tag:blogger.com,1999:blog-238985732024-03-07T18:15:43.742-08:00Really Great RecipesTwo Enthusiastic Cooks Share their Favorite RecipesBloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-23898573.post-90045836606309849272012-09-01T15:03:00.002-07:002012-09-01T15:03:42.337-07:00Berry Buttermilk Cake<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcrPZ-MIi_axnAYPgM5HvnvYf0f98nYtKqUBekKfmOdAJEAM0dkP_HUE1aCfpU4d4Pcb3dLRrmvzlNMM6_lKxiK6HIsCADtgokACHTOMhjh2AWwxiuG_Ujz6NAi7r8I7iE-v3qw/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcrPZ-MIi_axnAYPgM5HvnvYf0f98nYtKqUBekKfmOdAJEAM0dkP_HUE1aCfpU4d4Pcb3dLRrmvzlNMM6_lKxiK6HIsCADtgokACHTOMhjh2AWwxiuG_Ujz6NAi7r8I7iE-v3qw/s320/photo.JPG" width="320" /></a></div>
<br />
<br />
This is my go to quick cake recipe. I got it from Epicurious. It is a GEM. Super easy to put together, delicious, delicious, delicious. As you can see from the photograph, the cake is too good to last. Chris, Jack and I ate the entire thing over the course of an hour or two after lunch. Little by little, we whittled away at it, as one is inclined to do when the cake is left on the cake plate with a fork near by.<br />
<br />
This delicious delight an unassuming little one layer cake that is as at home at breakfast or on the dessert table after a homey meal. You can make it with any kind of berry. I've made it with strawberries and with raspberries. I think it would be fabulous with blueberries or peaches or a combination. Don't forget to sprinkle the top with sugar before baking. It makes the difference between a great cake and a sublime one.<br />
<br />
The recipe doubles easily. If you double it, you'll be glad you did. Believe me.<br />
<br />
1 cup all-purpose flour<br />
1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/4 tsp. salt<br />
1/2 stick unsalted butter, softened<br />
2/3 cup sugar plus 1 1/2 Tablespoons sugar (for sprinkling)<br />
<br />
1/2 tsp. vanilla extract<br />
1 large egg<br />
1/2 cup well shaken buttermilk (I used yogurt)<br />
1 generous cup fresh berries<br />
<br />
Preheat oven to 400 with rack in the middle. Butter and flour a 9 inch round cake pan. (I cut a parchment circle for it and I think it makes release easier. And hey, who doesn't like an easier release?)<br />
<br />
Whisk flour, baking powder, soda and salt in a bowl.<br />
<br />
Beat butter and 2/3 cup sugar with a hand mixer at medium-high speed until pale and fluffy, about 2 minutes. Beat in vanilla. Add egg and beat until well mixed.<br />
<br />
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour and mixing until just combined. <br />
<br />
Spoon batter into the cake pan, smoothing top. Scatter berries evenly over the top and sprinkle with remaining sugar. (Or, alternatively as I do, blend the berries right into the batter gently, put it all in the pan, smooth it out and then sprinkle with sugar.)<br />
<br />
Bake until golden and a wonder pick inserted into the center comes out clean, about 25 - 30 minutes. Cool in pan 10 minutes and then turn out onto a rack to cool, 10-15 minutes more. <br />
<br />
Enjoy, enjoy, enjoy!!!<br />
<br />
<br />BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-76766835327503672252012-03-05T17:41:00.000-08:002012-03-05T17:42:04.134-08:00Grits-Crusted Tamale PieThis recipe is from the late Bert Green's <u>Green on Grains</u>. It is a wonderful and eclectic collection of all sorts of recipes using various kinds of grains ranging from Amaranth to Quinoa. Today I tried this particular recipe for the first time and it was so good and easy, that I am posting it here. Enjoy!<br />
<br />
For the filling:<br />
<br />
2 T vegetable or olive oil<br />
1 large onion, chopped<br />
1 large clove garlic, minced<br />
2 medium green peppers, cored, seeded and chopped<br />
1 pound ground beef<br />
1 can (8 ounces) tomato sauce<br />
2 T. tomato paste<br />
1 package (10 ounces) frozen corn, thawed<br />
1/3 cup raisins<br />
1 cup sliced Spanish Olives<br />
1 T ground cumin<br />
2 tsp. unsweetened cocoa powder<br />
1/2 tsp. ground allspice<br />
2 tsp. chili powder<br />
1 T Worcestershire sauce<br />
1 tsp. hot pepper sauce<br />
1 T yellow cornmeal<br />
1/4 cup water, if needed<br />
Salt and Pepper to taste<br />
<br />
For the topping:<br />
<br />
3 1/2 cups of water<br />
1/4 tsp. salt<br />
3/4 cup stone ground grits<br />
2 T unsalted butter<br />
1/4 cup yellow cornmeal<br />
1 large egg, lightly beaten<br />
1/2 cup grated sharp Cheddar Cheese<br />
1 can (4 ounces) mild or regular green chiles, chopped<br />
<br />
1. Make the filling: Heat oil in a large heavy skillet over medium-low heat. Add onion and cook about 1 minute. Add garlic and bell peppers and cook 5 minutes. Crumble in the beef and cook over medium heat until the meat loses its pink color, about 5 minutes. Stir in the remaining ingredients through the corn meal and simmer, uncovered, 30 minutes. Add the water if the mixture is too dry. Season with salt and pepper and spoon into a shallow 2 1/2 quart casserole. (You can make this ahead, refrigerate and then bring to room temp or reheat.)<br />
<br />
2. Preheat oven to 400 F.<br />
<br />
3. Make the topping: Combine the water and salt in a medium size heavy sauce pan and bring to boiling. Reduce the heat and stir in the grits and cook until very thick, stirring continuously (think polenta) for about 12 minutes. Stir in the butter and remove from the heat. Stir in the remaining ingredients and spoon the mixture over the filling.<br />
<br />
4. Bake for 10 minutes. Reduce heat to 350 and bake about 30 minutes more or until topping seems "set-up". Let stand 5 or so minutes before serving. <br />
<br />
<br />
<br />BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-67107018630662386352011-08-31T15:25:00.000-07:002011-11-26T17:40:42.135-08:00Fresh Banana Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFGufAuZtY8h5EU3OqbMfFfi_XlkdshyphenhyphenC6UBH1Gj7_LRNKjrppdh4IgxSpD2PKMm8c0n5dnEdb8Sbuxw2kxJKTFAFkLV_WTV6uFU3BS9rPNRm3rFYrsQRB1OPLAYwnTysSptb3w/s1600/images.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFGufAuZtY8h5EU3OqbMfFfi_XlkdshyphenhyphenC6UBH1Gj7_LRNKjrppdh4IgxSpD2PKMm8c0n5dnEdb8Sbuxw2kxJKTFAFkLV_WTV6uFU3BS9rPNRm3rFYrsQRB1OPLAYwnTysSptb3w/s200/images.jpeg" width="198" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>This is really really good and very easy.<br />
<br />
1/2 cup butter<br />
3/4 cup brown sugar<br />
3/4 cup sugar<br />
1 cup mashed very ripe bananas (I often use about 3.5 ripe bananas, which I think is more than 1 cup)<br />
2 large eggs<br />
1 tsp vanilla<br />
2 cups cake flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1/2 cup sour cream (or use yogurt if you want to be virtuous)<br />
<br />
Preheat oven to 350. Grease a 9" square pan.<br />
<br />
Cream butter and sugar. Add bananas, eggs and vanilla. Beat well. Add dry ingredients and mix. Add milk and beat until well blended. Pour into prepared pan.<br />
<br />
Bake 45 minutes or until done.<br />
<br />
I am pretty sure that I have baked this in small loaf pans as well. I can't recall how long. I guess you'll have to figure that out.BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-27079306575045259412010-08-15T17:59:00.000-07:002011-11-26T17:42:03.690-08:00Green Beans Braised in Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFY2epXtYPEoe7YeaSczyQt3CCng6XKVpshYHK16Sx9chs5V55oSD42coOvMqojkjUKWaJRkN-r7YCm9ZuNXDhQVME6TdoSPSErXlViZhFffVw2mk-a4RARrXNIjpFCiAzJTL39Q/s1600/braised-romano-beans1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFY2epXtYPEoe7YeaSczyQt3CCng6XKVpshYHK16Sx9chs5V55oSD42coOvMqojkjUKWaJRkN-r7YCm9ZuNXDhQVME6TdoSPSErXlViZhFffVw2mk-a4RARrXNIjpFCiAzJTL39Q/s320/braised-romano-beans1.jpg" width="281" /></a></div>This is a great recipe for using up fresh produce from your garden. Don't have a garden? Make this anyway. Some of the best beans I've ever tasted. Seriously.<br />
<div><br />
</div><div>Adapted from <i>The Complete Italian Vegetarian Cookbook</i> by Jack Bishop. (One of my go-to cookbooks.)</div><div><br />
</div><div>2 T extra-virgin olive oil</div><div>1 medium onion, diced smallish</div><div>1 - 1.5 cups canned whole tomatoes, chopped, juice reserved (I used fresh, peeled)</div><div>1 pound green beans, ends snapped off (I used yellow and green)</div><div>1 clove garlic, peeled and smashed with back of a chef's knife (keep it in one or two pieces)</div><div>Salt and Freshly Ground Pepper</div><div><br />
