<saag>

{07.11.15 | print}

ingredients

  • oil - 3 tbsp
  • garlic ginger paste (or fresh) - 1.5 tbsp
  • dried fried onion (or fresh) - 1/4 cup
  • coriander powder - 1 tbsp
  • cumin powder - 1 tbsp
  • tumeric powder - 2 tsp
  • red pepper powder - 1 tsp
  • salt - 2 tsp
  • tomato sauce - 1/3 cup
  • chopped spinach (thawed, drained) - 1 lb
  • cooked chopped kale (optional) - 1/4 lb
  • water - 1/2 cup

directions

heat large pot with oil on medium-high heat.

add in garlic, ginger, and all spices except salt. cook and mix, around 2-3 minutes. add tomato sauce and cook for another 2 minutes. add salt, spinach, kale, and water. cover and cook on medium-low for about 30 minutes, stirring occasionally. reduce heat if it is sticking.

add 1-2 extra tablespoons of tomato sauce if desired. optionally blend with hand blender. optionally, add cooked potatoes or fried paneer. cook, uncovered, on medium-high while continuously stirring for 5-10 minutes, until desired level of liquid is reached, most of the water should evaporate.

notes

original recipe from mom

<apple carrot muffins>

{09.25.13 | print}

ingredients

  • oil - 3/4 cup
  • eggs - 2
  • vanilla extract - 1 tsp
  • greek yoghurt - 1 cup
  • grated carrot - 1 cup
  • grated apple - 1
  • sugar - 1/2 cup
  • flour - 2 cup
  • baking powder - 3 tsp
  • cinnamon - 1 tsp
  • nutmeg - 1/2 tsp
  • ginger - 1/2 tsp
  • cardamom - 1/4 tsp

directions

preheat oven to 350°

combine and mix all dry ingredients together, add grated carrots and apple and mix to coat. whisk together all wet ingredients and pour in with the dry ingredients. mix together until there is no more flour showing.

fill (approx 16) muffin cups and bake for 15 to 20 minutes.

notes

original recipe from [my lovely little lunchbox]

<single ingredient ice cream>

{03.24.12 | print}

ingredients

  • ripe banana - 1 per serving

ingredients (optional)

  • peanut butter
  • chocolate
  • honey

directions

slice banana into small pieces and freeze for about 1-2 hours. put into a food processor and pulse until creamy. optionally add any extra ingredients now and pulse until combined.

serve as-is or put into freezer for more ice cream like consistency

notes

original recipe from [thekitchn.com]

<mac daddy mac n' cheese>

{11.25.10 | print}

ingredients

  • diced onion - 1/2 medium
  • diced garlic - 3 cloves
  • olive oil - 1 tbsp
  • chopped bacon - 3 pieces
  • ap flour - 2 tbsp
  • half and half - 2 cups
  • heavy cream - 2 cups
  • dry thyme - 1 tsp
  • dry oregano - 1 tsp
  • shredded pepper jack - 1 cup
  • shredded cheddar - 2 cups
  • macaroni - 1 lb
  • panko bread crumbs - 1/2 cup
  • melted butter - 2 tbsp

directions

preheat oven to 350°

cook bacon in a large saute pan. remove the bacon and cook onions until tender. add the garlic and saute for 1 minute. add flour and oil and stir for 1 minute.

whisk in cream and half and half, reduce by a third. stir in cheeses until melted and season with salt and pepper. remove from heat and gently stir in pasta. place in a 9x13 casserole dish.

in a small bowl, mix together the diced bacon, panko, butter, and oregano. top the casserole with the bread crumb mixture and bake until bubbling and lightly browned on the top, about 20 to 25 minutes.

notes

original recipe from [guy fieri @ foodnetwork.com]

<turkey & chorizo chili>

{11.21.10 | print}

ingredients

  • vegetable oil - 3 tbsp
  • ground turkey - 1 1/4 lb
  • chorizo - 3/4 lb
  • taco seasoning mix - 1 oz packet
  • ground coriander - 2 tsp
  • ground cumin - 2 tsp
  • dried oregano - 1 tsp
  • chili pepper flakes - 1 tsp
  • cocoa powder - 1 tbsp
  • file powder - 1 tsp
  • beef broth - 14 1/2 oz can
  • salsa - 7 oz
  • crushed tomatoes - 14 1/2 oz can
  • chopped green chile - 7 oz can
  • brown sugar - 2 tbsp
  • diced onion - 1 medium
  • diced bell pepper - 1 medium
  • diced zucchini - 3 medium
  • minced garlic - 4 cloves
  • pinto beans - 1 can
  • kidney beans - 1 can
  • sweet corn - 1 can
  • chopped green onions - 1 bunch
  • sour cream - 1 cup
  • shredded cheddar cheese - 1 cup

directions

heat 2 tbsp of oil in a large sautee pan on medium heat. add the zucchini and cook for about 5 minutes. add the onions and the bell pepper and lower the heat to medium-low. let the vegetables cook and start on the meat

heat 1 tbsp of oil in a large stock pot or dutch oven over medium high heat. crumble meat into pan and stir to make sure it doesn't stick together. season with all of the dry spices. let meat brown.

