Monday, November 22, 2010

Chocolate Cupcakes

Adapted from Smitten Kitchen.  This is absolutely the best chocolate cupcake recipe I've made - it's adapted from a double chocolate layer cake, and it produces moist, extremely chocolaty cupcakes without any complicated steps.  They're great with frosting, and also delicious on their own.


Ingredients

100g high-quality dark chocolate (I use 70% Green & Blacks)
1.5 c hot brewed coffee
3 c sugar
2.5 c flour
1.5 c cocoa powder (not Dutch processed - Cadbury works well)
2 t baking soda
3/4 t baking powder
1.25 t salt
3 large eggs
3/4 c vegetable oil
1.5 c buttermilk (make your own with 1 c milk + 1 T white vinegar, let stand for ~5 minutes)
1 t vanilla

Instructions

1) Preheat oven to 180C.  Line cupcake tin with liners, or grease the wells with butter.
2) Finely chop the chocolate, and combine it with the hot coffee.  Stir until the chocolate is well melted.
3) Combine sugar, flour, cocoa, baking soda, baking powder, salt.
4) In a large mixing bowl, beat eggs until fluffy, then slowly add the oil, buttermilk, vanilla, and then the chocolate mixture.
5) Slowly add the sugar mixture and beat on medium until just combined.
6) Divide the batter into the cupcake tin and bake for 20-25 minutes.

Monday, November 15, 2010

West African Groundnut Stew

Combined from several recipes, including Moosewood and World Vegetarian Classics.  This recipe is hearty and full of protein, and can be modified to include any variety of vegetables similar to potatoes and squash.


Ingredients

1 large onion, chopped
1 T vegetable oil
1/2 t cayenne pepper
2 cloves garlic, minced
1.5t fresh grated ginger
2 medium-large sweet potatoes, peeled and cubed
500g can chopped tomatoes
1 large zucchini, cubed
3 cups fresh spinach
1 cup apple juice
2/3 c chunky peanut butter
salt, cilantro, and peanuts to garnish 

Instructions

1) Heat oil over medium heat, and saute onions until well-cooked and translucent.  
2) Add cayenne, garlic, and ginger, and cook for 1 minute until fragrant.  
3) Stir in tomatoes, apple juice, and sweet potatoes.  Cover and simmer for about 15 minutes, stirring occasionally.
4) Add zucchini and cook 5 more minutes, covered.
5) Stir in peanut butter and spinach, and serve.

Mushroom and Leek Risotto

Adapted from Smitten Kitchen.


Ingredients

5 c vegetable broth
1 T olive oil
2 T butter
1 pound fresh mushrooms, sliced
2 shallots, finely chopped
2 leeks, sliced thin
1.5 c arborio rice
1/2 c dry white wine
1 c grated parmesian
2 T fresh parsley

Instructions

1) Bring broth to a boil in a pot, and keep at a low simmer, covered.
2) Heat oil in a large saucepan over medium heat.  Add mushrooms and cook, stirring occasionally, until browned, about 4 minutes.  Season with salt and pepper, then transfer to a bowl.
3) Cook shallot and leek in 2 T butter over medium heat until softened, about 3 minutes.
4) Add rice and cook, stirring frequently, for 1 minute.
5) Add wine and cook until absorbed for about 1 minute.
6) Ladle 1 cup broth into rice mixture and cook, stirring frequently, at a strong simmer until absorbed, about 2 minutes, until absorbed.
7) Continue to add broth, 1/2 c at a time, stirring frequently, and letting each addition be absorbed before adding next.
8) When rice is tender and looks creamy, stir in 1/2 c cheese, mushrooms, and parsley, then cover and let stand 1 minute.  Serve garnished with parmesian.

Sunday, November 7, 2010

Chilled Zuchinni Yogurt Soup

Adapted from the New York Times Recipes for Health.  This is an excellent summery, light soup that is crisp and tangy because of the addition of yogurt and herbs.


