FRUIT SWIRL COFFEE CAKE

FRUIT SWIRL COFFEE CAKE

This is one of my favorite fast and easy and yet elegant cake recipes.  It falls into my category of ‘maximum taste for minimum fuss.” It also happens to be one of Raizel’s favorites. Since yesterday was my birthday, Raizel asked me to make this for my birthday cake.

The origin of this recipe has not been confirmed. One place said that it came from an old Gold Medal Cookbook. But I have also seen the recipe attributed to a vintage Monarch Flour recipe. I have been looking at vintage cookbooks available online and I have yet to find the original recipe. If anyone finds the original source for this recipe, please let me know. I love looking at old recipes!

Ingredients

1 1/2 cups sugar

1 cup oil

1 1/2 tsp. baking powder

1 tsp. vanilla

1 tsp. almond extract (I use vanilla extract only)

4 eggs — I used 5 medium eggs instead of 4 large eggs

3 cups flour (I use spelt)

1 can apricot, blueberry or cherry pie filling, 21 oz.

GLAZE

1 cup powdered sugar

1-2 tablespoons of milk (I use a plant-based milk to keep it parve)

Instructions:

 By hand: cream together oil, sugar, and vanilla. Add eggs until well blended. Stir in sifted together dry ingredients until blended.

 With a hand mixer: Follow the directions above.

With a food processor: Mix eggs, sugar, oil, and vanilla in food process for 1 minute. Add flour, and baking powder and pulse until just blended.

Pour 2/3 of the batter into a greased, sprayed or parchment lined pan. Spread pie filling over batter. Drop remaining batter by tablespoons over the pie filling. I am careful to always put in the corners to hold the cake together.

This can be made as cupcakes, although I usually don’t like the affect, or in any shaped pan you like. When making one large cake, I use a 9″x 13″ rectangular pan. Sometimes I divide the batter into smaller pans.

Bake in a preheated 350°F/180*C oven until done and when inserted toothpick comes out clean.

Instructions for glaze: Pour icing sugar in a bowl. Add the liquid 1 teaspoon at a time and stir until desired consistency.

Drizzle with glaze while slightly warm. I have done when it has cooled as well. It is not quite as smooth, but it still looks good.

This cake also freezes well.  

I divided the batter into 3 loaf pans. Here they are without glaze.

Here it the final outcome.

Ironically, everyone was so full from the BBQ, that no one had room for much dessert. If you try this, please let me know how it came out. 

Enjoy!

Love, 

Carol & family

What I made for dinner tonight: curried chickpeas, potatoes and peas

Curried Chickpeas, Potatoes and Peas

Tonight, for dinner I made something that that is a variation of the Aloo Matar Masala that I posted years ago. This time, I added cooked chickpeas, and used chili powder instead of garam masala. I am very pleased with the outcome, so I thought I would share it here.

My husband is pleased with the outcome too. He said: “Honey, you hit this out of the universe!”

It is always so nice when everyone is happy.

Ingredients:

1 onion, diced

1 chili pepper, diced (it made it a bit spicy, so you might want to use less or use red pepper flakes to taste)

3 – 4 potatoes, cubed

1 cup dried chickpeas that were cooked over night in the crockpot

1 cup green peas

1 teaspoon fresh minced ginger

1 can diced tomatoes

1 teaspoon cumin

1 teaspoon turmeric

1 tablespoon salt

1 tablespoon coriander

1/2 teaspoon chilli powder

1 -2 clove fresh garlic, crushed

Chopped coriander leaves for garnish

Water to cover, usually about 2 cups.

 Instructions:

Cook the chickpeas or used canned chickpeas. I find that recipes come out better when the beans are cooked first. It just takes a bit more planning. The chickpeas could also be cooked for 40 minutes to pressure in the pressure cooker. This time, I used a crockpot.

Sauté the onion, garlic, chili pepper, and ginger until slightly browned. Add the cumin, turmeric, coriander, and salt and sauté until fragrant. Add the tomatoes and adjust the seasoning. Simmer until well blended. Add the potatoes, chickpeas, and water.

Stove top: Bring to a boil and simmer until the potatoes are cooked. Add the peas. Adjust the seasonings again. Add the chili powder at the end. It really makes a difference. Before serving, add fresh chopped cilantro.

