Curried Tofu!
Recipe to be posted soon but it's to pretty not to post
This is a vegan dish. So please be patient and I will post the recipe soon
Saturday, January 31, 2015
Monday, January 26, 2015
White Bean Soup
Winter Time, Soup weather. Here is a heart warming soup that will make you all happy inside.
White Bean Soup
Makes 11 cups
1/2 of a medium red onion, peeled, chopped
1 stalk of celery, chopped
1 carrot, peeled, chopped
9-10 cloves of garlic, peeled
1 T of chopped rosemary leaves
2 T olive oil
4oz of Diced Pancetta
1/2 pound of all russet , peeled into 1/2 inch dice
4 cans (15.5 oz) Cannellini Beans, undrained and 2 cans of water
Salt and Pepper
Olive oil, for garnish
Grated Cheese, for garnish
Cracked Black Pepper, for garnish
Italian Parsley, thinly sliced for garnish
Add onion, celery, carrot, garlic, and rosemary to food processor, pulse until roughly minced.
Add olive oil and pancetta to stockpot on medium low, cook 5 minutes, cook for 5 minutes until softened. Add minced vegetables to stockpot, cook 15-20 minutes, cook until veggies are softened. Add potatoes, stir, cook 8-10 minutes, or until potatoes are softened.
Add undrained beans and water, stir. Bring to a simmer. Stir, season with salt and pepper. Puree or mash to desired consistency, using a hand blender.
Serve with extra virgin olive oil, cheese, black pepper, and parsley.
Top with almonds, if desired.
White Bean Soup
Makes 11 cups
1/2 of a medium red onion, peeled, chopped
1 stalk of celery, chopped
1 carrot, peeled, chopped
9-10 cloves of garlic, peeled
1 T of chopped rosemary leaves
2 T olive oil
4oz of Diced Pancetta
1/2 pound of all russet , peeled into 1/2 inch dice
4 cans (15.5 oz) Cannellini Beans, undrained and 2 cans of water
Salt and Pepper
Olive oil, for garnish
Grated Cheese, for garnish
Cracked Black Pepper, for garnish
Italian Parsley, thinly sliced for garnish
Add onion, celery, carrot, garlic, and rosemary to food processor, pulse until roughly minced.
Add olive oil and pancetta to stockpot on medium low, cook 5 minutes, cook for 5 minutes until softened. Add minced vegetables to stockpot, cook 15-20 minutes, cook until veggies are softened. Add potatoes, stir, cook 8-10 minutes, or until potatoes are softened.
Add undrained beans and water, stir. Bring to a simmer. Stir, season with salt and pepper. Puree or mash to desired consistency, using a hand blender.
Serve with extra virgin olive oil, cheese, black pepper, and parsley.
Top with almonds, if desired.
Maple Blueberry Parfait
Here is a yummy healthy breakfast idea for you guys
3 1/2 C blueberries, blackberries or strawberries
3/4 C maple syrup
1 C of heavy cream
1 T lemon juice
6oz of crushed cookies
Cook 2 1/4 cups of blueberries with 1/2 cup of maple syrup in a 2 qt heavy saucepan over medium heat, stirring occasionally until blueberries have burst, 3-8 minutes. Cool in an ice bath, stirring occasionally.
While the blueberry mixture cools, beat cream with remaining 1/4 cup of maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
Stir lemon juice and remaining 1 1/4 cups of blueberries into cooled blueberry - maple mixture.
Spoon about 2 T of blueberry mixture into each of 6 glasses and top with half of the crumbled cookies and half of the whipped cream. Repeat layering and serve and ENJOY!
3 1/2 C blueberries, blackberries or strawberries
3/4 C maple syrup
1 C of heavy cream
1 T lemon juice
6oz of crushed cookies
Cook 2 1/4 cups of blueberries with 1/2 cup of maple syrup in a 2 qt heavy saucepan over medium heat, stirring occasionally until blueberries have burst, 3-8 minutes. Cool in an ice bath, stirring occasionally.
While the blueberry mixture cools, beat cream with remaining 1/4 cup of maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
Stir lemon juice and remaining 1 1/4 cups of blueberries into cooled blueberry - maple mixture.
Spoon about 2 T of blueberry mixture into each of 6 glasses and top with half of the crumbled cookies and half of the whipped cream. Repeat layering and serve and ENJOY!
(I used raspberries)
Starbucks : Frappuccino
Here is a recipe from Starbucks that I cracked the code for. No more going to Starbucks in the snow, you can make your own at home!!!!!
Frappuccino
Serves 4
12 oz, fluid very strong coffee, with a splash of espresso, chilled
8 oz of fluid whole milk (more to taste)
1/3 cup of sweetened condensed milk
1 t of vanilla extract
1/4 C of chocolate syrup
1/2 C of semi sweet chocolate chips
Whipped Cream
1/4 C of half and half
To make your normal frappuchino:
Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top the blender with ice, and blend until smooth and icy. Add half and half and serve in a glass with whipped cream.
It gets better has you do better variations…
To Make Mocha Frappuchino:
Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top the blender off with ice, and blend until smooth and icy. Add half and half. Serve in a glass with whipped cream on top
To Make Mocha Chip Frappuchino (the best one):
Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top the blender off with ice, and blend until smoothy and icy, with tiny chocolate bits scattered throughout. Add half and half. Serve in a glass with whipped cream, drizzle with chocolate syrup, and dollop with chocolate chips.
Frappuccino
Serves 4
12 oz, fluid very strong coffee, with a splash of espresso, chilled
8 oz of fluid whole milk (more to taste)
1/3 cup of sweetened condensed milk
1 t of vanilla extract
1/4 C of chocolate syrup
1/2 C of semi sweet chocolate chips
Whipped Cream
1/4 C of half and half
To make your normal frappuchino:
Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top the blender with ice, and blend until smooth and icy. Add half and half and serve in a glass with whipped cream.
