Author: mcfarren_paola

“Tate’s” Style Chocolate Chip Cookies

Desserts

Yield: 4½ dozen three-inch cookies.

Ingredients

  • 2 cups all-purpose pour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup salted butter
  • ¾ cup sugar
  • ¾ cup firmly packed dark brown sugar
  • 1 teaspoon water
  • 1 teaspoon vanila
  • 2 large eggs
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat the oven to 350° F. Grease two cookie sheets or line them with Silpat.
  2. In a large bowl, stir together the flour, baking soda, and salt.
  3. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined.
  4. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t overmix the dough.
  5. Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop.
  6. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.

Photo by Jamison Judd via Flicker used with CC Attribution license

Hummus

Appetizers & Sides, Vegetarian

Makes 1½ cups

Ingredients

  • 15-ounce can chickpeas, rinsed
  • 1 clove garlic
  • 4 tablespoons (¼ cup) olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • kosher salt
  • ¼ teaspoon paprika

Directions

  1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
  2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Photo by Samira via Flickr used with CC Attribution, Non Commercial, Share Alike license

Ginger Squash Soup

Soups & Stews, Vegetarian

Serves: 6

Ingredients

  • 2¾ pounds orange-flesh winter squash, such as butternut
  • 2 tablespoons olive oil
  • 1 medium leek, trimmed, white and green parts, cut into ¼-inch pieces (1 cup)
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon finely grated fresh ginger, or more to taste
  • 1 medium parsnip, peeled and cut into ¼-inch pieces
  • 4 cups vegetable stock
  • Two ¾-inch slices whole-wheat bread, crusts removed
  • 1 tablespoons freshly grated Parmesan cheese
  • Salt and pepper to taste

Directions

  1. Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into ½-inch pieces, and set aside.
  2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  3. Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a blender and purée. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
  4. Meanwhile, cut the bread into ½-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.

Adapted from The Silver Palate Cookbook. Photo by She Paused 4 Thought via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Dried Anchovy Stir Fry (Myulchi Bokkeum)

Appetizers & Sides

Ingredients

  • 1 cup dried anchovies
  • 1 Tbsp olive oil
  • ½ tsp minced garlic
  • 1 Tbsp hot pepper paste
  • 1 Tbsp sugar
  • 4 tsp water
  • ½ Tbsp corn syrup
  • 1 tsp sesame oil
  • sesame seeds

Directions

  1. Stir 1 cup of small dried anchovy in a heated pan for 1 minute
  2. Add 1 tbs olive oil and stir it for another minute
  3. Push the cooked myulchi to the edge of the pan away from the heat
  4. Make sauce by adding 1 tbs hot pepper paste, 1 tbs sugar , ½ ts minced garlic, 4 ts water, ½ tbs corn syrup to the cleared spot on the pan
  5. Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny
  6. Mix the cooked anchovy with the sauce and then turn the heat off, stir in 1 tsp sesame oil
  7. Place in a serving bowl and sprinkle with sesame seeds

Photo by Jamie Frater via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Curried Tofu

Vegetarian

Ingredients

  • 2 tablespoons of peanut oil (can be substituted with canola or grape seed oil)
  • 1 large onion peeled and chopped
  • 1 tablespoon of curry powder
  • 1 can of unsweetened coconut milk
  • 1 block of tofu cut into ¾ inch cubes
  • 2 tablespoons of soy sauce, or to taste
  • Salt and cayenne pepper to taste

Directions

  1. Put oil in a big skillet on medium-high. A minute later add onion and brown for about 10 minutes, stirring occasionally, making sure not to burn them. Add curry, stirr and cook for 30 seconds.
  2. Add coconut milk, stir and bring to a boil and reduce the heat to medium. Add the soy sauce, stir then add the tofu and cook for about 3 minutes. Add cayenne pepper to taste. Serve over basmati rice.

Photo by Sarah R via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Chilled Cucumber Mint Soup

Soups & Stews, Vegetarian

Serves  4

Ingredients

  • 4 cucumbers, peeled and seeded
  • 1 small or ½ large clove garlic
  • 1 cup plain (or soy) yogurt
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 4 scallions, white and green parts, cut into 1-inch pieces
  • ¾ cup fresh mint leaves, loosely packed
  • ¼ cup water
  • Salt and freshly ground black pepper

Directions

  1. Cut 1 cucumber into small dice, and set aside for garnish. Cut others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender, and puree until smooth.
  2. Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
  3. Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.

