Posts Tagged ‘recipe’

Not Quite Buckeye Balls

November 15, 2013

I don’t normally talk in such definitive terms but: We’ve all been making Buckeye Balls incorrectly for the entirety of man kind. It’s true. The correct recipe follows.

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1 (6.5oz) container of PB2 with chocolate
1/2 of the same container filled w/ powdered sugar
2 tbs virgin coconut oil
6 tbs dark spiced rum
3 tbs coconut coffee creamer
chocolate bark, melted

In the bowl of an electric mixer using the paddle attachment, lightly mix PB2 and powdered sugar. Mix in the coconut oil and blend for about a minute until it’s even distributed through the bowl. Add in the rum, 1 tbs at a time, until the batter has a sufficient rum taste but doesn’t knock you over. Then add the coconut creamer until the mixture just comes together. You might not use all of the creamer. It should look like this:

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Roll the dough into balls worth one or two bites. Refrigerate them for half an hour. Melt chocolate bark by the directions provided (Or make your own using your favorite chocolate and a scoop or two of shortening. I was lazy today.) Cool until you can just touch the chocolate enough to work with. Swirl each dough ball into the chocolate bark, and then set on a lined cookie sheet.

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Refrigerate until set, then serve. Then thank me. Often. I’m freezing them and sending them to Costa Rica, because I want to be that far away from their magnetic wonderfulness.

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7 Year Sweet Rolls

July 21, 2013

For whatever reason, last night I was struck with a poweful urge to make cinnamon rolls. I had no yeast, but managed to find some at the neighbor’s house. I had no cinnamon either so I used a random assortment of spices in our rental house. I also didn’t have any pecans, only an enormous Costco tub of mixed nuts, so I chopped some up and used them. The resulting batch is enormous so I split it into two pie pans and an additional small pan. 1 pan was for us this morning, the others are being ferried to other homes for cooking and eating.

I think I haven’t been struck by an urge to make cinnamon rolls since well before I met Andy, which is like 6.5 years back. So I guess these are 7 year sweet rolls.

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Dough
2 cup coconut milk
1 cup maple syrup (grade B is what I have)
2/3 stick of butter
.25 cup half and half
2 pkg yeast
5 cups flour
1 tbs Salt

Place 1 tbs brown sugar in a well oiled 9 inch pie or cake plate.

Melt butter in the coconut milk, then add syrup and cream. Allow the mixture to cool until just warm enough that you can put a finger in and not get burned. Add yeast and let sit until the mixture bubbles.

In a large bowl, mix four cups of flour and about a tablespoon of salt. Make a well in the dry ingredients, and pour in the milk mixture. Mix with a spoon until combined adding another cup of flour as necessary to make a sticky dough. Let the dough rise until doubled in volume, about an hour.

Filling:
1 cup brown sugar
1 tbs cinnamon
1 cup mixed nuts, chopped
1 stick of butter

Mix all ingredients together with a fork.

Spread risen dough on a large, floured work surface. Roll the dough out into a rectangle to about 1/3 inch thick. Sprinkle the filling evenly over the dough, then roll the dough up like a jelly roll. Pinch the seam closed along the long side. Slice in 3/4 inch cross section and place cut side down in prepared pans so that there is some space between the rolls.

Allow to rise over night (8-10 hours) in the refrigerator. In the morning, bake at 350 until golden, about 25 minutes. Turn out onto a plate immediately

Banana Nut Muffins

May 12, 2013

Okay. I admit once and for all that I don’t measure anything. Ever. So you’ll have to use your eyeballs when assembling these muffins because they were both the bomb and the diggity. If it looks too wet, add more dry. If it looks too dry, add more wet. We’re grown ups and can handle this, right?

3 horrendously over ripe bananas I’d forgotten on top of the fridge
1/2 cup unsweetened apple sauce I needed to be rid of
2 sticks unsalted butter, melted  (Yes.  You read that right.)
1 tsp vanilla
2 eggs
3/4 cup maple syrup (I really  just glugged until Andy shouted “HOLY SHIT!”)
1 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
2 cups unbleached flour
1 cup pecans or walnut pieces

Beat the bananas and apple sauce until smooth. Slowly wiz in the melted butter. Add in the rest of the ingredients one at a time except the nuts. Fold those in at the very last minute.

Pour into lined muffin tins, almost filling each cup. Bake at 350 for about 20 minutes until just done. Makes about 2 dozen muffins.

Feed them to a baby so hungry, she’s prepared to eat her own foot. Save some for yourself.

Low Carb Banana Bread

July 24, 2011

A completly unrelated photo.

