Wednesday, August 31, 2011

Sweet Brown Bread

Adapted from this recipe: http://www.grouprecipes.com/13564/sweet-brown-bread.html

2 1/2 c. bread flour
2 tsp. baking powder
2 tsp. lemon zest
1 tsp. baking soda
1 tsp. cinnamon
Pinch of salt
1 c. buttermilk
2 egg
6 Tbsp. molasses
1/4 c. dark brown sugar

Preheat oven to 375F. Grease a loaf pan.

Combine flour, baking powder, lemon zest, baking soda, cinnamon and salt. Separately, combine the remaining ingredients. Add the wet mix to the dry ingredients and blend. Do not over-mix. Pour into pan and bake 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cool 10 minutes before inverting onto a wire rack and cooling completely.

It turned out delicious. I've made this bread 3 or 4 times now.

Sunday, August 28, 2011

Chocolate Mint Ice Cream

1 c. cream
3 Tbsp. fresh mint, chopped (or 1 tsp. mint extract, but fresh mint is better)
3 1/2 oz. dark chocolate, broken
2 oz. milk chocolate, broken
Cream
2 eggs, lightly beaten
1 Tbsp. caster sugar

Place the cream and mint in a small pan. Stir over low heat until the cream is almost boiling. Cool slightly. Add the chocolate to the cream. Stir over low heat until the chocolate has melted and the mixture is smooth. If you are using the mint extract, then the first step is to add the chocolate to the cream...

Whisk the eggs and sugar in a small bowl until creamy. Gradually add the warm chocolate mixture through a strainer (if you're using fresh mint). Discard the mint. Whisk until well combined and then cool.

Freeze the mixture in an ice cream machine according to the manufacturer's instructions. If you do not have an ice cream machine (like us), freeze in a metal container until just firm around the edges. Remove from the freezer and beat for 1 minute. Return to the freezer and freeze overnight.


Ice cream can be stored in the freezer for up to 3 weeks (but it won't last that long!).

From 1000 Best Recipes

Wednesday, August 24, 2011

Eggplant Rolls

Eggplant before being rolled
2 eggplants, thinly sliced lengthwise
5 Tbsp. olive oil
3-4 garlic cloves, minced
4 Tbsp. pesto (you can follow this recipe: Pesto)
1 1/2 c. mozzarella cheese, grated
small bunch fresh basil leaves, torn
pepper to taste

Preheat oven to 350 F. Sprinkle the eggplant slices with salt, and let stand for 10-15 minutes to extract the bitter juices. Turn the slices over and repeat. Rinse well with cold water and drain on paper towels.

Heat the oil in a large skillet and add the garlic. Fry the eggplant slices lightly on both sides, a few at a time. Drain on paper towels.

Eggplant rolls

Spread the pesto onto one side of the eggplant slices. Top with the mozzarella and sprinkle with the torn basil leaves. Season with a little pepper. Roll up the slices and secure with wooden toothpicks.

Arrange the eggplant rolls in an ovenproof baking dish. Place in the preheated oven and bake for 8-10 minutes. Serve immediately.

Adapted from Cooking School Italian

Pesto

2 c. fresh basil
1/3 c. pine nuts
3 cloves garlic
1/2 c. extra-virgin olive oil
1/2 c. Parmesan, shredded
Salt and pepper to taste

Put basil and pine nuts in the food processor and pulse. If your pine nuts are not previously chopped, then add those first to the processor and pulse a few times before adding the basil. Add the garlic and pulse again. Slowly add the oil in a constant stream while the food processor is on. Scrape the sides down. Add the Parmesan, and pulse a few more times. Add salt and pepper to taste, then pulse until blended in. Makes about a cup.

Saturday, August 20, 2011

Eggplant Casserole

Sorry for no actual measurements; I just kind of threw things together.

1 eggplant, diced
Olive oil
1/2 zucchini, sliced
Cilantro, chopped
1 can diced tomatoes
Spices: pepper, garlic powder, tiny bit of cumin, dill, Italian seasoning, coriander, sage, red pepper flakes
Feta cheese

Fry the eggplant in olive oil over medium high heat in two batches. Fry for about 5 minutes, turning every once in a while. Add olive oil as needed.

In a separate pan sautee the zucchini in a tiny bit of olive oil for a few minutes, then added the cilantro (I used like 2 Tbsp-ish). Add the spices, and let that cook for a few minutes. Then add the diced tomatoes, and add more of the same spices if it needs it. Let the tomato juices boil down, about 5-8 minutes.



Put the fried eggplant in a greased casserole dish, then layer the zucchini tomato sauce on top. Sprinkle (liberally) with feta cheese. Bake at 350 F for about 25-40 minutes, or until the feta starts to brown on top. Serve immediately.

Shrimp Pad Thai

8oz. dried rice stick noodles
vegetable oil
1 tsp. cornstarch
1 tsp. toasted sesame oil
8oz. shrimp (or any meat)
3 eggs, well beaten
1/3 c. roasted peanuts, coarsely chopped
1/2 c. scallion, chopped
2-3 fresh red chili peppers, chopped
2 Tbsp. garlic, finely minced
1/4 c. Thai fish sauce
1/4 c. fresh basil leaves, cut into strips (or 1/2 tsp. dried basil)
Black pepper (as much as you like)
1/4 c. fresh lemon or lime juice
3 Tbsp. brown sugar
1 c. bean sprouts
1/4 c. fresh cilantro, chopped
1/2 tsp. red pepper flakes

Soak noodles in hot water to cover until softened, 20-30 minutes. Drain and cover.

Stir cornstarch and sesame oil together well. Toss shrimp in the cornstarch mixture and let marinate for 15-20 minutes. Heat a wok or skillet over high heat. When hot, pour in 1/3 c. vegetable oil. Swirl around the wok until very hot but not smoking. Add the shrimp and cook, stirring vigorously, until translucent, 30-45 seconds. Drain. Reheat wok over high heat. Slowly pour the eggs into the wok with 1/4 c. oil and cook, stirring vigorously, until the eggs have set. Remove to a plate.

Reheat the wok over high heat. When hot, pour in 3 Tbsp. vegetable oil. Swirl until very hot but not smoking. Add scallions, peppers, minced garlic, and stir briefly until the garlic browns very slightly. Stir gently for 1-2 minutes. Add the noodles. Stir until well coated. Mix fish sauce, lemon juice, sugar, and add to noodles. Stir well. Add bean sprouts, peanuts, basil, cilantro, red pepper flakes, and ground black pepper. Stir. Pour into a serving dish. Serve immediately.

Friday, August 5, 2011

Zucchini Pasta

Shredded zucchini
Pasta
2-4 c.zucchini, coarsely shredded
4 tsp. olive oil
4 cloves garlic, minced
3/4 c. cheddar, shredded
2-3 Tbsp. sour cream
Salt and pepper to taste

Cook pasta. After shredding zucchini, pat dry with paper towels. Saute zucchini in oil 2-3 minutes over medium heat. Add garlic to zucchini, and saute for 2 more minutes. Turn heat to low. Add cheese, sour cream, salt and pepper. Stir until cheese has melted. Remove from heat.

Ready to eat!
Drain pasta. You can either add pasta to the zucchini mixture and toss to coat or add pasta to a bowl, and add the zucchini mixture to the top. Whatever you prefer.