peanut, peanut butter (and jelly!)

I got this recipe from Awa Goita, a Malian woman who I was lucky enough to meet when she came to Miami.  Awa did a little cooking class in order to raise money for her plane ticket to the states, and when explaining how to make this peanut butter stew, kept saying "Je mis un quantité de ____, et un quantité de ____" (I put in some of ______ and some of ____), meaning the recipe is very loose and you can really put what you want in terms of which and how much of the veggies.  When I made it, I made a half recipe (which would feed about 6 people) and ended up not halving the tomato paste and chicken bouillon, for more flavor.  I also substituted zucchini for eggplant (which I would not reccommend).  I think it would also be good with broccoli or cauliflower, asparagus, and/or brussel sprouts.  The picture below shows it just after I've added in some cabbage and zucchini.

African (Mali) Peanut Butter Sauce & Rice

Ingredients

~6 cups of water ~28 ounces of peanut butter (or less to taste) 6 ounces of tomato paste 1 large onion, grated 1 chicken bouillon cube 1 teaspoon of salt Pepper to taste 6 mashed garlic cloves 1 tablespoon of “epice” if available (see below for recipe), or 1 tbsp of “Herbes de Provence”** Recommended but optional: 1-2 lbs boneless, skinless chicken cut into chunks

Vegetables*: ¾ of a whole cabbage, cut in large pieces 2 chopped carrots 1 medium eggplant, chopped in large pieces 2 chopped sweet potatoes 4 cups chopped kale or similar green *Substitute other vegetables as you wish (okra, squash, cauliflower, etc…) 3 scotch bonnet hot peppers (optional)

Directions:  Put water in large pot, add p-nut butter, tomato paste, chicken chunks.  Bring to boil.  Add all ingredients.  Cover and simmer for one hour.  Serve over rice.  Scotch bonnet peppers are very hot/spicy, it is best not to break them open in the sauce, unless you like it hot/spicy. 

**Herbes de Provence is a blend of thyme, bay leaves, rosemary, cloves, lavender, tarragon, sage, marjoram, basil, fennel seed and other spices that can be found in most spice sections.

sugar sugar how ya get so fly

I got this one in a recipe swap from Kate Kardosh, who I played ultimate with in Miami.  I tried it while I was at my aunt and cousin's house in England, with pear, and it was okay, but I think it will be better with berries and kiwi or something. Something more juicy.  I also made the cookie dough from scratch which was delicious, and I would definitely recommend that, as it's not too hard and tastes waaaay better. FRUIT PIZZA

easiest desert ever and it's so good.

2 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
1/2 c. sugar (or to taste)
Pizza pan
Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges,
bananas, black or blue berries

Spread cookie dough over pizza pan. Cook the crust as directed on
wrapper. In a bowl, microwave cream cheese until soft. Add vanilla and
sugar. Spread cream cheese mixture on top of cooled cookie. Cut and
lay fruit in circles. Serve immediately.

When it's chilly, eat some chili!

The words of my mamma:

When I worked at Redbook Magazine in the early 80’s we printed these sheets with various recipes from the Redbook Kitchen – but I can’t recall what we used them for – inserts in gift bags at events maybe? Anyway, this recipe has been a favorite since then. Now I tend to make it with ground turkey to replace half the ground beef (just to make it healthier but still keep it flavorful.) I’ve also made it with fake meat (Boca Crumbles) during your vegetarian phase. It freezes great and is always best the day AFTER you make it.

Redbook Magazine Chili

Makes about 8 1-1/2 cup servings.

2 cups of chopped onion

2 Tblsp minced garlic

2 Tblsp veg oil

2 Tblsp chili powder

4 tsp ground cumin

1/2 tsp cinnamon

1 tsp red pepper (cayenne)

2 lbs lean ground beef or ground turkey

1- 35 oz. can of tomatoes (or use one 28 and one 15 ounce can, I know it’s more but it’s fine)

1- 6 oz. can tomato paste

2 tsp salt

fresh black pepper

1lb. can of pinto or kidney beans; rinsed and drained

Method:

• In a large heavy pot, cook onion and garlic in oil for about 5 minutes, until soft.
• Stir in chili powder, cumin, cinnamon and cayenne. Cook another minute.
• Stir in beef (or turkey); break up meat and cook till it looses pink color.
• Stir in tomatoes, paste, salt and pepper.
• Add beans. Stir.
• Simmer chili, uncovered for about one hour until mixture thickens and flavors blend.

