Sunday, December 25, 2011

Sweet Potato Bread Pudding with Caramel Pecan Sauce

serves 8-10

For the Pudding:

2 garnet sweet potatoes (about 1 1/2 pounds)
2 teaspoons butter
1-1 pound loaf day old Challah bread, cut into cubes (about 6 cups)
6 eggs, lightly beaten
1 cup sugar
1/2 cup maple syrup
1 tablespoon molasses
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of allspice
Pinch of salt
2 cups heavy cream
2 cups milk

For the Sauce:

4 tablespoons butter
½ cup pecan halves
1 cup brown sugar
1 cup cream

Peel and cut the sweet potatoes into 3-inch chunks. Steam until tender (about 15 minutes). Set aside to cool.

While the potatoes steam, generously butter a 13 x 9 inch baking dish and place the bread cubes in the dish. Whisk together the eggs, sugar, maple syrup, molasses, vanilla, spices, salt, milk and heavy cream.

Once the sweet potatoes are cool, mash them well (you can put them through a food mill for a smoother texture, but I didn't). Add them to the egg mixture and blend thoroughly. Pour the egg mixture over the bread and press down on the bread with the back of a wooden spoon to ensure all the bread cubes are soaked in the custard mixture. Let sit for about 20 minutes while you preheat the oven to 350° F (you may let it sit up to 4 hours, refrigerated if needed).

Place the bread pudding in the oven and bake for about 45 minutes to 1 hour until browned and the custard is set, rotating the pan halfway through for even browning.

While the bread pudding bakes, make the sauce:
Melt the butter and add the pecans. Cook the pecans in the butter, stirring, until fragrant (about 3-4 minutes). Add the brown sugar and stir until the sugar melts. Add the cream and stir to blend until smooth. Sauce can be made ahead and reheated. Serve warm pudding with heated sauce poured over and whipped cream on the side (if desired).

Tuesday, December 06, 2011

Steamed Fish With Lemon Grass (Pla Neung Takrai)

adapted from Stylish Thai In Minutes by Vatcharin Bhumichitr

1 whole fish, about 500g (grouper, sea bass, pomfret or any lean, firm
textured fish)
4 stalks lemon grass

4 cloves garlic, finely chopped
3 Thai bird's eye chili, finely sliced
3 tbsp Thai fish sauce (nam pla)
3½ tbsp lime juice
2 tsp sugar

Make sure the fish has been scaled, gutted and cleaned. Score fish
with 2 or 3 diagonal cuts on both sides.

Remove outer layer of lemon grass. Trim the top and bottom of the
stalks to fit a heat proof dish. Bruise the lemon grass with the back
of a knife and then halved each stalk length wise. Stuff a few pieces
into the cuts on the fish. Layer the rest of the lemon grass on the

Place fish on the bed of lemon grass and steam over medium to high
heat for about 15 minutes or until cooked.

Put together the fish sauce, sugar and lime juice. Stir until the
sugar has dissolved. Add chili and garlic to the sauce. Let stand for
at least 30 minutes before use to allow the flavors to blend.

When the fish is cooked, remove it from the steamer straight away.
There will be be some liquid in the dish due to moisture from the fish
and the lemon grass. Spoon that liquid over the fish. Then pour the
sauce over and around the fish. Garnish with coriander leaves. Serve

Freshness of the fish is in my opinion what makes or break this dish.
If possible, get the fish fresh from the market and cook it on the
same day.

I specify the use of Thai fish sauce in this recipe because it is
milder in flavor and as the sauce is not cooked, a more robust fish
sauce like the Vietnamese or Chinese variety may be too salty and
fishy. If you have to use Vietnamese or Chinese fish sauce, replace 1
to 2 tablespoon of the fish sauce with water to dilute.

The sauce used here is very similar to a popular Vietnamese dipping
sauce known as nuoc cham. I usually make extra to use as dipping
sauce, salad dressing and marinade. It will keep in the fridge for
about a week.

Thai-style steamed fish

2 trout fillets, each weighing about
a small knob of fresh root ginger ,
peeled and chopped
1 small garlic clove , chopped
1 small red chilli (not bird's eye),
seeded and finely chopped
grated zest and juice of 1 lime
3 baby pak choi , each quartered
2 tbsp soy sauce

Nestle the fish fillets side by side on a large square of foil and
scatter the ginger, garlic, chilli and lime zest over them. Drizzle
the lime juice on top and then scatter the pieces of pak choi
around and on top of the fish. Pour the soy sauce over the pak
choi and loosely seal the foil to make a package, making sure
you leave space at the top for the steam to circulate as the fish

Steam for 15 minutes. (If you haven't got a steamer, put the
parcel on a heatproof plate over a pan of gently simmering water,
cover with a lid and steam.)

Sunday, November 27, 2011

Gina's Spicy Corn Chowder


* 4 pieces thick-sliced bacon, chopped
* 1 medium Vidalia onion, finely chopped
* 1 medium red bell pepper, chopped
* Salt and freshly ground black pepper
* 1 small jalapeno, chopped seeds and ribs removed
* 3 cloves garlic, finely chopped
* 1/4 cup all-purpose flour
* 4 cups chicken stock
* 2 large red potatoes, well scrubbed and small diced
* 1 cup heavy cream
* 16 ounces frozen corn
* 1/4 teaspoon cayenne pepper
* 1 bay leaf


In a small saucepan over medium heat, saute the bacon until crisp and
browned and the fat is rendered. With a slotted spoon, transfer bacon
to paper towel and reserve. There should be about 4 tablespoons of
bacon grease in pan.

Add the onions and red pepper to pan. Saute until tender and
translucent, about 4 minutes. Season with salt and pepper, to taste.
Add the jalapeno and garlic and saute until fragrant, about 1 minute.
Stir in the flour until thoroughly combined. Cook the flour until it
reaches a slight blonde color, about 1 minute. Stir in the chicken
stock and the potatoes and simmer for 10 minutes; potatoes will become
soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more
minutes. Pour into a serving bowl and garnish with the reserved bacon.

