Pumpkin Pie Cake

Pumpkin-flavored things is a true sign that fall is here.  I, however, like to enjoy pumpkin goodies all year round.  I should probably just start a Pumpkiny-Things board on Pinterest.  I found this recipe this summer and have made it several times with great success.  The great thing about this recipe is that it makes cake much healthier by removing most of the traditional fats that go into it, including eggs, oil/butter, and some of the milk.  If you are concerned about your fat and cholesterol intake, but still want dessert, well now you can have your cake and eat it to.

(I apologize.  That was a terrible attempt at humor, but I couldn't resist.)

At its most basic, this recipe was only the box cake mix and the can of pumpkin stirred together and baked.  I added the spices and extra liquid to give it a more pumpkin-pie taste.

You will need:

1 box yellow cake mix
15 oz. can of pumpkin (I prefer Libby's brand)
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon powdered ginger
2 tablespoons milk
1/2 tablespoon vanilla extract

Empty the cake mix into a large mixing bowl.  If there are any large clumps break them up with the mixing spoon.  Stir in the cinnamon, cloves, nutmeg, and ginger.  Mix the pumpkin in until well combine.  Add milk and vanilla and mix well.  Pour mixture in a greased 9x13 baking dish and spread so evenly distributed.

Bake at 350 F for 30-35 minutes. Let cool and frost if desired.

This cake is so good it doesn't really need frosting in my opinion.  In fact, the first time I made this recipe, I made it as muffins and I served them with a little whipped cream.  Sometimes with just a little powdered sugar on top.  However, we have discovered that cream cheese frosting and chocolate buttercream frosting are excellent choices.

Also, try making this with other cake mixes.  If you use a spice cake mix, you don't even need to add pumpkin spices!  I've also made it with a devil's food cake mix and it tasted...decadent.

You'll want to consume the cake within 4-5 days of baking and keep it covered.  Because it lacks the traditional sources/amounts of fat, the cake will get stale just a little quicker than normal cake.

- The Pink One

French Chicken Soup

Here is another crockpot recipe for this brisk, fall weather.  This is a relatively simple soup, with only some liquids, chicken, and herbs.  Next time I will try adding some additional vegetables, perhaps some carrots and celery.  But it is still wonderful as is.  Get this one started in the morning before leaving for the day and come home to a house smelling of comforting goodness.

You will need:

3-4 skinless chicken breasts with bone still in
olive oil
1 medium yellow onion, chopped
4-5 cloves garlic, minced
4 cups low sodium vegetable broth
8 oz can of tomato sauce
1/2 cup white wine
1 tsp salt
1 tsp black pepper
1 tsp sage
1 tsp rosemary
1-2 bay leaves
2 tsp Herbes de Provence (optional)

Start by preparing the crockpot, making sure it is clean and spraying a layer of non-stick cooking spray inside the crock.

In a large frying pan, heat a few tablespoons of olive oil over a medium-high heat. Prepare chicken breasts by cutting off any fat.  Once pan is hot, saute the chicken breasts for a few minutes on each side until slightly golden brown.  Place chicken breasts in crockpot.

I had to cook them two at a time instead of all at once.  Make sure to not crowd the pan!

In the same pan you sauted the chicken, saute the onions for a few minutes over medium heat.  Then turn heat down to lowest setting and add garlic to the pan.  Let cook for about a minute, stirring all the while to prevent the garlic from burning.  Add garlic and onions to crockpot.

Add vegetable broth, tomato sauce, white wine, salt, black pepper, sage, rosemary, bay leaves, and Herbes de Provence to the crockpot.

Cook on low for 6 hours.

Remove chicken breasts from the crock and remove the meat from the bone.  The chicken should be so tender it will shred right off the bone.  If you have large pieces of chicken like we did, you may want to cut the chicken up a little to make them easier to eat with a spoon.

Discard bones and any other pieces you may not want in the soup.  Place desired piece of chicken back in the crock and let cook for another 20 minutes.

Serve hot with some crackers or some homemade bread.


- The Pink One

Pumpkin Scones

Once a week I have to get up earlier than usual to drive out to a rural school district.  Now that fall is officially here with winter right around the corner, that means I leave the house about the same time the sun comes up.  On days like today, the best part of my day is driving to school, watching the sun rise, and seeing all of the fall foliage light up.