Pressure cooker: With a pressure cooker, bring to pressure for 5-7 minutes (depending on the size of the potatoes) and release the pressure using the quick release method. Add the peas. Simmer on the stove top and adjust the seasoning.

Alternative one pot only method with a pressure cooker: It occurred to me that it might be possible to make this with the pressure cooker, using only one pot. Sauté the onions, garlic, and ginger until slightly browned. Add the cumin, turmeric, coriander, and salt and sauté until fragrant. Add the tomatoes, chickpeas, and water. Bring to pressure for 35 minutes and then quickly release the pressure. Open the pot and add the potatoes. Bring to pressure for 5 minutes and then quickly release the pressure. Add the peas. Simmer on the stove top and adjust the seasonings. I think this could work. Lately, however, I find it easier to just cook the beans first and then proceed with the recipe.

Serve with rice and a salad for a complete meal.

Normally, I don’t like to repeat recipes on the blog. Cooking, however, is a reflection of life: small changes can have a big impact on the outcome. What is interesting to me is that just by adding chickpeas, and changing the spicing a tiny little bit, it really made a difference.

If you make the dish, please let me know and share how it came out in the comment section.

Enjoy!

Love,

Carol & family

Here are the pictures.

The most important thing is to sauté the onions, garlic and ginger. I added the chili pepper.

In the process, ready to cook.

Final outcome before adding the cilantro.

1-2-3 Miracle Bars

This recipe is a very traditional Passover recipe. Everyone seems to have their own version. They are so popular in our house, that I make them all year ‘round.

The recipe is very flexible, fast, easy, and even gluten free. The recipe here calls for brown sugar, but I have made them with white sugar in a pinch. You can even substitute the chocolate chips for dried fruit and nuts or more almond flour.

Once I made them with only ground walnuts and decorated them with a walnut on top. They looked very pretty and tasted good as well. I have also made them with 3 cups of almond flour and no chocolate chips. For some reason, no one liked them.

As I write this, I wonder if I would have added lemon zest and rolled them in icing sugar if that would have made them tastier?

For whatever reasons, everyone in my family prefers chocolate chips version. I guess you could say that chocolate in our family is its own separate food group.

My husband likes these cookies so much that he is not above hiding them in the freezer. Then, no one can find them, and he can keep them all for himself. That tells you how great these cookies are. A ringing endorsement!

1-2-3 Miracle Bars

Ingredients

2 cups ground almonds

1 cup brown sugar (you can use white sugar for a crisper cookie. We like them chewy)

2 eggs

1 cup chocolate chips

Optional: add 1 cup of raisons or chopped nuts instead of the chocolate chips, for something different.

Post update: I swapped out 1/2 cup almond flour for 1/2 cup dried coconut, and it came out awesome!

Instructions

Mix all the ingredients in a bowl. I chill the dough for several hours so that it will be easier to roll into balls. The cookies also hold their shape better when it is chill. For bars, bake in a preheated 375*F oven on a parchment lined or greased 9×13 pan. Bake for 23 minutes. For cookies, shape into balls and bake for 12-15 minutes.

If anyone makes this with lemon zest, almond flour and rolled in icing sugar, please let me know how it came out. In my books, anything with lemon tastes better.

Here are the pictures:

Here they are, fresh out of the oven.

My husband LOVES them!

Just for fun, I thought I would include 2 nut cookies from vintage Jewish cookbooks.

Conclusion

It is interesting to me to see how recipes change over time. Although the ratios are similar, most people do not bake like this for Passover anymore. The preference today is even to avoid baking with matza meal or cake meal altogether. I am no different. I find that the taste of matza meal and cake meal is drier, and the texture is crumblier. Then, after Passover, no one wants to touch them. My goal is always to make food that people would want to eat even if it wasn’t Passover!

Please try the 1-2-3 Magic Bars. Hopefully, everyone will enjoy them as much as we do!

Love,

Carol & family.

I am also posting here 2 pictures that I made for Passover Adaptions for icing sugar and flour. I hope everyone will find them helpful!

