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ENTREES/ Uncategorized/ Vegetarian

Veggie Korma

Veggie Korma

This recipe was inspired by betterfoodguru.com. Follow her on the Insta for vegan inspiration. I am not a vegan, but I am down with a vegan meal every now and then (more now than then). Korma is traditionally a creamy curry that uses yogurt or cream or both. Here, I used coconut milk to keep it in the vegan column. I served this with some killer homemade naan. My kitchen looked like a smoke bomb went off, but it was worth it.

This curry is great with mango chutney or some yogurt raita or both. I am a slave to condiments. Obviously, no raita for vegans unless you make it with non-dairy yogurt which would probably be really good.

Veggie Korma

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Ingredients

  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 2 cups butternut squash cubed
  • ½ head cauliflower, cut into florets
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • ½ cup almond flour
  • 2 cups greenbeans trimmed and cut into 2 inch pieces
  • 2-3 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2-3 cardamom pods, bruised
  • 3-5 cloves, whole
  • 1 teaspoon coriander
  • Fresh cilantro for serving
  • Scallions, sliced for serving
  • Slivered almonds

Instructions

1

Saute 1 onion until starting to turn golden.

2

Then add 3 cloves of minced garlic and the grated ginger and the cumin seeds and cook for about 1 minute until fragrant.

3

Add the squash, cauliflower, tomatoes and spices and cook until the veggies are softened.

4

Add a half cup of water, almond flour and coconut and stir it all up and let simmer a few minutes. Add the green beans and cook until they are as soft as you like. Serve with rice or naan or both. Top with cilantro, scallion and almonds.

Veggie Korma

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Ingredients

  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 2 cups butternut squash cubed
  • ½ head cauliflower, cut into florets
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • ½ cup almond flour
  • 2 cups greenbeans trimmed and cut into 2 inch pieces
  • 2-3 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2-3 cardamom pods, bruised
  • 3-5 cloves, whole
  • 1 teaspoon coriander
  • Fresh cilantro for serving
  • Scallions, sliced for serving
  • Slivered almonds

Instructions

1

Saute 1 onion until starting to turn golden.

2

Then add 3 cloves of minced garlic and the grated ginger and the cumin seeds and cook for about 1 minute until fragrant.

3

Add the squash, cauliflower, tomatoes and spices and cook until the veggies are softened.

4

Add a half cup of water, almond flour and coconut and stir it all up and let simmer a few minutes. Add the green beans and cook until they are as soft as you like. Serve with rice or naan or both. Top with cilantro, scallion and almonds.

ENTREES/ Italian/ Pasta/ Uncategorized/ Vegetarian

Tortellini Vegetable Soup

Tortellini soup

This is a great one pot dinner that comes together super fast. Or shall I say souper fast. Forgive me. You can load this soup up with any veggies you like in soup. I used green beans, carrot and spinach (onions and garlic of course) and cheese tortellini. The full recipe is on my site (link in bio too). I know  I mentioned that this is a one pot meal, but I feel the need to reiterate that point. On a busy weeknight this soup that feels like a meal can be your friend

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By Mrs. Kossenfloffer Serves: 8

Ingredients

  • 1 onion, chopped
  • 6-7 garlic cloves, minced
  • 3-4 tablespoons olive oil
  • 3-4 carrots sliced
  • 2-3 handfuls of fresh spinach or just use defrosted frozen
  • 1 28-ounce can crushed tomatoes
  • 1 quart chicken stock
  • 1 9 ounce package cheese tortellini (see note)
  • 2 cups green beans, trimmed and cut into 1-2 inch pieces
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 1 cup fresh parsley, chopped
  • Fresh basil, 1 sprig left whole and the rest chopped for garnish
  • Parmesan cheese for serving
  • (I had some leftover roasted grape tomatoes that I threw in at the last minute. But you can totally leave them out.)

