Thursday, December 21, 2006
1/2 cup butter
1/2 cup peanut butter
2 cup brown sugar firmly packed
1 tsp vanilla
1 1/2 cup flour
2 tsp baking soda
3/4 tsp salt
1 1/2 cup oats
Cream first 5 ingredients thoroughly.
Combine flour, baking soda, salt, and stir well.
Add the dry mixture to the creamed mixture, mixing well.
Stir in the oats.
Shape dough into rolls about 2 inches thick in diameter. Wrap in wax paper and chill for several hours before baking.
Slice at least 1/4 inch thick for baking. Place on ungreased cookie sheet, and bake at 350 degrees for about 15 minutes.
Or do like me, and don't bake them at all. And voila! Cookies for lazy people.
Monday, December 18, 2006
My nana's recipe
1 & 1/2 cup red lentils
5 cloves of garlic
1 large tomato
1 tsp cumin
1 tsp salt
2 Tbsp vegetable oil
2 tsp dried red chilies
1/2 tsp black mustard seeds
Few shakes of Hing (Asafoetida), found in indian grocery stores
Remove any stones from the lentils and rinse them. Put the lentils in a pot and cover them with water, about 2 inches above it. Add the cumin, salt, peppercorns, 3 cloves of mashed garlic, chopped zucchini, onion, and chopped tomato. Simmer until lentils are fully cooked and you can't see the individual lentils.
When this happens, heat oil in a pan on high and add the mustard seeds. Fry them and shake them around until they start popping then add two cloves of finely chopped garlic. When garlic is almost burnt, add two shakes of "hing". Then add this mixture to the pot. You can even add some of the soupy mixture to the pan to make sure you got it all. Then simmer for a few more minutes, and eat with rice and lemon pickle.
Monday, December 04, 2006
It's easy and delicious. You will need:
1 package tofu cut into one inch cubes
2 medium onions cut into wedges
2 medium sized zucchini (though any vegetable would do)
a couple handfuls of small mushrooms
1 or 2 cloves of garlic, minced
1 tbsp flour
1 14oz can diced tomatoes, undrained OR the equivalent amount of fresh tomatoes (so good)
3/4 cup veggie broth
1/2 tsp thyme
1/2 tsp oregano
salt and pepper
and your grain of choice - I've only made this with Basmati, though I'm sure it would be great with any other type of rice, with couscous, buckwheat, or maybe even quinoa?
Cook tofu in the oil in a large saucepan over medium heat until all the sides are browned, about 5-7 minutes. Remove from the saucepan and set aside for later.
Add the onions, zucchini, mushrooms, and garlic to the pan and saute for about 5 minutes. Stir in the flour and cook for another 1 or 2 minutes. Add the tomatoes, broth, herbs, and tofu; heat to boiling.
Reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender. Season with salt and pepper, serve over warm rice, and top it off with some freshly grated cheese.
note: this is a great recipe because these are ingredients that you likely already have kicking around the house. When without tofu, just replace with chickpeas and skip the first step. Also, I think it would make an excellent spicy dish. I'll probably try that next time....
Wednesday, November 29, 2006
1/2 block of tofu
1/2 onion chopped
1 inch of ginger, peeled and diced
4 cloves garlic
Vegetables, any kind you want, I used lots of mushrooms, broccoli, and snowpeas
2 Tbsp Tamari (or "real" soy sauce, I stopped using regular no name brand since it contains virtually no trace of actual soybeans)
2 Tbsp sesame oil
1 Tbsp of Sambal Oelek or red chili paste, or some chili flakes. Use less if you don't want it too spicy.
1/4 cup water
1 cup Quinoa, rinsed. Or brown rice would be good too.
Cook Quinoa in 1 1/2 cups water like you would rice. (Bring water and Quinoa to a boil, then cover and simmer until all the water is absorbed and the Quinoa is soft.
In a frying pan, fry onions, ginger and garlic in sesame oil until soft. Crumble tofu and add. Add Tamari, sambal oelek, and 1/4 cup water and let it cook for 10 minutes on medium heat. Add your veggies, cover until they're cooked. Serve it over the Quinoa. It's very delicious and I think it's pretty healthy too.
