Monday, October 24, 2011
This is my first try with dahl- I'm all about the cheap dried legumes nowadays- I think it turned out very nicely. I'm eating it atop jasmine rice with some kale and sriracha
1 onion, chopped
3 cloves garlic, minced
1 c lentils
water to cover
1 t cumin
1 t coriander
2 t curry
1/2 t grated ginger
1 t salt
boil for about 15 minutes or until lentils are soft, stirring often
add more water if necessary
adjust seasoning as needed
Thursday, October 13, 2011
For me, nothing heralds in the autumn months like gourds. Tonight it was Indian Squash Soup (recipe to be posted soon) accompanied by these dandy seeds.
Bake 15 minutes at 275, stirring regularly
Clean pumpkin or squash seeds and place on cookie sheet
drizzle with oil
Wednesday, July 6, 2011
I'm rather infamous for putting curry in just about everything, it might be my favorite spice- but somehow, I've never gotten down and made a proper Coconut Curry. I don't mean to suggest that this one is in any way a proper curry- it wasn't really based off of any recipe, but it turned out pretty awesome. Can't go wrong.
1 15 oz can coconut milk
about 2 or 3 Tablespoons curry, more or less, depending on desired heat
lots of salt to taste
soy sauce also to taste
1 red bell pepper chopped into large chunks
1 onion, also in large chunks
2 cloves garlic pressed, 3 cut into thinnish slices
a thumbs length ginger- half grated, half in quarter sized slices
2 medium potatoes
3 cardamom pods
Let boil all together until the potatoes are soft enough
Monday, May 16, 2011
I am a huge fan of artichokes, and the grocery store near my house is having a sale on them (60 cents a piece!), and of course I couldn't resist. I leave on a road trip on Friday, so I'm getting a little rest, watching a little Dr Who, and eating artichokes dipped in garlic butter. Ahhhhhhh.
Bake for 1 hour at 425 degrees
Wash and trim as many artichokes as you'd like (cut all the pointy bits off, as well as the stem.
With your fingers, open the artichoke up a bit
drizzle into the artichoke:
Sprinkle with salt
wrap in aluminum foil and bake
dip in garlic butter, lemon, or mayonnaise
I have to say, that I feel a little bit stupid posting this recipe because, well, its so bloody easy. The thing is, its also so bloody good. Cream cheese and jam (blackberry in particular) are just too good together. Combined with the nutmeg in the french toast, it just gets crazy.
Slice up a small loaf of bread
3/4 c milk (or water)
1 pinch cinnamon
fresh ground nutmeg
Dip bread into mixture, remove, and let sit a while.
Fry on a greased pan until both sides are brown
Spread cream cheese and jam on the toast and serve hot
Saturday, May 14, 2011
There are a couple really tasty dishes that have become staples in my diet since getting laid off from my job a week or so ago. The relative cheapness of beans, onions, and soft taco shells, make this a winner. The avocado is something I splurge on when I can, because it really is the icing on the cake for this recipe.
1/2 a large onion
3 cloves garlic
red pepper flakes
Add and continue cooking:
1 (15 oz) can black beans
LOTS OF SALT
heat 4 soft taco shells in a frying pan with a little oil, until a little brown on both sides
mash up an avocado with ample salt (I'm a fan of salt)
divide beans and onions between tacos, add more hot sauce if you like. Top with avocado mash, cilantro and lots of lime juice.
Wednesday, May 11, 2011
There is hardly anything more decadent than a bowl of mango sorbet. The grocery store was practically giving away near perfect mangos, and I couldn't resist. Bought 7 huge juicy babies for $2! Bless my soul! Anyways, this recipe is easy as pie, thought the mango puree did take forever to freeze. I ran it through the ice cream maker for about 40 minutes and it still wasn't frozen, so I ended up putting it in the freezer, stirring occasionally, until it reached the texture I wanted. So, you could probably do this with out an ice cream maker, which is nice.
5 or so very ripe mangos
1/3 c water
2 limes, juiced
a pinch of sea salt
run through an ice cream maker, or leave in freezer, stirring occasionally until frozen.
Monday, May 9, 2011
The original recipe that spawned these delicious babies was a lot different, but due to particular cravings/unwillingness to walk a block to the grocery store, I ended up creating a much more Mediterranean dish. I was really really pleased. According to the original recipe (from Super Natural Cooking, by Heidi Swanson), these are supposed to be served as a sandwich, with the Chickpea patties as the buns. I found that this was WAY too much for me to eat, so I ended up doing an open faced sort of dealio. Whatever works.
