Cruft: Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.
Greek Quesadillas Though we love spending time in our kitchen, most weeknights we’re not up for much of a challenge. We generally save our cooking adventures for the weekend (though sometimes we find some unexpected mid-week inspiration!). Here’s some mid-week inspiration for a dish that’s incredibly easy to put together, but seems inspiring none the less. (And, you can capitalize on local winter greens, if they’re readily available in your area!) Quesadillas are a common go-to meal for us, but we’d never tried them with Mediterranean flavors. The recipe below includes the ingredients that we used, but it is easy to customize to your pantry ingredients and individual tastes. Thanks to Homestead Growers for the spinach (at the Indy Winter Farmer’s Market)! Greek Quesadillas Chiffonade the spinach.
Strawberry Ginger Ale Terrine For the first time in many months, strawberries taste good again! During colder weather when fruits have to be shipped in from far away places, they are usually much too sour. I find them inedible. In our region, winter strawberries may be perfectly red and beautiful on the shelf, but they just don't taste ripe. This brightly colored dessert caught my eye while thumbing through a magazine. A slice of this is so refreshing! I love growing herbs, and right now my lemon balm is really thriving! Lemon balm is in the mint family. The terrine was made in a standard metal loaf pan. Strawberry Ginger Ale Terrine [click for printable version] Ginger ale layer 1-1/2 cups ginger ale 1/2 cup sliced strawberries 1/3 cup sugar 1 Tbs. powdered gelatin 1/4 cup cold water Strawberry layer 1 Tbs. powdered gelatin 2 Tbs. ginger ale 2 pints strawberries, rinsed and stemmed 2 tsp. fresh lemon juice 1/3 cup sugar Strawberry layer: Sprinkle the gelatin over the 2 tbsp. ginger ale in a small saucepan.
Greek Garlic-Lemon Potatoes Recipe | Patates sto Fourno About a month back, a dear reader Sudha asked me for a Potato recipe which is my all time fav. She said she loved roast potatoes and that which makes it often. She asked me if I had a twist to regular roast potatoes. It is also usually Oven Roasted and I have done that too when I have the time but most of the times I just want to do it fast. Basic Information Prep Time: Under 15 min Cook Time: Under 30 min Serves: 2 people Ingredients 4 medium gold potatoes, scrubbed2 tbsp extra virgin olive oil1/2 tbsp butter(skip and add more oil to make it vegan)2 tbsp lemon juice and 1 tsp lemon zest2 tbsp fresh oregano leaves (or halve it if using dried)4 medium garlic cloves, minced (abt 4 tsp)salt and pepper to taste1-2 tbsp minced fresh parsley leaves - optional (I used cilantro) Method You can either cube the potatoes or chop it like wedges. Heat 1 tbsp oil and butter in a large skillet over med-high heat. brown the potatoes on both the cut sides, each side about 5-6 minutes. Did you make this recipe?
veg manchurian dry recipe, how to make dry vegetable manchurian veg manchurian dry recipe with step by step photos – an indo chinese starter dish of fried veg balls in a spicy, sweet and tangy sauce. veg manchurian is one of the dishes that we order when we have a dinner in a chinese restaurant. its one of my favorite chinese dishes from childhood and a recipe i would make from my teens. this veg manchurian recipe as the title suggests is a dry version. there is no gravy in the recipe. on occasions i make this dry version as a side dish with veg noodles or mushroom noodles. the veg manchurian gravy version i make with steamed rice or veg fried rice. the only time taking part in making vegetable manchurian is the grating/chopping the veggies. so the recipe does take time to prepare with frying the vegetable balls and then preparing the sauce. for less work you can make the veg balls a day before and use them the next day. serve veg manchurian dry as a starter snack or as a side dish with hakka noodles or veg chow mein. 5. press and roll it in your palm.
Watermelon Lime Sorbet Slices A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. There’s nothing like a slice of watermelon on a warm summer day, especially when your slice happens to be sorbet.
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? In keeping with the autumn orange theme I got the idea to try a sweet potato gnocchi covered in gouda cheese sauce. 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. You have made a roux! Gnocchi
White Bean Gratin This is odd, in the most delectable way. But I had to make it. Anytime I come across a recipe with the word “gratin” in it, it must be made. I mean… it’s like a law of life. Or something. Sort of how you immediately follow the person on Twitter with like 78 kajillion followers, even though you have no idea who they are, because they *must* be popular. See? This original recipe called for the soaking and cooking of your dry white beans with lots of delicious spices and flavorings. not.even.kidding. Ice cream for everyone! But first, beans for everyone. Don’t look at me that way. Half of this mixture is pureed, making the entire dish incredibly creamy. This was an awesome change up for a side dish, and something totally new-to-me. White Bean Gratin [adapted from gourmet] serves 4-6 as a side dish 3 (15-ounce) cans cannellini beans, drained and rinsed 4 tablespoons olive oil 1 large shallot, finely diced 3 garlic cloves, minced or pressed 1/2 cup low-sodium chicken or vegetable stock 1/2 cup milk