 1/2 medium butternut squash, peeled, diced 1 cup tricolor quinoa (or red, or white quinoa) 1 medium yellow onion, minced 2 garlic gloves, minced 1X1 inch fresh ginger, peeled, minced 1 ts curry powder 1/2 ts ground turmeric 4 oz baby spinach, cut in thin stripes 1 lime 1/2 cup pumpkin seeds Olive oil Salt, black pepper to taste Servings: 6 Preparation time: 15 min Cooking time: 25 min Directions: - Preheat the oven to 350F. - Toss butternut squash cubes with salt, pepper, and 1-2 Tbs olive oil. - Arrange them on a baking sheet and roast for 20-25 minutes until tender. - Meanwhile, in a medium pot, add quinoa, 1 1/2 cup water and some salt and let it boil, then cover with a lid and simmer until quinoa is ready and all liquid evaporates. - In a medium skillet, heat 1 Tbs of olive oil and saute the onion, garlic, and ginger for 10 minutes (add a few drops of water to prevent burning, if needed). - Add spices, mix and cook for 5 more minutes. - Transfer the onion mixture to the cooked quinoa and mix well. - Place roasted butternut squash, spinach, curried quinoa in a salad bowl, add juice of one lime, 1 Tbs of olive oil and adjust seasonings. - Sprinkle with pumpkin seeds. 12/12/2016 0 Comments Chocolate Sugar Cookies 1 1/8 cups AP flour 1/8 cup unsweetened cocoa powder 1/4 ts kosher salt 1/8 ts baking soda 6 Tbs unsalted butter, at room temperature 2/3 cup sugar 1 egg 1/4 ts pure vanilla extract zest of 1 orange 1 1/2 oz bittersweet or semisweet chocolate, melted over boiling water Cookie cutters Servings: 20-26 each Preparation time: 20 min and 40 min to refrigerate until firm Baking time: 10 min Directions: - In a medium bowl, whisk the flour, cocoa powder, salt, and baking soda. - Put the soft butter into the large bowl, add sugar and mix (using an electric mixer) until fluffy, for about 5 minutes. - Add the egg, vanilla, orange zest and mix until smooth. - Pour in melted chocolate (warm, NOT hot) and mix again, scraping down the sides of the bowl. - On a medium speed of the mixer, stir in dry ingredients in two batches until mixed well. - Wrap the batter in plastic wrap and refrigerate until firm for at least 40 minutes or up to 3 days. - Preheat the oven to 350F. - Remove the dough from the fridge, let it soften (about 10-20 minutes) and cut it in half. - Place a half of the dough between two parchment pieces and roll out about 1/4-inch thick. - Cut out shapes with cookie cutters. - Re-roll scraps and cut out again (chill the dough a bit if it becomes too soft). - Arrange the cookies 1 inch apart on parchment paper on a baking sheet. - Bake for 10 minutes. - Let them cool and then transfer to a platter. Adapted from foodnetwork.com 12/6/2016 1 Comment Orange Cakes 200g confectioner's powdered sugar 30g AP flour 250g almond flour 4 eggs, beaten 160g unsalted butter, melted 100g candied orange slices, diced Glaze: 200g confectioner's powdered sugar 40ml fresh orange juice Servings: 15 each Preparation time: 15 min Baking time: 30 min Directions: - Preheat the oven to 325F. - Combine sugar, two kinds of flour and whisk together. - Add eggs and mix all ingredients, using a mixer on a medium speed. - Pour in butter and keep mixing until the batter is smooth and shiny (for 5-10 min). - Stir in diced candied orange slices. - Grease the muffin pan and place the batter, using an ice cream scoop. - Bake for 30 minutes until the toothpick inserted in a center of the cake is clean and dry. - Cool down on a wire rack. - Using an electric mixer, in a medium bowl mix well confectioner's sugar and orange juice. - Cover each cake with the glaze and sprinkle chopped candied orange over the top. Note: Substitute the candied orange slices for any dried fruits (apricots, mangoes, golden raisins). |
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