plain ol' boring soup!
Recipe #87 - Seafoam Candy
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. Even better when you melt dark chocolate over it!
Ingredients:
2 egg whites
1 cup firmly packed brown sugar
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup water
1/4 teaspoon salt
1 teaspoon vanilla
Directions:
In small bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. In heavy 2 quart saucepan combine both kinds of sugar, corn syrup and water.
Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Continue cooking over low heat without stirring, to 255F. on candy thermometer, or until a little syrup in cold water forms a hard ball. Set aside to cool slightly.
Meanwhile at high speed, beat egg whites with salt until stiff peaks form, when beaters are slowly raised. When thermometer goes down to 250°F. gradually pour hot syrup in a thin stream over egg whites, beating constantly at high speed. Continue beating mixture is stiff enough to hold its shape when beaters are raised.
With wooden spoon beat in vanilla. Drop by rounded teaspoonfuls, 2-1/2 inches apart, onto a tray lined with waxed paper, swirling each candy into a peak. Let dry at room temperature.
To store: Store at room temperature in a covered container. Will keep several weeks.
Ingredients:
2 egg whites
1 cup firmly packed brown sugar
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup water
1/4 teaspoon salt
1 teaspoon vanilla
Directions:
In small bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. In heavy 2 quart saucepan combine both kinds of sugar, corn syrup and water.
Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Continue cooking over low heat without stirring, to 255F. on candy thermometer, or until a little syrup in cold water forms a hard ball. Set aside to cool slightly.
Meanwhile at high speed, beat egg whites with salt until stiff peaks form, when beaters are slowly raised. When thermometer goes down to 250°F. gradually pour hot syrup in a thin stream over egg whites, beating constantly at high speed. Continue beating mixture is stiff enough to hold its shape when beaters are raised.
With wooden spoon beat in vanilla. Drop by rounded teaspoonfuls, 2-1/2 inches apart, onto a tray lined with waxed paper, swirling each candy into a peak. Let dry at room temperature.
To store: Store at room temperature in a covered container. Will keep several weeks.
12.02.2010
Recipe #86 - Cornbread Biscuits with Honey Butter
I am somewhat obsessed with biscuits. These are exceedingly worthwhile.
Cornbread Biscuits with Honey Butter
Ingredients
serves 8 to 10 biscuits
• For the biscuits:
• 3/4 cup cornmeal
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 8 tablespoons cold unsalted butter, diced
• 1 cup cold buttermilk
• For the honey butter:
• 8 ounces softened unsalted butter
• 3 tablespoons honey
• 1/2 teaspoon fine sea salt
Procedures
1. For the biscuits: Preheat the oven to 425°F.
2. Place the cornmeal in a food processor bowl. Sift together the flour, sugar, baking powder and salt and add to the cornmeal. Pulse the cornmeal mixture once to blend. Add the cold butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the buttermilk and process just until the dough starts to come together, adding more buttermilk as needed. Do not overwork the dough!
3. Turn the dough out onto a floured surface. Gather the dough and pat it into a rectangle that is about 1/2-inch thick. Using a 3-inch-diameter biscuit cutter, cut out 8 to 10 rounds. To ensure the biscuits rise properly, flour the cutter before cutting out each biscuit and do not twist the cutter. Place the biscuits, barely touching, on a baking sheet and bake until the biscuits are golden brown, 10 to 12 minutes.
4. For the honey butter: Use an electric mixer on high speed. Whip the softened butter, honey and salt in a bowl until fluffy.
Cornbread Biscuits with Honey Butter
Ingredients
serves 8 to 10 biscuits
• For the biscuits:
• 3/4 cup cornmeal
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 8 tablespoons cold unsalted butter, diced
• 1 cup cold buttermilk
• For the honey butter:
• 8 ounces softened unsalted butter
• 3 tablespoons honey
• 1/2 teaspoon fine sea salt
Procedures
1. For the biscuits: Preheat the oven to 425°F.
2. Place the cornmeal in a food processor bowl. Sift together the flour, sugar, baking powder and salt and add to the cornmeal. Pulse the cornmeal mixture once to blend. Add the cold butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the buttermilk and process just until the dough starts to come together, adding more buttermilk as needed. Do not overwork the dough!
3. Turn the dough out onto a floured surface. Gather the dough and pat it into a rectangle that is about 1/2-inch thick. Using a 3-inch-diameter biscuit cutter, cut out 8 to 10 rounds. To ensure the biscuits rise properly, flour the cutter before cutting out each biscuit and do not twist the cutter. Place the biscuits, barely touching, on a baking sheet and bake until the biscuits are golden brown, 10 to 12 minutes.
4. For the honey butter: Use an electric mixer on high speed. Whip the softened butter, honey and salt in a bowl until fluffy.
Recipe #85 - Pumpkin Waffles
Now, don't go defiling these with that crappy Mrs. Butterworth's stuff. Use the good stuff on here. Totally worth it!
Adapted from Pancakes & Waffles: The Fine Art of Pancake, Waffles, Crêpe and Blintz Cooking
2 cups AP flour
4 t baking powder
1 t salt
1 T ground ginger
1/4 t ground cloves
1 1/2 t ground cinnamon
2 large eggs, separated
1 1/2 cups milk
1 cup canned pumpkin
1/2 cup unsalted butter, melted
1/4 cup packed light brown sugar
Whisk together flour, baking powder, salt and spices. Set aside.
Mix egg yolks, milk, pumpkin, melted butter and brown sugar; beat until smooth. Gently mix in the flour mix.
Preheat the waffle iron.
Whisk or whip the egg whites until they hold soft peaks. Gently fold them into the batter. Make waffles according to your iron's directions.
Adapted from Pancakes & Waffles: The Fine Art of Pancake, Waffles, Crêpe and Blintz Cooking
2 cups AP flour
4 t baking powder
1 t salt
1 T ground ginger
1/4 t ground cloves
1 1/2 t ground cinnamon
2 large eggs, separated
1 1/2 cups milk
1 cup canned pumpkin
1/2 cup unsalted butter, melted
1/4 cup packed light brown sugar
Whisk together flour, baking powder, salt and spices. Set aside.
Mix egg yolks, milk, pumpkin, melted butter and brown sugar; beat until smooth. Gently mix in the flour mix.
Preheat the waffle iron.
Whisk or whip the egg whites until they hold soft peaks. Gently fold them into the batter. Make waffles according to your iron's directions.
Recipe #85 - Gingerbread Cake (2010 version)
I know, I make THIS every year too, but, I am trying this new recipe today. Please, oh please, be yummy!
Ingredients
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup water
• 1/2 cup molasses, unsulphured
• 1/2 cup honey
• 1/2 cup dark brown sugar (can substitute light brown)
• 2 eggs, room temperature
• 1 tablespoon fresh ginger, peeled and finely grated
• 2 tablespoons candied ginger, minced
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg
1 Preheat oven to 325°F. Butter and lightly flour an 8x8 or 9x9 baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.
2 In a medium sauce pot over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil. Once the butter is melted take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the the sugar and fat will form skin on the surface.
3 Once room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.
4 Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add the flour to the molasses mixture in three or four additions and whisk until it just comes together.
5 Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15-25 minutes or until a toothpick comes out clean. Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack. You can serve this fresh out of the oven, but the flavor is much better if you give it a day to sit and allow the spices to intensify the cake.
Ingredients
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup water
• 1/2 cup molasses, unsulphured
• 1/2 cup honey
• 1/2 cup dark brown sugar (can substitute light brown)
• 2 eggs, room temperature
• 1 tablespoon fresh ginger, peeled and finely grated
• 2 tablespoons candied ginger, minced
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg
1 Preheat oven to 325°F. Butter and lightly flour an 8x8 or 9x9 baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.
2 In a medium sauce pot over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil. Once the butter is melted take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the the sugar and fat will form skin on the surface.
3 Once room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.
4 Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add the flour to the molasses mixture in three or four additions and whisk until it just comes together.
5 Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15-25 minutes or until a toothpick comes out clean. Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack. You can serve this fresh out of the oven, but the flavor is much better if you give it a day to sit and allow the spices to intensify the cake.
Recipe #84 - 2010's version of Chewy Ginger Cookies
I make these every year. Well, Every year I TRY a new recipe and then, I make the old recipe again later, unless the new one beats the old one, which hasn't happened yet, but these are certainly close.
Ingredients
• 4 cups unbleached, all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking soda
• 4 teaspoons ground ginger
• 2 1/2 teaspoons ground cinnamon
• 1 1/3 cup canola oil
• 1 cup each of brown and plain old granulated sugar
• 2 large eggs
• 1/2 cup unsulphured molasses
• Additional granulated sugar for rolling the cookies
Procedures
Preheat the oven to 325°F.
Lightly grease two cookies sheets with non-stick cooking spray or butter and line them with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, ginger and cinnamon and set aside.
Using and electric mixer fitted with the paddle attachment, beat the oil, sugar and eggs on medium speed until the mixture is smooth and light. Beat in the eggs, one at time, followed by the molasses, scraping down the sides of the bowl after each addition. On low speed, beat in the dry ingredients to make a firm dough.
Place some granulated sugar in a medium bowl. Using lightly floured fingers, form the dough into 3/4-inch balls. Roll each ball in the granulated sugar to evenly coat them. Place the cookies on baking sheets, evenly spaced and inch apart, and lightly press them with your fingers to flatten them slightly.
Bake the cookies until they are puffed, cracked, and lightly golden brown, about 15 minutes, rotating the pans 180° halfway through the baking time to ensure even browning. Allow the cookies to cool on the baking sheets for two or three minutes, then use a spatula to gently transfer them onto a wire rack to cool completely.
Ingredients
• 4 cups unbleached, all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking soda
• 4 teaspoons ground ginger
• 2 1/2 teaspoons ground cinnamon
• 1 1/3 cup canola oil
• 1 cup each of brown and plain old granulated sugar
• 2 large eggs
• 1/2 cup unsulphured molasses
• Additional granulated sugar for rolling the cookies
Procedures
Preheat the oven to 325°F.
Lightly grease two cookies sheets with non-stick cooking spray or butter and line them with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, ginger and cinnamon and set aside.
Using and electric mixer fitted with the paddle attachment, beat the oil, sugar and eggs on medium speed until the mixture is smooth and light. Beat in the eggs, one at time, followed by the molasses, scraping down the sides of the bowl after each addition. On low speed, beat in the dry ingredients to make a firm dough.
Place some granulated sugar in a medium bowl. Using lightly floured fingers, form the dough into 3/4-inch balls. Roll each ball in the granulated sugar to evenly coat them. Place the cookies on baking sheets, evenly spaced and inch apart, and lightly press them with your fingers to flatten them slightly.
Bake the cookies until they are puffed, cracked, and lightly golden brown, about 15 minutes, rotating the pans 180° halfway through the baking time to ensure even browning. Allow the cookies to cool on the baking sheets for two or three minutes, then use a spatula to gently transfer them onto a wire rack to cool completely.
Recipe #83 - Chocolate Cherry Brownies
Chocolate Cherry Brownies
butter for greasing pan
2 cups dried cherries (I LOVE the mixed ones from Chukar)
1 c. port wine
1/2 cup whole wheat pastry flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
1 lb. bag of GOOD choc chips not the Nestle ones. I used the Ghirardelli Bittersweet ones in the dark brown edged bag. YUM!
6 tablespoons unsalted butter
2 cups sugar
4 large eggs
scant 1/2 cup sour cream
1 cup chocolate chips/ chunks
more cocoa powder, for dusting
A day or two before you want to bake the brownies, place the cherries in a medium bowl and pour in the port. Cover and set aside. Stir every twelve hours until ready to use.
Preheat the oven to 325F / 170C and place a rack in the top third. Butter and line a 13 x 9 x 2-inch rectangular baking dish with parchment paper. An important step if you want to eventually get these brownies out of the pan. Sift the flour, cocoa powder, salt, and baking powder into a bowl and set aside.
Make a double boiler by placing a stainless steel bowl over a small pan of gently simmering water - the bottom of the bowl should not touch the water. Place the chocolate into this bowl along with the butter and sugar. Stir just until the chocolate has melted and the ingredients come together into a mass. Transfer to the bowl of an electric mixer and allow to cool (cool enough that it won't cook the eggs when you add them). Mix on slow and add the eggs, one at a time, letting each get incorporated before adding the next. Scrape down the sides of the bowl with a spatula a couple times along the way. Add the flour mixture and stir by hand until combined, then add the sour cream, remaining chocolate chips, and the cherries with the port. Stir until just combined.