</div><div>1. Heat a large saute pan over medium heat. Add oil. Add the onion and cook for about 5 minutes until translucent. Add the tomatoes and simmer for about 5 minutes until the juices thicken a bit. </div><div><br />
</div><div>2. Add green beans, 1/2 teaspoon kosher salt and ground pepper to taste. Stir well. Add some of the reserved juice (I think I added about 1/2 - 1 cup...but do what you think looks good.) Add the smashed garlic clove. Stir well again, reduce heat to medium-low and cover. Cook, stirring occasionally, until the beans are as tender as you like them, but for at least 30 minutes. (This is not an al-dente kind of recipe.) I cooked them for 4o minutes, adding a bit more tomato juice as needed.</div><div><br />
</div><div>3. Remove the smashed garlic clove and serve.</div><div><br />
</div><div>4. Sit back and enjoy the compliments.</div><div><div><br />
</div><div></div></div>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-6677946847193550722010-08-01T17:22:00.000-07:002010-08-01T16:30:59.099-07:00One Crust Fresh Blueberry Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Hp2sRkwDruFT0ZJqDttnPNGkgXtVlTZ9Uk2O0w9FlQeww9f09gJPASE_aLhSN_L-wMAGSoQZb5Sb2tbAcz8Wvg6bAxVS7EG7M5mLcfaMDhuFWH04wSazoJJISFvr-YI0pcXRlg/s1600-h/openberrypie1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Hp2sRkwDruFT0ZJqDttnPNGkgXtVlTZ9Uk2O0w9FlQeww9f09gJPASE_aLhSN_L-wMAGSoQZb5Sb2tbAcz8Wvg6bAxVS7EG7M5mLcfaMDhuFWH04wSazoJJISFvr-YI0pcXRlg/s320/openberrypie1.jpg" alt="" id="BLOGGER_PHOTO_ID_5099087429834254674" border="0" /></a> This delicious recipe is adapted from the Pastry Bible by Rose Levy Beranbaum. It is easy, can be made ahead and <b>incredibly good</b>. Make it and enjoy the raves of friends and family. I've never served it and not gotten raves and recipe requests. To really make it easy, use pre-made Pillsbury piecrust. That said, there is no comparison to homemade crust and trust me, it is very easy to make pie crust if you have a food processor. I suppose you could even use a cookie crust or a graham cracker crust if you like.<br /><br /><br /><div><br /></div><div>1 Single Pie Crust (your own recipe or see the one below)</div><div><br /></div><div>4 cups fresh blueberries. Really good ones. Big plump yummy ones.</div><div>1/2 egg white, lightly beaten (sometimes I can't be bothered to separate the yolk out, and it's still good)</div><div>1/2 cup of water plus 2 T, divided</div><div>2 T cornstarch </div><div>1/2 cup sugar</div><div>1 tsp freshly squeezed lemon juice</div><div>A pinch of salt</div><div><br /></div><div>Roll out the dough and put it into a pie pan. Cover loosely with plastic wrap and refrigerate for 1 - 24 hours. This helps the dough relax and not shrink before baking. If using prepared pie crust, follow whatever directions they give. </div><div><br /></div><div>Preheat the oven to 425 at least 20 min before baking. Line the pie crust with parchment, pleating it as necessary for it fits into the pan and fill it with dried beans. (or you can use a great big paper coffee filter - those work very well). Bake for 20 minutes. Carefully lift out the parchment with the beans in it and place them aside. You can use the beans many more times as pie weights. Prick the bottom and sides (gently) with a fork and put the crust back inot the oven and bake 5-10 minutes until the crust is nice and golden brown. </div><div><br /></div><div>Cool the crust on a rack for a few minutes and then brush on the egg whites. Set aside.</div><div><br /></div><div>Measure out one cup of blueberries. Place them in a medium saucepan with 1/2 cup of the water. Cover and bring to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and remaining 2 T of water. Set aside. </div><div><br /></div><div>When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3-4 minutes until the berries begin to burst and the juices start to thicken. Stirring constantly, add the cornstarch mixture, sugar, lemon juice and salt. Simmer for a minute or two or until the mixture becomes translucent. Remove from the heat and quickly fold in the remaining 3 cups of berries. </div><div><br /></div><div>Spoon the mixture into the baked pie shell and allow it to sit at room temp at least 2 hours before serving. You can store it for up to 2 days at room temperature, but believe me, there won't be any leftovers to store. </div><div><br /></div><div>(It's great for breakfast...ask my son)</div><div><br /></div><div><br /></div><div>SINGLE PIE CRUST RECIPE</div><div> (Food processor method. In my never humble opinion, there is no other way to make it.)<br /><br />8 T unsalted<b> cold</b> butter (Land O Lakes is best )<br /><div>1 1/3 cups bleached flour OR 1 1/3 cups plus 4 teaspoons pastry flour<br />1/4 tsp salt<br />1/8 tsp baking powder<br />2 1/2 to 3 1/2 tablespoons ice water<br />1 1/2 teaspoons cider vinegar<br /><br />Keep the butter in Combine dry ingredients in the bowl of the food processor fitted with the blade attachment. Pulse many times to mix it all up. Now get your butter out of the fridge & work fast so it stays cold. Cut it into little cubes and toss the cubes into the processor. Pulse (1 sec pulses) 12 times. The mixture should have the texture of coarse meal with no butter pieces larger than a small pea. Pulse a few more times if you're not there yet. Add the smallest amount of ice water and vinegar and pulse 6 ish times. Pinch a small amount of the mixture together between your fingers. If it does not hold together, add a little bit of the rest of the water and try it again. I have never had to add more water than the minimum so you probably won't have to either. The mixture will be in particles. Dump it into a bowl and smush it together until it forms a ball. Try to do this with minimal handling so you don't toughen up the dough.</div><div><br /></div><div>On a piece of plastic wrap, flatten the ball of dough into a disc about 4-5 inches in diameter. Wrap it up and put it in the fridge for at least an hour and up to a couple of days. You can freeze the dough at this point if you like. </div><div><br /></div><div><br /></div></div>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-38057779490838525282010-05-03T10:15:00.000-07:002010-08-01T07:23:55.089-07:00Moroccan Carrots<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtXkIOBU9Y6Mivdyh6BQ-ps5Dt_mzu1k9YE-F0CHX6LvOSQJcpqdYF3G6JVBlP1f1UIoHtbl79ngsU8EliPX-08KkVt48HsxaxwG5iqMbsICuutkqWmdvqJ3QWAP4pncbkMY_XA/s1600/IMG_0136.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtXkIOBU9Y6Mivdyh6BQ-ps5Dt_mzu1k9YE-F0CHX6LvOSQJcpqdYF3G6JVBlP1f1UIoHtbl79ngsU8EliPX-08KkVt48HsxaxwG5iqMbsICuutkqWmdvqJ3QWAP4pncbkMY_XA/s320/IMG_0136.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467096818327736546" /></a>This is an easy and unusual and DEElicious salad for parties. It should be made a day ahead. The recipe makes a lot, so keep that in mind. If you like bland food, skip this dish. It has strong and vibrant flavor.<div><br /></div><div>Makes 10 - 12 servings. Keeps well in the refrigerator for leftovers.</div><div><br /></div><div>Ingredients:<div><br /></div><div>3 pounds carrots, peeled, trimmed and cut on the diagonal into 1/3 inch slices.</div><div>1 cup good quality olive oil</div><div>1/4 cup Balsamic vinegar</div><div>3/4 cup red wine vinegar</div><div>1/4 cup (yes, you read that right) Hungarian sweet paprika</div><div>1/4 cup (yes, you read that right) ground cumin</div><div>5 large cloves garlic, coarsely chopped</div><div>1 cup fresh minced parsley</div><div>1 T salt or to taste</div><div><br /></div><div>1. Place the carrots in a large pot and add water to cover. Cook over high heat until crisp-tender. Drain but do not rinse with cold water.</div><div><br /></div><div>2. While the carrots are cooking, make the dressing. Whisk the oil and vinegars together in a large mixing bowl. Whisk in the paprika, cumin and salt. </div><div><br /></div><div>3. Add the hot drained carrots to the dressing and stir to coat. Add garlic and parsley and toss to combine. Let cool to room temperature, then serve. If you make it in advance and refrigerate it, let it come to room temperature before you serve it.