Tuesday, January 21, 2014

I don't even like peas..

Pea Dip

2Tb olive oil
2Tb lime juice
small bunch of cilantro
1 jalapeno

Blenderize..or use your food processor to mix above and then add:

1 lb frozen peas (thawed)
1/4 tea cumin
3/4 tea salt

Completely pulverize before adding by hand:

2 chopped green onions
1 diced tomatoe

Serve with tortilla chips. Best fresh

Wednesday, January 15, 2014

24-Karat Cupcakes

Baking for All Occasions, another winning recipe. I love carrot cake but am picky about it. I do not like pineapple in my cake and it must have cream cheese frosting. I liked Dorie Greenspan's Recipe best of all, Bill's Big Carrot Cake. Cook's illustrated has a ginger-orange carrot cake with orange frosting that you wouldn't turn away either. (Try their 1 day trial and get the recipe..it is worth it).

24 Karat Cupcakes with Orange Cream Cheese Icing

Source: Baking For All Occasions

Cake
2 cups peeled baby carrots
4 oz (1 stick) unsalted butter, melted and cooled
3/4 cup canola oil
2 cups all purpose flour
1 1/2 tea baking powder
1 1/2 tea cinnamon
1 tea baking soda
1/2 tea salt
1/2 tea nutmeg, freshly grated
4 large eggs
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 Tb lemon juice
1 tea vanilla extract
2/3 cup chopped walnuts
1/2 cup sweetened flaked dried coconut

350 degrees butter 12 cup muffin tin or line with papers. All ingredients should be at room temp.
In food processor, finely chop the carrots. Set aside
Stir together, butter and oil. Set aside
Sift together flour, baking powder, cinnamon, baking soda, salt, and nutmeg onto a sheet of wax paper. Set aside.
In mixer with paddle beat together the eggs and sugars on medium speed until light and fluffy, about 1 1/2 min. Reduce speed to low add butter mixture, lemon juice, and vanilla and beat until well blended. Add flour mixture in three additions, beating well after each and scraping down sides. Detach the paddle and mix in carrots, walnuts, and coconut until evenly distributed with a rubber spatula. Fill muffin cups 3/4th full. Bake until golden brown on top and firm but springy about 25 minutes. Transfer to cooling rack and let cool 10 minutes. Remove from pan and cool completely.

Icing
1 8oz cream cheese, room temp
3 oz unsalted butter, softened
1 tea vanilla extract
1 cup + 3 Tb powered sugar, sifted
1 Tb finely grated orange zest
1 tea finely grated lemon zest
about 1 Tb fresh lemon juice

In mixer with paddle attachment beat cream cheese, butter, and vanilla on med low speed until creamy and smooth about 1 min. On low gradually add powdered sugar, until spreading consistency.  Using rubber spatula mix in zests and lemon juice to taste.

Can be stored at room temp for 2 days


Sunday, January 5, 2014

Tupelo Honey Salsa Verde Pinto Beans

Salsa Verde Pinto Beans..mmm we Loved this! It has a great flavor and a spectacular zing.

Tomatillos! Wow. This is the first time I have used these and they are great. I love them. I also have since this made a enchilada sauce that used tomatillos and it is spectacular also.

To make the salsa verde, combine the onion, tomatillos, poblano pepper, jalapeno pepper, lime juice, and garlic in a food processor

Pulse until coarsely ground

We of course had to have a side of corn bread. Beans and corn bread are just the perfect southern pairing.

Served with baked hot dogs from my old 1959 Cookbook that has fun recipes like jello encrusted ham.

With the left over salsa verde we made nachos. So yummy.  Recipe was shared online at http://www.wtnzfox43.com/story/20523040/salsa-verde-pinto-beans
Salsa Verde Pinto Beans 

Ingredients:
Salsa Verde
1 large Vidalia onion, chopped
1 pound tomatillos, chopped
1 poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
Juice of 1/2 lime
2 cloves garlic
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons chili powder
1 tablespoon brown sugar
1/2 teaspoon oregano
3/4 cup water

Salsa Verde Pinto Beans
2 cups salsa verde
2 (14-ounce) cans pinto beans, drained
Directions:
To make the salsa verde, combine the onion, tomatillos, poblano pepper, jalapeno pepper, lime juice, and garlic in a food processor and pulse until coarsely ground. Place the vegetable mixture, along with the cilantro, cumin, salt, pepper, chili powder, brown sugar, oregano, and water in a heavy saucepan and bring to a boil. Decrease the heat and simmer for 15 to 20 minutes, until the liquid is reduced by one-fourth.

Combine the pinto beans with salsa verde and simmer for about 15 minutes, or until thick and saucy, before serving.

Serving suggestion: Serve with a poached egg on top for breakfast for a new riff on huevos rancheros. Great for New Year's Day breakfast!

Presented by: Tupelo Honey Cafe

Servings: 6-8