add tomato paste, broth, and brown sugar. simmer for 5 minutes. add salsa, tomatoes, green chilies. continue simmering for another 10 minutes.

add the vegetables and garlic cloves to the chili. drain and rinse the beans and corn then add them to the chili. add pepper and brown sugar to taste. simmer on low until chili is desired consistency.

ladel chili into serving bowls. top with sour cream, green onion, and cheddar cheese. serve. enjoy. clean up.

notes

original recipe from [allrecipes.com]

<pumpkin stuffed with everything good>

{11.08.10 | print}

ingredients

  • sugar pumpkin - 1 (about 3 lb)
  • 1/2 cubes stale bread - 1/4 lb
  • 1/2 cubes cheese (gruyere, emmenthal, cheddar) - 1/4 lb
  • minced garlic - 2-4 cloves
  • chopped drained bacon - 4 strips
  • chopped chives or scallions - 1/4 cup
  • minced fresh thyme -1 tsp
  • heavy cream - 1/3 cup
  • fresh grated nutmeg - pinch

directions

preheat oven to 350°

cut a hole in the top of the pumpkin. remove the cap and set aside. remove the seeds and strings from the inside of the pumpkin. season generously with salt and pepper and put it on a baking sheet or a pie pan.

toss the bread, cheese, garlic, bacon, and herbs together in a bowl. season with pepper and pack into the pumpkin. stir the cream with nutmeg and pour it into the pumpkin over the stuffing.

put the cap back on and bake the pumpkin for about 2 hours. the flesh should be tender and the stuffing should be bubbling. remove the cap for about the last 15 minutes of baking.

notes

original recipe from [npr.org]

<car bomb cupcakes>

{06.29.09 | print}

ingredients (guinness chocolate cupcakes)

  • stout (guinness) - 1 cup
  • unsalted butter - 1 cup
  • unsweetened cocoa powder (dutch-process) - 3/4 cup
  • ap flour - 2 cups
  • sugar - 2 cups
  • baking soda - 1 1/2 tsp
  • salt - 3/4 tsp
  • eggs - 2 large
  • sour cream - 2/3 cup

ingredients (whiskey ganache filling)

  • bittersweet chocolate - 8 oz
  • heavy cream - 2/3 cup
  • unsalted butter - 2 tbsp
  • irish whiskey - 1-2 tsp

ingredients (irish cream frosting)

  • confectioners sugar - 3-4 cups
  • room temp unsalted butter - 1/2 cup
  • irish cream (baileys) - 3-4 tbsp

directions

preheat the oven to 350°

make the cupcakes: line 24 cupcake cups with liners. bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. add cocoa powder and whisk until mixture is smooth. cool slightly.

whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. using electric mixer, beat eggs and sour cream in another large bowl to blend. add stout-chocolate mixture to egg mixture and beat just to combine. add flour mixture and beat briefly on slow speed. using rubber spatula, fold batter until completely combined. divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. cool cupcakes on a rack completely.

make the filling: chop the chocolate and transfer it to a heatproof bowl. heat the cream until simmering and pour it over the chocolate. let it sit for one minute and then stir until smooth. (if this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) add the butter and whiskey (if you're using it) and stir until combined.

fill the cupcakes: let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. you want to go most of the way down the cupcake but not cut through the bottom . aim for 2/3 of the way. a slim spoon or grapefruit knife will help you get the center out. put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

make the frosting: whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. you want to get it very light and fluffy. slowly add the powdered sugar, a few tablespoons at a time. when the frosting looks thick enough to spread, drizzle in the irish cream and whip it until combined. ice and decorate the cupcakes.

notes

original recipe from [smittenkitchen.com]

<banana nut bread>

{08.30.09 | print}

ingredients

  • melted butter - 1/2 cup
  • sugar - 1 cup
  • egg - 2 large
  • flour - 1 1/2 cup
  • vanilla extract - 1 tsp
  • baking soda - 1 tsp
  • salt - 1/2 tsp
  • sour cream - 1/2 cup
  • chopped walnuts - 1/2 cup
  • mashed ripe banana - 1 cup (approx 2 medium)

directions

stir together melted butter and sugar. add eggs and vanila and mix well. combine the flour, baking soda, and salt. stir into the butter mixture until smooth. fold in sour cream, walnuts, and bananas. spread evenly into greased 9x5" loaf pan.

bake at 350° for 50-60 minutes, or until a toothpick inserted into the center comes out clean. cool in the pan for 10 minutes then turn out onto a wire rack.

notes

original recipe from [allrecipes.com]

<harvest salad>

{08.30.09 | print}

ingredients (salad)

  • spinach - 1 bunch
  • chopped walnuts - 1/2 cup
  • dried cranberries - 1/2 cup
  • cumbled blue cheese - 1/2 cup
  • cherry tomatoes - 1 cup
  • avocado - one medium
  • red onion - one third

ingredients (dressing)

