Recipes

#BundtBakers: Fruit and Nuts

~ lk529 ~ 34 Comments

4ae7b-bundtbakerspostThis month #BundtBakers are baking cakes with fruits and nuts! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month creative host is Shilpi of Simply Veggies.

I almost didn’t make it this month. Even with a lovely planner I wrote the reveal date on the wrong Thursday! I thought I had an extra week to make my cake. That’s why you’re seeing an almost repeat recipe this week. I posted a beautiful Cherry Coffee Cake on Monday. I would have scheduled that post for later had I realized I’d be making another coffee cake for #BundtBakers. Originally I planned on a Blueberry Almond Cake I found in the latest edition of Food Network Magazine. Upon further investigation of the recipe I realized it wasn’t easily transferred to a bundt pan. I also didn’t have all of the ingredients needed. But I did have everything I needed for another coffee cake.

While I used my usual coffee cake recipe, I changed up the topping and made a walnut streusel. I don’t know if it’s the streusel or the magic of a bundt pan but this cake turned out differently. And it’s fantastic! It reminds me of the store bought coffee cakes my grandmother would buy to have at the lake.

I wasn’t sure how to put the streusel on the bundt because putting it on top of the batter like I normally do would mean it’s on the bottom. I took a risk and put it into the pan first. But I still had extra streusel left over so I put it on top/bottom too. Turned out beautifully, now every bite has some streusel!

Instead of using a large bundt pan I used my Bundt Duet Pan, now Stuart and I each get our own cake! If you don’t have smaller bundt pans feel free to use an 8×8″ cake pan and bake 65 minutes. If you try this in a regular bundt pan let me know if there’s enough batter to fill out the pan! I’d also suggest cooking 60-65 minutes.

Blueberry Cherry Coffee Cake with Walnut Streusel

Ingredients for streusel:

  • 1/4 C toasted walnuts (I used this method)
  • 1/2 C flour
  • 1/4 C dark brown sugar
  • 1/2 stick cold butter, cubed

Ingredients for cake:

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla paste (I used Nielsen-Massey)
  • 1 C Greek yogurt (I used Stonyfield Organic)
  • 1/2 C pitted and chopped fresh cherries
  • 1/2 C fresh blueberries

Steps:

  1. Make the streusel: Place toasted walnuts, flour, brown sugar, and a pinch of salt in a food processor. Pulse a couple of times. Add the cold cubed butter and pulse until a fine crumb is reached. Set aside.
  2. Preheat oven to 350 degrees F. Heavily grease two 2.5 C bundts.
  3. Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla paste.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
  6. Assemble the cake: Divide half of the streusel between the two bundts. Divide half of the cake batter in the prepared pans. Evenly distribute the blueberries and cherries, top with remaining batter, and the rest of the streusel.
  7. Bake for 40-45 minutes, or until a knife comes out cleanly.
  8. Allow cake to cool in the pan before turning out.

*The streusel recipe is adapted from http://www.keyingredient.com/recipes/2947/walnut-streusel-topping/?locale=en_US*

Blueberry Cherry Coffee Cake with Walnut Streusel for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm

Aloha Bundt Cake from Olivia at Liv for Cake

Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes

Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine

Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets

Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs

Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love

Banana Split Bundt Cake from Andrea at Adventures in All Things Food

Cherry and Almond Bundt Cake from Lara at Tartacadabra

Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer

Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook

Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead

Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen

Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies

Generra Bundt Cake from Kelly at Passion Kneaded

Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic

Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies

Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots

Peach and Pecan Bundt from Catherine at Living The Gourmet

Peach Coffee Cake from Julie at Eat, Drink, Be Mighty

Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious

Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas

Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life

Summer Fig Bundt from Margaret at Tea and Scones

Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake

A Breakfast Potluck

~ lk529 ~ Leave a comment

Last week the gang got together for what has to be my favorite themed potluck yet – breakfast!

I was torn between making my cinnamon rolls (sans cranberries) and a new twist on my coffee cake. I decided on the latter simply because it’s a much easier dish to make, especially having just returned home from vacation.

I decided to try putting fresh cherries in the center of the coffee cake. Brilliant idea, if you ask me. I’ve really been on a cherry kick lately, and it’s a fruit my little man enjoys snacking on, too. (I was very close to adding blueberries to the filling as well – next time!) For the topping I decided to go with dark brown sugar and cocoa powder instead of my typical cinnamon. The subtle smokiness of the dark brown sugar and the hint of chocolate complimented the cherries beautifully. A perfect summer breakfast treat.

