4 oz. good dark chocolate (TJs 72% cacao is great)
1 stick butter
Melt in micro bowl (1 minute) – whisk well to make sure all is melted
1 tbsp. Cab. or other red wine
2 tsp. Vanilla extract
1 cup or little less of confectioners sugar (half at a time)
Whisk well to make sure all is combined
2 eggs and 1 egg yolk and whisk well again and then add
4 tbsp. flour
½ tsp. cinnamon
½ tsp. ground ginger
Spoon into buttered (you can use Pam) custard cups, soufflé dish or pie plate (glass) and bake at approx. 400 for 12+/- minutes or until sides are firm but center soft. Let stand 1 minute and then loosen edges (if necessary) and invert onto serving plates/bowls.
Top with softly whipped cream or ice cream and serve immediately for best gooey affect!
Monday, December 27, 2010
Sunday, December 26, 2010
Jeff's Fabulous Spicy Pumpkin Cake/Bars
Very easy, makes lots, people love them! Do NOT overbake!
2 c flour (all purpose)
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp nutmeg
½ tsp ground ginger
¼ tsp allspice
4 large, room temp eggs
1 1/3 c sugar
½ veg oil
½ cup applesauce (if no applesauce, use 1 c veg oil instead of ½ c). Substitution of applesauce creates more moist cake with less “oil/dense” texture, but it’s not bad to use only the oil if that’s all you have.
1-15 oz can pure pumpkin
¼+ cup crystallized ginger, chopped (less or more to taste – for topping)
Preheat oven 325° – 350° Do not use convection. Watch carefully, do not overcook.
Combine: flour, baking powder, cinnamon, baking soda, sale, nutmeg, ginger and allspice.
Beat together eggs, sugar, oil/applesauce, and pumpkin till fluffy.
Add “flour” mixture to pumpkin mixture in parts and blend thoroughly.
Spread batter in ungreased 15 x 10 (or approx. size) baking dish/pan. Bake for 25-30 minutes until tooth pick comes clean. Cool thoroughly – put dish/pan on rack to help cool.
Frost with cream cheese frosting (below) and then sprinkle with chopped ginger. Chill 20-25 minutes and then cut into bars. Keep refrigerated until serving; can allow to “warm” to room temp to serve to bring out flavor. This is also good if you don’t have the crystallized ginger.
Cream Cheese Frosting (this is really easy and REALLY good!).
1 8 oz package cream cheese, softened
1 stick butter, softened
1 tsp vanilla
2 c. sifted powdered sugar (sifting makes a difference in texture; if not then might be lumpy and not as good)
Cream together in bowl with mixer cream cheese and butter; add vanilla and then powdered sugar in parts. Beat until texture is smooth.Pizza Dough
Makes 2 medium pizzas, serving approximately 4 people.
1 1/2 c. very warm water
2 tsp yeast
2 tsp sugar
16 oz (about 2 3/4 c.) bread flour (I add 1 tsp of gluten per cup of flour for more elasticity)
3 1/2 oz (1/2 c.) semolina flour (Bob's Red Mill makes this or order thru Amazon)
1 tsp salt
Place very warm water, yeast and sugar in food processor and plus once or twice to mix. (start with very warm water so it's better than luke warm by the time you measure, pour, and add the yeast and sugar) Let sit while you measure out the dry ingredients.
After 2-3 minutes you'll see small bubbles forming in the liquid in the processor, which indicates your yeast is working. Dump in the combined dry ingredients and turn on the processor. The machine will do all the work, including the kneading. After about a minute the dough should form into a ball going 'round and 'round. Add a little more flour or water, 1 Tbsp at a time, as needed to make a soft dough.
