QuePID’s Cuisine

©2007 Robert R. Pace
All Rights Reserved.

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Strawberry Milo Cheesecake

1pkg of graham crackers
2 (8oz) pkg(s) cream cheese
1½C sugar
3oz butter (melted)
½C Milo
1Tbs evaporated milk
10oz Frozen Sliced Strawberries

Crush the graham crackers until a coarse meal, add the butter and mix in an 8″ pie pan. Spread out the graham cracker mixture in the pie pan, and then lay down a sheet of wax paper over the graham crackers and press down and shape the crackers into a pie crust.

Heat the cream cheese around 40 secs in a microwave (do cover as it will splatter), or use room temp cream cheese. To the cream cheese add sugar, evaporated milk and blend till creamy smooth and absolutely no lumps.

Heavy dust the inside of the graham cracker crust with milo powder, reserving some for the top of the cheesecake.

Spread the cream cheese filling into the pie shell moving from the center of the pie to the outside, taking care not to spread the graham crackers onto the surface of the cheesecake.

Heavy dust the surface of the cheesecake with the remaining milo powder.

Top with thawed sliced frozen strawberries.

Chill and serve.

Quick Vegetable Korma

2Cans Mixed Vegetables (Drained)
1Tbs S&B Curry Powder
1C Milk
2Tbs Corn Starch
2Oz Evaporated Milk

Mix the milk, evaporated milk, and cornstarch together, stir until smooth.

In a pot add the drained mixed vegetables and heat over medium.

Add the cornstarch/milk mixture and the curry powder.

Bring to a boil, the sauce should thicken nicely.

Salt to taste and serve with the above mentioned Naan bread.

Naan Bread

12oz AP Flour
1tsp Salt
2/3C Yoghurt
2/3C Milk
½tsp Baking Powder
2pkts Yeast
1Tbs Oil
1½tsp Sugar

Heat the milk to around 115°F (no hotter), add the packets of yeast and the sugar and stir till smooth, allow to sit in a warm spot for 10 minutes.

In a bowl sift the flour, salt, baking powder. Add the yeast/milk mixture and the yoghurt to the flour mixture and blend till a smooth dough.

Knead the dough on a floured bench for 10 minutes, the dough should be elastic.

Put the dough into a bowl with the oil and swirl till the dough ball is evenly covered by oil, cover with either a wet towel or plastic wrap and allow the dough to proof for between 3½ – 4 hrs.

Knead the dough for a minute and cut the dough into 12 even pieces and roll those into balls, flatten and stretch the dough out til even in thickness.

Heat and grease a cast iron skillet till oil smokes, and add the flattened dough, do not turn the flatbreads over, only cook one side and then only until golden brown in colour, do all the flatbreads this way.

Butter the tops of the flatbreads gently, and stack the flatbreads with browned sides down onto a baking tray and place under the broiler at 500°F until the top of the naan is brown, remove and serve.

Herbed Bread

1pkt Quick Rise Yeast
1C Milk
12oz AP Flour
2Tbs Dried Herbs (your choice)
1Tbs Extra Virgin Olive Oil
1 Large Egg

Heat the cup of milk to around 115°F (do not exceed this temperature).

In two bowls divide the milk evenly. In one of the bowls with milk cream the yeast, in the other bowl add salt, sugar, herbs, and egg. When the yeast starts to foam in the milk add it to the bowl with the egg/milk mixture.

Add the wet ingredients to half of the AP flour and blend until smooth. Add remainder of flour, along with oil, mix till smooth.

Grease a 1lb loaf pan liberally and add the dough, brush the top of the loaf with water and sprinkle with dehydrated herbs of your choice (italian herbs mix is incredibly good). Cover with a wet tea towel or plastic wrap, and allow to sit in a warm place (I often will turn the oven broiler on and sit the pan on top the stove to warm up). Once dough has risen to the top or nearly to the top of the loaf pan you are ready to proceed (anywhere from 30 minutes to an hour). Place a pan in the bottom of the oven and fill with boiling water. Then add your loaf pan in the oven above the pan of water. Bake the bread around 30 minutes at 400°F or until the loaf has a hollow sound when tapped.

Vegetable Soup

Fried Morels (Hickory Chickens)

Soak in a brine solution, dip in egg, dredge in cornmeal followed by a gentle frying in extra virgin olive oil.

Bean Kiev

Garlic Butter
1 stick butter (margarine)
2 strands chives
3 cloves garlic

Crush and slice the garlic, scissor the chives into pieces, mix into cool butter, wrap into a tube of wax paper and chill.

Kiev Recipe
2 tbs butter (margarine)
1 stalk celery (thinly sliced)
3 small green onions (thinly sliced)
2 15oz Cans Red Kidney Beans (or Light Red) drained
Fresh Black Pepper
Salt
1 Duck Egg
1¼C Bread Crumbs (Italian)

Sautée the green onions and celery in 2tbs butter, season with salt and pepper.
Mash the beans with a potato masher or pastry knife. Add 1C Bread Crumbs and enough water to help stick everything together and no longer powdery.

Add the mashed bean mixture to your pan of sautéed vegetables, and mix thoroughly till heated. Then sit aside to cool.

When cooled, shape into 4 evenly sized balls. Beat an egg in a wide bowl. In another bowl add ¼C bread crumbs.

Insert 1tbs of the garlic butter mixture into the center of each ball, dip in egg mixture, and roll in the bread crumbs, and sit aside to dry. Do this for the remaining three balls.

Heat oil in a deep fryer to 375°F and cook each kiev till the outer coating is crisp and medium brown in colour (about 2-3 mins).
Remove and drain on paper towels.

Vegetarian Lasagna

This lasagna is quite simple, it is composed of a few layers of lasagna sheets, spinach, creamy herb’d bechamel sauce, red pasta sauce, and sliced mushrooms. It is topped with more sauce, italian styled bread crumbs, pecorino romano cheese, and extra sharp cheddar. Most everything was cooked previous to assembly, with the oven only being used to toast up the top a bit.

California Rolls

I made California Rolls tonight which were quite tasty.