Be sure to scroll past my recipe to see what other creations joined the buffet line!

Cherry Coffee Cake

Ingredients for topping:

  • 3/8 C flour
  • 1/3 C dark brown sugar
  • 1 tsp cocoa powder
  • pinch of salt
  • 2 1/2 tbsp butter, at room temperature
  • 1/4 C rolled oats

Ingredients for cake:

  • 2 C + 1 tbsp flour, divided use
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla paste (I used Nielsen-Massey)
  • 1 C Greek yogurt (I used Stonyfield Organic)
  • 1 1/4 C pitted and chopped fresh cherries

Steps:

  1. Make the topping: whisk together the flour, sugar, cocoa powder, and salt. Using your fingers, break the butter into small pieces and combine with the topping. After combined add the oats. Set aside.
  2. Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
  3. Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla paste.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
  6. Toss cherries in remaining flour.
  7. Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the cherries and top with remaining batter. Top the cake with the topping from step 1.
  8. Bake for 65 minutes, or until a knife comes out cleanly.
  9. Allow cake to cool for at least 5 minutes and remove the cake from the pan by the foil. I found this flavor of coffee cake to be best served warm.

cherry coffee cake Sew You Think You Can Cook

Here’s a sampling of the other dishes brought to the breakfast potluck:

Cinnamon Peanut Butter and Honey Popcorn

~ lk529 ~ 4 Comments

When we went to the Farmer’s Market in Virginia we picked up a carton of cinnamon peanut butter. If you’re a frequent reader then you know of my cinnamon obsession. How was I to pass up cinnamon peanut butter?! This peanut butter created by Sprelly is thick in texture so I thought the best way to use it would be to heat it up to make it more spreadable. I thought about making an ice cream with it (and still might!) but when my friend was hosting a “Going to the Movies” game night I knew immediately that I’d make popcorn! Funnily enough, she was also providing four different popcorn flavors to munch on – one of which was a peanut butter and honey. I’m pretty sure we followed the same recipe! Her peanut butter coating did coat the popcorn better, and I’m going to guess that’s because she used a creamy peanut butter. This popcorn can be stored in an air tight container and will stay fresh 2-3 days.

Cinnamon Peanut Butter and Honey Popcorn

Ingredients:

  • canola oil, enough to coat bottom of pot
  • 1/2 C unpopped popcorn kernels
  • 1/4 C honey
  • 1/4 C cinnamon peanut butter
  • 1 tsp vanilla bean paste (I used Nielsen-Massey)
  • salt, to taste

Steps:

  1. Put canola oil in pot over medium high heat along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pot during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.) Place popcorn in a large bowl. Note: It is highly suggested you remove any unpopped kernels as they’ll be hard to pick out once mixed with the peanut butter coating. 
  2. In a small saucepan over medium heat, combine honey and sugar. Allow to simmer two minutes. Immediately add the peanut butter and vanilla. Whisk until smooth, if the mixture hardens simply reheat. You can also add some more honey if needed.
  3. Pour peanut butter mixture over popcorn and toss to coat.
  4. Spread popcorn onto baking sheets to allow it to set. Store in an air tight container for up to three days.

*This recipe is adapted from Rachel at http://www.rachelcooks.com/2013/07/08/peanut-butter-popcorn/*

Cinnamon Peanut Butter and Honey Popcorn Sew You Think You Can Cook

*This recipe is adapted from Rachel at http://www.rachelcooks.com/2013/07/08/peanut-butter-popcorn/*

Blog-iversary 2

~ lk529 ~ 7 Comments

IMG_5681Today is my blog’s anniversary! This second year has flown by.  In this past year I have gained an additional 77 followers and 357 Facebook friends.

I am still going strong with Secret Recipe Club and #BundtBakers (having missed only one month in each so far) and I continue to participate in Foodie Extravaganza and The Crazy Ingredient Challenge when my allergy restrictions allow it.

As if I didn’t have enough commitment on my plate I have added Blogger CLUE Society and The Sunday Supper Movement to my blogging community adventures. The latter has been a huge boost to not only my site’s traffic but also my social media accounts. If you’re a blogger looking for ways to venture out, I encourage you to join a group like these – the camaraderie you’ll find is more reward than you could imagine.

