* My absolute favorite thing to bake, ever. Good when they're hot. Good when they've sat around several days. Simply, good.
Cake Ingredients:
One 18 1/4-ounce package yellow cake mix
1 egg
8 Tablespoons (1 stick) butter, melted
Cake Directions:
Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly-greased 13 x 9-inch baking pan. Prepare filling.
Filling Ingredients:
One 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 Tablespoons (1 stick) butter, melted
One 16-ounce box powdered sugar
Filling Directions:
Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You will want the center to be a little gooey, so do not overbake.
Serves 15-20
Tuesday, January 27, 2009
Yalanchi Sarma
From one of my aunts:
* You should be able to find bottled grape leaves at any grocery store. Just be sure to rinse the leaves well and cut the stems.
*“SHINY” side down and you place about l/2 – 3/4 tsp. of mixture at the bottom of leaf closest to you – place “horizontally” across – roll – up once to cover bottom and then each side in and roll like a cigar. Good luck with that difficult maneuver!
Ingredients:
1 cup Carolina rice (rinsed with cold water)
4 Tbsp. tomato paste
4 cups chopped or (finely sliced onions)
juice of 3- 4 lemons
1 cup olive oil
2 Tbsp. dried mint
1 tsp. sugar *(vegan sugar if that's your thing)
1/ 2 bunch fresh dill (leaves only chopped) or l tsp. dried dill weed
¼ cup chopped parsley
1 tsp. Allspice
l/2 cup pignolia nuts
salt and pepper to taste
Directions:
Saute onions until yellow. Add rice and fry about 3-4 minutes. Add l/2 cup water. Cook until begins to boil. Add tomato paste, juice of 2 lemons, mix well. Cook 2-3 minutes on low heat. When liquid not quite absorbed, add parsley, dill, S & P, sugar, allspice, and pignolia nuts (optional). Turn off. Let mixture absorb on its own (like pilaf – but there still should be a little bit of liquid –oil when you mix it).
Roll mixture in grape leaves – place in pot. Place a dish upside down. Add l cup boiling water and juice of 3rd lemon (or to taste).
Cook very slow – low heat 30–40 minutes. Let cool in pan. Liquid must be absorbed and cool before serving. (Taste to make sure rice is cooked.)
* You should be able to find bottled grape leaves at any grocery store. Just be sure to rinse the leaves well and cut the stems.
*“SHINY” side down and you place about l/2 – 3/4 tsp. of mixture at the bottom of leaf closest to you – place “horizontally” across – roll – up once to cover bottom and then each side in and roll like a cigar. Good luck with that difficult maneuver!
Ingredients:
1 cup Carolina rice (rinsed with cold water)
4 Tbsp. tomato paste
4 cups chopped or (finely sliced onions)
juice of 3- 4 lemons
1 cup olive oil
2 Tbsp. dried mint
1 tsp. sugar *(vegan sugar if that's your thing)
1/ 2 bunch fresh dill (leaves only chopped) or l tsp. dried dill weed
¼ cup chopped parsley
1 tsp. Allspice
l/2 cup pignolia nuts
salt and pepper to taste
Directions:
Saute onions until yellow. Add rice and fry about 3-4 minutes. Add l/2 cup water. Cook until begins to boil. Add tomato paste, juice of 2 lemons, mix well. Cook 2-3 minutes on low heat. When liquid not quite absorbed, add parsley, dill, S & P, sugar, allspice, and pignolia nuts (optional). Turn off. Let mixture absorb on its own (like pilaf – but there still should be a little bit of liquid –oil when you mix it).
Roll mixture in grape leaves – place in pot. Place a dish upside down. Add l cup boiling water and juice of 3rd lemon (or to taste).
Cook very slow – low heat 30–40 minutes. Let cool in pan. Liquid must be absorbed and cool before serving. (Taste to make sure rice is cooked.)
Oatmeal Cinnamon Scones
Ingredients:
1/2 cup Earth Balance or other vegan margarine
1 1/4 cups whole wheat pastry flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup old fashioned oats
1/3 cup raisins *(the original recipe says "optional," but the scones would be too dry)
1/3 cup vanilla-flavored soymilk or plain soymilk *(I make it with plain)
Directions:
Preheat oven to 375°F.
Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
Add soy milk and mix gently until a soft dough begins to cling together.