Chicken and White Corn Chowder


* 3 strips bacon, roughly chopped
* 1 medium onion, diced
* 3 tablespoons flour
* One 15-ounce can chicken broth
* 3 cups milk
* 3 ears white corn, kernels removed and cobs reserved
* 2 sprigs fresh thyme
* 2 1/2 cups shredded chicken from store-bought rotisserie chicken
* Salt and freshly ground black pepper


In a large pot over medium heat, add the bacon and cook until browned,
about 5 minutes. Add the onions and cook until softened, about 5
minutes. Add the flour, stirring constantly for 1 minute, until the
flour is just slightly golden. Slowly add the chicken stock, whisking
constantly to avoid lumps. Whisk in the milk and add the corn cobs and
thyme to the pot. Bring to a simmer and cook about 15 minutes,
stirring occasionally to infuse the corn flavor into the soup. Remove
the cobs and thyme from the pot. Stir in the corn kernels and shredded
chicken. Bring back to a simmer, remove from the heat, ladle into
bowls and serve hot.

Harvest Creamy Corn "Choup" with Parsley

Recipe courtesy Rachael Ray, 2007

Prep Time:
10 min
Inactive Prep Time:
Cook Time:
20 min


4 servings

Somewhere between chowder and soup, this is a tasty vegetable Choup

* 2 tablespoons extra-virgin olive oil
* 4 slices bacon, chopped
* 1 onion, chopped
* 4 to 5 large ears corn, scraped from cob or 1 box frozen corn
* 1 medium or 2 small zucchini, chopped
* 1 pound small potatoes, chopped
* 1 red bell pepper, chopped
* 1 bay leaf
* 5 to 6 sprigs fresh thyme
* 1 teaspoon paprika
* Salt and freshly ground black pepper
* 3 tablespoons all-purpose flour
* 1 quart chicken stock
* 1 cup heavy cream
* 1/2 cup chopped flat-leaf parsley, a couple of generous handfuls
* A few dashes hot sauce, to taste
* Oyster crackers or white Cheddar popcorn, to pass at table


Heat a medium soup pot over medium-high heat with extra-virgin olive
oil. Add bacon to hot oil and cook until crisp at edges. Add onions
and corn, zucchini and potatoes and bell pepper as you get them
chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika,
and salt and pepper, to taste. Cook for about 7 to 8 minutes to begin
to soften the vegetables. Sprinkle flour into the pot, stir and cook 1
minute. Stir in the stock and let it come up to a bubble and thicken
up a bit. Then stir in cream, parsley and hot sauce, to taste, and
simmer 5 minutes. Season the soup with salt and pepper and serve with
crackers or popcorn to float on top.

chicken and corn chowder

Chicken and Corn Chowder Bon Appétit | October 2003

Entertaining with Style

Purchased roast chicken and frozen corn kernels simplify the
preparation. Serve the chowder first, then a variety of grilled
sausages with the mixed-greens salad and corn bread alongside. Kids
will likely prefer the Pastry-Wrapped Sausages over plain grilled
Yield: Makes 10 servings
10 bacon slices, chopped

2 tablespoons (1/4 stick) butter
3 medium onions, chopped
2 cups chopped red bell peppers (about 2 large)
1/4 cup all purpose flour
9 cups low-salt chicken broth
4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1
3/4-pound squash)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken
2 cups chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro

Cook bacon in large pot over medium-high heat until crisp. Using
slotted spoon, transfer bacon to paper towels to drain.

Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt
over medium-high heat. Add onions and 1 cup bell peppers. Sauté until
onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in
broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to
medium-low; simmer uncovered until squash and potatoes are tender,
about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer
until corn is tender, about 10 minutes. (Can be made 1 day ahead.
Cool. Chill uncovered until cold, then cover and keep chilled. Bring
to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2
cup cilantro; simmer 5 minutes. Season with salt and pepper.

Ladle chowder into bowls; sprinkle with remaining 1 cup green onions
and 2 tablespoons cilantro.

Read More

Friday, November 25, 2011

slow cooker corn chowder

2 1/2 cups milk
1 (14.75 ounce) can cream-style corn
1 (10.75 ounce) can condensed cream
of mushroom soup, undiluted
1 3/4 cups frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 large onion, chopped
2 tablespoons butter or margarine
2 teaspoons dried parsley flakes
salt and pepper to taste

1. In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours

Tuesday, November 22, 2011

adjusted oatmeal cookies

1/2 cup (1 stick or 4 ounces) butter, softened
1/4 cup brown sugar
1/3 cup splenda
1 egg
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt
in my baked goods)

2 cups rolled oats
1/2 cup chocolate chips
1/2 cup walnuts

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and
vanilla until smooth. In a separate bowl, whisk the flour, baking
soda, cinnamon and salt together. Stir this into the butter/sugar
mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge
and then scoop it, or scoop the cookies onto a sheet and then chill
the whole tray before baking them. You could also bake them right
away, if you're impatient, but I do find that they end up slighly less

The cookies should be two inches apart on a parchment-lined baking
sheet. Bake them for 10 to 12 minutes (your baking time will vary,
depending on your oven and how cold the cookies were going in), taking
them out when golden at the edges but still a little
undercooked-looking on top. Let them sit on the hot baking sheet for
five minutes before transferring them to a rack to cool.

Saturday, November 19, 2011

Sweet Cornbread Cake

1 cup cornmeal
3 cups all-purpose flour
1 1/3 cups white sugar
2 tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1/3 cup melted butter
2 tablespoons honey
4 eggs, beaten
2 1/2 cups whole milk
1. Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
2. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
3. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Friday, November 11, 2011

healthy oatmeal cookies


o 3/4 cup canola oil
o 1 cup brown sugar
o 1/4 cup granulated sugar
o 3 egg whites (or use 2 eggs)
o 1 teaspoon vanilla
o 1 cup oatmeal
o 1 3/4 cups all-purpose flour
o 1 cup wheat germ
o 1 teaspoon salt
o 1 teaspoon baking soda
o 1 teaspoon cinnamon
o 1/2 teaspoon nutmeg
o 3/4 cup chopped dried apricots
o 1/2 cup dried sweetened cranberries
o 1/2 cup chopped walnuts


1. Preheat oven to 375 degrees.
2. Blend first five ingredients.
3. In a separate bowl, mix next 7 ingredients (dry ingredients).
4. Stir a spoonful of flour mixture into fruit and nuts to separate fruit.
5. Add dry ingredients to oil mixture, then stir in fruit and nuts.
6. Drop 1 1/2 tablespoons onto parchment-paper-covered baking sheet.
7. Flatten slightly.
8. Bake at 375 degrees for 8 to 10 minutes.
9. Cool slightly on pan and then transfer to rack to cool
completely before storing.

