Light Tiramisu

Having a group of ladies coming over today, I opted for something light but sophisticated to serve.

For a delicious dessert that is perfect for an adult get together-this is it.

Light Tiramisu                                               Makes 6 servings

1/2 c espresso, room temp
2 tbl rum
1 tbl brandy
2 eggs, room temp
1/2 c sugar
1/2 c mascarpone cheese
8 oz Cool Whip Topping
12-3 inch lady-finger cookies
1 oz bitter-sweet chocolate
unsweetened cocoa (for dusting)
12-3 in lady-finger cookies (Optional)


1. Mix together espresso, rum and brandy, set aside.

2. Separate the eggs. In an electric mixer, beat the egg whites with a pinch of salt until soft curls form. Beat in 4 tbl of sugar, until egg whites form stiff peaks. Scrape the whites into a small bowl. Wash the mixer and beaters.

3. Beat the egg yolks with 3 tbl of sugar until they stiff and light colored. On low, mix in the mascarpone until mixture is lump free. Mix in Cool Whip, then the egg whites until fully incorporated.

4. In your individual serving dishes, scoop a heaping soup spoonful of the mascarpone cream into the bottom of each dish (using only half of the total mixture).

5. Take your lady fingers, two at a time, and submerge them into the espresso mixture for 5 seconds or until soaked. Squeeze them slightly until they stop dripping and lay over the cream.

6. Shave the bitter-sweet chocolate over the cookies until they are moderately covered. Spoon the remaining cream over the cookies in each serving dish.

7. Top with remaining lady finger cookies, or simply finish each dish with a light dusting of cocoa powder.

Calories calculated using SparkRecipes Calculator: 290 calories per serving.

Aloo Paratha Wrapped Lamb Rolls

This post is inspired by a myriad of blogs I was reading today. I wanted to make something different with my lamb shoulder. Not lamb curry...not Moroccan lamb..etc, we've all seen those posts. I wanted something...international but what?

I searched around and behold; this wonderful video by Chef Mark Miller. A yummy, beautiful Lamb Wrapped in a Pueblo Flat bread.

It sounded delicious, but I didn't have all the ingredients he required. You chefs!

Here is my version of Mark's lamb recipe IDEA, but instead of a soft flat bread, I made a : potato stuffed, pan fried, flat bread- also known popularly as aloo paratha.

The aloo paratha wrapped lamb was simply delicious. I will be making this again. It turned out perfect and was very filling, with a crunchy outer layer and tender spiced lamb inside. Perfect for taking on a picnic or a garden party where everyone is outside. 

Aloo Paratha Wrapped Lamb Rolls
                                                             
                                                                                   Serves 4
                                                                                   Time: 3 hours

Lamb

1-2 lb Lamb Shoulder, loin, or boneless chops; fat trimmed, sliced into 4 rounds
1/2 lemon, juice
3 garlic cloves, sliced
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp chili powder
1 tsp honey
1 tbl olive oil
salt and pepper

1. Pre-heat the oven to 450F/230C. Trim as much fat from the lamb as possible. Lamb fat is 'gamey' and doesn't do much to add flavor so you are better off with a nice lean cut of meat. Cut it into 1.25cm thick rounds.

2. Measure a sheet of aluminum foil large enough to wrap lamb slices and place in a roasting tin. Arrange the pieces of meat in the center of the foil.

3. Next, using the tip of a sharp knife, make incisions in the lamb and insert the pieces of sliced garlic, distributing them as evenly as possible. Make a paste out of the remaining ingredients and rub all over lamb slices.

4. Let sit for 30 minutes to marinate. Roast lamb for 30 minutes or until a crust forms. Fold up the foil to make a parcel, place the roasting pan back in the oven and cook at 300F/150C for 1-2 hours.

Begin making Aloo Paratha a half hour before ready to serve.

Filling

1 large boiled potato, peeled and mashed
1/2 onion, shredded
1/4 c coriander leaves
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
Other half of lemon, juice

1. Mix the mashed potato, onion, spices and lemon until combined.

Paratha Dough

2 c flour
1 tsp salt
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp pepper 
water as needed
2 tbl butter or oil

1. Mix the flour and spices evenly with a whisk, add water slowly, mixing as you go until a dough forms. Knead the dough with your fist until it becomes soft, about 6 turns or 5 minutes.

