ENTREES/ Vegetarian

    Chick Pea & Cauliflower Taco

    Chickpea and Cauliflower tacos

    Chick Pea & Cauliflower Taco

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    By Mrs. Kossenfloffer Serves: 4
    Prep Time: 30 minutes Cooking Time: 30 minutes

    This is really more of a guide than a recipe. But enjoy! There's cucumber raita and spicy roasted veggies and marinated onions and more.

    Ingredients

    • FOR THE TACOS
    • 1 head cauliflower, cut up into bite sized pieces
    • 1 can chickpeas, rinsed and drained
    • purple cabbage, sliced thin
    • flour or corn soft tortillas
    • fresh limes
    • cilantro
    • FOR THE CAULIFLOWER CHICK PEA SAUCE
    • 2-3 tablespoons soy sauce
    • 1-2 tablespoons ketchup
    • 1-2 tablespoons Dijon mustard
    • Worcestershire sauce (Just a few dashes)
    • hot sauce of your choosing to taste
    • 1-2 tablespoons balsamic vinegar
    • olive oil (enough so you have at least half a cup of sauce)
    • kosher salt
    • FOR THE MARINATED ONIONS
    • 1 red onion, sliced
    • Olive oil
    • Red wine vinegar
    • 1/2 teaspoon dried dregano
    • sugar (pinch)
    • FOR THE CUCUMBER RAITA
    • 1/2 cucumber, grated
    • 1 cup Greek style yougurt
    • 2 tablespoons lemon juice
    • 2 garlic cloves, minced
    • Kosher salt to taste
    • Freshly ground black Pepper to taste

    Instructions

    1

    Preheat oven to 400 degrees

    2

    Combine all the ingredients for the sauce so you end up with about 1/2 cup. I know I did not give exact amounts. That is because some may want it hotter or sweeter or tangier...just taste as you go. Toss the cauliflower and chickpeas with the sauce and roast for about 30 minutes, until cauliflower is tender and starting to brown in spots.

    3

    TO MAKE MARINATED ONIONS

    4

    combine all ingredients in a bowl and let it sit out on counter. They will mellow as they sit. Keep on counter for one day.

    5

    TO MAKE RAITA

    6

    combine all ingredients and chill

    7

    TO ASSEMBLE

    8

    Shmear the raita on a warmed tortiall, top with caulifower and chickpea combi, the onions, the cabbage some cilantro and any hot sauce you like. Squeeze a little lime and enjoy!

    BAKED/ Baked Goods

    Chocolate Zucchini Olive Oil Cake with Chocolate Butter Cream Icing

    chocolate zucchini cake

    Chocolate Zucchini Olive Oil Cake with Chocolate Butter Cream Icing

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    By Mrs. Kossenfloffer Serves: 9
    Prep Time: 30 Cooking Time: 30

    This is not an overly sweet cake. Ya know why, because I like it better that way.

    Ingredients

    • FOR THE CAKE
    • Unsalted butter, for the pan
    • 1 1/2 cups all-purpose flour, plus more for the pan and tossing the chips with
    • 1/2 cup plus semisweet chocolate chips
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon baking soda
    • 3 tablespoons strong coffee
    • 1 cup sugar
    • 1/2 cup plus extra-virgin olive oil
    • 2 large eggs
    • 1/2 teaspoon vanilla extract
    • 1 medium zucchini, grated and squeezed dry of excess water
    • FOR THE ICING
    • 1 1/2 sticks of butter
    • 4 ounces bittersweet chocolate melted
    • 1 tablespoon cocoa powder
    • 2 tablspoons granulated sugar
    • 1/2 cup half and half
    • 1 teaspoon vanilla extract
    • pinch of kosher salt
    • 1/2 cup of confectioners sugar (optional)

    Instructions

    1

    Preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour and tap out the excess.

    2

    Toss the chocolate chips with 1 tablespoon flour in a small bowl and set aside

    3

    Whisk the flour, cocoa powder, salt and baking soda together and set aside.

    4

    In a large bowl with a mixer on medium speed beat the sugar, olive oil, eggs, coffee and vanilla until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat until just combined. Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.

    5

    Pour the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and cool completely.

    6

    To make the icing

    7

    In the bowl of an electric mixer put 1 1/2 sticks of room temperature butter.

    8

    Melt 4 ounces of bittersweet. In a small sauce pan mix together the cocoa powder, granulated sugar, salt, vanilla extract and half-and-half and heat until everything is combined and homogenous.

    9

    Add that to the melted chocolate and whisk to combine and let that mixture come to room temperature.

    10

    Add the chocolate mixture to the butter and beat with the whisk until combined. If you want the icing stiffer and sweeter add 1/2 cup of sifted confectioners sugar.