Wednesday, November 09, 2011

Lentil, pumpkin & potato slow cooker curry

2/3 cup dried brown lentils
2/3 cup dried red lentils
1 tbs vegetable oil
1 large brown onion, chopped finely
2 cloves garlic, crushed
2.5cm piece fresh ginger, grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp black mustard seeds
1 tsp ground turmeric
1 fresh long red chilli, chopped finely
3 cups vegetable stock
440g canned diced tomatoes
500g pumpkin, chopped coarsely
6 gourmet potatoes, chopped coarsely
270ml canned light coconut milk
150g baby spinach leaves
½ cup fresh coriander, chopped coarsely

Rinse lentils under cold water until the water runs clear; drain. Heat
oil in a large frying pan and add onion, garlic and ginger. Stir until
onion softens then add the spices and chilli; stir until fragrant. Add
stock and bring to the boil.
Pour the stock mixture into a 4.5 litre slow cooker and add the
undrained tomatoes, pumpkin, potatoes and lentils. Cover and cook on
low for 6 hours.
With about 15 minutes remaining stir in coconut milk and cook for a
further 15 minutes. Stir in spinach and coriander, and season to
Serve with freshly steamed jasmine rice, chapatis and plain yogurt. YUM!
** Suitable to freeze prior to adding coconut milk.

Tuesday, November 08, 2011

Awesome Slow Cooker Pot Roast

* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/4 cups water
* 5 1/2 pounds pot roast

- add a pound of baby carrots and cut up potatoes


1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix
and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Campbell's(R) Slow Cooker Savory Pot Roast


* 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or Healthy Request)
* 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
* 6 small red potatoes, halved
* 6 medium carrots, cut into 2-inch pieces
* 1 (3 pound) boneless beef bottom round roast or chuck pot roast


1. Stir the soup, onion soup mix, potatoes and carrots in a 4
1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with buttermilk biscuits and steamed
broccoli spears. For dessert serve turtle or blonde brownies.

Sunday, November 06, 2011

Winter Minestrone

Recipe courtesy Giada De Laurentiis


* 2 tablespoons olive oil
* 1 onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 3 ounces thinly sliced pancetta, coarsely chopped
* 2 cloves garlic, crushed
* 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
* 1 russet potato, peeled and cubed
* Kosher salt and freshly ground black pepper
* 1 (14 1/2-ounce) can diced tomatoes in juice
* 2 fresh rosemary sprigs
* 1 (15-ounce) can cannellini beans, drained and rinsed, divided
* 2 (14-ounce) cans low-sodium beef broth, divided
* 1 (1-ounce) Parmesan rind
* 1/4 cup chopped fresh flat-leaf parsley


In a large, heavy stockpot or Dutch oven, heat the oil over medium
heat. Add the onion, carrots, celery, pancetta, and garlic. Cook,
stirring frequently, until the onion is translucent, about 10 minutes.
Add the Swiss chard and potato. Season with salt and pepper and cook
for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the
mixture to a boil. Reduce the heat and simmer until the chard is
wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/2 cup
of broth. Blend until almost smooth. Add the pureed bean mixture,
remaining broth, and Parmesan rind to the vegetable mixture. Simmer,
stirring occasionally, until the potato pieces are tender, about 15
minutes. Stir in the remaining beans and the parsley. Simmer until the
beans are heated through and the soup is thick, about 2 minutes.
Discard the rosemary stems (the leaves will have fallen off) and
season with salt and pepper, to taste. Ladle the soup into bowls and


* 1/2 pound (about 1 1/4 cups) dried white beans such as Great
Northern, picked over and rinsed
* 1/2 teaspoon salt
* 1/4 pound pancetta (Italian cured pork belly, available at
Italian markets and specialty foods shops) or sliced lean bacon,
* 1/3 cup olive oil
* 1 onion, chopped
* 1 large carrot, cut into 1/2-inch dice
* 1 rib of celery, cut into 1/2-inch dice
* 3 garlic cloves, chopped fine
* 2 zucchini, scrubbed and cut into 1/2-inch dice
* 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
* 1/2 pound boiling potatoes
* 4 cups shredded green cabbage (preferably Savoy)
* 1/2 pound kale, rinsed, drained, stems discarded, and the leaves
chopped (about 6 cups)
* a 28-ounce can tomatoes, chopped coarse and drained well
* 4 1/2 cups chicken broth (preferably low-salt)

* freshly grated Parmesan, garlic bruschetta , and dry-cured
sausages as accompaniments

print a shopping list for this recipe

In a large bowl let the white beans soak in enough water to cover them
by 2 inches overnight or quick-soak them. Drain the white beans, in a
saucepan combine them with enough water to cover them by 2 inches, and
simmer them, uncovered, adding more water if necessary to keep them
barely covered, for 45 minutes to 1 hour, or until they are tender.
Add the salt and simmer the white beans for 5 minutes more. Remove the
pan from the heat and let the white beans stand, uncovered.

In a heavy kettle cook the pancetta in the oil over moderate heat,
stirring, until it is crisp and pale golden, add the onion, and cook
the mixture, stirring, until the onion is softened. Add the carrots,
the celery, and the garlic and cook the mixture, stirring, for 4
minutes. Add the zucchini, the green beans, and the potatoes, peeled
and cut into 3/4-inch dice, and cook the mixture, stirring, for 4
minutes. Add the cabbage and the kale and cook the mixture, stirring,
until the cabbage is wilted. Add the tomatoes and the broth and simmer
the soup, covered, for 1 hour.

Drain the white beans, reserving the liquid, in a blender or food
processor purée half of them with 1 cup of the reserved liquid, and
stir the purée and the remaining white beans into the soup. Simmer the
soup, uncovered, for 15 minutes, thin it if desired with some of the
remaining reserve liquid, and season it with salt and pepper. The soup
may be made 3 days in advance and kept covered and chilled. Reheat the
soup, thinning it with water as desired. Serve the soup with the
Parmesan, the bruschetta, and the sausages.