ZUCCHINI ONION AND CHEESE CASSEROLE

ZUCCHINI ONION AND CHEESE CASSEROLE

This recipe was inspired by Ronit Penzo    at Tasty Eats. She has a wonderful blog, and I encourage everyone to check out all of her not only tasty but beautiful recipes. My mother used to always say, “you eat with your eyes, not just with your stomach.” When you look at all of Ronit’s pictures, you will see that she is not only a chef, but a food artist.

Inspired by several of her recipes, I thought I would like to make one of them myself.

This is my rendition of Ronit’s Flourless Zucchini, Red Onion and Cheeses Bake. It is not flourless, and I did not use red onions either. In addition, I didn’t follow Ronit’s instructions to drain the zucchini, hence, I needed to add matza meal.

ZUCCHINI ONION AND CHEESE CASSEROLE

Ingredients

3 onions, chopped

3 cloves of garlic, minced or crushed

1 red chili pepper, minced

4 cups of zucchini, cubed

3 eggs, whisked

1/2 c matza meal

Optional methods to thicken: 1/2 c matza meal, potato starch, tapioca starch or flour OR 2 potatoes, mashed. If I would have followed Ronit’s instructions and drained the liquid as she recommended. I would not have needed to add the matza meal. I didn’t, so, this recipe is no longer flourless.

8 oz/500 gm white cheese, cottage cheese, quark, or sour cream

4 oz/100 gm grated hard cheese of your choice, mozzarella, cheddar, etc.

4 oz/100 gm feta cheese

2 Tbs finely grated Parmesan cheese

Oil for sautéing

1 T salt (to taste)

1 t pepper (to taste)

To taste: garlic powder, onion powder and oregano.

 Instructions

Heat oil in pan and sauté onions and the garlic. Add the zucchini. Sauté, until soft.

Add cheeses, eggs, thickener of your choice, salt and pepper, spices of your choice and mix well.

Bake at 350*F oven in greased or parchment line pan until done.

Here are the pictures:

This is just before putting in the oven.

This is just out of the oven.

The verdict: it came out great. The texture was great. It is similar to a crustless quiche. The various cheeses gave it a nice cheesy taste. Unfortunately, it is just not my family’s taste. So, while I had fun researching how to make a dairy casserole, I am not sure if I would make this again, unless I am expecting company.

I can’t waste all my research, so, while I was figuring out what to do, I developed this master recipe for what I call “No Name Dairy Casserole.” I wanted to share it with everyone.

No Name Dairy Casserole/Kugel

Ingredients

3 onions, chopped

3 cloves of garlic, minced or crushed

4 cups of vegetables: grated, cubed, or cut into circles

3-4 eggs, whisked

To thicken 1/2 c matza meal, potato starch, tapioca starch or flour OR 2 potatoes, mashed. If I would have followed Ronit’s instructions and drained the liquid as she recommended. I would not have needed to add the matza meal. I didn’t, so, this recipe is no longer flourless.

8 oz/500 gm white cheese, cottage cheese, quark, or sour cream

4 oz/100 gm grated hard cheese of your choice, mozzarella, cheddar, etc.

4 oz/100 gm feta cheese

2 Tbs finely grated Parmesan cheese
Please note: the total amount of cheese is about 2 ½ cups. It could be any variation, depending on what is available and your personal taste.

Oil for sautéing

1 T salt (to taste)

1 t pepper (to taste)

Optional: spices of your choice: garlic powder, onion powder, oregano, basil, etc.

Instructions

Heat oil in pan and sauté onions and the garlic. Add the vegetables of your choice. Sauté, and if you are using dense vegetable, cover, and steam until soft.

Add cheeses, eggs, thickener of your choice, salt and pepper, spices of your choice and mix well.

Bake at 350*F oven in greased or parchment line pan until done.

I also thought I would include here a vintage recipe for Cheese Kugel, which is sort of like what I posted here.

You can see that the recipes were less elaborate. And, no one starved, and no one complained. I marvel at how different things are today. Sometimes, I wish we lived in simpler times.

Please let me know if you try either of these recipes. Also, please go and visit Ronit’s blog. You will really enjoy it!

Love,

Carol & family

ADAPTABLE SHABBAT TORTE

ADAPTABLE SHABBAT TORTE

This recipe is a variation of the cranberry torte that I have already posted on the blog. It is a staple in our home. When Raizel got engaged, I made it for the vort. I have it down to a science, so it takes practically no time to put together.