Spoon the mixture into the prepared pan and bake for about an hour, or until just set. The center of the brownie should be set and not at all wobbly. Allow to cool completely in the pan. Dust with cocoa
There must be a hole in my brownie pan... where'd these go? Better make more!
butter for greasing pan
2 cups dried cherries (I LOVE the mixed ones from Chukar)
1 c. port wine
1/2 cup whole wheat pastry flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
1 lb. bag of GOOD choc chips not the Nestle ones. I used the Ghirardelli Bittersweet ones in the dark brown edged bag. YUM!
6 tablespoons unsalted butter
2 cups sugar
4 large eggs
scant 1/2 cup sour cream
1 cup chocolate chips/ chunks
more cocoa powder, for dusting
A day or two before you want to bake the brownies, place the cherries in a medium bowl and pour in the port. Cover and set aside. Stir every twelve hours until ready to use.
Preheat the oven to 325F / 170C and place a rack in the top third. Butter and line a 13 x 9 x 2-inch rectangular baking dish with parchment paper. An important step if you want to eventually get these brownies out of the pan. Sift the flour, cocoa powder, salt, and baking powder into a bowl and set aside.
Make a double boiler by placing a stainless steel bowl over a small pan of gently simmering water - the bottom of the bowl should not touch the water. Place the chocolate into this bowl along with the butter and sugar. Stir just until the chocolate has melted and the ingredients come together into a mass. Transfer to the bowl of an electric mixer and allow to cool (cool enough that it won't cook the eggs when you add them). Mix on slow and add the eggs, one at a time, letting each get incorporated before adding the next. Scrape down the sides of the bowl with a spatula a couple times along the way. Add the flour mixture and stir by hand until combined, then add the sour cream, remaining chocolate chips, and the cherries with the port. Stir until just combined.
Spoon the mixture into the prepared pan and bake for about an hour, or until just set. The center of the brownie should be set and not at all wobbly. Allow to cool completely in the pan. Dust with cocoa
There must be a hole in my brownie pan... where'd these go? Better make more!
Recipe #82 - Caramelized Tofu
I used a baked tofu and this was wondrous!
1 package extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
4 tablespoons brown sugar
Cilantro if you wish
10 oz. brussels sprouts, shredded
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Mmmmmmmmmmmmmmmmmmmmmmmmmmm
Serves 2 - 3 as a main, 4 as a side
1 package extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
4 tablespoons brown sugar
Cilantro if you wish
10 oz. brussels sprouts, shredded
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Mmmmmmmmmmmmmmmmmmmmmmmmmmm
Serves 2 - 3 as a main, 4 as a side
10.26.2010
Recipe #81 - Double Tomato Bruschetta
* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
Recipe #80 - Pumpkin Bread
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Mmmmmmmmmmmmm. Sorely tempted to throw in bittersweet chocolate chips, but yummy without.
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Mmmmmmmmmmmmm. Sorely tempted to throw in bittersweet chocolate chips, but yummy without.
Recipe #79- Ginger Honey Sweet Potatoes
* 3 pounds sweet potatoes, peeled and cubed
* 1/2 cup honey
* 3 tablespoons grated fresh ginger
* 2 tablespoons walnut oil
* 1 teaspoon ground cardamom
* 1/2 teaspoon ground black pepper
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
3. Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
* 1/2 cup honey
* 3 tablespoons grated fresh ginger
* 2 tablespoons walnut oil
* 1 teaspoon ground cardamom
* 1/2 teaspoon ground black pepper
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
3. Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Recipe #78 - Ellen's Kale Chips
Thanks, E.
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
1. Preheat an oven to 300 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until crispy, 10 to 15 minutes.
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
1. Preheat an oven to 300 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until crispy, 10 to 15 minutes.
Recipe #77 - Beet, Peach and Goat Cheese Salad
This is the day that I learned that my son, does not "do" goat cheese. Sigh.
2 big beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted and sliced
2 shallots, chopped
1/4 cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
1/4 cup walnut oil
2 tablespoons balsamic vinegar
salt and peps to taste
Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve
I'll do this again next summer, and I'll add an extra peach - that's the best part.
2 big beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted and sliced
2 shallots, chopped
1/4 cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
1/4 cup walnut oil
2 tablespoons balsamic vinegar
salt and peps to taste
Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve
I'll do this again next summer, and I'll add an extra peach - that's the best part.
Recipe #76 - Soy Eggs
In undergrad, my friend Yi Fan used to bring these FABULOUS eggs that her mom made, up to Boulder every so often. They were SO yummy. Well, after not seeing Yi Fan since the 80's, I had the wonderful pleasure of reconnecting with her a little bit ago. So, we got to talking about those eggs and she gave me the recipe, and she EVEN hooked me up with the super-special secret spice packet (it's like a teabag) so I could make them! Thanks, girlie!
12 eggs
A whole bunch of soy sauce
Mirin, if you so desire
1 super secret special spice packet (you can get them at the Asian market - they come in a white wrapper. Each one is in its own little plastic baggie. Here's the tip-off to know you are getting the RIGHT ones: The label says "Spice for Spiced Food."
Anyway, boil the eggs like you normally would. Remove their shells. Add the soy sauce, mirin and spice packet to a pot. All told, it should cover the eggs when you place them in there. Simmer them for as long as it makes you happy. The longer the better. I did 4 hours - I took them out every so often to see if they were a pretty, brown color on the outside. Yi says her mom does them ALL day.
Thanks again to my friend Yi - I ate 6 of them in one sitting and they were just as good as I remember.
12 eggs
A whole bunch of soy sauce
Mirin, if you so desire
1 super secret special spice packet (you can get them at the Asian market - they come in a white wrapper. Each one is in its own little plastic baggie. Here's the tip-off to know you are getting the RIGHT ones: The label says "Spice for Spiced Food."
Anyway, boil the eggs like you normally would. Remove their shells. Add the soy sauce, mirin and spice packet to a pot. All told, it should cover the eggs when you place them in there. Simmer them for as long as it makes you happy. The longer the better. I did 4 hours - I took them out every so often to see if they were a pretty, brown color on the outside. Yi says her mom does them ALL day.
Thanks again to my friend Yi - I ate 6 of them in one sitting and they were just as good as I remember.
Recipe #75 - Coconut Curry Tofu
* 2 bunches green onions
* 1 (14 ounce) can light coconut milk
* 1/4 cup soy sauce, divided
* 1/2 teaspoon brown sugar
* 1 1/2 teaspoons curry powder
* 1 teaspoon minced fresh ginger
* 2 teaspoons chile paste
* 1 pound firm tofu, cut into 3/4 inch cubes
* 4 roma (plum) tomatoes, chopped
* 1 yellow bell pepper, thinly sliced
* 4 ounces fresh mushrooms, chopped
* 1/4 cup chopped fresh basil
* 4 cups chopped bok choy
* salt to taste
1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
* 1 (14 ounce) can light coconut milk
* 1/4 cup soy sauce, divided
* 1/2 teaspoon brown sugar
* 1 1/2 teaspoons curry powder
* 1 teaspoon minced fresh ginger
* 2 teaspoons chile paste
* 1 pound firm tofu, cut into 3/4 inch cubes
* 4 roma (plum) tomatoes, chopped
* 1 yellow bell pepper, thinly sliced
* 4 ounces fresh mushrooms, chopped
* 1/4 cup chopped fresh basil
* 4 cups chopped bok choy
* salt to taste
1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Recipe #74 - Spinach Soysage Breakfast Pie
Good... not amazing, but, I could be persuaded to make it again.
Ingredients
* 1 pound tofu sausage (or real sausage if that's your thing)
* 6 eggs
* 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
* 4 cups shredded mozzarella cheese
* 3/4 cup ricotta cheese
* 1/2 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon pepper
* 1 (10 inch) pastry for a double crust pie
* 1 tablespoon water
1. In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.
2. Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. If desired, cut out holly leaf and berry shapes from pastry scraps; place on top crust. Beat water and remaining egg yolk; brush over top.
3. Bake at 375 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.
Ingredients
* 1 pound tofu sausage (or real sausage if that's your thing)
* 6 eggs
* 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
* 4 cups shredded mozzarella cheese
* 3/4 cup ricotta cheese
* 1/2 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon pepper
* 1 (10 inch) pastry for a double crust pie
* 1 tablespoon water
1. In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.
2. Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. If desired, cut out holly leaf and berry shapes from pastry scraps; place on top crust. Beat water and remaining egg yolk; brush over top.
3. Bake at 375 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.
Recipe #73 - Tofu Parmigiana
It's a MIRACLE!!!!!! (It would definitely take something miraculous for carnivorouspouse to pronounce tofu "really good!"
He actually thought it was eggplant!
1/2 c. breadcrumbs
4 Tbsp. grated Parmesan
2 tsp. dried oregano
salt and peps
2 eggs
1 package of extra firm tofu
olive oil
8 oz. your favorite pasta sauce
4 oz. shredded mozzarella and maybe some parmesan while you're at it.
Combine first 4 ingredients in a bowl. Slice tofu into 1/4" slices after you let it sit with a book on top to get rid of some of the water. Dip slices into beaten egg, then press into breadcrumb mix and coat well.
Heat oil in a skillet and cook tofu on Medium until lightly browned on each side. Put half the tomato sauce in the bottom of a baking pan. Arrange tofu slices on top. Spoon what's left of sauce over top of tofu. Put cheese all over the top. Bake at 400 F for 15 or so minutes - 'til cheese looks unavoidably yummy!
Definitely gonna happen again - this is a FIRST!!!!! He likes it, he really likes it!
He actually thought it was eggplant!
1/2 c. breadcrumbs
4 Tbsp. grated Parmesan
2 tsp. dried oregano
salt and peps
2 eggs
1 package of extra firm tofu
olive oil
8 oz. your favorite pasta sauce
4 oz. shredded mozzarella and maybe some parmesan while you're at it.
Combine first 4 ingredients in a bowl. Slice tofu into 1/4" slices after you let it sit with a book on top to get rid of some of the water. Dip slices into beaten egg, then press into breadcrumb mix and coat well.
Heat oil in a skillet and cook tofu on Medium until lightly browned on each side. Put half the tomato sauce in the bottom of a baking pan. Arrange tofu slices on top. Spoon what's left of sauce over top of tofu. Put cheese all over the top. Bake at 400 F for 15 or so minutes - 'til cheese looks unavoidably yummy!
Definitely gonna happen again - this is a FIRST!!!!! He likes it, he really likes it!
9.14.2010
Recipe #72 - Mushroom Custard in Acorn Squash
Okay, so I had my first, "eww, why bother?" recipe and it was this one. I won't even go there with the recipe. I found it in some veggie cookbook or another, and, in a word -- don't.
9.05.2010
Recipe #71 - Carrot Pudding
2 lbs carrots - cooked and smushes
1/3 c. agave nectar
2 Tbsp. butter - melted
1/2 c. whole wheat pastry flour
1 1/2 tsp baking pwder
1 tsp. ground cinnamon
pinch of salt
1/2 c. raisins
1/2 c. shredded cheddar
4 egg whites beaten to stiff peaks
a few sliced almonds if you are an almond fan
Mix all but the last 2 ingredients. Fold in egg whites. Spoon into souffle bowl. Sprinkle almonds on top.
Bake at 475 for 10 minutes then reduce temperature to 350 and bake for 1 hour or until browned and set.
I got the thumbs up from the boys. I think this would be fun to make for Thanksgiving or Chanukah or other holiday worthy of yumminess.
1/3 c. agave nectar
2 Tbsp. butter - melted
1/2 c. whole wheat pastry flour
1 1/2 tsp baking pwder
1 tsp. ground cinnamon
pinch of salt
1/2 c. raisins
1/2 c. shredded cheddar
4 egg whites beaten to stiff peaks
a few sliced almonds if you are an almond fan
Mix all but the last 2 ingredients. Fold in egg whites. Spoon into souffle bowl. Sprinkle almonds on top.
Bake at 475 for 10 minutes then reduce temperature to 350 and bake for 1 hour or until browned and set.
I got the thumbs up from the boys. I think this would be fun to make for Thanksgiving or Chanukah or other holiday worthy of yumminess.
Recipe #70 - Double Chocolate Cherry Drops
What could possibly be wrong with these - you've got yer chocolate and yer cherries and, what more could you need? The original recipe called for corn syrup which freaks me out, so I replaced it with agave nectar. Verdict? Still yummy!
