S: mmm, cinnamon buns and other delicious recipes
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FC: mmm, cinnamon buns and other delicious recipes
1: BREAKFAST Banana Nut Waffles Apple Pancakes Bagels Cinnamon Buns YEAST BREAD Golden Egg Braid Pesto Bread Sandwich Ring Pizza Focaccia SOUP Chickpea Sweet Potato and Vegetable Creamy Sweet Potato Carrot Carrot-Potato with Cumin & Ginger Spicy Carrot SALAD Vietnamese Style Salad APPETIZER Salmon Roll Ups Mango Salsa Stuffed Mushrooms CHICKEN Pan Fried Chicken with Coconut Sauce Chicken Salad Fajitas Chicken ...Marinades: Basic, Citrus, Beer Savory Glutinous Rice | DINNER Steamed Fish with Ginger & Scallion Green Beans Jiao Zi (Chinese Dumplings) Pasta with Pumpkin, Spinach & Pine Nuts Thai Red Curry Cold Sesame Noodles DESSERT Pineapple Almond Sorbet Mango Sorbet Strawberry Fro-Yo Strawberry Shortcakes Lava Cakes Red Wine Chocolate Cake Coconut Cardamom Banana Cake Gingerbread Cake Almond Jello Banana Coconut Cream Pie Cream Puffs Apple Galette Tapioca Pudding SNACK Chocolate Chip Cookies Oatmeal Raisin Cookies Cocoa Chocolate Chip Mint Cookies Cocoa Brownies QUICK BREAD Banana Breads ...Basic, James Beard, Sour Cream Pumpkin Bread Strawberry Banana Muffins Morning Glory Muffins | Table of Contents
2: Banana Nut Waffles scant 2 c flour 1 T powder 1/2 t salt scant 2 c soy milk + 1 T lime juice 2 T butter, melted 2 eggs, beaten 2 ripe bananas, mashed sliced almonds Mix dry ingredients in medium sized bowl. Add in wet ingredients. Stir in nuts. Waffle iron for 6-7 min each. Serve with fresh fruit or freeze for later (toast to reheat).
3: Apple Pancakes 2 eggs 1 c yogurt (or milk) 1/2 c milk 1 t vanilla extract (or almond) 2 c flour 1 T sugar (+ 1 T brown sugar) 1/4 t salt 1 t baking powder 1/4 t baking soda 1 t cinnamon nutmeg 2 medium apples (1 coarsely grated, 1 chopped) butter (for frying) In large bowl, beat eggs. Add yogurt, milk and vanilla. In separate bowl, combine dry ingredients (flour, sugar, salt, powder, soda, spices). Add dry ingredients to wet ingredients. Mix. Add apples. Mix. Over medium heat, melt butter in frying pan. Drop batter into 3 circles (or however many fit depending on the size of your pan). Batter will be very thick (much thicker than traditional pancakes). When nicely browned, flip to cook other side. Remove to plate. Eat hot off the plate or keep in oven to serve later. Variations apples: if you like a bite, chop the apples. If you don't want to sense they are there, grate them all. Increase to 3 apples. A tart variety supposedly turns out better. spices: cinnamon, nutmeg, cloves, ginger, allspice, cardamom. Whatever your favorites are, dump them in. temperature: anywhere from low-medium to medium-high. If the first batch burns, turn it down. amount: this made 9 medium sized pancakes for me. Number depends on size. thickness: if too thick, add some milk. If too thin, add flour.
4: 4 c flour 1 T sugar 1.5 t salt 2 t instant yeast 1 T oil 1 1/4-1/2 cup warm water optional: coarse salt, sesame seeds, chopped onion (just a sliver) Mix all the ingredients together (no need to proof with instant yeast). Dough will be stiff - add extra water if needed. Knead 10 min. Separate into 8 balls. Rest 10-20 min. Roll each ball into a snake, longer than widths of both hands. Wrap around the hand, overlap the tapered ends and roll to smooth out. Let rest on lightly floured counter for 20 min. Boil water in a wide pot. Preheat oven to 220C/425F. Drop bagels in (1-4) at a time. Cook each side for 1 min. Remove from pan and let dry for a bit. Optional: Place wet bagel on dry plate of toppings. Place topping side up on lightly greased pan. Bake 10 min. Flip. Bake another 10 min. Cool before eating. | Bagels
5: Dough 2 1/4 t yeast scant 4 c flour 1 t salt 1/4 c sugar 1 egg 1/8 c butter, melted 1/4 c water 3/4 c milk | Filling butter, melted cinnamon brown sugar raisins optional: chopped walnuts, pinch of cloves, nutmeg, cardamom | Cinnamon Buns | Place dough ingredients in bread machine and set to dough cycle. Punch dough down. Roll out to rectangular shape. 12"x20" or 16"x21" will do. Spread melted butter on surface followed by the rest of the ingredients. Start rolling the dough (from the long side). Be sure to roll tightly so as not to have any air pockets. Cut the log into 9-12 pieces (depending on the size of your baking dish). Place in greased pan (9x13, 8x8 or muffin tin). Cover and let rise in warm, moist environment until nearly doubled (30 min - 1 hour). Bake at 180C/350F for 20-25 min or until golden brown. Serve warm for breakfast or cooled down for a snack!
6: Golden Egg Braid 3.5-4 c flour 1/3 c sugar 2 1/4 t yeast 1 t salt 1/2-3/4 c water 3 T olive oil 3 eggs Topping: 1 egg, 1 t water, parsley flakes Combine non-topping ingredients in bread machine and set to dough cycle. Check on dough after 5 min and add flour or water to get the right consistency. Knead dough a few times on a floured surface. Cut off one third and set to side. With remaining dough, divide into 3 parts. Roll to 13" long. Place on greased baking sheet and braid. Tuck ends under. With remaining dough, divide into 3 pieces. Roll to 14" long. Braid. Place on top of shorter, fatter braid. Pinch and tuck ends under. Cover and let rise until doubled - about half an hour. Mix egg with water. Brush on to dough. Sprinkle with parsley. Bake 190C/375F for 10-15 min. Cover with foil and continue baking for another 15 min or until bread is golden and done. Remove from tray to cool.