Note:  When I made this, I ended up using two 1lb cans of black beans and 2 36oz cans of whole peeled tomatoes, and also a little less than a whole can of tomato paste (because I had used a few tbsb for the risotto before).  It worked fine...flexible recipe.

Decadent

Karla made this flourless chocolate cake when I went to her house for a barbecue.  Then she made it again when I went to her house for an African Bazaar.  Then she made it again for HSC Thanksgiving.  Then it was actual Thanksgiving, and I was planning to make pumpkin pie, until my Grandma Ginger called and asked if she could make it.  Being agreeable, I said yes, but then I was dessertless... until I got this recipe from Karla.  And it saved the day.  As my aunt Sharon said, it's like something you'd get for dessert at a little restaurant in Newport.  Or anywhere that delicious dessert is served.

KARLA'S FLOURLESS CHOCOLATE CAKE

Melt in double boiler:

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• 8 oz semisweet chocolate
• 1 cup sugar
• 2 sticks butter

Stir til melted.
Take off heat.
Transfer to a bowl.
One at a time, whisk in

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• 4 eggs

Pour into greased pan.

Bake in a pan of water at 325 degrees F for 1hr15min.

Fresh

This is probably one of the first dishes I cooked.  I felt accomplished, I was in high school-- now I'm a few years older and it's still delicious, though not the most complicated thing I can cook.

Angel-Hair Pasta with Fresh Tomato Sauce

1 clove of garlic

3 lb of tomatoes (i usually use less)

2 Tblsp fresh lemon juice

1 tsp salt

1 tsp sugar (optional)

1/2 tsp black pepper

1 lb capellini (or any pasta you like)

1/2 cup chopped fresh basil

Serve with grated Parmigiano-Reggiano and a drizzle of olive oil if you like

Mince garlic and mash into paste with a pinch if salt using a heavy knife.

Core and coarsely chop 2/3 of the tomatoes. Halve the remaining tomatoes crosswise and rub them against large hole on a grater into a large bowl. Discard the skin. Toss the grated tomato pulp with the chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using) and pepper. Let stand at least 10 minutes or until ready to use ( not more than 2 hours at room temp.)

Cook past in a 6-8 quart pot of boiling, salted water - uncovered -- until al dente (about 2 minutes -- longer of using something other than capellini). Drain past in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. Makes 4-6 servings.

Eggplant parmesan... the way food should be

Here's a recipe from my friend Scott from Maine (the way life should be)

Slice up the eggplants to about quarter to half-inch thickness. Obviously, thicker will be meatier, thinner will be crispier.

Lay them out on a cloth/paper towel.

Lightly salt them.

Cover them with another cloth/paper towel and press them a little bit. They'll need to sit for 10-15 mins.

(this is all to remove a bit of moisture so the oil/flavor gets in better)

Stir up a little egg wash in a bowl. Whole eggs or just whites are fine. You can add a little lemon juice, but it's not necessary.

In another bowl mix 2 parts bread crumbs to 1 part flour, with some salt and pepper. I like to toss in some oregano/basil here to make the eggplant look pretty.

Saute some garlic in olive oil until lightly brown.

Dip eggplant slices on both sides in egg wash, then in the bread crumb mix, then fry them in the pan until nice and crispy brown.

Now, the sauce is what makes a dish like this. You can buy the jar stuff, but it'll kinda suck. I'd recommend buying a can of *crushed* tomatoes (not diced, peeled, paste, or sauce. very important). In a saucepan/pot, saute some garlic and hot peppers in olive oil, pour in the tomatoes, mix with a good splash of wine (more than you think), add some salt, pepper, basil, and oregano, and let it simmer for a good long while.

In a bake pan, layer your fried eggplant, then mozzarella, then sauce, then parmesan, until its all used up. Cover the top in the bread crumbs and parmesan.

If you want, save some sauce to serve with the side of pasta. Pasta with just olive oil, garlic, and parmesan is good too.

Bake for about a 25-30 minutes. It might take less time depending on the amount.

Good luck. God bless ya

Caitlin teaches me how to make bread

I suppose this is technically a recipe from the Joy of Cooking, but when Caitlin and I made bread this weekend, she seemed to know it by heart, and add her own little twists, so I'll give her recipe cred.  The recipe below is my own re-write, drawing from what Caitlin told me as well as the recipe from the Joy of Cooking.  This bread is great-- we made one loaf with cinnamon and raisins, and I eat it with some awesome peach-raspberry jam I found.  The other loaf we made rosemary and sage, which is good with savory dinners or just for lunch.