A cup of coffee and the antics of a local radio morning show also help.  

On these earlier mornings I like to have something quick to eat before I leave the house.  Or something I can eat on the road.  These pumpkin scones are perfect with tea or coffee in the morning.  And they make your kitchen smell like autumn!

You will need:

2 cups all-purpose flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
6 Tablespoons cold butter, sliced into 1/2 inch chunks
3/4 cups canned pumpkin puree
3 Tablespoons half-and-half (whole or 2% milk are acceptable)
1 egg

Go ahead and preheat your oven to 425 F (prep won't take that long).

In a large mixing bowl, combine flour, sugar, baking powder, salt, and spices.  Toss chunks of butter in the flour mixture.  If you have a pastry blender, use it to blend the butter into the flour mixture.  If you don't, a pair of forks will do the trick.  Cut and blend butter into the flour until the mixture takes on a corn meal texture and no large chunks are left.

In another bowl, whisk the pumpkin, half-and-half, and egg.  Pour into the flour mixture and stir until well combined.

Dump out onto a floured surface.  Shape into a rectangle approximately 4 x 12 inches.  Cut into 3 squares.  Then cut an X through each square, forming 4 triangles.  You'll have 12 scones in all.

I like to use a pizza cutter to make my cuts.

Place on a greased baking pan and bake for 15 minutes.  Let cool slightly and remove to cooling rack.

These are great plain, but phenomenal with chocolate or cream cheese frosting.  

- The Pink One

Slow Cooker Grown-Up Mac n Cheese

I'm going to start out by stating: this is NOT a healthy recipe.  Healthier than making macaroni and cheese from a box?  Probably.  But its a great recipe to bring to a potluck.  Also, I will warn you that this recipe is not creamy-cheesy, but it is full of wonderful flavor.

You will need:
1 pound uncooked pasta (macaroni, rotini, penne, or shells will work best)
2 cups milk (whole or 2%)
12 oz can evaporated milk
1/4 cup unsalted butter, melted and slightly cooled
3 eggs
1 tsp salt
2 tsp red pepper flakes
4 cups of shredded cheese (I used half Italian blend and half mild sharp)
1/2 cup green onions, chopped
3-4 cloves garlic, minced
1/2 cup Parmesan cheese

Begin by cooking the pasta.  In salted water, boil pasta for only 3-4 minutes.  Pasta should be even less tender than al dente.  Don't worry, it will finish cooking in the crockpot.  Drain and set aside to allow to cool.

Spray the crockpot with a non-stick spray.  Pour in milk, evaporated milk, and butter and give it a quick whisk.  Add eggs one at a time, whisking well.  Better yet, use an emulsion blender. Stir in salt, red pepper flakes, and about half of the cheese.  Stir in cooked pasta, green onions, garlic, and the rest of the cheese, making sure the pasta is coated with the milk mixture.  Sprinkle Parmesan cheese on top.

Cook on High for 20 minutes, then reduce heat to Low and cook for 2 1/2 to 3 hours.

Reheats reasonably well, but best eaten right away.

- The Pink One

Peanut Butter and Nutella Cookies

Nutella is possibly the best thing to come out of Italy since gelato and and the modern road system.  It's hazelnuts and chocolate blended into a smooth, creamy butter that tastes better than anything has the right to.

And finally there is a recipe that brings this chocolaty concoction into cookie form.  I'll shut up now and give you the recipe.

You will need:

3/4 cup unsalted butter at room temperature

2/3 cup smooth peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs at room temperature

3 tsp vanilla extract

2 2/3 cup all-purpose flour

2 tsp baking soda

1 tsp salt

2/3 cup Nutella

Cream butter, peanut butter, and sugars together in a large mixing bowl.  Once creamed, stir in eggs one at a time until well combined.  Stir in vanilla extract.  Stir in flour, baking soda, and salt until well-combined and dough is formed.  Take Nutella and place in large dollops on top of dough.  Using a butter knife, swirl Nutella throughout the dough so that the dough becomes marbled with chocolaty goodness.  Put dough in refrigerator for one hour.

Preheat oven to 350 F.  On a greased cookie sheet place dough by the spoonful at least 2 inches apart.  Bake for 8-10 minutes.  Let cook slightly before transferring to a cooling rack.

