INGREDIENTS
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies (Andes mint candies)
DIRECTIONS
In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour (if you chill for more, make sure to take the chill off before baking, or the dough will fall apart on you while rolling).
Preheat oven to 350 degrees F (175 degrees C).
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints. When cookies are brought out of the oven, put 1 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
I baked for 8 minutes and they were perfect.
Thursday, February 18, 2010
Lassi (thandai) - Indian drink
Blend the following in a blender:
1 part mango pulp (or frozen fruit)
1 part yogurt
1 part ice
splenda or sugar to taste
splash of rose water
1 tsp cardimum powder
1 part mango pulp (or frozen fruit)
1 part yogurt
1 part ice
splenda or sugar to taste
splash of rose water
1 tsp cardimum powder
Pakoras (Indian veggie tempura)
Ingredients:
1 c chickpea flour
1/4 c rice flour
1/2 tsp baking powder
1/4 tsp red chili powder (can increase to 1/2 for more heat)
1/2 tsp cumin powder
1/2 tsp corriander powder
salt to taste
1/2 onion, minced
1/2 frozen pack of spinach, thawed
warm water
oil for deep frying
Directions:
Mix the chickpea flour, rice flour, baking powder, and spices together. Add enough warm water to make a thick batter. Taste the batter and add some salt (about 1/2 tsp). Take the spinach, roll it up in a towel, and squeeze to get out all of the liquid. Stir this and the onion into the batter. Set the batter aside for at least 1/2 hour.
Heat oil to 375-F (or as hot as you can get it). Drop the batter by small spoonfuls into the oil and fry until golden brown (5 - 10 minutes).
Drain the pakoras in a paper towel before serving.
Serving suggestion: serve with tamarind sauce
1 c chickpea flour
1/4 c rice flour
1/2 tsp baking powder
1/4 tsp red chili powder (can increase to 1/2 for more heat)
1/2 tsp cumin powder
1/2 tsp corriander powder
salt to taste
1/2 onion, minced
1/2 frozen pack of spinach, thawed
warm water
oil for deep frying
Directions:
Mix the chickpea flour, rice flour, baking powder, and spices together. Add enough warm water to make a thick batter. Taste the batter and add some salt (about 1/2 tsp). Take the spinach, roll it up in a towel, and squeeze to get out all of the liquid. Stir this and the onion into the batter. Set the batter aside for at least 1/2 hour.
Heat oil to 375-F (or as hot as you can get it). Drop the batter by small spoonfuls into the oil and fry until golden brown (5 - 10 minutes).
Drain the pakoras in a paper towel before serving.
Serving suggestion: serve with tamarind sauce
Eggplant Curry
Eggplant Curry, Mom style
(basic curry recipe can also be used for tindoora [qundroo], green beans, or other veggies).
Ingredients:
2 medium eggplants (or 1 very large eggplant)
3 small onions
1 cup fresh cilantro
1 tbsp ground cumin
1 tbsp ground coriander
1” piece of ginger root
1 tbsp olive oil
½ tbsp rasam or sambar powder
Water for cooking
Directions:
Chop Eggplant and soak in cold water.
Meanwhile, finely dice 1.5 onions. Heat Oil in skillet and add onions. Cook in a large pot over medium heat until onions are translucent.
Meanwhile, toss the remaining onion into a food processor. Add ½ to 3/4 cup of cilantro, cumin, coriander, and ginger. Pulse to a paste (add a little water if needed).
When the cooking onions are translucent, drain and add the eggplant. Cover and cook on med/low for at least 10 minutes (until eggplant is cooked through).
Uncover the eggplant and stir (the volume should be reduced significantly; you may need to add water in the middle if the pan is getting too dry). Stir in the onion paste from the food processor. Add rasam powder. Cover and cook for another 5-10 minutes until the spices incorporate.
Salt to taste and garnish with remaining cilantro before serving.
