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Spinach, Mushroom and Cottage Cheese Crêpes
PREP TIME 10 mins COOK TIME 30 mins COURSE Breakfast SERVINGS 8

INGREDIENTS

Filling
1 cup cottage cheese
2 cups fresh spinach leaves
1 package sliced crimini mushrooms (8 oz)
1 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper

Crêpes
1/2 stick unsalted butter
2 cups flour
21 oz milk
4 eggs
1/8 tsp salt

INSTRUCTIONS

Add the mushrooms to simmering basket of Thermomix® and fill the mixing bowl with 2 oz water. Steam on varoma setting for 4 minutes, then transfer to the mixing bowl after emptying the water and sauté on varoma setting for 4 minutes.
Add the spinach and cook for 2 minutes on varoma setting.
Add the cottage cheese and transfer to a mixing bowl.
Add the crepe ingredients and mix on speed 4 for 30 seconds. Let batter rest for 20 minutes.
Heat a cast iron skillet on medium heat and grease with butter.
Pour about 1/3 cup batter in the middle and swirl around the pan until set.
Cook for 1 minute, until bubbles form in the middle, then turn over carefully with a heat resistant spatula.
Top with spinach, mushroom, cheese filling and fold over twice.
Serve hot.

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PEEPs Chocolate Peppermint Cake
Yield: 8 inch cake, serves 14-18

Ingredients

Chocolate Cake
2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 tsp vanilla
1 cup boiling water

Icing
1 1/2 cups salted butter
1 1/2 cups vegetable shortening
10-11 cups powdered sugar
1 Tbsp peppermint extract
3/4 cup water or milk
Red icing color
3/4 cup cocoa

Chocolate Ganache
6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream

Additional ingredients
PEEPS® Chocolate Dipped Candy Cane Flavored Chicks
2-3 candy canes, chopped

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Portobello Vegan Beef(less) Stew
Prep Time 20 minutes Cook Time1hour Total Time 1 hour 20 minutes Servings 6

Ingredients
US Customary

2 tablespoons olive oil
1 pound portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
¼ cup all-purpose flour
4 cups vegetable broth
2 pounds red potatoes, cut into 1 to 2 inch chunks
2 tablespoons fresh thyme leaves
2 tablespoons finely chopped fresh rosemary
1 cup dry red wine
2 tablespoons tomato paste
1-2 teaspoons Marmite (optional, but highly recommended for savory flavor)
½ teaspoon liquid smoke, or to taste (optional)
Salt and pepper to taste

Metric

29.57 ml olive oil
453.59 g portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
31.25 g all-purpose flour
946.35 ml vegetable broth
907.18 g red potatoes, cut into 1 to 2 inch chunks
29.57 g fresh thyme leaves
29.57 g finely chopped fresh rosemary
236.59 ml dry red wine
29.57 g tomato paste
4.93 g Marmite (optional, but highly recommended for savory flavor)
2.46 ml liquid smoke, or to taste (optional)

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Farmer's Dressing
MAKES 2 cups PREP 5 Min

What You'll Need

1 cucumber, cut into small chunks
1 cup sour cream
1 cup mayonnaise
2 tablespoons chopped onion
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

What to Do

In a food processor or blender, combine all ingredients; blend on medium-high speed until smooth.

Cover and chill at least 1 hour or until ready to serve.

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Spring Minestrone Soup with Lemon Whipped Ricotta
Yield: 6 servings Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients

2 tablespoons unsalted butter
2 leeks, cleaned, trimmed and thinly sliced into half moons
4 cloves of garlic, minced
2 tablespoons minced fresh oregano
6 cups vegetable stock
2 cups diced zucchini
2 cups diced asparagus
2 cups frozen peas
1 (14 ounce) can white beans, drained and rinsed
1/4 cup minced parsley
8 ounces small shaped pasta, cooked
1/2 lemon, juiced and zested
1 cup ricotta
Kosher salt, to taste
Black pepper, freshly cracked, to taste

Instructions

Add butter to a soup pot and set over medium high heat.
When the butter is melted add the leeks and cook for 5 minutes.
Add garlic and oregano and saute for a minute.
Pour in the vegetable stock and bring to a boil.
Add in the zucchini, asparagus, peas and white beans. Cook for 5 minutes to just soften the vegetables.
Turn off the heat and stir in parsley, cooked pasta and lemon juice.