7: Dough 1 1/2 t yeast 4 c bread flour 1 1/2 t sugar 1 1/2 t salt 5/8 c milk 2/3 c water 2 T olive oil | Filling pesto* pine nuts mozzarella Topping sea salt | Add dough ingredients to bread machine in order according to manufacturer's directions using dough cycle. When the dough is finished place on a lightly floured surface and let rest 10 min. Roll out to a rectangle 10" long and about 3/4" thick. Spread pesto sauce over dough leaving a 1/2" border. Sprinkle pine nuts and cheese. Roll lengthwise jelly roll fashion and tuck ends under. Place in a greased 10"x4" loaf pan or an 8"x8" on the diagonal. Cover and let rise 45 min. Brush olive oil over the top and with a sharp knife score the top with four diagonal cuts. Repeat the cuts in the opposite direction. Sprinkle with sea salt. Bake at 215C/425F for 25-30 min, until the bread is golden and sounds hollow when tapped on the bottom. Turn onto a wire rack to cool. | Pesto Bread | Pesto basil Parmesan olive oil pine nuts garlic black pepper salt
8: Dough 1 pkg active dry yeast (2 1/4 t) 1/4 c warm water (105-115 F) 1 c warm milk (105-115 F) 2 T sugar 1/4 c butter, softened 1 1/2 t salt 2 eggs 4 1/4 c all-purpose flour | Filling 1/2 c chopped onion 1-2 cl garlic, crushed 2 T vegetable oil 2 c fresh spinach (~4 oz) 1 c chopped smoked ham 1 c Swiss cheese (4 oz) | Sandwich Ring | Stir down dough by beating ~25 strokes. Turn onto well-floured surface; roll to 20"x12". Cut into 2 long strips. Spread filling down center of each strip. Bring long edges of dough up over filling; pinch edge and ends to seal. Stretch rope to 22" and make even. Place ropes side by side; twist gently and loosely. Shape into ring on lightly greased sheet; pinch ends together. | Cover and let rise until 1.5x original size, ~30 min. Brush ring lightly with butter. Bake on rack below center at 350F/175C until golden brown and sounds hollow when tapped, 25-30 min. (If browning too quickly, cover loosely with aluminum foil.) Brush with butter; cool slightly. | Dissolve yeast in warm water in large bowl; stir in remaining dough ingredients and 2 c of the flour. Beat on med speed 10 min, scraping bowl frequently. Stir in remaining flour; continue stirring, scraping dough from side of bowl, until soft, sticky dough forms. Cover and let rise in warm place until double, about 1 hr. Alternative: Use the dough cycle in your bread machine. 1.5 hour total. Prepare Ham-Spinach Filling: Cook onion and garlic in oil until tender. Add chopped spinach. Cook, stirring occasionally, until wilted; cool. Stir in ham and shredded cheese.
9: Pizza 1-1.5 c very warm water 1 T milk 1 T sugar 1 pkg yeast 2 T olive oil 1 t salt 3-4 c flour optional: pepper, Parmesan, oregano Combine the water and milk and dissolve the sugar. Sprinkle yeast over the mixture and stir gently until it dissolves (~1 min). Let stand until a thin layer of foam covers the surface (~5 min). Add the olive oil, salt and any optional ingredients. Gradually add flour, mixing with a wooden spoon, until a soft ball forms. Knead until smooth (about 10 min). Shape into a ball and place in a greased bowl. Cover and let rise in a warm, moist place until doubled (1-1.5 hours). | Punch down the dough. Shape into a ball. Divide in half. Let rest for a couple minutes. Shape each piece, handling minimally. Place on 2 lightly oiled cookie shoots. Let rest for 15 min. Pre-bake at 450F for 3 min. This step is optional but ensures the dough will be thoroughly cooked and rises a bit before you layer on the ingredients. Add toppings of choice. Bake at 450F until cheese and crust are golden brown (about 15-25 min).
10: Dough 3/4 cup water 2 T olive oil 2 c bread flour 1 T sugar 1 t salt 1.5 t yeast | Caramelized Onion Topping 3 T butter 1 med onion, sliced 2 cl garlic, chopped 1/4 c shredded mozzarella cheese 1 T grated Parmesan cheese | Focaccia | Place dough ingredients in bread machine according to order recommended by manufacturer. Run the dough cycle (1h20). Grease a cookie sheet. Pat the dough into a 10"x12" rectangle or a 12" circle. Cover and let rise in a warm place 30-60 min or until almost doubled. | Prepare the Onion Topping: Melt butter in 10" skillet over medium-low heat. Cook onions and garlic in butter 15-20 min, stirring occasionally, until onions are brown and caramelized. Remove from heat. Heat oven to 400F/200C. Make deep depressions in dough at 1" intervals with your finger. Spread onion topping over dough. Sprinkle with cheeses. Bake 15-25 min until edge is golden brown. Remove from sheet to cool. Serve warm. Variations Toppings: course salt, fresh ground pepper, fresh minced garlic, pesto, fresh sage, potatoes and rosemary, sun-dried tomatoes, Italian seasoning, etc Dough: use leftover pizza dough.