Whole-Grain Bread

--Water, about 3 cups
--One packet of yeast
--One egg
--1/4 cup melted butter
--1.5 tsp salt
--Honey to taste, probably at least 1/2 cup
--Whole grain bread flour, about 8 cups but probably more

• Heat up some water.  Dump in one packet of yeast.  Let it sit for a while.  Observe how weird it is that you are cooking with something that is actually alive.
• Beat an egg in a small bowl with the melted butter and salt.  Add this to the yeast mixture. Mmm
• Pour in the honey.  (you can also use maple syrup or plain sugar) As Caitlin says, no matter how much honey you put in, it usually won't overwhelm the taste.  However, be warned that your bread will be on the sweet side, so if you're going for an herb bread like rosemary, you might want to ease up on the honey.  But definitely don't skip it all together.
• Add any other mix-ins you want: herbs, seeds, raisins, cinnamon, nutmeg, etc.  This is the time to be adventurous.
• Add flour.  A lot.  Stir until you can't, then knead.  Don't knead it too much or else the bread will be too tough.
• Cover the mixing bowl with plastic wrap and let it rise for at least an hour.  
• Transfer it to a small loaf pan, cover it again with plastic wrap, and let it rise for another half hour minimum.  More time is fine too.
• Bake it at 350 for 45 minutes.  Bask in the delicious smell that fills the air in your kitchen (or your whole house if you're lucky).  Think about how cool it is that you actually made bread.

Yield: 2 loaves

Is it a pasta or a rice?

Orzo: a food that amazes me.  If you don't know, it's pasta that is roughly the shape and size of rice.  What I'm wondering is what would happen if you made rice the shape and size of pasta.  But I'm sure there are gluten-free people who are far ahead of me and have created various rice pastas.  Needless to say, the following recipe is delicious.

Orzo with Chicken and Asiago

(My mom's version of a Cooking Light recipe.)

24 oz. fat-free, low-sodium chicken broth (or vegetable broth)

12 ounces chicken cut into bite-size pieces

1-1/4 cups uncooked Orzo

1 cup frozen peas

1/2 cup grated Asiago (divided)

¼ tsp salt

¼ tsp dried basil (or rosemary, or oregano)

1/8 tsp ground black pepper

• Cut up a couple of chicken breasts into small pieces and sauté in a little chopped garlic until no longer pink (if you have left over chicken, just use that instead)
• In a heavy sauce pan, bring the broth to a boil and add orzo
• Bring to a boil again, then reduce heat and simmer for 12 minutes, stirring occasionally. (The orzo will still be pretty wet – all of the broth does not cook out.) 
• Remove from heat. Stir in peas, chicken, herbs, ¼ cup of the Asiago, salt and pepper. 

Makes 4 servings. Top each serving with 1 tablespoon of the remaining cheese.

Unpredictably delicious

You'd never expect to find a favorite cookie recipe on the packaging of Crisco, the gross gelatinous vegetable shortening.  And yet I've been making these cookies for years and still can't get enough.  Thanks, Crisco.


Chewy Brownie Cookies
Makes 4.5 dozen
Prep time: 10 minutes
Bake time: 9-10 min                    

Ingredients:
1-1/2 cups firmly packed light brown sugar
2/3 cup Butter flavor Crisco (vegetable shortening)
1 Tbsp water
1 tsp vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/3 cup cocoa powder
¼ tsp baking soda
½ tsp salt
2 cups semi-sweet chocolate chips


Heat oven to 375 degrees


In a large mixing bowl, combine brown sugar, shortening, water and vanilla; beat at medium speed until well blended. Beat eggs into creamed mixture.

In a separate bowl, combine flour, cocoa, salt and baking soda; mix into the creamed mixture at a low speed just until blended.


Stir in chocolate chips. Drop by rounded tablespoon, 2 inches apart onto an ungreased baking sheet.


Bake 9 minutes or until cookies are set. If you bake 2 sheets at one time, alternate their positions in the oven half-way through.


Cool on baking sheet for 2 minutes then transfer to cooling rack to cool completely. When completely cool, dist with confectioner’s sugar if you like.


Variations: you can use any kind of chips you like (white chocolate, peanut butter) or replace some of the chips with chopped nuts

I got it from my mamma

Whenever I go home and my mom asks me what she can cook for me, I almost always say Lasagna. It's another one of those dishes that I think is best at home, and I'm sure a lot of people have their own family recipes. Here's mine.

