Mexican casserole with roasted corn and peppers

Mexican casserole with roasted corn and peppers2 red bell peppers
2 green bell peppers
1 jalapeno peppers
1/2 red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
2 cups Mexican cheese (I used a Sargento blend)
16 whole wheat tortillas (16 oz. bag)
1 can vegetarian refried beans
2 (10 oz) cans red enchilada sauce
cilantro, guacamole, or sour cream for topping

Pan-roast the veggies: Dice the peppers and mince the onion. Heat a large nonstick skillet with a little bit of oil over high heat. Add the onion and peppers, sprinkle with half the chili and cumin, and stir, rest, stir, rest until you get a nice browning on the outside of the peppers. Remove and set aside.
Repeat the roasting process with the corn, sprinkling with the remaining chili and cumin, removing from the heat when browned and roasted on the outside. Mix the corn with the peppers and onion in a large bowl or pot, set aside.

Grease a 9×13 inch baking pan and preheat the oven to 400 degrees Fahrenheit. Cut the tortillas into thin (1 cm / 1/2 inch) strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.

Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, all the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Bake: Cover with foil (tent foil by propping it up with toothpicks inserted in the dish) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted.
Serve with guacamole, fresh cilantro, or sour cream.

Recipe adapted from

Red lentil, garbanzo and carrot curry

img_99012 tbsp vegetable oil or ghee
1 small yellow onion, diced
3 garlic cloves, minced
1 inch piece fresh ginger, minced (or 1 tsp dry)
1 tsp turmeric
1 tsp cumin powder
3 tsp curry powder
1 tsp garam masala
1 28 oz can diced tomatoes
1 14 oz can garbanzo beans
2-3 cups vegetable or chicken broth
1 1/2 cups red lentils
3 medium carrots, chopped (1 1/2 cups)

fresh cilantro and yogurt, to serve
cooked brown rice and/or naan to serve

In a large pot, heat the oil or ghee. Sautee onion until translucent, about 5 minutes. Add garlic and spices, cook 1 minute. Add tomatoes, beans, broth, lentils and carrots, and bring to a boil. Lower heat to medium and cook until lentils dissolve, about 20 minutes – check to see if additional water is needed.
Serve over rice with cilantro and yogurt.

Thai red curry quinoa soup

Thai red curry quinoa soup1 Tbsp coconut oil
1 yellow onion, chopped
2 carrots, peeled and sliced into coins
3 cloves garlic, minced
1 Tbsp minced fresh ginger
3 Tbsp red curry paste (paste, not sauce!)
1 tsp turmeric
1/4 tsp crushed red pepper
14-oz can light coconut milk
5 cups vegetable broth
1/2 cup dry quinoa
1 Tbsp low-sodium soy sauce
1 Tbsp packed brown sugar
8 oz baby portabella or button mushrooms, sliced
juice and zest of 1 lime
14-oz block extra firm tofu, cut into small squares
1 head curly kale, torn into small pieces
chopped cilantro for serving

Heat coconut oil in a soup pot over medium heat. Add onions and saute about 5 minutes, until beginning to soften. Add garlic and ginger and saute another minute. Add curry paste, turmeric and crushed red pepper and saute 1 minute.
Add the coconut milk, broth, quinoa, soy sauce and brown sugar and lime juice. If more liquid is necessary, add another cup of water or broth. Cover and bring to a simmer. Reduce heat and simmer about 10 minutes. Add mushroom and carrots and simmer for an additional 10 minutes.
Stir in kale and tofu and simmer until heated through, about another minute. Remove from heat.
Serve with plenty of chopped cilantro.

Recipe adapted from

Tiramisu II.

TiramisuThe reason I like this recipe is because the egg yolks are cooked, and the chances of Salmonella poising are greatly reduced. It is a very quick and easy recipe – you just need to make sure you have enough time to keep it in the fridge to let the flavors come together. This recipe serves 6-8 people – you can easily double it for a bigger crowd. If you double the recipe, use a 9×13-inch baking dish.


Coffee Syrup:
1 cup brewed espresso or strong coffee
1 tablespoons granulated sugar
2 tablespoons dry Marsala, dark rum, brandy, or coffee or almond liquor

3 egg yolks
1/4 cup (70g/2.5 oz) granulated sugar
2-3 tablespoons dry Marsala wine, dark rum, or brandy
3/4 cup (180ml) heavy cream
1 cup (227g/8 oz) mascarpone cheese, at room temperature
1 box 200g/7 oz (20-24 units) ladyfingers or Savoiardi biscuits
Sifted cocoa powder or grated chocolate

For the coffee syrup: In a small bowl, combine hot coffee, sugar, and the Marsala. Mix until sugar dissolves. Set aside to cool.

For the filling: Place egg yolks, sugar, and Marsala in a medium heatproof bowl and set over a bain marie (i.e., place the heatproof bowl over a saucepan of boiling water; the bowl should not touch the water). Reduce heat to low. Whisk constantly using a hand whisk, or preferably a handled electric mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-10 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. In a different mixer bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipped cream in 2 additions until smooth.

Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 7×11-inch baking dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours but no more than 1 day – it will start to get soggy.
Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).

Recipe adapted from

Cardamom semolina shortbread cookies

Cardamom semolina shortbread cookies1/2 C. (1 stick 4 oz. 100 g) butter
1/2 C. (50 gr) powdered sugar
3/4 C. (100 gr) AP flour
3/4 C. (100 gr) semolina flour
1/8 tsp. salt
1 tsp. baking powder
1 tsp. cardamom
1 tbsp. milk or cream, if needed

Preheat oven at 160 C (320 F). Line two baking sheets with Silpat or parchment paper.
In a bowl, mix the butter and sugar until well combined. Add the flour, semolina, salt, and baking powder to the butter-sugar mixture and mix it together. Add the cardamom and mix until it forms a soft dough. If though does not quite come together, add 1 tbsp. milk or cream.
Shape into small balls of approx. 1 inch each. Place these dough balls on the baking trays leaving enough space between. They will only spread a little.
Bake for 18-20 minutes, or until bottom starts to brown a bit – cookies will still feel soft on top, don’t over bake.
Take out of oven and allow to cool completely. When completely cool, store in an airtight container.

Recipe adapted from

Buckwheat cardamom apple pie

Buckwheat cardamom apple pieIngredients
3 lbs. golden delicious (about 6 large) peeled, cored and thinly sliced
1 buckwheat pie crust
3 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup sugar-in-the-raw
4 tablespoons unbleached all-purpose flour
2 tablespoons lemon juice (about half a lemon)
2 tablespoons salted butter, diced

For the topping
6 tablespoons unsalted butter, diced
1/4 cup whole wheat flour
1/2 cup oats
2 tablespoons sugar-in-the-raw

Preheat the oven to 400°F.
In a large mixing bowl, toss together the apples, cinnamon, cardamom, nutmeg, salt, 1/4 cup sugar, flour and lemon juice. Make sure each apple is well coated. Set the bowl aside.
Lay the pie crusts into a 9″ deep dish pie plate, taking care to press it gently into the edges of the plate (using the bottom of a cup might help). Pour the apple filling into the pie crust and smooth it across evenly, then dot the top with 2 tablespoons of diced butter.

For the topping
Add the remaining butter, 1/4 cup whole wheat flour, 1/2 cup oats and 2 tablespoons sugar to a food processor and pulse it until the mixture turns into coarse crumbles. Spread it on top of the apples.

Fold the pie crust edges in and over the sides of the pie.
Place pie on rimmed baking sheet covered with aluminum foil.Bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 1 hour.
Transfer to a wire rack to cool.

Recipe adapted from