Pumpkin Sherbet All the flavors you love about pumpkin pie, only frozen! It may be October, but we've been having some hot weather the past few days here in New York. I'm not quite ready to put my ice cream maker away just yet. Pumpkin SherbetSkinnytaste.comServings: 5 • Serving Size: 1/2 cup • Old Points: 3 pts • Points+: 4 ptsCalories: 153.1 • Fat: 1.2 g • Protein: 4.1 g • Carb: 31 g • Fiber: 0.7 g • Sugar: 29.1 g Sodium: 164.7 Ingredients: 2 1/4 cups 1% milk1/2 cup + 2 tbsp sugar1 cup pumpkin puree (or canned pumpkin)2 tsp pure vanilla extract1/2 tsp cinnamon 1/4 tsp nutmegpinch of clovepinch of salt Directions: In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat. Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir. Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour. Makes 2 3/4 cups.
Mixed Dal with Tomato Tarka Recipe nutritional information Serves 8 Orange and yellow split peas and mung beans give this soup a lovely golden color. ⅓ cup dried red lentils ⅓ cup dried split yellow or green peas ⅓ cup dried split mung beans 3 Tbs. melted butter, ghee, or vegetable oil, divided 2 Tbs. grated fresh ginger, divided 1 tsp. ground turmeric 4 cups baby spinach leaves (4 oz.) 1 tsp. salt 2 tsp. whole cumin seeds 1 medium onion, chopped (1 ½ cups) 1 tsp. garam masala ⅛ tsp. cayenne pepper 3 cloves garlic, minced (1 Tbs.) 1 large tomato, diced Cilantro leaves for garnish, optional 1. 2. 3. 4. November 2012 p.70 Potato dumplings with plums Ingredients: Dough: 1.3 lbs boiled and cooled potatoes 2 cups unbleached all purpose flour (300g) 2 medium eggs Pinch of salt Filling: Fresh, rinsed plums Sugar (you should make about 12-14 dumplings from the dough and for each you need 1 tsp of sugar) Extra sugar and cinnamon to taste Directions: Set a large pot of salted water on to boil. Cook peeled potatoes in salted water until tender. In meantime cut each plum following the vertical line on their skin to remove stone, but try to keep it in one piece. Roll the dough into a log (about 3cm), then slice into knedle (3- 4 cm). Smacznego!
Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients Directions Preheat oven to 375 degrees F.
aloo gobi-ish I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites and this is my at-home version. The basic components are all here: potato (aloo), cauliflower (gobi). I think this is the perfect “it’s still winter but almost spring” meal. Feel free to make this as spicy or as mild as you like… An extra pinch of cayenne for me, please. Ingredients 2 tablespoons coconut oil 1 medium yellow onion, chopped 1 large clove of garlic, minced 2-3 small yellow potatoes, chopped into small cubes 1 tablespoon mustard seeds 2-3 teaspoons muchi curry powder* 2 teaspoons grated ginger about 1/4 cup water 1 small head of cauliflower, broken into small floretes 1/2 cup coconut milk, (light or full fat) 1/2 cup peas (frozen is fine) a few handful of chopped kale or spinach juice of 1 lime cilantro optional - a few pinches of cayenne optional - 1 cup cubed tofu - bake or pan sear before you begin Instructions Notes
How to Make Peanut Butter – Peanut Butter Recipe Let’s talk about why you need to make peanut butter at home. It’s simple to make — all you need is a food processor and 15 minutes. Jump to the full Peanut Butter Recipe or watch our quick recipe video showing you how we make it. We love that you have the control — the amount of salt or honey is completely up to you. If you’re like us, you probably have a favorite store-bought peanut butter (ours is from Trader Joe’s). We all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that! Homemade Peanut Butter Recipe Crash Course Are you game for whirling up some peanuts and making your very own peanut butter? After roasting, throw peanuts into the bowl of a food processor. Best of all, you can adjust based on your tastes. Homemade Almond Peanut Butter Now that you’re pros at making basic peanut butter, get creative and play. One of our favorite twists is to use equal parts of peanuts to almonds. Homemade Chocolate Peanut Butter — Pure Joy The end result?