Instructions

1

In a large pot or Dutch oven, saute the onion and carrots until soft. Add the garlic and as soon as it sizzles a little add the tomatoes and the stock. Add one large sprig of basil. Let it all simmer a bit for about 5 minutes. At this point, taste for seasoning. This will depend on how salty your stock and tomatoes are. Add the green beans and cook until they are a little soft, about 5 minutes. Stir to combine. Once warmed through, add the tor-tellini and cook as long as package says. Remove from heat, and add the parsley , the chopped basil and red pepper flakes. Remember that the tortellini will continue to cook in the warm broth, so serve as soon as they are cooked through. Divide into bowls and top with Parmesan cheese and more basil and parsley .

Seafood

Guilty Salmon

Salmon with Cream Sauce with spinach, artichokes and sundried tomatoes

So usually when I eat fish, I am eating fish because I want a lighter dinner. Not so if you plan on bathing your salmon in heavy cream. But hey, everything in moderation. And ya know, there’s spinach here too.

Salmon with Cream Sauce

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Ingredients

  • Salmon filets with skin on (1 per person, I was cooking for 6 here)
  • 2-4 big handfuls of fresh baby spinach
  • 1 15-ounc can artichokes, quartered
  • 1/2 cup sundried tomatoes, chopped
  • 3 garlic cloves, finely chopped
  • 1 onion, chopped
  • 2-3 tablespoons of Parmesan cheese, grated (optional)
  • Olive oil for sauteeing
  • Salt and pepper to taste
  • 1-2 cups heavy cream, depending on how many servings you are making

Instructions

1

Dry off the salmon with a paper towel and season both sides with salt and pepper.

2

Add some olive oil to a large non-stick pan over medium high heat. When oil is hot, place the salmon filets skin side down. Leave them there for about 3-5 minutes or until you start getting a nice sear. You want crispy skin. You will see the salmon starting to turn opaque. Flip the salmon and cook until cooked through. Just another few minutes. Remove the salmon to a plate. If you are making 6 filets, I suggest doing this step in 2 batches so you don't overcrowd the pan.

3

Add a touch more oil to the pan and saute the onion until soft. Add the garlic and cook for a minute or two.

4

Turn the heat down to medium and add the heavy cream, don't boil it —just get it warm. Add the Parmesan (if using) and stir through.

5

Add the spinach and once it is wilted add the artichokes and sundried tomatoes. Taste for seasoning and add salt and pepper if needed.

6

Now place the salmon filets back in the pan and serve it right from the pan. But be quick, you don't want the crispy salmon skin to get soft.

7

Alternatively, you can pool a little sauce on plates, place each filet on a plate and then spoon more sauce on top of each serving.

BAKED/ Baked Goods

Apple and Honey Galette

Apple and Honey Galette

Here’s the thing, there’s a lot of pressure when baking a pie. Sure, everyone expects it to be delicious, but people also expect pies to be pretty. There’s crimping the edges or making a lattice top or cutting out maple leaves out of the excess dough and arranging them into some sort of cornucopia — whatever it is, people expect beauty. Enter the galette. A galette is intentionally rustic. It’s the imperfections that give it it’s undeniable beauty. And here’s the best part — the fruit to crust filling ratio favors the crust more than a pie. So each bite is perfectly balanced.

Apple and Honey Galette

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Serves: 8

Ingredients

  • 1 ¼ cups all purpose flour
  • 1/2 teaspoon kosher salt
  • 10 tablespoons (1 ¼ sticks)
  • chilled unsalted butter,
  • cut into 1/2-inch cubes
  • 2-4 tablespoons ice water
  • 3 Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
  • 3 tablespoons sugar, divided
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon honey
  • 1 egg, beaten (for brushing on pastry)
  • 2 teaspoons course sugar

Instructions

1

Blend flour, salt and 1 tablespoon of sugar in a food processor. Add the butter and pulse until mixture resembles coarse meal and some pieces of butter are about the size of chickpeas. Add 2 tablespoons ice water and pulse until dough begins to clump together. The dough should feel like wet sand. Add more water if needed. Form the dough into a ball and flatten into a disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours and up to 2 days.

2

Bring the dough back to room temperature and roll out dough on well floured surface to 1/8-inch-thick round, 14 inches in diameter. Transfer dough to a parchment lined baking sheet. Chill 15 minutes.