(basic curry recipe can also be used for tindoora [qundroo], green beans, or other veggies).
Ingredients:
2 medium eggplants (or 1 very large eggplant)
3 small onions
1 cup fresh cilantro
1 tbsp ground cumin
1 tbsp ground coriander
1” piece of ginger root
1 tbsp olive oil
½ tbsp rasam or sambar powder
Water for cooking
Directions:
Chop Eggplant and soak in cold water.
Meanwhile, finely dice 1.5 onions. Heat Oil in skillet and add onions. Cook in a large pot over medium heat until onions are translucent.
Meanwhile, toss the remaining onion into a food processor. Add ½ to 3/4 cup of cilantro, cumin, coriander, and ginger. Pulse to a paste (add a little water if needed).
When the cooking onions are translucent, drain and add the eggplant. Cover and cook on med/low for at least 10 minutes (until eggplant is cooked through).
Uncover the eggplant and stir (the volume should be reduced significantly; you may need to add water in the middle if the pan is getting too dry). Stir in the onion paste from the food processor. Add rasam powder. Cover and cook for another 5-10 minutes until the spices incorporate.
Salt to taste and garnish with remaining cilantro before serving.
Various Indian Spice Powders.... (from Shar's mom)
SAMBAR POWDER
Sambar is a thick lentil stew; also spelled “sambhar”. This is the powder that’s used in it. Yummy & Spicy, great w/ rice, dosa, or idli. This powder can also be used to make various curries (eggplant curry is a great place to sub garam masala w/ sambar powder.
Ingredients:
• 1 cup coriander seeds
• ½ cup channa dal (gram dal)
• ¼ cup urad dal (Optional – my mom only sometimes uses it)
• 1/3 cup cumin seeds
• 2 tbsp black peppercorns
• 1 Tbsp red chili powder or ¼ cup dried red chilies – can adjust to taste
• 1 – 3 tsp pinches of asafetida (called “hing” in Hindi)
Directions:
Dry roast all ingredients except asafetida until the seeds toast up (start to turn color); about 5-6 minutes. Stir to avoid burning. Pour into a grinder, add asafetida, and grind to a fine powder. Store in an airtight jar with a tight lid.
Use as necessary (typically: 2.5 – 3 tablespoons per 6 cups of sambar). Makes 3 cups of powder.
RASAM POWDER
Rasam is a thinner soup; does not have lentils in it, but is similar to sambar. This is an awesome sinus mover ;-)
Ingredients
• ½ c coriander seeds
• 1 cup toor dal
• 1 Tbsp fenugreek seeds
• 1.5 Tbsp peppercorns
• 1.5 Tbsp cumin seeds
• 4 dried chili peppers (optional/ adjust to desired head – this is pretty hot)
Directions:
Dry roast all ingredients for 5-6 minutes on medium heat. Grind to powder. Store in an airtight container.
Use 2 tbsp per one quart of water
GARAM MASALA
There are two versions in her book; my mom uses a mix of the two
Ingredients
• 6 coriander seeds
• 2-3 large cardamom pods (black cardamom, not the little green ones)
• 10 small cardamom pods (green)
• 2 tsp whole black pepper
• 3 tsp cumin seeds
• 3-4” cinnamon
• 14 cloves
Directions:
This can be both dry roasted & ground, or ground down just as shown.
My mom always dry roasts, but doesn’t roast it if she’s planning on using it “raw” as a garnish (like for the Parsi curry recipe from before). People also think that roasting makes everything less potent….
SESAME POWDER
Great with green beans.
Ingredients
• 1 cup sesame seeds
• 30 dry red chilies
• 2 tbsp cumin seeds
• 1 tbsp coriander seeds (optional)
• 7-8 garlic cloves
• 1.5 tsp salt
Directions:
Dry roast cumin, red chilies and optional coriander on medium heat for 3-4 minutes. Stir fry sesame seeds separately for 5 minutes. Let cool thoroughly before grinding. Grind chilies, cumin (and optional coriander – my mom leaves this out) and salt coarsely. Add sesame seeds and garlic and grind for 10 seconds to mix in. Store in an airtight container.
