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Chewy Ginger Snaps

20 Dec

I started making these ginger snaps last year as a request from my sister for her birthday. “Gingersnaps… but chewier” was the request, which at the time was a bit paradoxical, being that its characteristic hard texture is part of the cookie’s name.  Nevertheless, one party favor led to  another and I’ve become known for these soft gingersnaps, regardless of what time of the year it is. Gingersnaps in summer? Why not.

Luckily its the holidays, so now I can feel a bit more temporally justified in making gingersnaps to go along, perhaps, with some mulled wine. Really I just want to make the two of them together because in the film Amelie, her darling neighbor offers her gingersnaps and mulled wine, an endearing gesture and a fine culinary combination.

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Mulligatawny… in a Slow Cooker!

6 Jun

This is an easy-peasy mulligatawny. Delicious as a soup served with some toast or as a dinner time meal or over a bed of rice and garnished with cilantro.

I was originally inspired to make this recipe for the blog spoonforkbacon.com but adapted the recipe and shaved some calories by not cooking the veggies in butter or oil, but just throwing them in the slow cooker and letting them infuse with fellow spices and flavors overnight. I’m also trying to steer clear of baking and cooking over the stove during this already horribly humid summer, so it was doubly rewarding to make this meal in a slow cooker! Slow cookers are great for that reason in the summer, and I would have no doubt that this would take great served cool on a hot summer day.

I’m really happy with how this came out. Vegan, low cal, gluten free, dairy free, and full of veggies, some fruit and spices, it’s easy to make, inexpensive, and tastes delicious. Directions are here too, but really all you do is chop everything up, put it in the slow cooker, put it on low, sleep, and wake up to delicious food. Amazing, right?

  • Prep time: 30 minutes
  • Cook time: 8-10 hours or overnight (on low) or 3-4 hours (on high)
  • Nutritional information: 264 calories per serving (without rice) More here.

You’ll need:

  • 1 leek, chopped
  • 2 whole carrots, peeled and sliced
  • 2 small apples, peeled, cored, and diced
  • 1 green chili pepper, seeds removed, chopped
  • 1/2 C dry red lentils
  • 85 g coconut cream dissolved in 1 C water, or 1 C of coconut milk
  • 3 C chicken stock
  • 1 T freshly minced ginger
  • 1 T curry
  • 1 t turmeric
  • 2 t Garam Masala
  • 1 t cumin
  • 1 t sugar
  • dash of cinnamon
  • dash of cardamom
  • salt and pepper
  • OPTIONAL: Raisins and cilantro to garnish

Directions:

1. Chop up all the vegetables you will be using, and place them in the slow cooker.
2. Pour coconut milk and chicken stock on top.
3. Add spices and stir.
4. Set on low overnight or about 8 hours, or high for 3-4 hours.
5. Turn off slow cooker. Allow to cool.
6. Cream ingredients in food processor or using immersion blender.
7. Serve as soup, or over rice to make a hearty meal.
OPTIONAL: Garnish with cilantro and raisins.

Makes 4 generous 1-cup servings

TIP:

You may use onions, green onions, and tomatoes if you like. I happened to have leeks but did not have green onion or yellow onions, however, these would have been more traditional ingredients for Mulligatawny. A lot of recipes include tomatoes too. I actually just totally forgot about those vegetables. Put tomatoes in yours if you like!

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Mofongo Relleno with Lime-infused Black Beans and Rice

2 Feb

It was a Friday night and the ladies stayed in, taking pictures of food, making chocolate molten cakes with ice cream and watching bad romantic comedies. So much food. To start the day off right, I decided to cook up these black beans that had been sitting around for a while that needed to be eaten. I made way too much. We’ll be having black beans for a while, but they’re versatile, so its OK! Check out what I’m making with the leftovers after the recipe.

P.S. If you omit the mayonnaise for some tahini, this is an easy vegan recipe!

You’ll need…

For the Lime-Infused Black Beans you’ll need:

  • 1/2 pound dried black beans, rinsed and picked over
  • 4 cups vegetable stock
  • 2 T Mexican spicy seasoning or Cajun Seasoning with a little cumin
  • 1 lime, halved

For the Mofongo Relleno you’ll need:

  • 3 plantains
  • 2 cloves garlic, minced
  • 1 cup vegetable stock
  • 1 handful cilantro, minced
  • Lots of olive oil
  • Salt, pepper
  • 1 cup of rice, for the side

For THE AVACADO-GARLIC AOILI SAUCE (not pictured, sorry) you’ll need:

  • 1 avacado
  • 1 clove garlic, minced
  • 3 spoonfuls of  tahini (or mayonnaise if you wish)
  • pinch of cumin
  • salt, pepper

Directions:

Before you get cooking, know that the black beans will take around 8 hours to cook unless you’re planing on using canned beans. Wake up and start the beans, make the rest around dinner time.