  • rasberry jam - 2 tbsp
  • red wine vinegar - 2 tbsp
  • walnut oil - 1/3 cup
  • salt and pepper - to taste

directions

toast nuts in oven until they begin to brown. tear spinach in to small pieces. dice avocado. dice red onion. toss together all salad ingredients

whisk together dressing ingredients and pour over salad before tossing and serving

notes

original recipe from [allrecipes.com]

<pecan pie bars>

{08.30.09 | print}

ingredients (crust)

  • ap flour - 2 cup
  • sugar - 1/3 cup
  • softened butter - 3/4 cup
  • salt - 1/4 tsp

ingredients (filling)

  • egg - 4 large
  • light or dark corn syrup - 1 1/2 cup
  • sugar - 1 1/2 cup
  • melted butter - 3 tbsp
  • vanilla extract - 1 1/2 tsp
  • chopped pecan - 2 1/2 cup

directions

in a large mixing bowl, blend together flour, sugar, butter and salt until mixture is crumbly. press firmly into a greased 15x10" baking pan. bake at 350° for 20 minutes.

combine filling ingredients and fold in pecans. spread evenly over the hot crust. bake at 350° for 25-30 minutes or until set. cool on a wire rack

notes

original recipe from [allrecipes.com]

<overnight cinnamon rolls>

{07.23.09 | print}

ingredients (dough)

  • egg yolk (room temp) - 4 large
  • whole egg (room temp) - 1 large
  • sugar - 2 oz (approx 1/4 cup)
  • melted butter - 3 oz (approx 6 tbsp)
  • buttermilk (room temp) - 6 oz
  • ap flour - 20 oz (approx 4 cup)
  • instant dry yeast - 1 package (2 1/4 tsp)
  • kosher salt - 1 1/4 tsp
  • vegetable oil or cooking spray - for coating
  • ap flour - for dusting

ingredients (filling)

  • brown sugar - 8 oz (approx 1 cup packed)
  • ground cinnamon - 1 tbsp
  • salt - 1 pinch
  • melted butter - 3/4 oz (approx 1 1/2 tbsp)

ingredients (icing)

  • softened cream cheese - 2 1/2 oz (approx 1/4 cup)
  • milk - 3 tbsp
  • powdered sugar - 5 1/2 oz (approx 1 1/2 cup)

directions

for the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. remove the whisk attachment and replace with a dough hook. add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. knead on low speed 5 minutes more or until the dough clears the sides of the bowl. turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. lightly oil a large bowl. transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

combine the brown sugar, cinnamon and salt in a medium bowl. mix until well incorporated. set aside until ready to use.

butter a 9 by 13-inch glass baking dish. turn the dough out onto a lightly floured work surface. gently shape the dough into a rectangle with the long side nearest you. roll into an 18 by 12-inch rectangle. brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. beginning with the long edge nearest you, roll the dough into a tight cylinder. firmly pinch the seam to seal and roll the cylinder seam side down. very gently squeeze the cylinder to create even thickness. using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

remove the rolls from the refrigerator and place in an oven that is turned off. fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. remove the rolls and the shallow pan of water from the oven.

preheat the oven to 350°. when the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

while the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. add the milk and whisk until combined. sift in the powdered sugar, and whisk until smooth. spread over the rolls and serve immediately.

notes

original recipe from [alton brown @ foodnetwork.com]

<monkey bread>

{07.23.09 | print}

ingredients

  • refrigerated biscuit dough - 3 (10-12 oz) packages
  • sugar - 1 cup
  • ground cinnamon - 2 tsp
  • butter - 1/2 cup
  • packed brown sugar - 1 cup
  • chopped walnuts - 1/2 cup
  • raisins - 1/2 cup

directions

mix white sugar and cinnamon in a plastic bag. cut biscuits into quarters. shake 6 to 8 biscuit pieces in the sugar cinnamon mix. arrange pieces in the bottom of the prepared pan. continue until all biscuits are coated and placed into 9" or 10" tube/bundt pan. if using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

in a small saucepan, melt the margarine with the brown sugar over medium heat. boil for 1 minute. pour over the biscuits.

bake at 350° for 35 minutes. let bread cool in pan for 10 minutes, then turn out onto a plate. do not cut! the bread pulls apart.

notes

dip biscuit pieces in melted butter first to help them come apart later on.

original recipe from [allrecipes.com]

<cranberry pistachio biscotti>

{07.20.09 | print}

ingredients

  • light olive oil - 1/4 cup
  • white sugar - 3/4 cup
  • vanilla extract - 2 tsp
  • almond extract - 1/2 tsp
  • eggs - 2 large
  • ap flour - 1 3/4 cup
  • salt - 1/4 tsp (omit if pistachios are salted)
  • baking powder - 1 tsp
  • dried cranberries - 1/2 cup
  • shelled pistachios - 1 cup

directions

beat together oil and sugar until light and fluffy. mix in extracts and then beat in eggs. gradually combine with sifted flour, salt, baking powder. fold in cranberries and nuts.

wet hands and divide dough in half. form into two 12"x2" logs on a cookie sheet lined with parchment paper. bake at 300° oven for 35 minutes. remove and cool on the pan with a tea towel covering the logs for 10 minutes. reduce oven to 275°.