3

Preheat oven to 400 degrees.

4

Combine apple slices, 2 tablespoons sugar, honey and lemon zest in medium bowl; toss to cover all of the apples. Arrange apple slices in concentric circles, overlapping slightly and leaving 1 1/2 inch border. Fold plain crust border over apples, crimping as you go. Pinch together any cracks. Don’t worry, it should look rustic. Brush crust with egg. Sprinkle crust edges and apples with course sugar.

5

Bake galette 30-40 minutes until crust is golden. Remove from oven and slide a knife between parchment and galette. Cool on a wire rack for 10 minutes. Cut into wedges and serve warm or at room temperature. Drizzle with more honey if desired for an extra sweet year.

ENTREES/ Italian/ Pasta

Stuffed Shells

Stuffed Shells

Stuffed Shells

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By Mrs. Kossenfloffer Serves: 6
Prep Time: 30 minutes Cooking Time: 1 hour

Truth be told, stuffed shells has never really been my thing. Mostly because I always thought it need more flavor. So, the filling in these includes fresh spinach and artichokes and copious amounts of garlic. When making the filling, don't go all bananas measuring. Taste it before you put the egg in to see if it packs enough punch for you!

Ingredients

  • 1 box pasta shells, cooked al dente (pull them out of water about 2 minutes shy of cooking time on box)
  • 1 cup ricotta cheese (maybe a little more )
  • 1 1/2 cups mozzarella, divided, shredded on a box grater (I like to shred it myself, I feel like the preshredded doesn't get as melty)
  • 1/2 cup Parmesan cheese, grated
  • 6 garlic cloves, finely chopped
  • 2 cups of spinach, roughly chopped, cooked and drained (you can saute in a little oil or cheat and toss with olive oil and micowave for a bit)
  • 1/2 can artichoke hearts, roughly chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 egg, lightly beaten
  • 4 cups marinara sauce (jarred or homemade)
  • Fresh Italian parsley or basil, chopped for garnish
  • Extra Parmesan for serving

Instructions

1

Preheat oven to 375 degrees.

2

Combine the ricotta, 1 cup of the mozzarella, Parmesan, garlic, spinach and artichokes in a large bowl and mix until combined. Season with salt and pepper and taste it. Now add the egg.

3

Cover the bottom of a 9 x 13" baking dish with about 2 cups of the sauce.

4

Fill each cooked shell with about a tablespoon of filling and arrange on sauce. Sprinkle more mozzarella and Parmesan on top of shells and throw the rest of the sauce on there.

5

Cover with foil and bake for about 35-45 minutes until bubbly. Remove foil and bake for another 10 minutes.

6

I like to put it under the broiler for about 2 minutes at the end because I like a crunch top. But keep an eye on it so it doesn't burn.

Uncategorized

Roasted Carrot and Avocado Salad

Roasted Carrot and Avocado Salad

Roasted Carrot and Avocado Salad

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OK, really this really doesn't need a recipe so here goes. Peel, and cut up the carrots into 2-3 inch pieces, cut the thick parts of carrots in half lengthwise. Toss them with olive oil and salt and roast at 350 for about 45 minutes until they get a little browned in spots. While that's happening make the dressing. In a small bowl combine 1 clove of minced garlic, salt, pepper, a teaspoon of grainy or dijon mustard and a pinch of sugar or a dash of honey. Whisk together and add olive oil — you want to have about a 3 to 1 ration of lemon to oil. Of course you can go up or down on that ratio depending on how tangy you like it. Taste for salt and adjust. Toss some tender lettuces with a bit of the dressing and put on the bottom of the platter. When the carrots are done remove from oven and set aside. Cut up the avocado. Place the avocado and carrots over the lettuce. Drizzle dressing and sprinkle pumpkin seeds over the top. A touch of Maldon salt is good too.

Ingredients

  • Lemon
  • Carrots
  • Dijon mustard
  • sugar or honey
  • olive oil
  • garlic
  • avocado
  • lettuce of your choice
  • pumpkin seeds

Instructions

1

OK, really this really doesn't need a recipe so here goes. Peel, and cut up the carrots into 2-3 inch pieces, cut the thick parts of carrots in half lengthwise. Toss them with olive oil and salt and roast at 350 for about 45 minutes until they get a little browned in spots.