It gets better has you do better variations…
To Make Mocha Frappuchino:
Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top the blender off with ice, and blend until smooth and icy. Add half and half. Serve in a glass with whipped cream on top
To Make Mocha Chip Frappuchino (the best one):
Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top the blender off with ice, and blend until smoothy and icy, with tiny chocolate bits scattered throughout. Add half and half. Serve in a glass with whipped cream, drizzle with chocolate syrup, and dollop with chocolate chips.
YAY FOR HOMEMADE YUMMY STARBUCKS!!!!!!!!!
Banana Chocolate Chip Pancakes
I ABSOLUTELY LOVE PANCAKES!!!!!! Here is a great recipe for pancakes with banana and chocolate chips.
Banana Chocolate Chip Pancakes
Makes about 17 pancakes
3 T of unsalted butter, plus more for serving
2 cups of all purpose flour
1/4 C of granulated sugar
2 1/2 t of baking powder
1/2 t of baking soda
1/2 t kosher salt
2 cups of buttermilk
2 large eggs
1 banana, mashed
1/4 cup of chocolate chips
Vegetable oil, for the griddle
Maple Syrup
Heat the oven to 200 degrees. Melt the butter in the microwave or in a small saucepan. Set aside to cool briefly.
In a large bowl, whisk in the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated. Stop before the batter is evenly mixed. Add the cooled melted butter, and mix until the batter is evenly moistened. There should still be lumps. Add the banana, and chocolate chips. Mix in. Let the batter rest while you can heat the griddle.
Heat a griddle or a large skillet over medium heat until drops of water evaporate on the griddle. Lightly oil the grill. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake. Let cook, undisturbed until little bubbles form on the top. Check the underside of the pancake, and flip if golden brown. Cook until the other side is golden brown, and the chips are melted.
Transfer the pancakes to a baking sheet, and keep warm in the oven until you are ready to eat.
Top with butter and syrup.
Banana Chocolate Chip Pancakes
Makes about 17 pancakes
3 T of unsalted butter, plus more for serving
2 cups of all purpose flour
1/4 C of granulated sugar
2 1/2 t of baking powder
1/2 t of baking soda
1/2 t kosher salt
2 cups of buttermilk
2 large eggs
1 banana, mashed
1/4 cup of chocolate chips
Vegetable oil, for the griddle
Maple Syrup
Heat the oven to 200 degrees. Melt the butter in the microwave or in a small saucepan. Set aside to cool briefly.
In a large bowl, whisk in the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated. Stop before the batter is evenly mixed. Add the cooled melted butter, and mix until the batter is evenly moistened. There should still be lumps. Add the banana, and chocolate chips. Mix in. Let the batter rest while you can heat the griddle.
Heat a griddle or a large skillet over medium heat until drops of water evaporate on the griddle. Lightly oil the grill. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake. Let cook, undisturbed until little bubbles form on the top. Check the underside of the pancake, and flip if golden brown. Cook until the other side is golden brown, and the chips are melted.
Transfer the pancakes to a baking sheet, and keep warm in the oven until you are ready to eat.
Top with butter and syrup.
Schmaltz Latkes
During Hanukah I made these amazing latkes. I hope that everybody will try them!
Schmaltz Latkes
Makes 8-9 latkes
1 large russet potato (peeled and quartered lengthwise)
1 shallot, peeled and halved lengthwise
1/4 cup of all-purpose flour
1 large egg
3/4 t of kosher salt
1/2 t of baking powder
1/4 t of pepper
Schmaltz, for cooking the latkes
Sour cream, for serving (optional)
Applesauce, for serving (optional)
Gribenes, for serving (optional)
Grate potato and shallot, and transfer the mixture to a clean towel. Squeeze out all of the liquid. Squeeze as much liquid out as possible.
Working quickly, transfer mixture to a large bowl. Toss in the flour, egg, salt, and baking powder and pepper until combined.
Heat a medium skillet over medium high heat, then pour in about 1/4 inch of schmaltz. Once schmaltz is hot, drop in heaping 1/4 cup measures of batter into a pan. Use a spatula to flatten the drops into discs. When the edges of the latkes are crispy, 5-7 minutes, flip them. Cook until the 2nd side is golden brown, 5-7 minutes more. Transfer to a paper towel lined plate to drain. Repeat with the remaining batter.
Serve latkes topped with sour cream and applesauce, if you like. Garnish with gribenes if you have them.
Schmaltz Latkes
Makes 8-9 latkes
1 large russet potato (peeled and quartered lengthwise)
1 shallot, peeled and halved lengthwise
1/4 cup of all-purpose flour
1 large egg
3/4 t of kosher salt
1/2 t of baking powder
1/4 t of pepper
Schmaltz, for cooking the latkes
Sour cream, for serving (optional)
Applesauce, for serving (optional)
Gribenes, for serving (optional)
Grate potato and shallot, and transfer the mixture to a clean towel. Squeeze out all of the liquid. Squeeze as much liquid out as possible.
Working quickly, transfer mixture to a large bowl. Toss in the flour, egg, salt, and baking powder and pepper until combined.
Heat a medium skillet over medium high heat, then pour in about 1/4 inch of schmaltz. Once schmaltz is hot, drop in heaping 1/4 cup measures of batter into a pan. Use a spatula to flatten the drops into discs. When the edges of the latkes are crispy, 5-7 minutes, flip them. Cook until the 2nd side is golden brown, 5-7 minutes more. Transfer to a paper towel lined plate to drain. Repeat with the remaining batter.