I feel like my blogging has grown over the past two years and my food photography has improved considerably (staying home with my son has definitely contributed to that as I now have natural light!), my photography editing skills have become second nature, and I think my story telling ability is on the rise. My efforts have even been rewarded when I was nominated for the Liebster Award!

For my blog-iversary I decided to try something that’s been on my culinary bucket list. Making marshmallow. I saw these adorable mini s’mores cheesecakes and knew that’s what I’d do to celebrate another blogging milestone. Unfortunately I don’t have a mini cheesecake pan – but how awesome is that?! – and didn’t think using cupcake liners would create the same impressive dessert. I decided to make a full size cheesecake. I increased the crust amount but didn’t think about the actual cheesecake, as a result my cake is very thin. However, the silky richness of the chocolate cheesecake doesn’t leave you feeling cheated. (If you want a thicker cake I’d suggest adding another 1/2 recipe to the filling.) To top this decadent cheesecake, homemade marshmallow frosting. If you have a blow torch I highly encourage you to take the s’mores factor to the next level. I simply garnished mine with extra graham cracker crumbs.

This cheesecake is sexy. Now there’s a word I’ve never used for food before! But seriously. Next time you want to impress your date make this cheesecake. It’s smooth, it’s rich, and it melts in your mouth.

S’mores Cheesecake

Ingredients for crust:

  • 9 full sheets graham crackers
  • 3 tbsp melted butter
  • 1 tbsp sugar

Ingredients for cheesecake:

  • 12 oz cream cheese, at room temperature
  • 1/2 C sugar
  • 3 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla paste (I used Nielsen-Massey)

Ingredients for topping:

  • 2 egg whites
  • 1/2 C sugar
  • 1/8 tsp cream of tartar
  • 1/2 tsp vanilla extract

Steps:

  1. Preheat oven to 350 degrees F. Lightly grease a 9″ springform pan.
  2. Place graham cracker sheets, butter, and sugar in a food process. Pulse until the mixture looks and feels like wet sand. Press into the pan evenly. Bake 5 minutes.
  3. Reduce oven temperature to 325 degrees F.
  4. In the bowl of a stand mixer, beat cream cheese and sugar until smooth. Mix in the cocoa powder and salt until combined. Add the egg and vanilla paste, mixing until incorporated. The mixture will look like chocolate pudding. Spread cheesecake filling on the crust.
  5. Bake 25-27 minutes, or until set. Turn off the oven and crack the door. Allow cheesecake to cool completely before chilling in the refrigerator.
  6. Whisk egg whites, sugar, and cream of tartar over a double boiler until the sugar is dissolved and the mixture is warm. Remove from heat. Beat using a hand mixer, starting on low and increasing speed to high, until mixture becomes white, thick, and sticky. Add the vanilla extract and beat until stiff peaks form. Gently spread over the chilled cheesecake.

*This recipe is adapted from Rachel at http://www.bakedbyrachel.com/mini-toasted-smore-cheesecakes/*

S'mores Cheesecake | Sew You Think You Can Cook

Blogger CLUE: Sweet Potato Turkey Burgers

~ lk529 ~ 22 Comments

blogger CLUE

The sun is shining, the warm air is blowing, and Blogger CLUE is hitting the grill!

This month I was assigned the blog Anna Dishes. Anna’s blog is so bright and cheery it just invites you in to take a look around. She has a wide variety of recipes, beautiful floral arrangements, and even some travel posts!

I was on a mission to find something to throw on the grill and I settled on her Sriracha and Sweet Potato Turkey Burgers. I made a couple of changes to her recipe, though. Instead of Lawry’s seasoning and garlic salt I used Caribeque Island Thyme. I also omitted the Sriracha from the burger itself and instead made a Sriracha mayo as the burger’s condiment. The reasoning behind doing so was to control the amount of heat in the patty for my 1 year old. I am disappointed to say my little man did not have any interest in the burger and hope that he’ll try the leftovers with me for lunch tomorrow! My husband and I greatly enjoyed the unique flavor profile of this burger. The sweetness of the potato pairs with the subtle spiciness of the Island Thyme and helps keep the burgers perfectly moist.

