Brownies

Brownies

Ingredients:

• 60 mL Oil
• 125 mL Sugar
• 1 Egg
• 2 mL Vanilla
• 60 mL Flour
• 50 mL Cocoa
• Pinch of Salt
• 1 mL Baking Powder

 

Method:

1. Preheat oven to 350 F
2. Grease a 9×9 cake pan with a small amount of margarine using a piece of plastic wrap. Do not forget to grease the sides. Or use parchment paper.
3. In a large bowl, combine oil, sugar, and vanilla (liquid ingredients).
4. Then add an egg to the large bowl and stir with a wooden spoon.
5. In a medium bowl, sift together dry ingredients (flour, cocoa, salt, and baking powder).
6. Gradually add dry ingredients to liquid ingredients and stir with wooden spoon until smooth consistency.
7. Spread evenly into the cake pan.
8. Bake for 15-18 minutes.
9. Cool for 10 minutes and remove from pan.

REMINDER: This is not a cake but a brownie! Do not over bake or the brownie will taste too dry.

 

Kyekyire Paano (Toasted Cornmeal Cookies from Ivory coast)

Kyekyire Paano (Toasted Cornmeal Cookies from Ivory coast)

Ingredients:

• 250 mL corn meal (yellow or white)
• 375 mL all-purpose flour, sifted
• 2.5 mL salt
• 125 mL sugar
• 2.5 mL nutmeg
• 125 mL butter or margarine
• 2 eggs, beaten
• 5 mL lemon rind

 

Method:

1. Pre-heat oven to 350 F.

2. Sprinkle cornmeal onto a baking sheet and place in the overn for about 20 minutes making sure to take it out every once in while to mix it so that it roasts evenly.

3. In a mixing bowl, add in cornmeal that has been roasted, flour, salt, sugar, nutmeg; blend in the margarine and mix well. Add in eggs and lemon rind and continue to mix.

4. Increase oven heat to 375F and drop the dough by the spoonful onto a cookie sheet.

5. Bake in the oven for 15 mins or until golden brown.

Sable Cookies

Sables

Tunisian sand cookies are melt-in-your-mouth delicious. They can be made into different shapes: coins (for wealth), crescents (for health), and rings (for love).

Ingredients:

• 4 Hard cooked egg yolks
• 80 mL Butter (for best results, use at room temperature)
• 80 mL Sugar
• Grated rind of ½ lemon
• 1 mL Salt
• 250 mL Flour
• 50 mL Icing sugar for garnish

 

Method:

1. Preheat oven to 350 F
2. In a mixing bowl, mash egg yolks. Add butter, sugar, lemon rind, and salt. Mix into a smooth paste.
3. Add flour, a little but at a time until smooth dough forms.
4. Put in freezer for 5 minutes.
5. On a lightly floured surface, knead dough until soft, about 3 minutes.
6. Pinch off walnut sized pieces and make them into any shape. Slightly flatten each cookie with your hand and place them onto a parchment paper lined cookie tray. Make sure there is 5 cm between each cookie.
7. Bake them in the oven for 10 minutes or until the cookies are golden brown. While the cookies are still warm, sprinkle them with icing sugar.
8. Enjoy!

Rhubarb Crisp

Rhubarb Crisp

Ingredients:

• 1 lb Rhubarb, cut into ¾ inch pieces
• 250 mL Sugar
• 60 mL Flour
• 2.5 mL Cinnamon
• 250 mL Flour
• 250 mL Brown Sugar
• 125 mL Rolled Oats
• 125 mL cup Melted Butter

 

Method:

1. Combine rhubarb, sugar, flour, cinnamon, and put into 8 by 8 by 2 inch baking dish.
2. Combine flour, brown sugar, rolled oats, and melted butter and sprinkle streusel over rhubarb mixture.
3. Bake at 375 F for 35 minutes.

