Coconut Lime Curry

5 years ago From The Kitchen
Every now and again, I post great recipes that come from fellow bloggers.  This one is from Sally Quinn

INGREDIENTS

2 tbsp. coconut oil, divided

1 lb. raw shrimp, peeled and deveined

1/2 onion, chopped

4 cloves garlic, minced

2 tsp. garam masala*

1 tsp. kosher salt

1 1/4 tsp. curry powder

1 tsp. chili powder (reduce to 1/2 tsp. for a less spicy curry)

1 14-oz. can full-fat or lite coconut milk

1 6-oz. can tomato paste

1 15-oz. can chickpeas, drained and rinsed

1 tbsp. cornstarch

1 tbsp. warm water

1/3 c. chopped fresh cilantro

2 c. Cooked rice, for serving

DIRECTIONS

In a large skillet over medium heat, melt 1 tablespoon coconut oil. Add shrimp and cook until pink, 1 to 2 minutes per side, then remove shrimp from pan and set aside. Add remaining tablespoon coconut oil, onion, and garlic. Cook until onions are soft, 4 minutes. Stir in garam masala, salt, curry powder, and chili powder, then add coconut milk, tomato paste, and chickpeas. Stir until combined and bring to a simmer. Mix cornstarch and water together, then stir into skillet. Simmer until thickened, 5 to 6 minutes. Stir in cooked shrimp and simmer, 2 minutes more. Sprinkle with cilantro and serve with rice.

*garam masala is a spice blend of cumin, curry, etc.  It should be easily found in the international section of your local grocery.  If not, it can be ordered from the link below.

Remoulade Sauce

5 years ago From The Kitchen

This is one of my favorite side sauces.  I pair it with crab cakes, salmon cakes, fried green tomatoes, etc.  Just the right amount of spice so as not to overwhelm.

1 cup mayonnaise

2 tbsp. Dijon mustard

1 tbsp. lemon juice

1 tbsp. Franks brand hot sauce

2 tsp. whole grain mustard

2 cloves garlic minced

2 tsp. capers

1 tsp. Worcestershire sauce

1 tsp. paprika

1/4 tsp. kosher salt

1/8 tsp. cayenne pepper

Blend all ingredients together until well incorporated.  Chill until needed.

Classic Cole Slaw

5 years ago From The Kitchen

1/2 head of cabbage

2 large carrots

1/2 tbsp. celery seed

1/2 tbsp. caraway seed

Dressing:

1/2 cup buttermilk

1/2 cup mayonnaise

1/4 cup apple cider vinegar

salt and pepper to taste

Slice the cabbage very thin with a large knife (food processor can be used as well, but I prefer to hand slice).  Place in large bowl.  Grate the carrots and add to the cabbage.  Add the celery and caraway seed.  Set aside. 

Dressing:

Mix together all the dressing ingredients until well blended. 

Dress the cabbage mixture with desired amount of dressing shortly before eating.  This keeps the mixture crunchy and fresh.  I prefer my slaw lightly dressed, others like a little more.  This is up to you.  Enjoy!

Salmon Cakes*

5 years ago From The Kitchen
Be sure to use very fresh salmon for this recipe. Serve with cole slaw* and a dallop of remoulade*.

Pulse 1 pound raw salmon, 2 seeded and rough chopped mini peppers, 1 seeded and chopped jalapeno pepper (optional), 2 cloves garlic and 1/2 cup rough chopped onion in a food processor until blended.

 

Transfer mixture to a bowl and add 2 eggs, 2 tbsp. salsa, 1/2 cup fresh corn and 1/2 cup bread crumbs (panko crumbs could be substituted here). Season with salt and pepper.  Fry golf ball sized portions into cakes until well browned on both sides.

* adapted from Pike Place Market Recipes. *Cole slaw and remoulade recipes on blog.

