Showing posts tagged recipe
I made home-made and HEALTHY granola. Click for the recipe!
Easy to make and perfect for cold January nights :)
By now you probably know I don’t like to eat or use canned/processed foods (and that my food photography sucks). This has always been what’s held me back from making pumpkin pie. That, and Aunt Judy makes her “famous” one at Thanksgiving. But I never asked for her recipe because she uses canned pumpkin puree.
This year, with a request to make the classic, I decided to do it right, from real pumpkin to pie, from flour to crust, from cream to whipped creme.
Bon Appetit November 2009 via Epicurious
Servings: I made one small pie and 4 ramekins. It’s supposed to be one deep dish pie, but I like to spread the sweets amongst friends :)
- 1/2 cup walnut pieces
- 1/4 cup (packed) golden brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of fine sea salt
Pumpkin Pie Filling
- 1 cup (packed) golden brown sugar (many reviewers said to use 1/2 cup, I used 3/4 cup to make up for lack of sweetness in fresh pumpkin)
- 2 large eggs
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pure pumpkin OR fresh roasted pumpkin (you need about 4 small ones)
- 1 cup heavy whipping cream (I used 1/2 creme, 1/2 2% milk)
- 1 1/2 cups of flour (I use stone ground wheat) spooned and leveled
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter cut into small pieces
- 2 tablespoons ice water
- heavy whipping creme
- agave syrup
Line pan with crust and then line with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Cool crust completely on a rack. Maintain oven temperature.
Preheat oven to 450.
Cut open four small pumpkins, remove seeds, roast cut side down at 450 until the flesh is soft. About an hour and a half. Let pumpkin cool and then scoop out flesh from skin. Put into a food processor, turn on high, and then add water or milk slowly. I added a teaspoon of butter as well.
Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely.
DO AHEAD: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.
For walnut topping
Combine all ingredients. Using on/ off turns, blend to fine crumbs.
DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
For whipped creme:
Bri’s Paleo Chicken Chili
Super healthy, easy, and delicious!
- 1 can organic red kidney beans
- 1 can organic great northern beans
- 1 can organic black beans
- 1 can organic yellow corn
- 16oz can organic diced tomatoes
- 12oz can organic tomato sauce
- 2 chopped free-range chicken breasts
Spices to taste: cumin, chili powder, onion powder, garlic powder, paprika, coriander, sea salt, cracked pepper
Simmer in crockpot all day & top with diced green onions.
This is a great meal for when you feel like eating super healthy, but don’t want to sacrifice flavor! Below is a recipe I adapted from Bon Appetit. You can also make the meatballs for a pasta dish or just to have as a snack!
Spring Minestrone with Chicken Meatballs
Serves 4. I usually only make half of the broth and all of the meatballs.
- 6 ounces ground chicken (about 3/4 cup)
- 1/2 cup brown rice breadcrumbs
- 6 tablespoons finely grated Parmesan, divided, plus more for garnish
- 4 garlic cloves, 2 minced, 2 thinly sliced
- 2 tablespoons chopped fresh chives
- 1 large egg, whisked to blend
- Kosher salt, freshly ground pepper
- 1 tablespoon grape seed oil
- 1 leek, white and pale-green parts only, sliced into 1/4” rounds
- 2.5 cups low-salt chicken broth
- Cooked Basmati rice (see fool-proof how-to here)
- 3/4 bunch of broccolini (or broccoli)
- 1/2 cup 1/2” rounds peeled carrots
- 1 cup (packed) baby spinach
- Chopped fresh basil
1. I suggest portioning out everything French style (mis en place if you will).
2. Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
3. Form into 1/2”-diameter meatballs (makes about 28).
4. Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup).
5. Transfer to a plate; set aside.
6. Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes.