11: 1/4 c olive oil 2 onions, diced 4 cl garlic, minced 2 carrots, finely diced 1 small zucchini, chopped 1/2 t crushed red pepper flakes 1 c tomato puree 3 (14 oz) cans chickpeas, rinsed well 6 c water 1/2 t salt | Heat the oil in a large stockpot over medium heat. Add the onion, garlic, carrot, zucchini and red pepper flakes, and sauté for 10 min. Stir in all remaining soup ingredients and bring to a boil. Lower the heat to a simmer and cook for 30 min. Let cool slightly. Remove 1 cup of the soup and set aside. Puree the remaining soup in batches in a blender. Stir in the reserved cup of soup. Serve with a drizzle of oil, a sprinkling of herbs (basil/parsley/rosemary) and/or Parmesan. | 1/4 c olive oil 1 onion, (finely) diced 5 cl garlic, minced 1 (28 oz) can whole tomatoes, diced (or ready-cut diced) 6 c soup stock 1-2 sweet potato, preferably dark orange, cut into 1/2" cubes 1 (15 oz) can Fagioli beans (or small white beans, navy/Great Northern), rinsed well and drained 2 c diced fresh or frozen green beans optional: 1 t salt, if stock isn't salty enough freshly ground pepper, generous amount a few pinches of cayenne pepper (if you like it strong, otherwise just a few dashes) 1 T minced fresh basil 1 large carrot, diced | Heat oil in a large stockpot over medium heat. Add the onions and garlic and sauté until tender and golden, about 5-10 min. Mix in the tomatoes and stock. Bring to a boil. Stir in remaining ingredients. Return to a boil, lower to a lively simmer, and cook until sweet potatoes are tender, about 20-30 min. Serve at once or reheat when needed. | Sweet Potato and Vegetable Soup | Chickpea Soup
12: Creamy Sweet Potato Carrot Soup 1 massive sweet potato, peeled and diced 2 massive carrots, peeled and diced 1 small potato, peeled and diced 1/2 onion, chopped 3-5 cl garlic, minced 6 c water bouillon cubes cinnamon, cloves ~2 t ground cumin black pepper crushed red pepper 4 T crushed red pepper 1-2 c milk Melt the butter in a stock pot. Add the onions and fry until translucent, about 3-5 min. Add the garlic and spices. Stir for 1-2 min. Add the potatoes and carrots. Stir. Pour in water and bouillon cubes (or chicken stock). Bring to boil. Lower to simmer, until potatoes are cooked, about 20-30 min. Turn off heat. Reserve 2 cups of solids. Puree the rest. Add milk to make desired consistency. (Soup may be reheated, but do not boil.) Top with freshly ground black pepper.
13: 3 T oil 2 onions, diced 6 cl garlic, chopped 3 t fresh ginger, grated 6-9 large carrots, diced 4 large potatoes, diced 2 t cumin seeds 6 c stock pepper | Spicy Carrot Soup olive oil 1 large onion, chopped 6 large carrots, cubed 1/2" pieces or smaller 4-6 c chicken stock + water 1 t Thai red curry paste 1 T freshly grated ginger optional: scallions, fresh black pepper Heat the oil in a large stock pot. Sauté the onions until translucent (5-10 min). Add the carrots. Cover, 10 min. Uncover and add enough stock and water to cover the carrots. Bring to boil, then simmer for 15-20 min or until carrots are tender. Add paste and ginger. Stir. Remove from heat and let rest 15 min. Reserve one cup of carrots. Blend the rest in batches. Reheat the soup. Add more stock if it's too thick. Add more paste to taste. Serve in bowls with garnish. | Heat oil in a large soup pot on med. Sauté onion, garlic and ginger for 3 min or until just soft. Add carrots, potatoes and cumin seeds. Cover, reduce heat to low, cook for 5-7 min. Add stock. Cover and simmer for 15 min or until vegetables are just tender. Cool slightly. Reserve 2-3 cups of solids. Puree the remainder until smooth. Season with black pepper. | Carrot-Potato Soup with Cumin & Ginger
14: Salad Base 3 chicken thighs brine: 1 T salt, 1 T sugar, water romaine lettuce fresh bean sprouts fresh mint, chopped fresh basil, chopped rice noodles roasted peanuts, crushed | Marinade 1/4 c + 1 T water, hot 1/3 t salt 3/16 c sugar 3/16 c rice vinegar 1/4 c fish sauce 1/2 t crushed red pepper 1 cl garlic, minced juice of half a lime (about 1-2 T) 1/2 carrot, shredded | Brine the chicken: Fill a large container with brine ingredients. Add chicken and let sit in fridge for one hour. Make the marinade: Add the salt and sugar to the hot water and let dissolve. Add the rest of the ingredients. You can set some aside to use as dressing for the noodles and salad. Bake the chicken at 350F until done (flip after 20 min, and ready ~10 min later). Cool slightly, cut/shred and dump into marinade. Let sit for 1-2 hours in fridge. Make the salad: Chop the lettuce and sprouts into bite size pieces. Add the herbs. Boil water. Add the rice noodles. Follow package directions for length of time. Drain and run under cold water to cool. Cut to bite size lengths. Coat with marinade. Toss in with salad. Add the drained chicken. Top with peanuts. Serve with extra marinade on the side. Variations coriander, shrimp, cucumber, beef, tofu If using frozen shrimp, boil for 2-3 min. Drain and run under cold water. Refrigerate until ready to use. | Vietnamese Style Salad
15: Salmon Roll Ups Burrito wraps (soft tacos) Smoked salmon Whipped cream cheese Fresh dill Fresh spinach leaves Spread cream cheese on a wrap. Don't go all the way to the edge. Add spinach leaves and dill. Spread with salmon. Roll up as tightly as you can. Optional: As you roll you can add more cream cheese on the other side to help it stick. | Wrap tightly in plastic and refrigerate. Recommendation: Chill for 8 hours to let the flavors develop. When ready to serve, unwrap and slice. Variations avocado lime juice with the cream cheese scallions sun dried tomatoes red onion parsley cucumber sour cream and chives prosciutto
16: Mango Salsa 4-6 mangoes, diced 3-4 avocados, diced 4 tomatoes, seeded and diced 1 chili pepper (jalapeño or other), chopped with gloves on 1/2 c cilantro, chopped 6 cl garlic, minced 1 t salt 2 T lime juice (or lemon) 1/2 c red onion, chopped 3 T olive oil In a large bowl, combine mango, avocado, tomatoes, jalapeño, cilantro and garlic. Add salt, lime juice, red onion and olive oil. Transfer to jars and refrigerate at least 30 min. Serve with chips, on top of baked fish, or in a burrito. | Variations papaya pineapple cucumber red bell pepper 1 t minced fresh ginger
17: Stuffed Mushrooms button mushrooms ground pork (or spiced sausage) bread crumbs Italian seasoning pepper salt Parmesan garlic, chopped onion, chopped Pop the stems out of the mushrooms. [Optional: Dig out a little more space from inside the mushrooms.] Chop the stems. Throw in a few whole mushrooms as well to chop. Fry the onion, about 5 min. Add the pork. Cook all the way through. Stir in garlic. Transfer to bowl. Cook the mushroom stems with a dash of salt. Drain mushrooms and pork fat. Combine. | Add bread crumbs and flavorings. There should be enough bread crumbs to make everything stick together, without drying it out. Fill mushroom caps with filling, mounding as high as it will go. Bake 10-15 min at 200C/400F. Move to serving plate and serve immediately.