1 3/4 c. flour
3/4 c. unsweetened cocoa
pinchie of salt
2 sticks of butter, softened
1 c. sugar
1/4 c. agave nectar (or corn syrup)
2 t. vanilla
1 egg
8 oz. semisweet chocolate chips or chunks
1 c. dried tart cherries
Preheat oven to 350. Whisk together flour, cocoa and salt. In a big bowl, beat butter and sugar til creamy. Beat in agave, vanilla and egg until happily mixed. Blend on low the flour mixture, chockie and cherries until just mixed. Drop onto ungreased baking sheets. Bake until tops are just firm - 10 minutes.
Sigh. I am SO happy August is over.
1 3/4 c. flour
3/4 c. unsweetened cocoa
pinchie of salt
2 sticks of butter, softened
1 c. sugar
1/4 c. agave nectar (or corn syrup)
2 t. vanilla
1 egg
8 oz. semisweet chocolate chips or chunks
1 c. dried tart cherries
Preheat oven to 350. Whisk together flour, cocoa and salt. In a big bowl, beat butter and sugar til creamy. Beat in agave, vanilla and egg until happily mixed. Blend on low the flour mixture, chockie and cherries until just mixed. Drop onto ungreased baking sheets. Bake until tops are just firm - 10 minutes.
Sigh. I am SO happy August is over.
Recipe #69 - Caramel Pecan Bars (a double batch)
You know me, never too early to start "testing" recipes for the Holiday Cookie Exchange!
Crust
3 sticks of butter
1 1/2 c. confectioner's sugar
1 Tbsp. Vanilla extract
4 1/2 c. flour ( I did white whole wheat flour)
Caramel Guts
2 c. packed brown sugar
1/2 c. honey
2 sticks butter
1/2 c. white sugar
1/2 c. heavy or whipping cream
1 Tbsp. vanilla
3 c. toasted, chopped. pecans
6 oz. semisweet chockie, melted for the tops
Preheat oven to 350. Grease two 13x9 pans or line with oiled foil.
Beat first 3 crust ingredients until creamy. Reduce speed to low and gradually add flour so it looks like fine crumbs.
Split the "crumbs" in half and pat evenly on to the bottoms of the pans. Bake until lightly browned 20 minutes or so, then remove and cool on wire racks. When cool, sprinkle the nuts evenly over the crust.
While the crusts are browning, heat everything but the chockie until you get to 248 or the firm ball stage. Pour caramel guts over the crust and nuts. Cool in the pans at least one hour. Melt the chockie and drizzle fabulously over the guts. Cover and refrigerate until cold and set (a couple of hours, but, I didn't check them, so maybe faster). Place on cutting board, defoil and cut into bars.
These are VERY sweet - the original recipe called for more sugar and honey, but I couldn't do it. Even with the decreased amounts, these were PLENTY big sweet. These may or may not be my cookie exchange bars... but I would make them again.
Crust
3 sticks of butter
1 1/2 c. confectioner's sugar
1 Tbsp. Vanilla extract
4 1/2 c. flour ( I did white whole wheat flour)
Caramel Guts
2 c. packed brown sugar
1/2 c. honey
2 sticks butter
1/2 c. white sugar
1/2 c. heavy or whipping cream
1 Tbsp. vanilla
3 c. toasted, chopped. pecans
6 oz. semisweet chockie, melted for the tops
Preheat oven to 350. Grease two 13x9 pans or line with oiled foil.
Beat first 3 crust ingredients until creamy. Reduce speed to low and gradually add flour so it looks like fine crumbs.
Split the "crumbs" in half and pat evenly on to the bottoms of the pans. Bake until lightly browned 20 minutes or so, then remove and cool on wire racks. When cool, sprinkle the nuts evenly over the crust.
While the crusts are browning, heat everything but the chockie until you get to 248 or the firm ball stage. Pour caramel guts over the crust and nuts. Cool in the pans at least one hour. Melt the chockie and drizzle fabulously over the guts. Cover and refrigerate until cold and set (a couple of hours, but, I didn't check them, so maybe faster). Place on cutting board, defoil and cut into bars.
These are VERY sweet - the original recipe called for more sugar and honey, but I couldn't do it. Even with the decreased amounts, these were PLENTY big sweet. These may or may not be my cookie exchange bars... but I would make them again.
Recipe #68 - Stuffed Japanese Eggplant
1 medium red potato, diced
1 tomato - skin removed and smushed
2 Japanese eggplants
1 red onion chopped fine
2 Tbsp olive oil
3 garlic cloves
1 tsp. oregano
1 tsp. basil
1 1/2 tsp. miso
1 Tbsp lemon juice
salt and peps
4 oz. shredded MoJack cheese
Boil the little potatoes for 5 minutes. Drain and rinse, then huck 'em in a bowl. Add the smushed tomato to the potato. Preheat oven to 350. Slice the eggplants in half lengthwise, brush lightly with oil and bake, cut side down until just tender. Let cool. Slice lengthwise again so you have 8 long wedges.
Ever so gently, scoop the guts of the eggplant out, but leave the skin lovely and intact. If you try to overachieve and get all of it, well, you are probably better at this than I am, so - anyway - do it gently. Chop the eggplant guts and add to the tomato/potato situation.
Lightly brown the onion on medium until soft and happy. Add the garlic, oregano and basil and stir 'til it smells good.
Increase heat to med. high and add the tomato/potato/eggplant situation, and the miso and lemon juice until it begins to thicken (less than 5 minutes). Remove from heat. Add salt and peps if you want.
Spoon the whole thing into the skins. Top with shreddy cheese. Put the 8 wedges on a Silpat/baking sheet. Huck in oven for a couple of minutes- until cheese is all melty and gooey.
Me, personally? I'd go more miso less lemon juice and, wait for it --
more cheese. Very yummy.
1 tomato - skin removed and smushed
2 Japanese eggplants
1 red onion chopped fine
2 Tbsp olive oil
3 garlic cloves
1 tsp. oregano
1 tsp. basil
1 1/2 tsp. miso
1 Tbsp lemon juice
salt and peps
4 oz. shredded MoJack cheese
Boil the little potatoes for 5 minutes. Drain and rinse, then huck 'em in a bowl. Add the smushed tomato to the potato. Preheat oven to 350. Slice the eggplants in half lengthwise, brush lightly with oil and bake, cut side down until just tender. Let cool. Slice lengthwise again so you have 8 long wedges.
Ever so gently, scoop the guts of the eggplant out, but leave the skin lovely and intact. If you try to overachieve and get all of it, well, you are probably better at this than I am, so - anyway - do it gently. Chop the eggplant guts and add to the tomato/potato situation.
Lightly brown the onion on medium until soft and happy. Add the garlic, oregano and basil and stir 'til it smells good.
Increase heat to med. high and add the tomato/potato/eggplant situation, and the miso and lemon juice until it begins to thicken (less than 5 minutes). Remove from heat. Add salt and peps if you want.
Spoon the whole thing into the skins. Top with shreddy cheese. Put the 8 wedges on a Silpat/baking sheet. Huck in oven for a couple of minutes- until cheese is all melty and gooey.
Me, personally? I'd go more miso less lemon juice and, wait for it --
more cheese. Very yummy.
Recipe #67 - Citrus Tofu Cutlets
Juice from a lime, a lemon and an orange
Hot sauce to taste
1 tsp. ginger
2 garlic cloves, minced
2 tsp. white miso
1 tsp rice vinegar
1/2 tsp soy sauce
1/2 tsp brown sugar
a few pinches of pepper
1 lb. extra firm tofu cut into 4 rectangles
1/2 c. whole wheat flour
1/4 tsp. salt
1/2 c dried bread crumbs
canola oil for fryage
Mix the first 9 ingredients in a zippy bag, then add tofu (don't break it!) and marinate overnight. Pour liquid into a bowl. Combine flour, salt and peps on a plate and put the breadcrumbs on another plate. Dip each tofu cutlet into the marinade, then the flour, then the bread crumbs. You have to do it kind of fast or you get a lot of flour and no breadcrumbs. Maybe you could combine them? I dunno. Anyway, stick them on a plate. Heat some oil in a panto medium-highish. Fry the cutlets 1 minute per side. Drain on paper towels. Munch out.
Mmmmmmm. Next time, I think I'll put the second and third layer together.
Hot sauce to taste
1 tsp. ginger
2 garlic cloves, minced
2 tsp. white miso
1 tsp rice vinegar
1/2 tsp soy sauce
1/2 tsp brown sugar
a few pinches of pepper
1 lb. extra firm tofu cut into 4 rectangles
1/2 c. whole wheat flour
1/4 tsp. salt
1/2 c dried bread crumbs
canola oil for fryage
Mix the first 9 ingredients in a zippy bag, then add tofu (don't break it!) and marinate overnight. Pour liquid into a bowl. Combine flour, salt and peps on a plate and put the breadcrumbs on another plate. Dip each tofu cutlet into the marinade, then the flour, then the bread crumbs. You have to do it kind of fast or you get a lot of flour and no breadcrumbs. Maybe you could combine them? I dunno. Anyway, stick them on a plate. Heat some oil in a panto medium-highish. Fry the cutlets 1 minute per side. Drain on paper towels. Munch out.
Mmmmmmm. Next time, I think I'll put the second and third layer together.
Recipe #66 - Mushrooms with Sour Cream
olive oil
1 lb. mixed mushrooms
1/2 c. onion - chopped
1 Tbsp. garlic, minced
1/2 c. veggie broth or wine
1/2 tsp. dried thyme
1/2 c. ff sour cream
cayenne pepper to taste
Add a little oil to a pan and heat to medium. Huck in mushrooms, onion and garlic and saute for a couple of minutes. Add the wine and thyme and heat til bubbly. Turn it down, cover it and simmer until everyone is feeling tender (this is about 10 minutes). Uncover and keep cooking on low until all the liquid is absorbed and the mushrooms are a pretty brown color. Stir in sour cream and add cayenne pepper to your desired taste.
Mmmmmmm. Definitely need to double the recipe because mushrooms cook down to nothingness.
1 lb. mixed mushrooms
1/2 c. onion - chopped
1 Tbsp. garlic, minced
1/2 c. veggie broth or wine
1/2 tsp. dried thyme
1/2 c. ff sour cream
cayenne pepper to taste
Add a little oil to a pan and heat to medium. Huck in mushrooms, onion and garlic and saute for a couple of minutes. Add the wine and thyme and heat til bubbly. Turn it down, cover it and simmer until everyone is feeling tender (this is about 10 minutes). Uncover and keep cooking on low until all the liquid is absorbed and the mushrooms are a pretty brown color. Stir in sour cream and add cayenne pepper to your desired taste.
Mmmmmmm. Definitely need to double the recipe because mushrooms cook down to nothingness.
Recipe #65 - Honey Roasted Beets
2 lbs. beets
2 big onions
olive oil
6 Tbsp. honey
4 Tbsp red wine vinegar
4 cloves of garlic, minced
salt and peps if you want
Simmer the beets for 15 minutes or so then rinse in cold water and peel. Cut into eighths. Cut onions into eighths too. Huck in a roasting pan and coat lightly with olive oil. Pour about half the honey over the beets and onions. Roast at 400 degrees for about 50 minutes (or 'til tender).
Huck all into a bowl. Combine the other ingredients and toss with the beets and onions.
I would make this again.
2 big onions
olive oil
6 Tbsp. honey
4 Tbsp red wine vinegar
4 cloves of garlic, minced
salt and peps if you want
Simmer the beets for 15 minutes or so then rinse in cold water and peel. Cut into eighths. Cut onions into eighths too. Huck in a roasting pan and coat lightly with olive oil. Pour about half the honey over the beets and onions. Roast at 400 degrees for about 50 minutes (or 'til tender).
Huck all into a bowl. Combine the other ingredients and toss with the beets and onions.
I would make this again.
8.23.2010
Recipe #64 - Merry Meringue Christmas Cookies
Thank you to Jane Green, who, in her latest book, Promises To Keep, breaks up the chapters with recipes. Since it is still August, my no-sugar month, I haven't actually made these, but I wanted to post it so I didn't lose the recipe!
Merry Meringue Christmas Cookies
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
¾ cup sugar
½ teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped nuts
3 tablespoons crushed peppermint candy
Preheat oven to 250.
Beat the egg whites until foamy, add salt and cream of tartar, and continue beating until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is stiff (ish). Fold in vanilla and rest of ingredients.
