Happy holidays my delicious chefs!
I trust you had a wonderful and yummy Thanksgiving. (Alex, I'm sure you will tonight!) I have taken all those wonderful recipes that you have sent me and started a blog! It will make keeping connected a whole lot easier and, what can I say, these delectables deserved to be shared! I have given you all access to post your own recipes, (be sure that you include your personal "label" and location if you like), or you can email them to me and I'll transfer them over.
With the holidays firmly dancing around us, I realize I have, naturally, picked the absolute best and worst time to start our new club. That being said, feel free to keep sending in your holiday favorites, and/ or short cuts for us to draw from and try, post any comments and thoughts, and lets "meet back here" the last week in January with your "sick of all this cold weather" (shoosh Alex), tummy warming delights.
I hope you all have perfectly lovely holidays and I can't wait to read all about the scrumptious treats you've created!
Love you all!!
Lanie
Friday, November 29, 2013
Directly from India, by way of Brooklyn, Suba!
Recipe Name: Suba's Indian Stuffed Flat Bread- Parantha
Ingredients:
Directions:
Tips:
Ingredients:
2 cups wheat flour
3 medium sized boiled, peeled, and well
mashed potatoes
1/2 tsp cumin seeds
Salt to taste
Water to mix
3 tbsp finely chopped coriander leaves
2 tbsp vegetable or canola oil
Put the mashed potatoes, cumin seeds, salt, and chopped fresh
coriander into a large mixing bowl. Blend all ingredients well and keep aside.
Put the flour, oil into a large mixing bowl and rub together to
form a loose crumbly mix.
Slowly add water and knead well to make a smooth, pliable dough.
Divide the dough into golf ball-sized portions and roll them
till they are smooth.
Lightly flour a rolling board and roll each ball into a 4''
circle. Take a tablespoon-full of the potato mix and spoon it into the centre
of the circle. Carefully bring the edges together to form a pouch. Close the
edges and flatten the pouch so its ready to be rolled out.
Roll this pouch into a 7-8" circle. Sometimes, the filling
may ooze out (this is quite common when I make it!). You may either put it back
into the dough being rolled out or with the potato mix.
Heat a griddle and put a parantha on the griddle. Flip the
parantha when the top side shows tiny bubbles on the surface. Now spread a few
drops of oil. Flip again in about 30 or 40 seconds and spread oil on this
surface too. Both sides will be golden brown when the parantha is done.
Serve with chilled plain yogurt or butter.
Whole wheat flour and cumin seeds are both available at Whole
Foods.
And to round out her perfectly appealing gastronomic delights...
Recipe Name: Leigh's Sweet Potato Chili
Ingredients:
2 Large Sweet Potatoes (Cut into bite‐sized pieces)
1 Large Yellow Onion (diced)
3 Tbsp Olive Oil
3 Tsp Kosher Salt
1 Tsp Cumin
1 Tsp Chili Powder
2 Cans (15oz) of Chicken Broth
1 Can (15oz) Black Beans (You can use 2 cans if you like more beans)
1 Can (28oz) Diced Tomatoes (with juice)
1 Cup Frozen Corn
Directions:
Heat Olive Oil in a stock pot.
Add onion, salt, cumin and chili powder ‐ Saute for 5min on Medium heat.
Add Sweet Potatoes, broth and tomatoes ‐ Let simmer for 45min to an hour. Or until potatoes are cooked
10minutes before serving add corn and black beans ‐ heat
Tips:
This is SUPER easy (just chopping the onion and potatoes then opening cans) but REALLY yummy and
pretty healthy! Technically its a vegetarian dish but Brian ate 2 bowls the 1st time I made i before asking
me "Does this have any meat in it?"..... I think it would be good if you wanted to add some shredded chx :)
*If you want additional "heat" I would add a diced jalapeno with the onions or maybe 1/4tsp of cayenne
pepper*
Goes great w/ cornbread.
Top with sour cream and chopped cilantro (if you've got it/want it).
Bon Appetite!
Ingredients:
2 Large Sweet Potatoes (Cut into bite‐sized pieces)
1 Large Yellow Onion (diced)
3 Tbsp Olive Oil
3 Tsp Kosher Salt
1 Tsp Cumin
1 Tsp Chili Powder
2 Cans (15oz) of Chicken Broth
1 Can (15oz) Black Beans (You can use 2 cans if you like more beans)
1 Can (28oz) Diced Tomatoes (with juice)
1 Cup Frozen Corn
Directions:
Heat Olive Oil in a stock pot.
Add onion, salt, cumin and chili powder ‐ Saute for 5min on Medium heat.
Add Sweet Potatoes, broth and tomatoes ‐ Let simmer for 45min to an hour. Or until potatoes are cooked
10minutes before serving add corn and black beans ‐ heat
Tips:
This is SUPER easy (just chopping the onion and potatoes then opening cans) but REALLY yummy and
pretty healthy! Technically its a vegetarian dish but Brian ate 2 bowls the 1st time I made i before asking
me "Does this have any meat in it?"..... I think it would be good if you wanted to add some shredded chx :)
*If you want additional "heat" I would add a diced jalapeno with the onions or maybe 1/4tsp of cayenne
pepper*
Goes great w/ cornbread.
Top with sour cream and chopped cilantro (if you've got it/want it).
Bon Appetite!
