Tuesday, July 28, 2009
Carrot Pineapple Cake with Cream Cheese Frosting
Source: Tasty Kitchen lindainmo
1 cup All-purpose Flour
1/2 Cup Whole Wheat Pastry Flour (can Use All White Flour If You Don't Have This)
1-¼ cup Granulated Sugar
1/2 Cup Sweetened Flaked Coconut
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoons Ground Cinnamon
Freshly Grated Nutmeg, To Taste (1/4 To 1/2 Tsp?), Optional
1 Pinch Ginger (about 1/16 Tsp Or So), Optional
3 tablespoons Canola Oil
2 whole Large Eggs
1 Teaspoon Vanilla
2 Cups Grated (unpeeled) Zucchini or carrots
1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve In Case You Need It For The Cake Batter Or The Frosting)
2 Tablespoons Butter, Softened
8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
2 Cups Powdered Sugar, Approx.
2 Teaspoons Vanilla Extract
Splash Of Milk Or Pineapple Juice, If Necessary
Chopped Walnuts Or Pecans (optional)
Preheat oven to 350°.
Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk. Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated carrots, and pineapple into flour mixture. Batter will be stiff , keep folding until it comestogether. Add a little splash of the pineapple juice if it needs any more liquid.
Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack. (Mine only took about 31 minutes, so keep an eye on it)
Combine butter and cream cheese in the bowl of your mixer. Beat at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. Garnish with chopped pecans or walnuts, if desired.
This dish was so amazingly flavorful, I know I'll broil chicken like this again soon, even if I don't go to the effort to make the sauce. I loved the cumin and coriander. Of course, the sauce was amazing, but what sauce that includes a cup and a half of heavy whipping cream isn't wonderful? This is a huge recipe, so if you're feeding more than two you might consider cutting it in half. I wasn't really impressed with the way it reheated, so don't count on leftovers. Of course, it might have been the fact that at 7:30 in the morning this country girl does not need to be eating Indian food, but whatev.
Chicken Tikki Masala
Source: The Pioneer Woman Cooks!
3-4 chicken breasts
1/2 cup plain yogurt
2 tbsp butter
1 1/2 cups heavy cream
28 oz can diced tomatoes
1 large onion, diced
4 cloves garlic
2 inch chunk fresh ginger
2 cups Basmati rice (I used regular long grain rice)
Season the chicken with salt, then sprinkle both sides with coriander and cumin. Coat entirely with yogurt. Place on a metal cooling rack on a baking sheet lined with tin foil and broil, 10-12 inches below the coils, for 5-7 minutes per side. Do not overcook or it will be tough and dry.
Melt 2 tablespoons butter in a skillet over medium heat and add the diced onion. Saute until lightly browned. Meanwhile, mince the garlic and grate or mince the ginger. Add both to the onions along with a tablespoon salt.
Add about 3 tablespoons Garam Masala spice. For a spicier dish, you can add chili peppers at this time (Pastor Ryan suggests serranos). Add the tomatoes and deglaze the pan by scraping the pan bottom with your spatula. Add 1 tablespoon sugar and allow the sauce to simmer for about 5 minutes.
(Meanwhile, cook your rice as usual so that it is finished at the same time as the sauce. I added frozen peas to my rice (the heat from the finished rice cooks them perfectly) for a great color contrast.
Once the sauce has simmered, add the cream. Chop the chicken breasts into bite sized chunks and stir into the sauce. Serve over the rice along with naan. Enjoy!
Saturday, July 25, 2009
Wednesday, July 22, 2009
Sunday, July 19, 2009
Sundried Tomato Pasta Salad
Source: The Pioneer Woman Cooks!
1 7 oz. jar sundried tomatoes in oil, drained
4 cloves garlic
3 tablespoons red wine vinegar
1 cup extra virgin olive oil
salt and pepper
16 oz. corkscrew pasta
1 jar Kalamata olives
1 pint ripe cherry tomatoes, halved (I omitted)
Several fresh basil leaves to taste, julienned
1 1/2 cups freshly grated Parmesan cheese
To prepare the dressing, put the garlic, tomatoes, vinegar, salt and pepper into the bowl of a food processor. Pulse until the tomatoes are chopped. With the motor running, slowly drizzle in the olive oil and blend until mixed.
Cook the pasta as directed, drain and rinse with cold water to stop the cooking process. Pour 2/3 of the dressing over the pasta (I used it all), add the olive and toss to combine. Add the tomatoes, basil and cheese and toss. Add the more dressing to taste. Garnish with more parmesan cheese and basil.
