Sweet Potato Gnocchi with Gouda Cheese Sauce This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? I have never made a potato gnocchi before. First and most important you need 1 pound of sweet potato. In the photos I as preparing a double recipe so that is why you see so many potatoes. Pierce the potatoes with a fork. Microwave the potato for 5-6 minutes on each side, until tender. Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms. Turn the dough out on a lightly floured surface, knead a few times and shape into a rectangle. Cut rope in half, and in half again. Print Recipe
eat make read I’ve had risotto on my mind for a while now. I made it earlier this year for the first time, and although that recipe didn’t quite do it for me, I felt like I needed to give risotto another try with something a little safer. When I saw a recipe for pesto risotto in “How To Eat Supper”, I knew that would be right up my alley. I’ve been picking up basil throughout the summer and making pesto, then freezing it. As if it couldn’t get any better, Lynne Rossetto Kasper gave an additional recipe for the leftovers, fried risotto patties. pesto risottobased on a recipe from “How To Eat Supper” pesto, such as this recipe risotto 3 Tablespoons butter or good-tasting extra virgin olive oil 1 medium onion, minced* salt and fresh-ground black pepper 1 large garlic clove, minced 1 heaping cup Italian Arborio or Canaroli rice 1/4 cup dry white wine* 3 1/2-4 cups chicken broth garnish with pine nuts * I didn’t have either of these and it still turned out tasty.
50 of the World's Best Breakfasts | The HostelBookers Blog - StumbleUpon – Written by Victoria Philpott Not quite had your fill of breakfasts just yet? Check out our beautifully visual list of the 30 best breakfasts from around the world. Plan your next culinary adventure or just get a little adventurous with breakfast at the weekend. Salivating. If you’ve got a tasty recipe for a breakfast you’ve made in a hostel kitchen, let us know. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. Phew, and that’s it! Follow me on Twitter @VickyFlipFlop and let me know what you think of them all… And if I’ve inspired you to travel the world to sample them, remember you can always book your cheap hotels with us at HostelBookers.com. Thanks to everyone for the images from Flickr. Related posts
Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts!
Just Cook It. Nov 13 So, Boing Boing asked me to do a recipe for them. The only caveat is that it involve caffeine. Done and Done. Cinnamon Roll Pancakes Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:
Baked Macaroni and Cheese I love cheese. I think I have declared my love of cheese many times on this blog, but here I am again, stating the obvious, I. Love. Cheese! I also love pasta, so, but the two together and I'm in real love. Baked Macaroni and Cheeseadapted from Mommy's Kitchen Ingredients: 2 cups dry elbow macaroni (I used whole wheat.) 1- 12 ounce can evaporated milk 1 1/2 - cups milk 2 - large eggs, beaten 1/4 - cup butter, melted 1 - teaspoon salt Dash of pepper 4 1/2 cups Cheddar cheese, grated 1/2 cup seasoned bread crumbs Directions:Preheat oven to 350 degrees. Serves 12 This recipe is linked to Potluck Sunday, Prairie Story, and It's a Keeper Thursday. Death By Oreo Cupcakes - StumbleUpon They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com
Oreo and Peanut Butter Brownie Cakes Well these naughty little treats are well….naughty but oh so necessary. There are a bit like my Brownie Covered Oreo’s from last Christmas but enhanced with layers of peanut butter and a double decker stack of Oreos in each little brownie cake. They are simply prepared in cupcake liners. Hope you enjoy this ultra sweet little cake Ok, I have to brag about this brownie mix from Trader Joes for a second. Break out 24 Oreo Cookies. Some of your favorite peanut butter. Spread a teaspoon of peanut butter over Oreo #1. Press a second Oreo right on top One more teaspoon right on top. Place the little stack right into a cupcake lined muffin cup. Like so Take your brownie mix…. …and spoon a couple tablespoons right over top, letting it run around the edges of the cookies. Mmmm! Ahhhh, wait until you cut them in half. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8×8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter 1. 2. Makes 12 servings Enjoy! Other recipes you may enjoy...
Baked Oatmeal with Blackberries and Ginger: Hearty and Healthy For a special weekend breakfast I usually go for waffles, pancakes, or french toast. But last weekend I wanted to try something new–something a little healthier too. I recently picked up Heidi Swanson’s Super Natural Every Day, and she seemed to have the perfect solution: baked oatmeal. Her wholesome take on classic oatmeal, light on the sugar and packed with bananas and berries, sounded like a wonderful way to enjoy an old favorite. As soon as it came out of the oven we were enamored–it was satisfying, fruity, sweet, and tender. I made my baked oatmeal on a Saturday morning, but it reheats wonderfully, and even tastes great cold (what can I say–this stuff is addictive!) Baked Oatmeal with Blackberries and Ginger (adapted from Heidi Swanson’s Super Natural Every Day) Preheat the oven to 375 degrees. In a large bowl, combine the oats, sugar, ginger, baking powder, spices, and salt. In a small bowl whisk together the milk, egg, and butter.
Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings Cooking For Engineers- Shepard's/Cottage Pie I'm not familiar with US varieties of potato, and it was difficult to tell from the photograph - is the russet potato a waxy or floury potato? The mashed potatoes didn't look quite as smooth as we would use in Britain for a Shepherd's Pie - we would use quite a bit more butter, and milk rather than water, to give a thick, smooth pure. The rest of the recipe looks fine to my British eye, although most cooks I know make Shepherd's (or Cottage) Pie from the remains of a roasted joint of beef, rather than raw meat. It's a way of using leftovers for most families, rather than a dish they create from scratch. I think the reason it look so lumpy was from fluffing them up to get the browned effects whilst baking. I use milk and loads of butter as well in mine, and while I typically use leftover meats, on occasion we crave the meal itself withough having any leftovers to use! For variety I have made this dish with a layer of corn between the meat and potatoes and put sliced cheese on the top. -b jb
Red Velvet Cheesecake Swirl Brownies My sister loves red velvet. Me, I never cared for it. I’m not sure why – it’s basically chocolate, gussied up with a little food coloring to make it prettier. Whose idea was that? I mean, the adding of the food coloring? It serves no real purpose really, purely aesthetics. So perhaps I never cared for red velvet based on its mediocre attempts at being pretty versus tasty. Whatever. I’m getting over it, thanks to these brownies. No joke, I will be using this recipe from here on out. Think chewy. I am in LOVE. And hence, the red. Do it. Red Velvet Cheesecake Swirl Brownies Ingredients 10 Tablespoons butter 3 ounces dark or semisweet chocolate, chopped 1 1/4 cup sugar 2 large eggs 2 teaspoons vanilla Red Food Coloring (I used Wilton No-Taste Red) 3/4 cup All Purpose Flour 1/4 teaspoon salt 2 tablespoons Unsweetened Cocoa Powder For the Cheesecake Layer 8 ounces Cream Cheese, softened 1/3 cup sugar pinch salt 1 large egg 2 teaspoons vanilla Instructions Preheat oven to 350.