Drop by teaspoonfuls, ½ inch apart, on greased baking sheet. Bake for 40 minutes. Try not to eat them all before they cool…
Merry Meringue Christmas Cookies
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
¾ cup sugar
½ teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped nuts
3 tablespoons crushed peppermint candy
Preheat oven to 250.
Beat the egg whites until foamy, add salt and cream of tartar, and continue beating until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is stiff (ish). Fold in vanilla and rest of ingredients.
Drop by teaspoonfuls, ½ inch apart, on greased baking sheet. Bake for 40 minutes. Try not to eat them all before they cool…
8.18.2010
Recipe #63 - Deep Dark Chocolate Cookies
* Nonstick vegetable oil spray
* 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
* 3 large egg whites, room temperature
* 2 1/2 cups powdered sugar, divided
* 1/2 cup unsweetened cocoa powder
* 1 tablespoon cornstarch
* 1/4 teaspoon salt
Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
* 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
* 3 large egg whites, room temperature
* 2 1/2 cups powdered sugar, divided
* 1/2 cup unsweetened cocoa powder
* 1 tablespoon cornstarch
* 1/4 teaspoon salt
Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Recipe #62 - Shrimp Scallion Dumplings
* 3/4 pound peeled and deveined shrimp, finely chopped
* 3 tablespoons vegetable oil
* 1 tablespoon minced garlic
* 3/4 tablespoons minced peeled ginger
* 1 1/2 teaspoon soy sauce
* 3 scallions, finely chopped
* About 36 dumpling or wonton wrappers
Stir together all ingredients, except wrappers, and 1/4 teaspoon salt.
Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form a tortellini shape by moistening 1 corner and bringing 2 corners together, pressing them. Form remaining dumplings.
Cook dumplings in 2 batches in a medium pot of gently simmering water until filling is just cooked, about 3 minutes per batch. Transfer with a slotted spoon to a platter. Keep warm, covered.
Read More http://www.epicurious.com/recipes/food/views/Shrimp-Scallion-Dumplings-352859#ixzz0wy9nsp8v
* 3 tablespoons vegetable oil
* 1 tablespoon minced garlic
* 3/4 tablespoons minced peeled ginger
* 1 1/2 teaspoon soy sauce
* 3 scallions, finely chopped
* About 36 dumpling or wonton wrappers
Stir together all ingredients, except wrappers, and 1/4 teaspoon salt.
Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form a tortellini shape by moistening 1 corner and bringing 2 corners together, pressing them. Form remaining dumplings.
Cook dumplings in 2 batches in a medium pot of gently simmering water until filling is just cooked, about 3 minutes per batch. Transfer with a slotted spoon to a platter. Keep warm, covered.
Read More http://www.epicurious.com/recipes/food/views/Shrimp-Scallion-Dumplings-352859#ixzz0wy9nsp8v
Recipe #61 - Spinach Mushroom Calzone
* 1 tablespoon olive oil plus additional for brushing
* 1 8-ounce package sliced crimini (baby bella) mushrooms
* 2 garlic cloves, pressed
* 1/2 teaspoon dried oregano
* 4 cups (packed) baby spinach
* All purpose flour (for sprinkling)
* 1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
* 5 tablespoons grated Parmesan cheese, divided
* 1 1/2 cups grated Fontina cheese, divided
* 1/4 cup whole-milk ricotta cheese
* 1/4 teaspoon dried crushed red pepper
Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.
* 1 8-ounce package sliced crimini (baby bella) mushrooms
* 2 garlic cloves, pressed
* 1/2 teaspoon dried oregano
* 4 cups (packed) baby spinach
* All purpose flour (for sprinkling)
* 1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
* 5 tablespoons grated Parmesan cheese, divided
* 1 1/2 cups grated Fontina cheese, divided
* 1/4 cup whole-milk ricotta cheese
* 1/4 teaspoon dried crushed red pepper
Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.
Recipe #60 - Caramelized Cayenne-ified Cashews
* Nonstick vegetable oil spray or use a Silpat thingie
* 2 cups unsalted raw cashews (about 10 ounces)
* 1/4 cup pure maple syrup or agave
* 1 1/2 teaspoons cumin seeds
* 1 teaspoon fine sea salt
* 1 teaspoon cayenne pepper
Preheat oven to 350°F. Spray sheet of foil with nonstick spray; set aside. Lightly spray rimmed baking sheet with nonstick spray. Toss cashews and all remaining ingredients in medium bowl. Spread cashew mixture evenly in single layer on prepared sheet.
Bake nuts until golden brown and coated with maple syrup mixture, stirring occasionally, about 20 minutes. Immediately pour nut mixture out onto foil, spreading evenly. Cool 10 minutes, then separate and break apart any nut clusters. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Think of all the money I saved making these instead of those $5 bags of Sahale snacks.
* 2 cups unsalted raw cashews (about 10 ounces)
* 1/4 cup pure maple syrup or agave
* 1 1/2 teaspoons cumin seeds
* 1 teaspoon fine sea salt
* 1 teaspoon cayenne pepper
Preheat oven to 350°F. Spray sheet of foil with nonstick spray; set aside. Lightly spray rimmed baking sheet with nonstick spray. Toss cashews and all remaining ingredients in medium bowl. Spread cashew mixture evenly in single layer on prepared sheet.
Bake nuts until golden brown and coated with maple syrup mixture, stirring occasionally, about 20 minutes. Immediately pour nut mixture out onto foil, spreading evenly. Cool 10 minutes, then separate and break apart any nut clusters. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Think of all the money I saved making these instead of those $5 bags of Sahale snacks.
Recipe #59 - Sweet Onion Quesadillas
Eeeeeeeeeeeeeeeeee! These have been pronounced "scrummy" by the household.
* 2 medium-large sweet onion such as Vidalia or Walla Walla
* olive oil for brushing onion and tortillas
* 8 6- to 7-inch flour tortillas
* 1 1/2 cups grated Pepper Jack cheese
* 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped
Prepare grill.
Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings.
Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadilla between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.
Transfer quesadillas to a cutting board and cut into wedges.
* 2 medium-large sweet onion such as Vidalia or Walla Walla
* olive oil for brushing onion and tortillas
* 8 6- to 7-inch flour tortillas
* 1 1/2 cups grated Pepper Jack cheese
* 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped
Prepare grill.
Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings.
Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadilla between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.
Transfer quesadillas to a cutting board and cut into wedges.
Recipe #58 - Baked Cheesy Grits
Have I mentioned that I love grits? Have I mentioned that I am the ONLY one in my house who does?
* 6 cups water
* 2 1/4 teaspoons salt
* 2 cups yellow grits
* 1 stick (1/2 cup) unsalted butter
* 1/2 teaspoon black pepper
* 2 tablespoons chopped garlic
* 1/2 lb Cheddar, coarsely grated (2 cups)
* 3 large eggs
* 1 cup milk - I used soy
Put oven rack in middle position and preheat oven to 350°F.
Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.
Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)
Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.
I added even MORE cheese thinking it would entice other folks to enjoy this, but, alas, I sat and snarfed a whole bunch of it solo.
* 6 cups water
* 2 1/4 teaspoons salt
* 2 cups yellow grits
* 1 stick (1/2 cup) unsalted butter
* 1/2 teaspoon black pepper
* 2 tablespoons chopped garlic
* 1/2 lb Cheddar, coarsely grated (2 cups)
* 3 large eggs
* 1 cup milk - I used soy
Put oven rack in middle position and preheat oven to 350°F.
Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.
Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)
Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.
I added even MORE cheese thinking it would entice other folks to enjoy this, but, alas, I sat and snarfed a whole bunch of it solo.
Recipe #57 - Beets and Caramelized Onions with Feta
* 2 tablespoons cider vinegar
* 1 teaspoon Dijon mustard
* 1/4 teaspoon black pepper
* 3/4 teaspoon salt
* 5 tablespoons olive oil
* 1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
*1 big bunch of beets, boiled, peeled and quartered
* 3 oz crumbled feta (1/2 cup)
* 1/4 cup pine nuts (1 oz), toasted and coarsely chopped
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.
Mmmmmmmmmmmmmmmmmmmmmmmm - the beet peepsils in the house LOVED this.
* 1 teaspoon Dijon mustard
* 1/4 teaspoon black pepper
* 3/4 teaspoon salt
* 5 tablespoons olive oil
* 1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
*1 big bunch of beets, boiled, peeled and quartered
* 3 oz crumbled feta (1/2 cup)
* 1/4 cup pine nuts (1 oz), toasted and coarsely chopped
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.
Mmmmmmmmmmmmmmmmmmmmmmmm - the beet peepsils in the house LOVED this.
Recipe #56 - Cheddar Jalapeno Corn Sticks
* 1 cup yellow cornmeal
* 1 teaspoon agave nectar
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup well-shaken lowfat buttermilk
* 1 large egg
* 1/4 pound coarsely grated extra-sharp Cheddar (1 cup)
* 1/4 cup finely chopped scallion (white and pale green parts only)
* 1 to 2 tablespoons finely chopped drained pickled jalapeños
* 1/2 stick (1/4 cup) unsalted butter, melted
Put oven rack in middle position and preheat oven to 425°F. Heat cast iron pan in oven 10 minutes.
Whisk together cornmeal, baking soda, and salt in a large bowl. Whisk together buttermilk, agave and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
Remove pan from oven and pour in remaining 2 tablespoons butter. Bake until top is golden and a wooden pick or skewer comes out clean, about 15 to 20 minutes
Mmmmmmmmmmmmmmmmmmmm. With 5 bean chili? Sigh.
* 1 teaspoon agave nectar
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup well-shaken lowfat buttermilk
* 1 large egg
* 1/4 pound coarsely grated extra-sharp Cheddar (1 cup)
* 1/4 cup finely chopped scallion (white and pale green parts only)
* 1 to 2 tablespoons finely chopped drained pickled jalapeños
* 1/2 stick (1/4 cup) unsalted butter, melted
Put oven rack in middle position and preheat oven to 425°F. Heat cast iron pan in oven 10 minutes.
Whisk together cornmeal, baking soda, and salt in a large bowl. Whisk together buttermilk, agave and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
Remove pan from oven and pour in remaining 2 tablespoons butter. Bake until top is golden and a wooden pick or skewer comes out clean, about 15 to 20 minutes
Mmmmmmmmmmmmmmmmmmmm. With 5 bean chili? Sigh.
Recipe #55 - Plum Almond tartlets
I didn't use white sugar!
* 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
* 4 tablespoons almond paste, crumbled
* 4 plums, halved, pitted, cut into 1/4-inch-thick wedges
* 1 large egg, beaten to blend
* Sliced almonds
* 2 large plums, coarsely grated
* 1/3 cup plum jam
* 1 tablespoon butter
* 1 squirt of agave nectar
* 1/4 teaspoon ground allspice
Preheat oven to 400°F. Line rimmed baking sheet with parchment. Unfold pastry; cut into 4 squares. Set on sheet; pierce all over with fork. Sprinkle 1 tablespoon almond paste over each square, leaving 1/2-inch border. Place plum wedges atop pastry, leaving 1/2-inch border. Cut 1/2-inch slits around edges of tartlets. Brush edges with egg; sprinkle with almonds.
Bring grated plums, jam, butter, sugar, and allspice to boil in small saucepan, stirring often. Brush 1/2 tablespoon plum sauce over plums on tartlets. Bake tartlets until golden, about 20 minutes. Serve with remaining plum sauce.
* 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
* 4 tablespoons almond paste, crumbled
* 4 plums, halved, pitted, cut into 1/4-inch-thick wedges
* 1 large egg, beaten to blend
* Sliced almonds
* 2 large plums, coarsely grated
* 1/3 cup plum jam
* 1 tablespoon butter
* 1 squirt of agave nectar
* 1/4 teaspoon ground allspice
Preheat oven to 400°F. Line rimmed baking sheet with parchment. Unfold pastry; cut into 4 squares. Set on sheet; pierce all over with fork. Sprinkle 1 tablespoon almond paste over each square, leaving 1/2-inch border. Place plum wedges atop pastry, leaving 1/2-inch border. Cut 1/2-inch slits around edges of tartlets. Brush edges with egg; sprinkle with almonds.
Bring grated plums, jam, butter, sugar, and allspice to boil in small saucepan, stirring often. Brush 1/2 tablespoon plum sauce over plums on tartlets. Bake tartlets until golden, about 20 minutes. Serve with remaining plum sauce.