Serve latkes topped with sour cream and applesauce, if you like. Garnish with gribenes if you have them.
Friday, January 23, 2015
Chocolate Babka Bread Pudding
Here is something I made way back at Boxing Day. Everybody loved it and I hope you will too!
Here is the recipe:
Chocolate Babka Bread Pudding
Serves 8-10 people
Butter, for pan
1/2 loaf of challah, at least 1 day old
1/2 loaf of chocolate or cinnamon babka, at least 1 day old
8 eggs
3/4 cup of sugar
2 cups of whole milk
1 cup of heavy cream
1/4 teaspoon of cinnamon
Pinch of salt
Heat oven to 350 degrees. Butter a deep 9 by 13 inch baking dish or disposable foil pan. Cut the challah and babka into cubes, about 1 inch square.
In a very large bowl, whisk together the eggs, sugar, milk, cream, cinnamon, and salt. Add the cubed bread and gently mix together, using hands or a rubber spatula until the egg mixture is absorbed. Transfer to the prepared pan, and distribute evenly, pressing gently to level the top. Bake for 45 minutes, or until firm and crusty on top.
Let rest at least 15 minutes before serving. Cut into squares or just eat it right out of the pan with a big spoon. Serve with whipped cream or ice cream.
Here is the recipe:
Chocolate Babka Bread Pudding
Serves 8-10 people
Butter, for pan
1/2 loaf of challah, at least 1 day old
1/2 loaf of chocolate or cinnamon babka, at least 1 day old
8 eggs
3/4 cup of sugar
2 cups of whole milk
1 cup of heavy cream
1/4 teaspoon of cinnamon
Pinch of salt
Heat oven to 350 degrees. Butter a deep 9 by 13 inch baking dish or disposable foil pan. Cut the challah and babka into cubes, about 1 inch square.
In a very large bowl, whisk together the eggs, sugar, milk, cream, cinnamon, and salt. Add the cubed bread and gently mix together, using hands or a rubber spatula until the egg mixture is absorbed. Transfer to the prepared pan, and distribute evenly, pressing gently to level the top. Bake for 45 minutes, or until firm and crusty on top.
Let rest at least 15 minutes before serving. Cut into squares or just eat it right out of the pan with a big spoon. Serve with whipped cream or ice cream.
French Toast With Berry Butter
Breakfast is the most important meal of the day… so why shouldn't it be great!!! Here is a great recipe for French Toast
French Toast with Berry Butter
Serves 8
1 pound of unsalted butter, softened, plus more for the skillet
3/4 cup of raspberries
3/4 cup of blackberries
4 eggs
2 cups of half and half
1 T of granulated sugar
2 t of vanilla extract
Zest of 1 lemon
1 loaf of crusty bread or challah, thats good to!
Warmed Maple Syrup
Sifted powdered sugar, for serving
Whip 1/2 cup of softened butter in a blender, add the raspberries. Switch to the paddle attachment. The berries should break immediately. Lay a long sheet of plastic wrap over aluminum foil, then put the berry butter into a long log shape. Carefully roll the butter inside the plastic wrap, then inside the foil. Twist the edges of the foil.
Do the same with the blackberry butter.
Continue to twist the foil in the opposite directions.
Freeze or refrigerate for several hours.
For the French Toast:
Pour the half and half into a large dish with the egg yolks and granulated sugar. add the vanilla extract, and lemon zest, and whisk together until fully combined.
Throw in a couple of pieces of bread at a time, turning them over and allowing them to completely absorb the liquid.
Remove them from the dish and set it aside.
You can do small pieces to.
When your ready, melt plenty of butter in a skillet over medium heat, then cook the French toast until its golden brown and slightly crisp.
Remove the berry butter from the fridge and unwrap the the ends, then slicee off one of each variety.
And place them on each serving. Drizzle the top with warm maple syrup. Sift some powdered sugar on top if desired.
Enjoy!!!!
* You can put on a baking sheet and in the oven until all of the french toast in warmed up again.
French Bread Pizzas
Here are some great pizzas that are super easy! There is even a dessert pizza!
French Bread Pizzas:
Sweet Pizza:
1 Banana, sliced
5 teaspoon of peanut butter
1 hoagie roll, split in half
Whipped cream
Nutella
Chocolate Syrup
Preheat the oven to 375 degrees.
Spread nutella on a hoagie roll, add bananas on top.
Put in the oven for 6 minutes.
Take out and dollop with peanut butter, whipped cream, and chocolate syrup.
Cut into small pieces and ENJOY!
French Bread Pizzas:
Sweet Pizza:
1 Banana, sliced
5 teaspoon of peanut butter
1 hoagie roll, split in half
Whipped cream
Nutella
Chocolate Syrup
Preheat the oven to 375 degrees.
Spread nutella on a hoagie roll, add bananas on top.
Put in the oven for 6 minutes.
Take out and dollop with peanut butter, whipped cream, and chocolate syrup.
Cut into small pieces and ENJOY!
That was only dessert here are some more variations on it
6 whole deli rolls
Jarred Marinara Sauce or Pizza Sauce
Jarred or refrigerated pesto
2 pounds of mozzarella, grated or sliced
Grated Parmesan Cheese to Taste
2 T of butter
1 Whole Onion, Sliced
1/2 pound of sausage
Pepperoni Slices
Bacon
Pineapple Chunks
Roma Tomatoes, Sliced
Sliced Black Olives
Mushrooms
Goat Cheese
Sliced Bell Peppers
Various Cheeses
Pepperoncinis
Jalapeño Slices
Diced Red Onion
Broccoli
Ricotta
Oregano
Garlic Salt
Red Pepper Flakes
Any other Pizza Toppings that you like
Preheat the oven to 375 degrees.