18: Pan Fried Chicken with Coconut Sauce 6-8 skinless boneless chicken thighs, defrosted 1 t cayenne 1 t cumin (heaping) 1 t turmeric 1 t coriander salt + pepper oil 1 T fresh ginger, chopped 3 cl garlic, chopped 1 carrot, chopped 1 tomato, seeded + diced 1 can coconut milk In a shallow container, mix cayenne, cumin, turmeric and coriander. Coat each chicken piece thoroughly in spice mixture. Sprinkle with salt and pepper. Heat (cast-iron) pan to medium. Add 1 T oil. Cook chicken (each side about 4 min) until juices run clear. Remove to serving bowl. Add more oil. Lightly fry the garlic and ginger for 2 min. Add the carrot, frying another 3 min. Add the tomato. Cook another 5 min. Stir in coconut milk. Simmer for 5 min. Add the chicken back into the pan. Simmer for 5-10 min. Serve over rice. Variations Add peas with coconut milk, for something green. Use onion instead of/in addition to carrots. Add 2 jalapeño peppers with the garlic. Garnish with basil or parsley.
19: Chicken Salad 6 chicken breasts coarse salt + chicken broth 2 small carrots 1 tiny cucumber ~1/2 c chopped walnuts, toasted 1 apple, diced and covered with lemon juice to prevent browning 2 green onions, chopped chives, chopped ~1/2 c yogurt ~1/2 c sour cream seasoning: oregano, basil, tarragon, parsley lemon juice 1/2 c Craisins Brine chicken for 10 min in large bowl of 1 quart water and 1 t salt. In a shallow pan, heat water to a simmer. Add chicken breasts and cook for 12 min or until done. Remove the chicken and cool on plate. In a large bowl, combine remaining ingredients. Chop chicken into 1/2" cubes. Add to bowl and toss. Refrigerate. Serve on lettuce, in tomato cups, or with sliced bread. Variations shallots instead of scallions curry powder white or red wine vinegar, orange juice or champagne instead of lemon juice diced red onion freshly chopped herbs (tarragon, parsley, etc) celery, chopped green beans, water chestnut
20: Citrus Marinade 4 cl garlic, chopped 2 t chili powder 2 t gr cumin 2 t paprika 2 T oil orange's zest 1 lemon's juice [1/2 t dried oregano] 6 T fresh coriander, chopped | Beer Marinade 1/4 c beer 1/3 c fresh lemon juice (or lime) 1 T oil 4 cl garlic, crushed 1 T brown sugar 1 T Worcestershire sauce 1 T minced fresh cilantro 1 t ground cumin salt to taste [1 t chili powder] [1/2 t paprika] | Basic Marinade 2 t paprika powder 2 t Szechuan chili powder 2 t salt 2 t ground cumin 1 t garlic powder 4 T cornstarch 1 c water 4 T olive oil | Fajitas Chicken 4 skinless boneless chicken breasts, cut into strips 1/2 onion, sliced marinade* fresh lime juice (or lemon) Combine marinade ingredients in Ziploc bag. Add chicken and onion and coat thoroughly. Refrigerate 15 min to several hours. Heat oil in pan over medium heat. Cook chicken, ~6 min. Transfer to bowl. Sprinkle with lime juice. Serve immediately with tortillas, tomatoes, greens, cheese, etc.
21: Savory Glutinous Rice 225g/8oz/1 c glutinous rice, soaked for 2 hours 4 Chinese mushrooms, soaked 125g/4oz/0.25 lb chicken, cubed 55g/2oz bamboo shoots, cubed 1 T oil 1 cl garlic, finely chopped 2 t light soy sauce few drops of sesame oil salt, to season 1/2 chicken stock cube, crumbled 290ml/0.5 pint/1 c water 2 chillies, finely chopped 2 stalks spring onion, finely chopped Wash and rinse the rice and drain in a sieve. Drain and dice mushrooms into cubes. Heat oil in a heavy base saucepan. Add garlic and fry until fragrant. Add chicken, mushrooms, bamboo shoots and stir for 1 min. Add the rice, soy sauce, sesame oil, salt and stock cube and continue stirring. Pour in water, bring the rice mixture to a boil. Reduce heat to minimum. Leave over low heat to simmer, covered, until the rice has absorbed the water, ~20 min. Stir the rice once half way through cooking. Once cooked, the rice should be sticky in texture. Divide the rice into four small individual round bowls. Press rice into each bowl with the back of a dessert spoon. Wet the dessert spoon with hot water so that the rice does not stick to the spoon. To serve, invert rice bowl over a plate, loosen rice with a knife to form a small round mountain. Garnish with chillies and spring onion.
22: Steamed Fish with Ginger & Scallion 8 oz fillet of fish, patted dry 1/2 t salt 2" piece ginger, thinly sliced 2 green onions, cut into 2-inch pieces 1 T soy sauce 1/2 t sesame oil Rub fish with salt. Place in dish that can be set inside steamer. Liberally scatter the ginger and green onion beneath, on top, and surrounding the fish. Set the dish inside a bamboo steamer or a pot with a steam rack. Bring the pot of water to a boil, then place the steamer on top and steam over medium-high heat for 5-7 min, depending on the type and thickness of the fillet. The fish will be ready when the meat turns opaque and barely flakes apart. Carefully remove the plate from the steamer and pour off the fat and liquid that will have pooled in the bottom of the dish. With a light hand, drizzle the soy sauce and sesame oil over the fillet. Sprinkle the plate with more fresh ginger, if desired. Serve immediately. | Green Beans green beans- trimmed (cut in half) 1T oil 1 shallot, diced OR 1 cl garlic, sliced 1/2 t brown sugar 3 t soy sauce OR fish sauce In a hot pan, add oil. Once oil is hot, add green beans. Add water to just cover bottom of pan, cover and let beans steam, stirring occasionally. When all the water is evaporated, add in shallot/garlic/onion. Reduce heat to medium. Cook until shallot/garlic golden or starting to turn brown. Sprinkle sugar over beans. Stir. Add sauce, stir and serve.
