Disney Inspired Ratatouille!!!

Happy Tuesday!

How often can you say a Disney movie inspired you to cook up something that is not only eye catching, but tasty too.  Better yet, a movie where a rat was dying to become a great French chef.  I must confess, I’ve seen this movie more than 10 times both with and without the intended viewers around. Although comical, the message behind the movie was clear, nothing should stand in the way of your greatness!

In 2007, Pixar released the movie Ratatouille. It was a story of an unlikely pair; a rat named Remy and a kitchen help Linguini that hilariously teamed up to prepare some of famed chef Auguste Gusteau greatest dishes. One notably, was Ratatouille. Ratatouille is a French stew made up primarily of tomatoes, eggplant and zucchini with a few other ingredient.

In the movie, Ratatouille is prepared in a slightly different way from the traditional using the same ingredients. It involves cutting and baking thinly slice zucchini, eggplant, tomatoes and yellow squash, over a tomato and bell pepper sauce. The layers of brightly colored vegetables just jumped out at me. There was no reason to search for a recipe. After all, it was all visibly on the big screen.

I figured we could do with a meatless meal this week. Though I am not quite sure everyone would be in agreement. Nevertheless there is nothing wrong with a healthy serving of vegetables every now and then. Did I mention that this is a perfect dish for vegetarians? Well it is! No Meat! No Dairy! My non-eating meat friends will love this dish. To make it a more hearty meal, you can add sliced potatoes, sweet or regular. Your choice.

One suggestion I have is to use a veggie slicer if you have one. I did all the work by hand. Its therapy for me. But for a quicker and more uniformed slices, a slicer would do wonders.

” I cant help myself, I like good food okay.” ~ Remy

I decided to use my go to tomato sauce adding in marjoram which was recommended by my favorite vendor at the fresh market in city. He knows his stuff. I thought that oregano would have given the sauce that additional pop on its own but marjoram took the depth to another level. 20170422_163229

Some people prepare with an additional layer of béchamel sauce, but for the purpose of this recipe, I stayed close to my inspiration. Depending on how big your pan is, you may want to add more or less vegetables.

Here we go:-

Ingredients

For the Ratatouille

  • 1 orange, red or yellow pepper, seeded and sliced in halves
  • 2 or 3 roma tomatoes sliced
  • 1 eggplant sliced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 medium red onion (optional)
  • Salt and Pepper
  • 1 tablespoons extra virgin olive oil to brush vegetables
  • 3 sprigs thyme finely chopped

For the sauce

  • 2 tablespoons extra virgin oil
  • 2 cloves garlic minced
  • ½ cup finely chopped sweet onion
  • 1 ½ can diced tomatoes
  • 1 teaspoon balsamic vinegar
  • 4 finely chopped fresh basil
  • 3 fresh sprigs thyme chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F
  2. Wash and slice vegetable. Set aside
  3. In a sauce pan heat oil on medium high heat, add onions and garlic. Allow to sweat on medium heat for 3 minutes then add vinegar. After 1 minute pour in tomatoes.
  4. Cook for 5 minutes, then add basil, thyme salt and pepper to taste.
  5. Cook additional 5 minutes then pour into baking dish and spread evenly on the bottom. (if you are also using béchamel sauce, you would add it atop of the tomato sauce.
  6. Begin to assemble layers by alternating vegetables and over laying then in which ever design you desire.
  7. In a small bowl, add oil, thyme, salt and pepper. Mix together. Using a pastry brush, lightly brush top of vegetable.
  8. Bake on middle rack for 1 ½ hour until vegetables are tender covered. Remove cover, drop temperature to 375°F and bake for an additional 15 to 20 minute or until a little color appears (optional)

Bon Appitite!

Family Time at Our House!

There just doesn’t seem to be enough hours in the day to have that proper family time we all deserve. With busy schedules of work, school, gymnastic, tournaments here and there, projects etc, being able to fit in some quality time can be a bit tricky but can be done.

