Wednesday, March 23, 2016

Turmeric Roasted Cauliflower

Turmeric Roasted Cauliflower

This recipe is slightly adapted from the Skinnytaste Cookbook. This was amazing. Even my non-cauliflower liking husband said he could eat this once a week, and that says a lot! This is so simple to prepare and yet has the most deep, sophisticated, complex flavor. This will be a regular at house.

-1 large head cauliflower, cut into florets
-1/4 cup olive oil
-1 tsp turmeric
-1 tsp cumin
-1 tsp salt
-1/4 tsp red pepper flakes
-2 Tbsp chopped cilantro

Whisk together olive oil, turmeric, cumin, salt and red pepper flakes. Toss oil mixture with cauliflower. Roast cauliflower at 450 from 20-30 minutes, stirring after 15 minutes.

Saturday, March 19, 2016

Berry Ricotta Cake

Berry Ricotta Cake
This is slightly adapted from a Molly Wizenberg/ Orangette recipe, which was slightly adapted from a Bon Appetit recipe. In some the reviews people mentioned adding lemon zest or almond extract to this cake and I am super eager to try each of these additions individually, but wanted to make the cake as is once first. I used a combination of frozen blackberries and frozen cherries but think this cake would be great with frozen mixed berries, blackberries or raspberries. I doubled the berries from Molly's recipe and next time I might even increase the amount to 3 cups. Other than that I LOVE this cake. It is so easy to throw together and comes out so delicious and moist!

-1 ½ cups all-purpose flour
-1 cup sugar
-2 teaspoons baking powder
-¾ teaspoon salt
-3 eggs
-1 ½ cup ricotta
-½ teaspoon vanilla extract
-1 stick butter, melted
-2 cups frozen berries, divided

Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan, and press a round of parchment paper into the bottom.

In a large bowl, whisk the flour, sugar, baking powder, and salt. In a medium bowl, whisk the eggs, ricotta, and vanilla until smooth. Gently stir ricotta mixture into the dry ingredients until just blended. Then fold in the butter, followed by 1 1/2 cup of the berries, taking care not to crush them. Scrape the batter into the prepared pan, smoothing it evenly, and scatter the remaining berries on top.

Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool at least 20 minutes before unmolding. Cool completely before serving.

Monday, March 7, 2016

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

These are Pat's Bars from the book Kitchens of the Great Midwest. The only change I made was to increase the amount of chocolate and change to semi-sweet rather than milk chocolate. These bars are super easy to throw together and taste like a giant Reese's cup.

-2½ cups crushed graham cracker crumbs
-1 cup melted Grade A butter
-1 cup peanut butter
-2½ cups powdered sugar
-2 cups semi-sweet chocolate chips with 2 tsp. Grade A butter
Mix together the graham cracker crumbs, 1 cup melted butter, peanut butter and sugar. Pat into a greased 9 x 13-inch pan. Melt the chocolate chips and 1 tsp. butter and spread on top of the bars. Refrigerate until firm. Cut into bars.

Tuesday, March 1, 2016

Chewy Granola Bars

Chewy Granola Bars

I got this recipe from a fellow MOPS momma. It is super easy to throw together and made with ingredients that I always have on hand.

-3 cups oats
-1 cup flour
-1 t. baking soda
-2 t. vanilla
-2/3 cup butter, melted
-½ cup honey
-1/3 cup brown sugar
-1 cup chocolate chips
-(optional) 1 cup raisins
-(optional) 1 cup pecans

In a large bowl, combine oats, flour, and baking soda. In another bowl, combine vanilla, butter, honey, and brown sugar; add to oat mixture and stir until combined. Fold in the chocolate chips and raisins, and pecans (if using). Pour into a lightly greased 9x13 pan. Lightly press mixture into the pan with the back of your spoon. Bake at 325 for 22 minutes or until lightly golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Pork and Tomatillo Stew

Pork and Tomatillo Stew

Our book club read Tender at the Bone so for our discussion night I was charged with providing Ruth's Pork and Tomatillo Stew for our main dish. I started with her recipe, but ended up making a lot of changes, so here is my take on her dish.

-1/4 cup canola or vegetable oil
-salt and pepper for sprinkling on the pork
-1 2-3 lb pork loin, trimmed and cut into bite sized chunks
-2 onions, diced
-2 jalapenos, diced
-8 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-1 (29 oz) can tomatillos, drained and diced
-2 cups chicken broth
-2 cups orange juice
-2 Tbsp cumin
-1 tsp oregano
-1 Tbsp sugar
-1/2 tsp salt
-1/2 tsp black pepper
-1-4 Tbsp hot sauce
-2 cans black beans, rinsed and drained
-1 can hominy, drained
-juice of 1 lime
-1 bunch cilantro, chopped
-toppings of choice; sour cream, hot sauce, cotija cheese, diced avocado, diced radishes, cilantro...

Heat the oil in a large pot, over medium heat. Sprinkle the pork with salt and pepper and add to the pot. Cook for a few minutes until browned on one side and stir. Add onions, jalapenos and garlic. Cook an additional 2-3 minutes. Add tomatoes- hominy. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, add cilantro and lime juice and serve with your desired toppings.