Use in pulihora (pilaf), rice, and curries.
Example of green bean curry: Steam the green beans (or thaw frozen beans). Meanwhile, add oil in a skillet, add break up a red chili and toss that in as the oil heats. Add urad dal. When urad dal starts to brown, add mustard seeds, turmeric powder, salt to taste. Toss in green beans and brown the beans slightly. Sprinkle the sesame powder on top.
My mom sometimes sprinkles this on top of eggplant curry
Sambar is a thick lentil stew; also spelled “sambhar”. This is the powder that’s used in it. Yummy & Spicy, great w/ rice, dosa, or idli. This powder can also be used to make various curries (eggplant curry is a great place to sub garam masala w/ sambar powder.
Ingredients:
• 1 cup coriander seeds
• ½ cup channa dal (gram dal)
• ¼ cup urad dal (Optional – my mom only sometimes uses it)
• 1/3 cup cumin seeds
• 2 tbsp black peppercorns
• 1 Tbsp red chili powder or ¼ cup dried red chilies – can adjust to taste
• 1 – 3 tsp pinches of asafetida (called “hing” in Hindi)
Directions:
Dry roast all ingredients except asafetida until the seeds toast up (start to turn color); about 5-6 minutes. Stir to avoid burning. Pour into a grinder, add asafetida, and grind to a fine powder. Store in an airtight jar with a tight lid.
Use as necessary (typically: 2.5 – 3 tablespoons per 6 cups of sambar). Makes 3 cups of powder.
RASAM POWDER
Rasam is a thinner soup; does not have lentils in it, but is similar to sambar. This is an awesome sinus mover ;-)
Ingredients
• ½ c coriander seeds
• 1 cup toor dal
• 1 Tbsp fenugreek seeds
• 1.5 Tbsp peppercorns
• 1.5 Tbsp cumin seeds
• 4 dried chili peppers (optional/ adjust to desired head – this is pretty hot)
Directions:
Dry roast all ingredients for 5-6 minutes on medium heat. Grind to powder. Store in an airtight container.
Use 2 tbsp per one quart of water
GARAM MASALA
There are two versions in her book; my mom uses a mix of the two
Ingredients
• 6 coriander seeds
• 2-3 large cardamom pods (black cardamom, not the little green ones)
• 10 small cardamom pods (green)
• 2 tsp whole black pepper
• 3 tsp cumin seeds
• 3-4” cinnamon
• 14 cloves
Directions:
This can be both dry roasted & ground, or ground down just as shown.
My mom always dry roasts, but doesn’t roast it if she’s planning on using it “raw” as a garnish (like for the Parsi curry recipe from before). People also think that roasting makes everything less potent….
SESAME POWDER
Great with green beans.
Ingredients
• 1 cup sesame seeds
• 30 dry red chilies
• 2 tbsp cumin seeds
• 1 tbsp coriander seeds (optional)
• 7-8 garlic cloves
• 1.5 tsp salt
Directions:
Dry roast cumin, red chilies and optional coriander on medium heat for 3-4 minutes. Stir fry sesame seeds separately for 5 minutes. Let cool thoroughly before grinding. Grind chilies, cumin (and optional coriander – my mom leaves this out) and salt coarsely. Add sesame seeds and garlic and grind for 10 seconds to mix in. Store in an airtight container.
Use in pulihora (pilaf), rice, and curries.
Example of green bean curry: Steam the green beans (or thaw frozen beans). Meanwhile, add oil in a skillet, add break up a red chili and toss that in as the oil heats. Add urad dal. When urad dal starts to brown, add mustard seeds, turmeric powder, salt to taste. Toss in green beans and brown the beans slightly. Sprinkle the sesame powder on top.