This torte is endlessly adaptable. It is possible to use almost any type of fruit and vary the flours as well. As listed below, it is even possible to use frozen or canned fruit. Just add extra flour to the fruit to absorb the extra liquid. You can substitute almond, cornmeal, whole wheat, spelt, rice flour or gluten-free flour blends in any combination. It may change the texture, which could make it more interesting. Normally, when I want to switch things up, I only replace half the flour with something else, such as cornmeal or almond flour. However, I usually make it with spelt.

I am including how to adapt a recipe to make it kosher for Passover at the end of this post.

Ingredients:

1/2 cup oil

1 cup sugar (can drop to ¾ cup instead, depending on the sweetness of the fruit)

2 eggs

1 teaspoon vanilla

Optional: you can use other flavorings such almond, lemon, etc. depending on the fruit

1 cup flour

Optional: you can substitute almond, cornmeal, whole wheat, spelt, rice flour or gluten-free flour blends in any combination. It may change the texture, which could make it more interesting. I usually make it with spelt. See my post below for Passover adaptions.

Optional Variation: Chocolate cake: substitute 1/4 cup cocoa for 1/4 cup flour. This might go great with cherries.

1 teaspoon baking powder

1/8 teaspoon salt

Fruit options: 1-pint blueberries OR  12 plums OR 12 apricots, halved OR 3 to 4 apples, sliced OR 3 to 4 peaches, sliced OR a mixture of these fruits.

Frozen or canned fruit: Drain any liquid and sprinkle 1 tablespoon of flour to absorb the juices

Garnish: lemon juice (to taste)

Garnish: cinnamon (to taste)

Garnish: sugar (to taste)

Instructions:

Preheat oven to 350 F / 180 C. Spray a 9-inch springform (8-inch can also work) with non-stick cooking spray. I line the bottom of the pan with parchment paper that I cut to measure.

By hand: cream together oil and sugar and vanilla. Beat in eggs one at a time. Stir in sifted together dry ingredients until blended.

With a food processor: Mix egg, sugar, oil and vanilla in food process for 1 minute. Add flour, salt and baking powder and pulse until just blended.

Pour batter into greased or parchment lined pan. Cover the batter with fruit. Sprinkle top with lemon juice, cinnamon, and sugar according to taste.

Bake for 1 hour in preheated oven or until done and when inserted toothpick comes out clean.

Sometimes I find that it can take a long time to cook. If that happens, cover with tin foil so that the cake will not get too brown.

This also freezes well.

Here are the pictures:

I cut parchment paper to measure. I also greased the pan using a pastry brush. My new favorite technique.

Here it is all ready to bake.

Voila! Here is the final result.

Passover Adaption:

I often promise myself that I will try and adapt this recipe for Passover.  Here are the basic formulas.

When trying to adapt a recipe for Passover, one of the first things is to find a recipe that doesn’t have too much flour. Fortunately, this recipe is small enough that it meets this criterion.

Below are my lists of substitutions. There are fortunately several different options.

1 cup of flour = ½ cup matzah cake meal plus ¼ – 1/3 cup potato starch sifted together

1 cup of flour = substitute 5/8 cup matzo cake meal or potato starch, or a combination sifted together

1 cup of flour = 1/3 cup of matza meal + 1/3 cup of potato starch + 1/3 cup of almond flour.

I have used all three formulas. For this recipe, I am inclined to try ½ cup almond flour and ¼ cup potato starch. I think that cake meal would probably be better, but too many people avoid gluten, so I probably wouldn’t use it.

Coconut flour adaptions for Passover

1 cup of flour = ¼ cup coconut flour plus ¼ cup liquid plus 1 egg

Banana flour adaptions for Passover

1 cup of flour = 2/3 or ¾ cup banana flour

In general, banana flour is a bit dry, so I would only use it for half the flour and use something else for the other half.

Passover GF Adaption Formula: A friend on a cooking chat shared this with us.

1 cup almond flour

¾ cup potato starch

¼ cup tapioca

Plus, ½ teaspoon of xanthan gum per ½ cup of “flour.”

My problem with this recipe is that unless you are in the food industry, (she was), I have no idea where to get Kosher for Passover xanthan gum.