cut on a diagonal 3/4" thick slices. lay on sides back on the parchment paper covered cookie sheet. bake from 10 - 25 minutes. depending on how dry you want the finished product

notes

original recipe from [allrecipes.com]

<tofu brownies>

{07.13.09 | print}

ingredients

  • cocoa powder - 1/3 cup
  • semisweet chocolate - 4 oz
  • unsweetened chocolate - 3 oz
  • sugar - 1 cup
  • silken tofu - 1 cup (8 oz)
  • sunflower or canola oil - 1/2 cup
  • raspberry extract - 1 tsp
  • flour - 3/4 cup
  • chipotle pepper powder - 1 tsp
  • baking powder - 1/2 tsp
  • coarse salt - 1/2 tsp

directions

melt chocolate and mix in cocoa powder. blend tofu in a food processor. mix together the tofu, sugar, oil, and extract until smooth. mix in the chocolate mixture.

sift together flour, pepper, baking powder, and salt. mix in dry with wet. pour into a 8" square baking pan dusted with cocoa powder. bake at 350° for 35-40 minutes, or when a toothpick in the center comes out clean.

notes

original recipe from [a mighty appetite @ washingtonpost.com]

<zucchini cake>

{07.06.09 | print}

ingredients (cake)

  • ap flour - 2 cup
  • ground cinnamon - 2 tsp
  • salt - 1 tsp
  • baking powder - 2 tsp
  • baking soda - 1 tsp
  • eggs - 4 large
  • white sugar - 2 cup
  • vegetable oil - 1 cup
  • crushed pineapple, drained - 8oz can
  • grated zucchini - 2 cup (2 large or 3 medium)
  • vanilla extract - 2 tsp

ingredients (glaze)

  • confectioners' sugar - 1 cup
  • milk - 2 tbsp

directions

in a large bowl, beat together eggs and sugar until light in color. beat in oil. add together sifted flour, cinnamon, salt, baking powder, and baking soda. beat for 2 minutes.

fold in pineapples, chopped nuts, vanilla, and zucchini. pour batter into greased and floured tube pan or 9x13 inch baking dish. bake at 350° for 55 to 80 minutes, or until a tootpick in the center comes out clean. cool for at least 30 minutes.

notes

original recipe from [allrecipes.com]

<stawberry rhubarb cake>

{06.30.09 | print}

ingredients (bread)

  • white sugar - 1 1/4 cup
  • baking soda - 1 tsp
  • salt - 1/2 tsp
  • ap flour - 2 cup
  • beaten eggs - 2 large
  • sour cream - 1 cup
  • diced rhubarb - 3 cup
  • diced strawberries - 1 cup (optional)

ingredients (topping)

  • white sugar - 1 cup
  • softened butter - 1/4 cup
  • ap flour - 1/4 cup
  • cinnamon - to taste

directions

in a large bowl, stir together the sugar, baking soda, salt and flour for the cake. once it is evenly moist, add eggs and sour cream and stir until smooth. fold in rhubarb and strawberries. pour into a greased 9x13 inch baking dish and flatten the mixture out.

in a smaller bowl cream the butter and sugar until smooth. add flour until the mixture is crumbly. sprinkle mixture on top of cake and dust lightly with cinnamon. bake at 350° for 40 minutes. or until a toothpick comes out clean from the center. cool on a rack and serve.

notes

original recipe from [allrecipes.com]

<carrot oatmeal muffins>

{06.22.09 | print}

ingredients

  • all purpose flour - 1 cup
  • whole wheat flour - 1 cup
  • baking soda - 2 tsp
  • baking powder - 1 tsp
  • salt - 1/4 tsp
  • ground cinnamon - 1 tsp
  • white sugar - 3/4 cup
  • brown sugar - 3/4 cup
  • canola oil - 1 cup
  • eggs - 3 large
  • rolled oats - 1/2 cup
  • flaked coconut - 1/2 cup
  • raisins - 1/2 cup
  • shredded carrots - 2 cup
  • crushed pineapple - 8 oz
  • softened cream cheese - 1/4 cup

directions

mix all purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon in a large bowl. make a well in the center and add white sugar, brown sugar, oil, and eggs. fold until evenly moist. fold in oats, coconut, raisins, carrots, and drained pineapple (reserve juice).

in another bowl, blend the reserved pineapple juice and cream cheese. fill each muffin cup about half full with batter. spoon in about 1 teaspoon of the cream cheese mixture into each muffin. top with the remaining batter.

bake for 18-22 min. or until a toothpick inserted into the center comes out clean

notes

original recipe from [allrecipes.com]

<spicy english toffee>

{06.15.09 | print}

ingredients

  • butter - 1 cup
  • sugar - 1 cup
  • water - 2 tbsp
  • salt - 1/8 tsp
  • semisweet chocolate - 6 oz
  • slivered almonds - 1/2 cup
  • vanilla extract - 1 tsp
  • red pepper - 1 tsp

directions

place a silicone mat inside a half sheet pan and put aside. you may also use buttered parchment paper or foil.

