Tasty Kitchen Blog » ThreeManyCooks

Thai Coconut Mussels

ThreeManyCooks — Mon, 23 Jul 2012 13:55:08 +0000

Years ago my husband and I started a tradition with our good friends called ‘Mussels Night.’ Every so often we’d get together at one house or the other and make two giant pots of mussels—one in a creamy white sauce, the other in a spicy marinara. We cherished those evenings not only for the company, but for the ease of preparation and speedy cook-time, which meant we could focus more on our friends than fussing in the kitchen. When the mussels were done we’d put the steaming pots in the middle of the table, pull out a few baguettes, open a couple bottles of wine, and settle in for a good night of boisterous conversation and uproarious laughter. We’d start with large bowlfuls. By the end of the night we’d be sitting in front of a giant pile of shells, washing down the last sauce-soaked piece of bread with a gulp of red wine.

We no longer live in England, near those good friends, but mussels still hold a special place in my heart. These beautiful Thai Coconut Mussels from One Cook Two Kitchens reminded me that it’s been far too long since our last ‘Mussels Night.’

This recipe requires just six ingredients: chicken broth, green curry paste, fish sauce, mussels, coconut milk, and cilantro.

In a large pot or Dutch oven, bring the chicken broth to the boil.

Then add the green curry paste. If you’re enthusiastic about curry (as I am!), you could add a bit more curry paste to increase the flavor and heat.

Then add the fish sauce to the mix and give the pot a stir.

Once mixed, pour in those mussels.

Then add the creamy coconut milk. I am giving you permission to splurge and use full fat coconut milk. It’s just better.

Stir in the coconut milk.

Put a lid on the Dutch oven. Five to seven minutes later, this dish is done. You know the mussels are fully cooked when they’ve all popped open! If they don’t pop open, don’t eat ‘em.

Stir in plenty of chopped cilantro (in my opinion, the greatest fresh herb on the planet).

Now this is the most important step: Make sure you enjoy these mussels with some good bread (or rice), a glass of white wine, and plenty of wonderful people!

Thanks to Lisa for this delicious recipe! Head over to her blog One Cook. Two Kitchens. for more recipes from her kitchens. (In case you were wondering, one is in a Toronto condo, and the other in a lake house. Both have gorgeous views.)

Printable Recipe

Thai Coconut Mussels

by One Cook Two Kitchens on February 16, 2012 in Fish, Main Courses

See post on One Cook Two Kitchens’s site!

5.00 Mitt(s) 1 Rating(s)

Description

Mussels are one of the healthiest, easiest fast-food dishes going, and yet they are impressively elegant to serve. Try this exotic Thai green curry, coconut-based broth for a meal that you can have on the table in less than half an hour.

Ingredients

½ cups Chicken Broth
1 Tablespoon Thai Green Curry Paste
2 teaspoons Fish Sauce
2 pounds Mussels, Cleaned, With 'beards' Removed
1 cup Coconut Milk (regular Or Light Works)
¼ cups Fresh Cilantro Or Basil, Chopped
Basmati Rice, To Serve

Preparation Instructions

In a large pot that has a lid (Dutch oven works well), heat the chicken broth to boiling. Add in green curry paste and fish sauce. If you are heat-sensitive, start with 1 teaspoon of the green curry paste, and add more at the end, to taste, if desired.

Add in mussels, stir. Add in coconut milk. Cook until the shells open, 5 to 10 minutes.

Add in chopped cilantro, if desired. (Basil is good too.)

Serve in bowls with lots of broth for each person and pass a bowl of basmati rice on the side.

_______________________________________

Three Many Cooks is the always-entertaining food blog of Pam Anderson and her two daughters, Maggy and Sharon. Pam is a well-known and much-respected food writer and author, Maggy is a “hippy adventurer meets 1950s housewife,” and Sharon refers to herself as a recovering food snob learning to survive on a graduate student’s budget. Theirs is a strong relationship both inside and outside the kitchen, and it shows in the food they create and the stories they tell.

Baked Falafel Pita

ThreeManyCooks — Wed, 06 Jun 2012 14:02:10 +0000

As I’m eating less meat these days, I’m always on the look-out for recipes that use beans and legumes. They’re healthy, filling, and full of protein and fiber. But when I think falafel, I think fried and weekend project, too.

