365 RECIPES IN A YEAR

leeks and pasta

2011-10-02T21:53:00.002-04:00

2 large leeks (tops removed, wasted, diced in 1/4 inch thick slices)
1-2 cloves garlic
1 tbsp butter
2ish tbsp olive oil (add more once leeks are sauteing if needed, to coat)
1/2 cup vermouth
1/2 cup chicken stock
1/2 tsp salt

spiral pasta, or other short pasta

Melt butter with olive oil, add leeks and saute over low-med heat ~4-5 mins until softened. Add garlic and saute ~1 min. Turn heat up to high and add vermouth. Cook a few minutes until thickened and vermouth is cooked off. Add chicken stock and salt. Simmer 30 mins until leeks are creamy. Boil pasta, add ~1/4 cup pasta water to sauce and mix in cooked pasta. Bring mixed pasta/sauce to a quick simmer and turn off heat. Let sit ~ 5 mins to adsorb/thicken sauce.

Adapted from Chao Italia

fennel, panchetta and beans over pasta

2011-09-14T20:03:00.004-04:00

1/2 lb spiral pasta
1/3 lb panchetta (diced large)
1/4 of a large onion
1 can navy beans
1-1.5 lb fennel
1 tsp red pepper flakes
2/3 cup white wine (semi-sweet or dry)
1 tbsp olive oil

parmesan cheese (to serve)

Cut stems off fennel, remove frawns and chop (~2 tbsp). Freeze remaining stems for stock, or throw away. Cut fennel in half and remove core. Chop 1/4 inch pieces and boil ~5 mins in the pasta water before adding pasta. Remove fennel from water, set aside . In a separate pan saute onion and panchetta until panchetta is rendered. Once panchetta is rendered and brown, add pasta to cooking water. Remove excess fat from pan and then add beans (drained), fennel, red pepper and wine. Simmer (and scrape all brown bits off the bottom of the pan) over high heat until reduced to a thick sauce. Add pasta cooking water to thin and add cooked/drained pasta. Bring to a simmer, mix together and then turn off heat and let sit ~5 mins. Mix in frawns. Serve with cheese

Adapted from Mary Ann Esposito, Ciao Italia cookbook

tres leche cake

2011-05-22T20:48:00.002-04:00

1 box white/vanilla cake mix (to make one 9x13 in cake)
eggs/oil/milk as required by the cake mix

2 cups (1 pint) whole milk
1 14 oz can sweetened condensed milk
1 12 oz can evaporated milk

2 tbsp sugar (or to taste)
1 pint heavy whipping cream

Follow directions of the box mix and make a 9x13 inch vanilla cake. Cool for 10 mins and then poke with lots of holes and add milk mixture. For milk mixture combine whole milk, sweetened condensed milk and evaporated milk, stir well (the sweetened condensed milk takes a few stirs to incorporate) and pour over the cake, and put cake in the fridge overnight. Whip the heavy whipping cream and sugar to form whipped cream and frost the cake before serving. Store in the fridge.

adapted from various recipes on allrecipes.com

hamburgers

2011-05-22T20:45:00.003-04:00

8 lbs ground beef
1 onion (grated on a cheddar cheese grater, only add the pulp/juice)
5 cloves garlic (grated on a parmesan cheese grater)
6 eggs
~2 tsp salt
~1/2 tsp pepper

~ 1/2 cup breadcrumbs (add until meat is no longer moist and holds together)

Mix everything but breadcrumbs together, add the breadcrumbs until mixture holds together and is not moist. Form into ~1/4 lb patties, depending on the size of your buns.

Makes ~40 patties

lemon bars

2011-01-22T16:22:00.002-05:00

crust:
1 stick butter
1 cup flour (plus maybe 1 tbsp-ish depending on how the dough feels when mixed)
1/4 cup sugar
1/2 tsp salt

lemon filling
2/3 cup lemon juice (2.5 lemons)
zest from the juiced lemons
4 eggs
1/4 cup plus 1 tbsp flour
1 1/4 cup sugar

(next time try 3/4 or 1 cup sugar and 2 lemons)

Preheat oven to 350. Mix crust ingredients together, spread into a 8x8 inch pan and bake until slightly golden ~2o mins.

Let crust cool slightly (5 mins) before adding topping. Mix topping ingredients together (mix lemon juice, zest flour and sugar and taste to see if tartness is correct, then add eggs). Bake 25 mins, let cool. Sprinkle with powdered sugar if desired

adapted from allrecipes.com

polenta

2011-01-17T13:04:00.002-05:00

1 part polenta (i.e. 1 cup)
4 parts water (i.e. 4 cups)

Wisk together polenta and water, let settle and skim the hulls off the top with a mesh strainer. Simmer over low heat stirring often until water is absorbed and polenta is thick.

Stir in cheese/salt if desired.

stuffed cabbage

2011-01-17T12:55:00.002-05:00

1 large head cabbage
1 lb ground beef
1/3 cup uncooked white rice
1 can navy beans
1 egg
1/4 of a large onion (grated)
2 cloves garlic (grated)
1/4 tsp cayanne
1/2 tsp thyme
1 tsp salt
pepper to taste
bread crumbs (~1/4 cup, add enough so that meat mixture is not moist but still sticks together)
1 8 oz can tomato sauce
1 14.5 oz can diced tomato

Bring large pot of water to boil, submerge cabbage in boiling water 30 sec-1 min until outer leaves soften, remove leaves (under cold water), submerge remaining cabbage under boiling water and remove, continue until all leaves are softened removed.

Chop any small amounts of cabbage and line large dutch oven (reserve some to cover stuffed cabbage if desired). Add a small amount of the diced tomato and tomato sauce to the bottom of the dutch oven

Combine meat, rice, 2 tbsp tomato sauce, egg, grated onion & garlic, salt, pepper, cayenne, thyme and beans. Mix, add enough bread crumbs to remove excess moisture.

Roll balls of meat mixture and wrap in cabbage leaves. Place each roll in dutch oven, seam side down, cover with any remaining cabbage leaves and sauce.

Bake at 350 for 1 hour. Served with polenta

squash salad

2010-11-21T10:27:00.003-05:00

serves 10-12

2 butternut squash, peeled and sliced into 1/2 inch thick pieces
1 bag of spinach
1 large shallot (chopped)
1/4 cup pumpkin seeds (roasted)
1/4 lb ricotta salata (diced small)
2 tbsp olive oil
2 tbsp balsamic vinegar

The squash can be roasted ahead of time (1-2 days before) but don't make the spinach/dressing until the day of.

Toss the squash with enough oil to coat and season with salt/pepper. Roast at 400 for ~40-50 mins until the underside is brown and carmelized, remove from pan and set aside.

Saute shallot in 2 tbsp oil, season with salt/pepper, ~5 mins until the shallot softens. Add balsamic vinegar, wisk together and pour/toss over the spinach.

In one bowl layer a little spinach, squash, pumpkin seeds and ricotta salata, and repeat until everything is used up.

Recipe adapted from chow.com

Mulligatawn soup

2010-09-26T17:21:00.002-04:00

2 tbsp peanut oil
1/2 of a large onion (diced)
2 cloves garlic
1 tsp ground ginger
1/4 cup mustard seeds
1 tbsp garam masala (seek out "King Kitchen garam masala")
2 tsp tandoori spice
2 tsp curry powder
2 tsp salt
1/4 tsp ground cardamon
1/4 tsp cayenne
1 can diced tomatoes
2 tbsp tomato paste
1 lb red lentils
7 cups water (more as needed during cooking, but it should be fairly thick)
1/2 lb potatoes
1 cup of coconut milk
1 granny smith apple (next time use 2), peeled and pureed
1 bunch spinach
juice of 1/2 lemon
1/2 cup chopped cilantro

Saute onion and garlic in peanut oil, add in mustard seeds and cook until they start to pop. Mix in ginger, curry powder, garam masala, tandoori, salt, cardamon and cayenne, saute 2-3 minutes, add in tomato and tomato paste, simmer 2-3 mins, add in lentils and water and simmer 40 mins. Add in diced potatoes, and apple and cook until potatoes and lentils are tender ~20-40 mins. Stir in coconut milk, spinach and cilantro. When wilted turn off heat and mix in lemon juice.

