Forkcraft

Chocolate Zucchini Cake

noreply@blogger.com (Unknown) — Wed, 16 Sep 2026 00:49:29 +0000

Chocolate Zucchini Cake

From Ellen's kitchen, with thanks to Everything Chocolate by ATK

Ingredients:

2/1/2 cups (12.5 oz) all-purpose flour
1/4 cup (3/4 oz) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
8 tbs unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cup (12.25 oz) sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 lb zucchini (2-3), seeded and shredded, squeezed in kitchen towel to remove some of the liquid)
3/4 cup (4.5 oz) semisweet chocolate chips

Adjust:

oven rack to middle position and heat to 325 degrees. Grease 13 x 9" pan.

Whisk:

flour, cocoa, baking soda, baking powder, salt, cinnamon, and cloves together in bowl.

Using:

stand mixer fitted with paddle, cream butter, oil, and sugar on medium speed until smooth, 1-2 minutes. Add eggs, vanilla, and buttermilk and mix until incorporated.

Stir:

in flour mixture, until combined. Stir in zucchini.

Transfer:

batter into prepared pan and top chocolate chips. Bake until toothpick inserted in center comes out clean, about 45 minutes, rotating pan halfway through baking.

Let:

cake cook completely in pan on wire rack, about 2 hours. Serve. Can be stored at room temperature for up to 2 days.

Crispy Tofu Burger with Chipotle Mayo (all good, but mayo superlative!)

noreply@blogger.com (Unknown) — Fri, 28 Aug 2026 21:52:15 +0000

Crispy Tofu Burger with Chipotle Mayo

from Ellen's Kitchen with thanks to Vegan Food and Living

Ingredients:

For Crispy Tofu:

1 block firm tofu, drained and pressed
40 grams cornflour, or tapioca flour, or rice flour
1 tsp garlic powder, or 2 cloves garlic, finely minced
1/2 tsp paprika

For the Chipotle Mayo:

4 tbs mayonnaise
1 tbs lime juice (1/2 lime close enough)
3 tsp chipotle paste or canned chipotles, chopped
salt and pepper, to taste

For the Burger:

4 buns, slices of bread, or whatever
1 sliced avocado
1 sliced tomato
1 onion, thinly sliced
lettuce

Cut:

tofu into 4 equal slices. In shallow bowl, mix flour, garlic powder, paprika, salt, and pepper. Coat each tofu slice in the flour mixture.

Preheat:

airfryer to 375 and lightly spray basket/rack with oil.

Put:

tofu slices in air fryer in single layer and lightly spray tops with oil. Cook for 10 minutes, flipping halfway through, until tofu golden brown and crispy.

In small bowl:

combine mayo, chipotle, lime juice, salt and pepper.

While:

tofu is cooking, lightly spray buns with olive oil and cook in air fryer 2-3 minutes until golden brown.

Spread:

generous amount of chipotle mayo on bottom half of bun. Add avocado slices, onion, tomato, and lettuce. Place slice of crispy tofu on top. Add more mayo on bun top and place on burger.

Try:

using mayo as salad dressing!

Tofu Meatballs in Tomato Sauce

noreply@blogger.com (Unknown) — Fri, 21 Aug 2026 17:31:35 +0000

Tofu Meatballs in Tomato Sauce

from Ellen's kitchen, with thanks to Epicurious

Ingredients for meatballs:

olive oil, plus more
1 14-oz package extra-firm tofu, drained, patted dry
1 large egg
7 garlic cloves, 3 finely grated, 4 sliced, separated
1 cup panko
1 tsp dried oregano
1/4 tsp red pepper flakes
1 oz finely grated Parmesan, plus more for serving
salt
freshly ground pepper

Ingredients for sauce:

2 tbs olive oil
1 shallot, halved, thinly sliced
2 tbs tomato paste
1/12 lbs cherry tomatoes, halved if large
salt
freshly ground pepper

Pre-heat:

oven to 400, with rack in middle of oven. Line baking sheet and lightly grease with olive oil.

For Meatballs:

Place:

tofu in large mixing bowl. Squish into coarse meal (consistency of ground meat). Add egg, 3 grated garlic cloves, panko, 1 tsp oregano, Parmesan, 1 1/2 tsp salt. Mash and mix with hands to combine, breaking up tofu more.