Using a mixer, blend ricotta cheese with lemon zest until fluffy, about 1 minute.
Season soup with kosher salt and pepper.
Serve soup with a dollop of whipped ricotta on top.

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Brown Sugar Lemon Chicken Skillet
Yields: 4 servings Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour

Ingredients

4 chicken thighs, bone in skin on
4 garlic cloves, minced
1 cup chicken broth
1 lemon
Olive oil or cooking spray
Fresh parsley to garnish

Spice Mix:
3 teaspoons brown sugar
1 teaspoon paprika
½ teaspoon salt
1 teaspoon pepper

Instructions

Preheat oven to 375 degrees F.
In a small bowl, combine the spice mix.
Season each chicken thigh on both sides.
Gently lift the skin and rub the spices underneath as well.
Heat a cast iron skillet on medium-high heat.
Allow the skillet to get hot by waiting about 5 minutes before adding two tablespoons of olive oil. After the oil is hot, place the chicken thighs in the skillet top down.
Allow the chicken to cook for about 4 minutes without touching.
They should turn a nice golden-brown color.
Flip the chicken and allow them to cook on the bottom side for about 4 minutes.
Remove the chicken thighs and place on a plate.
Pour one cup of chicken broth in the hot skillet to deglaze the pan.
Use a wooden spoon to scrape off any brown bits.
Add minced garlic and the juice of 1 lemon to the pan, stir.
Place the chicken back in the skillet and allow the sauce to simmer for 5 minutes.
Turn off the heat and place the skillet in the preheated oven for 35 minutes to finish the cooking process.
Remove from the oven and allow the chicken to rest for 5 minutes.
Garnish with fresh parsley and serve warm.

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Ramen Noodle Salad
Serves 2 | Prep Time: 10 Mins | Cook Time: 2 Mins | Total Time: 12 Mins

Ingredients:

1 pack instant ramen, discard the seasoning packet
1 cup shredded cabbage
1/4 cup shredded purple cabbage
2-inch carrot, peeled and cut into matchstick strips
Chopped scallions
1/4 teaspoon white and black sesame seeds

Dressing:

1 1/2 tablespoons Japanese ponzu
1 tablespoon Thai sweet chili sauce
1 tablespoon honey
1/2 teaspoon sesame oil
1/4 teaspoon white and black sesame seeds

Method:

Bring water to boil and cook the ramen for about 2 minutes or until al dente. Drained and set aside, let cool. Mix all the ingredients of the Dressing in a small bowl, set aside.

Transfer the ramen to a salad bowl and toss with the shredded cabbages, carrot and the Dressing with a salad tong. Garnish with chopped scallions and sesame seeds. Serve cold.

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SLOW COOKER APPLE BUTTER BBQ RIBS
Prep time: 25 MINUTES + OVERNIGHT MARINATING cook time: 5 HOURS

INGREDIENTS:

RIBS:
1 slab (3 to 4 pounds) pork baby back ribs

RUB:
1/2 cup brown sugar
1 tablespoon garlic powder
2 teaspoons onion powder
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

SAUCE:
1/2 cup good barbecue sauce
1/4 cup apple butter

DIRECTIONS:

Prepare the ribs by removing the thin membrane (silver skin) covering the bone- this prevents the ribs from curling as they cook.
In a small bowl, combine the rub ingredients. Rub all sides of the ribs with rub mixture.
Place the ribs in a large plastic zip bag and refrigerate overnight.
In a small bowl, combine the barbecue sauce and apple butter; set aside.
Cut the ribs into 2-rib portions to fit inside the slow cooker. Cover and cook on high 3 to 5 hours (or until ribs are 170 degrees).
Remove the ribs from the slow cooker and drain off any liquid. Wipe the slow cooker dry. Place the ribs back into the slow cooker. Pour about 1/2 cup of the sauce over the ribs. Cover and cook on high about 30 minutes or until glazed. Serve with remaining sauce (warmed), as desired.

