simplerecipes:

Pepperoni Pizza Puffs
3/4 cup flour 3/4 teaspoon baking powder 1 tablespoon Italian seasoning pinch of salt pinch of red pepper flakes 3/4 cup whole milk 1 egg, lightly beaten 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 cup cubed pepperoni 1/2 cup store-bought pizza sauce
Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
via Lick the Bowl Good

by bebelestrange

simplerecipes:

Pepperoni Pizza Puffs

3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt
pinch of red pepper flakes
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

via Lick the Bowl Good

(via golosugarfoot)

3 years ago

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Chili Con Veggies
(this is a recipe I tweaked from The Yoga Cookbook - I tripled the original amounts so I could freeze individual servings to take as lunch)
Add vegetable oil to a stock pot and saute spices for a few minutes
5 tsp. chili powder
2 tsp. ground cumin
2 tsp. turmeric
Add chopped celery (5-6 stalks), carrot (4 big ones), 3 bell peppers (I used one red, one yellow and one orange), coat in oil & spices and let cook for 5 minutes.
Add tomatoes (I used 12-14 small patio tomatoes I got from my garden and a can of chopped tomatoes - you could play around depending on what you had)
Add 12 T. tomato paste, mix well and let simmer for 10 minutes.
Add 2 cans of beans - your choice! (I used 1 can of kidney beans and 1 can of black beans)
Add salt to taste
Let simmer for about 40 minutes or until the veggies are done.
EAT!

by hikergirl

Chili Con Veggies

(this is a recipe I tweaked from The Yoga Cookbook - I tripled the original amounts so I could freeze individual servings to take as lunch)

Add vegetable oil to a stock pot and saute spices for a few minutes

  • 5 tsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. turmeric

Add chopped celery (5-6 stalks), carrot (4 big ones), 3 bell peppers (I used one red, one yellow and one orange), coat in oil & spices and let cook for 5 minutes.

Add tomatoes (I used 12-14 small patio tomatoes I got from my garden and a can of chopped tomatoes - you could play around depending on what you had)

Add 12 T. tomato paste, mix well and let simmer for 10 minutes.

Add 2 cans of beans - your choice! (I used 1 can of kidney beans and 1 can of black beans)

Add salt to taste

Let simmer for about 40 minutes or until the veggies are done.

EAT!

3 years ago

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Catfish tacos with guacamole salsa
	Technically, the fish is Swai, a shark catfish from Southeast Asia, bought at the local A&P supermarket.

	Ingredients:

	1 lb catfish, cut into bite size pieces.
	canola oils
	salt & pepper
	cayenne pepper
	fine ground corn meal

	2 avocados
	1 lime
	cilantro, chopped
	1 medium onion, diced
	1 vine tomato, diced
	1 jalapeno pepper, minced (optional)

	corn tortillas

	Preparation:

	Heat up a wok or deep sided pan with several inches of oil and heat on high. Pat the catfish dry, then season with salt & pepper. Cover with cornmeal and season with cayenne pepper. Using tongs, drop into hot oil and fry until done.

	For the guacamole, combine avocados, lime juice, cilantro, onion, tomato in a bowl and season to taste with salt.

	For tortillas, wrap in aluminum foil and heat in oven until hot. 

	For extra goodness, I recommend a creamy white cheese or a feta cheese.

by caterpillarcowboy

Catfish tacos with guacamole salsa

Technically, the fish is Swai, a shark catfish from Southeast Asia, bought at the local A&P supermarket.

Ingredients:

1 lb catfish, cut into bite size pieces.
canola oils
salt & pepper
cayenne pepper
fine ground corn meal

2 avocados
1 lime
cilantro, chopped
1 medium onion, diced
1 vine tomato, diced
1 jalapeno pepper, minced (optional)

corn tortillas

Preparation:

Heat up a wok or deep sided pan with several inches of oil and heat on high. Pat the catfish dry, then season with salt & pepper. Cover with cornmeal and season with cayenne pepper. Using tongs, drop into hot oil and fry until done.

For the guacamole, combine avocados, lime juice, cilantro, onion, tomato in a bowl and season to taste with salt.

For tortillas, wrap in aluminum foil and heat in oven until hot. 

For extra goodness, I recommend a creamy white cheese or a feta cheese.