Creole Cheese Potato Puffs

Ingredients:

• 45 mL Milk
• 30 mL Butter
• 625 mL Cold Mashed Potatoes (about 4 potatoes)
• 125 mL Grated Cheddar Cheese
• ½ Onion, finely chopped
• Salt & Pepper to taste
• Dash of Nutmeg
• 2 Eggs, separated

Method:

1. Preheat oven to 425 F and generously grease 12 hole muffin tin.
2. Warm the milk and butter just below boiling point. Add milk and butter mixture to the potatoes, cheese, onion, and seasonings in a bowl. Mix in egg yolks and mix thoroughly.
3. Beat the egg whites until soft peaks form. Fold in egg whites to the potato mixture.
4. Spoon the mixture into the muffin tin, about ¾ full.
5. Bake for 15 minutes, or until golden brown.

Chilaquiles

Chilaquiles

 

Ingredients:

• 150g Monterey Jack or Cheddar Cheese
• 4 Tortillas
• 30 mL Salad Oil
• 60 mL Finely minced onion
• ½ chili pepper or green pepper, finely chopped
• 200 mL Tomato
• 2 mL Salt
• 0.5 mL ground cumin

 

1. Cut cheese cut into small cubes
2. Cut tortillas into wedge shaped pieces
3. Heat oil over medium heat in a frying pan. Fry tortillas until crisp. Remove and drain onto paper towel
4. Add onion and pepper to frying pan and cook until the onion is soft. Stir in puree, salt, and cumin. Simmer, uncovered, 10 minutes.
5. In a casserole dish, arrange layers of tortillas and cheese cubes, ending with tortillas
6. Pour tomato mixture over the tortillas and top with some cheese subes
7. Bake in the oven for 25 minutes at 325 F
8. Serve Hot 

Apple Pie

Apple Pie Pastry Ingredients:

• 250 mL Flour
• 1 mL Salt
• 1 mL Baking Powder
• 10 mL Sugar
• 75 mL Shortening
• 4 mL Vinegar
• 10 mL Egg
• Cold Water

Method:

1. Preheat oven to 425F. Place racks in the middle of the oven.
2. Sift dry ingredients together
3. Cut in half of the shortening to very small pieces. Cut in second half of shortening into small pieces.
4. Place egg and vinegar into liquid measure. Add in cold water until it reaches 60 mL.
5. Sprinkle liquid over dry ingredients 5-10 mL at a time, toss lightly with a fork.
6. Shape dough into a ball. Cut in half.
7. Roll ½ the dough onto a lightly floured surface into am even circle, making sure it is at least one centimeter larger than the pie plate all the way around.
8. Gently fold the dough in half and carefully place it into the pie plate.
9. Add the filling -see recipe- into the pie plate.
10. Roll on the second half of the dough making sure it is slightly bigger than the pie plate. Place on top of the pie.
11. Moisten edges with cold water and seal. Poke holes in the top crust with a fork.
12. Bake at 425 F for 10 minutes and then at 350 F for 15-20 minutes.

Apple Pie Filling Ingredients:

• 2 Apples, peeled, cored, and thinly sliced
• 25 mL Margarine
• 50 mL Sugar
• 15 mL Flour
• 2 mL Cinnamon
• 1 mL Nutmeg
• 2 mL Lemon Juice

Method:

1. Prepare apples.
2. Melt margarine in a sauce pan.
3. Mix sugar, flour, and spices together
4. Add apples, spice/flour mixture and lemon juice to melted margarine in a sauce pan
5. Cover and simmer for 15 minutes stirring every once in a while. (Optional)

Scallion Pancakes With Ginger Dipping Sauce

Ingredients:

• 2 cups all purpose flour
• 1 cup boiling water
• 1/2 cup sliced scallions
• 1 tablespoon sesame oil
• 1/2 cup canola oil
• Salt and Pepper to taste
• 1/2 cup ginger dipping sauce recipe to follow

 

Ginger Dipping sauce

• 1/4 cup thin soy sauce
• 1/4 cup Chinese chinkiang vinegar
• 1/4 cup sliced scallions
• 1 teaspoon minced ginger
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar

Mix all ingredients together.

