Delicious and Easy Flourless Chocolate Cake

Last week, I got it in my head that I must try this recipe. Ever since my college friend had served this flourless chocolate cake, I couldn’t stop thinking about it (shout out to Kim!) It was so rich, I only needed a small slice to satisfy my chocolate craving. When my youngest daughter took a bite, she said, “It tastes like what you’d get at a restaurant.” I’ll take that as a compliment, hon.

Flourless Chocolate Cake

Ingredients:

8 ounces bittersweet chocolate, chopped

1/2 pound unsalted butter

1 1/2 cups sugar (I used about a cup.)

6 large eggs

1 cup unsweetened cocoa powder, plus additional for dusting

Directions:

  1. Preheat oven to 350 degrees F.
  2. Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
  3. Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
  4. Remove bowl from heat and whisk in sugar.
  5. Add eggs one at a time, whisking well after each addition.
  6. Sift cocoa powder over chocolate and whisk until just combined.
  7. Pour batter into pan.
  8. Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
  9. Cool cake in pan on a rack for 10 minutes, then remove side of pan.
  10. Invert cake onto a plate and reinvert onto rack to cool completely.
  11. Dust cake with cocoa powder before serving. (or dust with confectioner’s sugar)

Serves: 10-12

Tips: serve with berries and whipped cream, add espresso powder for a mocha taste, freeze some slices for a future chocolate craving

Source: Genius Kitchen

Related Posts: Flourless Chocolate Torte, Flourless Peanut Butter Cookies, Gluten Free Pie Crust, Gluten Free Spinach Tomato Cheddar Quiche

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Roasted Paprika Chicken with Potatoes and Turnips

Roasted Paprika Chicken with Potatoes and Turnips.

I love finding new recipes and cooking tips in the Food Section of The New York Times. This chicken recipe, which I modified slightly, was excellent! I intentionally made extra, freezing it for another day. I plan on roasting more potatoes and veggies, and adding them to a future meal.

Happy cooking, hon!

Roasted Paprika Chicken with Potatoes and Turnips

Ingredients:

1 Tablespoon extra-virgin olive oil

1 ½ Tablespoons sweet paprika

1 Tablespoon tomato paste

2 teaspoons kosher salt

½ teaspoon turmeric

¾ teaspoon freshly ground black pepper

½ teaspoon ground cumin

Finely grated zest of 1 lemon

1 clove garlic, finely grated or minced

2 pounds bone-in, skin-on chicken breasts without wings

2 medium Yukon gold potatoes (about 12 ounces), peeled and cut into 1/2-inch chunks

2 medium sweet potatoes, peeled and cut into 1-inch chunks

1 large or 2 medium turnips (about 12 ounces), peeled and cut into 1 1/2-inch chunks

1 large parsnip, peeled and diced

3 Tablespoons olive oil

……………………………………….

{I didn’t add the cucumbers, but next time I might because they would add a cool complement to the dish’s mild spiciness.)

2 to 3 Persian (mini-cucumbers or 1 large cucumber, peeled if desired, thinly sliced crosswise and kept refrigerated

Chopped dill or parsley, for serving

Sour cream, for serving, optional

Directions:

  1. In a medium bowl, combine oil, sweet paprika, tomato paste, 1 1/2 tsps salt, turmeric, 1/2 tsp pepper, cumin, lemon zest, and garlic.
  2. Place chicken on a rimmed baking sheet pan and rub chicken all over with the marinade. Cover and let rest at least 30 minutes at room temperature or up to 24 hours in the refrigerator.
  3. Heat oven to 450 degrees F. Toss potatoes, turnips, parsnip, 3 Tbl olive oil, 1/2 tsp salt and 1/4 tsp pepper together on another rimmed baking sheet or 9 x 13 pan.
  4. Slide both baking pans into the oven. Roast chicken until cooked through, 25 to 30 minutes. Roast vegetable, tossing after 15 minutes. When you remove the chicken from the oven, turn up heat to 500 degrees F and continue cooking the vegetables until they are golden brown, another 5 to 10 minutes longer. (Tent chicken with foil and let rest while vegetables finish cooking.)
  5. Place the chilled cucumber in a bowl and sprinkle with salt and herbs. Serve with chicken and vegetables, garnished with herbs. Pass the cucumbers and sour cream (if using) at the table.