They contain crab (real not imitation), cucumber, avocado, sushi rice (sugar, rice vinegar, salt, rice).

Easter Fare

Deviled Eggs

12 Medium Eggs Hard Boiled
¼C Mayonnaise or Salad Dressing
1Tbs Ground Cumin
1Tbs Capers (rinsed and mashed)
½Tbs Coleman Mustard (or any Hot English Mustard)
½Tbs Prepared American Mustard
½Tsp Chipotle Peppers in Adobo Sauce
Cayenne to taste

Slice each egg in half longitudinally and remove the yolks. Mix all the egg yolks with the Mayo, Cumin, Capers, Mustards, Chipotle Peppers, and Cayenne into a paste.

Fill either via piping or spooning each egg white, sprinkle with a bit more cayenne if you like heat.

Hot Cross Buns

450g A.P. Flour
50g Caster Sugar
1 Packet Yeast
150ml Warm Milk
4Tbs Warm Water
1tsp Salt
1tsp Cake Spice
½tsp Ground Cinnamon
100g Currants (or Raisins)
50g Mixed Peel (freshly grated orange and lemon zest if you wish)
50g Melted Butter (cooled)

Sift 100g of the flour with the sugar into a bowl. Mix the yeast with the milk and water and stir into 100g of flour. Leave to stand for 30 minutes.

Sift the remaining flour with the salt, spice, and cinnamon. Stir in the currants (or raisins) and mixed peel. Beat the butter into the yeast mixture, then mix with the fruit mixture to make a dough. Knead for 5 minutes, cover and leave in a warm place until doubled in size, about 1 – 1½ hrs.

Knead again for 5 minutes, divide into 12 pieces and shape each into a ball. Place well apart on greased baking trays, cover and leave to rise for 30 minutes.

Slash with a knife to form a cross in the top of each bun.

To finish the buns with paste crosses before baking, gradually stir 2Tbs milk and 1tsp oil into 3Tbs plain flour. Spoon into a small piping bag fitted with a 5mm plain nozzle and pipe crosses, then bake at 425°F for 20-25 minutes.

Hot cross buns look especially good if given a shiny glaze after baking. Place 50g granulated sugar and 3Tbs milk in a pan and bring slowly to the boil. Boil for 2 minutes then brush over the warm hot cross buns.

Potato & Leek Soup

1 Large Leek
3lb Potatos (peeled and diced)
2 Clove Garlic
2Tbs Extra Virgin Olive Oil
1Tbs Butter
1/3C White Wine
1Tbs Thyme
2Tbs Chopped Flat Leaf Parsley
2C Milk

Steam the potatos til fork tender.

Slice and Clean the Leek, and sautée in a pan with the Olive Oil, Butter, and Garlic.

Add Leeks and Potatoes to a stock pot, add the water you used for steaming the potatoes, along with White Wine, Thyme, Parsley. Cook the mixture for 10-15 minutes until tender.

Blend a portion of the soup mixture and add to the remainder.

Add 3Tbs butter, and add enough milk to the soup to provide creaminess.

Falafels

started with one pound (454g) of dried chickpeas to which I soaked overnight in eight cups of water. Eight hours later I washed, rinsed, and drained the chickpeas and put them in a crockpot, to which I added six cups of water and set to High. Roughly three hours later I turned the crockpot off and allowed the chickpeas to rest for an hour.

To a food processor I added the drained cooked chickpeas, three cloves of garlic (smashed), one medium onion (diced), one jalapeno pepper, six slices wheat bread, one teaspoon ground cumin, one quarter to one half cup seasoned italian breadcrumbs. Blend til completely smooth and uniform.

Remove from the food processor and roll the mixture into walnut shaped balls. Roll each ball through a beaten egg and then through seasoned italian breadcrumbs. Deep fry the falafel’s in your choice of oil at 180°C (350°F) for two to three minutes.

Line up three of these falafel’s onto a flour tortilla along with lettuce (or spinach or rocket, etc), tomato slices, cucumber slices, and drizzle with yoghurt or ranch dressing, and enjoy!

Glazed Doughnuts

courtesy of Alton Brown

23oz AP Flour
2.5oz Shortening
1½C Milk
2pks Instant Yeast
2 Eggs (beaten)
¼C Sugar
1½tsp Salt
1tsp Ground Nutmeg
1/3C Warm Water (110°F)

Your choice of oil to fry with.

Mix the Salt, Flour, Nutmeg, and Sugar in a large bowl. Mix the milk and shortening together and microwave til the shortening is liquid.

Add the yeast to the warm water.

Add the milk mixture and yeast mixture to half the flour mixture in a large bowl. Blend this till smooth. Add remaining flour and mix with a large spoon til the dough pulls from the sides of the bowl.

Grease a large bowl and put the dough inside and cover with plastic wrap.

When dough doubles in size (roughly 1 hr), pull it out onto a well floured countertop and roll til ½” thick and cut into doughnut shape. If you do not have a doughnut cutter, then use a teacup to cut out the main doughnut shape, and a 2-liter cola bottle cap to cut out the hole in each doughnut (retain the holes).

Place the cutout doughnuts and holes onto baking sheets and cover with cling wrap. Allow the dough to rest 30 minutes.

Fry the doughnuts at 365°F for 1 minute on each side.

Cool on cooling racks.

Glaze Recipe

½C Milk
4C Confectioners Sugar
2Tsp Vanilla Extract
Drizzle of Lemon Extract
1/8C Cocoa Powder

Mix all but the cocoa powder together in a saucepan and bring to heat. Whisk swiftly till everything is smooth and dissolved.

Dip half the doughnuts in this mixture swirling them around and turning them one at a time til they are coated. Place on a cooling rack with wax paper undereath and allow to rest 5 minutes.

Add the cocoa powder to the remaining glaze above, and heat and whisk till dissolved and smooth in consistency.

Glaze remaining doughnuts with this mixture and allow them to rest on cooling rack with wax paper underneath for five minutes.

