#102 baltic chicken

I've decided that even inedible recipes still count. And I've learned that tini chili peppers pack a big punch!

1 chili pepper (small, thin peppers from the grocery, thai peppers maybe? they're pretty rediculously hot and next time I'd use 1/4 of a pepper)
1 chicken breast (diced)
1/4 onion (diced)
1 clove garlic (minced)
1/4 tsp tumeric
1/2 tsp ground corriander
1/2 tsp ground cumin
1 can diced tomatoes
1 small green pepper (diced)
parsley
green onion (diced, for garnish)

Saute onion a few minutes, add garlic and then spices (tumeric, corriander, cumin). Add 1/4 cup water and saute ~2 mins until it thickens. Add diced tomatoes and thin with a little water, add uncooked chicken, simmer until chicken is cooked, add hot pepper, green pepper, cook until warm and garnish with parsley and green onion.

Inspired by "best one pot meals"

#101 lentil bean and ham soup

~1 cup leftover lentils (see lentil dip for cooking instructions)
~1/4 cup diced ham
~1/4 cup canned diced tomatoes

Simmer together for ~20 mins.

#100 feta puffs

1/2 cup feta
handful fresh parsley
1/8 tsp black pepper
1-2 tbsp milk
1 puff pastry sheet

Roll out puff pastry, blend together feta, parsley, pepper and enough milk to make a thick but smooth mixture. Cut pastry into 2 in squares, put a spoonful of feta inside and fold over to form a pocket. Brush with olive oil and sprinkle some chopped parsely on top. Bake ~15 mins at 350

#99 ham and munster buns

2 1/2 tsp yeast
1 tbsp sugar
2 tbsp butter
1/2 cup milk
3 1/2 cups flour
2 1/2 tsp salt
~1 tbsp mustard
~1 tbsp honey
2/3 pound grated Münster
3/4 pound ham (ham steak, diced)

Proof yeast with sugar in 3/4 cup warm water for 5 minutes, or until the mixture is foamy. Melt butter and milk, heat lukewarm. Add the milk and yeast to 3 1/2 cups of the flour (add more flour if it is sticky) and the salt. Stir the dough until it forms a ball, turn it out onto a floured surface, and knead it for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in a buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered, in a warm place for 1 hour, or until it is double in bulk.

Turn the dough out onto a floured surface and roll it into a 21- by 14-inch rectangle. Spread mustard and honey on dough and then sprinkle with cheese and ham. Roll up the dough, trim the ends and cut with string into 12 pieces and put in muffin tins. Let buns rise, covered, in a warm place for 45 minutes, or until they are almost double in bulk, and bake them in the middle of a preheated 375°F. oven for 30 minutes, or until they are golden. Run a knife around the buns, lifting them out of the tins, and let the buns cool upside down on a rack.

Recipe adapted from epicurious

#98 cinnamon rolls #2

1/4 cup warm water
1 cup milk
1 egg
1/4 cup butter
1 tablespoon sugar
1/2 teaspoon salt
4 cups flour
1/2 package vanilla pudding mix
1 tablespoon bread machine yeast

1 cup brown sugar
1 tablespoon cinnamon
1/2 cup pecans
2 tbsp butter (softened)

Put the first ingredients (water-yeast) in bread machine and make dough. Mix together sugar and cinnamon. When dough is finished roll out, spread softened butter on dough and sprinkle on sugar/cinnamon/pecan mix. Roll up, cut with string and either (1) let rise again on counter and bake ~20 mins at 350, (2) freeze individual rolls, take out the night before to defrost/rise and bake in the morning or (3) let rise overnight in the fridge.

recipe adapted from cdkitchen.com

#97 lentil dip

1 cup lentils
1/4 onion
3 garlic cloves
2 carrots
1 baby bok choy (didn't have any celery on hand)
handful fresh parsley
juice of 1 lemon

Saute onion and 2 garlic cloves in olive oil for 2-3 mins, add lentils and 2 cups boiling water. Boil ~40 mins until lentils are cooked. Puree in food processor: carrots, lemon juice, 1 garlic clove, bok choy and parsley and test for seasoning. Add lentils and puree, add salt/pepper ect to taste. Serve with pita/bread

Thanks Becca!

#96 flourless chocolate cupcakes

14 tbsp butter (2 sticks minus 2 tbsp)
7 oz 70% dark chocolate (65 or 70%)
1 cup sugar
4 eggs (room temperature)
1 tbsp cocoa powder

Preheat oven to 350F. Line muffin tin with cupcake liners. Melt/mix together butter and chocolate over double boiler. When melted, stir in sugar and let the mixture cool for a few minutes before whisking in the eggs one at a time. Once all the eggs have been incorporated, whisk in the cocoa powder. Pour batter into muffin pan bake for ~10 minutes (until tops are just dry and don't look like batter). Turn off oven and let cakes sit inside for an additional 10 minutes. Remove pan to a wire cooling rack and cool completely.

Recipe from http://bakingsheet.blogspot.com/2007/02/flourless-chocolate-mini-cakes.html Thanks E!