</div><div><br /></div><div><br /></div><div><br /></div></div>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-50760448354239240612010-05-03T08:50:00.000-07:002010-08-01T07:23:55.090-07:00Perfect Potato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wdgVoZB2EyPIzprZy-k0S939a5raNFT8EcW05R90T2sp4NRItDU2sP67tzbL7oIQTjLmL5_K0uMXOoIBaKuVpGD8rM29kvLD0x57jKly_8_YMucu1-UfVKKffjWzzH6tgyhFDA/s1600/IMG_0201.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 292px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wdgVoZB2EyPIzprZy-k0S939a5raNFT8EcW05R90T2sp4NRItDU2sP67tzbL7oIQTjLmL5_K0uMXOoIBaKuVpGD8rM29kvLD0x57jKly_8_YMucu1-UfVKKffjWzzH6tgyhFDA/s320/IMG_0201.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467094257919646530" /></a>This is always a huge hit. I get Raves from my guests every time I serve this. The recipe makes a ton (serves 15-20). You can half it, though. <div><br /></div><div>One of the keys to success here is cooking the potatoes until they are just done. Don't over cook them and end up with a mushy mess. They should be firm to the bite for the best results. Also, if your onion seems very strong, either get another one or use half. You'll be tossing the warm potatoes with a vinaigrette (recipe below). Make that in advance. The recipe makes much more than you will need for the salad - you might want to quarter or half it if you won't use vinaigrette for something else.<div><br /></div><div>Ingredients:</div><div><br /></div><div>6 pounds small Red Bliss potatoes, scrubbed but not peeled. </div><div>4 carrots, peeled and cut into 1/4 inch dice</div><div>6 ribs celery, choppped</div><div>1 large red onion, minced (make sure it is not too strong!)</div><div>1 cup chopped fresh dill</div><div>1 cup Basic Herb Vinaigrette (see below)</div><div>1/2 cup dry white wine</div><div>1 1/2 cups Hellmann's mayonnaise</div><div>3/4 cup sour cream</div><div><br /></div><div>1. Prepare the carrots, onion, celery and dill and place in a large bowl. Set aside.</div><div><br /></div><div>2. Put the potatoes in a large pot and cover with water. Heat to boiling and simmer uncovered until fork-tender (but not too soft). Drain in a colander. (I lay them out on a towel to dry.)</div><div><br /></div><div>2. When the potatoes are cool enough to handle (but still warm - as warm as you can stand it - cut them into uneven chunks and combine them with the vegetables in the bowl. Mix together the vinaigrette and the white wine and add it to the bowl. Toss well.</div><div><br /></div><div>3. Mix together the mayonnaise and sour cream. Add it to the bowl and toss well. Season with salt and pepper to taste and refrigerate the salad for at least a few hours to blend the flavors.</div><div><br /></div><div><br /></div><div>Basic Herb Vinaigrette</div><div><br /></div><div>4 cloves garlic, finely minced</div><div>3 T Dijon Mustard</div><div>3/4 cup red wine vinegar</div><div>2 cups olive oil</div><div>1/2 cup vegetable oil</div><div>3 T dried Italian Herb Blend</div><div>salt & pepper</div><div><br /></div><div>1. Whisk garlic and mustard together in a mixing bowl.</div><div>2. Pour in olive and vegetable oils in a steady stream while continuing to whisk. (I have done this in a blender or using a hand held blender stick with very good results.) </div><div>3. Mix in dried herbs and salt and pepper.</div><div>4. Let stand at room temperature for a couple of hours to blend the flavors.</div><div>5. Store covered in the refrigerator.</div><div><br /></div><div>Makes about 4 cups. </div></div>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-18622206526538865272010-04-07T07:53:00.000-07:002010-08-01T07:24:27.578-07:00A Fabulous and Easy Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqr4YWi7Nhv1cp3WavOi2IIWtHl5gYgoh0eH4G9faP0RO_ForFODHV1XSq3yzCv2m5a1t_Rdt2gFvLTSMp0-s9SnXkKKPjNwpK-IRafGawzkDP2DJcDCLS0G0skCGl5l_dAzGdg/s1600/IMG_0116.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqr4YWi7Nhv1cp3WavOi2IIWtHl5gYgoh0eH4G9faP0RO_ForFODHV1XSq3yzCv2m5a1t_Rdt2gFvLTSMp0-s9SnXkKKPjNwpK-IRafGawzkDP2DJcDCLS0G0skCGl5l_dAzGdg/s320/IMG_0116.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5457408896952714498" /></a>This is my go-to cheesecake recipe. It is very easy and incredibly delicious. It is light and as one person recently said, "It tastes like spring."<div><br /></div><div>It can be made Kosher for Passover by omitting the cornstarch and using six egg yolks instead of three eggs.</div><div><br /></div><div>There is no crust. You can press one on if you like after you unmold it, but I never do. It just does not need it.</div><div><br /></div><div>Be careful not to whip too much air into the batter. The cake will rise and then fall. It will still taste great, but won't look as lovely as the one in this picture. </div><div><br /></div><div style="text-align: center;"><b>Basic Cheesecake</b></div><div><br /></div><div>Prepare an 8 inch spring form pan by greasing it, cutting a round of parchment or aluminum foil to fit into the bottom and then greasing the foil. Wrap the bottom of the spring form pan with a double layer of foil to prevent leakage.</div><div><br /></div><div> Have ready a large roasting pan into which the spring form pan will fit. This will be the water bath.</div><div><br /></div><div>Preheat your oven to 350.</div><div><br /></div><div>Ingredients: All at room temperature.</div><div><br /></div><div>Two 8 oz packages Philadelphia Brand Cream Cheese (do not use any other brand or a low fat kind)</div><div>1 cup of sugar</div><div>3 eggs (or 6 egg yolks if you want it to be Kosher for Passover)</div><div>1.5 tsp vanilla</div><div>3 T freshly squeezed lemon juice</div><div>1 T cornstarch (omit if using 6 egg yolks)</div><div>3 cups sour cream (full fat)</div><div><br /></div><div>1. Beat the cream cheese and sugar together on medium high for three minutes until light and fluffy.</div><div>2. Beat in (on a low speed) cornstarch if using.</div><div>3. Add eggs one at a time, beating on a lower speed only until incorporated.</div><div>4. Add vanilla and lemon juice in the same manner as eggs. Mix by hand to finish uniformly incorporating everything.</div><div>5. Mix in the sour cream. Use a low speed or do this by hand until uniform. Do not beat air into the batter.</div><div>6. Place the prepared pan into the roasting pan. Then pour the batter into the spring form pan. 7. Pour about an inch of very hot water into the roasting pan.</div><div>8. Place the roasting pan with the spring form pan into the oven. </div><div>9. Bake for 45 minutes.</div><div>10. Turn off oven and without opening the door, leave the cake in the oven for 60 minutes</div><div>11. Remove from oven, place the spring form pan on a cooling rack. You will want to either place a towel under the rack or put the rack over a cookie sheet. There will be seepage from the cheesecake.</div><div>12. Cool for at least an hour, then refrigerate over night. I put plastic wrap over the top of the pan and put the pan on a plate to catch additional fluid that will seep from the cake.</div><div>14. To unmold, run a thin knife around the sides of the pan. ( I usually find this unnecessary). Open the spring form pan and remove the sides. Place a serving plate on the top of the cake and flip it over. Remove the bottom and the liner from what is now the top of the cake. I serve it upside down because the bottom is usually pristine whereas the top often has some brown spots. If there is moisture on the cake, just blot it gently with a paper towel. </div><div>15. Serve naked or topped with fruit.</div><div>16. Enjoy the praise and compliments.</div><div><br /></div><div>Adapted from The Cake Bible.</div>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-34856991068899743822010-03-13T08:03:00.000-08:002011-11-26T17:43:27.748-08:00Oatmeal Dried Cranberry Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljHrsIwqRuhRrjvrjnx1X-1dXyEg5o1KBLGr8ZDYhnnpgPvALQVEIF8h3oLO0ngY7ab1LOsXag_P6wJ4fD1iC6Nic7eUe3IstSjts46B6RGws9oDY8PkxyiFCfkb-kg-lHrb7VA/s1600/2683444853_5a6fbda5a3_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljHrsIwqRuhRrjvrjnx1X-1dXyEg5o1KBLGr8ZDYhnnpgPvALQVEIF8h3oLO0ngY7ab1LOsXag_P6wJ4fD1iC6Nic7eUe3IstSjts46B6RGws9oDY8PkxyiFCfkb-kg-lHrb7VA/s320/2683444853_5a6fbda5a3_o.jpg" width="320" /></a></div>These are a bit like an oversized homey oatmeal cookie - but not so sweet. Addictive and delicious and easy to make. <br />