- The Pink One

Pesto and Tomato Penne

Now that I've shared my pesto recipe, it seems only fitting that I share a pasta dish that uses it.  This is a quick and easy dish we put together after a long day of classes.

You will need:

1 cup uncooked penne pasta
1 Roma tomato OR 4-5 cherry tomatoes
2 tablespoons of pesto sauce

Cook penne in salted water.  Drain water.

Chop Roma tomatoes into small, bite-sized pieces or cherry tomatoes in half.  In the same pot you cooked the pasta in, place pasta and tomatoes.  Cook over a medium-low heat for a few minutes, stirring occasionally.  Add pesto and stir to coat pasta.  Let simmer for a few minutes.

Serve with a little grated Parmesan cheese and glass of wine.

- The Pink One

Pesto

We love the local farmers' market.  Even though The Olive and Yellow Ones have been nurturing tomatoes, squash, and herbs all summer, sometimes you need more of one thing than the garden can provide at once.  This weekend one of the deals I spotted at the market was on basil.  This huge bag of basil for only $4.  I decided it was time to make another huge batch of basil pesto and to share the recipe with you.

Pesto is one of those things you have to make partially by site, as the amount of liquid in the basil can vary.  Here is my general recipe.  I also adjust depending on how much basil I have available.

You will need:

1/3 cup pine nuts, toasted (see instructions below)
2 cups fresh basil leaves (pack it down into the measuring cup)
1/2 cup fresh Parmesan cheese
1/3 cup olive oil
4-5 cloves garlic, chopped
Pinch of salt and pepper 

Start by toasting the pine nuts.  Place a non-stick pan on the stove top and pour pine nuts in.  Toast on a medium-low level. Stir nuts frequently.  Keep a sharp eye and nose on the pine nuts.  Due to their oil content they can go from nicely toasted to burnt to a crisp in no time flat.  As soon as the nuts reach toasty goodness, remove from heat and set aside to cool down.  If you burn them, throw them away and start again.

Untoasted.

Toasted.

In a food processor or blender, place basil, pine nuts, Parmesan cheese, garlic, and salt and pepper.  Pour about half of the olive oil in and pulse, making sure all of the basil leaves and pieces of garlic are being processed.  Keep blending and add enough olive oil to make the mixture the consistency of a thick, oily paste.  The amount of oil needed can vary, but I typically try to add the least amount needed.

If you are making a large batch like I did, you will need to add the leaves in batches.  Get all of the other ingredients in with the first batch (minus half of the olive oil) to insure they are properly processed.  Add the remaining basil in small batches, adding oil as needed.

Store in an air-tight container in the fridge.  It will keep well for about 3-4 weeks. You can also freeze the pesto sauce.  There will be some browning of the top layer either way.  This will not affect the taste of the pesto, but place a piece of clingfilm directly on top of the pesto to prevent air from getting to it if you are concerned.  

Enjoy in your favorite pasta dish or try it on some fish or chicken.  Click here for a favorite quick pasta dish.

-  The Pink One

Hawaiian Inspired Chicken and Veggies in a Slow Cooker

School is back in session and with it comes long, tiring days that makes cooking an unsavory task when I get home.  We at the Guv'nah invested in a slow cooker last semester and tried out a few recipes.  We'll share some more with you as the weather gets colder, but this first one is one that works all year long.  Its light, tangy taste from the pineapple makes it great for spring and early summer.  But its warmth is a welcome treat on a cold winter's day.

You will need:

4-6 chicken breasts, cut into large strips
1 cup teriyaki sauce
1 large red onion, cut into large chunks
5-6 gloves of garlic, minced
1 medium bag of baby carrots
2 large cans of pineapple chunks, with liquid
2-3 red or orange peppers, cut into large chunks (optional)

Begin by preparing your chicken.  Cut off any unwanted fat.  Cut chicken breasts into large chunks, paring each breast into 3-4 pieces.  Place chicken and teriyaki sauce in medium to large slow cooker.  Set to low setting and place lid on the crock while you prepare the rest of the ingredients.

Prepare the vegetables as stated above and place in crock.  When placing pineapple in the crockpot, pour in the liquid as well.

Cook on low for 7 hours.   You can cook on high for 4 hours, but let chicken marinate in the teriyaki for about 30 minutes before you start cooking.

Serve on rice or with chunks of Hawaiian bread.

