So

bloodycowards:

I wasn’t counting on spending my Sunday making tamales, but I’m glad I did.

I know some of you were interested in making them, so here’s my family’s basic masa recipe:

5 cups masa harina
2 tbsp kosher salt
2 tbsp baking powder
1/2 tsp cumin
5 cups warm water
3/4 cup vegetable shortening, melted
8 oz. salsa verde (like La Victoria)

Whisk together dry ingredients in large bowl

Stir salsa verde into water, slowly add to dry mix (for best results use the whisk attachment of a stand or hand mixer)

Slowly mix in melted shortening, until well blended, and let masa rest for at least 15 minutes.

Once you’ve given it a chance to rest, the masa should be ready for spreading.

Submitted

thebeardandthebelly:

I was going to reply to your recipe post in the “reply” box, but it didn’t give me enough space.

How about a kidney bean coconut curry?

  • 1 can kidney beans, drained and rinsed
  • 1 can coconut milk
  • 1 medium onion, chopped
  • 1 medium red pepper, diced
  • 2-3 jalapeños, minced (or hotter peppers, it’s hard enough for me to find jalapeños where I live right now.)
  • 3 cloves garlic, minced
  • 1/8-1/4 cup minced fresh ginger
  • Olive oil, enough to sauté the vegetables in
  • 1 tsp. Cumin
  • 1/2 tsp. Cayenne pepper, dried and powdered
  • 1/4 tsp. Turmeric

In a pan over medium heat, heat the olive oil, add the spices so that they can heat and bloom. Once the olive oil is bubbling, add the diced/minced vegetables and sauté until the onions are translucent. Add the kidney beans and coconut milk, bring to a simmer, cover, and turn the heat to low. Simmer for at least 40 minutes or to taste, and serve with rice.

Makes … 4 servings? I tend to get three out of it.

Note: substituting between 1 tsp. and 1 Tbsp. of dried ginger and/or garlic is also okay. Alternately, omitting the jalapeños is also fine; if you want to up the spiciness to match, add some more cayenne pepper. I believe coriander seed would also work well in this recipe.

——-

Yummmmmm Totally adding this to the things that I’m gonna make.

ilijahmarie:

Tiana’s Famous New Orleans Beignets Recipe

Ingredients:
-1 1/2 cups lukewarm water
-1/2 cup granulated sugar
-1 envelope active dry yeast
-2 eggs, slightly beaten
-1 1/4 teaspoons salt
-1 cup evaporated milk
-7 cups bread flour
-1/4 cup shortening
-Nonstick spray
-Oil, for deep-frying
-3 cups confectioners’ sugar


Directions:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners’ sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/french-quarter-beignets-recipe/index.html?oc=linkback

(via bluesandblacks)

Curry-Mustard Pork Chop (Marinade)

Ingredients:

  • 4 Boneless Pork Chops (cut 1 inch thick; about 1 pound total)
  • 1/2 cup Spicy Brown Mustard
  • 1/4 cup Dry White Wine
  • 1 tbsp Curry Powder
  • 1 tbsp Olive Oil
  • 1/4 - 1/2 tsp Crushed Red Pepper
  • 1-2 Green Onions; sliced
  • 1 Clove of Garlic, minced

Directions:

  1. Trim fat from pork chops. Place in a plastic bag, set in a shallow dish.
  2. Stir together the rest of the ingredients in a bowl. Pour marinade over the pork chops in the bag. Seal the bag.
  3. Marinate in the refrigerator for 6-24 hours, turning the bag occasionally.
  4. Drain the pork chops, reserving the marinade.
  5. Grill the pork chops. Only turning once, and brush with marinade, half way through grilling.
  6. Cook for 20-30+ minutes, based on how thick the pork chops are, or until the center of the pork chop registers 160 degrees. Discard any remaining marinade.

