Homemade Butterfingers – A small batch

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Every once and awhile I’ll attempt replicating a favorite candy. More often than not, it ends in disappointment. Like the time I tried making tootsie rolls… let’s not discuss it. But I’m happy to say emphatically ‘not this time.’

2 tablespoons corn syrup
2 tablespoons sugar
2 teaspoons molasses
1/2 cup peanut butter
3/4 cup corn flakes or crispy rice cereal

Combine corn syrup, sugar, and molasses in a small saucepan over medium heat
bring to a boil for one minute, stirring continuously
remove from heat
add the peanut butter
stir to combine and becomes a paste
stir in cereal, coating and crushing the cereal
press into a foil line loaf pan
chill until firm

Melt 1/3 cup chocolate chips with 1 teaspoon oil
spread over the top and chill completely before cutting into bars

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May 15, 2018 at 10:08 pm Leave a comment

Cajun-Style Shrimp, Sausage, and Vegetable Skillet

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Lately, this has become one of my favorite ‘brown and dump’ dishes. Saute each ingredient separately until golden brown and delicious (gbd), then put them in a bowl until ready to combine the dish.

1/2 pound shrimp, peeled and deveined
1/2 pound smoked sausage, sliced
1 zucchini, sliced
1 onion, sliced
1 bell pepper, sliced
1 rib celery, sliced
salt, to taste
pepper, to taste
cayenne, to taste
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
oil for sauteing

Begin by mixing the dry seasonings together and set aside

Heat a large skillet with about a tablespoon of oil

First brown the sausage
once browned and cooked through, remove from the skillet to a large bowl
then brown each veggie separately, browning and adding to the large bowl
you may need to add more oil
end with the shrimp

Dump all the ingredients back into the pan from the bowl
add the seasoning mix
stir to combine and heat through

May 10, 2018 at 4:38 pm Leave a comment

Thai Chicken Pizza with Peanut Sauce

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It took me awhile to work up the nerve to try this version at my local pizza place. But now that I have, I pretty much order it every time I go. And now I make it at home as well. The original recipe I read, used a prebaked crust, I make two using pita bread.

1/2 cup precooked chicken, diced or shredded
1/4 cup shredded carrot
1/4 cup red bell pepper, finely diced
1 scallion, sliced
1/4 cup peanut sauce
2 ounces mozzarella cheese, shredded

Preheat oven to 400°F

Place the premade crust(s) on a baking sheet
spread the peanut sauce liberally on the crust
layer with all the fixins
top with cheese

Bake for 10 –  12 minutes or until the cheese begins to brown

March 23, 2018 at 10:05 pm Leave a comment

Rice Krispy Treat for One or Two

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1/2 tablespoon butter
1 scant cup miniature marshmallows or 6 large marshmallows
1 cup crispy rice cereal

Melt butter and marshmallows in a microwave safe bowl for 30 seconds
stir in rice cereal
press down gently to compact slightly
cool before eating

Or, if you don’t have a microwave
Melt butter and marshmallows on the stove top
stir in rice cereal
press down gently to compact slightly
cool before eating

March 18, 2018 at 8:32 pm Leave a comment

Punjabi-Style Eggplant – A small batch

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aka Punjabi baingan bharta

2 eggplants, prepared (approximately 2 cups roasted and mashed)
1 small onion, finely chopped or even grated
2 cloves garlic, grated
1 inch fresh ginger, grated
1 cup diced tomatoes (I use canned)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon garam masala or prepared curry powder
1/2 teaspoon sugar
chilies to taste
fresh coriander for garnish
oil, for sauteing
salt and pepper

The eggplant
Cut the eggplants in half, lengthwise
salt generously
place cut side down on lightly oil, foiled line baking sheet
roast for 20-30 minutes
once the eggplant are cooled enough to handle, scoop the flesh out discarding skins
chop coarsely

The main dish
In a pan over medium heat some oil
when hot, add the onions and saute until soft and translucent
add the garlic and the ginger and saute for about 1 minute
add all the powdered spices, stir to combine
when the spices are fragrant add tomatoes
lastly add the eggplant and mix well
cook until heated through and well combined

Garnish chopped fresh coriander and stir

Serve with freshly made naan, roti, or rice and your favorite dal dish

 

 

March 18, 2018 at 4:56 pm Leave a comment

Chicken Vindaloo – A small batch

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I’ve attempted vindaloo before, without much success. My mistake was attempting it entirely in a skillet. I didn’t realize the meat should be braised, resulting in a rich stew. Serve over rice with freshly made roti or naan. This recipe is based on one from America’s Test Kitchen, which they finished in the oven. I used a pressure cooker and I’m sure would work well in an InstaPot.

4 boneless skinless chicken thigh, cut into 1 1/2 inch pieces (please do not use chicken breast for this version of the recipe, you’ll be disappointed)
oil for sauteing
1 onion, chopped
4 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon cardamom
pinch of clove
cayenne to taste
1 tablespoon flour
1 cup chicken stock
1 cup canned diced tomatoes
1 tablespoon vinegar
1 bay leaf
1 teaspoon sugar
salt and pepper

In a Dutch oven, over a medium-high flame, heat some oil
brown the chicken, in stages if necessary, and move from pan into a bowl once brown

In the dirty pan add a bit more oil
add onions and some salt and cook until softened, about 5 to 7 minutes
stir in garlic and spices
stir in flour and cook for 1 minute

Gradually stir in broth, scraping up any browned bits and smoothing out any lumps
stir in tomatoes with the juice, vinegar, bay leaves, sugar, and browned chicken with any accumulated juice
bring to simmer, cover pot, lower heat

Cook at a simmer for one hour on the stove top
or in the oven at 325℉
or for 30 minutes in a pressure cooker
for the InstaPot, follow the manufacturers directions

Season to taste

February 28, 2018 at 5:59 pm Leave a comment

Baba Ganoush

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1 eggplant
1/4 cup tahini
2 cloves garlic
1/4 cup lemon juice
1 tablespoon olive oil
salt
pepper
pinch cumin
pinch cayenne

Preheat oven to 400°F

Cut the eggplant in half
sprinkle with salt
roast in hot oven for 20-30 minutes

With a spoon remove the roasted flesh from the skin
put in a food processor
add the rest of the ingredients
pulse until almost smooth
season to taste

January 28, 2018 at 9:40 pm 2 comments

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