- The Pink One

Homemade Mozzarella

I'm not sure if you know this, but cheese is awesome.  Can you imagine a world without cheese?  Whoa, now, don't actually imagine the world without cheese.  Sounds nightmarish.

Cheesemaking is an art beyond most of our means and capabilities, mine included.  But mozzarella is the one type of cheese that  just about any body who knows their way around a kitchen can make.  It can also be more cost effective for those who use it on a regular basis.  You can make one batch of homemade mozzarella for about $5; to buy the same amount in the store you'd have to shell out $10-15.

I have included both an ingredient and hardware list for this recipe.  This one takes quite a few instruments, so be sure to read through this a few times and gather supplies before you start.  Some ingredients, such as the citric acid and rennet, may be hard to come by in your area.  Try the local health food store, but I ended up ordering online.

You will need:

Ingredients:

1 gallon whole milk

1 ½ tsp citric acid

¼ tsp rennet

1 tsp salt

Equipment:

Large pot with lid – enough for 1 gallon plus a few inches to allow for stirring

Cooking thermometer

Slotted spoon

Long knife

Colander or strainer with a fine mesh (preferred) or cheesecloth

Microwave

Microwave safe bowl

Large bowl filled with ice water

Start by dissolving the citric acid and rennet.  In ½ cup cool water, dissolve citric acid.  In ¼ cup water, dissolve the rennet.  Stir to make sure to make sure all particles are evenly distributed.

Pictured: not a homogeneous solution.  Keep stirring. 

Pour milk into the large pot.  With the slotted spoon, slowly stir in dissolved citric acid.  Over a low-medium heat, slowly heat the milk to 90 F.  Remove from heat and gently stir in dissolved rennet for about 30 seconds.   Put on lid and let sit for at least 30 minutes.

After 30 minutes, check on the curd.  The curds should have separated from the whey, with the curd forming on top into a thick custard consistency and the whey settling underneath in the form of a clear, yellowish liquid.   If the curd is more like watery cottage cheese, let it sit a little longer. 

The curd will break up once you start stirring.

Using a long knife, cut the curd into 1 inch chunks, forming a grid.  Over a low-medium heat, slowly stir the curd with the slotted spoon.   Heat to 105 F, remove from heat, and slowly stir for another 5 minutes.

At this point, your friend's Garfield-esque cat will wander into the kitchen.  Don't worry; he just wants attention.  Give him some and then shoo him away from the kitchen so you don't accidentally step on him in the following steps.

 I just want loves!  And maybe some lasagna.

Drain curds and whey into the fine meshed colander or colander lined with cheesecloth.  Remove as much of the liquid whey as possible.  A fine meshed colander is preferred over the cheesecloth as less curd will be lost in the draining process.

It's going to smell a little...funky.

In a microwave safe bowl, heat the curds for 1 minute on high.  Drain off the whey again as more will form.  Knead in salt.  Heat the curd again for 30 seconds.  Drain any more fluid.

Turn out onto a flat surface and knead.  The curd will be hot at first, so start with caution.  Knead until stretchy and shiny. 

Form into desired shape (large ball or log, smaller balls, etc.).  Place into ice water for at least 30 minutes.  This helps the mozzarella keep its shape and shiny look.  Let dry and wrap in cling film.  Keep refrigerated.  Should stay good for about two weeks.

This batch came out a little lumpy, but was still delicious. 

This mozzarella is excellent in salads, on pizza, or as part of a snack.  It does not shred very well, so keep that in mind.  You can also add other ingredients, such as basil or minced garlic, to make it more flavorful.  If you want to try this, add some along with the salt.

- The Pink One

Peppermint Tea

Let's face it.  It's been a really freaking hot summer.  Too hot for coffee, but I still need my caffeine.  And sometimes iced coffee is way too much work.  I typically turn to iced tea in the summer, because I can make it by the pitcher and it takes minimal effort.  Adding a bit of peppermint makes this summer classic extra refreshing.

You will need:

3-4 cups water, brought to boil and slightly cooled
3-4 black tea bags
1 peppermint tea bag
1 pitcher approx. 3 quarts

Place tea bags into the pitcher.  Slowly pour in boiled water.  Let steep for approximately 20 minutes.  Remove tea bags.  Fill pitcher the rest of the way with water and ice.  Keep in the refrigerator.

It's that easy.  Enjoy this cooling summer treat!