My mom sometimes sprinkles this on top of eggplant curry
Cookie Dough Truffles
From http://Foodnetwork.com (but modified slightly by Shar/ notes in italics)
Ingredients
• 1/2 cup (1 stick) butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract (I used more like 3tsp)
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk (I used Fat Free)
• 1/2 cup semisweet mini chocolate morsels (I used regular size & chopped them up in a food processor)
• 1 cup finely chopped pecans (I toasted these up in a dry skillet for a while)
• 1 1/2 pounds chocolate bark candy coating, melted (I used Bakers brand, mixed w/ Nestle milk chocolate chips)
Directions
In a large bowl, cream butter and brown sugar with an electric mixer at medium speed until light and fluffy. Add vanilla and milk. Gradually beat in flour. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls (I used a cookie scoop). Place on waxed paper; chill 2 hours (I wrapped the cookie sheets with plastic and threw them in the freezer overnight).
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
Ingredients
• 1/2 cup (1 stick) butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract (I used more like 3tsp)
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk (I used Fat Free)
• 1/2 cup semisweet mini chocolate morsels (I used regular size & chopped them up in a food processor)
• 1 cup finely chopped pecans (I toasted these up in a dry skillet for a while)
• 1 1/2 pounds chocolate bark candy coating, melted (I used Bakers brand, mixed w/ Nestle milk chocolate chips)
Directions
In a large bowl, cream butter and brown sugar with an electric mixer at medium speed until light and fluffy. Add vanilla and milk. Gradually beat in flour. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls (I used a cookie scoop). Place on waxed paper; chill 2 hours (I wrapped the cookie sheets with plastic and threw them in the freezer overnight).
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
Chocolate Cheesecake
FROM NIGELLA LAWSON (Food Network) w/ Shar’s notes in Red
Chocolate Cheesecake
Cheesecake base:
1 1/3 cups graham cracker crumbs (around 6 – 8 full sheets of crackers/ we used gluten free chocolate chip cookies instead)
1/2 stick butter
1 tablespoon cocoa
Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small (Used 3oz Nestle Tollhouse chocolate chips un-chopped and 3 oz chopped up bittersweet chocolate)
2 1/2 cups cream cheese (½ reduced fat & ½ regular cream cheese)
3/4 cup superfine sugar (put regular sugar in the food processor and grind to make “superfine”/ otherwise it’ll be grainy)
1 tablespoon custard powder (substitute: 1 tsp cornstarch & 1 tsp sugar)
3 large eggs
3 large egg yolks (in addition to the eggs)
2/3 cup sour cream (I used fat free)
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers (cookies) to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with enough just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic, overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate. Chocolate sauce came out runny the first time I made this. Now, I either use it as a ganache on the side or use about 1/2 the cream if I want to top the cake.
Chocolate Cheesecake
Cheesecake base:
1 1/3 cups graham cracker crumbs (around 6 – 8 full sheets of crackers/ we used gluten free chocolate chip cookies instead)
1/2 stick butter
1 tablespoon cocoa
Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small (Used 3oz Nestle Tollhouse chocolate chips un-chopped and 3 oz chopped up bittersweet chocolate)
2 1/2 cups cream cheese (½ reduced fat & ½ regular cream cheese)
3/4 cup superfine sugar (put regular sugar in the food processor and grind to make “superfine”/ otherwise it’ll be grainy)
1 tablespoon custard powder (substitute: 1 tsp cornstarch & 1 tsp sugar)
3 large eggs
3 large egg yolks (in addition to the eggs)
2/3 cup sour cream (I used fat free)
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers (cookies) to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with enough just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic, overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate. Chocolate sauce came out runny the first time I made this. Now, I either use it as a ganache on the side or use about 1/2 the cream if I want to top the cake.
