More About DAMIENDUCKS
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Recipes I've Shared:
found via blog: http://candimandi.typepad.com/heres_lookin
_at_me_kid/2012/06/the-snack-files-che
esy-quinoa-dippers.html
You can also omit the boston butt and use pork meatballs instead (or a mixture of ground pork and ground turkey if you like).
You will never use canned frosting again, I promise.
To make coconut flavor, whip in 1/4 c. cream of coconut and 1/2 T. coconut flavoring when adding vanilla (reduce vanilla to 1/2 T, as well).
adapted f/ America's Test Kitchen. Recipe time doesn't include marinating time.
Monty Python jokes aside, this shrub is a really great addition to your pantry, especially if you make it while the blood oranges are in season--the really ripe ones give it such a lovely color!!
I promise, you will not taste the avocados! They give this a richness that you would be hard-pressed to achieve without copious amounts of heavy whipping cream.
I prefer my desserts not-too-sweet, so add more sweetener if you find this isn't to your liking.
Use nutella instead of peanut butter for a straight-up fudge flavor instead.
Ready in literally 5 minutes! Double or triple the batch (depending on the capacity of your food processor) and store them for easy quick snacks!
http://www.foodnetwork.com/recipes/emeril-
live/braised-country-style-ribs-with-w
hite-beans-and-fresh-herbs-recipe/index.html
based on a recipe for Balatong, but with different beans and sans fish sauce and lechon kawali...so, similar, but legally distinct? Anyhow, a great winter soup for any hemisphere!
A handful of kitchen staples combine forces to produce a magical, creamy comfort food! Contrary to popular belief, you don't have to stir risotto every single second of the cooking time...every minute or so will do!
A super fast sauce you can make while the pasta cooks. Makes enough to sauce 2-4 servings of pasta.
A traditional thin, custardy oven pancake, best served with berry jam and a sprinkle of powdered sugar.
makes enough for two servings at a time (1 cup per serving).
You could sub banana for the pumpkin puree (I can't thanks to allergies), and could use all spinach or all kale or even chard or mustard greens.
These are a common french cookie, ironically named "punishment' cookies ("punition" cookies). As with most french recipes, you will work magic with butter, sugar, salt, and flour, and be amazed at the stellar results such humble ingredients can produce!
You should get approx. 96 cookies, which will translate into 48 sandwich cookies.
A well-spiced fruit chutney, perfect for serving with meat and curries, or on grilled cheese sandwiches. Recipe yields approximately 1.5 cups of chutney.
If you don't want to wait for the chutney to mature, you can use it earlier, but the flavors develop over time!
Make these into a quick weeknight dinner by boiling spaghetti while you work and adding a quick dose of jarred marinara to the meatballs after they come out of the oven.
They're also great for BBQ meatballs (just add sauce!). Swap the Italian seasoning for chinese 5-spice mix and change the balsamic vinegar to rice vinegar for an Asian flair (serve with dipping sauce of soy sauce, lime juice, and minced bird chili)
Elk or deer work well in this recipe. To use beef, increase meat's cooking time a minute or so.
An eastern european-style flourless cake with a simple ganache frosting.
Makes 12-16 servings.
Garnish not included in nutritional info.
Like fried chicken in that it's got nice crispy skin, but with a LOT less oil to clean up!
This recipe yields about 3.5 pints apple butter, and is suitable for canning if you like, or throw the jars in the fridge. If canned, this keeps up to 6 months (if it lasts that long!), or in the fridge, use within 2 months.
This is a two-fer recipe, to boot! If you stop before the second cooking session, you've made applesauce; continue on and you'll have apple butter!
Applesauce is great on its own, or as a fat substitute in baking. Apple butter is divine stirred into oatmeal, or as a sauce for meat, or stirred into yogurt!
This looks indulgent. It tastes divine. I got this recipe from friend a few months ago and it's become part of our regular rotation--it's great b/c you just throw everything in the crock and come back 8 hours later to feast! I usually assemble everything in the crock the night before, stick it in the fridge overnight, and let it cook while I'm at work the next day!
