QUICK PASTA (feeds six):
Mash 4-5 cloves of garlic. Fry in olive oil on a medium flame until it begins to blister. Add dried
or fresh parsley and fry. (Optional: also add dried chives).
Add any vegetables that you may have, such as 1-2 green or red bell peppers, hot banana
peppers, jalapeno peppers, etc. Fry quickly.
Add one 14 oz can of Hunt's tomato sauce (puree NOT ketchup) and a few spoons of water.
Bring to a boil, then lower the flame and put a lid on. Let simmer for about 10-15 minutes until
the top of the sauce has a nice rich glaze on it (shown below).
Meanwhile, cook pasta noodles in a separate bowl and some toast. If you like some peppers
crunchy, add a few towards the end when the sauce is nearly done. Add cooked noodles to the
sauce pan and mix well. Herbs are optional. One can add combinations of Italian seasoning
and/or oregano and/or basil. Optional: serve with Parmesan cheese, toast and olives.
ofthisandthat Recipes |
Do you hate BROCCOLI? Then try this recipe!
- Fry a chopped onion in some olive oil until well done
- Add a couple cloves of (mashed) garlic to oil and fry quickly.
- Add chopped broccoli (in pieces smaller than an inch long). Approximately a quarter of a
flower of broccoli. - Add about a half cup of chopped celery at the end. Fry a little but leave crunchy.
It is the secret cure for that broccoli taste we dislike. This recipe is delicious!
___________________________________________________________________________________
HAZELNUT SHORTBREAD STICKS
from Bon Apetit
Ingredients
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Preparation
Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment
paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat
butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla.
Beat in flour mixture until just combined.
Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing
1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on
baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth.
Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of
cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with
remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days
ahead. Store in airtight container at room temperature.)
CANDIED ORANGE PEEL
Yield: 1 servings
Ingredients:
1 Quart (1/4-inch wide) orange strips (about 15 oranges)
1/2 ts Salt
2 c Sugar
1 c Water
Sugar
Place orange peel in water to cover in a
Dutch oven; add salt. Bring to a boil, and boil 20
minutes. Drain.
Repeat boiling procedure twice without
salt, and set orange peel aside.
Combine 2 cups sugar
and 1 cup water in a small saucepan; bring to a boil
and cook, stirring often, until syrup spins a thread,
about 7 minutes (234 degrees).
Add orange peel; simmer
30 minutes, stirring often.
Drain orange peel well.
Discard syrup.
Roll peel, a few pieces at a time, in
sugar. Arrange in a single layer on wire racks; let
dry 4 to 5 hours. Store in an airtight container.
Yield: about 1 pound.
I have found that the peel from clementines is also good and easy to make into candied peel.
Also, I use some nice lemons. When you have nice navel orange skins or skins from good
oranges, then it is the time to make the candied peel.
PAN FORTE
Preheat oven to 375-degrees Fahrenheit.
Prepare and 8" round cake pan. Grease the pan with butter. Then, place baking paper cut to
size over the pan and grease again with butter. Set aside until ready to use.
INGREDIENTS:
Mix together:
1 1/4 cup of roasted, blanched almonds
1/2 cup of walnuts or hazelnuts
1/2 cup of finely chopped figs
1/2 cup of finely chopped dates
1/8 cup + 1/2 Tbsp. of finely diced sugared orange peel
Set aside dry ingredients:
1 1/8 cup of unbleached flour
pinch of ground nutmeg
pinch of salt
1/2 Tsp ground cinnamon
Now, take a sauce pan and place in it:
1/2 cup of a more liquid and nice flavored honey
1/2 cup of granulated white sugar
1/3 cup of water
Heat the above honey-sugar-water mixture on gentle heat until the sugar is dissolved. Remove
from heat and add the dry ingredients (flour-nutmeg-salt-cinnamon). Stir in quickly and blend
until smooth. Then add the dried fruit-and-nuts mixture. Stir together until well mixed. Then
spread into buttered, papered cake pan.
Bake 15 minutes at 375 degrees F., then turn the oven down to 300 degrees and bake twenty
minutes more or until it is golden brown and done. When finished, dust with powdered sugar .
