It's a Wicked Good Life!

Chai Days

Some days are just gloomy, damp and chilly. When this happens I basically just want to curl up with a book and a warm drink. I currently rotate back and forth between coffee and chai. For those non-Indians out there just a note: Chai means tea. So when you order a “chai tea” those Indians among you are internally giggling over your “tea-tea” order. I never make such a small amount of chai as my hubby usually drinks half a gallon at a time. But you can start small and then go big. This is our family recipe. Each family has their own version of chai so feel free to play around with amounts. When I have it I put the spices in cheesecloth as it is easier to strain. Same goes for the tea just in a different bag. You can make a large amount, then chill remaining parts and reheat as needed.

2 ¼ cups of water

5 green cardamom pods crushed

5 slices of ginger

3 cloves

1 cinnamon stick

1 ½ TBSP black tea

1 cup of milk

2-4 TBSP sweetened condensed milk

In a small (or large depending on how many times you are doubling) pot bring to boil water, cardamom, ginger, cloves, and cinnamon stick. Reduce heat to medium and boil for 3-5 minutes. Add black tea and boil for 5 minutes.

Add milk and sweetened condensed milk. Warm through and then strain. 

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Slow Cooker Three-Bean Chili with Corn and Cheesy-Sour Cream Biscuits

I realize there is no picture for this post.  I also realize that to many people there is no such thing as a vegetarian chili.  This one has both beans (3 kinds Yikes!) and tomatoes which I know are a no-no in many south of New England places.  But for those of who are vegetarians this might hit the spot.  My kids have swimming lessons on Thursdays so I’ve been searching the web and cook books for good slow cooker meals that can be ready early without a lot of prep on my part.  This was this past week’s offering adapted from Smitten Kitchen who adapted from Gourmet etc. etc.

A thing about the biscuits…I’m lazy and refuse to get a cutter out and then have to re-roll scraps.  I just shape into a large square and cut into squares (often with a pizza cutter).  

This chili isn’t really spicy.  You can definitely up the heat with a hotter pepper than Poblano, more chipolte powder, a pureed chipolte pepper in with the tomato mixture etc. But I have young-ish kids so we went with a little tingle in your mouth versus a fire.

Slow Cooker Three-Bean Chili with Corn

Yield: About 9 cups chili; 8 smaller servings or 4 to 6 large ones

1 tablespoon olive oil
1 medium onion, chopped small
1 Poblano pepper finely chopped
3 cloves garlic, minced
½ teaspoon ground chipotle pepper
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1 ½ teaspoons table salt or 2 ½ teaspoons kosher or coarse salt
1 28-ounce can crushed tomatoes, fire-roasted if you can find them
1 ½ cups mixed dried beans (I used ½ black, ½ small red beans, ½ pinto beans)

4 cups water

1 cup frozen corn, thawed

Heat the oil in a skillet over medium heat.  Once warm add the onion and cook until translucent (about 5 minutes).  Add the Poblano pepper and cook for another 2 minutes. Add the minced garlic, chipotle pepper, cumin, Mexican oregano and salt and cook an additional minute.

Scrape onion and spice mixture into a slow-cooker and add tomatoes, dried beans and water. Cook on HIGH for 6 to 7 hours, until beans are tender. Add the thawed frozen corn the last five minutes to warm.

Serve with chopped green onion, cilantro, sour cream, chopped tomatoes, corn chips etc. or with Cheesy-Sour Cream Biscuits

Cheesy-Sour Cream Biscuits
Adapted from Gourmet

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1 cup shredded sharp Cheddar cheese (or Pepper Jack if you want a spicy biscuit) 

1 cup sour cream

Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheese and sour cream until the mixture forms a sticky dough. Pat it out to a square of a ½-inch thickness on a very well-floured counter or in between two sheets of wax paper.  Cut into 9 squares or if you want traditional round shape cut with 3 inch round cutter.  Bake on a parchment lined baking sheet for 14 to 17 minutes, until golden on top.

Do ahead: You can wrap unbaked biscuits in cling wrap until ready to bake.  It just might take a minute or two longer to bake.

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Broccoli Soup

I know that is is hard to see the color of this soup, but it is a lovely vibrant green.  Many broccoli soups get lost in cheese and milk or cream, but this version really highlights the broccoli.  The whole family has been sick so I wanted a soup that wasn’t too heavy and light on the dairy as some have had stomach issues.  

Broccoli Soup slightly adapted from MarthaStewart.com

• ¼ cup (½ stick) unsalted butter
• 1 medium yellow onion, diced small
• ¼ cup all-purpose flour (spooned and leveled)
• 4 cups vegetable broth
• 1 pound broccoli, cut into florets, stems peeled and chopped
• ¼ cup heavy cream
• ¼ cup shredded cheddar cheese (optional)
• Coarse salt and ground pepper

In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 5 minutes.