For most of this pregnancy I’ve been trying to keep my carb count and glycemic index low.  I figure that with a few pounds left over from Moxie and a strong family history of diabetes, the last thing I need is to go sugar crazy.  I am; however, plagued with an abundance of ripe bananas since the world’s cutest toddler will only eat them in exactly the right window of ripeness.  I came up with this version of a low carb banana nut bread by starting off here.  My version is basically doubled, but with more banana, more leavening, and less sweetener and oil.  It wasn’t very flavorful until fully cooled and was very slightly grainy.  Otherwise, I give it a thumbs up.

6 ripe bananas, mashed
3/4 cup agave nectar
3/4 cup olive oil
4 eggs
2 tsp kosher salt
1 tbs cinnamon
2 tsp ginger
1 tsp baking powder
1 tsp vanilla
3 1/2 cup chickpea flour
1 cup chopped pecans

Mash very ripe bananas in a bowl using a wooden spoon.  Stir in all remaining ingredients.  The batter will be pourable.  Distributed it into 2 prepared loaf pans.  Bake at 350F for approximately 35 minutes until a toothpick comes out clean.

Roughly figured on fitday.com (assuming 24 servings) I get
Calories: 188
Total carbs: 16g
Total protein: 5g
Total fat: 12 g

In regular banana nut bread
Calories: 216
Total carbs: 30g
Total protein: 3g
Total fat: 10g

Moxie’s banana nut bread

May 15, 2011

I’m always poking bananas in the freezer since I buy huge amounts of them for Moxie.  Today I made a double batch of banana nut bread which Moxie is delighted with.  A single batch would be:

1 cup mashed ripe (almost rotting) bananas
1/3 cup butter (for the double batch I used 1/3 cup butter and 1/4 cup olive oil)
3/4 cup maple syrup (have used honey or agave before)
1 egg
1 tsp vanilla
2 tbs rum
3 tsp baking powder
.5 tsp soda
2 tsp salt (probably more)
1 tbs cinnamon
2 (plus a bit) cup whole wheat pastry flour
1 cup chopped pecans

I really just started my mixer and added, straight down the line. Added the extra bit of flour at the end so it was a nice pourable batter after I added the rum (which I just glugged in as an after thought) I made 4 dozen mini muffins and 1 loaf with the double batch. Poured out the batter into prepared pans, then baked the loaf for 35 minutes at 350, and 30 minutes at 300. The mini muffins I did 15 minutes at 350.

HUGE fudge brownies

March 19, 2011

Since the addition of Moxie to my life I tend to make every thing in double batches, then freeze half for later.  When making deserts this gives me the chance to make multiple varieties of everything.  Today i was making brownies for a family function, but wanted some on hand for friends later in the week.  Since I’m in a bit of a camp kitchen situation at the moment, I ended up pouring this truly enormous batch of brownie batter into a large baking pan, a small casserole, and two sets of mini muffin tins.  They are exceptinally chocolaty, though some mini dark chocolate chips stirred in couldn’t really hurt.
I’m attempting to keep the kidlet off of refined sugars and corn syrup for as long as possible.  If you don’t have cane sugar, the regular old white stuff would do the trick.

 

Frickin' HUGE batch of brownies

6 oz semi sweet chocolate
4 oz bakers choclate
4 sticks butter

3 cups cane sugar
1 cup dark brown sugar
8 large eggs, beaten
2 tsp vanilla

2 cups unbleached flour
1/2 cup dark cocoa powder
2 tbs cinamon
2 tsp kosher salt

3 cups chopped walnuts

Grease 2 9X13 inch baking pans. (Or one 9X13 inch pan, 2 12- cup mini muffin tins, 1 8X8 inch pan)  Preheat oven to 350. Melt chocolate and butter over low heat.  Pour in to large mixing bowl, being careful to scrape in all of the chocolate.  Stir in sugars to incorporate.   In a sperate bowl, lightly whip eggs.  Mix eggs in to chocolate mixture a little at a time, mixing between additions.  Combine dry ingredients, then add slowly to the wet ingredients until just combined.  Stir in walnuts.   Pour batter into prepared pans and bake for about 25-30 minutes, until a toothpick comes out clean.  Do not over bake.  If using mini muffin tins, remove from the oven after about 10 minutes.

Vegetable Korma

September 21, 2010

A rather awful picture of tonights supper.