Place 1 Tbsp olive oil in a large bowl. Form dough into a ball (oil on hands will help prevent sticking) and place in bowl, turn to lightly coat all sides. Cover with a clean towel and let dough rise in warm, draft free place for about an hour or until doubled. Better to stretch the dough with hands and fingers, like in a pizzeria, than roll it. Prebake directly on a pre-heated stone in a very hot oven (450° to 550°) for about 8-10 minutes (beginning to puff and slightly color), or form on sheet pan and place pan on stone. Add toppings (less is more) and complete baking. (a 18x18x1/2" Travertine floor tile from Home Depot works just fine as a stone)
You can also use a KitchenAid mixer with dough hook to mix and knead the dough.
Make Ahead
Make several pizza doughs ahead and store in the refrigerator for up to 5 days (the dough develops an even better flavor this way). Let rise once, punch down, and store on a zipper tops gallon bag in fridge until ready to use. Let dough come to room temperature before proceeding. You also let the dough rise and freeze it for future use. Thaw for a couple of days in the fridge or for about 4-6 hours on the counter. Bring to room temperature before proceeding.
Check here for comments and variations: http://www.fabulousfoods.com/recipes/article/46/28295
1 1/2 c. very warm water
2 tsp yeast
2 tsp sugar
16 oz (about 2 3/4 c.) bread flour (I add 1 tsp of gluten per cup of flour for more elasticity)
3 1/2 oz (1/2 c.) semolina flour (Bob's Red Mill makes this or order thru Amazon)
1 tsp salt
Place very warm water, yeast and sugar in food processor and plus once or twice to mix. (start with very warm water so it's better than luke warm by the time you measure, pour, and add the yeast and sugar) Let sit while you measure out the dry ingredients.
After 2-3 minutes you'll see small bubbles forming in the liquid in the processor, which indicates your yeast is working. Dump in the combined dry ingredients and turn on the processor. The machine will do all the work, including the kneading. After about a minute the dough should form into a ball going 'round and 'round. Add a little more flour or water, 1 Tbsp at a time, as needed to make a soft dough.
Place 1 Tbsp olive oil in a large bowl. Form dough into a ball (oil on hands will help prevent sticking) and place in bowl, turn to lightly coat all sides. Cover with a clean towel and let dough rise in warm, draft free place for about an hour or until doubled. Better to stretch the dough with hands and fingers, like in a pizzeria, than roll it. Prebake directly on a pre-heated stone in a very hot oven (450° to 550°) for about 8-10 minutes (beginning to puff and slightly color), or form on sheet pan and place pan on stone. Add toppings (less is more) and complete baking. (a 18x18x1/2" Travertine floor tile from Home Depot works just fine as a stone)
You can also use a KitchenAid mixer with dough hook to mix and knead the dough.
Make Ahead
Make several pizza doughs ahead and store in the refrigerator for up to 5 days (the dough develops an even better flavor this way). Let rise once, punch down, and store on a zipper tops gallon bag in fridge until ready to use. Let dough come to room temperature before proceeding. You also let the dough rise and freeze it for future use. Thaw for a couple of days in the fridge or for about 4-6 hours on the counter. Bring to room temperature before proceeding.
Check here for comments and variations: http://www.fabulousfoods.com/recipes/article/46/28295
Monday, December 20, 2010
The Best Chocolate Chip Cookies
From my friend, Patti, who calls these one bowl cookies, and they are! So easy, so good.
1 stick butter
1/2 c. firmly pressed brown sugar
1/2 c. sugar
1 egg
1 tsp vanilla
mix together the above then add to the mix:
1 c. flour
1 c. quick oats
1/2 tsp baking soda
1/2 c. chopped walnuts
12 oz semisweet chocolate chips (you could skimp here but don't!)
1/2 c. shredded coconut (optional)(if adding coconut maybe a tiny bit more liquid)
1/4 c. raisins (optional)
Bake at 375° for 10 minutes
1 stick butter
1/2 c. firmly pressed brown sugar
1/2 c. sugar
1 egg
1 tsp vanilla
mix together the above then add to the mix:
1 c. flour
1 c. quick oats
1/2 tsp baking soda
1/2 c. chopped walnuts
12 oz semisweet chocolate chips (you could skimp here but don't!)
