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You'll find over 355 of my favorite recipes here, including ideas for Quick meals, Cooking for 2, Feasting on Leftovers, and cooking with 5 Ingredients or Less. I'm adding new posts regularly; you can subscribe by email or RSS feed if you'd like to receive the latest recipes. Bon appétit!

Hummus with Smoked Paprika

May 13, 2015

By Kath Dedon

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Hummus with Smoked Paprika, a variation of the Classic Hummus in The America’s Test Kitchen’s The Complete Vegetarian Cookbook, was a big hit at Chez Dedon recently. It was, as ATK says, “silky-smooth”. The smoked paprika added a lot of flavor and made the hummus a beautiful light orange color.

You may have seen other hummus recipes that claim that it is impossible to make a smooth hummus without peeling all of the little skins off of each and every chickpea. That has always sounded like way too much work to me and apparently the good folks at ATK agreed. They experimented and found that a simple technique using a food processor could achieve the same smooth results.

Their method involves processing the chickpeas and then slowly adding water and lemon juice while the processor is running. They then add a tahini and oil mixture slowly with the processor running. This method magically produces a super smooth hummus!

Give this Hummus with Smoked Paprika a try, and I think you’ll be hooked!

Hummus with Smoked Paprika_edited-1

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Hummus with Smoked Paprika

(Adapted from a recipe in The America’s Test Kitchen’s The Complete Vegetarian Cookbook)

 

Note about food processors: If you have a mini food processor with small holes at the top for drizzling in oil, please learn from my mistake. The holes are too small to handle the lemon juice and the tahini. It clogged for me and I had quite a mess on my hands. It is easiest to use this method with a full-sized food processor. If you only have the mini version, I suggest trying to blend in the lemon juice/water and the tahini/oil mixtures a bit at a time. It should work well even if it isn’t quite as smooth.

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(print the recipe)

 

 

Makes about 2 cups

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Ingredients for Hummus with Smoked Paprika

Ingredients for hummus

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¼ cup water

3 tablespoons lemon juice

6 tablespoons tahini

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 (15-ounce) can chickpeas (aka garbanzo beans), rinsed and drained

1 small garlic clove, minced

½ teaspoon salt

1 teaspoon smoked paprika

Pinch cayenne pepper

2 tablespoons toasted pine nuts

1 tablespoon thinly sliced green onion (the green part)

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1. In a small bowl, combine the water and lemon juice. In another small bowl, blend the tahini and olive oil together.

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Lemon juice and water on the left; tahini and olive oil on the right.

lemon juice with water and tahini and oil

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2. Put the chickpeas, garlic, salt, smoked paprika, and cayenne in the bowl of your food processor and process for about 15 seconds.

ready to process

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3. Scrape the mixture down into the bowl. With the machine running, slowly add the water and lemon juice. Scrape the mixture down and then process for about 1 minute more.

4. Scrape the mixture down and, with the machine running, slowly add the tahini and olive oil mixture and then process until smooth, about 15 seconds more.

processed hummus

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5. Put the hummus in a serving bowl, cover with plastic wrap, and let it sit for at least 30 minutes to allow the flavors to meld.

6. When ready to serve, drizzle a bit of olive oil over the top and garnish with the pine nuts and green onion slices. Serve with carrot and celery sticks and/or pita chips.

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Hummus with Smoked Paprika tall

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Homemade Dungeness Crab Cakes

May 8, 2015

By Kath Dedon

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We love Metropolitan Market’s version of Dungeness Crab Cakes, but I wanted to try recreating them to make wheat-free and egg-free crab cakes. In order to thoroughly test my recipe, I had to make Dungeness Crab Cakes twice in one week – first for Laura’s birthday and then for our anniversary.

The ingredients in Metropolitan Market’s crab cakes are: crab, mayonnaise, panko, mustard, garlic, and green onion. I went wheat-free and egg-free for Laura’s birthday. Instead of panko, I made bread crumbs using a gluten-free, egg-free baguette and I subbed a vegan (thus egg-free) mayonnaise for regular mayonnaise. It worked great! The crab cakes were fantastic even though they kind of fell apart a bit.