7. Add 2 thinly sliced garlic cloves; cook for 1 minute.
8. Add broth and 2 cups water; bring to a boil. Add carrots and simmer until pasta about 5 minutes.
9. Add broccolini and simmer for a minute.
10. Add meatballs and simmer until carrots and broccolini are tender, and meatballs are cooked through, about 3 minutes.
11. Add spinach and stir until wilted.
12. Season with salt and pepper.
13. Garnish with parmesan and basil which really make the soup. You can eat it without it, but it’s so much better with the two.
Without fail, I always messed up cooking rice in a regular pot. UNTIL I found these instructions! I would send you directly to the page, but the way it’s written out there is a little hard to follow so here are the simple steps.
HOW TO COOK BASMATI RICE
- Measure out your rice. 1 cup serves 4 people or me for a week!
- Rinse the rice with water at least 3 times.
- Pour 1.5 cups of water in a pot (thicker the better) for each cup of rice you have in the pot.
- Cover with a tight lid and bring to a boil. Do not lift the lid.
- When the water boils (do not lift the lid to check), reduce heat.
- Simmer for 12-14 minutes then take off heat. DO NOT REMOVE LID.
- Let it sit for 5-10 minutes covered until you are ready to serve.
- Fluff it up with a fork.
Super simple, works every time for both white and brown basmati rice.
I whipped up these from a recipe I found on FoodNetwork.com, but I wasn’t impressed. I need a standard vanilla and/or chocolate cupcake that’s quick and delicious. If you have one you love, can you please share them here?
A ripe avocado can be squished up to make a creamy and healthy spread on your sandwiches. For extra flavor, I add a little bit of pesto. It’s a trick I’ve been using since college and got worn out with it around 2004. Thankfully the combo reappeared in my head while shopping for a picnic the other day.
If you like the flavor, you can also make a more chunky version as a dip. Mash up 2 avocados and add:
- A dash of good quality EVOO
- Chopped basil
- Finely chopped garlic (1-2 cloves)
- Fresh grated parmesan cheese
- Fresh ground salt and pepper
- A little squeeze of lemon
Serve with pita chips or sweet potato chips. It’s a pleasant change from guacamole.
All you need to make Kim’s tomato sauce. Cut in half, add garlic, season, sauté for 20. Delicious and healthy. Love it! #recipe (Taken with instagram)
Craving sea bass the other night, I found this easy bon appetit recipe on Epicurious.
I had never steamed anything in a skillet so the filet didn’t turn out very pretty (hence the stock photo), but it tasted amazing due to the 3 hours of marinating. My cooking skills are improving, but I’m not quite good enough to make the food look as good as it tastes.
I paired it with Basmati rice I made with light coconut milk (1/2 cup rice, 1/2 cup milk. 1/2 cup water. Simmer covered until liquid dissolves.)
I’ll make this at least once a month with different white fish and veggies. The recipe serves 4 so feel free to cut in half. For two people, make the entire marinade and just use 2 filets.
- 1/2 cup pineapple juice**
- 1/2 cup fresh squeezed orange juice
- 1/3 cup soy sauce
- 3 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons oriental sesame oil
- 1/8 teaspoon cayenne pepper
- 4 6-ounce sea bass fillets
** I had the juice bar at Whole Foods juice a whole pineapple.
Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.
My latest attempt to recreate a recipe from the NY Times turned out pretty amazing if I do say so myself!
Sam Sifton wrote an article about the versatility of the Filipino dish Chicken Adobo, and this one pot wonder chick was instantly intrigued. The ingredients list only contained 8 items, and he insisted after you cooked it once, you could adapt it in a million different ways. Of course he was speaking to the seasoned cooks. I barley managed making it according to the instructions (I suggest you print out his article with the recipe).
But! In the end, it was easier than most recipes and required only an hour of prep and cook (after the marinating). The meal, that included sauteed bok choy and Basamati rice, was a welcome change from everything else I usually make.
If you are one of those cooks who likes to throw in a little of this and don’t care that you don’t have that, click here to see how all of Sam’s readers adapted this recipe.
via Sam Sifton at NYTimes from Adapted from Amy Besa and Romy Dorotan, Purple Yam restaurant, Brooklyn.
