All Posts By:

admin

ENTREES/ Pasta/ Vegetarian

Vegan Thai Red Curry Noodles

Vegan Thai Noodles

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

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

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.00 out of 5)
Loading...
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

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

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

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

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

Uncategorized

Snapper and corn salad

Florida Snapper over corn salad with roasted grape tomatoes

This is one of those dinners where there really isn’t a recipe — just a bunch of instructions. Buy as little or as much snapper as you need. I would say 6-8 ounces per person.

Snapper and corn salad

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Mrs. Kossenfloffer Serves: 3-4

This is a perfect summer dinner. You can cook the corn anyway you like. I love it grilled, but didn't feel like doing the whole charcoal grill thing for three ears of corn. So I just boiled them for about three minutes and then stuck them in an ice bath to stop the cooking.

Ingredients

  • Snapper fillets, skin on, 6-8 ounces per person
  • Kosher salt, to taste
  • Paprika, to taste
  • Freshly ground black pepper to taste
  • Lemons, for serving
  • FOR THE CORN SALAD
  • 3 ears of corn, cooked and then remove the kernels from the cob.
  • 1/3 cup red onion, finely chopped
  • 1/2 cup fresh parsley, roughly chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions

1

To cook the fish, simply pat dry and season the flesh side with salt and a sprinkling of paprika. In a non-stick skillet, over medium-highish heat, heat a touch of olive oil and place the snapper in the pan skin side down. After about 3-4 minutes you will see the edges of the snapper are starting to look opaque. You want the skin to be crispy, so take a peek at the skin. If it looks good, flip it and cook for just another minute or two. Remove from pan.

2

To make the corn salad, cook the corn anyway you like — grill it or boil it. Remove the kernels from the cob and place into a mixing bowl. Add the onion, parsley, vinegar, oil and slat and pepper and toss to combine.

3

Place the corn on a plate and top with the fish. Serve with lemon wedges.

Notes

I made a quick tartar sauce too. Just mayo, chopped cornichons and capers, plus fresh lemon juice and salt and pepper.

ENTREES/ Vegetarian

Aloo Gobi Taco

Aloo Gobi Taco

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

These Indian vegetarian tacos are packed with flavor. Aloo Gobi recipe inspired by Bon Apetit. I love the roasted approach!

Ingredients

  • For the Aloo Gobi
  • 1 large russet potato, cut into 2-inch sticks
  • 1/2 head cauliflower, cut into florets
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 inch piece of ginger, thinly sliced
  • 2 garlic cloves, minced
  • kosher salt and pepper to taste
  • 5-6 tablespoons of olive oil divided
  • To compose the taco
  • Soft taco shells
  • Cucumber Raita (see notes)
  • Red onion relish (see notes)
  • Fresh limes
  • Fresh Cilantro

Instructions

1

Preheat the oven to 400.

2

To make to Aloo Gobi, toss the potatoes and cauliflower with olive oil, season with salt and pepper and roast in a 400 degree oven for about 45 minutes, flipping half way through.

3

In a saute pan, heat the cumin seeds in the olive oil for about 1 minute. Add in the turmeric and mix it into the oil. Then ad the onion and cook until translucent. Add the ginger and the garlic and the chili powder.

4

Add in the roasted potatoes and cauliflower and toss gently so you don’t break up the cauliflower. Remove from heat.

5

To compose the tacos, place the aloo gobi in a taco shell, top raita, onion relish, cilantro and fresh lime juice.

Notes

To make cucumber raita, I grated one Persian cucumber into 8 ounces of Greek yogurt, I added one minced garlic glove and a good sized squeeze of lemon and salt and pepper. To make red onion relish, chop one onion and mix it with fresh lemon juice, salt and cayenne pepper. I put in red food coloring which is something I’ve seen in Indian restaurants and I love the punch of magenta. I also gave the soft taco shells a char in my cast iron skillet where I cooked the aloo gobi, hence, their yellow hue.

ENTREES

Jamaican Jerk Marinade

Jamaican Jerk Marinade

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

OK, this is spicy but of course you can take down the heat if you like. I mean this dish will make you sweat. I reserved some of the marinade to use as a sauce. After I blended it, I took out what I need to use as the marinade. Then I added cilantro an lime juice and a touch more oil to what was left in my food processor. I served the sauce on the side and that turned out to be a great idea. Why? Because everyone likes extra sauce on everything all of the time. This was inspired by a jerk recipe I found in Food and Wine magazine, a fine publication indeed!

Ingredients

  • For the Jerk Marinade
  • 1 onion
  • 2 scallions
  • 1 Scotch bonnet pepper (or less, this was hot, hot, hot)
  • 4 garlic cloves
  • 1 tablespoon 5-spice powder
  • 1 1/2 teaspoons ground all spice
  • 1 tablespoon freshly grated black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup soy sauce
  • 1/2 cup vegetable oil
  • Fresh limes for serving
  • Fresh cilantro for serving

Instructions

1

Put all the ingredients in a food processor or blender and blend until smooth. (SEE NOTES about making extra sauce)

2

I used this to marinate chicken overnight. And I just brushed it on the shrimp just before grilling. Then just light a grill and cook until the chicken is done. THe shrimp will cook fast, so just put them on once the chicken is done or almost done.