Yield: 4 servings

Tip: This dish took longer than anticipated. Allow time to prep, for the chicken to cook through, and for the veggies to cool down a bit before serving. Chicken with marinade can be made ahead of time.

Source: https://cooking.nytimes.com/recipes/1019194-sheet-pan-paprika-chicken-with-potatoes-and-turnips

Sweet Noodle Kugel (non-dairy)

Sweet Noodle Kugel

 

Combine cooked egg noodles and egg/spice/apple mixture.
Peel and dice apples.

 

 

 

 

 

Pour kugel mixture into a baking dish and spread so it’s even. Bake.

Improvement Post!

I’d been using the same Non-Dairy Noodle Kugel recipe for years (see “Related Post” below), but found a version on Leah Cooks Kosher that sounded like an improvement on one of my family’s favorite dishes. I adapted that recipe and guess what? This easy, sweet side dish is tastier and fluffier. Plus, it got several thumbs up from my family!

Happy cooking, hon!

Sweet Noodle Kugel (non-dairy)

Ingredients:

  • 1 pound medium wide egg noodles
  • 6 eggs
  • 1/4 cup canola oil or margarine
  • 3/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla
  • salt to taste
  • 1 Granny Smith apple, peeled and diced small (optional)
  • 1/2 cup golden raisins (optional)

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Boil pasta, then rinse in cold water and drain. Set aside.
  3. Mix eggs, oil, sugar, cinnamon, nutmeg, vanilla and salt together in a large bowl.
  4. Add the apples and raisins. Mix well to blend.
  5. Add the cooked pasta to the egg mixture. Toss well to coat. Grease a 9″ x 13″ baking dish well. Pour the kugel mixture into baking dish and spread so it’s even. Spray a piece of foil with oil and cover the kugel loosely.
  6. Bake for 45 minutes. Remove the foil and bake until the kugel is set and is lightly browned, about another 10 minutes.
  7. Remove from the oven and set aside for a few minutes. Cut and serve warm or at room temperature.

Yield: 9″ x 12″ pan, 16 – 20 servings

Related Post: Noodle Kugel (non-dairy)

Source: Leah Cooks Kosher

Italian Potato-Pasta Soup With Greens

Italian Potato-Pasta Soup With Greens

Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl. Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes. The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth. Short pasta shapes add texture; onion, fennel, garlic, tomato paste and fresh herbs and greens add flavor. The soup may be made a day or so before serving: It improves in the refrigerator and reheats beautifully, but don’t add the pasta in this case until serving.

Once I read this description, I had to try the recipe. It was delicious! Happy cooking, hon!

Italian Potato-Pasta Soup With Greens

Ingredients:

3 Tablespoons extra-virgin olive oil, more for garnish

2 cups diced onion

1 cup diced carrot

1 cup diced celery or fennel (I used celery)

salt and pepper to taste

1 bay leaf

1 large thyme sprig (I used a couple of dashes of dried thyme)

2 garlic cloves

2 teaspoons paprika

2 Tablespoons tomato paste

3 quarts/12 cups chicken broth, vegetable broth or water (I used veg. broth.)

2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled and cut in 1-inch chunks

8 ounces kale or chard, stems removed, leaves sliced across into ½-inch ribbons (about 4 cups total)

½ pound dried pennette, orecchiette or other small pasta

1 Tablespoon finely chopped fresh rosemary or marjoram, for garnish

Freshly grated Parmesan cheese, for garnish

Directions:

  1. In a large, heavy soup pot or Dutch oven, heat the 3 Tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and celery (or fennel), stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
  2. Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste to adjust the seasonings.
  3. Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
  4. Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table. (I didn’t add Parmesan or olive oil on top of servings.)