EASY VEGETARIAN LASAGNA

Box of lasagna noodles (if you want to save time, try the "no boil" variety. You'll need more sauce but not having to boil the noodles saves time and the trouble of handling the wet, slippery, stick-to-each-other noodles.) I'm going to assume you will use the no-boil ones for this recipe. They taste pretty good.

(*when I made this recipe, I used boil ones... it turned out okay except they stuck to each other when cooking and then I had to peel them apart before I could layer them into the lasagna, which resulted in some ripping)

Choose a baking dish -- I have made successful lasagna in an 8" x 8" aluminim baking pan, a 7" x 10" ceramic baking dish and a similar-size Pyrex glass dish. The depth should be at least 2" so the lasagna doesn't spill over when baking.

Ingredients:

1-1/2 large jars (24 oz) tomato sauce of your choice (I like a tomato basil but anything you like is good)

8 ounces Ricotta cheese - lo-fat variety

1 egg (optional – makes the cheese filling a bit fluffier)

1-2 cloves chopped garlic

1 cup chopped fresh spinach leaves (optional)

2-3 Tblsp shredded parmesan cheese

6-8 ounces Boca crumbles or similar (optional)

8 ounces mozzarella cheese, thinly sliced (if you put it in the freezer for a little while, it hardens and is a bit easier to slice

Steps:

• Spray your pan lightly with Pam cooking Spray (sides too). Spoon a small amount of tomato sauce over bottom of pan.
• In a bowl, combine Ricotta cheese with the minced garlic, parmesan cheese, one egg and a couple of spoonfuls of tomato sauce to make it creamier and easier to spread (especially if you are not adding an egg). If using spinach, mix it in with the cheese.

• Slice an 8 ounce call of mozzarella cheese into thin strips.
• If you are adding Boca crumbles or other meat, either brown it in a pan to cook or defrost (for the crumbles).
• Begin with one layer of noodles. Do not overlap the noodles as they will expand while cooking.
• Next, using a flexible spatula, spread about ½ of the cheese mixture over the noodles. Spoon sauce over the cheese. Sprinkle on ½ of the crumbles (if using them) then dot with some of the mozzarella slices. 

• Add a new layer of noodles and repeat once more. Then add a final layer of noodles and pour all remaining sauce over them. 
• Finish with mozzarella all over the top of the lasagna. 
• Bake at about 375 degrees for about 40 minutes (the no-boil noodles should have some cooking times on it.

I usually bake this one day and serve it reheated the next. It is easier to cut and holds it shape better on day two.

From the kitchen of Ms. Ansel

My friend Evie had a few of us over in her beautiful new apartment when I was in Providence a few weeks ago. The soup she served was delicous, but so was the apartment. I can only hope that making the soup out of context will taste just as good. These are the words of the cook herself:

CUCUMBER YOGURT SOUP

1 box of chicken broth

1 big container of plain yogurt

a bunch of garlic

walnuts

a couple cucumbers

salt

pepper

Peel & chop cucumbers into little triangles. Cover them with salt, liberally, and let them sit in a strainer for a while (you're trying to make them crispy). While you let those sit, mix the yogurt and chicken broth. Press a couple of cloves of garlic into the yogurt/chicken broth mix. Take about a quarter cup of walnuts and break them up with ya fingas, and put into the yogurt concoction. After the cucumbers've had a chance to sit for a while, rinse them off pretty well, and add them to the soup too. Salt and pepper to taste. Enjoy with a big dollop o' Evie lovin.

New kitchens call for new salads

It's interesting being in somebody else's kitchen. In my house, salad is a component of every dinner. It's always the same salad-- mixed greens, arugula, spinach, cucumber, tomato, jicama, red cabbage, radishes (eew), carrots, red/yellow/green peppers, and occasionally strawberries, pine nuts, or rasins, all topped with a simple balsamic viniagrette. But when I open the fridge where I'm living now, I find few of these ingredients. I have been taught that salad is a staple, and as a result of this have grown to expect that certain vegetables will be around the house. Not so. And so here is my new salad creation. You can, of course, spice it up with whatever else you have on hand (I added blueberries once, and I suspect that cucumber or jicama would do well) but the basics listed below have done me right for a night or two. I'm learning that salad is not about the quantity and variety of vegetables, but how well they go together. Case in point, basil and lime. I'm sure somebody else figured this out before me, but they taste great together!