Hushpuppies

1½C SR Corn Meal
½C SR Flour
1C Buttermilk
1 Egg (Beaten)
½tsp Salt
½tsp Baking Soda
1tsp Emeril’s Creole Essence

Mix all the ingredients together til smooth. Let stand for 5 minutes.

Heat your choice of oil to 350°F.

With a wet tablespoon scoop a spoonful of mixture up and drop into the hot oil. Dip the spoon in a cup of water and stir to clean before each scooping of batter to help the batter release from spoon.

Enjoy with tartar sauce, mustard, ketchup, horseradish, honey mustard, or bbq sauce.

Goes excellently with seafood 🙂

Stir Fried Mushrooms & Carrots

1tsp powdered ginger
3tbs soy sauce
1tbs corn starch
¼C cold water
¼tsp crushed mixed peppercorns
1/8tsp aniseed
½tsp garlic powder
3 large carrots sliced into ¼” medallions
1med onion
¼lb fresh mushrooms (sliced)
1tbs oil (of your choice)

Heat the soil til smoking in a wok. Add the Carrots and after a minute the onions. Swiftly stir the vegetables to avoid scorching. When the vegetables are nearing completion of desired tenderness, add the mushrooms. Add pepper, ginger, aniseed, garlic powder, and ginger powder to the vegetables, mix rapidly to avoid burning.

In a jar combine the corn starch, cold water, and soy sauce and shake vigorously to mix.

Add to the wok and turn off heat. The sauce should be nice and thick.

Serve over a bed of white rice.

Thai Styled Red Curry Dish

1lb Carrots Medallions
½lb Mushroom Slices
1 Leek
½C Milk (or Coconut Milk)
2tsp Thai Red Curry Paste
1tsp Salt
1med Onion

Slice carrots into ¼” medallions, same for leeks and mushrooms, and mince the onion.

In a smoking hot wok (with just a dash of the oil of your choice), add the Carrots and onion, stir swiftly over high heat for around one minute. Add the leeks and continue rapidly stirring for one minute. Next add the salt, and mushrooms. Be careful not to allow the vegetables to scorch. Remove from heat.

In a glass jar combine the milk and thai red curry paste. Shake vigorously until the paste is dissolved throughout the milk.

Serve the vegetable mixture over a bed of jasmine rice, and pour over some of the thai curry sauce.

Blackberry Delight

1lb Blackberries (frozen if you must)
¼C Sugar
1/3lb Graham Crackers (broken)
1 Can Sweetened Condensed Milk

Heat the blackberries in around ¼C water along with the sugar in a pot, cook on medium til tender, yet not a mush (usually around 10 mins tops).

Crush graham crackers and place in a bowl, pour over the berry mixture, and top with sweetened condensed milk.

Thai Styled Dish

1lb Carrots Medallions
½lb Mushroom Slices
1 Leek
½C Milk (or Coconut Milk)
2tsp Thai Red Curry Paste
1tsp Salt
1med Onion

Slice carrots into ¼” medallions, same for leeks and mushrooms, and mince the onion.

In a smoking hot wok (with just a dash of the oil of your choice), add the Carrots and onion, stir swiftly over high heat for around one minute. Add the leeks and continue rapidly stirring for one minute. Next add the salt, and mushrooms. Be careful not to allow the vegetables to scorch. Remove from heat.

In a glass jar combine the milk and thai red curry paste. Shake vigorously until the paste is dissolved throughout the milk.

Serve the vegetable mixture over a bed of jasmine rice, and pour over some of the thai curry sauce.

Rissole (Australian)

Recipe (Makes 25 Rissoles)
Serving: 1 Rissole

-= Recipe =-
3.5lb Ground Beef (75% Lean / 25% Fat)
1 Large Onion
3C Italian Bread Crumbs
Splash of Milk
3 Medium Eggs (beaten)
3Tbs Dried Parsley
1Tbs Italian Seasoning
2C Flour (AP or SR)

In a food processor mince the onion into rice sized pieces.

In a large bowl add the minced onion, bread crumbs, eggs, milk, parsley, Italian seasoning, and ground beef. Mix the ingredients until everything is evenly incorporated. Roll into tennis ball sized balls. In a bag add the flour, and place one of the rissole balls at a time in the bag and shake till the rissole is adequately covered. Shake excess flour from rissole and then flatten each rissole into a patty.

Rissoles can be cooked similar to a hamburger patty, the flour on the outside will brown and provide a nice crisp texture.

Green Beans Soochow Style

2lb Green Beans (stringed, broken into 2″ pieces, and washed)
4Tbs Veggie Oil
1½Tbs Sugar
3Tbs Soy Sauce
¼tsp Chinese 5 Spice Powder
½Tbs Garlic Powder

In a wok or large sauce pan add the oil, sugar, and soy sauce. Heat and stir til everything begins to mix into a brown sauce. Add the green beans, stir to mix everything. Cover and allow to cook (on high to med high) for around 10 minutes, stirring every minute. Be careful not to scorch. After the beans are the desired tenderness, add the chinese five spice powder and garlic powder, stir to incorporate.

Serve over a bed of rice.

Artichoke Pasta with Bechamel Sauce

4 Artichokes
12oz Spaghetti
1½C Milk
1Tbs Butter
1½Tbs AP Flour
1tsp Salt
3 Basil Leaves
1 Dash Emerils Essence

Peel the artichoke’s outer most leaves and clip the thorny tips from each leaflet.
Boil the artichoke til the artichoke is soft (about 30 mins).

Remove all the outer most leaves from the artichoke and the hairy center.

Bechamel
Add the butter into a hot pot and melt, add flour, whisk thoroughly, add hot milk, sweet basil leaves, emerils essence, and salt, whisk swiftly and bring to a boil. Boil til creamy, whisking all the time.

Spaghetti
Boil in plenty of salted water for 11 minutes and drain.

Serve the pasta topped with artichoke heart bits, cover with bechamel, add a leaf of sweet basil for garnish.

