(From Amy’s Cookbook)
Ingredients:
1 box chocolate cake - prepare as directed
1/2 cup evaporated milk
1/2 cup condensed milk
4 eggs
2 tsp vanilla
1 bottle/jar Coronado Cajeta (try to find a squeeze bottle easier to handle than the jar - find this at any Mexican grocery store like Fiesta, and Albertson’s may carry it - not for sure.)
Method:
1) Preheat oven to 350 degrees, and grease and flour a bunt cake pan.
2) Mix the chocolate cake as directed and keep to the side.
3) In a blender mix the evaporated milk, condensed milk, eggs, and vanilla.
4) Squeeze or pour into the cake pan a thin layer of the cajeta. (If you use the squeeze bottle go around the pan twice with the cajeta)
5) Pour the milk mixture from the blender into the pan.
6) Pour the chocolate cake mixture next. Don’t worry if the milk mixture comes over on top of the cake. Just make sure that the cake is evenly distributed in the pan.
7) Bake in the oven for 40-50 minutes or until you poke the cake with a stick and it comes out clean.
8) Allow the cake to cool for 15minutes and flip onto a plate. You can also top the cake with chopped nuts
9) To store the cake cover and place in the refrigerator.
Showing posts with label Amy's Cookbook. Show all posts
Showing posts with label Amy's Cookbook. Show all posts
Wednesday, October 29, 2008
Roasted Eggplant and Red Pepper Soup
From Amy's Cookbook
Ingredients:
2 Large Eggplants (about 1 pound each) quartered lengthwise
2 red peppers (about 6oz each) quartered lengthwise
6 garlic cloves peeled (or more if you like a lot of garlic)
4 tbs extra-virgin olive oil
1 large onion chopped
1 small carrot - chopped
3 medium ripe tomatoes (6 oz each) peeled, seeded and chopped. - time saver I used 15oz can of stewed tomatoes
2 bay leaves
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1/2 teaspoon thyme leaves
salt and pepper
8 cups vegetable broth
1/8 teaspoon cayenne pepper
Optional - fresh cilantro and lemon juice
Method:
Preheat the oven to 400F
Rub the cut side of the eggplants, the skin side of the bell peppers and the garlic with 1 tablespoon of the oil. (Low fat version - I used Pam “Olive Oil” Cooking Spray)
Roast in the oven until the the garlic is browned and softened, (turning once) the peppers are blistered and beginning to char, and the eggplants are softened and slightly wrinkled. This can take up to 30-40 minutes depending on your oven and how well you want the vegetables roasted. Place the roasted peppers in a paper bag, (plastic bag worked!) twist to close and set aside for 20 min. Set the eggplant and garlic aside to cool.
When the eggplants are cool enough to handle, peel away the skin. Coarsely chop and set aside. Peel of the kins of the peppers with our fingers or with a small paring knife. Coarsely chop and set aside. Chop the garlic and set aside.
Meanwhile, in a large stockpot heat the remaining oil over medium heat ( I used 2 TBS olive oil and some of the spray) Add the onion and carrot and cook stirring occasionally until very soft but not browned, 10 to 15 minutes. (I also added additional garlic here!)
Add the tomatoes, bay leaves, cumin seeds, oregano, thyme, salt and pepper. Bring to a brisk simmer over medium high heat.
Add the broth and bring to a boil over high heat. Reduce the heat, cover and simmer gently for 15minutes. Stir in the roasted eggplant, bell peppers, garlic and cayenne. Bring to a brisk simmer. Reduce heat, cover and simmer gently for 15minutes.
Notes:
I suggest to make the soup at least 1 day ahead to allow the soup to sit and the flavors intensify in taste. At this point I allowed the soup to completely cool. Working in batches transfer the soup into a food processor and blend until smooth and pureed. (For a thicker soup - use less of the broth. I didn’t use all the broth maybe 6cups of the broth)
Ingredients:
2 Large Eggplants (about 1 pound each) quartered lengthwise
2 red peppers (about 6oz each) quartered lengthwise
6 garlic cloves peeled (or more if you like a lot of garlic)
4 tbs extra-virgin olive oil
1 large onion chopped
1 small carrot - chopped
3 medium ripe tomatoes (6 oz each) peeled, seeded and chopped. - time saver I used 15oz can of stewed tomatoes
2 bay leaves
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1/2 teaspoon thyme leaves
salt and pepper
8 cups vegetable broth
1/8 teaspoon cayenne pepper
Optional - fresh cilantro and lemon juice
Method:
Preheat the oven to 400F
Rub the cut side of the eggplants, the skin side of the bell peppers and the garlic with 1 tablespoon of the oil. (Low fat version - I used Pam “Olive Oil” Cooking Spray)
Roast in the oven until the the garlic is browned and softened, (turning once) the peppers are blistered and beginning to char, and the eggplants are softened and slightly wrinkled. This can take up to 30-40 minutes depending on your oven and how well you want the vegetables roasted. Place the roasted peppers in a paper bag, (plastic bag worked!) twist to close and set aside for 20 min. Set the eggplant and garlic aside to cool.