- 1 cup coconut milk
- ¼ cup soy sauce
- 1½ cup rice vinegar
- 12 garlic cloves, peeled
- 3 whole bird’s-eye chilies or other fiery chili
- 3 bay leaves
- 1½ teaspoons freshly ground black pepper
- 3 to 4 pounds chicken thighs and legs with skin on
1. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
2. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
3. Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
4. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes.
Let them begin to caramelize. Then remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.
Delicious Dish - Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche
(MR Note: I don’t know about you, but I’m still in winter soup mode. This recipe looks delish if you’re willing to wait.)
We finished this soup, by the way. Every last serving. We never do that. It’s magic, I tell you.
A big note about cooking times: The original recipe says 6 hours. Mine were done at 2 hours 45 minutes. Do black beans vary wildly in cooking time? Do slow cookers vary wildly in cooking time? These are all pressing questions. Check your beans at 3 hours, and holler at me in the comments if your cooking time ends up being much longer.
Black Bean Soup
Yields 6 main course servings
1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial back if you are wary)
7 cups hot water (I just used very hot tap water)
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours. [See note up top.]
Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls. Spoon dollop of toasted cumin seed cream (below) over each bowl and serve.
Do ahead: This soup keeps great in the fridge, and even thickens a bit. In a good way!
Toasted Cumin Seed Crème Fraîche
Hacked from Bobby Flay
1 tablespoon whole cumin seeds
1 cup crema or crème fraîche (or make your own crema, make your own crème fraîche, or swap sour cream or yogurt, for a close-enough taste)
Salt and freshly ground pepper
Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the creme and season with salt and pepper, to taste.
Delicious Dish - Green Chile Turkey Enchiladas (from Dedric McGhee, executive chef of Thyme on the Creek)
After Thanksgiving when you’re looking for something to make with all of the leftover turkey, consider this recipe!
- 1 tbsp butter
- 1 medium onion, peeled and diced
- 1 tsp minced garlic
- 2 tbsp flour
- 1 cup chicken broth
- 2-4 ounce cans of chopped green chiles
- ¼ tsp cumin
- 1/3 tsp oregano
- 1/3 tsp coriander powder
- 1 ½ cups shredded turkey
- 2 cups cheddar and Monterey Jack cheeses
- 1 pack corn tortillas
- 1 pint sour cream
- 2 green onions, chopped
Here’s What You Do:
1. Add the butter to a warm sauté pan.
2. Add onions and sauté until translucent.
3. Add garlic and cook until it becomes aromatic.
4. Add flour and cook for 1 minute.
5. Pour both cans of green chiles into pan.
6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper.
7. Simmer for 5 minutes at low heat.
8. Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well.
9. Grease a 13x9 baking dish.
10. Place 1 to 2 tablespoons of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled.
11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese.
12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
Serve with sour cream, green onions and salsa.
Sitting in bed next to me this morning is my longtime friend Lauren visiting from Dallas. I asked if she had any recipes she wanted to share on this Foodie Fun Thursday, and she responded with her highly acclaimed Stuffed Mushrooms. It’s a one-pot wonder!
- White button mushrooms
- Old London’s “Seasoned” Breadcrumbs (not Italian)
- Green onions, chopped
- Half and half
- Cooking Sherry (good quality makes a difference)
- Parmesan or Swiss cheese, shredded (again, good quality)
- Butter (or EVOO or Grape seed oil)
- Cookie sheet
Here’s what you do:
- Preheat the oven to 425.
- Wash mushrooms, scoop out the stems, and chop up the stems.
- Sautee chopped stems and green onions in the butter, slowly adding in the cooking sherry.
- Add in bread crumbs slowly.
- It will become a “thick, gooey mess, like dough.” So add in some half and half to liquefy.
- Arrange mushroom caps on cookie sheet and fill with stove top mixture.
- Sprinkle with shredded cheese.
- Bake for about 20 minutes.