(Recipe from the Borders at Home: Healthy Meals cookbook)


tortoisehare:

CREAMY
Creamy Spinach Soup  Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup  Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
BROTHY
Vegetable Broth With Toast  Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup  Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
EARTHY
Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup  Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
HEARTY
Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup  Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
Notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. 
 If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. 
 Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

tortoisehare:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

(via nolabreq)

S’mores dip. [video]

S’mores dip. [video]

(Source: 4gifs, via eo1n)

geekycraft:


I’ve never made ice cream before, so I did you guys a favor and found this recipe elsewhere. This ice cream mixes the salty taste of sea salt with the sweet tastes of cream and sugar. Apparently, Kingdom Hearts II director Tetsuya Nomura had this ice cream on a trip to the Tokyo Disneyland Resort and liked it so much he decided to work with Disney to put it in the games. The characters of Kingdom Hearts II can often be seen eating and talking about this delicious salty-sweet dessert. Enjoy it with your best buddy at twilight.


Ingredients:2 eggs
2 c. milk
1/3 cup sugar
1 t. vanilla
1 c. heavy whipping cream
sea salt to taste
blue food coloring (optional) ice pop molds (optional)

Directions: Separate the eggs into two good sized bowls and beat the egg whites until stiff. Mix the egg yolks and sugar until thick. Slowly bring milk to boil over medium heat, stirring occasionally. Pour hot milk into yolk/sugar mixture and mix well. Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard. Do not boil. Pour custard in with beaten egg whites and mix well. Add sea salt (keeping adding salt until it tastes salty sweet). Put mixture in fridge to cool. Once cool, add cream, vanilla and coloring to mixture. Freeze, following your ice cream maker’s instructions. If you wish, get some ice pop molds. Spray the inside of these with very little PAM spray (or something similar). Then pour the ice cream into the molds right after it comes out of the ice cream maker. Pop the lid on and the stick in and freeze for at least two hours.

geekycraft:

I’ve never made ice cream before, so I did you guys a favor and found this recipe elsewhere. This ice cream mixes the salty taste of sea salt with the sweet tastes of cream and sugar. Apparently, Kingdom Hearts II director Tetsuya Nomura had this ice cream on a trip to the Tokyo Disneyland Resort and liked it so much he decided to work with Disney to put it in the games. The characters of Kingdom Hearts II can often be seen eating and talking about this delicious salty-sweet dessert. Enjoy it with your best buddy at twilight.

Ingredients:

2 eggs
2 c. milk
1/3 cup sugar
1 t. vanilla
1 c. heavy whipping cream
sea salt to taste
blue food coloring (optional)

ice pop molds (optional)

Directions:
Separate the eggs into two good sized bowls and beat the egg whites until stiff. Mix the egg yolks and sugar until thick. Slowly bring milk to boil over medium heat, stirring occasionally. Pour hot milk into yolk/sugar mixture and mix well. Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard. Do not boil. Pour custard in with beaten egg whites and mix well. Add sea salt (keeping adding salt until it tastes salty sweet). Put mixture in fridge to cool. Once cool, add cream, vanilla and coloring to mixture. Freeze, following your ice cream maker’s instructions. If you wish, get some ice pop molds. Spray the inside of these with very little PAM spray (or something similar). Then pour the ice cream into the molds right after it comes out of the ice cream maker. Pop the lid on and the stick in and freeze for at least two hours.

(via hadrianx)

butterbeer cupcakes
(makes around 18)

for the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream soda

For the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a cup)
1/2 cup heavy cream

For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)

directions:
1. to make the cupcakes, preheat oven to 350º and line cupcake pans with liners.
2. in a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
3. in the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. add both sugars and continue beating until well combined. on low speed, add eggs one at a time, beating well after each addition.
4. combine the schnapps and buttermilk. add the dry ingredients in three batches, alternating with the cream soda and buttermilk.
5. mix until just combined, scraping the sides and bottom of the bowl as needed. fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a toothpick inserted in the center comes out clean. cool completely on a wire rack.
6. while the cupcakes are cooling, make the filling by combining the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. stir occasionally until combined.
7. remove from heat and allow to cool to room temperature. transfer to a squeeze bottle and fill each cupcake just until the filling comes to the top.
8. to make the frosting, cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined.
9. on low speed, beat in the powdered sugar one cup at a time until desired consistency is reached. Add cream soda as needed to thin the frosting.
10. frost cupcakes and drizzle with remaining syrup.

enjoy!

