Category
Vodka Piecrust
Foolproof Pie Dough Cooks Illustrated, November 2007 Makes enough for one 9-inch double-crust pie 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 1/2 cup cold vegetable shortening, cut into small bits 1/4 cup cold vodka […]
Overnight Muesli
Overnight Apple-Date Muesli By Robin Asbell, The New Whole Grains Cookbook 1/2 c. slivered almonds 2 medium apples 1 1/2 c. nut milk, or other milk 2 T. maple syrup 1 1/2 c. thick rolled oats 1/4 c. soy protein powder (optional) 1/2 c. pitted dates Preheat oven to 325 and spread almonds on a […]
Harvest Tea Bread
Harvest Tea Bread 1 c water 1/2 c. dried cranberries 2 T. dried currants 1 T. orange juice concentrate 1 t. balsamic vinegar Bring water to a boil. Add fruit, concentrate and vinegar and allow to simmer to a thick paste- approximately 10 minutes. Remove from heat and spread on plate to cool to room […]
Fruit Sauce
Kate’s Fruit Sauce 2 bags frozen fruit of choice or 4 c. total 1/2 c. dried fruit of choice 2 c. water 1 c. sugar (or to taste) 2 T. cornstarch Dissolve sugar and cornstarch in water and add both fruits. Bring to a boil and simmer until thick, about 10 minutes. Cool and chill. […]
Herb Flatbread
Herb Flatbread (from Gourmet magazine) 1 3/4 c. unbleached flour 1 t. baking powder 1/2 t. salt 1-2 T. fresh herb of choice 1/2 c. water 1/3 c. oil Heat oven to 450 with a pizza stone on middle rack. Combine dry ingredients and herbs. Make well in center and pour in oil and water. […]
Better black beans
For this recipe, I used an onion, two poblano peppers and a small zucchini, searing the onion and some garlic until it was nicely browned, adding in the pepper for a good 5 minutes or so, then stirring in two cans of black beans. One can I rinsed very well, the other I just allowed […]
Black Bean and Corn Relish
Black Bean and Corn Relish by Kate 1 15-oz can black beans, drained and rinsed well 2 c. frozen corn, thawed (or use the kernels from 2-3 fresh ears to make enough) 1 avocado, diced 1/2 pint grape tomatoes, diced 1-2 t. fresh grated lime zest Juice of half a lime 1 T. cumin Salt […]
Deconstructing Dukka
Nuts, seeds…..it isn’t too complicated, but in trying to find out more information about this aromatic and amazing Middle Eastern spice mix (say ‘Doo-kah), I came across more variations on a theme than I ever anticipated. It’s just nuts. And seeds! But apparently, it’s one of those ‘authentic’ spice blends that varies as much as […]
Millet Salad with Corn and Pepper
African Millet Salad with Corn and Peppers from The New Whole Grains Cookbook by Robin Asbell 3 T. olive oil 1 medium onion, julienned 2 T. chopped garlic 2 T. minced ginger 1 T. paprika 1 t. black pepper 1/8 t. ground allspice 1/8 t. cayenne pepper, or to taste 1 c. millet 1 t. […]
Indian Red Rice Pulao
Indian Red Rice Pulao with Pistachios From The New Whole Grains Cookbook by Robin Asbell 1 T. canola oil or ghee 1 T. chopped ginger 1 T. brown mustard seeds 1/2 t. chili powder 1 t. ground turmeric 1 c. red rice or brown basmati rice 2 c. water 1 medium carrot, sliced 2 T. […]