Cook 43 new recipes from scratch.

(upside-down apple tart)

This was a very simple recipe… I didn’t do the flip at the end, because I don’t like soggy crisp, but it was very good.

A loose recipe (sorry, just learned from watching someone make it):

Ingredients
-1 part butter, 1 part sugar (I used about 1/3 cup of each, eye-balling it)
-2 apples, sliced
-sprinkle of cinnamon and nutmeg
-one sheet of puff pastry

Directions
Melt the butter and sugar in an oven-safe pan over medium-high heat until it caramelizes slightly. Add sliced apples and cook until soft, stirring… (don’t cook completely through, they’ll finish cooking in the oven.)

Now sprinkle the top with a bit of cinnamon and nutmeg.

Add a layer of pre-made, frozen puff pastry, covering the pan. Slip into the oven at 400 degrees and cook for around 15-20 minutes.

Take out of the oven, and flip onto a plate, upside down. Serve with ice cream.

Simple and good.

This is the first recipe that I’ve put together myself, so I’m really happy with it. Had to make it twice to get it right, but it tasted very good.

Ingredients:

1 cup uncooked rice
5 oz sliced shiitake mushrooms
1 carrot, chopped
half a small onion
1 tablespoon of vegetable or peanut oil
2 to 3 tablespoons of soy sauce, or to taste
1 teaspoon of sugar
1/8 teaspoon cayenne pepper
white pepper, to taste.

(works best with day-old rice… I just let it sit in the fridge overnight)

Directions:

Add oil to the pan, bring to medium-heat and saute the onions until translucent- about 3 minutes.
Add carrots and mushrooms, stir often until cooked through- a few more minutes.
Add cold rice, mix completely.
Add soy sauce, sugar, and both peppers, and continue to fry rice until blended well.

Serve.

Mmm, just the right spice.

Caramelized Sweet Potato & Butternut Squash Quesadillas with Pumpkin-Yogurt Dip

Ingredients:

-cubed peeled butternut squash and sweet potato
-extra virgin olive oil
-Kosher salt
-whole wheat tortillas
-goat cheese, at room temperature for easier spreading
-2% plain greek yogurt
-pumpkin puree
-pumpkin butter
-ground cinnamon

Directions:

Preheat oven to 400 F. Toss the squash and potato cubes with a drizzle of olive oil and a sprinkling of salt. Roast for 40 minutes, or until caramelized, stirring once mid-way through. Let cool slightly.

Spread the softened goat cheese onto the entire surface of the tortilla(s), and top 1/2 of the tortilla(s) with the caramelized vegetables.

Close the tortilla(s) like a book, and cook over medium-high heat (in a skillet or an indoor grill) for 2-3 minutes per side.

Meanwhile, combine the greek yogurt, pumpkin puree, pumpkin butter, and cinnamon in a small bowl.

Cut each quesadilla into three wedges, and serve with the pumpkin-yogurt dip.

These were nearly as good as they sound, but the goat cheese was way too rich for me. I’ll either use less next time, or trying a different kind.

Otherwise… YUM.

Ingredients:

1 cup warm (not hot) water (the general rule for this is that if the water is too hot for your hands, it’s too hot for the yeast and will kill it)
2 tsp active dry yeast

1/4 cup honey
1 tsp salt
3 tbsp vegetable oil
I egg (room temperature)

1 1/2 cups whole wheat flour
2 cups (or as needed) all-purpose flour

Method:

Combine the warm water and yeast in a large bowl. Allow to rest for 5 minutes, until the yeast is softened. Add the honey, salt, and oil and mix well. Add the whole wheat flour and stir to moisten, add the egg and beat with a whisk until well mixed. Stir in as much of the white flour as you can mix in with a spoon. Turn dough out onto a floured surface and knead in enough flour to make a moderately stiff dough that is smooth and elastic (it should not stick to your hands in clumps but shouldn’t be bone dry, either).

Place dough in a lightly oiled bowl and turn once to coat. Make sure there is enough room in the bowl for your dough to expand to double. Cover and allow about 1 hour 15 minutes for your dough to rise. Punch dough down and let rest for a minute, then shape into a loaf. Place in a sprayed loaf pan (about 9×4 inches) and cover again. Let rise for about an hour or until double. Pop into a 375F oven for 30-35 minutes.

My bread didn’t rise, perhaps because I switched wheat flour for bread flour, or perhaps because I didn’t knead it correctly. I’m not sure! But it tasted good as a flat bread anyway.

I HAVE MARVELOUS COOKING NEWS. I’m the proud owner of a food processor, which means the recipes I want to try have doubled. Can’t wait to have more time to cook.

Ingredients:

2-3 frozen bananas

Equipment:

Food processor

Directions:

1. The morning of (or the evening before) making this recipe, slice up your 2 – 3 bananas, and then place them into a freezer bag or Tupperware container. Put them into the freezer until they are nice and frozen.

2. When the bananas are frozen, remove them from the freezer and place them into the food processor. Then turn the processor on and let it run for about five minutes, stopping every now and then to scrape it down. The bananas should get increasingly light, fluffy, and smooth. By the time you’re done, they’ll resemble a creamy bowl of soft serve.

3. Scoop them into a bowl and marvel your friends with this delicious, healthy, raw dessert.

BONUS: If you’re really feeling decadent, make some raw chocolate “syrup” by combining 2 tablespoons of agave nectar with 1 tablespoon raw or dark cocoa powder. Drizzle it on top of the frozen bananas, and voila.