Chili Cheese Casserole

2C Mixed Dry Beans
4C Hot Water
2tsp Salt
3Tbs Ketchup
1Tbs Minced Garlic
2Tbs American Mustard
1tsp Liquid Smoke
¼C Black Strap Molasses
¼C BBQ Sauce
¼C Grated Sharp Cheddar

Soak your mixed beans overnight in the hot water in a sealed container. Then place the mixed beans and water into a pot and hold at a slight boil for an hour (keep beans covered with about ½” of water til the last 15 mins in which you let the beans boil down till they are dry on the top). Turn off heat and add all the ingredients (except for the cheese), mix thoroughly and place in an oven safe casserole dish and cover the top of the beans with the grated cheese and bake in an oven till the cheese is melted and beginning to lightly brown. (This serves 8 people easy).

Vanilla Cake with Chocolate Ganache
(Cake Recipe Courtesy of Martha Stewart)

Chocolate Ganache is 1lb Confectioners Sugar, 1tbs Butter, 1tsp Milk, 100g Extra Dark Chocolate, double boil all the ingredients, whisk swiftly til the mixture coats the back of a spoon and drizzle over the cake slices.

Butterfly Cupcake
(Recipe Courtesy of Hamlyn All Colour Cakes and Baking)

100g/4oz butter/margarine
100g/4oz Caster Sugar
2 eggs, beaten
100g/4oz SR Flour

Filling:
100g/4oz Butter
225g/8oz Confectioners Sugar
2Tbs Milk
Confectioners Sugar to dust

Decorations: Lemon or Orange Peel

Cream the butter with the sugar until light and fluffy. Beat in the eggs with a little of the flour, then carefully fold in the remaining flour. Spoon into 18 paper cupcake cups.

Bake for 20-25 minutes at 375°F (190°C) or until well risen and golden.

To make the icing, beat the butter with the icing sugar and milk until smooth. Cut a slice off the top of each cake and cut the slicesin half. Top each cake with a swirl of the buttercream and place the halved slices in the cream to form ‘wings’. Dust lightly with a little sifted confectioners sugar. Curl a piece of orange or lemon peel into ‘antenna’ and stick into the icing.

Golden Cake with French Vanilla Pudding, Blackberries, and Mint
(Cake Recipe Courtesy of Martha Stewart)

Cauliflower, Potato, Carrot Soufflé

3Tbs Olive Oil
1½C Boiled or Steamed Cauliflower florets
1C Boiled or Steamed Cubed Potatos
1 Can Cooked Carrots (or Boiled or Steamed)
3Tbs AP Flour
1C Milk
6 Large Eggs (separated)

Preheat oven to 400°F with a casserole dish with atleast an inch of water inside.

Beat the egg whites until it forms stiff peaks.

Place the olive oil in a pot and heat till hot and add the 3Tbs of Flour and whisk constantly. This flour/oil mixture is a roux. Keep whisking til the roux is fragrant and brown. Remove the roux from the heat and add the milk whisking fast. Return the mixture to the heat and bring to a boil whisking constantly. When the sauce thickens remove from heat. Allow this to cool, then add in the egg yolks and whisk till blended.

In a large container (ramekin or large cup) add the cooked vegetables (cauliflower, potato, and carrots).

Gently fold the whipped egg whites into the sauce mixture.

Add the new sauce into the containers and mix with the vegetables gently.

Place the soufflé containers in the heated water bath and bake for 30-60 mins (varies according to container size).

Enjoy!

Cauliflower Curry

Rice Recipe
1C Rice
3C Water
1Tsp Vegetable Stock Powder
2 Kaffir Lime Leaves
4 Green Cardamom Pods
¼Tsp Tumeric
1Tsp Salt

Microwave for 17mins in a microwave rice cooker.

Curry Recipe
Cauliflower Curry Recipe
1Tbs Extra Virgin Olive Oil
1 Head Cauliflower
1Tbs Madras Curry Powder
2Tsp Vegetable Stock Powder
1Tsp Crushed Red Peppers
1Tbs Ground Cumin
½Tsp Lemon Essence
½ Med Onion
1Tsp Minced Garlic
1Tsp Mustard Seed
½Tsp Powdered Ginger
½C Hot Water

Steam the cauliflower til tender.

Sautée the Onion and Garlic in 1Tbs Extra Virgin Olive Oil til partially translucent. Add the Hot Water, and other ingredients except for the Cauliflower. Stir til well mixed and then add the Cauliflower. Cook for the first few minutes with a lid on, then remove the lid and allow the liquid to evaporate out till your left with a thickened sauce. If you desire a thicker sauce add 1Tsp of Corn Starch to thicken.

Serve over the Cardamom Rice and Pappadams.

Cheesy Chili

2C Mixed Beans
½C Dark Red Kidney Beans
8C Water
2Tbs Minced Garlic
1Tbs Crushed Red Pepper
1/3C Black Strap Molasses
2Tsp Salt
1Tbs Liquid Smoke
1Tbs Tomato Paste
2Tbs ChiliPowder
3oz Sharp Cheddar
2oz Grated Romano
* Tortilla Chips for Garnish

Soak the dried beans overnight in the 8C of hot water.

Place the beans on the stove in a rather large kettle and hold at a boil for an hour and a half. Check the beans frequently as they cook to ensure they are at all times covered with about an inch of water, add water if the water level drops below an inch. After the hour and a half, add the remaining ingredients (minus the Tortilla Chips) and bring to a slow boil for five minutes, remove and serve.

I like to serve the chili in a tortilla lined chili bowl (or soup bowl), garnished on top with cheddar cheese, fresh chives, and grated romano cheese, and brown in the oven till the cheese is melted.

Chocolate Soufflé

3 Small Eggs
1 Large Egg
1/8C Brandy
¼Tsp Lemon Essence
½C Sugar
3tsp Butter (room temperature)
3Tbs Cocoa Powder
3Tbs Oil
3Tbs Sugar
3Tbs Water

Preheat a casserole dish (with 2″ of water) in oven to 400°F, butter ramekins and add 1tsp sugar to each and roll the sugar around to coat the inside. Separate the eggs into yolks and whites. Mix half of the sugar into the yolks and beat till smooth. In another bowl mix the cocoa, 3Tbs sugar and 3Tbs Oil together and beat till smooth. Combine the yolks & sugar with a ½ cocoa mixture. Add the egg whites to the mixture and beat till smooth. Add the remaining ingredients together and beat till smooth. Fill each ramekin about 3/4 full and place in the oven and bake for around 30 minutes.