put almonds and red pepper into a dry pan on med-low heat until aroma tells you they are toasty. while waiting for almonds to toast, combine butter, sugar, water, and salt in a heavy bottom saucepan large enough to hold at least 2-3 times the volume of those ingredients. turn on to low heat until butter is all melted. stir occasionally

once butter has melted, bring heat up to medium and place a candy thermometer in the mixture. stir constantly until temperature reaches 300°. this should take about 20 minutes.

remove from heat and add vanilla. it will bubble slightly, once it is incorporated, pour mixture over the silicone mat. use a spatula to straighten out the edges. sprinkle the surface with the chocolate chips and let stand for about two minutes. try spreading the chocolate chips, if they are not melted, wait another minute before trying again. once the chocolate has been spread out, sprinkle the almonds on top and pat down if they do not look in place.

let cool for 20 minutes and then place in the refrigerator for at least 30 minutes. peel the toffee away from the silicone mat and break into pieces. store in a cooled airtight container, the chocolate will get very melty at room temperature

notes

original recipe from [cookingforengineers.com]

<asparagus avocado salad>

{06.08.09 | print}

ingredients

  • fresh asparagus - 1 lb
  • mushrooms - 8 small
  • avocado - 1 large
  • zucchini - 1 medium
  • red onion - 1 medium
  • tomato - 1 large
  • lemon juice - 2 tbsp
  • olive oil - 2 tbsp
  • balsamic vinegar - 1 tbsp
  • dijon mustard - 1 tsp
  • garlic - 1 clove
  • basil - 1/2 tsp
  • thyme - 1/2 tsp
  • salt - to taste
  • pepper - to taste

directions

trim and cut asparagus into 1 inch pieces. slice mushrooms. peel and cube avocado. dice zucchini. seed and chop tomato. slice onion. mince garlic.

place asparagus into a glass baking dish with a small amount of olive oil. cook uncovered in a 350° oven for ten minutes.

in a large bowl, combine all vegetables. in a small jar with a tight lid combine remaining ingredients and shake well. pour over tossed salad. refrigerate until serving

notes

original recipe from [allrecipes.com]

<cheesecake bars>

{06.06.09 | print}

ingredients

  • butter (softened) - 1/3 cup
  • brown sugar - 1/3 cup (packed)
  • chopped walnuts - 1/3 cup
  • ap flour - 1 cup
  • sugar - 1/4 cup
  • cream cheese - 8 oz
  • lemon juice - 1 tbsp
  • milk - 2 tbsp
  • egg - 1 large
  • vanilla extract - 1/2 tsp

directions

preheat oven to 350°. cream together butter and brown sugar until light and fluffy. add in flour and chopped nuts, stir until crumbly. set aside 1/4 cup for topping. press pastry mixture into 8 inch square pan and bake for 12 to 15 minutes. let cool on rack.

beat together sugar and cream cheese until smooth. stir in egg, milk, lemon juice, vanilla and mix well. spread filling over baked crust. sprinkle remaining mixture as topping. bake for 25 to 30 minutes. let cool on wire rack before refrigerating.

notes

original recipe from [allrecipes.com]

<french onion soup>

{05.20.09 | print}

ingredients

  • half moon sliced onions - 8 medium
  • minced garlic - 2 cloves
  • olive oil - 1/3 cup
  • ap flour - 2 tbsp
  • low sodium beef stock - 8 cups
  • dry white wine - 1/4 cup
  • dried thyme - 1/2 tsp
  • bay leaf - 1 leaf
  • salt - to taste
  • pepper - to taste

directions

saute onions and garlic over low heat until tender and deep brown and caramelized. sprinkle flour over onions, cook a few minutes more until the flour has browned. add stock and wine, bring to a boil. add thyme and bay leaf, reduce heat and cover. simmer for approximately 30 minutes. add salt and pepper to taste.

notes

original recipe from [paula deen @ foodnetwork.com]

<oatmeal bars>

{05.05.09 | print}

ingredients

  • packed brown sugar - 1 cup
  • ap flour - 2 cup
  • baking soda - 1/2 tsp
  • salt - 1/4 tsp
  • rolled oats - 2 cup
  • softened butter - 1 cup
  • seedless jam - 1 1/3 cup

directions

combine sugar, flour, baking soda, salt and rolled oats. rub in butter using your hands or a pastry blender to form a crumbly mixture. press 4 cups of the mixture into the bottom of a 9x13 pan lined with foil and greased.

spread the jam to within 1/4 inch of the edge of the pan. sprinkle remaining mixture on top of jam and lightly press down. bake at 350° for 30 to 35 minutes until lightly browned. cool on a rack before removing from foil and cutting into bars.

notes

original recipe from [allrecipes.com]

<bhindi (okra)>

{04.28.09 | print}

ingredients

  • frozen okra (baby cut or cut okra) - 1 lb
  • sliced onion - 1 medium
  • chopped seeded tomato - 2 medium
  • zeera (whole cumin) - 1 tsp
  • finely chopped garlic - 2 to 4 cloves
  • tumeric - 1/2 tsp
  • green pepper - to taste
  • salt - to taste
  • pepper - to taste
  • imli (tamarind sauce) - 1 tbsp
  • apple sauce - 1/4 cup
  • chart masala - 1 tsp

directions

in a heavy frying pan, cover base liberally with oil and heat to medium high. put in defrosted bhindi and fry for a few minutes until stickiness goes away. remove and add more oil to pan. add zeera and onions, fry for a few minutes. add garlic and bhindi, fry for a few minutes.