But Tasty Kitchen member janecooks offers a baked version of the fried favorite that’s weeknight-easy. And with two cans of chickpeas as the bulk of the meal, it’s easy on the wallet, too. These Baked Falafel Pitas are colorful, flavorful, and oh-so delicious. They received rave reviews in my house and I’m sure they will in yours.

Bright, colorful, flavorful ingredients. That’s always a good start.

Preheat your oven to 400ºF.

Drain the chickpeas and pour them into your food processor.

Add the flour, parsley, garlic, cumin, coriander, chili powder, salt and pepper.

Blitz the ingredients until it looks like this. If you don’t have a food processor, you can use a fork or a potato masher instead.

Form chickpea patties about 1 ½ inches wide by 2 inches thick. Place formed patties on a lightly greased baking sheet and bake for 15-20 minutes.

While the chickpea patties are baking, make this tahini-lemon sauce. We added a little water to make it more … saucy.

Assemble by spreading a portion of the tahini-lemon sauce inside of each pita. Then add a couple of chickpea patties and a generous amount of lettuce, tomato, and crumbled feta. Enjoy!

Thanks to Jane for sharing these Baked Falafel Pitas, I’m definitely adding these to my weeknight repertoire!

Printable Recipe

Baked Falafel Pitas

by janecooks on April 15, 2011 in Legumes, Main Courses

5.00 Mitt(s) 7 Rating(s)

Description

These healthy chickpea cakes have zesty Middle Eastern flavor and are a great, quick dinner-time treat when tucked into a pita! My meat-loving fiance doesn’t even miss the meat in this flavorful, filling meal!

Ingredients

2 cans (15 Oz. Size) Chickpeas
3 Tablespoons Flour
3 Tablespoons Parsley (optional)
4 cloves Garlic
2 teaspoons Ground Cumin
2 teaspoons Ground Coriander
1 teaspoon Chili Powder
½ teaspoons Salt
1 dash Black Pepper
4 Tablespoons Tahini
3 Tablespoons Lemon Juice
3 whole Tomatoes, Diced
1 block (8 Oz. Size) Feta Cheese, Crumbled
1 head Lettuce
12 whole Small Pitas

Preparation Instructions

Throw the chickpeas, flour, parsley, and spices into a food processor and pulse until well blended—or mash up chickpeas with a fork or potato masher and mix in spices. Then form small patties out of the chickpea mixture, about 1 1/2 to 2 inches wide and 1 inch thick.

Preheat the oven to 400ºF and place chickpea patties on a lightly greased pan and pop into the oven for 15–20 minutes.

Meanwhile, mix together the tahini and lemon juice and set aside with your other toppings (tomatoes, feta, and lettuce). When the patties are done, put them in a pita with plenty of toppings, and enjoy!

_______________________________________

Enfrijoladas

ThreeManyCooks — Mon, 07 May 2012 10:00:31 +0000

A simple alternative to fajitas and enchiladas, enfrijoladas make a fun weeknight pantry supper that also works for Meatless Monday. You can serve these enfrijoladas topped with sour cream, cilantro, and salsa. I’ve highlighted the simplest version, but there are other great recipes that include meat, vegetables, and even eggs! For fans of spicy food, add a little heat to the bean mixture or serve hot sauce with the other toppings.

Big tip: microwaving the corn tortillas before dipping them into the refried beans keeps them pliable enough to fold without breaking. Another bit of good news: there was enough sauce and room in the pan for eight tortillas, making it a perfect dinner for four.

Start with these ingredients.

Heat the refried beans, broth, and water in a large pot. Note: I measured and mixed the broth and water in the Pyrex measuring cup and poured it all in at one time.

Then add the tomato paste.

Whisk until thoroughly mixed. The texture should be pretty soupy! While the sauce is mixing and heating, microwave the corn tortillas until hot.

Now get set up with your baking dish, grated cheese, tortillas, and the bean mixture. Using a pair of tongs, dip the tortilla into the bean mixture and allow it to soak for just a moment.

Place the bean mixture-coated tortilla in the baking dish, add a portion of cheese to one half, and then fold over. Repeat with the remaining seven tortillas, then top the dish with the remaining bean mixture and cheese.

