Wednesday, November 23, 2011
Tuesday, November 22, 2011
3/4 cup graham cracker crumbs, or other cookie crumbs (we used vanilla goldfish!)
1/2 cup pecans
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 1/2 cups canned pumpkin
3-4 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, at room temperature (we used low-fat cream cheese and the results were excellent)
Butter sides & bottom of 9-inch springform pan
In food processor, mix cookie crumbs, pecans, sugars, and butter. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan (if you can) then chill crust, 1 hour.
In food processor, mix pumpkin, eggs, brown sugar, cream, vanilla. Add cream cheese and mix until creamy and smooth.
Add sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.
Pour filling into crust, smoothing top.
Bake in 350 oven until center is just set, 50 to 60 minutes.
Transfer to rack and cool 5 minutes. (Leave oven on.)
If desired, chill until cold. Remove sides when you want.
Thursday, September 15, 2011
½ c. milk
¼ c. oil
1 ½ c. flour
½ c. sugar
2 t. baking powder
½ t. salt
1 t. almond extract
1.5 t. vanilla extract
2-3 T poppy seeds
Optional: slivered almonds to put on top of muffins before baking
Beat the egg, then add milk and oil.
Blend in dry ingredients and stir til just moistened.
Batter will be slightly lumpy.
A little sprinkle of sugar on top of the muffins before baking will make a nice muffin-top.
Bake at 400 for 20 minutes.
Monday, August 29, 2011
Saturday, August 27, 2011
~2 T Olive oil
Preheat the oven to 200 degrees Fahrenheit.
Wash the tomatoes, and halve them lengthwise. Toss the tomatoes in a bowl with the olive oil. Place them, skin side down, on a large baking sheet. Sprinkle them with sea salt and ground coriander—about a pinch of each for every four to six tomato halves.
Bake the tomatoes until they shrink to about 1/3 of their original size but are still soft and juicy, 4 to 6 hours. Remove the baking sheet from the oven, and allow the tomatoes to cool to room temperature. Place them in an airtight container, and store them in the refrigerator. Delicious on their own, with pasta, on bruschetta (see Food & Wine recipe), on a simple pizza, or anything else you can imagine!
Monday, July 18, 2011
Lots of cucumbers from our garden this year! This recipe is adapted from Deborah Madison's "Local Flavors"
- 2/3 cup any mixture of white wine and/or apple cider vinegar
- 1/3 cup sugar
- ½ t. salt
- 1 red onion, sliced thin
- 2 cucumbers (peeled only if the skins are tough), sliced thin
- 1 t. mixed whole peppercorns
- 2 T olive oil
Mix the vinegar, sugar, salt, olive oil, peppercorns in a glass or ceramic bowl.Add cucumbers and onions and toss well.
Cover & refrigerate.
Pickles are best if they can sit for a day, but don’t let them sit longer than 5 days.
Sunday, May 29, 2011
The sugar snap peas in my garden are ready to eat and enjoy! I adapted this recipe from GOURMET June 2001.
1/2 -1 lb sugar snap peas, trimmed
1 English cucumber
a few chopped scallions
¼ cup sesame seeds, toasted
1-2 T seasoned rice vinegar
1-2 t cider vinegar
2-4t soy sauce
drizzle of sesame oil
salt and pepper (or hot sauce)
PEAS: Trim peas & remove “threads”. Cook in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 – 60 seconds. Drain in a colander and put in bowl with cold water with ice to stop the cooking.
CUCUMBER: Slice cucumber lengthwise 2 times (4 long quarters). Cut into ¼ inch thick slices. I don’t remove the seeds, but some prefer seeds removed.
Toss peas, cucumber, scallions with vinegars and season with salt and pepper.
Add sesame seeds right before serving to keep them crisp.
Refrigerate until serving.
Sunday, May 22, 2011
When Champagne Mangoes are available, I buy them by the case and eat them any way I can. Mangoes and avocados go beautifully together in this salad, especially if neither is too mushy.