add remaining ingredients, cover the pan and turn the heat to low. cook for 10 to 15 minutes until bhindi is tender, stir occasionally. add more chart masala to taste

notes

original recipe from mom

<karahi chicken>

{04.28.09 | print}

ingredients

  • ginger - 3" to 4"
  • tomato - 3 medium
  • cilantro - 1 bunch
  • jalapenos - to taste (1-3)
  • chicken - 3 lb

directions

dice chicken into about 2" strips or cubes. make sure chicken is dry by patting it down with paper towels. julian ginger so it is very thin and about 4" in length. cut off stems of the cilantro and finely chop them, put aside. roughly chop the cilantro leaves and put aside. dice jalapenos into small half rounds, removing seeds to reduce heat.

place chicken and ginger into a pan with a goodly amount of oil on medium high heat. fry until chicken is light golden brown. do this in batches to avoid overcrowding the pan. put all chicken and ginger back into pan and add the chopped cilantro stems. slowly add chopped tomatoes if things start to stick.

continue adding tomatoes and jalapenos until chicken is tender and cooked all the way through. garnish with cilantro leaves and serve

notes

original recipe from mom

<rhubarb cake>

{04.26.09 | print}

ingredients (cake)

  • butter - 1/2 cup
  • white sugar - 1 1/2 cup
  • egg - 1 large
  • vanilla extract - 1 tsp
  • ap flour - 2 cup
  • baking soda - 1 tsp
  • salt - 1/4 tsp
  • buttermilk - 1 cup
  • chopped rhubarb - 2 cup

ingredients (topping)

  • butter - 1/4 cup
  • ground cinnamon - 2 tsp
  • packed brown sugar - 1 cup

directions

in a large bowl, cream together butter and sugar for the cake. beat in egg and vanilla. in another bowl, sift together the flour, baking soda, and salt. slowly add portions of dry to the creamed mixture, adding the buttermilk alternately while processing on low speed. toss rhubarb with enough flour to lightly coat (about 1 tbsp). fold into the batter.

spoon batter into a 9x13 inch buttered baking pan and smooth the surface. blend together the topping ingredients and sprinkle over the batter. bake at 350° for 40 to 45 minutes.

notes

original recipe from [allrecipes.com]

<strawberry marscapone filling>

{04.19.09 | print}

ingredients

  • mascarpone cheese (chilled) - 8 oz
  • frozen strawberries (thawed and drained) - 1/2 cup
  • white sugar - 1/4 cup
  • lemon juice - 1 tbsp

directions

in a food processor, combine mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. process until smooth.

notes

original recipe from [giada de laurentis @ foodnetwork.com]

<zucchini brownies>

{04.18.09 | print}

ingredients

  • vegetable oil - 1/2 cup
  • white sugar - 1 1/2 cup
  • vanilla extract - 2 tsp
  • ap flour - 2 cup
  • unsweetened cocoa powder - 1/2 cup
  • baking soda - 1 1/2 tsp
  • salt - 1 tsp
  • shredded zucchini - 2 cup
  • chopped toasted walnuts - 1/2 cup

directions

in a large bowl, mix together the oil, sugar and vanilla until well blended. separately mix together the flour, cocoa, baking soda, and salt. sift in the dry ingredients into the wet. stir until evenly moist (do not over mix). fold in walnuts and zucchini.

grease a 9x13 inch baking pand and spread mixture evenly. bake at 350° for 25 to 30 minutes. the brownies are ready when they spring back when gently touched. cool on a rack, cut, and serve.

notes

original recipe from [allrecipes.com]

<spicy oatmeal cookies>

{04.13.09 | print}

ingredients

  • softened butter - 1/2 cup
  • butter flavored shortening - 1/2 cup
  • packed brown sugar - 1 cup
  • white sugar - 1/2 cup
  • eggs - 2 large
  • ripe banana - 1 (optional)
  • vanilla extract - 1 tsp
  • ap flour - 1 1/2 cup
  • baking soda - 1 tsp
  • ground cinnamon - 1 tsp
  • ground cloves - 1/2 tsp
  • ground red pepper - 1/4 tsp (optional)
  • ground nutmeg - 1/4 tsp (optional)
  • ground cardamom - 1/8 tsp (optional)
  • salt - 1 tsp
  • rolled oats - 3 cup
  • milk - 4 cup
  • juice - 1 cup (optional)
  • raisins - 1 cup (optional)
  • toasted chopped walnuts - 1 cup (optional)
  • chocolate chips - 1 cup (optional)

directions

in a medium saucepan, boil 4 cups of milk with salt. once boiling, turn down heat to medium and add rolled oats. stir ocasionally and cook for 6 minutes. remove from heat and set aside.