Bake at 350ºF for 10-15 minutes or until the cheese has melted and it looks like this! It took everything inside me not to dig into that dish with a spoon.

Serve with a dollop of sour cream, salsa, and chopped fresh cilantro!

Thank you, Caroline, for introducing me to this classic Mexican recipe. I will certainly be stocking refried beans in my pantry from now on so that I can make these again! Visit her blog, Pink Basil, for more recipes, thoughtful writing, and great photography.

Printable Recipe

Enfrijoladas

by Pink Basil on March 12, 2012 in Casseroles, Main Courses

See post on Pink Basil’s site!

4.62 Mitt(s) 8 Rating(s)

Description

Enfrijoladas: delicious Mexican comfort food!

Ingredients

4 cups Refried Beans
1 cup Vegetable Stock
1 cup Water
1 Tablespoon Tomato Paste
6 whole Small Or Medium Size Tortillas
3 cups Shredded Monterey Jack Cheese

Preparation Instructions

Heat up the refried beans in a large pan. Add in the vegetable stock, water and tomato paste and blend until smooth. You want the sauce to be very thin, so add more liquid if necessary. If the sauce is too thick it will weigh down the tortillas and tear them. Using tongs, take a tortilla and dip in the sauce. This is a bit of an art—you want them to soak through enough that they are pliable and won’t tear, but soak them for too long and they’ll come apart when you lift them out.

Lay the tortilla dipped in bean sauce flat in a small baking dish. Sprinkle some cheese on one side of the tortilla, and then fold it in half like a quesadilla. Repeat this with each tortilla until the baking dish is full. Pour the remainder of the bean sauce into the pan and sprinkle with remaining cheese.

Bake at 350ºF for about 10 to 15 minutes, or until the cheese has melted.

_______________________________________

Sweet Potato Foil Packet Tacos

ThreeManyCooks — Mon, 23 Apr 2012 12:19:29 +0000

I thought about simply writing “best weeknight dinner…ever” and leaving it at that, but I also wanted you to know just why I liked this dish so much. I was first drawn to Natalie’s recipe because of the solid reviews. Each person said how much their family loved it and how they’d made it again and again, so it was no surprise when I found the same true for me.

As I eat less meat these days, I’m always in search of recipes that move meat from focal point to flavoring, and I think this recipe perfectly exemplifies that. Sweet potatoes are a little unexpected in a dish with Mexican flavorings, but paired with a small amount of spicy meat it’s a winning combination. The spinach and beans make the dish even heartier and healthier.

I don’t have children (yet!), but I know that assembling foil packs is a fun way to involve kids in dinner preparation. Give this recipe a try, and I’ll bet you join the other reviewers and me in declaring Sweet Potato Foil Packs a weeknight favorite in your home.

Here’s what you need.

Start by browning the meat. I used ground turkey instead of beef because I prefer it, but any type of ground meat would work!

To the browned meat, add the taco seasoning…

The tomato sauce…

And the beans, stirring until evenly mixed.

Next, cut six large pieces of aluminum foil, making sure to give yourself enough room to fold in all four sides. (Think of it like wrapping a gift; you don’t want to get to the end only to realize you don’t have enough!) Spray each piece of foil with cooking spray before assembling packets. Start by adding the sweet potato…

Then top with a little pat of butter. Butter and sweet potatoes? Yum!

Then add a pinch of salt, followed by a portion of spinach, meat, beans, and plenty of cheese. Do you hear me? Plenty of cheese! Note: I used frozen spinach which I thawed, drained, and squeezed dry as that’s what I had on hand, though the recipe calls for fresh spinach.

Once you’ve assembled your foil pack, pull together the sides and fold down. But be sure to leave a little breathing room in there!

Then fold up the ends, just like wrapping a present.

After sealing all the foil packs, place them on a rimmed baking sheet and bake for 25-30 minutes.

Once baked, open (being careful of any steam) … and inhale. The smell is divine!

We served the foil packs on flour tortillas with a dollop of sour cream and a few sprigs of fresh cilantro.

Thanks to Natalie for this delicious weeknight recipe! I can’t wait to make it again and try new variations. Do visit her blog Perry’s Plate for more of her great recipes. She’s always cooking up something good!