<div><br />
</div><div><i>One jelly-roll pan or cookie sheet lined with parchment or foil.</i><br />
<div><br />
</div><div>1.5 cups bleached all-purpose flour</div><div>1.5 cups rolled oats (not quick oats, but in a pinch, I suppose you can use them)</div><div>1/3 cup granulated or light brown sugar (I prefer light brown)</div><div>1 T baking powder</div><div>1 t table salt</div><div>8 T cold unsalted butter, cut into 12 pieces</div><div>1.5 cups dried cranberries</div><div>1 c milk OR buttermilk OR plain yogurt (if using buttermilk or yogurt, add 1/2 tsp baking soda)</div><div>1 T sugar mixed with 1/4 tsp cinnamon</div><div><br />
</div><div>1 . Set rack at the middle level of the oven and preheat to 450.</div><div><br />
</div><div>2. Combine dry ingredients in a food processor fitted with the blade attachment. Pulse 5 times at 1 second intervals.</div><div><br />
</div><div>3. Add butter pieces, pulse 12 times or until the mixture resembles fine meal.</div><div><br />
</div><div>4. Add dried cranberries and milk and pulse 3 or 4 times until a soft dough is formed.</div><div><br />
</div><div>5. Flour the work surface generously, turn the dough out onto it and fold it over on itself 3 or 4 times, until it is less sticky. Flour your hands...this is a little messy.</div><div><br />
</div><div>6. Divide the dough into 3 equal parts and press each into a 5 inch disk. Using a floured knife or bench scraper, quarter each disk into wedges.</div><div><br />
</div><div>7. Arrange scones on prepared pan. Brush tops with milk and sprinkle with cinnamon sugar. </div><div><br />
</div><div>8. Bake 12-15 minutes.</div><div><br />
</div><div>Eat em up, YUM.</div></div>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-71618752536686339202010-03-02T08:25:00.000-08:002010-08-01T07:25:32.684-07:00Amazing GranolaThis is the best granola I've ever had and it is easy and healthy. It is from Epicuious.<div><br /></div><div>3 cups rolled oats (NOT quick oats)</div><div>1/2 cup flax meal (I grind flax seeds in a coffee grinder, but you can buy meal at the store)</div><div>1 cup walnut halves, coarsely chopped</div><div>2 egg whites</div><div>1/2 - 3/4 cup dark brown sugar</div><div>4 T Walnut Oil, divided </div><div>1/2 tsp kosher salt</div><div>1 cup sliced dried dates</div><div>1/4 cup honey</div><div><br /></div><div>Preheat oven to 350. Spread 2 T Walnut Oil on a large baking sheet.</div><div><br /></div><div>Mix oats, flax meal and walnuts in a large bowl. Mix egg whites, brown sugar, salt and 2 T Walnut Oil in a small bowl. Pour the mixture over the oats and mix thoroughly. Spread the granola onto the prepared baking sheet. Bake 15 minutes. Stir it around. Bake another 15 minutes. Stir it around. Sprinkle dates over; drizzle with honey. Bake until golden brown, about 10 minutes longer. Stir to loosen. Transfer to clean baking sheet to cool completely. (This last step is important, otherwise it sticks like mad to the original sheet.</div><div><br /></div><div>You can substitute other nuts and fruits. </div><div><br /></div><div><br /></div>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-34193149896911617302009-08-19T13:42:00.000-07:002010-08-01T07:24:27.579-07:00Strawberry Rhubarb Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFfr3HTi0o8aQN1XIFfnBpv_pkRzhsuA3ejdRCAHxdURwE8n87yZ1SPcgkXxDcfT9XGSWwxI5Mx2hZ5QKP1YtqTyRPmB8K7SK1s1xphOO3RW9Nh5J0uEKh8S4_TgiX5soANS9lw/s1600-h/IMG_1445.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFfr3HTi0o8aQN1XIFfnBpv_pkRzhsuA3ejdRCAHxdURwE8n87yZ1SPcgkXxDcfT9XGSWwxI5Mx2hZ5QKP1YtqTyRPmB8K7SK1s1xphOO3RW9Nh5J0uEKh8S4_TgiX5soANS9lw/s320/IMG_1445.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5371779247187036786" /></a><span style="font-weight:bold;"><div>Really Delicious and Easy Strawberry Rhubarb Cobbler (and easy, too!)</div></span><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>INGREDIENTS<br /><br />Filling<br />1 quart fresh strawberries , rinsed and hulled<br />10 ounces rhubarb , cut into 1/2-inch chunks<br />1/3 cup sugar<br />1 teaspoon vanilla extract<br />1 tablespoon cornstarch<br /><br />Biscuit Topping<br />1 cup unbleached all-purpose flour (5 ounces)<br />3 tablespoons yellow cornmeal<br />1/4 cup sugar plus 2 teaspoons<br />1 teaspoon baking powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon table salt<br />1/3 cup buttermilk<br />3 tablespoons unsalted butter , melted<br />1/2 teaspoon vanilla extract<br />1/8 teaspoon ground cinnamon<br /><br />INSTRUCTIONS<br />1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.<br /><br />2. Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.<br /><br />3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.<br /><br />4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.</div>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-2700427022248461092008-08-18T07:18:00.000-07:002008-08-18T11:10:08.395-07:00Jerk SeitanFor the Marinade:<br /><br />1/2 large white onion, coarsely chopped<br />2 cloves garlic, crushed<br />1.5 T fresh ginger, chopped<br />3 T soy sauce<br />3 T fresh lime juice<br />2 T olive oil<br />2 T real maple syrup<br />1 T dried thyme leaves<br />1 tsp ground allspice<br />1/4 tsp cinnamon<br />1/4 tsp ground cayenne<br />1 tsp freshly grated nutmeg (or ground)<br /><br />For the Seitan<br /><br />2 cups <a href="http://reallygreatrecipes.blogspot.com/2007/04/seitan-basic-recipe.html">seitan</a>, cut into thick strips<br />2 tsp olive oil<br />1 onion, thickly sliced<br />1 green pepper, seeded and thickly sliced<br /><br /><br />Prepare the marinade by pureeing all of hte ingredients in a blendor or food processor until smooth. There will be some chunkiness but that is okay. Placethe seitan in a shallow bowl and pour the marinade over it. Mix to coat. Marinate for an hour. (In a pinch, I have cooked it right away and it is fine.)<br /><br />In a large skillet, saute the onions and peppers in olive oil over medium-high heat for 5-7 minutes until the onions start to brown. Remove seitan from the marinade, reserving the liquid. Saute the seitan with the onions and peppers for about 10 minutes or until is the seitan is brown to your liking. Add the remaining marinade and cook for about 2 minutes to heat it through. <br /><br />Serve with rice or whatever suits you.BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-75136968197308231642008-06-24T14:58:00.000-07:002008-06-24T17:34:09.964-07:00Zucchini Soup (EASY-PEEZY)Fabulous! Tastes Creamy and Guess What? There's no Cream!<br /><br />1.5 pounds zucchini (ask the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">McGary's</span> for some...they have a huge garden)<br />1.5 Tbs butter<br />1 cup or so finely minced onions<br />1/2 tsp salt or to taste<br />1/4 tsp freshly ground black pepper<br />1/4 tsp dried basil<br />1/4 tsp dried tarragon<br />1/4 tsp dried thyme<br /><br />2 cups milk, heated but not scalded (I scalded it the first time and it was fine, by the way)<br /><br /><br />1. Steam the zucchini until just tender.<br />2. Saute the onions over medium heat in the butter and salt, until soft, about 5 minutes. About half way through the saute, add the spices to the saute.<br />3. Puree all ingredients together in a blender until smooth. You will probably have to do this in batches, so mix it all up in a pot or bowl first or do whatever it is you do when this situation presents itself.<br /><br />Eat it as is, warmed up (gently) or cold.BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-19334460630127183222008-06-24T10:57:00.000-07:002008-08-18T11:10:54.923-07:00The Best Chicken Rub EVERHerb Rubbed Chicken:<br /><br />4 lb. cut-up chicken<br />Pinch or more dried sage<br />2 tablespoons dried thyme<br />1 tablespoons coarse salt<br />1 tablespoon dried oregano<br />1 tablespoon freshly ground black pepper<br />1 teaspoon paprika<br />4 cloves garlic<br /><br />Mix all ingredients (except chicken) together in a bowl. Rinse chicken and rub each piece with the mixture. Place on grill over medium heat until fully cooked.