Scoop:

golf-ball size pieces of tofu mixture and roll between hands; place on prepared baking sheet (about 12-16 total). Drizzle with oil, then turn to coat. Bake tofu balls, turning once, until lightly browned and crisp, about 30 minutes.

For Sauce: (obviously, can use premade or difference sauce recipe here)

Heat:

2 tbs olive oil in medium Dutch oven over medium-high. Add shallot and cook, stirring occasionally, until softened about 3 minutes. Add tomato paste and 1/2 tsp Kosher salt, season generously with freshly ground black pepper. Cook, stirring often, until tomato paste is darkened in color, about 2 minutes.

Add:

tomatoes, and 2 cups water. Cook, stirring occasionally and pressing down on tomatoes with potato masher or wooden spoon to help burst, until sauce is thickened, about 15-20 minutes. Remove from heat and season with salt and pepper. Blend is desire smooth sauce.

Combine:

meatballs with sauce and reduce heat to medium-low. Bring to bare simmer, stirring occasionally, until meatballs just heated through. Ladle into shallow bowls and top with more Parmesan.

Do ahead:

Can make meatballs 3 months ahead and freeze on rimmed baking sheet until solid, and then transfer to airtight container/bag. Bake from frozen, adding 5-10 minutes to cook time.

Stir-fried Cumin Green Beans and Chicken

noreply@blogger.com (Unknown) — Tue, 11 Aug 2026 02:47:05 +0000

Stir-Fried Cumin Green Beans and Chicken

from Ellen's kitchen with thanks to the NYT

Ingredients:

2 tbs canola oil
1 lb ground chicken or turkey
1 tsp salt
8 oz green beans, cut into 1 inch lengths
2 jalapenos, thinly sliced (seeded or not)
5 garlic cloves
1 tbs grated fresh ginger
2 tsp cumin
1/4 cup chopped cilantro
3 tbs rice vinegar
3 tsp soy sauce
rice (optional)

Heat:

large skillet or wok over medium-high heat for 1 minute. Add oil and heat for another 30 seconds.

Stir:

in chicken and 3/4 tsp salt. Cook, breaking up with spoon, until browned and crisp, 5-8 minutes. If liquid in pan, drain. Transfer cooked chicken to plate.

Return:

pan to heat and add more oil if needed. Stir in green beans and stir-fry until crisp, tender, and bright green, 1-3 minutes. Stir in chiles, garlic, ginger, cumin, and 1/4 tsp salt. Cook, stirring frequently, until fragrant, about 1 minute longer.

Return:

chicken to skillet, along with chopped cilantro, vinegar, and soy sauce. Stir briefly to combine. Taste and add more vinegar and soy sauce if needed. Top with more cilantro, and serve with rice or noodles, if desire.

Grilled Zucchini, Mozzarella, Olive and Pistachio

noreply@blogger.com (Unknown) — Sun, 24 May 2026 17:00:44 +0000

Grilled Zucchini, Mozzarella, Olive, and Pistachio

from Ellen's kitchen, with thanks to the WSJ

Ingredients:

4 large zucchini, sliced lengthwise into 1/4" thick ribbons
1/4 cup olive oil, divided
kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tbs Sherry vinegar
Juice from 1/2 lemon
1/2 lb fresh mozzarella, torn into small pieces
1/2 cup pitted Castelvetrano olives, halved
1/4 cup salted pistachios, coarsely chopped
1/2 cup roughly chopped basil or cilantro
1/2 cup roughtly chopped flat-leaf parsley leaves
grated Parmesan to serve

Heat grill or oven (at 400).

Toss:

zucchini with 2 tbs oil and season with salt and pepper. Grill/bake zucchini until tender with distinct grill marks, 2-3 minutes/side. Transfer to serving platter.

Whisk:

2 tbs oil, garlic, vinegar, and lemon juice.

Scatter:

mozzarella, olives, pistachios, and herbs over zucchini. Drizzle dressing over top and finish with some Parmesan.