Top the bread with pizza sauce or pesto, and mozzarella, and then add any toppings that you'd like.
Put the oven on 425 degrees.
Put the pizzas in the oven until the cheese starts to bubble and turn golden brown.
Remove and serve immediately.
Cut the pizzas in small pieces.
Yum and Enjoy!
Chicken Caesar Pasta Salad
I love chicken, pasta, salad, and in fact caesar salad in my favorite salad. Here is a great recipe for Chicken Caesar Pasta Salad
Chicken Caesar Pasta Salad
Serves 4
1 pound of fusilli, penne or other short, tubular pasta
Salt and pepper
1 1/2 cups of mayo
1 oz of Parmesan cheese, grated, plus extra for serving
2 T lemon juice
1 T worcestershire sauce
2 garlic cloves, minced
6 T olive oil
4 chicken breasts, skinless and boneless, trimmed
2 romaine lettuce hearts, grilled or not
Bring 4 quarts of salted water to a boil, add the pasta, and cook according to the boxes directions. Strain in a colander under cold water.
In a blender, add the mayo, Parmesan, lemon juice, Worcestershire, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Blend, and while blending slowly pour in the olive oil until thick.
Put the pasta in a large bowl, and add the sauce. Toss to cover the pasta.
Sear the chicken on both sides, until cooked.
Let the chicken rest on a cutting board tented with foil, for 5 minutes.
Put the lettuce on a plate. Top with the pasta. Top with chicken, and top with some extra Parmesan cheese.
Yummy Lima Bean Salad with Pecorino and Red Onion
I don't know why everybody doesn't like lima beans. I mean, I thought that I didn't like them either, but I really do! Here is a great recipe for how to make a wonderful lima bean salad!!!
Lima Bean Salad
Makes 4 servings
2 1/2 cups of fresh or frozen lima beans in the shell or not
1 T red wine vinegar
4 T olive oil
1/2 small red onion, sliced as thinly as possible
2 teaspoons of chopped fresh mint (optional)
2 teaspoons of fresh parsley, chopped
Pinch of red pepper flakes
Salt and pepper
3/4 C of shaved or grated pecorino cheese
Blanch the lima beans in a big pot of boiling salted water. Blanch for a minute, then put in a bowl of ice water, and pop them out of the shell.
Put the vinegar in a medium serving bowl, and gradually whisk in the olive oil in a steady stream until incorporated. Add the lima beans, onion, mint (optional), parsley, pepper flakes, and let stand at room temp. for 10 minutes. Taste and season with salt pepper.
Just before serving, top with shaved pecorino.
Serve with Meatballs and Pasta with Sausage
The picture might not look so hot, but its soooooooo goooooooddddd!!!!
Lima Bean Salad
Makes 4 servings
2 1/2 cups of fresh or frozen lima beans in the shell or not
1 T red wine vinegar
4 T olive oil
1/2 small red onion, sliced as thinly as possible
2 teaspoons of chopped fresh mint (optional)
2 teaspoons of fresh parsley, chopped
Pinch of red pepper flakes
Salt and pepper
3/4 C of shaved or grated pecorino cheese
Blanch the lima beans in a big pot of boiling salted water. Blanch for a minute, then put in a bowl of ice water, and pop them out of the shell.
Put the vinegar in a medium serving bowl, and gradually whisk in the olive oil in a steady stream until incorporated. Add the lima beans, onion, mint (optional), parsley, pepper flakes, and let stand at room temp. for 10 minutes. Taste and season with salt pepper.
Just before serving, top with shaved pecorino.
Serve with Meatballs and Pasta with Sausage
The picture might not look so hot, but its soooooooo goooooooddddd!!!!
Enjoy!!!!!!!
Chocolate Mug Cakes
I love cake, and this has to be the easiest cake in the world to make. It doesn't even need an oven or a pan!!! Here is the recipe that is also easy to clean up ;)
Instant Chocolate Mug Cakes
Makes 1 Mug Cake
Whisk 1/4 C of flour, 5 T of sugar, 2 T of cocoa powder, 1 egg, a piece of Theo Chocolate 70%, 3 T milk, 3 T veggie oil, Dash of Vanilla extract, and a pinch of salt until smooth, in a mug. Whisk until fully incorporated. Microwave on high until puffed, 2-3 minutes.
Top with whipped cream, or a piece of chocolate.
Instant Chocolate Mug Cakes
Makes 1 Mug Cake
Whisk 1/4 C of flour, 5 T of sugar, 2 T of cocoa powder, 1 egg, a piece of Theo Chocolate 70%, 3 T milk, 3 T veggie oil, Dash of Vanilla extract, and a pinch of salt until smooth, in a mug. Whisk until fully incorporated. Microwave on high until puffed, 2-3 minutes.
Top with whipped cream, or a piece of chocolate.
Thursday, January 22, 2015
Cheese Quesadillas with a Green Mole Sauce
I love Mexican food! I really like cheese too! Here is a recipe that combines both of the two.
Cheese Quesadillas with a Green Mole Sauce
Serves 4
8 large flour tortillas
10 oz of mozzarella, thinly sliced
For the Green Mole Sauce:
2 handfuls of parsley leaves
2 handfuls of cilantro leaves
2 large mild green chiles, seeded
4 scallions
juice of 2 limes
1/4 cup of pumpkin seeds
1/3 cup of sesame seeds
2 garlic cloves
1/2 T of cumin seeds
2 T of olive oil
2 1/4 cups of hot vegetable stock
Salt and pepper
To make the mole sauce put all of the ingredients in a blender, season with salt and pepper, and blend on high until nice and smooth. You can reduce it if you like, but I didn't.
