Category Archives: Recipe Index

Warm Tofu with Spicy Garlic Sauce

Warm Tofu with Spicy Garlic Sauce

Prep Time: 0

Yield: 2

Warm Tofu with Spicy Garlic Sauce

This is a very versatile dish that can be used for an appetizer, lunch or light dinner. I tend to keep the sauce on hand and make a quick snack out of it.

Ingredients

  • 1 (12 oz.) package of silken tofu
  • 1 tsp garlic minced and crushed
  • 1/4 cup scallions, chopped
  • 2 tsp sesame seeds, toasted
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp red pepper flakes
  • 1 tsp sugar
  • 2 cups rice, hot and ready to serve with tofu

Instructions

  1. To warm your tofu you can either simmer it in a sauce pan with just enough water to cover or put it in the steamer basket of your rice maker while you make the rice to go along with it.
  2. Mince garlic and crush with the flat side of your knife to make a thick paste of it. Stir together with remaining ingredients minus the rice.
  3. Once your rice is ready carefully plate the tofu and rice and then top with sauce. Serve Immediately.
http://www.culinarycafe.com/2010/07/28/warm-tofu-with-spicy-garlic-sauce-2/

Mediterranean Quinoa Salad with Feta and Grilled Chicken

Mediterranean Quinoa Salad with Feta and Grilled Chicken

Prep Time: 0

Yield: 6

Mediterranean Quinoa Salad with Feta and Grilled Chicken

A light summer salad made with Quinoa.

Ingredients

  • 2 Chicken Breast, pounded flat
  • 1/2 cup balsamic vinegar
  • 3 tbsp. Lemon Juice
  • 1 tbsp. Oregano, dried
  • 2 tbsp. Greek Seasoning
  • 2 tsp. Garlic, minced or 1 tsp. granulated garlic
  • 1/2 tsp. Black pepper, ground
  • 2 cups Quinoa, uncooked
  • 1/2 cup Feta, chunks
  • 1/4 cup R

Instructions

  1. Put the flattened chicken breasts in a zip seal bag with the vinegar, lemon juice, oregano, Greek seasoning, garlic and black pepper. Let marinate in the refrigerator overnight or at least 2-3 hours.
  2. Prepare the Quinoa as per box instructions or if you don't have instructions you use 1 part quinoa to 2 parts water and cook as you would rice. It does very well in a rice maker. Let the cooked quinoa cool and move to refrigerator until you are ready to assemble salad.
  3. Grill Chicken over indirect heat. Once It has reached 160 degrees remove from grill and let rest for 5-10 minutes.
  4. Combine feta, onion, tomatoes, cucumber and salad dressing. Stir to coat and let sit for 5-10 minutes for flavors to meld. Add cold quinoa, making sure to break up any large chunks. Stir well to coat quinoa with dressing and mix in vegetables well. Taste at this point to see if you need to add any more dressing for flavor.
  5. Slice chicken into bite size chunks. Plate the salad with the quinoa as your base and top with Chicken and maybe a little extra feta and tomato.
http://www.culinarycafe.com/2010/07/26/mediterranean-quinoa-salad-with-feta-and-grilled-chicken/

Boxty

Boxty

Prep Time: 0

Yield: 8

Boxty

Boxty is a potato pancake that is traditionally filled with leftovers and served with a sauce. They can be filled with anything from Smoked Salmon with a whiskey cream sauce or left over Irish stew.

Ingredients

  • 1 cup Potato, raw grated
  • 1 cup leftover Mashed Potatoes
  • 1 cup flour
  • 1 egg
  • 1 cup of milk or buttermilk
  • salt to taste
  • Butter, for frying

Instructions

  1. Combine mashed potatoes, shredded potatoes, flour, egg. salt and baking powder. Stir in milk until you get a pancake batter consistency.
  2. Butter the bottom of a non-stick pan and make boxties about 6 inches in diameter.
  3. Once cooked fill with filling of choice and sauce and serve
http://www.culinarycafe.com/2010/03/17/boxty/

Roasted Kale Chips

Roasted Kale Chips

Prep Time: 0

Yield: 6

Kale is an amazing vegetable used in soups an sides but here it makes an awesome healthy snack that is a life saver for those of use trying to cut the carbs but need something crunchy and salty to get through the day.