For our anniversary I made them wheat-free but not egg-free. I used The Essential Baking Company’s Gluten-Free Deli Slice White Bread to make bread crumbs and used regular mayonnaise. The crab cakes held together much better this time. Could the small amount of egg in the bread and the mayonnaise make a difference? I don’t know.

I have to say that the Dungeness Crab Cakes were fabulous both nights. With the price of crab, this is most definitely a special occasion treat, but it’s still less expensive than going out for dinner and you get to make the crab cakes just the way you want them.

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Wheat-free Dungeness Crab Cake for our anniversary

Dungeness Crab cake_edited-1

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Homemade Dungeness Crab Cakes

(Inspired by Metropolitan Market’s crab cakes)

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Use vegan mayonnaise and omit the egg if you want to make the crab cakes egg-free. The crab cakes won’t hold together quite as well without the egg, but they will still be delicious.

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(print the recipe)

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Serves 4 (Can easily be cut in half to serve 2)

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1 pound Dungeness crabmeat

½ cup mayonnaise

½ cup panko (can sub gluten-free white bread crumbs)

½ teaspoon Dijon mustard

½ teaspoon minced garlic

2 tablespoons minced green onion

1 beaten egg

3 tablespoons olive oil for frying

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1. Combine all of the ingredients except the olive oil in a bowl.

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Mmmm….fresh Dungeness crab!

Dungeness crabmeat

Fresh gluten-free bread crumbs

Homemade bread crumbs

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2. Divide into 4 equal balls and flatten into patties on squares of parchment paper. (The parchment paper makes it easier to transfer the crab cakes to a skillet.)

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Each crab cake weighed about 5.3 ounces.

5.3 oz crab cake

Crab cakes formed

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3. Heat the olive oil in a large skillet over medium heat. (I used a nonstick skillet.) Cook the crab cakes for about 4 minutes on each side and serve.

The crab cakes can be made up to a day ahead of time. Put the formed crab cakes on a baking sheet and cover with plastic wrap. Refrigerate until you’re ready to cook them.

Covered with plastic wrap

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The wheat-free and egg-free crab cakes for Laura’s birthday dinner fell apart a bit, but they were still fantastic!

Egg-free crab cake

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Dungeness Crab cake tall

Brisket with Berbere & Whiskey Barbecue Sauce

April 27, 2015

By Kath Dedon

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Brisket with Berbere & Whiskey Barbecue Sauce turned out to be even more delicious than the recipe sounded! I’d had my eye on it in Amanda Bevill and Julie Kramis Hearne’s World Spice at Home ever since I had received the book and it’s Flavor Companion of spices for my birthday last December. (Thank you, Joan!)

I was planning the menu for a small birthday dinner for Rhett and I asked Carrie what she thought he would like. She replied, “Well, he loves beef!” Bingo! I knew the time had come to try this recipe.

The beef rub does contain a couple of unusual ingredients: Berbere (pronounced “bur-bur-uh”), which is an Ethiopian spice blend, and smoked salt. I had the World Spice Berbere as part of the spice set that Joan included with the book. Amanda and Julie do give a recipe in their book to make your own Berbere, but it requires 14 ingredients to make a ½ cup. I am most likely to order a ½ cup of ground Berbere from World Spice when I run out.

I thought it might be hard to find smoked salt but apparently well-stocked grocery stores do carry it. I found three different kinds at my West Seattle Thriftway. I had to decide between Hickory Smoked Salt, Mesquite Smoked Salt, and Alder Smoked Salt. I chose Alder Smoked Salt. It is really fantastic and I think I’ll find many uses for it.

Once I had the ingredients, Brisket with Berbere & Whiskey Barbecue Sauce was very easy to make. It’s a slow, oven-braised dish that’s great for weekend entertaining.

We all loved this recipe! The brisket was tender and the sauce was rich and flavorful. It was perfect comfort food! If you have a special dinner coming up, I can’t recommend this recipe enough! It’s definitely worth the effort to gather the ingredients.

