Not in my kitchen...

... in Mexico. This time in Chiapas, Tulum, and Taxco.

Homemade Sloppy Joes

These are so good! So much better than the canned sauce. I'm sorry there aren't any pictures. I still haven't gotten a new camera. Hopefully soon!


1 lb hamburger
1 onion, chopped
2 small cans tomato sauce
1/2 tsp. Worchester sauce
1/2 cup ketchup
2 1/2 tbsp sugar
1/4 cup vinegar
2 tbsp brown sugar
1 tbsp chili powder
1/2 cup green pepper, chopped
3/4 cup celery, sliced
salt and pepper

Brown hamburger and onion. Drain and then mix with remaining ingredients. Simmer for 20 minutes.

Chocolate Rice Pudding Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chocolate Rice Pudding Recipe. Enjoy cooking tasty and easy rice recipes and learn how to make Chocolate Rice Pudding.

Cook Time: 40 min
Yield: 6 to 8 servings

Ingredients

    * 5 cups whole milk
    * 2/3 cup Arborio rice
    * 3/4 cup sugar
    * 1 1/2 teaspoons orange zest (from 1 medium orange)
    * 1 vanilla bean, split lengthwise
    * 1 tablespoon unsweetened cocoa powder
    * 1 1/2 tablespoons orange liqueur
    * 1 cup semisweet chocolate chips

Directions

In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.

Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.


Chocolate rice pudding - Creamed coconut rice pudding - Caramelised Indian rice pudding

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Baked Rice Pudding Recipe

The Rice Recipes Kitchen (The home of delicious rice recipes) invites you to try  Baked Rice Pudding Recipe. Enjoy easy rice recipes and learn how to make Baked Rice Pudding.

Cook Time:v1 hr 30 min
Level:Easy
Yield:v6 servings

Ingredients

1 cup cooked rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
 
Directions

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.



 Baked rice pudding - Slow-baked clotted cream rice pudding - Yoghurt rice pudding recipe

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White Chocolate Rice Pudding with Cherries Jubilee and Sliced Almonds Recipe

The rice Recipes Kitchen (The home of delicious Rice Recipes) invites you to try  White Chocolate Rice Pudding with Cherries Jubilee and Sliced Almonds. Enjoy cooking wonderful rice and learn how to make White Chocolate Rice Pudding with Cherries Jubilee and Sliced Almonds.

Prep: 30 min Cook: 1 hr 0 min Total: 1 hr 30 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

4 1/2 cups whole milk
2/3 cup long-grain white rice
2/3 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large egg yolks
3 tablespoons whipping cream
4 ounces good-quality white chocolate (recommended: Lindt or Valrhona), chopped
1 tablespoon grated orange zest
1/4 teaspoon ground cinnamon
Warm Cherry Sauce, recipe follows
Whipped cream, for garnish, optional
1/4 cup slivered almonds, toasted, for garnish

Directions

Combine first 5 ingredients in a heavy, large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.

Reduce heat to low. Whisk egg yolks and cream together in a small bowl. Gradually whisk 1/2 cup rice mixture into egg mixture; return mixture to the saucepan and cook for 2 minutes, stirring constantly; do not let boil. Remove from the heat. Add white chocolate and stir until melted. Stir in the orange zest and cinnamon. Transfer pudding to a large bowl, cover, and chill until cold. Serve in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.

Warm Cherry Sauce:

1 cup cherry preserves

1/4 teaspoon ground cinnamon

3 tablespoons kirsch (cherry brandy)

Bring preserves and cinnamon to a simmer in a medium saucepan over low heat. Remove from the heat, add the kirsch, and carefully ignite with a long match or just warm through.

Chocolate rice pudding - Creamed coconut rice pudding Recipe - Caramelized Rice Pudding with Pears and Raisins

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Hummus and Grilled Vegetable Wrap - Recipe for Hummus and Grilled Vegetable Wrap

The Hummus Recipes Kitchen (The home of delicious Middle Eastern Food Recipes) Invites you to try a Recipe for Hummus and Grilled Vegetable Wrap. Enjoy cooking vegetarian middle eastern food and learn how to make Recipe for Hummus and Grilled Vegetable Wrap.