#95 rose petal pound cake muffins

1 cup butter (room temperature)
1 cup sugar
6 eggs (room temperature)
2 cups flour
1/2 tsp baking powder
1 tsp grated orange zest
1 tsp grated lemon zest
1/4 cup dried rose petals (remove pistils and stamens)

Heat oven to 325. Grease and flour 1 muffin pan. Mix butter and sugar in mixer and add eggs 2 at a time beating well after each addition. Add flour and baking powder together. Add orange and lemon zest. Stir in rose petals. Pour batter into muffin pan and bake ~20-25 mins

Adapted from recipeslive.com

#94 pecan/dried cranberry/chocolate oatmeal cookies

Recipe from Cook's Illustrated website (I think you need to have a subscription to the mag to get to the recipe), these were great!

#93 grilled calamari steaks

1 calamari steak (~1/4 thick, ~.25 lb)
shiracha sauce
1 lime
handful of spinich

Heat cast iron pan until very hot (10 mins). Meanwhile, marinate calamari in a few squirts of shiracha sauce, juice from 1/2 lime and olive oil and wash spinich and dress with olive oil, 1/2 lime juice, salt and pepper. Once hot cook calamari steak 1.5 mins each side. Cut into strips and serve over spinich.

#92 alfredo eggplant pasta

1/2 eggplant (diced)
1 lemon (zest and juice)
1/3 bunch parsley (chopped)
1 package silken soft tofu
1/3 med onion (diced)
4-5 cloves garlic

spagetti

Cook spagetti, meanwhile cook onions 2-3 mins with some olive oil. Add garlic and eggplant, cook ~5 mins. Blend tofu and lemon juice/zest in a blender, add to eggplant and simmer until eggplant is soft, ~10 mins. Pour over pasta and mix in parsley.

#91 beef and eggplant red curry

1 can coconut milk (don't shake it!)
2 tbsp red curry paste
3/4 lb beef, cut thin
2 tbsp fish sauce
1.5 tbsp brown sugar
2 limes (next time I'd use only 1)
1/2 large eggplant (diced)
1 can bamboo shoots
2 tbsp basil (shredded)

With a spoon take the top layer of coconut milk out of the can (about 1 cup), it will be thick and very white. Cook this for ~10 mins until the oil separates from the cream. Add curry paste and cook ~5 mins until fragrant. Add beef and cook until brown. Add remaining coconut milk from can, fish sauce, sugar, juice of limes and eggplant. Cook ~10 mins until eggplant is tender. Add bamboo shoots and stir in basil. Serve over rice.

Adapted from "One Pot-best ever recipes"

#90 apple lavender muffins

1.5 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tsp dried lavender flowers (culanary grade)
1/2 cup butter (melted)
1 egg

2 peeled/diced apples
1/4 cup pecans
1 tbsp brown sugar

Mix milk, lavender, butter and egg together. Add dry ingredients: flour, sugar, baking powder and salt and mix thoroughly. Add 1/2 of diced apples. Mix and spoon into muffin tin (makes 12). Mix pecans, remaining apples and brown sugar and top muffins with mix. Bake at 375 for ~20 mins

Adapted from http://www.binghamtonpress.com/apps/pbcs.dll/article?AID=/20080331/LIFESTYLE/803310309/1004

#89 oatmeal snack cake

see Cooks Illustrated May/June 08

adaptations: substitute dried cranberries for shredded coconut

#88 carmalized pecans

1/2 cup pecans
1 tbsp honey
1 tbsp brown sugar

Mix them together and bake ~350 for ~7 mins.

#87 avocado-lemon sherbet

1 ripe avocado
1/4 cup powder sugar
3/4 cup milk
1 lemon

Zest and juice lemon. Add avocado, lemon zest/juice, powder sugar and milk to food processor, blend until smooth. Chill in fridge and then freeze in ice cream machine (or you can stir it up every hour or so until frozen).

Adapted from washingtonpost.com

#86 cilantro/lime hummus

2 cans chick peas
1 bunch cilantro
3 limes
olive oil

Drain chick peas, reserve liquid, put in blender with cilantro and juice of 3 limes. Blend, adding reserved liquid and olive oil until you reach desired consistancy.

#85 brie with sugar/pecan topping

1 brie round (11 oz)
1/2 cup pecans
1/4 cup brown sugar
1.5 tbsp rum

Chop pecans, combine pecans, sugar and rum and let sit ~4 hrs. When ready for brie, heat oven to 350, bake brie for ~6 mins, add pecan/sugar topping and increase temp to 450 for 3-5 mins. Serve with apples, bread, crackers.

#84 green curry white rice

1 can coconut milk
2 tbsp thai green curry paste
2 tbsp fish oil
3/4 cup rice
1/2 cup water

Saute green curry paste in pan a minute, add coconut milk, stir to combine and bring to a boil, add rice, cook ~20 mins, add water, cook until rice is done, add fish sauce. Serve with chicken and veg.

#83 lemon chicken and pasta

Kitchen is almost unpacked...now the adventure really begins, cooking with (1) no dishwasher and (2) a mini-stove!

1 lemon
1 package soft silken tofu
1/2 bunch cilantro
1 chicken breast
1/2 pound linguini

Boil water/cook pasta. Cook chicken breast in skillet until done, meanwhile zest/juice lemon and add to blender along with tofu and cilantro. Blend until smooth, pour into a sauce pan and heat. When chicken is done cut it up and put in the tofu mixture. Add tofu/chicken to drained pasta and heat 1-2 mins to thicken.