omnomnom | Entries tagged with 45 minutes

These are adapted from Banana-walnut bread from the Bon Appetit Cookbook edited by Barbara Fairchild, but I wanted muffins and can't be bothered with buttermilk and shortening. The yogurt makes them moist and chewy.

Makes 24 muffins. No special equipment required. Contains egg, dairy and flour.
( the recipe )

highlyeccentric

Dear Internet, I made a delicious. I made it by smashing together two daal recipes and this soup recipe. I was aiming for dhal consistency, but I think I put too much water in, so I have really chunky soup.

( Dietary and accessibility notes )

( Ingredients and what you do with them )

untonuggan

So today I got back from a long trip to find bare cupboards, and a hankering for something fresh and tasty for breakfast. Preferably also hot...

We *did* have blueberries and eggs, somehow, along with stock pantry items such as whole wheat pastry flour (yet somehow not all purpose flour?). I made blueberry muffins, altering a recipe I found online. Thus, "Substitution Sunday Blueberry Muffins were born."

( Read on for the recipe and a glorious photograph, as well as a link to the original recipe )

I found the brown sugar and whole wheat worked really well together, as it gave the muffins a sugary crunch that contrasted nicely with warm exploding blueberry goodness. Om nom nom indeed.

jjhunter

Omnomnom, this is a fabulous dinner party dish. Unlike most fettuccine recipes, it doesn't use any kind of creamy sauce. Somewhat expensive ingredients (i.e. the shrimp), but the savings in prep and execution time really pay off if you're having guests over. My additions to the original instructions from myrecipes.com are marked with brackets.

Spicy Shrimp and Fettuccine

This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets.

Yield: 4 servings

( Ingredients and Preparation instructions behind the cut )

eleanorjane

In the winter - which is rapidly approaching here in Aus - I love risotto, but I don't love standing at the stove for half an hour to make it. Enter my adaptation of Dabbling In The Delicious's Forget the Stove Risotto.

( Deliciousness herein! )

wendelah1

This sauce is so easy and so good that I'm almost embarrassed to post it.

Tomato Sauce with Butter and Onions
(Adapted from Marcela Hazan’s Essentials of Italian Cooking, via Smitten Kitchen)

Serves 4-5 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

( Read more... )

xenacryst

I just threw this together this evening - a passable version of red beans and rice, with chicken and sausage as a nod towards gumbo.

( Ingredients and method )

rydra_wong

Cross-posting from my journal:

4 large eggs
120 g lightly salted butter (plus a little bit more to grease the pan)
1/2 cup really good unsweetened cocoa powder
1/3 tsp salt
1/3 tsp vanilla extract
1/3 cup chestnut flour
1 cup palm sugar, loosely packed (if you don't have any on hand, regular brown sugar should do fine, but palm sugar is tasty)

optional: 100g white chocolate, broken up into small chunks

Start pre-heating the oven.
Sift the flour through a sieve to remove any lumps.
Melt the butter in a bain marie, and mix in the cocoa powder. Set aside.
Mix the eggs, sugar, salt, and vanilla. Try not to overbeat them; you don't want the eggs to get frothy.
Slowly add the flour, stirring continuously.
Slowly add the cocoa/butter mix, ditto.
Add the white chocolate chunks, if using.
Pour the batter into a greased baking pan (the one I used was roughly 7 x 9 inches).
Bake at 175 degrees C (350 F).
After 25-30 minutes stick a chopstick/knife/skewer in it; if it comes out clean, it's done, if not, 5 more minutes, then repeat (until such time as the implement comes out clean, or you give up and decide to call it done anyway).

Cut the brownies into squares (this recipe makes about six large brownies). You will want to eat one right away, but they get better (denser and more fudgey) after some time in the fridge.

Thanks to

ciderpress for being the test subject for this batch.

trouble

I'm doing up the grocery list for next week's menu planning, and thought I'd share one of my fav vegetarian meals, a Leek, Pepper and Pea "Tortilla" (we usually call it a frittata). It's basically an egg & veggie dish where the eggs are much firmer than in most egg dishes. Also, it has sweet potatoes!

