Friday, November 28, 2014
1 stick butter
1 yellow onion, sliced
1 fennel bulb, top and core removed, sliced
2 leeks, top removed, sliced
8 oz mushrooms, sliced
1/2 lb potato, diced
3 cups frozen peas and carrots mix
1/2 cup flour
2 1/2 cups vegetable stock
1 tsp salt
1/2 tsp black pepper
3 Tbsp cream
3 Tbsp parsley, dried
Puff pastry or pie crust
- Melt butter in a large pot at medium heat. Sauté onions, fennel, leeks, and mushrooms 10-15 minutes. Add flour, and cook over low heat for 3 minutes.
- Add stock, salt, pepper, and (optionally) white wine. Bring to a boil, and simmer 5 minutes. Add heavy cream.
- In another pot, boil potatoes for 10 minutes. Prepare peas and carrots.
- Add potatoes, peas, carrots, and parsley to the sauce. Mix well.
- Fill 11 x 13 pan with filling. Top with crust. Bake about 40 minutes, or until golden brown and bubbling.
Friday, November 28, 2014
8 oz round brie
1 Tbsp butter
2 shallots, minced
2 pears, peeled and sliced
1/3 cup dry white wine
1/2 tsp brown sugar
1/4 tsp thyme
- Melt butter in a skillet at medium heat. Add shallot and cook 1 minute. Add pears and cook 5 minutes, until soft.
- Add white wine, brown sugar, thyme, and salt and pepper to taste. Increase heat and simmer until evaporated and pears lightly caramelized, about 10 minutes.
- Cut off top rind of brie. Pour mixture over brie, and bake at 350 F for 30 minutes. Serve with crackers.
Wednesday, October 8, 2014
1/2 white onion, diced
2 cloves garlic, minced
15 oz can diced tomatoes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp red pepper flakes
1/2 tsp salt
2 Tbsp tomato paste
2 oz cream cheese
1/4 cup Parmesan cheese, grated
1/2 lb penne
4 oz fresh spinach
- Cook penne in a large pot.
- In a skillet, saute onions and garlic in olive oil for 5 minutes.
- Stir in diced tomatoes (in juice), spices, and black pepper to taste. Mix in tomato paste and 1/2 cup water.
- Turn heat to low, and whisk in cream cheese until incorporated. Whisk in Parmesan, then add spinach and let wilt.
- Mix sauce and pasta, then serve.
15 oz black beans, drained
1 cup frozen corn
1/2 red onion, diced
1 clove garlic, minced
1/4 bunch cilantro, chopped
2 cups shredded cheese
10 taco-sized tortillas
1 Tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp corn starch
- In a large bowl, mix beans, corn, onion, garlic, cilantro, cheese, and spices.
- Fill tortillas. Freeze quesadillas on a baking sheet lined with parchment paper for one hour, then wrap and transfer to freezer bags.
- Reheat in microwave or skillet at low heat.
8 oz fettuccine
2 Tbsp olive oil
1 Tbsp butter
4 cloves garlic, minced
1/2 lb shrimp, peeled and deveined
15 oz diced tomatoes
- Start cooking fettuccine.
- In a large skillet, melt butter and olive oil. Add garlic and shrimp, and sauté 3-5 minutes until shrimp is cooked.
- Remove shrimp from skillet.
- Add tomatoes, crushed red pepper, salt, and black pepper to the skillet. Simmer five minutes until slightly thickened.
- Toss in cooked fettuccine and mix well. Toss in shrimp. Garnish with parsley.
Tuesday, February 18, 2014
2 pie crusts
1 cup strawberries, halved
2 cups raspberries or blackberries
1 1/2 cups blueberries
1/2 cup sugar
3 Tbsp corn starch
- Preheat oven to 375 F. Place bottom pie crust in pie pan.
- In a large bowl, combine sugar and corn starch. Add the berries, and toss until coated. Let stand for 15 minutes.
- Stir the berries and pour into pie pan. Top with second crust, and seal.
- Bake for 50 minutes if the berries are fresh, or 90 minutes if frozen.
1 medium eggplant
2 plum tomatoes
1/2 red bell pepper, chopped
1 green chili
1/4 inch ginger
3 Tbsp vegetable oil
1/4 tsp asafetida
1 tsp cumin seed
1 tsp coriander powder
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp garam masala
2 Tbsp cilantro, chopped
- Microwave eggplant in a large dish for 8-10 minutes until tender. (Or bake on a cookie sheet for 45 minutes at 400 F, turning every fifteen minutes.)
- Let cool, then peel and chop into small pieces.
- In a food processor, blend tomatoes, ginger, and green chili.
- Heat oil in a saucepan on medium high, and fry bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
- Reheat the remaining oil. As soon as a cumin seed cracks in the oil, add asafetida and cumin seed.
- After cumin seeds crack, add tomato puree, coriander, turmeric, red chili, and salt and let it cook a few minutes until tomato puree and oil separate.
- Add eggplant, and cook at medium heat for 8-10 minutes, while continually stirring and mashing the eggplant.
- Mix in bell pepper, cilantro, and garam masala. Serve hot over rice.
2 sticks butter, softened
1 1/3 cups sugar
3 eggs, room temperature
3 egg yolks, room temperature
1 1/2 tsp vanilla extract
1 1/2 tsp water
1/2 tsp salt
1 1/2 cups cake flour
- With an electric mixer, beat the butter until smooth. Slowly add sugar, and beat 4 minutes until light and fluffy.
- Stir together eggs, yolks, vanilla, and water. Pour slowly into mixing bowl while the mixer is on. Add salt.
- Sift flour in, 1/2 cup at a time, folding into batter with a spatula each time.
- Pour into a well-greased 9 x 5 loaf pan, and smooth.
- Bake at 325 degrees for 70-80 minutes. Let cool 5 minutes, then turn onto a wire rack. Serve and store at room temperature.
2 pie crusts
2 Granny Smith apples, peeled and thinly sliced
3-4 red apples, peeled and thinly sliced
3/4 cup sugar
2 Tbsp flour
3/4 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 Tbsp lemon juice
- Preheat oven to 425 F. Place bottom pie crust in ungreased glass pie pan.
- Place sliced apples in a large bowl with lemon juice.
- In a small bowl, mix remaining ingredients. Add to apple bowl, and gently mix.
- Spoon into pie pan. Dot the filling with 1 Tbsp butter, cut into small pieces. Top with second crust, seal, and slit.
- Bake 40-45 minutes until golden brown.
6 medium jalapeno peppers, halved lengthwise and seeded
2 oz neufchatel cheese
1 cup cheddar cheese, shredded
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp chipotle pepper powder
1 egg
3/4 cup panko
- Preheat oven to 350 F. Place jalapenos on a cookie sheet lined with parchment paper.
- Mix cheese and spices until combined. Stuff peppers with the mixture.
- Mix egg and panko until combined. Top the peppers with the mixture.
- Bake 20 minutes.