Assembling Aloo Paratha Lamb Rolls

1. Remove cooked lamb from the oven, set aside on a rack for 5 minutes to cool and juices to drain off. Divide the Paratha dough into eight balls. Roll each ball one at a time, into a 1/4 in thick circle. 

2. Add some of the potato mixture and top with another rolled circle. Sprinkle with more flour and roll the sandwiched dough very thin, enough where you can see the filling slightly through the dough; careful not to break the 'skin' as I did in this pic.

3. Fold each lamb slice in the dough, and fold gently underneath to hide the seams. 

Prepared Lamb rolls

4. Heat a skillet with 2 tablespoons of butter on medium-low heat. Place the lamb rolls seam side down first and cook until dough becomes deep golden brown, flip and cook again until crispy and brown. This is not like original parathas because you will only be cooking one side of the dough, so you have to make sure the outside is cooked low and long enough to cook the dough inside touching the lamb. Sorry no pic of this step. 

5. Serve lamb rolls with a simple red onion salad and yogurt sprinkled with salt and pepper.  

 

Calories calculated using Sparkrecipes calculator: 568.8 Calories per serving.

Zucchini-Carrot-Potato Latkes

I have stated before that I am not a big frying person. I don't like the idea of spluttering hot oil just asking to burn me if I make a mistake. But there are certain food that I will take a risk for.

The Veggie Latke is one. I LOVE these little potato pancakes and thanks to my BHG's magazine inspiring me, added shredded carrots and zucchini and it made them even more amazing.

Try these next time you want a warm lunch and have friends over.

Zucchini-Carrot-Potato Latke           Serves 4

4 small russet potatoes, shredded
1/2 small onion, shredded
1 zucchini, peeled and shredded
2 carrots, peeled and shredded
1 scallion, sliced
2 eggs, slightly beaten
1/3 c bread crumbs
1/2 tsp salt
1/4 tsp pepper

1. Combine shredded vegetables (potato-carrots) in a thin, clean cotton dish towel or a double wrapped piece of cheesecloth. Squeeze out as much liquid as you can (this makes some muscle, recruit a show-off man that happens to me lurking around the kitchen).

2. Empty contents into a bowl, mix remaining ingredients. Take out a shallow frying pan and pour in 1/4 inch vegetable oil in the bottom. Heat until hot, 375F.

3. Using your hands, form golf ball sized balls of the vegetable mix and gently place into the oil. It's important not to overcrowd the pan or it will reduce the cooking oil's temperature resultingin: uneven browning, more oil absorption of the latkes due to longer cooking, and the latkes may stick together if touching. Don't cook more then 3 to 5 at a time. Flatten each one with the bottom of a slotted spatula. Cook 3 minutes on one side, turn once and cook an additional 2 minutes for the other side until golden brown.

4. Remove with a slotted spatula to a plate with paper towels to drain. Repeat with remaining mixture.

5. Serve with sour cream and garnished with chives if desired (I highly desire it).

Calories calculated using Sparkrecipes Calculator: 219 calories for 3 lakes. Note: Calorie count does not include the oil absorbed when cooking or garnish.

Pizza Dough

If you have never made homemade pizza, this should be one of your top things in your home to make homemade. I've seen women bloggers out there making their own vanilla extract, yogurt and everything in between, so why not more pizza? 

What seems like a speciality food only professionals can do is not true. You CAN do this!

Homemade pizza is always outrageously delicious. It does not take a lot of your time, total of 2 hours prep/cooking (if your making a meat topping, less if it's all veggie). Plus, it's a fun family project to do together. I had kids of all ages helping me and sure enough, everyone gobbled this pizza up like it was going out of style. Even those kids that cringed at the site of anything green, they ate it, spinach and all.

To make a good pizza, you need to start with a good crust.


Pizza Dough                                        Serves 4

2 1/4 tsp active dry yeast
1 c water, (105-110 F for active dry)
2 1/2-3 c bread flour or all purpose flour
1 tsp salt
olive oil

1. In a small cup, dissolve yeast in water. In a large mixing bowl, stir together 2 1/4 C flour and salt. Add yeast and stir until smooth. Let the dough rest 10 minutes.

2. Knead the dough until the dough approximately 10 minutes until the dough becomes elastic and smooth. This dough will be soft and a little tacky, so resist the urge to add too much flour.

3. Place the dough back in the bowl, coat with a bit of olive oil and cover with a towel. Let rise in a warm place until doubled in size, approximately 1-1 1/2 hours.