1/2 c. shredded coconut (optional)(if adding coconut maybe a tiny bit more liquid)
1/4 c. raisins (optional)
Bake at 375° for 10 minutes
Hope's Chocolate Tofu Pie
1 1/2 c. mac nuts (raw, chopped)
1/2 c. dried cherries (chopped) (use food processor for nuts and cherries)
16 oz package Azumaya Silken Tofu (drained (more tofu= stiffer; less tofu=softer)
16 ounces good quality semi-sweet or bittersweet chocolate (<60%) cut into small pieces
2-4 Tbsp sifted powdered sugar, if desired
2 tsp pure vanilla extract
Alternate Crust:
1 1/4 c. almond meal
1/3 c. or less melted butter
3 Tbsp sugar
Mix, press into pan, bake at 350° for 10 minutess
Whipped cream , crumbs of crust
Instructions:
Press crust mixture into bottom and sides of a 9" x 1/2" tart pan with removable bottom or springform pan or regular pie pan. Bake for 350° for 15 minutes.
Filling:
Microwave chocolate in microwavable bowl on medium-high for 1 to 3 minutes, stirring occasionally until melted and smooth.
Puree tofu in food processor; add melted chocolate and powdered sugar; process until completely blended, scraping sides down. Add vanilla; blend well.
Turn mixture into crust. Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving.
1/2 c. dried cherries (chopped) (use food processor for nuts and cherries)
16 oz package Azumaya Silken Tofu (drained (more tofu= stiffer; less tofu=softer)
16 ounces good quality semi-sweet or bittersweet chocolate (<60%) cut into small pieces
2-4 Tbsp sifted powdered sugar, if desired
2 tsp pure vanilla extract
Alternate Crust:
1 1/4 c. almond meal
1/3 c. or less melted butter
3 Tbsp sugar
Mix, press into pan, bake at 350° for 10 minutess
Whipped cream , crumbs of crust
Instructions:
Press crust mixture into bottom and sides of a 9" x 1/2" tart pan with removable bottom or springform pan or regular pie pan. Bake for 350° for 15 minutes.
Filling:
Microwave chocolate in microwavable bowl on medium-high for 1 to 3 minutes, stirring occasionally until melted and smooth.
Puree tofu in food processor; add melted chocolate and powdered sugar; process until completely blended, scraping sides down. Add vanilla; blend well.
Turn mixture into crust. Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving.
Hope's Perfect Quiche
Book Group Quiche
Crust:
1 1/2 c flour
1/2 tsp salt
1/2 c chilled butter or shortening or half each, cut in pieces (use butter)
3 Tbsp ice water
Combine flour and salt in a bow. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly course. Add water, 1 T at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in a food processor. Use the pulse button just to make the dough look like cornmeal. Add water slowly until dough begins to pull away from sides of bowl). Be careful not to overwork the dough. Roll out and place in pie dish...or press dough into dish using your fingers...dip your hands in flour if dough sticks to you hands while pressing.
Preheat oven to 375°
Filling:
Line bottom of pan with grated Swiss cheese (or Jarlsburg), just enough to cover bottom crust. Sauté 1/2 onion chopped, 3 mushrooms chopped in 1 T butter.When onions and mushrooms are soft, add about 1 cup fresh spinach and continue to saute until spinach is wilted. All liquid should be sautéed away by now, if not, drain liquid before spreading veggies on top of cheese.
In food processor or mixing bowl combine 1 can evaporated milk and 2 large eggs (or 3 medium). Blend well, season with salt and pepper. Pour egg/milk mixture over veggies, sprinkle grated nutmeg on top, or paprika.
Bake at 375° for 30-35 min. (Up to 400° for last 10 minutes) or until a knife inserted int he middle comes out clean.
