Category Archives: 52Weeks

In the Kitchen

Brigadeiros 

brazilian-truffles

I’m one week behind on this post, technically last week was Brazil week over at /52weeksofcooking but thankfully they have a three week grace period.  When I saw the challenge was to cook something from Brazil, the first thing that came to mind was meat – and lots of it.  Brazilian steakhouses are pretty popular and every year most of my GenCon friends go there for dinner the final night.  Obviously that’s not going to work for my blog but some research pointed me towards a simple and delicious dessert recipe.  Generally I stay away from the super chocolate heavy desserts in favor of caramel but these truffles seemed so easy I just had to give it a whirl.   I found a number of different recipes online, all of which had different cocoa:butter:milk ratios so I gradually added the cocoa until I got the right taste and consistency.

Brazilian Chocolate Truffles

Serves: Makes 12 truffles

Ingredients

14 oz can unsweetened condensed milk

2 tbsp unsalted butter

2 tbsp cocoa powder

sprinkles

Instructions

  1. Heat the unsweetened milk and butter in a saucepan over medium heat, once it begins to simmer whisk in the cocoa powder. DO NOT BOIL (reduce heat if needed)
  2. Continue stirring over medium heat until mixture begins to pull away from the side of the pan.
  3. Pour into a 8x8 baking sheet lined with wax paper and place in fridge for at least an hour.
  4. Remove from fridge and lightly flour hands or a melon baller. Form walnut sized and then roll in the sprinkles. Place on wax paper and allow to reset in the fridge for at least an hour.
  5. Serve and Enjoy!
http://dancingveggies.com/2016/04/in-the-kitchen.html

 Sprinkles are the traditional topping, or so Google tells me, but any small treat would work – shaved coconut, mini chocolate chips, nuts, or anything else that goes with chocolate!  One word of caution – I used Wiltons sprinkles for these and while they tasted normal to me both of my family members with nut allergies said they tasted very nutty.  I’m not sure if that’s unique to the white ones but will be avoiding this brand in the future!

Also want to wish a Happy 5th Birthday to my favorite nephew 😀

Can I get

Three Cheese Swiss Chard

Mac & Cheese

mac_n_cheese

Sometimes it’s fun to be a bit indulgent, for example using three types of cheese to make mac & cheese.  I try to keep my dairy intake to a reasonable amount as I’m slightly lactose intolerant but sometimes have to just take a lactaid and enjoy the cheesiness of life!  In attempt to tease myself into thinking this dish is at all healthy, I added some swiss chard.  Regardless, it’s all 52weeksofcookings fault as they were the ones who posted a Mac and Cheese challenge – so totally blaming them for all the calories in this dish!

Can I get

Serves: Serves 4-5

Ingredients

1 lb small shells

2 tbsp butter

2 garlic cloves

2 tbsp flour

2 cups milk

1/2 tsp yellow mustard

1/2 cup shredded extra sharp cheddar cheese

1/2 cup shredded colby jack

1/2 cup shredded monterey jack

2 cups swiss chard, torn

salt and pepper to taste

Instructions

  1. Cook the shells per instructions on box until just under al dente. Drain, rinse, then return to pot and set aside.
  2. While shells are cooking, melt the butter in a medium sauce pan over medium heat. Add the garlic and cook for 5 minutes before stirring in the flour. Slowly whisk in the milk, breaking up any clumps that form. Then add the yellow mustard and stir in.
  3. Begin adding the shredded cheese to the milk, allowing each bit to melt before adding more. Once all the cheese has been added pour over the pasta.
  4. Put the pasta pot with the cheese sauce over medium heat and cook for an additional 5 minutes or until pasta is fully cooked. Toss in the swiss chard and stir - allowing the leaves to wilt.
  5. Season to taste with salt and pepper.
http://dancingveggies.com/2016/03/can-i-get.html

This Mac&Cheese is so rich that we actually had leftovers for lunch the next day which is something that normally doesn’t happen.  I warmed everything back up on the stove, adding just a bit of olive oil as this dish did not need more diary.  Joe then topped his with Old Bay (shocker!) while I enjoyed mine as is.

Hot and Fresh

Mee Goreng: Malaysian Stir Fried Noodles

malaysian_stir_fry

This week’s challenge for /r/52weeksofcooking sent me back to Asia – this time to figure out a malaysian dish. I’ve always had a thing for noodles so was instantly drawn to the all the street noodle images popping up as I searched for recipes.  I also wanted something with a bit of heat, as I’m still trying to figure out how spicy I can get without it upsetting the little one.  I’ll admit that I’ve been avoiding spicy foods so happy this challenge came along to push me out of my comfort zone.