Add flour and cook, stirring, until combined, 1 minute.

Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 3-5 minutes.

Add broccoli and bring to a simmer. Cover and cook until broccoli is very tender, about 20 minutes.

Using an immersion blender puree the soup until smooth. Alternatively transfer to a blender and blend.

Add cream and cheese if using and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

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Harissa-Maple Roasted Carrots

I do realize that I haven’t posted in a really long time.  There are lots of reasons pertaining to taking on too much,the breaking of my camera, the passing of my FIL and a general cooking rut.  I have made new recipes here and there and had the best intentions of writing about them, but just could never get to it.

However, as I have made this recipe for both Thanksgiving and Christmas with a church potluck thrown in I figured it was time to post something…that and I had a picture of the rainbow carrots that came out semi-decent on my phone.  It is also the beginning of a new year so I figured people might actually be looking for something healthy versus me posting on the almost crack-like addiction I have on the Coffee Toffee in my fridge.

This recipe is adapted from Bon Appetit.  As I have little ones in the house who don’t like things too spicy I used the lesser amount of harissa.  However, I put the paste out with the carrots for my Dad, BIL etc. who added some additional to their carrots.  I used the rainbow carrots from Trader Joe’s (because aren’t they pretty?!), but if you can’t find them regular orange carrots will work.

Harissa-Maple Roasted Carrots

• 2 cloves garlic pressed or minced
• ¼ cup olive oil
• ¼ cup Grade B (dark) Maple syrup
• ½ to 1 TBSP harissa paste
• 2 tsp cumin seeds
• 2 ½ to 3 pounds carrots, peeled, halved (long ways), and then cut into 2-3 inch pieces (if really thick quarter long ways)
• kosher salt to taste
• 2 TBSP chopped flat leaf parsley (optional garnish)

Preheat oven to 450 degrees.  Line a baking sheet with foil. (you really want to do this step!  I’ve gotten to lining it twice just so I’m not scrapping of caramelized maple syrup).  Spray with cooking spray and set aside.

Whisk together garlic, olive oil, Maple syrup, harissa, cumin seeds and a pinch of salt in a large measuring cup.

Put carrots in a large ziploc bag and pour in the harissa mixture (you can mix in a large bowl if you would like).  Seal the bag and shake until carrots are coated.  Pour carrot mixture onto prepared baking sheet and roast for 35-40 minutes, or until carrots are tender (some will be caramelized).  If desired transfer to a serving bowl or plate and garnish with chopped flat parsley.

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Fruit Crostadas with Almond-Ricotta Crusts

I have made this crust a rather ridiculous number of times this summer.  I usually try to bring a different dessert to various social gatherings, because I have about 1000+ recipes waiting to be tested and developed.  However, this summer has been one physical and emotional roller-coaster after another. I’ve barely been able to unpack before rushing off to handle some other crisis. I’ve even been promising friends to get this typed out for them for over a month and am just getting to it now…so sorry!!! 

I got the original idea for this from Smitten Kitchen’s 4th of July inspired galettes.  I’ve tried something semi-similar that I still LOVE for blueberry crostadas and written about here.  However, I like almond flavoring better with cherries (which have been on sale) and peaches.  So I fiddled around and came up with this crust. I’ve used this with Bing and Rainier Cherries, and peaches.  This is enough dough for two crostadas…don’t half the recipe (okay unless you are single and don’t want to gain 5 pounds in one sitting, but even then wrap one well and throw it in the freezer for later.  So without further excuses/reasons for procrastination here is the recipe…

Fruit Crostadas with Almond-Ricotta Crusts

Pastry

• 2 cups all-purpose flour
• ½ cup almond meal (I get mine from Trader Joe’s)
• 1 teaspoon table salt
• 2 teaspoons granulated sugar
• 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
• ½ cup ricotta (I used full fat)
• 6 tablespoons cold water
• drop or two of almond extract (optional)

Filling

• 4 cups berries or chopped fruit (2 cups of fruit per crostada, I’ve used cherries, and peaches with great success)
• 3 to 4 tablespoons granulated sugar, divided (use the lower amount if your fruit is especially sweet)
• 4 tablespoons cornstarch, divided
• Juice of a lemon, divided
• Pinch of salt

In the bowl of a food processor, pulse together flour, almond meal, salt, and sugar.  Add the butter and pulse until pea sized pieces of butter remain.  

In a small bowl mix together ricotta, water and almond extract if using.  Add the ricotta mixture to the food processor bowl and pulse until it just begins to come together.  Remove crust from food processor bowl and press together.  Divide it into two pieces and wrap in plastic-wrap.  Refrigerate for at least an hour or overnight.  Dough can also be frozen.  (This dough can be done by hand with a pastry cutter, but I find it gets less overworked in a food processor)

When ready to assemble, preheat the oven to 400 degrees.  Roll out the dough into a round-ish shape about 14 inches across.  (I usually do this between wax paper).  If it is as hot in your house as it is mine, and your dough is getting soft place it in the freezer for 10 minutes or so to firm up).  

