Jjadin's profile page
Recipes
Coconut Chocolate Curry Pudding
By jjadin
A-mazing
- 1 14-ounce can of coconut milk (lite is fine), divided
- 3 tablespoons sugar
- scant 1/4 teaspoon salt
- 1/4 cup arrowroot powder, sifted
- 1 teaspoon raz el hanout spice blend or curry powder, (optional)
- 3 tablespoons alkalized dutch-cocoa powder, sifted
- 1 3.5-ounce bar semi-sweet chocolate, chopped
- 1 teaspoons vanilla extract
- 1/4 cup coconut flakes, toasted in a dry skillet
French Gimlet
By jjadin
Haven't made yet
- 2 shots Gin* or Vodka
- 1 shots St-Germain
- 1/2 shots Freshly Squeezed Lime Juice
BBQ Spiced Fake Chicken, Salsa Salad, and Pumpkin-Chipotle Polenta
By jjadin
Heat grill pan over medium-high heat
- 1 tablespoon grill seasoning
- 2 tablespoons chili powder
- 1/2 tablespoon ground cumin
- 1 tablespoon coriander
- 3 tablespoons dark brown sugar
- 8 Quorn naked cutlets
- 4 tablespoons extra-virgin olive oil, divided
- 4 plum tomatoes, chopped
- 1 yellow bell pepper, seeded and chopped
- 1 red onion, chopped
- 1/4 fresh pineapple, cut into spears and grilled
- 2 limes
- A handful fresh cilantro leaves, chopped
- Salt and freshly ground black pepper
- 2 cups veggie stock
- 1 cup milk or half-and-half
- 1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
- 3/4 cup quick cooking polenta
- 1 (15-ounce) can pumpkin puree
- 2 tablespoons butter
- 2 tablespoons honey
Pecan Praline Cake
By jjadin
For cake: Position rack in center of oven and preheat to 350°F
- Vanilla Cream Cheese Frosting:
- Cake
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 1/2 cups chopped pecans
- Syrup
- 3 tablespoons water
- 3 tablespoons sugar
- 1 tablespoon bourbon
- 12 ounces cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- Pecan Praline Topping:
- 1 large egg white
- 1 tablespoon water
- 1/2 cup (packed) golden brown sugar
- 1 1/2 cups pecan halves
Sesame Seed Multigrain Waffles
By jjadin
Not excellent, but pretty good with really nice texture
- 1 1/4 c whole wheat flour
- 1/2 c white flour
- 1/2 c cornmeal
- 1/2 c sesame seeds, toasted
- 1/4 c oat bran
- 2 tsp b. powder
- 1/2 tsp b. soda
- 1/2 tsp nutmeg (I think cinnamon would taste good, too)
- 1/4 tsp salt
- 2 large eggs, separated (I didn't separate)
- 1 1/2 c buttermilk or plain yogurt
- 1/2 c milk
- 4 TBL butter, melted (or canola oil)
Butterscotch Sauce
By jjadin
In a medium saucepan, melt the butter over medium low heat
- 1/2 cup unsalted butter
- 2 cups light brown sugar
- 1 3/4 cups heavy cream
- 1 1/2 tsp salt
- 2 tsp vanilla extract
- 2 tbsp single malt scotch
Fresh Raspberry Sour Cream Crumb Cake
By jjadin
First time I made this it was a complete fail--used frozen raspberries, perhaps that was the problem
- For the crumb topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- Grated zest of 1 lemon
- 8 Tbs. (1 stick) unsalted butter, melted
- For the cake:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3 eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 2 cups fresh raspberries
- 2 Tbs. confectioners’ sugar
Cardamom Ice Cream
By jjadin
Put all the ingredients into a small saucepan and cook, uncovered, over medium heat, whisking occasionally to disso...
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- pinch of kosher salt
- 1 tsp ground cardamom
Coconut Macadamia Nut Waffles
By jjadin
Haven't made yet
- 2 cups all purpose flour
- 2/3 cup toasted unsweetened coconut
- 2/3 cup chopped macadamia nuts
- 3 tbs packed maple sugar or light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cardamom
- 1/4 tsp salt
- 3 large eggs, separated
- 2 cups coconut milk
- 4 tbs unsalted butter, melted
Sage-Scented Olive Press Soup
By jjadin
Haven't made yet
- 1 1/2 oz dried prcino mushrooms, soaked in warm water to cover for 30 minutes
- 8 tbsp EVOO, fresher better
- 1 clove garlic, minced
- small handful of sage leaves, finely chopped, plus whole for garnish
- 1 large tomato, peeled, seeded, and chopped
- 8 cups vegetable stock
- 1 cup broken pappardelle or tagliatelle noodles
- 2 cups drained, cooked dried borlotti or cranberry bean plus cooking liquid