Monday, December 9, 2013

Grain-free PeanutButter Chocolate Chip Cookie Bites

from my peeps

Grain-free PeanutButter Chocolate Chip Cookie Bites

Ingredients
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams)natural peanut butter, SunButter Natural or almond butter - room temperature
¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips)
Directions
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1½" balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Sunday, October 27, 2013

Pear Upside-Down Cake

from my peeps

Yield: two 6-inch cakes or one 9-inch cake
Pear Base
4 tbsp. (1/2 stick) salted butter, melted
1/2 c. brown sugar, lightly packed
dash of sea salt
1 large or 2 small pears, cored, thinly sliced
Dry Ingredients
heaping 1/4 c. almonds
1/4 c. powdered sugar
1 c. unbleached all-purpose flour
3/4 tsp. baking powder
1/4 tsp. sea salt
Wet Ingredients
1/2 c. sour cream
1/4 c. heavy cream
1/2 tsp. pure vanilla extract
Creaming Ingredients
1/2 c. (1 stick) unsalted butter, room temperature
1/4 c. brown sugar, packed
1/2 c. sugar
2 large eggs
Instructions
Preheat the oven to 350°. Line bottom of pan(s) with parchment paper. Set aside.
Pear Base. Mix together butter, brown sugar, and salt. Spread evenly on bottom of pan(s). Place pear slices in a circular pattern. Set aside.
Dry Ingredients. In a food processor, blend almonds and powdered sugar together until fine. In a medium bowl, whisk together dry ingredients. Set aside.
Wet Ingredients. In a small bowl, stir together wet ingredients. Set aside.
Creaming Ingredients. whisk together eggs and sugars lightly then add the butter whisking slowly.
Alternately add the wet and dry ingredients into the creaming mixture.  
Add or evenly divide batter into pans. Bake for about 40 minutes or until cake tester comes out clean. Allow to cool for at least 20 minutes before removing from pan to allow the pears to set. Invert and place on cooling rack. Serve or store in an airtight container for up to 3 days.
 Recipe adapted from United Cakes of America.

Pumpkin Pie Cupcakes

from my peeps


Makes 12 cupcakes
Ingredients:
1 15 oz can pumpkin puree 
1/2 cup sugar 
1/4 cup brown sugar 
2 large eggs 
1 tsp vanilla extract 
3/4 cup evaporated milk 
2/3 cup all purpose flour 
2 tsp pumpkin pie spice 
1/4 tsp salt 
1/4 tsp baking powder 
1/4 tsp baking soda 

Direction:
Preheat oven to 350 degrees.
Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. 
Mix the pumpkin puree, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. 

Original credit to this recipe is unknown _thank you whoever you are... 

Monday, October 21, 2013

Guinness Beef Stew

from my peeps

yield: 6 - 8 servings 
prep time: 30 minutes, cook time: 3 hours, total time: 3 hours 30 minutes
A fabulous beef stew recipe featuring a robust sauce flavored with Guinness.

INGREDIENTS:
(Recipe adapted from Cook's Country)
1 (3½ to 4-pound) boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces
3 tablespoons vegetable oil
2 yellow onions, chopped fine
¼ teaspoon salt
1 tablespoon tomato paste
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups chicken stock
1 (12-ounce) bottle Guinness Draught, divided
4½ teaspoons dark brown sugar
1 teaspoon minced fresh thyme
1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley

DIRECTIONS:
1. Adjust an oven rack to the lower-middle position and preheat to 325 ºF.
2. Season the beef with salt and freshly ground pepper.
3. Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.
4. Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.
5. Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.
6. Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
7. Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

Notes: Do not use Guinness Extra Stout in this recipe, as it is too bitter.

Friday, June 7, 2013

Thai Grilled-Beef Salad

from my peeps

Serves 4 to 6

Serve with steamed jasmine rice, if desired, although any style of white rice can be used. Don't skip the toasted rice: It's integral to the texture and flavor of the dish. If a fresh Thai chile is unavailable, substitute half of a Serrano Chile.