I then keep it in a ziploc in the fridge to eat whenever. It mellows and keeps very well - just like
a fruit cake.
DATE CAKE:
Ingredients:
1 cup pitted, chopped dates
1 cup warm water
3/4 tsp. baking soda
I use a little saucepan and heat the dates and water together until they soften and blend a little
together, then I add the baking soda.
In another bowl, combine: 1/4 cup light olive oil or melted butter/ghee
1/2 cup of white, granulated sugar
2 egg whites
Gradually add date mixture (if not too hot) to the above.
Then blend in the dry ingredients: 1/4 tsp salt
1 1/2 cups white flour
1 1/2 tsp. baking soda
Place in a buttered/floured pan and bake at about 300-325 (individual ovens can vary!) degrees
Fahrenheit for about 20 to 30 minutes .... or however, long one's individual oven takes to bake (
can test with a wooden toothpick which should come out clean when done).
TOPPING: (Butter/caramel/walnut) In a saucepan combine:
5 Tbsp. of butter
3 Tbsp. of cream or milk (I use milk, myself)
1/2 cup of brown sugar
1/2 -3/4 cup of chopped walnuts
Boil above for about 3 minutes, then beat it with a spoon to a creamy texture and spread on the
cake.
_____________________________________________________________________
BANANA BREAD:
Mix the following Ingredients: 1/4 cup and 1 tbsp of light olive oil or melted butter/ghee
1/3 - 1/2 cup of white granulated sugar (depends on how sweet you like it)
1 beaten egg
Now add 2 or 3 bananas: about 1 1/4 cup mashed (I add the bananas to above mixture and
mash with a fork gently to as not to turn them brown.
Then add & blend 1 Tbsp.of fresh lemon or lime juice so that the bananas will not turn brown
1 Tbsp. vanilla essence
1/4 cup of buttermilk (or half and half yogurt/milk mixture)
Combine the following dry ingredients together and then gradually add to the above mixture
1 1/2 cups white flour
1/2 tsp. baking soda
2 tsp. baking powder
Mix thoroughly all the above and finally add about 1/2 cup of chopped walnuts (optional).
Bake in a buttered / floured loaf pan for about half and hour or more until done at 325-degrees
Fahrenheit.
_____________________________________________________________________
CARROT CAKE:
Prepare ahead: 2 cups of grated carrots
Then in a mixing bowl: put 1 cup of light olive oil or 1 cup of melted butter or ghee
1 cup of white granulated sugar (can use more sugar if you have a sweet tooth)
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. grated nutmeg
3 cloves ground
2 whole eggs
1 cup of buttermilk or regular milk or half and half yogurt/milk
Then add gradually to above the following dry ingredients:
2 cups of white flour
2 tsp. baking powder
1 tsp. baking soda
After mixing all of the above, then add your grated carrots
3/4 cup of broken walnuts if desired
Then, bake in a buttered/floured pan (can also make cupcakes). Bake in a moderate oven of 300
degrees Fahrenheit until done, about have an hour. Test with a toothpick which should come
out clean.
You can serve it as is, or with a little vanilla ice cream if desired.
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Custom Search
GREEN SPLIT-PEA SOUP:
Ingredients: 1 1/2 cups green split-peas
1 medium onion
2 tsp powdered paprika
Put peas in pan. Cover with water until level of water is a couple of inches above the peas. Bring to boil
taking care that it doesn't boil over and removing the white starch from the top (this prevents boiling over).
Lower flame to as low as possible. Cover pan and simmer for 45 minutes.
Add the onion finely diced, the paprika powder and salt to taste. Bring to boil again and simmer for 30-45
minutes until the soup is a well-blended mixture.
Notes:
1) Remember to stir the pot ever 10-15 minutes to make sure the peas don't stick.
1) For a spicier flavor, one can add 3 dried red hot chilli peppers right at the beginning.
3) For super hot, squeeze out the inside of the chilli peppers and stir in soup before serving.