Adaped from http://indian.food.com/recipe/mulligatawny-soup-with-lentils-88719?scaleto=12&mode=null&st=true

Middle Eastern rice and beans

2010-09-19T17:43:00.003-04:00

(next time have a lemon on the side to mix in)

olive oil
3/4 cup white rice
1/4 of an onion (diced)
2 cloves garlic
1 tsp cumin
1 tsp ground corriander
1/2 tsp cayenne
1/2 tsp tumeric

1/2 lb lamb sausage (1 link, remove casing)
1 can black beans (drained)
1 can garbanzo beans (drained)

2 tbsp chopped parsley
greek yogurt

In a little olive oil, saute onion, garlic, cumin, coriander, cayenne, tumeric and rice ~5 mins. Add 1.5 cups water and cover. Cook until water is absorbed ~15 mins, let sit 5 mins

Saute lamb in a little olive oil, breaking it up into small pieces. Add black beans and garbanzo beans, saute until warm and set aside until rice is done.

Mix rice mixture and lamb/bean mixture together with the parsley and serve with greek yogurt

nectarine cobbler

2010-07-05T11:32:00.002-04:00

Serves ~6-7

2 lbs nectarines
4 apricots
1 cup almonds
5 dried dates
1 tbsp agave

Remove core and slice nectarines in large pieces. Puree apricots and agave to make a sauce. Mix sauce with the nectarines and place in serving bowl. Roast almonds and then puree with dates to make a crumble topping. Sprinkle topping over fruit.

Inspired by Ani Phyo

cauliflower "couscous" greek salad

2010-07-05T11:28:00.002-04:00

1 head of cauliflower
1 lemon
salt/pepper/olive oil
1/4 cup mint (chopped fairly fine)
1/3 lb feta stuffed olives (~15 or so)

Puree cauliflower in food processor until it looks like couscous. Cut olives into halves, and then halves again (each into 4 pieces). Mix cauliflower, juice of 1 lemon, mint and olives, add salt/pepper/olive oil to taste

Caramel Squares (for Mariam!)

2010-06-13T11:20:00.002-04:00

Cookie base:
1/2 cup butter (softened)
1/4 cup sugar
1 cup flour (maybe add up to another 1/4 cup if needed)

(I modified this from 2 recipes and picked the one with less butter but don't remember if I needed more flour, so, add up to 1/4 more flour if it seems like it needs it).

Mix together and press into a 9in square pan, bake at 350F (175C) for 20 mins
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Caramel top:
1/2 cup butter
3/8 cup sugar
2 tbsp honey or corn syrup
1 can sweetened condensed milk

Cook on low-medium heat 5-7 minutes until it has the color of caramel you desire (and has thickened, but the color is an easy marker)

----------------------------------------

Pour caramel on cooled shortbread (I put the shortbread in the freezer while the caramel was cooking and it worked out fine, if it is too hot the caramel will sink the crust)

I put handfuls of chocolate chips on top in a single layer instead of bothering with the layer of chocolate...if you want a smooth top wait 5 mins until the chocolate melts due to the heat of the caramel and smooth it out.

Enjoy!

adapted from http://allrecipes.com/Recipe/Caramel-Shortbread/Detail.aspx and http://allrecipes.com/Recipe/Caramel-Shortbread-Squares/Detail.aspx

corn chowder (without heavy cream/milk)

2010-01-25T22:26:00.004-05:00

4 servings

1 can corn kernals
1 package soft silken tofu
2 slices bacon (diced)
1/2 onion (diced)
1 clove garlic (minced)
3 cups chicken broth
1 large potato
1/2 can diced tomatoes (or use 1 cup fresh if you don't want the chowder to be pink)
1/3 cup monterey jack cheese (shredded)

Puree 3/4 of the corn kernals and the tofu in a food processor and set aside. Saute bacon in a soup pot until crispy, remove bacon from pan but leave the drippings. In the bacon grease, saute onion 2-3 mins, add garlic, saute 1 minute and then cover and let the onion/garlic cook ~5-8 mins until softened. Add the tomatoes and chicken broth, bring to a simmer and add potatoes. Cook ~15 mins until the potatoes are cooked, stir in the corn/tofu puree and bring to a simmer. Stir in remaining corn kernals and monterey jack cheese. Sprinkle bacon bits in each serving.

Inspired by the Culinary Inst of America Best of cookbook.

green enchiladas w/ chicken, kale and tofu

2010-01-25T22:14:00.004-05:00

6 medium-large tortillas (substitute corn tortillas if you like, probably 12)

olive oil
1/2 of a large onion (diced)
1 clove garlic (diced)
1 bunch kale (remove stems and chop)
1 package of firm tofu (drained)
1 cup precooked, shredded, chicken
10-ish tomatillos (a little less than 1 lb), skin removed, cut in half
3 scallions (chopped large)
1/2 of a bunch of cilantro
2-3 tbsp canned, diced, green chilis
1/2 tsp ground cumin
1/2 tsp ground coriander
6 oz monterey jack cheese (shredded)

Saute onion in a little olive oil 2-3 mins, add garlic, saute until fragrant (~1 min), add kale, cover and let cook 5-10 mins (while you prep & prepare sauce) until tender. In a food processor or blender puree the tomatillos, scallions, cilantro, green chilis, cumin and coriander and set aside. When kale has wilted, remove from heat and let cool. Stir in chicken and crumble in the tofu. Spoon ~1/3 of the green sauce in the bottom of an 8x8 inch pan, take a tortilla and fill with the kale/chicken/tofu mixture, roll up and then roll in the sauce in the bottom of the pan, and place seam side down. Continue with other tortillas. Pour remaining sauce overtop, top with the cheese. Bake 375 15-20 mins to brown the cheese.

This can be made in advance and refridgerated, place in 375 degree oven ~30 mins to reheat.

Inspired by The Culinary Inst of America best of cookbook

korean scallion pancake dipping sauce

2009-09-07T12:06:00.002-04:00

1/3 cup soy sauce
1/2 cup rice wine vinegar
1 tbsp sesame oil
1 tbsp chili flakes
1 tbsp scallions
1 tsp garlic

Mix together and let sit for a while before serving.

korean cucumbers

2009-09-07T12:05:00.001-04:00

2 cucumbers
1 tsp salt
1 tsp honey
1 tsp rice vinegar

Slice cucumbers in half moon shapes, mix with salt and let sit ~10 mins, rinse and drain, mix with honey and vinegar

korean scallion pancakes

2009-09-07T12:03:00.002-04:00

2 cups flour
2 eggs, beaten
1.5 cups water
1 bunch scallions, sliced 2 inches long
1 tsp salt

Mix everything together and let sit ~10 mins, using ample olive oil pan fry on both sides until crispy.

korean potatoes

2009-09-05T17:17:00.003-04:00

1 lb potato, diced large (red potatoes will work best, peel)
3 cloves garlic (miced)
1.5 tbsp soy sauce
1.5 tbsp sugar
1.5 tbsp honey
1 cup water
2 tbsp olive oil
1 small onion (diced)

Saute onion and garlic in olive oil, add potatoes, saute 30 sec, mix together all other ingredients in a separate bowl, add about 3/4 of the liquid to the potatoes and cook over med-high heat ~10 mins to reduce the liquid into a sauce while cooking the potatoes. If potatoes aren't completely cooked when the sauce is thick, add a little more of the liquid and cover until cooked. Cool and refrigerate, serve cold.

traditional asturian bean stew

2009-08-23T20:37:00.002-04:00

Jose Andres tapas cards, copyrighted

spring leeks with mushrooms

2009-08-23T20:37:00.001-04:00

Jose Andres tapas cards, copyrighted

castilian garlic soup

2009-08-23T20:36:00.002-04:00

Jose Andres tapas cards, copyrighted

basic muffin recipe

2009-08-23T20:30:00.002-04:00

2 cups flour
3 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 egg
1 cup milk
1/4 cup melted butter

1 cup of additional ingredients like blueberries, raisin, dates, cheese, ect

Combine dry ingredients, mix in wet, and then add in the nuts, fruit, ect. Bake at 350 ~20 mins until golden.