4 years ago

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by thedoctr-deactivated20100902-de

First time trying out my new cast-iron grill pan.  Tremendous success.  I love it.  I upped the fresh herbs, and grilled asparagus with sea salt while the tenderloin rested.

Fennel-and-Sage Crusted Pork Tenderloin
Serves 3 to 4

  • 1 (approximately 1 pound) pork tenderloin
  • 1/4 teaspoon fine-grain sea salt
  • 1/4 teaspoon fresh-cracked black pepper
  • 2 tablespoons chopped fresh herbs, such as sage, rosemary and basil
  • 2 teaspoons fennel seeds
  • 2 teaspoons minced garlic
  • 1 teaspoon red chile flake
  • 1 tablespoon Dijon mustard


Prepare a grill (or heat a grill pan) over medium-high heat.


Meanwhile, sprinkle the tenderloin with salt and pepper; set aside.

In a small bowl, combine the herbs, fennel seeds, garlic and chile flakes; set aside.

Slather the Dijon mustard on the salt-and-peppered tenderloin, coating the tenderloin evenly. Next, scatter the herb mixture over the mustard-coated tenderloin, pressing the mixture to adhere to the pork.

Grill the pork for 20 minutes total, turning once, or until the internal temperature of the thickest part of the tenderloin registers 145° (slightly pink in the middle). Allow the pork to rest for about 10 minutes before slicing it into 1-inch thick pieces.

(via)

4 years ago

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wooliebear:

America’s Test Kitchen Quick Clam Chowder
Serves 6
Serve this summer favorite with saltines or oyster crackers. (I’ll have it in the Winter, thanks!)
4 (6.5-ounce) cans minced clams  3 (8-ounce) bottles clam juice  1 1/2 pounds red potatoes , scrubbed and cut into 1/2-inch pieces 2 bay leaves  2 teaspoons minced fresh thyme leaves   6 slices bacon , chopped fine 1 onion , minced 2 cloves garlic , minced 1/4 cup all-purpose flour  1 cup heavy cream  2 tablespoons chopped fresh parsley leaves  
1. Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary). Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.
2. While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
3. Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve.
I did it all in the Dutch oven.

by hikergirl

wooliebear:

America’s Test Kitchen Quick Clam Chowder

Serves 6

Serve this summer favorite with saltines or oyster crackers. (I’ll have it in the Winter, thanks!)

4 (6.5-ounce) cans minced clams
3 (8-ounce) bottles clam juice
1 1/2 pounds red potatoes , scrubbed and cut into 1/2-inch pieces
2 bay leaves 2 teaspoons minced fresh thyme leaves
6 slices bacon , chopped fine
1 onion , minced
2 cloves garlic , minced
1/4 cup all-purpose flour
1 cup heavy cream
2 tablespoons chopped fresh parsley leaves

1. Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary). Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.

2. While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

3. Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve.

I did it all in the Dutch oven.

4 years ago

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Sunday morning waffles with lemon and blueberries
	It’s been awhile since I posted a photo and recipe. Feels good to do it again. 

	This is adapted from Mark Bittman’s “Everyday Buttermilk Waffles” recipe found in the essential How to Cook Everything, mainly the addition of lemon and the use of greek yogurt instead of buttermilk.

	Ingredients:

	2 cups all-purpose flour
	1/2 teaspoon salt
	2 tablespoons sugar
	1 1/2 teaspoons baking soda
	1 1/2 cups 2% greek yogurt thinned with 1/2 cup skim milk
	2 eggs, separated
	4 tablespoons (1/2 stick) butter, melted and cooled
	1/2 teaspoon vanilla extract
	1/2 lemon
	Butter for greasing the waffle iron

	Preparation:

		Combine the dry ingredients in a large bowl. In another bowl, whisk together the yogurt, milk, and egg yolks. Stir in butter and vanilla.
	
		Grate lemon zest into the wet mixture, then squeeze lemon juice into bowl.
	
		Brush the waffle iron with butter and heat it. Stir the wet ingredients into the dry. Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Fold them gently into the batter. If the mixture seems too thick, add more milk or a dash of a neutral oil like grapeseed oil. The mixture should be loose enough to pour but still thick.
	
		Spread enough batter onto the waffle iron to barely cover it; bake until the waffle is done, 3 to 5 minutes, depending on your iron (mine takes 2 minutes). Serve immediately.

by caterpillarcowboy

Sunday morning waffles with lemon and blueberries

It’s been awhile since I posted a photo and recipe. Feels good to do it again. 

