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.