2

While that's happening make the dressing. In a small bowl combine 1 clove of minced garlic, salt, pepper, a teaspoon of grainy or dijon mustard and a pinch of sugar or a dash of honey. Whisk together and add olive oil — you want to have about a 3 to 1 ration of lemon to oil. Of course you can go up or down on that ratio depending on how tangy you like it. Taste for salt and adjust. Toss some tender lettuces with a bit of the dressing and put on the bottom of the platter.

3

When the carrots are done remove from oven and set aside. Cut up the avocado. Place the avocado and carrots over the lettuce. Drizzle dressing and sprinkle pumpkin seeds over the top. A touch of Maldon salt is good too.

ENTREES/ Pasta/ Vegetarian

Vegan Thai Red Curry Noodles

Vegan Thai Noodles

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Ingredients

  • 1 8-ounce box Thai rice noodles, cooked according to package instructions
  • 1 block package of tempeh, cut into cubes and seared until browned (recipe below)
  • 2 tablespoons neutral oil
  • 1 onion, chopped
  • 1 1-inch piece of ginger, grated
  • 4 garlic cloves, minced
  • 2 tablespoons Thai red curry paste (or a touch more)
  • 1 15-ounce can coconut milk
  • 1 cup vegetable broth or water
  • 1 teaspoon Thai fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 red pepper, cut imto stips
  • 2 carrots, sliced
  • 1 bunch of blue kale, stems removed and torn
  • 1 head of broccoli, cut into florets
  • Fresh lime juice to taste
  • Salt and pepper to taste
  • Sriracha to taste (optional)
  • 1 cup fresh cilantro, chopped
  • 1 lime cut into wedges

Instructions

1

Directions

2

In a Dutch oven, saute the onions in oil until softened. Add the garlic and ginger and saute until fragrant, just a minute. Add the red curry paste and stir to combine. Add the coconut milk and stir until well blended. Add the vegetable stock or water. (If you want a thicker sauce, you can omit this.) Add the soy sauce, fish sauce and brown sugar. Taste and add salt and pepper if needed.

3

Add the kale and let in cook in the sauce for about 3-5 minutes, until it’s a little tender. Add the broccoli, red pepper and the tempeh and toss to combine.

4

Remove from heat, add the noodles and toss everything so it gets coated by the sauce. Add the lime juice, cilantro and sriracha if using. Serve with additional lime wedges.

5

for the Tempeh

6

Marinate the tempeh overnight in a combination of soy sauce with 2-3 tablespoons of maple syrup and 1-2 tablespoons of smoked paprika. Before you start making the noodles, cut the tempeh up into cubes and sear it in a cast iron or non-stick pan with a little oil.

ENTREES/ Seafood/ Uncategorized

Corn Chowder with Shrimp

Corn and Shrimp Chowder

Corn Chowder with Shrimp

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 30 minutes Cooking Time: 1 hour

This is your basic corn chowder with some shrimp added in. Some corn chowder recipes call for bacon, but I wanted to keep this pescatarian so we subbed in some smoked paprika and topped it off with smoked cheddar

Ingredients

  • 4 ears of corn, shucked
  • 1 bay leaf
  • 3 sprigs of thyme
  • 4 tablespoons butter
  • 1/2 cup white wine
  • 1 large onion, diced
  • 1 leek, diced
  • 1 large russet potato, peeled and diced 1/2 inch
  • 1 hot pepper such as jalapeño, chopped finely
  • 3-4 garlic cloves, minced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 pound of shrimp, peeled and deveined
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • smoked cheddar cheese, grated (for serving — optional)
  • Fresh parsley, chopped

Instructions

1

Using a sharp knife, cut the kernels off of the cobs and place the cobs in a large pot with 4 cups of water, 1/2 teaspoon of salt, the bayleaf and the thyme. Bring to a boil, then lower the heat to simmer. While the stock simmers, melt 2 tablespoons of butter in a large pot or Dutch oven. Add the corn and sauce for 12-15 minutes until the corn starts to brown a touch. Remove the corn to a bowl and take about a half cup of the corn and save it for a garnish. Add the wine to the pot to deglaze the pan and cook until it reduces by half. Add the wine to the corn.