I got this recipe from "You Are What You Eat: The Meal Planner That Will Change Your Life!", by Carina Norris. It's on page 57.

The recipe is typed up with random asides because I'm bitter. I've also got a version without the random asides.

( Read more... )

Current Mood: cranky

poulpette

This cake. I have quite a love affair with this one. It can be a bit dense, but the older I get, my love for it grows at the sam-ish rate. It's a recipe from my paternal grandmother, who would bake one every year without fail for my dad's birthday, since it was his favourite. She doesn't bake any more, which is a shame, but she handed us some of her recipes.

Prep time: 15 minutes, Cooking time: 30 minutes.

( Genovese Bread )

* I have absolutely no idea whether or not it is a Genovese speciality. It's what my Grandmother and the rest of my family call it.

** You can totally cheat and not foam the eggs white (add whole eggs in step 2 instead). But the resulting cake will be denser, and will feel heavier in your stomach. Either way, it's quite tasty.

katieastrophe

Ingredients for 24 cupcakes:
0.75 cup white sugar
1 large egg
1.5 cups self-raising flour
0.3 cups unsalted butter
3 large bananas
24 pieces of butter fudge

Preheat oven to 175 C/Gas 4.

1. Whisk egg and sugar until light and fluffy.
2. Whisk in melted (cooled) butter.
3. Sift in flour, whisk again.
4. Add egg slowly, continue whisking.
5. Beat in mashed bananas.
6. Spoon evenly into cupcake cases.

Once the cupcake mix is in the cases, cut 12 of the pieces of fudge in half and push each half piece into the tops of the cupcakes. Bake for 16-20 mins, or until golden and springy to the touch. (Obvious statement about skewering them and making sure the inside is cooked here.)

Once they’re baked, allow them to cool and then melt more fudge using a bain-marie and spoon the melted fudge into the hole left by the fudge pieces during baking.

Finally: nom.

Current Mood: hungry
Current Location: London, England

invisionary

This is actually rather simple for a cook with any experience, but the results are spectacular. Recipe serves between 2 heavy appetites to 4 light ones (or with side dishes).

( Shrimp, pasta, and a simple sauce )

tehkittykat

( Easy Tuna Noodle Casserole )

wyrdkat

I've made this coffee cake many times now. I love it so much. It's really easy and it uses ingredients that are usually on hand. My husband would eat the whole thing if I let him, but I make sure he shares!

the recipe link is here.

Photo and recipe under the cut...
( Read more... )

em_brett

So, I went on a bit of a cooking binge this weekend. The result: acorn squash soup and Mexican hot chocolate cupcakes.

The soup is really easy -- a bit time consuming, but most of it is "wait for the vegetables to roast" or "simmer the vegetables," so if you've got a good book or something with which to multitask, it's good for that. Also it tastes like autumn in a bowl. My recipe ended up making about 8 main-course servings, but you could scale it up or down as desired. I'm pretty sure other winter squash or root vegetables would fit in wonderfully with these, if you've got them on hand.

( Recipe behind the cut: Acorn squash soup )

The cupcakes are also easy, plus less time consuming. They're basically chocolate cupcakes with cayenne pepper and cinnamon added. I adapted the recipe (which makes 12) from Vegan Cupcakes Take Over the World. If you like cupcakes at all, I cannot recommend that cookbook enough. If you're not vegan (and I'm not), don't be turned off by its dairy- and egg-free nature: they're better recipes than most of the traditional ones I've tried.

( Recipe behind the cut: Mexican hot chocolate cupcakes )

em_brett

The theme to my cooking these days is "what can I throw a ton of vegetables into today?" A frittata is basically an enormous omelet. Usually you cook the bottom on the stove and then stick it in the oven, but I don't have an oven-safe pan, so I discovered you can flip it (very very carefully) and it's just as amazing.

( Recipe behind the cut. )

cheyinka

So I finally actually measured and wrote down what I did when doing my "hmm, a little of this sounds good, a little of that would be good" impromptu cooking! The one thing I didn't do is keep track of how long it took to cook the chicken, so the "45 minutes" part is a guess.
This involves canned tomatoes (but fresh would be good too) and marinated mushrooms, along with chicken, obviously; I think this would work if you have a meat substitute that has the texture of chicken breast. Amounts below are for serving two people when pasta is also served.