Printable Recipe

Sweet Potato Foil Packet Tacos

by Natalie | Perry's Plate on February 25, 2011 in Beef, Main Courses

See post on Natalie | Perry's Plate’s site!

4.94 Mitt(s) 17 Rating(s)

Description

Taco – tortilla + sweet potato cubes = a gluten-free alternative to tacos that your kids will adore!

Ingredients

½ pounds Ground Beef Or Turkey
2 Tablespoons Taco Seasoning
½ cups Tomato Sauce
1 can (15 Oz. Can) Black, Kidney, Or Pinto Beans, Drained
6 cups Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes
2 Tablespoons Butter
½ teaspoons Salt
1-½ cup Chopped Fresh Spinach
1-½ cup Shredded Cheddar Cheese
Sour Cream, Salsa, And/or Guacamole For Garnish

Preparation Instructions

Preheat oven to 425ºF.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 teaspoon) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and a sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25–30 minutes, until the sweet potatoes are tender.

Serve with sour cream, salsa, and/or guacamole.

Makes 6 servings.

Note: For the taco meat, I used some leftover Hidden Veggie Chipotle Taco Meat I had in the fridge (recipe in my TK box).

_______________________________________

Sander’s Hot Fudge Sauce

ThreeManyCooks — Fri, 06 Apr 2012 10:00:44 +0000

A bit of history in a recipe’s headnote always catches my eye. So when I stumbled upon Kathy Marie’s recipe for Sander’s Hot Fudge Sauce, a recipe passed down by her 82 year-old mother-in-law who grew up in Detroit, I figured it had t be great. Her mother-in-law recalled what a treat it was in high school to go Sander’s Ice Cream Parlor for a sundae.

I tend to glorify the past—what it would be like to live in another era (have you seen Midnight in Paris?). This image of a young woman sitting at the Sander’s counter, savoring her ice cream sundae, topped with this very hot fudge sauce in the 1940s made me feel nostalgic for a long lost era. So I made it, poured it liberally over my favorite ice cream, and savored each bite. Get ready for a chocolate blast from the past.

You need just five ingredients to make this hot fudge sauce: caramels, milk, chocolate, vanilla ice cream and vanilla extract.

It starts with a pound of caramels in a double boiler. Good start, right?

Then we add the milk and stir continuously until smooth.

Next mix in all that lovely chocolate.

Stir to ensure it is melted and smooth.

And this is where it gets interesting: you then stir in a cup of vanilla ice cream! This makes the sauce creamy.

Then add a dash of vanilla for good measure.

Mix until super-smooth.

Then pour it liberally over your favorite sweet treat.

I went with ice cream only because I’m wishing it was summer, but this would be to-die-for over a hot brownie sundae!

Kathy Marie, thank you (and your mother-in-law) for sharing this recipe with us.

Printable Recipe

Sander’s Hot Fudge Sauce

by Kathy Marie on February 23, 2011 in Desserts

5.00 Mitt(s) 1 Rating(s)

Description

My mother-in-law grew up in Detroit (she’s 82 now!) and told me it was a treat to go to Sander’s Ice Cream Parlor for a sundae when she was in high school. She got this recipe from an old friend and shared it with me. Oh, my! You’ve got to try this!

Ingredients

½ cups Whole Milk
1 pound Caramels
½ pounds High Quality Milk Chocolate
½ pints Vanilla Ice Cream
1 teaspoon Vanilla Extract

Preparation Instructions

1. Place milk and caramels in a double bloiler, heat over medium heat and stir continuously until a hot smooth cream is formed. Remove from the heat.

2. Chop the chocolate into uniform small pieces and add to the above hot cream. Stir continuously until the chocolate is completely melted and incorporated into the hot cream.

3. Mix in the vanilla ice cream and vanilla extract and stir until completely melted and thoroughly combined.

4. Serve immediately over your favorite ice cream. Store any leftovers in a covered container in the refrigerator. Reheat in the microwave at 30-second intervals, stirring between heating times, until desired temperature is reached.

_______________________________________

Chocolate Hazelnut Milk

ThreeManyCooks — Mon, 19 Mar 2012 10:00:06 +0000

At the risk of sounding like Mugatu in the film Zoolander: nut milks are “so hot right now.” I’m seeing them everywhere. I think they’ve hit the mainstream, not only because they are non-dairy and vegan (and in most cases raw), but also because they are delicious. Nut milks have a wonderful depth of flavor and a delicious richness to them that I didn’t expect. And they’re healthy too!

