origin

My friends Heather and Adolfo introduced me to the original recipe several years ago over a great dinner at their place, and I believe this to be a family recipe. I have modified it ever so slightly, and I bet they could tell you how they have modified it since then as well. It is hearty and yummy and healthy. A slice of crusty artisan bread would go along with this perfectly. Also, it freezes well and feeds a small crowd.

ingredients

• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 3 Tbsp butter
• 1 large or 2 small/medium onions, chopped
• 2 celery ribs (including leaves), chopped
• 2 small carrots, chopped
• 1/3-1/2 cilantro, chopped
• 1/3-1/2 fresh parsley, chopped
• 4 cans chick peas
• 2-3 Tbsp tomato paste
• 1 large can (35 oz) petite diced tomatoes
• 5 cups vegetable or chicken broth (or water and bullion)
• 1 1/2 cups lentils (I used green lentils)
• 1 cup brown basmati rice

instructions

• Melt 1 1/2 Tbsp butter over medium heat and add spices. The spices will soak up the melted butter. Continue to cook the spices over medium heat until the butter starts to come out of the spices.
• Sauté the onion, celery, and carrots in the remaining butter and a touch of olive oil.
• Add cooked spices, sautéed vegetables, and all remaining ingredients (including liquid from cans of beans) except rice to a large pot and bring to a simmer or soft boil. After about 15 minutes, add rice. Continue to simmer until lentils and rice are cooked. Be sure and stir as it cooks as it is a thick stew. You will also likely need to add several cups of water as the stew boils (add as needed). When the rice and lentils are cooked through, your stew is ready (about 30 minutes, maybe more)
• Serve warm.

origin

A couple of years ago I had a marvelous realization: I loved good bread puddings. And this realization of course made me want to learn to make a good bread pudding. I searched for recipes of various shapes and sizes to find the key ingredients, timing, and baking. Then I had fun. It is a perfect winter dessert – not too sweet, but moist and warm and begging for a cup of coffee, tea, or milk to go alongside. The recipe was resurrected for Christmas dinner this year and enjoyed by all. This is an approximate recipe – modify it to your heart’s content.

ingredients

pudding

• 2/3 – 3/4 loaf of American style French bread (goal: a white bread that does not have a thick crust – you want a crust that will ‘disappear’ rather than become tough in the custard)
• 1 cup coconut milk
• 1 cup 2% milk
• 4 small eggs or 3 large eggs
• 1/2 cup white sugar
• 1 tsp vanilla
• 1+ 1/2 tsp cinnamon
• 1/2 cup raisins
• 1 medium apple (honey crisp, braeburn, or one with equally good texture and flavor)
• Rum

topping

• 4 Tbsp butter
• 4 Tbsp flour
• 1/3 cup brown sugar
• 1 tsp cinnamon

instructions

• The night before, put the raisins in enough rum to cover them, cover with a plate, and leave out.
• Cut bread into 1 inch squares and let sit out for an afternoon to dry the bread. (You can also cut these the night before and place in a bag to let dry. If the bread has thicker crust on it, cut the crust off of the bread as it will become tough when baked.)
• Dice the apple into very small pieces (approx. 1/2 the size of a raisin). You do not need to peel the apple. Toss apple with 1/2 tsp cinnamon and 2 Tbsp rum.
• Beat the eggs until they are thick and foamy. Add the coconut and cow’s milks, sugar, vanilla, and cinnamon.
• In a large bowl, toss the bread, raisins (drained of the excess rum), and apples. Place the mixture in a greased 8 x12 baking dish. Pour the egg & milk mixture over. Leave out for 30 min – 1 hr before baking, pushing the bread down with a fork or spatula to soak up the egg & milk mixture regularly.
• Melt the butter. Mix in flour, brown sugar, and cinnamon. Use your hands to spread this topping over the pudding in small pieces.
• Bake at 350 degrees for approximately 40 minutes (until the pudding has set). Let cool for 10 minutes before serving. Makes 6 hearty servings.

origin

This is the carrot cake recipe that I grew up with – one of those recipes that mom would make and everyone always loved. It is the recipe against which I judge every piece of carrot cake I buy – and no restaurant or store has measured up. And, yes, when I want to, I do make this a multi-layer cake that is picture perfect cake (however, I never add silly little iced carrots). So this is that recipe with, as always, a couple of modifications that make it even better.

ingredients

• 2 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/4 – 1/2 tsp cloves
• 1/4-1/2 tsp nutmeg
• 2 tsp vanilla
• 1 cup coconut
• 2 cups grated carrots
• 3 eggs
• 1 cup crushed pineapple
• 1/2 cup plain apple sauce 
• 1 cup vegetable oil

instructions

Mix all dry ingredients. Add and mix the wet ingredients except for the carrots and coconut. Fold in the carrots and coconut, one at a time. Bake in 9×13 plan at 350 degrees F for 45 min or until done (toothpick comes out clean). 