Though this recipe is supposed to serve 4, I ate the entire salad for my dinner.
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 2 mangoes, cubed
- 2 avocados, cubed
- 1/2 small red onion or a few scallions, chopped
- Salt and freshly ground black pepper
- OPTIONAL: chopped cucumber, crumbled feta cheese, chopped sweet red pepper
Directions: Mix everything together, eat, and enjoy!
Saturday, May 7, 2011
Yield: 12 muffins + mini cake
1 C white flour
1 C whole wheat flour
1 t baking soda
1/4 t salt
1 t cinnamon
1/2 t each nutmeg & cloves
1 1/4 C brown sugar
1/4 C canola oil
1/4 C plain yogurt (I used Greek non-fat strained yogurt)
1/2 C milk
2 t vanilla
1 1/2 C cooked sweet potatoes, mashed
Preheat oven to 350. Stir together sugar, oil, yogurt, eggs, milk, vanilla, & sweet potato. Add dry ingredients and taste for spices and salt. Divide into greased muffin tins and bake for 15-25 minutes, or until done.
Wednesday, May 4, 2011
- Heat oven to 350 degrees. Lightly coat cake pan with cooking spray.
- In bowl combine all ingredients, and stir until smooth.
- Pour into pan and bake 25-30 minutes or until toothpick inserted in center comes out clean.
- Cook in pan for 10 minutes.
- In a small bowl, whisk together sugar, cocoa and water.
- Pour glaze over cake.
- If desired, dip small strawberries into glaze and place strawberries on to of cake.
- Set aside for about 30 minutes.
Monday, April 25, 2011
For any time of year!
1 C almond butter
1 C brown sugar
1 t baking soda
1/2 t cinnamon
1/2 t vanilla extract
1 C chocolate chips (optional)
Preheat oven to 350°F. Mix everything together in a bowl, adding the chocolate chips at the end. Using moistened hands, form dough into small balls and arrange on 2 greased baking sheets about 2 inches apart. Cookies will flatten and spread during baking.
Bake until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes and transfer to racks to cool.
Wednesday, April 13, 2011
3 large onions, sliced
3 tablespoons vegetable oil
6 garlic cloves, peeled and halved
1 teaspoon paprika
2 teaspoons salt
1 1/4 teaspoons black pepper
1/8 to 1/4 teaspoon cayenne (adjust to your heat preference)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups beef stock (unsalted or low salt)
1 cup ketchup*
1 cup chili sauce* (I used this random bottle of Shaw's chili sauce that I had. You could also use a can of tomato paste and a squirt or two or sriracha for a similar effect)
1 cup brown sugar
8 to 10 pound brisket
Prepare the sauce: Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and seasoning (paprika, salt, black pepper, cayenne, oregano and thyme) and cook for 2 minutes. Set aside.
In a bowl, stir together the beef stock, ketchup, chili sauce and brown sugar.
Place brisket in a slow cooker, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover with the lid and cook it on LOW for 9-10 hours.
When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. (This part is easiest to do when hot. The sauce will be de-fatted after it has chilled.)
If your slow cooker has a removable inner dish, take that out of the slow cooker and put it into the fridge. Alternately, you can transfer the brisket and all of its sauce to a baking dish. Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.
If you like a smoother sauce, you can either run it through a blender or stick an immersion blender into the sauce.
Carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce and spoon the sauce over the meat. Replace the lid or cover the dish tightly with foil and reheat in the slow cooker or oven until it is bubbling at the edges — this usually takes up to to 30 minutes in the oven and 75 minutes in the slow cooker on high.
Wednesday, April 6, 2011
1 cup fresh breadcrumbs made from crustless French or country-style bread (a few days old is best)
1/3 cup milk
8 ounces ground beef (10-15% fat)
8 ounces ground turkey (not ground turkey breast)
1 cup finely ground Parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
Place beef and turkey in large bowl and gently break up into small chunks. Add Parmesan, parsley, salt, and pepper.