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Directions

1. Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
2. Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Per Serving: Calories 320; Total Fat 15g (Sat Fat 2g, Mono Fat 6g, Poly Fat 6g); Protein 12g; Carb 42g; Fiber 8g; Cholesterol 0mg; Sodium 795mg

Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein

Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

From Food Network

Hummus Pita - Roasted Garlic Hummus - Reduced-fat Hummus Recipe

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Babaganoush-Hummus Pasta - Recipe for Babaganoush-Hummus Pasta

The Hummus Recipes Kitchen (The home of delicious Middle eastern Food Recipes) invites you to try a recipe for Babaganoush-Hummus Pasta. Enjoy cooking Middle Eastern food and learn how to make tasty appetizer dish of Babaganoush-Hummus Pasta.

Prep 20 min - Cook 23 min - Total: 43 min

Yield: 4 servings

Ingredients

Salt
1 pound whole wheat penne
1/4 cup EVOO - Extra Virgin Olive Oil
4 cloves finely chopped or grated garlic
1 medium eggplant, peeled and chopped
1 (15-ounce) can chickpeas, drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 lemon, zested
1 cup vegetable stock
2 to 3 tablespoons tahini paste
1/2 cup coarsely chopped flat-leaf parsley
1/4 cup toasted pine nuts

Directions

1. Heat a large pot of water to a boil, salt water and cook pasta to al dente.
2. While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
3. Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
4. Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.

Recipe courtesy Rachael Ray, 2008

Eggplant Baba Ganoush Recipe - Lebanese Hummus - Hummus without Tahini

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Caramel rice - Recipe for caramel rice

The Rice Recipes Kitchen (The home of Delicious Rice Recipes) invites you to try Caramel rice recipe. Enjoy cooking healthy rice recipes and learn how to make Caramel rice.

Ingredients (serves 6)

1/2 cup (125ml) peanut oil
2 eggs, beaten
1 tbs grated ginger
1 garlic clove, crushed
1 tbs brown sugar
200g fresh shiitake mushrooms, thickly sliced (see note)
6 cups cooked jasmine rice (2 cups uncooked)
1 tbs soy sauce
 4 spring onions, sliced on the diagonal

Method

Heat 100ml oil in a wok over high heat. Add the egg, swirling to spread, and cook for 1 minute until just set. Remove, cool slightly, then roughly chop.

Return wok to heat, add the remaining oil, ginger, garlic and sugar, then stir-fry for 1 minute until starting to caramelise. Add the mushrooms and stir-fry for 1 minute. Add the rice and soy and cook until heated through. Stir in egg and onion and keep warm until ready to serve.

Notes

Shiitake mushrooms are available from Asian food shops and selected greengrocers.

Source
delicious. - February 2007, Page 66
Recipe by Valli Little

Tomato and Basil Rice Recipe - Basque Vegetable Rice - Stir-fried vegetable rice

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One Base, Three Tastes

I love making these cheese balls for parties. The recipe could not be easier - you make a base cheese and butter mixture, divide it into 3 parts, and then add the other ingredients. You can make them a day before, and then coat them right before you serve them. One is Cheddar and Chutney, and it calls for chopped cranberries, which is great for Christmas time, but for summer I like to substitute dried tart cherries. The others are Goat Cheese and Scallion, coated with Parsley, and Roquefort and Shallot, coated with Toasted Walnuts. All of my favorite flavors, rolled (literally!) into one!

Turkish pomegranate and red pepper spread recipe

The hummus kitchen (The home of delicious Middle Eastern food) invites you to try Turkish pomegranate and red pepper spread recipe. Enjoy Middle Eastern cooking and learn how to make Turkish pomegranate and red pepper spread.

These are in memory of "le plateau" from Anne-Sophie but are my own invention, based on recipes from The Cook's Companion. They would be lovely served in individual bowls with oven-dried "toasts" as an appetizer or simple entree.