For the beans:

  1. In a slow cooker, add beans, vegetable stock, seasoning, and lime.
  2. Put a lid on it, cook at low for 8 hours. Easy.
  3. 8 hours later, turn off your slow cooker and work on making dinner!

For the Mofono Relleno:

  1. Start by preparing your rice.
  2. Peel and slice your plantains and add them to a pot of boiling water and cook them with salt for about 10 minutes
  3. Drain water and set plantains aside in a bowl
  4. Return pot to stove on medium heat and add oil
  5. Add minced garlic and stir
  6. Add plantains and chicken stock
  7. Cook for several minutes and begin mashing plantains with mashed-potato masher
  8. When a good consistency, add minced cilantro and salt and pepper to taste.

For the Avacado-Garlic Aoili:

  1. In a medium bowl, mash all the ingredients together with a fork. Done.

To serve:

Take a small bowl and cover inside in olive oil. Add the mashed plantains to the bowl and press down firmly. Flip the small bowl onto a plate and allow plantains to fall out. Serve with black beans, rice, and Avacado-Garlic Aoili sauce. Add cilantro for garnish or Sri Racha if you like.

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Leftovers?

With the leftover Mofongo Relleno I made:

  • Puerto Rican Plantain Patties

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With the leftover Lime-Infused Black Beans I made:

  • Spicy Black Bean Dip
  • Refried Black Beans

Blackened Shrimp with Lime Zest and Mustard-Lime Sauce

11 Jul

Nothing is so refreshing as lime zest over a spicy dish. It certainly plays with your taste buds.Try this eat for the summer on the BBQ or just in your same old frying pan.

You’ll need…

For the SHRIMP:

  • 1/2 lb shrimp, peeled and deveined
  • 2 T melted putter
  • 1 T cajun seasoning
  • Zest of 1 lime

For THE {Mustard-Lime} SAUCE:

  • 3 T dijon
  • 2 T heavy cream
  • 1/2 t worshester sauce
  • 1 t salt
  • 1 t pepper
  • juice of 1/2 a lime

Directions:

  1. Place putter in a bowl and melt in microwave
  2. Add shrimp to melted butter, and add cajun seasoning. Toss until shrimp are covered.
  3. In a sauce pan on medium high heat, cook shrimp until done.
  4. Mix ingredients for mustard lime sauce in a bowl with a fork.
  5. Serve on a plate, add lime zest. Serve with mustard sauce. Enjoy.

Naan and Sundried Tomato Egg Breakfast

19 May

I made this as kind of an egg casserole that you can make the night before, stick in the fridge and heat up in the morning. It was a hit this morning so I decided to share!

For the egg caserole, you’ll need:

  • 6 eggs
  • 1/2 an onion, minced
  • 3 T tomato paste
  • 5 sundried tomatoes, minced
  • 1/2 cup cream or milk
  • salt and pepper

Serve with:

  • toasted Naan bread
  • tzatziki spread

Directions:

  1. Preheat oven to 350*F
  2. Mix milk and tomato paste with a whisk until the tomato paste dissolves.
  3. Add eggs and whisk until well blended.
  4. Add remaining ingredients and place in a casserole dish.
  5. Bake for around 35-40 minutes
  6. While baking, toast/broil pieces of naan
  7. Spread tzatziki on naan, and place baked egg on top and serve!

Coconut Fried Rice with Okra and Tofu

27 Apr

I’m pretty enamored with coconut. I pretty much try to get it into everything I cook, and luckily my roommates feel the same way. We all love coconuts. Are we nuts?