We have found that for our family the best time is a weekend morning before the day becomes hectic. There are no electronic devices allowed at the breakfast table, everyone must be present the entire time and share whatever is on their minds.  I kind of like it because our daughter is always glued to her handy and this gives us a chance to catch up with her. Teens!!!!!

I decided to treat us to a more American breakfast than what we are use to at the table.  Most Germans eats pretty much the same things at breakfast everyday: cold cuts and bread.  I’m not talking sliced bread, but what is called ‘Brötchen’ meaning small bread.  It’s really more like a little loaf or large roll.  They add cheese and lettuce to the mix or have it with butter and marmalade.  Rarely there are eggs; and if there is it will be boiled.

So for breakfast I did the complete opposite. Instead of cold cuts I made warm turkey bacon. In place of regular boring bread, I made this awesome French toast with scrambled eggs. My husband requested I make those hash browns like I did last year. He thinks they are very American as he reminisced on when we ate at an IHOP in Georgia. He never really forgot those hash browns. 😊 They were awesome!

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We never really use syrup in our house.  My mother-in-law makes the best homemade marmalade.  So there is a never ending supply of the natural fresh goodness.  However, it would not be an authentic breakfast without syrup.  But I opted for Maple which we drizzled on the French toast.

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Threw in some fresh fruits, orange juice and good ole Earl Grey. During this time I was able to get the inside scoop of the latest gossip of the gymnastics team, who didn’t want to compete against who. I learned that my husband had a new colleague a work who smoked like a chimney. And, now all is well with the world. It was perfect!

Avocado Aioli

I have never been much of an Aioli fan to be honest. My first encounter was a few years ago at a party we attended in a city car garage surrounded by a rowdy crowd watching the Eroupa Manschaft (German for championship) and of course cheering on our German National team. Maybe this setting wasn’t the best for trying new dishes. After all, we were in a working car garage. But what could it hurt right?

StomachXAcheWell lets just say, I paid for it severely later that night and the day after that. My husband really likes the stuff and begged me to give it another chance. But this time with my own making.

To me, aioli seems to be so much like mayonnaise of which I barely touch. Its not my favorite condiment. But sometimes you have to take one for the team.

So I did some research and found that Aioli in its purist form does not use egg or yokes. The name itself means garlic and oil which in France and Spain is used to make this condiment. Sounded great to me. So I decided I wanted to go this route and create a recipe that we both can enjoy without me having any regrets. I am so glad I did!

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I settled on an Avocado Aioli because, why not? Avocado is quite popular in my house. Plus it has natural oils which allows for less to no oil in this recipe and will give us the creamy consistency I am looking for. And you already know how I love coconut milk. It just adds that depth I like.

 

What you need :-

  • 1 ripe, fresh avocado
  • 1 teaspoon avocado oil
  • ½ of lemon lime
  • 1½ teaspoon cilantro
  • 1 tsp of fresh diced garlic
  • ¼ cup coconut milk (more or less depending on your preferred consistency.)
  • ½ teaspoon mustard seed
  • salt and pepper to taste.

What to do :-

  1. Blend all ingredients together in food processor or blender and at medium speed, mix until desired consistency.
  2. Store in an air-tight container for up to 2 days (but it tastes best when used immediately).
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Delish

 

I enjoy this creamy goodness with my Zesty Cajun Sweet Potato Fries. Oven Roasted of course!

 

The Ultimate Carrot Cake Cupcakes w/Mascarpone Frosting

What is Easter without carrot cake? Better yet cupcakes?

When I was growing up my aunt Bea always made the best carrot cakes. I use to watch so intensely to find out what was the secret to her moist masterpiece. Maybe it was the mysterious blend of spices she sprinkled in, or the ratio of cream cheese to butter she added in the frosting. Perhaps it wasn’t the ingredients at all. Could have been her singing while she sifted, mixed and blended with love. Whatever it was, it made for the perfect carrot cake.

So after many years of trial and error, I have come up with my best combination for the most splendid carrot cake.  It is foolproof and simple to make. I guarantee you will be satisfied.

