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here come the tears. [userpic]
Easy Black Bean Soup
by here come the tears. (csiallie)
at August 22nd, 2008 (08:32 pm)

i found a great recipe online and adapted it to fit my tastes. everything after the salsa is completely optional and up to you.

Allison's Hearty Black Bean Soup

3 cans of black beans (15 oz. each) [drained and rinsed]
2 c. chicken broth
1 tsp. cumin (i actually think i add closer to a tbls. i eyeball measure quite a bit)
1 jar of salsa

1 bag frozen corn
1 8 oz bag of co-jack cheese [or cheese of your choosing]
1 medium onion
3 cloves garlic
2 tbls. olive oil
1/2 tsp. coriander
1/2 tsp. oregano
4 tbls. sour cream
1 large handful of fresh cilantro, chopped
juice of one lime
green onion, chopped

In a large pot sautee garlic and onion in the oil. In food processor combine - two cans of the black beans,
broth, salsa, lime juice, cumin, oregano, and coriander. Blend until fairly smooth. Combine with the onion and garlic in the pot. Add corn, cilantro and the third can of black beans. Season with salt and pepper - to taste. Heat through. Top with green onion, sour cream, and cheese.

makes approx. 4 serving

Note: you can choose to leave out the garlic and onion - just skip the first step, if that's not your thing. I do think it adds another level of flavor and makes it taste heartier and more authentic.

here come the tears. [userpic]
Avacado Salsa Dip
by here come the tears. (csiallie)
at August 22nd, 2008 (07:56 pm)

this is a superb recipe my mom received from a woman she works with. i've made it a couple of times and it never disappoints.

Avacado Salsa DipCollapse )

here come the tears. [userpic]
Oatmeal Cranberry White Chocolate Chip Cookies
by here come the tears. (csiallie)
at August 19th, 2008 (01:37 am)

current mood: tired

i.e. supreme cookies of deliciousness.


this was my first time making these, and surprisingly they turned out fabulous. very soft and sweet. the tartness of the craisins balances out the white chocolate so well.

recipeCollapse )

darkrefuge [userpic]
Borek - variation
by darkrefuge (darkrefuge)
at May 21st, 2008 (06:41 pm)
current location: home
current song: none

My friend Kyra has taught me this recipe for Borek, which is a turkish spinach pie type creation made with a phyllo dough crust. However, because when one deals with me it's always better to try to sneak a few more veggies into the mix... we've created something I like even better!

Preheat your oven to 350 degrees Farenheit.
Oil the bottom and sides of a glass baking dish 9x12... or whatever you have that will work!

Saute in butter in a pan, a little bit of onion and some shitake mushrooms, diced.

In a bowl mix 2 eggs plus 3-4 heaping Tablespoons of plain yogurt, beating until smooth. (Should have a consistency sort of like gruel...w/o the lumps. LOL)

Put one layer of phyllo dough down then drizzle a spoonful of the egg/yogurt sauce mixture over the sheet of phyllo before adding another sheet. Keep alternating until you get through about half the package. Then drizzle another spoonful or so onto the last sheet you placed. (And you only need to use one package of the 2 packages that comes in an average box of phyllo dough.)

Next add shitake mushroom & onion mixture... sprinkling over the bed of phyllo. Then add enough raw spinach (preferably organic and washed) to the phyllo to fill the pan. (It will settle in the baking!) Add 2 containers of Feta cheese. Sprinkle it over the spinach. I use one traditional and one tomato basil flavor myself but you can add what you like! Then apply a "lid" by alternating more layers of phyllo dough and the sauce mixture until you get to the last sheets of phyllo.

Then after applying the last layer of phyllo dough, take one additional egg yolk and a teeny bit of oil and mix together. Applying this "egg wash" over the top of the last sheet of phyllo. This will help make the top "crispy" and golden in the oven. Then sprinkle lightly with Paprika!

Bake in the oven for 30-35 minutes (depends on your oven)... until edges appear to be turning slightly brown.

Allow to cool slightly before cutting.

BTW, it is even more yummy when reheated!!!

Becky [userpic]
Pie Crust Recipe
by Becky (bec_bec)
at April 14th, 2008 (02:01 pm)

I took this recipe from an old Betty Crocker cookbook and modified it a little with a special ingredient.

So, there are two things that make this pie crust different.
1) it does not contain shortening, and
2) there's sugar directly in the crust and not just the pie filling (this was my modification)

I've heard that making pie crust is difficult, but mine has never failed. It's always perfectly flaky and delicious. So, I thought I'd share.

8 or 9 inch Two-Crust pie (ie. with lattice or some other crust top)

1 & 3/4 cups all-purpose flower
1/4 cup powdered sugar
1/2 cup vegetable oil
1 teaspoon salt
3 to 4 tablespoons cold water

Mix flour, sugar, oil and salt until particles are the size of small peas. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and pastry cleans the side of the bowl (a.k.a. it has fully clumped together in a large round ball). If pastry still seems dry, add 1 to 2 tablespoons of oil but do NOT add water.

Cut pastry dough in half: half for the top and half for the bottom. Using two sheets of waxed paper, place half of the dough one one sheet and place the second sheet on top. Roll the dough out until it is about 2 inches larger than the pie dish/pan. Remove top sheet of waxed paper and ease dough into pie dish/pan, removing the bottom sheet as you go.

Put crust and second half of dough in the refrigerator while you prepare pie filling.

To make lattice top with the second half of the dough, roll it out in the same manner and cut it into 1-inch-wide strips. To make a regular top, just roll out in the same manner as bottom and ease dough onto top of filled pie crust.

Becky [userpic]
[Product Review] Double Chocolate Rolls
by Becky (bec_bec)
at January 29th, 2006 (11:48 am)

current mood: satisfied
current song: Caramel by Suzanne Vega

These caught my eye. Instantly. As all new additions to the snack cake aisle do. And I had to grab a package. Chocolate Swiss Cake Roll??? What could be better? Essentially, it's Little Debbie's staple Swiss Cake Roll with chocolate creme substituted for regular, and the addition of some chocolate syrup.

I had high expectations. My first bite breaks down as follows:

Mmm chocolate coating.
Delicious chocolate cake.
Where's the creme?
Mmm chocolate syrup goo.

Which is to say, they're quite fantastic. Their only flaw is a decided lack of creme. Which saddens my heart. Though, the chocolate syrup was a nice addition... But, I think I'd trade the syrup for an increase in creme. Elsewise, all is well in the Land of Snack Cakedom.

My song recommendation for this item: Caramel by Suzanne Vega [yeah... even though there's no caramel in the roll.]

here come the tears. [userpic]
snack cakes!
by here come the tears. (csiallie)
at January 20th, 2006 (11:02 pm)

current mood: hungry
current song: "Hope There's Someone" -- Antony and the Johnsons

the first order of business:

Poll #656816 snack cakes

what is YOUR favorite snack cake?

zebra cakes
swiss cake rolls
oatmeal creme sandwiches
ding dongs
honey buns

if other explain here:

mmm desserty goodness.

Becky [userpic]
by Becky (bec_bec)
at January 20th, 2006 (04:50 pm)

current mood: hungry

Let's talk food:

Bash it, praise it, suggest it, compare it, boil it in a pot and serve it up hot!!!

Snacks, recipes, whatever.

Share with me so that I can start drooling.

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