futurisms | corcordium | phoods

the saturday soup – vegetarian pho

easyfastcheapcooking:

Creamy Lemon Fusilli with Spinach and Tomatoes

(via demarches)

Silky Smooth Pumpkin Pie
Adapted from Cook’s Illustrated, November & December 2008

A half-recipe of your favorite pie crust, chilled

My choice these days is my All-Butter, Really Flaky Pie Dough

• 1 cup heavy cream
• 1 cup whole milk (I used 2 cups of half and half instead of one cup each of cream and milk)
• 3 large eggs plus 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1 cup drained candied yams from 15-ounce can (regular canned yams can be substituted)
• 3/4 cup sugar
• 1/4 cup maple syrup
• 2 teaspoons grated fresh ginger (I used 1 1/2 teaspoons of ground because I’m not a huge fan of fresh ginger)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon table salt

Preheat oven to 400 degrees F.

Roll out dough on generously floured (up to 1/4 cup) work surface to make 12-inch circle about 1/8-inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang all around pie plate.

Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pan from refrigerator, line crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate. Bake 5 to 10 more minutes until crust is golden brown and crisp. Remove plate and baking sheet from oven.

Make the filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat. Whisk in cream mixture slowly, until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm pre-baked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees. Continue baking until edges are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator.)

[ Source ]

Majestic and Moist Honey Cake
Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking

• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 cup vegetable oil
• 1 cup honey
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 3 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 cup warm coffee or strong tea
• 1/2 cup fresh orange juice
• 1/4 cup rye or whiskey
• 1/2 cup slivered or sliced almonds (optional)

Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in two full-size loaf pans plus two miniature ones.

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan.

[ Source ]

hellyeahrecipes:

Spinach and Cashew Cheese Ravioli

• 1 9oz. jar of organic tomato sauce
• 1 pack of organic wonton wrappers

Filling:

• 1 large bunch of organic spinach, de-stemmed
• 1 cup pure water
• 2/3 cup soaked raw cashews v2 tbsp Raw Tahini
• 3 tbsp nutritional yeast
• 2 tbsp cold-pressed virgin coconut oil
• 1 large clove of garlic
• 1 tsp fresh squeezed organic lemon juice
• 1 tsp pink Himalayan or Celtic sea salt

1. Blend all filling ingredients, with the exception of your spinach, until creamy. Chiffonade the spinach and place in a medium saucepan.
2. Add blended ingredients to saucepan and warm over medium heat, stirring constantly for about 5 minutes until sauce thickens. Place in a bowl and set aside. Place your wonton wrappers on a dish covered in a damp paper towel (so they don’t dry out on you). Fill a small bowl with water and set next to your filling and wrappers—it’s time to make the raviolis.
3. Place one wonton square in your hand and spoon about 1 tbsp of filling into the center of the wrapper. Dip your finger in the little bowl of water and wet the edges of your wonton square. Fold wrapper into a triangle and pinch the edges together, making sure that you pinch from the filling to the edge to force air pockets out of your ravioli. Air pockets with cause raviolis to break apart when boiling.
4. Now you can stop “designing” at this point, or you can continue to fold and “fancify” your ravioli by wetting the two corners at the bottom of your triangle and folding inward (see Lincoln, bottom, left).
5. Repeat this process until you have all the ravioli that you want. While you work, warm your tomato sauce in a saucepan over medium heat.
6. Bring a large pot of water to a boil and drop your ravioli into the water. Boil for 2 minutes and remove from water with tongs or a slotted spoon. Place ravioli on a plate and top with tomato sauce and enjoy!

(Source: )

simplerecipes:

Curried Ratatouille

2 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
5 cloves
4 large cloves of garlic grated
1″ knob of ginger grated
2 medium onions diced
2 teaspoons kosher salt
1-2 serrano chilies seeded and minced
1 red bell pepper chopped
2 small zucchini or summer squash cubed
1 small eggplant cut into 1/2″ cubes
4 medium tomatoes chopped
2 teaspoons garam masala
1 teaspoon turmeric

Heat the oil in a pot over medium high heat until hot, then add the cumin, black mustard, and cloves. Fry the spices until they start to pop (be careful, the hot oil will spatter). When the spices are popping and fragrant, add the garlic and ginger, stir frying until very fragrant (about 1 minute). Add the onions and salt and fry over medium heat until the are translucent and starting to turn brown (20-30 minutes). Add the bell peppers, zucchini, eggplant, tomatoes, garam masala and turmeric and stir to combine. Turn the heat down to medium low, cover and cook for 20 minutes covered, remove the lid and cook for another 10 minutes uncovered.

via No Recipes

hellyeahrecipes:

Baked Mushroom Risotto with Sauteed Eggplant

• ¼ cup dried mixed or shitake mushrooms
• 1 cup warm water
• 1½ cups Arborio rice
• 2 cups vegetable stock
• 1 large eggplant
• 2 tbs sunflower oil
• 3 garlic cloves, diced
• 1 red chilli, diced
• 1 tbs rice wine vinegar
• 1 tsp dark soy sauce
• pinch of white pepper
• 4 shallots, finely sliced
• 250g (9 oz) cherry tomatoes
• ¼ cup flat leaf parsley, roughly chopped
• toasted sesame seeds (optional)

1. Soak the dried mushrooms in the cup of warm water for about 30 minutes.
2. Dice the eggplant and lay out on a clean tea-towel or absorbent paper, sprinkle over a little salt and allow to sit for about 30 minutes, and then pat dry.
3. Pre-heat the oven to 180°C/356°C
4. Strain the mushrooms reserving the liquid. Finely dice the mushrooms and combine with the Arborio rice in an oven proof dish.
5. Combine the stock and reserved liquid from the mushrooms, topping up with a little more stock to make three cups total.
6. Pour the stock mixture over the rice and mushrooms and place in the pre-heated oven for 40-45 minutes until liquid is absorbed and rice is tender.
7. Start to sauté in the last 15-20 minutes of the risotto cooking time.
8. Heat the oil in a good sized frypan over a medium heat. Add the garlic and chilli and cook for 1-2 minutes until fragrant. Add the eggplant and toss over a medium-high heat for 7-8 minutes until soft and golden.
9. Add the rice wine vinegar, fry for a few seconds then add the soy and white pepper, continue to toss, add the shallots and cherry tomatoes and cook for a further few minutes until the cherry tomatoes begin to blister.
10. Remove from the heat, check seasoning, add a little more soy if need be and toss through the parsley.
11. Serve immediately piled on top of warm baked mushroom risotto and sprinkled with a little toasted sesame seed.

(Source: )

hellyeahrecipes:

Caramel Corn Chocolate Chip Cookies

makes 60 cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups coarsely chopped caramel popcorn
• 1 cup (6 oz.) Nestle Semi-Sweet Chocolate morsels
• 1 cup (6 oz.) Nestle Butterscotch Flavored Morsels
• 1 cup peanuts or chopped, toasted almond slices

1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in popcorn, morsels and peanuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

(Source: )

comealongponds:

foodwhore:

Snickerdoodle Pumpkin Ice Cream Sandwiches

CAN I PLEASE HAVE THIS OH MY GOD.

veganfeast:

Apple Cinnamon Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup raw sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup soy milk
Replacer for 1 egg, beaten …you can use apple sauce
1/4 cup vegetable margarine, melted
1 cup apple - peeled, cored and chopped

Preheat oven to 350 degrees.
“Grease” muffin tin.
Mix all the ingredients together then fold in the apples last.
Fill muffin tins and bake 15 minutes or so until browned.
Makes 12.

(via pulsatingvulcan)