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Valentine’s Day Lemon Pistachio Cookies

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1 cup salted butter
1 cup powdered sugar
1 1/2-2 tablespoons lemon zest
2 tablespoons lemon juice
2 cups all-purpose flour
1/4 teaspoon kosher or sea salt
1/2 cup shelled pistachio nuts, coarsely chopped
1/2 cup white chocolate chips

Cream softened butter and powdered sugar until smooth. Add juice and zest and mix well. Add flour and salt, mix well, and add nuts and white chocolate.

Roll into 1 1/2 inch balls, smush slightly and chill.

Bake at 350F for about ten minutes or until bottoms of cookies are lightly browned.Cool on the cookie sheet for a minute or two before moving to a cooling rack.

Posted in Cookies

Amy’s Chana Masala

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3 T oil
1 t cumin seeds
1 1/2 c finely chopped onions
1 1/2 t finely grated peeled fresh ginger
1 t ground coriander
1/2 t cayenne pepper
1/2 t turmeric
1/2 t amchoor powder (or juice of 1/2 small lemon)
1.5 c finely chopped tomatoes (or one 14 oz can diced tomatoes)
1/2 t salt
3 c cooked chickpeas and 1 cup of the cooking water
3/4 t garam masala
3/4 c yogurt
1/4-1/2 c finely chopped fresh cilantro.

Heat oil over medium heat. Add cumin seeds and sizzle for 10 seconds, then add onions and cook until they are slightly browned. Stir in ginger, then add coriander, cayenne pepper, and turmeric (plus amchoor powder if using) all at once. Add tomatoes and stir for 1 minute. Add 1 c water and salt and simmer 10 min. While you are waiting, take about a third of the chickpeas and mash them with a potato masher. Add the whole and mashed chickpeas along with one cup of their cooking water and simmer 15 min. Add garam masala (and lemon juice if using) and simmer 5 min. Stir in yogurt and cilantro and serve.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Vegetarian Main Dish

Vegetable Korma

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FOR THE SAUCE

  • 1 medium yellow onion, peeled and halved
  • 3 cloves garlic, peeled
  • 1 (1-inch) piece ginger root, roughly chopped
  • 1/4 cup raw cashews

FOR THE KORMA

  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cardamom
  • 2 small tomatoes, diced
  • 1 can coconut milk
  • 1/3 c raisins
  • 1/2 cup plain yogurt
  • 2 small potatos, peeled and diced
  • 2 cup fresh vegetables (e.g. cauliflower, peas, carrots, and chickpeas)

INSTRUCTIONS

  1. Place the onion, garlic, ginger, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
  2. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
  3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
  4. Add the tomato, coconut milk, yogurt, potato, vegetables. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
  5. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Add raisins. Serve with cooked basmati rice and naan bread.

Adapted from https://thewanderlustkitchen.com/creamy-indian-vegetable-korma/

Posted in Ethnic, Ethnic_Indian, Vegetables

Ceviche

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  • 1 lb diced (to 1/2 inch) fresh fish or pealed deveined shrimp
  • 1 c fresh lime juice (6 limes)
  • 1 small/medium lemon
  • 1 med white or red onion, diced or thinly sliced
  • 1 t salt
  • 1/4 t black pepper
  • 1/3 c (1/4 bunch) cilantro chopped
  • 1 jalapeño seeded/ribbed and minced (for medium heat; there is about the same amount of heat in 1 poblano, 1 jalapeno, 1 serrano)
  • 3 diced Roma tomatoes (substitute mango or pineapple for tropical flavor)
  • 1 diced peeled cucumber
  • 2 T oil
  • 1 diced orange (grapefruit is too bitter)
  • 1 diced avocado

Marinate the fish or shrimp in the citrus juice for about 2 hr (until opaque white; 15 min for cooked shrimp) in refrigerator, stirring mid way through. Add remaining ingredients; folding in avocado last. Chill for 30 min. Serve with chips or on tostadas. Tabasco sauce optional.

To make crispy tostadas: lightly spray or brush mini or regular corn tortillas with oil and bake at 300 F until crisp, about 25-30 minutes, turning halfway through.

Posted in Ethnic, Ethnic_Latin American, Fish, Main Dishes, Vegetarian Main Dish

Amy’s Instant Pot Cheesecake with Lemon Curd

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CRUST

5 Graham crackers
1 t sugar
2-3 T butter or spread
2 T flour

CHEESECAKE

8 oz cream cheese (Neufchatel OK)
1/4 c sugar
1 egg
1 T flour
2 T yogurt
1/2 T cream
1 t vanilla
1/2 T lemon juice

LEMON CURD

zest and 6 T juice from 1 lemon
1/3 c sugar
1 egg
tiny pinch of salt
3 T butter or spread

Preheat oven to 325. Remove cream cheese from box (keep in foil wrapper) and warm in bowl of warm tap water with one of the eggs. Crush graham crackers in food processor with flour and sugar. Dump out and mix with 2-3 T melted spread or butter (you may need the larger amount if your graham cracker crumbs are finer). Line bottom of sides of 6×2 inch round pan with parchment or wax paper. Press graham cracker mixture into lined pan, moving it up the sides a bit, and bake 15 min at 325.

Mix 1/2 T lemon juice, yogurt, cream, and vanilla, and set aside. In another bowl, mix sugar and flour and set aside. Using a hand mixer on the lowest speed, lightly mix the cream cheese and then add the sugar mixture and gently mix until blended. Then add yogurt mixture and gently mix until blended. Then add egg and mix until blended, scraping sides frequently. Firmly tap the bowl on the counter until bubbles are gone. Scrape batter into prepared crust.

