Tag Archives: food

Mulligatawny

Finally found my recipe – I’ve been searching for 2 days! This is a recipe for a restaurant, and is measured by weight. I have cut it in half so it makes about 6 quarts. If you don’t want to ( or can’t ) weigh, just try to keep the same proportions.

Put 5 ounces of chicken fat or butter into a large stockpot – at least 6 qt.  Over medium heat cook 1/2 pound sliced celery, 5 ounces diced onion and 4 ounces diced green pepper until the onions are transparent.

Stir in 4 ounces of all-purpose flour and 1/2 teaspoon curry powder. You can vary the amount of curry powder, and use sweet or hot, depending on your taste.

Add 1 1/4 gallons of hot chicken stock and stir with a whisk until smooth.

Add 5 ounces of uncooked rice, 1 cup of canned tomatoes, and 6 ounces of cooked, diced chicken meat. Simmer about 1/2 hour until rice is tender.

Add 4 ounces of diced eggplant, 5 ounces of diced apple and salt and pepper to taste. Simmer about 15 minutes until apples and eggplant are done.

Notes: You can use uncooked, diced chicken and add it with the onions. I have never prepared this with the eggplant.

 

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What a mess I made!

Yesterday I posted that I was going to move on to soup recipes – and I will. However this mornings breakfast was so traumatic that I need to vent! Since I’ve been trying to eliminate wheat and sugar from my diet I decided to try to make coconut flour pancakes. Honestly – you can only have eggs for breakfast so many days in a row before you really begin to crave something baked.
Thinking that I would just make a very small batch, I began with 1 cup of coconut flour, 1 teaspoon of baking powder, a little baking soda, some coconut sugar, cinnamon, 2 eggs, buttermilk, and some melted coconut oil. OMG! The mixture swelled up and looked like I had started with 3 cups of flour. And it was really thick, so I kept adding more buttermilk, and some regular milk, too. Eventually I got it thin enough to spoon onto a greased griddle. It sort of sat there, looking like a blob of cream of rice! No bubbles ever appeared, so I didn’t exactly know when to turn it over. The bottom seemed to be browning quickly, so I lowered the heat, let it cook for a minute more and then turned. Not easy! There was no cohesiveness to the pancake. It was very crumbly. After a couple more minutes I took it off the griddle. With a little syrup, it didn’t taste bad, but it was very dry.
Knowing that no one else in the family would even try tasting these, and considering the texture of the batter in my mixing bowl, muffins seemed like a good alternative. Some more coconut sugar, cinnamon, and some raisins went into the mixing bowl. I greased the pans really well because I had so much trouble turning the pancakes. I filled a 12 muffin pan (and still have batter left!) and put it in the oven at 350 degrees. After about half an hour, the muffins had pulled away from the sides of the pan.
The taste was ok, still had the texture of cream of rice, but dry. I guess I’ll be eating these for days! They are very filling.
Don’t think this is an experiment I’ll be trying again. I think I need to pay attention to the gluten -free recipes I’ve seen. There must be some trick I don’t know about!

Thanks for listening to my experiences. Tomorrow I’ll start with the soup recipes.

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Chocolate Loaf Cake

My Mom used to make a cake like this that the family loved. This recipe is about the closest I have come to duplicating it.

1 Cup boiling water
2 squares unsweetened chocolate
2 Cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 Cup butter, softened
1 teaspoon vanilla
1 3/4 cup packed brown sugar
2 eggs
1/2 cup sour cream
confectioner’s sugar

Preheat oven to 325 degrees.
In small bowl, pour boiling water over chocolate squares. Still until melted, let cool.
Grease and flour a 9 X 5 loaf pan.
In mixer bowl, beat butter and brown sugar until fluffy. Add vanilla and eggs, and beat until well mixed.
At low speed, mix in a fourth of the flour mixture alternating with some of the sour cream. Scrape the bowl often. Repeat until all the flour and sour cream have been incorporated.
Stir in chocolate mixture until just combined.
Pour batter into prepared loaf pan. Bake at 325 degrees for 60 to 70 minutes or until cake tester inserted in middle comes out clean.
Cool in pan for 15 minutes, then remove from pan and finish cooling on rack.
Dust with confectioner’s sugar before serving.

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Chocolate Recipes

Chocolate-Truffles-1292658

An Even Easier Chocolate Truffle

12 ounces chocolate chips (vanilla, milk, dark – your choice)
1/4 cup sour cream
2 Tablespoons liqueur (Amaretto, Frangelico etc – also your choice of flavor)
powdered sugar

Melt the chocolate chips over low heat in a small, heavy saucepan, stirring constantly. Remove from heat and stir in the sour cream and liqueur. Blend well. Refrigerate for one hour. Shape into small balls and roll in powdered sugar. Refrigerate.

 

Experiment with the little bottles of liqueurs that are available. Kahlua or another coffee flavored brand would be good, too!

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Christmas Cookies – Day 24

Butter-Pecan Shortbread Sticks

1 1/4 cup all-purpose flour
3 Tablespoons brown sugar
1/2 cup butter, cut in 5 or 6 pieces
2 Tablespoons finely chopped pecans
1/2 teaspoon vanilla
1 ounce milk chocolate, melted

Combine flour and brown sugar in food processor bowl.  Pulse once or twice to mix. Sprinkle butter pieces over surface and pulse 3 or 4 times until mixture resembles fine crumbs. Sprinkle pecans and vanilla over surface and pulse once or twice. Form into ball and knead until smooth.

On lightly floured surface, roll dough into an 8 X 6 rectangle. Cut into 24 2 X 1 inch strips. Place 1 inch apart on ungreased cookie sheet.

Bake at 325 degrees for about 20 to 25 minutes, or until bottoms just begin to brown. Transfer to wire rack to cool. Drizzle cooled sticks with melted chocolate.

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Christmas Cookies – Day 23

Pinwheel Cookies

2 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2/3 cup granulated sugar
1 egg
3/4 cup apricot, strawberry, or seedless raspberry preserves or jam

Combine flour, baking soda and salt in a medium bowl, set aside. In mixer, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour mixture, and mix until well blended. Divide dough in half and shape each into rectangle. Dust with flour. Roll each half between floured sheets of wax paper to make an 8 X 12  rectangle about 1/8 inch thick. Refrigerate for about half an hour.

Cut dough into 2 1/2 inch squares. Place 2 inches apart on greased cookie sheets. Make a 1 inch diagonal cut from the corners of each square towards the center. Place one teaspoon of preserves in the center of each square. Lift one corner of each square and bring towards center. Repeat with remaining corners to make pinwheel.

Bake at 375 degrees for 7 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookies sheet, then finish cooling on wire rack.

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Christmas Cookies – Day 22

Coffee Meringues

3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
1 1/2 Tablespoon instant espresso powder

In an electric mixer, using whisk, beat egg whites and cream of tartar until thick and frothy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. Beat in vanilla and espresso powder.

Place mixture into a pastry bag fitted with a 1/2 inch star tip. Pipe into mounds on parchment paper lined cookie sheets – keeping about 1 inch apart.

Bake in 200 degree oven until light brown – about 1 1/4 to 1 1/2 hours. Turn off heat and let cookies sit in closed oven for one hour. Remove to wire rack. Store in airtight container. Makes about 40 1 1/2 inch cookies.

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