I started off w/ a recipe sent by my sister and changed it up thusly:

1 tbs cumin
1 tbs grnd corriander
1 1/2 tbs garam marsla
1 tsp tumeric
4 whole cloves
1/2 tsp grnd cardamom
1 tsp grnd cinnamon
4 tbs vegetable oil
1 tbs minced garlic
1 tbs minced fresh ginger
1 white onion, chopped
1 can fire roasted tomato w/ juice
1/2 cup coconut milk
1/3 cup cashews, grnd
1 head cauliflower, chopped
3 small potatoes, chopped
3 carrots, diced
1/2 cup edamame, shelled
1/2 cup chickpeas

Comibine spices in a heavy bottomed pan and dry fry until aromatic, about 2 minutes.  Add oil, and mix to combine with spices.  Fry garlic and ginger in the oil and spice mixture for about 2 minutes, then add onion and cook until softened.  Crush tomatoes into the pot and add the juice.  Mix in the ground cashews and whisk until incorporated.   Add coconut milk and vegetables.  Reduce heat and simmer until vegetables are as soft as desired. Could be al dente. Could be mush. It’s your choice.

Ground cashews: 1/3 cup cashews soaked in about 1/2 cup water for an hour.  Remove most of the liquid, then grind in mortar or in food processor.

I used edamame because I mostly hate green peas.  Try to find them fresh around here.  I dare you!  My sister’s recipe called for chicken instead of the veg.  I did poach a chicken breast in there for Andy, then cubed it on top of his plate.  Hers also had heavy cream in place of the coconut milk but I have baby weight to loose!  Top w/ yogurt and cilantro if desired.  Serve over basmati rice.

Meat Pig

February 12, 2010

1 medium onion, diced fine
4 stalks celery, diced fine
4 carrots, diced fine
4 cloves garlic, minced
2 tbs olive oil
½ cup red wine
1 tbs fresh oregano, minced
1 tbs fresh sage, minced
1 tbs fresh thyme
3 lbs ground meat (I like one each beef, lamb, and turkey. Venison is also good.)
1 egg, beaten
½ cup marinara
½ cup bread crumbs
¼ cup instant oats
1 tbs Worcestershire sauce
1 tsp dried Italian herbs
2 tsp kosher salt
1 tsp fresh cracked pepper

In large skillet, heat olive oil. Add onions, garlic, carrot, and celery. Cook until softened. Deglaze pan with red wine and allow liquid to reabsorb. Add fresh herbs. Allow to cool. Combine cooked vegetables and all other ingredients by folding together, not squeezing. Form into a loaf, by hand and refrigerate on a lined cookie sheet for one hour. Bake at 350°F until cooked through, about 1-1½ hours or until a meat thermometer inserted into the center of the giant loaf reads 160°F. Allow to rest for at least 10 minutes before slicing.

Note: Add more marinara if too dry, more bread crumbs if too wet. I admit that these measurements are only approximate. Meatloaf is something that changes every time I try it.  I always: limit myself to one egg, eschew loaf pans, and use the cooked vegetables.

You can of course shape the loaf any way you like.  It’s a horrible photo, but as you can tell, Andy is very fond of pigs.

Meat Pig

Lentil Moussaka

January 10, 2010

We’ve decided to stay up in Vermont for the winter. I know! I know! Most people fly south for the winter.  After spending 29 of my 30 years in Texas, however, I decided an actual winter was in order.  So I wake up to this every morning:

This is where Andy spends most of his winter days.

Of course, the dude can work any where he likes. I on the other hand am continuing my unemployment trend in pursuit of another life long goal.  This gives me ample time to cook and blog.  Hopefully this will end the 6 month or so long blog dry spell.  I’ve been cooking all this time, but also teaching 8th grade, so there’s been very little time to actually write about it.

The weather seems to make me want nothing but soft, warm comfort food. When I was recently asked to bring some sort of hearty vegetable dish to a family gathering, the only thought that would come into my head was Moussaka.  I love all things Greek. I love eggplant. I love feta cheese.  I certainly love béchamel.  The only thing I don’t love is the current lack of Zoe-friendly meat in my freezer.  We’re pretty much on vegetarian rations right now.  That’s fine, actually.  I do love the challenge of filling us up without the ease of using meat.

The following is what I came up with after pursuing recipes for moussaka.  It’s a combination of different points from the many that I read.  Over all, I loved it.  It was a rather time-consuming recipe, but I was in the mood to chop and fuss and prep.

Filling:
1/2 cup of green lentils
4-6 cups water
2 small yellow onions, chopped
3 cloves garlic, minced
1/2 cup beer
2 (14 oz) cans tomatoes, diced
1 cup cherry tomato, halved
2 tbs fresh thyme leaves, chopped
2 tbs fresh rosemary leaves, chopped
2 tbs fresh oregano leaves, chopped
kosher salt, fresh cracked pepper

Casserole:
2 eggplants, peeled and sliced
2 zucchini, sliced
2 baking potato, sliced
1/2 cup feta cheese
1/2 cup Parmesan cheese
1/2 cup whole grain bread crumbs

Bechamel:
5 tbs unsalted butter
4 tbs unbleached flour
3 cups 2% milk
1 cup half and half
1 tsp salt
pinch of nutmeg
pinch of white pepper (which I didn’t have, so I used black)

Peel eggplant, and slice it about 1/8 inch thick.  Place the slices in a large colander and apply a very liberal amount of salt.  Set this aside for at least 30 minutes while you prep the filling and slice the other vegetables.  The goal here is to pull some of the moisture from the eggplant.  After 30 minutes, rinse thoroughly with water and then dry with paper towels.