Ingredients:

1 teaspoon sweet paprika
1 teaspoon cayenne pepper
1 tablespoon white rice
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
1 (1 1/2 pound) flank steak, trim
Salt and white pepper, coarsely ground
4 shallots, sliced thin
1 1/2cups fresh mint leaves, torn
1 1/2cups fresh cilantro leaves
1 Thai chile, stemmed and sliced thin into rounds
1 seedless English cucumber, sliced 1/4 inch thick on bias

Instructions
  1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
  1. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.
3a. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3b. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

4. Clean and oil cooking grate. Season steak with salt and white pepper. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook on second side until charred and center registers 125 degrees, about 5 minutes longer. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes (or allow to cool to room temperature, about 1 hour).

5. Slice meat, against grain, on bias into 1/4-inch-thick slices. Transfer sliced steak to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine. Transfer to platter lined with cucumber slices. Serve, passing remaining rice powder and toasted paprika mixture separately.
Technique

Five Tastes of Thai Grilled Beef—and One More

One of the keys to this salad is balancing the signature flavor elements of Thai cuisine. In addition to achieving this, we added one more complementary flavor: the earthiness of toasted cayenne and sweet paprika.

 HOT A fresh Thai bird chile creates bright, fruity heat in the dressing.

 SOUR A generous 3 tablespoons of fresh lime juice adds bracing acidity.

 SALTY Derived from salted, fermented fish, pungent fish sauce acts as a rich ¬flavor enhancer.

 SWEET A 1/2 tsp of sugar tames the dressing’s salty-sour flavors without becoming cloying.

 BITTER Charred steak adds both a pleasing textural contrast and a subtle bitter edge.

 EARTHY Ground cayenne and sweet paprika add earthy flavor without too much heat.

Monday, June 3, 2013

Shrimp and Grits

from my peeps

Shrimp and Grits
Cook time 20 mins Total time 20 mins

Author: Lisa B.
Recipe type: Seafood
Serves: 4

Ingredients
Shrimp:
1 pound shrimp, peeled and deveined
4 tablespoons (1/2 stick) unsalted butter
¼ cup vegetable oil
2 tablespoons Worcestershire sauce
½ teaspoon salt
2 cloves garlic, crushed
Grits:
2- ⅓ cups whole milk, divided
2 tablespoons unsalted butter, divided
⅓ cup coarse polenta, or corn grits
Kosher salt and freshly ground black pepper
½ cup grated Parmesan
Instructions
For the shrimp:
Preheat oven to 400 degrees.
Combine all ingredients except the shrimp in an 8 x 8 x 2 inch casserole dish.
Place dish in the oven just until the butter melts, about 5-10 minutes.
Add shrimp and toss to coat shrimp with the butter mixture.
Return dish to the oven and bake just until shrimp turn pink and opaque, about 10 minutes.
Serve shrimp over grits.       
For the Grits:
In a medium saucepan, combine 2 cups of milk and 1 tablespoon butter. Bring the mixture to a boil over medium-high heat.
Reduce heat to low and add polenta. Simmer until polenta is creamy and liquid is absorbed – about 30 minutes – whisking constantly to keep the mixture lump-free.
Stir in remaining milk and butter. Remove from heat and stir in Parmesan cheese.
Season with salt and pepper to taste.

Saturday, March 23, 2013

Pork Scaloppini

from my peeps


in our Pork Scaloppini, we made our own cutlets with pork tenderloin rather than relying on packaged pork loin cutlets. To vary the flavor, we found we could substitute an equal amount of fresh tarragon, chives, or basil for the parsley. Our recipe for Pork Scaloppini worked equally well served over egg noodles or with rice pilaf.
Serves 4
INGREDIENTS
  • 1large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded 1/4 inch thick
  •  Salt and pepper
  • 5tablespoons unsalted butter
  • 2garlic cloves, minced
  • 3/4cup low-sodium chicken broth
  • 2tablespoons lemon juice
  • 1teaspoon brown sugar
  • 1tablespoon finely chopped fresh parsley (see Test Kitchen Discoveries)
INSTRUCTIONS
  • 1. Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.
  • 2. Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets. Serve

