Monthly Archives: January 2018

Buffalo Cauliflower Wings

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  • 1 head of cauliflower (approx. 4 cups of florets)
  • ½ cup milk
  • ½ cup water
  • ¾ cup all-purpose flou
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 cup Frank’s red hot sauce
  • 1 tbsp butter
  1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 F depending on your oven.
  2. Wash and cut cauliflower head into bite sized pieces/florets.
  3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.
  4. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet.
  5. Bake for 20-25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
  6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
  7. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to baking sheet and bake in the oven for another 20-25minutes. Serve with ranch, blue cheese, or your favorite dipping sauce.

Fettucine (MOM)

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  • 2 tbsp. butter
  • 2/3 cup parmesan cheese
  • 1/4 cup light cream (coffee cream)
  • 1/4 cup chopped parsley
  • black pepper
  • a little nutmeg

Melt butter.  Stir in cheese and cream, parsley and seasoning.

Pad Kee Mao

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  • 4 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 1 tsp. rice vinegar
  • 6 cloves garlic
  • 5 chilies
  • 3 tbsp. vegetable oil
  • 1/2 cup sliced onion
  • 1 pound ground pork
  • 1/2 cup red peppers
  • 12 oz. rice noodles
  • 2 handfuls basil

Whisk together the fish sauce, soy sauce and vinegar, and set aside.  Chop the garlic and 3 of the chilies together.   Smash the other two chilies and set aside.

Put a wok over medium-high heat.  Add the oil, garlic-chili mixture and the onion.  Add the pork and a splash of the sauce and cook until pork is done.

Add the peppers and noodles.  Turn heat to high, and add almost all the sauce.  When coated, toss in the basil and the smashed chilies.

Spicy Ginger Chickpeas

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  • 1 1/2 cups dried chickpeas, soaked overnight
  • 4 cloves garlic
  • 2 sprigs parsley
  • 1 onion, quartered
  • 1 tbsp. olive oil
  • 2 tsp. salt
  • 3 tbsp. mustard oil or vegetable oil
  • 1 large onion, finely diced
  • 1 bay leaf
  • 3 garlic cloves
  • 2 tbsp. grated ginger
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1/4 tsp. ground cardamom
  • 2 tomatoes

Drain the chickpeas.  Boil in a saucepan for 10 minutes.  Lower the heat.  Add garlic, parsley, onion and oil.  Simmer, partly covered, until the chickpeas are almost tender, about 45 minutes.  Add salt, continue cooking until the peas are completely tender but not mushy, about 30 minutes more.  Strain, reserving the broth.

For the sauce, warm the oil over medium heat.  Add the onion and cook until well browned, about 12-15 minutes.  Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper, and two- thirds of the diced tomatoes.  Cook for 5 minutes.

Add the reserved chickpea broth and the chickpeas.  Simmer until the liquid is reduced to a sauce-like consistency.  Adjust the seasonings, and add lemon juice to taste.  Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro.

 

 

Chicken Fajita Sweet Potatoes

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  • 3 whole medium sweet potatoes, clean
  • olive oil
  • 1/2 a red onion, thinly sliced
  • 1 chicken breast, cut into strips
  • 2 cloves garlic, minced
  • 1 diced red pepper
  • 1 diced orange pepper
  • 1/4 cup black beans
  • 1/2 tsp. ground cumin
  • 1 tsp. paprika (regular or smoked)
  • 1 cup shredded Mexican cheese
  • 1 lime, juiced
  • 1/4 cup chopped cilantro

Preheat oven to 430.  Roast sweet potatoes for an hour, or until soft.  Cook the onions in oil.  When transparent, add the chicken, peppers, and garlic.  Add in the seasonings and cook until chicken is done.  Add the beans.  Remove the sweet potatoes from the oven and let them cool until you can touch them.  Slice the sweet potatoes in half, and scoop out all except 1cm around skin.  Mix chicken mixture with the sweet potato and return to the shell.

Top with cheese and melt under the broiler.

Carrot Cake (DAD)

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Combine and mix well:

  • 1 cup vegetable oil
  • 1 cup sugar
  • 3 eggs
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 1/3 cup flour
  • 1 1/3 tsp. baking powder
  • 1 1/3 tsp. baking soda
  • 2 cups grated raw carrots

Bake at 350 for 60 minutes (9″x13″ pan)

ORANGE ICING

  • 1 cup icing sugar
  • 1 tbsp. butter
  • 1/4 tsp salt
  • 1/2 tsp. vanilla
  • juice of an orange

Mix ingredients, adding enough orange juice to achieve a spreading consistency.

Dumplings (MOM)

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  1. Blend:
    1 cup flour
    2 tsp. baking powder
    1/2 tsp. salt
  2. Cut in 3 tbsp. butter.
  3. Stir in 1/2 cup milk and 1 tsp. parsley flakes
  4. Blend until flour is moist
  5. Drop on top of stew for 30 minutes

Do NOT lift lid

Tuna Casserole

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12 oz. farfalle pasta
1 cup panko bread crumbs
2 tablespoons extra virgin olive oil
2 garlic cloves pressed or finely minced
3 tablespoons unsalted butter
1 medium onion finely chopped
3 tablespoons flour
3 cups heavy cream or half & half
1 1/2 cups frozen sweet peas
3/4 cup jarred roasted red peppers thinly sliced
3/4 cups parmigiano-reggiano cheese finely grated
2 6oz. cans solid white tuna with sun dried tomatoes in oil well drained and flaked
cooking spray
fine sea salt and freshly ground black pepper

  1. Preheat oven to 450 degrees. Cook farfalle pasta according to package directions for “al dente”. Drain well and set aside.
  2. In a medium skillet, heat 2 tablespoons extra virgin olive oil. Add pressed garlic, cook 1 minute. Add panko bread crumbs. Continue to cook for 3-4 minutes over medium heat while continuously stirring. When olive oil is absorbed and panko is lightly browned, remove from heat and set aside.
  3. In a medium sauce pan, melt unsalted butter over high heat. Add onion and saute until it is soft and opaque. Add flour and continue stir until flour is light brown. Pour in cream or half & half, stir well and bring to a boil. Add frozen peas and roasted red peppers, continue to cook for 3 minutes.
  4. In a large mixing bowl, combine cooked al dente farfalle pasta, cream mixture, drained canned tuna, and parmigiano-reggiano cheese. Mix until all ingredients are fully combined.
  5. Lightly coat individual gratin dishes or a large casserole dish with cooking spray. Evenly distribute mixture into baking dish(es). Lightly season tops with fine sea salt and freshly ground pepper. Finish with a thick coating of seasoned panko bread crumbs.
  6. For individual gratin dishes, bake at 450 degrees for 5 minutes, or until tops are browned. For large casserole dish, bake at 450 degrees for 10-15 minutes or until top is brown.