When finished drizzle some of the cocoa mixture over the tops of the soufflés, dust with powdered sugar.

You can jazz this up a bit by placing strawberry sections on top as well.

Coconut Cake
(Cake Recipe Courtesy Martha Stewart)

3 Medium Egg Whites (room temp)
½C Sugar
½Tsp Vanilla Extract
1C Sweetned Shredded Coconut

Whip the egg whites till they form stiff peaks, add the sugar and vanilla and beat til thoroughly mixed. Ice the cake with the meringue and then stick the shredded coconut into the meringue and bake in oven nearest the top oven burner till the coconut starts toasting.

Daahl

1C Brown Lentils
4½C Water
1Tbs Oil
1Tbs Fresh Minced Onion
1Tbs Fresh Minced Garlic
1Tsp Ground Cayenne Pepper *optional*
2Tbs Vegeta Vegetable Stock Powder
¼Tsp Ground Cumin Powder
¼Tsp Ground Tumeric Powder
¼Tsp Chili Powder
1 Med. Tomato (for garnish)
Pappadams (optional)

In a small glass bowl place the oil, onion, and garlic and microwave for 30-60 secs in a microwave or until onion is partially translucent.

Add the garlic/onion/oil mixture to a microwave rice cooker along with all other ingredients.

Place in microwave and set on HIGH for 10 Minutes. Stir ingredients. Microwave for 50-60 Minutes more (every 10 minutes you will need to open the rice cooker and mix the ingredients, if the lentils are dry or thick then you need to add a ¼C of additional water). Since every microwave is different it pays to check to see if the lentils are soft and mushy or dry. When the lentils are soft the dish is done.

For extra creamy dahl use a hand mixer or blender to process the lentils into a smooth paste.

Serve the dahl over a bed of rice (I often cook the rice in the rice cooker with just a bit of the dahl mixture), garnish with fresh tomatos, scoop some of the dahl/rice/tomato mixture onto a pappadam and enjoy!

Elli’s Potato Salad

6lb Idaho Potatoes (peeled & diced into ½” cubes)
4 Large Stalks Celery
6 Large Eggs (boiled and minced)
3 Green Onions (sliced finely)
2oz Seasoned Almond Slivers
1C Mayonaisse (or Salad Dressing)
2Tbs American Mustard
1Tbs English Mustard
3Tbs Pickle Relish
1Tsp Paprika
2 – 4 Tbs Red Wine Vinegar
2Tbs Dill Pickle Juice
Chopped Parsley (optional)

Cook the potatoes til fork tender.

Mix in a separate bowl the mayonaisse, mustards, relish, paprika, vinegar, pickle juice and whisk til smooth.

Add the celery and eggs to the potatoes and then add the liquid mixture to the potatoes and fold til the potatoes are covered with the mixture.

Chill and serve.

Fetuccini Alfredo

4Tbs Butter
6Tbs AP Flour
4C Milk
½C Pecorino Romano
1tsp Salt
1tsp Sweet Basil
1tsp Oregano
1Can Peas
12oz Fettucini

Fix the fettucini as directed by the package.

Melt the butter and add the flour and whisk over medium heat for 2 mins. Add the milk, basil, and oregano. Bring to a boil and whisk rapidly, add the cheese and continue whisking till smooth and creamy.

Serve the fettucini with drained canned peas and alfredo sauce.

Fish & Chips

Rob’s Fish Batter
2 Tilapia Fillets (thawed)
1C AP Flour
1 Med. Egg
1Tbs Baking Powder
1Tsp Cayenne Powder
1Tsp Black Pepper
1Tsp Onion Powder
Milk (To Make Batter a Slurry)

Mix all the dry ingredients together along with egg and enough milk to make the batter the right consistency (Just a bit thicker than pancake batter).

Dry the fish filets and split down the middle. Dredge the filets through the corn starch and shake all excess off. Then dredge through the batter and slowly place in corn oil at 390°F (200°C). Fry till the batter is nice and brown.

Excess batter can be fried in the hot oil as well by the tablespoon amount at a time to make greatt crispies.

French Onion Soup

2 Large Onions Sliced
1C Sherry
8 Vegetable Bouillion Cubes dissolved in 2.5L Boiling Water (or 2.5L Vegetable Stock)
3Tbs Margarine
1Tsp Thyme
1C Blue Cheese or Swiss Slices
Splash of Brandy
1C Bread Cubes

In a pot melt margarine and sweat the onions with a lid in place. Once the onions have wilted sufficiently remove the lid and stir. Cook the onion till they are reduced and carmalized (brown).

In a large 4qt Slow Cooker add the vegetable stock and bring to a boil. Add in the carmelized onions, thyme, sherry, and the brandy.

Cook for a good 4+ hrs and serve in a large soup bowl, add the bread crumbs and cover the top with the cheese.

Great with a sandwich or croutons.

Golden Cake with Whipped Cream, Peaches, Blackberries, and Mint
(Cake recipe courtesy of Martha Stewart)

Zesty Hot Pockets

15oz Dark Red Kidney Beans (Drained and Washed)
8oz Whole Kernel Corn (drained)
½” Slice Medium Onion
2 Roma Tomatos
6 Flour Tortillas
2 Stalks Celery
¼C Taco Sauce
2Tbs Tabasco Chipotle Sauce
1Tbs Tabasco Habanero Sauce
1C Shredded Lettuce
1Tsp Worcestershire Sauce *see note*
1Tbs Soul Seasoning
2Tbs Paprika
1Tsp Tumeric
1Tsp Oregano
3oz Shredded Mild Cheddar
1Tbs Powdered Ginger
1Tbs Extra Virgin Olive Oil
5 Cloves Garlic
½C Hummus

Place the Olive Oil in a large skillet and sautée the onion and garlic till translucent. Add in the Celery and cook for 2 minutes on medium heat, stirring to prevent sticking or burning. Add to the skillet the Taco Sauce, Tabasco Sauces, Worcestershire Sauce, Corn, and Beans. Cook for just a moment til everything is evenly heated and then add the Soul Seasoning, Paprika, Tumeric, Oregano, and Powdered Ginger.