Friday, March 22, 2013

Hearty Italian Meat Sauce (Sunday Gravy)

from my peeps

Serves 8 to 10
We prefer meatloaf mix (a combination of ground beef, pork, and veal) for the meatballs in this recipe. Ground beef may be substituted, but the meatballs won’t be as flavorful. Six tablespoons of plain yogurt thinned with 2 tablespoons of milk can be substituted for the buttermilk. This recipe makes enough to sauce 1½ pounds of pasta. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. The sauce can be prepared through step 4 and then cooled and refrigerated in the Dutch oven for up to 2 days. To reheat, drizzle ½ cup of water over the sauce (do not stir in) and warm on the lower-middle rack of a preheated 325-degree oven for 1 hour before proceeding with the recipe.
Ingredients
Sauce
  • 2tablespoons olive oil
  • 1rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
  •   Table salt and ground black pepper
  • 1pound hot Italian sausage links
  • 2 medium onions, chopped fine (about 2 cups)
  • 1 1/4teaspoons dried oregano
  • 3tablespoons tomato paste
  • 4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
  • 2 (28-ounce) cans crushed tomatoes (see note)
  • 2/3cup beef broth
  • 1/4cup chopped fresh basil leaves
Meatballs
  • 2slices hearty white sandwich bread, crusts removed and bread cut into 1/2-inch cubes
  • 1/2cup buttermilk (see note)
  • 1/4cup fresh parsley leaves, chopped
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1 large egg yolk
  • 1/2teaspoon table salt
  • 1/4teaspoon crushed red pepper flakes
  • 1pound meatloaf mix (see note)
  • 2ounces thinly sliced prosciutto, chopped fine
  • 1ounce Pecorino Romano, grated (about 1/2 cup)
  • 1/2cup olive oil
Pasta
  • 1 1/2pounds spaghetti or linguine
  • 2tablespoons table salt
  •   Grated Parmesan cheese for serving
Instructions
  • 1. FOR THE SAUCE: Adjust oven rack to lower- middle position and heat oven to 325 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausages to plate with ribs.
  • 2. Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover, and transfer to oven. Cook until ribs are tender, about 2½ hours.
  • 3. FOR THE MEATBALLS: Meanwhile, combine bread cubes, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Divide mixture into 12 pieces; roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use.
  • 4. When sauce is 30 minutes from being done, heat oil in large nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes.
  • 5. Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
  • 6. TO SERVE: Using tongs, transfer meatballs, ribs, and sausage to serving platter and cut sausages in half. Stir basil into sauce and adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and reserved pasta cooking water so that sauce lightly coats pasta. Serve pasta, passing remaining sauce and meat platter separately.

    http://www.americastestkitchen.com/recipes/detail.php?docid=20291&Extcode=L3CN4AA00

Friday, February 22, 2013

Roasted Butternut Squash Soup


Why this recipe works:
Instead of onions, which imparted a sharp taste to our Roasted Butternut Squash Soup, we switched to shallots, which had a sweeter, milder flavor. Rather than start the soup’s base of shallots and chicken broth on the stovetop, we cooked the two elements in the oven. We started by tossing chopped shallots with oil and the squash. Once the vegetables browned, we added a bit of broth to deglaze the roasting pan and popped it back in the oven to reduce the broth and concentrate the flavor. Only after pureeing the soup in the blender did we turn on the stove and heat everything through.

Serves 4
Because the bulbous end of butternut squash contains the seeds and stringy fibers, purchase squash with a relatively long neck—they have more usable flesh. You can replace the chicken broth with vegetable broth for a vegetarian version of this soup.




Ingredients

  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step)
  • 1 1/2 pounds Golden Delicious apples, peeled, cored, and chopped
  • 3 medium shallots, peeled and quartered
  • 1/4 cup vegetable oil
  •   Salt and pepper
  • 4 cups low-sodium chicken broth (see note)
  • 1 tablespoon maple syrup
  • 1 teaspoon cider vinegar
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup heavy cream
Instructions
  • 1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, apples, shallots, oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add ½ cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.
  • 2. Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to large saucepan and stir in syrup, vinegar, nutmeg, and cream. Bring soup to simmer over medium-low heat, adding ¼ cup water at a time as necessary to adjust consistency. Serve. (Soup can be refrigerated in airtight container for 3 days.)
    http://www.cookscountry.com/recipes/Roasted-Butternut-Squash-Soup/17436?Extcode=L3BN4BA00

Saturday, February 9, 2013


Baked Blueberry & Raspberry Oatmeal

revised by goldfinc
adapted by The Curvy Carrot

makes 6 servings

ingredients:

1 cup old-fashioned rolled oats
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup raw brown sugar
1 cup milk/almond milk
1 large egg
2 tbsp. unsalted butter, melted and cooled
1 tsp. vanilla extract
3 ripe bananas mashed
1 cup blueberries or raspberries fresh/frozen divided

directions:

1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, baking powder, cinnamon, and salt. Stir to combine. In a another bowl, whisk raw brown sugar and egg, then cooled melted butter, milk and vanilla. Then mash the bananas in the wet ingredients, pour into the dry ingredients and fold lightly
3. Spread half of the oat mixture evenly in the baking dish, top with half of the berries toss in flour, layer the other half of oat mixture over the fruit in an even layer top with the rest of the berries.
4. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Saturday, January 26, 2013

Classic Caesar Salad


from my peeps

Classic Caesar Salad 

Serves 4 to 6

If you can't find ciabatta, a similar crusty, rustic loaf of bread can be substituted. A quarter cup of Egg Beaters may be substituted for the egg yolks. Since anchovy fillets vary in size, more than 6 fillets may be necessary to yield 1 tablespoon of minced anchovies. The easiest way to turn garlic cloves into a paste is to grate them on a rasp-style grater.

Ingredients

  • Croutons  
  • 5 tablespoons extra virgin olive oil
  • 1/2 teaspoon garlic paste from 1 medium clove (see note)
  • 1/2 - 3/4 loaf ciabatta, cut into 3/4-inch cubes (about 5 cups) (see note)
  • 1/4 cup water
  • 1/4 teaspoon table salt
  • 2 tablespoons finely grated Parmesan cheese
  • Salad  
  • 3/4 teaspoon garlic paste from 1 large clove (see note)
  • 2 - 3 tablespoons juice from 1 to 2 lemons
  • 1/2 teaspoon Worcestershire sauce
  • 6 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
  • 2 large egg yolks (see note)
  • 5 tablespoons canola oil
  • 5 teaspoons extra virgin olive oil
  • 1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
  • Ground black pepper
  • 2 - 3 romaine hearts, cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)

Instructions

  1. 1. FOR THE CROUTONS: Combine 1 tablespoon oil and garlic paste in small bowl; set aside. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
  2. 2. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside.
  3. 3. FOR THE SALAD: Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.
  4. 4. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.
  5. 5. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.

    http://www.cooksillustrated.com/recipes/detail.asp?docid=26820&Extcode=L3AN4AA00

Hot Cocoa Mix


from my peeps


Hot Cocoa Mix


Makes about 20 servings
Ingredients
  • 3 cups nonfat dry milk
  • 2 cups confectioners' sugar
  • 1 1/2 cups Dutch-processed cocoa powder
  • 1 1/2 cups white chocolate chips
  • 1/4 teaspoon Salt
Instructions
  • Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.

    from the excellent kitchen of Cook'sCountry Magazine
    http://www.cookscountry.com/recipes/Best-Ever-Hot-Cocoa-Mix/8053?Extcode=L3AN4AA00

Thursday, January 17, 2013

Marinated Antipasto Mushrooms


from my peeps

Marinated Antipasto Mushrooms 


Ingredients:
1 pound of brown or white mushrooms, or a mix of both 

4 tablespoons of good extra virgin olive oil, or more if needed 
3 tablespoons white wine vinegar 
2 cloves of garlic, minced  
1/4 cup of red onions or shallots, finely chopped 
2 tablespoons of fresh oregano, finely chopped 
2 tablespoons fresh thyme, finely chopped 
1/2 teaspoon of salt 
1/2 teaspoon black peppercorns

1/4 teaspoon coriander seeds (optional)

Instructions: 
Wash mushrooms well and remove stems. Boil mushrooms in salted water for about 10 minutes, drain and let cool. While mushrooms cool, combine all other ingredients in a jar, close the lid and shake until it's all combined. Add mushrooms, close lid and refrigerate overnight. Remove from the fridge at least 10 minutes before planning on serving it.
From Pink Bites

Monday, January 14, 2013

Tres Leches Cake

from my peeps

Tres Leches Cake

Here is another wonderful recipe from our South American adventure. It’s a delightful finish to a spicy Latin meal.

