Saturday, December 17, 2011
3 sandwich rolls, cut in half, and hollowed out
1 cup shredded mozarella cheese
1 cup ricotta cheese
1/2 tsp. salt
basil to taste (~2 tsp. fresh, chopped)
1 tomato, sliced and lightly salted
Preheat oven to 400 degrees.
Place some tomato in each bread half, then fill with cheese mixture.
Put two halves back together, and wrap in foil.
Bake for 20 minutes. Remove from oven, and let sit for 3-4 minutes.
Friday, December 16, 2011
1 c vegetable oil
2/3 c water
3 c white sugar
3 1/2 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
Preheat oven to 350 degrees. Grease and flour 3 loaf pans.
In a large bowl, mix together pumpkin puree, egg, oil, water and sugar until blended. In a separate bowl mix flour, soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes.
Friday, November 11, 2011
1 1/2 c. flour
1/2 c. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 c. milk
1/3 c. melted butter
1 c. (mini) cinnamon chips
Preheat oven to 375. Mix together dry ingredients, then add liquid ingredients. Add cinnamon chips last. Like pancakes, do not over stir; this toughens the muffins.
Bake for 25 min.
Makes 1 dozen.
Thursday, November 10, 2011
1/2 c brown sugar
1/2 c white sugar
1/3 c crisco
1/3 c butter
1 tsp vanilla
1 3/4 c flour
1/2 tsp salt
1/2 tsp soda
1/2 - 3/4 c semi sweet chocolate chips
1) blend shortening and butter until creamy
2) blend in sugars, egg and vanilla
3) blend in all dry ingredients
4) fold in chocolate chips
Bake at 375* for 8-9 min.
(This is only a 1/4 batch from the original. It makes a little over 2 dozen. Can be easily doubled.)
Monday, October 24, 2011
from melskitchencafe.com, slightly modified
*Makes about 2 dozen
1 tablespoon olive oil
1 medium yellow or red onion, diced
2 cloves garlic, finely minced1 green or red pepper, diced small
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out
1 cup canned corn, drained
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 cups shredded cheese, Jack or Cheddar
2-3 dozen small, fajita-size flour tortillas
Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 5-6 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the peppers and cook over medium or medium-high heat, stirring occasionally, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, and seasonings. Mix well and cook until the mixture is heated through. Remove from heat, and add the cheese.
Roll the bundles: warming the tortillas helps a little, but isn't necessary. Place some of the filling on each tortilla and roll up tightly, burrito/egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets.
Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through (you can turn them once, if you want, although not necessary).
A great dipping sauce for these is salsa and sour cream mixed together.
Feel free to add jalapeno, cilantro, chicken, etc.
Monday, September 26, 2011
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground nutmeg
4 large eggs
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup vegetable oil
1 Tbsp. vanilla
3 cups lightly packed shredded carrots (about 6 medium)
3/4 cup dark seedless raisins (or blueberry infused craisins)
1 8-8.5 oz can crushed pineapple, in juice
cream cheese frosting (see below)
1. Preheat oven to 350 degrees. Grease and flour 9"x13" metal baking pan.
2. In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
3. In large bowl, with mixer at medium-high speed, beat eggs until blended. Gradually add granulated sugar, then brown sugar; beat two minutes, frequently scraping bowl with rubber spatula. Beat in oil and vanilla. Reduce speed to low; add flour mixture, and beat about one minute, until smooth, frequently scraping bowl.
4. Fold in carrots, raisins, and pineapple with its juice.
5. Pour batter into pan. Bake 55-60 minutes, until toothpick inserted in center of cake comes out clean, with a few moist crumbs attached. Cool cake in pan on wire rack, 10 minutes or more, before frosting.
CREAM CHEESE FROSTING
In large bowl, with mixer at low speed, beat 3 cups confectioners' sugar, 6-8 oz. cream cheese (softened), and 1.5 tsp vanilla extract, just until blended. Increase speed to medium. Beat one minute, or until smooth and fluffy, frequently scraping bowl.
Sunday, September 25, 2011
3 cups cubed potatoes
2 T. vegetable oil
1 cup malt vinegar (we used a mix of apple cider and balsamic)
3 T. sugar
1. Soak potatoes in large bowl of cold water 30 minutes. Drain, and pat dry.
2. Preheat oven to 425 degrees. Toss potatoes with oil on baking sheet, and spread in single layer. Roast 45 minutes, or until golden and crisp, turning 2 or 3 times. Season with salt, and pepper, if desired.
3. Meanwhile, bring vinegar and sugar to a simmer in saucepan over medium heat. Cook 15 - 20 minutes, or until liquid is reduced by half (helpful hint: don't inhale the steam), stirring occasionally. Serve sauce on side for dipping, or drizzle over potatoes.