<br /><br />Hint: Place a meat thermometer into the breast. Grill to a safe internal temperature of 140 degreesBloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com1tag:blogger.com,1999:blog-23898573.post-21281981542810114072008-03-07T06:24:00.000-08:002010-08-01T07:24:27.580-07:00Fusilli with Lentil SauceI had completely forgotten about this really easy to make yummy pasta dish until I got out an old cookbook today and happened across it. The good thing about this recipe is that if you have a reasonably well stocked pantry, you will pretty much always have the ingredients on hand to make it. <br /><br />1 1/4 cups chicken or vegetable broth<br />3 cloves garlic, minced<br />1 small onion, chopped<br />1 carrot, chopped<br />1 tsp. ground cumin<br />1 tsp. ground ginger<br />1/4 tsp. cayenne (optional)<br />1/2 tsp. ground paprika<br />1 tsp. dried basil leaves<br />2 3/4 cup fresh chopped tomatoes or canned chopped tomatoes in juice<br />3/4 cup brown lentils, rinsed and picked over<br />1 T sugar<br />1/2 cup plain yogurt, non-fat, low fat or whole fat<br />12 oz fusilli, cooked al dente and well drained<br /><br />1. Heat 1/4 cup (or more) of the broth in a large saucepan over medium heat. Add garlic, onion, carrot. Cook and stir for 5 minutes. Add more liquid if necessary.<br /><br />2. Add the remaining broth, cumin, ginger, cayenne, paprika, basil, tomatoes, lentils and sugar. Simmer for 30 minutes. <br /><br />3. Remove from heat and stir in yogurt. Serve sauce over cooked fusilli.BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-82798030565185726282008-03-07T06:16:00.000-08:002008-03-07T06:24:02.616-08:00Cannelinni- Northern Bean ChiliThis morning, someone mentioned that they saw my recipe for White Chicken Chili on this site and wondered if it would be good without the chicken. She's a vegetarian and was craving some white chili. It made me recall a recipe that I have not made in years that I used to love. Here it is. It is from a fat free cookbook that has some amazingly tasty recipes in it: <span style="font-style: italic;">500 Fat Free Recipes</span> by Sarah Schlesinger.<br /><br />Makes about 8 cups<br /><br />1 3/4 cups nonfat chicken broth or vegetable broth<br />1 cup diced onions<br />2 cups diced carrots<br />1 cup diced celery<br />1 clove garlic, minced<br />1 jalapeno pepper, seeded and sliced<br />1/2 cup chopped fresh parsley<br />2 1/2 cups home cooked or canned cannellini beans, drained and rinsed<br />2 1/2 cups home cooked or canned Great Northern beans, drained and rinsed<br />1 teaspoon dried thyme leaves<br />1 tablespoon ground cumin<br />1/2 teaspoon black pepper<br />1/2 teaspoon dried oregano leaves<br /><br />1. Heat 1/4 cup (or more if you like) of the water or broth in a large, heavy soup pot over medium heat. Add onions, carrots, celery, an dgarlic. Cook and stir for 10 minutes or until vegetables are tender.<br /><br />2. Stir in the remaining cup broth, jalapeno pepper, parsley, beans, thyme, black pepper and oregano.<br /><br />3. Simmer for 30 minutes.BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-89476036602828867272008-03-05T20:05:00.000-08:002011-11-26T07:01:37.841-08:00Delicious White ChiliThis recipe is adapted from a cookbook that a good friend gave to me last year. I made this today and it is really REALLY delicious. My husband loved it as did another couple. Make it right now, Loyal Readers!<br />
<br />
(It is also a Really Great Recipe for using up leftover turkey after Thanksgiving. If you want, you can take a shortcut by using a good quality tomatillo salsa instead of making your own. I've done it both ways with successful results. I use either a fresh salsa from our local coop or Rick Bayless's Frontera Brand.)<br />
<div>
<br /></div>
<div>
Beans</div>
<div>
<br /></div>
<div>
1 pound Great Northern or Navy Beans </div>
<div>
8 cups water</div>
<div>
1/2 cup chopped onion</div>
<div>
2 garlic cloves, minced</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Chili</div>
<div>
<br /></div>
<div>
12 oz Mexican beer (not dark)</div>
<div>
2 cups chopped onions</div>
<div>
3-4 cloves minced garlic</div>
<div>
1 large red pepper, chopped</div>
<div>
2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">jalapeno</span> peppers, seeded and diced (I used my own pickled hot peppers)</div>
<div>
4 Anaheim or New Mexico green <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">chiles</span>, roasted, peeled and seeded</div>
<div>
1 Tablespoon dried oregano</div>
<div>
1 Tablespoon crushed cumin seeds</div>
<div>
1 & 1/4 pounds boneless, skinless chicken breasts</div>
<div>
1 can (14.5 oz) chicken broth</div>
<div>
2 T ground New Mexico <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Chile</span> (I used regular mild <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Chile</span> powder, but I will try NM next time)</div>
<div>
1 pound <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tomatillos</span>, husks removed by soaking (they are fun to <span class="blsp-spelling-error" id="SPELLING_ERROR_5">de</span>-husk...call me crazy)</div>
<div>
1 cup minced fresh cilantro</div>
<div>
1 Tablespoon rice vinegar</div>
<div>
1 tsp. salt</div>
<div>
<br /></div>
<div>
Garnishes:</div>
<div>
<br /></div>
<div>
Grated sharp Cheddar Cheese</div>
<div>
Chopped <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">avocado</span></div>
<div>
<br /></div>
<div>
1. To make beans, rinse and pick over beans. Place in large pot with water, garlic and onion. Bring to a boil. Simmer for 2-3 hours or until beans are tender. (Or, used canned beans or your own bean cooking method. This method was pretty effortless.)</div>
<div>
<br /></div>
<div>
2. To make the chili: While the beans are cooking, place the beer in a large heavy duty pot. Add onions, garlic, bell pepper, jalapenos, green <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">chiles</span>, oregano and cumin. Simmer for 10 minutes or so. ( I toasted the cumin seeds in a non-stick frying pan and then ground them up in a spice mill. Already ground cumin would probably be fine as well.)</div>
<div>
<br /></div>
<div>
3. Cut the chicken into small chunks, about 3/4 inch big. Add to the pot along with the chicken broth. Sprinkle in the ground <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chile</span> and simmer for 15 minutes. </div>
<div>
<br /></div>
<div>
4. Place the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">tomatillos</span>, minced cilantro, vinegar and salt in a food processor and process to a salsa consistency. Stir into the chili. Add the beans. (I added all but about a cup of the beans. Then I took that cup, combined with some of the broth from the chili and pureed it. I added the bean puree to the chili. It gave it a great consistency and a slight sweetness from the beans - a great foil for the tart <span class="blsp-spelling-error" id="SPELLING_ERROR_10">tomatillos</span>.)</div>
<div>
<br /></div>
<div>
5. Simmer for 20 minutes and then season with salt to taste. At this point, I put the whole batch into a crock pot and held it on low for a couple hours until dinner.)</div>
<div>
<br /></div>
<div>
Serve with grated cheese and avocado. </div>
<div>
