Ingredients
1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1-1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
Directions
1In a pot, combine the first six ingredients; simmer for 10 minutes.
2Add half a can of beans, salt and cumin; cook for 5 minutes.
3Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4Add the rest of the beans to the soup.
5Combine the cornstarch with 1 1/2 tablespoons of water.
6Add the lemon and the cornstarch to the soup; cook until thickened.
March 13, 2009
January 15, 2009
Cranberry Upside-Down Cake
For the Topping:
1/4 cup (1/2 stick/2 oz./56g) unsalted butter
3/4 cup firmly packed brown sugar
3/4 pound fresh or frozen cranberries
3/4 cup firmly packed brown sugar
3/4 pound fresh or frozen cranberries
For the Cake:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick/4 oz.) unsalted butter
1 cup granulated sugar
2 eggs, separated
1 tsp. vanilla extract
1/2 cup milk
1/8 tsp. cream of tartar
1/8 tsp. cream of tartar
Instructions:
To Make the Topping:
Butter a 9-inch (23cm) round cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside. Preheat oven to 350°F
Butter a 9-inch (23cm) round cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside. Preheat oven to 350°F
To Make the Cake:
In a bowl, mix together the flour, baking powder and salt. In another bowl, using an electric mixer, beat the butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a silicone or rubber spatula, fold in the flour mixture in three additions, alternating with the milk. In a bowl, using a whisk or an electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Using the spatula, fold the whites into the batter. Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake until a skewer inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool on a rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off the pan. Makes one 9-inch cake; serves 8 to 10.
Acorn Squash and Apple Puree
this dish is a healthier and in my opinion more flavorful version of a mashed potato. I doubled the recipe and had enough to serve 10 people. Also I used onions instead of shallots so either can be used. I made the recipe a couple hours in advance and put the pureed dish in a low oven for about 20 minutes just to warm it up again before serving. The picture makes it look more like an applesauce but although it has some of that sweetness from the apples it is a savory dish.
Ingredients
2 1/4 pounds acorn squash (2 medium to large), halved and seeded
3 tablespoons, plus 4 teaspoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup finely chopped shallots
2 Fuji or Gala apples, peeled, cored, and diced
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup vegetable or chicken stock or broth
Directions
Preheat the oven to 350 degrees F.
Place the squash halves, cut sides up, in a large baking dish. Place 1 teaspoon of the butter in the center of each squash. Sprinkle the insides lightly with the cinnamon and nutmeg. Add enough water to cover the bottom of the pan by about 1/4-inch (about 1/2 cup), cover tightly with aluminum foil, and roast until the squash is tender, 50 minutes to 1 hour.
Remove the squash from the oven, uncover, and let sit until cool enough to handle. Using a spoon, scoop the flesh from the squash into the bowl of a food processor..
Melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. When the butter is foamy, add the shallots and cook, stirring, until soft, 45 seconds to 1 minute. Add the apples, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the stock and cook, stirring occasionally, until the apples are very tender, 8 to 10 minutes.
Remove the pan from the heat and transfer the apple mixture to a food processor with the squash. Puree the mixture on high speed until smooth. Adjust the seasoning, to taste, and serve warm.
Preheat the oven to 350 degrees F.
Place the squash halves, cut sides up, in a large baking dish. Place 1 teaspoon of the butter in the center of each squash. Sprinkle the insides lightly with the cinnamon and nutmeg. Add enough water to cover the bottom of the pan by about 1/4-inch (about 1/2 cup), cover tightly with aluminum foil, and roast until the squash is tender, 50 minutes to 1 hour.
Remove the squash from the oven, uncover, and let sit until cool enough to handle. Using a spoon, scoop the flesh from the squash into the bowl of a food processor..
Melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. When the butter is foamy, add the shallots and cook, stirring, until soft, 45 seconds to 1 minute. Add the apples, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the stock and cook, stirring occasionally, until the apples are very tender, 8 to 10 minutes.
Remove the pan from the heat and transfer the apple mixture to a food processor with the squash. Puree the mixture on high speed until smooth. Adjust the seasoning, to taste, and serve warm.
December 24, 2008
White Bean Dip
a perfect dip for chips or crackers or even a vegetable platter! The spices I used can easily be changed up depending on whats in your kitchen. you could use paprika, or some red pepper flakes to add spice instead of the Cayenne. also parsley would probably work instead of basil. This makes a good simple appetizer for any party.