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POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION
Serves 4

INGREDIENTS

For the stuffing:
1 tablespoon vegetable oil
2 slices bacon
2 large onions, diced
6 white mushrooms, thinly sliced
1 teaspoon kosher salt
Freshly ground black pepper

For the pancakes:
5 to 6 medium russet potatoes (about 2 pounds), scrubbed clean
1 large egg
1 tablespoon dry bread crumbs
Kosher salt and freshly ground black pepper
1 to 2 tablespoons vegetable oil
1/2 cup sour cream, for garnish

PREPARATION

1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.

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Vanilla Honey Whipped Ricotta
Prep Time: 5 minutes Total Time: 5 minutes

Ingredients

1 1/2 cups of New York Style Ricotta (whole milk)
2–3 Tablespoons honey (go with your sweetness preference)
1 1/2 teaspoons Vanilla Bean Paste
Dash of cinnamon and chopped honeycomb *These are both optional

Instructions

To a food processor, add the ricotta, vanilla bean paste, and 2 Tablespoons of honey.
Process for 30 seconds, stopping it to remove the lid, scrape the sides/bottom, replace the lid, and process for another 30 seconds or so or until it’s super creamy and whipped.
Remove the lid, taste for sweetness, and add more honey if desired.
Transfer to a bowl, cover, and chill for an hour.
To serve, drizzle with more honey and top with chunks of honeycomb.
To give it just a hint of more ‘pop’, you can sprinkle just a hint of cinnamon on top.

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New Orleans-Style Barbecue Shrimp
PREP TIME 5 mins COOK TIME 20 mins TOTAL TIME 25 mins SERVINGS 4 servings

Ingredients
1/2 cup (4-ounces) cold unsalted butter, cut into pieces, divided
2 dried or fresh bay leaves (optional)
3 garlic cloves, minced
1 tablespoon Creole or Cajun seasoning
3/4 teaspoon freshly ground black pepper
3/4 cup lower-sodium chicken broth
1/3 cup Worcestershire sauce
2 tablespoons fresh lemon juice (from 1 lemon)
1 1/2 pound jumbo (16/20) unpeeled, raw shrimp
Chopped fresh parsley, optional, for garnish
Warm crusty baguette, for serving

Method
Melt the butter:
Melt 3 tablespoons of the butter in a large cast-iron skillet over medium-high heat, stirring occasionally, until the foam subsides and the butter starts to smell nutty, about 4 minutes.
Make the sauce:
Add the bay leaves (if using), garlic, Creole seasoning, and pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add the broth, Worcestershire sauce, and lemon juice. Bring to a vigorous simmer.
Simmer, stirring occasionally, until the sauce reduces to about 2/3 cup and coats the back of a spoon, 6 to 8 minutes.
Cook the shrimp:
Add the shrimp to the skillet and reduce the heat to medium. Cover and cook, stirring often, until shrimp are pink and just cooked through, about 4 minutes.

Turn off the heat and stir in the remaining 5 tablespoons of butter until melted, 1 to 2 minutes. Garnish with parsley and serve with bread to soak up the sauce.

Shrimp does not reheat well, so we do not recommend saving leftovers for more than 1 day.

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Lemon Rice Salad
Total Time Prep: 25 min. + chilling Makes 16 servings (3/4 cup each)

Ingredients

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Directions

For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight.
Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

ysabetwordsmith

I made these tonight. We are enjoying them very much. :D I wanted something with hints of green for St. Patrick's Day, but not buried under colored icing.