Whisk eggs to blend in small bowl; whisk in garlic and onion. Add to meat mixture.
Using hands, squeeze milk from breadcrumbs. Add breadcrumbs to meat mixture. Quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
Moisten hands (Molly suggests using reserved milk from breadcrumbs, but water also worked well), then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands as needed. You can then cook the meatballs in one of three ways:
Serve with pasta or plain! With or without sauce! On pizza! So many options. Leftovers keep well in the refrigerator for about a week.
Sunday, April 3, 2011
2/3 cup white flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
½ c. chopped nuts (preferably toasted)
½ c. oats
dash of salt
1/3 cup mix of butter, canola oil, margarine, etc.
3/4 cup finely chopped dry figs, stems removed
1/4 cup chopped, toasted pecans or walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter/oil/margarine mixture
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
2 large eggs
1 cup sour cream (I used no-fat sour cream)
Preheat oven to 350°F.
Spray 9-inch springform pan or equivalent.
§ In food processor, combine all dry ingredients.
§ Add butter/oil and process until crumbly.
§ Mix figs, pecans/walnuts, brown sugar and cinnamon and set aside.
§ Mix flour, baking powder, soda and salt and sugar.
§ Gradually add butter/oil, eggs, sour cream, and vanilla.
MAKING THE CAKE
§ Stir 1 cup batter into fig mixture.
§ Spoon plain batter in bottom of pan.
§ Spoon small mounds of fig batter on plain batter; spread as best you can to make an even layer.
§ Sprinkle crumb topping over top.
§ Bake for 50 to 60 minutes or until done.
§ If the top is done cooking and the cake isn’t done cooking, cover the cake with a loose aluminum foil tent.
Be careful – the bottom of this cake burns easily
This soup is the ultimate comfort food. The recipe is modified from Deborah Madison's Vegetable Soups
1 pound carrots, peeled & cut into chunks
a few potatoes, peeled and cut into chunks
1 large onion, cut into chunks
5 garlic cloves, peeled
2-4T olive oil
salt & pepper
2 thyme sprigs or 1-2T dry thyme
1 bay leaf
1 quart vegetable or chicken (or turkey) stock or water
OPTIONAL: cream, milk, sour cream, creme fraiche, soy sauce, minced parsley, minced basil
Preheat oven to 425
ROAST THE VEGETABLES:
Toss the vegetables with olive oil and season with 1/2t. salt & some pepper.
Put them in a large backing dish with thyme, bay leaf and garlic, and roast until tender and glazed, about 1 hour, turning 2-3 times.
NOTE: Don't worry about burning the vegies!
COOK VEGETABLES & STOCK:
Transfer the vegetables to a soup pot, add the stock, and bring to a boil.
Simmer until carrots & potatoes are soft, about 20 minutes.
Puree with immersion blender or in food processor until smooth.
Return the puree to the pot, season with salt & pepper.
I added about 2T soy sauce and ½ cup whole milk.
You can add cream or swirl with sour cream or crème fraiche.
If you like, garnish with fresh parsley or basil.
Sunday, March 13, 2011
This takes a bit of time to make, but it is worth the effort.
1/2 c. poppy seed
1/2 c. orange juice
1 T. margarine
1 T. honey
1/4 c. chopped nuts
Grated rind of 1/4 lemon
2 T. seedless raisins
1 T. sugar
1/2 tart apple, grated
2 T. jam or preserves, any fruit
--Combine poppy seed, orange juice, margarine, honey, nuts, lemon rind, raisins and sugar into a saucepan.
--Bring to a boil and cook until mixture is thick.
-- Stir in grated apple and desired jam or preserves.
Makes enough filling for 2-3 dozen hamantashen.