Ingredients

  • 4 small bundles of Kale
  • 3 tbsp Olive Oil
  • Kosher or Sea Salt

Instructions

  1. Preheat oven to 350F. Wash and dry kale. Remove stems from kale and tear into chip size pieces. Place kale on a baking sheet and drizzle oil over it while working it with other hand. One all the oil is on use both hand to work the oil into all the kale. Make sure that the kale is evenly coated for best results. Spread kale out evenly and try to lay out flat.
  2. Bake for 15-20 minutes then salt immediately and serve.
http://www.culinarycafe.com/2010/03/16/roasted-kale-chips/

Gyoza

Gyoza

Prep Time: 0

Yield: 40

Gyoza

These Japanese dumplings are light and wonderful and terribly easy to make in large batches and freeze for later use.

Ingredients

  • 4 cups Napa Cabbage, minced
  • 1/2 tsp table salt, not kosher this time
  • 12 ounces Pork, ground
  • 1/2 tbsp Ginger, grated
  • 3 Garlic Cloves, finely minced
  • 2 tbsp Scallion Tops, minced
  • 1 tbsp Miso Paste
  • 1 tsp sesame oil
  • 1 tsp crushed red pepper
  • 1/2 tsp sugar
  • 40 Gyoza Wrappers
  • 1 tbsp Sesame Oil - for cooking
  • 1/2 cup Water - for cooking

Instructions

  1. 1. Evenly coat cabbage with salt and let it sit for 10 minutes.  Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water and then transfer the cabbage to a deep bowl. You want to remove as much liquid as possible to prevent soggy gyoza. Add the pork, ginger, garlic, green onion, miso, sesame oil, crushed red pepper, and sugar.  Mix everything together with your hands until all the ingredients are evenly distributed.  Refrigerate and to let flavors meld for 10 minutes while setting up your gyoza making station.
  2. 2. Have a small bowl of cold water ready.  Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the meat mixture in the center of the wrapper.  With a fingertip moistened with water, trace a line along half of the edge of the round wrapper.  Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot.  Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back.  Set aside the stuffed dumpling with the pleated-wrapper edge up. Repeat to make 40 dumplings in all.
  3. 3. In a large skillet with a tight fitting lid, heat 1 teaspoon of the sesame oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up.  Cook the dumplings for 3 minutes, or until nicely browned on the bottom.  Check the progress by lifting 1 or 2 dumplings by their pleated edge.
  4. 4. Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water.  When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil around the edge of the skillet.  Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.
  5. 5. Check the dumplings after 2 minutes.  When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly.  Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes).  Once you hear a sizzling sound, shake the skillet.  The dumplings should slide about.  If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment.  Remove the dumplings from the skillet with a broad flexible spatula. If you’d like, flip them over so that the seared surface faces up.  Cook the remaining dumplings the same way.  Serve the dumplings hot accompanied by the dipping sauce.
http://www.culinarycafe.com/2010/03/15/gyoza/

Sour Cream Apple Pie

Sour Cream Apple Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 8

Sour Cream Apple Pie

This Sour Cream Apple Pie is my kids favorite apple pie. This pie reminds me of an apple cheesecake but it is so much easier to make.

Ingredients

  • 2 eggs
  • 1 cup sour cream
  • 1 cup sugar
  • 6 tablespoons all-purpose flour, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups chopped, peeled baking apples
  • 1 (9 inch) unbaked pie shell
  • 3 tablespoons cold butter or margarine
  • 1/4 cup packed brown sugar
  • 1/2 tsp cinnamon. split 1/4 in pie filing and 1/4 in topping

Instructions

  1. In a large bowl, cream sugar and sour cream until smooth. Add eggs and stir well. Stir in 2 tablespoons flour, vanilla, 1/4 tsp cinnamon and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees F for 15 minutes.
  2. Meanwhile, combine brown sugar. 1/4 tsp cinnamon and remaining flour; cut in butter until mixture is crumbly. Sprinkle over top of pie. Return to oven for 20 to 25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.
http://www.culinarycafe.com/2009/11/25/sour-cream-apple-pie/

Sage Turkey Dressing

Sage Turkey Dressing

Rating: 51

Prep Time: 0

Yield: 8

This recipe for Sage Turkey Dressing is a family tradition. A must have dish for serving along side the traditional turkey.