Wild Rice w/ Dried Fruit & Nuts
Ingredients:
2 tbsp olive oil
1 tbsp butter
1 cup uncooked wild rice
2 cups chicken broth, warm (amount of liquid varies depending on brand of rice, also can use vegetable stock for vegetarian meals)
1/4 cup dried cranberries (craisins)
1/4 cup slivered almonds
Directions:
Heat olive oil and butter in a pan until butter is melted.
Add wild rice and stir; cook until rice starts to brown and smell nutty.
Put in 2 cups of liquid, stir, then cover and cook until rice is done (approx 20 mins).
When rice is cooked, stir in almonds and cranberries, and fluff with a fork.
2 tbsp olive oil
1 tbsp butter
1 cup uncooked wild rice
2 cups chicken broth, warm (amount of liquid varies depending on brand of rice, also can use vegetable stock for vegetarian meals)
1/4 cup dried cranberries (craisins)
1/4 cup slivered almonds
Directions:
Heat olive oil and butter in a pan until butter is melted.
Add wild rice and stir; cook until rice starts to brown and smell nutty.
Put in 2 cups of liquid, stir, then cover and cook until rice is done (approx 20 mins).
When rice is cooked, stir in almonds and cranberries, and fluff with a fork.
Papa Puskala's Potroast
Ingredients:
Pork Shoulder (we used approx 9lb)
1/2 cup Sugar
1/2 cup Salt (kosher if you have it)
Mix of Herbs (we used salt, pepper, rosemary, paprika, and garlic, but any mix will work: oregano, marjoram, Herbs du Provence, etc)
Vegetables (we used carrots, celery, potatoes, squash, zucchini)
Directions
Dissolve sugar and salt in 4 qt of water (It will super saturate). Papa Puskala used a cooler and very cold water (Just use enough to cover the pork). Tip: Use a smallish cooler to avoid having to use gallons of water. Brine it for 4 hours max.
If available, smoke it for 4 hours on a grill using very low heat.
Preheat oven to a low setting (200-F or so).
Rub the pork shoulder with garlic and herbs (we used paprika, garlic, salt, and pepper for the rub, then tossed in a couple sprigs of fresh rosemary and thyme). Put the roast in a roasting pan and insert the meat thermometer into the thickest part of the meat (be careful not to get too close to the bone). Cover the roast with aluminum foil. Set the timer to beep around 120-F.
When the beeper goes off, remove the roast from the oven and add in vegetables (cut into large hearty chunks/ leave potatoes whole if they're smaller). If the roast looks a little dry, feel free to add in beef stock or water. Cover the roast and vegetables again and put it in the oven. Set the timer to beep at 160-F.
When the beeper goes off, check vegetables for doneness. If the vegetables are not done, take out the pork and finish off the veggies. Otherwise, let the pork rest at least 20 minutes before cutting.
As a frame of reference, our pork took almost 8 hours to cook; "Low and Slow" is the best way to cook this type of meat to get it tender.
Pork Shoulder (we used approx 9lb)
1/2 cup Sugar
1/2 cup Salt (kosher if you have it)
Mix of Herbs (we used salt, pepper, rosemary, paprika, and garlic, but any mix will work: oregano, marjoram, Herbs du Provence, etc)
Vegetables (we used carrots, celery, potatoes, squash, zucchini)
Directions
Dissolve sugar and salt in 4 qt of water (It will super saturate). Papa Puskala used a cooler and very cold water (Just use enough to cover the pork). Tip: Use a smallish cooler to avoid having to use gallons of water. Brine it for 4 hours max.
If available, smoke it for 4 hours on a grill using very low heat.
Preheat oven to a low setting (200-F or so).
Rub the pork shoulder with garlic and herbs (we used paprika, garlic, salt, and pepper for the rub, then tossed in a couple sprigs of fresh rosemary and thyme). Put the roast in a roasting pan and insert the meat thermometer into the thickest part of the meat (be careful not to get too close to the bone). Cover the roast with aluminum foil. Set the timer to beep around 120-F.