Ingredients: 1 1/2 cups green split-peas
1 medium onion
2 tsp powdered paprika
Put peas in pan. Cover with water until level of water is a couple of inches above the peas. Bring to boil
taking care that it doesn't boil over and removing the white starch from the top (this prevents boiling over).
Lower flame to as low as possible. Cover pan and simmer for 45 minutes.
Add the onion finely diced, the paprika powder and salt to taste. Bring to boil again and simmer for 30-45
minutes until the soup is a well-blended mixture.
Notes:
1) Remember to stir the pot ever 10-15 minutes to make sure the peas don't stick.
1) For a spicier flavor, one can add 3 dried red hot chilli peppers right at the beginning.
3) For super hot, squeeze out the inside of the chilli peppers and stir in soup before serving.
| Questions and Comments backfire@ofthisandthat.org |
KALE:
Ingredients: 1 pack (bunch) of kale (approx. 1 lb)
7-8 oz tomato puree (ex. Hunt's tomato sauce in US – not Ketchup!)
Fry three dried red chilli peppers (each about 3 inches in length) in 3 Tbsp of oil until they begin to
blacken. Add 1 tsp of whole cumin seeds. Let the seeds pop and start to turn brown. Then quench with a
handful of kale. Fry until the kale turns bright green. Push to side of pan and add another handful of kale.
Repeat the process until all the kale has been fried a bright green. Add the tomato sauce. Stir well. Lower
the flame to simmer and cover the pan. Allow about 20 minutes, checking the pan every 5-7 minutes and
stirring to prevent sticking. Serve with bread or crackers.
Ingredients: 1 pack (bunch) of kale (approx. 1 lb)
7-8 oz tomato puree (ex. Hunt's tomato sauce in US – not Ketchup!)
Fry three dried red chilli peppers (each about 3 inches in length) in 3 Tbsp of oil until they begin to
blacken. Add 1 tsp of whole cumin seeds. Let the seeds pop and start to turn brown. Then quench with a
handful of kale. Fry until the kale turns bright green. Push to side of pan and add another handful of kale.
Repeat the process until all the kale has been fried a bright green. Add the tomato sauce. Stir well. Lower
the flame to simmer and cover the pan. Allow about 20 minutes, checking the pan every 5-7 minutes and
stirring to prevent sticking. Serve with bread or crackers.
BRAISED PORK CHOPS:
Ingredients:
4-5 oz pork chops
1 medium onion
1 stick of celery
1/3 c white wine
1/3 c chicken or vegetable stock, or water if not available
2 Tbsp oil
½ tsp ground sage
¼ tsp oregano or basil
Sear the chops two minutes on each side with 1 Tbsp oil. Add onion and another Tbsp oil. Fry on a
moderate flame for 2-3 minutes until beginning to turn color. Add finely chopped celery. Fry a minute
more. Add wine and stock. Add salt and pepper to taste. Lower flame to simmer and cover. When nearly
done add ground sage and oregano (or basil if oregano unavailable).
Preferably served with buttered toast and French beans or asparagus.
Ingredients:
4-5 oz pork chops
1 medium onion
1 stick of celery
1/3 c white wine
1/3 c chicken or vegetable stock, or water if not available
2 Tbsp oil
½ tsp ground sage
¼ tsp oregano or basil
Sear the chops two minutes on each side with 1 Tbsp oil. Add onion and another Tbsp oil. Fry on a
moderate flame for 2-3 minutes until beginning to turn color. Add finely chopped celery. Fry a minute
more. Add wine and stock. Add salt and pepper to taste. Lower flame to simmer and cover. When nearly
done add ground sage and oregano (or basil if oregano unavailable).
Preferably served with buttered toast and French beans or asparagus.
CRISPY FRENCH TOAST
Ingredients:
3 eggs
1 cup of milk
Crushed Kellogg's corn flakes
6 Slices of bread (preferably white or sour dough bread)
Light olive oil for frying
Directions:
Slightly toast bread to firm up but not brown. Mix eggs and milk in bowl. Beat together. Add toast to egg
milk mixture. Then dip in corn flake crumbs on both sides. Heat several pieces of toast together on oiled
skillet (or grill if available) on low heat. Cook until golden brown and egg is cooked (approx. 15-20
minutes).