"Pistachio Cardamom Cookies"

Ingredients:
1/8 cup minced dried ginger
1/2 cup chopped pistachios
8 tablespoons (1 stick) butter
2/3 cup whole wheat flour
2/3 cup quick oats
1/4 teaspoon ground green peppercorns
1/4 teaspoon bamboo jade sea salt*
1/2 teaspoon baking soda
1 egg
1/3 cup light brown sugar
1/4 cup white sugar
3/4 teaspoon cardamom extract

( Read more... )

Current Mood: accomplished

A new recipe I'll be trying for St Patrick's Day

Grandma’s Irish Soda Bread

Ingredients:

• 1 and 3/4 cups (420ml) buttermilk*
• 1 large egg (optional, see note)
• 4 and 1/4 cups (531g) all-purpose flour (spooned & leveled), plus more for your hands and counter
• 3 Tablespoons (38g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 5 Tablespoons (71g) unsalted butter, cold and cubed*
AD
• optional: 1 cup (150g) raisins

Instructions
1. Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet (no need to preheat the cast iron unless you want to), or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
3. Transfer the dough to the prepared skillet/pan. Using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep. (“Score” = shallow cut.)
4. Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
5. Remove from the oven and allow bread to cool for 10 minutes, and then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
6. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.

Notes
1. Freezing Instructions: Baked and cooled bread freezes well up to 3 months. Freeze the whole loaf or individual slices. Thaw in the refrigerator or at room temperature, then reheat as desired.
2. Special Tools (affiliate links): Cast Iron Skillet, 9-inch Round Cake Pan, 9-inch Pie Dish, Dutch Oven, or Baking Sheet with Silicone Baking Mat or Parchment Paper | Glass Mixing Bowl | Whisk | Pastry Cutter | Bread Lame | Instant-Read Thermometer
3. Baking Pan: There are options for the baking pan (see Special Tools Note above). You can use a lined large baking sheet (with or without a rim), a seasoned 10-12 inch cast iron skillet, or a greased or lined 9-10 inch cake pan or pie dish. I don’t recommend a loaf pan because the loaf may not bake evenly inside. This dough is best as a flatter loaf.
4. Buttermilk: Using cold buttermilk is best. Buttermilk is key to the bread’s flavor, texture, and rise. The bread will not rise without it. If you don’t have any buttermilk on hand, you can make a homemade buttermilk substitute. Whole milk or 2% milk is best, though lower fat or nondairy milks work in a pinch. Add 1 Tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 and 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe.
5. Egg: 1 egg adds richness and density. Feel free to skip it to make a slightly lighter loaf. No other changes necessary, simply leave out the egg.
6. Cold Butter: The colder the butter, the less sticky the dough will be. Make sure it’s very cold, even frozen cubed butter is great.
7. Smaller Loaves: You can divide this dough up to make smaller loaves. The bake time will be shorter, depending how large the loaves are. An instant read thermometer will be especially helpful. Bake the loaves until an instant-read thermometer reads the center

Irish Beef Stew
Prep Time: 30 Minutes
Cook Time: 6 Hours Ready In: 6 Hours 30 Minutes
Servings: 8

INGREDIENTS:
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 and 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle
Irish stout beer (e.g. Guinness ®)
1 tablespoon cold water
1 tablespoon cornstarch

DIRECTIONS:
1. Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

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Mushroom Chowder
Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Servings: 4

Ingredients
1 tablespoon oil or vegan butter
3 cloves garlic minced
1/2 cup chopped onion
1/2 cup chopped celery
8 ounces (226.8 g) baby Bella mushrooms quartered
2 bay leaves
1/2 teaspoon thyme or 1 spring fresh thyme
1/4 teaspoon ground sage
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 tablespoon flour
3 cups (709.76 ml) broth or water
1/4 - 1/2 teaspoon salt depending on the saltiness of your broth
1 1/2 (255 g) cubed potatoes small cubed
1 teaspoon vegan Worcestershire sauce
3/4 cup (177.44 ml) cashew cream, 1/2 cup raw cashews blended with 3/4 cup water or use any other thick nondairy cream or you can also use 1/3 cup vegan cream cheese
green onion for garnish

Instructions
Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden. 6-9 mins
Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges. 4-8 mins
Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds
Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get lumpy, then slowly add the rest. Add potatoes, vegan Worcestershire sauce, and salt and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.
Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.
If the chowder has thickened too much, add in more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the bay leaves and serve garnished with black pepper and green onions.