Nothing tops a carrot cake like a creamy frosting. Normally there is no question as to what I whip up. It’s always going to be a cream cheese frosting.  On the other hand, why not try something slightly different. I was feeling a bit frisky. So I found a delightful twist using  Italian mascarpone cheese on a recipe from one of my favorite chefs Ina Garten in her latest book Foolproof: Recipes You Can Trust.

To decorate, I made a few carrots out of fondant. Not necessary step.  Just a little something extra that the kids will enjoy and big kids like me too. Picsart2017-13-4--20-46-53

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 4 eggs
  • 1 ½ cup vegetable oil
  • 2 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 3 ½ cups grated carrots
  •  ½ cup raisins
  • 1 cup walnuts, optional

Frosting

  • 12 oz Italian mascarpone cheese, at room temperature
  • 4 oz cream cheese, at room temperature
  • 2 cups sifted confectioners’ sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt

Directions

  1. Preheat oven to 350 degrees; Line the cupcake pan with the cupcake molds.
  2. In the electronic stand mixing bowl, with the paddle attachment, mix oil and sugar together. Add eggs one at a time. Add vanilla and mix together.
  3. In another bowl, sift together flour, baking powder, baking soda, cinnamon, salt and nutmeg. On low speed, add half the carrots to the wet mixture. Then add in the dry mixture. Now add the remaining carrots and walnuts. Blend well.
  4. Using a scooper, spoon batter into each cupcake molds. Bake for 30 to 35 minutes.
  5. Remove from oven and allow to cool in pan for about 5 to 7 minutes. Then remove from pan, place on cooling rack until ready to frost (best to allow cupcakes to completely cool before frosting).

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Frosting

  1. Add all ingredients into a medium bowl or stand mixer fitted with paddle attachment and beat until fluffy. Gently spread frosting on top of each cupcake. Plate and serve.

Hope you enjoy this as much as I did.

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Adapted from: My Aunt Bea 🙂

Madeleines with Love

Happy Monday!

Kid you not, I have always wondered about these Madeleines. Are they bite size cakes, are they cookies? Which side is up? Needless to say, I love them, whatever they are.

Madeleines are similar to sponge cake, but a tad bit lighter. These airy-buttery lemon flavored treats are great for breakfast, brunch, as a snack or a sweet addition to nightcap. Lightly dusted with powder sugar, I always have mine with a steaming hot cup of espresso.

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These little beauts are rather easy to make. A few simple ingredients, most of which you can find in you pantry. No really, nothing needed that will send you scrambling to the closest grocers mart.

Ingredients

  • 1 cup of flour
  • ¹⁄3 cup sugar
  • 1 ½ teaspoon baking powder
  • pinch of salt
  • 2 tablespoon Agave syrup (maple will work too)
  • 2 eggs
  • 3 tablespoons Lemon Zest
  • 7 tablespoons melted butter

Instruction

  1. Preheat oven to 375°F. Lightly coat madeleine form with butter and flour. Shake off excess.
  2. In a medium bowl, whisk together flour, salt and baking powder. Set aside.
  3. With a stand mixer, whisk eggs, zest and sugar together 1 minute. Then add in syrup and water. Alternate between dry ingredients and melted butter, adding to mixture. Whisk for 5 minutes or until all ingredients are fully incorporated. Cover bowl with a cloth and allow to sit for 10 to 15 minutes.
  4. In the prepared form using a spoon, fill each madeleine slot with batter. Be careful not to over fill. On the center rack, bake for 10 to 15 minutes or until golden brown.
  5. Dust with powder sugar and serve!

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Crunchy Jalapeno Poppers

I was feeling a bit bored. So I looked in the pantry to see what I can whip up real quick. Came across these Jalapeno Peppers and figured why not make some Poppers.

This recipe is pretty basic and will satisfy the craving for something crunchy. There was no need for a special trip to the grocery store. I just used what I had. But feel free to substitute using your favorite items.

