Bahn Mai sandwiches, with FISH

1 french baguette (pref. the par-baked kind you finish off at home)
6 fried fish fillets (we use 6 Gordman's crunchy fish fillets) OR 3 real fried ones
1 carrot, shredded/grated
a few leaves of lettuce, well rinsed and dried

sauce:
1 Tbl mayo
1 Tbl plain yogurt
1/2 Tbl sirracha (asian hot sauce with garlic)
1/2 Tbl dried mint leaves
<1 tsp rice vinegar or lime juice

while the oven is preheating: mix all the sauce ingredients together in a small bowl. set aside.

bake the fish as directed on the package, finish cooking the bread in the same oven (follow the directions for the bread NOT the fish when it comes to the temp, just leave the fish in a few minuets longer and flip and extra time so as not to burn the bread)

serve while still hot, topped with cold veg, room temp sauce, and hot bread and fish

EAT OVER A PLATE, this is one deliciously messy sandwich

Carrot (Bran) Muffins

Despite having 2 cups of crush bran cereal, these have just a hint of bran to them; the molasses, brown sugar, and cinnamon add enough spice to hide it. And the apple sauce and carrots make these a deliciously moist breakfast treat. Good "first time" muffins too, because they don't tunnel (over stir) easily.

3 c AP flour
1 tsp baking soda
2 tsp baking power
1/2 tsp salt
1 Tbl cinnamon
2 c crumbled bran cereal flakes
4 eggs, beaten
1/2 c applesauce
1 c oil
1 1/4 c firmly packed brown sugar
3 c finely grated carrots (4 carrots, grated with a coarse microplane grater is perfect)
1 c currants

Heat oven to 350 F. Lube muffin tins or line them with paper.

In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon together. Add crushed bran flakes.

In another large bowl (I used an 8 c measuring cup) combine beaten eggs, apple sauce, oil and brown sugar. Stir in carrots and currants.

Pour egg mixture over flour mixture and combine until just barely moist through the flour. There will still be some floury bran flakes, don't worry about them.

Makes 24 normal size muffins.

Bake for 20 minutes, rotate tins in the oven 1/2 way through (just like tires!).

adapted from Muffins: Sweet & Savory Comfort Food

poooooor thumb

FYI, you should be VERY careful when opening your microplane grater. I'm going to miss that chunk of thumb. Apparently the cover is much trickier to get off than I expected.

Time to go change my bandage :(

Apple Cinnamon Muffins

1 c AP flour

1 c white whole wheat flour

5 Tbs low fat buttermilk powder

1/4 c sugar (brown or white)

2 tsp cinnamon

1/2 tsp all spice

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 1/4 c water

1 egg

1 Tbl vegetable oil

1 apple, peeled, cored, and diced

makes 12 standard muffins, or 6 jumbo.

Preheat the oven to 400 F. Grease a muffin tin well.

In a large bowl, combine all the dry ingredients together with a fork.

Separately, beat the egg in the water with the vegetable oil.

Toss the apples in the dry ingredients, pour the water mixture over the dry/apple mixture. Stir to just combined. Spoon into muffin tins.

Bake for 20 minutes. Cool for 5, turn muffins out onto cooling rack (or they'll get soggy bottoms).

side note: these are really good with some slices of cheddar cheese on the side. 

If you can't find buttermilk powder in the baking aisle of your grocery store, substitute 1 c yogurt and 1/4 c water for the buttermilk powder and water.