( on to the nomnomery! )

Current Mood: satisfied

karohemd

This was prompted by a repeat of Heston Blumenthal's mad risotto episode I saw last night. I knew I'd get asparagus in my box today so sometime during today I made up my mind.
All I did was a basic risotto but this time with a generous pinch of saffron in the stock which gave it a wonderful colour and slightly earthy taste. The asparagus was just seasoned with salt and pepper and steamed until tender but still crunchy. I arranged the asparagus on a pool of risotto and for some extra indulgence added some parmesan shavings and a drizzle of truffle-infused olive oil. It was absolutely divine.

( Bigger )

Current Mood: accomplished

seidskratti

It feels like summer here in the Southern US and other parts of the Northern Hemisphere, so that means it's ice cream time! My mother has a 2qt Cuisinart ice cream maker which she kindly allows me to use, and I love the thing. It makes delicious, smooth homemade ice cream, sorbet, frozen yogurt, frozen custard , etc., usually in under an hour. Sometimes in under half an hour. Great investment if you like the frozen desserts.

Past experiments have included a dairy-free dark chocolate pomegranate sorbet and a butter-pecan frozen custard that was almost too rich to eat. It not only stood on its own, it pulled out a buttery switchblade and threatened other flavors to back off. It was still delicious, though, and making the butter pecans was fun (I might re-do that recipe this year to make it a little lower-fat. I'll try and post that if I get around to it.)

Today, though, I was trying to make something to please my parents, since it was their kitchen I was sabotaging (and did I ever). I settled on something with chocolate and coffee, since they're both coffee fans. I also had to do a bit of improvising with ingredients, but it was super-easy and turned out well.

( Recipe under here... )

Current Mood: accomplished

passerine

This is a family recipe that has been adapted and modernized to try to make it a bit healthier.

( Nothing like this comes out of a box! )

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OM NOM NOM: A collection of yummy recipes and food

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Page Summary

metawidget - Banana-yogurt muffins
highlyeccentric - Spinnach and Apricot Daal and/or Soup
untonuggan - Substitution Sunday Blueberry Muffins
jjhunter - Spicy Shrimp and Fettuccine
eleanorjane - The Easiest Risotto In The Universe
wendelah1 - Easy Tomato Sauce
xenacryst - Red beans and rice ... and chicken and sausage
rydra_wong - Double chocolate brownies (incidentally gluten free)
trouble - Leek, Pepper and Pea Tortilla
poulpette - Genovese Bread*
katieastrophe - Banoffee muffins
invisionary - Shrimp Fettucini
tehkittykat - Tuna Noodle Casserole
wyrdkat - Streusel Coffee Cake
em_brett - Acorn squash soup; Mexican hot chocolate cupcakes
em_brett - Frittata with Artichoke Hearts, Goat Cheese, Arugula, and Zucchini
cheyinka - Tomato and Mushroom Chicken
karohemd - Saffron Risotto with Asparagus
seidskratti - Death-By-Mocha Ice Cream
passerine - Magnificent Mac and Cheese

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OmNomNom!

A Place for Foodies

Entries tagged with 45 minutes

Banana-yogurt muffins

Spinnach and Apricot Daal and/or Soup

Substitution Sunday Blueberry Muffins

Spicy Shrimp and Fettuccine

The Easiest Risotto In The Universe

Easy Tomato Sauce

Red beans and rice ... and chicken and sausage

Double chocolate brownies (incidentally gluten free)

Leek, Pepper and Pea Tortilla

Genovese Bread*

Banoffee muffins

Shrimp Fettucini

Tuna Noodle Casserole

Streusel Coffee Cake

Acorn squash soup; Mexican hot chocolate cupcakes

Frittata with Artichoke Hearts, Goat Cheese, Arugula, and Zucchini

Tomato and Mushroom Chicken

Saffron Risotto with Asparagus

Death-By-Mocha Ice Cream

Magnificent Mac and Cheese