Recipe #54 - Butter Mochi
Thanks NPR for the story on Hawa'ii food today. As soon as I get to have white sugar again, I will make this:
Butter Mochi
This heavy, satisfying dessert is Hawaii's equivalent of the brownie, found everywhere from bake sales to lunch wagons. This recipe is adapted from The Food of Paradise by Rachel Laudan (University of Hawaii Press 1996).
Butter Mochi
Enlarge Michele Kayal for NPR
Butter Mochi
Michele Kayal for NPR
Makes 24
3 cups mochiko (sweet rice flour)
2 1/2 cups sugar
2 teaspoons baking powder
Two 12-ounce cans coconut milk
5 large eggs
4 ounces melted butter
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Combine the mochiko, sugar and baking powder in a medium-sized bowl and set aside.
In a large bowl, combine the coconut milk, eggs, butter and vanilla, and whisk until incorporated. Gently stir in the dry ingredients until thoroughly combined.
Pour into a 9-by-13-inch, ungreased cake pan. Bake for 1 1/2 hours. Let cool completely. Cut into brownie-sized squares and serve.
How could it not be yummy?
Butter Mochi
This heavy, satisfying dessert is Hawaii's equivalent of the brownie, found everywhere from bake sales to lunch wagons. This recipe is adapted from The Food of Paradise by Rachel Laudan (University of Hawaii Press 1996).
Butter Mochi
Enlarge Michele Kayal for NPR
Butter Mochi
Michele Kayal for NPR
Makes 24
3 cups mochiko (sweet rice flour)
2 1/2 cups sugar
2 teaspoons baking powder
Two 12-ounce cans coconut milk
5 large eggs
4 ounces melted butter
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Combine the mochiko, sugar and baking powder in a medium-sized bowl and set aside.
In a large bowl, combine the coconut milk, eggs, butter and vanilla, and whisk until incorporated. Gently stir in the dry ingredients until thoroughly combined.
Pour into a 9-by-13-inch, ungreased cake pan. Bake for 1 1/2 hours. Let cool completely. Cut into brownie-sized squares and serve.
How could it not be yummy?
7.29.2010
Recipe #53 - Red, White and Blue Velvet Cupcakes
Fabulous.
Red and Blue Velvet Cupcakes
* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 tablespoon cocoa powder
* 1 cup vegetable oil
* 1-1/2 cups buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring (or more, depending on your brand)
* 2 tablespoons blue food coloring (or more, depending on your brand)
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract
For the cake:
Preheat the oven to 350 degrees F. Add little paper muffin cups to muffin tin.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large mixing bowl gently beat together the oil, buttermilk, eggs, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined, scraping down the sides several times.
Divide the batter in half and gently fold the red food coloring into half, and the blue into the other half. Pour the batter into the prepared pans and bake for about 20 to 22 minutes, turning the pans once, half way through. Test the cakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
I used a boiled 7 minute frosting which gave me a good arm workout holding the hand blender over boiling hot water. Thus, I got to eat 3 cupcakes with no guilt. Or, was it 4?
* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract
Directions
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Red and Blue Velvet Cupcakes
* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 tablespoon cocoa powder
* 1 cup vegetable oil
* 1-1/2 cups buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring (or more, depending on your brand)
* 2 tablespoons blue food coloring (or more, depending on your brand)
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract
For the cake:
Preheat the oven to 350 degrees F. Add little paper muffin cups to muffin tin.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large mixing bowl gently beat together the oil, buttermilk, eggs, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined, scraping down the sides several times.
Divide the batter in half and gently fold the red food coloring into half, and the blue into the other half. Pour the batter into the prepared pans and bake for about 20 to 22 minutes, turning the pans once, half way through. Test the cakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
I used a boiled 7 minute frosting which gave me a good arm workout holding the hand blender over boiling hot water. Thus, I got to eat 3 cupcakes with no guilt. Or, was it 4?
* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract
Directions
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Recipe #52 - Cous Cous with Fruit
Serves 6
* 1 7- to 9-oz. box instant couscous
* 1/2 cup raisins or currants
* 2 Tbs. olive oil
* 1 tsp. minced garlic
* 1/4 tsp. cayenne
* 1 tsp. paprika
* 1 large handful of spinach, chopped
* 1 1/3 cups canned chickpeas, drained and rinsed
* 1 cup green peas
* Salt and freshly ground black pepper to taste
* 1/2 cup chopped, pitted dates
* 1 cup cashews
* 1/2 cup minced parsley
Using a large saucepan, cook grains with raisins according to package directions and with no added fat.
Meanwhile, heat 2 tablespoons oil in skillet over medium heat and when hot, add garlic and sauté until golden. Add cayenne, paprika and spinach and sauté 2 minutes. Stir in chickpeas and green peas, and season to taste.
Stir vegetable mixture into cooked couscous. Spoon into large serving dish, making well in center. Fill well with dates and cashews, and garnish dish with parsley and mint leaves. Serve hot or at room temperature.
This was yummy, but it'd have to be awhile before I redo it.
* 1 7- to 9-oz. box instant couscous
* 1/2 cup raisins or currants
* 2 Tbs. olive oil
* 1 tsp. minced garlic
* 1/4 tsp. cayenne
* 1 tsp. paprika
* 1 large handful of spinach, chopped
* 1 1/3 cups canned chickpeas, drained and rinsed
* 1 cup green peas
* Salt and freshly ground black pepper to taste
* 1/2 cup chopped, pitted dates
* 1 cup cashews
* 1/2 cup minced parsley
Using a large saucepan, cook grains with raisins according to package directions and with no added fat.
Meanwhile, heat 2 tablespoons oil in skillet over medium heat and when hot, add garlic and sauté until golden. Add cayenne, paprika and spinach and sauté 2 minutes. Stir in chickpeas and green peas, and season to taste.
Stir vegetable mixture into cooked couscous. Spoon into large serving dish, making well in center. Fill well with dates and cashews, and garnish dish with parsley and mint leaves. Serve hot or at room temperature.
This was yummy, but it'd have to be awhile before I redo it.
Recipe #51 - Mushroom Bagel
Okay, so I am generally NOT a huge bagel fan, but, we had some Asiago cheese bagels and I didn't feel like shopping for something else for lunch, so, voila!
* 1 tsp. extra virgin olive oil
* 1 cup chopped fresh portobello mushrooms or whatever else is in the house
* 1 small onion, chopped
* 1/4 tsp. dried thyme
* Pinch salt
* 1 bagel, halved
* 2 slices Swiss cheese
1. Preheat oven to 375F. Cover baking sheet with foil, and set aside.
2. Heat oil in skillet over medium heat, and saute mushrooms and onion for 5 minutes, or until golden. Stir in thyme and salt. Spoon mixture onto bagel halves, and top each with a slice of cheese.
3. Bake on cookie sheet for 4 to 5 minutes, or until cheese melts.
Mmmmmmmmmmmmmmmmm, need I say it again? Cheeeeeeeeeeeese! I do love me some cheese. Probably should've been born in Wisconsin.
* 1 tsp. extra virgin olive oil
* 1 cup chopped fresh portobello mushrooms or whatever else is in the house
* 1 small onion, chopped
* 1/4 tsp. dried thyme
* Pinch salt
* 1 bagel, halved
* 2 slices Swiss cheese
1. Preheat oven to 375F. Cover baking sheet with foil, and set aside.
2. Heat oil in skillet over medium heat, and saute mushrooms and onion for 5 minutes, or until golden. Stir in thyme and salt. Spoon mixture onto bagel halves, and top each with a slice of cheese.
3. Bake on cookie sheet for 4 to 5 minutes, or until cheese melts.
Mmmmmmmmmmmmmmmmm, need I say it again? Cheeeeeeeeeeeese! I do love me some cheese. Probably should've been born in Wisconsin.
Recipe #50 - Black Bean Mushroom Quesadillas
I'm halfway to my goal. I actually made this in June at some point. It was definitely do again material
Salsa
* 1 pineapple, peeled and sliced into 1/2-inch-thick rings
* 1 ripe mango, chopped (They call for this in the recipe, but, being allergic to them, I left them out.)
* 1 large tomato, peeled and chopped
* 1 small onion, chopped
* 4 cloves garlic, minced
* 1 jalapeño chiles, seeded and chopped, or to taste
* 3 Tbs. chopped cilantro
Quesadillas
* 2 Tbs. olive oil
* 1 small onion, diced
* 2 cups chanterelles or other mushrooms such as cremini or porcini, chopped
* 1 Tbs. minced garlic
* 1 to 3 jalapeno chiles, seeded and chopped, or to taste
* 1 14.5-oz. can black beans, drained and rinsed
* 1 tsp. chipotle powder or chipotle en adobo, or to taste
* Ground cumin to taste
* Salt and freshly ground black pepper to taste
* 3 Tbs. chopped cilantro
* 6 whole wheat flour tortillas, one per quesadilla
* About 1 cup grated cheddar cheese
To make the Salsa:
1. Grill or broil the pineapple rings until lightly browned on both sides. Chop into cubes, and mix with the remaining ingredients. Refrigerate overnight to allow flavors to meld.
To make the Quesadillas:
2. Heat the oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes. Add the garlic and jalapeños, and continue to sauté for 1 minute more. Add the black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add the cilantro, and adjust seasonings to taste.
3. Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the filling, and set aside. Repeat until the filling mixture is used up.
4. Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the filled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.
Salsa
* 1 pineapple, peeled and sliced into 1/2-inch-thick rings
* 1 ripe mango, chopped (They call for this in the recipe, but, being allergic to them, I left them out.)
* 1 large tomato, peeled and chopped
* 1 small onion, chopped
* 4 cloves garlic, minced
* 1 jalapeño chiles, seeded and chopped, or to taste
* 3 Tbs. chopped cilantro
Quesadillas
* 2 Tbs. olive oil
* 1 small onion, diced
* 2 cups chanterelles or other mushrooms such as cremini or porcini, chopped
* 1 Tbs. minced garlic
* 1 to 3 jalapeno chiles, seeded and chopped, or to taste
* 1 14.5-oz. can black beans, drained and rinsed
* 1 tsp. chipotle powder or chipotle en adobo, or to taste
* Ground cumin to taste
* Salt and freshly ground black pepper to taste
* 3 Tbs. chopped cilantro
* 6 whole wheat flour tortillas, one per quesadilla
* About 1 cup grated cheddar cheese
To make the Salsa:
1. Grill or broil the pineapple rings until lightly browned on both sides. Chop into cubes, and mix with the remaining ingredients. Refrigerate overnight to allow flavors to meld.
To make the Quesadillas:
2. Heat the oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes. Add the garlic and jalapeños, and continue to sauté for 1 minute more. Add the black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add the cilantro, and adjust seasonings to taste.
3. Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the filling, and set aside. Repeat until the filling mixture is used up.
4. Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the filled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.
Recipe #49 - Smoked Mozzarella Sandwiches
* 3 to 4 slices smoked mozzarella
* 4 slices ciabatta
* 4 to 6 sun-dried tomato halves (oil-packed)
* handful of spinach leaves
* Fresh basil leaves
1. Preheat grill to 300F. (This will take about 2 minutes on the little George Foreman deal.)
2. Arrange mozzarella slices over 2 bread slices. Lay sun-dried tomato halves, spinach and basil leaves on cheese. Top with remaining bread slices, and cut sandwiches in half.
3. Place sandwiches on heated grill, and close top. Grill 2 to 3 minutes, or until bread is toasted and cheese is slightly melted. Serve hot.
Mmmmmmmm, cheese!
* 4 slices ciabatta
* 4 to 6 sun-dried tomato halves (oil-packed)
* handful of spinach leaves
* Fresh basil leaves
1. Preheat grill to 300F. (This will take about 2 minutes on the little George Foreman deal.)
2. Arrange mozzarella slices over 2 bread slices. Lay sun-dried tomato halves, spinach and basil leaves on cheese. Top with remaining bread slices, and cut sandwiches in half.
3. Place sandwiches on heated grill, and close top. Grill 2 to 3 minutes, or until bread is toasted and cheese is slightly melted. Serve hot.
Mmmmmmmm, cheese!
Recipe #48 - Three Sisters Casserole
Polenta Topping
* 1 1/2 cups yellow cornmeal
* 1 Tbs. chili powder
* 3/4 tsp. salt
Filling
* 3 Tbs. olive oil, divided
* 1 small onion, chopped (about 1 cup)
* 1 large red or yellow bell pepper, cut into 1-inch dice (about 1 cup)
* 1 lb. delicata or other squash, peeled and cut into 1-inch cubes (about 2 cups)
* 1 15-oz. can diced tomatoes with chiles
* 2 cloves garlic, minced (about 2 tsp.)