Passover GF Adaption Formula For 1 Cup of Flour:

Using this calculation, the ratios per 1 cup would be: ½ cup almond flour, 2 tablespoons tapioca, 6 tablespoons potato starch.

To keep it simple, my usual preference is to use half almond flour and half potato and tapioca starch in any combination, sifted together. I am not so particular as the women on my chat, many of whom are cookbook authors, or sisters of cookbook authors. So, they are a group of high-level foodies.

In conclusion, I think that any recipe that calls for only a small amount of flour could be converted to gluten free using the gluten free substitutions above.

If anyone does try the Passover “flour” substitutions, please let me know how they turn out! I am very curious.

Enjoy!

Love,

Carol & family

References:

I have been searching for the origin of this recipe. The first cookbook I found with this recipe is from The Complete American Jewish Cookbook by The Homemakers Research Institute (1952) The World Publishing Company, Clevland, USA.

I inherited a copy of this book from my mother-in-law. I consider this book to be a classic, and I refer to it all the time!

Online, I also found the recipe as a PDF document, that I am also posting here.

AdaptableShabbatTorteParve

Finally, just for fun, I found this very charming and uplifting message in one of the vintage cookbooks that I found. I like it so much, I am posting it here, even if it is slightly off topic. There can be a lot of homespun wisdom in a cookbook.

I hope everyone enjoys learning a little bit about this wonderful recipe.

Chickpea and Eggplant Casserole

Chickpea and Eggplant Casserole

This recipe is a variation of Vegan Moussaka, without the topping. It is not necessarily for the time challenged as there are several different steps involved. However, I like to have some variety to our vegan, plant-based meals.

Ingredients:

2 cans diced tomatoes

2 cans chickpeas, drained and rinsed, or 1 cup dried chickpeas, cooked and drained

2 eggplants, cubed

2 onions, diced

4 cloves garlic, minced

¼ cup oil

2 teaspoons oregano

1 teaspoon basil

1 teaspoon cumin

1/2 teaspoon turmeric

1 ½ teaspoons salt

1 teaspoon garlic powder

1 teaspoon dried onion

½ teaspoon pepper

 Instructions:

Roast eggplant brushed with oil, and salt in a 425*F oven. If you don’t want to roast the eggplant, you can sauté the eggplant in oil until browned. Set aside.

Sauté the onions in oil until soft. Add the spices and stir to combine. Add the canned diced tomatoes, chickpeas and the eggplant. Adjust the seasonings. I personally add turmeric last. I find that it smooths out the flavors and gives a nice color. Cover and simmer until done.

This can also be cooked in a crockpot or baked in an oven at 350*F.

OPTIONAL VARIATIONS

If you are feeling extra creative, this can be covered with a white sauce, mashed potatoes, or a tofu sauce and baked in the oven. I think that it makes the dish look much prettier, but it does add extra time. So, I only like to add the mashed potatoes when I have leftovers. I love the tofu topping, but, unfortunately, no one else does. To make it vegan, it might be possible to add nutritional yeast instead of the cheese, or even pinenuts, to add a little flavor.

White Sauce

Ingredients:

4 tablespoons butter

4 tablespoons flour

Optional: 1 garlic clove, crushed

Optional: 1 onion, diced

3 cups broth, liquid of your choice or milk (to give it a white color, it might be best to use at least 1/2 milk)

salt, pepper, garlic powder, onion powder and nutmeg to taste

Optional: ½ cup freshly grated parmesan cheese + more for garnish

Instructions:

Heat fat and flour in a saucepan. Add salt and other spices. Gradually add the liquid and cook until thickened. Use a whisk to prevent clumping. Add nutmeg if using at the end. Adjust seasonings. Pour over casserole and bake for 40 minutes.

Mashed Potatoes

 Ingredients:

2 1⁄2 lbs. baking potatoes, peeled, about 8, cook with salt, if desired

3 tablespoons olive oil, enough to sauté the onions and also add to the top before cooking

2 medium onions, chopped

1 tablespoon salt

1⁄2 teaspoon pepper

1⁄4 cup chicken broth or water, just enough to make the mashed potatoes smooth.