Put cheesecake in instant pot on wire rack with 1 1/2 cups water. Cook on high for 23 minutes (keep warm function OFF) and allow pressure to naturally release.

Mix the sugar, lemon zest, the 6 T lemon juice, pinch of salt, and one egg in the top part of a double boiler. Cook over boiling water for about 10 min until thick. Add 3 T butter or spread and mix until melted. Put through a fine strainer. Spread on top cheesecake.

Posted in Desserts

Sopes

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sopes shells
refried beans
chicken (optional)
shredded lettuce
tomatos
onions
cheese
salsa
sour cream
avocado or guacamole
radish slices

Deep fry the shells about a minute or 2 per side to brown. To eat, add refried beans first, then remaining toppings.
Posted in Ethnic, Ethnic_Latin American

Ultimate Sweet Potato Pie

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2 c mashed baked or boiled sweet potatoes (~ 3 potatoes)
1/2 c (1 stick) softened butter
2 eggs
2/3 brown or white sugar
1/3 c cream or evaporated milk or milk
1 t vanilla extract
1/2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground ginger
1/8 t salt

Combine all ingredients. Pour into a 9 inch unbaked pie crust. Bake at 350 for 55-60 min or until set (or at 400 for 10 min then at 350 for 40-50 min or until set)
Posted in Desserts

Honey Garlic Roasted Carrots

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INGREDIENTS

  • 1 lb peeled carrots
  • 3 T butter
  • 1 T honey
  • 2  cloves miinced garlic
  • ¼ t salt
  • pepper
  • 2 t fresh chopped parsley

Preheat oven to 425°F. Cut carrots into thirds. Melt butter in a pan over medium heat. Mix in honey. Add the garlic and cook for 30 seconds until fragrant while stirring. Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper. Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat. Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.

Adapted from https://cafedelites.com/honey-garlic-butter-roasted-carrots/

Posted in Vegetables

Naomi’s Chocolate and Peppermint Cookies

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COOKIES

1 c       flour
1 1/4 c unsweetened cocoa powder
1 t        baking powder
1/4 t     baking soda
1/4 t     salt
1 1/2 c brown sugar
3          eggs
1 t        vanilla
3T        oil
4 T       butter
1/4 c    granulated sugar
1/4 c    confectioners’ sugar

Preheat oven to 325° F.

Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

Whisk brown sugar, eggs, vanilla, and oil together in large bowl. Microwave butter until melted then whisk into egg mixture. Fold in flour mixture until no dry streaks remain. Let dough sit for 10 minutes.

Place granulated and confectioners’ sugar in separate shallow dishes. Roll a spoonful of dough at a time in the granulated sugar and then the confectioners’ sugar.

Bake until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet.

PEPPERMINT FROSTING

4 T      butter
3/4 c   powdered sugar
3/4 T  cream
1/2 t   peppermint extract

Beat the butter until smooth and fluffy. Mix in the powdered sugar a little bit at a time. Mix in the cream and peppermint extract. Whip until completely smooth.

Adapted from https://themodernproper.com/crinkle-cookies-with-peppermint-cream

Posted in Cookies

Kale Slaw

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3 c shredded kale
2 c shredded cabbage (red, green)
1/2 c shredded carrots
1/2 c shredded cilantro leaves (or parsley or fresh basil or chives)
1/3 c sunflower seeds
poppyseed dressing (OR dressing of 2 T olive oil, 2 T apple cider vinegar, 1 T Dijon mustard or honey, 1/8 t salt, 1/4 t pepper; OR olive oil, lemon juice, salt and pepper to taste)

Combine dressing ingredients and shake in a small jar until emulsified. Mix remaining ingredients and then dress and toss.

Posted in Salad

Winter Squash Soup

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Peel, dice and set aside – 1 large or 2 small carrots, 1 sweet potato, 2-3 cups winter squash.

Dice and add to soup pot with 1 T oil and 1 T butter – 1 stalk celery, 1 small or half large onion, 1/2 – 1 red pepper 1-2 cloves garlic. Cook and stir until soft and the onions start to brown.

Add orange veggies and 5-7 cup of water. Add 1 packet Sazon seasoning. Simmer until all the veggies are soft. Remove from heat and use an immersion blender to blend well. Salt to taste. Add 1/3-2/3 cups cream or coconut milk. [14 oz coconut milk = 1 c heavy cream + 2/3 c water]

Posted in Main Dishes, Soups, Vegetables, Vegetarian Main Dish

Garden Vegetable Noodle Soup

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4 T oil
3 carrots
1 medium onion
2 stalks celery
1 c winter squash
1/2 c frozen corn
1 small zucchini
1 can (1.5 c) diced tomatoes
1 T tomato paste
1 T butter
1/2 t salt
1/2 t pepper
1/2 t dried basil
1/2 t dried oregano
7 c water?
1 c egg noodles (or 1/2 c macaroni)
1 c cooked chicken (optional)

Dice all vegetables. Add oil to saucepan over medium heat, then carrots, onion, celery, and winter squash, and stir until they start to soften (about 10 min). Add remaining ingredients except noodles and simmer about 10 minutes. Add noodles and cook 5 minutes. Have the cooked chicken on the side for non-vegetarians to add.


Posted in Main Dishes, Soups, Vegetables

Tomato Basil Salad

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1 c diced tomato
7 fresh basil leaves, chiffonade
olives, artichoke hearts and/or green onions (optional)
1 T balsamic vinegar
1 T olive oil
1/8 t salt
1/8 t pepper

mix vinegar, oil, salt, pepper and pour over remaining ingredients.

Posted in Salad
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