We tried this Food Network recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/blueberry-crumble-with-cornmeal-almond-topping-recipe-1973476 (Jan. 2014) Note: If you use frozen blueberries, they elicit more liquid than fresh blueberries. So you may want to supplement frozen blueberries with additional flour to absorb that liquid.
Tag: vegetarian
Chinese stir-fried snow pea shoots
Heat neutral oil in a wok, then add sliced garlic (about 10 cloves). When fragrant, add about 2 lbs of fresh snow pea shoots (they will reduce volume when cooked). Season lightly with salt, black pepper, and crushed red pepper, and sauté on medium-high heat until the shoots are tender. Serve immediately. Thank you to my friend Amy… Continue reading Chinese stir-fried snow pea shoots
Chinese bean thread noodles with enoki mushrooms
I love enoki mushrooms, and when I saw them at H-Mart this weekend, I decided to make this dish. Once you prep all of the ingredients, the cooking time is quite short. Soak 2 oz dried black mushrooms in warm water; when soft, drain and cut into slices. Separately, take a package (about 14 oz)… Continue reading Chinese bean thread noodles with enoki mushrooms
Carrot cake
This was my first attempt making carrot cake, which is one of my husband's favorite desserts. Recipe is here: http://busycooks.about.com/od/sheetcakes/r/bestcarrotcake.htm (Apr. 2014)
Cheesecake tarts
Using an electric mixer, beat 32 oz cream cheese (or, to reduce fat, 16 oz cream cheese and 16 oz Neufchâtel cheese) until fluffy, then add 2 tsp pure vanilla extract and 2 cups sugar (here, I used homemade vanilla-infused sugar). Slowly mix in 4 eggs, one at a time. Separately, place 24 cupcake liners… Continue reading Cheesecake tarts
Chocolate-almond butter haystacks
Combine 2 cups Kashi 7-grain puffs, ½ cup each cashews and pecans, and 1 cup chow mein noodles (the crispy, twiggy, bad for you kind, not the Whole Foods flat noodle version). Separately, melt 10 oz chocolate chips in 30 second intervals (Mika, note that I increased from 10-15 seconds), stirring between heatings. When chocolate… Continue reading Chocolate-almond butter haystacks
Sweet corn flapjacks
I have been on a cornmeal kick for the past few days, so we decided to try out this recipe. Mix ½ cup cornmeal with 1 ¼ cups buttermilk, then set aside. Separately, puree 2 cups corn kernels in a food processor, then add 2 eggs and 2 Tbsp butter (melted but not hot) and mix well. Add the… Continue reading Sweet corn flapjacks
Spanish potato and onion tortilla
Using a mandolin, thinly slice 3 peeled Yukon Gold potatoes, then pat well with paper towels and lightly salt. Heat ¼ cup (you can use less) olive oil in a large, heavy skillet, then add the potato slices. When partially cooked, add 1 sliced onion and let cook (stirring occasionally) until soft. Remove from pan… Continue reading Spanish potato and onion tortilla
Spiced marinated tomatoes
I first tried this recipe at my friend Sandhya’s party in 2007, and it’s been on my rotation ever since. Combine 4 cups (1.5 lb) halved grape tomatoes, 4 cloves minced garlic, 1 large (or 2 small) jalapeno pepper(s) (seeded and sliced), 1/3 cup balsamic vinegar (I often use classic, not white), 1 Tbsp each… Continue reading Spiced marinated tomatoes
Seville-marinated carrots
When I saw multi-colored carrots at Trader Joe’s last week, I couldn’t resist making this recipe. Peel and trim 1 lb of carrots, then boil in lightly salted water until crisp-tender (about 8 mins). Drain, and then while still warm, cut into penny slices. Separately, blend 4 cloves garlic, 2 tsp each cumin seeds and… Continue reading Seville-marinated carrots
