Monday, February 4, 2019

Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Stew with Coconut and Turmeric
from cook's illustrated

Olive oil for sauting
6 cloves garlic, minced
1 onion, chopped
1 tablespoon ginger
1 1/2 teaspoons turmeric
1/2 teaspoon chili flakes (original called for 1 teaspoon, but I think it was a bit much)
2-15 oz cans chickpeas, drained and rinsed
1-15 oz can coconut milk
3 cups broth
1 pound green leafy vegetable like spinach or kale, chopped
1 cup mint leaves (optional for serving)

  1. Saute onions in oil until browned; add garlic and ginger and cook for another minutes.
  2. Add turmeric, chili flakes, and chickpeas.  Cook chickpeas until they get a bit browned and crisp (about 8-10 minutes)
  3. Add coconut milk and broth to chickpeas and bring to a simmer.  Simmer for 20 minutes.
  4. Add greens and cook for another 5-10 minutes.
  5. Season soup and serve with mint leaves, pita, and yogurt.
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Tuesday, January 8, 2019

breakfast casserole

breakfast casserole
from Lelia Shipp Wendel

6 eggs, beaten
1 teaspoon salt
1/2 teaspoon dry mustard
2 cups milk
8 slices white bread, cubed
1 pound sausage, cooked
1 onion, chopped
2 cups cheese

  1. Mix eggs, salt, mustard, and milk together until well combined.
  2. Place bread, sausage and onions in a 9 x 13 casserole dish.
  3. Pour egg mixture over bread.
  4. Allow to sit overnight.
  5. Heat oven to 350 with casserole dish in it.
  6. Bake for 1 hour or until set.
  7. Sprinkle cheese on top of casserole and allow to melt before serving.
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Monday, January 7, 2019

Bourbon Pumpkin Cheesecake

Bourbon Pumpkin Cheesecake
from epicurious

Crust:
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/2 cup packed brown sugar
1/2 stick butter, melted and cooled

Filling:
1 can pumpkin
3 eggs, room temperature
1 cup packed brown sugar
4 tablespoons bourbon
1 teaspoon vanilla
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3-8 oz packages cream cheese, room temperature

Topping:
1 cup sour cream
4 tablespoons bourbon
2 tablespoons sugar

Optional garnish-roasted pecan halves

  1. Mix ingredients for crust together and press into a spring-form pan.  Refrigerate for 1 hour.
  2. Preheat oven to 350.
  3. Whisk pumpkin, eggs, brown sugar, bourbon and vanilla until well combined.
  4. Whip cream cheese until light and fluffy.
  5. Add dry ingredients.
  6. Gradually add in wet ingredients and whip until smooth.
  7. Bake for 50-60 minutes or until center is set.
  8. Mix topping ingredients together while cake is baking.
  9. Once cake is set, pour sour cream mixture over cake and put cake back in turned off oven.
  10. Once cake is cooled, chill in refrigerator until ready to eat. 
  11. Top with roasted pecan halves if using.
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Saturday, September 8, 2018

Cake Mix Cookies

Cake Mix Cookies
from homegrowntraditions (instagram)

1 box cake mix
1/3 cup oil
2 eggs
cookie add-ins like chocolate chips, cinnamon, nuts, etc

  1. Preheat oven to 350.
  2. Mix cake mix, oil and eggs until blended.
  3. Add desired cookie add-ins.
  4. Bake for 8-12 minutes or until edges are golden brown.
  5. Cool.
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