Serve by putting a Tbs of the Hummus spread evenly on the Tortillas. Place the shredded lettuce on top the Hummus. Next add a few Tbs of the filling mixture to the Tortilla. Cover the mixture with the Shredded Cheese and Roma Tomato cubes. Fold the tortilla into a pocket and serve.

*note* – Some Worcestershire sauces may contain anchovies, be sure to look at your label before using in this and all your recipes.

Homemade Black Olive Hummus

Well after paying somewhat ridiculous prices for Athenos Black Olive Hummus I decided to try my hand at making hummus.

I started with the following ingredients.

15½ oz Can Chick Peas (Drained)
2¼ Tbs Minced Garlic
1 Tbs Ground Cummin
1¾ Tbs Lemon Juice
2 Tbs Extra Virgin Olive Oil
¼ Tsp Whole Thyme Leaves
10 Pitted Large Black Olives

Combine all ingredients in a food processor and purée till smooth. Blend till smooth and refrigerate.

Vegetarian Jambalaya

12oz Package Melissa’s SoyRizo Meatless Soy Chorizo in 1″ balls (skinned)
2C Rice
4C Vegetable Stock
1 Red Pepper Chopped
1tbs Minced Garlic
1tsp Paprika
½tsp Salt
¼ Medium Onion Minced

Sautée the garlic, onion, red pepper in a heated pot,
add in the paprika, vegetable stock and bring to a boil.

Add the rice and sliced soyrizo and cook for approximately 30 minutes covered.
Stir occasionally and if dry add a cup of extra water to the mixture.

Serve with fresh tomato slices.

Laksa

1Jar Laksa Paste
12 Med Shrimp
1lb Angel Hair Pasta
½C Coconut Milk

Cook the pasta as directed.

In a sauce pan add the laksa paste, vegetable stock and heat til at a boil, add the shrimp, cook til shrimp are pink and done, add the coconut milk, stir and heat til a boil.

Serve the laksa sauce over the pasta.

Rob & Elli’s Nacho’s Deluxe

Rob’s Nacho Chips Recipe

13 Corn Tortilla’s
2Tbs Emeril’s Creole Essence

Cut the corn tortillas into the tortilla shape and add them in small batches to the pre-heated canola oil in a deep fryer. Fry for one minute. Remove from the hot oil onto paper towels to drain and apply generously Emerils Essence seasoning.

Elli’s Nacho Salsa Recipe

¼C Tomato Paste (Actual paste not the Seasoned Tomato Paste)
1Tbs Minced Garlic
1 Rough Cut Jalapeno Pepper
1 Med/Large Diced Red Tomato
1Tsp Canola Oil
1C Cooked & Rinsed Red Kidney Beans
3oz Sharp Cheddar
Water to provide the proper consistency.

Into a hot skillet add oil, garlic, tomato paste, water, diced tomato, kidney beans, and jalapeno pepper. Heat and stir till the pepper and tomato are softened lightly.

Into a cast iron skillet or casserole dish layer Rob’s Nacho Chips and cover them with Elli’s Nacho Salsa and the sharp cheddar cheese. Heat in oven till the cheese is melted thoroughly.

Elli’s Easy Guacamole

¼ med diced tomato
1 large Avocado
1tsp Sweet Chili Sauce

Gently mash the avocado pulp with the diced tomato with the sweet chili sauce and serve with Elli & Rob’s Nachos

Pineapple Pesto Pizza
(Crust courtesy of Emeril Lagasse)

3C AP Flour
1C Hot Water (110°F)
1Tsp Sugar
1½Tsp Extra Virgin Olive Oil
1Tsp Salt
1 Packet Active-Dry Yeast

Combine the Sugar, Yeast, Water together and mix til smooth and allow to sit till foamy (around 5 minutes).

Mix 1½C of the Flour with the Salt and Yeast solution. Mix til smooth with hands. Add remaining flour in ¼C amounts, blending each time till smooth. You want to produce a dough which is still a bit sticky.

Place dough on a lightly floured surface and knead for around 5 minutes.

Place the 1½Tsp Extra Virgin Olive Oil in a big mixing bowl and add the dough and swirl around till the dough surface is completely covered in the oil and then cling wrap the bowl and allow to rest for 1½ – 2 hrs (or til doubled in size).

Knead again on a slightly floured surface til the dough is smooth.

Roll the dough out into shape and allow to rest 10 minutes.

Place the crust onto a 475°F preheated pizza stone and bake for around 6 minutes or until golden.

Remove from oven, cover with your toppings and bake again on the pizza stone at 475°F till the cheese is melted.

Topped with:

Mozarella Cheese
Extra Sharp Cheddar Cheese
Pecorino Romano Cheese
Pesto
Bertolli Vidalia Onion Pasta Sauce
Black Olive Slices
Pineapple Mini-Chunks

Poke Sallet

Basically combine 1lb of poke plant with roughly 1lb plantain (Plantago major), boiling/draining/rinsing three times, finally drying the cooked greens in a skillet on low heat, add four eggs and scramble together.

Cheese Stuffed Ravioli with Tomato Sweet Basil Sauce

I decided to try my hand at making home made ravioli tonight.

I made the pasta from a very high protein and high gluten flour that I have way to much of, it is made basically of 440g flour, 4 med eggs, ¼tsp salt, and a bit of water.

The filling is made from some home made cheese that I made (sorta a cross between feta & ricotta and packed in brine solution), with mushrooms, cottage cheese, and sweet basil buds (plucked to keep my basil alive and healthy), and sundried tomatos (oil marinaded).

The sauce on top is one that I home canned on September 9th 2004, it is made from my own home grown vine ripened roma & celebrity tomatos, sweet basil, and garlic all cooked down till sweet and thick and oh so fragrant.

