Monthly Archives: January 2010

Three-Bean Vegetarian Chili

Three-bean Vegetarian Chili

Sometimes, it can be hard to find healthy meals that fill you up too, or at least, it can feel that way to me. This is a super tasty, filling and low-calorie vegetarian chili that I found in the latest Cooking Light magazine. Talk about getting your veggies in! I analyzed the recipe as written below using the Recipe Analyzer and it came back at less than 400 calories at 6 servings and just under 550 calories if it feeds four.

Posted in american, dairy-free, gluten-free, latviski, mexican, one-dish, recipes, vegan, vegetable, vegetarian | 3 Comments

Double Chocolate Muffins

Double Chocolate Muffins

Muffins are fast – just stir the wet ingredients into the dry ingredients, shove some muffin liners into the muffin pan, scoop and bake. No mixer needed and very little waiting required.

These muffins come out very rich and chocolatey. I needed two glasses of milk with my first muffin but it was oh so good. Since the batch made almost two pans’ worth, I stirred walnuts into the second batch for that nutty crunch. Even though I messed up while measuring ingredients by forgetting to halve the leaveners, they still came out beautifully.Double Chocolate Muffins

Muffins are fast – just stir the wet ingredients into the dry ingredients, shove some muffin liners into the muffin pan, scoop and bake. No mixer needed and very little waiting required.

These muffins come out very rich and chocolatey. I needed two glasses of milk with my first muffin but it was oh so good. Since the batch made almost two pans’ worth, I stirred walnuts into the second batch for that nutty crunch. Even though I messed up while measuring ingredients by forgetting to halve the leaveners, they still came out beautifully.

Posted in american, muffins, recipes, untranslated | 1 Comment

Rauga pankūkas (Latvian Yeast Pancakes)

Breakfast

Periodically, I post a recipe from Latviešu ēdieni by Ņina Masiļune.

Yeast pancakes, or rauga pankūkas as they’re known in Latvian, are similar to regular pancakes, except for two important differences: first, in place of baking powder, yeast is used, and second, no fat is used in the batter at all. While you can put this together the morning you wish to have it, we found that involved getting up too early, so after allowing the pancakes to rise for 90 minutes, we put it in the fridge overnight. The results are a fluffy, beautifully thick pancake with great flavor, perfect with preserves or maple syrup.Breakfast

Periodically, I post a recipe from Latviešu ēdieni by Ņina Masiļune.

Yeast pancakes, or rauga pankūkas as they’re known in Latvian, are similar to regular pancakes, except for two important differences: first, in place of baking powder, yeast is used, and second, no fat is used in the batter at all. While you can put this together the morning you wish to have it, we found that involved getting up too early, so after allowing the pancakes to rise for 90 minutes, we put it in the fridge overnight. The results are a fluffy, beautifully thick pancake with great flavor, perfect with preserves or maple syrup.

Posted in breakfast, latvian, recipes, untranslated | 4 Comments

From Scratch: Red Enchilada Sauce

Red Enchilada Sauce

I got down an old mexican cookbook I found at the thrift store and flipped through it. Sure enough, there was a recipe for enchilada sauce. Luckily, we had everything called for so we set out to make our own enchilada sauce for the first time.

The verdict? Quick, easy and very tasty. Beats the hell out of the canned stuff, but it’s not as thin either. I’m not sure what I think of the eggs/dairy portion and it cooks down to more brown than red, but it tastes damn good. Red Enchilada Sauce

I got down an old mexican cookbook I found at the thrift store and flipped through it. Sure enough, there was a recipe for enchilada sauce. Luckily, we had everything called for so we set out to make our own enchilada sauce for the first time.

The verdict? Quick, easy and very tasty. Beats the hell out of the canned stuff, but it’s not as thin either. I’m not sure what I think of the eggs/dairy portion and it cooks down to more brown than red, but it tastes damn good.

Posted in dairy-free, gluten-free, mexican, recipes, sauce, untranslated | Leave a comment

From Scratch: Tartar Sauce

Tartar Sauce

Tartar sauce is one of those sauces that many folks, including myself before last year, seem to believe is easier to buy than to make.

That is not so, my friend.

Making your own tartar sauce takes less than 5 minutes of work and results in a creamy, tangy sauce perfect for spreading over a fillet or dunking with a fried fish finger. After we made this, I threw out the old bottle of tartar sauce and swore never to buy it again — it’s that easy and that good.Tartar Sauce

Tartar sauce is one of those sauces that many folks, including myself before last year, seem to believe is easier to buy than to make.

That is not so, my friend.

Making your own tartar sauce takes less than 5 minutes of work and results in a creamy, tangy sauce perfect for spreading over a fillet or dunking with a fried fish finger. After we made this, I threw out the old bottle of tartar sauce and swore never to buy it again — it’s that easy and that good.

Posted in american, dairy-free, gluten-free, recipes, sauce, untranslated | 1 Comment

Boston Cream Pie

Boston Cream Pie

Boston Cream Pie is not a true pie. It isn’t baked in a pie dish nor consist of tender, flaky pie crust with pastry cream. Rather it’s a sponge cake that is sliced in half and layered with pastry cream then topped with ganache. It is also one of my very favorite desserts. Boston Cream Pie

Boston Cream Pie is not a true pie. It isn’t baked in a pie dish nor consist of tender, flaky pie crust with pastry cream. Rather it’s a sponge cake that is sliced in half and layered with pastry cream then topped with ganache. It is also one of my very favorite desserts.

Posted in american, cakes, Dessert, untranslated | Leave a comment

Garlic Burgers & Homestyle Oven Fries

Garlic Burgers & Homestyle Fries

Mm. Talk about good! We are definitely doing these garlic burgers again – better than just about anything you could get at a local restaurant – and packed with garlic flavor. (Maybe not Acme Burger or The Counter, but those aren’t local to us, unfortunately.) And if you’re not doing your own fries, you should start. Those freezer bags full of reformed potatoes just can’t compete. These fries are baked, so they’re easier and healthier than frying, and still packed with flavor and fluffy fry goodness.Garlic Burgers & Homestyle Fries

Mm. Talk about good! We are definitely doing these garlic burgers again – better than just about anything you could get at a local restaurant – and packed with garlic flavor. (Maybe not Acme Burger or The Counter, but those aren’t local to us, unfortunately.) And if you’re not doing your own fries, you should start. Those freezer bags full of reformed potatoes just can’t compete. These fries are baked, so they’re easier and healthier than frying, and still packed with flavor and fluffy fry goodness.

Posted in american, dairy-free, gluten-free, recipes, side, untranslated | 2 Comments