Read More

Friday, November 04, 2011


2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour
six 6-ounce custard cups.
2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt
until just smooth; being careful not to overbeat. Fill custard cups
1/2 full.
3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease
oven temperature to 350 degrees F (175 degrees C) and bake for 20
minutes more. Immediately remove from cups and serve piping hot.

Teatime Perfect Popovers

Epicurious | January 2009

by Sara Perry

The Tea Deck: 50 Ways to Prepare, Serve, and Enjoy

yield: Makes 6 popovers
These crispy, lighter-than-air popovers make an elegant afternoon
treat spread with butter and homemade jam and served with your
favorite Assam or Lapsang Souchong blend. It's crucial to follow the
recipe, making sure that all ingredients are at room temperature.
While a popover pan may seem an extravagance, the depth of the cups
creates a dramatic presentation. You can use deep ironstone custard
cups, but avoid using muffin tins. hide ›
subscribe to Bon Appétit

* 2 tablespoons unsalted butter cut into 6 pieces
* 2 large eggs, lightly beaten, at room temperature
* 1 cup whole milk, at room temperature
* 1 cup all-purpose flour
* 1/2 teaspoon salt

print a shopping list for this recipe

Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in
the bottom of each cup of a six-cup popover tin (or six 1/2-cup
custard cups). Place the popover pan on a baking sheet.

In a smaller bowl, lightly whisk the eggs until they change color.
Whisk in the milk.

In a medium bowl, whisk together the flour and salt until well
blended. Gently whisk the egg mixture into the flour mixture until
only small lumps are left, and set aside.

Place the popover tin and baking sheet in the oven for 4 minutes. At 3
minutes, give the batter a light whisk. Using an oven mitt, remove the
hot tin from the oven and immediately divide the batter among the
prepared cups. Bake for 25 minutes without opening the oven door. The
popovers will be puffy, with crisp brown crusts and hollow, moist
interiors. Serve immediately.

Read More

Thursday, October 06, 2011

7 Layer Dip by Closet Cooking

(makes 4 light or 2 heavier snack sized servings)

2 cups refried beans
1 tablespoon chili powder
1 teaspoon cumin
* water
1 cup cheese (cheddar or Monterrey jack, etc., grated)
2 jalapenos (sliced)
1 avocado (peeled, stoned and chopped)
1 lime (juice)
1 tomato (chopped)
1/2 cup sour cream
1 handful black olives (pitted and sliced)
2 green onions (chopped)

1. Heat the refried beans, chili powder and cumin in a pan adding
water until they come to a consistency that is easily dippable, about
1/4 cup.
2. When the beans are nice and bubbling, spread them out on the bottom
of your serving dish.
3. Quickly spread the cheese on top so that it can melt and become
gooey. (If it does not melt enough to your liking microwave it or
place it under the broiler for a few minutes.)
4. Next is the jalapenos.
5. Toss the avocados in the lime juice and layer them on next.
6. Layer on the tomato, sour cream, black olives and green onions.
7. Serve with tortilla chips.

Wednesday, October 05, 2011

Three Bean and Beef Chili

Recipe courtesy of Ellie Krieger, All Rights Reserved.

Prep Time:
15 min
Inactive Prep Time:
Cook Time:
1 hr 10 min


10 cups (serves 8, serving size 1 1/4 cup)


* 1 tablespoon olive oil
* 1 onion, diced (1 cup)
* 1 red bell pepper, diced (1 cup)
* 2 carrots, diced (1/2 cup)
* 2 teaspoons ground cumin
* 1 pound extra-lean ground beef (90 percent lean)
* 1 (28-ounce) can crushed tomatoes
* 2 cups water
* 1 chipotle chile in adobo sauce, seeded and minced
* 2 teaspoons adobo sauce from the can of chipotles
* 1/2 teaspoon dried oregano
* Salt and freshly ground black pepper
* 1 (15.5-ounce) can black beans, drained and rinsed
* 1 (15.5-ounce) can kidney beans, drained and rinsed
* 1 (15.5-ounce) can pinto beans, drained and rinsed


Heat the oil in large pot or Dutch oven over moderate heat. Add the
onion, bell pepper and carrots, cover and cook, stirring occasionally
until the vegetables are soft, about 10 minutes. Add the cumin and
cook, stirring, for 1 minute. Add the ground beef; raise the heat to
high and cook, breaking up the meat with a spoon, until the meat is no
longer pink. Stir in the tomatoes, water, chipotle and adobo sauce,
oregano and salt and pepper. Simmer, partially covered, stirring from
time to time, for 30 minutes. Stir in the beans and cook, partially
covered, 20 minutes longer. Season, to taste, with salt and pepper.

Low Carb Spinach Lasagna

From Linda's Low Carb Recipe Website

1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)

Brown the hamburger with the onion; drain off the fat. Mix in the
garlic powder and spaghetti sauce; season to taste and heat until
bubbly. Meanwhile, soften the cream cheese in a medium-size
microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in
the egg and pepper with a spoon until well mixed. Blend in the
spinach. Spread half of the meat mixture evenly in the bottom of a
greased, 8 x 8" glass baking pan. Spread the spinach mixture over the
meat; top with the mozzarella, then the rest of the meat. It may not
completely cover the top, but that's ok. Sprinkle with the parmesan
cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover
with plastic wrap and vent one corner then microwave on HIGH for 3
minutes; then reduce to MEDIUM and cook for another 7-10 minutes until
hot and bubbly. Let stand 3 minutes before serving.

Sunday, October 02, 2011

italian wedding soup

Italian Wedding SoupRecipe courtesy Giada De Laurentiis


* 1 small onion, grated
* 1/3 cup chopped fresh Italian parsley
* 1 large egg
* 1 teaspoon minced garlic
* 1 teaspoon salt
* 1 slice fresh white bread, crust trimmed, bread torn into small pieces
* 1/2 cup grated Parmesan
* 8 ounces ground beef
* 8 ounces ground pork
* Freshly ground black pepper


* 12 cups low-sodium chicken broth
* 1 pound curly endive, coarsely chopped (1 pound of escarole
would be a good substitution)
* 2 large eggs
* 2 tablespoon freshly grated Parmesan, plus extra for garnish
* Salt and freshly ground black pepper


To make the meatballs: Stir the first 6 ingredients in a large bowl to
blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for
each, shape the meat mixture into 1-inch-diameter meatballs. Place on
a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over
medium-high heat. Add the meatballs and curly endive and simmer until
the meatballs are cooked through and the curly endive is tender, about
8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir
the soup in a circular motion. Gradually drizzle the egg mixture into
the moving broth, stirring gently with a fork to form thin stands of
egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese
if desired.