Ingredients

  • 1 1/2 loaves of white bread
  • 3 carrots -- chopped
  • 1 medium onion -- chopped
  • 4 stalks of celery, roughly chopped
  • 6 eggs, well-beaten
  • 1 cup turkey meat, bits and pieces from giblets and wings from making turkey stock
  • 4 cups turkey stock
  • 3 tbsp rubbed sage
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Tear bread into small chunks no bigger than a silver dollar. Mix bread with chopped vegetables, stock, eggs and turkey meat. Season with sage, salt and pepper. Pour into a greased baking dish.
  3. Bake at 400 degrees for 45 minutes to an 1 hour. The middle will puff a bit when done.
http://www.culinarycafe.com/2009/11/25/sage-turkey-dressing/

Pumpkin Cheesecake Fried Wonton

Pumpkin Cheesecake Fried Wonton

Prep Time: 0

Yield: 40

Fried pumpkin cheesecake? Oh my I think I have a new love.

Ingredients

  • 1/2 cup canned pumpkin puree
  • 4 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 oz cream cheese, softened at room temperature
  • 40 wonton wrappers
  • 1 egg
  • 1 tablespoon water
  • oil, for frying (canola, peanut, vegetable)
  • Powdered sugar

Instructions

  1. Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.
  2. In a small bowl, whisk together the egg and the water for the egg wash.
  3. Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining.
  4. It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
  5. Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown.
  6. Drain on rack to let cool.
  7. Sprinkle with powdered sugar.
http://www.culinarycafe.com/2009/11/24/pumpkin-cheesecake-fried-wonton/

Mulled Wine

Mulled Wine

Prep Time: 0

Yield: 6

Wonderful for relaxed gatherings during the cold winter months. This recipe can make a satin purse out of a pigs ear bottle of wine. Feel free to use your cheapest bottles of wine for this recipe.

Ingredients

  • 1 bottle of wine (you can use almost any type)
  • 2 tbsp Mulling Spices (Cinnamon,cloves, allspice, orange peel)
  • 2 tbsp Brown Sugar (adjust to taste)

Instructions

  1. Place the wine, spices and sugar in a crock pot and allow to simmer for 20 minutes before serving. You can leave the seasoning in the wine and just add more wine and maybe a bit of sugar if you decide that one bottle is not enough.
http://www.culinarycafe.com/2009/11/20/mulled-wine/

Frozen Peanut Butter Pie

Frozen Peanut Butter Pie

Prep Time: 0

Yield: 1

This decadently rich pie is extremely easy to make but don't tell your family or they will have you making it every night. Drizzle with chocolate syrup before serving for an additional wow factor.

Ingredients

  • unbaked pie crust
  • 1 cup creamy peanut butter
  • 1 - 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1 - 8 oz package Cool Whip, thawed

Instructions

  1. Blind bake your pie crust at 400F for 15 minutes. Before baking poke crust or use pie weights to keep crust from bubbling up. Let crust cool before adding filling.
  2. Whip peanut butter with cream cheese until smooth. Add powdered sugar carefully and whip until incorporated. Add the thawed Cool Whip or if you are as impatient as me I put my Cool Whip in the Microwave for 1 minute to soften it enough to use. Whip until smooth, the sides of the bowl will most likely have to be scrapped.
  3. Pour filling into crust and smooth with a knife or spatula. Freeze for at lease one hour before serving. Can be topped with addition whipped cream but it is not needed.
http://www.culinarycafe.com/2009/09/11/frozen-peanut-butter-pie/

1 2 3 4 5 17