CookDiaries

September 16, 2020

Easy Spinach Lasagna with Cauliflower Béchamel

INGREDIENTS: FOR THE CAULIFLOWER BÉCHAMEL:1 cauliflower crown 1 quart vegetable stock 1 piece Parmesan rind (about 2 to 3 inches long) 4 cloves garlic salt to taste FOR THE LASAGNA:3 tablespoons olive oil 4 cloves garlic, smashed ¼ teaspoon chili flakes 2 pounds frozen spinach, …

Pasta

by CookDiaries

September 16, 2020

ORANGE ICE CREAM

Ingredients: 2 ¼ cups fresh squeezed orange juice (6-8 oranges) 1 1/2 Tablespoons lemon juice 3/4 cup granulated sugar (or more if needed, if oranges are not overly sweet) 2 cups heavy cream 1 Tablespoon orange Jello* Instructions: Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add …

Desserts

by CookDiaries

September 16, 2020

Tom Yum Soup (Thai soup)

Ingredients:

300g / 10oz whole prawns / shrimp with heads and shells on (Note 7)

BROTH:

3 cup (750 ml) water3 cup (750 ml) water
1/2 cup (125 ml) chicken stock/broth , low sodium1/2 cup (125 ml) chicken stock/broth , low sodium
2 stalks of lemongrass , outer layers peeled(Note 1)2 stalks of lemongrass , outer layers peeled(Note 1)
1.5 cm / 3/5″ piece of galangal , cut into 4 slices (Note 2)1.5 cm / 3/5″ piece of galangal , cut into 4 slices (Note 2)
5 kaffir lime leaves , torn roughly (Note 3)5 kaffir lime leaves , torn roughly (Note 3)
2 Thai or birdseye chillies (Note 4)2 Thai or birdseye chillies (Note 4)
3 garlic cloves3 garlic cloves

SOUP ADD INS:

120g / 4oz oyster mushrooms120g / 4oz oyster mushrooms
1 roma tomato , cut into wedges1 roma tomato , cut into wedges
1/2 white onion (medium sized), cut into wedges about 1 cm thick1/2 white onion (medium sized), cut into wedges about 1 cm thick
1 tsp sugar1 tsp sugar
3 tbsp fish sauce (Note 5)3 tbsp fish sauce (Note 5)
3 tbsp lime juice3 tbsp lime juice
Coriander/cilantro , for garnishCoriander/cilantro , for garnish

CREAMY TOM YUM OPTION:

1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa, Note 6)1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa, Note 6)
1/3 cup (75 ml) evaporated milk1/3 cup (75 ml) evaporated milk

Instructions:

BROTH:

Peel the prawns. Place heads and shell in pot, reserve meat.
Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
Crush kaffir lime leaves with your hands. Add into pot.
Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.

FINISH SOUP:

Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
Add prawns, simmer 2 minutes or until just cooked.
Stir in sugar and fish sauce, simmer for 1 minute.
Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you’ll know when you like it!).
Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.

CREAMY TOM YUM:

When you add sugar, also add Thai Chilli Paste and evaporated milk.
Then continue with recipe!

BONUS: TOM KHA!

Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

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Image Source:*recipetineats.com

Source:recipetineats.com

Soups & Salads

by CookDiaries

September 9, 2020

One-Pan Chicken Drumsticks with Rice and Beans

INGREDIENTS: 8 chicken drumsticks 2 1/2 tsp. kosher salt, divided 1 tsp. freshly ground black pepper 3 Tbsp. extra-virgin olive oil 1 onion, finely chopped 1 tsp. ground cinnamon or cumin 1 tsp. ground turmeric, curry powder, or ground coriander 1/2 cup white rice (any …

Dinner & Lunch

by CookDiaries

September 9, 2020

3-ingredient double chocolate mousse (low carb)

INGREDIENTS: 2 x 400ml (13.7oz) cans full fat coconut cream or coconut milk *See Notes 2 tablespoons confectioners sweetener (or confectioners | icing sugar if not counting carbs) 3 tablespoons unsweetened cocoa powder pinch of salt (optional! About 1/4 teaspoon. Adjust to your tastes) 20 g | 2 squares 70% chocolate , shaved (optional for extra …

Desserts

by CookDiaries

September 9, 2020

Cinnamon Rolls

INGREDIENTS:

1/2 c. milk
2 tbsp. milk
1 package active dry yeast
3 c. all-purpose flour
1/4 c. granulated sugar
1 tsp. kosher salt
1/4 c. unsalted butter
1/4 c. unsalted butter
1 tbsp. unsalted butter
vegetable oil
1/4 c. packed light brown sugar
1 tsp. ground cinnamon
1 c. confectioners’ sugar
1 tsp. pure vanilla extract

