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Recipes
Emeril's Rustic Rub aka Rib Rub
By Yogadiva
Combine all ingredients and store in an air-tight container
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Ricotta Cheese Cookies
By Yogadiva
Mix all ingredients. Bake on ungreased cookie sheet for 7 - 10 minutes at 350 degrees
- 3 eggs
- 2 cups sugar
- 15 oz ricotta cheese
- 4 cups flour
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- Icing
- 1 box 10x sugar
- 1/4 cup milk
- 4 tbsp butter
- 2 tsp vanilla
Naan: Indian Oven-Baked Flat Bread
By Yogadiva
Directions In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degree...
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 cups all-purpose flour, plus more for rolling, see Cook's Note*
- 1 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3 tablespoons plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
- 1 teaspoon fennel seeds, optional, see Cook's Note**
- Melted butter for slathering on the finished naans
- Coarse sea salt for sprinkling
Pulled Pork with Mango BBQ Sauce
By Yogadiva
Directions For the rub: Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork sho...
- 2 tablespoons dark brown sugar
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 1 boneless pork shoulder (Boston butt), about 3 pounds,excess fat removed
- 1/4 cup vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2 tablespoons peeled and minced fresh ginger
- 1 onion, finely minced
- 1 serrano pepper, thinly sliced (seeds discarded if youdon't like it spicy)
- Kosher salt
- 2 cups mango puree
- 1/2 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons molasses
- Kosher salt and freshly ground black pepper
- Brioche rolls, split
- Bread and butter pickles
Carrot Cake with Ginger Cream Cheese Frosting
By Yogadiva
Directions Make the cake: Preheat the oven to 350 degrees F
- Cooking spray
- 2 3/4 cups chopped walnuts
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/4 cups vegetable oil
- 4 large eggs
- 1/2 cup smooth applesauce
- Finely grated zest of 1 orange
- 1 teaspoon pure vanilla extract
- 2 cups grated carrots (about 4 medium)
- 1 4 -inch piece ginger
- 1 tablespoon fresh orange juice
- 1/2 teaspoon pure vanilla extract
- 2 8 -ounce packages cream cheese, at room temperature
- 1 stick unsalted butter, at room temperature
- 3 cups confectioners' sugar, sifted
Sticky Toffee Banana Pudding
By Yogadiva
Recipes & Menus / recipes Sticky Toffee Banana Pudding For the best flavor and texture, use very ripe bananas ...
- 1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
- 1/2 cup (packed) golden brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup (1/2 stick) unsalted butter
- 2 cups unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2/3 tablespoons (packed) dark brown sugar
- 2 large eggs
- 1 cup mashed very ripe bananas (2 to 3)
- 1 tablespoon dark rum
- 1 1/2 teaspoons vanilla extract
- Sliced bananas (optional)
Salted Caramel Brownies
By Yogadiva
Preheat the oven to 350 degrees F
- 1/2 pound (2 sticks) unsalted butter
- 8 ounces plus 6 ounces Hershey's semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 extra-large eggs
- 1 1/2 tablespoons instant coffee granules, such as Nescafe
- 1 tablespoon pure vanilla extract
- 1 cup plus 2 tablespoons sugar
- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 5 to 6 ounces good caramel sauce, such as Fran's
- 2 to 3 teaspoons flaked sea salt, such as Maldon
Hot Dogs a la Rose
By Yogadiva
Directions Heat the canola oil, in a large nonstick skillet over medium heat, until shimmering
- 1 tablespoon canola oil
- 1 large onion, diced
- 4 garlic cloves, peeled and thinly
- 1 1/2 tablespoons minced fresh ginger
- 1 handful shredded carrots, optional
- Salt and freshly ground black pepper
- 1 teaspoon turmeric
- 1/4 teaspoon garam masala
- 1/2 teaspoon smoked Spanish paprika
- 1 large tomato, diced
- 2 tablespoons ketchup
- 1 (12-ounce) package hot dogs, sliced about 1/16-inch thick (recommended: Hebrew National)
- 1/4 cup water, if necessary
- Handful cilantro leaves, minced
Tomato Yogurt Chicken Curry
By Yogadiva
Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers
- 2 tablespoons peanut or canola oil
- 1 teaspoon cumin seeds
- 1 medium red onion, finely chopped
- 2 bay leaves
- 1 14.5-ounce can whole plum tomatoes
- 5 cloves garlic
- 1 1/2-inch piece ginger, peeled and roughly chopped
- 4 dried arbol chiles, stems removed
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 2 pounds skinless, boneless chicken thighs, fat trimmed, halved
- 2 medium red-skinned potatoes, cut into 1-inch cubes
- 1 teaspoon honey
- Kosher salt
- 2 tablespoons plain whole-milk yogurt, preferably Greek style
- Generous pinch of garam masala
- Cooked basmati rice, for serving Chopped fresh cilantro, for topping
Blackberry-Ginger Clafouti
By Yogadiva
Preheat the oven to 350 degrees F
- 1 tablespoon butter, at room temperature
- 1/3 cup plus 1 tablespoon sugar
- 1/2 cup flour (I use a gluten-free all-purpose flour)
- Kosher salt
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon store-bought or homemade garam masala, recipe follows
- 3 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1 cup fresh blackberries (or any berry!)
- Powdered sugar, for dusting
- Whipped cream, optional