To prepare the filling: Boil the lentils in the water (salted) until almost done.  Leave them with just a little bite to them.  Drain and set aside.  In a large pot, sauté the onions in a small amount of olive oil.  Add garlic, and cook just to soften.  Deglaze the pan with the beer, then add the canned tomato. Add back the lentils, fresh tomato, and seasonings.  Simmer the filling for a bout 30 minutes.  The filling should be quite, thick and most of the liquid will reduce.  (I had extra filling which I used on top of some whole wheat spaghetti for lunch.)

In a large skillet, heat a little bit of olive oil.  Brown the eggplant, one side at a time. Set aside.  Brown the zucchini in the same pan and set aside.  Add a small amount more oil, then cook the potatoes until they are a bit softened, but not fully cooked.  Set aside.

In a 13X9 inch pan, lay down a layer with each of the vegetables.  You will have more eggplant than anything else, so try to work it so that each of the 3 layers will have some of each vegetable.  I placed eggplant, zucchini, and potato in bands.  For the bottom layer I placed: eggplant, zucchini, eggplant, potato.  In the next layer I placed the vegetables so that they were directly above a different vegetable. The idea was that each piece cut from the casserole would contain all three vegetables.

On top of the first layer of vegetable spread about 1 cup of the lentil filling, then top that with a little feta and a little Parmesan.  Top with another layer of vegetables, then filling, then cheese.  Make sure to end the layering with vegetables on top.  Bake the casserole at 350°F for about 25 minutes, then remove from the oven and allow it to stand for about 15 minutes.  The casserole may be a little watery when taken from the oven, but should reabsorb most of the liquid.

While it cools, make the white sauce.  In a straight sided skillet, melt the butter over medium heat.  Sprinkle the flour on top of the butter and whisk together to form a roux.  Cook the roux until it is a dark sandy color, just starting to brown.  Add the milk and half and half, whisking to incorporate.  Continue to stir until the mixture thickens.  Add salt, pepper, and nutmeg.  Taste for flavor, and re-season if necessary. (You will have extra white sauce.  Use it on pasta, or any recipe that calls for a cream sauce.  Mine will probably go into Tuna Noodle Casserole to be frozen for later.)

Pour just enough of the béchamel over the vegetable casserole to cover it lightly.  Top with the bread crumbs and more cheese if desired.  Bake uncovered until the potatoes are fully cooked, about 30 minutes.  Let stand for 15 minutes before cutting.

Hatch Cornbread

September 21, 2009

You probably are familiar by now with my very southern obsession with corn bread.  I’ve admitted, once and for all, that I do put sugar in there.  The secret is out. Hopefully the Texas Rangers won’t throw me out of the state.  The next big secret in cornbread of course is to cook it in a cast iron skillet.  The crust that forms from that hot skillet and fat is probably the next best thing to Prozac.

My brand new cornbread trick though involves a very simple addition.  I put up about 8 quarts of roasted hatch green chiles this year.  I buy the peppers in bulk, blister them over a flame, steam them in a paper sack,  then peel off the blackened skins, and remove most of the seeds.  That all gets stuck in ziplock bags and frozen to use over the coming year.  You can have the roasting done for you in most top end groceries around the Southwest.

1½ cup yellow corn meal
½ cup unbleached flour
2 tbs sugar
2 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
¾ cup hot hatch green chilès, diced
1 egg, whipped
1½ cup buttermilk
2 tbs vegetable oil, melted butter, or bacon fat
2 tbs additional fat for the skillet

Set a 9-10 inch cast iron skillet on high heat while you prepare the batter.  Combine all ingredients in a large mixing bowl and stir, just to incorporate.  Turn the heat off under the skillet, and drop in the 2 tbs of extra oil.  Swirl to coat.  While the pan is still extremely hot, pour in the batter and spread it around to fill the pan.  immediately place the skillet into a 425° oven and bake for 25-30 minutes until a knife inserted in the middle of the cornbread comes out clean.  Run a knife around the edge of the pan, then invert over a plate.

I serve cornbread upside down.  If you flip the cornbread over so that it is served right side up, the crispy crust will steam itself soft.  Serving it just as it flips out of the pan, with the dark brown fried edge up, will keep the crust perfect while you eat.

This was fire engine hot cornbread.  If you prefer, use mild hatch chilès.  You could also use any green pepper that has been fire roasted.  Hatch are hard to come by in many locations.