But just because you’re trying to be a little better to your body doesn’t mean you don’t want a treat every now and again. That’s why I love this Chocolate Hazelnut Milk, which tastes like liquid Nutella! I store it in a mason jar in the fridge (it keeps for 48-72 hours) and have a small glass in the afternoon if I’m feeling hungry or in need of a sweet treat.

This nut milk recipe is not raw. We tested it a few times and definitely tasted much more of the nutty flavor when toasting the hazelnuts. We also found that this eliminated the need for soaking the nuts before blending. If you can’t find cocoa nibs in your store, feel free to substitute 2 tablespoons of cocoa powder. Give this recipe a try and then make your own combinations. You can also use other nuts like cashews and almonds!

This is all you need to make delicious chocolate hazelnut milk: water, raw hazelnuts, agave, cocoa nibs (or cocoa powder), and vanilla extract.

The first thing you need to do is to toast your hazelnuts. It doesn’t take long, just 12-15 minutes. Meanwhile, get your blender set up and all your other ingredients measured out.

Once the hazelnuts are toasted, put them in the blender.

Then it’s as simple as adding the cocoa nibs …

Agave …

Vanilla …

… and finally the water. Then blitz it for a good bit, about one minute. Once blended, I like to let the milk rest for five to ten minutes to let all those flavors marry.

At this point you can drink the milk as is or pour it through a fine mesh strainer to remove all the blended nut and nibs.

Enjoy warmed in a mug or cold in a glass. Either way, you will love this Chocolate Hazelnut Milk.

Printable Recipe

Chocolate Hazelnut Milk

by ThreeManyCooks on February 16, 2012 in Drinks, Non-Alcoholic

5.00 Mitt(s) 1 Rating(s)

Description

This Chocolate Hazelnut Milk is delicious—tastes like drinkable Nutella!

Ingredients

1 cup Raw Hazelnuts
3 cups Water
¼ cups Agave
1 teaspoon Vanilla Extract
6 Tablespoons Cocoa Nibs OR 2 Tablespoons Unsweetened Cocoa Powder

Preparation Instructions

Headnote: We tried this recipe with both toasted and soaked hazelnuts and found that toasting really brought out the nutty flavor. If you prefer raw milk, simply soak the hazelnuts overnight (or for 4 to 6 hours) and skip the toasting step. Also, if you can’t find cocoa nibs, substitute 2 tablespoons unsweetened cocoa powder, it’s delicious!

Adjust oven rack to lower-middle position and heat oven to 325ºF. Place hazelnuts in a small baking pan and toast until fragrant and slightly darkened in color, 12 to 15 minutes. Place all ingredients in a blender and puree until very well processed, about a minute. Let stand to blend flavors, 5 to 10 minutes. Strain through a fine mesh sieve and serve warm or chilled.

_______________________________________

Shamrock Blizzard

ThreeManyCooks — Mon, 12 Mar 2012 11:45:10 +0000

Since its debut in the 1970s, McDonald’s Shamrock Shake has garnered something of a cult following. I’m certain part of its popularity stems from very limited availability. You might be interested to know the Shamrock Shake has its own website pointing devoted fans to selected serving locations. I love a good milkshake, but this seems a little crazy. Me? I prefer a blizzard. It’s got all the goodness of a milkshake with something delicious stirred in.

In honor of St. Patrick’s Day, we created a Shamrock Blizzard you can make in your own kitchen without having to track down the elusive green drink. To make it even more fun and festive, we’ve added Irish whiskey to the mix (McDonald’s can’t do that!). If you’d like a “potent” blizzard, make it with straight whiskey. But if you want to serve these to a gaggle of kids, make sure to use milk instead! For something in between, use half whiskey, half milk.

Happy St. Patrick’s Day!

For this recipe, you need these delicious ingredients: mint chocolate chip ice cream, whole milk, Irish whiskey (optional), chocolate cookies (such as Oreos or Famous Chocolate Wafers), and whipped cream.

Start by putting the entire container of ice cream in the blender. Yes, the entire container. Hey, I never said this was a diet recipe.