Salted Caramel Apple Pound Cake (And a Giveaway!) | Evil Shenanigans - Baking & Cooking Blog When life gives you left-over Salted Caramel Sauce, I say make pound cake! With fall teasing us in the Dallas area, the temperatures are fluctuating between 100 and 80, I find myself feeling very domestic. The cooler weather puts me in the mood to putter around the house organizing books, clearing out closets, and whipping up cozy treats in the kitchen. This pound cake has salted caramel in the batter, salted caramel dripping over the top, and it is all finished with a salted caramel whipped cream. Now, for the giveaway … I am so happy to be giving away not one, but TWO copies of my new cookbook, Everything Pie! How to enter: First, comment below and tell me about your favorite fall activities. Second, Tweet about this giveaway with a link back to this entry, then post a link to that tweet in the comments below. Finally, tell your friends on Facebook by sharing a link to this entry. The giveaway ends October 11, 2011 at 11 pm CST. Good luck, and now back to the cake …
Braised Coconut Spinach & Chickpeas with Lemon Are you in the mood for some comfort food? Of course you are; it's January. In the interest of resolutions and energy, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: Fresh baby spinach and chickpeas seared with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. But it doesn't stop there. It's a mess of color and vegetables: Green, tender spinach draped over a big, hot sweet potato. This isn't by any means an especially difficult or even original meal; there are scads of recipes out there for greens braised in coconut milk. Poured over the sweet potato this is powerhouse vegan comfort food, with loads of flavor and solid sustenance from the chickpeas and sweet potato. Braised Coconut Spinach & Chickpeas with Lemon serves 4 as a main dish or 6 as a side To serve:Whole roasted sweet potatoesCilantro leaves, to garnish Toasted unsweetened coconut, to garnish
Avocado Spagetti This is my favourite sort of recipe. Simple, speedy & delicious. This pasta sauce tastes so deliciously creamy, you’ll swear it was whipped up by a butter & cream wielding Frenchman… when in fact, it’s just bursting with goodness. Avocados, or ‘Aligator Pears’ as some people (myself included) like to call them, are somewhat of a superhero in the nutrient department. While technically high in calories, they actually aid fat burning, reduce inflammation & bloating, reduce cholesterol, regulate blood sugar, reduce signs of ageing, improve bad skin, work to prevent and fight cancer & heart disease. They’re also freaking delicious. Yep, they’re packing heat. I’m aware that Avocado Spagetti sounds a bit weird, but I have converted many a nay sayer with this recipe and I have a feeling you’ll fall under my charms too. *Please forgive the picture quality, I had a hungry table of boys to feed! This recipe serves 4, but it would be very easy to halve or double. You’ll need: Juice of 2 lemons, Dig in!
Two Minute Chocolate Peanut Butter Cake This, friends, is where procrastination gets me. I was staring at the computer, mired in writers’ block. I clicked on that Stumble button I installed in my toolbar but never use. The chocolate:peanut butter ratio wasn’t quite right, and so I made the cake chocolate with a spoonful of cocoa. Chocolate chips are a must – they turn into gooey pockets of melted chocolate in the finished product. Butter or spray a ramekin, or do it right in a mug. It took mine a minute to cook, rather than 30 seconds. Note to self: pick up some vanilla ice cream. Two Minute Chocolate Peanut Butter Cakewith thanks to Cassie of Back to Her Roots! Peanut butter AND portable? Slow Cooker Red Lentil Dal Recipe | Cafe Johnsonia It’s no secret among people who know me that my very favorite cuisine in the world is Indian, with Thai being a close second, and Mexican coming in third. I will always and forever love Indian food. I could pretty much eat it every day (I almost do in some form or another) and never tire of it. My dream is to one day travel to India and stay for a few weeks or months and really get acquainted with the culture and food. When I first moved to New York as a single 20-year-old, I ate as much Indian food as I could. It’s my comfort food. This recipe calls for a mix of red lentils, split yellow peas, and split mung beans. You can eat it plain or with rice, or naan. Slow Cooker Red Lentil Dal Recipe Author: Lindsey Johnson Recipe type: Main, Side, Vegetarian, Vegan Cuisine: Indian Prep time: Cook time: Total time: Serves: 10-12 Place red lentils and yellow split peas into a large bowl and cover with water.
The best new recipes from Smitten Kitchen | punchfork.com