Heat a pan over medium high heat, place a tortilla in and layer with mozzarella. Put the other tortilla on top, flip when golden, and take off the heat when the cheese is all melted and gooey. Cut into quarters. Repeat with the remaining tortillas and cheese.
Cheese Quesadillas with a Green Mole Sauce
Serves 4
8 large flour tortillas
10 oz of mozzarella, thinly sliced
For the Green Mole Sauce:
2 handfuls of parsley leaves
2 handfuls of cilantro leaves
2 large mild green chiles, seeded
4 scallions
juice of 2 limes
1/4 cup of pumpkin seeds
1/3 cup of sesame seeds
2 garlic cloves
1/2 T of cumin seeds
2 T of olive oil
2 1/4 cups of hot vegetable stock
Salt and pepper
To make the mole sauce put all of the ingredients in a blender, season with salt and pepper, and blend on high until nice and smooth. You can reduce it if you like, but I didn't.
Heat a pan over medium high heat, place a tortilla in and layer with mozzarella. Put the other tortilla on top, flip when golden, and take off the heat when the cheese is all melted and gooey. Cut into quarters. Repeat with the remaining tortillas and cheese.
Ciya Shish Kebabs
My dad says that he doesn't like Shish Kebabs, well this recipe changed his mind. Here is the yummy recipe:
Ciya Shish Kabobs
Serves 4
14oz of ground beef
1 t ground cumin
2 T olive oil, plus extra for brushing
1 cup of plain yogurt
4 flour tortillas
1/2 cup of chopped walnuts
4oz of fresh mozzarella, drained and roughly sliced
1 handful of parsley leaves, finely chopped
4 scallions, finely sliced
Salt and pepper
Sumac (optional)
Preheat the broiler to high. In a large mixing bowl, season the ground beef with a really good pinch of salt and pepper, add the cumin, and mix well. Dividethe ground beef into 8 equal portions, roll out into 5 1/2 inch long sausage shapes, and brush them with a little bit of olive oil. Place the kebabs under the broiler, and broil for 3-4 minutes on each side, or until the are just turning brown and are cooked through, and nice and tender.
Place a tablespoon of yogurt in the middle of each tortilla and spread out with the back of a spoon. Sprinkle with a quarter of the walnuts, mozzarella, parsley, and scallions over each tortilla. Sprinkle each with salt and pepper tucking in the side as you go.
Heat the oil in a skillet over medium heat, then fry the kebabs 1 minute on each side, or until they turn golden brown and crisp. Slice the kebabs in half and serve immediately with the remaining yogurt. Sprinkle with sumac (optional)
Ciya Shish Kabobs
Serves 4
14oz of ground beef
1 t ground cumin
2 T olive oil, plus extra for brushing
1 cup of plain yogurt
4 flour tortillas
1/2 cup of chopped walnuts
4oz of fresh mozzarella, drained and roughly sliced
1 handful of parsley leaves, finely chopped
4 scallions, finely sliced
Salt and pepper
Sumac (optional)
Preheat the broiler to high. In a large mixing bowl, season the ground beef with a really good pinch of salt and pepper, add the cumin, and mix well. Dividethe ground beef into 8 equal portions, roll out into 5 1/2 inch long sausage shapes, and brush them with a little bit of olive oil. Place the kebabs under the broiler, and broil for 3-4 minutes on each side, or until the are just turning brown and are cooked through, and nice and tender.
Place a tablespoon of yogurt in the middle of each tortilla and spread out with the back of a spoon. Sprinkle with a quarter of the walnuts, mozzarella, parsley, and scallions over each tortilla. Sprinkle each with salt and pepper tucking in the side as you go.
Heat the oil in a skillet over medium heat, then fry the kebabs 1 minute on each side, or until they turn golden brown and crisp. Slice the kebabs in half and serve immediately with the remaining yogurt. Sprinkle with sumac (optional)
Ice Cream in a Bag!!!!!!!!
ITS A SCIENCE EXPERIMENT IN A DESSERT!!! Is there anything better than learning while your eating and exercising. This is ice cream that you can make by hand. Here is the awesome recipe.
Ice Cream in a Bag
1 serving
*Caution wear gloves so you don't get frost bite
1/2 cup of milk
1 tablespoon of sugar
1/2 teaspoon of vanilla extract
1/2 CUP of Kosher salt (or salt with big chunks)
A bunch of ice cubes to fill a gallon freezer bag
A gallon freezer bag
1 pint sized ziplock freezer bag
Combine milk sugar and vanilla in the pint sized bag and seal as tightly as possible.
Place the salt and ice cubes in the gallon size bag, then place the smaller bag in the big bag, and seal tightly.
Shake, Turn, Toss, Squish the bag inside the bag until the milk mixture inside hardens (6-10 minutes)
Make sure no salt or ice has gone in the bag, or else you can't eat it.
Wipe the smaller bag, after taking it out of the larger bag, and enjoy your ice cream!
Ice Cream in a Bag
1 serving
*Caution wear gloves so you don't get frost bite
1/2 cup of milk
1 tablespoon of sugar
1/2 teaspoon of vanilla extract
1/2 CUP of Kosher salt (or salt with big chunks)
A bunch of ice cubes to fill a gallon freezer bag
A gallon freezer bag
1 pint sized ziplock freezer bag
Combine milk sugar and vanilla in the pint sized bag and seal as tightly as possible.
Place the salt and ice cubes in the gallon size bag, then place the smaller bag in the big bag, and seal tightly.
Shake, Turn, Toss, Squish the bag inside the bag until the milk mixture inside hardens (6-10 minutes)
Make sure no salt or ice has gone in the bag, or else you can't eat it.
Wipe the smaller bag, after taking it out of the larger bag, and enjoy your ice cream!