Tuesday, November 28, 2006
Anita has graciously invited me to join, but I'll be honest. I seldom cook from recipe for myself--usually i just sorta throw stuff together that I've experimented with in the past and I know will work.
I will, however, try to document my experiments for you, and am certainly going to use recipes from here and will post my comments.
I wish I could email all of you some of my low-fat, sugar-free, carob and banana oatmeal cookies.
Saturday, November 25, 2006
Do you have lots of old brown bananas in your fridge? I do.
I cup mashed bananas (3 old brown bananas)
1/3 cup vegetable oil
2/3 cup honey or brown sugar or both
2 eggs beaten
1 3/4 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/4 cup hot water
1/2 cup chopped walnuts
1 tsp vanilla
Heat oven to 325 degrees. Beat oil and honey together. Add eggs, mix. Stir in bananas. Add dry ingredients. Mix until smooth. Bake in greased, floured, standard loaf pan for 55-60 minutes.
I know I'm such a nerd. But this soup is delicious to the MAX people!
1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon chopped peeled fresh ginger
3 tablespoons vegetable oil
3 cups pumpkin, baked and pureed
1 sweet potato, baked
1 cup dry white wine
4 cups chicken stock
3 lemongrass stalks (bottom 5 inches only), coarsely chopped
1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped
3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeño chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired)
4 kaffir lime leaves (fresh or frozen)
1/3 cup fresh lime juice
1/4 cup Asian fish sauce
1 tablespoon sugar
1/2 cup coconut milk
Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine. Boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, add sweet potato in chunks, covered, until pumpkinand potato is tender, about 20 minutes.
Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.
Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Season well with salt and pepper. Add 1/2 cup of coconut milk if you want.
Monday, November 06, 2006
Chicken Braised with Dried Figs, Sage and Grappa
Butternut Squash and Pancetta Risotto
Warning: labor-intensive and time-consuming, but worth it!!!
Saturday, November 04, 2006
Thursday, October 12, 2006
1. 1tsb olive oil
2. 1 medium yellow onion
3. 1 clove garlic minced
4. 1 medium green bell pepper
5. 2tsp natural sweetener ie. honey
6. 1 tsp grated ginger
7. 1/2 tsp ground cumin
8. 1/2 tsp ground cinnamon
9.1/4 tsp cayenne
10. 1 1/2 pound sweet potatoes *make sure they aren't bad learned from gross experience* peel and cut into 1/2 inch pieces
11. one 14.5 oz can of crushed tomatoes
12. 1 1/2 basic veggie stock
13. salt to taste
14. 1 1/2 cooked or one 15 oz. can of red kidney beans
15. 3 tbsp of peanut butter
16. 1/2 cup unsalted dry-roasted peanuts
Heat oil add onion and garlic cook till soft and yellow add pepper and cover to soften.
stir-in ginger, cumin, cinnamon, cayenne and cook for 30 seconds
add sweet potato, stock and salt bringing to a boil
reduce and simmer for about 30 minutes
before end of cooking time stir-in kidney beans and simmer
in a small bowl blend PB with broth to dissolve and add to stew
optional to take some stew and blend to give different consistency (usually I do this)
add peanuts for decoration and crunchiness and VOILA!!!!
1 1/2 cups sliced onions
3 T butter
6 C Beef of Chicken bouillion (I just used the cubes and water)
fresh ground pepper
dash of cognac or sherry (i think this is optional, I've never had a bottle of one of these in my life!)
6 slices toasted french bread
1 cup mixed grated swiss and whatever other cheese you want to use, I used some cheddar.
sprinkle of parmesan
Saute the onions in the butter until they're very brown but not burnt. Add the broth and a dash of fresh pepper. Simmer for 30 minutes. Put the soup into a casserole dish and you can add the sherry now if you have it Cover it with the bread (I just used store bought croutons which was Yazmin's idea), and then the cheese. Sprinkle some parmesan cheese on top. Heat it in the oven at 275 degrees until the cheese on top is bubbly.
It's not very original I know, but I get cravings for this sometimes!
