Makes 18 2-inch fritters.
1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks
1 large egg
1 garlic clove, minced
Few gratings of fresh lemon zest
3 ounces crumbled feta (about 1/2 cup)
1/2 cup all-purpose flour
1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter
3/4 teaspoon table salt or more to taste
1/2 teaspoon baking powder
Olive oil for frying
3/4 cup yogurt
1/2 teaspoon ground cumin
Salt and pepper to taste
Handful pomegranate arils
Cook cauliflower in simmering salted water, uncovered, until tender, about 5 to 6 minutes, until firm but tender. Using a slotted spoon, transfer to a bowl of ice water to stop cooking. Drain well. Spread on towels to dry as much as possible.
In the bottom of a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they’re crushed into an average of pea-sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs). Sprinkle in feta and stir to combine egg mixture, cauliflower and feta. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.
Heat oven to 200 degrees and place a tray inside. On the stove, heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
Transfer briefly to paper towels to drain, then the tray in the oven to keep them warm until needed. Once all fritters are cooked, mix yogurt with cumin, salt and pepper. Spread fritters on serving platter. Dollop each with cumin yogurt and sprinkle with pomegranate arils.
Do ahead: Fritters both freeze and reheat well. To warm and recrisp them, lay them on a tray and toast them at 400 degrees in the oven until crisp again.
For more details go to http://smittenkitchen.com/blog/2012/12/cauliflower-feta-fritters-with-pomegranate/
This recipe is good to use up leftover mashed potatoes!
2 cups cold mashed potatoes, 1 1/2 cups all purpose flour, 1/4 tsp. baking powder, 3 eggs, 1/2 cup milk, 3/4 cup shredded cheddar cheese, 1 cup finely chopped basil leaves, 2 cloves garlic, 1 tbsp. melted butter
Crush the garlic. Combine mashed potatoes, flour, baking powder, eggs, milk, cheese, basil leaves, and garlic. On a floured surface, knead dough for one minute. Roll up dough in to a log, and cut into pieces every inch. In a large pot, boil water. Add gnocchi and boil for about 6-7 minutes. Strain. Add gnocchi to a greased cookie sheet. Brush gnocchi with melted butter. Bake gnocchi in a 350 degree Fahrenheit oven for about 10 minutes. Serve hot and sprinkle with some extra basil leaves and Parmesan cheese!
9 oz (about 2 cups) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk
3 tablespoons honey
Preheat oven to 400 F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and use a pastry cutter (or your fingertips, if you'd rather) to cut in the butter until the pieces are no bigger than peas - the mixture should resemble coarse meal. Stick the bowl in your refrigerator to chill for 10 minutes.
Meanwhile, whisk together the buttermilk and honey in a measuring cup. Add to the bowl with the butter/flour mixture and stir gently just until the dry ingredients are moistened.
Turn the dough onto a lightly floured work surface and knead gently about 3-4 times to bring it together. The dough may still be a little crumbly, that's fine. Roll the dough into a 9x5-inch rectangle about 1/2-inch thick. Fold the dough into thirds like a business letter (using the long sides of the rectangle). Once again, roll the dough into a 9x5-inch rectangle about 1/2-inch thick, and again fold it into thirds like a letter. Roll the dough out to 3/4-inch thickness (the shape doesn't really matter). Using a 1 3/4-inch round cutter, cut biscuits from the dough (don't twist the cutter, use a straight up and straight down motion) and transfer to the prepared baking sheet, leaving about 1 inch of space between them. (I gathered the scraps and cut more biscuits once or twice to get as many as possible.)
Bake for about 11-12 minutes, or until the biscuits have risen and are golden brown on top. Remove the baking sheet and transfer the biscuits to a wire rack. Allow to cool for a few minutes and serve warm. Or, if you won't be serving immediately, pop them in the microwave for 10-15 seconds when you are ready.
Makes 12-14 biscuits
1 1/2 cups all purpose flour, 1 tsp. baking powder, 1 egg, 1 egg yolk, 1/2 cup cold butter, 2/3 cup shredded cheddar cheese, 3 tbsp. Parmesan cheese, 3 tbsp. pesto, pinch of salt
Preheat oven to 350 degrees Fahrenheit. Put flour, salt and baking powder in a bowl. Cut in butter and rub in with your fingers until mixture resembles fine breadcrumbs. Add egg, egg yolk, and pesto and continues mixing with your hands. Mix in both cheeses. Form mixture in to a ball. Flour a surface and roll out with a rolling pin. Cut in to straws and sprinkle with cheese. Place on a greased pan and bake for about 20 minutes.