* 1 tsp. ground coriander
* 1 tsp. ground cumin
* 1/2 tsp. salt
* 1 15-oz. can pinto beans, drained and rinsed
* 1 cup frozen corn kernels, thawed
# To make Polenta Topping: Whisk together cornmeal, chili powder, salt and 4 1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
# To make Filling: Preheat oven to 375F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
# Stir in squash, tomatoes, garlic, coriander and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
# Coat 8x11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
# Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
* 1 1/2 cups yellow cornmeal
* 1 Tbs. chili powder
* 3/4 tsp. salt
Filling
* 3 Tbs. olive oil, divided
* 1 small onion, chopped (about 1 cup)
* 1 large red or yellow bell pepper, cut into 1-inch dice (about 1 cup)
* 1 lb. delicata or other squash, peeled and cut into 1-inch cubes (about 2 cups)
* 1 15-oz. can diced tomatoes with chiles
* 2 cloves garlic, minced (about 2 tsp.)
* 1 tsp. ground coriander
* 1 tsp. ground cumin
* 1/2 tsp. salt
* 1 15-oz. can pinto beans, drained and rinsed
* 1 cup frozen corn kernels, thawed
# To make Polenta Topping: Whisk together cornmeal, chili powder, salt and 4 1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
# To make Filling: Preheat oven to 375F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
# Stir in squash, tomatoes, garlic, coriander and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
# Coat 8x11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
# Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
Recipe #47 - Little Cute Carrot Souffles
* 3 lb. carrots, sliced into 1-inch pieces
* 3 large eggs plus one white, lightly beaten
* 1/2 cup breadcrumbs
* 1/3 cup dried minced onions
* 1 tsp. salt
* 1 tsp. ground black pepper
* 1/2 tsp. ground cumin
* a little teeny squirt of agave nectar
1. Place carrots in pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender. Drain.
2. Preheat oven to 375F. Coat 6 little ramekins or 1 1-qt. gratin dish with cooking spray.
3. Purée carrots in food processor until smooth. Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined. Spread mixture in prepared dishes, and bake 35 to 40 minutes, or until tops are brown and crispy. Serve hot.
These were good, but I have to think about whether they were good enough to repeat. I guess that means maybe not.
* 3 large eggs plus one white, lightly beaten
* 1/2 cup breadcrumbs
* 1/3 cup dried minced onions
* 1 tsp. salt
* 1 tsp. ground black pepper
* 1/2 tsp. ground cumin
* a little teeny squirt of agave nectar
1. Place carrots in pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender. Drain.
2. Preheat oven to 375F. Coat 6 little ramekins or 1 1-qt. gratin dish with cooking spray.
3. Purée carrots in food processor until smooth. Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined. Spread mixture in prepared dishes, and bake 35 to 40 minutes, or until tops are brown and crispy. Serve hot.
These were good, but I have to think about whether they were good enough to repeat. I guess that means maybe not.
Recipe #46 - Butternut Squash Enchiladas
* 1 Tbs. olive oil or butter
* 1 butternut squash (11/2 lb.), halved and seeded
* 1 medium onion, diced (1 cup)
* 1–2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
* 1 clove garlic, minced (1 tsp. )
* 3 oz. reduced-fat cream cheese
* 1 tsp. ground cumin
* 1/2 tsp. ground nutmeg
* 3 green onions, chopped (1/3 cup)
* 1 16-oz. can enchilada sauce
* 8 whole-wheat or corn tortillas
* 1 cup shredded reduced-fat Cheddar cheese
1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.
2. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.
3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.
4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.
A definite keeper!
* 1 butternut squash (11/2 lb.), halved and seeded
* 1 medium onion, diced (1 cup)
* 1–2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
* 1 clove garlic, minced (1 tsp. )
* 3 oz. reduced-fat cream cheese
* 1 tsp. ground cumin
* 1/2 tsp. ground nutmeg
* 3 green onions, chopped (1/3 cup)
* 1 16-oz. can enchilada sauce
* 8 whole-wheat or corn tortillas
* 1 cup shredded reduced-fat Cheddar cheese
1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.
2. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.
3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.
4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.
A definite keeper!
Recipe #45 - Caramelized Vidalia Onion Tart
# 2 large Vidaliaonions, thinly sliced (6 cups)
# 2 Tbs. olive oil
# 1 tsp. dried thyme, crushed
# 1/2 tsp. ground black pepper
# 2 tsp. balsamic vinegar
# 1 16-oz. pkg. ready-to-bake pizza dough, such as Trader Joe’s
# 1 cup grated part-skim mozzarella cheese
# 1/2 cup grated aged provolone cheese
1. Heat oil in skillet over medium heat. Add onions, and sprinkle with salt, if desired. Sauté 5 to 7 minutes, or until softened. Reduce heat to medium-low, and stir in thyme and black pepper. Cook 15 minutes more, or until onions are browned and caramelized, stirring often. Stir in vinegar, and cook 5 minutes more. Remove from heat.
2. Preheat oven to 425°F. Coat 12-inch pizza pan or rectangular baking sheet with cooking spray. Press dough into 10-inch circle on pizza pan or baking sheet. Sprinkle 1/2 cup mozzarella and 1/4 cup provolone over dough. Spread onions over top, then sprinkle with remaining cheese. Bake 20 minutes, or until crust is golden.
Very worthwhile. Will make again
# 2 Tbs. olive oil
# 1 tsp. dried thyme, crushed
# 1/2 tsp. ground black pepper
# 2 tsp. balsamic vinegar
# 1 16-oz. pkg. ready-to-bake pizza dough, such as Trader Joe’s
# 1 cup grated part-skim mozzarella cheese
# 1/2 cup grated aged provolone cheese
1. Heat oil in skillet over medium heat. Add onions, and sprinkle with salt, if desired. Sauté 5 to 7 minutes, or until softened. Reduce heat to medium-low, and stir in thyme and black pepper. Cook 15 minutes more, or until onions are browned and caramelized, stirring often. Stir in vinegar, and cook 5 minutes more. Remove from heat.
2. Preheat oven to 425°F. Coat 12-inch pizza pan or rectangular baking sheet with cooking spray. Press dough into 10-inch circle on pizza pan or baking sheet. Sprinkle 1/2 cup mozzarella and 1/4 cup provolone over dough. Spread onions over top, then sprinkle with remaining cheese. Bake 20 minutes, or until crust is golden.
Very worthwhile. Will make again
Recipe #44 - Thanksgiving Pot Pie
I used the Tofurkey breast instead of tofu.
Filling
* 2 medium potatoes, diced (2 cups)
* 3 large carrots, sliced (1 cup)
* 3 Tbs. olive oil, divided
* 1 16-oz. pkg. firm tofu, drained and cut into cubes or your favorite Turkey substitute
* 1/4 cup plus Soy Sauce in total
* 1/2 tsp. granulated garlic
* 1/4 tsp. cayenne pepper
* 2 cups sliced button mushrooms
* 1 large onion, diced (2 cups)
* 1 cup chopped broccoli florets
* 2 cloves garlic, minced (2 tsp.)
* 1/4 cup all-purpose flour
* 2 cups low-sodium vegetable broth
* 1/2 cup plain soymilk
* 3 Tbs. red wine
* 1 Tbs. chopped fresh thyme
* 1 Tbs. chopped fresh sage
* 1 tsp. hoisin sauce
* 1/2tsp. Worcestershire sauce
Crust
* 1 1/4 cups all-purpose flour
* 1/2 tsp. salt
* 1/2 cup nonhydrogenated vegetable shortening
* 1 tsp. chopped fresh rosemary
* 1 tsp. chopped fresh sage
1. To make Filling: Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. soy sauce or tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.
5. Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
6. To make Crust: Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.
This was good but not completely amazing. A maybe.
Filling
* 2 medium potatoes, diced (2 cups)
* 3 large carrots, sliced (1 cup)
* 3 Tbs. olive oil, divided
* 1 16-oz. pkg. firm tofu, drained and cut into cubes or your favorite Turkey substitute
* 1/4 cup plus Soy Sauce in total
* 1/2 tsp. granulated garlic
* 1/4 tsp. cayenne pepper
* 2 cups sliced button mushrooms
* 1 large onion, diced (2 cups)
* 1 cup chopped broccoli florets
* 2 cloves garlic, minced (2 tsp.)
* 1/4 cup all-purpose flour
* 2 cups low-sodium vegetable broth
* 1/2 cup plain soymilk
* 3 Tbs. red wine
* 1 Tbs. chopped fresh thyme
* 1 Tbs. chopped fresh sage
* 1 tsp. hoisin sauce
* 1/2tsp. Worcestershire sauce
Crust
* 1 1/4 cups all-purpose flour
* 1/2 tsp. salt
* 1/2 cup nonhydrogenated vegetable shortening
* 1 tsp. chopped fresh rosemary
* 1 tsp. chopped fresh sage
1. To make Filling: Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. soy sauce or tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.
5. Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
6. To make Crust: Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.
This was good but not completely amazing. A maybe.
Recipe #43 - Chockie Banani Panini
I am craving this right now.
* 2 large bananas, sliced 1/8-inch thick
* 8 slices wheat or 12 grain bread
* 4 oz. dark bittersweet chocolate, chopped
* 4 tsp. honey
1. Arrange banana slices on 4 pieces of bread, then sprinkle each with 3 Tbs. chocolate and 1 tsp. honey. (If desperate, Nutella works too) Top with remaining bread slices.
2. Preheat panini maker, and coat with butter-flavored cooking spray. Cook panini 3 to 4 minutes per side. Coolbefore serving.
* 2 large bananas, sliced 1/8-inch thick
* 8 slices wheat or 12 grain bread
* 4 oz. dark bittersweet chocolate, chopped
* 4 tsp. honey
1. Arrange banana slices on 4 pieces of bread, then sprinkle each with 3 Tbs. chocolate and 1 tsp. honey. (If desperate, Nutella works too) Top with remaining bread slices.
2. Preheat panini maker, and coat with butter-flavored cooking spray. Cook panini 3 to 4 minutes per side. Coolbefore serving.
Recipe #42 - Cheesy Frittata thing
* 2 tsp. butter
* 1/2 cup diced onion
* 1/2 cup diced red bell pepper
* 1/2 cup mushrooms sliced
* 2 small plum tomatoes, diced
* 1 Tbs. chopped fresh basil
* Pinch freshly ground black pepper
* 1/2 cup fake eggs
* 1/2 cup 1-percent cottage cheese
* 1/4 cup fat-free evaporated milk
* 3/4 oz. shredded low-fat Monterey Jack cheese
1. Preheat broiler.
2. Melt butter in 10-inch skillet. Heat skillet over medium-low heat until hot. Add onion, bell pepper and mushrooms, and cook until vegetables are lightly browned, for 5 to 7 minutes. Stir in tomatoes, basil and black pepper. Increase heat to medium, and cook until flavors blend, for 3 minutes more, and remove from heat.
3. Combine egg substitute, cottage cheese and milk in blender, and process until smooth. Pour egg mixture over vegetables. Cover, and cook over medium-low heat until bottom is set but top is still slightly runny, about 5 minutes.
4. Place skillet under broiler, and cook until top is set, for 2 to 3 minutes. Sprinkle with cheese, and cook until cheese melts, for 2 to 3 minutes more. Remove from oven, and serve.
Definitely a make again!
* 1/2 cup diced onion
* 1/2 cup diced red bell pepper
* 1/2 cup mushrooms sliced
* 2 small plum tomatoes, diced
* 1 Tbs. chopped fresh basil
* Pinch freshly ground black pepper
* 1/2 cup fake eggs
* 1/2 cup 1-percent cottage cheese
* 1/4 cup fat-free evaporated milk
* 3/4 oz. shredded low-fat Monterey Jack cheese
1. Preheat broiler.
2. Melt butter in 10-inch skillet. Heat skillet over medium-low heat until hot. Add onion, bell pepper and mushrooms, and cook until vegetables are lightly browned, for 5 to 7 minutes. Stir in tomatoes, basil and black pepper. Increase heat to medium, and cook until flavors blend, for 3 minutes more, and remove from heat.
3. Combine egg substitute, cottage cheese and milk in blender, and process until smooth. Pour egg mixture over vegetables. Cover, and cook over medium-low heat until bottom is set but top is still slightly runny, about 5 minutes.