Photo by Mike Licht via Flickr used with CC Attribution license

Watermelon Tequila Refeshers

Drinks

Ingredients

  • 3½ pounds chopped seedless watermelon (about 12 cups) cut into 2 inch cubes
  • 1 cup tequila
  • 1 cup freshly squeezed lime juice (6–8 limes) plus lime slices for garnish
  • 4 cups ice
  • ¾ cup sugar

Directions

  1. Stir together sugar and ¾ cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Let cool completely. Refrigerate until ready to use, up to one week.
  2. Working in batches, purée watermelon in a blender until smooth. Past purée in batches through a fine sieve set over a large bowl, discarding solids as you work. Refrigerate juice until ready to use, up to 1 day.
  3. Stir together tequila, lime and watermelon juices with simple syrup in a large pitcher. Stir in ice and lime slices.

Photo by Feminist Julie via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Broccoli-Cheese Soup

Soups & Stews, Vegetarian

This recipe comes from America’s Test Kitchen. It’s a very delicious broccoli soup, the trick is overcooking the broccoli (right? I know!) but the color is brought back by adding fresh spinach.

Ingredients

  • 2 tbs. unsalted butter
  • 2 lbs. broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, adn cute into 1/4-inch-thick slices.
  • 1 medium onion, roughly chopped (about 1 cup)
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp.)
  • 1 1/2 tsp. dry mustard powder
  • 3-4 cups of water
  • 1/4 tsp. baking soda
  • 2 cups low-sodium chicken broth
  • 2 oz. baby spinach (2 loosely packed cups)
  • 3/4 cup shredded sharp cheddar (white preferred)
  • 3/4 cup grated fine Parmesan cheese, plus more for serving
  • pinch of cayenne
  • Salt and pepper

Directions

  1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 tsp. salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup of water and baking soda. bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
  2. Add broth and 2 cups of water and increase heat to medium-high. When mixture begins to simmers, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup of water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.

Photo by Cookthinker via Flickr used with CC Attribution, Non Commercial, Share Alike license

Barley Tofu Salad

Pasta & Grains, Salads, Vegetarian

Ingredients

  • 1 package of extra firm tofu (12 oz)
  • 1 tablespoon brown sugar
  • 4 tablespoons soy sauce
  • fresh ginger
  • Dark sesame oil
  • 2 garlic cloves
  • 1 cup uncooked barley
  • 1 lb. green beans cut into 2 inch pieces
  • 1½ lbs. of large shiitake mushrooms
  • 2 bunches of scallions
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons of honey

Directions

  1. Drain tofu and place in a dish towel and a heavy skillet or book on it to drain water for about 45 minutes. Then, cut into 1 inch cubes and pour marinade over it and let stand for 25 minutes.
  2. Prepare marinade for tofu with brown sugar, 2 tablespoons of soy sauce, 1 teaspoon of fresh minced ginger, 1 teaspoon dark sesame oil and garlic clove minced.
  3. Preheat oven to 375˚. Once tofu has marinated, bake for about 30 minutes, turning after 15 minutes. Cool and set aside.
  4. To prepare barley: heat one teaspoon of sesame oil in a heavy saucepan over medium-high heat. Add barley and toast for about 3 minutes stirring frequently. Add 5 cups of water and ½ teaspoon of salt; bring to a boil. Reduce heat and simmer for about 45 minutes or until barley is tender. Drain, cool and set in a large bowl.
  5. Cook green beans for about 3 minutes or until crisp-tender, drain and run under cold water. Add to bowl with barley.
  6. Slice mushrooms thinly and cook on a pan with sesame oil. Add to bowl with barley. Slice scallions thinly. Add to barley and green beans.
  7. Combine 1 tablespoon of sesame oil, rice wine vinegar, honey, 2 teaspoons of minced ginger, 1 minced garlic in a small bowl stirring with a whisk. Drizzle mixture over barley and other ingredients. Serve warm or chilled.