Black Pepper Mushrooms

1 Tbl butter
1 Tbl olive oil
1 (6-8 oz) package of sliced mushrooms
1 c leftover wine or champagne
freshly ground black pepper, lots
sea salt
1/2 c milk
2 Tbl (or whatever you have leftover) heavy whipping cream*

*if you don't have cream, just add another Tbl of butter and an extra splash of milk

-heat the butter and olive oil in a medium frying pan

-cook the mushrooms until they're wet looking and noticeably softer

-season well

-add the champagne or white wine, bring to a simmer

-stir in the milk and cream/more butter, bring to a simmer

-reduce to 1/3 volume

Serve over pasta, rice, salad, or as a side dish.

cheddar cheese and onions soufflé

Guys, this may be the tastiest recipe I've ever made up. Seriously. It theoretically makes 6-8 servings, I think it made 4 for us. We couldn't stop eating it! The middles are so warm and gooey, the top so golden-brown and cheesy, there's nothing wrong with this recipe unless you're a gluten free, lactose intolerant, sad person.

1 day-old loaf grocery store French/Italian bread (the loafy kind, not a baguette)
6 oz shredded cheddar (reduced or low fat, if you have it)
2 c warm milk (also low fat)
1/2 tsp mustard powder
1/8 tsp cayenne pepper
3/4 tsp salt
1/2 tsp fresh ground black pepper
3 eggs, separated
1-2 Tbl butter
1/2 medium onion, finely diced
6 (or more) scallions/green onions, finely sliced

-preheat the oven to 450 F

-butter a casserole dish

-cut the bread into thick slices, tear off the crust and tear the bread into 1" or so chunks, place in a large bowl

-mix the egg yolks into the warm milk with all of the seasoning, pour over the bread and let soak while doing the remaining steps

-set 1 to 2 Tbs of butter in a frying pan, over medium heat

-finely dice 1/2 an onion and soften in the pan of hot butter until translucent, let cool slightly

-beat the egg whites to stiff peaks

-slice the scallions/green onions, keep separate

-mix softened onion and cheese into the milk/egg yolk/bread mixture

-in 3 additions, fold egg whites and green onions into the mixture

-pour into buttered casserole dish

-bake for 45 minutes, yes it will sink/deflate when you take it out of the oven. serve warm with salad and/or veggie burgers

inspired by: a Real Simple recipe

Butterscotch Oatmeal Blondies

1 c butter, softened

3/4 c sugar

3/4 c packed brown sugar

1 t. vanilla extract

1 1/4 c flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

zest one medium orange (or 2 tsps dry zest)

3 c old fashioned oats

1/2 (or more, if you're into sweets) bag butterscotch chips

Using the wrapper from the butter, grease a 9" x 13" pan. Or 9" x 9" if you like thicker blondies.

Cream the butter and sugar together. While that's going, sift the flour, baking soda, salt and cinnamon together.

Add the remaining wet ingredients (vanilla and eggs) to the sugar and butter.

Add 1/2 of the flour mixture, mix until just incorporated. Add the remaining flour and mix until just incorporated.

Add the oats one cup at a time. Add the butterscotch chips just before pouring the batter into the pan. Smooth it out and bake for 18-22 minutes. Cut while still warm.

These ship well, if you're looking for cookies to mail. Just pack in layers of wax paper in a large plastic bin.