Ingredients

2 pounds zucchini, sliced
2 cups water
2 t salt
2 c plain low-fat yogurt
2 T finely chopped mint
freshly ground pepper
2 T lemon juice
1-2 garlic cloves, minced

Instructions

1) Steam zucchini: pour water into a saucepan fitted with a steamer and bring to a boil.  Place zucchini in the steamer, cover, and steam for 15 minutes.  Remove from heat, cool for 5 minutes - do not drain water.
2) Puree zucchini in batches: place half of zucchini in a food processor, add 1 t salt, and puree until smooth.  Repeat with the other half of the zucchini.
3) Scrape zucchini puree into a bowl, and whisk in the yogurt, chopped mint, pepper, lemon juice, and garlic.
Chill before serving.  Optionally, strain soup with a medium strainer before serving to remove chunks/bits.

Pad Thai

Adapted from Cooks Illustrated.  This version is a bit healthier, a bit more streamlined, and packed with fresh herbs and other ingredients.


Ingredients

4 T Tamarind concentrate (jarred)
1 c boiling water
5 T fish sauce
2 T rice vinegar or lime juice
6 T granulated sugar
1.5 t cayenne pepper (optional)
3 T vegetable oil
8 oz dried rice stick noodles
3 large eggs
1/2 t salt
12 oz PRE-COOKED shrimp, chicken, or tofu (or a combination of the above)
3 cloves garlic, minced
2 shallots, minced
1/2 c unsalted roasted peanuts, chopped
3 c bean sprouts
5 scallions, sliced thin and on a bias
1/4 c fresh cilantro leaves
lime wedges for garnish

Instructions

1) Cover rice stick with boiling water and soak until softened - the consistency should be pliable but not fully tender - about 5 minutes. Drain and set aside
2) Combine tamarind, fish sauce, rice vinegar, sugar, cayenne, water, and 1 T oil. Set aside.
3) Beat eggs and salt in small bowl, set aside.
4) Combine garlic and shallot in remaining 2 T oil and cook, over medium heat, until light golden brown, about 2 minutes.  Add eggs and stir vigorously until scrambled and barely moist, about 20 seconds.
5) Add noodles, toss to combine, then add sauce mixture, and toss until evenly coated.
6) Add 1/4 c peanuts, bean sprouts, all but a handful of scallions, and shrimp/chicken, and cook, tossing constantly, until the noodles are tender and the flavors have blended, about 3 minutes.
Serve with a garnish of peanuts, scallions, and lime wedges.

Sunday, October 17, 2010

Crowd-Pleasing Lasagna

This recipe is really easy: once you assemble the ingredients, the lasagna can bake in the oven untouched while you do other things. Adapted from Cooks Illustrated.


Ingredients

500g ricotta cheese
70-100g parmesan cheese, grated
3/4 c fresh minced basil
1 large egg
1/2 t salt
1/2 t pepper
12 no-boil lasagna noodles
500g mozzarella, shredded
2 x 500g jars of your favorite pasta sauce (I use onion and garlic)

Instructions

1) Preheat the oven to 190C. Combine the ricotta, 1 c parmesan, 1/2 c basil, egg, salt, and pepper in a medium bowl. Set aside.
2) Layer the lasagna as follows: spread 1/4 c sauce over the bottom of a 9x13 baking dish.
3) Place 3 noodles on top of the sauce, drop 3 tablespoons of the ricotta mixture down the center of each noodle, sprinkle with 1 cup mozzarella, then spread 1.5 c sauce evenly over the cheese. Repeat two more times.
4) Place the final 3 noodles on top of the sauce, then spread with the remaining sauce, 1 c mozzarella, and the remaining parmesan.
5) Lightly spray a large sheet of foil with nonstick cook spray, then tightly cover the lasagna. Bake 15 minutes, then remove the foil and bake until the cheese is spotty brown and the sauce is bubbling, about 25 minutes.
9) Cool for 10 minutes before cutting, and serve warm.

Carrot Oatmeal Cookies

Adapted from 101 Cookbooks.