Oh, also, before I pureed all the chickpeas, I reserved about 1/4th cup to smoosh up by hand, so they would be chunkier
In a food processor, puree: a 15 oz can of garbanzo beans, chickpeas, whatever
about a Tablespoon finely chopped onions
1 T curry powder
salt to taste
red pepper flakes
stir in: 1 1/2 c rolled oats (I guess you could use breadcrumbs)
form patties in whatever size you like, and fry in some olive oil until both sides are nicely browned
meanwhile, caramelize an onion- I like to add a little salt and sugar with mine.
Top each patty with a little hummus, spinach, caramelized onions, feta, and balsamic vinegar
Sunday, May 8, 2011
Now that strawberries are finally a decent price, I felt that I could hardly deny myself the pleasure of some strawberry sorbet. It turned out the craziest, most vibrant color I've ever seen. The original recipe called for a lot more sugar, but my berries were so sweet, that I didn't really need that much. Feel free, of course to ad more as your sweet tooth demands. Original recipe also called for vodka, which I'm sure would be great, but I've always loved the combination of gin and strawberries.
Puree: 2 lbs fresh strawberries, hulled
1/2 c water
stir in: 1/2 c sugar
2 limes, juiced
a pinch salt
3 T Gin
run through your ice cream maker 1/2 hour or as directed
picture to come soon!
Monday, March 28, 2011
I know I pretty much just posted a pizza recipe, but I am very much sold on this recipe, and might never make a real pizza again (thats a lie). Anyways, these are awesome, and really easy to do.
Bake for 12 minutes at 450 degrees. Makes 12
divide 1 lb pizza dough into 12 sections
roll out into circles and fit into a greased muffin tin
spread a little pesto and/or pasta sauce into each tin
sprinkle 1 T mozzarella cheese into each tin
add whatever toppings you like, I did my go-to saute of onions, bell peppers, garlic, and herbs.
Bake. Wait 2 minutes before removing from tins.
Sunday, March 27, 2011
Quiche is great. Undeniably so. Its one of my all-time favorite comfort foods AND I WONT HEAR ANYTHING AGAINST IT.
375 degrees 35-40 minutes
Prepare and bake a pie shell brushed with egg white
Scald (to hasten cooking time)
2 c milk
Cool slightly, beat together with
3 whole eggs
¼ t salt
1/8 t white pepper
Fresh grating of nutmeg
1 t chopped chives
Sprinkle the bottom of pie shell with
½ c diced Swiss cheese
Pour custard mixture over it
Saturday, March 26, 2011
I was in a bit of a hurry making these, and didn't really want to bother with pizza dough, so I got a package of naan from market and went to town. I think it turned out pretty awesomely. I view pesto in a way that is nigh unto religious, so I don't think I really could have gone wrong here. I didn't use any sort of recipe for the pesto, so you'll have to do some estimating. TASTE TEST!
Bake pizzafor 10 minutes (or until cheese is melted and a little browned) at 350 degrees
2 bunches of fresh basil
parmesan cheese, grated
blend together until a fine paste is formed
if you have pine nuts, by all means add them!
Cut 2 whole heads garlic in half
brush center with olive oil
sprinkle on salt, pepper, oregano
bake for a half hour at 425 degrees
- saute all until a little carmelized
spread a little basil on each piece of naan
top with mozzarella
sprinkle on bell pepper mixture
top with roasted garlic and a little more cheese
Monday, March 7, 2011
These brownies are pretty fantastic. I might try it with my usual brownie recipe (should be somewhere on this blog) and revisit this post with an update as to how that worked out. I'm feeling like you could pretty much marble dulce de leche into any brownie recipe and it would work out pretty well. The best thing about these brownies (besides the dulce de leche) is definitely the texture; they have the perfect moist, chewy, and rich threesome going on (ok, rich is not a texture). Anyways, here it is:
Bake at 350 degrees- 35-45 minutes
Melt: 8 T Butter
3/4 c semisweet chocolate chips
whisk in: 1/4 c cocoa
stir in 1 at 3 eggs
1 c sugar
stir in: 1 t vanilla
1 c flour
pour half the batter into an 8x8 pyrex dish
marble in (by stirring lightly with a knife): 1/3 c dulce de leche
pour in remaining batter and marble in: 2/3 c dulce de leche