4. Using a cookie sheet or pizza pan, roll out to:

• 4- 4 in individual pizzas
• 2- 8 in pizzas
• 1- 14 in pizza

Pre-heat oven to 425F. Cover rolled out dough with a towel again and let rise 15 minutes for thin crust, or 30 minutes for a softer crust.

5. Top with your favorite sauce and toppings. Bake 10-15 minutes or until dough crusts are golden brown.

Pictured above, my pizza is mozzarella cheese, spicy sausage, onion, tomato, and spinach.

Calories calculated using Sparkrecipes Calculator: 348 calories for two slices 

Fish Tacos

I LOVE fish tacos. They always remind of of sitting by the ocean and smelling the salty air, being in a foreign place with fresh produce and just having a good time.

I just recently saw this Taco Festival online last night that I REALLY want to go to some day, and the number one most searched for taco recipe? Fish! I don't think my tacos can compare to their seemingly gourmet ones, but they are delicious and the uncomplicated kind (which to me is better).

These tacos are great for quick dinners (not to mention so much healthier then most packaged quick dinners) and they can feed a lot of people if you are having a party.

Fish Tacos                                      Serves 4 -3 tacos each

2 lbs. fresh Tilapia fillets or any favorite fish

2 tbl butter, melted
1/4 tsp ground cumin
1/4 tsp garlic powder

8 " flour tortillas

2 cups shredded cabbage

2 green onions, sliced

salt

Sauce:
1/2 cup mayonnaise
1 fresh lime, juiced

Garnish:

sour cream

salsa

fresh lime wedges

1. Thaw fish if frozen and pat dry with a paper towel. Place on a cutting board and cut into diagonal 2" long strips. Spray a shallow baking dish that is big enough to fit all your pieces, lay fish inside dish.

2. Pre-heat your oven to 350F. In a small cup, combine butter, cumin and garlic, brush over fish. Bake for 6-7 minutes or until fish flakes with a fork.

3. Meanwhile, shred cabbage and slice green onions if you haven't done so already. In another small cup, combine lime juice and mayonnaise, set aside.

4. When fish are done, remove them the oven and lightly salt to taste. Warm your tortillas however you like. I like to take a small saute pan and turn the heat onto med-high. Place tortilla in the pan and let it warm one side until slightly puffy and dark spots appear on the tortilla, flip and do the same to the other side. This takes about 2 mins per tortilla.

5. Assemble tacos by taking a warm tortilla in the hand, slather a tsp-tbl of mayo-lime sauce on one side. Fill with a large pinch of cabbage, then 2-4 pieces of fish pieces. Top with green onions and other desired garnishes.

Calories calculated using Sparkrecipes Calculator: 423 Calories for 3 tacos, does not include salsa or sour cream.

Fajita Quesadilla

I can't underestimate how many times a week I could eat quesadillas, or overestimate how much I love eating them.

The simple quesadilla is my favorite food. It's fast, it's cheap, and so easy to make. Did I mention delicious? That should be the number 1 reason for eating anything!

This is the fajita quesadilla. I'm sure many people know how to make melted cheese between a tortilla. Really, that is like kindergarden type of meals.

But for those who want a delicious, step up the lunch scale kind of quesadilla, definitely try this next time.

I also want to add, this is a total party food. Its a definite crowd pleaser and can be easily made ahead and kept warm in the oven. Yum!

Fajita Quesadilla                                 Serves 4

4 large flour tortillas
3 tbl butter
2 cups 1% mozzarella cheese
1/2 red bell pepper, sliced into 1" strips
1/2 green bell pepper, sliced into 1" strips
1/4 large yellow onion, diced
1/4 cup chicken pieces (perhaps from a leftover whole chicken?)

1. In a small pan, melt 1 tablespoon of butter and sautee vegetables until tender, add chicken and cook until heated through.

2. In a large skillet, heat to medium. Butter one side of your tortillas and place in the skillet, butter side down. Fill one side of the tortilla with half the cheese and sauteed vegetable mix. Top with a little more cheese if desired.

This is my 2nd quesadilla, you can see the 1st one under the top one.

Fold over other side of the tortilla. If you are making two and have enough room, butter and add your tortilla repeating the steps to fill, and fold. Cover with a lid and let cook for 2 mins.

3. Remove the lid, with tongs flip the quesadillas, recover and cook an additional 1-2 mins. Move to a cutting board and let sit for 1-2 mins to let cheese settle.