I even made the bowls that I served it in, one is a hot mustard glaze over stoneware clay, the other is raku clay with floating blue glaze.

I love being so cross-disciplined as to pull this off.

Chipotle Cauliflower Pasta

3C Cauliflower Pieces
¼C Water
1Tbs Butter
1Tbs Tabasco Brand Chipotle Sauce

Microwave all the ingredients for roughly 8 minutes til tender, and pour over your favorite prepared pasta.

Elli’s Zuchinni Slice

1med Zuchinni
2med Eggs
1 1/3C AP Flour
2oz Extra Sharp Cheddar (with another 2oz for the top)
2med Potatoes
Cayenne to taste
½tsp Sage
¼tsp Dill
1tsp Onion Powder
1tsp Garlic Powder
¼tsp Oregano

Rough grate potatoes and zuchinni, mix everything else together and stir till blended thoroughly. Place in an oven safe casserole dish, top with a bit extra of cheese and bake 375°F (190°C) for around 40-50 minutes.

Chinese Pepper Steak

1lb Your Choice of a Beef Steak
1 Green Pepper (remove all seeds)
1 Medium Onion
¼C Soy Sauce
1Tbs Oil
1Tsp Ground Ginger

Take any beef steak and cut against the grain into ¼” strips.

Slice the pepper and the onion into ¼” strips.

Add oil to a pan and heat until hot, add the steak strips and mix around the pan to coat with a thin layer of oil, cover the pan and cook on low till the steak is almost cooked through (usually under 10 minutes). Add the soy sauce, ginger, and mix thoroughly. Add the pepper and onion and quite a few grinds of mixed peppercorns. Cover and cook until the peppers and onions wilt.

Serve over my Chinese Stir-Fried Rice.

Saint Patrick’s Day Fare

Potato Farls

2 Medium Potatos
½C AP Flour
1tsp Melted Butter
¼tsp Salt
3Tbs Oil

Peel and quarter the potatos, boil til soft (around 20 minutes).

Mash the potatos and add the butter, flour, salt, and oil.

Mix this thoroughly until everything is well incorporated.

Knead the dough on a well floured surface and roll out until ½” to ¼” thick.

Cut into 4 pieces.

Preheat a greased skillet until hot, add a farl and cook until brown on the outside and firm to the touch (usually 2 minutes).

Colcannon

½ Head of Cabbage
6 Medium Potatos
1tsp Salt
1Tbs Oil (or Butter)
4oz Butter

½ Head Cabbage (chopped and boiled or steamed)
4oz Cubed Corned Beef

Mix the corned beef and cabbage and heat thoroughly.

Vegetarian Sheperds Pie

1lb Textured Vegetable Protein (rehydrated if needed)
3C Colcannon (recipe above)
1 Medium Onion (finely minced)
1C Frozen Peas
3 Carrots (diced)
2Tbs Worcestershire Sauce
1C Crushed Potato Chips (Your Choice)
¼tsp Salt

Boil or steam the peas and carrots until tender.

Sautée the onion, peas, and carrots.

Add the Textured Vegetable Protein, Salt, Worcestershire Sauce.

Heat thoroughly.

In an oven safe casserole dish layer the Textured Vegetable Protein mixture, followed by a layer of the Colcannon.

Place in a 350°F Oven for 10 minutes.

Place the crushed potato chips on top of the dish and turn the oven to Broil and brown the top.

Valentines Day Treats

Dark Chocolate Soufflé

Beat the egg whites until stiff peaks.

Add the sugar and cocoa to egg yolks and blend till everything is well incorporated.

Butter two 1C Ramekins and add 1Tbs sugar in each and roll the ramekin around till both are coated on the inside with butter and sugar, remove excess.

Fold the egg whites into the chocolate yolk mixture and put into the ramekins.

Place the ramekins in the oven in the water bath.

Bake until the tops of the soufflé are well risen.

Note: Opening the oven door during this process will cause your soufflés to fall. Also once the soufflé cools it will also fall. To renew the rise in your Soufflé you need to let them first cool and then you can reheat again and get a bit of rise out of them.

Chocolate Truffles

8oz Dark Chocolate Bar (like 75% cocoa solids)
4oz Heavy Cream

With a Bain Marie (double boiler) melt the chocolate gently.

Add the heavy cream and blend til smooth, pour into a plastic container and place in the refrigerator overnight until the mixture sets. This mixture is called a Ganache.

Food process 1C shredded sweetened cocoanut until very fine.

On a cookie sheet spread the fine cocoanut and toast in an oven, turning constantly.

Place the toasted cocoanut in a bowl.

Place ¼C Cocoa Powder in another bowl.

Scoop out chestnut sized amounts of the Ganache and roll swiflty between your palms. This mixture will melt and be messy.

Drop the rolled ball into either the toasted cocoanut and cover or into the cocoa powder and cover.

Refrigerate and serve.

Super Fast Triffle

1pkt Jello (your choice) Layer in a wine glass and serve.

Eggplant Parmigiana

1 eggplant peeled & sliced ¼” thick
2 eggs (beaten)
1C italian breadcrumbs
½C parmesan cheese (grated)
1C spaghetti sauce
1tsp salt
few grinds of mixed pepper
1C a grated cheese of your choice (neufchatel would work great, or mozarella)
2Tbs Extra Virgin Olive Oil

Season the beaten eggs with salt and ground mixed peppercorns.

Dip the eggplant slices one at a time in the egg, then in breadcrumbs and place in an oiled skillet.
Mound parmesan cheese on each slice, followed by the grated cheese of your choice.
Add a few tbs of the spaghetti sauce on top of the cheese, few more grounds of mixed peppercorns.
Add fresh basil (or dried) to the spaghetti sauce ontop of the parmigiana.

Bake for around 1hr at 350F.