recipe adapted from allrecipes.com

really fudgy brownies

2009-08-23T12:03:00.002-04:00

6 tbsp cocoa powder
1/4 cup plus 2 tbsp melted butter
1 cup sugar
2 eggs
1/2 cup flour

1/3 cup chocolate chips or nuts, if desired

Mix it all together and bake at 350 ~30 mins. Recommend using a 4x8 in bread pan, or doubling the recipe and using a 8x8 inch baking pan.

catfish wrapped in fig leaves

2009-07-29T18:51:00.002-04:00

2 large fig leaves
~1/2 lb catfish
2 slices lemon
salt/pepper

Season fish with salt/pepper and lay in the middle of the leaves, place the lemon slices on top and wrap the fish up like a package. Bake at 350 for 25 mins

tomato, kale and goat cheese over pasta

2009-07-27T19:31:00.003-04:00

1 large tomato (diced)
2 big handfuls of kale (diced)
2 cloves garlic (minced)
1/4 of an onion (diced)
1/4 tsp cumin
1/4 tsp ground corriander
salt/pepper
~1/4 cup crumbled goat cheese

1/2 of a 1 lb package of pasta shells

Boil water, meanwhile saute onion in olive oil 4-5 mins, add garlic and cook until lightly golden, add tomato and saute 2-3 mins, add kale and cover 5-10 mins. Add pasta to boiling water and cook until done. Add a little pasta water to the kale to help steam and when pasta is done, drain and add to kale mixture. Salt/pepper to taste and add crumbled goat cheese to taste.

mushroom spagetti "risotto"

2009-07-26T22:13:00.003-04:00

1 package dried mushrooms
3/4 lb cremeni mushrooms (diced)
~6 cups stock
2 cloves garlic (minced)
1/2 of an onion (diced)
2-3 tbsp parmesan cheese
salt/pepper
1/2 package spaghetti (1/2 lb dried)

Heat stock and dried mushrooms in a separate pot. Meanwhile saute onion and mushrooms in olive oil until softened, add garlic and cook until fragrant. Break pasta into 2 inch lengths and add to pan, saute until toasted. Add ~1.5 cups stock and stir 15-20 secs, wait for it to be absorbed, add 1 cup, stir 15-20 secs, wait for it to be absorbed, ect, ect, until the pasta is tender. Chop the reconstituted mushrooms and add to the finished spaghetti, mix in parmesan, salt/pepper and serve.

Inspired/adapted from Rachel Ray

fruit salsa with cinnamon chips

2009-07-19T15:20:00.002-04:00

~3 cups chopped fruit (1 large peach, 4 handfuls of small plums-green and red)
2 tbsp strawberry preserves

4 pita breads
~2 tbsp butter
~1 cup cinnamon

Mix fruit and preserves together and refridgerate 15 mins (can add sugar if desired)

For pita, cut around the edge of the pita bread to separate the top and bottom into individual pieces (each pita will give 2). Spread butter over the top of each round and cut into 8-16 wedges. Dip the buttered side in the cinnamon sugar. Spread on a cookie sheet and bake ~7 mins at 350, until crisp

recipe adapted from allrecipes.com

5 minute ice cream

2009-06-14T21:07:00.002-04:00

10 oz frozen fruit (strawberries, peaches, ect)
2/3 cup heavy cream

(optional-I omitted) up to 1/2 cup sugar

In a food processor blend together fruit and heavy cream until smooth and serve. Strawberry/basil and peach/thyme are two good ingredient combinations.

adapted from allrecipes.com

potato and corn soup

2009-06-06T10:12:00.003-04:00

~1 lb red potatoes (diced)
3.5 cups chicken stock
1/3 of a medium onion (diced)
2 ears of corn (kernels cut from cob)
salt/pepper
3 tbsp butter
3 tbsp flour
2 cups milk

Simmer potatoes and onion in chicken stock until cooked through ~15 mins. In a different pot melt butter, add flour and cook ~1 min, slowly pour in milk and cook until thickened, add to the potato pot. Add corn and salt/pepper to taste, bring to a simmer and serve.

recipe adapted from allrecipes.com

seaweed salad (in progress)

2009-06-01T22:41:00.002-04:00

1/3 of a 2 oz package of wakame dried seaweed*
1/3 of a 2 oz package of dried kelp
1/3 of a 2 oz package of unknown thin strand-korean dried seaweed

2 tbsp tamari (or soy sauce)
2 tbsp rice vinegar
1 tsp honey
1 tsp mirin
1 tbsp toasted sesame oil
1 tbsp olive oil

Soak all the seaweed in luke warm water ~10 mins. *the wakame had a thick center vein that I removed after soaking. Mix together the dressing ingredients in a large bowl. Rinse seaweeds and chop into desired sizes and then toss with dressings. Chill and serve cold.

Syracuse salt potatoes

2009-05-31T20:28:00.002-04:00

The extremely high salt concentration makes the water boil at a higher temperature, making the starch in the potatoes cook more completely, resulting in very creamy potatoes with a nicely salted skin.

3 lbs new/baby/fingerling potatoes, (small potatoes w/ the really thin skin, white skin is more traditional than red)
8 cup water
1.5 cups kosher salt
butter

Boil water and salt and then add potatoes. Cover and simmer until cooked ~25 mins. Drain in a colander and serve with plenty of melted butter.

pork bulgogi (dae ji bool gogi)

2009-05-17T20:34:00.003-04:00

1 lb pork (asked butcher to slice for a stir-fry)
2 tbsp rice vinegar
1 tbsp tamari (or soy sauce)
1 tbsp sugar
1 tbsp red pepper flakes
1/4 cup red pepper paste (gochu jang)
1/2 of an onion (sliced)
1 green zucchini (sliced)

In a large ziplock bag mix together rice vinegar, tamari, sugar, red pepper flakes and red pepper paste. Mix well then add in pork, onion and zucchini. Marinate in the fridge for at least 3 hours. Heat a cast iron pan til hot, then saute pork mixture in batches. The batch is done when the marinate thickes and carmelizes on the pork, remove and cook the next batch.

Serve with rice. Recipe from allrecipes.com

raw asparagus salad

2009-05-12T22:58:00.003-04:00

3/4 lb asparagus
1 ear corn
1/4 of an onion (diced)
1 lemon
1/2 cup grape tomatoes
olive oil, salt, pepper
2-3 tbsp parmesan cheese

Dice onion and add the juice of one lemon to the onion, set aside. Break off the tough ends of the asparagus, then dice into 1/4 inch pieces. Dice tomatoes and cut corn of the cob. Mix together all the veggies, strain lemon juice into the veggies (gives the juice onion flavor, without raw onions in the salad), add cheese, olive oil, salt and pepper to taste. Let sit 5-10 mins at room temp before serving.

quick pizza crust

2009-04-21T18:12:00.002-04:00

2 1/4 tsp active dry yeast (or 1 packet)
1 tsp sugar
1 cup water @110F
2.5 cups flour
2 tbsp olive oil
1 tsp salt

Mix water, sugar and yeast together and let sit 5 mins until foamy, then combine with remaining ingredients and form a smooth dough. Let rest 5 mins, flour a surface and roll/pat out the dough. Transfer to a preheated baking sheet (450C), top with toppings (such as palak paneer and cheese) and bake 20-25 mins at 450.

crust recipe from allrecipes.com

mushroom & tempeh over pasta

2009-04-20T17:36:00.002-04:00

3/4 lb cremini mushroom (chopped)
1/4 of an onion (diced)
3 cloves garlic (minced)
3 slices of thick sliced bacon (diced)
olive oil
1/2 of a package of tempeh (diced)
1/4 cup sour cream
1 tsp flour
~1/2 cup of the pasta cooking water
salt/pepper to taste

1/2 lb linguini

Saute bacon in a little olive oil, meanwhile cook pasta and tempeh in the same pot in salted water. Remove bacon when crisp and add onion to the pan. Saute 1-2 mins, add garlic and saute until fragrant, add mushrooms and saute ~10 mins. Add flour and stir 1 min, add sour cream and pasta water. Drain pasta/tempeh and add to the mushroom mixture. Mix together and let sit ~5 mins so the liquid absorbs (add more cooking water if needed). Top with bacon.

dutch babies (in progress)