Despite the brown rice and whole grains, these are light pancakes with just the right amount of substance. Bruce says, “Delicious!”, so you know they’ve got to be good.
2 cups skim milk
3 cups cooked brown rice
1 T baking powder
½ c. cornmeal
1 ½ c. flour (I used ½ cup whole wheat and 1 cup white unbleached flour)
½ c. sugar
¼ c. canola oil
Put rice, egg and milk in a food processor, blend until smooth
Mix in other ingredients – don’t over-mix!
I cooked the pancakes in a no-stick pan with a little bit of butter for flavor.
Friday, March 11, 2011
1 cup diced peeled carrots, (2-4 medium)
1/2 cup red lentils, rinsed
3/4 teaspoon salt, divided
3/4 cup raw cashews
6 teaspoons extra-virgin olive oil, divided
1 cup chopped onion, (1 medium)
1 clove garlic, minced
2 teaspoons curry powder
3/4 cup fine dry breadcrumbs or panko
Freshly ground pepper, to taste
1. Combine 2 cups water, carrots, lentils and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat to low. Partially cover and simmer until the lentils are tender and falling apart, 12 to 14 minutes. Drain in a colander, gently pressing out excess liquid. Transfer to a plate; let cool to room temperature.
2. Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes. Transfer to a plate to cool.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, 5 to 8 minutes. Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute. Remove from heat and let cool.
4. Pulse the cashews in a food processor until finely chopped. Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured. Transfer to a bowl and stir in breadcrumbs, the remaining 1/2 teaspoon salt and pepper; mix well.
5. With dampened hands, form the mixture into 1/2-inch-thick patties, using about 1/2 cup for each.
Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side.
Saturday, February 26, 2011
1 head garlic
3 tablespoons butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
5 to 6 cups low-sodium chicken or vegetable broth
2 bay leaves
2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream or yogurt
Ground black pepper
Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Pop out the garlic clove tips from the top third and mince them.
In a large, heavy pot, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), 5 cups broth, bay leaves and 1 teaspoon salt. Reduce heat and simmer for 5-10 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 20 minutes.
Discard bay leaves. Remove garlic heads. If you’d like an extra garlic boost to the soup, using tongs or paper towels, squeeze garlic head at root end until cloves slip out of their skins. Using a fork, mash the garlic cloves to smooth paste and add it back to the soup.
Add sour cream or yogurt to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. Add up to 1 cup more broth for a thinner soup. Serve with oven-warmed crusty bread.
Wednesday, January 26, 2011
2 cups diced (1/4 inch) butternut squash
1/2 cup finely chopped white onion
6 small garlic cloves, minced
2 tbsp olive oil
2 (2 to 3 inch) fresh jalepeño chiles, seeded and ribs discarded, finely chopped
1 pound fresh exotic mushrooms, trimmed and coarsely chopped (I used a mix of cremini and white)
1-1/4 cups unbleached all-purpose flour
1-1/2 tsp salt
3/4 stick cold unsalted butter, cut into 1/2 inch cubes
1 large egg
1/2 cup ice water (more if needed)
1 tbsp distilled white vinegar
1 large egg beaten with 1 tbsp water
1. Make empanada dough. Sift flour and salt together in a large bowl. Blend in butter with your fingertips or with a pastry blender until mixture resembles course meal with some (roughly pea-size) butter lumps.
2. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated (the mixture should look shaggy).
3. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least one hour.
4. Make the filling. Preheat oven to 400˚. Combine together the squash, onion, garlic, chile peppers, and mushrooms. Toss with olive oil and a good sprinkling of salt and pepper, and spread in an even layer on a baking sheet. (The Gourmet recipe differs here, boiling and sauteing the vegetables - choose what you like best.) Roast for 25-35 minutes, until the squash is tender and the mushrooms have released their liquid, stirring every 10 minutes or so. Remove from oven and cool in pan on rack.