I'm drooling for Mouth-Watering Stuffed Mushrooms
Recipe Name: Leigh's Mouth-Watering Stuffed Mushrooms
Ingredients:
12-20 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
2-3 slices of bacon (chopped & cooked)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp
paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture
has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and
cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of
stuffing. Arrange the mushroom caps in mini muffin pan
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Tips: Go ahead and drool
Ingredients:
12-20 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
2-3 slices of bacon (chopped & cooked)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp
paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture
has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and
cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of
stuffing. Arrange the mushroom caps in mini muffin pan
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Tips: Go ahead and drool
Rum cake, yum cake
Recipe Name: Leigh's Rum Cake
Ingredients:
I package yellow cake mix
1 package instant vanilla pudding
1/2 cup chopped pecans
1/2 cup each water, oil and rum
4 eggs
Directions:
Grease and flour bundt cake pan. ( I use that stuff you told me about)
Place nuts on bottom
Mix all ingredients two minutes (time it) Pour over nuts and bake at 325 for 50/60 minutes.
When removed from oven, pour 1/2 of glaze on cake while in the pan.
Cool 30 minutes and remove from pan Pour remaining glaze on cake.
Glaze: 1 cup sugar, 1/4 cup light or dark rum, 1/2‐3/4 stick margarine ( I used butter, don/t) 1/4 cup
water. Bring all ingredients to boil for 2/3/ minutes.
Ingredients:
I package yellow cake mix
1 package instant vanilla pudding
1/2 cup chopped pecans
1/2 cup each water, oil and rum
4 eggs
Directions:
Grease and flour bundt cake pan. ( I use that stuff you told me about)
Place nuts on bottom
Mix all ingredients two minutes (time it) Pour over nuts and bake at 325 for 50/60 minutes.
When removed from oven, pour 1/2 of glaze on cake while in the pan.
Cool 30 minutes and remove from pan Pour remaining glaze on cake.
Glaze: 1 cup sugar, 1/4 cup light or dark rum, 1/2‐3/4 stick margarine ( I used butter, don/t) 1/4 cup
water. Bring all ingredients to boil for 2/3/ minutes.
Pasta and clam sauce anyone?
Recipe Name: Leigh's Pasta with White Clam Sauce
Ingredients:
1 Tbls. salt plus a little bit more for seasoning
1 lb. pasta
1/4 cup extra virgin olive oil
2 garlic cloves, smashed and peeled
2 (6 ounce) cans chopped clams and their juice
1/4 c. dry white wine
1/4 tsp. crushed red pepper flakes
freshly ground pepper
1/4 c. fresh parsley
1 Tbls. cold unsalted butter
Directions:
Heat up the olive oil and add the crushed garlic, brown until golden, about 5 minutes. Add the
clams and their juice, wine, red pepper flakes, salt & pepper, stir and reduce the heat to a
simmer, cooking another 5 minutes until slightly thickened. Cook the pasta until al dente and
drain, reserving 1/2 cup of the water that the pasta has cooked in. Add the cooked pasta to the
pan of clams, if there's too much pasta to coat evenly with the clam sauce add the pasta water
a Tbls. at a time. Add the unsalted butter and the parsley, stir, cover and simmer another
minute or so. Serve immediately. Serves 6
Tips:
To make a red sauce, make the same as above however, add 1 c. crushed canned Italian
tomatoes.
Ingredients:
1 Tbls. salt plus a little bit more for seasoning
1 lb. pasta
1/4 cup extra virgin olive oil
2 garlic cloves, smashed and peeled
2 (6 ounce) cans chopped clams and their juice
1/4 c. dry white wine
1/4 tsp. crushed red pepper flakes
freshly ground pepper
1/4 c. fresh parsley
1 Tbls. cold unsalted butter
Directions:
Heat up the olive oil and add the crushed garlic, brown until golden, about 5 minutes. Add the
clams and their juice, wine, red pepper flakes, salt & pepper, stir and reduce the heat to a
simmer, cooking another 5 minutes until slightly thickened. Cook the pasta until al dente and
drain, reserving 1/2 cup of the water that the pasta has cooked in. Add the cooked pasta to the
pan of clams, if there's too much pasta to coat evenly with the clam sauce add the pasta water
a Tbls. at a time. Add the unsalted butter and the parsley, stir, cover and simmer another
minute or so. Serve immediately. Serves 6
Tips:
To make a red sauce, make the same as above however, add 1 c. crushed canned Italian
tomatoes.
Spicy holiday mama's cranberry salsa!
Recipe Name: Leigh's Cranberry Salsa
Ingredients:
12 oz. bag of fresh cranberries
4 Tbls. fresh cilantro - Chopped
1/3 cup lime juice
½ tsp. salt
¼ tsp pepper
2 seeded and minced jalapeno peppers
2 Tbls. Green onions – chopped (tops only)
½ cup sugar
Directions:
Blanch the cranberries. This only takes a few minutes; you want to cook them just long enough for them to “pop” and split open, then drain in a colander. Put in a blender.
Add the following ingredients to the blender – lime juice, salt, pepper, sugar and blend.
Add blended ingredients to the cilantro, jalapeno peppers and onion. Stir and then chill. Best made a day early.
Serve with cream cheese and crackers.
Tips:
You can double this recipe and only blanch ½ of the cranberries
and chop the other half. It makes it have a different texture and
more colorful.
Ingredients:
12 oz. bag of fresh cranberries
4 Tbls. fresh cilantro - Chopped
1/3 cup lime juice
½ tsp. salt
¼ tsp pepper
2 seeded and minced jalapeno peppers
2 Tbls. Green onions – chopped (tops only)
½ cup sugar
Directions:
Blanch the cranberries. This only takes a few minutes; you want to cook them just long enough for them to “pop” and split open, then drain in a colander. Put in a blender.
Add the following ingredients to the blender – lime juice, salt, pepper, sugar and blend.
Add blended ingredients to the cilantro, jalapeno peppers and onion. Stir and then chill. Best made a day early.
Serve with cream cheese and crackers.
Tips:
You can double this recipe and only blanch ½ of the cranberries
and chop the other half. It makes it have a different texture and
more colorful.
Subscribe to:
Comments (Atom)