in a small saucepan put juice over high heat to boil. rinse and add raisins once the liquid is boiling. cook for 3 minutes. drain raisins and set aside to cool.

in a large bowl, cream together butter, butter flavored shortening, brown sugar, white sugar, eggs, vanilla, and banana (optional). stir in flour, baking soda, cinnamon, cloves, red pepper (optional), nutmeg (optional), cardamom (optional), and salt. once they are just combined fold in oatmeal, raisins (optional), nuts (optional), and chocolate (optional)

line cookie sheets with parchment paper and drop by rounded tablespoons. bake 14 to 16 minutes in a 350° oven until bottoms are just beginning to turn golden brown. cool for 2 minutes before removing from cookie sheets to cool on a rack.

notes

original recipe

<chocolate mousse>

{04.06.09 | print}

ingredients

  • semi-sweet chocolate - 3/4 lb
  • strong coffee - 1/4 cup
  • liquor (cassis, amaretto, etc...) - 1/4 cup
  • heavy cream - 1/2 cup
  • sugar - 3 tbsp
  • egg yolks - 2 large
  • egg whites - 4 large
  • salt - a pinch

directions

whip the cream, gradually adding sugar, until stiff. beat the egg whites with the salt until you obtain stiff peaks. fold the egg whites into the whipped cream. set aside

melt the chocolate over a double boiler. stir in the coffee and alcohol. remove from the heat and stir in the egg yoks.

stir 1/3 of the egg mixture into the chocolate. fold the rest of the egg mixture in gently. refrigerate until set, about 2 hours.

notes

original recipe from [habeasbrulee.com]

<buttercream frosting>

{04.06.09 | print}

ingredients

  • solid vegetable shortening - 1/2 cup
  • softened butter - 1/2 cup
  • vanilla extract - 1 tsp
  • powdered sugar - 4 cup (1 lb)
  • buttermilk - 2 tbsp

directions

cream together shortening and butter. add vanilla. gradually add sugar while beating on medium speed. scrape down the sides of the bowl often. when all sugar has been mixed in, sugar will appear dry.

add buttermilk and beat on medium until light and fluffy. keep bowl covered with a damp cloth until ready for use. refrigerate in an airtight container for storage (up to 2 weeks). re-whip before using.

notes

for thinner (spreading) consistency icing, continue adding tablespoons of liquid. try milk, buttermilk, water, or corn syrup.

original recipe from [wilton.com]

<tomato sauce>

{03.25.09 | print}

ingredients

  • roma tomatoes, halved and seeeded - 20
  • olive oil - 1/4 cup
  • kosher salt - 1/2 tsp
  • crushed black pepper - 1 tsp
  • finely diced onion - 1 cup
  • minced garlic - 2 tsp
  • finely chopped oregano - 1 tbsp
  • finely chopped thyme - 1 tbsp
  • white wine - 1 cup

directions

preheat oven to 325°. place tomatoes in baking pans, sprinkle with oil, salt, garlic, pepper, and herbs. bake for 2 hours. check after 1 hour and turn down heat if they are drying out too much

turn oven heat up to 400° and finish for 30 minutes. remove from oven and process in a food processor or with a immersion blender. place in a pot and add wine. bring to a boil and simmer for 5 minutes.

notes

original recipe from [alton brown @ foodnetwork.com]

<strawberry rhubarb pie>

{03.24.09 | print}

ingredients (crust)

  • ap flour - 3 cups
  • sugar - 2 1/2 tsp
  • salt - 3/4 tsp
  • chilled vegetable shortening - 2/3 cup
  • chilled butter - 1 1/4 stick
  • ice water - ~10 tablespoons
  • egg yolk - 1 large

ingredients (filling)

  • rhubarb - 1 1/2 lb untrimmed
  • stawberries - 16 oz
  • brown sugar - 1/2 cup (packed)
  • sugar - 1/2 cup
  • cornstarch - 1/4 cup
  • ground cinnamon - 1 tsp
  • salt - 1 tsp

directions

combine flour, sugar, and salt in processor. using on/off pulses, cut in shortening and butter until coarse meal forms. blend in enough ice water 2 tablespoons at a time until moist clumps form.

gather dough into a ball and cut in half. flatten each piece into a disk. wrap each in plastic wrap and store refrigerate until firm, about 1 hour. can be made up to 1 day ahead. let dough soften slightly before rolling.

combine all filling ingredients in a large bowl. toss gently to combine. let stand for about half an hour.

prepare pie pan with dough. spoon in filling on top of dough. top pie with second piece of rolled out dough. brush with eggwash. bake at 400° for about 20 minutes. reduce oven temperature to 350°. bake until golden brown, about 1 hour and 20 minutes. transfer to rack to cool

notes

original recipe from [epicurious.com]

<salmon pasta with creamy sauce>

{03.12.09 | print}

ingredients

  • farfalle (bowtie) pasta - 1 box
  • minced garlic - 3-4 cloves
  • heavy cream - 1 1/4 cup
  • smoked salmon - 8 oz
  • grated parmesan - 1 cup
  • chives or scallions - to taste
  • salt - to taste
  • pepper - to taste

directions

cook pasta per directions, you will want it al dente. put the garlic and cream in a small saucepan. add salt and pepper and warm, do not let it bubble or burn. the purpose is to just warm it up

chop up chives and slice salmon into small pieces. drain pasta (do not wash) and put back into the cooking vessel (not back over heat). add the cream, the salmon, and the grated cheese. mix until everything has been heated by the pasta.