Also excellent with venison.
adapted from: http://www.recipage.com/pageCreator/printe
rFriendly.php?recipe_id=6002982
Not your mother's German potato salad, this one hails from a bit more northern clime.
A very forgiving, easy to make & modify cabbage soup recipe! Serves 4 generously as a main course, or 8 as a lighter meal.
If you've never used broccoli stalks for salad, shame on you! They make amazing cole slaw, and once you peel the fibrous skin off, are quite tender!
I like my slaw quite mustardy (goes well on sammiches that way), but if you don't, feel free to tone it down or omit it all together.
Note, the chipotle peppers and black peppercorns give this a bit of heat, but if you want it spicier, add a finely minced fresh pepper to the spice rub.
These are great just dipped in spicy sauce, or chopped up over salad greens, too! Make excellent leftovers. I prefer thigh meat b/c it's juicier, but if you must use breast meat, feel free.
I usually 30-36 cookies out of this recipe--you can easily double or triple it if you feel ambitious!
I make no claim that this is an authentic Italian recipe, only that it reminds me of Sicily and Rome and I usually make it in the spring when fresh fava beans can be had. Aside from that, it's basically "everything" soup...whatever veggies sound good, chopped up and stirred into soup!
Why "Half Pound Cake" you might ask? Because this recipe uses 1/2 pound of each basic ingredient so that it only makes 1 loaf of poundcake (because I cannot eat an entire recipe of pound cake fast enough to warrant making it full-scale!)
This cake comes out fluffiest if all your ingredients are room temperature before you start cooking...take the eggs and butter out about an hour before you plan to use them for best results.
Cream is optional, but I quite like the flavor it gives. This is great made with wild mushrooms if you can get your hands on them (if using fresh wild mushrooms, omit the dried).
I generally cut the veggies into 1/2" cubes, but any size will do as long as they're all the same size (bigger pieces will take longer to cook, of course).
Adapted slightly from a recipe a friend had...This goes pretty quickly, so be sure you've prepped all ingredients before you start cooking.
Great for taking on century rides or as a pre- or post-workout snack.
a little slow to make, but soooo worth it!
adapted f/: http://rasamalaysia.com/thai-pomelo-salad-
recipe-yam-som-o/
from http://www.foodnetwork.com/recipes/alton-b
rown/homemade-soft-pretzels-recipe/ind
ex.html
Easy basic quick bread for any meal. If using coarse grind cornmeal, let the batter stand 10 minutes or so to soften, otherwise it may be a bit crunchy!
These can be sweetened if you like--add a tablespoon or so of sugar--but I prefer the savory version.
And feel free to add stuff in...some of my favorites: raspberries; blueberries; corn kernels; sage, thyme, and white beans...use your imagination!
I use a 3qt. slow cooker and it's pretty full with this recipe, so use at least that size.
If you won't be around in 6 hours to test the beans, leave the whole thing on low for 8 hours and add salt at the very end before serving--your beans will be a little mushier and not perfect, but they'll still taste like a serving of awesome.
This will be a little soupy when it's done (unless your beans are rockstars and absorb all the liquid)...if you have leftovers, you'll notice the extra liquid gets soaked right up, so don't despair if it seems a little runny the first night.
This makes amazing leftovers, too.
Vegetarianized version of the Cooking Light recipe found here: http://find.myrecipes.com/recipes/recipefi
nder.dyn?action=printerFriendly&recipe
_id=50400000107408
A mouthful to say AND to eat! Not to mention a delicious way to use up carrots.
Adapted f/ Sundays at Moosewood.
A classic "chop it small, saute it all" weeknight veggie burritos--from a pile of ingredients to a plate of delicious food in about 20 minutes!
You can easily sub squash for the eggplant (winter or summer varieties); yams for the potato, parsnips or turnips for the carrots--these are super versatile.
My favorite way to eat veggies, especially in the fall!
Cooking time is longer if you use bigger chunks and shorter if you use smaller chunks, so plan accordingly.
Looks & tastes decadent! And it is! But still quite good on the nutrition stats! A little extra effort produces great earthy tomato flavor that you cannot buy in a jar!