When cake has cooled, frost with homemade cream cheese frosting – trust me when I say that it is worth the effort. (Approximate frosting recipe: 6 oz cream cheese, 1 tsp vanilla, 2 tsp milk, and enough powdered sugar to make it smooth – around 1 lb.)

origin

The unaltered version of this recipe is my family recipe for banana bread. Although clearly biased, I think it is the best banana bread I have ever eaten.  Here I’m presenting two versions – original and modified versions. The modified version is super healthy. I love either version hot out of the oven with a bit of butter. This recipe also makes great muffins that can be frozen and pulled out when needed. 

original recipe

-Dissolve: 1 tsp baking soda into 1/4 cup buttermilk (or 1 tsp lemon juice plus milk to equal 1/4 cup)

-Beat: 1 cup sugar & 1/2 cup soft butter

-Add: 2 beaten eggs & 3-5 mashed bananas

-Add: baking soda and buttermilk mixture

-Add (but do not beat): dash of salt & 2 cups flour

modified recipe

-Dissolve: 1 tsp baking soda into 1/4 cup buttermilk (or 1 tsp lemon juice plus milk to equal 1/4 cup)

-Beat: 1/2 cup white sugar, 1/2 cup brown sugar & 1/2 cup plain applesauce

-Add: 2 beaten eggs & 3-5 mashed bananas

-Add: baking soda and buttermilk mixture, 1 tsp vanilla & 1 tsp cinnamon

-Add (but do not beat): 1/4 cup flax seed, 1/4 cup wheat germ, 1 cup wheat flour & 1/2 cup white flour

-Add (optional): 1/3 cup pecans chopped finely

instructions

-Make batter as above described. 

-Grease bread pan or muffin tin and pour in batter. 

-Bake at 350 degrees until toothpick comes out clean – bread for about 1 hour or muffins for about 25 minutes.

origin

Two of my college roommates made this recipe, and I believe, that should the relationship web be untangled, the origin of this recipe is either JP or (the now) ST, who, at one point in time dated. College relationships; I need say no more. What matters is that this is easy and good. I have modified the recipe slightly to add a bit more spice, a little more veggies, and a little less chicken. Next time I am contemplating making it a vegetarian dish. Enjoy!

ingredients

-2 chicken breasts diced (or less if they are the massive, genetically enhanced American versions)

-4 cups broccoli, diced

-1 Tbsp veggie or olive oil

-2 or 3 cloves garlic

-1 1/2 tsp red pepper

-1/2 cup peanut butter (creamy is better)

-1/2 cup water

-1 Tbsp brown sugar

-2 Tbsp soy sauce

instructions

-In a wok or large frying pan heat oil, garlic, and red pepper. Add chicken and cook until just done. Add broccoli and stir-fry until bright green (if needed, add a little water to help cook the broccoli.)

-Push chicken and broccoli away from the center of the wok creating room to mix the sauce. Add to center of wok and mix until sauce is created: peanut butter, water, brown sugar, and soy sauce. When sauce is created, mix with the chicken and broccoli. 

-Serve over rice.

In the South, mac ‘n cheese is not just something you feed to kids and it does not just come out of a box. It is soul food and it is artisan food. Here, you don’t mess with mac ‘n cheese, and you certainly don’t look down on anyone who orders some when out for dinner. Instead, you smile–because now you too can order mac ‘n cheese without looking like you do not have any taste. 

So, last weekend my brother and his girlfriend participated in a mac ‘n cheese cook-off party. And they won. 

They brilliantly started with the “Best Mac ‘N Cheese Ever,” the winner of Emeril’s Mac ‘N Cheese search. You can find that recipe plus a whole bunch more here. Then they made a few modifications:

• use extra, extra sharp cheddar (gives more of a cheesy vs just creamy taste- I found my cheeses at trader joes)
• cut up bacon into little bits before you cook it (saves fingers from grease burns when attempting to crumble later)
• we used less gruyere and more cheddar
• we used about 3/4 of the milk suggested
• use Japanese Bread Crumbs called Panko (I think they sell them in most grocery stores) rather than hohum western bread crumbs
• finally, I added cheddar to the topping as well- I like cheddar that much

Ok people…that’s it. Now go and embrace mac ‘n cheese in all of its glory. Don’t laugh–just embrace.

origin

A few Thanksgivings ago I was looking for a cheese appetizer and came across the baked brie concept. I checked a number of websites, and have no idea which sites I used to paste together this recipe. Since then it has become a staple appetizer for the family–deceptively easy, and always impresses. This is a hearty appetizer.

ingredients

-1 round of brie (not baby brie)

-1 puff pastry

-1 egg

-insides: match this to your meal. Two combinations I like: crasins with toasted almonds, and apricot jam with pecans.

-Box of crackers–I like the nuttiness of whole wheat crackers matched with the brie.

instructions

Preheat oven as per instructions on puff pastry box. Cut excess rind off the round of brie. (The rind on brie is edible, but sometimes it is extra thick in places.) Using a sharp knife, stand the wheel on its edge and cut the round in half. I find that using a French knife that has been run under cold tap water to be an easy way to do this. 

Lay the puff pastry out, and put one piece of the brie, rind side down, onto the center of the puff pastry. Put a thick layer of the ‘insides’ onto the brie (maybe a 1/2 inch), and then put the top on the brie. Fold the puff pastry around the brie. Cut off excess puff pastry as too many layers (this can easily happen on the top of the baked brie) makes it hard to bake it appropriately. Make sure that you fully seal the puff pastry by getting your finger tips wet. 

Line a small baking sheet with a piece of tin foil, and lightly spray the foil. Place the wrapped brie on the foil. Beat the egg, and then lightly coat the puff pastry with the egg using either a brush or your fingers. Bake the brie until the puff pastry is cooked–it should be golden brown. 

Let the baked brie set for about five minutes, and then serve with crackers. 

Today starts a beginning of ‘publishing’ my ‘recipes.’ I say ‘publishing’ because this is my website, so it is a form of publishing but remains a long way from traditional publishing which includes paper and ink. I say ‘recipes’ because, try as I might, nearly all of my recipes include general quantities, proportions, or concepts. I do not claim brilliance, but I love to share conversation over food and a bottle of wine, and am often trying something new. So this is for those of you who have asked me to share my recipes.