Ingredients

1/4 cup extra-virgin olive oil
1/2 cup fresh mixed-grain or sourdough breadcrumbs
1 teaspoon cumin seeds, crushed
1 large red pepper, roasted and peeled
60g walnuts
1 teaspoon freshly chopped garlic
1/2 teaspoon hot chilli paste or to taste
2 teaspoons pomegranate molasses*
2 tablespoons lemon juice
Salt

Method

Heat 1 tablespoon of the oil in a small frying pan and saute breadcrumbs and cumin, turning frequently, until lightly golden and smelling wonderful. Remove from heat and tip onto a plate lined with kitchen paper.
Roughly puree red pepper, walnuts, garlic and chilli paste in a food processor or blender, then add crumbs, pomegranate molasses, lemon juice and remaining oil. Adjust with more salt, pomegranate molasses and lemon juice.
Scrape into a container and cover. The spread will keep for two weeks in the refrigerator.

* Available at Essential Ingredient, Prahran and provedores.

Chef: Stephanie Alexander Photo: Marina Oliphant Source: The Age Monday December 15, 2008 Middle Eastern, Quick, Contemporary, Vegetarian, Dairy free, Sauces

Chicken with yogurt & pomegranate recipe - Red Pepper Hummus with Toasted Pita Triangles Recipe - Roasted Red Pepper Hummus

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Stuffed zucchini recipe - How to make Stuffed zucchini

The hummus Kitchen (The home of delicious Middle Eastern Recipes) invites you to try Stuffed zucchini recipe. Enjoy tasty middle eastern and learn how to make Stuffed zucchini.

This is based on a Lebanese classic called koussa mahshi, which uses a small bulbous type of zucchini. I've adapted it to common green zucchini and you can use yoghurt or labna for added interest.

Ingredients

4 medium green zucchinis
2 large spanish onions, finely chopped
5 garlic cloves, finely chopped
100ml olive oil
1 tsp ground allspice
1 tsp ground cinnamon
125g long grain rice
250g lamb mince
800g tinned chopped tomato
1 handful fresh mint leaves, chopped
Sea salt
Freshly ground white pepper
Natural yoghurt or labna

Method

Cut the stalk end off zucchini and hollow out centre with a melon baller. Roughly chop removed pulp and reserve. Season and gently cook 1 spanish onion and 2 garlic cloves in 50ml olive oil until soft (about 10 minutes). Add half the allspice and cinnamon and all the rice, and cook for 1 minute. Remove from the heat and mix well with the mince and half the zucchini pulp. Stuff the zucchini with the mince mixture and set aside. To make tomato sauce, season and cook remaining onion, garlic, allspice and cinnamon in remaining oil until soft. Add tomato and remaining zucchini pulp and simmer for 10 minutes. Add mint and stuffed zucchinis to the sauce and simmer for 35 minutes. Serve with yoghurt or labna.

Serves 4

Chef: Jane and Jeremy Strode Photo: Natalie Boog Source: The Sydney Morning Herald Thursday August 14, 2008 Middle Eastern, 45 mins plus, Wheat free, Nut free, Egg free, Lunch

Stuffed Baby Zucchini with Tomato Sauce - Kousa Bil-Laban Recipe - Kousa Mahshi

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Sweet black rice pudding recipe

The Rice Recipes Kitchen (The home of delicious and healthy rice dishes) invites you to try Sweet black rice pudding recipe. Enjoy cooking rice and learn how to make Sweet black rice pudding.

This is a delectable dish of sweet, black glutinous rice combined with sticky white glutinous rice cooked slowly in an earthenware pot to melt-in-your-mouth consistency. Infused with scented pandan palm leaves to add a flavour similar to vanilla, sweetened with fresh wheels of grated palm sugar, drenched with swirls of rich coconut cream to cool it, then topped with fresh mango or banana ... mmm ... That's what I call a memorable Bali holiday!