Thai Chicken Wraps

noreply@blogger.com (Unknown) — Sun, 24 May 2026 16:51:42 +0000

Thai Chicken Wraps

from Ellen's kitchen, with thanks to Midwest Living

Ingredients:

1/3 cup peanut butter
1/4 warm water
2 tbs soy sauce
juice from 1 lime
1 tbs packed brown sugar
1 tbs chili garlic sauce
1/2 cups shredded rotisserie chicken
8 large leaves (romaine, butter lettuce, etc)
1 1/2 cups shredded carrot
1 cup bell pepper strips
1 cup sliced radishes (optional)
1 cups sliced jicama (optional)
1 medium avocado, cut into slices
1/4 cup chopped cilantro or sliced green onions

Sauce:

Stir together: peanut butter, water, soy sauce, lime juice, brown sugar, and chili sauce. Combine chicken with half of the sauce.

To fill:

place leaves up and open (may have to overlap 2 to get good wrap) and fill with ingredients. Fold in sides and roll tightly. Cut in half, if appropriate.

Serve:

with remaining sauce.
Might be a messy but delicious meal!

Crumpets

noreply@blogger.com (P3T3) — Wed, 20 May 2026 02:38:19 +0000

Ingredients

Flour Mixture 350g white AP flour; 14g fast acting dried yeast

Milk Mixture 1 tsp white sugar; 350ml warm milk

Baking Soda Mixture 150–200ml tepid water; ½ tsp baking soda; 1 tsp salt

For Cooking Olive oil for cooking

Steps

Mix flour and yeast in a large bowl.
Dissolve the white sugar in the warm milk. Combine with the flour mixture. Beat the mixture for 3–4 minutes until you have a smooth batter.
Cover the bowl a tea towel. Let stand for about an hour - until the mixture rises and then begins to fall.
Mix 150ml of tepid water with the baking soda and salt. Stir this liquid into the batter until evenly combined.
Gradually stir in as much of the remaining tepid water as you need to get a thick dropping consistency. Cover the bowl and leave the batter to rest for about 20 minutes.
Heat a flat griddle on a medium-low heat. Lightly but thoroughly grease the inside of two to four 7–8cm metal crumpet rings (however many fit comfortably enough to cook and flip on your griddle). Lightly grease the griddle.
Cook a trial crumpet first: put a greased ring on the griddle and ladle enough batter into the ring to come a bit below the rim. Cook lower and slower rather than hot and fast.
After 6–8 minutes, the bottom should be browned and free from the griddle, the top almost set, and most of the bubbles burst (you can speed this up by popping bubbles with the sharp tip of a knife).
Turn the crumpet over carefully (tongs plus a spatula works well). Cook for another minute or two, then lift it off the griddle onto a wire rack. Remove the ring, running a small knife around the outside to loosen it if it sticks.
Adjust your time and temperature if necessary based on the trial crumpet, then cook the rest of the batter in batches.
You'll want to eat them hot and with butter. Worse, leave them to cool on the wire rack. But toast them before enjoying.

Charros Corridos (Quick Spicy Bean Soup)

noreply@blogger.com (Unknown) — Sun, 29 Mar 2026 17:43:00 +0000

Charros Corridos (Quick Spicy Bean Soup)

from Ellen's kitchen, with thanks to NYT recipes

Ingredients:

6 slices thick-cut bacon, chopped
1 onion, finely diced, divided into 2/3, 1/3
2 garlic cloves, roughly chopped
2-3 serrano chiles, diced
1 pound tomatoes, roasted, or 1 can roasted tomatoes
2 (15 oz) cans white beans, drained
1 large bunch cilanto
1 tbs hot sauce, more to taste
salt
sliced avocado for serving

Heat:

Dutch oven at medium, and add bacon. Stir occasionally, until mostly cooked through and crispy in parts, about 10 minutes. Add 2/3 chopped onion, garlic, and serrano chiles.

Add:

tomatoes, and 6 cups water. Bring to a simmer, then decrease to gentle simmer and cook, uncovered, until tomatoes broken down, about 15 minutes.

While:

simmering, chop cilantro, leaves and steams, and save half along side remaining 1/3 onion (for garnish). Open and drain beans.

Once:

tomatoes have broken down, add beans and 1/2 chopped cilantro to pot, bring to simmer, and cook until beans heated through, about 5 minutes. Stir in hot sauce and salt to taste.

Ladle:

into bowls, topping with remaining minced onion, cilantro, and sliced avocado.

