Monthly Archives: July 2011

Lentil, Lemon and Yogurt Soup

22 Friday Jul 2011

Posted by in Soup

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I know it’s summer in the northern hemisphere, but it’s winter here in Australia. Allyson made this wonderfully warming and delicious soup for dinner last week. It’s from Donna Hay.

1 tablespoon olive oil
2 brown onions, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander (cilantro)
1 ½ cups red lentils
3 cups vegetable stock
4 cups water
1 tablespoon finely grated lemon rind
300 grams (10oz) roughly chopped spinach
sea salt and cracked pepper
1 cup plain thick yogurt
2 tablespoons fresh cilantro (coriander) chopped

Heat a large saucepan over medium-high heat. Add the oil, onion, cumin, and ground coriander and cook for 6 minutes or until the onion is well browned. Add the lentils, stock, water, and lemon rind and bring to the boil. Cover and allow to simmer for 15 minutes or until the lentils are soft. Stir through the spinach. To serve stir through the salt and pepper, then ladle soup into bowls or mugs. Combine 1 cup thick, plain yoghurt and 2 tablespoons chopped cilantro (coriander) and spoon on if desired.  Serves 4.

 

Ruth’s Yummiest Chocolate Cupcakes

06 Wednesday Jul 2011

Posted by in Chocolate, Comfort Food, Cupcakes

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Ingredients-

2 ¼ cups flour
1 2/3 cup sugar
¾ cup butter
2/3 cup cocoa
1 ¼ cups water
1 ¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
¼ teaspoon baking powder
2 eggs
1-2 cups chocolate chips

Method-

Preheat oven to  350 degrees. Line a muffin tin with cupcake papers.

Combine butter and sugar. Add eggs and vanilla. In a separate bowl combine flour, cocoa, baking powder, baking soda and salt. Alternate adding water and flour mixture to the butter/sugar/egg mixture. Add chocolate chips and mix until blended.

Fill cupcake papers 2/3 full and bake for 18 to 20 minutes a toothpick inserted into the center of a cupcake will come out clean.

After cupcakes are cool frost with your favorite frosting.

Caprese Quinoa Salad

05 Tuesday Jul 2011

Posted by in Salads

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Today I found this recipe at How Sweet It Is and I cannot wait to try it out. I love a caprese salad and I love quinoa so the combination should be delicious!

Caprese Quinoa-makes about 3 cups worth
Ingredients-

1 cup uncooked quinoa
16 oz container of grape tomatoes, quartered
3/4 cup fresh mozzarella pearls (or just buy a fresh mozzarella ball and cut it into chunks)
10 large basil leaves, cut into ribbons
1/2 teaspoon sea salt
1/2 teaspoon pepper

Method-
Prepare quinoa according to directions on box (which is most likely: 2 cups water + 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes). Depending on whether you want your quinoa hot or cold (it’s great both ways) either let it cool completely or immediately add in the tomatoes, cheese, basil, salt and pepper. Drizzle about 2-3 tablespoons of basil oil over top and serve!

 

July 4th Apple Pie

04 Monday Jul 2011

Posted by in Comfort Food, Desserts, Pies

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This is not a traditional apple pie. I got the idea from Dinner-A Love Story. It’s actually a galette.

Preheat the oven to 450 degrees. Roll out a 9 inch pie crust. I used a Betty Crocker pie crust mix, but you could use a frozen one or make one from scratch. Peel 3 or 4 apples and slice them thinly, I used 2 of the giant Fuji apples we get here in Tokyo. Since today is the Fourth of July and I wanted a little patriotic color I added 1/4 cup of fresh blueberries and a small handful of dried cranberries. Place the pie crust on a cookie sheet that has been lined with parchment paper. Put the apples, blueberries and cranberries in the center of the crust and sprinkle with about 1/4 cup of sugar and a couples shakes of cinnamon. Mix this up a little using your hands. Then fold the sides of the pie crust up over the apples and dot with a few small pats of butter. Brush the crust with milk. Cook at 450 degrees for 20 minutes and then reduce the heat to 350 degrees for another 20 minutes.