INGREDIENTS:

  • 1 pkg whole jalapeno peppers
  • 5 oz. Goat cheese*
  • Bacon bites
  • 1 tsp finely chopped red bell pepper
  • Basil finely chopped
  • 1/2 cup cornflakes
  • 3 tbsp cornmeal
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp baking soda
  • 2 cups  buttermilk

DIRECTIONS:

Mix Goat cheese, basil, bacon and bell pepper until smooth. In a separate bowl, blend dry coating ingredients and set aside. In another bowl pour buttermilk.

Wash and dry Jalapeno peppers. Cut each peppers open, and remove seeds. Open as wide as you can and spoon cheese filling into the peppers. Carefully roll in dry coating mixture, dip in buttermilk, and roll in the dry coating again. In a large sauce pan, heat enough cooking oil and cook until golden brown.  Garnish with parsley and serve with your favorite dipping sauce.

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*  Typically I would have used cream cheese and white cheddar. But the goat cheese was surprising good in this dish also.

Pear Tart w/ Almond Frangipane

Spring makes me feel all happy inside. All I can think about are warm pies and brightly colored fruits. Looking out the window yesterday, I was inspired by the yellow tulips to make something cheerful.  And thought, hmm how about a tart!

Tarts are always fun to make. Although the process can seem a bit time consuming, the delicate precision needed is well worth it. Whether sweet or savory, tarts are one of those desserts perfect for any occasion.

I was first introduced to Frangipane on a trip to our favorite city in South France a few years ago. It didn’t take much convincing as the main ingredient was one of my beloved nuts, Almonds. Frangipane is a custard made and flavored with almonds and can be used in a variety of ways. Peered with a sweet poached fruit, the flavors combined makes a wonderful explosion in your mouth.

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This pear frangipane is a classic French tart. Don’t be deceived by the appearances. It is unbelievably simple, and a perfect way to showcase the main ingredients. The sweet poached pears are fanned out in an almond cream baked in a buttery pâte sablée shell. The results are intoxicating. You can smell the sweet fragrance of the Pear liquor, cinnamon and vanilla throughout the entire house.

Here is what we need:-

Ingredients

Pâte Sablée (Shell)

  • 1 ¼ cups all-purpose flour
  • 2 tablespoons almond powder
  • 2 tablespoons sugar
  • pinch sea salt
  • 4 oz unsalted butter, cold cubes
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

For the frangipane

  • 3 oz toasted almonds (3/4 cup)
  • 1/3 cup  sugar
  • 3 tablespoons unsalted butter, room temp
  • 2 tablespoons Williams- Christ Pear Liquor
  • 1 large egg, room temp

Poached Pears

  • 3 medium, ripe Bosc pears, halved
  • 1 cinnamon stick
  • 2 star anise
  • 4 fresh ginger slices
  • 2 teaspoon whole cloves
  • all spice or peppercorn
  • 1 split vanilla bean pod
  • 1 tablespoon unsalted butter
  • 1 tablespoon Williams- Christ Pear Liquor
  • 3 tablespoons sugar
  • 4 cups water

Preparation

  1. For the shell: You make the Pâte Sablée pretty much the way you would make any pastry dough. I normally make mine by hand, but you can use a food processor to make it a bit easier and faster. Combine flour, sugar, almond powder in a bowl and blend together. Add butter cold butter cubes and begin to cut the butter into the flour mixture until crumbly. Add milk and vanilla and blend by folding everything together until dough forms. place dough on a workplace and form a ball. Press slightly to form a circle. Cover with plastic and refrigerate for 20 to 30 minutes. Preheat oven to 325°F.
  2. Roll out dough to fit a tart tin with a removable bottle (14″ x 4″ x 1″) Cover with foil and bake the shell for 15 minutes or until pale yellow.

I’m always tasting always sampling in this second part!

  1. For the Poached Pears: Peel the pears, trim both ends, then cut each pear in half lengthwise and core them. In a large pot, place the butter, Williams liquor, and sugar. Heat over medium until sugar dissolves. Add water, and all spices and bring to a boil. Once boiling, add pear halves ( Although the recipe calls for 2 pears, I always add an additional just in case). Reduce boil to a low simmer and cook pears for 15 to 20 minutes or until soft to touch. Then remove from heat and allow pears to cool in the liquid.