4. Place skillet under broiler, and cook until top is set, for 2 to 3 minutes. Sprinkle with cheese, and cook until cheese melts, for 2 to 3 minutes more. Remove from oven, and serve.
Definitely a make again!
Recipe #41 - Triple Chockie Pancakes
Oh yes...
* 2 cups all-purpose flour
* 3 Tbs. granulated sugar
* 3 Tbs. cocoa powder
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 2 large eggs
* 1 cup fat-free milk
* 1 6-oz. container chocolate-flavored yogurt - we used Wallaby
* 1 Tbs. vegetable oil plus extra for the pan
* 1 tsp. vanilla extract
* 3/4 cup semisweet chocolate chips
1. Sift together flour, sugar, cocoa powder, baking powder and baking soda into large bowl.
2. Whisk together eggs, milk, yogurt and oil in separate bowl. Stir in flour mixture until batter just comes together. Add vanilla extract, then fold in chocolate chips.
3. Heat large nonstick skillet or griddle greased with vegetable oil over medium heat. Pour 1/2 cup batter into skillet. Cook pancake 3 minutes, or until edges are brown and dry and small bubbles appear in pancake. Flip, and cook 3 minutes more, or until second side of pancake begins to brown. Repeat with remaining batter, greasing skillet with oil between each pancake. Serve hot with raspberry jam or maple syrup, if desired.
* 2 cups all-purpose flour
* 3 Tbs. granulated sugar
* 3 Tbs. cocoa powder
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 2 large eggs
* 1 cup fat-free milk
* 1 6-oz. container chocolate-flavored yogurt - we used Wallaby
* 1 Tbs. vegetable oil plus extra for the pan
* 1 tsp. vanilla extract
* 3/4 cup semisweet chocolate chips
1. Sift together flour, sugar, cocoa powder, baking powder and baking soda into large bowl.
2. Whisk together eggs, milk, yogurt and oil in separate bowl. Stir in flour mixture until batter just comes together. Add vanilla extract, then fold in chocolate chips.
3. Heat large nonstick skillet or griddle greased with vegetable oil over medium heat. Pour 1/2 cup batter into skillet. Cook pancake 3 minutes, or until edges are brown and dry and small bubbles appear in pancake. Flip, and cook 3 minutes more, or until second side of pancake begins to brown. Repeat with remaining batter, greasing skillet with oil between each pancake. Serve hot with raspberry jam or maple syrup, if desired.
Recipe #40 - Morning Muffins
These are yummy and small children didn't throw them away when I wasn't looking!
* 1 cup organic mixed dried fruit, such as raisins, cranberries, chopped apricots, chopped figs, etc.
* 1 1/2 cups whole-wheat pastry flour
* 1/2 cup all-purpose flour
* 3/4 cup turbinado sugar, plus more for sprinkling
* 2 Tbs. orange zest
* 1 1/2 tsp. baking powder
* 1/2 tsp. cinnamon
* 1/4 tsp. baking soda
* 1/4 tsp. salt
* 2 large eggs
* 3/4 cup low-fat plain yogurt
1. Preheat oven to 350F. Place dried fruit in heatproof bowl. Cover with boiling water, and let stand 5 minutes to plump fruit. Drain, and set aside.
2. Coat 12-muffin tin with nonstick cooking spray. Combine flours, sugar, orange zest, baking powder, cinnamon, baking soda and salt in large bowl.
3. Whisk together eggs and yogurt in separate bowl. Stir egg mixture into flour mixture. Fold in fruit.
4. Fill muffin tins with batter. Sprinkle tops with sugar. Bake 20 to 25 minutes, or until tops spring back when touched and toothpick inserted in center comes out clean. Cool 10 minutes in pan. Unmold, and cool completely on wire rack.
* 1 cup organic mixed dried fruit, such as raisins, cranberries, chopped apricots, chopped figs, etc.
* 1 1/2 cups whole-wheat pastry flour
* 1/2 cup all-purpose flour
* 3/4 cup turbinado sugar, plus more for sprinkling
* 2 Tbs. orange zest
* 1 1/2 tsp. baking powder
* 1/2 tsp. cinnamon
* 1/4 tsp. baking soda
* 1/4 tsp. salt
* 2 large eggs
* 3/4 cup low-fat plain yogurt
1. Preheat oven to 350F. Place dried fruit in heatproof bowl. Cover with boiling water, and let stand 5 minutes to plump fruit. Drain, and set aside.
2. Coat 12-muffin tin with nonstick cooking spray. Combine flours, sugar, orange zest, baking powder, cinnamon, baking soda and salt in large bowl.
3. Whisk together eggs and yogurt in separate bowl. Stir egg mixture into flour mixture. Fold in fruit.
4. Fill muffin tins with batter. Sprinkle tops with sugar. Bake 20 to 25 minutes, or until tops spring back when touched and toothpick inserted in center comes out clean. Cool 10 minutes in pan. Unmold, and cool completely on wire rack.
Recipe #39 - Cinnamon Rolls
I continue my quest for the perfect cinnie roll... here is a good one.
Cinnamon Rolls
* 3/4 cup low-fat milk
* 2 tsp. yeast
* 1 1/2 cups all-purpose flour, plus more for dusting
* 1/2 cup whole-wheat flour
* 1/4 cup sugar
* 1 Tbs. baking powder
* 1 1/2 tsp. ground cinnamon, divided
* 1/4 tsp. salt
* 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
* 1/4 cup brown sugar
Glaze
* 1 1/2 cups confectioners’ sugar
* 3 Tbs. lemon juice
1. To make Cinnamon Rolls: Preheat oven to 425F. Line baking sheet with parchment paper or coat with cooking spray. Heat milk in saucepan over medium heat until warm to the touch. Remove from heat, and sprinkle with yeast. Set aside.
2. Combine flours, sugar, baking powder, 1/2 tsp. cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle.
3. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15 to 18 minutes, or until rolls begin to brown.
4. To make Glaze: Whisk together confectioners’ sugar and lemon juice. Glaze will be very thick. Brush glaze on cinnamon rolls right when they come out of the oven. Serve warm.
Thanks Vegetarian TImes! These don't taste quite as good as the Cinnabon fat bombs, but, they were good enough to make again.
Cinnamon Rolls
* 3/4 cup low-fat milk
* 2 tsp. yeast
* 1 1/2 cups all-purpose flour, plus more for dusting
* 1/2 cup whole-wheat flour
* 1/4 cup sugar
* 1 Tbs. baking powder
* 1 1/2 tsp. ground cinnamon, divided
* 1/4 tsp. salt
* 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
* 1/4 cup brown sugar
Glaze
* 1 1/2 cups confectioners’ sugar
* 3 Tbs. lemon juice
1. To make Cinnamon Rolls: Preheat oven to 425F. Line baking sheet with parchment paper or coat with cooking spray. Heat milk in saucepan over medium heat until warm to the touch. Remove from heat, and sprinkle with yeast. Set aside.
2. Combine flours, sugar, baking powder, 1/2 tsp. cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle.
3. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15 to 18 minutes, or until rolls begin to brown.
4. To make Glaze: Whisk together confectioners’ sugar and lemon juice. Glaze will be very thick. Brush glaze on cinnamon rolls right when they come out of the oven. Serve warm.
Thanks Vegetarian TImes! These don't taste quite as good as the Cinnabon fat bombs, but, they were good enough to make again.
Recipe #38 - Cornmeal Crepes with Blueberry Insides
Cornmeal Crêpe Batter
* 1 cup all-purpose flour
* 1 cup yellow or white cornmeal
* 1/2 cup sugar
* 2 Tbs. grated lemon zest
* 1/2 tsp. salt
* 3 large eggs, lightly beaten
* 2 cups low-fat milk
* 1 tsp. vanilla extract
Filling
* 3 cups fresh blueberries
* 8 oz. blueberry jam
1. Whisk together flour, cornmeal, sugar, lemon zest, and salt in bowl. Whisk in eggs; mixture will be shaggy. Whisk in milk 1/2 cup at a time until batter is smooth. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
2. Place blueberries in bowl. Bring jam and 1 cup water to a boil in saucepan. Simmer 1 minute. Cool 5 minutes, then fold jam into berries.
3. Preheat oven to 200°F, if serving right away. Whisk 1/4 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
4. Pour 1/4 cup batter into hot skillet, lifting and turning pan to swirl batter so that it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip, and cook 30 seconds to 1 minute more. Transfer crêpe to plate, and place in warm oven. Repeat with remaining batter.
5. To serve: Place 1 crêpe on plate, and fill with 2 Tbs. filling. Fold sides of crêpe over filling. Repeat with second crêpe and filling. Drizzle 2 Tbs. filling over both crêpes.
* 1 cup all-purpose flour
* 1 cup yellow or white cornmeal
* 1/2 cup sugar
* 2 Tbs. grated lemon zest
* 1/2 tsp. salt
* 3 large eggs, lightly beaten
* 2 cups low-fat milk
* 1 tsp. vanilla extract
Filling
* 3 cups fresh blueberries
* 8 oz. blueberry jam
1. Whisk together flour, cornmeal, sugar, lemon zest, and salt in bowl. Whisk in eggs; mixture will be shaggy. Whisk in milk 1/2 cup at a time until batter is smooth. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
2. Place blueberries in bowl. Bring jam and 1 cup water to a boil in saucepan. Simmer 1 minute. Cool 5 minutes, then fold jam into berries.
3. Preheat oven to 200°F, if serving right away. Whisk 1/4 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
4. Pour 1/4 cup batter into hot skillet, lifting and turning pan to swirl batter so that it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip, and cook 30 seconds to 1 minute more. Transfer crêpe to plate, and place in warm oven. Repeat with remaining batter.
5. To serve: Place 1 crêpe on plate, and fill with 2 Tbs. filling. Fold sides of crêpe over filling. Repeat with second crêpe and filling. Drizzle 2 Tbs. filling over both crêpes.
Recipe #37 - Tofu Ranchero
Serves 6
2 tsp. vegetable oil
1 medium onion, minced (1 cup)
1 Tbs. chili powder
2 tsp. cumin
2 tsp. oregano
1 15-oz. can tomato sauce
1 cup diced extra-firm tofu (14 oz.)
2 Tbs. lime juice
1 15-oz. can Amy’s Organic Refried Beans with Green Chiles, warmed
6 6-inch corn tortillas
2 tomatoes, diced (2 cups)
1 avocado, diced (1 cup)
1/4 cup chopped cilantro
Heat oil in skillet over medium heat. Add onion, chili powder, cumin, and oregano. Sauté 5 minutes. Stir in tomato sauce, tofu, and lime juice; simmer 10 minutes. Spread beans on tortillas, and top with tofu mixture. Garnish with tomatoes, avocado, and cilantro.
This was exceedingly yummy and I'll do it again!
Recipe #36 Bulghur Stuffed Peppers
Oh my gosh, so many things to post - I forgot my password, so get ready for the onslaught.
- 3 red bell peppers (2 large and 1 small)
- 2 large yellow bell peppers
- 2 tablespoons olive oil, divided
- 2 cups water
- 1 cup coarse or medium bulghur
- 1 teaspoon salt
- 1/4 cup dried currants
- 2 tablespoons pine nuts
- 2 teaspoons ground cumin
- 1 6-ounce bag fresh baby spinach leaves
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1 cup crumbled feta cheese (about 4 ounces), divided
5.06.2010
Recipe #35 - Egg Salad
Egg Salad with a Kick
Ingredients:
- 4 hard boiled eggs
- 1/4 cup of mayonnaise (or less if you prefer)
- 1 stalk of celery diced
- Salt and black pepper to taste
- Good pinch of cayenne pepper
- A few springs of freshly chopped parsley and/or chives
4.15.2010
Recipe #34 - Crustless Veggie Quiche
Easy... I hate the whole crust-making part, so this was happiness inducing and tasty.
1/4 c. wheat flour
3 tbsp. butter (melt and add flour to make a roux)
4 eggs and 4 egg whites
1 c. cheese of your choosing
1 c. milk
A bunch of shiitake mushrooms
A big handful of baby spinach - wilted and chopped
pinchie of salt and peps to taste
Marjoram or that yummy Penzey's Fox Point Seasoning to taste
Oil a baking pan. Huck everything together with the roux and mix. Pour into pan and bake at 350ish for 30 minutes.
Will I do it again? Probably. It is not super dain bramaging.
