I made this recipe and loved it. The mildly complicated part was finding asafoetida, but that’s because I wasn’t expecting it to come in a bottle like aspirin does.
You can also call this Beet/kale/apple/carrot/balsamic salad. I have developed this from a few similar recipes and feel it is at its ultimate form.
Also note, these photos are from a doubled batch and you wont have this much.
Ingredients: 1 raw peeled beet, 2 large apples, 3 carrots, 3 large kale leaves stripped from the vein. Food processor or strong arms and a grater
Then chop all other ingredients into quarters or eighths. Then put into the food processor and grate ALL the things.
You can put any bottled salad dressing on this, but the one i make for this is fairly simple and has a good flavor balance.
Put equal parts balsamic vinegar and olive oil in a bowl, add a splash of apple cider vinegar and a sprinkle of salt and pepper to taste. Stit furiously with a fork until the oil and vinegar emulsify and thicken. I aim for about 3 tablespoons of liquid for each part but you can do more or less.
Mix thoroughly so all salad is coated and serve.
I love peeling beets because they look so weird.
Oh snap. My family secret recipe is going up here. My grandmother got this from the local paper when my mom was a teen.
Cakes (makes 24):
Graham cracker crumbs
2 box packages of philadelphia brand cream cheese (do not use tubs or off brands, the texture can be different between all the cream cheeses and it matters)
3 eggs, separated.
3/4 cup sugar
Topping: 3/4 cup sour cream, 2 T sugar, 1/2 t vanilla
Butter two muffin tins. Pour small heaps of graham crumbs into each muffin spot and shake around until each spot is coated lightly with crumbs, pour out excess and discard.
Beat cream cheese, egg yolks and sugar until light and fluffy.
Beat egg whites until stiff peaks form, pour on top of yolk mixture and fold gently into each other. You will notice the texture become smooth and fluffy when it is properly mixed.
Fill muffin tins 3/4 full and bake at 350 degrees for 20 minutes. Remove as soon as browning begins, do not let them get very brown. Let cool and remove from tins.
Topping: Mix ingredients together and cook on low heat for 5 minutes. The liquid will remain thick even when it is fully cooked. Remove promptly from heat and put 1 tsp on each cheesecake. Store in the refrigerator when finished if possible.
This recipe freezes very well, both finished product and also if you bake a bunch of cakes and put topping on later! Also you might note I used silicone muffin tins, they are super great for this recipe, no more ripped cakes. But don’t feel like it requires them. Just be ready to run a butter knife around the rim of each cake if you use a standard pan.
So this weekend I was inspired to make a fruit salad. I googled a bunch of variations on balsamic vinegar fruit salads and this is what I concocted.
1 Tablespoon finely chopped fresh basil leaves
8-10 cups fruit, chopped small
The fruit i used was a whole cored pineapple, halved red grapes, and two smallish apples. But any combination of very sweet fruits would work well.
Pour chopped fruit into huge bowl, drizzle with about half the balsamic and the basil, mix until all fruit is coated and chill until time to serve. Add extra balsamic to taste, or as an extra garnish drizzle before serving.
Other herbs may work also, but the basil balanced really well with the flavors involved. Next time I try this I will also be adding toasted nuts at my mothers request. I will update if that works really well.
Elaine found and made these as a salad addition, and I ate a bunch with yogurt as a taco. They make and sit well and easy, and then are a good topping or addition to other things. Could be eaten alone as a side and enjoyed.
1/2 cup diced onions
4 teaspoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.
Add the turmeric, cumin, coriander, and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
Add the chickpeas, cilantro, and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with 1/4 teaspoon salt, or to taste.
My manager brought this in a few weeks ago and I was floored with how delicious it was. She has been making it so long she doesn’t follow a recipe, she just remembers it by heart. So, some tweaking may be necessary when you make this, depending on what fruit you use.
1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter (I assume unsalted, but she did not specify)
1 cup fruit (if using canned fruit, drain the juice first, thaw frozen fruit and dump juice also, fresh fruit is okay also)
Preheat the oven to 350*
Put melted butter in an 8×8 casserole dish.
Mix all other ingredients in a bowl, pour into the melted butter.
Top the mixture with the fruit.
Cook until golden brown (probably 2o to 40 minutes, but keep a close eye on it until you know an exact time).