Ingredients:
1 ½ cup all purpose flour
1 tsp baking powder
½ cup unsalted butter
1 cup sugar
5 eggs
1/2 tsp. vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12oz) can evaporated milk
1 ½ cups heavy whipping cream
1 cup sugar
1 tsp. vanilla
Directions:
Preheat Oven to 350. Spray 9 x13 with Pam or other cooking spray.
Stir flour and baking powder together and set aside.
Cream butter and sugar together until light and fluffy. Add eggs and the ½ tsp of vanilla and beat well
Add the flour mixture to the butter mixture 2 tablespoons at a time. Mix until well blended. Spread batter into prepared pan.
Bake at 350 for 30minutes.When cake is out of the oven pierce all over with fork
Combine whole milk, condensed milk and evaporated milk together. Pour over top of cooled cake.
Whip whipping cream, the remaining cup of sugar and remaining vanilla together until thick. Spread on top of cake and sprinkle lightly with cinnamon. Be sure to keep refrigerated.— Enjoy and don’t tell your cardiologist what you are having for dessert.

http://www.westwyndfarminn.com/tres-leches-cake-recipe.html+
www.westwyndfarminn.com

Sunday, January 6, 2013

Tiramisu Bread Puddings

from my peeps

Tiramisu Bread Puddings

Makes: 8 servings
photo: http://www.bhg.com
Prep 25 mins
Bake 375°F 30 mins

Cool 20 mins 
Ingredients:
  • 1 1/3 cups milk
  • 1 1/4 cups whipping cream
  • 2 tablespoons instant coffee crystals
  • 6 eggs, lightly beaten
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 teaspoons vanilla
  • 8 cups torn white bread slices (about 12 slices)
  • 1/3 cup powdered sugar
  • 1 recipe Cream Cheese Topper (recipe below)
Instructions:
Preheat oven to 375 degrees F. In large bowl stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tablespoon milk mixture; set aside.
Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan.
Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).
In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper. Makes 8 servings.
Cream Cheese Topper
Yield: 1-1/2 cups
  • 3/4 cup whipping cream
  • 1 ounce cream cheese, softened
  • 1 tablespoon powdered sugar 
In medium mixing bowl beat whipping cream, cream cheese, and powdered sugar on medium until soft peaks form. Makes about 1-1/2 cups.

Telly Savalas’ Roast Leg of Lamb with Orzo

from my peeps

Telly Savalas’ Roast Leg of Lamb with Orzo


Telly Savalas, known best in the ’70s for his tough-cop Kojak character, spoke to United Airlines’ Mainliner magazine in 1974 of his childhood memories of Greek feasts prepared by his mother and aunts. One of his favorites from their repertoire? This lemony leg of lamb. Stuffed with garlic and basted with lemon, the meat takes on a mahogany hue as it roasts. Reprinted with permission from United Airlines, Telly’s recipe calls for serving the lamb with a tomatoey orzo. It’s just as good if you mix the orzo with the onions, meat and lemon juices, sans tomato.


Makes 8 servings
Ingredients
  • 6 1/2 lb. leg of lamb
  • 4 garlic cloves
  • 2 tsp dried oregano
  • 1 tsp salt
  • freshly ground black pepper
  • 6 Tbsp fresh-squeezed lemon juice
  • 2 medium onions, sliced very thin
  • 1 cup boiling water
  • 1 pound orzo pasta
  • 1/2 cup tomato puree                                      

Instructions

  1. Preheat oven to 450. Cut garlic cloves into slivers and with tip of sharp knife, cut incisions on the fat side of the meat, shoving slivers of garlic into each cut. Sprinkle salt, pepper and oregano over meat and rub in with hands.
  2. Place leg of lamb, fat side up, in a large shallow roasting pan and cook, uncovered, in 450 degree oven for 20 minutes.
  3. Reduce heat to 350. Scatter thin-sliced onions in bottom of pan and pour 1 Tbsp of the lemon juice over the meat. Cook for 15 minutes. Add another Tbsp of lemon juice, dribbling over meat. Pour the boiling water over the onions.
  4. Roast lamb for another hour to 1 1/2 hours, depending on your taste, basting every 15 minutes with the rest of the lemon juice.
  5. Cook orzo in boiling, salted water according to package instructions. Drain. Set aside.
  6. When lamb is done, remove to a platter let rest at room temperature. Pour off fat from roasting pan. Into remaining meat juices and onions, stir in tomato puree and mix well. Add cooked orzo, mix again and return to oven. Bake for 10 to 15 minutes. Serve orzo mounded under leg of lamb, or, in separate bowl.