Yield: 6-8 servings

To make vegan, eliminate Parmesan.

To make gluten-free, use gluten-free pasta.

Source: The New York Times, City Kitchen by David Tanis

Crockpot Chicken and Wild Rice

Crockpot Chicken and Wild Rice

Cure for the Cold Weather

If you like chicken pot pie or risotto, then this easy chicken dish is for you. I was looking for a new crock pot recipe and found this “creamy stew” by Eileen Goltz . Her recipe calls for kosher breakfast beef but, since I have no idea what that is, I took it out! (Maybe it’s fake bacon or “F-acon?” Lol!) This yummy recipe not only made the house smell great, it warmed us up on another night in the “Arctic Zone” aka New Jersey!

Happy cooking, hon!

Gather ingredients.
Cook chicken for a few minutes, and then add onion and carrots to the skillet.
Cook chicken, onion, carrots and broth in crockpot.

Crockpot Chicken and Wild Rice

Ingredients:

1 pound boneless, skinless chicken breast cut into 1-inch pieces (used 6 chicken breasts)

1 chopped onion

2 chopped carrots

4 1/2 cups chicken broth

1/4 teaspoon dried marjoram leaves

1 1/2 cups wild rice

1/2 cup parve sour cream (I used Tofutti sour cream. I assume you can use regular sour cream if you want.)

Directions:

  1. In a large skillet, cook chicken for 3-4 minutes. Stir in onion and carrots for just a minute and then place mixture in the crockpot.
  2. In a medium bowl, combine the broth and parve sour cream and mix until smooth. Add marjoram to broth.
  3. Pour the broth over the chicken in the crockpot. Add the wild rice. Cover crockpot and cook on HIGH for 30 minutes. Reduce crockpot setting to LOW and cook for 6 hours until chicken is thoroughly cooked and rice is tender.

Yield: 6 servings.

Related Posts:

Crockpot Pepper Steak

Still Chilly Chili

Warm From the Inside Bean and Vegetable Soup

DIY Holiday and Hostess Gifts

Berry & Nut Granola and Mini Pumpkin Breads

Need last minute holiday or hostess gifts?  

Mini pumpkin loaves and granola are easy to make and delicious. Fill mason jars with granola, wrap the loaves in twine, and voila–DIY for the holidays! Click below for links to the recipes.

Pumpkin Bread I have two multi-loaf pans: one for baking four mini loaves and one for baking eight single serving loaves. Multi-loaf pans can be found at the craft store Michael’s. No time to get to a craft or baking store?  Bake pumpkin muffins instead. I used whole wheat flour and less sugar than the recipe calls for.

Homemade Granola  Add whatever seeds, nuts and dried fruit are in the house to the mixture. I purchased mason jars at Michael’s, but any jar, such as a jelly jar, with a mouth that’s not too small will work. I filled tomato sauce jars with larger batches.

Happy Holidays, Hon!

Quick, easy and delicious. Photos courtesy of Cherie.

Red Lentil and Barley Soup

Red Lentil and Barley Soup

In addition to Vegetarian Chili, Red Lentil and Barley Soup was ready and waiting for company the day after Thanksgiving. It was tame to chili’s spice. I made it ahead to time, froze it, defrosted it at room temperature a day early, and simmered it on a low flame for a few hours. I also froze individual servings to have at a later date. Think snowed in!

Happy cooking, hon.

Red Lentil and Barley Soup

Ingredients:

Directions:

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion, carrots, celery, and garlic.
  3. Cook, stirring frequently, 5 minutes.
  4. Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
  5. Remove and discard bay leaves before serving.

Tip: Add dashes of other spices, such as sage, rosemary, turmeric, etc, as desired.

Cooking Time: 1 hour 25 minutes.

Yield: 6

Source: http://www.geniuskitchen.com/recipe/red-lentil-and-barley-soup-428528