23: Jiao Zi 2 pkg wrappers (Shanghai style, not Hong Kong) 1 lb lean ground pork 2-3 zucchini Chinese mushrooms, soaked and chopped shrimp (uncooked, peeled, de-veined, chopped, salted) Salt* Sesame oil Soy sauce white pepper ground ginger Grate zucchini, add salt to sweat for 5 min, then drain excess liquid. Add seasonings to pork and mix well. Combine pork, zucchini, mushrooms and optional ingredients. Season. Wrap mixture in wrapper with one or two pieces of shrimp. Boil in water until floating - approximately 4 min when fresh. Otherwise, freeze immediately. Frozen dumplings take approximately 7 min to cook. | Variations water chestnuts chives minced spinach Chinese cabbage thin rice noodles (softened + chopped) tofu, firm garlic crab pumpkin *If steaming or frying (guo tie), don't use as much salt.
24: Pasta with Pumpkin, Spinach & Pine Nuts | Variations 3 gloops of ricotta (instead of cream) Emmental instead of Parmesan Chinese long-shu-cai instead of spinach Add sliced onion, sliced mushrooms, and/or chopped pancetta at the start. May be easier to cook pumpkin with skin on, peel after roasting and then cube. | 1 small pumpkin (~700 g), diced into 1.5 cm cubes 2 large handfuls baby spinach 50 g (3/8 c) pine nuts, toasted cream (optional) - just a gloop freshly ground black pepper freshly grated nutmeg 200 g pasta eg. farfalle, penne, spirals freshly grated Parmesan | Place the pumpkin on a flat baking tray, drizzle with olive oil and roast in the oven for about 20 min, or until cooked and starting to turn brown at the edges. Wilt the spinach in a pan, and add the pumpkin and the oily juices. Add the cream if using. Carefully stir through cooked pasta. Add some pepper, nutmeg and Parmesan, and serve.
25: Thai Red Curry cooking oil (canola, grapeseed, etc) 1 pkg tofu, firm or extra firm 1 small onion, chopped 2-4 cl garlic, chopped red curry paste 1 can coconut milk 1/4 c water vegetables, sliced or chopped (mushrooms, bamboo, red bell pepper, zucchini, Indian or Thai eggplant, baby corn) salt Thai basil (substitute: coriander, European basil) optional: lemon juice, fish sauce, chopped hot Thai chillies, lemongrass Drain the tofu and press as much liquid out as possible. Cut into cubes. Optional: Fry the tofu. Fry the onion. Add garlic and 2-4 t/1 pkg paste. Optional: skim the coconut cream off the top of the can and mix with paste. Add the remaining coconut juice (or add all at once) and water. | Add vegetables of choice and a dash of salt. Simmer 20 min. Add tofu and any other veggies needing less cooking time. If too salty, add lemon juice. If too spicy, add more coconut milk or yogurt. Add basil and any other optional ingredients. Serve over jasmine rice.
26: Cold Sesame Noodles 16 oz (2 packages) buckwheat noodles 1/2 red bell pepper, sliced into thin strips 1/3 cucumber, cut into thin strips 1 or 2 green onions, chopped 5 cl garlic, chopped chopped ginger sesame oil (dark kind) soy sauce/tamari 1 T sugar spinach, chopped salt and pepper smoked/baked tofu, sliced into fat strips cilantro Cook the noodles according to package instructions. Do not overcook. Rinse immediately with cold water until noodles are cold. Transfer to serving bowl and sprinkle with sesame oil. If using plain tofu, heat it with some garlic, soy/tamari, salt and pepper to add flavor. Otherwise, just heat up the tofu in a skillet. Optional: cook the red pepper. Remove to bowl. Heat the spinach in pan until wilted. Heat 2 t sesame oil, chopped ginger and garlic over low heat. Remove from heat and add sugar and 2 T soy sauce. Stir until sugar is dissolved. Pour over noodles. Combine tofu and other vegetables in bowl. Toss to mix. Garnish with cilantro. Variations Add rice wine vinegar to the sauce Use meat instead of tofu (shrimp, beef, etc). Carrots also make a good addition, for health and color. Substitute peas for the spinach.
27: Pineapple Almond Sorbet 2.5 c pineapple (1 small pineapple), chilled lemon 1 T-1/4 c sugar chopped almonds (or macadamia nuts) optional: coconut milk Blend pineapple with 1/2 lemon's juice. Optional: add in grated lemon zest. Add sugar and blend until dissolved (1-2 min). Add almonds and chop for a few moments. Set in ice cream maker. | Strawberry Fro-Yo 1.5 c strawberries 1.5 T lemon juice 1/3 c sugar (or to taste) 1/8 t salt 1/4 c milk 3/4 c yogurt In a small saucepan, use a potato masher to mix the strawberries, lemon juice, sugar and salt over medium heat until the sugar dissolves. Remove from heat and let sit for 10 min. Stir in milk and yogurt. Chill for at least one hour (but better overnight). Finish off in ice cream maker, churning for 20 min. | Note A tablespoon of vodka (or any other type of alcohol) will keep the sorbet soft. Alcohol won't freeze, so adding a little keeps the sorbet from hardening too much. Vodka won't affect the taste. Add 2 min from finish time. | Mango Sorbet 2 ai-wen mangoes, diced, chilled or frozen (or 2 c strawberries) 1/3 c water 1/3 c sugar 2 T fresh lime juice lime zest optional: fresh grated ginger, dark chocolate pieces, 1 T dark rum Bring water and sugar to boil in a small pot. Let cook until sugar is dissolved. Pour syrup into bowl and let cool. Blend mangoes with lime juice and zest. Add syrup to taste (~2/3). Pour into ice cream maker and stir until desired consistency.