This soup was a little more work than I wanted it to be. But, it was also way more delicious than I wanted it to be. Unfortunately, that means we are definitely going to have to make it again. I've tried to simplify it a little here.
4 ears of corn
2.5 cups milk
2 cloves of garlic, crushed (more later)
2 T. butter
1.5 T. olive oil (more later)
3 cups leeks, sliced
1/2 onion, diced
3 cloves of garlic, crushed
1/2 tsp. paprika
4 cups water
1 T. olive oil
1 med-large sweet potato, peeled and chopped
1-2 cups mushrooms, sliced
1 can green beans, drained (the recipe called for fresh, chopped, but we just used canned, and it made the recipe easier. if you use fresh, they may need to just cook a little longer in the soup)
1.5 T fresh, chopped basil
salt and pepper to taste
1. Cut kernels off corn cobs into a large saucepan with the milk and garlic. Run the back of the knife down the cobs to squeeze extra corn-milk and pulp off cobs. Don't throw away the cobs, yet. Bring milk/corn to a slight boil and remove from heat. Add cobs, cover, and let steep for a while.
2. Heat butter and oil in another large saucepan or dutch oven (you could probably use the same one, if you want to move the corn to steep in a different container). Add leeks and onions, cover, and cook 15 minutes over medium or medium-low heat. Add garlic and paprika and cook 30 seconds. Add 4 cups of water. Remove from heat.
3. Heat oil in a skillet over medium-high heat. Add sweet potatoes and saute 8 minutes, or until browned. Add this to the leek/onion mixture.
4. Add remaining oil to the skillet and saute mushrooms and green beans. (If using fresh green beans, add at the same time. If using canned, saute the mushrooms alone for a bit, first) Remove from heat.
5. Bring onion/leek/sweet potato mixture to a boil, reduce heat to medium-low, and simmer for 5 minutes. Add mushroom/green bean mixture (cook a few minutes more here, if using fresh beans).
6. Remove the cobs from the milk/corn pot (getting as much milk and pulp off them as you can). Combine the milk/corn with the vegetable mixture. Add basil, and salt and pepper.
7. Enjoy. Seriously.
Ok, now- this recipe, while complicated, is fairly versatile. I added mushrooms and onions, just because I felt like it, and it was delicious. It also suggests that you could use carrots, potatoes (although I do not advocate giving up sweet potatoes for this), wax beans, etc.
Tuesday, September 20, 2011
Saturday, August 13, 2011
1/2 lb sliced fresh mushrooms
1 small onion, finely chopped
2 garlic cloves, minced
14-15 oz vegetable broth (or broth of choice)
1 cup uncooked orzo pasta
1/4 tsp salt
1/4 tsp pepper
Heat oil in large saucepan. Saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer.
Add the broth, orzo, salt and pepper. Bring to a boil.
Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender.
Friday, August 12, 2011
Wednesday, May 25, 2011
Crust: 1 1/2 c flour, 1/3 c pwdr sugar, 3/4 c soft butter. Mix and press into pie pan. Bake at 350 until golden (10-15 min?)
Stir 1 T white sugar into 8 oz of cream cheese. Spread over crust in thin layer.
1 c sugar
1 c water
1/4 tsp almond extract
3 T cornstarch
2 T strawberry jello powder
Combine in saucepan and heat until mixture boils and thickens, stirring frequently. Place strawberries (whole or in large pieces) on top of cream cheese layer and pour mixture over top. Allow to cool/set.
Thursday, May 19, 2011
Don't skimp on the mustard.
1 tube refrigerated crescent rolls
2 t. Dijon mustard (we used honey dijon)
4 c. sliced zucchini
1 c. chopped onion
6 T. butter
2 eggs, lightly beaten
1 c. (4 oz.) shredded mozzarella
1 c. (4 oz.) shredded colby-jack
2 T. parsley
1/2 t. salt
1/2 t. pepper
1/4 t. basil
1/4 t. oregano
Spread the roll dough out into a 9-inch pie dish, making sure any seams are well sealed. Spread with mustard.
In a large skillet, saute zucchini and onion in butter until tender.
In a large bowl, combine the eggs, cheese, seasonings and zucchini mixture. Pour into crust.
Bake at 375 for 25-35 min or until an inserted knife comes out clean. Cover edges with foil, if needed.
I've made this three times, with several variations, including my favorite of replacing the cheeses with 3/4 cup swiss and 1 cup ricotta, and add another egg. It still works, but you may need to adjust the cooking time and temperature.
Sunday, May 15, 2011
2 c. cubed, peeled sweet potato
1 medium sweet red pepper, chopped
1 T. olive oil
1 garlic clove minced
1 can diced tomatoes, undrained
2 c. vegetable broth
1 can black beans, drained and rinsed
4 1/2 t. brown sugar
1/2 to 1 jar of Homade Chili Sauce (added to recipe by Claire)
3 t. chili powder (this seemed like a lot, so I made them small teaspoons, but it didn't end up tasting too chili powdery)
1 t. salt
1/2 t. pepper
1 pkg. corn bread/muffin mix
1/2 c. shredded cheddar cheese
In an ovenproof Dutch ovven, saute sweet potato and red pepper in oil until crisp-tender.
