tag:blogger.com,1999:blog-375556492024-02-20T12:32:49.320-08:00۞ Cooking RecipeCooking with new recipes everyday...Unknownnoreply@blogger.comBlogger110125tag:blogger.com,1999:blog-37555649.post-71688167452385604752008-09-20T10:35:00.000-07:002008-09-20T10:36:01.908-07:00Bananas, coconut, chocolate chips cookie3 large, ripe bananas, well mashed (about 1 1/2 cups)1 teaspoon vanilla extract1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)2 cups rolled oats2/3 cup almond meal1/3 cup coconut, finely shredded & unsweetened1/2 teaspoon cinnamon1/2 teaspoon fine grain sea salt1 teaspoon baking powder6 - 7 ounces chocolate chips or dark chocolate bar choppedPreheat oven to 350 Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-59562085109065888132008-09-20T10:33:00.000-07:002008-09-20T10:34:10.456-07:00Maple Grilled Tempeh Recipe8 ounces tempeh3 tablespoons soy sauce (I prefer shoyu sauce)3 tablespoons maple syrup1 teaspoon rice vinegar2 cloves garlic, peeled, crushed and chopped1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)optional (version in photo):1 -2 portobello mushrooms2 1/2 cups cooked quinoa or brown ricea handful of blanched green beansCut the tempeh diagonally into 4 triangles. If possible, Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-4872669449201709452008-09-20T10:31:00.000-07:002008-09-20T10:32:57.062-07:00Roast Chicken with Spiced Mushrooms and Winter Vegetable StuffingEstimated Time Needed:Est. Preperation: 30 mins Est. Cooking: 40 mins Ingredients:(5-pound) roasting chicken 3/4 cup dry sherry 1 tablespoon flour 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 recipe stuffing 1 medium onion, finely chopped 8 ounces mushrooms, finely chopped 2 tablespoons butter, divided 1 cup chicken broth, divided 1/2 teaspoon ground cinnamon, divided 1/2 Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-28483116112252675092008-09-20T10:30:00.000-07:002008-09-20T10:31:18.372-07:00Stuffed Pasta ShellsA flavorful meat-based, Italian-inspired stuffed shell entrée. Estimated Time Needed:Est. Preperation: 25 mins Est. Cooking: 14 mins Est. Standing: 2 mins Ingredients:12 - to 16 uncooked dried jumbo pasta shells 1 - tablespoon LAND O LAKES® Butter 1/3 - cup chopped onion 1/2 - teaspoon finely chopped fresh garlic 1/2 - pound ground mild Italian sausage 1/2 - pound ground turkey 1/8 - Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-53915769956596118552007-05-02T08:08:00.000-07:002007-05-02T08:11:35.753-07:00Chocolate Oblivion Truffle TorteBeranbaum says this is her favorite way to eat chocolate. It is baked at a high temperature for a short time in a water bath delivering what she calls a result that is like the creamiest truffle wedded to the purest chocolate mousse. Be sure to serve it a room temperature, not chilled. I used Sharffen Berger 70% Bittersweet chocolate. Read through the recipe before starting, it is an easy cake toUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-33897814689843559382007-05-02T08:00:00.000-07:002007-05-02T08:08:12.163-07:00Cherry-Almond Gratin2 pounds fresh cherries, rinsed, stemmed, and pitted1 tablespoon kirsch (cherry eau-de-vie)2 tablespoons sugarThe Almond Cream:1 cup finely ground almonds8 tablespoons unsalted butter, softened2 large eggs2 tablespoons heavy cream1 cup confectioners' sugarSeveral drops of kirsch (optional)Several drops of almond extractConfectioners' sugar for dusting the gratin10 1/2-inch round porcelain baking Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-21541557701073005962007-05-02T07:57:00.000-07:002007-05-02T07:59:38.693-07:00Maison du Miel's Heather Honey Ice Cream2 plump, moist vanilla beans2 cups heavy cream1 cup whole milk1/2 cup heather honey (or substitute another aromatic honey such as chestnut or eucalyptus)Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds. Place the seeds and pods in a large saucepan. Add the cream, milk, and honey. Stir to dissolve the honey. Heat over moderate heat, stirring from Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-49378446842395899992007-05-02T07:56:00.000-07:002007-05-02T07:57:13.744-07:00Rombauer Jam CakeThis recipe was adapted from Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. This version was published by Michael Chiarello in Napa Stories (Stewart, Tabori, and Chang 2001).1 1/2 cups sifted all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 taspoon ground cloves1 teaspoon cinnamon1 teaspoon nutmeg6 tablespoons butter or shortening1 cup packed (hs note: dark!) Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-9556931804097393862007-04-28T13:22:00.000-07:002007-04-28T13:27:27.803-07:00Make Money OnlineDo you own a website? And do you know that you can make money online with your website?Or do you own a business and thinking of ways to make others know of your existent?Well, give Linkworth a try. To be frank, I’m currently a client of Linkworth and I have been making money online with it. Well, if you have not heard of Linkworth then let me explain a little about it.Linkworth provides few Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-19986193569637817272007-04-22T10:07:00.000-07:002007-04-22T10:08:21.041-07:00Kiss Me I’m Irish CoffeeFor each drink:2 teaspoons sugar1 1/2 ounces Irish whiskey2/3 cup freshly brewed strong black coffee1 tablespoon heavy whipping creamCombine the sugar whiskey, and coffee in an Irish coffee glass. In a small bowl, lightly whisk the cream until slightly frothy. Gently pour the cream onto the back of a spoon resting on the surface of the coffee, so that it floats on top of the coffee. Serve withoutUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-45886005888432221022007-04-22T10:06:00.000-07:002007-04-22T10:07:23.599-07:00Peppermint SemifreddoFor those of you without an ice-cream maker, this recipe is a way for you to make a sophisticated frozen-dairy dessert without having to make the appliance purchase.1/2 cup peppermint candies (divided), I like the vintage looking ones, and buy the ones made with natural dyes when I can find them.1 1/2 cups heavy cream, chilled3 large organic eggs, separated1/2 cup granulated sugar (divided)1/3 Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-60112127509739076062007-04-22T10:05:00.000-07:002007-04-22T10:06:23.309-07:00Toasted Pecan ToffeeYou need a candy thermometer for this recipe.1 cup butter, cut into chunks1 1/2 cups granulated sugar3 tablespoons corn syrup3 tablespoons water2 cups well-chopped pecans, toasted (divided)1/2 pound (8 ounces) chocolate, cut into chunks - milk, semi, or bittersweet (your choice)Cover a baking sheet with wax paper and set aside.In a medium, thick-bottomed saucepan over medium/med-low heat add the Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-24926147233368871892007-04-22T10:04:00.000-07:002007-04-22T10:05:25.397-07:00Maya's Day of the Dead CookiesVanilla dough:2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt8 tablespoons (1 stick) unsalted butter, softened1 cup sugar1 egg1 1/2 teaspoons vanilla extractChocolate dough:1 cup all-purpose flour1/2 cup unsweetened cocoa powder, Dutch process1/2 teaspoon baking soda1/4 teaspoon baking powder1/8 teaspoon salt8 tablespoons (1 stick) unsalted butter, softened1/2 cup (packed) Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-33510822981035999662007-04-22T10:03:00.000-07:002007-04-22T10:04:11.887-07:00Neiman Marcus Peppermint Bark Chocolate Chip Cookies1/2 cup (1 stick) butter, softened1 cup light brown sugar3 tablespoons granulated sugar1 large egg2 teaspoons vanilla extract1-3/4 cups all purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 1/4 cups peppermint bark, crushedPreheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-17109515911289853152007-04-22T10:01:00.001-07:002007-04-22T10:01:44.780-07:00Savory Asparagus Bread PuddingOne 1-pound loaf sourdough or other crusty bread3 cups milk1 cup chicken or vegetable broth3 large eggs1 teaspoon salt1/2 teaspoon freshly ground black pepper1/2 teaspoon dried dill1 pound asparagus3 to 4 ounces oyster mushrooms, coarsely chopped1/4 cup thinly sliced shallots1 cup (4 ounces) shredded Gruyere or Swiss cheesePreheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-26836507272617508962007-04-22T09:59:00.000-07:002007-04-22T10:00:45.863-07:00Ultimate Veggie Burgers - Sprouted Garbanzo BurgersThese make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...2 1/2 cups sprouted garbanzo beans (chickpeas) OR Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-20427200728718724972007-04-22T09:53:00.000-07:002007-04-22T09:59:20.701-07:00Dylan Pad Thai4 tablespoons peanut oil 75 g dried shrimp100 g tofu, diced 2 eggs, lightly beaten 1/4 bunch kuchai (Chinese chives) 250 g bean sprouts 125 g cellophane noodles, cooked, rinsed with cold water 6 small red Thai chilli peppers, finely chopped 5 tablespoons fish sauce 1 1/2 tablespoon sugar 2 tablespoons ground