Wednesday, October 11, 2006
The original one called for zucchini, but this week's was carrots, and I'd say pretty much any vegetable would be sweet ass.
1 large onion, chopped
3 medium zucchini, chopped, or the equivalent volume of whatever vegetable is in the bottom of your fridge
2 tablespoons Indian curry paste (be lazy, get the store-bought one)
4 cups chicken stock, or vegetable stock if you have hippie friends
1 cup plain yogurt
chopped coriander for garnish
Fry up the onion and vegetables in a soup pot for a couple of minutes. Add the curry paste and mix it in well. Once you can smell it, toss in your chicken stock and let it boil until the vegetables are cooked. Puree. At this point you can add some other random vegetables for colour and texture -- grated carrot, chopped peppers or whatever. Simmer until they're softened. Reduce heat, and add yogurt to taste. Garnish with fresh coriander and serve. Yummy.
Wednesday, October 04, 2006
Sunday, September 17, 2006
3/4 cup sugar
3/4 cup chopped walnuts
1/3 cup flour
1-1/2 tsp cinnamon
1/4 cup butter
1 can peaches
2 and 1/4 cup flour
3/4 tsp baking soda
1 and 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup sugar
1 cup sour cream
Mix the dry ingredients for the cake. Combine sugar and butter in a separate bowl. To this mixture, add the eggs, one at a time while beating with a whisk. Stir in dry mixture. Now add the sour cream. Spread half the batter into a baking dish, add half the cinnamon topping. Put the rest of the batter in then add the rest of the topping. The arrange the delicious peaches atop in a decorative fashion. Bake at a350 degrees F for 50 minutes, or until a toothpick comes clean out of it. Enjoy! Its really yummy, don't be swayed by this horrifying picture!
Thursday, September 14, 2006
This recipe is good especially with kebabs on the barbeque, but you can use it with any kind of meat or vegetable, and you can also cook it in the oven.
2 inch piece of ginger, skinned
1/3 of a green pepper
1 large onion
5 cloves of garlic
juice of one lime
a small bunch of fresh coriander
Puree this mixture in a blender or food processor, then add Garam Masala curry powder until the mixture turns brown. Add salt to taste. Cover your meat or vegetables with the marinade and cook on the barbeque or in the oven. Melt a bit of butter and add it to what's left of the marinade to baste your kebabs while they're cooking. It's good with natural yogurt or mint chutney on the side!
Wow, more garlic! I don't mean to give any of you indigestion!
Thursday, September 07, 2006
2 ripe avocados
1/4 of an onion
1 clove of garlic
a small bunch of fresh coriander
2 tablespoons of banana peppers
a dollop of sour cream
juice of one lime
salt to taste
Mash the avocados with the lime juice and sour cream. Chop the onions, garlic, and banana peppers finely and add. Pull the big stalks off the coriander, chop it, and add it too. Add some salt, and that's it! If you have a food processor (you lucky bastard) you can just blend it all together. Some do like it chunky though.
Wednesday, September 06, 2006
A can of chick peas, drained except for a little juice
a few cloves of garlic, minced and slated, and pressed with a fork
tahini, 3-4 tablespoons(a big dallop)
the juice of a lemon
some paprika, the redder the better
dippibles could include pita, toast, veggies, fingers
Saturday, September 02, 2006
2 Large chicken breasts
1/2 cup of cream
I large onion, coarsely cut
3 pieces of bacon
1/2 cup of dry white wine.
Rub chicken breasts with mustard. In a pan fry bacon until crisp, then take it out of the pan.
Put the chicken and onions into the pan with the bacon oil and fry until onions are caramelized and the chicken is brown over high heat. Take chicken out of pan and add wine to pan until it is reduced by about 2/3. (you can smell the alcohol burning off!). Lower heat and add cream. Put the chicken back in. Salt and pepper to taste. Serve over small shell or penne pasta. It's soooo good! You can add mushrooms which is good too.
Sunday, August 27, 2006
Anyhow, feel very welcome to share your recipes of varying flavor, from salads to cheesecake and I suppose the odd burger if you must.