In one or two small bowls mix the fruit (if all one type mix all filling ingredients together in one bowl) with the sugar (1 ½-2 TBSP per 2 cups fruit), cornstarch (2 TBSP per 2 cups fruit), and ½ the juice of a lemon per 2 cups fruit and a pinch of salt each.

Place dough on a parchment lined baking sheet (you may want to use one with sides so any escaping juices don’t make a mess of your oven).  Pile the fruit mixture into the center of the crust and spread it out leaving at least an inch and a half border all the way around.  Fold the border up around the fruit pleating it and sealing it around the fruit.  (it is supposed to look “uneven” and “rustic”).  

Place in the oven on the center rack and bake for 30-32 minutes, or until the crust is golden brown.  Remove from the oven and let it set for at least 5 minutes.  Serve on its own or with whipped cream and/or ice cream.  

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Nutella Chocolate Chip Cookies

First official day of summer and I’m officially sick.  Ugh!  I had to have Robert drop me off at the urgent care after church because it was that bad.  Throat so sore I can barely swallow, lost my voice and pounding headache…lovely.  Not streph so just fluids and rest according to the Doc…yeah right like that is even remotely possible.  

We leave for Campmeeting on Friday and I have only one million and one things to do before then.  We are tent camping this year…don’t even get me started on what a disaster that promises to be.  Oh well.  I’m digging through trying to find easy recipes to make on a camp stove and thinking about foods that keep.  These cookies fall into the later category, though if I’m honest, they only keep if you have any left.  These cookies stay soft which I love and will take care of any major chocolate craving you have going on.  

I originally made them for the group of folks who were on one of our churches nominating committees for church officers. I figured if they were going to spend a couple hours on a Sunday night at our house in a committee (double ugh) I should at least provide them with some munchies.  I had several Nutella cookie recipes pinned and combined a couple into this one.  I hope you enjoy!

Nutella Chocolate Chip Cookies
Adapted from  Kirbie’s Cravings and Sugar and Spice Food Blogs

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter (1 stick), at room temperature
¼ cup sugar
½ cup brown sugar
2 eggs
1-½ teaspoon vanilla
½ cup Nutella
1 cup bittersweet chocolate chips


Directions:
1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper.


2. In a large bowl whisk together the flour, baking soda and salt.


3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.


4. Gradually add the flour until the mixture is just combined. 


5. Then mix Nutella. Finally add in the chocolate chips.

6. Use cookie scoop (I used my larger 1.5-2 inch or so cookie scoop you can use a smaller one just be sure to adjust cooking time accordingly) and drop on baking sheets and bake for 9-11 minutes.

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Spring, Sneezing and Roasted Strawberry-Buttermilk Ice Cream

Not the greatest picture, but I had to take it outside in the little light left before the vultures, I mean my kids and hubby descended on it!

This Spring has been B.R.U.T.A.L for me.  Winter seemed to drag on and on and finally there was a little warmth.  Then things started blooming and growing and showering pollen ALL over the place! The sneezing has started and just not stopped.  I’ve been rather cranky about it I must admit.  

A couple nights ago, I decided that if I must suffer with additional allergy issues from Spring I should at least break out the ice cream maker and have some of the taste of Spring.

Strawberries have been on sale lately and even though it is a little early in New England for really good berries, but the process of macerating and then roasting the strawberries really brings out that lovely strawberry flavor.  The buttermilk and sour cream (even thought I used lowfat and light) gave it a surprising richness.  

All in all get roasting, cooling, churning people because yummy!

Roasted Strawberry-Buttermilk Ice Cream (adapted from Bon Appetit)

• 1 pound strawberries
  
• 1 cup vanilla sugar (use regular white if you don’t have vanilla)
• 1 TBSP vanilla paste
• 1 ½ cups buttermilk
• 1/3 cup sour cream (I used light)
• pinch of kosher salt

Put vanilla sugar in a 13 x 9 x 2" glass baking pan.  Take off the stem of the strawberries and halve or quarter if large the strawberries and toss then into the pan with the sugar.  Once all the strawberries are cut up stir the strawberries into the sugar so they are coated.  Add the vanilla paste and stir to combine. Let sit while you preheat the oven to 425°F.

Place the baking pan with strawberry-sugar mixture on a jelly roll sheet covered with foil (you will thank me for this just in case you strawberries bubble over!) Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.

Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Chill in the fridge for at least 20 minutes.  Process mixture in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container and freeze until ready to serve.

DO AHEAD: ice cream  can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

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