#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!