- The Pink One

Keep Calm

There is more to surviving graduate school than making yummy food and fighting off bats.  The yummy good helps brings friends together and make the bad days bearable.  And the fighting of bats makes for a great tale to make your cohort laugh the next day.  But there will always be situations, in grad school and out in the real world, that come without warning.  Situations like this:

Last week, somebody broke into my car.  Now, in the grand scheme of sudden, unwanted situations, this rates about a 6 out of 10 on my personal scale.  High enough to cause you monetary problems and take time out of your week, but no where near a death.

It probably helped that I had a friend with  me the whole time, helping me take care of things, like finding the non-emergency police number and a repair shop, while I cleaned up.  But I felt surprisingly calm the whole time.  No real feelings of anger, no need to cry, just a need to get it taken care of quickly so I could return to life as usual.

Keeping calm is probably one of the best pieces of advice you can ever try to live by.  Panicking, crying, throwing a tantrum; none of it would have gotten me anywhere.  It rarely does.  Keeping a cool head, planning my next move, and surrounding myself with people who know what they're doing gets my way further.

So it sucked, but I got to move on to the fun part much quicker.  You know, the part when you get to tell all your friends about how your car got broken in to and all the asshole took was the power cord to your GPS.  But left the actual GPS on and by the seat.  Or how the neighbor gave advice so unhelpful you thought he was quoting Captain Hindsight from South Park.  Or write a blog about what a great teaching moment it was....

- The Pink One

The Battle of the Bat

It's finally summer time in this college town.  A lighter course-load, plenty of sunshine, and day-drinking has become much more socially acceptable.  And all the undergrads are gone.  But something else has taken their place.  Nature.  Freaking Nature.  How did I know this invasion was occurring?  I found a bat in our kitchen the other night.  A fraking bat!  I was too busy freaking out and running away to take a picture, but it looked something like this:

But larger.  And with much bigger fangs.

So I did what any other grown woman in my situation would have done.  Screamed like a little girl, ran back to my room, and and slammed the door shut in case he was following me.  After my moment of panic I formulated my plan of attach.  Call for The Sleepy One's help.  He happened to be staying over for the night and surely I could appeal to his sense of masculine pride to protect us from the vicious demon-spawn camped out on the kitchen counter.  But alas, The Sleepy One was already asleep.  Go figure.  But so was The Olive One and The Yellow One wasn't home.

I was on my own.

What was I to do?  No way was I just going to let that thing fly around The Guv'nah all night, eating our clementines, pooping on our dinning room table, going through our DVDs. Action had to be taken.  So I grab my spare blanket, cover my head and neck, and slowly walk backing into the dinning room.  I turn on the light, ready to duck and cover, but the little bastard is no where to be seen. I slowly creep into the room and peak into the kitchen.  Still no sign.  I turn around and OMG IT'S HANGING FROM THE BASEMENT DOOR-FRAME!  

Before now, I never thought I'd be this afraid of bats.  That whole bit from Batman Begins where Bruce Wayne is all "I want a symbol that will strike fear in the hearts of my enemies" always gave me a laugh because of all the fearsome creatures you could pick, you chose a small, squeaky, flying rat.  Really?  But after seeing one up close and swooping around our kitchen, I have to give it up to Wayne.  Well done.

While I'm having my second freak-out, Batty is calming hanging upside down from the door-frame, plotting his revenge for those who have disturbed his sleep.  I step back into the kitchen, open up the backdoor in hopes of driving it out there, and start looking for weapons.  A girl has to defend herself.  Everything I see is either too sharp and pointy or will severely damage the walls.  My only viable option: a baking sheet.  Yes, I am a walking stereotype.

Pictured: My sword and armor.

After a few practice swings I slowly creep towards my new best friend.  My best hope is to smash it with the baking sheet, but realistically I know its not going to sit still long enough.  Sure enough I was right and it flies away before my blow lands.  The battle is on.

There I am, a grown woman with a blanket around my neck and shoulders, swinging a baking sheet around the dining room trying to get a bat to swoop out the back.  In my pajamas, no less.  But I figure that if saving the world in PJs is good enough for Arthur Dent and The Doctor, they're good enough to save The Guv'nah in.

The bat swoops around the dinning room a few times and then lands back in the kitchen.  One step closer.  I swat at it again and raise my baking sheet like a sad, sad little shield.  It swoops around the kitchen once, twice, thrice.  And then out the back door.  I rush forward, slam the door, and lock it for good measure.  

