Recipe Forum

  • Squarejaw

    Posts: 1035

    Dec 03, 2007 8:35 PM GMT
    Here's a recipe for sweet potato apricot casserole. If you leave off the streusel topping it's quite healthy and still delicious.

    Sweet Potato and Apricot Puree with Pecan Streusel

    5 large sweet potatoes (about 3 1/2 lbs)
    6 oz dried apricots (about 1 1/2 c)
    1 T granulated sugar -- to taste

    Optional streusel
    1 T flour
    1/3 cup light brown sugar -- firmly packed
    1 T unsalted butter -- softened
    2/3 cup chopped pecans -- toasted lightly

    1. Preheat oven to 450/

    2. Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl.

    3. In a saucepan cover apricots by 1" with cold water and simmer until soft, about 30 minutes. Reserve 2 T of cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.

    4. Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2 qt shallow baking dish. (Puree may be made to this point 1 day ahead and chilled, covered.)

    5. Reduce oven temperature to 400. In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree. Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.
  • Posted by a hidden member.
    Log in to view his profile

    Dec 03, 2007 9:56 PM GMT
    Mmmmm. This sounds delicious, especially with the streusel topping.
  • Posted by a hidden member.
    Log in to view his profile

    Dec 03, 2007 10:52 PM GMT
    I shall add Nana's peach pie recipe tomorrow. It's evil and fattening, but wildly yum
  • Posted by a hidden member.
    Log in to view his profile

    Dec 03, 2007 11:44 PM GMT
    I've worked out a protein/cereal bar that is a good snack:

    3 cups kashi Go Lean cereal (or your favorite high fiber cereal)

    150g steel-cut oats (McCann's is a common brand, but you might be able to find them in bulk at Whole Foods)

    4 scoops of whey protein (the one I use is 24g protein/scoop)

    4 oz dried cranberries (or dates, raisins, etc...)

    1/2 cup pasteurized egg whites, beat to about 3x volume, no peaks

    low fat buttermilk, as needed

    preheat the oven to 350F, spray a 9x13 baking dish with a cooking spray like PAM.

    combine the dry ingredients in a bowl, then add the the egg whites (hint:it's easiest to mix with your hands, just spray your hands with cooking spary first). If the mixture looks too dry, like the protein powder isn't dissolving, add the buttermilk a little at a time. The batter should stick together, but not be too loose.

    bake for 20 minutes at 350, cool, then cut into pieces. i usually cut them into 16 pieces, but you could make them larger or smaller.

    i don't use any sugar since the protein powder usually contains some sort of sweetener, but you can always add some sugar if you want. Othe variations is to add to add some cocoa powder, cinnamon, etc. Add nuts if you want, I'm just allergic to them which is why I created this recipe.

  • Posted by a hidden member.
    Log in to view his profile

    Dec 04, 2007 3:19 AM GMT
    [edit: Me confused. Is this thread intended for Desserts? Holiday dishes? Performance eating? In any case... ]

    MAMBO ITALIANO: Four Speedy After-hours Pasta Dishes for Four @ Four (in the morning)
    Serve with a glass of wine and a simple green salad. I have all of the ingredients stocked at all times in the pantry or fridge,
    and I keep a stash of hard cheeses, pancetta, and butter in the freezer. Pinot Grigio is my usual "house white", very versatile.

    Scenario UnoHome Alone: Crawled in solo, as I intended. Since no one's looking, I'll fix myself some "mac-n-cheese"...
    Spaghetti with Butter and Cheese (Cacio e pepe)

    Spaghetti … 320g
    Unsalted butter … 100g
    Pecorino Romano cheese … 50g
    Parmesan cheese … 50g
    Salt, if necessary

    Cook the spaghetti in boiling salted water until al dente. Grate the cheeses whilst the pasta is cooking. Drain, reserving 4 tbs of the cooking water.

    Put the reserved water and the butter back into the hot pan and simmer very gently over low heat. Stir until the butter melts into the water. Remove from the heat and stir in half the pecorino and Parmesan. Add the spaghetti and toss to coat thoroughly. Serve with more Parmesan and pecorino. (Add coarse, freshly ground black pepper to taste; I add a lot!) This simple dish is found in many Roman trattorias.

