Tag: Dough

Last-Minute ‘Mexican’ pie, from scratch


I’ve gotten lazy with the pastry dough. I realized this yesterday. Pastry dough is easy to make, and when I make it myself, it always tastes better than the store-bought kind. Plus, I’m in control of the ingredients, which means healthier fats and quality ingredients.

I’ll admit, I was entirely uninspired to cook yesterday. We had odds and ends leftover in the fridge, and none of them cried out as a central ingredient for anything tempting. Unfortunately, we were also out of frozen pizza. I kept avoiding the issue, thinking that inspiration would strike closer to dinner time. That’s why this is last-minute food 🙂

Sigh.

Still lacking inspiration, I figured I’d make pastry dough for a quiche/pie/something and sort out the details of the filling later. I used (as my starting point) the delightful Easy Olive Oil Tart Crust from Chocolate and Zucchini. The crust is a breeze, and I added about a tablespoon of flax-seed/linseed, a healthy dose of cumin and garlic powder, plus some oregano for looks 🙂 (I like my dough sexy.) I added these flavors because of the filling I’d settled on… you should tweak yours according to your own tastes 🙂

What follows is a truly rag-tag list of ingredients that were sitting in my refrigerator. Many of these things were about to go bad and had to be used. Because of the beans, I decided to go “Mexican” (I know, this is nothing like actual “Mexican” food, whatever that might be. It does, however, involve cumin, garlic, and spicy red pepper, which means “Mexican” to Midwesterners.)

I combined, in a large bowl:

  • 1/2 large red capsicum, diced
  • 1/2 c white beans
  • 1/4 c sliced carrot
  • 1/4-1/3 c chopped leeks
  • 2 small tomatoes
  • 1/4-1/3 c tomato pulp
  • salt to taste
  • garlic powder to taste
  • red pepper (ground, spicy) to taste
  • 1 crumbled fresh cheese (about 1/3 cup)
  • 1/4 c dried polenta (to bind ingredients)

Mix the ingredients well, then spread into the tart crust. Bake until crust is golden brown.

Honestly, I didn’t have high expectations on this one, but it turned out to be delicious. My Man loved it. I loved it. I’m about to have another slice as my afternoon snack. As always, this can be hacked/tweaked at will. Use whatever you have on hand. The key elements, for me, are the beans and tomato pulp with the cumin and garlic flavors…plus the crust, of course! The rest of the veggies should be interchangeable with any number of other things. Leave out the cheese, and the dish is vegan– so easy! (See, vegans aren’t hard to cook for!)

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Chocolate Crinkle Cookies Recipe – CHOW


Chocolate Crinkle Cookies Recipe – CHOW.

So, they’re called Chocolate Crinkle Cookies. Now I know. I have everything I need for these little guys, except for the eggs and the powdered sugar. Soon, very soon, I will make them.

(from Chow.com …how great are these guys?)

Difficulty: Easy

TIME/SERVINGS

Total: 1 hr 15 mins, plus 2 hrs chilling time

Makes: About 5 dozen cookies

Chocolate Crinkle CookiesSee More in the Gallery

Adapted from “The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate” by John Scharffenberger and Robert Steinberg

Not too sweet, with a rich cocoa flavor, these cookies deserve their place on the holiday cookie plate or in the cookie jar. They’re also well suited for ice cream sandwiches.

Holiday Cookies – Candy Cane Cookies – Photo Gallery – CHOW


Holiday Cookies – Candy Cane Cookies – Photo Gallery – CHOW. Candy Cane Cookies

These must be made. It’s just a fact. A Christmassy fact. First, I’ve got to round up some children to  feed… but then, it’s on.

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From Chow.com:

Difficulty: Easy

TIME/SERVINGS

Total: 45 mins, plus 30 mins chilling time

Makes: About 4 dozen cookies

Candy Cane CookiesSee More in the Gallery

Adapted from “Betty Crocker’s Cooky Book

When I was young, these sugar cookies were a Christmas staple. But sometimes things you loved when you were a kid don’t live up to your adult standards. Well, this Betty Crocker classic has busted through the child-adult taste barrier. Make the kids roll these out, and then eat them yourself.

This recipe was featured as part of our Holiday Cookies photo gallery.

…read on : http://www.chow.com/galleries/66/holiday-cookies/2203/candy-cane-cookies

Holiday Cookies – Dorie Greenspan’s Sablés (Basic Sugar Cookies) – Photo Gallery – CHOW


Holiday Cookies – Dorie Greenspan’s Sablés (Basic Sugar Cookies) – Photo Gallery – CHOW.

I want to try these for the simple pleasure of it. Mine will look nothing like them, of course, but hell, sugar cookies are just inherently good. And I’ll take any opportunity to legitimately slap icing on something 🙂

The rest of the photo gallery looks pretty fabulous as well… I want to try the Chocolate Crinkle cookies coated in powdered sugar. Mmmmmmm…..

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From Chow.com :

Dorie Greenspan’s Sablés (Basic Sugar Cookies) Recipe

Difficulty: Easy

TIME/SERVINGS

Total: 25 mins, plus 2 hrs freezing and baking time

Makes: About 30 (3-inch) cookies

Dorie Greenspan’s Sablés (Basic Sugar Cookies)See More in the Gallery

Adapted from “The Essential New York Times Cookbook” by Amanda Hesser

Butter, sugar, eggs, salt, and flour—that’s the short ingredient list for these versatile sandy-textured sugar cookies. For simple round cookies, form the dough into a log, then slice it into rounds. For shaping with cookie cutters, roll out the dough to 1/8 inch thick and cut it into cool designs.

Game plan: The dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 months.

This recipe was featured as part of our Holiday Cookies photo gallery.

…read on: http://www.chow.com/galleries/recipes/54/sweet-dessert/29088/dorie-greenspans-sabls-basic-sugar-cookies