Way easier than I though it'd be.  Kind of anti-climatic really.  But hey, no trip to the hospital for a rabies shot.  So that's a plus.

So fly away, little bat, and tell all your disease-ridden batty friends that no bat is welcome in The Guv'nah.  Well, unless he looks like Christian Bale. 

Seared Scallops with Asian Inspired Spicy Orange Sauce

Scallops.  Who doesn't like scallops?  People who have never tried scallops.  For someone who rarely makes seafood, or at least nothing more than baked fish, this was a surprisingly easy recipe.  And quick.  Scallops and sauce were done in under 10 minutes.

I apologize for the lack of pictures.  I just plain forgot to take some!  But you'll do fine without.

You will need:

1 pound sea scallops (about 15-18)
Ground pepper
Sesame oil

Sauce:
2 tsp minced ginger
1 tsp minced garlic
1/2 deseeded chilli pepper, mince OR 1/4 tsp red pepper flakes
1/3 cup orange juice
1 tablespoon soy sauce
1/2 teaspoon orange zest
1/2 teaspoon orange extract or orange liqueur

Place the scallops on a paper towel and pat them dry.  This is an important step to help them sear properly.

In a large skillet or frying pan, heat enough sesame oil to coat the pan over a high heat.  Place scallops in a single layer in the pan and sprinkle generously with pepper.  Cook until golden brown and flip over; about two minutes per side.  Remove scallops from pan and set aside.

Using the pan you cooked the scallops in, saute the ginger and garlic over a medium heat for about a minute.  Add pepper, orange juice, soy sauce, zest, and extract to the pan.  Boil until sauce thickens, stirring often.  Takes about 3-5 minutes.

Serve sauce over the scallops.  Excellent with a side of garlic green beans.

~ The Pink One

Chocolate Souffle

Souffle.  You always hear about how difficult they are to make in movies and shows.  So I've been a little hesitant to try one out.  But I found this recipe in one of The Yellow One's Williams-Sonoma cookbooks.  And they have yet to guide me wrong.

You will need:

8 oz. bittersweet or semisweet chocolate
6 eggs, separated
1/8 tsp salt
1/2 tsp cream of tartar
3/4 cup sugar, divided
1 1/2 tsp vanilla extract


Melt the chocolate in a double boiler and then set aside to cool slightly.

As you can see in the picture below, I do not have a double boiler.  All you really need a pot to boil water in and a heat-safe bowl to place on top. Ideally, you want the top bowl to rest above the water in the pot and on the rim of the pot so that there is no gap between pot and bowl.  Unfortunately, I did not have a metal or glass bowl that quite did the trick available to me that day, so I went with one that had handles to rest on the rim.  Brilliant, I know.

 Seen above: A Master's degree at work.

In a large, clean mixing bowl (cold and metal if you can manage it), beat the egg whites, salt, and cream of tartar vigorously with a whisk or with an electric mixer if you want to save your arm.  Beat until soft peaks form and then beat in 1/4 cup sugar.  Beat until stiff peaks form. Set aside.  

In another large mixing bowl, beat egg yolks, 1/2 cup sugar, and vanilla extract until smooth.  Fold in slightly cooled chocolate one spoonful at a time.  Make sure the chocolate has cooled a little and that you add it bit by bit. Otherwise, you will cook the eggs.  And it will be gross.

Once the chocolate is folded in, fold in 1/4 of the egg white mixture. Fold in until just blended.  This will lighten up the mixture and make it easier to fold in the rest of the whites without damaging the whites.

Fold the rest of the whites into the mixture.  Fold as gently as possible and stop as soon as the white streaks disappear.  

Close enough.

Pour into buttered ramekins.  This recipe is enough for one 1.5 qt ramekin or six 1 cup ramekins.  Bake in 375 F oven.  Bake for about 30 minutes for a large souffle; about 10 minutes for the smaller souffles.  When done the souffles will be puffed up and mostly set, jiggling a little in the center when moved.  

Before.

After.

Let cool for a few minutes then serve with whipped cream or vanilla ice cream. 

