Serves 4-6
Blend extremely well (so you don’t need to strain): 1.5 large or 2 medium cucumbers. juice of 3 limes, and 3 cups cold water.
Add 1 cup cold water and 1.5 tablespoons stevia. Mix, chill and serve cold.
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Heather’s Chewy Dark Chocolate Brownies
2/3 c (148g) oil
1 c (225g) brown sugar
1/4 c (42g) choco chips
2 eggs + 1 yolk
75g cocoa
1 tbsp vanilla
1/2 tsp salt
1/2 tsp baking powder
1 tbsp cornstarch
2/3 c (87g) bread flour
3/4 c toasted walnuts (sub 3/4 c choco chips->->slightly sweeter)
Oven 350 degrees, grease 9-inch cake pan. Microwave oil, sugar and 1/4 c chocolate chips for 30 seconds x 2, whisk. Add cocoa, then eggs, whisking (with vigor) after each. Add vanilla/salt/bp/cornstarch, whisk. Add flour and chopped walnuts/chocolate chips and stir w/ rubber spatula. Bake ~25 mins or until center is no longer gooey; do not overbake. Eat warm, cold, frozen etc.
Mango Sticky Rice Dessert
From Cooking with Nart
Author: Nart
Ingredients
SWEET STICKY RICE
- 1 cup sticky rice soaked overnight
- 1 cup coconut milk
- ⅝ cup granulated sugar
- ¼ teaspoon salt
- 3 pandan leaves
SALTY COCONUT SAUCE
- ¾ cup coconut milk
- ¼ teaspoon salt
- 1 tablespoon corn starch
MANGOES
- 2 ripe mangoes
TOPPING CHOICES (OPTIONAL)
- toasted white sesame seeds
- fried split mung beans
Instructions
- Bring a pot of water to a hard boil. Put a steamer on top of the pot and steam the rice that has been soaked overnight in a cheesecloth in a steamer with a lid on for 30 minutes.
- While the sticky rice is cooking, make the coconut syrup for sweetening the rice by bringing 1 cup of coconut milk, ¼ teaspoon of salt, ½ cup plus 2 tablespoons of granulated sugar and 3 pandan leaves to a gentle boil.
- Make the coconut sauce for drizzling over the sweet sticky rice by bringing ¾ cup of coconut milk and ¼ teaspoon of salt to a gentle boil. Then, add 1 tablespoon of corn starch, stir until thickened and remove from heat.
- Once the sticky rice is cooked, transfer it from the cheesecloth to a pot.
- Add the coconut syrup to the rice, mix it in with a spatula. Then, cover the pot with a lid and let the rice absorb the coconut syrup for 20-30 minutes. The sweet sticky rice is ready when the rice has absorbed all the liquid and the rice should look shiny.
- Prepare the mangoes by slicing them lengthways on both sides of the stones. Then score a lattice into the flesh without cutting through the skin and gently push the skin to make the cubes stand out. Alternatively, you can peel the mangoes and cut the flesh into bite-size pieces.
- To serve, arrange the mango and sweet sticky rice on a serving plate side by side. You might want to garnish with fresh pandan or mint leaves just to add a bit of green to the plate.
- Drizzle the salty coconut sauce over the sticky rice and top the sauce with toasted white sesame seeds or fried split mung beans, optional.
Notes
- Make sure you soak it overnight before making this recipe so that your sweet sticky rice turns out nice and soft.
- Bruise the pandan leaves before you use them so you can extract the most fragrance out of them.
- ⅝ cup of granulated sugar equals ½ cup plus 2 tablespoons.
- Mango sticky rice is best consumed within the day of making as that’s when the rice has the best texture. However, if you don’t finish it within one sitting, the rice and the sauce will keep for 1-2 days in the fridge. You can store them separately in airtight containers and reheat each in the microwave for 1.5-2 minutes before eating. Note that the rice may become drier after reheating.
Heather’s Oatmeal Date Smash Cookies
160g King Arthur Unbleached All-Purpose Flour
112g old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon table salt
100g oil
120-140g brown sugar, packed
1/2 teaspoon vanilla
1 large egg
1 cup misc. mix-ins
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- In a large bowl, whisk the melted butter, sugar, and vanilla until smooth and homogeneous. Add the egg and whisk until fully combined and creamy. Add the dry ingredients and use a flexible spatula to stir until almost no flour is visible. Add the dates and stir until completely combined.
- Line a baking sheet with parchment. Scoop the dough into eight 2″ balls and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour and up to 2 days.
- Preheat the oven to 370°F with a rack in the upper third. Shape the dough mounds into neater balls by rolling between the palms of your hands. Return to the baking sheet, spacing them evenly.
- Bake the cookies for 8 minutes, until puffed, with golden-brown exteriors. Remove the baking sheet from the oven and immediately use a flat spatula to press each cookie flat, eliminating any puffing.
- Return the cookies to the oven, turn the oven off, and leave inside for 4 to 5 minutes, until the cookies are slightly darker and have puffed back up.
- Remove the baking sheet from the oven, press the cookies flat again, then sprinkle with flaky salt. Let the cookies cool completely on the baking sheet before serving.