    Scenario DueHome Alone II: Disappointed, frustrated and seeking to fall into a carb-and-fat-induced coma, ASAP...
    Fusili Carbonara

    Fusili … 320g (I usually use bucatini, or the more typical spaghetti)
    Pancetta … 300g (or prosciutto)
    (Garlic … 2 cloves, minced)
    Parmesan … 50g
    Pecorino … 50g
    Ex. v. olive oil … 1 tbs
    White wine … 150ml
    Egg yolks, organic … 5 (for the flavour!)
    Salt, if neces

    Cut the pancetta into 1cm strips (lardons). Finely grate the cheeses.

    Heat the olive oil in a thick-bottomed pan and fry the prosciutto (and optional garlic) until soft but not crisp. Add the wine, scraping up the bits (deglaze).

    In a bowl combine the egg yolks and cheeses, and season.

    Cook the pasta in boiling salted water until al dente. Drain, reserving a few tablespoons of the cooking water. Add to the prosciutto, then stir in the egg mixture, letting the heat of the pasta ‘cook’ it. Serve with extra Parmesan. (And lots of coarse, freshly-ground black pepper! Carbonara refers to ‘coalminer style’, ‘coal-like’).

    Scenario TreLa Dolce Vita: mixed company and drama before dawn, like in the Fellini film (the ladies like this one best)...
    Penne Puttanesca

    Tinned tomatoes, preferably imported Italian Roma tomatoes … 1.5 lb
    Garlic … 4 cloves, coarsely chopped
    Basil, fresh … 25 large leaves (Mint, in a smaller quantity, works well)
    Olive oil, good quality … 1/2 cup
    Generous amount freshly ground black pepper
    Penne rigate (or chiocciole; shells) … 1 lb

    Put tomatoes and garlic in a large bowl. Tear the basil leaves into thirds and add to the bowl, along with the oil, salt, and pepper. Mix all ingredients together, then cover the bowl and place in the refrigerator for at least two hours. (I’ll do this beforehand when I know I’ll have folks over, say when out-of-town friends are staying over; otherwise, its into an inox bowl and then into the freezer for at least 20 minutes while I cook the pasta. I usually add a small tin of black olives if I have some on hand, although it isn't quite "kosher".)

    Cook pasta until al dente, drain quickly (without rinsing!) and return to pot.

    While the pasta is still hot, pour the cold sauce over it. (The reaction of the very hot and the very cold releases the flavour of this dish in a very surprising way.) Toss well and serve straight away; do not add grated cheese.

    Scenario QuattroMidnight Cowboy: What's-His-Face better like anchovies, otherwise its plain No. 1, Cacio e pepe; I have other things on my mind than fiddling with an Arrabiata, and, face it, a Carbonara renders any man useless in under 30 minutes!
    Spaghetti with anchovy sauce (Spaghetti all’acciugata)

    Acciugata (anchovy sauce)
    Spaghetti … 450g (1 lb)
    Freshly ground black pepper
    Flat-leaf parsley (optional)

    While waiting for the large pot of salted water to come to the boil, prepare the sauce.

    10 anchovy filets in oil, drained (or 5 whole anchovies in salt, filleted under running water to remove excess salt)
    1 cup good-quality olive oil
    Freshly ground black pepper
    Salt, if necessary
    (I usually add a crushed dried chile, or two)

    Heat olive oil in heavy-bottomed saucepan over low heat. When the oil is very hot, almost sizzling, remove the pan from the heat. Immediately add the filleted anchovies and mash them into the oil, using a fork, until they make a paste.

    Sprinkle with pepper, then taste for salt (not likely if anchovies were preserved under salt). Serve very hot.

    Cook the pasta until al dente, drain, and return to the pot. Pour the hot acciugata over the pasta and toss thoroughly. (I usually add finely chopped flat-leaf parsley at this point and toss the pasta once more). Sprinkle with black pepper and serve immediately; do not add grated cheese.
  • Posted by a hidden member.
    Log in to view his profile

    Dec 04, 2007 12:00 PM GMT
    Peach and Sour Cream Pie

    4 – 6 peaches (About 5 cups of peach flesh)

    Sour Cream Custard:
    2 eggs
    ½ cup Demerera sugar
    1 ½ cups Sour cream
    ½ tsp. Grated lemon peel
    ¼ tsp. each salt, nutmeg and ginger

    Nut Pastry:
    Juice of 1 lemon
    1 cup Unbleached flour
    1/3 cup Ground nuts (Walnuts are best, but if you don’t have a blender, ground almonds will suffice)
    1/8 tsp. Salt
    6 tbsp. Unsalted butter

    Crumble Topping:
    ¼ cup Unbleached flour
    3 tbsp. Muscovado sugar
    ½ tsp. each nutmeg and cinnamon
    3 tbsp. Unsalted butter

    Heat oven to 200oC.

