Tortillas
avocado
chopped cilantro
lime
green onions
yellow onions
Cumin
Black Pepper
minced garlic
Cheddar cheese
Wednesday, January 18, 2012
Smitten Kitchen's Homemade Marshmellows
Link to Recipe
Springy, Fluffy Marshmallows
Adapted from Gourmet, December 1998
These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Even better, they toasted like a campfire charm speared on the end of a skewer, and s’mooshed between two graham crackers with a square of chocolate.
Makes about 96 1-inch cubed marshmallows
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.
Springy, Fluffy Marshmallows
Adapted from Gourmet, December 1998
These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Even better, they toasted like a campfire charm speared on the end of a skewer, and s’mooshed between two graham crackers with a square of chocolate.
Makes about 96 1-inch cubed marshmallows
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.
Monday, January 2, 2012
Lisa's Sweet Potato Fries / Hash Browns
Chop sweet potatoes into cubes.
Lay out on cooking sheet.
Brush on sesame oil or spray with Pam.
Powder with salt, pepper, cumin, curry powder, cinnamon
Bake for 30 min, flipping after 15 min.
Lay out on cooking sheet.
Brush on sesame oil or spray with Pam.
Powder with salt, pepper, cumin, curry powder, cinnamon
Bake for 30 min, flipping after 15 min.
Sunday, January 1, 2012
Dayna's Coconut Rice Pudding with Mango
3/4 cup red Bhutanese rice
1 1/2 cups water
1/4 teaspoon salt
1 cup milk (can use 2 percent) or rice beverage
1 cup unsweetened low-fat coconut milk
Seeds from 1 split vanilla bean, or 1 teaspoon vanilla extract
1/2 cup raw brown sugar, preferably fair-trade organic
1/2 teaspoon rose water (optional)
1 ripe mango, peeled, seeded and cut in thin slices
Fresh lime juice
1. Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
2. Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water.
3. Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.
Yield: Serves four.
Advance preparation: This will keep for a couple of days in the refrigerator, but it will stiffen up as the rice absorbs more liquid. Add more coconut milk or regular milk, if desired.
Nutritional information per serving: 346 calories; 3 grams saturated fat 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 5 milligrams cholesterol; 71 grams carbohydrates; 3 grams dietary fiber; 207 milligrams sodium; 6 grams protein
Seriously Yum!
1 1/2 cups water
1/4 teaspoon salt
1 cup milk (can use 2 percent) or rice beverage
1 cup unsweetened low-fat coconut milk
Seeds from 1 split vanilla bean, or 1 teaspoon vanilla extract
1/2 cup raw brown sugar, preferably fair-trade organic
1/2 teaspoon rose water (optional)
1 ripe mango, peeled, seeded and cut in thin slices
Fresh lime juice
1. Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
2. Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water.
3. Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.
Yield: Serves four.
Advance preparation: This will keep for a couple of days in the refrigerator, but it will stiffen up as the rice absorbs more liquid. Add more coconut milk or regular milk, if desired.
Nutritional information per serving: 346 calories; 3 grams saturated fat 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 5 milligrams cholesterol; 71 grams carbohydrates; 3 grams dietary fiber; 207 milligrams sodium; 6 grams protein
Seriously Yum!
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