5. Assemble the empanadas! Keep the oven heated to 400˚. Divide dough into 12 equal pieces and form each into a disk. On a floured surface, roll out one disk into a 6 to 7 inch round. Spoon about 1/3 cup of filling onto center and brush edge of pastry with egg wash. Fold dough in half to form a half-moon, enclosing filling, and press edges together to seal. Crimp edge decoratively and move empañada to a large baking sheet. Make the remaining empañadas using the same method.
6. Lightly brush empanadas with remaining egg wash and sprinkle tops with coarse sea salt. Bake on middle rack of oven until golden, 25-30 minutes.
Tuesday, January 25, 2011
1/2 cup walnuts, toasted
1/3 cup Parmesan, freshly grated
1 clove of garlic
juice of 1/2 a lemon
1/4 teaspoon + fine grain sea salt
1/3 cup extra-virgin olive oil, more as needed
1/2 pound (8 ounces) dried whole wheat pasta
Bring two pots of water to a boil, one for the broccoli and one for the pasta.
To cook the broccoli, salt the boiling water and add about 3/4 of the broccoli. Cook for just twelve seconds. Drain immediately and run cold water over the broccoli to stop the cooking. Puree in a food processor along with the walnuts, Parmesan, garlic, lemon juice and salt. Drizzle in the olive oil while still blending. Taste, adjust with more salt or lemon juice if needed and set aside. You can add more olive oil or some warm water to thin it out.
To cook the pasta, salt the boiling water generously and add the pasta. Boil until just barely tender. Drain and transfer to a large bowl. Gently stir in about half of the pesto. Taste, add more pesto to your liking. Served topped the broccoli florets and a dusting of Parmesan cheese.
Makes about 6 side servings or 3 main servings.
Thursday, January 13, 2011
Hot Fudge Sauce
Since I often make this for a crowd, I've included 2 sets of quantities. This sauce & very good & fudgy. I sometimes add a pinch of salt.
¾ cup unsweetened cocoa
2 ¼ cup unsweetened cocoa
½ cup sugar
1.5 cups sugar
¾ cup fat-free milk
2 ¼ cup fat free milk
2 T butter or margarine
6 T butter or margerine
1 t. vanilla
1 Tablespoon vanilla
¼ - ½ t. ground cinnamon
1 t. ground cinnamon
- Mix cocoa and sugar in small saucepan
- Stir in milk and add margarine/butter
- Heat over medium heat until boiling, stirring constantly
- Reduce heat and simmer until sauce is smooth and slightly thickened, 3-4 minutes
- Remove from heat; stir in vanilla and cinnamon.
- Serve hot/warm or at room temperature.
Monday, January 10, 2011
1 t vanilla
1/2 t almond extract, more to taste
2 T oil
3/4 C sugar
1 1/2 C flour
3/4 t baking powder
1/4 t baking soda
1/4 t salt
1/2 t nutmeg
1 C unsweetened coconut
1/2 C almonds, toasted and finely chopped
Combine eggs, extracts, oil, and sugar. Add dry ingredients and then stir in coconut and almonds. Dough will be a bit sticky.
Shape into 4" logs on a lightly floured surface. Place on greased cookie sheet or parchment lined cookie sheet and press logs to a 1"-thickness. Bake at 300 for 30 minutes, or until light brown. Remove and cook slightly, 5-10 minutes. Then cut each log into slices, diagonally if you want to be fancy. Bake each side for 15 minutes, or until golden on the bottom.
Thursday, January 6, 2011
Sunday, January 2, 2011
1 tablespoon sugar
2 tablespoons baking powder (yes! its a lot!)
1/2 teaspoon salt
2 tablespoons of maple syrupy
1 teaspoon of vanilla
1.5 cup soy-milk (or whatever type of milk you have)
2 tablespoons vegetable oil
Mix dry ingredients. Combine with wet ingredients. Cook immediately (do not make in advance).