Cuernevaca

From:
Alicia Gingerich, Cazernovia, IL
— (via) Kate Schertz Kortemeier, Metamoria, IL
——– (via) Ann Schertz, Cumberland, KY
————- (via) Robert Pace, Grays Knob, KY

Mix together and set aside:
1 C. cornmeal
½ tsp. soda
1 ½ tsp. salt
1 rounded tsp. hot pepper (dried)

Mix together, and then add to dry mixture:
2 eggs
1 C. milk
¼ C. salad oil (I use olive oil)
1-2 C. cooked rice (I use 2 C. of Basmati rice)
2 C. Cheddar Cheese, grated
1 small can creamed corn
½C. chopped & sautéed onion
green pepper and hot pepper, chopped and sautéed (to taste)

Bake uncovered in glass casserole (at least 3 in. deep) at 350 for 35 – 40 minutes

Simple Chinese Fried Rice

3C Cooked Rice
1C Finely Chopped Broccoli (cooked)
½C Frozen Peas
1C Water
1 Large Egg
1C Minced Onion
2Tbs Oil

I tend to use a microwave rice nuker to cook the rice.

In a small pot add the peas and broccoli and between half to 1C water, cover and bring to a boil and then lower to simmer until the veggies are almost cooked (aka tender yet not mushy).

In a large cast iron skillet or wok add two tablespoons of a nice heavy oil such as corn oil, heat on medium, add the onion and cook till the onion begins to soften and become translucent. Into the skillet/wok add the broccoli/pea mixture.Next break the egg into a cup and beat untill thoroughly mixed, add the egg mixture into the skillet/wok stir briskley till the egg is thoroughly done. Finally add in the cooked rice and mix till thoroughly incorporated. Season with salt to taste.

Serve hot.

Is absolutely incredible with chinese pepper steak

Southern Pan Fried Catfish

1 Large Catfish Fillet
¼C Corn Meal
2Tbs Cayenne Powder
2Tbs Emeril’s Essence (or Cajun Spice)
1 Large Egg
2Tbs Corn Oil

Beat the egg and add to a plate or bowl.

In another plate mix the corn meal and seasonings.

Dip the fish fillet in the egg mixture on both sides till it is covered completely.

Roll the egg-drenched fish fillet onto the corn meal mixture.

Repeat dipping the fish fillet into the egg mixture, and again roll the fish fillet in the corn meal mixture.

In to a hot oil covered pan place the fish and put the lid on.

Cook til the pan side of the fillet is crisp then turn over and replace the lid.

When fish is puffed up and a fork shows the inside to be flaky it is done.

Salad Nerisse

Thought I would post my version of a tuna salad.

¼Cup mayonaise
1tbs dehydrated onion
1/8tsp dried dill weed
10med black olives
6oz can white tuna (packed in spring water)
2Tbs boiling water

Microwave or boil the 2tbs hot water. Add the dried dill weed and dehydrated onions to the hot water and allow to steep for 5 minutes. Add the mayonaise to the water and herbs. Slice the black olives into a fine mince and add to the mayonaise/water/herb mix. Thoroughly drain the tuna and add the chunks to the mixture. Stir everything thoroughly and serve cold with vegetable crackers or on garlic toast.

Chai

Here is my recipe for Oregon Chai

2 Black Tea Bags
2 Cups Boiling Water
2 Cups Whole Milk
¼ tsp Ground Cinnamon
¼ tsp Ground Cloves
1/16 tsp Ground Nutmeg
4 tbs Sugar

Steep teabags in the boiling water, stirring periodically.

Add the spices and sugar and stir.

Remove the teabags and allow to steep 5 mins.

Add the milk to the tea mixture and serve either hot or cold.

You can keep the tea mixture seperate from the milk and use at a later date.

Do keep it refrigerated in an airtight container.

Cole Slaw à la KFC

1 Cabbage (medium to large)
½C Shredded Carrots
½C Milk
½C Buttermilk
2/3C Granulated Sugar
1C Mayonaise
5TBS Lemon Juice
3TBS White Vinegar
1TSP Salt
¼TSP Black Pepper

Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving

Southern Biscuits
(Courtesy of White Lily)

2C SR Flour (soft wheat flour)
1/8C Shortening + 1/8C Butter
½C – ¾C Milk

Preheat oven to 500°F

Cut the shortening/butter into the flour until small crumbles.

Blend in the milk a little bit at a time til the dough pulls away from the sides of the container and is not really sticky

Knead two or three strokes on a very lightly floured surface (use as little flour as possible to prevent a dry biscuit)

Roll the dough til ½” thick and cut into 2″ circles, do not twist the cutter. (again use as little flour as possible to prevent a dry biscuit)

Place on an ungreased baking sheet, if you want them to be soft sides place biscuits touching, if you want crispy sides keep 1″ distance between each biscuit on the baking tray.

Bake 8-10 minutes or until the tops are nice and toasted.

Elli’s Clam Chowder Enhanced

19oz can Progresso Clam Chowder
9med Potatos (cubed & boiled)
1C Cauliflower
2/3can Cream of Mushroom Soup
1/3 Med Onion chopped
1tsp minced garlic
1tsp olive oil
1C water
1tsp Rubbed Sage
3tsp Soul Seasoning
1tsp Paprika
½tsp Cumin

Sautée the onion and garlic in the olive oil, steam the potato and cauliflower til fork tender. Add potato, cauliflower into the sautéed mixture and mix. Add water, seasoning, and remainder of the ingredients. Cook for a few minutes til the flavours mingle.

My Hot Cocoa Recipe

3Tbs Cocoa Powder
4Tbs Water
1Tsp Vanilla Extract
1Tsp Brandy (I prefer Christian Brothers VS Brandy for the citrus flavour)
1Qt Whole Milk
Sugar to taste

Add the Cocoa Powder and Water together into a microwave safe cup and heat til brought to a boil (around 40 secs).
Stir the mixture and add the Brandy and Vanilla Extract.

Place 1C of the Whole Milk into a microwave safe cup and microwave til almost a boil. Add the Cocoa mixture to this hot milk and stir til smooth. Add granulated sugar to the mixture to sweeten til no longer bitter. Now mix the remainder of the milk to the mixture and stir til fully blended and smooth.

Note: ground cayenne pepper powder is a pefect addition to this cocoa.