©Television Food Network G.P.

Friday, September 30, 2011

miyuk gook

Seaplant soup (Miyuk gook):

4-6 servings


* 4 cups of soaked miyuk (1 cup of dried seaplant)
* 16 cups of water
* 4-5 tbs of fish sauce
* 200 grams of beef brisket
* 1 tbs of minced garlic
* sesame oil


1. Soak 1 cup of dried miyuk in a big bowl for at least 30 minutes.
2. Drain the water from the sea plant and cut it into bite size
3. Place the soaked sea plant(about 4 cups) in a big pot and add 16
cups of water and boil it over high heat for 20 minutes.(later you may
have to add more water if the soup is too thick)
4. Cut the beef brisket nto bite size pieces.
5. When the water starts boiling (about 20 minutes later), add the
beef and 1 tbs of garlic. Boil it again for another 20 or 25 minutes
over medium heat.
6. Add 4 or 5 tbs of fish sauce(add more or less depending on your
taste) and drizzle a few drops of sesame oil before serving.


Tuesday, September 20, 2011


Ready In: 1 Hour 45 Minutes
Servings: 8
"Here is a great recipe for moussaka, a Greek dish. It includes sliced
eggplant baked in a ground beef sauce and then smothered in a thin
white sauce."
3 eggplants, peeled and cut lengthwise
into 1/2 inch thick slices
1/4 cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley

1 (8 ounce) can tomato sauce
1/2 cup red wine
1 egg, beaten

4 cups milk
1/2 cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste

1 1/2 cups freshly grated Parmesan
1/4 teaspoon ground nutmeg
1. Lay the slices of eggplant on paper towels, sprinkle lightly with
salt, and set aside for 30 minutes to draw out the moisture. Then in a
skillet over high heat, heat the olive oil. Quickly fry the eggplant
until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the
ground beef, salt and pepper to taste, onions, and garlic. After the
beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and
parsley. Pour in the tomato sauce and wine, and mix well. Simmer for
20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the bechamel sauce, begin by scalding the milk in a
saucepan. Melt the butter in a large skillet over medium heat. Whisk
in flour until smooth. Lower heat; gradually pour in the hot milk,
whisking constantly until it thickens. Season with salt, and white
4. Arrange a layer of eggplant in a greased 9x13 inch baking dish.
Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup
of Parmesan cheese over the meat. Cover with remaining eggplant, and
sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce
over the top, and sprinkle with the nutmeg. Sprinkle with the
remaining cheese.
5. Bake for 1 hour at 350 degrees F (175 degrees C).

Sunday, September 18, 2011

pumpkin dessert

Healthy Pumpkin Dessert

1 can (15 oz.) pure pumpkin (or homemade puree)
3 eggs
2/3 cup coconut milk (or canned evaporated milk)
1 t – up to 2 T pumpkin pie spice
1 t vanilla extract
1 T maple syrup
2 t brown sugar
dash salt
Toasted walnuts or pecans or coconut for topping
Whipped cream (optional)

In a large bowl, combine pumpkin, eggs, milk, pumpkin pie spice,
vanilla, sweeteners and salt. Thoroughly mix until uniform throughout
and all spices are well mixed and combined. Pour into prepared
ramekins or an 8X8 pan. Bake in a preheated 325 degree oven, about 25
minutes for ramekins and 40 minutes for the large pan. Pumpkin
mixture should be set but still slightly jiggly when you remove from
the oven. Serve warm topped with optional whipped cream and toasted
nuts. Store any leftovers in the refrigerator.

Sunday, September 11, 2011

Sweet Corn, Bacon, and Tomato Salad

Serves 4 – 6.

4 slices of thick-cut bacon
1 medium onion, diced (about 1 cup)
cut kernels from 4 ears of corn (about 2 cups)
3 cups halved cherry tomatoes
1/4 cup chopped fresh basil
3 tablespoons cider vinegar
salt, to taste
fresh ground black pepper, to taste

In a large skillet, cook bacon over medium heat until crisp. Remove
bacon to a plate and set aside. Turn heat down to medium-low and add
onions to the bacon drippings in the skillet. Cook, stirring
occasionally, until onion has softened – about 5 minutes. Add corn,
turn heat back up to medium, and cook, stirring occasionally, until
corn is tender and just starting to brown in spots – about 7 – 10
minutes. Remove corn and onion mixture to a large mixing bowl and let
cool for about 10 minutes. Meanwhile, cut the bacon crosswise into
thin slices. Add the sliced tomatoes, bacon, basil, and vinegar to
the bowl with the corn. Sprinkle in a big pinch of salt and some
fresh ground black pepper. Toss everything together, let sit for a
few minutes, then toss again and taste. Add more salt and/or pepper
if needed. Serve immediately at room temperature.

Chicken and Stuffing Herb Chicken With Stuffing Recipe

1 can (10.5 ounce size) cream of chicken soup
1 can (10.5 ounce size) cream of celery or cream of chicken soup
1/2 cup dry white wine or chicken broth
1 teaspoon dried parsley flakes
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1 dash black pepper
6 skinless, boneless chicken breast halves
2 cups seasoned stuffing crumbs
4 tablespoons butter


Combine the soups, wine or broth, parsley, thyme, salt, and pepper.

Wash chicken and pat dry.

Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of
the stuffing crumbs over the bottom of the cooker and drizzle with
about 1 tablespoon of the butter. Top with half of the chicken, then
half of the remaining stuffing crumbs. Drizzle with half of the
remaining butter and spoon half of the soup mixture over that. Repeat
with remaining chicken, stuffing crumbs, butter, and soup mixture.

Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Italian Wedding Soup With Escarole Recipe

Serves/Makes: 8


2 eggs, lightly beaten
1 cup finely chopped onion
1/3 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh Italian (flat-leaf) parsley
1 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 pound lean ground beef (93% lean)
1 tablespoon vegetable oil
8 cups reduced-sodium chicken broth
3 large carrots, chopped
2 tablespoons snipped fresh oregano
1 small head escarole (8 ounce size), trimmed and cut into 1/2-inch strips
1 cup dried acini di pepe pasta
fresh oregano sprigs (optional)


In a large bowl, combine eggs, onion, bread crumbs, cheese, parsley,
1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add ground
beef; mix well. Shape mixture into forty 1-1/4-inch meatballs. In a
large skillet, heat 1 tablespoon oil; brown meatballs, half at a time.
Drain on paper toweling.

In a 5- to 6-quart slow cooker, combine broth, carrots, dried oregano
(if using), the remaining 1/2 teaspoon salt, and the remaining 1/4
teaspoon pepper. Gently add meatballs.

Cover and cook on low-heat setting for 6 hours or on high-heat setting
for 3 hours, stirring in fresh oregano (if using), pasta, and escarole
during the last 20 minutes of cooking. Ladle into bowls. If desired,
garnish with oregano sprigs. Soup will thicken upon standing.

Strawberry-Banana Crepes

1 cup Original Bisquick® mix
3/4 cup milk
2 eggs
Filling 1 1/2 cups whipping cream
1/4 cup sugar
2 to 3 bananas, sliced
1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen
strawberries, partially thawed
1/4 cup chopped walnuts

1. In small bowl, stir all crepe ingredients until blended. Grease
6- or 7-inch skillet with shortening or cooking spray; heat over
medium-high heat. For each crepe, pour 2 tablespoons batter into
skillet; rotate skillet until batter covers bottom. Cook until golden
brown. Gently loosen edge with metal spatula; turn and cook other side
until golden brown. Stack crepes as you remove them from skillet,
placing waxed paper between each. Keep crepes covered to prevent them
from drying out.
2. In chilled medium bowl, beat whipping cream and sugar with
electric mixer on high speed until stiff. Spoon about 3 tablespoons
whipped cream down center of each crepe; top with 4 or 5 banana
slices. Roll up; top each crepe with whipped cream, strawberries and

Makes About 12 crepes

Saturday, September 10, 2011


i just discovered that there are strangers reading this blog, which i
find crazy since i've only told maybe 3 people about this, and only to
pass on a recipe they asked for. i just want to share that almost
none of these recipes are originally mine. it's just a journal that i
keep of recipes that i like that i find online, mostly for my personal
use. i rarely follow a recipe 100% and sometimes the recipes reflect
this, sometimes not. blogger keeps things super easy, because if i
use a recipe that i like, i just email it directly to this blog. i
never even realized that there are comments!

who are you guys? and how did you find this blog? i saw that there
are 6 people subscribed via google reader. this is funny to me!

Thursday, September 01, 2011

lamb tagine with dates

Lamb Tagine with Dates

Serves 6

Tender lamb seasoned with cilantro, cinnamon, ginger and saffron joins chickpeas, dates, oranges and almonds in this classic Moroccan dish. "Tagine" refers to slowly simmered meat, fish and vegetable dishes that have both a sweet and savory flavor. Not to be confused, it is also the name of the earthenware dish that these highly aromatic stews are prepared and served in. Serve this lamb tagine over couscous for a complete, delicious meal.


2 tablespoons olive oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 large yellow onion, coarsely chopped
2 cups vegetable broth
1/3 cup chopped flat-leaf parsley
1/4 cup chopped cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon crushed saffron threads
8 ounces pitted dates, quartered
1 3/4 cups canned chickpeas, rinsed and drained
2 tablespoons honey
2 oranges, peeled and cut into sections (optional)
1/4 cup sliced almonds, toasted (optional)
1 1/2 cups couscous, prepared according to package directions


Heat the oil in a heavy Dutch oven over medium high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, searing until just brown, about 4 minutes per batch. Using a slotted spoon, transfer each batch of lamb to a bowl. Add onions to the Dutch oven and cook until tender about 4 minutes. Mix in broth, parsley, cilantro, cinnamon, ginger, and saffron. Return all of the lamb with its juices to the Dutch oven and bring to a rolling simmer. Cover, reduce the heat to low, and simmer until lamb is tender, about 1 1/2 hours.

Add dates, chickpeas, and honey to lamb mixture and stir to incorporate. Simmer until heated through, about 15 minutes. Transfer to a deep platter and garnish with oranges and almonds, if you like. Serve spooned over the couscous.


Serves 4

40g / 3 tbsp butter
1 large onion, finely chopped
450g lamb fillet, cut into small cubes
2.5ml / ½ tsp ground cinnamon
30ml / 2 tbsp tomato puree
45ml / 3 tbsp chopped fresh parsley
115g ready-to-eat dried apricots, halved
75g pistachio nuts
450g long grain rice, rinsed
Salt and ground black pepper
Flat leaf parsley; to garnish

1. Heat the butter in a large heavy based pan. Add the onion and cook until soft and golden. Add the cubed lamb and brown on all sides. Add the cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes.

2. Add the tomato puree and enough water to cover the meat. Stir in the parsley, bring to the boil, cover and simmer very gently for 1 ½ hours, until the meat is tender. Chop the pistachio nuts.

3. Add enough water to the pan to make up to about 600ml / 1 pint liquid. Add the apricots, pistachio nuts and rice, bring to the boil, cover tightly and simmer for about 20 minutes, until the rice is cooked. (You may need to add a little more water, if necessary.) Transfer to a warmed serving dish and garnish with parsley before serving.

Monday, August 29, 2011

claire's oatmeal chocolate chip cookies

2 cups oil
1.5 cup brown sugar
1.5 cup white sugar
4 eggs
4 cups oatmeal
4 tsp baking soda
2 tsp salt
3 cups flower
1 bag chocolate chips

bake 375 for 9-10 minutes

Saturday, August 27, 2011

Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

These adorable black bean cakes make a great holiday party appetizer!

For the cakes:
  • 1/2 cup bottled salsa
  • 2 teaspoons ground cumin
  • 38 ounces canned spicy black beans (such as Whole Foods), rinsed and drained
  • 1 cup dry breadcrumbs, divided
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon salt
For the toppings:
  • 1/2 cup Tofutti sour cream
  • 1/4 cup thinly sliced green onions
  • 1/4 cup diced peeled avocado
  • 1/4 cup chopped plum tomato
  • 1 teaspoon fresh-squeezed lime juice
1. To make the cakes, combine the salsa, cumin, and black beans in a food processor, and process until smooth.  Transfer to a bowl and stir in 1/2 cup of the breadcrumbs, 1/4 cup green onions, and the salt.

