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​You don't have to cook fancy or complicated masterpieces -
just good food from fresh ingredients. - Julia Child

12/18/2016 0 Comments

December 18th, 2016

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12/16/2016 0 Comments

Curried Quinoa with Roasted Butternut Squash

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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.

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12/12/2016 0 Comments

Chocolate Sugar Cookies

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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

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12/6/2016 1 Comment

Orange Cakes

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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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