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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 .

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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/ 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.

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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.


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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

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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

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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/ Uncategorized

Cornflake Chicken

Cornflake Chicken

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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.

SIDES/ Uncategorized/ Vegetarian

Macaroni Salad

Macaroni Salad

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Serves: 8-10

Pretty classic macaroni salad except for the fact that the mayo is mixed with olive oil so it isn't so gloopy.

Ingredients

  • 1 pound macaroni, cooked to package directions
  • 3 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 cup parsley, finely chopped
  • For the dressing
  • 3 ounces olive oil
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper (or more)
  • 1/2 teaspoon paprika (you can use smoked paprika for a smokey flavor)
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar

Instructions

1

Add all of the chopped vegetables to the cooked macaroni.

2

In a small bowl whisk together all of the dressing ingredients. Pour over macaroni and vegetables and toss to combine.

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American Pie

American Pie

American Pie (Berry Galette)

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By Mrs. Kossenfloffer Serves: 16
Prep Time: 2 1/2 hours Cooking Time: 30 minutes

Ingredients

  • for the Dough
  • 2 ⅔ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 large eggs
  • ⅔ cup heavy cream (a touch less)
  • 2 sticks unsalted butter (1 cup), cut into pieces
  • 1 tablespoon lemon juice
  • For the Filling
  • 5 cups strawberries, sliced
  • 1 cup blueberries
  • ½-1 cup of sugar (depending on how sweet your berries are)
  • pinch of salt
  • 1 lemon, juice and zest
  • 6 tablespoons cornstarch
  • Topping
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 egg, beaten with a little water or milk (for egg wash)
  • 1 teaspoon sugar (for sprinkling)

Instructions

1

In a food processor fitted with the steel blade, mix together the flour, sugar and salt. In a measuring cup, lightly beat the two eggs and add enough heavy cream so you have 2/3 cup. Whisk the cream and egg together.

2

Add the butter to the flour mixture in the food processor. Pulse about 6 times. Don’t overdo it. You are looking for chick pea sized butter pieces. Add the cream mixture in and pulse until it just comes together.

3

Turn the dough out on a floured board and form a large disc. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.

4

Preheat the oven to 400 degrees

5

Roll out the dough so it is rough 10 x 14-inch rectangle. Place on a rimmed baking sheet lined with parchment and refrigerate while you are making the filling.

6

To make the filling, mix the berries with the sugar, lemon juice and zest and the cornstarch.

7

You want to leave a 2 inch border around the dough when you are placing the fruit. Place the blueberries in the top left corner forming a square and then fill the rest of the area with the strawberries — so it looks like a flag. Gently start folding the edges over the fruit. Galettes should be rustic so don’t worry if it looks ragged. Brush the pastry with an egg wash made of one egg and a touch of milk or water. Sprinkle the pastry with a touch of sugar.

8

Bake for 35-45 minutes until the fruit is bubbling. It must be bubbling for the cornstarch to work as a thickener. The crust should be golden. Transfer carefully to a wire rack and let cool.

9

In a mixer fitted with the whisk attachment, whisk the cream, sugar and vanilla until it forms stiff peaks. Fill a piping bag fitted with a star tip with the whipped cream and pipe “white stripes” onto the strawberries and “stars” onto the blueberries. Make Betsy Ross proud.

Notes

Inspired by Melissa Clark. Lurve her.