Shepherd’s Pie

04 Monday Jul 2011

Posted by in Comfort Food, Main Dishes, Nostalgia, Pies

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I had never made a shepherd’s pie until we moved to London 10 years ago. (Has it really been 10 years since I have lived in the USA?) It doesn’t seem that long. It was quickly added to Rick and Alex’s list of favorites. Alex even ordered a giant portion of it at the Cheesecake Factory when I was in San Antonio last week. I told him that it was really simple to make and that I would post the recipe here. This recipe is adapted from the Leith’s Cookery Bible by Prue Leith and Caroline Waldgrave. They run a cooking school in London.

Ingredients-
1 to 1 1/2 pounds ground beef
1 onion, finely chopped
8 oz frozen mixed vegetables
2 tablespoons flour
2 cups beef broth (made with bouillon cubes)
*2 teaspoons Worcestershire sauce
*2 teaspoons tomato paste

Topping-
2 lbs mashed potatoes and grated cheddar

Method-
Brown the ground beef and chopped onion in a large frying pan. Add the vegetables and mix well. Next sprinkle with the flour and mix to coat the ground beef and vegetables and cook for about 30 seconds until lightly browned. Slowly add the beef broth and bring to a boil stirring continuously until the sauce is thickened. Stir in the Worcestershire sauce and tomato paste and add salt and pepper to taste. Tip the mixture into an ovenproof dish and top with the mashed potatoes and cheese. Bake at 400 degrees about 20-30 minutes until the potato is slightly brown and crusty.

* The Worcestershire sauce and the tomato paste are key ingredients in this recipe it will not taste like a true shepherd’s pie without them.

Sopapilla Cheese Cake aka Quesadilla Cheesecake

04 Monday Jul 2011

Posted by in Bar Cookies, Desserts

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We spent New Year’s Eve in Kingwood this year. Everyone in attendance contributed something to the holiday buffet. Elaine contributed this super easy, but fabulous dessert. Her husband Jared calls it “quesadilla cheesecake.” It is the perfect conclusion to a Tex-Mex meal.

Ingredients-
2 cans crescent rolls (I like Pillsbury)
16 oz cream cheese softened
1 1/2 cups sugar, divided
1 teaspoon vanilla
1 teaspoon cinnamon
1 stick of butter

Method-
Preheat oven to 350 degrees. Press one can of rolls into a rectangular pan, pinch seams together. Mix cream cheese, 1 cup sugar, and vanilla together. Spread over crescent rolls. Lay second can of rolls on top of mixture and pinch seams together. Melt butter in a bowl and add 1/2 cup sugar and cinnamon to it. Pour over the top and bake for 30 minutes.

 

Mayan Chocolate Cream Pie

04 Monday Jul 2011

Posted by in Desserts, Pies

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We celebrated Father’s Day this year in Kingwood, Texas. We had planned barbecue at Jame’s and Ruth’s, but woke up Sunday morning to a non-cooling air conditioner downstairs. If you have ever been in the Houston area between April and October you will understand why that was a problem. We changed the location to Chris and Doug’s house. Chris graciously contributed this delicious pie for our Father’s day feast. It is a recipe that was published in the Houston Chronicle. Chris decreased the amount of cayenne pepper and I have taken it down from the original 1 teaspoon to 1/2 teaspoon. I recommend adjusting it to your personal taste. It makes the pie really interesting. My first reaction was yum, such a wonderful chocolate pie, then comes the surprise from the cayenne as it hits the back of your tongue. It was delicious! Thanks Chris

Ingredients-
FILLING
¼ cup cornstarch
½ cup granulated sugar
1/8 teaspoon salt
1 cup whole milk
2 large egg yolks, beaten
1 cup semi-sweet chocolate chips
3 ounces cream cheese, softened
1/2 teaspoon cayenne pepper
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

TOPPING
1½ cups heavy cream
1 teaspoon vanilla
2-4 tablespoons powdered sugar

1 baked pie crust

Method-
Mix cornstarch, sugar and salt in a heavy saucepan. Add milk and egg yolks. Whisk until smooth. Cook over medium heat stirring with a whisk until mixture thickens. Turn off the heat and whisk in the chocolate and cream cheese. Add cayenne pepper, ground cinnamon, and vanilla extract. Whisk until blended. Cool completely.

In a large mixing bowl, whip the cream until stiff peaks form. Add the vanilla and powdered sugar to the whipped cream. Add 1 cup to the cooled chocolate mixture and whisk to blend.

Pour into the pie crust. Spread the remaining whipped cream over the top of the pie and sprinkle with cinnamon. Chill six hours.