Crust:
1 1/2 c flour
1/2 tsp salt
1/2 c chilled butter or shortening or half each, cut in pieces (use butter)
3 Tbsp ice water
Combine flour and salt in a bow. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly course. Add water, 1 T at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in a food processor. Use the pulse button just to make the dough look like cornmeal. Add water slowly until dough begins to pull away from sides of bowl). Be careful not to overwork the dough. Roll out and place in pie dish...or press dough into dish using your fingers...dip your hands in flour if dough sticks to you hands while pressing.
Preheat oven to 375°
Filling:
Line bottom of pan with grated Swiss cheese (or Jarlsburg), just enough to cover bottom crust. Sauté 1/2 onion chopped, 3 mushrooms chopped in 1 T butter.When onions and mushrooms are soft, add about 1 cup fresh spinach and continue to saute until spinach is wilted. All liquid should be sautéed away by now, if not, drain liquid before spreading veggies on top of cheese.
In food processor or mixing bowl combine 1 can evaporated milk and 2 large eggs (or 3 medium). Blend well, season with salt and pepper. Pour egg/milk mixture over veggies, sprinkle grated nutmeg on top, or paprika.
Bake at 375° for 30-35 min. (Up to 400° for last 10 minutes) or until a knife inserted int he middle comes out clean.
Tuesday, August 31, 2010
Fruit Cobbler
Toss 4-5 cups of fresh fruit with 1/2 c sugar, 1 Tbsp corn starch and a little grated lemon zest. Use an 8x8" pan or individual dishes and back the fruit at 375° for 25 min. Meanwhile whisk together:
1 1/3 c. flour
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
Cut in 1/4 c cold butter
2/3 c buttermilk
You can use a food processor to add the butter and buttermilk. While the fruit is still bubbling add dough in clumps to fruit. Raise oven to 425° Sprinkle top with cinnamon sugar (2 tsp) and bake for 20 min.
1 1/3 c. flour
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
Cut in 1/4 c cold butter
2/3 c buttermilk
You can use a food processor to add the butter and buttermilk. While the fruit is still bubbling add dough in clumps to fruit. Raise oven to 425° Sprinkle top with cinnamon sugar (2 tsp) and bake for 20 min.
Sunday, July 11, 2010
Any Time Fruit Crisp
You can make this with virtually any fresh fruit(s) in season or ones you've frozen at their peak from the garden or farmers market for a nice summer-like dessert in the dead of winter. I like to use berries (with rubarb) but the original recipe calls for plums. Peaches would be fabulous, too. This recipe makes Plenty of topping so I don't use it all and store the extra in the 'fridge 'til I want a quick easy dessert. It's nice to put the fruit in individual bowls and sprinkle with the leftover topping. If you don't have créme de cassis liqueur just add a little water to the fruit or another liqueur. I've taken to always having a little sealed container of the topping ready at a moments notice to sprinkle on some berries from the freezer.
3 pounds Italian prune plums, quartered (or other fruit)
1 1/2 cups light brown sugar (I use way less as I like to taste the fruit, not the sugar)
1/4 cup flour
6 Tbsp créme de cassis liqueur (or maybe Grand Marnier with berries)
For the topping (I use about 1/2 this much):
1/1/2 c all-purpose flour
1/4 c granulated sugar
1/4 c light brown sugar (lightly packed)
1/2 tsp kosher salt
1 cup oatmeal
1/2 c chopped walnuts
1/4 pound (1 stick) cold unsalted butter, diced
Vanilla Ice Cream
Preheat oven to 375°
For the fruit, in a large bowl, combine plums, brown sugar, flour and liqueur. Pour mixture into 12x8" shallow dish (au gratin) or individual serving oven-proof bowls.
For the topping, combine flour, sugars, salt, oatmeal, walnuts and butter in the bowl of electric mixer fitted with paddle. Mix on low speed until mixture is crumbly and butter is size of peas. Scatter evenly over fruit. (you can also use a pastry cutter to mix butter into dry ingredients)
Bake for 40-45 minutes (less in small dishes) until bubbly and top is browned. Serve warm or at room temperature with ice cream. Anything left over is a great breakfast treat, with a little milk or 1/2 & 1/2.