I will update when I have a chance to make this myself, but this is a safer place to save the recipe than on the sticky notes I currently have it scrawled on.
Please let me know how it goes if you cook this before I get to it.
All you need is a spoon, a mug, a tablespoon, and a microwave.
2 tablespoons butter or margarine
3 tablespoons sugar
2 tablespoons cocoa powder
A pinch of baking powder
2 tablespoons water
4 tablespoons flour
Put the butter in the mug and microwave on high for 30 seconds or until melted. Add the sugar, cocoa, and baking powder and stir until smooth. Add the water and stir again. Add the flour and stir one more time, scraping as much of the batter down off the sides as possible. Microwave on high for 1 minute and eat! Add a scoop of ice cream to make it even better.
A variation on the chocolate version. You’ll need a spoon, a mug, a tablespoon, and a microwave.
2 tablespoons butter or margarine
3 tablespoons of sugar
A pinch of baking powder
A pinch of pumpkin pie spice
2 tablespoons of water
6 tablespoons of flour
Place the butter in your mug and melt in the microwave on high heat for 30 seconds. Add the sugar, baking powder, and pumpkin pie spice, mixing well. Add the water and stir. Add the flour slowly, a couple of tablespoons at a time, until a smooth batter is formed. Scrape the batter down off the sides and microwave on high for 1 minute. Eat and enjoy!
To make it into a real pumpkin spice cake, remove 2 tablespoons of flour and replace with 2 tablespoons of cooked or canned pumpkin.
I made this a couple weeks ago. The recipe originally came from some video posted on Facebook.
2 tbsp oil (I used canola)
2 chicken breasts, diced
1/2 pound Andouille sausage, sliced
1 tbsp cajun seasoning
1 tbsp minced garlic
1/2 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 lb pasta (I recommend fettuccine)
5 cups chicken broth
1/2 cup heavy cream
1 cup Parmesan cheese
ALSO A LARGE, DEEP SKILLET
Heat oil in pan on medium heat. Add chicken and cajun seasoning and cook until chicken is browned and seasoning is evenly distributed. Take chicken out of pan and set aside in a bowl.
Add sausage to pan and brown.
Once sausage is brown, put the chicken back in and add garlic and stir. Then add sliced onions and peppers. Stir until evenly mixed, then add dry pasta and chicken broth directly into pan. Bring to a boil.
After pan has been brought to a boil, turn down heat and simmer 10 minutes until pasta is tender (10 min rec is for Fettuccine, your mileage may vary).
Once pasta is tender, add 1/2 cup of heavy cream to pan, and then add 1 cup of Parmesan. Stir until cheese is melted and everything is evenly mixed.
Voilà. Delicious alfredo-y cajun pasta.
The original version of this recipe the indomitable Lana shared with me, and it’s amazing.
She found it through pinterest, where it is originally listed as “Asparagus, Goat Cheese and Lemon pasta on http://www.SmittenKitchen.com.
1 lb spiral pasta (shape holds sauce better)
1lb slender asparagus spears, cut into 1in pieces
1/4 C olive oil
3T of lemon or lime juice
1/2 tsp ground sage
1/2 tsp basil
1/2 tsp white pepper
1 5ish oz package of goat cheese (not pre crumbled!)
Begin cooking pasta, keeping an eye on the time until about 2-4 minutes is left in the cooking time.
Chop asparagus into 1in pieces, set aside in a bowl.
Taking a giant clean bowl, put all spices into bottom of bowl and mix with whisk. Once mixed, add the olive oil and mix again, avoiding spice clumps.
Add citrus juice, mix again, and then finally add the goat cheese and blend very thoroughly.
At this point the pasta is probably close to done, so add the asparagus to the cooking pasta (less time needed the thinner the asparagus is). Once the asparagus has become a brighter shade of green it should be cooked enough, then drain pasta and asparagus.
*At this point I am going to experiment by adding a raw scrambled egg to the pasta (it cooks almost instantly), and then continuing as normal, but I have not tried this yet.
Add pasta to the bowl with sauce, then fold pasta into the sauce mixture until everything is evenly coated.
EAT AND ENJOY IT.
A note about goat cheese:
So I wait until my local kroger has the goat cheeses on super-half-price-discount and then freeze them. Because I am cooking with it, the minor texture changes caused by freezing don’t do anything to this at all. This also helps keep the cost of the goat cheese in this recipe very minimal.