When the beeper goes off, remove the roast from the oven and add in vegetables (cut into large hearty chunks/ leave potatoes whole if they're smaller). If the roast looks a little dry, feel free to add in beef stock or water. Cover the roast and vegetables again and put it in the oven. Set the timer to beep at 160-F.
When the beeper goes off, check vegetables for doneness. If the vegetables are not done, take out the pork and finish off the veggies. Otherwise, let the pork rest at least 20 minutes before cutting.
As a frame of reference, our pork took almost 8 hours to cook; "Low and Slow" is the best way to cook this type of meat to get it tender.
Thursday, October 8, 2009
Mashed Potato Casserole
- 6-8 medium potatoes quartered & boiled
- 8 oz. cream cheese
- Milk
- Chopped onion or garlic if desired.
This is exactly how my mom typed the recipe to me via email and it has some good tips:
8 oz. of cream cheese (softened), some milk (you have to judge), 1/2 stick of butter (in about 5 chunks), and finely chopped onion, if you wish. Salt and pepper. Shouldn't be too liquid-y, but you don't want it firm/dry, either. If the drained potatoes are nice and hot when you are mashing them, the cream cheese and butter will melt in. Spread in 13x9 buttered pan; dot with butter. Bake lightly covered until steamy; bake uncovered for a while to brown a bit. Either 325 or 350, just so it's heated through well. You can always add a bit of milk as it's baking, if needed.
- Kathryn's Mom
Cilantro Salmon
- Cilantro (1/2 finely chopped, 1/2 cup un-chopped)
- Salmon (6-8 oz. fillets)
- 4 Tbsp. Butter (softened)
- Olive Oil
- Lemon (if desired)
Tuesday, September 29, 2009
Paula Deen's Veggie Lasagna
this is the yummy veggie lasagna that Stacey made
Ingredients:
2 cup thinly sliced zucchini
2 cup thinly sliced yellow squash
1 cup thinly sliced carrot
1 cup thinly sliced fresh mushrooms
1 medium onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 (14-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1/2 (6-ounce) can tomato paste
1/4 cup sliced fresh basil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened
3/4 cup small curd cottage cheese
1 large egg, lightly beaten
8 oven-ready in.no cook in. lasagna noodles
12 slices provolone cheese, thinly sliced
2 cup shredded mozzarella
Directions
Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and return to pot.
Preheat oven to 350 degrees F.
Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.
In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together. Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling
Let lasagna stand for 10 minutes before serving.
Servings: 8 servings
Prep Time: 25 min
Cook Time: 1 hour 10 min
Difficulty: Easy
Show: Paula's Home Cooking/Sept/Oct 2006 Cooking with Paula Deen
Brian's avocado feta salsa
Prep: 20 min.
Make this salsa shortly before serving for best results. Avoid refrigerating it--the texture of the tomatoes will soften.
Yield
Makes 8 appetizer servings
Ingredients
* 4 plum tomatoes, chopped
* 2 tablespoons finely chopped red onion
* 2 garlic cloves, minced
* 1 (4-ounce) package crumbled feta cheese
* 1 tablespoon chopped fresh parsley
* 3 tablespoons red wine vinegar
* 2 tablespoons olive oil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 2 avocados, chopped
* Assorted tortilla chips
Preparation
Stir together first 9 ingredients. Gently stir in avocado just before serving. Serve with assorted tortilla chips.
Make this salsa shortly before serving for best results. Avoid refrigerating it--the texture of the tomatoes will soften.
Yield
Makes 8 appetizer servings
Ingredients
* 4 plum tomatoes, chopped
* 2 tablespoons finely chopped red onion
* 2 garlic cloves, minced
* 1 (4-ounce) package crumbled feta cheese
* 1 tablespoon chopped fresh parsley
* 3 tablespoons red wine vinegar
* 2 tablespoons olive oil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 2 avocados, chopped
* Assorted tortilla chips
Preparation
Stir together first 9 ingredients. Gently stir in avocado just before serving. Serve with assorted tortilla chips.