    BAKED/ Baked Goods/ Desserts

    Finnish Blueberry “Pie”

    Finnish Blueberry Pie

    Finnish Blueberry

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    By adapted from the Food Dictator Serves: 8
    Prep Time: 30 minutes Cooking Time: 45 minutes

    Ingredients

    • FOR THE CRUST
    • 12 tablespoon unsalted European-style butter at room temperature
    • ½ cup sugar
    • 2 tablespoons light brown sugar
    • 1 large egg
    • 1 ½ cup all-purpose flour
    • 1 teaspoon baking powder
    • FOR THE FILLING
    • 2 cups fresh blueberries
    • ¾ cup crème fraîche
    • ¼ cup sour cream
    • 1 large egg
    • 4 tablespoons light brown sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon kosher salt

    Instructions

    1

    Preheat the oven to 375 degrees. Butter a 10-inch tart pan. (It may work in a pie plate but I didn’t test it.)

    2

    To make the crust, in the bowl of an electric mixer fitted with the paddle attachment cream together the butter and the sugar until light and fluffy.

    3

    Add in the egg and mix until combined.

    4

    Add the flour and the baking powder and mix until just combined.

    5

    Place the dough into the greased tart pan and press over the bottom and up the sides of the pan.

    6

    Bake the empty crust for 10 minutes.

    7

    While the crust bakes, prepare the filling. Whisk the creme fraiche, sour cream, egg, brown sugar, vanilla and salt. The filling will be thin.

    8

    Place the blueberries in the crust in an even layer. Pour the filling mixture over the berries.

    9

    Bake in the oven for another 25-35 minutes. The middle of the pie should be a little jiggly but not liquidy.

    10

    Let cool for 40 minutes before serving.

    ENTREES/ Seafood

    Baked Stuffed Shrimp

    Baked Stuffed Shrimp

    Baked Stuffed Shrimp

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    Serves: 5-6
    Prep Time: 45 minutes Cooking Time: 20 minutes

    These babies are stuffed with crabmeat and Ritz crackers. I know, I had you at Ritz crackers.

    Ingredients

    • 1 onion, minced
    • 2 ribs celery, minced
    • 3 cloves of garlic, minced
    • 4 tablespoons fresh parsley, minced
    • 5 tablespoons unsalted butter, divided
    • 1/2 pound crabmeat, picked over
    • 1/2 cup chicken broth
    • 34 Ritz crackers, crushed into crumbs (I counted them)
    • 2 pounds jumbo shrimp, peeled and deveined but leave the tail on
    • paprika to taste
    • fresh lemon wedges for serving
    • parsley for garnish

    Instructions

    1

    Line a baking sheet with parchment paper and set aside.

    2

    Preheat the oven to 375.

    3

    In a large saute pan, cook the onions, celery, garlic and parsley in 3 tablespoons of butter until softened. Add the crabmeat and cook until warmed through – about 3 minutes. Add in the chicken broth and the Ritz crumbs and stir to combine. Remove from heat and set aside to cool a bit while you work on the shrimp.

    4

    Using a sharp paring knife, butterfly the shrimp along the inside of the curve. Don't cut all the way through. It's OK if the tippy top is cut through so you can flatten the shrimp out. Arrange the shrimp on the baking sheet.

    5

    Using a cookie scoop or a tablespoon put about 2 tablespoons of the crab filling on top of each shrimp. The cookie scoop will do a lot of the work here if you have one. Otherwise, wet your hands to form mounds of the filling.

    6

    Melt the rest of the butter and drizzle over the shrimp. Sprinkle paprika over all of the shrimp. Cook in the oven for 20 minutes until the shrimp are pink.

    7

    Serve with lemon wedges.

    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.

    BAKED/ Baked Goods/ Desserts/ Vegetarian

    Red, White and Blue Whoopie Pies

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    Serves: 15 mini whoopie pies
    Prep Time: 50 minutes Cooking Time: 6 minutes

    This is a pretty classic red velvet batter, with half made blue filled with cream cheese frosting.

    Ingredients

    • For the Cake
    • 2 cups all-purpose flour
    • 2 tablespoons unsweetened cocoa powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 stick (½ cup) butter, room temperature
    • 1 cup packed brown sugar
    • 1 egg
    • 1 teaspoon vanilla
    • ½ cup buttermilk
    • 1 tablespoon red food coloring*
    • 1 tablespoon blue food coloring*
    • For Cream Cheese filling
    • 4 ounces cream cheese,
    • room temperature
    • ¼ stick (2 tablespoons) unsalted butter, room temperature
    • ½ cups confectioner’s sugar, sifted
    • ¼ teaspoon vanilla extract

    Instructions

    1

    Directions

    2

    Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.

    3

    In a medium bowl combine flour, cocoa powder, baking soda, and salt.

    4

    In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium to high speed for 30 seconds. Beat in brown sugar until light and fluffy. Add the egg and vanilla and keep mixing until combined. Add 1/3 of the flour mixture and then half the buttermilk, beating after each addition until just combined. Repeat with remaining flour mixture and buttermilk ending with the flour mixture

    5

    Divide batter into 2 bowls. In one bowl, stir in the red food coloring. In the other bowl, stir in the blue food coloring.