Street Noodles

Serves: Serves 4

Ingredients

1 lb rice noodles

1 tbsp vegetable oil

1/4 tsp fresh ginger

2 cloves garlic

2 carrots, chopped

1 lb bok choy, chopped - whites and greens separated

2 tbsp soy sauce

1 tbsp spicy chili sauce

1 tbsp black bean sauce

1 tsp rice vinegar

1 tsp sesame oil

Instructions

  1. Cook the noodles per instructions until al dente then rinse in cold water and set aside.
  2. Heat the oil in a wok over medium heat, add the ginger, garlic, and scallions and cook for 5 minutes or until garlic turns golden.
  3. Add the carrots and the white part of the bok choy and cook for 10 minutes before adding the sauces. Stir in the sauces, then cover and cook for 10 minutes. Remove the lid then add the cooked noodles, rice vinegar, and the green part of the bok choy stir well and recover for a final 10 minutes, stirring regularly.
  4. Serve and enjoy!
http://dancingveggies.com/2016/03/hot-and-fresh.html

Even though we’re no longer around an Asian market my mom is, so I sent her on a shopping trip to get some ingredients for me.   I used Lee Kum Kee sauces for this dish as they are vegetarian and husband safe – the second part being more important!

In the Saddle

Japanese Curry

japanese_curry

In an attempt to get my kitchen mojo back, I’ve once again joined the /52weeksofcooking group in the hopes that their weekly challenge would get me going again.  They are now on week 10 while I’m just now doing my second post – needless to say I’m still a work in progress!  This week the challenge was Japanese and while I debated doing a tempura I couldn’t get over the idea of trying a Japanese curry similar to one I had in Pittsburgh a few summers ago.  Luckily the internet provided me with lots of ideas, so I took the common ingredients from all of them and then winged the rest of it!

In the Saddle

Serves: Serves 4-5

Ingredients

2 tbsp vegetable oil

4 garlic cloves, minced

1 tsp grated ginger

1 lb tofu, pressed and cubed

1 red onion, diced

2 tbsp curry powder

2 tbsp tomato paste

1/2 tbsp brown rice vinega

1/2 tbsp sesame oil

1 tart apple, cored and diced

3 cups vegetable stock

2 large carrots, sliced

2 butter potatoes, peeled and cubed

1/2 cup frozen green peas

Instructions

  1. Heat the oil in a large wok and add the garlic and ginger. Cook until the ginger is brown and then add the onion. Cook for 10 minutes, or until onions start to brown. Add the tofu and cook 5-7 minutes on each side, tofu should be golden and onions should be slightly caramelized.
  2. Add the curry powder, tomato paste, vinegar, sesame oil, apple, vegetable stock, potatoes, and carrots. Bring to a boil, then cover and simmer over low heat for 20 minutes.
  3. Add the peas then simmer, covered, for a final 10 minutes or until potatoes are soft.
  4. Serve over rice and Enjoy!
http://dancingveggies.com/2016/02/in-the-saddle.html

I could say this was a huge hit but that doesn’t begin to cover it – this is one of the only curries where husband has wanted seconds!  He couldn’t get over how savory it was – all the flavors working together.  So good he didn’t believe it was vegan, BIG bonus there.

Make sure to come back Monday for February’s BONUS Secret REcipe Club post.  It’s the 5th Monday of the month and this time the special theme is Spring & Bunnies.

Don’t We Go

Banana Cream Pie

banana_cream_pie

A bit late, but finally have my post from Pi Day!  Since Pi Day was also game day I knew I had to make something, and it had to be something awesome.  Thankfully /r/52weeksofcooking pointed me in the right direction with their banana theme.  I had never made/had a banana cream pie but figured it couldn’t be too hard – just a more solid version of banana pudding.  I searched the internet for inspiration but most of them involved ingredients I didn’t have on hand, and since I was doing this last minute the day after an embryo transfer going to the store just wasn’t going to happen.  So I decided to use a custard recipe I acquired many moons ago and just modify it as needed.  For the crust I went with my standard push-in-pan using vanilla wafers.  One day I’ll figure out how to roll a pie crust but until then push-in-pan it is!

 

Banana Cream Pie

Serves: Serves 9 - 12

Ingredients

2 very well ripened bananas

1 cup greek yogurt

2 cups milk

1/4 cup sugar

2 eggs

1/2 tsp vanilla extract

favorite crust

Instructions

  1. Puree the bananas with the greek yogurt and set aside.
  2. Heat a large sauce pan over medium heat, add the milk and sugar and bring to a low simmer. Meanwhile beat the eggs and vanilla together in a separate bowl.
  3. Slowly whisk the eggs and vanilla into the milk and continue to simmer for 5 minutes before mixing in the banana mixture. Continue cooking for 10 minutes, being sure to not let the mixture bowl.
  4. Meanwhile prepare your favorite crust.
  5. Remove custard mixture from burner and allow to cool for 30 minutes (or move to a freezer for 10)
  6. Preheat oven to 375. Pour the custard into the prepared crust and bake for 30 minutes. Turn heat to 250 and bake for a final 10 minutes or until custard is solid.
  7. Allow to cool then Serve topped with whipped cream!
http://dancingveggies.com/2015/03/dont-we-go.html

Hope your sweet tooth is ready for this week as I’ll have another dessert recipe on Wednesday as part of #15Cheesecakes!