2

In the same pot, add 2 tablespoons of butter and add the onions, leeks, hot pepper and potatoes. Cook until the onions are translucent and then add the garlic. Cook for just another minute until the garlic smells garlicky. Don’t burn the garlic. Sprinkle the flour over the whole thing and cook for 2-3 minutes.

3

Add the corn stock and let it all cook until the potatoes are fork tender.

4

Add the shrimp and when they turn pink and are cooked through, add the cream and the corn to the pot. Taste for seasoning and add salt and pepper if needed. I also like to add a hit of smoked paprika (makes up for the lack of bacon.)

5

Top the bowls with parsley and smoked cheddar and a few more hot peppers for heat.

Uncategorized

Apricot Cream Cheese Pound Cake

Apricot cream cheese pound cake

Apricot Cream Cheese Pound Cake

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Ingredients

  • 1 1/2 sticks unsalted butter, at room temperature (plus more for greasing pans)
  • 4 ounces cream cheese, at room temperature
  • 1 1/4 cups granulated sugar
  • 3 extra-large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • Seeds scraped from 1 vanilla bean
  • 3 cups sifted cake flour (measured after sifting) See note.
  • 1/2 teaspoon kosher salt
  • 1 cup apricot jam

Instructions

1

Preheat oven to 325 degrees. Coat a loaf pan with butter and coat with flour, shake off excess.

2

Place the butter, cream cheese and sugar in the bowl of an electric mixer fitter with the paddle attachment and beat until light, and fluffy about 4 minutes. Scrape down bowl to make sure it is well mixed.

3

Add the eggs one at a time with the mixer on low. Make sure they are beat in before adding the next egg. Mix in the vanilla and the seeds.

4

Combine the flour and the salt. With the mixer on low, add the flour slowly. Scrape down to sides to make sure it is well combined.

5

Pour half the mixture into the loaf pan. Dollop half of the apricot jam over the batter. Pour the rest of the batter on top and then dollop the rest of the jam over it.

6

Bake for 60-70 minutes until a toothpick comes out clean.

Notes

I subbed a combo of AP flour and cornstarch for cake flour. Just replace one tablespoon of flour in each cup of flour with the corn starch.


Uncategorized

Eggplant Caponata

Eggplant Caponata

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I was going to go taste this again before I wrote the description, but when I got to the fridge, it was all gone. Enough said.

Ingredients

  • 1 eggplant, peeled and cut into 1/2-inch cubes
  • 1/4 cup olive oil, divided
  • 4 celery stalks, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/ 1/2 cups canned plum tomatoes, chopped (with a little of the juice too)
  • 16 green olives, pitted and chopped coarsely
  • 2 tablespoons capers, drained
  • 2 tablespoons red wine vinegar
  • 2-3 teaspoons white sugar
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • red pepper flakes to taste (optional)
  • 1/4 cup fresh parsley, chopped

Instructions

1

Salt the eggplant, and set in a colander over a bowl and let it sit for 30 minutes. Rinse and dry.

2

In a large saute pan over medium heat, add half the olive oil to the pan and saute the celery until soft. Add the onion and cook until soft and starting to turn golden. Add the garlic and cook for 1 more mount. Remove from pan and set aside.

3

Heat the rest of the olive oil in the pan and add the eggplant. Keep stirring the eggplant until it is browned, about 7 minutes. (I used a non-stick pan.) Add the celery mixture, tomatoes, olives, and capers. Bring to a boil, then reduce and let simmer for 15 minutes until it has thickened a bit.

4

Remove from heat and add the vinegar, salt, sugar and pepper. Stir in the parsley and serve with crackers or slices of crusty bread.

Notes

Full disclosure, I meant to add a little tomato paste, but I forgot. I will next time and if I like it better I will add it to the recipe