Notes
Soy free: use coconut aminos instead of Worcestershire sauce
Gluten free: use 2 teaspoons cornstarch instead of flour. Use tamari instead of Worcestershire sauce
Nu free: use blended firm or silken tofu. Blend 3/4 cup tofu with a bit of water until creamy and add to the chowder instead of cashews l, or use 1/3 cup vegan cream cheese and add a bit more broth as needed.
Storage: Store leftover soup in the refrigerator for up to 4 days, stored covered. Or freeze for up to 2 months.

I've tried a lot of Egg Drop Soup recipes and this one is, hands down, the best one I've found.

EGG DROP SOUP
1 cup chicken broth
• ¼ teaspoon soy sauce
• ¼ teaspoon sesame oil
• 2 teaspoons water (Optional)
• 1 teaspoon cornstarch (Optional)
• 1 large egg, beaten
• 1 drop yellow food coloring (Optional)
• ½ teaspoon ground white pepper (Optional)
• ⅛ teaspoon salt (Optional)
• 1 teaspoon chopped fresh chives
Directions
1. Gather all ingredients.
2. Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
3. Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.
4. Slowly pour in beaten egg, stirring constantly; season with white pepper and salt.
5. Serve hot, garnished with fresh chives. Enjoy!
6. Add ¼ teaspoon ground turmeric to achieve a yellow color instead of food coloring.

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Gallo Pinto (Costa Rican Beans and Rice)
Serves 4

Ingredients

Rice
3 cups of cooked Rice
1 Onion, diced
4 Garlic cloves, minced
½ Jalapeno
½ cup Carrot, shredded
1 Bell Pepper, diced
1 ½ tsp Salt
½ tsp Pepper
1 Tbsp Coriander
1 Tbsp Cumin
1 cup Broth
2 cups of cooked Kidney or Black Beans
Juice from ½ Lemon
¼ cup fresh Cilantro, chopped

Sides
Fried Plantains
Toast
Eggs

Instructions
Begin by cooking 1 cup of rice. Should end up with 3 cups of cooked rice.
Heat a few tablespoons of oil in a large frying pan over medium low heat. Add onions and salt and cook until translucent (approx. 10 minutes).
Add garlic and jalapeno. Cook 5 minutes.
Add green pepper and carrot. Add remaining spices. Cook 10 minutes.
Add rice, beans, broth and lemon and cook until liquid is absorbed. Season with more salt if desired. Add cilantro before serving.
To fry plantains, heat a pan over medium low heat. Slice plantains 1/2″ in thickness, sprinkle with salt and fry in oil for 10-12 minutes, flipping halfway through.
Serve with eggs and toast, or other sides of choice

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CROCK POT INDIAN BUTTER CHICKEN
PREP TIME 10 mins COOK TIME 3 hours TOTAL TIME 3 hours 10 mins Serves: 4-6 servings

INGREDIENTS
2½- 3 lbs. boneless skinless chicken, cut into 2" pieces (breasts or thighs) (I prefer thighs for this dish but either will work)
1 onion diced
3 cloves garlic, chopped
2 tsp curry
2 tsp garam masala (found in most grocery store's spice section)
½ tsp cayenne powder
½ tsp ground ginger (or 1"inch knob fresh ginger, minced)
1 14 oz. can light coconut milk
1 6 oz. can tomato paste
½ cup low-fat plain yogurt (optional)
1 head cauliflower, cut into florets- for cauliflower "rice" (optional) you could also serve over jasmine white or brown rice.
Cilantro, chopped (for garnish) (optional)
Lime (optional)

( Read more... )

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Caramel Cake
Prep Time30 minutes Cook Time22 minutes Servings12

Ingredients

Caramel Cake
2 ⅔ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup vegetable oil
½ cup unsalted butter softened
1 cup granulated sugar
⅔ cup light brown sugar packed
1 tablespoon vanilla extract
4 large eggs room temperature
1 ¼ cups buttermilk room temp

Caramel Frosting
1 cup dark brown sugar packed
1 cup light brown sugar packed
1 cup unsalted butter cut into tablespoons
½ teaspoon fine sea salt
⅓ cup evaporated milk
⅓ cup heavy cream
2 cups powdered sugar sifted
1 teaspoon vanilla extract

( Read more... )

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