Unfortunately, I don’t have a food processor yet, so my bananas didn’t really ‘fluff’, lol… I think I killed the blender. Might be time to shop for one.

However, it was still very good. Very banana-y, and definitely on its way to a good ice cream texture!

This was an absolutely perfect drink… found in Ani’s Raw Food Kitchen book, by Ani Phyo. YUM.

Mango Lassi

3 cups of water
2 mangoes, peeled, seeded and cubed
1/4 cup almonds
1/2 cup pitted dates
1 vanilla bean (or 1 tablespoon of vanilla extract)

Blend 1 cup of water with mangoes, almonds, dates, and the vanilla bean until smooth. Add the remaining water, blend until smooth.

Keeps in the fridge for 3 days.

Ingredients

For the broth

4 cups chicken or beef broth
4 cups water
2 thin slices peeled ginger
2 whole pieces star anise
1 small 1/2-inch section cinnamon stick
1/4 shallot, thinly sliced
2 tablespoons low-sodium soy sauce, plus extra for serving
1/8 teaspoon pepper

For the garnish

8 ounces dried Asian rice noodles
1/2 pound boneless beef sirloin or London broil, trimmed of any fat, frozen
1 small head romaine lettuce, shredded, or 2 cups shredded Savoy cabbage
1 rounded cup bean sprouts
1 red or green bell pepper, seeded, stemmed and thinly sliced
3 scallions, minced
1/2 cup thinly sliced radish
1 cup fresh cilantro sprigs
1/2 jalapeño pepper, seeded, stemmed and minced
1/2 cup fresh basil leaves
1/4 cup fresh mint leaves
Salt
2 tablespoons peanuts, chopped
Lime wedges, for garnish
Toasted sesame oil, for serving
Hoisin sauce, for serving

Directions

1. For the cooking liquid, in a large saucepan, bring the broth, water, ginger, star anise, cinnamon and shallot to a boil. Reduce heat to very low, partially cover, and simmer 15 minutes; remove spices with a slotted spoon. Add soy sauce and pepper; set aside.

2. Meanwhile, in a large bowl, soak noodles in cold water to cover until softened and pliable, 30 minutes. Bring a large pot of salted water to a boil.

3. With a very sharp knife, cut uncooked beef across the grain into very thin slices; arrange on a serving plate and refrigerate until ready to serve. Arrange all of the other vegetables, herbs, chopped peanuts and lime wedges on a second, large platter.

4. Drain noodles in a colander. Add to boiling water and cook, stirring, 45 seconds. Drain noodles again.

5. To serve, bring broth to a boil. Divide steak slices between 4 large serving bowls. Ladle broth over noodles. Add noodles, vegetables and herbs to each bowl. Diners can season their soup with lime wedges, salt, soy sauce, sesame oil, and/or hoisin sauce, as they like.

I obviously did not add the meat, and used vegetable broth instead… it was good. I ended up adding whatever I had on hand as a garnish, which was a lot of hoisin sauce, peanuts, lettuce, basil, and a liiiittle touch of hot sauce, which isn’t on their list, but is usually available in Vietnamese restaurants for pho. Yum.

Risotto with Spring Vegetables

Ingredients

1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, chopped
2 medium zucchini, trimmed, halved lengthwise, sliced 1/4- to 1/3-inch thick
4 1/2–5 cups low-sodium chicken or vegetable broth
1 pound medium asparagus, ends trimmed
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced basil
3/4 teaspoon salt
1 tablespoon unsalted butter
1 1/2 cups short-grain rice (Arborio or Carnaroli)
1/2 cup dry white wine
1/4 teaspoon pepper
2 tablespoons chopped mint, for garnish (optional)

Directions

1. Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute. Add the zucchini; turn the heat to medium-low, and cook until softened and lightly browned, 18 to 20 minutes.

2. Meanwhile, bring the 5 cups stock to a simmer in a saucepan wide enough to hold the asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs. Cut off the tips in nice-sized pieces (about 1 1/2 inches), and cut the stalks into smaller, bite-sized pieces; transfer to a bowl. Add the peas, 1/4 cup of the cheese and 1 tablespoon of the basil; set aside. Put a lid over the stock, and reduce the heat to very low so that the stock barely simmers.

3. When the zucchini is cooked, stir in 1/2 teaspoon salt and the remaining 1 tablespoon of the basil. Add the butter and the rice, increase the heat to medium-high and cook, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add 1/2 cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes. Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17 to 20 minutes. The rice mixture should bubble away at a good clip. (You may not use all of the stock.) Stir in the reserved contents of the bowl and season with the remaining 1/4 teaspoon salt, and the pepper.

Now, this was amazing. Yes, it took about an hour to make, but it was completely worth it. I’ve made it twice since I took that photo and am already wishing I could have it again tonight. So. Good.

Also a lower calorie, lower fat version of risotto.

Quick and Spicy Tomato Soup

Ingredients

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce
2 (14-ounce) cans chicken broth (I used vegetable broth)
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Pretty good… I liked the spicy version, and the marinara base was very unique. Next time I’ll have to make it without the beans, because no one else in the house likes them.

I burned the grilled cheese with tomato a little bit, but they were still yummy.

So good!

Also, they’re a better-for-you version of french fries.

Sweet Potato Fries

Ingredients

2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime

Directions

1.preheat the oven to 425 degrees.

2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.

3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.

4. Squeeze lime juice over the fries and serve.

Try them! You won’t be disappointed…