Prosciutto can be omitted or replaced with vegan/vegetarian bacon and the cream can be replaced with cashew cream to make this veg/vegan friendly.
Make a batch and freeze some for later even!
Whip these up the night before for an easy treat in the morning--doubly sweet that all the dishes are already done! Adjust spices to your preference!
Not a light salad, but tasty, and easily converted to a pasta sauce if you like.
You can either cube the bread and put it in the salad, or slice the bread and serve the salad atop the bread.
Alternately, cut bread into slices, top with mixture, and grill over low flame til cheese is melty. Awesome BBQ appetizer.
Rich waffles that are definitely not for every day, but they are an excellent way to celebrate a special occasion or perk up a dreary Monday, and since most of the work is done the night before, they make for a surprisingly quick breakfast!
Start these waffles at least 12 hours before you plan to cook them.
For interesting buns, use purple potatoes instead of regular russets. For dinner rolls, divide into 24 pieces instead of 16.
Rich waffles that are definitely not for every day, but they are an excellent way to celebrate a special occasion or perk up a dreary Monday, and since most of the work is done the night before, they make for a surprisingly quick breakfast!
Start these waffles at least 12 hours before you plan to cook them.
One of my favorite snacks in the Philippines...the easiest way to describe this is a steamed rice cupcake...with a little sliver of cheese on top (be sure to use a soft cheese that will melt well!) You can find pandan flavoring at your trusty local Asian market, it's kind of a green, grassy flavor).
Filipino comfort food at its finest! Cook the chicken with the skin on and remove before serving for the best flavor.
f/ the indispensible Veganomicon, slightly modified.
Great as a breakfast food or as a side. I use a mix of fine an coarse grind cornmeal for more interesting texture.
f/ the good ol' PPK.
A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating.
OK, no, elk is probably not an authentic ingredient in Thai cooking, but it goes soooo well in this recipe that I'm willing to overlook that tiny detail!
I love this made with spicy peppers (like jalapenos or serranos), but it's also really good with sweet peppers (like bells or bananas), so adapt to your palate as you wish.
adapted f/ Bittman's How to Cook Everything Vegetarian; serves 4 as an entree, 8 as an appetizer
This recipe makes a small layer cake using 6" cake pans--perfect for two people to share without having leftovers lingering! If using 9" cake pans, double the recipe.
An asian flare on a classic...I prefer to use opah or ono for these tacos, but use what suits your taste; just keep in mind, a firm white fish is a must--anything to soft will just crumble.
The basic recipe is to use black pepper, but these are also good with lemon pepper (if it's not a salty blend), paprika, ground sumac, or oregano...use your imagination!
These are great as crackers, but they go great with soups and salads as well...very versatile!
A protein-tastic pilaf that will power you all day! This was one of those "I have no food in the house but want dinner al the same" inventions, but it turned out so well I thought I'd better write it down! Simplicity really is more!
This is great if you have leftover quinoa to use up, as well...you'll want about 3 c. cooked.
Use 4 c. of any fruit, really. If using firmer fruit (like apples), cut into smallish pieces so they cook all the way through.
Not exactly diet food, but definitely good for a special occasion.
Cake adapted from “Sunday Suppers at Lucques” by Suzanne Goin.
Great with pork, chicken, seafood, in tacos, or as a spicy side salad over cottage cheese.
This is a fun dish to make becuase it changes drastically from day to day...fresh, it's a brothy soup, after one day, more of a thick stew, and on the third day (if it makes it that far) it's more of a pilaf than anything...all thanks to those thirsty little lentils and their ability to slurp up liquid almost indefinitely. And did I mention it's super easy to put together?
Make these as is for savory muffins, or add dried fruit and spices and nuts for a little variety!
I make no claims to authentic enchiladas here, this is just my method! But, they're a great "clean out the fridge" food that's pretty enough for company to boot! You can sub beans for the meat, or do a mixture, add any veggies you like (corn and bell peppers, oh yeah!...even cooked cubed potatoes/yams or winter squash). Try it with kale or chard instead of spinach, basically use your imagination!