Serve with maple syrup, cream, and/or jams.
Ingredients:
3 eggs
1 cup of milk
Crushed Kellogg's corn flakes
6 Slices of bread (preferably white or sour dough bread)
Light olive oil for frying
Directions:
Slightly toast bread to firm up but not brown. Mix eggs and milk in bowl. Beat together. Add toast to egg
milk mixture. Then dip in corn flake crumbs on both sides. Heat several pieces of toast together on oiled
skillet (or grill if available) on low heat. Cook until golden brown and egg is cooked (approx. 15-20
minutes).
Serve with maple syrup, cream, and/or jams.
NORWEGIAN WAFFLES
Ingredients:
½ cup oil (light olive preferred)
2 Tbsp granulated sugar
2 whole eggs
2 egg whites
2 cups buttermilk
1 Tbsp vanilla extract
Dry ingredients:
2 cups unbleached flour
½ tsp baking soda
½ tsp salt
2 tsp Rumford's baking powder
½ tsp ground cardamom (Cardamom is Gorilla Chef's secret ingredient!)
Directions:
Beat oil, sugar and eggs together. Beat in buttermilk. Add vanilla. In separate bowl mix dry ingredients.
Sift dry ingredients into egg sugar mixture. Beat until creamy. Heat waffle iron. Brugh light olive oil on
sides of griddle. Spread waffle mixture onto waffle iron with rubber spatula.
When waffles are done, keep crisp in toaster warmer on a rack.
Serve with maple syrup or fruity jams.
Ingredients:
½ cup oil (light olive preferred)
2 Tbsp granulated sugar
2 whole eggs
2 egg whites
2 cups buttermilk
1 Tbsp vanilla extract
Dry ingredients:
2 cups unbleached flour
½ tsp baking soda
½ tsp salt
2 tsp Rumford's baking powder
½ tsp ground cardamom (Cardamom is Gorilla Chef's secret ingredient!)
Directions:
Beat oil, sugar and eggs together. Beat in buttermilk. Add vanilla. In separate bowl mix dry ingredients.
Sift dry ingredients into egg sugar mixture. Beat until creamy. Heat waffle iron. Brugh light olive oil on
sides of griddle. Spread waffle mixture onto waffle iron with rubber spatula.
When waffles are done, keep crisp in toaster warmer on a rack.
Serve with maple syrup or fruity jams.
CARROT HALVA
Ingredients:
1 lb. carrots (approx. 10 grated)
6 cardamoms (3 ground, 3 whole bruised)
6 walnuts finely chopped
12 pistachios finely chopped (can be cut with kitchen scissors)
12 almonds - slivered
1/2 cup light olive oil
pinch of salt (1/8 tsp.)
1 standard can sweetened condensed milk (14 oz)
6 drops of kewra flavoring (optional) --- available in South Asian food stores.
DIRECTIONS:
1. Fry whole cardamoms and almonds in oil for a few seconds until cardamom aroma released.
Note: For toastier flavor can fry almonds separately until golden brown.
2. Add grated carrots to oil-nut mixture and keep stirring until they turn golden.
3. Now add the condensed milk , salt and the rest of the nuts. Bring to boil on moderate heat. Then use
low heat and stir until milk has a "khoya" aroma. (The milky color disappears and the halva has a glazed
appearance and a thick pudding consistency. If it begins to darken, it is overcooked.)
4. When finished, add powdered cardamom and mix well. (6 drops of Kewra flavoring is optional.)
5. Spread on a flat dish to cool. (Can be covered with silver paper if so desired.)
Ingredients:
1 lb. carrots (approx. 10 grated)
6 cardamoms (3 ground, 3 whole bruised)
6 walnuts finely chopped
12 pistachios finely chopped (can be cut with kitchen scissors)
12 almonds - slivered
1/2 cup light olive oil
pinch of salt (1/8 tsp.)
