Thursday, July 3, 2008

Deb's Easy and Delicious Cobbler

I stole this recipe from Deb.

4 cups mixed fruit
1 cup + 1 tbsp. sugar
2 tbsp water
1/3 cup butter
1 cup flour
1 tbsp baking powder
1 cup milk
1 tsp vanilla

Heat over to 350F. Mix berries and ¼ cup sugar and water. Let stand 10 minutes. Melt butter in 8x8 glass baking dish. In another bowl, mix ¾ cup sugar, flour, baking powder, and stir in milk. Mix well. Pour batter into baking dish and spoon undrained berries on top. Sprinkle with sugar. Bake until bubbly and golden, about 40 minutes.

Bean burritos

Joy of Cooking esque
Makes 8
1 cup salsa
1 ½ cup sour cream
8 10’’ flour tortillas
2 16-oz can refried beans
4 cups shredded cheddar or Monterey Jack
1 cup onion, finely chopped
½ cup jalapeno, chopped
Preheat oven to 350F. Wrap stack of tortillas in foil and heat for 10 minutes. Remove stack from oven and take out one at a time so that it’s still warm and easier to fold. Spread each with beans, cheese, onion, and jalapeno, leaving a 1 inch border. Fold one inch on bottom, then on either side. Roll from bottom. Place seam down on a baking sheet lined with aluminum foil. Heat for 15 minutes in the oven. Serve with salsa and sour cream.

Lilian's latkes

With so many Jews posting on this blog, I feel like a bit of an imposter putting up the latke recipe, but it must be done. After all, I did wake up at 4 a.m. in the dead of winter every year of high school to make this very recipe for the final holiday assembly.
If I messed this up, please edit.
2 eggs
1 small onion
3 large baking potatoes, peeled
1 tsp salt
¼ tsp black pepper
3 tbsp Cornflakes, crushed (for crunch factor!)
vegetable oil
This is easiest in a food processor with a grating blade. Grate potato in food processor. Drain in cheesecloth to get rid of as much water as possible. Grate onion in food processor. In a large bowl, beat eggs. Add potato, onion, salt, pepper, and cornflakes. Heat ½-inch of oil in a large skillet. Add batter by the spoonful and flatten slightly. Cook until crisp, 2-3 minutes. Turn and cook on the other side. Drain latkes on a rack or with paper towel. Add more oil between batches as needed. “have fun.”

Corn Chowder

c/o New Basics
Warning to herbivores: forget about it. You might think you can vegetarianify this recipe, but you can't. Trust me because I've tried. Those bacon bits and chicken stock make all the difference.
Serves 6
4 oz (110g) sliced bacon, cut into 1 inch pieces
2 tbsp unsalted butter
2 cups onion, chopped
2 tbsp flour
4 cups chicken stock
2 large potatoes, cut into ¼ inch cubes
1 cup half and half cream (10% mf)
4 cups cooked corn kernels (drain and rinse if canned)
Salt and pepper to taste
1 large red bell pepper, ¼-in dices
3 green onions (use white bulb and 3 inches of green), cut into ¼ inch rounds
Fresh cilantro
Wilt bacon in a large soup pot over low heat until fat comes out, about 5 minutes. Add butter to pot. Add onion and wilt over low heat for 10 minutes. Add flour and cook, stirring, for 5 minutes . Add stock and potatoes. Cook over medium-low until potatoes are tender, about 12-15 minutes. Add half and half, corn, pepper, and salt and cook 7 minutes. Add bell pepper and scallions, adjust seasoning and cook another 5 minutes. Serve immediately, garnished with cilantro.

Godmama Marie's Signature Salad

Dressing:
1 clove garlic
Olive oil
Balsamic vinegar
Honey Dijon mustard
Salad:
Pine nuts, toasted
Blue cheese
Soft pear
Mixed greens

Yoghurty Muesli

c/o Ben’s mom via Gail via Jessy D
Dry mixture:
6 cups quick cook oats
¾ cups raisins
1 cup chopped almonds and walnuts
½ cup sunflower and pumpkin seeds
4 tsp cinnamon
Toppings:
Orange honey
Yoghurt
Hot water
Combine dry ingredients and store in an airtight container. Take ½ cup of dry mixture, add enough hot water to moisten. Add yoghurt, and orange honey to taste.

Mango Lassi

Indian dining in your own home. Makes 4 cups.

1 cup plain yoghurt
½ cup milk
½ cup mango pulp, or 7 oz fresh mango, pitted and sliced
Sugar to taste

Blend for 2 minutes.