4. Slice into triangles and serve with sour cream and salsa for dipping.

Calories calculated using Sparkrecipes Calculator: 348 calories per serving

Jalapeno Eggrolls

You ever shop through the market and look around, when something stops you and says "I'm interesting! Make me something yummy!"

Or, is that just me?

Don't judge, it's been working for me :)

The other day I saw jalapenos on sale. They were in season and I got about 20 for $2.00! Yeah!

Yesterday I made amazing jalapeno honey spareribs.

Tonight, I was craving jalapeno poppers, but was interested in how I could play with the idea and my other market impulse buy, egg roll wrappers....

Thus, the Jalapeno Egg roll was born!

Attention! If you are dieting, these babies are high in the caloric snack world. I ate four as a dinner substitute and was completely satisfied.

I'm not saying you SHOULD eat all of these by yourself, but it is kind of hard to stop. So maybe save this appetizer when there are more people around to share them with.


Jalapeno Egg Rolls                                Makes 8 rolls

8oz Cream Cheese
6 jalapenos, seeded and diced
1 tsp garlic paste
1 tsp ginger paste
1 tbl cumin

8 Egg roll wrappers
sesame oil

1. Pre-heat oven to 400F or deep fryer ready (I don't fry foods, but an egg roll classic way to fry is to get the oil temperature to 375F). Mix all filling ingredients together until creamy.

2. Lay wrapper in a diamond shape, with a point towards you. Fill with 1-2 tablespoons of filling.

Fold and roll up in the shape of an egg roll, place on a baking sheet. Brush with oil (skip the oil if frying these). Never stack your egg rolls before or after you cook them or the filling will seep out.

3. Bake for 15mins or until brown.

4. Enjoy!

Calories Calculated by SparkRecipes Calculator: 107 calories per serving

Pumpkin Party

Fall is here and it's the perfect time to get your friends together; have great food and enjoy each others company.

I have what I have so lovingly call "The Party Curse." See I love to entertain and host, but the people I invite either end up going out of town, family matters, or my party coincides with flu season (even my own wedding was sparse!)

Alas, the same thing happened this time. My best friend, her sister, and her daughters came, which was great, but not what I had planned for.

So, here is my party set up to help give ideas if anyone else is thinking of throwing a Pumpkin Party next year. Who knows? Maybe I'll put myself through this again and it will be different.

Pumpkin Party Intimate Get Together 2011


Decorations

I borrowed a long table from my local church and set up two working tables, one for adults/older kids and one for younger kids.

I had a left over tablecloth roll from my sons birthday so I covered all the tables in that. My mom is a teacher so I went to her school and took about 6 feet of orange paper. I cut that to make a runner to go down the middle of the table. Then I had two pumpkin luminaries which I placed pumpkin carving tools inside.

I also had two bowls available for pulp and seeds.

The kids table was my sons work table, covered with table cloth. I set out tempera (washable) paints, brushes, disposable plates and some push in decorations for the non-carving table. 

The backyard so far...

Besides the tables I also made a pumpkin pennant which I posted about here, and these adorable corn husk pom-poms

I got this idea from one of my favorite blogs CentsationalGirl, she gives a good tutorial on her page here.

Food

The party was in the afternoon, so I only served munchie foods.

Dish 1: Apple slices and Pumpkin Dip. 

The apples were served with the cores cut out using a mini cookie cutter. Served alongside with a pumpkin dip. This went the fastest, between my family coming by and munching, I was out of apples and dip :) 

I got about 5-6 slices from each medium fuji apple, then they took a bath in some pineapple juice. I wrapped them up and put them in the fridge a few hours before the party.

Pumpkin dip

8oz cream cheese

1/4 c brown sugar

15 oz pure pumpkin

spices to taste (ginger, cinnamon, cloves)

Cream together ingredients until smooth, place in serving container and chill at least an hour before serving. Also great with gingersnaps, carrot sticks and honey pretzels.

Dish 2: Veggie Tray. Easy. Simple.

I took a wide, clear platter and spread out a 16oz bag of baby carrots. Sliced up some cucumber eyes, a celery stalk for a stem and snap peas arranged in the shape of a mouth.

Dish 3: Pumpkin Empanadas

I made these about 2 weeks ago and just popped them into the freezer. I took them out the night before and they were just as good. I'll post a recipe for these soon.