(optional: 2 large eggs, beaten, if the mixture is too loose)

Instructions

Boil potatoes. Drain very well, and mash until smooth. I cook them in my pressure cooker, 10 minutes to pressure.

Sauté onions in oil, until brown, but not burnt.

Mix the onions and remaining oil to the potatoes. Add salt and pepper to taste. Add water if necessary to get a smooth consistency. Spread the mashed potatoes over the casserole and bake in oven at 350° for one hour or until top is firm and light golden at edges.

Tofu Topping

Ingredients:

1 lb. medium tofu

2 eggs

½ cup grated parmesan cheese (to make it vegan, try nutritional yeast or even pine nuts)

1/8 teaspoon ground nutmeg and cinnamon

 Instructions

Puree tofu with immersion blender or in a food processor with eggs, spices and cheese. Spread over casserole and bake.

So, if anyone wants to make a real Bechamel Sauce, here is a recipe which you could also use.

Bechamel Sauce

Ingredients:

4 tablespoons butter
4 tablespoons flour
1/2 onion, minced
3 cups hot milk
Peppercorn
Thyme
Bay leaf
Salt
Grated nutmeg

Instructions

In the top of a double boiler, heat the butter until bubbly. Add the finely chopped onion and let cook over low heat for 3 or 4 minutes; stir in the flour and continue cooking a few minutes more, then begin adding the milk.

Pour the milk bit by bit and stir with a whisk while you do. The sauce will begin to thicken after a few minutes. Add a few peppercorns, 1 tsp. thyme, a large bay leaf, a little salt and nutmeg. Let it cook slowly for 10 to 15 minutes, then strain through a sieve.

Here are the pictures:

First step in the process

I roasted the eggplants separately.

I put everything in the pot, and I let it cook on top of the stove.

Please let me know if you try this recipe and how you liked it.

Enjoy!

Love,

Carol & family

Happy Purim!

Today is Purim. Happy Purim Everyone! 

Love,

Carol & Family

Lemon Drop Cookies

Now that I am feeling inspired to post again, I was surprised to discover that this tried-and-true recipe had not already been posted.   

Over the past few years, during my blogging absence, I developed a set repertoire of standard baking recipes that I seem to make on a rotating basis. These cookies are included in the list. I thought it would be nice to post it here, for easier access. It is fast, easy, all natural, healthy, and kosher. Perfect for this blog!

This is a very simple cookie recipe that is easy to make. I use a hand mixer, but I have also made them by hand. Since I usually use spelt flour, I find that the cookies hold their shape if I chill the dough before baking. It is very important to add the lemon zest, as I use olive oil that tends to have a stronger taste. Since blogging, I have learned that seed oils are very unhealthy. Recently, I have discovered coconut oil. I have not tried baking yet with coconut oil, so I am not sure if it would work as well.

I always call these Lemon drop cookies. However, they are really more of a drop sugar cookie. And, probably any citrus zest such as lime or orange would also taste equally delicious.

I always decorate with coarse Demerara sugar, but regular sugar, or cinnamon sugar would also come out great. I hate to say it, but coloured sugar would also look beautiful. I just hate to use artificial dyes in anything.

Nothing beats homemade cookies. I hope everyone will enjoy this special treat.

LEMON DROP COOKIES

Ingredients

2 eggs
2/3 cup oil (I use olive oil)
2 teaspoons vanilla extract
1 teaspoon. lemon rind, grated or zested

Alternative option: use the zest of other citrus fruits such as orange or lime
3/4 cup sugar
2 cups flour (I use spelt flour)
2 teaspoon. baking powder
1/2 teaspoon salt

Course sugar for sprinkling on the cookies before baking

Extra oil for the glass

Instructions:

Preheat oven to 400°F. Beat eggs first and then stir in oil, vanilla, and zest. Add the sugar, stirring until well blended. Combine flour, baking powder, and salt in a medium mixing bowl Gradually blend in the flour mixture. I usually chill the dough so that it will hold its shape better since spelt flour has less gluten, so the cookies have a softer texture. Drop by teaspoonfuls about 2″ apart on parchment lined cookie sheet. (If you are not using parchment paper, the cookie sheet should be ungreased). I usually try to roll into balls to create a uniform shape. Flatten cookies with the bottom of a glass that has been lightly coated with oil and then dipped in sugar. Bake at 400° for 8 to 10 minutes or until lightly browned. Remove immediately from cookie sheets, and cool on wire racks. Store in airtight containers or freeze. I take them out as needed.