My mom's Lime Sugar Cookies

Lime Sugar Cookies <-link to my mom's messy collection

1/2 c, butter, room temperature

1/2 c. sugar

1 1/2 T fresh lime juice

1 1/2 c. flour

2 T. sugar w/ 2 t. lime rind

1. Cream sugar and butter

2. Add lime juice

3. Add flour

4. Chill

5. Shape into 2 long rolls and wrap in plastic wrap

6. Chill

7. Cut into 1/8 inch slices with sharp knife

8. Place 1 inch apart on cookie sheet

9. Sprinkle with lime sugar mixture

10. Bake at 375 degrees for 6-8 minutes.

My Mom's Mint Frosted Brownies

Mint Frosted Brownies

2 squares or 2 ounces unsweetened chocolate

1/2 c. butter

2 eggs

1/2 t. vanilla

1 c. sugar

1/2 c. flour

1. Melt Chocolate and butter over water

2. Beat eggs

3. Add vanilla and sugar

4. Add chocolate mix

5. Add flour

6. Bake in greased 9"x9" square for 25 minutes at 350°

Cool

Frost with

2 T. butter

1 c. confectioners sugar

1 T. cream or milk

1/2 t. peppermint

Refrigerate 5 minutes, no more, no less

Melt 1 square unsweetened chocolate with 1 T. butter

Pour over mint frosting and tip pan quickly to coat

My Mom's Mocha Cookies

Cappucino Thins

4 oz. sweet cooking chocolate cut into 1" pieces

1/2 c. + 2 T. sugar

1/2 c. brown sugar

1 egg yolk

1 T. freeze dried coffee

1 T. cocoa

1 t. cinnamon

1. c. butter cut into 1 T. pieces

1 c. cake flour

1 c. flour

1. With Steel knife on food processor - chop chocolate using on/off until it is a coarse meal and set aside.

2.Combine sugars, yolk, coffee, cocoa, cinnamon and mix about one minute.

3. Add butter pieces and mix about one minute.

4. Add flours and chocolate.  Mix using on/off about 4-5 turns.  Do not over process

5. Divide dough into four equal portions, cylinders about 1" by 4". Wrap in plastic wrap.

6. Refrigerate at least one hour.

7. Cut dough into 1/4" slices. Arrange on baking sheet about 1 1/2" apart.

8. Bake at 350 for 8 minutes.

Makes about 5 dozen.

Quinoa Soup

1 medium onion, diced
3 cloves of garlic, crushed
2 Tbl olive oil
1/2 tsp ground cumin
4 c veggie or chicken stock
1 c uncooked quinoa, rinsed
1 small (starchy) diced potato
1 tomato, diced
1 c frozen corn (or one cob, stripped)
salt
pepper
chopped cilantro
fresh lime

optional: 1 c shredded, cooked chicken

In a large, heavy pot, sauce the onion and garlic in the olive oil until soft. Add the cumin and sauté another minute. Stir in quinoa. Add chopped potato, tomato, and 1/2 of the liquid (2 cups).

Bring to a boil, reduce to a simmer and cover for 20 minutes, until potato is fork tender and the quinoa has opened up.

Add the remaining liquid and corn, season with salt and pepper. If you want to add chicken, do it here.

Bring back up to a simmer and serve garnished with cilantro and lime wedge squeezed into the soup.

Plum Cake

My mother's plum cake:

1/2 c. butter

2/3 c. sugar

1 c. flour

1/2 t. baking powder

2 eggs or 3 yolks and 1 egg

rind of one lemon

prune plums or peaches

Cream butter and sugar

Mix together dry ingredients and add.

Add eggs and rind.

Butter and flour 9" pie pan

Pour in dough

Lay sliced fruit in circle on top

Bake for one hour at 350

Blintz Soufflé

crepe layers

1 stick butter
1/3 c sugar
6 eggs
1 1/2 c sour cream
1/2 c orange juice
1 c AP flour
2 tsp baking powder

filling

8 oz cream cheese, cut up into 12 pieces
1 pint (2 cups) small curd cottage cheese
2 egg yolks or 1 whole egg (if you're lazy like me)
1 tsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp cardamon

Butter a 9" x 13" baking dish, set it aside.


FILLING: In a big bowl, with a whisk, mix everything together until well blended. Used a food processor or mixer if you want to. Set aside.

FAUX CREPES: In a blender, mix butter, sugar, eggs, sour cream, OJ, flour, and baking powder until well blended.

Pour 1/2 the "crepe" batter into the baking dish.

With a serving spoon, spoon the filling over the layer of "crepe." Smooth out with the back of the spoon, there will be some mixing of the layers.

Pour the remaining batter over the filling. Cover and refrigerate for as long as over night, or just let come up to room temp before baking (at least 45 minutes).

Preheat the oven to 350 F. Bake uncovered for 50-60 minutes, or until golden brown and puffy.

Serve immediately with fruit preserves or jam and sour cream.