notes

original recipe from [ceejamon @ genmay.com]

possible additions: corn, peas, grilled onions, cooked celery, cooked carrots

<midnight rum balls>

{03.07.09 | print}

ingredients

  • oreo cookies - 8.5oz
  • powdered sugar - 1/2 cup
  • finely chopped nuts - 1 cup (optional)
  • cocoa powder - 3 tbsp
  • corn syrup - 2 tbsp
  • rum - 1/3 cup
  • granulated sugar

directions

put whole cookies in food processor and whiz until finely crushed. in a medium bowl, combine crumbs, powdered sugar, nuts, and cocoa. fold in corn syrup and rum.

wet hands (or use gloves) and shape mixture into one inch balls. roll in granulated sugar and store covered in a cool dry place. they will mature and taste better after one or two days.

notes

original recipe from [chowhound.chow.com]

marinate cherries in rum or kirsch for 1-2 weeks. drain cherries well and pat dry, wrap mixture around cherries and roll in sugar as above.

<shrimp gumbo>

{02.12.09 | print}

ingredients

  • vegetable oil - 4 oz
  • ap flour - 4 oz
  • raw, whole, head-on shrimp - 1 1/2 lb medium (31-50 count)
  • water - 2 quarts
  • diced onion - 1 cup
  • diced celery - 1/2 cup
  • diced green pepper - 1/2 cup
  • minced garlic - 2 tbsp
  • peeled, seeded and chopped tomato - 1/2 cup
  • kosher salt - 1 tbsp
  • freshly ground black pepper - 1/2 tsp
  • fresh thyme - 1 tsp
  • cayanne pepper - 1/4 tsp
  • bay leaves - 2
  • 1/4" pices andouille sausage, browned - 1/2 lb
  • file powder - 1 tbsp

directions

preheat the oven to 350°

place the vegetable oil and flour into a 5 to 6-quart cast iron dutch oven and whisk together to combine. place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

while the roux is baking, de-head, peel and devein the shrimp. place the shrimp in a bowl and set in the refrigerator. place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. remove from the heat and strain the liquid into a container, discarding the solids.

once the roux is done, carefully remove it from the oven and set over medium-high heat. gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. gradually add the shrimp broth while whisking continually. decrease the heat to low, cover and cook for 35 minutes. turn off the heat, add the shrimp and sausage and stir to combine. add the file powder while stirring constantly. cover and allow to sit for 10 minutes prior to serving. serve over rice.

notes

original recipe from [alton brown @ foodnetwork.com]

<potatoes and peppers>

{10.29.08 | print}

ingredients

  • potatoes - 4 medium
  • chopped bell peppers - 2 (red look good)
  • panj puran - 1 1/2 tsp
  • onion - 1 medium
  • jalepaeno peppers - 1-2
  • turmeric - 1tsp
  • chat masala - 1tsp
  • salt - to taste
  • coriander - to taste

directions

prick potatoes and put into glass dish with a little water. microwave for about 8 minutes. turn potatoes and microwave for an additional 6-8 minutes. peel and coarsely cut into cubes about 1 inch in size. chop onions.

in a large shallow pan, cover base in oil and let worm. put in panj puran and brown slightly. add onions and fry for a few minutes until they are softened. add bell peppers and fry for an additional 2 minutes. add the potatoes and the rest of the ingredients. reduce heat to low and stir occasionally for about 10 minutes. if potatoes are not done, add some water and cover to cook.

garnish with coriander and serve

notes

original recipe from mom

<achar (yellow) chicken>

{10.29.08 | print}

ingredients

  • boneless chicken breast or thighs - 2 lb
  • yogurt - 2 cups
  • chicken stock - 1 cup
  • garlic/ginger paste - 1/2 tbsp
  • red chili powder - 1/2 tsp
  • salt - to taste
  • ground zeera (cumin) - 1 tsp
  • ground dhania (coriander) - 1 1/2 tsp
  • ground saunf (fennel seed) - 3/4 tsp
  • ground haldi (turmeric) - 1 tsp
  • whole zeera (cumin)
  • whole kalongi (onion seeds)
  • whole methi (fenugreek seeds)
  • whole rai (mustard seeds)
  • whole cinnamon
  • whole black elachi
  • whole cloves
  • whole pepper corns

directions

cut chicken into 1 inch cubes or strips. brown chicken lightly in hot oil and remove. cover base of large heavy bottom pan with oil and add sabut (whole) masalas. fry for a few seconds. add chicken pieces in and ginger/garlic paste, brown for a minute.

beat together yogurt and chicken stock. lower the heat on the chicken and add yogurt mixture. add ground masalas. simmer for about 45 minutes. add any vegetables at the very end (such as strips of red bell pepper).

notes

original recipe from mom