Ingredients

1 c flour
1 t baking powder
1/2 t salt
1 c oats
1 c shredded carrots
2/3 c chopped walnuts
1/2 c maple syrup or honey
1/2 c vegetable oil
1 t grated fresh ginger

Instructions

1) Preheat the oven to 190C. Grease or line a pan with parchment paper. In a large bowl, combine the flour, baking soda, salt, and oats. Add the nuts and carrots.
2) In a smaller bowl, combine the maple syrup, oil, and ginger.
3) Combine the wet and dry ingredients and stir until just combined.
4) Drop small balls, about 1 T, of dough onto the prepared pan, leaving about 2 inches between each cookie. Bake for 10-12 minutes until golden brown.

Tuesday, October 12, 2010

A Yummy, Easy Frittata

This recipe is very loosely adapted from 101 Cookbooks - I simplified the recipe by substituting chopped tomatoes and fresh cilantro for the "Cilantro Chile Sauce", and I also cooked the frittata entirely in the oven. Basically, this recipe can be adapted to fit your taste for various vegetables and cheeses that you might have laying around your fridge


Ingredients

6 large eggs
1 small onion, chopped
1 leek, thinly sliced
1 T olive oil
3 small potatoes, thinly sliced
1 red pepper, chopped
salt and pepper to taste
1/2 c cilantro, chopped
1/2 c canned chopped tomatoes
2 cups fresh spinach, chopped
2/3 c cheddar cheese, grated

Instructions

1) Preheat the oven to 220C. In a medium bowl, whisk the eggs with a small pinch of salt, and set aside.
2) In a large non-stick skillet, saute the onion and leek with the olive oil on medium-high heat, until the onion starts to brown, about 5-7 minutes.
3) Add the potatoes and red pepper, cover, and cook for another 5 minutes, until the potatoes are cooked through.
4) Coat a casserole dish with a thin layer of oil, then preheat in the oven for about 5 minutes.
5) Layer the frittata - pour the eggs into the pre-heated dish, then sprinkle the eggs with cilantro and tomato, then sprinkle with the onion-potato mixture, then sprinkle with the uncooked spinach, and finally top with a generous layer of cheese.
6) Bake for 10-15 minutes, until the eggs look set and the cheese is well melted.

Tuesday, September 21, 2010

Broccoli Stilton Soup

This recipe is especially tasty when using a not-too-strong blue cheese, and can be adapted to involve any number of vegetables. Adapted (loosely) from an epicurious.com recipe - please note that this recipe makes A LOT of soup.


Ingredients

2 large heads of broccoli, cut into small florets
1 potato, peeled
5 T butter
1/4 c flour
1 onion, chopped finely
3 cups milk
3 cups vegetable broth
300g (approximately 1 large chunk) of Stilton cheese, rind removed and crumbled
salt and pepper to taste

Instructions

1) Blanch or steam broccoli until the florets are al dente.  Bake potato in microwave or oven until soft.
2) Cook onion and 1T of butter, covered, in a large pot over medium heat until tender but not brown, about 8 minutes.
3) Add 4T more butter and flour, and cook for about 2 minutes, until the flour-onion mixture has browned and thickened slightly, and has the consistency of a grainy paste.
4) Gradually stir in vegetable broth, milk, and cooked vegetables. Bring to a boil and reduce heat to a simmer. Cook partially covered for 20 minutes, stirring occasionally, until the vegetables are very tender and the soup has thickened.
5) Remove from heat and let cool 10 minutes, then blend thoroughly until no chunks remain.
6) Stir in stilton and mix until thoroughly incorporated.  Add salt and pepper to taste.

Summer Squash Soup

Adapted from the Smitten Kitchen. This is a nice fall soup, and the recipe can easily be adapted to use other root vegetables that you might have laying around.


Ingredients

2 T butter
1 onion, halved and thinly sliced
2 large garlic cloves, chopped finely
2 medium squash, peeled and cut into small chunks
2 carrots, thinly sliced
1 medium potato, peeled and cut into small chunks
1 apple, peeled and cut into small chunks
3 14-oz cans vegetable stock
sour cream and parsley to garnish

Instructions

1) Cook butter, onions, and garlic over medium heat in a large pot for 8 minutes, until softened.
2) Add squash, carrots, potato, apple, and stock and bring to a boil. Reduce heat and then simmer, partially covered, for 20 minutes, until vegetables are very tender.
3) Remove from heat and let sit for 10 minutes. Blend with a hand blender until smooth.