(via thegeekywolf)

(Source: veganinspo, via roahnari)

Harvested my garden for tomorrow: beet, beet green, butternut, sweet potato, and quinoa salad and this little beauty I just made up…

Cold collard salad
• Cup diced carrots
• Cup diced celery
• Half diced Vidalia 
• Fresh chopped basil
• Cup large diced green roma tomatoes
• Bunch stripped sliced collards
• Cup mixed dried cranberries, candied walnuts, and toasted sesame seeds
• 2 table spoons of toasted sesame oil
• 2 table spoons of honey
Blanch collards and put in fridge to cool. Add other dry ingredients to mixing bowl. Add cooled collards. Mix sesame oil in with other ingredients. A pinch of salt and pepper. Cool a bit and eat that shit!

bakerhi:

Recipe Time! 
Perfect Peanut Butter Pie
 (very loosely adapted from Annie’s Eats)

So let’s talk about this for a second. What could possibly be better than oreos and peanut butter in pie form. What could possibly be better than finding the combination that pretty much matches your favorite peanut buter pie from Billy’s Bakery? Not much. Except this freaking pie recipe.

I’m a minimalist. Or maybe a pure-ist. Meaning that the chocolate ganache and all the crunchy bits that went along with this pie in the recipe on Annie’s blog I nixed. And I might not have had the correct amounts of heavy cream for the ganache that went on top, but we won’t talk about that. I was saving on calories, right? Right.

So lets get into it.
What you’ll need:

  • A 9” Round Springform pan (trust me, while you can do this with a regular cake or pie pan, you’ll want the ease of just pulling the sides off and bam - perfect crust.)
  • [For the Crust] 32 Oreo cookies, finely processed into crumbs
  • 5 1/3 tbsp. unsalted butter
  • [For the pie] 2 cups heavy cream
  • 1¼ cups confectioners’ sugar
  • 12 oz. cream cheese (or one and a half 8oz packages), softened
  • 1½ cups creamy peanut butter
  • 2 tbsp. milk

This is almost no bake guys - almost! If you just make the peanut butter mousse as a dessert, that would be no bake. And also delicious with crushed oreo on top? That’s pretty much heaven. But I digress.

The How-To:

  1. Crust first (but also take out your cream cheese to soften) - Preheat the oven to 350°F
  2. Grease your springform pan.
  3. Crush the living hell out of those oreos, and melt your butter.
  4. Mix those two things together. Annie calls for a pinch of salt, I hate salt, so up to you!
  5. Take your oreo/butter mixture and press it into the sides of your pan to form a crust. Pop it in the freezer for 10 minutes to solidify before putting it in the oven for another 10 minutes. Then let it cool off to the side.
  6. Now the Mousse part - in a smallish bowl, whip your cream until it stiffens.
  7. Add ¼ cup of the confectioners sugar (note: not all the sugar) so it essentially makes whipped cream. Pop this in the fridge, work on the next part.
  8. In another bowl, whip the cream cheese until smooth.
  9. Add the rest of the confectioners sugar, and the peanut butter. Drooling yet?
  10. Take your whipped cream out of the fridge and gently mix it into the rest of your batter.
  11. Pour all of this mousse into your cooled pie crust, and put it in the fridge or freezer for about 4 hours, or as long as you can stand to not eat it already.

Ohmygod. My recommendation on this recipe? Make it for a party, or for friends. Don’t make it for one person who will eat one piece and then leave you to eat the rest of it. This is insanely good, and I really wish I could say it was good for you. It’s not. But it’s good for your soul and morale. 

Seriously.

Even if you want to have like, a movie night with the girls or something, just make sure you’re not seen eating this alone. Which if you did, I wouldn’t judge you. It’s amazing.

Peanut Butterly yours,
Bakerhi

(via lilgingercub)

alexdarke:

Cheesy Cauliflower Patties 
 1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c panko 1/2 t cayenne pepper (more of less to taste) salt olive oil
 
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

alexdarke:

Cheesy Cauliflower Patties


1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

 


Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.