3

Serve with limes, pigeon peas and rice, grilled veggies.

Notes

Then I just grilled the chicken and the shrimp. I served this with pigeon peas and rice and a peach salad that was just basically peaches, lime juice and cilantro with a hit of salt and pepper. And since the grill was hot I grilled up some Vidalia onion and baby peppers.

ENTREES/ Italian/ Pasta/ Vegetarian

Marinara Sauce

This is a simple sauce, so having good ingredients is the key. Good tomatoes and good olive oil are essential.

Marinara Sauce

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Can't take credit for Marinara Serves: 4
Prep Time: 5 minutes Cooking Time: 15 minutes

Probably the easiest sauce to master is marinara. Why? Because there isn't much to master. It's as easy as throwing a few things together in a pan.

Ingredients

  • ¼ cup olive oil
  • 7 garlic cloves, thinly sliced
  • Red pepper flakes to taste
  • 1 teaspoon kosher salt
  • 1 large sprig fresh basil
  • 1 28 can San Marzano tomatoes
  • 1 cup water
  • 1 pound pasta cooked according to package instructions

Instructions

1

In a large bowl, crush the tomatoes with your hands. Swirl the water in the can to get all the tomato goodness. In a large pan (not a pot), saute the garlic in the olive oil. As soon as it sizzles, add the tomatoes. Add the water from the tomato can and the salt and basil and let it all simmer for about 15 minutes. Add the cooked pasta to the pan and toss it all together. Enjoy the simplicity.

Notes

Some people add oregano, but I love the brightness of the basil and the simplicity of this sauce.

BAKED/ Baked Goods/ Desserts

Peach and Blueberry Galette with Rosemary

Peach and Blueberry Galette with Rosemary

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Mrs. Kossenfloffer Serves: 8
Prep Time: 30 minutes, plus 2 hours in the fridge Cooking Time: 30-40 minutes

When you can't decide if you should make a berry or stonefruit galette. Here is a recipe for the indecisive home cook. Plus, the tiny hint of rosemary really takes this to a whole new level

Ingredients

  • FOR THE ALL BUTTER CRUST
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 10 tablespoons unsalted butter, cut into 1/2” cubes
  • 2 tablespoons cold vodka
  • 2 tablespoons ice water
  • 1 teaspoon sugar in the raw
  • 1 egg, scrambled and mixed with a 1 tablespoon of water or milk
  • FOR THE FRUIT FILLING
  • 2-3 peaches, pitted and sliced into wedges (depending on size of peaches)
  • 1 cup blueberries
  • 1/4/-1/2 cup sugar, depending on how sweet your fruit is
  • juice from half a lemon
  • pinch of kosher salt
  • 3-4 tablespoons corn starch
  • 1 teaspoon fresh rosemary, finely minced

Instructions

1

To make the crust place the flour salt and sugar in the bowl of a food processor and pulse 1 or 2 times. Add in the butter and pulse until the butter is the size of chick peas. You don’t want it fully combined. You want the butter in pieces. Add just 1 tablespoon each of the water and vodka and pulse to combine. It should look sort of like wet sand. If it doesn’t, add the rest of the water and vodka and pulse again. Turn the dough out onto a floured surface and form into a disc. Wrap tightly in plastic and store in the refrigerator for 2 hours, and up to 3 days. (You can also freeze this dough.)

2

To make the fruit filling, combine all the ingredients in a large bowl and toss to combine.

3

Preheat oven to 400 degrees.

4

To make the galette, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper. (Wrap in around the rolling pin to move it over.) Pile the fruit in the center, leaving a 1 1/2 inch border. Then fold the edges over the fruit, crimping the dough together as you go.

5

Using a pastry brush, brush the exposed dough with the egg wash and then sprinkle with the sugar.

6

Bake at 400 degrees for 30-40 minutes until the dough is golden and the fruit is bubbling.

7

Let cool on a wire rack. You’re done.

ENTREES/ Uncategorized

Cornflake Chicken

Cornflake Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 1 hour

Ingredients

  • Chicken pieces (you can use a whole chicken cut up, or just breasts or thighs. I like it on the bone, but boneless works too)
  • cornflake crumbs
  • 1 bottle Italian dressing (or make your own. see note)
  • 3 garlic cloves, minced

Instructions

1

Place the chicken into a bowl with the dressing and marinate the chicken pieces in the fridge for a few 30 minutes to overnight.

2

Preheat oven to 375.

3

Dredge chicken in cornflake crumbs and place on a baking sheet fitted with a rack.

4

Bake for 45 minutes to an hour until all the chicken pieces are cooked through.