</div>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-22082194231631472682007-09-26T14:30:00.000-07:002011-11-26T17:24:02.306-08:00Italian Apricot Cake ("Torta Di Albicocche")This cake can be made with any number of fruits and in fact, I have never once made it with apricots. I have used apples, pears & plums with great success. <br /><br />The recipe is easy, comes together quickly and is not a sweet cake. It looks quite plain, but don't be fooled. It is delicious and addictive. <br /><br />1 stick unsalted butter at room temperature<br />1 1/2 pound ripe apricots or plums, halved, pitted and cut into thin slices (if you are using apples or pears, see note below)<br />1 cup granulated sugar, divided<br />1/3 cup warm water<br />4 extra large eggs<br />2 cups unbleached flour<br />Additional granulated sugar for topping cake<br /><br />Preheat oven to 375. Butter a 10 inch springform pan. (I just spray it with PAM)<br /><br />Heat 1 T of the butter in a large skillet over medium heat. When the butter foams, add the apricots or plums and 1/2 cup of the sugar. Cook, stirring until the apricots begin to soften, 3-4 minutes. With a large slotted spoon, scoop up the apricot or plum slices and place them in a large bowl. Cook the juices in the skillet over high heat until only a few tablespoons of thick, glazy sauce are left. Pour over the apricots or plums. Cool the apricots to room temperature or refrigerate until ready to use.<br /><br />Stir the yeast into the water until dissolved and let it sit for 10 minutes until it foams up. I always add a tsp. of sugar to the water and then add the yeast to give it a jump start. <br /><br />Beat the eggs and the remaining sugar in a large bowl until pale yellow and thick. Beat in the remaining butter and when it is incorporated, beat in the flour and the yeast mixture. Add the fruit to the batter and fold it in with a large spatula. Pour the batter into the prepared pan and sprinkle sugar over the top generously.<br /><br />Bake 30 - 40 minutes until a toothpick comes out clean when inserted into the center of the cake. <br /><br />NOTE on other fruit:<br /><br />If you are using apples or pears, there is no need to cook them before hand. Just peel and slice and fold the fruit directly into the batter. Since you will not use the 1 T butter for saute-ing the fruit, you may either use 7 T in the batter or the entire half stick. I have made the cake with as little as one half stick of butter and it comes out fine. For sugar, use a scant cup.BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-35029189536784471232007-07-03T14:13:00.001-07:002011-11-26T17:24:40.648-08:00Perfect Potato SaladThis wonderful recipe is from <span style="font-style: italic;">The Nantucket Open House Cookbook</span> by Sarah Leah Chase. The book is filled with delicious recipes. (You can get it at Amazon.) I have made this salad many times and not only is it really pretty it tastes really good. You can make the vinaigrette a day ahead.<br /><br />Serves 15 - 20<br /><br />6 pounds small Red Bliss potatoes, scrubbed but not peeled (Get organic or locally grown, the freshest you can find. It makes a difference!)<br />4 - 6 carrots, peeled and cut into 1/4 inch dice<br />6 ribs celery, coarsely chopped<br />1 large red onion, minced<br />1 cup chopped fresh dill, plus extra for garnish<br />1 cup Basic Herb Vinaigrette (see below)<br />1/2 cup dry white wine<br />1 1/2 cups <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hellmann's</span> mayonnaise<br />3/4 cup sour cream<br /><br /><br />1. Place potatoes in a large pot and add water to cover. Heat to boiling, then lower the heat and simmer uncovered until fork tender but NOT mushy, about 25 minutes. Drain in a colander.<br /><br />2. Place the carrots, celery, red onion and dill in a large mixing bowl. Cut the hot potatoes into uneven chunks and combine with the vegetables in the bowl. Toss with the vinaigrette and the white wine.<br /><br />3. Blend the sour cream and mayonnaise together and add this to the potato mixture and toss well. Season with salt and pepper to taste. Refrigerate the salad for a few hours to mellow the flavors. Serve with and additional sprinkling of fresh dill.<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Basic Herb Vinaigrette</span><br /></div><br />2 cloves garlic, finely minced<br />1.5 Tablespoons Dijon mustard<br />3 oz red wine vinegar<br />1 1/4 cups good quality olive oil<br />1.5 Tablespoons dried Italian Herb blend<br />Salt and freshly ground pepper to taste<br /><br />1. Whisk the garlic and the mustard together. Whisk in the vinegar. Add the oil in a steady stream, whisking, whisking, whisking to make that emulsion. Blend in the herbs and salt and pepper.<br /><br />Let stand at room temperature for a few hours to mellow. Store in the refrigerator if not using right away. Let warm to room temperature before using.<br /><br /><br /><br /><br /><br /><br /><br /><br /><span class="on" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"></span>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-52415111260503440962007-06-29T16:49:00.001-07:002007-06-30T19:29:27.158-07:00A Subtle But Very Good Dinner: Cossack Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0elXqB6BzHDUBelKhH1DtbyABPiBJeYHFCmc12ceRESTLHXrxoRO2rUgAevlL1EUcOWoDTiWVO-vHwnUdE3-lH7s12xJEDwBHo4HwV03imj_V771Rjq-WH5cukjaGVoxHrbKQg/s1600-h/DSCN6405.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0elXqB6BzHDUBelKhH1DtbyABPiBJeYHFCmc12ceRESTLHXrxoRO2rUgAevlL1EUcOWoDTiWVO-vHwnUdE3-lH7s12xJEDwBHo4HwV03imj_V771Rjq-WH5cukjaGVoxHrbKQg/s320/DSCN6405.JPG" alt="" id="BLOGGER_PHOTO_ID_5081637938391637394" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBg2wj8vbsGnCqBUGbdR9G1-b-OM92CXF9fuR8QRGfxcpYH48GasSdkkkdthPzVEU1vyornaic7OzKmsSR4qMlGv7MIKBxazixbsDZmF06BmDn_rEZeq-MYVdgsyltRR01YBtnA/s1600-h/DSCN6404.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBg2wj8vbsGnCqBUGbdR9G1-b-OM92CXF9fuR8QRGfxcpYH48GasSdkkkdthPzVEU1vyornaic7OzKmsSR4qMlGv7MIKBxazixbsDZmF06BmDn_rEZeq-MYVdgsyltRR01YBtnA/s320/DSCN6404.JPG" alt="" id="BLOGGER_PHOTO_ID_5081637942686604706" border="0" /></a><br />Loyal Readers, here are two pictures of what is left of tonight's dinner. What you are seeing is called "Cossack Pie" from the original <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Moosewood</span></span> Cookbook. I modified the recipe a bit to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">accommodate</span> the ingredients I had at home and I must say, it was a lovely dinner with just a salad and some excellent dry French Rose (my latest pet wine for the summer.)<br /><br />I tried a new pie crust for this creation, also from the <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Moosewood</span></span> Cookbook and I was pleasantly surprised at how easy and good it was. I use approximate measures because when I made this, I used more than the called for amount of veggies (probably double) and it was really good.<br /><br />RECIPE:<br /><br />1 9" unbaked pie shell (recipe below)<br /><br />1 zucchini (green or yellow), yellow squash or a good cup of sliced mushrooms<br />1 cup or so chopped onions<br />1 cup or so shredded cabbage<br />1 cup or so thinly sliced broccoli<br />1 cup or so thinly sliced carrots<br />3 T butter<br />2 T flour<br />generous 1/2 tsp ground up caraway seeds (I smashed them around in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">mortar</span> & pestle)<br />generous 1/2 tsp dried basil<br />2 T dry white wine<br />1/2 dried dill (I forgot this but it would probably add a nice flavor)<br />1/3 cup farmer's or cottage cheese<br />2 eggs<br />3/4 mixed sour cream & yogurt (I used <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Greek</span> yogurt...YUM)<br />Paprika<br /><br />Saute all the vegetables except zucchini (or mushrooms) in the butter until just tender. This might take a while, but what's the hurry? Add spices. Remove from heat and toss with wine and flour. Set aside.<br /><br />Puree the eggs and cheese in a blender or in the food processor you used for the crust (just wipe it out a bit...no need to get crazy about it). Add salt and pepper as desired or not.<br /><br />Add egg-cheese puree to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">sauteed</span> veggies and put in the crust.<br /><br />Saute the zucchini slices (or sliced mushrooms) in oil or butter about five minutes.<br /><br />Spread the yogurt/sour cream on the veggies. Top with the zucchini slices. Dust with paprika.<br /><br />Bake at 350 for 40 minutes. Let rest 10. Serve with salad and good wine. YUM YUM.<br /><br />EASY AS PIE PIE CRUST<br /><br />In a food processor, put a cup of flour. (A <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">mixture</span> of white and wheat is nice...about 3 parts white and one part wheat or something like that). Put the bowl of the processor with the flour in it in the freezer or fridge for a little while to chill it. <br /><br />Meanwhile, cut up 1/3 cup unsalted butter into chunks and put that back in the fridge to keep it cool.<br /><br />When everything is cold, combine the butter and flour in the food processor and pulse about 12 times. Add about 3 -4 T yogurt, buttermilk or water (cold) and pulse until you can pinch the mixture and have it hold together. This won't take many pulses.