Forget the corn syrup--you won't miss it! These are ridiculously easy to throw together and make a great snack or salad topper.
I grew up eating bean and bacon soup on a fairly regular basis, but it's not the healthiest soup out there...which is why I was really excited to find a recipe for a crock pot version...I tweaked it a bit and here you have it--a simple semi-healthy soup for those cold frosty days!
An Egyptian soup I like to make because it's cheap, easy, healthy, and super filling.
A little bit decadent, but deceptively easy to put together. Put the pasta water on first and then do the rest while the pasta cooks...remember to save 1/2 cup of the pasta cooking water to make the sauce!
A tasty north african dip that is easily adjustable to suit your preferences. As written this is pretty mild--I usually double the spices and use about 1/4 tsp. cayenne (but I like spicy food, so start conservatively and adjust to your own preferences!). If it does get too hot, stir in some yogurt to quench the flames! I also use this as a sandwich spread for roasted vegetable sandwiches--it's very versatile!
This is my "main dish" potsticker recipe. For appetizers or lighter fare, use 1/2 to 3/4 lb. pork and 1 quarter more cabbage. These can be made vegetarian by substituting your crumbled tofu for the pork, if you like (though the texture is not quite as good--if you come up with something better, do share!) or by adding additional shredded vegetables. These are super easy to put together, and pretty much foolproof, so feel free to experiment with the filling. Wonton wrappers can also be used in place of gyoza skins (which should be in most supermarkets and every asian market worth it's sodium content!), but you'll need to steam wonton wrappers a little longer to get them transluscent.
from Ellie Krieger's Foods You Crave, modified a bit (more veggies!!!) to taste.
A tasty purple pesto that performs equally well as a cracker spread or a pasta sauce! It couldn't be easier to whip up, and keeps well in the fridge for 2-3 weeks (just give it a stir every so often to keep it from separating!) Makes about 2 cups. Nutrition info is calculated for 2 T. per serving.
Serve alone as a side salad, or on croissants with lettuce for an easy elegant lunch.
A great alternative to straight mayonnaise for sandwiches, salads, or dipping sauces (it's fantastic with roasted sweet potato wedges). I use Hain's Safflower mayonnaise to make this (b/c it doesn't contain transfats), but you could use whaterver mayo you prefer--use low fat if you like to cut the calories even further. But I guarantee it'll be love at first bite!
Finally! I've been searching for an Eggplant Parmigiana recipe that actually tastes like eggplant! So many are overpowered by way too much cheese or marinara, but I've finally come up with a healthy version that balances the flavors of the principle ingredients.
I usually bake cakes from scratch, but in a pinch, these are easy to make and fancy enough to impress!
This is loosely based on the recipe from Simply in Season, but with a few of my own additions/subtractions. You could easily add cooked chicken if you like, though this is a fantastic salad as is, too! Tons of vitamins and minerals and flavor--this is great as a salad or as part of a wrap filling (just add greens!). I've also used leftovers as a soup base.
I wanted a slightly sweet pumpkin bread, but I couldn't find a recipe that fit the bill, so I came up with my own!
Great for pastas, pilafs, poaching eggs, or cook it down for an amazing bruschetta topping...very versatile!
This is a great veggie main, and the lefotver rice makes great faux-meatballs if you use a glutinous rice to begin with. But it's great with any variety of long grain rice, so enjoy! In Egypt, this is also served with elbow macaroni mixed in, but I had it both ways when I was there and I find I prefer it without the pasta (it made it too heavy for my tastes). I've also used the tomato sauce as a pasta sauce before--it's a nice low-cal change of pace!
This easy vegetarian chili gets its smoky flavor from two sources: caramelizing the onions and tomato paste, and the addition of chipotle chilis en adobo (find these canned in the ethnic foods aisle of your grocery store). You won't need the whole can of chipotle chilis, so freeze the rest in individual portions for later use.
A simple filling quiche with a Greek flavor. Make a hearty breakfast for four, or make a light snack or appetizer for 8 to 12, but any way you slice it, this quiche rocks!
A simple side dish that's sure to delight even the most ardent cauliflower haters!