2009-04-19T12:19:00.002-04:00

1 pear (peeled, sliced)
few shakes cinnamon
1 tbsp sugar
2 eggs
1/2 cup milk
1/2 cup flour
1 pinch nutmeg
1 pinch salt
2 tbsp butter

(next time use room temperature ingredients), Preheat cast iron pan in a 475C oven while you prep everything. In a blender combine cinnamon, sugar, eggs, milk, flour, nutmeg and butter and blend until smooth. Remove pan from oven, turn heat down to 425, melt the butter in the pan, put the pears on the bottom and pour batter overtop. Bake 12 mins, serve with maple syrup and jam.

chicken mahkani

2009-03-24T18:25:00.007-04:00

1 tsp ground ginger
2 large cloves garlic (skin removed)
1/4 of a medium onion (skin removed)
1 tsp cumin
1/2 tsp garam masala
1 tsp chili powder
1 bay leaf
1/8 tsp cayenne powder
1 8 oz can tomato sauce
1 8 oz container plain yogurt
1 can chickpeas

In a food processor puree garlic and onion together. Saute this mixture in 1-2 tbsp olive oil for ~4-5 mins, add in cumin, ginger, garam masala, chili powder, bay leaf and cayenne and saute 3-4 mins until spices smoke, add tomato sauce, yogurt and chickpeas and simmer ~10 mins. Serve over rice

date nut bars

2009-03-16T21:24:00.002-04:00

3/4 cup sugar
1 cup flour
1 tsp baking powder
2 eggs
1 tbsp butter (melted)
1 cup dried figs
1 cup nuts (chopped)

Mix together sugar, flour and baking powder. Mix in eggs and butter until blended, batter will be stiff, add in figs and nuts and mix well. Press into silicone muffin cups and bake at 350 ~20 mins

chicken korma

2009-03-16T17:43:00.002-04:00

2 tbsp + 1 tsp biryani paste
1/2 of an onion (diced)
2 cloves garlic
1 cup cashews
2/3 cup shredded coconut
1.5 cups water
1 cup cooked shredded chicken
1 cup green beans (diced)

3/4 cup uncooked rice

Cook rice, meanwhile add 1.5 cups water and 2/3 cup coconut together and let sit 10-20 mins while everything else is being prepped. Saute onion in olive oil 7-8 mins, add in biryani paste and garlic and saute 3-4 mins. Add 1/2 cup cashews to a food processor and add 1 tbsp water, puree and add to onion mixture, repeat with remainin cashews (or do it all at once if you have a big enough processor), strain coconut/water mixture and add the water to the sauce pan, mix together, add green beans and simmer until cooked ~3 mins, stir in chicken and serve with rice.

tahini and yogurt sauce over pasta

2009-03-08T13:06:00.003-04:00

3 tbsp tahini
1 8 oz container plain yogurt
1/8 tsp cayenne pepper
1/4 tsp cumin
2 cloves garlic, minced
1 can baby corn
1 chicken breast
1 lemon

1/2 package linguini

Boil water for pasta, meanwhile saute garlic, cayenne and cumin in a little olive oil, 2-3 mins, add tahini and stir together. Add yogurt, corn and (cooked) chicken, bring to simmer over low heat. Cook pasta and let yogurt sauce simmer until pasta is done. Stir in juice of 1 lemon, add salt/pepper to taste, add 1/4 cup of the pasta water to yogurt mixture, drain pasta and combine with sauce. Let sit 2-3 mins before serving so sauce thickens.

crispy kale (or spinach)

2009-03-04T20:50:00.004-05:00

1 bunch of kale (or fresh spinach)
olive oil (1-2 tsp)
salt/pepper

Remove the ribs of the kale, discard the ribs and rip leaves into big pieces. Toss leaves with a little olive oil/salt/pepper and place on a wire cooling rack. Place the rack on a baking sheet and bake at 250C for ~30-40 mins until very crispy and dehydrated

lentil & tomato soup

2009-03-02T19:52:00.003-05:00

1 cup lentils
1/2 of an onion (diced)
2 carrots (diced)
1 tbsp ethiopian spiced ghee (or butter)
salt/pepper to taste
1 bay leaf
thyme
sage
cumin
hot italian flakes
1 large clove garlic (minced)
1 cup crushed fire roasted tomaotes
3 cups water

Saute onion and carrot in ghee, add the spices (bay leaf, salt/pepper, thyme, cumin, italian flakes and garlic) and saute a few minutes. Add lentils, tomatoes and water and simmer 1 hr.

ethiopian beef dish (a.k.a. tsebhi sga or key wet)

2009-03-01T15:50:00.002-05:00

2 lbs beef (diced, sirlion)
2 medium-large onion (diced small)
1/2 cup ethiopian spiced butter
1 cup crushed tomatoes
1/4 cup berbere spice (add enough olive oil to make this into a paste)
water

Heat up 1/4 cup butter and add the onion, saute until carmelized (~25 mins), add berbere paste and saute 15 mins, adding water as needed to keep from burning, add tomatoes and simmer 30 mins, adding water to keep from burning. Add beef, cover, and cook 20 mins. Add in remaining butter. Can add more water to bring it to the desired consistency

recipe from recipezaar.com

spiced butter for ethiopian cooking

2009-03-01T14:17:00.002-05:00

1/2 cup ghee
2 small cloves garlic, minced
1 tbsp minced onion
1/8 tsp ground cardamon (half of a 1/4 tsp)
1/8 tsp ground fenugreek (half of a 1/4 tsp)
1/12 tsp tumeric (1/4 of a 1/4 tsp)
1/8+ tsp ground cumin (3/4 of a 1/4 tsp)

1/2 inch of fresh ginger (didn't add this time, the store didn't have any!)

hehe, I didn't want to make 2 lbs worth so I had to improvise on measuring the ingredients.

chocolate souffle

2009-02-28T16:29:00.003-05:00

5 oz dark chocolate (70% cocao)
2 egg yolks

2 egg whites (next time use 3)
pinch salt
1/4 cup sugar

2 10oz ramekins

Preheat oven to 375. Coat ramekins with butter and coat with sugar. Melt chocolate in double boiler, meanwhile whip eggwhites and a pinch of salt to soft peak stage, then slowly add sugar and beat until stiff peak stage. Remove chocolate from heat and mix in egg yolks. Fold eggwhites into chocolate and pour into ramekins and bake for 13 mins.

These didn't rise much, but they were great! Adding more eggwhites will make it rise more

carob balls

2009-02-16T20:56:00.002-05:00

1/2 cup peanut butter
1/2 cup honey
1/2 cup carob powder
2 tbsp coconut
1/4 cup chopped cashews

Melt peanut butter and honey together over the stove, stir until it's all melted together. Stir in (in batches) carob powder and then stir in cashews. Let cool ~5 mins and then shape into balls and roll in coconut. Store in the fridge

chickpea makhani (in progress)

2009-02-09T18:24:00.004-05:00

1/4 cup finely chopped onion
~2 tsp olive oil
2 tbsp butter
1 tbsp pureed garlic & ginger (~3 garlic cloves, ~1 inch piece ginger) (next time use 1.5 or 2 tbsp)
2 tsp lemon juice
1 tsp ground cumin
1 tsp garam masala (next time use 1/2 or 3/4 tsp)
1 tsp chili powder
1 bay leaf
1/4 tsp fenugreek
1 8oz can tomato sauce
1 cup half and half
1/4 cup yogurt
1/8 tsp cayenne

1 can chickpeas (drained)

Saute onion in olive oil until soft/translucent, add butter, garlic/ginger, lemon juice, cumin, masala, chili powder, fenugreek and bay leaf, saute 1 min, add tomato sauce, simmer 2 mins, stir in half and half, yogurt and cayenne and simmer ~10+ mins. Stir in chickpeas and heat through

sudanese yogurt and tahini dip

2009-02-04T16:52:00.002-05:00

2/3 cup tahini
2/3 cup plain yogurt
1 large clove of garlic (mince and then add a sprinkle of salt and mush with the back of the knife to form more of a paste)
juice of 1.5 lemons (they were very juicy, probably around 1/3 cup)
salt/pepper to taste

