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.
7.29.2010
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.
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