Indian-Style Curry

Ingredients:

• 1 13.5-ounce can coconut milk
• 1 tablespoon tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Few dashes hot sauce
• 1 medium onion, chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 1-inch knob ginger, peeled and grated
• 1 green bell pepper, seeded and chopped
• 1/2 large eggplant, peeled and cut into chunks
• 2 medium sweet potatoes
• 1 14-ounce can chick peas, drained and rinsed
• 2 pounds chicken breasts (about 6 thighs)
• Salt and freshly ground black pepper
• White rice

Directions:

In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

I ended up making this on the stovetop to save time and it worked out just fine. 

Peanut Butter Sauce

I use this on my oatmeal bake or ice cream.  It is so delicous!

Ingredients:

1/2 cup sugar
1 cup heavy cream
2/3 cup creamy peanut butter

Directions:

In a dry heavy saucepan over medium heat, cook the sugar without stirring until it begins to melt.
Continue cooking, stirring with a fork, until entirely melted. Cook until a deep golden caramel, swirling the pan occasionally.

Remove the pan from the heat and stir in the cream. The caramel will hiss, bubble and steam, and will form hard lumps. It’s ok. Return the pan to the burner, turn it down to low, and simmer, stirring, until all of the caramel has dissolved, anywhere from 15-30 minutes. Stir in the peanut butter until entirely incorporated, then remove from heat.

Store the sauce in the fridge in an airtight container. It will harden, so you will need to reheat it to re-saucify it. You can do this on the stove or in the microwave, using 30 second bursts.

Salmon Canapes

Ingredients:

• 1 (12-inch) seedless cucumber or 4 (4-inch) Persian cucumbers
• 1 (5.2 oz.) package spreadable herb-garlic cheese (2/3 cup)
• 3 tablespoons sour cream
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• 4 ounces thinly sliced smoked salmon

Directions:

1.  No more than 1 hour before serving, cut 32 crosswise slices of cucumber; arrange on a serving plate.
2.  Mix cheese and sour cream in a bowl until smooth; spoon into a pastry bag fitted with a large star tip and pipe onto cucumber slices.
3.  Cut salmon into 32 pieces; shape each into a roll and place on cheese mixture. Garnish with dill, if desired, and serve.

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Fresh Homemade Ricotta

Ingredients:

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice

• Special equipment: large sieve, fine-mesh cheesecloth

Directions:

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

This was so easy!

*Courtesy of:  http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282

Melt in Your Mouth Lemon Bars

Ingredients:

 

CRUST - 2 c all purpose flour - 1 c butter softened (no substituting)  - 1/2 c powdered sugar   FILLING - 4 eggs (slightly beaten) - 2 c sugar - 4 Tbsp flour - 6 Tbsp lemon juice FROSTING   - 1/2 c butter (softened)  - 1 c powdered sugar - 1 tsp milk - 2 Tbsp cold water   Directions:   1. MIX CRUST INGRED. WITH FORK AS YOU WOULD FOR A PIE CRUST. PAT INTO A 9X13 PAN WHICH HAS BEEN GREASED AND FLOURED. BAKE AT 350 DEGREES FOR 15 MINUTES. 2. AS CRUST IS BAKING. MIX FILLING. AFTER CRUST HAS BAKED 15 MINUTES, POUR FILLING OVER CRUST AND CONTINUE BAKING FOR 25 MINUTES. COOL BARS COMPLETELY 3. MAKE FROSTING BY BEATING BUTTER,POWDERED SUGAR AND MILK FOR 6 TO 8 MINUTES ON HIGH SPEED. THEN ADD 2 TBLSP. COLD WATER ONE AT A TIME. BEAT UNTIL SMOOTH. SPREAD OVER COOLED BARS *Courtesy of:  http://www.justapinch.com/recipes/dessert/cookies/melt-in-your-mouth-lemon-bars-3.html?source=fork_FB_lemon_bars

Meyer Lemon Cake

Ingredients:

Cake:

• Butter, for greasing pan
• Flour, for dusting pan
• One 3-ounce package lime flavored gelatin
• 1 1/3 cups granulated sugar
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups vegetable oil
• 3/4 cup orange juice
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 5 large eggs, slightly beaten

Glaze:

• 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
• 1/2 cup confectioners' sugar

Icing:

• 1/2 cup (1 stick butter), room temperature
• One 8-ounce package cream cheese, room temperature
• One 1 pound box confectioners' sugar

Directions:

For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

*Courtesy of: http://www.foodnetwork.com/recipes/key-lime-cake-recipe/index.html

This was so easy and delicious!

Cappellini with Tomato Cream Sauce and Crab

This recipe was super easy and delicious!

Ingredients:

2 tablespoon olive oil

1 large shallot, finely chopped

5 cloves of garlic, minced

1 pound Jumbo Lump Crab, divided (I used regular lump due to the price!)

1 28-ounce can whole peeled tomatoes, crushed

3 tablespoons basil, chopped

1/4 to 1/2 cup heavy cream

1 pound Cappellini pasta, cooked

Grated parmesan cheese for garnish

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until soft, about 1 to 2 minutes. Add half of the crab meat and stir. Add the tomatoes and basil. Let simmer 2 to 3 minutes. Using an immersion blender (or standing blender) to pulverize the mixture. (I do not have an immersion blender, so I just used crushed tomatoes and kept the crab lumpy)
2. Stir in heavy cream to desired creaminess. Cook for an additional minute. Stir in the remaining crab and cook to heat through, 1 to 2 minutes.
3. Serve crab sauce over the Cappellini pasta and sprinkle with Parmesan cheese.

Yum!

*Courtesy of http://recipes.howstuffworks.com/menus/lisas-cappellini-with-rose-sauce-and-crab-recipe.htm

Made-Up Mac and Cheese

Ingredients:

1/2 pound of egg noodles
1 cup freshly shredded cheddar cheese
1/2 cup freshly shredded piave
1/4 cup heavy cream
2 TBSP butter
2 TBSP bread crumbs
salt and pepper

Directions:
1.  Preheat oven to 350 degrees.
2.  Boil egg noodles until al dente.
3.  Drain egg noodles and mix with cheeses and cream in lightly greased baking pan.  Add salt and pepper to taste. 
4.  Sprinkle bread crumbs and top with thin pats of butter. 
5.  Bake for 15-20 minutes.
6.  Stir and serve.

Note:  All of these measurements are approximate - I just made this up as I went along so feel free to be creative!