Japanese Gateau au Chocolat

noreply@blogger.com (Unknown) — Fri, 20 Feb 2026 20:27:00 +0000

Japanese Gateau au Chocolat

from Ellen's kitchen, with thanks to Bake from Scratch (very dense, almost like fudge)

Ingredients:

2 3.5 oz bars of 70% cacao dark chocolate, chopped
3/4 cup unsalted butter
1/3 cup granulated sugar
4 large eggs, room temp
1/4 tsp Kosher salt

Preheat:

oven to 400. Spray two, 5.5 x 3" small cake pans with cooking spray. Line pans with parchment paper, having excess extend over sides of pans (to later use as handles).

In:

top of double boiler, heat chocolate and butter over simmering water, stirring occasionally, until melted and smooth. Turn off heat, and whisk in sugar until combined, 1-2 minutes. Mixture will not be completely smooth. Remove from heat and let cool slightly, 2-3 minutes.

In:

medium bowl, whisk together eggs and salt until well combined. Gradually add egg mixture to chocolate mixture, 2 tbs at a time, whisking until well combined and is smooth, thick and shiny (2-3 minutes total). Divide batter between prepared pans, and put baking sheet below the pans to catch any drippings.

Bake:

until edges are dry and crackly, centers are sunken and shiny, and center reads 165 on instant-read thermometer, about 20 minutes. Let cool completely in pans on wire rack. Cakes will continue to sink as they cool.

Using:

extra parchment as handles, remove from pans before serving. Refrigerate in airtight container for up to 2 days.

Condensed Milk Cookies

noreply@blogger.com (Unknown) — Fri, 20 Feb 2026 20:17:00 +0000

Condensed Milk Cookies

from Ellen's kitchen, with thanks to Bake from Scratch. Makes about 20 cookies. To use entire can, triple all ingredients.

Ingredients:

2/3 cup unsalted butter, softened
3/4 cup granulated sugar, divided
1 large egg yolk, room temperature
1/3 cup sweetened condensed milk (1/3 standard 14 oz can)
2 tsp vanilla extract
1 1/3 cups all-purpose flour
2 tbs cornstarch
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1/4 tsp baking soda

In:

bowl of stand mixer, beat butter and 1/2 cup sugar with paddle at medium until creamy, about 3-4 minutes, stopping to scrape paddle and bowl. Add egg yolk, beating well until combined. Add condensed milk and vanilla, beating just until combined.

In:

another medium bowl, whisk flour, cornstarch, baking powder, salt, cream of tartar, and baking soda. With mixer on low speed, gradually add flour mixture, beating until just combined.

Line:

baking sheets with parchment paper.

Scoop:

dough into consistent size and roll into balls. Place on pans and freeze for 15 minutes.

Preheat:

oven to 350.

In:

small bowl, place remaining 1/4 cup sugar. Roll each frozen dough ball in sugar to coat, and place 12 on each prepared sheet.

Bake:

until puffed and edges slightly browned, 12-14 minutes. Let cool on pans for 5 minutes, then let cool completely on wire rack.

Note: consensus is that these are better than your average sugar cookie, but still a sugar cookie.

Browned Butter-Coconut-Chocolate Chip Cookies

noreply@blogger.com (Unknown) — Fri, 20 Feb 2026 20:08:00 +0000

Browned Butter-Coconut-Chocolate Chip Cookies

from Ellen's kitchen, thanks to Bake from Scratch

Ingredients:

1 cup unsalted butter
1/4 cup virgin coconut oil
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 egg, room temperature
1 egg yolk, room temperature
2 tsp vanilla extract
2 3/4 cups all-purpose flour
1 1/4 tesp baking powder
1 tsp kosher salt
1/4 tsp baking soda
1 2/3 cups semi-sweet chocolate chips
1 cup sweetened flaked coconut
garnish: flaked sea salt

In:

light-colored medium saucepan, melt butter over medium-high heat. Cook, stirring frequently, until milk solids have turned deep amber color and butter is fragrant, 8-10 minutes. Pour into shallow heatproof dish, and let cool at room temperature until solidified.

Preheat:

oven to 350. Line baking sheets with parchment paper.

In:

bowl of stand mixer fitted with paddle attachment, beat solidified brown butter, coconut oil, and sugars at medium speed until fluffy, 2-3 minutes, stopping to scrape down paddle and bowl. Add egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla.