Mix the garlic and tahini together and then stir in the yogurt and lemon juice in batches. Add more lemon juice if the tahini seems overwhelming (it should be a very spreadable dip, not a thick paste). Add salt/pepper to taste

adapted from recipezaar.com

quick gumbo

2009-02-02T17:45:00.003-05:00

1 can diced tomatoes
1/4 of a large onion (diced)
1 carrot (sliced thin)
1/2 of a green pepper (diced)
1 tbsp olive oil
1 tbsp butter
2 tbsp flour
1 tbsp cajun seasoning
1 large clove garlic (minced)
1/4 lb chorizo (the dried spanish kind, sliced thin)
1/4 lb cooked chicken
1/4 lb diced ham
*next time add 1 can of beans
3/4 cup dry white rice

Saute onion in olive oil and butter until translucent ~3-4 mins, add garlic and flour, cook ~1 min. Add diced tomatoes and another half can of water, add carrots, cajun powder, chorizo and pepper and bring to a simmer. Simmer while rice cooks ~15 mins, then add in the chicken and ham, heat through and serve with rice.

sweet potato fries

2009-01-28T17:49:00.003-05:00

1 large sweet potato (or maybe it's a yam, I dunno)
1-2 tbsp olive oil
1 tsp koser salt (it has bigger salt crystals)
few shakes of freshly crushed pepper

Rinse the sweet potato and scrub lightly (I like it w/skin on), slice into 1/4 inch thick medallions. Toss with the olive oil, salt and pepper and bake at 400 until crisp (turn them once) ~30 mins

oatmeal cinnamon fig almond muffins

2009-01-26T21:32:00.002-05:00

1 cup flour
1 cup quick cooking oats
1 cup milk
3 tsp baking powder
1/2 tsp cinnamon
1 egg
4 tbsp butter (melted)
1/3 cup dried figs (chopped)
1/3 cup almonds (chopped)

Combine oats and milk and let sit while chopping the figs/almonds. Then add flour, baking powder, egg, cinnamon and butter to oats and mix well. Add figs and almonds and spoon into muffin cups. Bake at 350 ~20 mins until golden.

cheddar cheese soup

2009-01-18T16:04:00.003-05:00

(adapted from swiss cheese soup recipe #355)

3/4 cup stock
3/4 cup water
1/4 cup white wine
1 tbsp butter
1/4 of a large onion (diced small)
2 large cloves garlic (minced)
3 tbsp flour
1/4 cup cheddar cheese

Saute flour in dry pan until it browns, the remove toasted flour to a separate bowl. Meanwhile add butter to sauce pan, add onion and garlic and saute until onion is translucent ~4 mins. Add toasted flour, mix, and add in stock, water and wine. Simmer ~25 mins. Stir in cheese and serve

cheese souffle

2009-01-18T10:26:00.003-05:00

this made 4 10oz and 4 4oz souffles
3 tbsp flour
3 tbsp butter
pinch cayanne
1 cup shredded chedder cheese
1 cup milk
4 eggs (separate yolks and whites)

Grease the ramekins and set aside. Preheat oven to 350. Whip the egg whites until stiff peaks form and set aside. Melt butter in a sauce pan over low heat, wisk in flour, when smooth gradually add milk and and let bubble 1-2 mins until thickened. Stir in cheese until melted and remove from heat. Add a little of the mixture to the egg yolks and then add the egg mixture into the cheese/milk mixture. Mix well and then fold in the egg whites. Pour into the ramekins and bake 20 mins. Remove and serve immediately.

note-the big and small ramekins all cooked evenly, so no need to change cooking time for different sizes.

recipe adapted from allrecipes.com

lamb loin

2009-01-11T19:33:00.002-05:00

1 lamb loin (this was ~2 inches thick, had a bone but not the handle, kinda like a T-bone steak, but a lot smaller)
salt/pepper/olive oil
dab of butter

Preheat oven to 350. Heat a cast iron skillet really hot, let lamb come to room temp (~45 mins on the counter), coat with oil, salt and pepper. Sear top, bottom and each side ~2 mins each end. Place a dab of butter on top and place in the oven.

I cooked it about 12 mins but turns out my thermometer skills suck and it was ~160F. Next time probably ~5 mins to get a temp of ~130F.

Subji was an excellent side dish (see best of dinner recipes)

#366 bonus leap year recipe apple strudel

2008-12-31T19:19:00.002-05:00

1 puff pastry sheet (defrosted)
2 granny smith apples (peeled, sliced thin)
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
2 tbsp frozen cranberries

milk (to brush over top)
sugar/cinnamon mixture (to sprinkle over top)

Mix apples, sugar, flour, cinnamon and cranberries. Roll out puff pastry so that it increases in width/length by an inch or so. Spread apple mixture leaving 1 inch border, roll up like a jelly roll tucking the ends under. Place on cookie sheet, brush with milk & sprinkle with cinnamon/sugar. Cut vents every 2 inches in the top and bake at 375 ~35 mins until golden

recipe adapted from allrecipes.com

#365 white chocolate chip & cranberry oatmeal

2008-12-31T19:16:00.002-05:00

1/3 cup quick cooking oatmeal
2/3 cup milk
1 tbsp white chocolate chips
1 tbsp dried cranberries
1 tbsp assorted nuts (cashew, almond, pecan)

In a bowl microwave oatmeal and milk for 2.5 mins (it should still be a little milky). Add in chips, cranberries and nuts and serve

#364 guajillo chili and mushroom pasta

2008-12-30T17:40:00.003-05:00

1 dried guajillo chili pepper (remove stem and seeds and chop fine)
2 cloves garlic (minced)
2 tsp olive oil
1/2 tbsp butter
1/4 lb cremini mushrooms (diced medium)
1/4 cup white wine
1 package soft silken tofu

1/2 lb dried linguini (half a package)

Boil pasta. Meanwhile saute chili and garlic in olive oil and butter ~4-5 mins over low heat. Add mushrooms and saute another 4-5 mins. Add wine and simmer until wine has evaporated. Puree tofu in food processor or blender until smooth (it will have the consistency of heavy cream) and add to the mushrooms. Simmer 1-2 mins, add cooked al dente linguini, stir and let sit 2-3 mins to let linguini absorb sauce. Serve.

adapted from http://kahakaikitchen.blogspot.com/2008/10/guajillo-chile-oyster-mushroom.html

#363 cashew nut brittle

2008-12-22T18:03:00.002-05:00

1 cup sugar
1/2 cup water
1/8 tsp salt
3/4 cup unroasted cashews, split in half

Cut 2 pieces of parchment paper ~the size of a cookie sheet. Simmer water, sugar and salt until temperature reaches 238F. Remove from heat, stir in cashews and keep stirring until sugar crystallizes. Put back on the heat and stir over medium high heat until sugar dissolves and turns brown (this takes a few minutes, the sugar dries out before melting again). Pour onto parchment paper and cover with a second piece of parchment and roll out with a rolling pin until thin. Let cool and break into pieces.

recipe adapted from epicurious.com

#362 cinnamon carrot bread

2008-12-22T17:59:00.002-05:00

1/2 cup white sugar
1/4 cup brown sugar
1/2 cup oil
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 eggs
1 pinch salt
1 cup grated carrots
~1/2 cup milk (this wasn't part of the recipe but this was really dry!)

Heat oven to 350 and grease/flour a 9x5 bread pan. Mix together sugars and oil, then mix in flour, baking powder, baking soda and cinnamon. Add in eggs one at a time and add milk, as needed. Stir in carrots, spread in the pan and bake ~1 hr. Cook in the pan at least 10 mins and then turn out on a wire rack

recipe adapted from allrecipes.com

#361 pumpkin seed brittle

2008-12-21T20:11:00.002-05:00

1 cup sugar
1/2 cup water
1/8 tsp salt
3/4 cup green, untoasted, pumpkin seeds

Prepare 2 pieces of 24 in x 12 in parchment paper, tape one to the table and save the second. In a saucepan cook sugar, water and salt until temperature is 238F, ~10 mins. Remove from heat, stir in pumpkin seeds with wooden spoon and keep stirring until sugar crystallizes. Then, put it back on medium-high heat and keep stirring until sugar melts and turns brown and liquid (this takes 3-5 mins, be patient). Then spread on parchment, place the second piece of parchment on top and roll with a rolling pin until thin. Remove top paper, let cool (or, cut into desired size pieces and let cool). Once cool you can break it apart.

recipe from epicurious.com

#360 best chicken stock recipe

2008-12-21T16:24:00.004-05:00

I keep all stems of cilantro/parsley/dill in the freezer after leaves are used, also, I keep corn cobs and any other veg core in the freezer for use in stock.