Turn dough out onto a lightly floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
Makes 8 scones.
1/2 cup Earth Balance or other vegan margarine
1 1/4 cups whole wheat pastry flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup old fashioned oats
1/3 cup raisins *(the original recipe says "optional," but the scones would be too dry)
1/3 cup vanilla-flavored soymilk or plain soymilk *(I make it with plain)
Directions:
Preheat oven to 375°F.
Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
Add soy milk and mix gently until a soft dough begins to cling together.
Turn dough out onto a lightly floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
Makes 8 scones.
Chocolate Chip Cookies
*I've never made these, but recently ate them, enjoyed them, and asked for the recipe.
2 cups flour
1 cup vegan sugar/turbinado
2 teaspoons baking powder
cinnamon to taste
vegan chocolate chips to taste
1/2 cup canola or vegetable oil
1/4 cup water
1 teaspoon vanilla extract
combine dry ingredients in a large bowl. make a well and add wet ingredients.
bake at 350 for 10 minutes and check. after that, bake in 2 minute increments until the cookies look just a little too soft to take out (if they stay in until they actually look ready, they tend to get really hard... like tooth-breaking hard. but if you take them out when they're a little gooey, they are absolutely amazing.)
2 cups flour
1 cup vegan sugar/turbinado
2 teaspoons baking powder
cinnamon to taste
vegan chocolate chips to taste
1/2 cup canola or vegetable oil
1/4 cup water
1 teaspoon vanilla extract
combine dry ingredients in a large bowl. make a well and add wet ingredients.
bake at 350 for 10 minutes and check. after that, bake in 2 minute increments until the cookies look just a little too soft to take out (if they stay in until they actually look ready, they tend to get really hard... like tooth-breaking hard. but if you take them out when they're a little gooey, they are absolutely amazing.)
Greek Lemon Chicken Soup
From Williams-Sonoma Food Made Fast: Soup
Ingredients:
Yield: Serves 4
Ingredients:
* Spending a few extra bucks at Whole Foods is all it takes to make this an organic dish.
Long-grain rice, 1 cup (7 oz/220 g)
Chicken broth, 3 cups (24 fl oz/750 ml)
Boneless, skinless chicken thighs or breasts, about 1-1/2 lb (750 g), cut into bite-sized pieces
Cornstarch (cornflour), 1 teaspoon
Egg yolks, 3
Lemon juice, from 1/2 lemon
Salt and freshly ground pepper
Instructions:
1. Cook the rice and chicken
Prepare the rice according to the package directions and set aside. Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove the pan from the heat and set aside.
2. Make the lemon-egg mixture
In a small bowl, stir together the cornstarch and 1 tablespoon water until combined. In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When just warm, whisk in the cornstarch mixture, and then 1 cup (8 fl oz/250 ml) of the broth from the chicken. Raise the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season to taste with salt and pepper.
3. Finish the soup
Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season to taste with salt and pepper. Ladle the soup into bowls and serve.
Chicken broth, 3 cups (24 fl oz/750 ml)
Boneless, skinless chicken thighs or breasts, about 1-1/2 lb (750 g), cut into bite-sized pieces
Cornstarch (cornflour), 1 teaspoon
Egg yolks, 3
Lemon juice, from 1/2 lemon
Salt and freshly ground pepper
Instructions:
1. Cook the rice and chicken
Prepare the rice according to the package directions and set aside. Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove the pan from the heat and set aside.
2. Make the lemon-egg mixture
In a small bowl, stir together the cornstarch and 1 tablespoon water until combined. In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When just warm, whisk in the cornstarch mixture, and then 1 cup (8 fl oz/250 ml) of the broth from the chicken. Raise the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season to taste with salt and pepper.
3. Finish the soup
Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season to taste with salt and pepper. Ladle the soup into bowls and serve.
Yield: Serves 4
Tortellini with Proscuitto and Peas - Diet Style
1/2 lb fresh tortellini
1 c frozen peas
olive oil
1/4 lb deli sliced proscuitto, chopped
2 T flour
1 c milk
1/2 c grated parmesan
1/2 t pepper
Cook tortellini according to directions on the package. Add peas during the last 2 min of cooking, drain.
Coat a nonstick skillet with small amount of olive oil. Heat and add proscuitto. Remove meat once it is browned, set aside. Dissolve flour in milk in a small bowl and add to skillet. Stir until thickened. Remove from heat, add parmesan and pepper. Toss in tortellini, peas and proscuitto.