<br /><br />Pour it out onto a floured surface and form it into a ball. Put it into a plastic bag and refrigerate for an hour or so. Then, roll it out and put it into a pie dish and follow the instructions above. This dough is very easy to work with. An easy and GREAT recipe.BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com1tag:blogger.com,1999:blog-23898573.post-26836497576151920102007-05-28T04:23:00.001-07:002007-06-30T19:29:38.080-07:00BBQ Pomegranate TofuI know that this sounds strange but it is a dish that I actually get cravings for and have to make pretty frequently. This recipe is in <span style="font-style: italic;">Vegan with a </span><span style="font-style: italic;" class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Vengeance</span><span style="font-style: italic;">. </span><br /><br />For my local readers, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bloomingfoods</span> carries Pomegranate Molasses. It is the "gourmet" section over by the cheese case.<br /><br />The recipe makes a good amount of sauce and you can even double the tofu and still have enough.<br /><br />I haven't tried it but I imagine that the sauce would be very good on grilled chicken as well.<br /><br />TOFU<br />1 pound tofu, drained and pressed and sliced into eighths* (or 2 pounds...there is enough sauce)<br />2 T canola or peanut oil<br />1 T soy sauce, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">tamari</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_3">shoyu</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_4">shoyu</span> is my choice)<br /><br />*I press tofu by putting the block in a pie pan, placing a plate or second pie pan on top and putting a heavy pot on top of the second plate. Let it sit about 30 minutes. Then, blot with paper towels and cut the tofu. <br /><br />SAUCE<br /><br />1 T canola or peanut oil<br />1 cup minced onions or shallots<br />2 cloves of garlic, minced<br />1/2 tsp Chinese five-spice powder (do not omit)<br />2 cups vegetable broth<br />1 6-oz can tomato paste<br />2 T all natural peanut (or other nut) butter (I use almond)<br />2 T pomegranate molasses<br />2 T soy sauce, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">tamari</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_6">shoyu</span><br />1/4 cup real maple syrup<br />1 tsp hot sauce<br />1 tsp liquid smoke<br /><br />Preheat oven to 350. IN a 9X13 inch glass baking pan turn the tofu in the canola oil and soy sauce to coat on both sides. Bake for 15 minutes. Flip. Bake for 15 more minutes<br /><br />In a 4 cup measure or a medium sized bowl, blend together vegetable broth, tomato paste, nut butter, pomegranate molasses, soy, maple syrup, and hot sauce. Set aside. In a saucepan over medium heat, saute the onions in the canola oil for about 5 minutes. Add garlic and five-spice powder and saute 1 minute more. Add the blended liquid ingredients and the liquid smoke and bring to a boil. Lower heat and simmer for about 15 minutes, stirring occasionally.<br /><br />At this point, your tofu will probably be done baking. Pour all of the sauce over the tofu, return to the oven and bake 15 minutes more.<br /><br />Serve with rice.BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-23527343508472730822007-04-20T17:06:00.000-07:002007-05-08T04:38:16.399-07:00Seitan (Basic Recipe)Greetings Culinarians! I am posting this basic Seitan recipe at the request of two of my readers - one of whom is my vegetarian daughter. I happen to like cooking with Seitan because it is so easy to make, so inexpensive, so nutritious and so versatile. Believe me, it wasn't too long ago that I would have scoffed at the thought of making this. Now, I make it just about once every other week.<br /><br />This is a basic recipe, adapted from <span style="font-style: italic;">Vegan With a Vengeance </span>by Isa Chandra Moskowitz. Mine comes out a little different each time, but always okay.<br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients notes: Vital wheat gluten is available in the baking section of supermarkets. It is sold in small boxes. Or, you can buy it in bulk at Bloomingfoods if you are local or at a health food store.</span><br /><br /><span style="font-style: italic; font-weight: bold;">Nutritional Yeast is available in bulk at health food stores. It is a yellowish flaky material. I have not been successful finding it in supermarkets. I suspect that this is an optional ingredient, added for nutritional purposes. So, if you can't find it, you can probably omit it.</span><br /><br />2 cups vital wheat gluten<br />1/4 cup nutritional yeast<br />2 T chickpea flour or soy flour or all purpose flour<br />1 & 1/2 cup cold water or broth<br />1 T tomato paste<br />1 T olive oil<br />2 cloves garlic, finely chopped<br /><br /><br />In a large bowl, mix together gluten, yeast and flour. In a medium bowl or large measuring cup, mix together the wet ingredients and the garlic until well blended. Add liquids to dries and mix with a wooden spoon until a spongy dough forms. Knead this dough for about 5 minutes and then form it into a longish loaf and let it rest for five minutes. It will be sort of wet and spongy looking.<br /><br />While the dough is resting, fill a large pot with cold water. <br /><br />Cut the dough into thick slices of sort of uniform size. Gently put the slices into the cold water. Partially cover the pot and bring the water to a boil. Turn the heat to low and gently simmer for about an hour, moving the strange looking seitan slices around every now and then.<br /><br />Let the seitan cool in the water and then use as desired or refrigerate.<br /><br />I squeeze the excess water out of the slices before I use them in recipes.BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-69971781494298175102007-03-23T19:00:00.000-07:002007-03-24T18:33:48.048-07:00Spelt Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7qYOXZ1Ibkwno1b-Sg1Ae3azJ5cKa5HMCBjyTHyM24_3GAa1_MIZELf17s7WVj8ycNDmrnbBBZ3ckSkwtA6VqQDRUNoIatrq3B4_AdMeLaQ-7pgO1LsBmJJOjODC-5cgFGQb3g/s1600-h/images.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7qYOXZ1Ibkwno1b-Sg1Ae3azJ5cKa5HMCBjyTHyM24_3GAa1_MIZELf17s7WVj8ycNDmrnbBBZ3ckSkwtA6VqQDRUNoIatrq3B4_AdMeLaQ-7pgO1LsBmJJOjODC-5cgFGQb3g/s320/images.jpg" alt="" id="BLOGGER_PHOTO_ID_5045305044894645970" border="0" /></a>At left, is a photo of dried New Mexico <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chiles</span>. These are an important ingredient in Spelt Chowder, the recipe for which is below. What is spelt? It is a grain that is related to wheat but has a higher protein content. You can buy spelt at <span class="blsp-spelling-error" id="SPELLING_ERROR_1">BloomingFoods</span> in the bulk section if you live here in town. I haven't looked for it at the supermarket so I don't know if you will find it there. It is worth the search, though. It is nutty tasting and chewy in the most delightful way.<br /><br />Uncooked, spelt looks like sunflower seeds. Indeed, my husband, who snacks on sunflower seeds, saw the unmarked bag of spelt sitting on the counter, opened it, grabbed a handful of the kernels and threw them into his mouth. A brief moment later, he realized his mistake. Funny but not pretty.<br /><br />Anyway, this chowder is REALLY delicious and healthy, too. It has a little heat to it from the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chile</span> peppers, which give it a southwestern flair. It is easy to make as well. You should MAKE THIS SOUP TODAY. The recipe is from the wonderful <span style="font-style: italic;">Hay Day Market Country Cookbook</span> by Kim <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Rizk</span>. <br /><br />Recipe:<br /><br />1/4 cup olive oil (you can use less if you like)<br />1 large onion, peeled and coarsely chopped<br />1 pound ripe plum tomatoes (or two cups of good quality canned tomatoes)<br />1 large russet or Idaho potato, peeled and cut into 1/2 inch dice<br />2 dried medium hot red <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chile</span> peppers broken in half, seeds shaken out and discarded(I used medium hot New Mexico <span class="blsp-spelling-error" id="SPELLING_ERROR_5">chiles</span>. You could use <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Pasilla</span> if you want. These are available in most grocery stores now-a-days)<br />6 cups vegetable stock (I use low sodium)<br />2 tsp. kosher salt (optional)<br />1 cup spelt kernels, rinsed and drained<br />2 cups corn kernels (frozen are OK...just thaw first)<br />Salt & pepper to taste<br /><br />1. Heat oil in a large soup pot over medium-high heat. Add the onion and saute until nicely colored and caramelized, about 10 minutes. Stir in the tomatoes and saute until softened and slightly thickened, about 5 minutes. Add the potato, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">chiles</span>, stock and salt (if using) and allow to come to a boil.