Add the milk and/or whiskey.

Blend until the ice cream takes on this consistency.

Crumble 7 of the chocolate cookies with your hands and stir them into the blizzard. I’m always guilty of digging around in the ice cream to find the big chunks of cookie dough or brownie, so I prefer to leave my cookie bits big (and easy to find!).

Pour a portion of the blizzard into 6 glasses, top with whipped cream, and sprinkle with crumbs from the remaining cookie.

These blizzards are so good they’ll be gone in seconds.

Printable Recipe

Shamrock Blizzard

by ThreeManyCooks on February 22, 2012 in Drinks, Malts/Shakes

5.00 Mitt(s) 3 Rating(s)

Description

Like the Shamrock Shake? You’re going to love this Shamrock Blizzard!

Ingredients

1 container (48 Oz. Size) Mint Chocolate Chip Ice Cream, Softened (We Used Edy's Brand)
½ cups Irish Whiskey Or Milk
8 whole Chocolate Sandwich Cookies, Such As Oreos, Crumbled, Divided
1 can (6.5 Oz. Size) Whipped Cream

Preparation Instructions

Headnote: For a potent shake, use all whiskey. For a virgin version, use the milk. For something in between, use 1/4 cup each: milk and whiskey.

In a blender, process ice cream and whiskey until smooth. Stir in 7 of the crumbled cookies. Pour into tumblers, top with whipped cream, and sprinkle with remaining crumbled cookie.

_______________________________________

Homemade Tortillas

ThreeManyCooks — Fri, 02 Mar 2012 13:43:19 +0000

I know what you’re thinking, and I’m going to answer your question right up front. Yes, making flour tortillas from scratch is worth it. It was certainly my question before making them the first time. But here’s why it’s worth it: the ones at the store are uniform, bland, and blonde. The ones you make fresh are perfectly imperfect—puffy, warm, full of flavor, and dotted with delicious little charred pockets.

Since this recipe’s author, kgsoutherncomfort is native Texan, I felt certain the recipe would work, if a little tedious. Her recipe is, in fact, flawless, and these Homemade Tortillas were surprisingly easy to make. As the tortillas puffed and browned in the skillet I dreamed of how I would fill them—some with soft scrambled eggs, sour cream, black beans, and cilantro, others filled with thick slices of Monterey Jack, quesadilla-style. Of course I had fun eating them hot out of the skillet and unadorned, the very best of blank canvases. One thing I know: once you make them from scratch, you’ll think twice before picking them up at the store.

The ingredients are so simple. In fact, you probably already have everything you need: flour, salt, baking powder, canola oil, and water.

Mix the dry ingredients together with a whisk (or if you’re like my mom, with your fingers).

Then add the oil and mix with your fingers until the flour and oil combine to become a fine crumb.

Your flour-oil mix should look something like this. Once it does, add the water.

Mix until a ball forms, then transfer to a floured surface.

Work the dough until it’s smooth and round.

Transfer back to the bowl, cover with plastic and let rest for at least 30 minutes. Though you can leave it overnight, which is good to know if you’d like to make the dough in advance!

After it has set, cut the dough into twelve balls. We weighed them to make sure they were all about the same size.

Flour your surface and pat the ball down a bit to create an even, flat surface.

Roll out the dough…

…flipping intermittently, rolling, and adding flour as needed…

..until your tortilla is uniformly thick (or close enough) and approximately 8 inches across.

Once all your dough balls are rolled out, heat a dry skillet to medium-high. Working one at a time, cook until brown blisters form on one side, then flip. Don’t get so caught up dreaming about what you’re going to put in your tortilla that you forget to flip!

Once cooked, your tortilla should look something like this.

As I cooked the tortillas, I wrapped the finished ones in a clean dish towel to keep them warm. Then we promptly devoured them all!

This is such a great staple recipe; I will use it again and again. Thanks to kgsoutherncomfort for turning me into a homemade tortilla convert! Visit her blog, Life in the A-Frame, for more recipes and glimpses of her country life.

Printable Recipe

Healthy Homemade Tortillas

by kgsoutherncomfort on September 8, 2009 in Breads, Homemade Ingredients, Quick Breads

See post on kgsoutherncomfort’s site!