Ingredients

1 cup black glutinous rice
3/4 cup white glutinous rice
2 pandan leaves (see note below)
¼ tsp sea salt
5 cups water
¼ cup palm sugar
¼ cup water
1 400ml tin coconut cream
fresh bananas or mangoes and raspberries in season

Method

Combine the black and white glutinous rice and rinse in a bowl three times to remove starch. Place rice, pandan leaves, salt and water in a heavy-based pot. Bring to the boil and simmer on medium heat.

Meanwhile, grate the palm sugar and add to the water. Bring to the boil and simmer until the sugar dissolves (about five minutes).

When the rice has been cooking 30 minutes, add the syrup and cook for another 10 minutes.

Try soaking the rice the night before to cut the cooking time in half.
To serve

Serve warm on a wintry night with lashings of cold coconut cream and fresh fruit (try frying banana slices) or chill in cups for a balmy Bali summer's night treat.
Note

Black and white glutinous rice can be found at Asian grocers. Buy fresh or frozen pandan leaves at Asian grocers. Or, instead of using pandan leaves, add a few drops of vanilla essence at the end of the cooking process. 

Author: Tony Chiodo Photo: Eddie Jim Source: The Age Friday August 6, 2004 Indonesian, 45 mins plus, Contemporary, Vegetarian, Kid-friendly, Wheat free, Dairy free, Egg free, Dessert

Caramelized Rice Pudding with Pears and Raisins - Yoghurt rice pudding - Creamed coconut rice pudding

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The Next Level of Rice Krispie Treats

I realize that these don't look like much. Heck, even reading the recipe, you might not be that excited about them.

But just remember that the beauty of Rice Krispie treats is their simplicity. We used to make them in our college cafeteria using the mini marshmallows from the hot chocolate station, cereal, and butter. Now I feel bad for whoever had to clean those dishes afterwards.

So the only change here is the browning of the butter and the addition of coarse salt. Let me tell you, it makes all of the difference in the world. Brown butter is nutty and rich, and getting a surprise bite of coarse salt every now and then is a real treat, and provides great contrast to the marshmallow-y sweetness of the bars. I didn't think there was enough of a salty bite, so I also sprinkled the top with a bit of coarse grey salt which made the balance perfect.

So make a batch of Salted Brown Butter Rice Krispie Treats - make them today. And as the original post says, prepare to make new friends.

American Dream

For the 4th of July this year, I decided to take a completely different direction in cupcakes and go the junk-food route. I found 2 recipes for cupcakes using Mountain Dew and Dr. Pepper, and I thought, how perfect for our truly American holiday.

The Dr. Pepper one was great. I used Marbello cherries, which are sour cherries packed in light syrup, which made it a little more of an adult dessert than a kids one. The frosting was really dark and gingery delicious, and held up well the next day. The recipe calls for using a half cherry on each cupcake, but a whole cherry tasted and looked much better.

The Mountain Dew one was good - surprisingly homemade-tasting since it called for a cake mix which I never use if I can avoid it. But the frosting was a problem. As written, the frosting would have made more of a glaze, which I do not like on cupcakes (misleading photo on the recipe page - grrr). So I had to fool around with it a bit and ended up adding the pineapple/coconut mixture to a buttercream, which made a tasty but runny buttercream. I'll work on it more and see if I can't get it just right.

It's hard to see in the photo, but the baking cups are electric yellow, like Mountain Dew. So in order to have a connection to the Mountain Dew bottle, I sprinkled green edible glitter on top.

All in all, two successful recipes that I would make again, and people really liked the fun, almost white-trash theme. I mean, what red-blooded American wouldn't?

Red Wine Strawberry Sorbet

It was supposed to be red wine raspberry sorbet but my raspberries went moldy in the refrigerator before I got a chance to make the sorbet. Strawberries would do. This recipe is genius. Look at it: a bottle of wine, some sugar and lots of fruit. Perfect summer treat.



I didn't strain the pulp because I was lazy and I did not care for the smooth consistency. My sorbet came out tasting like soft frozen sangria. Maybe because I didn't boil the wine long enough - which isn't a bad thing. I think I got drunk from eating half a cup of it. It's quite embarrassing, actually.