Sweet Potato Turkey Burgers

Ingredients:

  • 1 lb ground turkey (I used 85/15)
  • 3/4 C mashed sweet potato (I peeled, boiled, and mashed)
  • 3/4 C panko
  • 2 tsp Caribeque Island Thyme
  • 1 egg
  • 1 tsp olive oil
  • 1/4 C mayonnaise
  • 1 1/2 tsp Sriracha (or to taste)
  • cheese (optional)
  • 6 hamburger buns
  • favorite burger toppings: lettuce, tomato, onion, etc

Steps:

  1. In a large bowl combine turkey, potato, panko, seasoning, egg, and olive oil until fully incorporated. Form in 6 equal sized patties.
  2. Grill 5-6 minutes on each side, or until an internal temperature of 165 degrees F is reached. Add cheese during last minute of cooking time if using.
  3. Make sriracha mayo: whisk mayo, sriracha, and a pinch of salt.
  4. Assemble burgers: place burger toppings on bottom bun, top with patty, and spread sriracha mayo on the top bun.

*This recipe is modified from Anna at http://www.annadishes.com/sriracha-and-sweet-potato-turkey-burgers/#sthash.YLkvIG5n.MgYhoZtj.dpbs*

Sweet Potato Turkey Burger for Blogger CLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month:

Disclaimer: I received Caribeque Island Thyme in participating in #HotSummerEats. All opinions are my own. 

#FoodieExtravaganza: Creative Ice Cream Flavor

~ lk529 ~ 23 Comments

foodieextravaganza-300

This month’s #FoodieExtravaganza theme is creative ice cream flavors. The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. Thanks to Camilla of Culinary Adventures with Camilla for challenging us with this theme.

I knew exactly what I wanted to do and I’m happy to say this ice cream flavor was a huge hit. That container of homemade ice cream didn’t last very long in the freezer. IMG_3926We even let the little man try it. He wasn’t even flustered by the frozen treat and immediately asked for more. He practically begged at my husband’s knees and when he saw that the bowl was empty a tantrum ensued. Photographic evidence to the right; he can thank me for that later.

Now on to my creative ice cream flavor.

When I made hummus I could only find a large jar of tahini paste and immediate searched the web for other uses for the ingredient and I have used it in dressings and stir fry sauces. I started thinking of ways to use it in sweet dishes. I figured it could probably substitute peanut butter in almost anything. When the #FoodieExtravaganza theme for July was announced I had my answer! Tahini Ice Cream!

I followed a recipe for peanut butter ice cream and simply substituted the tahini paste. (Fun fact: I accomplished my mission and emptied my jar. A feat my husband never thought would happen.) But I wanted to take this ice cream a step further and do not only a play on peanut butter ice cream but a play on PB&J. So I added lemon curd! That decision was probably the best one I could have made. The tahini ice cream had a perfectly smooth texture and a very deep and earthy flavor. It’s not as sweet as peanut butter. It definitely needed that cut of tang from the lemon to brighten and lighten the spoonful of frozen dessert.

I wasn’t sure if I should add the lemon curd into the ice cream while it was churning and further research led me to the idea of layering. I spooned a layer of lemon curd on the bottom of the dish and spread the ice cream over top. Depending on the depth of your dish you may want to add another layer of lemon curd to the batch, finishing the layering with ice cream.

Tahini and Lemon Curd Ice Cream

Ingredients:

  • 1 C tahini paste
  • 3/4 C sugar
  • 1 1/3 C heavy cream
  • 1 C milk
  • 2 tsp vanilla bean paste (I used Nielsen-Massey)
  • lemon curd, as much as desired

Steps:

  1. Using a hand mixer, combine tahini paste and sugar until smooth and sugar is dissolved. Stir in the heavy cream, milk, and vanilla bean paste.
  2. Place ice cream base in ice cream maker and follow the directions for your ice cream maker.
  3. Spread lemon curd on the bottom of a freezer friendly dish. Top with ice cream and freeze until ready to serve. (If desired, create multiple layers of lemon curd and ice cream, ending with ice cream.)

*This recipe is adapted from http://tastykitchen.com/recipes/desserts/peanut-butter-ice-cream-for-the-ice-cream-maker/*

Tahini Lemon Curd Ice Cream for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these other creative ice cream flavors:

Chocolate Decadence Ice Cream by A Day in the Life on the Farm
Chocolate Malted Whopper Ice Cream by My Daylights
Crushed Pineapple Ice Cream by Food Lust People Love
Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
Éma’a (Syrian Ice Cream) by Tara’s Multicultural Table
Fruity Fruit Popsicles by The Freshman Cook
Lemon Basil Ice Cream by Our Good Life
Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
Maple Bacon Ice Cream by Cooking With Carlee
No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
No Churn Reese’s Chocolate Peanut Butter Ice Cream by NinjaBaker.com
Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
Peach Cobbler Ice Cream by Cherishing a Sweet Life
Rhubarb Ice Cream by From Gate to Plate
Root Beer Barrel Ice Cream by Cindy’s Recipes and Writings
The Bees’ Knees Semifreddo by Culinary Adventures with Camilla

Disclaimer: This post contains affiliate links.