I've experimented with cheesecake and I figured out the most delicious, creamy cheesecake recipe ever!
3/4 cup any type of cookie crumbs (I used Anna's mint chocolate thins cookies), 11 oz. cream cheese, 1/3 white sugar, 2/3 cup plus 1 tbsp. whipping cream, 4 eggs, separated, 1 1/2 lemons, 3 tbsp. all purpose flour
Preheat oven to 300 degrees Fahrenheit. Dump cookies crumbs in to a medium sized pie pan. Mix together cream cheese and egg yolks. Add sugar, cream, and flour. Squeeze the juice from the lemons and strain in to the batter. Beat the egg whites with an electric mixer until white and thick. Spoon in to the batter and mix until combined. Pour over the cookies crumbs and bake in the oven to about 1 hour. After it's done, leave it in the oven until it's completely cool. This way the cheesecake won't crack. Enjoy!
2 14.5-ounce cans stewed tomatoes (I used Del Monte Stewed in Cajon flavor)
10 baby carrots or 2 regular carrots, peeled and trimmed
2 tablespoons olive oil
3/4 teaspoon Old Bay Seasoning
About 1/2 cup+ cream or milk (I used 2/3 cup vegan milk to keep it vegan)
1/2 teaspoon black pepper, or to taste
Salt optional and to taste
Fresh cilantro for garnishing optional (rosemary, basil, oregano may be substituted)
Shredded cheese (or vegan cheese) for garnishing optional
Optional variations to taste: fresh or roasted red peppers; red pepper flakes, chili powder, cayenne pepper; onion, onion powder, garlic, garlic powder, favorite seasoning blend; fresh or dried herbs.
Add tomatoes, carrots, oil, Old Bay, pepper, optional salt, and optional variation ingredients to the canister of a blender and blend until smooth. Add the cream until desired consistency and flavor is achieved.
Transfer soup to microwave-safe bowl or glass measuring cup and heat on high power to warm, about 2 minutes. Garnish soup with cheese, sour cream, or herbs, and serve immediately. Soup will keep for up to 5 days in the refrigerator or can be frozen for up to 3 months.
Take care all ingredients used are suitable for your dietary needs, selecting vegan milk and cheese products, or using gluten-free crackers, as necessary.
By: Eva Monti
This Saturday I was sitting at home, watching Breaking Bad, and all of a sudden, I got the BIGGEST craving for soup. Now, if you're vegetarian, you'll know what I mean when I say that soup is hard to come by for us. It's almost never an option when eating out, or even in our school's cafeteria - because most soup is given extra flavour by using chicken or beef stock (or powder).
So in my soup-crazed-haze, I googled vegetarian soup recipes and after a lot of searching, I came across www.budgetbytes.com, (an AMAZING website for people on a low budget who still want to eat delicious food) and I found a recipe for Tortellini Spinach Soup in the vegetarian section. We already had leftover tortellini in the fridge, so as soon as I saw it I had made up my mind. This recipe is a perfectly simple soup that would pair well with a cold, rainy day!
*Recipe and instructions from budgetbytes.com, with a few personal additions*
*I also added a few drops of Sriracha sauce for some extra flavour*
See the Budget Bytes website HERE
(Remember this website for when you're going to university, or once you move out all on your own!)
Do and eat what makes you happy, SDSS!
1/2 cup butter, 2/3 cup sugar, 2 tbsp. soft brown sugar, 3 eggs, separated , 2 tsp. vanilla extract, 4 tbsp. milk, 2 cups all purpose flour, 1 tsp. baking powder
Preheat oven to 350 Fahrenheit. Cream together the butter, sugar, egg yolks, vanilla and 2 tbsp. of the milk until smooth and creamy. Add the all purpose flour and baking powder with the extra milk. Beat the egg whites with an electric mixer until white and foamy. Spoon in to the batter. Bake for about 20 minutes or until toothpick inserted comes out clean.
Baking is a great and fun way to pass time! It is a science and art that requires patience. Creating a recipe is actually quite difficult, with many failures along the way!