Serve with a dollop of sour cream and parsley.

Wednesday, August 18, 2010

Whole Wheat Irish Soda Bread

Originally, I had this recipe posted as an adapted version of a recipe from Cook's Illustrated. However, I am revising this recipe in favor of a simpler, wheatier version based on a recipe from 101 Cookbooks called "Irish Mum's Brown Bread". The only thing to note is that my bread required significantly more liquid, perhaps because I was using coarse wheat flour or thick buttermilk. In any case, follow your intuition about the right texture for the batter - it should be like a thick quick-bread.


Ingredients

3 c coarse-ground whole wheat flour
1 c white bread flour
1 t salt
4 T butter, melted
2-3 T honey (use more if you want your bread sweet)
2 c buttermilk
1 egg
extra warm water

Instructions

1) Heat the oven to 400 degrees and adjust a rack to the center position. Combine flours, salt, baking soda in a large mixing bowl.
2) Mix buttermilk and melted butter. Then add egg and honey.
3) Work the liquid into the flour mixture until the dough comes together in large clumps. Add extra water as needed until the dough is roughly the consistency of a thick brownie mix.
4) Pour the batter into a prepared pan (either a loaf tin or a pyrex dish) and bake for 50 minutes. Resist the urge to take the bread out early, even if it is browning on top, or else the middle of the bread will not be fully cooked.

Sunday, August 15, 2010

Curried Couscous with Nuts and Fruit

This recipe can easily be adapted to include whatever fruits, nuts, or vegetables you want - this can serve as a rough guideline for a nice flavor combination.


Ingredients

2 c plain couscous (larger grains are better)
2 c boiling water
3/4 c sliced almonds (preferably toasted)
3/4 c raisins or dried cranberries
1 apple, diced
2 green onions, diced
1 red pepper, diced
1/2 c orange juice
2 T oil
2-3 T curry powder
2 T honey
1 T balsamic vinegar

Instructions

1) Cook couscous by placing it in a bowl with the boiling water - let sit for 5 minutes, covered, until all of the liquid has been absorbed, then fluff with a fork.
2) Combine orange juice, oil, curry powder, honey, and balsamic vinegar in a small bowl, and stir into a sauce.
3) Toss couscous, sauce, and assorted fruits/nuts/vegetables into a bowl and mix well. Serve hot or cold.

Tzatziki

This is a winner - serve it with mediterranean food and people will ask you for the recipe. Adapted from Smitten Kitchen.


Ingredients

14oz full fat Green yogurt
1 large cucumber, unpeeled but seeded
2 T lemon juice
1 T white/cider vinegar
1 T minced fresh dill
2 cloves garlic, minced
2 t salt
1/2 t black pepper

Instructions

1) Grate cucumber in box grater or with a food processor, and squeeze out as much liquid as possible.
2) Combine cucumber with yogurt and other ingredients, and chill for 1 hour before serving.

Lentil Soup with Dried Apricots

This soup is surprisingly easy and delicious - the lentil and apricot flavors and textures blend together nicely. Recipe adapted from Mollie Katzen's Vegetable Heaven.


Ingredients

2 c red/brown lentils, rinsed
8 c (0r more) water
2 c onion, minced
2 t cumin
2 t ginger
2 cloves garlic, minced
1 c dried apricots, minced
2 t salt
3-4 T balsamic vinegar
cayenne pepper and black pepper to taste
yogurt and cilantro for garnishing

Instructions

1) Place lentils in water in large soup pot and bring to a boil. Cover, lower heat to a simmer, and cook for about 15 minutes.
2) Add onion, cumin, ginger, and continue to simmer, covered, until lentils are very soft, about 15 more minutes. Add additional water if soup seems too thick.
3) Add garlic, apricots, salt, and simmer, covered, for 15 minutes.
4) Take off of heat, and stir in vinegar, black pepper, and cayenne pepper.

Monday, August 9, 2010

Berry Crumble

This is take two on crumble recipes...it's got the same great crunchy texture as the "Strawberry Rhubarb Crumble", but it's got a guest appearance by oats and almonds. Adapted from 101 Cookbooks and Smitten Kitchen.