  1. For the Frangipane:  Using a food processor, finely ground the almond. Pour in a large bowl and add sugar, butter and the Williams-Christ liquor. Blend together with a hand mixer. Continue whipping until the mixture is creamy, about 1 minute. Add the egg and continue whipping at medium speed until thick, about 2 more minutes. Spread the almond frangipane in the prepared tart shell.
  2. Slice each half lengthwise into about 7 even slices, hold the pear as you slice them. Slightly fan the slices and arrange them on top of the frangipane. Whatever design you would like.
  3. Bake the tart for 30 to 35 minutes until the frangipane is golden. Remove from oven, brush the pears with a bit of the sauce the pears were boiled in and allow to cool at room temperature. Sprinkle the tart with powdered sugar.
  4. Serve with ice cream or whipped cream. Alone is great too.

Although this is classically made with almonds, you can use just about any nut. And undoubtedly, any poached fruit can find it home in this creamy delight.

Hope you enjoy this as much as we did!

Adopted: From My Home to Yours

Sinfully Delicious Chocolate Cake

FOR THE LOVE OF CHOCOLATE!

Its HumpDay guys! And boy do I have something decadent for you.

Okay, most know that I have had a secret love affair for many years. But the secret is out and I am not ashamed to say, I L O VE CHOCOLATE! It should come then as no surprise that chocolate is apart of my daily life like breathing. In some shape, fashion or form, this cocoa goodness makes an appearance.

So instead of just a cup of hot chocolate today, I decided to share the love with my in-laws during “Nachtisch” (German for dessert after dinner). Come on, who doesn’t love chocolate?

I have tried a few recipes and as you guess, some were no so great. The thing is, when using different textures of chocolate in a cake, you have to make sure the right ingredients in the correct amounts work well together for the particular outcome you want to achieve. Not all products work together.

But I think I have found the perfect combination and have been using this recipe ever since. This is the most moist, flavorful chocolate cake you will ever make.

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Ingredients

Chocolate Cake

  • 1 ½ cup all-purpose flour
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ cup sugar
  • 1 tsp kosher salt
  • 2 large eggs (room temp)
  • 1 cup buttermilk
  • ½ cup canola oil**
  • 2 tsp vanilla
  • 1 cup coffee (strong)*
  • 3 oz semi-sweet chocolate (melted)

Chocolate Ganache (optional)

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate

Chocolate Buttercream Frosting 

Directions:

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans and set aside.
  2. In the microwave, melt half of the chocolate 45 seconds to 1 minute (microwaves vary in temperature), remove from microwave, add the remaining half of chocolate and blend until melted. Set Aside to cool.
  3. In a large bowl with a hand mixer or an electric stand mixer fitted with the whisk attachment and mix the dry ingredients until thoroughly combined.
  4. Add eggs one at a time, then pour in remaining liquid ingredients. Beat on medium speed for 1 minute then add melted chocolate and beat for another two minutes; the batter will become thin.
  5. Pour batter evenly into prepared pans.
  6. Bake for 30 to 35 minutes for round pans, 35 to 40 minutes for  square and rectangular pans or until inserted toothpick comes out clean.
  7. Remove from oven and allow to cool at room temperature for 10 to 15 minutes. Remove from pan and place on cooling rack for another 10 minutes
  8. For the chocolate frosting, I found a very quick and easy buttercream frosting by Savory Sweet Life that I used Chocolate Buttercream Frosting .
  9. For the ganache, chop chocolate in to pieces and place in a medium bowl. In a sauce pan, heat milk in a sauce pan, bring to a boiling. Add milk to the chocolate. Allow to set for 5 minutes before stirring. Decorate and design with chocolate as you choose. I used a spoon to drizzle the ganache.

Note:

  • Coffee is optional. You can use water in its place if so desired *
  • You can use vegetable oil **

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This truly is sinfully delicious. Just one slice will not be enough.