28: Strawberry Shortcakes 2 c flour 1/2 t salt 1 T powder 3 T sugar 1/2 c butter, frozen 1 egg, beaten 1/2 c milk 1 c heavy cream 1 T sugar 1 t vanilla 18 oz fresh strawberries optional: sugar Mix dry ingredients. Grate 2 T butter coarsely. Toss. Repeat. Combine egg and milk. Pour in. Toss with fork to form large clumps. Lightly press into ball. Add 1 t more of milk if won't come together. Divide into 6 pieces (approx 3"x3" or rounded). Place 1" apart on lightly greased cookie sheet. Sprinkle with 1/2 T sugar. Bake 425F 12-14 min or until light brown. Cool to warm, 5-10 min. Whip cream. Add sugar and vanilla. Whip to completion. Wash, hull, and lightly mash strawberries. Sprinkle with sugar. Cut cakes in half. Layer strawberries followed by whipped cream. Place cake half on top. Top with whipped cream and strawberries. Serve immediately or chill.
29: Lava Cakes 85 g butter (scant 6 T) 108 g rich dark chocolate (half the bar plus one square) 2 eggs 1/4 c sugar 1/8 c flour 1/2 T cocoa powder 1/4 t salt 1 t vanilla optional: 1/2 t instant coffee granules Generously grease 2 large ramekins. In a small pan, over very low heat, melt the butter and chocolate pieces, stirring often. Remove from heat. In a large bowl, beat together the eggs and sugar for 7 min. Add the flour, cocoa, salt, vanilla and coffee. Beat for 2 min. Slowly add the chocolate mixture and beat for another 5 min. Pour into ramekins, 3/4 full. Refrigerate, if desired to bake at a later time. Bake on a cookie sheet at 190C/375F for 15-20 min, until puffed and mostly dry on top. Rest for 3 min. Invert onto plates. Serve warm. | Molten chocolate cakes are cake on the outside and yummy, oozing gooeyness waiting to pour out on the inside. They can be prepared ahead of time and baked 15-20 min before you plan on eating them. An electric beater is a must so as to incorporate enough air into the batter.
30: Red Wine Chocolate Cake 6 T butter, room temperature 3/4 c brown sugar, firmly packed 1/4 c sugar 1 egg + 1 egg yolk, room temperature 3/4 c red wine 1 t vanilla 1 c + 1 T flour 1/2 c Dutch cocoa 1/8 t soda 1/2 t powder 1/4 t table salt 1/4 t cinnamon Decoration: confectioner's sugar Line the bottom of a 9" cake pan with parchment paper. Lightly butter the paper and the sides of the pan. It's a shallow cake, so no need to go very high. In a large bowl, cream the butter on medium speed, until smooth. Add the sugars and beat until fluffy (3 min). Add the eggs and beat well. Beat in the wine and vanilla. Sift the flour, cocoa, soda, powder, cinnamon and salt right over the batter. Beat lightly until 3/4 combined. Then use spatula to fold the rest of the batter. Spread evenly in pan. Bake at 325F for 25-30 min. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on rack for 10 min. Flip onto plate and continue to cool. Just before serving, sift some confectioner's sugar decoratively over top. Serve with remaining wine. | Wines Used Bin 555 wyndham estate shiraz McGuigan Black Label Shiraz
31: Coconut Cardamom Banana Cake 2 2/3 c flour 1 1/4 t soda 1/2 t salt 1 t cardamom 1/2 t cinnamon 1/2 t nutmeg 1/4 t ginger scant 1.5 sticks butter scant 1 c brown sugar scant 1/2 c sugar 2 eggs 3 T maple syrup 1.5 t vanilla 3/4 c coconut milk 2 bananas, mashed 1 apple, chopped (about 1 c) 1/2 c raisins 1 c powdered coconut, toasted 3/4 c pecans, chopped Combine flour, soda, salt and spices in a medium bowl. In a large bowl, cream the butter and sugars. Add the eggs. Add the maple syrup, vanilla and coconut milk. Mix the dry ingredients in with the wet. Stir in the bananas. Mix in the apple, raisins, coconut and pecans. Pour into 2 greased 9" round cake pans. Bake for 40-45 min. Cool 10 min before removing from pan. Make icing. Using a spoon, drizzle the icing over the top of the cake, and spread it with a thin, metal spatula. Sprinkle each cake with 1/4 cup of toasted coconut, and 1 T chopped pistachios. Allow to set for at least 15 min before slicing. | Cardamom Icing 1/2 c confectioners' sugar 1/4 t cardamom several droplets of milk In a small bowl whisk together sifted sugar and cardamom. Add a few droplets of milk and continue whisking until the icing is smooth and thin yet clings to the back of a spoon. [When it's ready, pour it through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar.]
32: Gingerbread Cake 1/2 c butter 1/3 c sugar 1 egg 2.5 c flour 1.5 t soda 1 t cinnamon 1 t ginger 1/2 t salt 1/2 c molasses 1/3 c honey 1 c water Melt the butter. Combine with sugar and egg. Add flour, soda, spices and salt. Add molasses, honey and water. Use mixer to blend until mostly smooth. Pour into 8"x8" or 9" pan and bake at 180C/350F for 50 min or until cooked through. Variations Add grated peel of one orange. Use cold coffee instead of water. | Almond Jello 2 T gelatin 2/3 c cold water 1 1/3 c boiling water 1/3 c sugar 1 1/3 c milk 2 t almond extract Place gelatin in 8x8 dish. Pour cold water in and let gelatin soften (about 5 min). Add sugar and boiling water. Stir constantly until gelatin and sugar are dissolved. Add cold milk and almond extract. Stir. Cover and refrigerate until firm.
33: Crust 1/2 c pecans 1 t vanilla 1.5 c coconut (shredded or powdered) | Coconut Filling 1 c sugar 5 T cornstarch 1/2 t salt scant 3 c coconut milk 4 egg yolks, beaten 2 t almond extract | Banana Base 3 T butter, divided 3-4 bananas 1/2 c brown sugar 3 T dark rum | Banana Coconut Cream Pie | Prepare the gluten-free crust: Food process ingredients together. Press into baking pan. Refrigerate until ready to use. In a saucepan, mix together sugar, cornstarch and salt. Over medium heat, gradually pour in coconut milk. Continue stirring. After the mixture boils, continue to heat for 2 min or until it becomes as thick as pudding. Remove from heat. Add 1/4 c of the mixture to the egg yolks, stirring constantly. Pour egg yolk mixture back into pan. Cook over medium heat for 2 min. Remove from heat. Stir in extract. Set aside to cool. In a saucepan, melt 1 T butter. Add half the bananas and sauté for a few moments. Add the brown sugar. Flip and sauté the bananas until the sugar starts to caramelize. Add the rum. Continue stirring. When it looks caramelized and reduced, add the remaining 2 T butter and bananas. Stir. When the butter is incorporated with the rum, remove from heat. Pour into base of pie crust. Top with coconut filling. Refrigerate overnight. Variations Use coconut instead of pecans in the crust. Use coconut extract instead of almond extract. Use Kahlua instead of rum Garnish with toasted coconut.