1 standard can sweetened condensed milk (14 oz)
6 drops of kewra flavoring (optional) --- available in South Asian food stores.
DIRECTIONS:
1. Fry whole cardamoms and almonds in oil for a few seconds until cardamom aroma released.
Note: For toastier flavor can fry almonds separately until golden brown.
2. Add grated carrots to oil-nut mixture and keep stirring until they turn golden.
3. Now add the condensed milk , salt and the rest of the nuts. Bring to boil on moderate heat. Then use
low heat and stir until milk has a "khoya" aroma. (The milky color disappears and the halva has a glazed
appearance and a thick pudding consistency. If it begins to darken, it is overcooked.)
4. When finished, add powdered cardamom and mix well. (6 drops of Kewra flavoring is optional.)
5. Spread on a flat dish to cool. (Can be covered with silver paper if so desired.)
BOREK - TURKISH MEAT PIE
Dough: 3 cups unbleached flour
1/2 cup yogurt
2/3 cup of light olive oil
Mix, roll flat, spread meat filling (see below), fold over, pinch edges, glaze with light olive oil or butter, and
bake in 325 F oven until dough is nicely browned - about 30 minutes.
Meat:
1 lb ground meat
1 large onion chopped
1 whole chopped fine green pepper
3 chopped peeled tomatoes (fresh or canned)
fresh ground pepper and salt to taste
Fry onions well until blistered at the beginning. Then add beef and fry well with black pepper. Add tomato
and green pepper
Mix and put in at the end.
dash of ground cinnamon (less than 1/4 tsp., or about 3/16ths of a teaspoon)
1/3 of a whole clove mashed
1/2 teaspoon of sweet paprika (not hot)
dash of korma masala ( 1/2 tsp.) (omitting whole cloves, cardamom and peppercorns)
Dough: 3 cups unbleached flour
1/2 cup yogurt
2/3 cup of light olive oil
Mix, roll flat, spread meat filling (see below), fold over, pinch edges, glaze with light olive oil or butter, and
bake in 325 F oven until dough is nicely browned - about 30 minutes.
Meat:
1 lb ground meat
1 large onion chopped
1 whole chopped fine green pepper
3 chopped peeled tomatoes (fresh or canned)
fresh ground pepper and salt to taste
Fry onions well until blistered at the beginning. Then add beef and fry well with black pepper. Add tomato
and green pepper
Mix and put in at the end.
dash of ground cinnamon (less than 1/4 tsp., or about 3/16ths of a teaspoon)
1/3 of a whole clove mashed
1/2 teaspoon of sweet paprika (not hot)
dash of korma masala ( 1/2 tsp.) (omitting whole cloves, cardamom and peppercorns)
LEBKUCHEN
INGREDIENTS:
* 1/2 cup honey
* 1/2 cup molasses
* 3/4 cup packed brown sugar
* 1 egg
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* 2 3/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1 teaspoon ground nutmeg
* 1/3 cup diced candied citron
* 1/3 cup chopped hazelnuts
*
* 1 cup white sugar
* 1/2 cup water
* 1/4 cup confectioners' sugar
DIRECTIONS:
1. In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from
heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour,
baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and
mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Using a small amount of dough
at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place
them 1 inch apart onto the prepared cookie sheet.
3. Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush
the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in
airtight container with a cup of orange or apple for a few days to mellow.
4. To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240
degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft
ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in
the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little
water until crystals dissolve.
INGREDIENTS:
* 1/2 cup honey
* 1/2 cup molasses
* 3/4 cup packed brown sugar
* 1 egg
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* 2 3/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1 teaspoon ground nutmeg
* 1/3 cup diced candied citron
* 1/3 cup chopped hazelnuts
*
* 1 cup white sugar
* 1/2 cup water
* 1/4 cup confectioners' sugar
DIRECTIONS:
1. In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from
heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour,
baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and
mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Using a small amount of dough
at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place
them 1 inch apart onto the prepared cookie sheet.
3. Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush
the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in
airtight container with a cup of orange or apple for a few days to mellow.
4. To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240
degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft
ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in
the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little
water until crystals dissolve.