Rhubarb Apple Sauce

1 Tbl butter
1 lb. bag of frozen, chopped rhubarb
3 lbs green apple
2 gala apples
2 Tbl packed brown sugar

Melt the butter in a large saucepan.

Finely dice the green apples. Add to the pot with the frozen chopped rhubarb. Stir occasionally.

When the sauce is looking saucy, add the sugar and chopped gala apple.

Serve warm, in a fondu pot maybe. Fondu pots make good chafing dishes.

Banana Cake

1/2 c butter
1/4 c sugar
3 overripe bananas
2 whole eggs
1/4 c sour cream or plain yogurt
1 c white whole wheat flour
3/4 all purpose flour
1 tsp baking soda
1 tsp vanilla

Preheat the oven to 350 F.

Cream butter and sugar.

Add bananas, mix to combine.

Add eggs and then sour cream, mix to combine.

Mix together dry ingredients, add slowly to wet. Mix to combine.

Add vanilla.

Pour into loaf pan. Bake for 55-65 minutes.

1.5 x the recipe makes 2 smaller loaves or one bunt/springform pan.

Hot Mulled Wine

2 bottles of inexpensive red wine
6 whole allspice berries
15 whole black peppercorns
2 whole star anise
3 cinnamon sticks
1 coin of fresh ginger
3 large strips of orange zest
3 large strips of lemon zest
3/4 cup honey or packed brown sugar

Place all in a dutch oven on the stove, covered. Heat on low for at least 90 minutes before serving in mugs.

Remember, this is still wine and still alcoholic. Don't drink and drive.

Based on Alton Brown's recipe.

Garlic, Sun-Dried Tomato, and Bean Dip/Spread

make ahead to let the flavors get happy at least 12 hours before serving

1 whole head of garlic
1/4 c. veggie broth
1/4 cup (packed) of sun-dried tomatoes packed in oil
1/2 tsp chopped, fresh rosemary
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 (15-16 oz) can of Great Northern beans, rinsed and drained

Preheat the oven to 375 F. (This step is easily done in the toaster oven, if you have one.)

Peel the head of garlic all the down to the cloves. Do not peel or separate the cloves. Wrap the head of garlic in foil. Bake for 45 minutes; cool for 10. Separate the cloves and squeeze to extract the garlic pulp. Toss out the skins (save for a stock or brine, if you want).

Separate out 1/4 cup of beans. Place everything else the food processor and obliterate until smooth. Add the reserved beans and pulse 3-5 times.

Place in your favorite dip serving dish and place in the fridge, covered tightly in plastic.

Based on a MyRecipes.com recipe.

Parve Pumpkin Pie

one 9" graham cracker pie shell (make sure it's parve, if you care)

3/4 c sugar

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp ground cinnamon

2 large eggs

one 15 oz can of pumpkin

1 1/2 cups rice milk, unflavored

Preheat the oven to 425 F.

In a large bowl, with a whisk, combine salt, ginger, cloves, and cinnamon. 

Lightly beat in the eggs. 

Mix in the pumpkin. 

Slowly add the rice milk.

Place the pie shell on a cookie sheet. Pour the filling into the pie shell. 

Bake for 15 minutes at 425 F. Without opening the door, reduce the heat to 350 F and bake for an additional 40-50 minutes, or until a knife can be inserted near the center of the pie and it comes out clean. Cool on a trivet or cooling rack.

lemon, sour cream cutout cookies

cookies
2 c flour
1 c sugar
1/2 c butter
1/4 c sour cream
1 egg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
1 tsp lemon extract

drizzle
1/2 c chocolate chips
1 tsp shortening (i.e. crisco)

decorations
lemon zest
colored or sparkling sugar

DIRECTIONS
Combine 1 c flour with all other ingredients, add remaining flour until just combined

Divide Divide dough into 2 or 3 portions, wrap in plastic and CHILL for 2+ hours

Heat oven to 350 F

Roll 1/2 dough on lightly floured surface to 1/8" thickness; cut into desired shapes and place 1" apart on an ungreased cookie sheet. Sprinkle with colored sugar and lemon zest, if desired.

