Browse: Page 45

Carrot Spice Muffins (Dorie Greenspan)

By on 5/31/2011

2 cups flour

1/2 cup sugar

1 T baking powder

1 1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp baking soda

1/4 tsp salt

1/3 cup light brown sugar

2/3 cup vegetable oil

2 eggs

3/4 cup milk

1 tsp vanilla extract

1 cup shredded carrots (about 3, peeled and trimmed)

1/2 cup shredded sweetened coconut

1/3 cup moist, plump currants or raisins

1/3 cup pecans or walnuts, toasted, cooled and chopped

 

Preheat oven to 375. Grease muffin tin and place muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in the brown sugar, making certain there are no lumps. In a large measuring cup whisk the oil, eggs, milk and vanilla together until well combined. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend. There can be a few lumps. Stir in the carrots, coconut, currants and nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing the muffins.

Posted in | Tagged | Leave a response

Couscous Salad (Dorie Greenspan)

By on 5/20/2011

2 cups chicken broth

2 T olive oil

2 cloves garlic, minced

salt

1 T ground ginger

1 tsp turmeric

1/2 tsp cinnamon

1/4 tsp cumin

1 10-oz box quick-cooking couscous (or 8 0z of larger couscous and let it sit about 20 minutes to cook)

1/2 cup raisins (dark or golden)

1 small cucumber, peeled, halved lengthwise, seeded, an cut into 1/2 inch cubes

1 red pepper, cored, seeded, and cut into 1/2 inch cubes

1 carrot, trimmed, peeled, quartered lengthwise, and thinly sliced

1 cup thinly sliced sugar snap peas

1 can chickpeas, drained, rinsed, and patted dry

zest of 1 lemon

1/4 cup lemon juice

3/4 cup loosely packed fresh cilantro leaves, coarsely chopped

1/2 cup toasted chopped almonds

 

Bring the broth, 1 T olive oil, garlic, 1 tsp salt and other spices to a boil in a medium saucepan. Whisk the broth just to make sure the spices have dissolved, then stir in the couscous and turn off the heat. Scatter the raisins over the couscous, cover the pan and let sit for 10 minutes.

Fluff the couscous with a fork and turn into a large bowl. Stir in the vegetables, chickpeas, and lemon zest.

Combine the lemon juice, another tsp of salt, and the remaining 1 T olive oil, whisk. Pour over the couscous and toss well. Adjust seasoning with salt and pepper. Set aside to cool.

Add cilantro and almonds at serving time. Should be served at room temperature.

 

Posted in | Tagged | Leave a response

Granola – modified Alton Brown recipe

By on 5/19/2011

  • 8 cups rolled oats
  • 3 cups nuts – your choice, peanuts, almonds, pecans, any combo works
  • 1-1/2 cup shredded sweet coconut
  • 1/2 cup flax meal
  • 3/4 cup dark brown sugar
  • 3/4 cup maple syrup
  • 1/2 cup vegetable oil
  • 1-1/2 teaspoon salt

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, flax meal and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 2 hours.

Let cool on sheet and store for a delicious breakfast for days and days.

Posted in | Tagged | Leave a response

Pie crust (optimized)

By on 5/17/2011

From the Pilsbury Cookbook, but optimized.

 

For a single-crust pie:

  • 1  1/4 cups all purpose flour
  • 5/8 teaspoon salt
  • 3.25 oz shortening (the best is 2/3 butter and 1/3 lard)
  • 4-5 Tablespoons cold water

 

For a double-crust pie:

 

  • 2  1/2 cups all purpose flour
  • 1  1/4 teaspoons salt
  • 6.5 oz shortening (the best is 2/3 butter and 1/3 lard)
  • 6-7 Tablespoons cold water

Combine flour and salt into a mixing bowl. Cut shortening into pieces and cut into flour mixture with a pastry blender or fingers until shortening is the size of small peas and is uniformly distributed throughout the flour. (Alternatively, you can cut the shortening into the flour with a few 1-second pulses in a Cuisinart food processor.) Add water 1 tablespoon at a time and mix with a fork until the dough starts to hold together but is still very crumbly. Do not knead or stir the dough excessively because it will result in a tough crust. Divide dough in half if making a double-crust pie and put each portion into plastic wrap. The dough will still be crumbly, but it can be molded into a round inside the plastic wrap. Refrigerate for 15-30 minutes. Roll the dough rounds out into a 10-inch circle either on a lightly floured surface or by placing the round between two pieces of wax paper.

 

For a a pre-baked, single-crust pie shell, place the crust in a pie plate, trim and flute the edges, and then put a piece of tin foil on the crust with pie weights or dry beans to hold the crust down while baking. Bake the crust at 450F for 10-15 minutes.

 

For a double-crust pie, place the curst in a pie plate, trim the edges, fill as desired, then add the top crust. Seal the edges well, flute the edges, and then cut 2-4 2-inch slits in the crust. Bake at 450 for 15 minutes then at 350 until the pie is bubbly in the middle. (General baking conditions for most pies.)

Posted in | Tagged , | Leave a response

« PreviousNext »