1 c frozen peas
olive oil
1/4 lb deli sliced proscuitto, chopped
2 T flour
1 c milk
1/2 c grated parmesan
1/2 t pepper
Cook tortellini according to directions on the package. Add peas during the last 2 min of cooking, drain.
Coat a nonstick skillet with small amount of olive oil. Heat and add proscuitto. Remove meat once it is browned, set aside. Dissolve flour in milk in a small bowl and add to skillet. Stir until thickened. Remove from heat, add parmesan and pepper. Toss in tortellini, peas and proscuitto.
Bouillabaisse (as seen on The French Chef)
fish stock* or
1 quart clam juice
1/2 c olive oil
2 c chopped onions (or 1 c onions and 1 c leeks)
2 c chopped tomatoes
1 t basil
1/2 t fennel
2 1" pieces dried orange peel
2 large pinches of saffron
1/2 bulb garlic, chopped
parsley
French bread
Assortment of seafood including some of each of the following:
gelatinous fish such as cod and halibut
flimsy fish such as sun fish and perch
mussels (soaked and beards removed)
clams (soaked)
scallops
other possibilities: rockfish, eel, flounder, porgy, striped bass
Begin by sauteing the onions in olive oil in a large stock pot. When onions begin to soften, add tomatoes. Add spices to the stock pot. To pot add 2 1/2 quarts of fish stock* or 1 quart clam juice and 1 1/2 quart water. Slowly bring to a boil, let boil for 40 min. Salt to taste.
Strain the stock. Put stock back on heat, return to a boil and let boil 15min.
Place big pieces of gelatinous fish in the stock first, let boil for 5 min then add flimsy fish. Mussels, clams and scallops go in at the same time as the flimsy fish. Fill the stock with seafood until the stock just covers everything. Boil with shellfish for 5 min.
While stock is boiling, preheat oven to 325. Cut loaf of bread into slices and toast in oven. Place toasted bread in the bottom of soup tureen. When shellfish oven, pour bouillabaisse into tureen and sprinkle parsley on top. To serve, put a selection of fish in each serving bowl and spoon soup and bread over top.
Pair with a white Riesling or Rose wine.
*Fish Stock: Boil 1 fish head, 4-5 lbs bones and fish trimmings.
1 quart clam juice
1/2 c olive oil
2 c chopped onions (or 1 c onions and 1 c leeks)
2 c chopped tomatoes
1 t basil
1/2 t fennel
2 1" pieces dried orange peel
2 large pinches of saffron
1/2 bulb garlic, chopped
parsley
French bread
Assortment of seafood including some of each of the following:
gelatinous fish such as cod and halibut
flimsy fish such as sun fish and perch
mussels (soaked and beards removed)
clams (soaked)
scallops
other possibilities: rockfish, eel, flounder, porgy, striped bass
Begin by sauteing the onions in olive oil in a large stock pot. When onions begin to soften, add tomatoes. Add spices to the stock pot. To pot add 2 1/2 quarts of fish stock* or 1 quart clam juice and 1 1/2 quart water. Slowly bring to a boil, let boil for 40 min. Salt to taste.
Strain the stock. Put stock back on heat, return to a boil and let boil 15min.
Place big pieces of gelatinous fish in the stock first, let boil for 5 min then add flimsy fish. Mussels, clams and scallops go in at the same time as the flimsy fish. Fill the stock with seafood until the stock just covers everything. Boil with shellfish for 5 min.
While stock is boiling, preheat oven to 325. Cut loaf of bread into slices and toast in oven. Place toasted bread in the bottom of soup tureen. When shellfish oven, pour bouillabaisse into tureen and sprinkle parsley on top. To serve, put a selection of fish in each serving bowl and spoon soup and bread over top.
Pair with a white Riesling or Rose wine.
*Fish Stock: Boil 1 fish head, 4-5 lbs bones and fish trimmings.