(note: in the above picture, I used spinach, not romaine)

SIMPLE SALAD FOR ONE

• One small tomato
• Half a green pepper
• 1/8 of a large Florida avocado*
• 3 to 5 long leaves of Romaine lettuce
• 3 to 5 leaves of fresh basil, minced
• 1/2 lime
• salt and pepper to taste

1. Chop tomato, pepper, avocado, and lettuce into similar sized pieces. I prefer for my pepper pieces to be about 1 square inch, and avocados about 1/2 cubic inch.
2. Toss all vegetables into a bowl, top it with the minced basil
3. Halve a lime, squeeze the juice from one half onto your salad. Toss and season with salt and pepper.

*Florida avocados are different than California avocados, as I recently learned. Compared to California's they are HUGE and less flavorful. If you substitute a California avocado, use 1/4 of the avocado instead, and enjoy the richer flavor

Yes, I ate something with chicken liver AND mushrooms

As I will be living in Miami for the next few months and visiting my Grandma pretty frequently, I plan to steal as many recipes as I can from her. Here's the first of (hopefully) many to come. We ate it with grilled chicken breasts and salad. And of course Diet Arizona Green Tea with Ginseng and Honey.

GRANDMA'S NO-FRILLS RISOTTO

• 1 tbsp olive oil
• 1 onion, chopped
• 1 chicken liver, skinned and finely chopped
• Several pieces of dried Porcini mushrooms, soaked in water until soft (about 1/2 hour) and coarsely chopped to make about 2 tbsp
• 2 tbsp tomato paste
• 1 cup rice, preferably arborio
• 2.5 cups chicken stock*
• 1 tbsp butter
• 1/2 cup Parmesan cheese

1. Soak the mushrooms.  Chop liver and onions.
2. In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms. Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.  Bring chicken stock to boil in a separate pot.

3. Add the tomato paste and rice. Stir the rice to coat.

4. Add the boiling stock to the rice, and bring back to a boil. Reduce heat to a simmer and cook for 20 minutes, covered, stirring occasionally.

Serve with a pat of butter and parmesan cheese.

Yield: 4 servings

*You may substitute some of the chicken stock for the liquid obtained from soaking and draining the mushrooms.

Update: 10/20/09

I made this recipe on my own for the first time.  It wasn't too hard, and it actually tasted good! I think I burned the liver/onion/mushroom bit a little, so make sure you stir it a lot and maybe put some extra oil in.  And don't turn the burner on too high! Cutting up the chicken liver was def the most adventurous part for me.  I went to Publix and bought a pack of like 9 or some similarly ridiculous number.  Then I put them in individual baggies and froze them.  It was gross.  There was blood dripping off them.  I sugggest rinsing them, then freezing them in the bag.  Mostly because then when I went to use one tonight, as it thawed and I cut it, the blood sort of oozed out in a really disgusting and unappetizing manner.  I may have cried more over this than I did when I was cutting the onions (okay that's a lie, but it really was gross, and as an ex-vegetarian I felt pretty guilty).  Anyway, it was an overall success, delicious, and I definitely recommend it!

When you cook, you begin with dough-re-mi

This being the very first entry in my cooking blog, there seems to be no better place to start than with my mom's classic banana bread recipe. I'm sure many families have their own banana bread recipe, but let me tell a little story to prove the worth of mine. In my Freshman dorm in college (see picture of us baking on a different day), my friend Raisa down the hall had a hoard of smuggled dining hall
bananas which were rapidly browning in her room. We had
established that we both liked to bake, and her cupcakes were absolutely delicious (if I can, I'll convince her to lend me the recipe for this blog). I volunteered to email my mom and get her banana bread recipe. My mom replied, we baked, and Raisa loved it, as did our friends and down-the-hall neighbors who got a bite. Here's the recipe; if you're feeling daring, add some cinnamon or chocolate chips.

BANANA BREAD

3 ripe bananas mashed with:

¼ cup butter

¾ cup sugar

1 beaten egg

1 ½ cups flour

1 tsp baking soda

½ tsp salt

½ cup walnuts (optional)

2 heaping tbsp ground flax seed (optional)

Bake at 350 for 45 min or more, until knife comes out clean, in a regular loaf pan.

If you make muffins, about 25 min.

(the above picture was taken as I rode to work with the banana bread in the passenger seat. I woke up and baked it in the morning for our staff meeting)