Red Velvet Cupcakes with Cream Cheese Frosting

5 years ago From The Kitchen
  • 2 1/2 cups sifted cake flour (not all-purpose flour)
  •  1 teaspoon baking powder
  •  1 teaspoon salt
  •  2 tablespoons unsweetened cocoa powder
  • 2 oz. red food coloring (two bottles)
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • Cream Cheese Frosting Ingredients:
  • 1 lb (2 blocks) cream cheese (not softened)
  • 1 stick (1/2 cup) butter, at room temperature
  • 1 Tbsp. vanilla extract
  •  4 cups powdered sugar, sifted
  • Directions:   To Make Cupcakes: Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are about 3/4 full. (I like to use an ice-cream scoop for this!) Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake! Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. 
  • Frosting: in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

recipe adapted from ‘Gimme Some Oven’ blog

Fresh Green Salad

5 years ago From The Kitchen
This is just a basic fresh green salad.  I typically keep it simple for a cleaner more pure flavor.  Below are my basic ingredients, quantities are up to your discretion.

Organic mixed greens

Fresh crumbled blue cheese or Feta

Dried cranberries

Thinly sliced scallions, mostly white parts

Seasoned croutons

salt/pepper

Good quality seasoned olive oil and white balsamic vinegar

Stuffed Pork Roulade

5 years ago From The Kitchen
This roast makes a beautiful and delicious presentation.  See below for details on how to butterfly this out for stuffing.

One boneless pork loin roast – approx. 8-10″ long butterflied out (see instructions below)

1 bag of chopped frozen spinach, thawed

1 egg

1/4 cup pine nuts

1/3 cup finely grated parmesan cheese

1/3 cup unseasoned bread crumbs

salt and pepper

Prepare the roast by cutting it slowly until it can be laid out flat –

  • starting on the short side with a sharp knive slice downward but not through the roast
  • continue to slice and “peel” back the meat as you slice, being careful not to slice through.



Mix together the spinach, pine nuts, cheese, egg, breadcrumbs and salt and pepper.  Spread out on the flattened roast leaving one inch on the short side.  Carefully, roll the meat up over itself, adjusting the filling as you go along.  With kitchen twine, tie the ends tightly first, then the middle.

Place the prepared roast in a roasting pan, season with salt and pepper.  Insert a meat thermometer into the center of the roast being sure to pierce just until the center of the roulade.  Cook in a 350F oven for approx. one hour or until thermometer reads 165F.  Check occasionally and baste with pan juices.  Remove from the oven and allow to cool slightly.  Transfer to a serving platter and using a sharp knife gently slice through to present serving sized pieces. 

Fresh Cream of Tomato Soup with Mini Meatballs

5 years ago From The Kitchen

This has got to be one of my easiest recipes ever!  Here you can present your family or guests with tomato soup made completely (well almost, except for the meatballs) from scratch.  Try this once and you’ll be hooked!

I mention in another post under “Garden”, what I do when I’ve got too many tomatoes coming from my garden, I mean, you can only eat so many!  I wash and freeze them, and this is a recipe using those frozen tomatoes.  Of course, canned can also be used.  But for the freshest flavor, nothing beats the produce from last summers’ garden.

I start by using 3 of my quart sized bags of frozen tomatoes, (see pic).  If you are using canned, use 3 large cans (quart size) of peeled whole tomatoes.

salt and pepper to taste

fresh finely chopped or dried basil (about 1 tbsp.)

1/2 cup fat free half and half

approx. 12-15 mini frozen meatballs

Place the tomatoes in a large pot and bring to a gentle boil.  Boil until tomatoes are completely mush, about 30 minutes.  Remove from heat.  In a blender, in small batches, process the tomatoes completely until they are finely ground.  The soup should already look ‘creamy’.  Pour into a stock pot, add salt and pepper and the basil to taste.  Stir in the half and half.  Add the meatballs. Return to low heat and heat until warmed through and meatballs are heated through as well.  Do not allow to boil.