Ingredients:
2 Cans of White beans such as Navy Beans, Butter Beans or Cannelloni Beans
2 large clove of garlic
5 basil leaves
a handful of spinach leaves (about 1/2 cup)
1 teaspoon Dijon mustard
between 1/8-1/4 cup of olive oil
salt and pepper to taste
1/2 teaspoon Cayenne pepper
Preparation: Very simple just throw all the ingredients except the olive oil into a blender and start blending. Slowly pour olive oil until the mixture gets smooth and is similar in consistency to guacamole.
Ingredients:
2 Cans of White beans such as Navy Beans, Butter Beans or Cannelloni Beans
2 large clove of garlic
5 basil leaves
a handful of spinach leaves (about 1/2 cup)
1 teaspoon Dijon mustard
between 1/8-1/4 cup of olive oil
salt and pepper to taste
1/2 teaspoon Cayenne pepper
Preparation: Very simple just throw all the ingredients except the olive oil into a blender and start blending. Slowly pour olive oil until the mixture gets smooth and is similar in consistency to guacamole.
December 23, 2008
Vegan Banana Cookies
Sugar free and dairy free these cookies are still yummy but also healthy...and they are really easy to make!
Ingredients:
2 bananas, mashed
1/2 cup molasses
2 cups quick cooking oats
1 cup flour
2 tsp baking soda
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 cup chopped walnuts
Preparation:
Pre-heat oven to 350 degrees.
Mix together the bananas and molasses until well combined. Add remaining ingredients and mix well.
Drop by spoonfuls onto baking sheet. Bake for 12-15 minutes until lightly browned.
Ingredients:
2 bananas, mashed
1/2 cup molasses
2 cups quick cooking oats
1 cup flour
2 tsp baking soda
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 cup chopped walnuts
Preparation:
Pre-heat oven to 350 degrees.
Mix together the bananas and molasses until well combined. Add remaining ingredients and mix well.
Drop by spoonfuls onto baking sheet. Bake for 12-15 minutes until lightly browned.
November 24, 2008
Pumpkin Mousse
When your making food for the holidays it can be very stressful to get pumpkin pies made but for those who still want some pumpkin in their thanksgiving can enjoy this recipe. Although there is heavy cream its vacation so enjoy all you want! This recipe serves 6-8 people depending on the size of the serving.
Ingredients:
1 (15-ounce) can pumpkin
3 cups heavy cream
3/4 cup superfine sugar
3 teaspoons pumpkin pie spices (i used cinnamon, ginger, and nutmeg)
2 teaspoons vanilla extract
Ginger snaps or crystallized ginger, for garnish
Directions:
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving. For serving dish I used wine glasses and made individual servings.
Ingredients:
1 (15-ounce) can pumpkin
3 cups heavy cream
3/4 cup superfine sugar
3 teaspoons pumpkin pie spices (i used cinnamon, ginger, and nutmeg)
2 teaspoons vanilla extract
Ginger snaps or crystallized ginger, for garnish
Directions:
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving. For serving dish I used wine glasses and made individual servings.
November 13, 2008
Pumpkin Souffle
Another way to do pumpkin during the fall.
This recipe has quite a few eggs and butter but becuase it makes about 8-10 individual souflees you are really only getting about one tablespoon of butter and one egg per person.
8 tablespoons (1 stick) unsalted butter, plus more for pan and souffle dishes
1 can (15 ounces) pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cups milk
3 tablespoons finely chopped fresh ginger
1/2 cup granulated sugar, plus more for souffle dishes
1/2 cup all-purpose flour
1/3 cup packed light-brown sugar
9 large eggs, separated
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet. Bake about 20 minutes just to get a little bit of the moisture out of the pumpkin. It will still be fairly soft when finished. Transfer to a medium bowl.
Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. You can use a pumpkin pie spice blend if you prefer becuase those are the flavors you are going for in this souffle. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat and let cool slightly. remove the ginger.
Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.
Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.
Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.
Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.
Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately.
This recipe has quite a few eggs and butter but becuase it makes about 8-10 individual souflees you are really only getting about one tablespoon of butter and one egg per person.
8 tablespoons (1 stick) unsalted butter, plus more for pan and souffle dishes
1 can (15 ounces) pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cups milk
3 tablespoons finely chopped fresh ginger
1/2 cup granulated sugar, plus more for souffle dishes
1/2 cup all-purpose flour
1/3 cup packed light-brown sugar
9 large eggs, separated
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet. Bake about 20 minutes just to get a little bit of the moisture out of the pumpkin. It will still be fairly soft when finished. Transfer to a medium bowl.
Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. You can use a pumpkin pie spice blend if you prefer becuase those are the flavors you are going for in this souffle. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat and let cool slightly. remove the ginger.
Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.
Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.
Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.
Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.
Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately.
November 8, 2008
Tofu Coconut Cream Pie
Don't let the Idea of tofu in a dessert keep you from trying this recipe. If you didn't tell someone that there was Tofu in the recipe they probably would never be able to guess. This a a creamy yet healthy dessert.
Making the Graham Cracker Crust:
1 Pkg. Graham Crackers (12-14 crackers)
2 Tablespoons sugar
6 Tablespoons Margarine
Preheat oven to 350. Melt margarine. In a food processor, process crackers and sugar. Place in a bowl and drizzle in margarine, mix and pat into a 9 inch spring form pan. Bake for 15 minutes and let cool.
Making the Filling:
1 14 ounce package firm Tofu, drained and rinsed
1/2 Cup light brown sugar(very lightly packed) or pure cane sugar
2-3 Tablespoons Coconut milk*
1/8 teaspoon Vanilla extract
½ Cup Toasted shredded coconut plus extra for garnish
Place the coconut on a lined baking sheet and toast in the oven until light brown. Keep an eye on this since coconut burns very quickly. Remove, put into a bowl, fluff and set aside
In the processor puree the tofu until smooth. Add the sugar, milk, vanilla and coconut. Process this on high for an additional 10 seconds. Pour into the prepared shell, and top with remaining toasted coconut. Chill for two hours or overnight. Keeps for up to a week.
This recipe may also be prepared in a square or rectangular pan and cut into individual squares.
* Sweetened coconut milk is, of course, sweeter and has a more intense coconut flavor, however unsweetened works just as well. Try both ways and see what you prefer!
Making the Graham Cracker Crust:
1 Pkg. Graham Crackers (12-14 crackers)
2 Tablespoons sugar
6 Tablespoons Margarine
Preheat oven to 350. Melt margarine. In a food processor, process crackers and sugar. Place in a bowl and drizzle in margarine, mix and pat into a 9 inch spring form pan. Bake for 15 minutes and let cool.
Making the Filling:
1 14 ounce package firm Tofu, drained and rinsed
1/2 Cup light brown sugar(very lightly packed) or pure cane sugar
2-3 Tablespoons Coconut milk*
1/8 teaspoon Vanilla extract
½ Cup Toasted shredded coconut plus extra for garnish
Place the coconut on a lined baking sheet and toast in the oven until light brown. Keep an eye on this since coconut burns very quickly. Remove, put into a bowl, fluff and set aside
In the processor puree the tofu until smooth. Add the sugar, milk, vanilla and coconut. Process this on high for an additional 10 seconds. Pour into the prepared shell, and top with remaining toasted coconut. Chill for two hours or overnight. Keeps for up to a week.
This recipe may also be prepared in a square or rectangular pan and cut into individual squares.
* Sweetened coconut milk is, of course, sweeter and has a more intense coconut flavor, however unsweetened works just as well. Try both ways and see what you prefer!
October 29, 2008
Ginger Cookies
Ginger Cookies
I didnt have any cloves when I made the recipe so I used nutmeg instead. There is quite a bit of butter in these cookies, so experiment with using less butter or some sort of substitute. Also, when i cooked them for the 5-7 minutes they seemed to still be too soft so just try to gauge if it feels like they are underdone let them go for a few more minutes.
Ingredients:
3/4 cup of butter, softened
1 cup of granulated sugar
1 egg
1/4 cup of unsulfured molasses
2-1/2 cups all purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1-1/2 teaspoons baking soda
Preheat the oven to 350 degrees F. In a mixing bowl beat together the butter and the sugar until creamy. Add the egg and molasses; beat until combined.l Add the remaining ingredients and mix until well combined. Roll the dough into small balls about 1-inch and place on an ungreased baking sheet. Bake for 5-7 minutes until starting to brown. Allow to cool for one minute on the baking sheet and then remove to wire racks to cool completely.
October 16, 2008
The Beginnings of a Blog
Hi everyone! Its Nikki here starting her very own recipe blog. I plan to add new recipes every week. If people have questions about any of the recipes I add, I think anyone can leave a comment and I will respond as soon as I can. Also, I will happily add your recipes if anyone has one they would like put on the blog or just in general that they think I would enjoy. I understand that some people looking at this blog are relatives and friends from around the world so I am going to write a few conversions just so they can easily use the recipes.
32 degrees F = 0 degrees C
350 degrees F is used often and that = 180 degrees C
1 cup flour is 125 grams
32 degrees F = 0 degrees C
350 degrees F is used often and that = 180 degrees C
1 cup flour is 125 grams
Subscribe to:
Posts (Atom)