1 whole chicken (roasted, majority of meat removed)
enough cold water to leave 1/2 an inch of chicken uncovered (as the chicken cooks the bones break apart and fall into the stock, otherwise the stock is too watered down)
1 bay leaf
5-10 whole peppercorns
1 tsp salt
2 cloves garlic
1/2 of a medium onion (cut in quarters)
2 carrots (cut in 2-3 large pieces)
handful of whatever frozen veggies are on hand (cilantro/parsley stems, corn cobs)

Bring to a everything to a simmer and then place in a preheated 225 degree oven for 4 hours (this temp will keep it just at a simmer). Strain, let cool and then refridgerate/freeze the stock.

#359 cranberry upside down muffins

2008-12-20T22:54:00.002-05:00

1.5 cups cranberries
1/2 cup sugar

2 cups flour
1/2 cup sugar
1 tsp baking powder
1 egg
1/4 cup butter (melted)
1 cup milk

In a sauce pan heat cranberries and sugar ~3 mins, cranberries will pop and mixture will become liquid. Heat ~3 more mins to thicken the sauce, then remove from heat. In a large bowl mix together flour, baking powder, sugar, egg, butter and milk. Spoon cranberry mixture into the bottom of 12 muffin cups then top with the muffin mix. Bake ~15 mins (until golden) at 350. Remove and serve upside down. *next time mix the cranberry mixture in the muffin*

recipe adapted from epicurious.com

#358 slooooow roasted chicken

2008-12-20T22:51:00.002-05:00

1 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 of a medium onion
1 4 lb chicken

In small bowl mix together all the spices. Rinse and pat chicken dry then rub spice mixture over the entire bird. Stuff the onion in the cavity and place in a 250F oven and cook, slowly, ~3-4 hrs until thickest part of the thigh registers 180F.

recipe from allrecipes.com (over 1000 5 stars!)

#357 cheese rind soup

2008-12-19T20:46:00.004-05:00

2 cheese rinds (~5 inch x 5 inch total surface area, parmesan)
1/2 of a medium onion (sliced thin)
1 yellow zucchini (sliced thin)
1 clove garlic (minced)
1 strip thick cut bacon (diced, save grease)
5 cups chicken stock
salt/pepper to taste
1/2 tbsp butter

Saute onion in bacon fat and butter until translucent, add in garlic and zucchini and saute 3-4 mins, add stock and cheese rinds and simmer ~30 mins. Remove cheese rinds and squeeze juices back into soup. Salt/pepper to taste, serve with bacon.

recipe adapted from ciaoitalia.com

#356 carrot soup

2008-12-19T20:43:00.005-05:00

3 carrots (diced large)
4 fingerling potatoes (already cooked, but you can simmer w/everything else if not)
1/2 of a medium onion (diced)
1 clove garlic (minced)
handful of fresh cilantro (minced ~2 tbsp, plus 1-2 tsp saved for garnish)
4 cups chicken stock
olive oil
salt/pepper

Saute onion and cilantro in olive oil 2-3 mins, add garlic and carrots and saute 3-4 mins, add chicken stock and simmer ~30 mins, remove from heat. Puree with potatoes (adding water if it is too thick), serve with remaining cilantro as garnish.

adapted from allrecipes.com

#355 swiss cheese soup

2008-12-17T17:45:00.003-05:00

3/4 cups chicken stock
3/4 cups water
1/4 cup white wine
1/2 of a large onion (diced)
1 clove garlic (minced)
2 tbsp flour
1 tbsp bacon fat (or butter)
1 strip thick cut bacon (optional)
1/4 cup shredded swiss cheese tossed with 1/4 tsp flour
salt/pepper to taste
bread roll to serve
(this is 1 serving)

Dice bacon and saute in a bit of olive oil until crisp. Remove/drain bacon and save the grease. In a separate/dry saucepan saute flour 3-4 mins, stirring constantly, until flour browns. Remove flour from pan. Add bacon grease, onion and garlic and saute until onion is translucent. Add in toasted flour and then slowly (so it doesn't clump) add stock/water/wine. Simmer 15-20 mins (this lessens the wine flavor), then take off the heat for a minute or so and add in cheese, stirring constantly until cheese dissolves into the soup. Serve topped with bacon and a roll.

adapted from allrecipes.com

#354 green curry soup

2008-12-16T19:20:00.003-05:00

1/4 cup cooked, chopped chicken
2 tsp green curry paste
1 can light coconut milk
1/4 of a medium onion (diced)
handful of cilantro (rinsed, kept whole)
handful of cilantro (minced)
1 cup chicken stock
4 large cremini mushrooms (~1/3 lb), chopped large
1/2 cup rice
zest of 1 lime
juice of 1/2 a lime
2 tbsp fish oil

Simmer chicken stock, coconut milk, whole cilantro, green curry paste and onions ~10 mins, strain and return broth to saucepan. Add mushrooms and rice and simmer until rice is cooked ~10 mins. Stir in chicken, lime zest, lime juice, minced cilantro and fish oil and serve.

#353 ethiopian lentils with berebere spice

2008-12-15T17:55:00.005-05:00

2/3 cup dry lentils
2.5 tsp berebere spice
1/3 of an onion (diced)
1 glove garlic (minced)

Simmer lentils in 1 1/3 cups water for 10 mins, add berebere spice, onion and garlic and simmer ~25 mins, or until remaining water is absorbed (I added more water until lentils were soft, maybe 2-3 tbsp) . Serve with rice

recipe adapted from recipezaar.com

#352 cinnamon sugar hazelnuts

2008-12-14T14:46:00.002-05:00

1/2 of a egg froth mixture (see recipe #352)
1 cup hazelnuts
1/3 cup sugar
1/2 tsp cinnamon
1/2 tsp salt

Mix hazelnuts with egg froth then stir in remaining ingredients. Bake at 250 ~45 mins-1 hr (until the sugar firms up)

recipe adapted from my boss's top secret recipe

#351 savory toasted almonds

2008-12-14T14:42:00.003-05:00

1 cup almonds
1/2 of an egg white/water froth (mix 1 egg white and 1 tsp water frothed with a fork, split in half and use half for this half for hazelnuts recipes #353)
2 tsp sugar
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/3 tsp black pepper
1/8 tsp cayanne pepper

Mix almonds with egg white froth, then stir in all the remaining ingredients. Bake at 250 ~30 mins, stirring every 15.

recipe adapted from recipezaar.com

#350 sugared cranberries

2008-12-14T14:39:00.003-05:00

1.5 cups sugar
1 cinnamon stick
3 cloves
1.5 cups fresh, whole, cranberries
~1 cup confectioners sugar (I think I used about 1/2 cup)

Simmer together sugar, cinnamon and cloves until sugar completely dissolves. Add in cranberries and let sit 8 hrs in the fridge. Then, drain the cranberries (liquid may be reserved for coctails) and coat with confectioners sugar. They will be very gooey, spread on a pan and let air dry ~ 2 hrs, the sugar forms a crisp shell on the outside of the cranberry.

recipe adapted from recipezaar.com

#349 marshmallows (for dipping in chocolate fondue)

2008-12-14T14:31:00.003-05:00

1/4 cup confectioners sugar
2 cups white sugar
1 tbsp honey
4 tbsp unflavored gelatin (get 2 knox brand boxes and measure out the right amount ~3 oz?)
1 1/4 cups water, divided
2 egg whites
1 tsp vanilla (I forgot to put it in, next to add vanilla to the egg whites)

Dust a foil lined 8x8 inch pan with confectioners sugar (I ended up having a hard-ish time removing the marshmallows from the foil, but I'm not sure if it would've been any easier if I didn't use it). In a large sauce pan cook white sugar, 3/4 cup water and honey until the temperature reaches 250-265 (and it forms a very hard ball when you put it in cold water). While it is boiling, in a small sauce pan mix together gelatin and remaining water and put it over very low heat, stirring until gelatin dissolves. When sugar reaches the right temperature *slowly* add in the gelatin mixture (it will foam a lot). Mix well and set aside. With a mixer beat egg whites to soft peaks, add vanilla, slowly stream in the sugar mixture and keep beating until mixture is very stiff. Spread into the pan and refridgerate 8 hrs. Cut into squares.

recipe from allrecipes.com

#348 salsa filled wontons (to dip in fondue)

2008-12-14T14:29:00.004-05:00

1/2 a package of wonton wrappers
1/4 cup salsa
2-3 tsp sour cream

Mix together salsa and sour cream, add 1/2 tsp of this mixture to the center of the wonton wrapper and fold up like a wonton. After stuffing all of them, then with a brush and bowl and ~1-2 tbsp oil, brush tops and bottoms of wontons with oil and bake at 350 ~20 mins until crisp (if you forgo the oil the wontons don't crisp well).

