1/2 cup raw quinoa
1 cup whole wheat flour
1 cup quinoa flour
1/4 tsp. salt
1 tsp baking soda
1/2 cup packed lt. brown sugar
1 egg
1/4 cup butter, melted or veg oil
1 1/4 cup buttermilk, yogurt or labeh
1 tsp vanilla
Preheat oven to 375
Combine all flours, salt, soda and sugar in mixing bowl. Beat egg with oil, buttermilk, vanilla. Stir wet ingredients into dry, add quinoa. Mix.
Bake 25-30 minutes
Thursday, April 17, 2008
Monday, April 14, 2008
Tortilla Soup
Vegetable oil
6 10-12” corn tortillas
1 onion, chopped
4-6 garlic cloves, minced
1 bunch cilantro (coriander), coarsely chopped
2 14.5oz cans diced tomatoes
8 cups chicken stock
14 oz canned or frozen corn
2 heaping tablespoons ground cumin
1-2 heaping tablespoons chili powder (the mild, dark red kind that you buy in Texas,
NOT cayenne)
4 bay leaves
4 boneless, skinless chicken breasts
½ teaspoon cayenne pepper
Juice from one lime
In a large soup pot, saute onions in a few tablespoons of oil over medium heat until soft. Add garlic and sauté for another minute or two. Tear the corn tortillas into bite-sized pieces and add to the pot; stir to keep it from sticking. Add the cilantro and stir, cooking for another minute or two. Add the canned tomatoes with all the juice, the chicken stock, cumin, chili powder, and bay leaves and bring to a boil. Reduce heat to a simmer, add the corn, whole chicken breasts and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn the soup off at this point.
Once the chicken breasts are cool, shred them with your hands and return to the pot. Add lime juice and taste for spiciness. If you need to, add more spices. Reheat the soup and serve.
You can accompany this soup with tortilla chips, avocado chunks, grated cheese, sour cream or all of the above. It is a hearty soup that works as a meal.
*Note: For Abu Dhabi – I find it sometimes tricky to get corn tortillas here, but Spinneys has them lately. You need to make sure they are the yellow corn tortillas and NOT the white flour ones. Also, I have not found the mild chili powder here, but have a supply bought from Texas. Good luck!
6 10-12” corn tortillas
1 onion, chopped
4-6 garlic cloves, minced
1 bunch cilantro (coriander), coarsely chopped
2 14.5oz cans diced tomatoes
8 cups chicken stock
14 oz canned or frozen corn
2 heaping tablespoons ground cumin
1-2 heaping tablespoons chili powder (the mild, dark red kind that you buy in Texas,
NOT cayenne)
4 bay leaves
4 boneless, skinless chicken breasts
½ teaspoon cayenne pepper
Juice from one lime
In a large soup pot, saute onions in a few tablespoons of oil over medium heat until soft. Add garlic and sauté for another minute or two. Tear the corn tortillas into bite-sized pieces and add to the pot; stir to keep it from sticking. Add the cilantro and stir, cooking for another minute or two. Add the canned tomatoes with all the juice, the chicken stock, cumin, chili powder, and bay leaves and bring to a boil. Reduce heat to a simmer, add the corn, whole chicken breasts and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn the soup off at this point.
Once the chicken breasts are cool, shred them with your hands and return to the pot. Add lime juice and taste for spiciness. If you need to, add more spices. Reheat the soup and serve.
You can accompany this soup with tortilla chips, avocado chunks, grated cheese, sour cream or all of the above. It is a hearty soup that works as a meal.
*Note: For Abu Dhabi – I find it sometimes tricky to get corn tortillas here, but Spinneys has them lately. You need to make sure they are the yellow corn tortillas and NOT the white flour ones. Also, I have not found the mild chili powder here, but have a supply bought from Texas. Good luck!
Prosciuto and Gruyere Pinwheels (Appetizer)
(from Gourmet Magazine, Dec 1996)
¾ cup (3 oz) finely grated Gruyere (cheese)
4 teaspoons chopped fresh sage leaves
1 puff pastry sheet (from one 17 ¼ oz pkg. frozen puff pastry sheets), thawed
1 large egg, beaten lightly
2 oz. thinly sliced prosciuto (ham)
In a bowl, combine Gruyere and sage. On a lightly floured surface, arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you, and brush edge of far side with some egg. Arrange half of prosciuto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyere mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. Make another log in the same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
Preheat oven to 400F. Lightly grease 2 large baking sheets. Cut logs crosswise into ½-inch thick pinwheels and arrange, cut sides down, 2 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14-16 minutes. Transfer pinwheels to a rack and cool slightly. Serve warm. Makes about 40.