This is adapted from Mark Bittman’s “Everyday Buttermilk Waffles” recipe found in the essential How to Cook Everything, mainly the addition of lemon and the use of greek yogurt instead of buttermilk.

Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 1/2 cups 2% greek yogurt thinned with 1/2 cup skim milk
2 eggs, separated
4 tablespoons (1/2 stick) butter, melted and cooled
1/2 teaspoon vanilla extract
1/2 lemon
Butter for greasing the waffle iron

Preparation:

  1. Combine the dry ingredients in a large bowl. In another bowl, whisk together the yogurt, milk, and egg yolks. Stir in butter and vanilla.
  2. Grate lemon zest into the wet mixture, then squeeze lemon juice into bowl.
  3. Brush the waffle iron with butter and heat it. Stir the wet ingredients into the dry. Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Fold them gently into the batter. If the mixture seems too thick, add more milk or a dash of a neutral oil like grapeseed oil. The mixture should be loose enough to pour but still thick.
  4. Spread enough batter onto the waffle iron to barely cover it; bake until the waffle is done, 3 to 5 minutes, depending on your iron (mine takes 2 minutes). Serve immediately.

4 years ago

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Pot Roast with Winter Root Vegetables

by hikergirl

thedoctr:

Seriously, its really good.  I made it tonight.

Ingredients:

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Preparation:

Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.

Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.

Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

(via)

4 years ago

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wooliebear:

Ingredients
 
1 1/2 cups sugar
1/4 cup light corn syrup
1  cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
Directions
Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate until firm.
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

by thedoctr-deactivated20100902-de

wooliebear:

Ingredients

  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1  cup heavy cream
  • 5 tablespoons unsalted butter
  • 1 teaspoon fleur de sel, plus extra for sprinkling
  • 1/2 teaspoon pure vanilla extract

Directions

Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

4 years ago

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Caramelized Scallops with Bacon and Asparagus
This recipe is adapted from Scallops and Haricots Verts with Creamy Bacon Vinaigrettte.
Ingredients
6 slices thick-cut bacon
1 bunch of asparagus spears
1 pound sea scallops
1/4 cup white wine vinegar 1/4 cup water 1/2 cup white wine 2 1/4 teaspoons Dijon mustard 6 tablespoons whipping cream
Salt, pepper, honey
Directions
Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain. Reserve skillet and drippings.
Boil a pot of salted water. The asparagus should only cook in the boiling water for a minute or so; taste it for the right crunchy consistency. Have a bowl of ice water ready to dunk the asparagus in once it is done, to stop the cooking after you remove it from water.
Heat drippings in reserved skillet over medium heat. Pat scallops dry, sprinkle with salt and pepper. Drizzle some honey on the top and bottom of the scallops. In no more than batches of 3 or 4, add the scallops to skillet and cook until browned, about 2 minutes per side. Transfer to plate, reserve skillet when finished.
Whisk vinegar, water, white wine, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil and reduce by half. Season to taste with salt and pepper.
Add bacon to asparagus and scallops, drizzle with sauce. Serve with a side of orzo.

by caterpillarcowboy

Caramelized Scallops with Bacon and Asparagus

This recipe is adapted from Scallops and Haricots Verts with Creamy Bacon Vinaigrettte.

Ingredients

6 slices thick-cut bacon

1 bunch of asparagus spears

1 pound sea scallops

1/4 cup white wine vinegar
1/4 cup water
1/2 cup white wine
2 1/4 teaspoons Dijon mustard
6 tablespoons whipping cream

Salt, pepper, honey

Directions

Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain. Reserve skillet and drippings.

Boil a pot of salted water. The asparagus should only cook in the boiling water for a minute or so; taste it for the right crunchy consistency. Have a bowl of ice water ready to dunk the asparagus in once it is done, to stop the cooking after you remove it from water.

Heat drippings in reserved skillet over medium heat. Pat scallops dry, sprinkle with salt and pepper. Drizzle some honey on the top and bottom of the scallops. In no more than batches of 3 or 4, add the scallops to skillet and cook until browned, about 2 minutes per side. Transfer to plate, reserve skillet when finished.

Whisk vinegar, water, white wine, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil and reduce by half. Season to taste with salt and pepper.

Add bacon to asparagus and scallops, drizzle with sauce. Serve with a side of orzo.

4 years ago

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