Directions:

1. In a bowl sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed.  With the same procedure, one can use a food processor with a medal blade.  Let ball of dough relax for about 30 minutes and cover with a damp cloth.
2. On floured surface roll out the dough into thin rectangle.  Brush an oil mixture cover with scallion and season with salt and pepper carefully roll dough like a sponge cake cut into 4 pieces take one piece and twist 3 times make a spiral out of this and roll out again and flatten to achieve a 5-6 inch pancake.  In a non stick pan coat with oil sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

Butter Chicken

Ingredients:

• 15 mL butter
• 175mL chopped onions
• 10mL minced garlic
• 10mL grated gingerroot
• 5mL chili powder
• 2mL ground turmeric
• 2mL ground coriander
• 1mL ground cinnamon
• 1mL ground cumin
• 400mL diced tomatoes
• 200mL chicken broth
• 10 mL brown sugar
• 1mL salt
• 1mL pepper
• 60mL coconut milk
• 10mL minced fresh cilantro
• Hot cooked basmati rice

Directions:

1. Cube raw chicken
2. season with salt and pepper
3. add 15mL oil into frying pan.
4. Fry chicken at medium heat until chicken is no longer pink
5. While chicken is cooking make sauce
6. Melt butter over medium heat
7. Add onions and garlic. Cook slowly stir often for about 5 minutes
8. Add gingerroot chili powder turmeric ground coriander cinnamon cumin
9. Add tomato broth brown sugar salt pepper, reduce heat to low cover and simmer for 10 minutes stir occasionally
10. Transfer sauce into blender  blend until smooth
11. Return sauce into pot, mix well to return heat
12. Stir in sour cream cilantro and almond butter
13. Add cut up chicken mix well cook until chicken is hot
14. Serve over basmati rice

Vegetable Stir-Fry

Ingredients:

• 1 Carrot
• 1 Stalk Celery
• 1/2 Head Broccoli
• 1/3 Green Pepper
• 1/2 Small Onion
• 4 Mushrooms
• 2 Cloves Garlic
• 1 cm Piece of Ginger
• Sauce
• 30 mL Cornstarch
• 150 mL Cold Water
• 50 mL Soy Sauce
• 30 mL Oil
• Directions
• Rice
• 125 mL Long Grain White Rice
• 250 mL Cold Water
• Salt
• Rice

1. In a small covered saucepan bring rice, cold water, and salt to a boil over medium heat.

2. When water boils reduce the heat to medium-low.

3. Cook for 14-16 min. Do not lift the lid during cooking.

4. Without removing the lid, let stand for 5 min.

5. Fluff the rice with fork before serving.

Stir-Fry

1. Prepare the vegetables. Peel the carrot and cut of the diagonal. Slice celery on the diagonal. Cut the pepper into thin strips. Cut the strips in halves or thirds. Slice the broccoli stem on the diagonal, separate the florets into pieces. Thinly slice the onion. slice the mushrooms. Mince the garlic. Peel and mince the ginger.

2. In a large bowl, mix together the sauce and cold water. Once the cornstarch has completely dissolved, add the soy sauce and ginger.

3. Fill a liquid measure with cold water.

4. Heat oil in a pan over medium heat.

5. Stir-fry the onions and garlic for seconds.

6. Add the carrot, broccoli stems, and celery and stir-fry for 2 min.

7. Add mushrooms, and stir-fry for 1 min.

8. Add pepper and florets and stir fry for 1 min.

9. If the vegetables start burning or stick to the pan during steps 5-8 add 10 mL cold water.

10. Stir in the soy sauce mixture and cook for 3-5 min.

11. Serve immediately over steamed rice.