- Store oatmeal-date cookies airtight at room temperature for up to 5 days; freeze for longer storage.
Huevos Rancheros
Two soft corn tortillas with a sunny-side up egg on top, topped with salsa, queso fresco, chopped cilantro, and avocado slices.
Based on the Huevos Rancheros Verdes recipe here: https://www.seriouseats.com/huevos-rancheros-recipe
INGREDIENTS
4 medium tomatillos, cut in half
1 chile poblano
1 small white onion, sliced (about 3/4 cup)
2 T oil
4 medium cloves garlic, thinly sliced
2 t ground cumin
1/2 c roughly chopped cilantro, plus more for garnish
salt and pepper
15-ounce can (or 2 c fresh boiled) pinto or black beans, drained and rinsed
1 bay leaf
corn tortillas
eggs
jack or cheddar cheese
queso fresco
avocado, sliced
quartered limes
hot sauce
INSTRUCTIONS
- In a toaster oven, place tomatillos cut side down and chili poblano on a baking sheet. Broil until the chili is blackened on one side (about 10 min) then flip and broil until blackened on the other (ca 6 min). Transfer all to a medium boil and cover tightly with plastic wrap or aluminum foil to let steam for 5 min. Then peel the chili.
- Heat 1 T oil to a medium saucepan over medium heat until shimmering. Add onion and garlic and stir occasionally about 4 min until softened but not browned. Add cumin and stir about 30 sec until fragrant. Transfer 1/2 of this to the vegetable bowl, add the cilantro and 1 T of juice from a lime, rough blend with hand blender, and season to taste with salt and pepper. Keep warm.
- Add the beans to the saucepan along with a bay leaf and 1/2 c water, simmer for 10 min. Remove the bay leaf, then hand blend and season to taste with salt and pepper. Keep warm.
- To freshen up corn tortillas, dip in or brush/spray with water and then drop in a hot skillet for a few seconds to slightly brown, or separate tortillas then rap the stack in a damp (wetted then squeezed) multilayered cotton cloth and microwave on high for 30-60 seconds. Keep folded in a towel so they stay soft. Or, watch this video for more options: https://www.youtube.com/watch?v=kqHq_V4JcnY
- Add 1 or 2 (stacked) tortillas to a plate, sprinkle with jack or cheddar cheese and microwave until the cheese melts, then top with a fried egg (sunny side up). At the table:
– Pour on some of the warmed salsa (amount depending on heat level and tolerance).
– Top with queso fresco, avocado slices, and a dash of hot sauce.
– Put refried beans and a lime wedge on the side.
Milk Mixing
500 ml from each of two T milk into a single empty bottle, then 2.5 cups of C milk into each bottle. There will be some C milk left over 🙂
Chili Garlic Noodles
This makes about three servings. Scale ingredients up for more.
6 ounces rice noodles
1 head broccoli, cut in 1/2-1 inch pieces, with the stems peeled, or another veggie of choice
9 raw shrimp, cut in 1 inch pieces, veins and shells discarded, or another protein of choice
1/2 c frozen corn, or another veggie of choice
4-5 T vegetable oil
3 green onions, diced and divided
1 jalapeno, diced with seeds and membrane discarded
4-7 gloves garlic, minced
1 T fresh grated ginger
3 T sesame seeds
2-3 T low sodium soy sauce, to taste
1 T rice vinegar
1 T brown sugar
1-2 T chili oil, to taste
1/2 T sesame oil
Put an 8 quart pot, almost full of water, on to boil. Put the vegetable oil in a large sauté pan and heat over medium-high heat. When the oil just starts to shimmer, add the white and light green parts of the onions (reserve the deep green parts for later) and the jalapeno and fry until the edges of the onion start to crisp and turn brown. Add the garlic and fry a minute more, then add the ginger and sesame seeds. Stir and let fry for one more minute, then remove from heat. Add the sesame oil, chili oil, soy sauce, vinegar and brown sugar. Stir to combine.
When the water boils, add the shrimp, then the broccoli and corn one minute later, and then when it returns to a boil, add the rice noodles. When all the food in the boiling water is cooked (follow cooking directions for the noodles), drain it well and add to the sauté pan. Stir to combine with he the chili garlic mixture, sprinkle with the reserved green onions, and serve immediately.
Kraut Burgers
Brown ground meat (I like turkey.) and onions. Salt and pepper to taste. Add shredded cabbage and carrots. Cook until vegetables are partially cooked and all the liquid is gone. Wrap about 1/3 cup filling in bread dough, place on greased cookie sheet, and bake at 350 degrees F until done.
Tilliliha
In a 500° F oven, braise 3- 5 pounds boney lamb or veal (neck bones, ribs, shin) meat for 15 minutes. Place meat in a deep pan and cover with water. Add onion, 2 T dry dill weed, and black pepper. Simmer until meat is falling off the bone.
Cool over a few hours and remove fat. Separate meat from bones. Strain broth. Add meat to broth reserving about a cup of liquid. Bring broth to a boil. Mix 1/2 c sugar, 1/2 c vinegar, salt to taste, and additional dill weed into reserved liquid. Stir reserved liquid into broth.