When the eggplants are cool enough to handle, peel away the skin. Coarsely chop and set aside. Peel of the kins of the peppers with our fingers or with a small paring knife. Coarsely chop and set aside. Chop the garlic and set aside.
Meanwhile, in a large stockpot heat the remaining oil over medium heat ( I used 2 TBS olive oil and some of the spray) Add the onion and carrot and cook stirring occasionally until very soft but not browned, 10 to 15 minutes. (I also added additional garlic here!)
Add the tomatoes, bay leaves, cumin seeds, oregano, thyme, salt and pepper. Bring to a brisk simmer over medium high heat.
Add the broth and bring to a boil over high heat. Reduce the heat, cover and simmer gently for 15minutes. Stir in the roasted eggplant, bell peppers, garlic and cayenne. Bring to a brisk simmer. Reduce heat, cover and simmer gently for 15minutes.
Notes:
I suggest to make the soup at least 1 day ahead to allow the soup to sit and the flavors intensify in taste. At this point I allowed the soup to completely cool. Working in batches transfer the soup into a food processor and blend until smooth and pureed. (For a thicker soup - use less of the broth. I didn’t use all the broth maybe 6cups of the broth)
Salad with cranberries, pears, and walnuts
From Amy’s Cookbook
Ingredients:
1 bag spring lettuce mix (or any kind of lettuce mix)
4oz of goat cheese crumbled (use a plain goat cheese - no added flavors use more or less depending on how much you like goat cheese!!!)
Handful of Dried Cranberries
Handful of chopped walnuts
1-2 bosc pairs (firm) diced - I used a soft pear once, it’s good but not the same
Newmans Own Balsamic Venerate - Light (However much you want - but don’t drench the salad - it should be coated - Make sure it’s the light - I have never used the full fat and calorie version so it may taste slightly different
Ingredients:
1 bag spring lettuce mix (or any kind of lettuce mix)
4oz of goat cheese crumbled (use a plain goat cheese - no added flavors use more or less depending on how much you like goat cheese!!!)
Handful of Dried Cranberries
Handful of chopped walnuts
1-2 bosc pairs (firm) diced - I used a soft pear once, it’s good but not the same
Newmans Own Balsamic Venerate - Light (However much you want - but don’t drench the salad - it should be coated - Make sure it’s the light - I have never used the full fat and calorie version so it may taste slightly different
Cucumber Salad
From Amy's Cookbook
Ingredients:
2 cups yogurt
1 large cucumber, peeled, seeded and diced
2 cloves garlic
2-3 tsp of white vine vinegar
2 tsp chopped fresh mint
2 tsp snipped fresh dill
salt and ground white pepper to taste
1 tbl spoonolive oil - preferably extra virgin
Method:
1. Toss the cucumber with salt in a colander.
2. Let it stand for 30 minutes.
3. Press the excess water out of the cucumber,rinse quickly and blot to dry.
4. Keep aside.
5. Mash the 2 cloves of garlic with a little salt.
6. Combine the yogurt, cucumbers and garlic in a medium bowl with the white vinegar, fresh mint and fresh dill.
7. Add salt and white pepper to taste.
8. Drizzle over the salad the olive oil.
Ingredients:
2 cups yogurt
1 large cucumber, peeled, seeded and diced
2 cloves garlic
2-3 tsp of white vine vinegar
2 tsp chopped fresh mint
2 tsp snipped fresh dill
salt and ground white pepper to taste
1 tbl spoonolive oil - preferably extra virgin
Method:
1. Toss the cucumber with salt in a colander.
2. Let it stand for 30 minutes.
3. Press the excess water out of the cucumber,rinse quickly and blot to dry.
4. Keep aside.
5. Mash the 2 cloves of garlic with a little salt.
6. Combine the yogurt, cucumbers and garlic in a medium bowl with the white vinegar, fresh mint and fresh dill.
7. Add salt and white pepper to taste.
8. Drizzle over the salad the olive oil.
Bite Size Goat Cheese and Sun Dried Tomatoes Quiche
From Amy's Cookbook
Ingredients:
2oz goat cheese
2oz semi-dry sun dried tomatoes
3 TBS of fresh basil - chopped
1 pkg. Pepperidge Farms Puff Pastry
2 large eggs
1/2 cup of milk
Salt & pepper to taste
Method:
Unthaw the sheets of puff pastry. Chop the tomatoes into smaller pieces and mix with goat cheese and basil. Place this mixture back into the fridge if your pastry is still unthawing.