Cracked Sugar Cookies

~ lk529 ~ 2 Comments

I don’t know how it happened, but my little man will be ONE this week!

In introducing foods I was careful to avoid too much sugar and overly processed, salty foods. Those restrictions were laxed the closer he kept getting to one.

At 10 1/2 months I decided it might be a good idea to introduce him to sweets prior to the big day. The last thing we need is for the birthday boy to get sick from his cake. (If he even eats any of it!)

We started with pancakes (no syrup). A huge hit.

cracked sugar cookiesI then decided to make cookies! He really liked these cookies! In fact, after having a taste, I couldn’t go grab myself a cookie without him practically begging for a bite. And who can blame him? These cracked sugar cookies should come with a warning label – they are addicting!! They’re almost-thin, chewy cookies with a touch of salt that keeps you coming back for “just one more.”

This recipe makes 24-30 cookies.

Cracked Sugar Cookies

Ingredients:

  • 1 stick butter, at room temperature
  • 1/2 C vegetable shortening, at room temperature
  • 1 C sugar, plus more for rolling
  • 1 C brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/2 C flour
  • 2 tsp cream of tartar
  • 2 tsp baking soda
  • 1/2 tsp salt

Steps:

  1. Preheat oven to 400 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, sugar, and brown sugar until fluffy. Add in the egg and beat until combined. Mix in the vanilla extract, flour, cream of tartar, baking soda, and salt until a stiff dough is formed.
  3. Roll dough into balls, about the size of a golf ball. Roll in sugar and place on a baking sheet.
  4. Bake 9-11 minutes, until just golden. Allow cookies to cool on the baking sheet for 5 minutes before removing to a cooling rack.

*This recipe is adapted from Nicole at http://www.heatovento350.com/2013/09/cracked-sugar-cookies.html*

Cracked Sugar Cookies | Sew You Think You Can Cook

Japanese Curry

~ lk529 ~ 3 Comments

Can you go to the grocery store without a plan?

I can’t.

I have to have a list.

And to have a list I have to have a menu plan for the week.

Sometimes I can be too lazy to menu plan so I reach for the nearest cookbook or magazine. In this instance it was the January/February 2014 edition of Food Network Magazine. I looked at the photographic recipe index near the front of the magazine in search for a stir fry. I found Japanese Beef Curry.

IMG_5204It’s not really a fit for Stir Fry Day Friday though. The beef is thinly sliced and stir fried but the substance behind this dish is really the vegetable concoction – a side dish that reminded me so much of pot pie while it was simmering away that that’s exactly what I did with the leftovers the next night! I divided the leftovers into three ramekins (the smaller one was for the little man who loved the flavorful veggies), covered them with crescent roll dough, and baked them at 375 degrees F for 20-25 minutes until the crust is cooked through and the filling bubbly.

I don’t have curry powder so I looked up the components that typically go in curry powder and adjusted the amounts (as I didn’t need 10 C worth). If you have curry powder, feel free to substitute 2 tbsp for all starred ingredients in the recipe.

This was the first time either of us have had a turnip so I wanted to make sure I could pick it out – I diced the turnip smaller than the potatoes so I could tell the difference. I’m not sure I could really tell you what a turnip tastes like because there’s so much flavor in the “soup”, but I loved the smell of it when preparing it – a fresh and earthy scent.

The recipe below is only for the side dish. If desired, serve alongside stir fried steak and rice or turn into pot pies for a flavorful twist on comfort food.