~ The Pink One 

Quinoa Patties

We at the Guv'nah have recently gotten into quinoa. Quinoa is a healthy grain, a fairly blank slate as far as taste goes, and somewhat similar to rice.  As such, we have been trying to find new and interesting recipes to try.  There are several to come, but here is one we tried near the beginning of our quinoa experiments.

These patties can be eaten plain, with the provided sauce recipe, or on a bun with your favorite burger toppings.  If you don't like mayo-based sauces, there is an alternative way to make the patties near the bottom.

Here we go.

You will need:

Patties:
1 cup cooked, cooled quinoa (make about 1/2 cup uncooked)
1/2 cup grated or cubed cheese, one that melts well (we used half fontina and half parm the first time; cheddar was awesome too)
2 tablespoon all-purpose flour
2 green onions, chopped
1 egg
1 tsp. ground black pepper
pinch of salt

Sauce:
1/3 cup mayo
3-4 cloves garlic, minced
1 lemon, zest and juice
pinch of cayenne pepper, salt, and pepper

Best to make the sauce first.  In a small food processor or with a hand whisk, combine all the ingredients for the sauce until well blended.  Put in an air-tight container and store in the fridge.

In a medium mixing bowl, combine quinoa, cheese, flour, and onion so that flour coats everything.  Stir in egg so that it too coats everything and binds the ingredients together.  Mix in salt and pepper.

In a large skillet or frying pan, heat a few teaspoons of olive oil over a medium heat.  Form patties from the quinoa mixture using about 1/4 cup at a time.  Try wetting your hands first to help keep the mixture from sticking.  Patties should be about half an inch in thickness and as flat as possible.  Place patties in the skillet in a flat layer.  You will probably have to work in batches.  Cook the patties on each side for about 4-5 minutes.

Serve hot with a smear of sauce and a side of something green.

Go even healthier: If you don't want a mayo-based sauce, I found this alternative a very tasty option.

Cook the quinoa with about a tablespoon of lemon juice.  Add the 3-4 cloves of minced garlic and cayenne pepper to the patty mixture.  Serve plain or with a bit of parmesan cheese on top.

~ The Pink One

Tandoori Chicken

This is definitely one of my all-time favorite chicken recipes.  Tandoori chicken is delicious hot and fresh from the oven or cold from the fridge.  It's good as the primary protein in a meal, as an appetizer or hors d'oeuvre, or as a salad topper.  Basically, you can't go wrong with this.  

Best cold lunch ever.  Tandoori chicken, spinach and/or romaine, and a little parmesan cheese.

You will need:


3-4 large skinless, boneless chick breasts, cut into pinky-sized stips
1/2 cup Greek yogurt
3 tablespoons Tandoori seasoning (I have used Urban Accents and Penzey's with good results)
4 tablespoons lemon juice
3 tablespoons olive oil
1-2 cloves minced garlic
1/2 tsp ground pepper
pinch of salt


In a medium bowl, mix together yogurt, tandoori seasoning, lemon juice, oil, garlic, pepper, and salt.  Stir in chicken so that all pieces are well coated.  Allow to marinate, covered and in the fridge, for least one hour, but for several hours or overnight is best.

Once the marination process is complete, pre-heat the oven to 400 F.  Well-grease a baking pan or cookie sheet, or cover in parchment paper.  Lay out strips of chicken in a single layer on the pan, keeping as much of the marinade on the chicken as possible.

Touching raw chicken feels so gross, but the end product is worth it.  Trust me.

Place in over for about 15 minutes, flipping the pieces over about half-way through the time.  Remove from oven.

That's it!  Allow to cool slightly if you want them hot.  Keep in an air-tight container in the fridge if you want them cold. They should stay good for about 4-5 days.

~ The Pink One

Mini Cheesecakes

I got this recipe from my good friend Michelle, author of the Earning Your Apron blog.  Michelle has been running this wonderful blog for years, and it's full of wonderful, unique, and (mostly) healthy ideas.  When you have a chance, I highly recommend you browse through her posts.

Her pictures look tastier, too.

Now, to business.  I altered the recipe slightly, but not by much.  These mini cheesecakes are a perfectly proportioned after-dinner treat.  There is also the added benefit of individualizing your cheesecakes to your guests preference.  You can leave them plain or incorporate chocolate, nuts, or fruit to the filling.  We added chopped up Snickers bars to one of ours.  Make several different kinds and have a tasting party.  Or try flavors you aren't sure about and don't want to risk a whole cake on.  Just have fun with it!