VARIATION: Decorate cookies with nuts or chocolate bits prior to baking. I bet even colored sprinkles would work as a special treat. I usually prefer to just use course sugar.

This is such an old recipe, that I found something very similar in a vintage cookbook online:

It makes me think that it could also be possible to use the same recipe with brown sugar with added nuts or dried fruit.

Here is another version from an old cookbook, that calls for adding nutmeg, rather than lemon zest. I bet this same recipe could work with other spices such as cardamon, cinnamon, ginger, and/or allspice.

 

If anyone tries out this recipe, and any of the possible variations, please share in the comments. I would love to hear how it turns out.

These cookies are very popular. 

Enjoy!

Love,

Carol & family

ONE POT PASTA ALFREDO RECIPE

Cooking dairy has never been one of my fortes. However, this recipe is always a hit. It is fast, easy, relatively healthy, and delicious. I make it on days when I need something a little bit special, without too much fuss.

The first recipe is my original recipe. It comes out great. The cream adds a certain gourmet touch. Unfortunately, cream is not a household staple and requires a bit of planning to obtain. When I want to be more spontaneous, I use the second recipe.

My husband claims that it tastes better when the noodles are cooked separately. However, that defeats the purpose of making this fast and easy and only using one pot. And, despite his perfectionist tendencies, even he eats it and I rarely have leftovers.

The beauty of this recipe is that it is very flexible. I have made it with any kind of pasta available. Overall, cream is better, as it gives it a smoother texture. However, the one with the roux sauce is eaten just as quickly, without any complaints.

I think start to finish it takes between 30-40 minutes to make this dish. Not bad.

ONE POT PASTA ALFREDO RECIPE

INGREDIENTS

16 oz uncooked pasta (I use any type)

2 tablespoons oil or butter

5 garlic cloves, crushed or minced

Optional: 1 onion, diced

Optional: 1 hot pepper, diced. This was not very popular, but nice if you like a little kick. An easier way to get a bit of a kick is to add red chili flakes to taste

Optional: 8 oz mushrooms, sliced

5 cups broth (I use water and adjust the salt. You could also use 3 cups water and 2 cups milk)

¾ cup heavy cream

½ cup freshly grated parmesan cheese + more for garnish

Optional: for extra cheesiness, I add grated white cheese.

2 teaspoons salt, to taste

1 teaspoon pepper, to taste (this has been since vetoed, and now I add only 1/2 teaspoon)

Optional: garlic powder and onion powder, to taste,

Optional: nutmeg, grated/ground near the end for that extra gourmet taste

INSTRUCTIONS

In a large pot over medium-high heat, add the olive oil and garlic. Sauté for 1 minute or until the garlic becomes fragrant. Sauté the optional ingredients, if you are using them. Add the liquid, salt, and pepper. Stir to combine. Add the uncooked pasta, submerging it completely in the broth. At this point, I usually taste it, and add garlic and/or the onion powder. Bring to a boil, cover, and reduce the heat to medium-low. Cook for 12-14 minutes or until the pasta is done, stirring a couple of times as it cooks to avoid clumps. Add the heavy cream and Parmesan cheese. Stir to combine. Garnish with extra Parmesan and freshly ground black pepper. Nutmeg also adds a nice top note. Best served warm.

NOTES: optional ingredients mean that they are not necessary for the basic recipe, but that they add extra flavor. The nutmeg in particular gives a very nice taste. The garlic and the onion powder make it really great too. It could be because I use water instead of broth, so the flavor is a bit flat. I used hot pepper once because I ran out of garlic. It was OK but use judicially.  Not everyone likes hot peppers.

MOMMY’S ADAPTIONS FOR ONE POT FETTUCCINE ALFREDO RECIPE WITHOUT CREAM

This is my even easier adaption, that does not require an extra trip to the supermarket to buy cream.