Red Beans and Rice - Diet Style
Ingredients:
1 cup of uncooked brown rice
4 links of chicken andouille (or other type of spicy chicken sausage)
two cans of red beans
1 chopped bundle of green onions
1 tbsp dried sliced garlic
1 bay leaf
black pepper (to taste)
creole seasoning (to taste)
olive oil
water
Instructions:
Cook the rice as indicated on the package. In a separate pot, lightly saute onions and garlic in olive oil. Cut up the chicken sausage, into "pennies" or smaller. When the onions become limp, add the sausage and the bay leaf. Let it sizzle for a couple of minutes, then add the red beans. Add pepper to taste. Pour some water in until the mixture is just short of being covered. Turn the dial to medium heat, and cover the pot. Over the next 30 to 40 minutes, stir occasionally. Towards the end, mash up some of the red beans if you desire a creamier texture. Serve hot over rice. Let each diner add creole seasoning to their serving.
1 cup of uncooked brown rice
4 links of chicken andouille (or other type of spicy chicken sausage)
two cans of red beans
1 chopped bundle of green onions
1 tbsp dried sliced garlic
1 bay leaf
black pepper (to taste)
creole seasoning (to taste)
olive oil
water
Instructions:
Cook the rice as indicated on the package. In a separate pot, lightly saute onions and garlic in olive oil. Cut up the chicken sausage, into "pennies" or smaller. When the onions become limp, add the sausage and the bay leaf. Let it sizzle for a couple of minutes, then add the red beans. Add pepper to taste. Pour some water in until the mixture is just short of being covered. Turn the dial to medium heat, and cover the pot. Over the next 30 to 40 minutes, stir occasionally. Towards the end, mash up some of the red beans if you desire a creamier texture. Serve hot over rice. Let each diner add creole seasoning to their serving.
Mother Bolles's Mac & Cheese
Ingredients:
1 can (10.5 oz.) condensed cream of celery soup
1 cup milk
1/2 tsp. prepared mustard
dash pepper
3 cups cooked elbow macaroni (cook in advance according to package directions)
2 cups shredded cheddar cheese
bread crumbs (optional)
Preheat oven to 350 degrees F
In a 1 1/2 quart casserole, blend the soup, milk, mustard, and pepper. Stir in the cooked macaroni and only 1 1/2 cups of the cheese. Bake for 20 minutes. Remove from oven. Top with the bread crumbs (optional) and remaining 1/2 cup of the cheese. Bake for another 10 minutes until bubbly.
1 can (10.5 oz.) condensed cream of celery soup
1 cup milk
1/2 tsp. prepared mustard
dash pepper
3 cups cooked elbow macaroni (cook in advance according to package directions)
2 cups shredded cheddar cheese
bread crumbs (optional)
Preheat oven to 350 degrees F
In a 1 1/2 quart casserole, blend the soup, milk, mustard, and pepper. Stir in the cooked macaroni and only 1 1/2 cups of the cheese. Bake for 20 minutes. Remove from oven. Top with the bread crumbs (optional) and remaining 1/2 cup of the cheese. Bake for another 10 minutes until bubbly.
Mother Bolles's Meatloaf
Ingredients:
2 cups freshly-made bread crumbs (four slices of bread ground in a food processor) OR 3/4 cup dry bread crumbs (premade/buy in super market)
1 onion, finely chopped
2 eggs, slightly beaten with a fork
2 pounds ground beef
1 Tablespoon Worcestershire sauce
1 1/2 teaspoons dry mustard (buy in spice aisle in can or spice jar)
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
Preheat oven to 350 degrees F
Butter the loaf pan. Combine all of the ingredients in a large bowl with your freshly-washed hands. Mix well. Pat into loaf pan and bake for 45 minutes. Let cool for five minutes. Drain off any fat carefully.
My Grandmother Mona used to coat with thin layer of ketchup on the top and then sprinkle more bread crumbs before baking.
2 cups freshly-made bread crumbs (four slices of bread ground in a food processor) OR 3/4 cup dry bread crumbs (premade/buy in super market)
1 onion, finely chopped
2 eggs, slightly beaten with a fork
2 pounds ground beef
1 Tablespoon Worcestershire sauce
1 1/2 teaspoons dry mustard (buy in spice aisle in can or spice jar)
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
Preheat oven to 350 degrees F
Butter the loaf pan. Combine all of the ingredients in a large bowl with your freshly-washed hands. Mix well. Pat into loaf pan and bake for 45 minutes. Let cool for five minutes. Drain off any fat carefully.
My Grandmother Mona used to coat with thin layer of ketchup on the top and then sprinkle more bread crumbs before baking.
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