Meatloaf with Potatoes and Brussel Sprouts
Well, Meatloaf. I don't really know why people don't like it. Is it the word "loaf" that gave meatloaf a bad rep. Actually I don't really know, but all I know is that it surely is delicious. Here is a delicious recipe:
Meatloaf
Serves 8 or 4 really hungry people
1 cup of milk
6 bread slices
2 pounds ground beef
1 cup of grated parmesan cheese
1 teaspoon salt
1/4 t of seasoned salt
Ground Pepper
1/4 cup of chopped parsley
4 eggs, beaten
Tomato Sauce:
1 1/2 cups of ketchup
6 T brownsugar
1 t of dry mustard
Dash of hot sauce
Preheat oven to 350.
Pour milk over the bread, in a bowl, and allow it to soak for several minutes.
Place the ground beef, milk-soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large bowl. Pour in the eggs, and with CLEAN hands, mix everything together until well combined. Make sure the bread is very well combined.
Form the mixture into a loaf shape.
You can layer it with bacon…but I didn't. But you can!
Mix all of the tomato sauce ingredients together in a bowl.
Pour 1/3 of the tomato sauce on top of the loaf, and spread it around on top until its completely covered.
Put it in the oven for 45 minutes, and then pour more tomato sauce on top. Spread it around.
Bake for another 15-30 minutes, until well done.
Serve with Mashed Potatoes and Brussel Sprouts
Meatloaf
Serves 8 or 4 really hungry people
1 cup of milk
6 bread slices
2 pounds ground beef
1 cup of grated parmesan cheese
1 teaspoon salt
1/4 t of seasoned salt
Ground Pepper
1/4 cup of chopped parsley
4 eggs, beaten
Tomato Sauce:
1 1/2 cups of ketchup
6 T brownsugar
1 t of dry mustard
Dash of hot sauce
Preheat oven to 350.
Pour milk over the bread, in a bowl, and allow it to soak for several minutes.
Place the ground beef, milk-soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large bowl. Pour in the eggs, and with CLEAN hands, mix everything together until well combined. Make sure the bread is very well combined.
Form the mixture into a loaf shape.
You can layer it with bacon…but I didn't. But you can!
Mix all of the tomato sauce ingredients together in a bowl.
Pour 1/3 of the tomato sauce on top of the loaf, and spread it around on top until its completely covered.
Put it in the oven for 45 minutes, and then pour more tomato sauce on top. Spread it around.
Bake for another 15-30 minutes, until well done.
Serve with Mashed Potatoes and Brussel Sprouts
Wednesday, January 21, 2015
Cheesecake Marbled Brownies
Yes, I made these just to make these… Here ya go you should make it to ;)
Cheesecake Marbled Brownies
Makes 16 brownies
For Brownie Batter:
1 sticl of unsalted butter, cut into pieces
2oz of THEO CHOCOLATE, chopped
1 cup of sugar
2 large eggs
1/2 t of vanilla extract
2/3 C of all-purpose flour
For Cheesecake Batter:
8oz of cream cheese, softened
1/3 cup of sugar
1 large egg yolk
1/4 t of vanilla extract
Preheat oven to 350. Butter and 8inch square baking pan.
Make Brownie Batter:
Heat butter and chocolate i a 3 quart heavy saucepan over moderately low heat, whisking occasionally just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Spread in the baking pan.
Make Cheesecake Batter:
Whisk together cheesecake batter ingredients in a small bowl until combined and very smooth. Spoon it over the brownie batter, and swirl it with the tip of a knife or a spatula.
Bake until the edges are slightly puffed and the center is just set, 30-40 minutes.
Serve warm with nutella whipped cream or ice cream. Top with shaved THEO CHOCOLATE
Cheesecake Marbled Brownies
Makes 16 brownies
For Brownie Batter:
1 sticl of unsalted butter, cut into pieces
2oz of THEO CHOCOLATE, chopped
1 cup of sugar
2 large eggs
1/2 t of vanilla extract
2/3 C of all-purpose flour
For Cheesecake Batter:
8oz of cream cheese, softened
1/3 cup of sugar
1 large egg yolk
1/4 t of vanilla extract
Preheat oven to 350. Butter and 8inch square baking pan.
Make Brownie Batter:
Heat butter and chocolate i a 3 quart heavy saucepan over moderately low heat, whisking occasionally just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Spread in the baking pan.
Make Cheesecake Batter:
Whisk together cheesecake batter ingredients in a small bowl until combined and very smooth. Spoon it over the brownie batter, and swirl it with the tip of a knife or a spatula.
Bake until the edges are slightly puffed and the center is just set, 30-40 minutes.
Serve warm with nutella whipped cream or ice cream. Top with shaved THEO CHOCOLATE
Coconut Macaroons with Lime Curd
I just made this last night, because my mom loves coconut and her favorite colors are green and purple… so here is the best recipe for coconut macaroons with lime curd.
Coconut Macaroons with Lime Curd
For the Macaroons:
1 (14oz) bag of unsweetened coconut flakes or shreds
1/2 cup of sugar
1/2 cup of flour
1/4 t of salt
4 large egg whites
1/4 teaspoon of almond extract
For the Lime Curd:
1T Lime zest
3/4 C of lime juice (fresh)
3/4 C of sugar
2 1/2 T cornstarch
1/2 t salt
1 stick of unsalted butter, cut into pieces
4 large egg yolks
1 drop of green food coloring
Garnish:
Edible Glitter (I like purple)
Make Macaroons:
Heat oven to 325 and line 2 large baking sheets with parchment paper.
Stir the coconut, sugar, flour, and salt until combined well, then add the egg whites and almond extract and stir until combined.