DIRECTIONS:

In a small saucepan, heat 1/2 cup milk and 1/2 cup water on medium-low heat until warm but not hot to touch.
Meanwhile, in a large bowl, whisk together the yeast, 1 cup flour, and 2 tablespoons granulated sugar. Stir in the warm milk mixture. Cover and set aside until thick and foamy, about 15 minutes.
Mix in the salt and 1/4 cup melted butter. Gradually mix in the remaining 2 cups flour. Cover and let rise until doubled in size, about 1 hour.
Meanwhile, lightly coat a 9- by 13-inch pan with oil. Line the pan with parchment, leaving a 3-inch overhang on the 2 long sides; coat the parchment. In a small bowl, combine the brown sugar, cinnamon, and the remaining 2 tablespoons granulated sugar.
Punch down the dough. Turn out onto a floured surface and knead until it comes together. Roll into a 9- by 12-inch rectangle. Spread with the 1/4 cup softened butter and sprinkle with the cinnamon-sugar mixture. Starting from the long side, roll the dough into a tight log, pinching the seam to seal.
Slide a long piece of unflavored dental floss under the log of dough about 1 inch from the end. Holding the thread taut, lift the ends and cross to cut off a piece of dough. Repeat to cut twelve 1-inch-thick rolls. Transfer the rolls cut-side up to the prepared pan, spacing them equally. Cover and let rise until the rolls are touching, about 20 minutes.
Meanwhile, heat the oven to 375 degrees F. Bake the rolls until puffed and lightly golden brown, 25 to 27 minutes.
During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners’ sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes. Drizzle over the cinnamon rolls.

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Image Source:*womansday.com

Source:womansday.com

Appetizers

by CookDiaries

September 8, 2020

‘Got Some Crust’ Macaroni and Cheese

Ingredients: 2 cups elbow macaroni ¼ cup butter, divided 1 small onion, chopped 2 tablespoons all-purpose flour 1 ½ cups milk 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon Worcestershire sauce ¼ teaspoon hot pepper sauce (such as Tabasco®) 1 teaspoon prepared yellow mustard 2 …

Pasta

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September 8, 2020

Classic Pound Cake Recipe

Ingredients: 1 cup butter softened 1 cup sugar 1 teaspoon vanilla 4 eggs room temperature 1 ⅔ cups flour ¼ teaspoon salt Instructions: Preheat oven to 325°F. Grease an 8×4 loaf pan. Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine. Combine flour and …

Desserts

by CookDiaries

September 8, 2020

Vegetarian Skillet Chili Topped with Cornbread

INGREDIENTS:

Chili

2 Tbsp vegetable oil

1 lb(s) (about 4 cups) store-bought diced butternut squash, cut into 1/2″ cubes

Kosher salt and freshly ground black pepper

3 cloves garlic, thinly sliced

1 medium onion, finely chopped

4 Tbsp chili powder

2 tsp ground cumin

3 cups low-sodium vegetable stock

2 14.5-oz cans diced tomatoes with chiles, drained

1 14.5-oz can kidney beans, drained and rinsed

1 Tbsp sugar

5 oz (about 6 cups lightly packed) baby spinach

Cornbread Topping

¾ cup fine cornmeal

¾ cup all-purpose flour

¾ tsp baking soda

3 Tbsp sugar

Kosher salt

½ cup whole milk

¼ cup sour cream, plus more for serving

1 large egg

3 Tbsp unsalted butter, melted

¾ cup shredded Cheddar (about 3 oz)

Pickled jalapenos, for serving

DIRECTIONS:

Chili

1. Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.

2. Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.

Cornbread Topping

1. Meanwhile, position a rack in the center of the oven and preheat to 400ºF. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)

2. Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.

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Image Source:*foodnetwork.ca

Source:foodnetwork.ca

Appetizers

by CookDiaries

September 4, 2020

MUSHROOM SOUP

Ingredients: 250 ml Bechamel Sauce 1 pinch Garlic Powder(optional) 500 g Mushroomschopped 15 g SuperValu Butter 1 small SuperValu Onionfinely chopped 0 – SuperValu Whole Black Peppercorns 250 ml Vegetable Stock Bechamel Sauce 4 slices Carrots 250 ml Milk 45 g Roux Sauce 1 pinch SuperValu Fresh Thyme 4 slices SuperValu Onion 1 pinch SuperValu Parsley 3 – SuperValu Whole Black Peppercorns 0 – SuperValu Whole Black Peppercorns Method: Béchamel Sauce: Put the milk into …

Soups & Salads

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