34: Custard Filling 1/2 c sugar 5 T all-purpose flour pinch of salt 2 c milk 2 egg yolks, beaten 1 t vanilla extract | Choux Pastry 1/2 c butter 1 c water 1 c all-purpose flour 1/4 t salt 4 eggs | Topping 1/2 c semisweet chocolate chips | Prepare the custard In a small saucepan, combine sugar, flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator. | Prepare the pastry In a medium saucepan, combine butter and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, let sit 5 min. Add eggs, one at a time, stirring vigorously after each addition. Drop by heaping spoonfuls onto baking sheet, or pipe into desired shape. Bake 15 min at 450F/230C, then reduce heat to 400F/200C and bake 20 min more, or until golden. Cool completely. | Cream Puffs
35: Cream Puff Assembly Use a chopstick to poke a hole in the pastry. Pipe the custard in. Optionally, you can cut off the top of the pastry, use a spoon to fill it with custard and replace the top. Cover with melted chocolate. Serve immediately or refrigerate. | Chocolate Topping Melt chocolate chips in microwave or slowly over low heat. | Notes Custard: can be made a day ahead to chill in the refrigerator. Pastry: The puffs freeze well - just let cool after baking and stick in an airtight container. Reheat in oven when ready to use.
36: Pastry 2.5 c flour 2 T sugar 1/2 t salt 1/2 c butter (16 T), cut in 1/2" pieces 2/3 c ice water Mix dry ingredients. Add butter and mix until butter is evenly dispersed, yet large chunks are still visible. Use fork, food processor, or cold hands. Add ice water all at once and mix until it just comes together. Split in half and shape into 2 disks. Wrap each in plastic and refrigerate for 4+ hours (up to a few days). Optional: Freeze the dough by wrapping in plastic. Defrost in fridge for a day or in a bowl of warm water for one hour. | Apple Galette | Filling 3 apples, peeled and cored 2 T sugar 1.5 t cinnamon 1 t lemon juice dash of salt 1 T flour Slice apples (thin or thick). Mix with the rest of the ingredients. Assembly Roll out dough on floured surface to 12-15" in diameter. Transfer to greased baking sheet. Place apple mixture in center, leaving 2-3" of edge. Fold in edge, overlapping as you go. Bake 400F/205C for 40 min or until apples are cooked and crust has lightly browned. Serve immediately with vanilla ice cream or let cool.
37: Tapioca Pudding 1/3 c small pearl tapioca 3/4 c water 2 1/4 c milk, or soy milk/light coconut milk 1/4 t salt 2 eggs, separated 1/3 c sugar (or brown sugar) 1/2 t vanilla (or almond) optional: Zest of one lemon or orange cinnamon, nutmeg, mint, ginger, lemongrass raisins, coconut, apple pieces, blueberries, toasted nuts splash of liquor (Frangelico, Limoncello, spiced rum or bourbon) Soak tapioca in water for 30 min in a medium saucepan. Add milk, salt, and egg yolks and whisk to blend. Over medium heat, continue to stir the mixture until it comes to a boil. Turn the heat all the way down and cook for 10-15 min or until tapioca softens. Meanwhile, beat the egg whites until they are foamy, add the sugar gradually and beat until soft peaks form. Fold in about 3/4 cup of the hot tapioca mixture to the egg whites to temper them and then fold the egg whites back into the tapioca in the saucepan. Whisk over medium heat for 3 min. Add optional ingredients. Cool for about 10 min and then add the vanilla and citrus zest. Serve warm or chilled. Variations Stir in cocoa powder with tapioca. Use ginger tea in place of water.
38: 1/2-3/4 c packed brown sugar* 1/2 c granulated sugar* scant 1 c butter, softened (not melted) 1 t vanilla 2 eggs 2 1/2 c all-purpose flour 3/4 t salt 3/4 t baking soda 12 oz semisweet chocolate chips (2 c) optional: 1 c chopped walnuts Beat sugars and butter in large bowl on medium speed until fluffy, about 5 min. Beat in vanilla and eggs. Beat in flour, baking soda, and salt on low speed. Stir in chocolate (and nuts). Drop dough by large spoonfuls onto cookie sheet. Flatten slightly if you want a final smooth look. Bake at 375F/190C until edges are light brown, 11-14 min. Cool on grocery bags or paper towels (to soak up excess grease). Variations Add a dash of cinnamon with the dry ingredients for a spin on the flavor. Use almond extract instead of vanilla. Make the dough a day ahead and refrigerate until ready to bake. Add 1/2 c plumped Craisins. Freeze the cookies and then scoop vanilla or chocolate ice cream in between two cookies to make ice cream sandwiches. Use more sugar and butter or higher heat to get flatter cookies better for sandwiching. | Chocolate Chip | Cookies
39: Cocoa Brownies scant 1/2 c melted butter 1 c sugar (orig: 1 1/4) 3/4 c + 2 T cocoa powder 1/4 t salt 1-2 t almond extract 2 eggs 1/2 c flour optional: small handful of semisweet chocolate chips Preheat oven to 165C/325F. Line 8" baking dish with foil. Grease bottom. Combine butter, sugar, sifted cocoa and salt. Stir in extract. Add eggs one at a time. Stir until shiny, thick and well mixed. Sift in flour. Stir until not visible. Then beat another 40 strokes. Add chocolate chips and stir. Transfer to pan and spread evenly. Bake 20-25 min. Cool completely. Lift foil out and cut into 16-25 pieces. Variations Add 2/3 c pecans or walnuts instead of chocolate chips. Use 1/2 t vanilla instead of almond extract. Top with almonds. Combine butter with other 3 ingredients and melt in microwave in 20 sec intervals. Add a dash of cinnamon.