Credit to Ina Garten's Barefoot Contessa Back to Basics
3 pounds Italian prune plums, quartered (or other fruit)
1 1/2 cups light brown sugar (I use way less as I like to taste the fruit, not the sugar)
1/4 cup flour
6 Tbsp créme de cassis liqueur (or maybe Grand Marnier with berries)
For the topping (I use about 1/2 this much):
1/1/2 c all-purpose flour
1/4 c granulated sugar
1/4 c light brown sugar (lightly packed)
1/2 tsp kosher salt
1 cup oatmeal
1/2 c chopped walnuts
1/4 pound (1 stick) cold unsalted butter, diced
Vanilla Ice Cream
Preheat oven to 375°
For the fruit, in a large bowl, combine plums, brown sugar, flour and liqueur. Pour mixture into 12x8" shallow dish (au gratin) or individual serving oven-proof bowls.
For the topping, combine flour, sugars, salt, oatmeal, walnuts and butter in the bowl of electric mixer fitted with paddle. Mix on low speed until mixture is crumbly and butter is size of peas. Scatter evenly over fruit. (you can also use a pastry cutter to mix butter into dry ingredients)
Bake for 40-45 minutes (less in small dishes) until bubbly and top is browned. Serve warm or at room temperature with ice cream. Anything left over is a great breakfast treat, with a little milk or 1/2 & 1/2.
Credit to Ina Garten's Barefoot Contessa Back to Basics
Tuscan Lemon Chicken
Serves 3-4
1 (3 1/2#) chicken, flattened
kosher salt
1/3 c good olive oil
2t grated lemon zest
1/3 c lemon juice
1T. minced garlic
1T. minced rosemary
pepper
1 lemon, halved
Sprinkle the chicken with 1 teaspoon salt on each side.
Combine the olive oil, zest, lemon juice, garlic and rosemary and 1t pepper in a dish just large enough to hold the flattened chicken (or use a ziplock bag). Add chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning once or twice.
Prepare a hot charcoal fire on one side of a grill (or turn gas grill to low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weight it down with the dish. Cook for 12-15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight it down and cook for another 12-15, until the skin is golden and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove chicken and let rest for 5 minutes. Cut into quarters, sprinkle with salt and serve with the grilled lemon halves (squeeze over chicken).
To flatten chicken: stand the chicken upright and cut out the backbone with a large kitchen knife. Spread the chicken open on a board with the skin side down. Cut around and remove the breatbone with a boning knife.
I highly recommend using the leftover marinade as a sauce by heating it to low boil and simmering for 5 minutes.
From Barefoot Contessa Back to Basics, Ina Garten
1 (3 1/2#) chicken, flattened
kosher salt
1/3 c good olive oil
2t grated lemon zest
1/3 c lemon juice
1T. minced garlic
1T. minced rosemary
pepper
1 lemon, halved
Sprinkle the chicken with 1 teaspoon salt on each side.
Combine the olive oil, zest, lemon juice, garlic and rosemary and 1t pepper in a dish just large enough to hold the flattened chicken (or use a ziplock bag). Add chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning once or twice.
Prepare a hot charcoal fire on one side of a grill (or turn gas grill to low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weight it down with the dish. Cook for 12-15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight it down and cook for another 12-15, until the skin is golden and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove chicken and let rest for 5 minutes. Cut into quarters, sprinkle with salt and serve with the grilled lemon halves (squeeze over chicken).
To flatten chicken: stand the chicken upright and cut out the backbone with a large kitchen knife. Spread the chicken open on a board with the skin side down. Cut around and remove the breatbone with a boning knife.
I highly recommend using the leftover marinade as a sauce by heating it to low boil and simmering for 5 minutes.
