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.
15 oz white beans, drained
5 oz canned tuna in water
green onions, sliced
1 Tbsp lemon juice
1 Tbsp olive oil
- Combine ingredients in a bowl, adding salt, pepper, and spices to taste. Serve as is, or in a sandwich.
12 oz cremini mushrooms
1/2 Tbsp olive oil
1 Tbsp butter
3 cloves garlic, minced
1/8 tsp thyme, dried
1/8 tsp rosemary, dried
1 Tbsp flour
1 cup vegetable broth
1/2 Tbsp tomato paste
2 Tbsp half and half
16 oz polenta
- Heat olive oil and 1/2 Tbsp butter in a saucepan at medium heat. Add garlic, mushrooms, thyme, rosemary, and salt to taste. Cook about 3 minutes, until tender.
- Transfer mushroom mixture to a bowl. Cook flour and remaining 1/2 Tbsp butter in saucepan one minute. Add broth and tomato paste, heating 3 minutes.
- Add the mushrooms back to the saucepan, and season to taste. Add half and half, and then take off heat.
- Cut polenta into cylinders 1/2″ thick, and fry in a skillet in olive oil, browning both sides. Drain on a paper towel, and sprinkle with pepper. Serve covered in mushroom ragout.
Monday, December 24, 2012
1/3 lb fettuccine
1 Tbsp olive oil
1 Tbsp butter
1/2 medium onion, chopped
1 clove garlic, minced
8 oz mushrooms, sliced
1 tsp all-purpose flour
1/3 cup Marsala
1/3 cup vegetable stock
2 Tbsp lemon juice
1/3 cup heavy cream
several sprigs of fresh thyme, leaves stripped
- Melt butter and olive oil in a large pot, and saute the onion and garlic for a few minutes.
- Add in the mushrooms and saute 5-8 minutes, until tender. Add flour to thicken slightly.
- Add Marsala and let evaporate for a minute, then add the vegetable stock, thyme, lemon juice, and salt and pepper to taste. Reduce for a few minutes.
- Add in the cream, and bring back to a simmer.
- Cook fettuccine, and add to sauce, tossing well. Garnish with Parmesan and parsley.