Sort of a Greek Salad with Potatoes. Forgot to add the feta! >gasp< Guess I must’ve been hungry. I didn’t notice till I’d eaten half of it.
I was told not to forget this recipe, so here it is:
Soooo good!
An experiment. Made off the top of my head. (We wanted green papaya salad but shockingly! the IGA doesn’t have unripe papayas 😉 Will have to look elsewhere…)
So the salad is just papaya, green onions, and cilantro. A less-ripe papaya would’ve been good. This one was really soft. The dressing is fish sauce, lime juice, sambal oelek, sugar, ginger, and a little oil. All measurements approximate, because >cough< I don’t actually measure.
More new food photos at Flickr!
This is what happens when I decide to clean out the fridge.
Mango-Orange-Pear Crumble, served with milk.
Crumble is a staple for using up leftover fruit. Bonus: it’s equally good for dessert or breakfast. (Think about it: oatmeal, brown sugar, milk, fruit… it’s cereal.)
*
Carrot Cake (but really Carrot-Pineapple-Apple Spice Cake).
I don’t think I’ve made carrot cake before, but I had a bunch of carrots to use up, so I thought I’d try it. Result: yum. I used vegetable oil & applesauce rather than the butter the recipe called for, and crushed pineapple rather than raisins/nuts. The frosting is light cream cheese/icing sugar/lemon juice.
Now there’s just the matter of eating it… Anyone want a piece?
For Festivus breakfast, of course.
Combine 1¾ cup flour, 2½ tsp baking powder, 3 tbsp white sugar, and ½ tsp salt. With a pastry blender or two knives, cut in ¼ cup chilled butter until the mixture resembles coarse crumbs.
Stir in 1 cup coarsely chopped cranberries and 1 tbsp grated orange peel.
Lightly blend in ¼ cup milk, 2 tbsp orange juice, and all but 2 tbsp of 2 slightly beaten eggs.
Turn onto an ungreased cookie sheet and pat into a ¾-inch thick circle. Spread reserved eggs over top and sprinkle with sugar. Cut into 8 wedges. Bake 12-15 minutes at 400°F or until golden.
Measure 3 cups flour, 2 tsp cinnamon, 2 tsp ginger, ½ tsp baking soda, and ½ tsp cloves into a medium size bowl. Stir until well combined.
Beat 1 cup unsalted butter with 1 cup brown sugar until very creamy. Gradually add ½ cup molasses and beat until well blended. Stir in flour mixture until well mixed.
Gather dough into a ball. Roll out ¼-inch thick on lightly floured surface. Cut out dough with cookie cutters. Bake 8-10 minutes at 350°F.
Beat together 3/4 cup margarine, 1/2 cup white sugar, 1/2 cup honey, 2 tbsp milk, and 1 tsp vanilla.
Add 2 cups flour. Stir in 1 cup finely chopped walnuts.
Shape dough into balls.
Make a deep indent in center of each ball and fill with raspberry jam.
Bake 10-12 minutes at 350°F.
Bottom Layer: Melt ½ cup unsalted butter, ¼ cup white sugar, and 5 tbsp cocoa over medium heat. Add 1 beaten egg and stir to cook and thicken. Remove from heat. Stir in 1¾ cups graham wafer crumbs, ½ cup slivered almonds, and 1 cup unsweetened coconut. Press into an ungreased 9×13 pan and chill.
Middle Layer: Cream together ½ cup unsalted butter, 2 tbsp + 2 tsp cream (or milk), 2 tbsp vanilla custard powder, and 2 cups icing sugar. Beat until light. Spread over bottom layer and chill.
Top Layer: Melt 4 squares semi-sweet chocolate and 2 tbsp unsalted butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill.
Keep in refrigerator.
The brown blobs are chocolate chips. This is warm from the oven, so it’s a bit squishy. It cuts better (i.e. looks prettier) if you wait a day, but who can wait?
I seem to be on food kick. Am I turning into a food blogger?
My mom gave me this squash and I wasn’t sure what to do with it. So I poked around for ideas / recipes. I decided to roast it and then make soup. I used this recipe, but substituted cilantro for the parsley. It’s really good!
The Remainder Table 