    Combine the dry ingredients. Knead in the butter until the mixture resembles coarse breadcrumbs. Add the lemon juice, and a little water if necessary, to bind the mixture. The pastry does not combine well, and should form loose, sticky dough. After baking and cooling, it becomes cohesive. Press the pastry into a greased 9” pie dish of reasonable depth. Do not use a tart plate, or the filling will spillover the sides.

    Cut peaches into segments. If you are not peeling the fruit, use nectarines, as peach skin is disconcertingly fuzzy.

    Beat together the eggs, sugar and sour cream until smooth and well blended. Add the lemon peel, salt and spices.

    Pour half the mixture into the pie dish. Layer the peach segments on top. Cover with the remaining custard.

    Bake for 20 minutes to set the filling.

    Combine the dry ingredients. Keeping the hands as cool as possible, knead in the butter until the mixture resembles fine breadcrumbs.

    After 20 minutes, remove the pie from the oven. Topwith the crumble topping, and return to the oven for an additional 20 minutes (This varies slightly – the filling should be firm, and the crust well browned).

    Leave the pie to cool for at least 2 hours to allow the pastry to set. The pie may be reheated before serving

  • Posted by a hidden member.
    Log in to view his profile

    Dec 06, 2007 4:46 AM GMT
    MMM,M sounds delicious,but alas a melting moment in the mouth,and a miserable month on the hips.

    Shall certainly try it for the festive season and shall start the New Year as" blowserbelle"

    Thanks for sharing.
  • Posted by a hidden member.
    Log in to view his profile

    Dec 08, 2007 10:22 PM GMT
    Squarejaw: your recipe was delicious even without the streusel. Thank you.
  • Posted by a hidden member.
    Log in to view his profile

    Dec 14, 2007 8:59 PM GMT
    Easy Stir Fry

    what you need:

    Two carrots, three spring onions, a few florets of broccoli, noodles ( I prefer soba noodles,) mirin, soy, a small piece of ginger, sesame oil.

    what you do:

    Cook your noodles according to the instructions on the pack. Drain and rinse in cold water to stop them from cooking further. Put to one side.

    Boil your broccoli for a couple of minutes, drain and rinse in cold water. Pat dry and grate over the ginger.

    Cut the carrots into matchstick sized pieces and the onions into pieces about an inch long.

    Heat your wok ( or none stick pan) and then add about one tablespoon of vegetable oil ( if you add the oil beforehand, the pan won't get hot enough)

    Add about one tablespoon of mirin and one of soy. Throw in the broccoli. Stir for about a minute then add the carrots and onions. Stir for about another minute and then add your noodles. If your feeling brave and showmanship is your thing, a couple of flicks of the wrist will mix up the flavours nicely. Fry for about another minute and remove from heat. Add a drop of sesame oil if you like. Eat

    Current Favourite Snack:

    caramelized onions and humous on toasted wholewheat . . tastes great

  • Posted by a hidden member.
    Log in to view his profile

    Dec 14, 2007 9:01 PM GMT
    I know, I know should be " you're feeling brave" . . I really should proof
  • Posted by a hidden member.
    Log in to view his profile

    Dec 15, 2007 3:42 PM GMT many cooks.... I just got the recipe for Ruth Chris Steakhouse Sweet Potato Casserole... so many people talked about how good it was...finally made was awesome....then noticed on the recipe that it's over 3400 calories per serving...YIKES!!! There goes my month at the gym.... I'll still make it but only to let others eat it

    Bon Appetite!
  • Posted by a hidden member.
    Log in to view his profile

    Dec 17, 2007 10:58 AM GMT
    Chankoh nabe- its good

    I just throw it together, it's not complicated.

    Brown lots of boneless chicken pieces cut into bite sized pieces with a whole mess of minced garlic in the bottom of a large stock pot

    Then fill with water. Now you need some vegetables:
    1 medium to large (I like the Korean Daikon) peeled and cube

    A couple of carrots

    1 bok choy, strip off leaves and chop into chunks.

    A big handful of dried shiitake mushrooms

    A packaged of cube baked tofu- has the consistency of cheese (koyadofu)

    A package of deep fried tofu (aburage)

    1/4 cup of tamari- soy sauce

    Fill pot with water and simmer till cooked.
    Serve very hot with a decent sized glob of a dark miso, with good shot of sweet sake (mirin) and a packege of udon noodles per bowl. The broth needs to be hot enough to cook the udon.