Friday, 24 January 2014

Carrot Cake


4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract

Go here for the rest.

Tuesday, 21 January 2014

Chicken & Mushroom Chimichanga

Ingredients for 4 portions:
(exact measurements are not critical, as you can stuff these with anything that fits)

For the filling:
1 tbsp vegetable oil, divided (half for veggies, half to cook chicken)
1/2 cup diced onions
1/2 cup diced poblano peppers
1/2 cup sliced mushrooms
12 oz boneless skinless chicken breast meat, cut in 1/2-inch cubes
salt, freshly ground black pepper, cayenne pepper to taste
1/4 tsp cumin
1/4 tsp chipotle, smoked paprika, or other hot or mild ground chili pepper
pinch dried Mexican oregano
1 or 2 tbsp cold water to deglaze pan once chicken is browned
4 ounces grated pepper Jack cheese

4 large flour tortilla (at least 10-inch wide)
1 egg white
2 tbsp vegetable oil for pan-frying
sour cream, guacamole, and salsa to garnish, optional

Go here for the rest.

Monday, 20 January 2014

American French Onion Soup

Ingredients for about 2 1/2 quarts of soup:

6 large yellow onions, cut in large dice
1/2 stick unsalted butter salt and pepper to taste
3-4 sprigs fresh thyme
1 or 2 tsps sherry vinegar, or to taste
3 tbsps dry sherry wine (do NOT use “cooking wine”)
4 cups high-quality beef broth
4 cups high-quality chicken broth
buttered croutons
shredded extra-sharp cheddar and Monterey Jack cheese (you’ll need about 1/3 cup per bowl)

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Peach Melba

Ingredients for 6 servings:

3 peaches, halved
2 cups water
2 cups sugar
1 vanilla bean, split lengthwise
2 tablespoons lemon juice
For the raspberry sauce:
3 cups fresh raspberries (yes frozen will work)
1/3 cup white sugar
1 tablespoon lemon juice
1 tbsp water
1/8 tsp balsamic vinegar

Note: can also use tinned peaches

Go here for the rest.

Life-Saving Red Lentil Soup

Serves 4-6
Prep time: 5 min
Cook time: 40 min in a pressure cooker or 1 h 10 min in a regular pot
Total time: 45 min to 1 H 15 Min


1 cup red lentils, washed and drained
1 medium potato, peeled, washed and cut into 1 inch / 2.5 cm dices
1 medium carrot, thoroughly washed and cut into 1 inch / 2.5 cm dices
1 medium onion, peeled and cut into 1 inch / 2.5 cm dices
6 cups water
1/2 tsp ground cumin
1 tsp fine sea salt
4 tbsp butter
2 tsp all-purpose flour
dry mint, for serving
red pepper flakes, for serving
1/4 cup toasted sunflower seeds, for serving (optional)
melted butter / olive oil, for serving

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Sunday, 19 January 2014

Artichoke Chicken Skillet

Serves: 6


2 lb. boneless, skinless chicken breasts
Pinch salt & Pepper
2 Tbsp olive oil, divided
3 cloves garlic
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can quartered artichoke hearts
1 tsp dried basil
1 tsp lemon zest (about ½ medium lemon)
¼ bunch fresh parsley
12 oz. cooked pasta of your choice

Go here for the rest.

Friday, 17 January 2014

Whole Wheat Puff Pie with Beet Greens

Serves: 9
Prep time: 30 min (hands on)
Cook time: 30 min
Total time: 1 hour


Rough puff pastry:
165 gram all-purpose flour
85 gram whole wheat flour
6.6 gram fine sea salt
250 gram butter, cold (best out of freezer)
90 gram (6 tbsp) cold water, might need less or more depending on your flour

Beet greens filling:
2 tbsp olive oil
3 cloves garlic, minced
350 gram (about 30 leaves) beet greens (including the stalks), thoroughly washed and finely chopped
3 pinches fine sea salt
2 pinches ground coriander seeds
2 pinches dry oregano
freshly ground black pepper, to taste

Go here for the rest.

Braised Carrots with Thyme


2 tablespoons unsalted butter
1-1/2 pounds carrots, peeled and sliced 1/4 inch thick on the diagonal
2 garlic cloves, thinly sliced
2 thyme sprigs
Salt and freshly ground pepper
1-3/4 cups chicken stock or canned low-sodium broth

Go here for the rest.