#347 mint chocolate fondue

2008-12-14T14:28:00.004-05:00

1 recipe of chocolate fondue (I use my grandma's hot fudge recipe, but it's top secret!)
2 cap fulls of peppermint extract.

Mix together and serve.

#346 cheese fondue (serves 5)

2008-12-14T14:25:00.002-05:00

1/2 lb swiss cheese
1/2 lb gruyere cheese
1 cup dry white wine (savignon blanc)
2 tbsp flour
1/4 tsp salt
1/4 tsp fresh ground nutmeg

In a food processor puree/shed the cheeses, then mix the cheeses with the flour, salt and nutmeg. Simmer the wine in the fondue pot, stir in cheese and keep stirring until it is smooth.

recipe from allrecipes.com

#345 peppermint bark

2008-12-11T20:25:00.003-05:00

5 oz dark chocolate (~1 cup)
1 cup white chocolate
1/2 tsp peppermint oil

Cover the bottom of a cookie sheet with aluminum foil. Melt dark chocolate in a double boiler, spread out on the pan. Let cool in fridge 20 mins. Then melt white chocolate in a double boiler, add peppermint oil and mix together. Let cool 30 seconds and then spread over chocolate. Let cool in fridge until hard, ~20 mins. Break into pieces and enjoy!

recipe adapted from http://www.abouteating.com/peppermint-bark-recipe.shtml

#344 mexican chicken soup

2008-12-10T18:25:00.003-05:00

3-4 cups chicken stock
1/2 jar of salsa
1/4 of an onion (diced)
1 carrot (diced)
1/2 can of pinto beans
1/4 cup shredded chicken

sour cream and cheese to serve

Simmer together stock, salsa, onion, carrot, beans and chicken ~10 mins. Serve with sour cream and cheese.

#343 chewy coconut cookies

2008-12-09T20:21:00.003-05:00

1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter (softened...heat 1 min in microwave)
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1/2 tsp vanilla extract
1 1/3 cups coconut

Cream together butter and white/brown sugars then add in egg and vanilla and mix until smooth. Mix in flour, baking soda and salt and then mix in coconut. Refridgerate 10 mins, then scoop onto cookie sheet and bake at 350 ~10 mins.

recipe adapted from allrecipes.com

#342 onion white rice

2008-12-09T17:45:00.003-05:00

1/4 cup white rice
1/4 of a medium onion (diced)
olive oil/salt/pepper

Saute onion in a little olive oil 2-3 mins, add rice and saute another minute or so, add salt/pepper and then 1/2 cup of water. Simmer ~15 mins until water is absorbed, let sit 2-3 mins covered before serving.

recipe adapted from allrecipes.com

#341 fish steamed in foil

2008-12-09T17:42:00.003-05:00

1/3 lb catfish
1 jalepeno (seeded, cut in half)
2 slices of lemon
olive oil/salt/pepper

Rinse fish, pat dry, rub with a bit of oil/salt/pepper, place in the center of aluminum foil. Place jalepeno and lemon slices on top and seal foil tightly. Cook at 400 for 20 mins.

recipe from allrecipes.com

#340 cinnamon bun popcorn

2008-12-08T21:35:00.003-05:00

3 tbsp unpopped popcorn
~2 tsp olive oil
1/2 tbsp butter

1 tbsp butter
1-2 tbsp brown sugar
1 tsp cinnamon

Pop popcorn in ~2 tsp olive oil, 1/2 tbsp butter on the stovetop. Melt 1 tbsp butter in the microwave, stir in brown sugar and cinnamon and stir over the popped corn.

recipe adapted from recipezaar.com

#339 butter chickpea curry (2)

2008-12-08T20:12:00.003-05:00

1/2 of an onion (diced)
1 clove garlic (minced)
1 red potato (microwave 2-3 mins, diced)
2 tsp curry powder
1 tsp garam masala
1 tsp ground ginger
1 tsp cumin
1 can chickpeas (drained)
1 8 oz can tomato sauce
1 8 oz can plain yogurt
rice to serve

Saute onion in olive oil 2-3 mins, add garlic, curry powder, garam masala, ginger and cumin and saute/fry 1-2 mins (spices should be smoking). Add tomato sauce, chickpeas and potato, stir and simmer 5-10 mins until rice is done cooking. Stir in yogurt and serve.

#338 split pea soup with ham hock

2008-12-07T17:38:00.003-05:00

1 smoked ham hock
1/2 bag split peas (~1 cup)
1 medium potato (diced)
2 small carrots (diced)
1 bay leaf
salt/pepper

Cover ham hock with water (maybe 6 cups?), add bay leaf and peas and simmer until peas begin to dissintegrate ~30 mins. Add potato and carrots and simmer ~45 mins. Season with salt/pepper, remove ham hock and cut off any meat. Return meat to the pot and serve.

#337 russian black bread rolls

2008-12-07T17:34:00.003-05:00

1 1/2 cups water
2 tbsp cider vinegar
2 1/2 cups flour
1 cup rye flour
1 tsp salt
2 tbsp butter
1 tbsp dark honey
1 tbsp brown sugar
3 tbsp unsweetened cocoa powder
1 tbsp caraway seed
1/4 teaspoon fennel seed
2 teaspoons active dry yeast

Dough can be made in a bread machine, I did it by hand: dissolve yeast in 1/2 cup warm water and 2 tsp honey, let sit while you get everything else together. In a large bowl combine flours, salt, remaining honey, sugar, cocoa powder, caraway and fennel seeds, mix. Add yeast/water, and 1/2 cup of warm water. Mix, adding remaining 1/2 of water as needed (I used only another 1/4 cup). Knead 10 mins and then let rise until double (or more) in size ~1 hr. Punch down, knead another minute and divide into 8 rolls. Knead each rolls into a ball and place on baking sheet. Let rise ~30 mins and then bake at 350 ~20-25 mins.

adapted from allrecipes.com

#336 chocolate cupcakes

2008-12-06T18:22:00.003-05:00

*this makes 1/2 a batch ~8 cupcakes*

2/3 cup flour
1/4 cup cocoa
1/8 tsp baking soda
1 tsp baking powder
1.5 tbsp butter (softened)
1/2 cup sugar
1 egg
1/2 cup milk

Cream butter and sugar and then add the egg, mix well. Add milk, flour, cocoa, baking soda/powder and mix until smooth. Spoon into cupcake cups and bake at 350 ~20 mins

recipe adapted from allrecipes.com

#335 peanut butter glaze

2008-12-06T18:21:00.002-05:00

2.5 tsp water
1/2 tbsp peanut butter
1/3 cup powdered sugar

Mix together, add more water to thin as necessary. Spread on chocolate cupcakes. ~6 cupcakes

recipe adapted from allrecipes.com

#334 cranberry chicken soup

2008-12-06T13:29:00.004-05:00

1/2 cup cranberries (chopped in half)
3-4 cups chicken stock
1/4 cup diced onion
2 cloves garlic (minced)
1/4 cup lentils
palmful each of barley and bulgur
pinch of dry sage
pinch of coriander
~1/4 cup cooked chicken.

Simmer cranberries, stock, onion, garlic, lentils, barley, bulgur, sage and coriander ~20 mins until grains are cooked. Stir in chicken and serve.