Gingerbread “Mug Huggers” Houses

5 years ago From The Kitchen

These adorable little gingerbread houses perch on the edge of a mug for a delightful presentation.  I have included a recipe below courtesy of The Food Network, however here is my TIP!  I used a mix from Betty Crocker!  Yup! Just as tasty and super user friendly.  So if you’re a purist, use this recipe otherwise see my link below for the Betty Crocker product. Regardless, I have given instructions on how to create these miniature houses below, as well as my royal icing recipe.  Plus! I included a product link for “cookie cutter shapes” to create these adorable little houses if you don’t feel confident about your creative ability using a cardboard form!

Ingredients for gingerbread

1/2 cup (1 stick) butter, at room temperature

1/2 cup dark brown sugar

1/4 cup light molasses or dark corn syrup

1 tablespoon cinnamon

1 tablespoon ground ginger

1 1/2 teaspoons ground cloves

1 teaspoon baking soda

2 cups all-purpose flour

2 tablespoons water

Directions

    1. Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.

 

  1. Preheat oven to 375 degrees F.

Here is where my directions apply (whether using a mix or the above recipe)

Royal Icing

3 egg whites

1/2 tsp. cream of tartar

4 3/4 cup confectioners sugar

Beat the egg whites with the cream of tartar until frothy.  Add the sugar in smaller amounts and incorporate well.  Beat on high for about 4 minutes until thickened.  Use immediately or cover with a damp paper towel and plastic wrap to avoid drying out.

Fill a pastry bag with a small decoration tip attached.

 

Make cardboard templates for the front, sides and roof.  Try to stay in the 1 – 1 1/2″ range.

 

 

Roll out the dough on a floured surface.  Using the templates, determine approx. how many houses to make, cut out fronts, sides and roof pieces using a pizza wheel.  Transfer to a baking sheet with a silpat liner and bake until slightly firm, about 10 minutes.  Remove to wire racks to cool.

With the royal icing, attach the sides one at a time to the front piece of the house, then attach the back.  Proceed to the next so as to allow the icing to harden.  Now attach the roof pieces one side at a time.

Again, allow to dry before adding the other section.  This should all go rather quickly as the icing sets up fast.  Allow to dry a bit before proceeding to decorate.  Embellish as you desire!

These little houses also make great party favors or gifts.  Place in a cellophane bag, add a cute ribbon and there you have it!

Cauliflower Pizza Crust

5 years ago From The Kitchen

With so many people eating healthier and more aware of their carb intake, recipes like this are becoming more popular.  The trick here is to get as much moisture out of the steamed cauliflower as possible to get the desired crispiness.

1 medium head of cauliflower

1/2 cup shredded low moisture mozzarella

1/4 cup grated parmesan cheese

1/2 tsp. dried Italian seasoning

1/2 tsp. salt

1/4 tsp. garlic powder

2 eggs

Preheat the oven to 400F.  Remove the green leaves and stalk from cauliflower and break into large pieces.  Place in a food processor and pulse until fine, you may have to do this in batches.  Place in a steamer basket and steam for approx. 6-8 minutes.  Drain well.*  Allow to cool.

When cooled combine the cauliflower with the remaining ingredients.  On a parchment paper lined pizza pan or baking sheet, spread the mixture into a circle.  Try to get very thin coating, but enough of a thickness so it will hold together.

Bake for 20-30 minutes or until pizza begins to get very golden.  Remove from oven and flip onto another parchment coated baking sheet or pizza pan.  Replace in oven and bake another 20 minutes or until the edges begin to look dark and crispy.  Remove and add desired toppings and bake additional 10-15 minutes.

I highly recommend a pizza stone as well.  They absorb and retain the heat needed to add to the crispiness.  See my links below.

*tip:  I lined a large jelly roll pan with 2 layers of paper towels.  I spread the steamed cauliflower thinly and allowed to weep out excess moisture.  I then placed a few more paper towels on top of the cauliflower and rolled up jelly roll style.