2. Divide the mixture into 24 portions, and shape into 1/2-inch-thick patties.  Place the remaining 1/2 cup breadcrumbs in a shallow dish and dredge the patties in the breadcrumbs.  (Note: the patties will be sticky before you dredge them in the breadcrumbs, and I found it easier to shape into proper patties after doing so).  Arrange in a single layer on a baking sheet coated with cooking spray, and bake at 375 degrees for 14 minutes, turning over halfway through.

3. For the toppings, mix together the sour cream and 1/4 cup green onions in one small bowl.  Mix together the avocado, tomato, and lime juice in a second small bowl.  Top each black bean cake with 1 teaspoon green onion cream and 1 teaspoon avocado salsa.

Nutrition Info:
12 servings (2 cakes), Calories 99, Fat 2.8, Protein 3.8, Carb 16.3

Tasting Notes:
Perfectly dainty and tasty, and visually adorable, but I was surprised that the flavor was a little bland.  I imagined more spice would come through from the already 'spicy' black beans, but if you want extra kick, I recommend adding a fresh minced jalapeno pepper, or some extra cumin or ground red pepper.  I might have added a dash of spice to the sour cream mixture as well!


zucchini fritters

impromptu zucchini fritters

Zucchini Fritters
Adapted a bit from Simply Recipes

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I'm convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You'll be shocked (I was!) by the amount of liquid you'll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

Thursday, August 25, 2011

village salad

Roasted chicken, dates, avocado, tomatoes, corn, goat cheese and almonds with champagne vinaigrette

  • 1 garlic clove, finely chopped
  • 2 tablespoons dijon Mustard
  • 1/4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 2 or 3 dashes hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil


Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

Monday, August 01, 2011

spicy tomato arugula angel hair

2 yellow tomatoes, diced
3 red tomatoes, diced
1 tablespoon sea salt
1 pound dried angel hair pasta
3 tablespoons olive oil
3 garlic cloves, chopped
3 shallots, chopped
One 14-ounce can crushed tomatoes
¼ cup chopped arugula
½ teaspoon freshly ground black pepper
2 teaspoons chopped oregano
1 teaspoon crushed red pepper flakes
2 Anaheim chiles, seeds and ribs removed, chopped
2 tablespoons freshly grated Parmesan cheese

1. Place the yellow tomatoes and red tomatoes in a large bowl. Sprinkle with the sea salt and let sit for 40 minutes.

2. Bring 4 cups salted water to a boil.  Add the pasta and cook until al dente, about 4 minutes.  Strain and rinse.  Set aside.

3. Heat the olive oil in a large pot over medium heat.  Add the garlic and shallots and sauté until the shallots are softened, 3 to 4 minutes.  Add the crushed tomatoes and bring to a simmer.  Cook for 5 minutes.

4. Toss the sauce with the pasta, the salted tomatoes, the arugula, pepper, oregano, red pepper flakes, and chiles and heat until warmed through.  Season with salt and sprinkle with the Parmesan.  Serve immediately.

Fiery Angel Hair Pasta


  • 1 pound angel hair pasta
  • 1/2 cup Chili Oil, recipe follows
  • 1/2 cup chopped fresh Italian parsley leaves
  • 1 lemon, juiced
  • 2 tablespoons lemon zest
  • Coarse sea salt
  • Dried crushed red pepper flakes
  • 1/2 teaspoon grated lemon peel, optional
  • 2/3 cup freshly grated Parmesan


Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.

Chili Oil:

  • 2 cups olive oil
  • 4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Yield: 2 cups

Prep Time: 2 minutes

Cook Time: 5 minutes

Inactive Prep Time: 2 hours

Angel Hair Pasta with Shrimp and Basil

  • 1/4 cup olive oil, divided
  • 1 (8 ounce) package angel hair pasta
  • 1 teaspoon chopped garlic
  • 1 pound large shrimp - peeled and deveined
  • 2 (28 ounce) cans Italian-style diced tomatoes, drained
  • 1/2 cup dry white wine
  • 1/4 cup chopped parsley
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons freshly grated Parmesan cheese


  1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
  2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
  3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

garlic angel hair pasta


  • 8 ounces uncooked angel hair pasta
  • 2 garlic cloves, peeled and halved
  • 1/4 cup butter or margarine
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon snipped fresh or dried chives
  • 1/2 teaspoon garlic salt (optional)


  1. Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic.
  2. Place pasta in a serving bowl; add butter. Toss gently until butter is melted. Add Parmesan cheese, chives and garlic salt if desired; toss to coat.

Sunday, July 03, 2011

Tomato, Red Onion, and Basil Bruschetta

  • 2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
  • 1/2 small red onion, finely chopped
  • 3 tablespoons olive oil plus additional for brushing
  • 3 tablespoons chopped fresh basil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 large loaf focaccia, halved horizontally (reserve half for another use)
  • 1 garlic clove, peeled, halved

Slow Cooker Sweet and Spicy Asian Pork Shoulder



  1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
  2. Twenty-five minutes before serving, cook the rice according to the package directions.
  3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Monday, May 23, 2011

breakfast casserole

1 lb. sausage
8 eggs
2 c. milk
1 c. Bisquick
1/2 c. Monterey Jack cheese
1/2 c. Cheddar cheese
Cook sausage and drain well. Beat eggs, add milk and Bisquick. Spray a 9x13 dish with Pam. Layer sausage, sprinkle grated cheese on sausage. Strain egg mix over sausage. (Must strain or will be lumpy.) Bake at 325 degrees for 50 minutes or until set.

Saturday, April 23, 2011

thick and chewy oatmeal cookies

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Sunday, March 27, 2011

Brussels Sprouts Chips

  • 1 pound Brussels sprouts, washed and spun dry
  • Extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  1. Preheat oven to 425 degrees F. Line baking pan with a piece of aluminum foil, if desired. Spray with nonstick cooking spray.
  2. Trim stem end of Brussels sprouts high enough to loosen most of the leaves. Remove and discard yellow or damaged leaves. Separate as many leaves as will pull away from the center easily. Halve the remaining sprout centers. Place loose leaves and sprout halves in a large mixing bowl.
  3. Drizzle olive oil over Brussels sprouts; sprinkle coarse salt and pepper over. Toss to coat evenly and spread leaves in a single layer on baking sheet.