#333 spicy eggplant w/tomato sauce and orzo

2008-12-06T13:24:00.003-05:00

1/2 of an eggplant (diced)
1/2 of a small can of tomoto sauce (or more to taste)
1/2 of a large onion (diced)
2 cloves garlic (minced)
1 sausage link of your choice ~.3 lb (I used turkey/basil/fennel/sun dried tomato)
lots of red pepper flakes (3-4 good shakes)
1/2 cup uncooked orzo pasta

Boil orzo. Meanwhile, saute eggplant, garlic, onion and sausage (remove sausage from casing and break it up as it cooks). Add tomato sauce and red pepper flakes, simmer ~10 mins. Drain pasta, stir pasta in with everything else. Add more sauce if you like. Let sit 3-4 mins before serving.

#332 sauted eggplant over rice

2008-12-06T13:21:00.003-05:00

1/2 of a 1 lb eggplant (diced)
5 cloves garlic
salt/pepper/red pepper flakes to taste
olive oil

rice to serve (~1/4 cup makes 1 serving)

This serves just 1. Saute eggplant and garlic over low-med heat in olive oil (probably 2 tbsp total, adding more as needed so the eggplant isn't dry). Saute ~15 mins until eggplant breaks down. Add salt/pepper/red pepper flakes to taste and serve.

#331 chocolate banana cranberry muffins

2008-11-30T20:08:00.003-05:00

2 ripe bananas
1/4 cup melted butter
1 egg
1.5 cups flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 cup cocoa
~1/3 cup cranberries (cut in half)
~1/4 cup milk (add last)

Blend bananas, butter and egg together. Mix in the flour, sugar, baking powder, baking soda and cocoa. Stir well, add enough milk to make a batter (the original recipe didn't call for milk, but my batter needed it!), about 1/4 cup. Mix in cranberries and scoop into muffin cups and bake at 350 ~18 mins.

adapted from allrecipes.com

#330 bulger

2008-11-30T18:44:00.002-05:00

1/2 cup bulger
1 cup boiling water

Simmer ~12 mins until water is absorbed.

#329 juicy roast chicken

2008-11-30T18:30:00.004-05:00

1 whole chicken (~3 lbs)
1 tbsp onion powder
3 tbsp butter
salt/pepper to taste
1 bay leaf

Rinse chicken and pat dry, sprinkle overtop the onion powder and salt/pepper. Put bay leaf in the cavity and break up the butter and put 1/2 in the cavity and 1/2 on the top. Bake at 350 1 hr 15 mins, until thickest part of thigh is 180F

recipe adapted from allrecipes.com

#328 spiced cauliflower rice

2008-11-30T18:29:00.002-05:00

See The art of indian vegetarian cooking, Y. Devi, I followed the recipe exactly.

#327 microwave chocolate cake

2008-11-29T20:01:00.003-05:00

this was really gross so I'm not posting the recipe! :)

#326 cranberry orange muffins

2008-11-26T21:31:00.003-05:00

2 cups flour
1/2 cup plus 1 tbsp sugar
1/2 tsp baking soda
1.5 tsp baking powder
1/4 cup butter, melted
1 egg
3/4 cup orange juice (I used 3 tbsp frozen concentrate in 3/4 cup water, next time use more oj concentrate!)
1/4 cup pecans
1/4 cup hazelnuts
1.5 cups cranberries (washed)

My cranberries are huge so I sauted them in a saucepan until they popped, and then mixed them into the batter. If they are small cranberries just throw them without cooking first. Mix together flour, sugar, baking powder and baking soda. Mix in butter, egg and orange juice. Add cranberries, pecans and hazelnuts and scoop into muffin tins. Bake at 350 ~18 mins.

recipes adapted from allrecipes.com

#325 cranberry crumble

2008-11-26T21:26:00.004-05:00

fruit filling:
1/4 bag of frozen cranberries
5 granny smith apples (peeled, cored, sliced)
1/3 cup walnuts

sauce:
1/4 bag frozen cranberries
1/2 cup white sugar
1/4 cup brown sugar
2 tbsp flour
2 tbsp butter

topping:
3/4 cup flour
3/4 cup quick cooking oats
1/2 cup brown sugar
1 stick butter (cold, cut in large chunks)

Melt butter and then add flour to a saucepan, cook 1-2 mins, add water and sugars and stir until dissolved. Add half of the cranberries and simmer until cranberries burst, ~5 mins. Peel apples and slice, place in the bottom of a 13x9 inch pan, mix in remaining cranberries and walnuts. Spoon cooked sugar/cranberry mixture overtop. In a food processor blend together flour, oats, sugar and butter until it is the size of small peas and spread over the top. Bake at 375 for 40 mins, until apples are soft.

#324 black bean quesadillas

2008-11-25T21:06:00.006-05:00

black bean salsa spread (see recipe #324)
1 cup cheese
tortillas

sour cream
avocado

Spread salsa on one tortilla, top with cheese and a second tortilla, and heat in a skillet until both sides are crisp ~3-4 mins per side. Serve with avocade and sour cream.

recipe adapted from allrecipes.com

#323 quick black bean salsa spread

2008-11-25T21:04:00.003-05:00

1 can black beans (drained)
3/4 cup salsa

Puree together and eat with pita, bread or chips.

#322 chestnut & bacon pasta

2008-11-24T22:39:00.004-05:00

10-12 large roasted, peeled chestnuts (crumbled big)
1/3 lb pasta
2 slices thick cut bacon
olive oil and butter
salt/pepper to taste

Boil pasta, meanwhile saute bacon in a little olive oil until crisp, remove from pan but leave drippings. Add ~1/2 tbsp butter and chestnuts, cook until pasta is done, at least 5 mins. Add 1/4 cup of the pasta water to the chestnut mixture, drain pasta and then add to the chestnut pan and stir together. Serve with bacon.

recipe adapted from various internet recipes. Next time, crush the chestnuts to make more of a paste and saute this paste in the bacon fat, maybe add some milk or cream, onion/shallot (just a little).

365 RECIPES IN A YEAR

leeks and pasta

fennel, panchetta and beans over pasta

tres leche cake

hamburgers

lemon bars

polenta

stuffed cabbage

squash salad

Mulligatawn soup

Middle Eastern rice and beans

nectarine cobbler

cauliflower "couscous" greek salad

Caramel Squares (for Mariam!)

corn chowder (without heavy cream/milk)

green enchiladas w/ chicken, kale and tofu

korean scallion pancake dipping sauce

korean cucumbers

korean scallion pancakes

korean potatoes

traditional asturian bean stew

spring leeks with mushrooms

castilian garlic soup

basic muffin recipe

*really* fudgy brownies

catfish wrapped in fig leaves

tomato, kale and goat cheese over pasta

mushroom spagetti "risotto"

fruit salsa with cinnamon chips

5 minute ice cream

potato and corn soup

seaweed salad (in progress)

Syracuse salt potatoes

pork bulgogi (dae ji bool gogi)

raw asparagus salad

quick pizza crust

mushroom & tempeh over pasta

dutch babies (in progress)

chicken mahkani

date nut bars

chicken korma

tahini and yogurt sauce over pasta

crispy kale (or spinach)

lentil & tomato soup

ethiopian beef dish (a.k.a. tsebhi sga or key wet)

spiced butter for ethiopian cooking

chocolate souffle

carob balls

chickpea makhani (in progress)

sudanese yogurt and tahini dip

quick gumbo

sweet potato fries

oatmeal cinnamon fig almond muffins

cheddar cheese soup

cheese souffle

lamb loin

#366 *bonus leap year recipe* apple strudel

#365 white chocolate chip & cranberry oatmeal

#364 guajillo chili and mushroom pasta

#363 cashew nut brittle

#362 cinnamon carrot bread

#361 pumpkin seed brittle

#360 best chicken stock recipe

#359 cranberry upside down muffins

#358 slooooow roasted chicken

#357 cheese rind soup

#356 carrot soup

#355 swiss cheese soup

#354 green curry soup

#353 ethiopian lentils with berebere spice

#352 cinnamon sugar hazelnuts

#351 savory toasted almonds

#350 sugared cranberries

#349 marshmallows (for dipping in chocolate fondue)

#348 salsa filled wontons (to dip in fondue)

#347 mint chocolate fondue

#346 cheese fondue (serves 5)

#345 peppermint bark

#344 mexican chicken soup

#343 chewy coconut cookies

really fudgy brownies

#366 bonus leap year recipe apple strudel