Various recent recipes

There hasn’t  been any recent recipes that have been cooked that would really need to be blogged individually.  So these are a few that I’ve taken pictures of.  Just basic recipes cooked before.

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Pancakes, with the addition of some spent grain.

September 21

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 1/2 Chicken Roasted

Diced onion, garlic, with fresh sage, and other herbs tucked under the skin, baked in oven. Salt and pepper with olive oil, coarsely chopped onions in bottom of pan.

September 24th

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Pizza with beef, onions, cheese, and herbs

September 28th

Related articles

• using spent grain (for real this time) (alcoholbyvolumeblog.wordpress.com)

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Brussell Sprout Wraps

Cook diced brussell sprouts several minutes in water. Wrap in flour tortillas with Parmesan and cheddar cheese.  Bake or toast wraps if desired.

(no photos taken)

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Crumb top fruit cake

No doubt you’ve been inundated or perhaps as the spelling checker suggested, intimidated, with recipes for a crumble topping for baking the harvest of fruit you have at your disposal.

This recipe is a change from the gooey crumb topped fruit serving that needs an accompaniment like cake and or ice cream.

This is more like a fruit  or coffee cake.

It goes like this…………

Sift together two cups flour and one and one half cups of sugar. Cut in about two thirds cup butter.

Reserve three quarters cup of the crumbly mixture.

To the remainder, add two teaspoons baking powder, one teaspoon salt, two egg yolks, and one cup of milk.

Beat for three minutes.

Meanwhile beat egg whites , two, till fluffy and fold into the batter.

spread into a greased and floured twelve by eighteen inch  pan.

Arrange blueberries (or any other type of fruit) over batter.

Sprinkle top with the reserved three quarters cup of crumb mixture.

Bake at three hundred and fifty degrees for forty to forty five minutes.

Pasta and eggplant

Pasta, pasta, what to do?   Something different other than the usual, garlic and tomato sauce.

Lets see, eggplant, celery, mushrooms would be interesting. Pine nuts and cheese.

——-several steps were skipped at this point such as,

peel and slice one medium eggplant.

sprinkle with salt and let stand on a rack till moisture releases.

dry with paper toweling.

Dice and fry in oil.

Place in pan.

Saute some mushrooms and add to the eggplant.

The completed Eggplant mix, added sauteed diced celery for crunch.

 

Start with a serving of pasta.

Top with the eggplant mixture.

Top with chopped roasted pine nuts.

Next, grated cheese. (parm and romano)

……………finally some bread crumbs.

Related articles

• Turkish-style Goulash (tastefortrouble.wordpress.com)
• E is for Eggplant (cookscommentsonculture.wordpress.com)

Cupcakes

OK, it started off as a notion to make chocolate cake as I usually do, but decided on cupcakes instead. Is making cup cakes ………. made more often by women ?

I made them anyways !

Here’s the recipe I use Hershey’s Perfectly Chocolate, Chocolate Cake

The dry ingredients, I added some extras, Cinnamon, Cardamon, and Ground Allspice. Also a bit of milled spent grain.

The weather has been humid, sifted ingredients, the sugar lumpy.

mixing the dry ingredients

prepared the cupcake trays, with paper cups, easy.

the mixed (cup) cake batter

ready to pour

some of the trays were mini muffins…..

While they bake, empty the dishwasher….

even though separate recipes for each blog , I may be cooking more than one thing at a time, like tomato sauce with peppers, sausage and onions.

MMMMMMMM……..

Back to the cupcakes,  in the oven… there was a bit of batter left so I put it in a custard cup.

hot from the oven

cooled….

Ok , not a big fancy cupcake, just plain, good for a quick dessert, easy to pack in your lunch.

Related articles

• German Chocolate Cake Cupcakes (kissmyingredients.com)
• Day 33 – Beer and Chocolate Cupcakes (myyearofcupcakes.wordpress.com)

SHRIMP N’ CURRY

Serves on white rice, prepare now.

Actually, the ingredients for  the  curry and the blend of Indian spices varies widely, this is what I used. (had available)

Curry Seasonings:
In a Mortar and pestle add,
1 teaspoon curry power
Dash ground ginger
Dash of cumin seeds
That’s it from the spice cabinet,but some chai tea mix gave me a couple of other items for flavor.

Cardamon pod
Allspice pod
1 clove, dried
Grind and mash the above , add other spices to preference.
The recipe calls for sour cream, substituted the following.
1/2 can evaporated milk, about 6 fluid ounces.
Whisked the milk with lemon juice and vinegar, let stand in the fridge to sour and thicken.
Didn’t really measure the amount of juice and vinegar, it should thicken up a bit.

Soak, if frozen , shrimp in a bowl covered with water, this is made for a single serving so the count depends on how big the shrimps are and your appetite.

Peel and clean the shrimp when thawed, leave the tails on. You can reserve the water to add to the sauce if necessary.

Chop onion and sauté in olive oil / and or butter.

Add the shrimp and cook no more than several minutes till pink and opaque. Remove from the pan and set aside. (You could probably cook the shrimp in the sauce by leaving them in the pan, but I choose to set them aside at this point.)

Add the sour cream sauce to the pan, with the onions

and add the mix of spices from the mortar.

Cook till bubbly and fragrant.

Plate a bed of rice,with the  shrimp.

…….and sauce.

add a dab of hot sauce if you like it spicy, or add hot pepper flakes to the spice mix.