¾ cup (3 oz) finely grated Gruyere (cheese)
4 teaspoons chopped fresh sage leaves
1 puff pastry sheet (from one 17 ¼ oz pkg. frozen puff pastry sheets), thawed
1 large egg, beaten lightly
2 oz. thinly sliced prosciuto (ham)
In a bowl, combine Gruyere and sage. On a lightly floured surface, arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you, and brush edge of far side with some egg. Arrange half of prosciuto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyere mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. Make another log in the same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
Preheat oven to 400F. Lightly grease 2 large baking sheets. Cut logs crosswise into ½-inch thick pinwheels and arrange, cut sides down, 2 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14-16 minutes. Transfer pinwheels to a rack and cool slightly. Serve warm. Makes about 40.
Ham and Gruyere Thumprints
(from Martha Stewart Living Magazine)
½ cup (1 stick) unsalted butter, cut into large pieces
½ teaspoon coarse salt
1 cup all-purpose flout
4 large eggs
½ teaspoon freshly ground pepper
½ cup finely chopped or ground Black Forest Ham (2 oz)
1 cup finely shredded Gruyere cheese, plus 36 ½-inch cubes for centers (8 oz total)
Preheat oven to 400F. Bring butter, salt, and 1 cup water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the sides and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
Transfer dough to a large bowl; add eggs one at a time, beating with a wooden spoon to incorporate each egg before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
Spoon dough into a pastry bag fitted with a ½-inch star tip. On a baking sheet lined with parchment paper (or a Silpat mat), pipe 1 ½-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes. Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into indentation of each.
Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425F. Place thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm. Makes 3 dozen.
*NOTE: I love this recipe because you can make it in advance and keep it in the freezer for drop-in or unexpected guests. Great for the holiday season!
½ cup (1 stick) unsalted butter, cut into large pieces
½ teaspoon coarse salt
1 cup all-purpose flout
4 large eggs
½ teaspoon freshly ground pepper
½ cup finely chopped or ground Black Forest Ham (2 oz)
1 cup finely shredded Gruyere cheese, plus 36 ½-inch cubes for centers (8 oz total)
Preheat oven to 400F. Bring butter, salt, and 1 cup water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the sides and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
Transfer dough to a large bowl; add eggs one at a time, beating with a wooden spoon to incorporate each egg before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
Spoon dough into a pastry bag fitted with a ½-inch star tip. On a baking sheet lined with parchment paper (or a Silpat mat), pipe 1 ½-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes. Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into indentation of each.
Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425F. Place thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm. Makes 3 dozen.
*NOTE: I love this recipe because you can make it in advance and keep it in the freezer for drop-in or unexpected guests. Great for the holiday season!
Blue Cheese and Bacon Puffs (Appetizer)
Blue Cheese-and-Bacon Puffs (Appetizer)
1 ½ cups water
½ cup butter or margarine
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground red pepper
6 large eggs
8 oz crumbled blue cheese
8 slices bacon, cooked and crumbled
4 green onions, finely chopped
Bring 1 ½ cups water and butter to a boil in a heavy saucepan over medium heat. Add flour and next 3 ingredients; cook, beating with a wooden spoon, until mixture leaves sides of pan and forms a smooth ball of dough. Remove from heat, and cool 5 minutes.
Add eggs, 1 at a time, beating well with spoon after each addition. Beat in cheese, bacon, and chopped green onions.
Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 400F for 20 to 25 minutes or until golden. (Puffs will be moist in the center.) Serve puffs warm or at room temperature.
*Note: Puffs may be frozen up to 3 months. Thaw in refrigerator overnight, and reheat at 350F for 5 minutes or until thoroughly heated.
1 ½ cups water
½ cup butter or margarine
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground red pepper
6 large eggs
8 oz crumbled blue cheese
8 slices bacon, cooked and crumbled
4 green onions, finely chopped
Bring 1 ½ cups water and butter to a boil in a heavy saucepan over medium heat. Add flour and next 3 ingredients; cook, beating with a wooden spoon, until mixture leaves sides of pan and forms a smooth ball of dough. Remove from heat, and cool 5 minutes.
Add eggs, 1 at a time, beating well with spoon after each addition. Beat in cheese, bacon, and chopped green onions.
Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 400F for 20 to 25 minutes or until golden. (Puffs will be moist in the center.) Serve puffs warm or at room temperature.
*Note: Puffs may be frozen up to 3 months. Thaw in refrigerator overnight, and reheat at 350F for 5 minutes or until thoroughly heated.
Asparagus Parmesan Cheese Puffs
Asparagus Parmesan Cheese Puffs
(from my friend Mark Szabo)
1/3 pound asparagus spears
¾ cup milk
5 tablespoons butter, cut into pieces (75 gm)
¾ cup flour
½ teaspoon salt
¼ teaspoon cayenne pepper
3 eggs, room temperature
¾ cup freshly grated Parmesan cheese
½ cup shredded Gruyere cheese
Snap off tough ends of asparagus and discard. Cut spears on the diagonal into ¼-inch pieces. Simmer in boiling water until just tender, about 1 minute. Drain and set aside.
In a heavy saucepan, combine milk and butter and bring to a boil over medium high heat. Meanwhile, sift flour, salt and cayenne pepper into a bowl. As soon as milk reaches a boil and butter has melted, remove from heat and add flour mixture all at once. Using a wooden spoon, beat vigorously until the mixture thickens and pulls away from sides of the pan, about 1 minute. Transfer to a bowl. Add eggs, one at a time, beating well after each addition. Let cool for 10 minutes.
Preheat oven to 400F. Line 2 baking sheets with parchment paper and lightly butter the paper.
Add asparagus, Parmesan, and Gruyere to the cooled dough and stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the dough and place of baking sheets, about 1 inch apart. Bake until golden brown, 20 to 25 minutes. Remove from oven and, using a spatula, transfer to a warmed serving dish. Serve immediately. Makes 36 puffs.
(from my friend Mark Szabo)
1/3 pound asparagus spears
¾ cup milk
5 tablespoons butter, cut into pieces (75 gm)
¾ cup flour
½ teaspoon salt
¼ teaspoon cayenne pepper
3 eggs, room temperature
¾ cup freshly grated Parmesan cheese
½ cup shredded Gruyere cheese
Snap off tough ends of asparagus and discard. Cut spears on the diagonal into ¼-inch pieces. Simmer in boiling water until just tender, about 1 minute. Drain and set aside.
In a heavy saucepan, combine milk and butter and bring to a boil over medium high heat. Meanwhile, sift flour, salt and cayenne pepper into a bowl. As soon as milk reaches a boil and butter has melted, remove from heat and add flour mixture all at once. Using a wooden spoon, beat vigorously until the mixture thickens and pulls away from sides of the pan, about 1 minute. Transfer to a bowl. Add eggs, one at a time, beating well after each addition. Let cool for 10 minutes.
Preheat oven to 400F. Line 2 baking sheets with parchment paper and lightly butter the paper.
Add asparagus, Parmesan, and Gruyere to the cooled dough and stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the dough and place of baking sheets, about 1 inch apart. Bake until golden brown, 20 to 25 minutes. Remove from oven and, using a spatula, transfer to a warmed serving dish. Serve immediately. Makes 36 puffs.
Vanishing Oatmeal Raisin Cookies
1 cup (225gm) margarine or butter, softened
1 cup (200gm) firmly packed brown sugar
½ cup (120gm) granulated sugar 2 eggs
1 teaspoon (5ml) vanilla extract
1 ½ cup (220 gm) all-purpose flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5ml) cinnamon
½ teaspoon (2.5 ml) salt
3 cups Quaker Oats (quick or old-fashioned, uncooked)
1 cup (200gm) raisins (optional)
Heat oven to 350 (180C). Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Makes 3-4 dozen depending on size.
*Note: This is the same recipe that is found on the Quaker Oats canister/box. I have been able to make these cookies no matter where I have been living in the world….the ingredients seem to be universal!
1 cup (200gm) firmly packed brown sugar
½ cup (120gm) granulated sugar 2 eggs
1 teaspoon (5ml) vanilla extract
1 ½ cup (220 gm) all-purpose flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5ml) cinnamon
½ teaspoon (2.5 ml) salt
3 cups Quaker Oats (quick or old-fashioned, uncooked)
1 cup (200gm) raisins (optional)
Heat oven to 350 (180C). Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Makes 3-4 dozen depending on size.
*Note: This is the same recipe that is found on the Quaker Oats canister/box. I have been able to make these cookies no matter where I have been living in the world….the ingredients seem to be universal!
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