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Recipes
Fried Bean Puffs with Ginger and Yogurt Salad
By jjadin
Haven't made yet
- 3 cups plain yogurt
- 1 1/2 tsp sugar
- 1 tsp cumin seeds, lightly crushed
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tsp peeled and shredded fresh ginger
- 1 tsp sliced fresh hot chiles
- 1/2 tsp cayenne pepper
- 2 tbsp chopped fresh cilantro
- PUFFS
- 1 cup white split gram beans
- 3 cups hot water, plus 1/2 cup cold water
- 1/4 cup chopped walnuts
- 1/3 cup raisins
- 1 tbsp peeled and finely chopped fresh ginger
- 2 fresh hot chiles, finely sliced
- 1 tsp salt, or to taste
- 3/4 tsp cumin seeds
- oil for deep frying
Coconut Layer Cake
By jjadin
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides
- Cream Cheese Frosting:
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup canned sweetened cream of coconut (such as Coco López)*
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Pinch of salt
- 2 (8-ounce) packages Philadelphia-brand cream cheese, room temperature
- 1/2 cup (1 stick) butter, room temperature
- 2 cups powdered sugar
- 1/2 cup canned sweetened cream of coconut (such as Coco López)*
- 1 teaspoon vanilla extract
- 4 cups sweetened shredded coconut
Caramelized Leek, Goat Cheese, and Spinach Pie
By jjadin
Great! My small tart tins only big enough for one egg
- 2 cups plain (all-purpose) flour
- 1/2 cup butter
- For the filling
- 2 tablespoons olive oil
- 1 leek, thinly sliced
- 1 head fennel, thinly sliced
- 150 g baby English spinach leaves
- 2/3 cups goat’s cheese, crumbled
- 3 eggs, lightly beaten
- 2/3 cup pouring (whipping) cream
Baracky Road Ice Cream
By jjadin
Place 7 ounces of the chocolate in a medium bowl and set aside
- 11 oz 70% dark chocolate, coarsely chopped, divided
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- pinch of kosher salt
- 1 tsp vanilla extract
- 3/4 cup blanched, skinned, chopped hazelnuts
- 1 cup miniature marshmallows
Bread and Summer Vegetable Salad
By jjadin
In a large bowl, combine all the tomatoes, cucumber, onion, and torn basil
- 2 tomatoes, cut into bite sized pieces
- 1 small cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 1 cup fresh basil leaves, torn into small pieces, plus whole for garnish
- 1/2 cup EVOO
- 3 tbsp red wine vinegar
- 6-8 slices coarse country bread
Blueberry Goat's Milk Frozen Yogurt
By jjadin
To make the compote, put the berries, sugar, and lemon juice into a small nonreactive saucepan
- BLUEBERRY COMPOTE:
- 2 cups fresh or frozen blueberries
- 3/4 cup sugar
- 2 tbsp freshly squeezed lemon juice
- FROZEN YOGURT:
- 2 1/2 cups goat's milk yogurt
- 1/2 cup sugar
- 1/2 cup honey
- 1 tbsp vanilla extract
Smoky Chipotle and Black Bean Chilaquiles
By jjadin
Preheat oven to 400ºF. Step Stack the corn tortillas on top of one another and slice them into strips about an ...
- 10 6-inch corn tortillas (or 4-5 cups stale corn tortilla chips)
- 4 tablespoons vegetable oil, divided
- 1 tablespoon cumin
- 1 teaspoon coriander
- Zest and juice of 1 lime, divided
- 1 medium red onion, chopped
- 3 cloves garlic, finely chopped or grated
- 2 chipotle peppers in adobo sauce (from a 7-ounce can), seeded and chopped, plus 1 tablespoon adobo sauce
- 2 15-ounce cans diced fire-roasted tomatoes, drained
- Salt and freshly ground pepper
- 2 tablespoons butter
- 3 cups corn, fresh off the cob or frozen and defrosted
- 2 15-ounce cans black beans, drained
- A few dashes hot sauce
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded smoked cheddar cheese
- 3 scallions, chopped on bias
- 1/2 cup (about a handful) chopped cilantro
- 1 8-ounce container sour cream
Strawberry-Orange Sauce
By jjadin
In a small saucepan, combine the strawberries, OJ concentrate, sugar, and OJ
- 2 cups fresh or frozen halved strawberries
- 1/3 cup OJ concentrate
- 1/4 cup sugar
- 1 tbs OJ
- 3 tbs orange liqueur
Tandoori (Fake) Chicken with Mashed Chicpeas and Pepper and Onion Salad
By jjadin
Preheat oven to 500 to 550 degrees F, as high as it goes
- 1 cup Greek yogurt
- 2 inches grated ginger root
- 4 cloves garlic, grated, divided
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 3 tablespoons plus some for drizzling extra-virgin olive oil, divided
- 4 boneless, skinless chicken thighs
- 3 boneless, skinless chicken breasts, cut across in 1/2
- Salt and freshly ground black pepper
- 2 cans chick peas, drained
- 1/2 cup chicken stock
- 1/4 cup tahini paste
- 1 small red onion, very thinly sliced or 1/2-inch dice
- 1 yellow bell pepper, seeded and thinly sliced or 1/2-inch dice
- Hot banana pepper rings, drained and chopped plus 2 tablespoons juice
- Handful fresh cilantro leaves, chopped
- 1 lime, juiced, plus 1 lime, for garnish
- 4 pita breads
Spaghetti with Sun-Dried Tomatoes and Pine Nuts
By jjadin
Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 mi...
- 1/2 cup sun-dried tomatoes
- 1 pound spaghetti
- 3 tablespoons extra-virgin olive oil
- 8 to 10 garlic cloves, minced or pressed
- 1/4 cup toasted pine nuts
- 1/4 cup minced fresh parsley (optional)
- Salt and pepper to taste
- Grated Parmesan or crumbled ricotta salata (optional)