2 tsp ground ginger (or freshly grated)
1 tsp anise seeds
2 Tbsp dried orange peel (or 1 Tbsp freshly grated)
4 pieces of whole cinnamon (1 1/2” long)
1 tsp cardamom seeds (or 7 whole green pods)
15 whole cloves
1/4 tsp ground black pepper
5 c water
1/4 c loose black tea leaves (I use Darjeeling)
1/4 c honey
1 tsp vanilla extract
3 c whole milkAdd all the spices (ginger, anise, orange, cinnamon, cardamom, cloves, pepper) and the water to a pot, cover and bring to a boil, then lower to a simmer. Add the tea and let simmer for 15 minutes (don’t allow it to boil, or the boiling water will bring out bitterness from the tea). Strain the mixture, then add the honey, milk, and vanilla. For a regular small tea cup this will make 8 servings, you can serve it hot, iced, or chilled.
gonna try this at some point, once i get my hands on all the spices. also i am gonna use soymilk
TL;DR: i just made the best alfredo sauce i have had in my LIFE -
it makes me really happy to out-compete every italian restaurant i have ever eaten at
it was literally perfect
here is how you do it
FIRST
mix
6oz grated parmesan cheese
1 tablespoon garlic powder
1 tablespoon cracked pepper
set this aside
THEN
boil water
when the pasta goes in the…
Makes 4 cups
1 small onion, sliced thinly
3 garlic cloves, minced
3 cups of water, plus a little more
1 cup uncooked red lentils
16 baby carrots, sliced
1 bay leaf
1 tsp mild curry powder
1″ fresh ginger, minced (or 1 tsp ground ginger)
1 tbsp minced fresh cilantro
red pepper flakes as desired (or other heat spice)
1/4 tsp cloves
1-2 tsp garam masala
1 cup fat free soy milk or lite coconut milk
Salt/pepper to taste
Cilantro for garnish
Line a large pot with a thin layer of water, turn heat on high and add onions. Boil/saute for three minutes, add garlic and continue to cook until most of the water has cooked off. Add water, lentils, carrots, bay leaf, curry, ginger, cilantro, flakes and cloves and bring to a boil. Cover and reduce to low; simmer 20 minutes or until lentils are cooked and most of the water has absorbed. Stir in garam masala, let sit (no heat, but covered) 5 minutes. Transfer to a blender, add soy milk or coconut milk and puree until smooth and creamy. Add salt and pepper to taste and garnish with fresh cilantro leaves.
Tartelette: Asian Pear Frozen Yogurt
Mmmmmm
Julia Moskin’s Caramelized Corn with Fresh Mint
Upon seeing that photo, those browned little kernels of corn, I wanted to do exactly what Luisa’s blog describes:
OMG put down what you’re doing this very instant NOW and get yourself to the store to buy a packet of frozen corn and a few sprigs of fresh mint and then get yourself home FAST FAST FAST cancel plans if you must I don’t care for Pete’s sake and get to work on this recipe which will take you all of ten minutes “active time” to make and will be the most wonderful ten-minute, four-ingredient recipe you’ve made all YEAR for crying out loud, maybe EVER.
Caramelized corn (so different from the caramel corn I posted yesterday), come to mama.
V e g a n D a d: Thai Fried Rice -
Di suggests adding egg. Di definitely DOES NOT hate vegans.
Crunchy Sweet Brussels Sprout Salad Recipe : : Food Network
November 11, 2009 Recipe - nytimes.com
Fiery Sweet Potatoes
Time: About 2 hours
5 pounds sweet potatoes
1 cup coconut milk
1 tablespoon Thai red curry paste
1/2 cup dark brown sugar
4 tablespoons unsalted butter
1 teaspoon salt.
1. Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash.
2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching.
Yield: 10 to 12 servings.