Sweet and Sour Tofu

A real staple with this group

1 cake firm tofu
1 tbsp vegetable oil
1 tbsp sesame oil
3 tbsp soy sauce
2 tsp grated peeled ginger
1 garlic clove, minced
2 tbsp vinegar
1 tbsp honey, maple syrup, or sugar

Cut tofu into small cubes. Heat vegetable oil and sesame oil in a large skillet. Add the tofu and sauté, stirring often, for 4-5 minutes, or until lightly golden. Add the rest of the ingredients, lower heat and simmer for 3-4 min.

Rotini con Gamberi, Pomodoro ed Asparagi

1/3 cup olive oil
½ cup white onions, thinly sliced
1 lb asparagus, sliced into 1 inch pieces
1 lb (about 5 medium) fresh plum tomatoes
1 lb medium shrimp, peeled and (unless you're in Spain) de-veined
Salt and pepper
1 box Rotini
2 tbsp fresh parsley, chopped
Cook pasta. Blanch tomatoes (put them in a pot of boiling water for a couple minutes), peel, seed, and chop. Heat oil in a skillet and sautee onions 2-3 min. Add asparagus and sautee another 2 minutes. Add tomatoes, shrimp and simmer 4-5 min or until shrimp is cooked and opaque. Season with salt and pepper. Add pasta and garnish with parsley.

Pasta with broccoli, edamame, and walnuts

Note to Jess: Do not quadruple the recipe! It will make an unconquerable mountain of pasta like that of Straga Nonna!

¾ lb chunky pasta
¼ cup olive oil
4 cloves garlic, minced
3 cups broccoli, bite-sized
1 cup frozen shelled edamame
¾ tsp salt
¼ cup fresh basil, oregano, thyme, or marjoram, chopped
1 cup walnuts, toasted and chopped
Salt and pepper
Grate parmesan or pecorino romano

Cook pasta to al dente. Meanwhile, heat 2 tbsp of olive oil in a large skillet. Add the garlic, cook for a few seconds. Add broccoli and ½ cup of hot pasta water, turn to high, and cook for 2 min. Add edamame, salt, and herbs. Cook until water evaporates and broccoli is crisp-tender, and bright green, about 5 min. Remove from heat.

Drain pasta. Toss pasta and vegetable mixture, olive oil, and toasted walnuts. Season with salt and pepper. Top with cheese.

Dal a la Joy

So simple! So filling!
1 cup yellow split peas or red lentils, rinsed
3 cups water
1 onion, sliced
2 cloves garlic, minced
1 tsp peeled and minced ginger
½ tsp turmeric
1 tsp salt
2 serrano or jalapeno peppers, seeded and finely chopped
1 plum tomato, diced
2 tbsp. fresh cilantro

Add lentils, 2 cups water, onion, garlic, ginger, turmeric to pot. Bring to boil, simmer covered for 20-25 min. Stir in 1 cup water and salt. Simmer partially covered for 20 min. Stir in peppers, tomato, and cilantro. Serve with basmati rice.

Thai Butternut Squash Soup

Recipes are back. This one has been enjoyed by one and all over the last couple of years c/o Moosewood. This version has a few of my own modifications. If you don't like it, type up your own goddamn recipes.
Contents:
1 cup coconut milk
½ teaspoon Thai red curry paste
½ tsp salt
2 cups veggie brother (best without salt)
2 12-oz packages of frozen cooked winter squash or about 1 large whole winter squash
1 lime
2 cups fresh baby spinach
Sugar, to taste
Chopped cilantro
Pan-fried tofu:
8oz (½ cake) firm tofu
1 tbsp soy sauce
½ tsp Thai red curry paste
1 tsp vegetable oil
If you’re using fresh squash, bake whole in oven for 1.5 hours or until poked easily with a fork. In the microwave, cut lengthwise, lay skin side up in ½ inch of water and cook for five minutes. Turn and cook for another 5 minutes or until tender. Seed, peel, and chop squash. In a soup pot, whisk together the coconut milk, curry paste, salt, and broth. Add squash, cover, and bring to a simmer. Cook, covered, 10-15 minutes.
Meanwhile, prepare pan-fried tofu. Cut the tofu into small cubes and toss with soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. Add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.
Lightly grate the lime peel and juice the lime. Add zest and lime juice to taste. Stir in spinach and tofu and cook until spinach wilts. Add sugar and salt to taste. Garnish with cilantro.