Once the pastry is unthawed take 1 sheet which is divided into 3 sections and cut out 12 circles from the dough. The size should be slightly bigger than the mini-muffin pan. (Each section of the sheet should yield 4 circles.) Once in the pan you can press the pastry dough to come up on the side a bit to outline the mold.
Take the cheese mixture and equally place a small amount in the center of each mold.
Beat eggs, milk salt and pepper. (Not much salt is need as the goat cheese can be salty) in a bowl. You can easily fill the molds with the mixture by using a tablespoon. Each mold can hold 1 - 1 1/2 tablespoons of egg mixture. I suggest filling each mold once and then repeating.
Bake in a 350 degree oven for 10-12 minutes. Since oven temps vary all the time you are baking until the crust becomes a golden brown. I always start off cooking them for 10 minutes and then taking a fork and slightly lifting up one of the quiches from the mold to determine how much time is required.
Cool – and enjoy! Once the quiche start cooling they will begin to sink in the middle – so don’t panic its ok
SIDE NOTES
Semi-Dried Tomatoes:I have only found semi-dry tomatoes once and I don't remember where so I end up buying the regular sun-dried tomatoes packed in olive oil or if I am lucky water! (I prefer these, as they are not as sweet as the dry). Those of us with curvaceous figures and are looking to make this a little lighter I suggest placing the tomatoes in napkin to squeeze out all the oil. Repeat this until you feel good about it or the paper towel comes out 98% clean! When chopping the tomatoes - you don't have to make it an exact science. Just take your knife over the tomatoes a few time chopping.
Unthawing Puff Pastry:This process can take up to 1 hour or over night depending on your method. Since I am a procrastinator I usually end up waiting the day of 3 hours before I am suppose to have the things ready! Allow the sheets to unthaw folded on the counter top for about 30-45 minutes. Once you can unfold the sheets do so - The sheets will unthaw faster this way. Don't panic if the sheets crack at the fold line) Type of Pan needed:24-Cup Mini Muffin Pan - they make 12-cup pans as well. I suggest the 24 so you only have to bake once. This recipe yields 24 bite size quiche.
Ingredients:
2oz goat cheese
2oz semi-dry sun dried tomatoes
3 TBS of fresh basil - chopped
1 pkg. Pepperidge Farms Puff Pastry
2 large eggs
1/2 cup of milk
Salt & pepper to taste
Method:
Unthaw the sheets of puff pastry. Chop the tomatoes into smaller pieces and mix with goat cheese and basil. Place this mixture back into the fridge if your pastry is still unthawing.
Once the pastry is unthawed take 1 sheet which is divided into 3 sections and cut out 12 circles from the dough. The size should be slightly bigger than the mini-muffin pan. (Each section of the sheet should yield 4 circles.) Once in the pan you can press the pastry dough to come up on the side a bit to outline the mold.
Take the cheese mixture and equally place a small amount in the center of each mold.
Beat eggs, milk salt and pepper. (Not much salt is need as the goat cheese can be salty) in a bowl. You can easily fill the molds with the mixture by using a tablespoon. Each mold can hold 1 - 1 1/2 tablespoons of egg mixture. I suggest filling each mold once and then repeating.
Bake in a 350 degree oven for 10-12 minutes. Since oven temps vary all the time you are baking until the crust becomes a golden brown. I always start off cooking them for 10 minutes and then taking a fork and slightly lifting up one of the quiches from the mold to determine how much time is required.
Cool – and enjoy! Once the quiche start cooling they will begin to sink in the middle – so don’t panic its ok
SIDE NOTES
Semi-Dried Tomatoes:I have only found semi-dry tomatoes once and I don't remember where so I end up buying the regular sun-dried tomatoes packed in olive oil or if I am lucky water! (I prefer these, as they are not as sweet as the dry). Those of us with curvaceous figures and are looking to make this a little lighter I suggest placing the tomatoes in napkin to squeeze out all the oil. Repeat this until you feel good about it or the paper towel comes out 98% clean! When chopping the tomatoes - you don't have to make it an exact science. Just take your knife over the tomatoes a few time chopping.
Unthawing Puff Pastry:This process can take up to 1 hour or over night depending on your method. Since I am a procrastinator I usually end up waiting the day of 3 hours before I am suppose to have the things ready! Allow the sheets to unthaw folded on the counter top for about 30-45 minutes. Once you can unfold the sheets do so - The sheets will unthaw faster this way. Don't panic if the sheets crack at the fold line) Type of Pan needed:24-Cup Mini Muffin Pan - they make 12-cup pans as well. I suggest the 24 so you only have to bake once. This recipe yields 24 bite size quiche.
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