From Barefoot Contessa Back to Basics, Ina Garten
Monday, May 24, 2010
Charlie Hoerner's Famous Kauai Mango Margaritas
6 oz Gold Tequila
2 oz orange-flavored liqueur - Grand Marnier, Cointreau, Triple Sec
2-3 Tbsp Coconut Cream (not Coconut Milk) - usually found in a can in the drink or Asian Food section
Frozen Mango Chunks - about 3+ cups
Margarita Mix - Kirkland brand has cane sugar (not high fructose corn syrup.)
Salt for rim - optional
fruit garnish or little umbrellas
A full blender makes four drinks depending on the size of your glasses.
Add a handful of ice cubes to the blender and run on ice crusher mode.
In a cup measure pour six oz Tequila and two oz Grand Marnier, Cointreau or Triple Sec.
Add to blender and blend at medium. Since I usually keep my ingredients in the freezer, the ice is optional.
Add 2-3 Tbsp Coconut Cream while blending with ice.
Add two cups of frozen mango chunks and blend on high.
As mangoes are broken up and thicken in blender add margarita mix to keep contents flowing in a whirlpool.
Add more mango chunks and/or margarita mix to get the right consistency and fill the blender.
Salt rim of glass, if desired, and add garnish of lime wedge, drink umbrella, straw...
Pour, salute the tropics, and enjoy!
2 oz orange-flavored liqueur - Grand Marnier, Cointreau, Triple Sec
2-3 Tbsp Coconut Cream (not Coconut Milk) - usually found in a can in the drink or Asian Food section
Frozen Mango Chunks - about 3+ cups
Margarita Mix - Kirkland brand has cane sugar (not high fructose corn syrup.)
Salt for rim - optional
fruit garnish or little umbrellas
A full blender makes four drinks depending on the size of your glasses.
Add a handful of ice cubes to the blender and run on ice crusher mode.
In a cup measure pour six oz Tequila and two oz Grand Marnier, Cointreau or Triple Sec.
Add to blender and blend at medium. Since I usually keep my ingredients in the freezer, the ice is optional.
Add 2-3 Tbsp Coconut Cream while blending with ice.
Add two cups of frozen mango chunks and blend on high.
As mangoes are broken up and thicken in blender add margarita mix to keep contents flowing in a whirlpool.
Add more mango chunks and/or margarita mix to get the right consistency and fill the blender.
Salt rim of glass, if desired, and add garnish of lime wedge, drink umbrella, straw...
Pour, salute the tropics, and enjoy!
Wednesday, May 12, 2010
Swedish Toast Skagen
4 servings
4 slices of white bread
320 g (11 oz) peeled shrimps (prawns)
4 tbs mayonnaise
1 tbs Dijon mustard
150 g (5 oz) whitefish roe
50 g (2 oz) fresh dill
1 lemon
butter
Preparation
Cut off the crusts of the bread slices. Sauté the bread golden brown on both sides in a little butter. Place on paper towels. If the shrimps are large, cut them into smaller pieces. Save four sprigs of dill for garnishes. Finely chop the rest of the dill and mix with the shrimps, mayonnaise and mustard. Apportion the mixture on the slices of sautéed bread. Shape the whitefish roe like eggs and place on top of each toast. Garnish each with a sprig of dill and serve with a slice of lemon.
Hope served this recipe as an appetizer by dividing the shrimp mixture between a platter of small baguette slices that had been sauteéd, 2-3 bites each. She started with 2 cups of shrimp.
My good friend, Hope, who came across the country with her husband in a school bus in the '60s to settle in Berkley and who is an amazing potter, working mostly in porcelain, brought these to book group, where they got raves and yummms from everyone.