 

Tenderloin w/Celery Puree Crust

 

I’ve found that the most juicy tender cuts of meat are the boneless ones. In my house there is no bias. But for this recipe, having a boneless cut not only helps the meat to cook evenly, but also gives a perfect succulent finish. Delicious steaks can be cooked perfect even on a stovetop.

With a few perfectly placed ingredients, you can create a delicious, mouth watering meal in under 45 minutes. Grilled seasoned veggies kick up the health value of this already scrumptious dish. Potatoes also complement well if prepared the correct way as not to over power the meat.

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I had a craving for Brussel Sprouts. So I sautéed up a few to enjoy with this unbelievably taste tenderloin.

Serving 4 Portions /Preheat Oven 400°F

Ingredients

Celery Puree

  • 4 tablespoons unsalted butter
  • ½ cup heavy cream
  • ½ Celery Root (peel and diced)*
  • salt
  • pepper
  • nutmeg

Tenderloin

  • 4 Portions Tenderloin Steaks (5 oz each)
  • Salt
  • crack pepper
  • 2 tablespoon melted butter

Preparation

  1. For the Celery Puree – Brown the butter in a pan, then set aside. In another sauce pan, heat heavy cream on medium high, then add celery. Cook for about 20 minutes stirring occasionally. Add in butter a bit at a time. Season with salt, pepper and nutmeg. Stir until creamy but not too soft. If needed, at a bit more cream.
  2. For the Tenderloin – Preheat a heavy skillet, cast iron pan or stove top grill. Season steak with salt and pepper. Add melted butter to skillet. As the butter begins to brown and smoke, place in steaks, 2 at a time and fry for 2 minutes each side. Please note, skillet and stovetops vary in heat, you may need to fry less or more depending on your preference of doneness. When done, place on a baking tray.
  3. Stack celery puree about 1cm to 2cm high on the prepared steak. Place tray on the middle rack in the oven for about 10 minutes or until golden brown. For a more crusted effect, mix some bread crumbs, parmesan and butter together and sprinkle on the top of the puree before baking.
  4. Remove from oven and allow meat to rest before cutting into it. Serve with your favorite side dish and enjoy!

* In some areas it is difficult to find celery root. However, a puree can be made from Cauliflower or Turnip following the same process.

What good is a fine piece of meat without delicate red wine. I always peer tenderloin with a soft Cabernet Sauvignon that is much milder than the regular bold flavors we are used to. But if you are looking for the perfect match, try a Pinot Noir.

Guten Appetit!

Braided Apple Strudel Made Easy

If you love Apple Pie like I do, then you would really appreciate this one. This is one of those quick easy dessert recipes that you must simply have in your rolodex.  It has all the taste of a traditional strudel, but with half the work in half the time.

The secret to easy is puff pastry! Puff pastry can be used in a number of ways from the simplest of dishes to the more intricate appetizers and desserts. When you are short on time this is the way to go.

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So Strudel is a European dessert, more specifically an Austrian pastry made of thin dough rolled up with fruit filling and baked. The name Strudel is actually a German word meaning “whirlpool”. It refers to the technique of rolling up the fruits in the dough. That makes sense 🙂

Well like the saying goes, when in Germany, eat Strudel. Or is it? Anyway, being in Germany it seems only natural to make a Strudel instead of an apple pie. I will save that for another post. So here we go!

Recipe yields 6 portions. Preheat oven to 375° F, 175° C

Ingredients:

  • 3-4 large apples peeled and sliced
  • 1 tablespoon butter
  • 2 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons flour
  • 4 tablespoons water
  • ¼ cup almonds/walnuts sliced (optional)
  • ¼ cup raisins (optional)
  • 1 egg beaten
  • 1 package of frozen puff pastry, thawed

Instructions:

  • Line a sheet pan with parchment paper and grease and flour lightly.
  • In a bowl pot, mix together apple slices, sugar, cinnamon, nutmeg, butter, flour, almonds (if using), raisins (if using) and 3 tablespoon water. Cook on medium low heat for 5 minutes. Then remove from heat and allow to cool.**
  • Floured flat surface and roll out dough*
  • Cut dough into 2 equal squares.*
  • Place the apple mixture down the middle of each prepared dough leaving a 2-3 inches on both sides free.
  • Cut 9 to 10 evenly spaced incisions into the dough on both sides. Try to cut them parallel to each other.
  • Begin folding one piece at a time alternating sides in a downward design creating a plat/braid. At the end, you can either tuck in the braid or allow apples to spill out.
  • Gently put strudel on baking sheet with the seam side down.*
  • Mix egg and remaining water. Brush on strudel.
  • Bake for 35 – 40 minutes or until golden brown.
  • Allow to cool before sprinkling with powdered sugar.
  • Serving with ice cream, vanilla cream, fruits or whatever you like.

Notes

** This step was my preference for this recipe. You do not have to cook the apples. Simply combine all ingredients minus the water and place on center of the stretched dough. I just like the buttery taste of cooked apples.

*  I did not stretch the dough on this recipe. I unfolded the dough and cut into 2 pieces and places directly onto the baking sheet to avoid any accidents because the warm apples softens the dough.

Hope you enjoyed this recipe! Let me know how yours came out.

Easy Thai Curry Soup

I’m a creature of habit. At least when it comes to foods I love. Twice a month we would order Asian take-out. Without fail, I order the same Thai Curry Soup every time. I once made the mistake of saying to the hubby, I want to try something else. And that something else he brought home, lets just say it won’t make a second cut.

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I decided to test my skills in the Asian arena. Ordering in can become costly, so this homemade coconut curry soup was just what I needed. The infusion of curry spices and coconut milk adds so much depth and flavor to this soup. What I like most is that it is simple to make. I used ingredients I already had on hand and it came out perfect. In this particular recipe I use shrimp. However you can opted for whatever protein you choose; pork, chicken or tofu. Whatever your indulgence, this cost friendly version is worth it. Recipe yields 4 servings.

Ingredients:

  • 1 tablespoon coconut oil or grape seed oil
  • ½ pound jumbo shrimp, peeled
  • 2 cloves garlic, minced
  • 1 small white onion, diced
  • 1 red bell pepper, thinly sliced
  • ½ green bell pepper, thinly sliced
  • 1 tablespoon fresh ginger, grated
  • 2 small carrots (optional)
  • 6 small mushrooms halved (optional)
  • salt to taste
  • pinch red chili flakes
  • 1 can bamboo shoots (optional)
  • 2 lemongrass sticks ( can substitute w/lime juice)
  • 3 tablespoons curry paste or powder
  • 1 can unsweetened coconut milk
  • 3 cups vegetable stock
  • ½ teaspoon fish sauce (optional)
  • 2 cup jasmine or basmati rice
  • cilantro/basil for garnish

Directions

  1. In a large pot, bring water to a boil, add rice and continue to boiling for 20 minutes. Reduce heat to a simmer for 10 minutes. Then remove from heat until ready to serve. if you are unsure how to gage, prepare according to package instructions.
  2. Heat oil in a large stockpot over medium heat. Add shrimp, salt and red chili flakes. Stir occasionally and cook until shrimps are pink about 3 minutes; remove from pot and set aside.
  3. In the prepared stockpot add onion, minced garlic, bell peppers, carrots and ginger. Cook until tender about 4-5 minutes.  Add curry powder/paste to pot and stir together with vegetables until well combined.
  4. Gradually add the coconut milk and stock, stirring constantly until completely incorporated about 3 to 4 minutes. Add fish sauce, bamboo shoots and lemongrass, stir and bring to a boil.
  5. Reduce heat and simmer until thicken about 10 minutes. Allow the lemongrass to infuse its flavor.
  6. Remove lemongrass shoots, stir in shrimp and rice (we prefer rice on the side in the event all is not consumed) If using lime juice in the absence of lemongrass, add here.
  7. Garnish with cilantro or basil
  8. Serve!
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Taste like more!!!!

The lemongrass is what gives it that subtle citrus flavor that takes it over the top.

Let me know what you think. I would love to hear how your soup came out.

Smooches!