  4. Place baking sheet in 425 degree F oven and let roast for 10 minutes. Remove sheet from oven. Pick out leaves that are dark and crispy and place in a serving bowl. Use a spatula to flip the remaining leaves and sprout halves. Return to oven.
  5. Repeat this process until the majority of the leaves have been crisped. The halved sprouts remaining on the baking sheet should be browned and fork-tender. Place them in the serving bowl along with the leaves and serve hot or at room temperature.

Thursday, February 24, 2011

Bean Soup With Kale

  • 1 tablespoon olive oil or canola oil
  • 8 large garlic cloves, crushed or minced
  • 1 medium yellow onion, chopped
  • 4 cups chopped raw kale
  • 4 cups low-fat, low-sodium chicken or vegetable broth
  • 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
  • 4 plum tomatoes, chopped
  • 2 teaspoons dried Italian herb seasoning
  • Salt and pepper to taste
  • 1 cup chopped parsley


  1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Sweet, Summer Roasted Vegetables Print Recipe

1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1/3 cup zucchini, diced
1/3 cup frozen corn kernals
1-2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly cracked pepper

Toss all to combine & roast at 400 for 15-20 mins.


THE BEST Chocolate Cake EVER :D [print_link]

1 box devil's food cake mix

1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil's food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it's not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Tuesday, February 08, 2011

apricot pork roast

Prep Time: 5 mins

Total Time: 1/2 day

  1. 1 Mix broth, preserves, onion and mustard in slow cooker.
  2. 2 Add pork and turn to coat.
  3. 3 Cover and cook on low 8-9 hours or until done.

Read more:

Saturday, January 29, 2011

kalbi jjim via maangchi

Korean recipes:

Beef short ribs (galbijjim)

Galbi jjim is one of the most popular Korean dishes. It's made with beef short ribs and is often prepared for special occasions.

2 lbs (about 1 kg) of beef short ribs, water, cooking wine, soy sauce, black pepper, brown sugar, garlic, green onion, onion, sesame oil, carrots, radish, shiitake mushrooms, and mulyeot (corn syrup).

  1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
  2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
  3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
  4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
  5. Throw away the boiling water and clean the pot.
  6. Place the clean  beef short ribs in the pot.
  7. Prepare a bowl to make seasoned water by mixing  2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar.

    Add it to the short ribs in the pot.
  8. Boil it over medium heat for 20 minutes.
  9. While it boils, you can prepare the other ingredients:
    • Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
    • Cut the soaked shiitake mushrooms into bite size.
      *tip: You can add several skinned chestnuts and gingko nuts
  10. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
    *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat
  11. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
  12. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates
  13. Transfer galbijjim to a platter before serving.

zucchini jeon

Main Ingredients

  • 1 Cup Flour
  • 1 Cup Water
  • 1 Egg
  • 1 Medium Size Zucchini
  • ½ Onion
  • 1 Red Hot Pepper
  • ½ tsp Salt

Dipping Sauce Ingredients



Julienne a zucchini, chop ½ onion very finely, and slice 1 hot red pepper thinly.


In a bowl, combine 1 cup of water, 1 cup of flour, 1 egg, and ½ tsp of salt. Mix everything together.


Add the vegetables into the batter.


Mix all of the ingredients together.


In a slightly oiled pan, pour 1 large spoonful of the batter and spread it to make a round shape.


Fry them until they become golden brown.


crab jeon

Main Ingredients

  • 4 Korean Crabsticks (1 Cup Chopped)
  • 3 Eggs
  • ⅓ Onion (⅓ Cup Chopped)
  • 1 Green Onion
  • 1 Tbsp Carrot
  • 1 or 2 Hot Peppers
  • 6 Tbsp Flour
  • ¼ Tsp Salt



Chop 4 Korean crabsticks (1 cup), ⅓ of an onion (⅓ cup), 1 Green Onion, 1 Tbsp of carrot, and 1 or 2 Hot Peppers finely. If you do not like hot peppers, you can use sweet peppers instead.


Break and then beat 3 eggs.


Add the chopped vegetables and crabsticks to the egg and then mix everything together.


Add 6 Tbsp of flour to the mixture. I mixed all-purpose flour, Korean pancake mix (Jeon flour), and frying mix to get better texture. If you do not have them, it is okay to just use normal flour.


Add ¼ tsp of salt and mix again.


When you scoop the batter, it should not run off the spoon. Get a spoonful of batter.


In a oiled pan, put a spoonful of batter and make the shape round. Plenty of oil gives better flavor. Fry them on medium with patience.


When the bottom of the jeon becomes golden brown, flip it over. When the other side of jeon becomes golden brown as in the picture, it is done.


potato jorim

Main Ingredients

  • 3 Medium Sized Potatoes (2 Cups)
  • ½ Cup Water
  • 2 Tbsp Oil
  • 2½ Tbsp Soy Sauce
  • 2 Tbsp Corn Syrup
  • 1-1½ Tbsp Sugar
  • 1 Tbsp Minced Garlic
  • ⅛ tsp Fine Sea Salt
  • ½ tsp Sesame Seeds



Cut 3 medium sized potatoes (2 cups) into ½-inch cubes.


In a heated pan, with 2 Tbsp of oil, add the chopped potatoes.


Fry the potatoes for 5 minutes on medium-high until they are about ⅓ cooked.


After 5 minutes, add ½ cup of water, 2½ Tbsp of soy sauce, 2 Tbsp of corn syrup, 1-1½ Tbsp of sugar, and 1 Tbsp of minced garlic.


Cook it for 5 more minutes on medium-high.


Taste it and if you need to, add up to ⅛ tsp of fine sea salt depending on your tastes.


Cook until the liquid is reduced to a paste, which should take about 5 minutes.


Reduce the temperature to medium and fry 5 to 7 more minutes until the potatoes are completely cooked. Then add ½ tsp of sesame seeds.


It is done. :)