Sunday, July 12, 2009
Saturday, July 11, 2009
I started this recipe for chicken parmigiana rolls that I posted about last fall. Instead of marinara and basil leaves, I spread my homemade pesto over the inside of the flattened chicken breasts, then included a slice of fresh mozzarella. I rolled them up, secured them with toothpicks, then floured, egged, rolled in breadcrumbs and baked. This is a really great recipe for preparing chicken in a special way. Substituting different fillings makes it even more fun!
I found this pesto recipe on the internet and it turned out great. I had to half it because even with all my great basil production, I didn't have enough for a full batch.
Fresh Basil Pesto
Source: Simply Recipes
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Put the basil and the pine nuts into the bowl of a food processor and pulse a few times. Add the garlic, pulse a few times more.
Add the olive oil in a slow, constant stream while running the food processor. Stop periodically to scrape down the sides of the bowl with a spatula. Add the grated cheese and pulse again until blended. Season with salt and freshly ground black pepper to taste.
Makes 1 cup
Friday, July 10, 2009
Fresh Tomato Tart with Basil Garlic Crust
Source: Ezra Pound Cake
1 recipe Basil Garlic Tart Dough (see below)
8 ounces fresh sliced mozzarella
2 large, ripe tomatoes, sliced thinly
Salt and freshly ground black pepper
Olive oil for drizzling
Preheat oven to 375°
Prepare the dough, and press it into the bottom of a ten inch tart pan, trimming the edges to fit.
Line the bottom of the tart shell with the mozzarella slices. Arrange the tomato slices over the cheese. Season with salt and pepper and drizzle with olive oil.
Bake 35 to 40 minutes, until crust is golden brown and the cheese is beginning to brown. Allow to cool on a rack for at least five minutes before slicing. (I baked mine a little too long, I had a baby that needing caring for about the time the timer went off)
Basil Garlic Tart Dough
1/3 cup fresh basil leaves, packed
1 medium garlic clove
1 1/4 cups flour
1/2 tsp kosher salt
8 T unsalted butter, chilled and cut into ten pieces
4-5 T ice water
Put the basil and garlic into the bowl of a food processor. Process, scraping down the sides if necessary, until finely chopped. Add the salt and flour, pulse to combine.
Add the butter pieces. Pulse about ten times, or until the mixture resembles pea-sized crumbs. (thank goodness I'd seen Ina Garten doing this on the Food Channel so I knew what they are talking about)
One tablespoon at a time, add the water, pulsing several times after each addition. After 4 tablespoons have been added, process the dough for several seconds to see if a ball forms. If not, add the last tablespoon of water. Process until a ball forms and remove the dough from the food processor.
Form the ball into a five inch disc and wrap in plastic wrap. Refrigerate at least an hour.
Roll the dough on a lightly floured surface into a 12 inch circle. Lay the dough over the tart pan and press it into the bottom. Trim to fit edges.
As you can see below, the humans weren't the only ones intrigued by the delicious smelling tart. My sous chef Sadi thought it smelled pretty good too!
Thursday, July 9, 2009
1 1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon cayenne
1/2 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Combine all in a small bowl. This was enough fajita mix for my batch of 2 bell peppers, 2 onions and 1 pound of turkey sausage.
Wednesday, July 8, 2009
Sacked out after the long drive thereAt the BBQ with his great grandparents, already in his PJsLike Great Grandpa, like Great Grandson. Shoot, who doesn't enjoy an afternoon nap?
Laying on a blanket outside, enjoying the cooler (compared to Oklahoma) weather. He's been smiling so much lately, but I haven't been able to really catch it on film. I've gotten close though!
Caprese Puff Pastry
Source: adapted from Joelen's Culinary Adventures
6 puff pastry tart shells
2 lovely medium-sized tomatoes, diced
1/2 lb fresh mozzarella, cut into dice (don't go cheap on this ingredient like I did, the good stuff makes such a difference)
Basil leaves to taste, chiffonaded
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Basil leaves, for garnish
Prepare the puff pastry tarts as directed; remove from oven and allow to cool slightly. Mix the tomatoes, mozzarella and basil. Season with salt and pepper; toss with balsamic vinegar and olive oil. Stuff this mixture inside the puff pastry tarts. Right before serving, garnish top with fresh basil. Serve warm or at room temperature.