40: scant 3/4 c butter (<1.5 stick), room temp 1/2 c sugar, scant scant 1/2 c brown sugar 1 egg 1 t vanilla 1 t peppermint extract 1 3/4 c flour 1/4 c cocoa 1 t baking soda 1/4 t salt 1 c dark chocolate chips Mash butter. Add sugars. Combine until creamy. Add egg. Mix thoroughly. In small bowl, combine flour, cocoa (sift if chunky), soda and salt. Add extracts to wet mixture and mix. Add flour mixture to wet mixture and stir until just combined. Dump in chips and mix until spread evenly. Drop spoonfuls of dough on non-greased cookie sheet. Bake 180C/350F for 8-15 min, depending on your oven and level of crispiness desired. | Cocoa Chocolate Chip Mint Cookies
41: 1 3/4 sticks butter, softened 7/8 c brown sugar (scant 1 cup) scant 1/2 c sugar 2 eggs 1 t vanilla 1.5 c flour 1 t soda 1 t cinnamon 1/2 t cloves 1/2 t nutmeg 1/4 t ginger 1/2 t salt 3 c rolled oats 1 c raisins In a medium bowl, combine flour, baking soda and spices. In a large bowl, cream butter and sugars. Add eggs and vanilla. Stir flour mixture into wet ingredients. Fold in oats, followed by raisins. Drop by spoonfuls onto cookie sheet. Bake 10-15 min at 180C/350F. Note: If cookies come out too crisp, add flour or oats, lower the cooking rack, lower the temperature, or refrigerate the dough. | Oatmeal Raisin Cookies
42: James Beard 2 c all purpose flour 1 t baking soda 1/2 t salt 1/2 c butter 1 c sugar 2 eggs 2 mashed ripe bananas 1/3 c milk 1 t lemon juice or vinegar 1/2 c nuts Sift the flour with soda and salt. Combine the milk and lemon juice, which will curdle a bit after sitting for 5 min. Cream the butter and gradually add the sugar. Mix well. Add the eggs and banana and blend thoroughly. Slowly and alternately fold in the flour mixture and the milk mixture, beginning and ending with the dry ingredients. Blend well after each addition. Stir in the nuts, then pour the batter into a lavishly buttered 9x5x3 pan. Bake in a 350F/175C oven for 1 hour, or until the bread springs back when lightly touched in the center. | Basic 2 c all purpose flour 1/2 t salt 1/2 t soda 3/4 c white or brown sugar * 1/2 c melted butter (not just softened) 2 eggs 3 mashed ripe bananas optional: 1/2 c chopped walnuts Sift flour, salt and soda into large mixer bowl. Add sugar, butter, eggs, banana and walnuts. Mix thoroughly. Pour into a greased bread pan. Let stand for 20 min. Bake in a 350F/175C oven for 80 min or until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack. | Banana Breads
43: 1.5 c flour 1 1/4 t soda 1 t salt 1 t cinnamon 1/2 t nutmeg 1/4 t ginger 1 1/4 c pumpkin puree 2/3 c brown sugar, lightly scooped 1/2 c yogurt (or 1/2 c milk + 1/2 t lemon juice) 1 egg 2 T butter, melted 1/2 cup raisins Mix dry ingredients (up to ginger) in a large bowl. Mix remaining (wet) ingredients in a medium bowl. Mix wet into dry, stirring just until flour is moistened. Pour into 8x4 or 9x5 greased bread pan. Bake at 350 F/175 C for 1h10 min. | Sour Cream 1/4 c butter, softened 3/4 c sugar 2 eggs 3 bananas 8 oz sour cream (1/2 a large container) 1 t vanilla 1 t cinnamon 1/4 t salt 1.5 t soda 2 1/4 c flour 1/2 c walnuts optional: 1/2 t cinnamon, 1/8 c sugar Grease a 9x5x3 bread pan. Optional: Sprinkle with cinnamon-sugar mixture. Cream the butter and sugar. Add the eggs, banana, sour cream and vanilla. In a small bowl, mix the flour, salt, soda and cinnamon. Add to the wet mixture. Stir in the nuts. Mixture will be thick. Pour into bread pan. Bake for 80 min at 175C/350F. | . | Pumpkin Bread
44: Strawberry Banana Muffins 1/2 c butter 2 1/4 c flour 1 1/2 t powder 1/4 t soda 1 t cinnamon 1/2 t salt 1 c fresh strawberries, chopped 3/4 c brown sugar 2 eggs, lightly beaten 1 t vanilla 2 ripe bananas, mashed Melt the butter in a small pan. Let cool. In a large bowl, mix the flour, powder, soda, cinnamon, and salt. Gently fold in the berries to coat with flour. In a medium bowl, mix together the brown sugar, eggs, vanilla and banana. Stir in the melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Fill 12 paper lined muffin cups. Bake at 180C/350F for 25 min or until done. | Variations nutmeg chopped walnuts blueberries Notes Thaw frozen strawberries at 350F for 10 min. Whole frozen strawberries will create large holes in the muffin. For a more even texture cut the strawberries into smaller pieces.
45: Morning Glory Muffins 2 c flour 3/4 c sugar 3/4 t baking soda 1.5 t baking powder 1.5 t cinnamon optional: nutmeg, ginger 1/2 t salt 1 c shredded coconut (unsweetened) 3 eggs 1/2 c butter, melted 1/4 c apple-pearsauce 1.5 t vanilla extract 2 c grated carrot 1 apple, half chopped-half grated optional: 1/2 c nuts, 1/2 c raisins | In a large bowl, mix the dry ingredients (flour to salt) thoroughly. Stir in the coconut. In a medium bowl, beat the eggs, oil, and vanilla together. Gently stir the wet ingredients (including apple and carrots) and optional ingredients into the flour mixture. Do not overmix! Line muffin tin with paper liners. Fill cups 2/3 full of batter. Baked at 180-190C/350F for 30 min.