peanuts 3 tablespoons lime juice 1 teaspoon paprika powderHeat the oil in a wok. Stir-fryUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-39156620188413946852007-03-24T00:25:00.001-07:002007-03-24T00:25:19.506-07:00Vintage Jam Tarts1 cup finely-ground cornmeal1 cup whole wheat pastry flour2 cups all-purpose flour1 1/2 teaspoons finely ground sea salt2 tablespoons baking powder3 tablespoons sugar1 cup unsalted butter, chilled, and cut into 1/4-inch chunks1 1/2+ cups milk1 egg, just the egg white1/3 cup jam (any flavor(s) you like)Preheat your oven to 425 degrees. Into a large bowl, or preferably, a food processor add the Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-75902233817363658412007-03-24T00:24:00.003-07:002007-03-24T00:24:38.106-07:00Pecan Graham Cracker Crust2 cups pecans4-6 soft dates, pitted1 tablespoon maple syrup or raw honey2 tablespoons raw carob powder1 tablespoon cinnamon2 teaspoons ideally ground fresh nutmeg1 tablespoon non-alcohol vanilla extract (optional)Pinch sun-dried sea saltSoak 1 cup of the pecans in 2 cups fresh water for 2-4 hours. Drain and rinse.In a food processor, chop 1 cup of dry pecans into a fine meal. Set aside. Chop Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-81741726371509212462007-03-24T00:24:00.001-07:002007-03-24T00:24:16.859-07:00Peaches and Cream Pie1 pie crust (recipe for crust follows)6 peaches1 cup whole raw cashews (raw cashew pieces can be used)1/4 cup raw honey1/4 cup lemon juice1 tablespoon non-alcohol vanilla extract2 teaspoons cinnamon2 teaspoons nutmegPinch of sun-dried sea saltPrepare the pie crust (recipe below). To make the filling: Cut the peaches in half and remove the pits. Peel the peaches and slice into thin slices. Soak Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-61814972719196569722007-03-24T00:23:00.001-07:002007-03-24T00:23:13.741-07:00Basic Pastry DoughMakes enough for a single crust 9-inch pie or a 9- to 11-inch tart, or for a double crust 9-inch pie.Active time: 10 minutesStart to finish: 1 1/4 hours (includes chilling)For a single crust pie or a tart1 1/4 cups all-purpose flour3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes2 tablespoons cold vegetable shortening1/4 teaspoon salt3-4 tablespoons ice waterFor a Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-65265061983928704512007-03-24T00:21:00.000-07:002007-03-24T00:22:50.810-07:00Apple PieServes 6 to 8Active time: 40 minutesStart to finish: 5 1/2 hours (includes making dough and cooling)3 tablespoons all-purpose flour1 teaspoon finely grated lemon zest1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1/8 teaspoon salt2/3 cup plus 1 tablespoon sugar2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges1 tablespoon fresh lemon juiceBasic Pastry Dough for a Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-9253888596535755532007-03-24T00:18:00.000-07:002007-03-24T00:19:18.107-07:00Lingonberry or Cranberry JamDepending on the tartness of the berries you may need to adjust the amount of sugar.1 lb. 2 ounces (500 g) frozen or fresh lingonberries or cranberriesA scant cup (7 oz/200g) of caster (superfine) sugar (hs note: I just gave my regular granulated sugar a whirl in the food processor for 15-20 seconds)Finely grated rind and juice of 1 lemon1 small apple, peeled and coredRinse the berries, if Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-86697819727469819932007-03-24T00:17:00.000-07:002007-03-24T00:18:16.279-07:00Fresh Fruit Stroopwafel TartsStroopwafels go by different names here (I've seen them called honey wafers), and have different fillings ranging from caramel to honey or hazelnut. Look for them at natural food stores for starters.apples, pears, plum (or whatever seasonal fruit you'd like)a small tub of mascarpone cheesevanilla extractsugar honey (or agave nectar)stroopwafel cookiesPlace the stroopwafels under a broiler or in aUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-38599656740873737242007-03-24T00:15:00.001-07:002007-03-24T00:15:53.310-07:00Beeramisu1 pound mascarpone cheese1 cup confectioner's sugar2 eggs beaten (hs note: leave these out if you are worried about eating raw eggs, it's still tasty)1 tablespoon vanilla3/4 cup heavy cream, whipped48 ladyfinger cookies (hs note: I used less, one 7 ounce package)6 ounces (3/4 cup) Porter beer1/2 cup brewed coffee, the stronger the better1/2 cup cocoaIn a large bowl mix together the mascarpone, Unknownnoreply@blogger.com0