    6

    Use a cookie scoop to place the dough onto the cookie sheets. Or transfer the dough to a pastry bag fitted with a 1/4-inch round frosting tip. Begin piping dough into quarter-sized rounds onto the parchment lined baking sheets placing them about 1-inch apart. If peaks form while piping, just wet your finger and smooth out the peak.

    7

    Bake in preheated oven for about 5 to 6 minutes until edges are set. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely.

    8

    Cream Cheese filling

    9

    In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free.

    10

    Assembly

    11

    Match red velvet cookies up with blue velvet cookies based on size. Place a dollop of filling on one red velvet cookie and sandwich with a blue velvet cookie. Repeat for remaining cookies. Store in an airtight container (in refrigerator if not serving within an hour). Whoopie pies will stay for three to four days in the fridge.

    Notes

    Use 1 tablespoon food coloring for regular liquid food coloring. For gel or concentrated food coloring, use 1 teaspoon.

    Uncategorized

    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.

    BAKED/ Baked Goods/ Breakfast/ SIDES/ Vegetarian

    Roasted Garlic and Chive Biscuits

    Roasted Garlic and Chive Biscuits

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    Serves: 12 biscuits
    Prep Time: 2 hours Cooking Time: 30 minutes

    Ingredients

    • 2 heads garlic, cut in half horizontally
    • 4 tablespoons chives, minced
    • 5 cups all-purpose flour
    • 2 ½ tablespoons baking powder
    • 1 tablespoon sugar
    • 2 ½ teaspoons kosher salt
    • 1 teaspoon baking soda
    • 4 sticks (2 cups) unsalted butter, frozen and coarsely grated
    • 1 ½ cups whole milk
    • ½ cup sour cream
    • 1 egg, beaten
    • flaky sea salt to taste

    Instructions

    1

    Preheat oven to 400°F. Wrap the garlic in foil and roast in the oven until cloves are soft, about 1 hour. Remove from the oven. Once the garlic is cool enough to handle, squeeze the garlic from the skins into a bowl and mash it up into a paste. Add the chives and set aside.

    2

    Line 2 sheet pans with parchment paper.

    3

    In a medium bowl, whisk the sour cream and milk together.

    4

    In a large mixing bowl, whisk the flour, baking powder, sugar, salt and baking soda. Add the grated butter and toss using your hands to coat butter well. Add the milk mixture and the garlic and chives and knead the dough with your hands until it comes together. It will be clumpy.

    5

    Transfer to a floured surface and knead into a dough. Form into a rectangle and dust with flour. Roll out into a 9-by-12-inch rectangle and fold into thirds like a letter. Rotate the dough 90 degrees, dust with more flour and repeat this process two more times. (This is called laminating will create those flaky layers.)

    6

    Roll dough into a 9-by-12-inch rectangle and trim the outer ¼ inch. (This will help the dough rise.) Cut into equal squares and transfer to one of the prepared sheet pans. Cover in plastic and refrigerate 30 minutes.

    7

    Remove the biscuits from the refrigerator and move half of them to the other sheet pan, leaving two inches between each biscuit.

    8

    Beat one egg and add a touch of water or milk. Brush the biscuits with the egg wash and sprinkle with flaky sea salt.

    9

    Place the two sheet pans of biscuits in the oven and rotate the trays halfway through. Bake until golden brown, about 25-30 minutes. Serve warm.

    SIDES/ Vegetarian

    Warm Roasted Potato and Asparagus Salad

    Warm Roasted Potato and Asparagus Salad

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    By Mrs. Kossenfloffer Serves: 4-6
    Prep Time: 20 minutes Cooking Time: 1 hour

    Ingredients

    • 1 ½ pounds baby potatoes, cut into bite sized pieces
    • 1 tablespoon fresh rosemary, minced (optional)
    • ½ bunch asparagus, blanched and sliced into ¼ inch pieces
    • olive oil
    • kosher salt
    • For the Dressing
    • 2 tablespoons grainy mustard
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon sugar
    • ½ cup olive oil
    • 1 clove garlic minced

    Instructions

    1

    Preheat the oven to 400 degrees.

    2

    Line a rimmed baking sheet with parchment paper. Toss the potatoes with enough olive oil to coat and sprinkle with the rosemary and a pinch of kosher salt. Roast about an hour.

    3

    In a small bowl, combine the lemon juice, mustard, salt, pepper, sugar and garlic. Slowly whisk in the olive oil until the dressing is totally emulsified. Set aside.

    4

    Bring a large pot of salted water to a boil. Cook the asparagus in the water until they turn bright green — just 1 or 2 minutes. Remove the asparagus and transfer to an ice bath to stop the cooking. Once they are cool, slice to about ¼ inch pieces.

    5

    When the potatoes are done, transfer them to a large mixing bowl. Pour about half the dressing over the potatoes. Add the sliced asparagus and toss to combine. Serve warm or at room temperature with the extra dressing on the side because some people like extra dressing and they shouldn’t be denied.