Serve over diced, boiled potatoes. It’s best after having been cooled overnight and reheated.
Quick Chocolate Cake
1 1/2 c flour
1 c sugar
3T cocoa
1 t soda
1/2 t salt
1 T vinegar
6 T oil
1 t vanilla
1 c cold water
Preheat oven to 325 degrees F. Sift dry ingredients together into an 8 x 8 glass pan. Make three wells and pour one of the first three wet ingredients into each of them. Pour water all over the whole thing and mix well with a fork, paying attention to the corners, until blended. Bake fro 25-30 minutes.
Quick After-battle Triple Chocolate cake
Thanks to Patricia Wrede for my favorite chocolate cake recipe!
¾ c butter
¾ c brown sugar
¾ c white sugar
3 eggs
1 T vanilla
3 T blackstrap molasses
1 c chocolate milk
½ c unsweetened cocoa
1 ½ c flour
½ t salt
1 ½ t baking soda
¾ c mini chocolate chips
Preheat oven to 350 degrees.
Spray a 13″ by 9″ pan. In a large bowl, cream butter until fluffy. Add brown sugar and white sugar and mix thoroughly. Add eggs, vanilla and molasses, beating well after each addition. In a different bowl, stir flour, cocoa, salt, and soda together. Beat into butter mixture, alternating with milk. Beat for 1 – 2 minutes, then add choc. chips. Pour batter into pan, bake 35 – 45 min.
Chocolate Mousse
Thanks to Hershey’s for publishing this on a cocoa container when I was a kid 🙂
1 t unflavored gelatin
1 T cold water
2 T boiling water
1⁄2 c sugar
1⁄4 c cocoa
1 c heavy cream (very cold)
1 t vanilla extract
Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until dissolved clear. Cool slightly. Stir together sugar and cocoa, add cream and vanilla. Beat on medium speed until stiff. Add gelatin and beat until blended. Spoon into serving dishes. Refrigerate about 30 minutes before serving. Makes four 1/2 c servings.
Wedding Reception Fruit Cup
Freeze crushed pineapple, mashed banana and lemon juice in a a sugar syrup (1 part sugar to 2 parts boiling water).
Break up and put into serving dishes. Pour ginger ale over fruit and serve with a cherry.
Banana Cookies
2 beat-up, brown bananas
1 c butter
2 c sugar
4 egg yolks OR 2 eggs
1 t vanilla
1 t lemon extract
1 t baking soda
3 c flour
1 c chocolate chips, mini or regular
1 c diced walnuts
Cream butter and sugar. Mix in eggs, bananas, and extracts. Combine flour and baking soda and add all at once. Mix well and add chocolate ships and walnuts. Bake on a greased cookie sheet at 375 degrees F for 6-8 minutes. Cool on a wire rack.
Pfeffernusse
1 c butter
1 c brown Sugar
1/4 c Honey
3 eggs
3 c flour
1/8 t salt
1/2 t baking soda
1 t each: freshly ground black pepper, nutmeg, cloves, allspice, anise, cardamom
2 t cinnamon
3/4 c candied citron, chopped1 t lemon extract
1 t lemon zest
Bake at 350 degrees F, roll in powdered sugar.
Chewy Chocolate Cookies
Thanks to Hershey’s for publishing this on a cocoa container when I was a kid 🙂
1 1⁄4 c butter, softened
2 c sugar
2 eggs
2 t vanilla
2 c flour
3⁄4 c cocoa
1 t baking soda
1⁄2 t salt
Cream butter and sugar in large bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Bake on an ungreased cookie sheet bake 350° for 8-9 minutes. Cool on cookie sheet about 1 minute, then on wire rack.
Tortillas
4 c flour
2 t baking powder
3/4 t salt
3 T oil or melted lard
1 1/2 cup hot water (not boiling)
Mix dry ingredients. Add oil and water a little at a time. Knead dough until fully mixed, form into 24 balls and roll out thin. Cook on a hot ungreased griddle, or in a cast iron pan.
Bread Sticks
1/3 c butter
2 1/4 c flour
1 T sugar
1 T baking powder
3/4 t salt
1 c milk
Melt butter on a cookie sheet in a preheating 375 degree F oven – watch to be sure it doesn’t burn. Stir together dry ingredients, add milk. Stir gently until dough clings together. Knead on a floured counter about ten times. Roll to 3/4 inch thick and cut into strips. Dip in butter, sprinkle with sesame or poppy seeds and bake for 15 minutes in preheated oven.
Fudgy Brownies
3/4 c cocoa
1/2 t baking soda
2/3 c oil, divided
1/2 c boiling water
2 c sugar
2 eggs
1 1/3 c flour
1 t vanilla
1/4 t salt
3/4 c chopped walnuts
2/3 c chocolate chips
Whisk cocoa, baking soda and 1/3 c oil together in a large bowl. Add boiling water and stir until thickened. Add remaining oil, sugar, eggs, and vanilla – mix until smooth. Add flour and salt – blend completely. Fold in walnuts and chocolate chips. Pour into a greased 9 x 13 pan and bake at 350 degrees F for 35-40 minutes.