Add garlic; cook 1 minute longer.
Add tomatoes, broth, beans, brown sugar, chili powder, salt and pepper (and Homade Chili Sauce). Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. (This looks like way too much liquid, but don't worry- after it bakes, it's fine).
Meanwhile, prepare the corn bread batter according to package directions; stir in cheese.
Drop by spoonful over chili.
Cover and bake at 400 degrees for 18-20 minutes (I took the lid off the last couple min to brown the top) or until a toothpick inserted near the center comes out clean.
Thursday, May 5, 2011
Ok, Gordon and I made this Sunday evening, and it was delicious. I think we ate half of it that night.
* 2/3 cup sugar (the original recipe called for maple sugar, so we added a little maple flavoring to this, and it was pretty tasty)
* 3 tablespoons butter, melted
* 2-1/4 cups diced fresh or frozen rhubarb
* 4-1/2 teaspoons sugar
* 6 tablespoons butter, softened
* 3/4 cup sugar
* 2 large eggs, separated
* 2 teaspoons pure vanilla extract
* 1 cup plus 2 tablespoons (4 1/2 ounces)flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup whole milk (I used a mixture of the milk I had on hand, plus some cream)
* 1/4 teaspoon cream of tartar
1) Preheat oven to 325° F. Grease a 9-inch round cake pan. In a small bowl, combine the sugar & melted butter. Spread in the bottom of the prepared pan. Layer with the rhubarb & sprinkle with 4 1/2 teaspoons of sugar. Set aside.
2) In the bowl of a stand mixer fitted with the paddle attachment, cream the butter & 3/4 cups of maple sugar until light & fluffy, about 5 minutes. Add the egg yolks & vanilla extract and mix.
3) In a small bowl, whisk together the flour, baking powder, and salt. With the mixer running on low, slowly add half of the flour, the milk, and the other half of the flour, beating well after each addition & scraping down the sides of the bowl as necessary.
4) In a clean, medium-sized bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gradually fold into the batter. Gently spoon over the rhubarb in the pan.
5) Bake in preheated oven until the cake springs back when lightly touched, about 50-60 minutes. Cool in pan on a rack for 10 minutes before inverting onto a serving plate.
Friday, April 15, 2011
* 1 cup seedless green grapes
* 1 cup packed spinach
* 1/2 cup ice (4 cubes)
* 1/4 cup coconut milk (find in a can in the asian section)
I decided to freeze the grapes, which made the 1/4 cup of milk not enough liquid, so I added about 1/4 cup of apple juice also.
Tuesday, March 29, 2011
First marinade some meat, I used pork:
jalapeno pepper (supposed to be through a food processor, I crushed it through the garlic press)
If you need exact measurements on all these, I'm sorry I can't help you. Try to rely on your knowledge of college football.
After marinading for as long as you can, line a cookie sheet with foil, and turn your oven on to broil. Stick the meat in there about 6-8in from the heat until its getting a little black and crispy (5-8mins) then flip it to the other side for another 5-8mins. It tastes like it has been on the bbq. mmm mmm.
Serve in tortillas with onion and cilantro on top.
1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger (see pictures of grating ginger here)
1 large tomato, chopped
1/2 teaspoon tumeric
pinch cayenne, or to taste
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Garam Masala
3/4 cup half and half
1 cup vegetable stock or chicken broth
1 can black-eyed peas, lightly drained, (or garbanzo beans)
2 tablespoons chopped fresh cilantro
Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.
Monday, January 24, 2011
Just check out this list of flavorings:
I even went ahead and made the basmati rice to go with it. I was so happy and proud of every bite, that I didn't even take a picture. Here's the recipe:
Saturday, January 15, 2011
Saturday, January 8, 2011
In honor of Claire's birthday, here is a vegetarian dish that I made today and was pretty awesome. This called for cilantro, which of course i took right out. And the recipe was huge, so this is half, just right for 2 with leftovers. You mix the sauce and pour it over the other ingredients, then toss on the sesame seeds, but I didn't have any. It looks kinda crazy in the picture, but it was yummy, i swear! Here it goes:
Wednesday, January 5, 2011
1 (16oz) can black beans *rinsed and patted dry
1/2 green bell pepper - patted dry w/paper towel
1/3 onion, cut into wedges
3 cloves garlic, peeled
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Mash beans in a bowl. Cut onion, pepper, and garlic into little pieces, add to beans. Stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four or five patties, depending on size of buns. Grill for 8mins/side or bake at 375 for 10 mins/side.
Serve with any of the following: tomato, lettuce, cheese, avocado, salsa.