You’ll Need:

  • 1 cup brown rice (plus 2 1/4 cup water)
  • cilantro, diced
  • 1 tomato, diced
  • 1/2 a medium sized onion, diced
  • a handful of okra (I used about 5-6 okra, sliced)
  • 2 cloves of garlic, minced
  • Olive oil or butter for sautéing vegetables
  • 1 package tofu
  • Salt and pepper

THE SAUCE:  Fried Rice Sauce / Tofu Marinade:

    • 1/2 cup coconut milk
    • 2 T sriracha
    • 2 T soy sauce
    • 1 T lime juice
    • 1 t seseame seed oil
    • 2 T freshly grated ginger
    • 2 t sherry
    • 2 t curry
    • 2 t cajun seasoning
    • 1 T corn starch
    • 2 t salt
    • 1 egg (Add this for the fried rice sauce only)

Directions:

  1. Cook the rice! In order to cook brown rice, place the rice and 2 and 1/4 cup of water in a pot, and bring to a boil.
  2. Once the rice as reached a boil, set heat to a medium-low and place a lid on the rice. Put you’re timer on for 40 minutes.
  3. Whilst the rice is cooking, whisk all the ingredients (except the egg!) for the fried rice sauce in a bowl. Slice the pieces of tofu for bite-sized pieces. Discard the liquid and pour the fried rice sauce over the tofu, let sit for 20 minutes.
  4.  Cook olive oil/butter with garlic in a large sauce pan on medium-low heat. Once it becomes fragrant, add the remaining vegetables and sauté until the onions become somewhat translucent and fragrant, and dress with some salt and pepper. Set aside until rice is cooked.
  5. In a separate pan, cook marinated tofu in a pan with olive oil until sides are browned. Set aside. Reserve the marinade from tofu, whisk the egg into the liquid to use for the fried rice.
  6. Once the rice is cooked, add it to the vegetable mixture. Return to heat and pour the fried rice sauce all over the rice and vegetables and fold through the pan until the fried rice sauce covers the rice. Add tofu atop each serving of fried rice.
  7. Serve with fresh cilantro and enjoy!

Crunch Wrap Supreme à la Lizzy

12 Mar

It’s that time of the year again where things are getting busy with school, I’m starting cooking projects when I don’t have the time, but I can’t wait to eat the cooking projects either. Story of my life. My roommate had mentioned she was craving taco bell, and since I am incredibly indecisive I decided that I wanted what she wanted, taco bell… specfically a crunch wrap supreme.

So, I decided to make it.

It turned out AMAZING! The best part is, its nice an compact, I was able to eat it in hand on the way to the library (no joke!). Even was able to run into two people, give them hugs, and not get any of my ridiculous sauce on them. They were impressed, to say the least. This is perfect for girls on the go! Try it. You’ll enjoy.

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Baked Cajun Sweet Potato Fries

1 Mar

You’ll need:

  • 1 large sweet potato
  • large bowl
  • ice cubes
  • cold water
  • olive oil
  • salt
  • pepper
  • cajun seasoning

For THE SAUCE:

Directions:

  1. Preheat your oven to 375*F
  2. Cut the tip of your sweet potatoes so that it will stand up straight; I do this to make slicing sweet potatoes easier. This way it won’t roll around under your knife. 
  3. Next, when your sweet potato has been sliced, place the fries in a large bowl of water and ice for about a half hour to an hour to remove some of the starch. This will help to make the fries softer on the inside!
  4. After the fries have soaked, place them in a tupper ware or a large plastic bag with olive oil, and shake them around until coated. Finally, place them on a baking tray, cover with cajun seasoning, salt, and pepper, and bake for about 30 minutes.
  5. Then Enjoy! Try this with Jamie’s Avacado-Lime Aoili sauce, so good!

Bronze-Medalist Curried Pumpkin and Tomato Soup

21 Feb

So I bet you’re wondering why this recipe gets a fun name. About 2 weeks ago, a local business called for entries for a cooking competition, under the parameters of something simple, student friends, and under $10. Like any day, I looked at what we had leftover in our fridge. We had half a can of pumpkin leftover after making a delicious pumpkin risotto recipe, and I decided to use the other half on a curried pumpkin and tomato soup! I submitted the recipe, was chosen out of around 50 people to compete for 1st place among two other contestants. I came happily in third, and decided to share the recipe with everyone.

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Parmesean and Sriracha Popcorn

16 Feb

You’ll need:

POPCORN:

  • 1/2 cup of kernels
  • oil for cooking

For THE SAUCE:

  • 4T Butter
  • 3T Sriracha
  • 1/8 freshly shaved parmesean
  • Salt

DIRECTIONS:

  1. Heat up a large saucepan on high heat with a tablespoon or so of oil.
  2. Throw a couple of popcorn kernels in the pot. Once they’ve popped, throw in the rest of your kernels. When you count to three and you can’t hear them pop anymore, you know you’re done.
  3. Melt butter and sriracha, and apply to popcorn. Toss it around. Cover with parmesean cheese and a sprinkling of salt.
  4. Ohhhh yeah. That’s right. Now, enjoy!

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