Dish 4: CROQUEMBOUCHE

or literally, “crunch in the mouth”. This piece is the traditional wedding cake in France, and is often served at baptisms and communions as well. The classic piece montée is a high pyramid/cone made of profiteroles (cream-filled puff pastries) sometimes dipped in chocolate, bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons.

I had been waiting to do something big and fun and DIFFERENT, so I attempted the CROQUEMBOUCHE (I love saying it). I filled mine with a custard, which is traditional for most creme filled desserts, and of course mine had to be pumpkin for my pumpkin party. I found a pretty good recipe here.

I doubled my recipe and made two batches, one of just pumpkin and one of pumpkin-chai (this one is a winner). I'll post a recipe of my adventures in this piece later too.

Snack Table

Games

Because the bulk of the party I figured was going to be for carving pumpkins, I didn't want to go overboard by planning a lot of games. But I did make one easy one, kids of all ages enjoy (even if they say they are too old for those kid games).

Pin the Nose on the Pumpkin

I bought a poster board from the dollar store and cut out a pumpkin from the orange paper I brought home from school. Then out of black card stock I cut out a mouth and eyes then made about 12 noses or so (more or less depending on how many kids are playing). Keep a blindfold or a sleeping mask handy and you're ready to play.

What does the winner get to take home?

This Pumpkin trophy!

Ding! Ding! We have a Winner!

I bought a small fake pumpkin at Micheal's Crafts and carved "Winner" into it, then filled it with candy. I love it. It's a memorable prize and it's a pumpkin!

Because I only had two kids at the party (my son and my friends daughter, both 2 yrs old) I gave my game and prize to my mom who is a teacher so she can use it in her classroom on Halloween.

Goodie Pumpkins

Finally, before everyone leaves, they were to take home a goodie pumpkin basket. I found these babies at a yard sale, I grabbed all 20 for $5!

Each one was to be filled with some candy, a pumpkin scented candle (dollar store) and....

Once everyone gutted their pumpkins and they gave me all their seeds, I was going to wash, dry, spice, and bake them while they carved their pumpkin faces. Then I had some small candy wrappers on hand to wrap them up so everyone could take home a pumpkin treat from their own pumpkin!

I thought it was a nice personal treat. Alas, my friend who did come didn't want her seeds so I still have them. I'll post that recipe later.

At the end of the day, I was tired; but I had this to show for it.

In some small way, it's goofy, smiling face makes me feel better about my "party curse." There is always another holiday or birthday to plan for and get together.

Honey Jalapeno Spare Ribs

Oh. My. Gosh.

I have never made ribs before and I wasn't sure how this recipe would turn out. But I swear, I just cleaned those bones. This was soo good!


Fingerlickin' type of good.

This recipe is delicious! It's sweet and sour and savory all in one. It doesn't need much, just serve with a simple side salad.

Keep it. Cook it. Thank me later!









Honey Jalapeno Spare Ribs                       Serves 2-3

Rub:
1 tbl paprika, ground
1 tbl chile powder, ground
1 tbl cumin, ground
1 tbl salt
2-3 spare rib racks

Glaze:
6 cloves garlic, chopped
1  large jalapeño chiles, stemmed, seeded
1 tsp cumin, ground
2 limes, freshly squeezed
1 teaspoon salt
1/2 cup honey



1. Place ribs in a single layer in a baking pan. Combine paprika, chile powder, cumin, and salt in a small bowl. Pat spice mixture all over ribs. Cover with plastic wrap/foil and refrigerate 4 hours or overnight.

2. Preheat oven to 350F. Pour in water to a depth of about 1/4-inch around spareribs. Bake, uncovered, for 45 mins in the oven or until the bones wiggle a little. The steaming helps the ribs stay tender and moist, soaking up all the dry rub spices.

3. Meanwhile, make the Honey Glaze. Combine garlic, jalapeños, cumin, lime juice, and salt in a food processor (I used my MagicBullet) and puree. Pour into a small, heavy bottomed saucepan and stir in the honey. Cook over low heat for 20 minutes, stirring constantly until glaze is thick. If you enjoy Mexican food, it should resemble a thick green sauce.

Set aside until needed.

before

20 mins later

4. Cooking time! Turn the oven heat up to 450F. Take out the meat and drain most of the water out, leave just a little to coat the bottom of the pan. Brush ribs generously on one side with half the glaze and bake, uncovered 10 minutes, flip meat and baste with remaining glaze; cook for another 10 mins. Cut the ribs apart and serve hot.

If you finish ribs early, turn oven down to 200F and leave until ready to serve.