Grilled Carne Asada Tacos
Tacos Carne Asada
Adapted from Tyler Florence
- serves 4 (2 tacos per person) -
Ingredients
2 pounds flank or skirt steak, trimmed of excess fat
For the marinade
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
For serving
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce
Chopped white onion
Shredded Jack cheese
1/2 cup Pico de Gallo
2 limes, cut in wedges
Procedure
1. In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Place the steak in a large ziploc bag. Pour the marinade over the steak and seal the bag, removing as much air as possible. Place steaks in the refrigerator and to marinate for 2-8 hours.
2. Remove the steak from the refrigerator and allow to come to room temperature while you prepare the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly.
3. Grill steaks immediately over high heat, until browned on both sides and cooked until desired doneness, about 3-5 minutes per side for medium. Remove steaks to a cutting board and allow to rest for 5 minutes. Slice steaks against the grain into 1/4 inch strips.
4. Warm tortillas on the grill until pliable. Assemble tacos by stacking 2 warm tortillas and adding the beef, lettuce, onion, cheese, pico de gallo, and garnish with lime wedges.
Lesson Learned:
Do what the recipe says and don't precut the meat. I did it partially for the time saved cooking and the inconvenience of cutting outdoors, but you spend too much time dealing with each individual piece.
As for how to cook them, you can go by these numbers or you can get an instant read thermometer and check the temp yourself and grill them to Rare, Med-Rare, Medium, Med-Well, or Well (my preference is medium). Follow this link: Meat Internal Temp.
Original Recipe Site: http://www.seriouseats.com/recipes/2009/01/grilling-tacos-carne-asada-recipe.html
Grilled Fish Tacos
INGREDIENTS (Nutrition)
- Marinade
- 1/4 cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1 1/2 teaspoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon seafood seasoning, such as Old Bay™
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce, or to taste
- 1 pound tilapia fillets, cut into chunks
- Dressing
- 1 (8 ounce) container light sour cream
- 1/2 cup adobo sauce from chipotle peppers
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon seafood seasoning, such as Old Bay™
- salt and pepper to taste
- Toppings
- 1 (10 ounce) package tortillas
- 3 ripe tomatoes, seeded and diced
- 1 bunch cilantro, chopped
- 1 small head cabbage, cored and shredded
- 2 limes, cut in wedges
DIRECTIONS
- To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
- To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
FOOTNOTES
- Lesson I learned. If you have a grilling basket you're better off putting the fish in that. It saves the time of flipping them and the trouble of them potentially crumbling if you didn't oil the grill well enough.
- The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.
http://allrecipes.com/Recipe/Grilled-Fish-Tacos-with-Chipotle-Lime-Dressing/Detail.aspx
Monday, September 28, 2009
Speedy Lasagne (that's what my mom calls it!)
- 1 lb. ground chuck
- 1 tsp. Italian seasoning
- 1 tsp. sugar
- 3 1/2 cups (2 15-oz. cans) Italian sauce
- 8 oz. cooked lasagne noodles (8-10 noodles)
- 1 cup cottage cheese
- 1 1/2 cups shedded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- Chopped onion (optional)
** This recipe is really easy to double and it also freezes well. My suggestion: make two. Eat one now; freeze the other one for later. Next time you need a quick (but good) dinner, thaw frozen lasagne in refridgerator; once thawed, follow baking instructions above.