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Brisket with Berbere & Whiskey Barbecue Sauce 2

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Brisket with Berbere & Whiskey Barbecue Sauce

(Adapted from Amanda Bevill and Julie Kramis Hearne’s World Spice at Home)

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(print the recipe)

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Serves 6 – 8

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Ingredients for the Whiskey Barbecue Sauce

Ingredients for Whiskey BBQ Sauce

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For the sauce:

1 clove garlic, smashed

1 tablespoon extra-virgin olive oil

½ cup whiskey

½ cup orange juice

¼ cup apple cider vinegar

¼ cup maple syrup

1 (6-ounce) can tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce (use wheat-free soy or tamari for gluten free)

1 teaspoon freshly ground black pepper

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For the beef:

3 tablespoons coarsely ground Berbere

1 tablespoon brown sugar

1 teaspoon kosher salt

1 teaspoon smoked salt

3 pounds beef brisket

2 tablespoons extra-virgin olive oil

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1. Preheat oven to 300˚.

2. Make the barbecue sauce. Heat the 1 tablespoon olive oil in a medium saucepan. Add the smashed garlic and cook stirring for a minute or two, until fragrant.

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The mallet that Bob’s brother, Mark, made from me made it easy to smash the garlic! ;)

smashed garlic

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3. Add the rest of the sauce ingredients to the pan and stir well to combine. Bring to a boil and then simmer for about 5 minutes. Remove from heat and set aside.

simmered BBQ sauce

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4. Combine the Berbere, brown sugar, kosher salt, and smoked salt together in a small bowl. Then rub the mixture all over the brisket.

Berbere and smoked salt

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brisket

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brisket with spice rub

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5. Heat the 2 tablespoons of olive oil in a large oven-safe skillet over medium. (Cast iron is ideal). Brown the brisket on both sides and then remove the skillet from the heat.

browning brisket

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6. Pour the barbecue sauce over the brisket. Put a lid on the skillet and put it in the oven. Bake for 3 hours, or until the brisket is fork-tender.

sauce added

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If you don’t have a lid, you could tightly cover the skillet with heavy duty foil.

put a lid on it

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7. Remove the brisket from the pan and put it on a cutting board. Cover with foil and allow it to rest for 15 minutes.

8. While the brisket is resting, spoon off some of the fat that accumulates on the surface of the sauce. Heat the sauce over low heat, whisking it to blend it together.

9. Slice the brisket against the grain. (Check out this excellent tutorial from the kitchn if you’re not sure what it means to “slice against the grain”.) Serve with the barbecue sauce.

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Tall Brisket with Berbere & Whiskey Barbecue Sauce 2

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Slow Cooker Chicken Mole

April 16, 2015

By Kath Dedon

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Who knew it could be so easy to make really good mole sauce? Cooking Light’s recipe for Slow Cooker Chicken Mole in their April 2015 issue is amazingly good!

Carrie made the recipe before I had gotten around to it. She shredded the chicken to use for tacos (with homemade corn tortillas!) and told me that it was delicious. It wasn’t long before I gave it a try.

I did make a couple of changes. Cooking Light recommended cooking chicken for 8 hours. I had read in America’s Test Kitchen’s Slow Cooker Revolution, Volume 2 that they recommended cooking chicken thighs on Low for 4 – 5 hours. I decided to try 5 hours.

The other change I made was a substitution for the smoked almonds that they used. I’m not crazy about the ingredients in the smoked almonds that I have seen. A little research revealed that many Mexican recipes for mole use peanuts so that’s what I used. For the smoked almonds, I subbed ¼ cup of roasted peanuts and ¼ teaspoon of smoked salt*.

Instead of shredding the chicken, I served the thighs over steamed rice. Thinking that Bob would want to add Tabasco sauce, as he usually does with this type of dish, I put some on the table. He thought it was seasoned perfectly as it was, so he didn’t need the Tabasco. This recipe is a winner!

This Slow Cooker Chicken Mole is very quick and easy to put together. If you are home midday, you can get it going and then have the afternoon free to do whatever you want. I think you will be amazed, as we were, at how fantastic it is! I made the full recipe for the two of us and we eagerly ate it two nights in a row. I also took some to school for my lunch, and it reheated beautifully in a microwave oven. This is a recipe that WILL be part of my regular rotation!