Ingredients

For the Crumble

2/3 c oats
3/4 c self-raising flour (if using all-purpose, add 3/4 t baking powder)
1/2 c sugar
1/2 t salt
3/4 c sliced or slivered almonds
6 T butter, melted

For the Berries

3-4 c fresh berries
1/2 c sugar (adjust as needed for whatever sweetness you want)
1 T corn starch
juice of 1 lemon

Instructions

1) Preheat oven to 190C. Combine dry crumble ingredients, then stir in the butter, and mix until well combined and texture resembles sand.
2) Mix berries, sugar, corn starch, and lemon juice.
3) Spread berry mixture in a 9x9 inch pan, and then sprinkle crumble (you may have to break it up in your hands) over mixture. Bake 35-40 minutes, or until crumble topping is golden brown but not burned.

Sunday, August 8, 2010

"Everyday" Chocolate Cake

This is an easy chocolate cake, as the recipe name suggests. It is not as chocolatey as cakes that use melted bakers or bittersweet chocolate, but because it uses cocoa powder, it makes a good and quick substitute for more chocaholic versions. Recipe adapted from Smitten Kitchen.


Ingredients

1/2 c butter, softened
1 c firmly packed light brown sugar
1/2 c granulated sugar
1 large egg
1 c buttermilk (or yogurt)
1 t vanilla
1.5 c flour
3/4 cup Dutch cocoa powder (for natural cocoa powder, omit baking powder and use 1/2 t baking soda)
1/4 t baking soda
1/2 t baking powder

Instructions

1) Preheat oven to 325F, and prepare 9x5x3 inch loaf pan (or something comparably sized). In a large bowl, cream butter and sugar until fluffy, about 3 minutes. Add egg, beat well, and then add buttermilk and vanilla.
2) Sift flour, cocoa, baking soda and baking powder, then mix into wet ingredients. Combine until well-blended, but do not overmix.
3) Pour batter into prepared pan and bake for 60-70 minutes, until a toothpick inserted into the middle comes out clean. Cool for 10-15 minutes before serving.

Midsummer Risotto

This is a surprisingly delicious take on the classic risotto. The addition of vegetables and tomato makes for an intensely flavorful combination, while the arborio rice base lends the classic risotto texture to the dish. Adapted from Moosewood Low-Fat Favorites.



Ingredients

2 cups tomato juice
1/2 cup white wine
2-3 cups vegetable stock
3 cups corn kernels
1 cup onions, minced
1 clove garlic, minced
olive oil
1.5 cups arborio rice
2 cups zucchini, diced
1 cup chopped tomatoes
2 T fresh basil
1/2 cup grated parmesian
salt and pepper to taste

Instructions

1) combine tomato juice and stock in a pot and bring to a simmer
2) puree 1.5 cups corn with 1 cup broth mixture, then re-combine with simmering broth. set aside rest of corn.
3) in large pot, saute onion and garlic on medium heat until softened, about 5 minutes.
4) reduce heat to medium low and stir in rice - stir for 1-2 minutes until the rice is coated with oil
5) ladle white wine into rice and stir constantly for several minutes until the liquid has been absorbed.
6) add zucchini and one cup of broth. as broth is absorbed, continue to add more liquid one cup at a time, stirring frequently, until all of the broth has been absorbed and the rice is tender but firm.
7) add the rest of the corn, chopped tomatoes, and basil, and cook for another few minutes.
8) take off of heat and stir in parmesian. serve immediately.

http://www.productionnotreproduction.com/2009/10/enviromom-meatless-supper-club-vegan.html

Baked Sweet Potato Falafel

This is a non-traditional take on falafel. The sweet potato makes it a bit sweet, while the baking makes it a bit healthier. Recipe adapted from 101 Cookbooks.