Tuesday, June 9, 2009
Chocolate Bread Pudding
- from "cooking with all things Trader Joe's"
1/2 loaf (8 slices) whole wheat honey bread
1 1/2 cups brownie troffle baiking mix
2 1/2 cups whole milk
- cut crusts off bread slices
- cut bread into 1/2 inch by 1/2 inch pieces
- toss bread in an 8 x 8 lightly greased baking pan
- combine milk & brownie mix, stirring until mix is dissolved
- pour over bread pieces
- lightly press down on bread pieces until they are soaked through
- preheat oven to 350, let bread continue to soak while oven heats up
- cover pan tightly with foil
- bake for 30 minutes
- remove pan from oven & let it cool for 15 minutes
- cut & serve
1/2 loaf (8 slices) whole wheat honey bread
1 1/2 cups brownie troffle baiking mix
2 1/2 cups whole milk
- cut crusts off bread slices
- cut bread into 1/2 inch by 1/2 inch pieces
- toss bread in an 8 x 8 lightly greased baking pan
- combine milk & brownie mix, stirring until mix is dissolved
- pour over bread pieces
- lightly press down on bread pieces until they are soaked through
- preheat oven to 350, let bread continue to soak while oven heats up
- cover pan tightly with foil
- bake for 30 minutes
- remove pan from oven & let it cool for 15 minutes
- cut & serve
Seafood Paella
- from "cooking with all things Trader Joe's"
1 (9 oz) box spanish rice
2 Tbsp extra virgin olive oil
1 Chipotle Pepper Chicken sausage, cut into 1/2 inch slices
2 1/2 cups water
1 tsp Spanish Saffron
1 cup frozen shelled edamame/green garbanzos
1/2 pound frozen small/medium scallops (thawed)
1/2 pound frozen medium cooked tail off shrimp
1/2 cup white wine (chardonnay)
- heat olive oil on high in deep saucepan
- saute sausage for about 1 minute
- add water, spanish rice, saffron, frozen edamame
- stir until seasonings combined
- bring to a simmer, then cover & reduce heat to low
- after 8 - 10 minutes (after water is mostly absorbed), add scallops (& uncooked shrimp)
- add wine
- simmer for 5 minutes
- if using cooked shrimp, add at the end & cook until shrimp warm
1 (9 oz) box spanish rice
2 Tbsp extra virgin olive oil
1 Chipotle Pepper Chicken sausage, cut into 1/2 inch slices
2 1/2 cups water
1 tsp Spanish Saffron
1 cup frozen shelled edamame/green garbanzos
1/2 pound frozen small/medium scallops (thawed)
1/2 pound frozen medium cooked tail off shrimp
1/2 cup white wine (chardonnay)
- heat olive oil on high in deep saucepan
- saute sausage for about 1 minute
- add water, spanish rice, saffron, frozen edamame
- stir until seasonings combined
- bring to a simmer, then cover & reduce heat to low
- after 8 - 10 minutes (after water is mostly absorbed), add scallops (& uncooked shrimp)
- add wine
- simmer for 5 minutes
- if using cooked shrimp, add at the end & cook until shrimp warm
Stuffed Peppers
- from "cooking with all things trader joe's"
2 - 3 large bell peppers (any color) - halfed lengthwise w/seeds & pith removed
1 bag frozen mushroom risotto
1/2 cup dry toasted pine nuts
2/3 cup shredded mozzarella cheese
- preheat oven to 350
- make risotto according to package, mixing in the pine nuts
- stuff peppers with the mixture & top with cheese
- bake for 30 -35 minutes
2 - 3 large bell peppers (any color) - halfed lengthwise w/seeds & pith removed
1 bag frozen mushroom risotto
1/2 cup dry toasted pine nuts
2/3 cup shredded mozzarella cheese
- preheat oven to 350
- make risotto according to package, mixing in the pine nuts
- stuff peppers with the mixture & top with cheese
- bake for 30 -35 minutes
Roasted Garlic Bulbs
preheat oven to 400
using whole garlic bulbs, chop the tops off the bulbs
put on a square of aluminum foil & drizzle with olive oil
wrap the foil around the bulb & put in oven (on rack)
cook for 30 - 40 minutes
using whole garlic bulbs, chop the tops off the bulbs
put on a square of aluminum foil & drizzle with olive oil
wrap the foil around the bulb & put in oven (on rack)
cook for 30 - 40 minutes
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