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slow cooker chicken mole

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Slow Cooker Chicken Mole

(Adapted from a recipe in the April 2015 Cooking Light magazine)

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(print the recipe)

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Serves 4

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8 skinless, bone-in chicken thighs

¼ teaspoon kosher salt (I subbed smoked salt)

¼ teaspoon freshly ground black pepper

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Mole Sauce

¼ cup water

¼ cup smoked almonds (I used ¼ cup peanuts plus ¼ teaspoon of smoked salt)

¼ cup raisins

2 tablespoons unsweetened cocoa

1 tablespoon ground cumin

2 tablespoons tomato paste

2 chipotle chiles, canned in adobo sauce

1 tablespoon adobo sauce

1 teaspoon ground cinnamon

4 garlic cloves, crushed

1 small sweet onion, chopped

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1. Sprinkle the chicken thighs with the salt and pepper and put them in a 5 – 6 quart slow cooker.

chicken thighs

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2. Put all of the ingredients for the mole sauce in a food processor and process until it is smooth. You’ll probably have to stop the machine and push the sauce down the sides of the bowl a time or two.

onion and tomato pasted added

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3. Spread the mole sauce over the chicken in the slow cooker.

mole sauce spread over chicken

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4. Cook on Low for 5 hours.

5. Serve the chicken and sauce over rice. (Or shred the chicken to make tacos.)

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slow cooker chicken mole tall

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A note about smoked salt – I needed smoked salt for another recipe (which turned out to be delicious and will be posted soon). I wasn’t sure I had ever seen smoked salt at my usual grocery stores, but I put it on my list when I headed to Thriftway.  They had 3 kinds of smoked salt, all produced by the same company. They had mesquite smoked, hickory smoked, and alderwood smoked. Their salts are naturally smoked over wood; there are no other ingredients. I chose the alderwood smoked salt and was blown away by the flavor. I have a new favorite ingredient!

Alder Smoked Salt

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Ingredients in alder smoked salt

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Spicy Carrot Salad with Pilpelchuma

April 8, 2015

By Kath Dedon

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Yotam Ottolenghi and Sami Tamimi’s recipe for Spicy Carrot Salad in Jerusalem turned out to be a great side dish with our Easter ham. It’s actually best made ahead of time and served at room temperature so it is perfect for entertaining.

A chile and garlic blend called Pilpelchuma, popular in Tripoli, is what makes it spicy. It’s pretty potent, but only one tablespoon is used in the salad. It makes it very flavorful without being too hot. It’s suggested that Harissa can be substituted but you may need to adjust how much you add, which will depend on the heat of your Harissa.

A carrot salad is often a part of an appetizer spread (meze) served in restaurants in Jerusalem. Ottolenghi and Tamimi take the typical salad of carrots, oil, garlic, and lemon juice or vinegar to the next level with their spicy version. I highly recommend this Spicy Carrot Salad!

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Spicy Carrot Salad 2

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Spicy Carrot Salad

(This is adapted from an Ottolenghi/Tamimi recipe in Jerusalem. They credited Pascale Perez-Rubin for her recipe that inspired them.)

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(print the recipe)

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Serves 4 very generously, 6 – 8 as part of a meal with many other dishes

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6 large carrots (1½ pounds/700g), peeled

3 tablespoons sunflower oil

1 large onion, finely chopped (2 cups/300g)

1 tablespoon Pilpelchuma (recipe below) or Harissa

½ teaspoon ground cumin

½ teaspoon caraway seeds, freshly ground

½ teaspoon sugar

3 tablespoon cider vinegar

1½ cups (30g) arugula leaves

¾ teaspoon sea salt

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1. Place the peeled carrots in a large pot. Cover with water, bring to a boil, and then cover, lower the heat and simmer for about 15 – 20 minutes, until just tender. Drain and allow to cool.

2. While the carrots are cooking, put half of the oil in a skillet and cook the onions over medium heat until golden brown, about 10 – 15 minutes.

3. In a large bowl, combine the onions, the other half of the oil, the Pilpelchuma, cumin, caraway, sugar, cider vinegar, and salt.

