1 onion, diced
15 oz pinto beans, drained and rinsed
15 oz black beans, drained and rinsed
15 oz kidney beans, drained and rinsed
45 oz diced tomatoes
1 cup water
2 Tbsp chili powder
1 1/2 tsp cumin
1 tsp coriander
1 Tbsp cocoa powder
1 chipotle pepper in adobo (from can), minced
- In a large pot, saute onion in vegetable oil until browned.
- Add beans, tomatoes, water, and spices. Simmer for about 30 minutes, stirring occasionally.
- Adjust seasonings to taste, with salt, black pepper, and cayenne pepper.
2 cups sugar
1/2 cup basil leaves, packed
1 cup fresh lemon juice
2 Tbsp lemon zest
- In a saucepan over medium heat, combine sugar with 2 cups water, and stir until dissolved.
- Remove from heat, and add basil leaves. Cool to room temperature, then refrigerate for 2 hours.
- Strain out basil leaves, and add lemon juice and zest.
- Freeze in ice cream maker (about 25 minutes) then freeze to set.
5 serrano (or 3 jalapeno, or 7 thin red) peppers, chopped
1 cup cilantro (leaves and stems), chopped
1/2 yellow onion, chopped
1/3 cup fresh ginger, peeled and chopped
15 cloves garlic
1 Tbsp lime zest, grated
1 Tbsp coriander, ground
1 tsp cumin, ground
1 tsp black pepper
1 tsp salt
- Remove some seeds from serrano peppers, if desired.
- Puree all ingredients in food processor, until fairly smooth. Add 1-2 Tbsp water if needed.
- Use about 2 Tbsp in Thai curry recipes. Keeps in the refrigerator 2 weeks.
2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 stick butter
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger, ground
1/8 tsp nutmeg, ground
1/8 tsp cloves, ground
- In a large bowl, combine the sugar, brown sugar, eggs, vanilla, butter, cinnamon, nutmeg, ginger and cloves. Mix until evenly incorporated.
- In another bowl, combine the flour, salt and baking powder. Add to the bowl of wet ingredients, and stir until a soft dough forms.
- Line a baking sheet with parchment paper, and shape the dough into two logs about 3 inches wide. Bake at 350 F for 35 minutes or until golden brown.
- Using a serrated knife, gently slice the logs diagonally into 1-inch thick pieces. Return to the baking sheet, and sprinkle the tops with cinnamon sugar (1/4 cup sugar, 1/2 tsp cinnamon).
- Bake for 5-7 minutes. Flip the pieces over, sprinkle the other side with cinnamon and sugar and bake for another 5-7 minutes. Let cool on a wire rack.
2 small zucchini, shredded
1 egg
3/4 cup flour
1/2 cup vegetable oil
1 clove garlic, minced
1/2 tsp oregano
1/2 tsp basil
fresh parsley
- Wash zucchini and cut off the ends. Grate the zucchini into a bowl using a large-holed grater.
- Add garlic, oregano, basil, parsley, and salt and pepper to taste.
- Add a whisked egg and the flour. Stir until evenly combined.
- Heat oil in a small skillet until very hot. Drop the batter into the oil, one spoonful at a time. Fry each side until deep golden brown.
- Let drain on a paper towel covered plate. Serve with marinara.
2 1/2 cups flour
1 tsp baking soda
3/4 cups cocoa powder
1 cup sugar
1 cup brown sugar
2 sticks butter, softened
2 tsp vanilla
2 eggs
1 bag of Rolos
- Sift cocoa, flour, and baking soda into a medium bowl.
- In a large bowl, cream the butter and sugars together. Add vanilla and eggs.
- Add dry ingredients, but don’t overmix. Chill at least an hour.
- For each cookie, roll a small ball of dough, flatten it, stick a Rolo in the center, and roll the dough around the Rolo. Use only enough dough to cover the Rolo.
- Bake at 375 degrees for 8-10 minutes.
Saturday, February 25, 2012
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1 dram (.125 fl oz, 3/4 tsp) super-strength flavoring oil
food coloring
powdered sugar (optional)
- In a pot, mix sugar, corn syrup, and water until dissolved.
- Heat without stirring, until 260 F on a candy thermometer. Add food coloring, without stirring.
- At 300 F, remove from heat immediately. Once boiling ceases, add flavoring and stir.
- Quickly pour into greased molds or cookie sheet. Let cool. (Boil water in pot to dissolve remaining candy.)
- Break out of molds and dust with powdered sugar.
5 oz frozen chopped spinach, thawed and drained
14 oz artichoke hearts, drained and chopped
4 oz cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced
1/2 tsp chili sauce
1/4 cup Parmesan, grated
1/4 cup mozzarella, grated
- Mix everything and pour into baking dish.
- Bake at 350 F for 30 minutes or until golden brown on top. Serve with crackers.
1 head garlic
3 Tbsp butter
2 leeks
5 cups vegetable broth
2 bay leaves
2 1/2 lbs russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream
- Rinse the head of garlic. Cut and discard the top third off the head and peel any loose papery skins off the bottom.
- Discard dark green parts of leeks. Halve lengthwise and chop finely.
- In a large, heavy pot, melt butter over medium heat. Add leeks and cook 5 minutes. Add the garlic head, broth, bay leaves, and 3/4 tsp salt.
- Reduce heat and simmer until garlic is very tender, 30-40 minutes.
- Add potatoes and simmer, partially covered, until tender, 15-20 minutes. Discard bay leaves and garlic.
- Add sour cream to soup and cook for another 2 minutes. Add salt and pepper to taste.
- Use immersion blender (or blender) and process soup until chunky-creamy. Serve with chives, sour cream, grated cheddar, butter, etc.