This recipe doesn't actually contain couscous (though you could sub it for the bulgur no problem), but the name came about because I promised my hubby I'd make a couscous salad, only to discover that I was out of couscous...so I subbed bulgur and it turned out great! But since then, we've always called it Couscous Surprise. It's a great little side dish, and can easily be turned into a quick main dish--just add a can of rinsed/drained garbanzo beans and a handful of chopped cashews, or some chopped cooked chicken. Enjoy!
A colorful and surprisingly tasty salad made simply from carrots! Adapted from the Moosewood Simple Suppers cookbook.
You will be hard pressed to find an easier recipe for bread than this one!!! Pretty much any beer will work in this recipe, though i've had fun with beers like Bell's Cherry Stout and Big Sky Brewing's Moose Drool...so don't be afraid to throw in a bottle of your favorite intriguing beer! Just keep in mind, the same rule applies to cooking with beer as applies to cooking with wine: if you wouldn't drink it, don't cook with it!
f/ Moosewood Restaurant's Simple Suppers cookbook. This is a no fuss meal easy enough for any weeknight and elegant enough for any brunch.
This is a classic french dessert adapted from a friend's recipe. It's a tad more custardy than some clafouti, but it's nice and light and tastes great year round! If you have fresh pears on hand, substitute those for the tinned; you'll need about 3 pears, peeled, halved, and cored.
This is definitely NOT the bastardized cream-of-mushroom-soup based American version of stroganov, but the real Russian flavor! Add cooked cubed steak if you prefer your Stroganov with meat.
Soaking the nuts in salt water before you roast them serves two purposes! First, it makes them very sweet because it removes some of the tannins and the corky bits that can make them slightly bitter; second, it gives them a little bit of a salty flavor and keeps them from drying out too much while they roast. The end result is roasted nuts that are sweet and spicy and plump!
Super fast to put together, this is a basic scone recipe that is very versatile! Great for breakfast, these keep for several days in the fridge.
adapted f/ Simply in Season Cookbook. A rich cake--great for special occasions. Please note that this recipe makes 16 servings--this is a very rich cake, so a small slice is totally satisfying (I've even cut it into 24 servings before with no complaints). It's a rich, satisfying dessert despite it's simplicity (or maybe because it's so simple!). Of course, the ganache filling can be skipped, if you prefer another. I generally frost the cake with a simple cream cheese frosting (recipe not included). Depending on how thick you make the filling layer, you may have extra ganache, which can either be drizzled over the cake OR you can let it chill till almost hard, roll it into balls, roll in cocoa powder, and viola! you have truffles.
adapted f/ a recipe by Liz McCann (http://foodsnobberyhobbery.blogspot.com/2
007_11_01_archive.html)
Comfort food at its best! Great as a light winter dinner, or as a side dish.
a tangy, spicy squash dip--great with chips, pitas, on sandwiches, or as a veggie side dish!
A simple flavorful entree...very quick--great for a weeknight dinner.
Must love garlic! Actually, this is more of a peppery dish than anything; great for a quick dinner, and leftovers make scrumptious wraps if you add a handful of greens!
An Ethiopian-cuisine-inspired dish. Use whatever meat you like, just make sure it has a little fat on it so it doesn't get too dry during cooking (don't worry, you'll remove the fat at the end). Chicken legs (either quarters or thighs and drumsticks) and country-style pork or beef short ribs are all excellent here (though cooking times vary, see note at end).
Although the meat is cooked with a spicy African sauce, I've found the leftovers make amazing burritos/enchiladas.
A great loaf for any occasion! It may take 5 hours from start to finish, but it's totally worth the effort!
A pretty veggie side dish for a group; perfect when you just can't resist fresh spring veggies!
A flavorful combination of fresh tomatoes, herbs, and cheese. Works well as a side dish, appetizer or main meal.
A tasty purple pudding. We eat it warm with fresh sliced peaches and mangoes, then cold as breakfast the next morning!
Very tasty hot cocoa mix. Depending on the cocoa powder you use (and personal tastes), try adding more cocoa and less splenda!