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Cooked onions added to the mixing bowl

golden brown onionsa

4. When the carrots have cooled, cut them into ¼-inch slices and stir them into the salad. Let the salad sit for at least 30 minutes before serving. (It can be made the day before. If so, cover and refrigerate but allow it to come to room temperature before serving.)

5. Just before serving, add the arugula or simply serve it on a bed of arugula. (If there is salad leftover, the arugula will wilt. I removed the arugula from our leftover salad.)

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Spicy Carrot Salad

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Pilpelchuma

(Leftover Pilpelchuma will keep for about a month in the refrigerator. The authors suggest pouring a thin film of oil over the surface to keep it from drying out. Use it as you would Harissa. Suggestions include smearing on root vegetables before roasting, mixing with oil and herbs to use as a meat rub, or mixing in scrambled eggs.)

 

Makes about 1 cup

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 I found dried ancho chiles in the section featuring Mexican ingredients.dried ancho chili

12 g chili

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You’ll need a small glass container that will hold about 1 cup

1 large ancho or pasilla chile or other dried chile with some heat (12g)

4½ tablespoons (25g) cayenne pepper

3½ tablespoons (25g) sweet paprika

2½ teaspoons ground cumin

1½ teaspoons caraway seeds, ground (I used a coffee grinder)

16 – 20 cloves garlic, peeled (2¾oz/75g)

¾ teaspoon sea salt

5 tablespoons (75 ml) sunflower oil

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Caraway seeds ready to be ground in a clean coffee grinder

ground caraway seeds

One head of garlic had 16 cloves of garlic, weighing 76g

76g garlic - 16 cloves

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1. Use Ottolenghi and Tamimi’s method to sterilize your container. Fill the container with boiling water. Leave it for a minute or so, and then empty and let it air dry.

2. Put the dried chile in a bowl and cover with hot water. Let it sit for 30 minutes.

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soaking the chilia

3. Put the ground spices in a skillet. Stir them over medium-low heat for about 2 minutes.

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Cayenne pepper, ground caraway seeds, ground cumin, and paprika

spices

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4. Put the spices in a small food processor and add the garlic and salt.

5. Remove the chile from the bowl of water. Seed it and cut into pieces and add it to the food processor.

6. Process the ingredients a bit, and then add the sunflower oil and process until it is a well-blended paste.

7. Put the Pilpelchuma in the sterilized container. Put a thin film of oil over it and then put the lid on and refrigerate.

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1 cup of Pilpelchuma

Pilpelchuma

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Spicy Carrot Salad tall

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Coconut Macaroons for Two

March 31, 2015

By Kath Dedon

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Bob loves coconut macaroons so I was excited to find this recipe for Coconut Macaroons for Two in the recently published book, Dessert for Two by Christina Lane. The book is full of great sounding desserts made in small batches to serve two people. I’m really looking forward to trying some more of Christina’s recipes!

The Coconut Macaroons recipe (Christina calls them Coconut Macarooooons) uses just five ingredients. With no flour, it’s naturally gluten-free and it is sweetened with honey. And it makes just 6 cookies. Perfect!

We loved these cookies! Bob proclaimed that they are right up there with my baklava. He ate the last one today and asked if I’d make them again. It’s not happening today, but I know it will happen again very soon.

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Coconut macaroons

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Coconut Macaroons for Two

(Adapted from the recipe in Dessert for Two by Christina Lane)

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(print the recipe)

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Makes 6 cookies

 

1 cup packed (3 ounces) unsweetened finely shredded coconut

¼ teaspoon kosher salt

3 tablespoons (45 mL) honey

1 large egg white

¼ teaspoon almond extract

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Parchment paper for the baking sheet (or cooking spray)

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Just five ingredients: honey, coconut, almond extract, an egg white, and salt

Ingredients for macaroons

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  1. Preheat the oven to 350˚ and line a small baking sheet with parchment paper (or spray it with cooking spray).
  2. Stir the coconut and salt together in a bowl.
  3. In another small bowl, lightly beat the honey, egg white, and almond extract together.
  4. Pour the liquid ingredients into the coconut and stir well until it is all blended together.
  5. Make 6 balls of dough, packing each one as tightly as you can, and put them on the prepared baking sheet.