The best part of this batch of sorbet is that I froze some in ice cream pop molds. Things always taste better on a stick, I don't know why.

Peach Pie

I baked this pie for our 4th of July picnic in Prospect Park (along with super awesome cider braised pork shoulder which I shredded and served as tacos.)

I experimented a bit with the pie. First, I read somewhere that there's no reason why we shouldn't pre-bake pie crust even with fruit pies in order to get crispier shell. So I pre-baked the crust for about 15 minutes before filling and then baked for 40 minutes more.

The result: Meh. I didn't get any crispier or flakier shell. So, no pre-baked pie crust in my future fruit pies.



Second, I was wondering why we only use cold water in the pie dough. Why don't we use buttermilk? My wise friend, Hannah, said it's because we want all the liquid to evaporate leaving flaky crust from layers of fat and flour. I argued that buttermilk is acidic and it can prevent gluten from forming in the dough which makes the crust tough. So I used buttermilk instead of water.

The result: The crust wasn't as flaky as usual. Maybe buttermilk has leftover residue that affected the crust texture. Hannah was right.



Finally, I didn't add any spice to the fruit (about 6 pounds of peaches) - just 1/4 cup sugar, zest of a lemon plus half the juice and 3 tablespoons of flour to thicken. I thought the filling came out great - a little tart and not at all watery to which a few people agreed and a few didn't. Hannah said the balance of sweet and tart was just right but she preferred more juicy pie. My friend, Tim, said the filling was way too sour. Not tart. Just SOUR! Dude has sweet tooth...



Anyway, by the end of the day, the whole pie was gone. I didn't even have to sell it to hard.

Oatmeal Flax Bread

My house guest from last week left me an eighth container of quick-cooking oats when she moved out. When I saw it, my brain went wild with all the possibilities. I could make oatmeal cookies, crisps, raspberry bars, coffee cake, muffins, etc. I don't stock up oatmeal for this reason. I would go crazy baking stuff - turning healthy food into not so healthy but super yummy baked goods.

I decided to make bread. Honey Oatmeal Bread.



The problem was that I didn't have enough oatmeal. I didn't have honey, applesauce or instant mash potato flakes. And I wasn't going out to buy them just for this loaf of bread. So I followed the recipe as much as I could with things I had in the apartment. I replaced honey with Agave nectar, skipped apple sauce and potato flakes, upped the amount of liquid and added flax seeds. The bread came out super soft with beautiful thin crust and full of flavor - as a result of 3/4 stick of butter and lots of sweetener. I flopped the whole batch into a loaf pan and it rose way above the rim which resulted in funny looking loaf. I'll have to divide the dough next time and make a few rolls out of it.



Ingredients

• 8 oz. warm water


• 3 oz. quick cooking oats


• 1 1/2 oz. flax seeds


• 2 1/2 teaspoons instant yeast


• 2 oz. Agave nectar


• 3 oz. melted butter


• 1 1/2 teaspoons salt


• 5 oz. bread flour plus more for kneading and shaping


• 4 1/2 oz. white whole wheat flour

Directions

1. Soak oats and flax seeds in warm water for 20 minutes.


2. In a large bowl, combine all the ingredients together. Stir with a wooden spoon until everything is wet.


3. Turn out onto a well-floured surface and knead for 10 minutes. Rest the dough a couple of times between kneading. Add more flour if the dough is too wet. By the end, the dough should be springy and smooth.


4. Let the dough rise in a clean and greased bowl. Cover tightly with a plastic wrap. For about 1 1/2 to two hours until the dough doubles in bulk.


5. Turn out the dough onto a floured surface. Lightly stretch it out and fold into third onto itself to form a loaf shape. Crimp shut the seams.


6. Let rise again in a greased loaf pan for about 1 1/2 hours until the dough domes above the pan. Cover loosely with plastic wrap.


7. Preheat the oven to 350 degrees about 15 minutes before the dough is ready. Bake for about 40 to 45 minutes. Turn out onto a cooling rack and let cool for about 1 hour before cutting.