Ingredients

2 medium sweet potatoes (700g or 1.5lbs in total)
1.5 t ground cumin
2 cloves garlic, minced
1.5 t ground coriander
2 big handfuls fresh coriander, chopped
juice of half a lemon
1 c chickpea (gram) flour

Instructions

1) Preheat over to 450F/220C and roast the sweet potatoes whole until just tender, about 45 minutes to 1 hour. When cooled, peel.
2) Mash sweet potatoes in a large bowl, and then add cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour. Season with salt and pepper, and mix well. Refrigerate for an hour until the mixture is firm (sticky, but not wet).
3) Make the mixture into falafel-type balls looking things and put them on an oiled tray. To cook them, you can either bake at 400F/200C for 15 minutes, or put them under a broiler for 4 minutes on each side, flipping them when they start to brown.

Carmelized Onion and Goat Cheese Cornbread

This cornbread takes a bit of time, but it is absolutely delicious. The texture is a bit heavier and more cake-like than traditional versions. Recipe adapted from Smitten Kitchen.


Ingredients

1 c polenta (coarse cornmeal)
2 c buttermilk
1 large onion, diced
1 3/4 c all-purpose flour
1.5 T baking powder
1/4 t baking soda
1 t salt
6 oz soft goat cheese (at room temperature)
2 T honey
1/4 c sugar
3 large eggs (at room temperature)
2 T butter, melted

Instructions

1) Preheat the oven to 350°F. Prepare the onions: heat a large saute pan to medium, heat 1-2 T oil, then add the onions and cook until they are well-caramelized. Season with salt and set aside.
2) Sift together the flour, baking powder, baking soda and salt and set aside.
3) In a large mixing bowl, beat the goat cheese until fluffy. Add the eggs, one at a time and scraping down the bowl between each.
4) Combine the cornmeal and buttermilk and let sit 5-10 minutes.
5) Add the melted butter, honey, sugar and cornmeal/buttermilk mixture and mix until smooth.
6) Add the flour mixture and stir until combined.
7) Prepare a 9x13 inch baking pan, pour in the batter and spread it evenly, then sprinkle the caramelized onion over the top. Bake for about 30 minutes, or until the cornbread is firm and springing.

Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.

Friday, April 2, 2010

Eggs in Tomato Sauce

For the perfect (semi) lazy morning. Recipe for eggs in tomato sauce adapted from Smitten Kitchen.


Ingredients

1 can (14oz) chopped tomatoes
1 T olive oil
1 clove garlic, minced
1 T brown sugar
pinch of salt
dash of balsamic vinegar
few T sundried tomato paste (optional)
4 large eggs
4 slices hearty bread

Instructions

1) In small skillet, heat olive oil over medium heat, then sautee garlic and cook, stirring, until slightly browned, about 1 minute. Add tomatoes, sugar, salt, and bring to a boil. Reduced heat and simmer for 10 to 20 minutes, until sauce is a thick consistency.
2) Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2-3 minutes.
Serve on toast.

Sunday, March 14, 2010

Moroccan Vegetable Stew

Adapted from World Vegetarian Classics. This is an aromatic, tomato-ey dish that goes really well with couscous. Resist the urge to use a pre-made spice mix, a home-made one is really worth the extra flavor.


Ingredients

Spice Mix

1 t cumin
1 t ground ginger
1 t turmeric
1 t salt
3/4 t ground cinnamon
3/4 freshly ground pepper
1/2 t ground coriander
1/2 t cayenne powder
1/2 t ground allspice
1/2 t ground nutmeg
1/4 t ground cloves
1/2 t ground cardamom (optional)

Stew

1 small turnip, peeled and diced
1 large carrot, chopped
1 large zucchini, chopped
1 small/medium sweet potato, peeled and diced
1 celery heart, chopped finely
2 T olive oil
1 large onion, chopped
2-3 t spice mix
1 t ground cumin
1 cinnamon stick, broken in half
1 t salt
1 14oz can chickpeas, drained
1 14oz can chopped tomatoes
2 T tomato paste
1 T honey

Instructions

1) Heat oil over low-medium heat, add the onion and cook until soft. Add spices and salt, then stir in vegetables and coat with spices.
2) Add chickpeas, tomatoes, tomato paste, and honey. Pour enough water to barely cover vegetables and stir. Cover, bring to a boil, and leave to simmer about 30 minutes, stirring occasionally, until vegetables are soft.