You will need:

Crust:
1 cup graham cracker crumbs
1/4 cup butter, melted
1/4 cup sugar

Filling:
1 8 oz package cream cheese, softened to room temperature
3 tsp. vanilla extract
1/4 cup sugar
2 egg whites
1/4 cup sour cream
Chopped chocolate candies (optional)
Caramel or chocolate sauce (optional)
Fruit pie filling (optional)

Fresh fruit for topping (optional)

For the crust, combine graham cracker crumbs, butter, and sugar in a small bowl.  Divide mixture among ramekins, packing down to create a crust. You must decide how many ramekins to use based on the size(s) you have available in proportion to the amount of filling made (approximately 2 cups). Alternatively, if you do not wish to make individual cheesecakes, pack mixture on the bottom of a well-greased small glass baking dish or a spring-form pan.  If you use a larger baking vessel, you may want to double the recipe.   Set baking vessels aside.

For the filling, beat cream cheese, sugar, and vanilla extract in a large mixing bowl. Then beat in egg whites one at a time, making sure they are mixed in well.  Add sour cream and mix until mixture is creamy and smooth.  There should be no lumps!

Divide the filling among the baking vessels.  Now is also the time to add fruit, chocolate, or nut fillings if so desired.  Before adding the cheesecake filling, add a layer of your optional filling of choice on top of the crust.  Then pour in cheesecake filling.  Fill until about 1 cm below the rim.

A layer of Snickers.  Mmmmm.

In a pre-heated 350 F oven, bake the cheesecakes until the center is nearly set.  Smaller ramekins will need about 20 minutes.  Larger ramekins will need about 25 minutes.  Full cheesecakes will need about 30-40 minutes, depending on how large the pan is.  Once center is almost set, turn off the over but leave the cheesecakes in the oven with the door cracked open for another 10-15 minutes.

When using small, round, or difficult to grip baking vessels, I like placing them on an baking pan for easier handling. 

Remove from oven and refrigerate for at least one hour of mini cheesecakes; two hours for full cheesecakes.

Top with your favorite toppings and share with friends.

~ The Pink One

Rogan Josh

Hello, everyone. Sorry about the long time between posts.  It has been a very busy semester.  While we continue to cook up a storm at the Guv'nah, time to compose posts has been limited.  We are currently on spring break and in between margaritas we are catching up on posts.  And we return with a wonderful Indian delight, rogan josh.

Rogan josh is a hearty dish I often enjoyed in my time abroad, but rarely get to have Stateside.  Lamb is not a popular protein in my area and I never see it at the grocery store. In fact, for this recipe I had to use ground lamb instead of leg of lamb.  But, if you can find the ingredients this is an excellent and unique dish to serve your friends.

You will need:

1 large onion, chopped (whatever kind looks good at the market)
1 tsp minced ginger
2 tsp minced garlic
2 tsp salt
1 tsp tumeric
4 tsp garam masala
1 tsp ground coriander
3 tsp ground cumin
1 tsp chili powder
1 pound lamb (chunked preferred, but ground is fine)
3-4 medium tomatoes, pureed
1/4 cup plain or Greek yogurt
Vegetable oil

In a large pot, pour a few teaspoons of vegetable oil.  Over a medium-high heat, saute the onions until they begin to soften, stirring to keep them from burning.  Add garlic and ginger and continue to saute and stir for a few minutes more.  Add salt, tumeric, garam masala, coriander, cumin, and chili powder, continuing to cook for a few more minutes.  At this point, you should have a brown mess in your pot.  Add the lamb to the pot and continue to stir.

Now you should have a pink and brown mess.

Continue to cook on medium-high heat until lamb is browned; about 3-4 minutes if its ground lamb or 5-6 minutes for chunks.  Add tomatoes and let everything cook together for about 10 minutes to allow everything to sort of stew.  Stir occasionally.  Stir in the yogurt and let cook for a few more minutes on a high heat.  Then reduce the hob to the lowest heat setting and put a lid on the pot.  Let simmer for one hour, stirring very occasionally.  It should then look something like this:

At this point, I wish you had smell-o-vision.

Serve with naan, chipatis, or rice.  Try rice made with fresh chopped coriander.  Keep any leftovers in an air-tight container in the fridge.  Should be good for a week or so.

~ The Pink One