Pack the dough in a teaspoon measure, or if your lazy just make cookie sized macaroons.
Place then about 1 inch apart from the others. Put them round side up.
Bake until springy and golden brown on the bottom, 8-12 minutes, switching positions of the pans halfway through.
Remove them from the oven, and immediately sprinkle with the edible glitter. Cool the cookies on the baking sheet for 1 minute.
Transfer to a cooling rack to cool completely.
Make the Lime Curd:
Whisk together the lime zest, lime juice, sugar, cornstarch, and salt in a 2 quart heavy saucepan until cornstarch is dissolved, then whisk in the butter. Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute. Add the food coloring, and remove the pan from heat.
Lightly beat the egg yolks in a small bowl, then slowly temper the eggs, adding 1/4 cup of the lime mixture at a time, whisking super fast as you go. Add the yolk mixture back to the pot, and whisking put over low heat, and whisk until it is thick enough to hold the marks of a whisk. Transfer to a bowl, then cover with wax paper and chill until cold, about 1 hour.
To Assemble:
Transfer lime curd to a plastic bag, and press out excess air. Snip a small opening, and squeeze onto the flat side of the macaroon. Smoosh another macaroon on top to form a sandwich. Make more sandwiches until you have no more left. You can even triple up the sandwich
Enjoy!!!
Coconut Macaroons with Lime Curd
For the Macaroons:
1 (14oz) bag of unsweetened coconut flakes or shreds
1/2 cup of sugar
1/2 cup of flour
1/4 t of salt
4 large egg whites
1/4 teaspoon of almond extract
For the Lime Curd:
1T Lime zest
3/4 C of lime juice (fresh)
3/4 C of sugar
2 1/2 T cornstarch
1/2 t salt
1 stick of unsalted butter, cut into pieces
4 large egg yolks
1 drop of green food coloring
Garnish:
Edible Glitter (I like purple)
Make Macaroons:
Heat oven to 325 and line 2 large baking sheets with parchment paper.
Stir the coconut, sugar, flour, and salt until combined well, then add the egg whites and almond extract and stir until combined.
Pack the dough in a teaspoon measure, or if your lazy just make cookie sized macaroons.
Place then about 1 inch apart from the others. Put them round side up.
Bake until springy and golden brown on the bottom, 8-12 minutes, switching positions of the pans halfway through.
Remove them from the oven, and immediately sprinkle with the edible glitter. Cool the cookies on the baking sheet for 1 minute.
Transfer to a cooling rack to cool completely.
Make the Lime Curd:
Whisk together the lime zest, lime juice, sugar, cornstarch, and salt in a 2 quart heavy saucepan until cornstarch is dissolved, then whisk in the butter. Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute. Add the food coloring, and remove the pan from heat.
Lightly beat the egg yolks in a small bowl, then slowly temper the eggs, adding 1/4 cup of the lime mixture at a time, whisking super fast as you go. Add the yolk mixture back to the pot, and whisking put over low heat, and whisk until it is thick enough to hold the marks of a whisk. Transfer to a bowl, then cover with wax paper and chill until cold, about 1 hour.
To Assemble:
Transfer lime curd to a plastic bag, and press out excess air. Snip a small opening, and squeeze onto the flat side of the macaroon. Smoosh another macaroon on top to form a sandwich. Make more sandwiches until you have no more left. You can even triple up the sandwich
Enjoy!!!
Dulce de Leche Ice Cream
Its pretty self explanatory so just - here make this recipe right now.
Dulce de Leche Ice Cream
2 cups of whole milk
1 cup of heavy cream
1 (16oz) jar of dulce de leche
1/8 t of vanilla extract
Flaked sea salt, to taste
In a 3 quart heavy bottom sauce pan, bring milk and cream to a boil over moderate heat. remove from heat, and whisk in the dulce de leche until it is completely incorporated into the milk. Whisk in the vanilla extract.
Transfer the whole pot to the fridge, with a trivet under it so the glass doesn't crack. Refrigerate uncovered for an hour, stirring occasionally. After an hour, cover the pot and chill the mixture for 3-6 hours, or until super cold.
Freeze the mixture in an ice cream maker, and follow the directions according to your ice cream maker.
When done churning, place the ice cream in a sealed container with plastic wrap on top for at least one hour before serving.
When ready to serve, scoop into a bowl, and top with flaked sea salt!
Enjoy!!
Dulce de Leche Ice Cream
2 cups of whole milk
1 cup of heavy cream
1 (16oz) jar of dulce de leche
1/8 t of vanilla extract
Flaked sea salt, to taste
In a 3 quart heavy bottom sauce pan, bring milk and cream to a boil over moderate heat. remove from heat, and whisk in the dulce de leche until it is completely incorporated into the milk. Whisk in the vanilla extract.
Transfer the whole pot to the fridge, with a trivet under it so the glass doesn't crack. Refrigerate uncovered for an hour, stirring occasionally. After an hour, cover the pot and chill the mixture for 3-6 hours, or until super cold.
Freeze the mixture in an ice cream maker, and follow the directions according to your ice cream maker.
When done churning, place the ice cream in a sealed container with plastic wrap on top for at least one hour before serving.
When ready to serve, scoop into a bowl, and top with flaked sea salt!
Enjoy!!
Those things in the back… look at my next blog post :)
Seared Tuna with Rice, Sriracha Sauce, Sweet Potatoes, Seaweed, and Broccoli
This has to be the most outstanding recipes that I have come up with. It has rare tuna, and its just omg omg its like YAY ITS HEALTHY AND YUMMY!!! I can't even explain how good it is!! Here is my own recipe:
Seared Tuna with Rice, Sriracha Sauce, Sweet Potatoes, Seaweed, and Broccoli
For the Tuna:
1 pound of Sushi Grade Tuna
Olive oil
Salt and Pepper
Get a nonstick pan very hot over medium high heat with olive oil. Season the tuna with salt and pepper. Place it in the pan, and sear on both sides for 1 minute on each side.