<br /><br />2. Stir in the spelt and reduce the heat to a simmer. Partially cover, and cook, stirring occasionally, until the spelt is tender, about 30 - 45 minutes. Remove and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">discard</span> the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">chile</span> pieces, and stir in the corn. Continue to simmer just until the corn is crisp-tender, about 3 minutes more.<br /><br />Serve hot and swoon!BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0tag:blogger.com,1999:blog-23898573.post-62187740183058313472007-02-27T16:35:00.000-08:002007-02-27T16:52:53.306-08:00Sichuan Green Beens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxidHmWT5Q0CfQZLcbeYipjNpNH9uNjHkLJ4Bic9_ErDJU-Z6-KYtAgI-JPUID0Wjgo55uKoVQiT4oomXHC5FwJxW0WKzX_XgRYs8Cd0yqScCdF9A-CpKfflUNbqRiLJdT5VnVrQ/s1600-h/green_beans_2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxidHmWT5Q0CfQZLcbeYipjNpNH9uNjHkLJ4Bic9_ErDJU-Z6-KYtAgI-JPUID0Wjgo55uKoVQiT4oomXHC5FwJxW0WKzX_XgRYs8Cd0yqScCdF9A-CpKfflUNbqRiLJdT5VnVrQ/s320/green_beans_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5036377195716977154" border="0" /></a><br />This has become one of our favorite easy meals at <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chez</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">McGary</span>. You can prep everything earlier in the day - and believe me, there isn't much prep - and then stir fry it up when you are ready to eat. This is a very authentic tasting dish. I urge you to try it....<span style="color: rgb(102, 0, 204);"><span style="color: rgb(0, 153, 0);">TRY IT RIGHT NOW!</span><br /><br /><span style="color: rgb(0, 0, 0);">You can make this vegan/vegetarian by substituting either ground <span class="blsp-spelling-error" id="SPELLING_ERROR_2">seitan</span> or frozen crumbled tofu for the pork. See note at the bottom of this entry for more details. <br /><br />Ingredients<br /><br />2 tablespoons soy sauce (preferably <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tamari</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_4">shoyu</span>)<br />1 tablespoon dry sherry<br />1 teaspoon sugar<br />1/2 teaspoon cornstarch<br />1/4 teaspoon ground white pepper<br />1/4 teaspoon red pepper flakes<br />1/4 teaspoons dry mustard<br />2 tablespoons water<br />2 tablespoons vegetable oil<br />1 pound fresh green beans, ends trimmed, cut into 2 inch pieces (I sometimes use a combination of sugar snap peas and green beans)<br />1/4 pound ground pork (or tofu or <span class="blsp-spelling-error" id="SPELLING_ERROR_5">seitan</span>, see below)<br />3 medium garlic cloves, minced<br />1 tablespoon fresh ginger, minced<br />3 scallions, white and light green parts, sliced thin (optional)<br />1 teaspoon toasted sesame oil<br />white sesame seeds<br /><br />1. In a small bowl, stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves. Set aside.<br /><br />2. Heat oil in 12 inch nonstick skillet until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5-8 minutes. If the beans darken too quickly, reduce heat to medium high.) Transfer beans to a large plate or bowl.<br /><br />3. Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork into small pieces, until no pink remains (or until lightly browned if using <span class="blsp-spelling-error" id="SPELLING_ERROR_6">seitan</span> or tofu), about 2 minutes. Add garlic, and ginger and cook (you might need to add a bit more oil at this point if not using meat) and cook, stirring constantly until fragrant, about 15 seconds. Stir sauce to recombine and add it along with the beans to the pan. Toss and cook until sauce is thickened, about 5 - 10 seconds. Remove pan from heat, stir in scallions (if using) and sesame oil. Sprinkle generously with sesame seeds. Serve immediately and ooh and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">aahh</span> about how good it is. ( we serve it with brown rice)<br /><br />Tofu note: Tofu that has been frozen works beautifully here. Freeze firm tofu and thaw. Squeeze water out of it and then crumble it and use it as you would the pork in this recipe. Throw the remainder into a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">chili</span> or stew. <br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Seitan</span> that has been finely chopped or ground works very well here. I use relatively unflavored <span class="blsp-spelling-error" id="SPELLING_ERROR_10">seitan</span> that I make myself. Leave me a comment if you need that recipe.<br /><br /></span><br /><br /><br /></span>BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com1tag:blogger.com,1999:blog-23898573.post-9184259633101877432007-02-07T18:34:00.000-08:002007-02-14T06:27:15.237-08:00Mixed-Bean Minestrone StewThis delicious soup/stew is from <span style="font-style: italic;">The Healthy Kitchen</span> by Andrew <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_0">Weil</span> & Rosie <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_1">Dailey</span>. Rosie shot to fame being Oprah's cook some time ago and in my never humble opinion, she isn't a particularly gifted chef. However, she does have a few good recipes in this book that have become staples in our home and this soup/stew is one of them.<br /><br /><br />2 cups mixed <span style="font-weight: bold;">dry</span> beans (I usually use a combination of <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_2">garbanzo</span>, kidney and white beans but I have also made the soup using just one kind of bean. 2 cups dry beans yeilds about 5 or so cups of cooked so remember that if you are substituting canned.)<br /><br />1 cup chopped onion<br />3-4 carrots, peeled or not, sliced<br />1 cup chopped celery<br />3 garlic cloves, chopped<br />1/4 cup good olive oil<br />1 Tablespoon Italian Seasoning<br />1/8 tsp. chili flakes<br />1 teaspoon dried rosemary<br />1 teaspoon salt ( I don't add this, but you sure can)<br />1 cup peeled and cubed eggplant (the recipe says you can use cabbage, squash or <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_3">broccoli</span> but I have not done this. The eggplant really adds a nice flavor)<br />4 cups chopped fresh tomatoes or a 28-35 oz can of chopped tomatoes with their juice<br />1 large baking potato, cubed<br />6 cups water or stock (I use low sodium vegetable stock)<br />1 cup chopped fresh green beans (or frozen peas or frozen green beans)<br />1 1/2 cup uncooked small pasta<br /><br />Cook the beans. (If I have time, I soak them for at least four hours or overnight, drain & rinse them and simmer them in water or stock until tender. If I haven't planned ahead enough, I rinse them, put them in a pot with enough water to cover and bring them to a boil for 2 minutes. Then, you let them sit in the pot for an hour. Drain, rinse and cook as if you soaked them longer. If I haven't planned ahead at all, I used rinsed canned beans, preferably with no salt added.)<br /><br />In a large soup pot, sweat the onions, carrots, celery and garlic in the olive oil on low heat for 15 minutes, stirring occasionally. Stir in the Italian seasoning, chili flakes, rosemary and salt along with the eggplant (or whatever vegetable you are using), tomatoes, potatoes and stock. Bring to a simmer and cook for another 20 minutes. Add cooked beans, <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_4">green</span> beans or peas, and pasta and cook on medium heat for another 15 minutes.<br /><br />Serve with freshly grated <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Parmesan</span> cheese and crusty bread. YUM.BloomingtonGirlhttp://www.blogger.com/profile/05619533724067199394noreply@blogger.com0