Serve ladled over couscous, garnished with fresh yogurt.

Simple Thai Curry

You can make this with any vegetables you want, you just need to adjust the cooking times. Recipe adapted from Cooks Illustrated.


Ingredients

2 (14oz) cans coconut milk (unsweetened)
2 T (for spicier curries use more) curry paste
2 T fish sauce
2 T brown sugar
vegetables, chopped into bite-sized pieces (sweet potato, green beans, red peppers, eggplant, tofu, etc.)
fresh basil leaves for garnish

Instructions

1) Spoon off about 1 cup of the solid layer of coconut cream at the top of the can. Heat cream and curry past in a large skillet and simmer on med-high heat, stirring, for about 5 minutes, until the mixture separates into colored oil and coconut solids and the curry paste is frying and aromatic.
2) Stir in rest of the coconut milk, fish sauce, and brown sugar. Stir in vegetables and cook until done over med-low heat. (A good order is potatoes/turnip/carrots, then eggplant/beans/pepper, and lastly things like brocolli/mushroom.)

Japanese Pizza

This is basically a Japanese-style frittata. You can throw any vegetables in that you like, and it's delicious with any combination of sauces (sweet chili, hoisin, spicy black bean, sriracha, etc.) Adapted from 101 Cookbooks.


Ingredients

2 c cabbage, sliced thin
1 c leeks, sliced thin
2/3 c flour
3-4 T soy sauce
1/4 green onions, sliced thin
2 eggs, beaten
1+ T olive oil (for frying)

Instructions

1) Combine cabbage, leeks, green onions, flour, salt, and toss to coat evenly. Mix in eggs and soy sauce, and stir until everything is well dispersed.
2) Heat oil on medium-high in large nonstick pan. Flatten cabbage mixture into a large, thin pancake in the bottom of the pan.
3) Cook on the first side 4-5 minutes, until the bottom is lightly browned and crisp. To flip, (spray the uncooked side with olive oil spray if you have it), slide the pizza onto a plate, place another plate on top, flip, and slide the pizza back into the skillet. Press into the plate, and cook another 3-5 minutes.

Strawberry Rhubarb Crumble

This is far and away the best crumble topping that I have ever found. It challenges the Moosewood Apple Krisp as my favorite easy-to-throw-together recipe. Adapted from Smitten Kitchen. This recipe can also be made with any fruits that you might have laying around - just remember to adjust the amount of sugar that you use in the fruit filling.



Ingredients

Topping

1 1/3 c flour
1 t baking powder
3 T sugar
3 T demerara or raw sugar
1 stick butter, melted

Fruit Filling

1.5 c rhubarb, chopped
~4 c strawberries, hulled and chopped
1/2 c sugar
3 T cornstarch
pinch of salt

Instructions

1) Preheat oven to 375F. To prepare topping, mix flour, baking soda, and sugars, then combine with butter until the texture is like clumpy, wet sand.
2) Toss together fruit, cornstarch, salt, and sugar.
3) Spread fruit mixture evenly in a pyrex dish, then sprinkle with the topping. Bake until fruit is bubbling and topping is gold brown, 40-50 minutes.

Serve warm with vanilla ice cream.

The Ultimate Fudgy Brownies

It's kind of surprising that you can make such delicious brownies with cocoa powder. I always though you had to use high-quality baker's chocolate. But I stand corrected. Recipe adapted from Smitten Kitchen.


Ingredients

10T butter
1 rounded cup sugar
3/4c + 2T cocoa powder
1/4t salt (if not using salted butter)
1t vanilla
2 large eggs
1/2c flour
your favorite chocolate bar, chopped into small pieces

Instructions

1) Preheat oven to 325F. Melt butter, combine with eggs and sugar, then add vanilla.
2) Combine cocoa powder, salt, and flour.
3) Combine wet and dry ingredients, then stir in chopped chocolate.
4) Pour batter into a greased 8x8" pan. Bake brownies 20-25 minutes, until a knife or toothpick emerges slightly covered in batter. (This cooking time varies from oven to oven, so make sure to check your brownies often to make sure they are not overcooked.)