INGREDIENTS

16 oz uncooked Fettuccine pasta (I use any type)

3-4 tablespoons butter

3 tablespoons flour

5 garlic cloves, crushed

Optional: 1 onion, diced

Optional: 1 hot pepper, diced or add red chili flakes to taste

Optional: 8 oz mushrooms, sliced

2 cups milk

3 cups water

2 teaspoons salt

1 teaspoon pepper

½ cup freshly grated parmesan cheese + more for garnish

Optional: for extra cheesiness, I add grated white cheese.

Optional: garlic powder and onion powder, to taste

Optional: nutmeg, grated/ground near the end for that extra gourmet taste

INSTRUCTIONS

In a large pot over medium-high heat, sauté the garlic and onions in the butter until lightly browned. Add the peppers or mushrooms if you are using and sauté until soft and cooked. Add the flour and stir until well combined. Add the liquid, salt, and pepper. Stir to combine. Check the seasoning and adjust to taste. Add the uncooked pasta, submerging it completely in the broth/liquid. Cover and reduce the heat to medium-low. Cook for 12-14 minutes or until the pasta is cooked until desired texture, stirring a couple of times as it cooks to avoid clumps. Add the Parmesan cheese. Stir to combine. At this point, I have also added grated mozzarella cheese. Adjust seasonings, add garlic powder, onion powder and nutmeg. After it is cooked, garnish with extra Parmesan and freshly ground black pepper.

Passover/gluten free adaption: It might be possible to make this recipe with potatoes for a gluten free or kosher for Passover option.

The potatoes would need to be cooked separately.  Add the sauce to the cooked potatoes to let the flavors infuse. Then simmer on top of the stove or baked in a 350*F oven.

Cubed potatoes take about 5-7 minutes to cook, using a pressure cooker, depending on the size of the potatoes. Whole potatoes take about 10-12 minutes.

Boiled potatoes are about double the time: 10-15 minutes for cubed potatoes and about 25 minutes for whole potatoes.

Sliced potatoes could make a beautiful casserole. Cook with extra cheese on top.

The downside is that it is slightly more fuss and requires at least two pots, rather than one.

Here are some of the pictures

Here are the ingredients all mixed in the pot.

Yaffa was very excited to eat this!

Please let me know if you make this and how it comes out.

Enjoy!

Love,

Carol and family

Taco Meat and Beans in a Crockpot

I have not blogged any recipes for a while. I am still cooking, however, and enjoying sharing recipes with my friends.

My original reason for starting this blog was to organize my recipes. We have moved again, so now, more than ever, I really need my little blog. During our move, I lost many of my favorite cookbooks. It is taking me forever to find what I am looking for.

I have no idea where I found this recipe originally. The internet is changing rapidly. So many of the recipes I was able to find online have disappeared unfortunately. (Actually, I can’t even find my blog unless I type in the exact address.)

This is something that I make regularly. I like it because it is one pot, no fuss, and I don’t have to cook the beans in advance. I am very happy that I was able to find a picture of it in my blog files! That tells you how long I have wanted to post this recipe!

Taco Meat and Beans in a Crockpot

Ingredients

3 lbs. ground meat, browned

3 cloves of garlic, crushes

2 cups of dried beans, I use kidney or black beans

3:1 ratio of water to beans if using pressure cooker; or to cover

(Optional: 1 potato diced, if using for cholent)

1 6 oz. can of tomato paste

1 onion, diced, or leave whole (my family has sensory issues)

1 tablespoon salt

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon oregano

1 tablespoon garlic

1 ½ tablespoons onion powder or onion flakes

1 ½ tablespoons pepper

1 teaspoon coriander

1/8 teaspoon of hot pepper flakes, to taste. Sometimes I add 1 fresh chili pepper, diced

Instructions

Stove top: bring to boil and let simmer until done. Add crushed garlic and adjust seasoning.

In pressure cooker: 24 minutes to pressure and then released the pressure quickly by running cold water over the lid when done.

Add crushed garlic and adjust seasoning when cooked.

Crockpot. Cook on low until done. Less water is required.

Add crushed garlic and adjust seasoning when cooked.

Could anything be simpler? It is a hit every time. Enjoy!

Love,

Carol and family

I found these pictures in my files:

Here it is, served with brown rice. Taco shells are also wonderful!

Please let me know if you are able to try it out and how you like it. It is one of our staples.