4.96 Mitt(s) 57 Rating(s)

Description

This is a healthier version of homemade tortillas with the use of canola oil instead of lard or shortening, and the use of organic, unbleached flour.

Ingredients

3 cups Organic, Unbleached Flour
1 teaspoon Salt
½ teaspoons Baking Powder
⅓ cups Canola Oil
1 cup Hot Water

Preparation Instructions

Mix the flour, salt, and baking powder with a whisk. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with plastic wrap and let the dough rest for about 30 minutes. (I have also refrigerated it overnight).

Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the totillas and serve warm.

_______________________________________

Meatless BLTs

ThreeManyCooks — Fri, 24 Feb 2012 14:27:54 +0000

I know what you’re thinking: What’s a BLT without the bacon? But I promise, this sandwich will have you and your meat-loving family members saying, “I don’t miss the meat!” My mom developed this recipe for her latest, Cook without a Book: Meatless Meals and I’m proud to say that I helped on this one.

The combination of the smoked mozzarella and crunchy pita chips almost perfectly mimics the taste and bite of bacon. That genius combination is really the star of this recipe, but if there’s a runner up, it’s the special spread that I learned to make when working at a pub in small-town England. You wouldn’t think that the simple combination of mayonnaise, mustard, and grated red onion could have the power to transform the simple sandwich, but it does. I put it on almost every sandwich I make these days. Combine that smoky mozzarella, those crunchy pita chips, and a creamy, flavorful spread and you’ve got yourself one heck of a meatless sandwich the whole family will love.

Meatless BLTs start with these humble ingredients: tomato, smoked mozzarella, red onion, mayonnaise, Dijon mustard (whole grain works great too!), sliced white bread, and plain pita chips.

Start by slicing your tomatoes. You want these slices to be pretty thin.

Then, salt your tomatoes (my mother wouldn’t forgive me if I didn’t remind you to salt the tomatoes).

Slice your smoked mozzarella as thin as the tomatoes. If you can’t find mozzarella at your grocery store, any other smoked cheese will work.

Then finely grate the red onion.

Your red onion should look something like this.

Then mix the mayonnaise, mustard, and red onion together.

All that’s left now is simple sandwich assembly. Spread each slice of toast with a portion of the mayonnaise mixture and top with a piece of lettuce. Then top four slices of toast with a portion of the tomato, smoked mozzarella.

Now add crumbled pita chips for crunch!

Top this beauty with the other slice of toast. Halve and serve.

Go ahead, take a bite! You know you wanna.

Printable Recipe

Meatless BLTs

by ThreeManyCooks on February 14, 2012 in Main Courses, Sandwiches

0.00 Mitt(s) 0 Rating(s)

Description

This is my favorite sandwich: the smoked mozzarella and crumbled pita chips mimic the bacon beautifully. And the special mayo spread is so tasty, I put it on almost all my sandwiches now! This recipe is from my mom’s book, Cook without a Book: Meatless Meals. She suggests that if you can’t find smoked mozzarella, try another smoky cheese.

Ingredients

¼ whole Red Onion, Grated
½ cups Mayonnaise
1 Tablespoon Dijon Mustard, Preferably Whole-grain
8 slices Good-quality Sandwich Bread
8 leaves Romaine Lettuce, Torn Into Large Pieces
2 whole Tomatoes, Thinly Sliced And Lightly Salted
8 ounces, weight Smoked Mozzarella, Thinly Sliced
½ cups Crumbled Plain Pita Chips

Preparation Instructions

Mix the onion, mayonnaise, and mustard in a bowl.

Spread a portion of the mayonnaise mixture on each piece of toast and top with lettuce. Top 4 of the toast slices with tomatoes, cheese, and pita chips; cap with the remaining 4 toast slices. Halve and serve.

_______________________________________

Old-Fashioned Oatmeal Cake

ThreeManyCooks — Wed, 27 Apr 2011 11:47:51 +0000

This Old-fashioned Oatmeal Cake with Broiled Topping called out to me because I love simple, no fuss cakes that can be thrown together quickly and aren’t overly sweet. But more than the cake, I love the headnote Tasty Kitchen member Brandi N wrote. She found the hand-written recipe for this cake in her grandmother’s old tin recipe box and said the cake was “oozing with memories” for her. When I read something like that, I know it’s gotta be good.