Take off the heat and let it rest for 1 minute.
Cut thinly across the grain.
For the Sweet Potatoes:
2 Sweet Potatoes, peeled, and diced thinly
3 T of soy sauce
1 1/2 T of brown sugar
Salt and Pepper
In a pan over medium high heat, sauté the sweet potatoes until a bit squishy, add the soy sauce, and cover with a lid for 2 minutes. Uncover and add the brown sugar, stir it in, and cover it again until the potatoes are nice and squishy.
For the Broccoli:
2 heads of broccoli, cut of the stem
Pot of boiling salted water
Soy Sauce
2 Garlic Cloves, minced
Sesame Oil
Blanch the broccoli until nice and green. When done, drain it in a colander under cold water.
Put in a bowl, and add everything to it.
For The Rice:
1 cup of rice
Salt
Cook according to the boxes directions.
Let sit in a covered pan until ready to serve
Sriracha Sauce:
Mix together 4 Tablespoons of Mayo with 2 teaspoons of Sriracha add a splash of milk, mix around and put in a squeeze bottle.
Toppings:
Top with Sliced Scallions
Sliced Seaweed
Now its all in the plating. Plate how your heart desires! Here is how I decided to plate it…
Seared Tuna with Rice, Sriracha Sauce, Sweet Potatoes, Seaweed, and Broccoli
For the Tuna:
1 pound of Sushi Grade Tuna
Olive oil
Salt and Pepper
Get a nonstick pan very hot over medium high heat with olive oil. Season the tuna with salt and pepper. Place it in the pan, and sear on both sides for 1 minute on each side.
Take off the heat and let it rest for 1 minute.
Cut thinly across the grain.
For the Sweet Potatoes:
2 Sweet Potatoes, peeled, and diced thinly
3 T of soy sauce
1 1/2 T of brown sugar
Salt and Pepper
In a pan over medium high heat, sauté the sweet potatoes until a bit squishy, add the soy sauce, and cover with a lid for 2 minutes. Uncover and add the brown sugar, stir it in, and cover it again until the potatoes are nice and squishy.
For the Broccoli:
2 heads of broccoli, cut of the stem
Pot of boiling salted water
Soy Sauce
2 Garlic Cloves, minced
Sesame Oil
Blanch the broccoli until nice and green. When done, drain it in a colander under cold water.
Put in a bowl, and add everything to it.
For The Rice:
1 cup of rice
Salt
Cook according to the boxes directions.
Let sit in a covered pan until ready to serve
Sriracha Sauce:
Mix together 4 Tablespoons of Mayo with 2 teaspoons of Sriracha add a splash of milk, mix around and put in a squeeze bottle.
Toppings:
Top with Sliced Scallions
Sliced Seaweed
Now its all in the plating. Plate how your heart desires! Here is how I decided to plate it…
Chocolate Lava Cake
This has to be the best dessert with the best chocolate. My uncle Joe makes the best organic fair trade chocolate in the whole world. It is called Theo Chocolate just to emphasize that. It is sooooo good and I use it in all of my desserts. Go buy it at Wegmans or None Such Farms or anywhere that you shop! It is soooo gooooooooooodddddddd and you won't regret buying it. Here is the recipe for chocolate lava cakes.
Chocolate Lava Cakes
Serves 4
1/2 cup (1 stick) of butter, plus more for buttering the molds
4 ounces of 70% Theo Chocolate, chopped into small pieces
4 large eggs
1/4 cup of sugar
2 teaspoons of flour, plus more for dusting the molds
Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter, and stir until melted.
Crack 2 eggs into a bowl, and add 2 more yolks. Add the the sugar and beat and whisk until light and thick, about 1 minute. Add the egg mixture and 2 teaspoons of flour to the melted chocolate, beat until combined.
Butter and lightly flour four 4 ounce molds or ramekins. Tap out the excess flour. Divide the batter among the molds.
When your ready to bake, preheat the oven to 450 degrees. Put the molds on a baking sheet and bake until the cakes have puffed up a bit, and the tops are set, but they are still slightly jiggly when shaken, 7-8 minutes. Take them out, and them let them sit in the molds for 1 minute.
Put a plate on top of the ramekin, invert it, and let it sit for 10-45 seconds. Lift up the ramekin.
Serve with whipped cream, ice cream, or just a plain big old spoon.
Chocolate Lava Cakes
Serves 4
1/2 cup (1 stick) of butter, plus more for buttering the molds
4 ounces of 70% Theo Chocolate, chopped into small pieces
4 large eggs
1/4 cup of sugar
2 teaspoons of flour, plus more for dusting the molds
Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter, and stir until melted.
Crack 2 eggs into a bowl, and add 2 more yolks. Add the the sugar and beat and whisk until light and thick, about 1 minute. Add the egg mixture and 2 teaspoons of flour to the melted chocolate, beat until combined.
Butter and lightly flour four 4 ounce molds or ramekins. Tap out the excess flour. Divide the batter among the molds.
When your ready to bake, preheat the oven to 450 degrees. Put the molds on a baking sheet and bake until the cakes have puffed up a bit, and the tops are set, but they are still slightly jiggly when shaken, 7-8 minutes. Take them out, and them let them sit in the molds for 1 minute.
Put a plate on top of the ramekin, invert it, and let it sit for 10-45 seconds. Lift up the ramekin.
Serve with whipped cream, ice cream, or just a plain big old spoon.
Isn't it cute?! :)
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