Friday, April 20, 2012

Maple-Whipped Sweet Potatoes
4 pounds sweet potatoes (about 7 medium)
4 tablespoons unsalted butter, melted
1/4 cup pure maple syrup
Coarse salt and ground pepper
1.Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.

Friday, December 30, 2011

Curried Carrot Almond Soup Serves 4 to 6 Feb2009
This puréed soup is so velvety that it’s hard to believe it’s vegan. Its lushness comes from a surprising source—unsweetened almond milk (left over from Mexican Chocolate Pudding). Curry powder and red pepper flakes give it a nice kick, while cooking the cilantro sprigs in the soup helps balance the sweetness of the carrots. Don’t skip the sprinkle of toasted almonds and cilantro leaves, since they not only look pretty but also contribute crunch and freshness.
1 small onion, thinly sliced
3 tablespoons olive oil
1 3/4 teaspoons curry powder (preferably Madras)
1/4 teaspoon hot red-pepper flakes
1 tablespoon finely chopped peeled ginger
3 garlic cloves, finely chopped
2 lb carrots, peeled and chopped
4 cups water
2 cups plain unsweetened almond milk
4 cilantro sprigs, leaves and stems reserved separately
1/3 cup sliced almonds, toasted (see Tips)
•Cook onion in oil with 1/2 tsp salt in a 4-qt heavy pot over medium heat, stirring occasionally, until soft, about 10 minutes. Add curry powder, red-pepper flakes, ginger, and garlic and cook, stirring, until garlic is golden, 1 to 2 minutes.
•Add carrots, water, almond milk, cilantro stems, and 1/2 tsp salt and simmer, partially covered, stirring occasionally, until carrots are tender, about 20 minutes.
•Blend soup in batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
•Serve sprinkled with cilantro leaves and toasted almonds.

Tuesday, November 8, 2011

Spaghetti With Bacon Meatballs Serves 4|
1 small onion, chopped
3 slices bacon, chopped
2 cloves garlic, peeled
1/4 cup fresh flat-leaf parsley

1 pound ground beef chuck
1/2 cup grated Parmesan (2 ounces), plus more, shaved, for serving
3 tablespoons bread crumbs
kosher salt and black pepper
12 ounces spaghetti (3/4 box)
3 cups marinara sauce
1.Heat broiler. Bring a large pot of water to a boil for the pasta. In a food processor, combine the onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer to a medium bowl, add the beef, Parmesan, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon pepper, and mix gently to combine.
2.Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broilerproof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes.
3.Cook the pasta according to the package directions.
4.Heat the marinara sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat. Serve over the pasta and sprinkle with the shaved Parmesan.

Wednesday, November 2, 2011

Spiced Chili Oil  Makes 1 1⁄4 cups
1 cup olive oil
4 cloves garlic, chopped
2 teaspoons crushed red pepper
2 teaspoons paprika
3/4 teaspoon ground cumin
2 tablespoons tomato paste
2 teaspoons finely grated orange zest, plus 1⁄4 cup juice
kosher salt and black pepper
1.In a small saucepan, heat 2 tablespoons of the oil over medium heat. Add the garlic, red pepper, paprika, and cumin. Cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and orange zest and cook, stirring, until slightly darkened, about 30 seconds. Add the orange juice, the remaining oil, 1 teaspoon salt, and ¼ teaspoon black pepper and stir to combine; remove from heat and let cool.

Wednesday, October 5, 2011

fall in love

g with love.
yes we can:
bake madeleines in the microwave.
g ok, they are prototypes, ok, they are
Quiche Madeleine.
1 egg
1/2 -3/4 cup avocado
dash sea salt
2 tsp arrowhead buckwheat pancake mix
1 tb muffin mix (banana was avbl)
1 tsp black sesame almond 'powder' ***
dash sriracha
with a trusty fork (this trial is too mini for a whisk), make madeleine batter. batter will be green, thankgod. we use silicone madeleine pan. Microwave approx 2 mins on med high in our ancient microwave. perfect. note: no crispy edges; the mere illusion of them. we love them..
g devil's workshop project: while it's fresh in our minds? leftover avocado egg from yesterday's quiche madeleine 1 tsp arrowhead buckwheat pancake mix 1 tsp muffin mix (banana was avbl) 1 tsp black sesame almond 'powder' *** dash egg white dash pom juice dash onion powder yes 2-3 blueberries per madeleine with a trusty fork (this trial is too mini for a whisk), make madeleine batter. batter will be green. we used silicone madeleine pan. Microwave approx 2 mins on med high in our ancient microwave. perfect.

Tuesday, September 27, 2011

Italian Wedding Soup Servings: 8-10
•1 lb. lean ground beef
•1 egg
•3/4 cup breadcrumbs
•1/2 cup freshly grated Parmesan (about 1 oz.), more for topping soup
•1 large garlic clove, minced
•1/2 teaspoon salt
•1/2 teaspoon ground black pepper
•1/2 teaspoon dried oregano leaf
•1 teaspoon onion powder
•1/4 cup cold water or broth
•2 Tablespoons olive oil
•1 cup finely diced onion
•1/2 cup finely diced celery
•4 cloves garlic, minced
•3 quarts chicken broth
•1/2 teaspoon dried thyme leaf
•1 1/2 cups small dried pasta (i.e. elbow macaroni, orzo, ditalini, etc.)
•3 cups finely sliced (about 1/2 inch thick) escarole
•3 cups finely sliced (about 1/2 inch thick) fresh spinach
•1/4 cup minced Italian parsley
1. Combine the beef, egg, breadcrumbs, parmesan cheese, 1 garlic clove, salt, pepper, oregano, onion powder, broth. Knead until it becomes elastic. Be sure to keep the meat as cold as possible. Roll into 35-40 firm balls.
2. Add garlic and cook for 1 more minute.
3. Add broth and thyme and bring to a boil.
4. Add dried pasta, escarole, and meatballs. Simmer for 10 minutes or until the meatballs are cooked through and the pasta al dente.
5. Add spinach and cook for 2 more minutes. Add parsley and serve with grated parmesan on the side.

Monday, June 20, 2011

when we find a recipe for qatayef that doesn't require more than 10 ingredients, we will graciously add it our repertoire.