1/4 c. wheat flour
3 tbsp. butter (melt and add flour to make a roux)
4 eggs and 4 egg whites
1 c. cheese of your choosing
1 c. milk
A bunch of shiitake mushrooms
A big handful of baby spinach - wilted and chopped
pinchie of salt and peps to taste
Marjoram or that yummy Penzey's Fox Point Seasoning to taste
Oil a baking pan. Huck everything together with the roux and mix. Pour into pan and bake at 350ish for 30 minutes.
Will I do it again? Probably. It is not super dain bramaging.
4.03.2010
Recipe #33 - Meringues for Passover (or any time)
6 egg whites
1 1/4 c. white sugar
Pinch of cream of tartar
Strawberries or pineapples if you wish
Robert Lambert Extreme Vanilla Bean Chocolate Sauce
How easy is this?
Preheat oven to 200. Beat the egg whites til soft peaks happen. Add sugar and cream of tartar and beat until stiff and glossy and fabulous. Silpat two baking sheets. Spoon pretty blobs of meringue onto Silpats - should be about 24 of them. Huck in the oven for an hour or until dry. Turn off the oven and let them sit inside for another hour to set. Remove. Serve these babies with warmed chocolate sauce - I'd make my own, but, this Robert Lambert stuff is sooooooooo good... and add fresh fruit around the edges... sigh.
Yeah - these are too easy not to do again.
1 1/4 c. white sugar
Pinch of cream of tartar
Strawberries or pineapples if you wish
Robert Lambert Extreme Vanilla Bean Chocolate Sauce
How easy is this?
Preheat oven to 200. Beat the egg whites til soft peaks happen. Add sugar and cream of tartar and beat until stiff and glossy and fabulous. Silpat two baking sheets. Spoon pretty blobs of meringue onto Silpats - should be about 24 of them. Huck in the oven for an hour or until dry. Turn off the oven and let them sit inside for another hour to set. Remove. Serve these babies with warmed chocolate sauce - I'd make my own, but, this Robert Lambert stuff is sooooooooo good... and add fresh fruit around the edges... sigh.
Yeah - these are too easy not to do again.
Recipe #32 - Lemon Basil Tofurkey
- 10 ounces Tofurkey breast, (I used the Quorn pieces because I like them better)
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1/2 small onion, minced
- 2 garlic cloves, minced
- 3 tablespoons dry white wine
- 2 oz. canned veggie broth
- 2 small plum tomatoes, seeded, diced
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon grated lemon peel
Sprinkle lemon juice over Tofurkey pieces. Cover and refrigerate 10 minutes.
Heat oil in heavy large skillet over medium-high heat. Add meat substitute in batches and fry until just cooked, turning once, about 2 minutes. Transfer to plate; cover with foil and keep warm. Add onion and garlic to skillet and sauté until tender, about 4 minutes. Stir in wine and simmer until wine is reduced to glaze, about 1 minute. Add broth, tomatoes, basil and lemon peel. Cover and simmer until slightly thickened, approximately 3 minutes. Pour sauce over Tofurkey and serve.
Will this one happen again?
Maybe... It was quite tasty!
Recipe #31 - Cauliflower Cheese Enchiladas
1 head of cauliflower
1 7 ounce can of chopped green chiles
1/2 pound grated Monterey jack cheese
1 onion diced
1/2 red pepper diced into little teeny pieces.
pinch salt and peps to taste
1/2 tsp. ground cumin
1 tsp. southwest mixed spices (I like the Penzey's blend)
3/4 cup no fat sour cream
12 corn tortillas
1 10 oz can of enchilada sauce
MYO Guacamole (see previous recipe, it's here somewhere)
Steam cauliflower til tender then cut into teeny pieces (or, be a lazy a$$ like me and food processor it).
Throw everything else up to the tortillas on the list into a bowl with the cauliflower and mix til happy.
Coat the bottom of a 10x13 baking pan with some of the enchi sauce. Pour the rest of the enchi sauce on a plate. Dip a tortilla into the sauce... shake off excess (without shaking the stupid tortilla on the floor where your dog can enjoy it and then have serious intestinal discomfort). Scoop 1/12 of filling into middle of soaked tortilla then roll up and place seam side down in pan. If there's a little sauce left on the plate, drizzle it over the 'ladas. Cover pan with foil and bake 30 minutes. Top with guacamole.
Will I make these again? I'm not sure. We all liked them but I don'r think they will join the regular "must have" list.
1 7 ounce can of chopped green chiles
1/2 pound grated Monterey jack cheese
1 onion diced
1/2 red pepper diced into little teeny pieces.
pinch salt and peps to taste
1/2 tsp. ground cumin
1 tsp. southwest mixed spices (I like the Penzey's blend)
3/4 cup no fat sour cream
12 corn tortillas
1 10 oz can of enchilada sauce
MYO Guacamole (see previous recipe, it's here somewhere)
Steam cauliflower til tender then cut into teeny pieces (or, be a lazy a$$ like me and food processor it).
Throw everything else up to the tortillas on the list into a bowl with the cauliflower and mix til happy.
Coat the bottom of a 10x13 baking pan with some of the enchi sauce. Pour the rest of the enchi sauce on a plate. Dip a tortilla into the sauce... shake off excess (without shaking the stupid tortilla on the floor where your dog can enjoy it and then have serious intestinal discomfort). Scoop 1/12 of filling into middle of soaked tortilla then roll up and place seam side down in pan. If there's a little sauce left on the plate, drizzle it over the 'ladas. Cover pan with foil and bake 30 minutes. Top with guacamole.
Will I make these again? I'm not sure. We all liked them but I don'r think they will join the regular "must have" list.
4.01.2010
Recipe #30 - Make Ahead Blueberry Brekkie Casserole
This is what I will make for the day AFTER passover ends... it looks scrummy - you'll have to wait a week for the verdict!
Make Ahead Blueberry Breakfast Casserole
Adapted from Bake Until Bubbly, Wright
14 oz stale bread, cubed (I used a leftover lean-dough multigrain artisan style bread)
1/3 lb cream cheese, cubed
3/4 cup fresh or frozen blueberries
zest of 1 orange (reserve the orange for the next morning)
3 T sugar
pinch of salt
6 large eggs
1 cup whole milk (I used cream and 1% because that is what I had)
1/4 cup maple syrup
Lightly butter a 9X12 casserole dish. Place half of the bread cubes into the bottom of the pan. Sprinkle the blueberries over these, along with the cubed cream cheese. Then sprinkle the other half of the cubed bread.
Whisk together the orange zest, eggs, milk, salt, sugar and maple syrup. Pour it over the prepared casserole dish. Cover with foil and place in the refrigerator overnight.
The next morning, preheat the oven to 350 F. Remove the casserole from the fridge and let it stand at room temperature for 30 minutes while the oven heats up. After the 30 minutes, place the casserole, still covered with foil, into the oven. Bake, covered, for 40 minutes. Then remove the foil and bake for an additional 25 minutes.
In the meantime, prepare the blueberry sauce:
3/4 cup sugar
1 T cornstarch
3/4 cup water
juice of 1 orange (use the one that was zested the night before)
3/4 cup fresh or frozen blueberries
pinch of salt
2 t unsalted butter
lemon or lime juice to taste (Wright calls for 3/4 t but I needed several T)
Bend the sugar and cornstarch in a large saucepan. Mix in the water. Place over medium high heat, stirring, until the mixture thickens and becomes clear (it will boil), about 5 minutes. Add the blueberries and salt and reduce the heat to low. Cook until the blueberries burst, about 10 minutes. Remove from the heat and stir in the butter and lemon or lime juice to taste--tasting every teaspoon or so. Set aside and cover to keep warm until the casserole is done.
Make Ahead Blueberry Breakfast Casserole
Adapted from Bake Until Bubbly, Wright
14 oz stale bread, cubed (I used a leftover lean-dough multigrain artisan style bread)
1/3 lb cream cheese, cubed
3/4 cup fresh or frozen blueberries
zest of 1 orange (reserve the orange for the next morning)
3 T sugar
pinch of salt
6 large eggs
1 cup whole milk (I used cream and 1% because that is what I had)
1/4 cup maple syrup
Lightly butter a 9X12 casserole dish. Place half of the bread cubes into the bottom of the pan. Sprinkle the blueberries over these, along with the cubed cream cheese. Then sprinkle the other half of the cubed bread.
Whisk together the orange zest, eggs, milk, salt, sugar and maple syrup. Pour it over the prepared casserole dish. Cover with foil and place in the refrigerator overnight.
The next morning, preheat the oven to 350 F. Remove the casserole from the fridge and let it stand at room temperature for 30 minutes while the oven heats up. After the 30 minutes, place the casserole, still covered with foil, into the oven. Bake, covered, for 40 minutes. Then remove the foil and bake for an additional 25 minutes.
In the meantime, prepare the blueberry sauce:
3/4 cup sugar
1 T cornstarch
3/4 cup water
juice of 1 orange (use the one that was zested the night before)
3/4 cup fresh or frozen blueberries
pinch of salt
2 t unsalted butter
lemon or lime juice to taste (Wright calls for 3/4 t but I needed several T)
Bend the sugar and cornstarch in a large saucepan. Mix in the water. Place over medium high heat, stirring, until the mixture thickens and becomes clear (it will boil), about 5 minutes. Add the blueberries and salt and reduce the heat to low. Cook until the blueberries burst, about 10 minutes. Remove from the heat and stir in the butter and lemon or lime juice to taste--tasting every teaspoon or so. Set aside and cover to keep warm until the casserole is done.
3.29.2010
Recipe #29 - The other broccoli that kids like better
- 1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
- 3 tablespoons olive oil
- 1 cup grated Asiago cheese
Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.
Easy and fast, so this was a keeper.
Recipe #28 - Ginger Broccoli
- 6 medium stalks Chinese broccoli (about 12 ounces)
- 1/4 cup veggie broth
- 1 1/2 teaspoons Shao Hsing rice wine or dry sherry
- 1 Tbsp ginger juice
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon vegetable oil
- 3 slices ginger
Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar. 2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
As I recall, everyone liked this.
As I recall, everyone liked this.
Recipe #27 - Banana Bread
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs at room temperature for 30 minutes
- 2 1/3 cups sugar
- 1 cup vegetable oil
- 3 cups coarsely mashed very ripe bananas (6 large)
- 1/4 cup crème fraîche
- 2 teaspoons vanilla
- 1 1/3 cups walnuts (4 ounces), toasted and chopped
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.
Recipe #26 - Cherry Bread Pudding
- 24 1/2-inch-thick slices challah or other egg bread (about 24 ounces)
- 2 cups whipping cream
- 2 cups whole milk
- 1 1/4 cups sugar
- 8 large eggs
- 1/4 cup dark rum
- 2 tablespoons vanilla extract
- 1 1/2 cups dried tart cherries
- Purchased caramel sauce, heated. Preheat oven to 400°F. Using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet. Toast bread rounds in oven until golden brown, about 5 minutes. Reduce oven temperature to 350°F.
- Bring cream, milk, and sugar to simmer in heavy large saucepan, stirring to dissolve sugar. Whisk eggs in large bowl to blend. Gradually whisk hot cream mixture into eggs. Whisk in rum and vanilla.
Butter eight 1 1/4-cup soufflé dishes; arrange on rimmed baking sheet. Place 1 bread round in bottom of each dish. Top each with 1 heaping tablespoon dried cherries. Top cherries in each dish with another bread round. Top each with another heaping tablespoon dried cherries. Top cherries in each dish with third bread slice. Divide custard among dishes, using about 3/4 cup for each. Let stand 30 minutes, pressing down on bread occasionally. (Can be made 4 hours ahead. Cover and refrigerate.)
Bake bread puddings until tops are puffed and brown, about 35 minutes. Remove from oven; cool 10 minutes. Serve warm with caramel sauce.
This is sooooo goooooood!
Recipe #25 - Scallops with Asparagus
- 1 lb medium asparagus
- 3 tablespoons olive oil
- 2 lb large sea scallops
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 cup dry white wine
- 2 teaspoons white-wine vinegar
- 2 Tbsp. butter cut into thin slices
Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
Reduce heat to low and whisk in butter, 1 slice at a time, until incorporated.
Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
Serve scallops topped with asparagus and sauce.
Mmmm, yummy. I'll give it a probably.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
Reduce heat to low and whisk in butter, 1 slice at a time, until incorporated.
Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
Serve scallops topped with asparagus and sauce.
Mmmm, yummy. I'll give it a probably.
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