Saturday, January 16, 2010
Vegetable Chili
1 Tbsp olive oil
2 bell peppers, roasted, peeled and chopped
1 Poblano chili, roasted, peeled and chopped
1.5 cups chopped mushrooms
1 large onion, chopped
2 zucchini
2 carrots
3 Japanese eggplant
1 cup corn (fresh or frozen)
3 garlic cloves, minces
1 Tbsp chili powder
1 Tbsp dried oregano
1 tsp cumin
1/4 tsp salt
2 cans(15 oz each) pinto or black beans with juice (or equivalent cooked from dried beans)
1 (14.5 oz) can diced tomatoes with juices
In a large saucepan, heat oil over medium heat. Add peppers, mushroom, onion, celery, zucchini, carrots, eggplant, corn and garlic; cook, stirring until vegetables begin to soften, about 7 minutes. Add Chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25-30 minutes. Serve warm.
Gail, one of the most no-nonsense cooks I know, says this is a regular at their house...fast, easy, healthy and delicious. Adaptable to whatever veggies you happen to have in the 'fridge.
2 bell peppers, roasted, peeled and chopped
1 Poblano chili, roasted, peeled and chopped
1.5 cups chopped mushrooms
1 large onion, chopped
2 zucchini
2 carrots
3 Japanese eggplant
1 cup corn (fresh or frozen)
3 garlic cloves, minces
1 Tbsp chili powder
1 Tbsp dried oregano
1 tsp cumin
1/4 tsp salt
2 cans(15 oz each) pinto or black beans with juice (or equivalent cooked from dried beans)
1 (14.5 oz) can diced tomatoes with juices
In a large saucepan, heat oil over medium heat. Add peppers, mushroom, onion, celery, zucchini, carrots, eggplant, corn and garlic; cook, stirring until vegetables begin to soften, about 7 minutes. Add Chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25-30 minutes. Serve warm.
Gail, one of the most no-nonsense cooks I know, says this is a regular at their house...fast, easy, healthy and delicious. Adaptable to whatever veggies you happen to have in the 'fridge.
Fish Chowder
1 Tbsp butter
2 cups cubed potatoes
2 cups thickly sliced carrots
2 cups sliced onions
salt to taste
2 whole cloves
1 tsp dried dill weed
1 bay leaf
2 Tbsp flour
2 cups boiling water
1# thick fish fillets (halibut) cut into 1" cubes
1/2 cup dry white wine
1 cup lowfat milk
freshly ground black pepper
In a large dutch oven melt butter, add potatoes, carrots, onion, salt, cloves, dill and bay leaf. Sauté, stirring, for 5 minutes. Add the flour and cook for 4o seconds. Add boiling water, cover tightly. Simmer over very low heat 15 minutes or until tender. Add fish and wine. Cover pot, simmer another 10 minutes or until fish flakes easily with fork. Discard bay leaf, add milk and cook, stirring, until hot. Season with pepper. 4 large servings
This tried and true recipe from Peggy Bauhaus, served the first time I was ever in her kitchen, is surprisingly tasty. It's so basic and simple, quick to prepare and always hits the spot.
2 cups cubed potatoes
2 cups thickly sliced carrots
2 cups sliced onions
salt to taste
2 whole cloves
1 tsp dried dill weed
1 bay leaf
2 Tbsp flour
2 cups boiling water
1# thick fish fillets (halibut) cut into 1" cubes
1/2 cup dry white wine
1 cup lowfat milk
freshly ground black pepper
In a large dutch oven melt butter, add potatoes, carrots, onion, salt, cloves, dill and bay leaf. Sauté, stirring, for 5 minutes. Add the flour and cook for 4o seconds. Add boiling water, cover tightly. Simmer over very low heat 15 minutes or until tender. Add fish and wine. Cover pot, simmer another 10 minutes or until fish flakes easily with fork. Discard bay leaf, add milk and cook, stirring, until hot. Season with pepper. 4 large servings
This tried and true recipe from Peggy Bauhaus, served the first time I was ever in her kitchen, is surprisingly tasty. It's so basic and simple, quick to prepare and always hits the spot.
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