This cake is delicious. It’s fluffy and moist, and the broiled topping makes it taste like a cinnamon roll. It’s the perfect partner for late-afternoon coffee or tea. Plus if it has oatmeal in it, it’s has to be kind of healthy, right?

You’ll need quick rolled oats, white sugar, brown sugar, butter, vanilla, eggs, flour, baking soda, baking powder, salt, heavy whipping cream (or half and half), coconut, and pecans.

Start by combining quick-cooking oats with the boiling water. (Tip: If you don’t have quick cooking oats, simply food process old-fashioned rolled oats for a few seconds.)

Adjust the oven rack to the lower-middle position and preheat oven to 350 degrees. Coat a 13-by 9-inch pan with vegetable cooking spray and flour.

Mix all the dry ingredients in a medium bowl.

In a large bowl beat the two sugars and butter until light and fluffy.

And then the eggs one at a time.

Beat in the vanilla …

Mix in the oatmeal …

Then finally add in the flour mixture.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

While the cake bakes, beat the remaining brown sugar and butter in a medium bowl.

Beat in the cream (or half-and-half) until smooth.

Stir in coconut and pecans.

When the cake comes out of the oven, top it with this mixture.

We found it helpful to spoon the topping evenly over the cake …

And then spread it to cover.

Broil the iced cake 4 to 6 inches from heating element until bubbly and light golden brown, 1 to 2 minutes. Give it a little cooling time (if you can!), then slice, serve, and enjoy!

Thank you, Brandi N, for sharing your grandmother’s recipe with us!

One thing is certain: Brandi’s grandmother knew how to make a good cake. While we have access to more ingredients, techniques, tools (and the internet!), a lot of things were just better back then. This recipe makes me want to pick up the phone and call my own grandmother and ask her for her favorite cake recipe. But I already know what she’ll say. I’ll share that recipe here with you soon.

What were your grandmother’s favorite recipes?

Printable Recipe

Old-Fashioned Oatmeal Cake with Broiled Topping

by Brandi N on April 6, 2011 in Cakes, Desserts

4.77 Mitt(s) 13 Rating(s)

Description

While going through my grandmother’s old tin box of recipes I came across this old favorite, handwritten by her, and oozing with memories. It’s an oatmeal cake with a brown sugar flavor and the top is a gooey carmelized frosting with coconut and pecans. Delightfully old-fashioned.

Ingredients

FOR THE CAKE:
1-½ cup Quick Cooking Rolled Oats
1-¼ cup Boiling Water
1 cup Sugar
1 cup Firmly Packed Brown Sugar
½ cups Butter, Softened
1 teaspoon Vanilla
3 whole Eggs
1-½ cup All-purpose Flour
1 teaspoon Baking Soda
½ teaspoons Baking Powder
½ teaspoons Salt
_____
FOR THE TOPPING:
⅔ cups Firmly Packed Brown Sugar
¼ cups Butter, Melted
¼ cups Heavy Whipping Cream Or Half-And-Half
1 cup Coconut
1 cup Chopped Pecans Or Your Choice Of Nuts

Preparation Instructions

In small bowl, combine rolled oats and boiling water; let stand 20 minutes.

Meanwhile, heat oven to 350 degrees F. Grease and flour a 13×9-inch pan.

In a large bowl, combine the sugars and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add oatmeal and all the remaining cake ingredients; mix well.

Pour batter into the greased and floured pan.

Bake at 350 degrees F for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.

For the topping, in small bowl, combine the brown sugar, butter and whipping cream or half-and-half. Beat at high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.

Broil 4–6 inches from heat for 1 to 2 minutes or until bubbly and light golden brown. Cool 1 hour or until completely cooled.

_______________________________________

Tasty Kitchen Blog » ThreeManyCooks

Thai Coconut Mussels

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Baked Falafel Pita

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Enfrijoladas

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Sweet Potato Foil Packet Tacos

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Sander’s Hot Fudge Sauce

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Chocolate Hazelnut Milk

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Shamrock Blizzard

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Homemade Tortillas

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Meatless BLTs

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions

Old-Fashioned Oatmeal Cake

Printable Recipe

Print Options

Description

Ingredients

Preparation Instructions