Ready to bake

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  1. Bake for 17 minutes, or until golden brown.
  2. Place the baking sheet on a cooling rack and let the macaroons cool completely before removing them from the pan.

Cooling

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8. When they’re completely cool, remove the macaroons to a serving plate.

Coconut macaroons for 2

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Coconut macaroons a

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Corned Beef sans Cabbage

March 18, 2015

By Kath Dedon

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Corned Beef is traditionally served in many American homes on St. Patrick’s Day. I’ve thought about trying something else, like Irish stew or even salmon, to celebrate the feast but it just doesn’t seem right not to have Corned Beef.

I’ve always used my slow cooker to make it, but this year I made a wee change. I was intrigued by the recipe in America’s Test Kitchen’s Slow Cooker Revolution, Volume 2: The Easy-Prep Edition. I had always used just water, but they replaced half the water with chicken broth. I wondered if that could make a difference. Trusting all the research that ATK does I decided to try that this year.

I thought the difference was very subtle but positive. I think the added broth gave a bit more depth of flavor to the vegetables without tasting like chicken broth.

I also loved the idea of using whole small potatoes. (Why didn’t I think of that?) They used small red potatoes. I went with Yukon Gold because it is my favorite potato. Either way, the presentation is much better if you use small potatoes instead of cutting up larger ones.

There’s only one thing I might do differently. Next time I might cook the cabbage. It’s a last minute step that I completely forgot. But we nonetheless had a great St. Patrick’s Day feast complete with Southern Corn Bread (which turns out to be a great gluten/wheat-free alternative to Irish Soda Bread) served with Kerrygold butter and 3 kinds of local honey.

Who could blame me for forgetting the cabbage? We had the fun surprise of having an Irish American friend from the East Coast join us for dinner. And she brought her button accordion! It was incredibly fun to hear the accordion and to sing old Irish ballads with her. We were all so glad you could come, Mary Kate! :)

Truth be told, the cooked cabbage is my least favorite part of the dinner, and not one person said, “Where’s the cabbage?” Maybe we have a new tradition – Corned Beef sans Cabbage.

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Photo by Laura

Corned Beef

 

Corned Beef sans Cabbage

(Adapted from a recipe in ATK’s Slow Cooker Revolution, Volume 2)

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(print the recipe)

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Serves 6 – 8 (Serves up to 8 if you have a 4-pound corned beef)

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Note: You need a large slow cooker for this recipe. America’s Test Kitchen suggests a 6½ – 7 quart cooker. Mine is a 6 quart cooker and everything fit, but barely.

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1 (3 – 4 pound) corned beef brisket, fat trimmed to ¼ inch

1 can reduced sodium chicken broth (I used Swanson’s Natural Goodness)

About 2¼ cups of water

1 teaspoon dried thyme

1½ pounds small potatoes (cut in half if larger than 1 to 2 inches in diameter)

1½ pounds carrots, peeled, halved lengthwise if large, and cut into 3-inch lengths

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1. Place the corned beef with its pickling spices in the slow cooker.

Corned Beef and pickling spices

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2. Put the potatoes in.

 I cut the larger potatoes in half.

Potatoes added

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3. Add the carrots.

 Carrots added

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4. Pour the chicken broth into a 4 cup measuring cup. Add water to make 4 cups.

5. Sprinkle the thyme over the carrots, and then pour the broth over everything.

Corned beef ready to cook

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6. Cook on Low for 9 – 10 hours. (I cooked mine for 10 hours.)

10 hours set

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7. Remove the vegetables to a bowl. Remove the corned beef and cover it with foil to keep it warm. Let the corned beef rest for 15 minutes. Return the vegetables to the slow cooker set on Warm.

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(This would be the time to remove some of the broth to a large skillet to braise cabbage wedges for 10 – 15 minutes if you want cabbage.)

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8. Slice the meat against the grain and serve with the potatoes and carrots.

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Photo by Laura, resized by Kath

Corned Beef 2