Bake for 8-10 minutes or until lightly browned. Cool completely and place on wax paper.

DRIZZLE: melt chocolate chips with shortening in a ziptop bag in the microwave until just soft. Use 10-15 second bursts, or you risk burning the chocolate. Smoosh the chips and shortening together in the bag, when well combined and still soft, snip off a corner of the bag and drizzle over the cookies. Reheat in 10-15 second bursts as needed.

Dahl

1 1/2 TBSP butter

1/2 medium onion, diced

1 1/2 tsp cumin seeds

1/2 tsp turmeric

2 small dried chilies

1 Tbl sofrito

1 1/2 c red lentils (they're really orange)

4 c water

salt to taste

Soften the onions in the butter, then add the chillies and cumin seeds and saute until fragrant. Stir in the turmeric to coat the onions and cook another minute. Add remaining ingredients and simmer covered for 30-40 minutes. Stir briskly to break up the lentils before serving.

Egg Drop Soup (take-out style)

4 cups of veggie or chicken broth

2 coins of fresh ginger

4 green onions

1 or more garlic cloves, minced

2 eggs, scrambled with 2 Tbs of ice water

Bring broth just to a boil with the whites of the green onions, minced garlic, and ginger in it. While you're waiting, finely slice the green onions and scramble the eggs in a measuring cup.

Once the broth has been boiling for a few minutes, add ice water to the eggs and get out a fork. Yes, a fork.

Quickly wave the fork in front of the spout of the measuring cup of scrambled egg. Slowly pour the egg mixture, in a thin stream, into the boiling soup. It should make ribbons. If it makes clumps, it's more steamed scrambled egg, but good.

Bring back to a boil, add the greens of the onions and serve!

Fried wonton strip topping is optional.

An easy, VEGAN Middle Eastern one-dish meal

This is a HUGE portion (feeds 4-6) of amazingly cheap and delicious food. It's called M’jedrah, but we just call it lentils and rice. For this recipe, I've added spinach, which is not original but quite tasty.

2 cups brown rice

1 cup picked over, washed, rinsed brown lentils

2 onions, cut in half and very finely sliced

5 cups water

1/4 to 1/3 cup (4-6 Tbs) good olive oil

box of frozen, chopped spinach (10 oz)

sea salt

fresh cracked black pepper

Pick over your lentils to make sure there are no twigs or pebbles or other un-eatable things in there. Rinse them multiple times in a strainer to minimize scum later on.

Put the wet lentils in the bottom of a decent sized rice pot or rice cooker bowl. Add the brown rice on top. Top off with the water. On the stove, bring to a boil and then simmer for 40-50 minutes; alternatively just turn on your trusty rice cooker.

Start thinly slicing those onions. It’ll take a while.

Heat the oil in a large saute or fry pan over medium-low, yes, it looks like a lot, just do it.

Start defrosting your spinach in the microwave.

Cook those onions, all of them, they’ll all fit, promise. The idea is to get just shy of caramelizing them, so keep an eye on them, stirring occasionally.



Over season the olive oil cooking onions, they’re carrying the seasoning for the whole dish.

While the rice and lentils are getting happy together, and the onions sauteing, get your spinach out of the microwave and then squeeze it out (don't forget to occasionally stir the onions). I squeeze it in little fist fulls. Some people use a strainer. Whatever.

When the rice/lentil mixture is done, test it to make sure the rice is cooked through. Add the spinach to the rice (don't stir yet), then pour all the onions and oil onto the rice. Stir well. Check seasoning. Eat! It tastes great as leftovers too.

Feel free to mess with the seasoning. Towards the end of the caramelazation process, maybe add a 1/2 tsp of cumin and/or coriander.

The photo above is what your rice and lentils should look like before you add your spinach and onions.