Japanese Curry

Ingredients:

  • 3 tbsp butter, divided use
  • 1 turnip, peeled and diced
  • 2 Yukon gold potatoes, diced
  • 1 onion, diced
  • 1 tbsp corriander*
  • 1 tsp cumin*
  • 1/2 tsp tumeric*
  • 1/2 tsp pumpkin pie spice*
  • 1/2 tsp pepper*
  • 1/4 tsp ground ginger*
  • pinch red pepper flakes*
  • 1/4 tsp dried mustard*
  • 3 tbsp flour
  • 2 C chicken broth
  • 1 C mixed frozen vegetables (peas, carrots, green beans, corn, etc)
  • 1 tsp sugar

*If you have it, substitute 2 tbsp curry powder for asterisked ingredients

Steps:

  1. Melt 1 tbsp butter in a dutch oven over medium-high heat. Add turnips, potatoes, and onion. Season with salt. Cook until softened and remove to a plate.
  2. In a small bowl combine asterisked ingredients.
  3. Melt remaining butter in the same dutch oven used in Step 1. Whisk in spice mixture (or curry powder, if using) and flour until a paste is created. Slowly whisk in the chicken broth until smooth. Return the veggies from Step 1 to the pot and add in the frozen veggies and sugar.
  4. Bring to a boil, reduce to a simmer, cover and cook 10 minutes. Uncover and cook another 5 minutes. Season to taste with S+P.

Japanese Curry | Sew You Think you Can Cook

A BBQ Potluck

~ lk529 ~ 2 Comments

This month a smaller than normal group got together for some barbecue food. Due to scheduling conflicts with the neighborhood clubhouse we had to meet on a Thursday instead of a Tuesday. It’s also travel season now that school’s out. But that didn’t stop us from having some fantastic food!

BBQ potluck

Here is a sampling of the recipes brought to the BBQ potluck:

I am really excited for our meeting in a couple of weeks when we’re having breakfast!!

    SRC: French Onion Dip

    ~ lk529 ~ 25 Comments

    newsrcbanner

    It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

    This month I was assigned the blog Palatable Pastime. Sue is the writer, photographer, and cook behind Palatable Pastime. She lives with her husband and cats in Cincinnati, not too far from where we’re currently located – I’ll definitely have to check out her restaurant reviews! I’ve actually been to a couple of these locations already! Small world.

    Sue’s recipe index actually changed formats during the few days I was perusing her site. She now has “galleries” that are links to her Pinterest boards. It’s actually really pretty clever – go check it out!

    I saved over ten contenders to make this month including Bang Bang Tacos, Chinese Chicken with Black Pepper Sauce, and German Sauerkraut Balls. I will be making her Blueberry Kumquat Infused Water for my husband, too, as he has a love for kumquats but we never know what to do with them.

    I ended up making French Onion Dip. It’s been on my “list” for a while and I had some potato chips in my pantry. I don’t ever have potato chips on hand, but last month when my mom was here we binge watched Once Upon a Time and enjoyed some chips and dip. I still had some dip in my fridge when she left so I had to buy another bag of chips. Then I ran out of dip. You could see how this could turn into a very dangerous unhealthy shopping cycle. Instead I decided I’d make my own dip – but it never happened. Thank you, Sue, for finally getting me to do it!

    I halved the recipe because my husband was out of town for work and I really didn’t need 4-6 servings of dip just for myself… because I would eat it all… I also had to substitute very finely diced scallions instead of wonderful chives because the two stores I stopped at didn’t have any! Hey, Ohio, who’s buying all the chives?!

    This dip was so simple and inexpensive to make, I’ll definitely be whipping up another batch as soon as I can get my hands on some chives!

    French Onion Dip

    Ingredients:

    • 1 tbsp butter
    • 1/2 red onion, finely diced
    • 1/2 C softened cream cheese
    • 1/2 C sour cream
    • 1/8 C mayonnaise
    • 1 tbsp onion powder
    • 1/2 tsp minced garlic (I used 1/2 tsp Gourmet Garden garlic paste)
    • dash of Worcestershire sauce
    • 1/2 tsp Kosher salt
    • 1/4 tsp white pepper
    • 1 tbsp chopped chives

    Steps:

    1. Melt butter in a small skillet over medium heat. Cook onions until tender and slightly caramelized.
    2. In a bowl, mix cream cheese, sour cream, mayo, onion powder, garlic, Worcestershire, S+P with a hand mixer. Mix until smooth. (It’s important your ingredients be at room temperature for even mixing. You could also do this in a food processor if you preferred.)
    3. Fold in the onions from Step 1 and the chives, reserving some for garnish.
    4. Place dip in the fridge and serve chilled.

    *This recipe is adapted from Sue at http://palatablepastime.com/2014/07/08/french-onion-dip/*

    French Onion Dip | Sew You Think You Can Cook

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