In:

a separate medium bowl, whisk flour, baking powder, salt, and baking soda. With mixer on low, gradually add flour mixture to butter mixture, beating just until combined. Stir in chocolate chips and coconut.

Scoop:

dough to consistent size (heaping tbs?) and place 12 per prepared pan. Flatten each ball slightly with palm.

Garnish:

each ball with a few sprinkles of flaked sea salt (Kosher works as well), flip balls over, and salt garnish this side as well.

Bake:

until golden brown, about 12-15 minutes. Let cool on pans for 5 minutes and then move to wire rack to cool completely.

Store:

in airtight container for up to 3 days.

Note:

to easily bake frozen balls from oven, refrigerate after garnish step to stabilize ball shape, then move balls to freezer in airtight container. Bake straight from freezer at same temperature, adding about 1-2 minutes more.

Bittersweet Chocolate Pots de Creme

noreply@blogger.com (Unknown) — Fri, 20 Feb 2026 17:34:00 +0000

Bittersweet Chocolate Pots de Creme

from Ellen's kitchen, with thanks to Baking with Less Sugar, by Joanne Chang, serves 8

Ingredients:

4 cups whole milk (I used 2% was still great)
10 oz bittersweet chocolate, finely chopped
2 large eggs, plus 4 egg yolks
1 1/2 tsp kosher salt
1 tbs vanilla extract
unsweetened heavy cream, whipped to soft peaks, for optional garnish
shaved chocolate, for optional garnish

Place:

rack in center of oven and preheat to 325

Heat:

milk in medium saucepan over medium heat until scalded (small bubbles form on edges of milk and it is almost, not quite, to a boil). Turn off the heat.

Bring:

double boiler to gentle simmer over medium heat. Place chocolate in top pot and heat, stirring occasionally until chocolate is completely melted and smooth.

Set:

fine mesh strainer over measuring cup or pitcher.

Pour:

scalded milk over melted chocolate and whisk to combine well. Let sit for 2-3 minutes and whisk again to ensure completely blended.

In:

large bowl, whisk together eggs and yolks and slowly whisk hot milk-chocolate mixture into the eggs, stirring constantly. Strain the mixture through the strainer. Stir in salt and vanilla.

Boil:

water for next step.

Arrange:

eight 6 oz ramekins in a roasting pan with deep sides. Pour the custard mixture evently into ramekins. Carefully move roasting pan into the oven. Fill the pan with hot water halfway up the sides of the ramekins, making a water bath.

Bake:

for 35-45 minutes (took me 45), or until just set. Be sure to start checking early, as baking time will depend on thickness of ramekin and roasting pan. The pots de creme will wiggle stiffly like Jello-O when done. Carefully remove roasting pan from oven and let ramekins cool in water bath.

Remove:

cooled ramekins from roasting pan, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days.

Optional Garnish:

garnish with spoonful of whipped cream and shaved chocolate.

Tofu and Mushrooms

noreply@blogger.com (Unknown) — Fri, 20 Feb 2026 17:12:00 +0000

Tofu and Mushrooms

from Ellen's kitchen with thanks to Bon Appetit, makes 4 servings

Ingredients:

14 oz block firm tofu, drained
3 tbs vegetable oil, divided
12 oz mixed mushrooms, trimmed and sliced into 2" pieces
3 celery stalks, sliced thinly on the diagonal
2" piece of ginger, peeled and thinly sliced
1 serrano chile, seeded and thinly sliced
3 tbs soy sauce
1 tsp sesame oil
salt
1 lime, juiced
1/2 cup coarsely chopped cilantro

Mix:

1 tbs oil, celery, ginger, chile, soy sauce, sesame oil, salt, and lime juice in large bowl.

Cut:

tofu into cubes of desired size and add to bowl. Let marinate for at least 1 hour or more.

Prepare:

mushrooms and set aside.

Heat:

large skillet with remaining vegetable oil. When shimmering, add mushrooms and cook to desired brownness. Add marinade and tofu. Stir and cook until marinade is largely gone and tofu lightly browned.

Serve:

over optional rice and with cilantro sprinkled on top.

Green Goddess Dip

noreply@blogger.com (Unknown) — Fri, 20 Feb 2026 16:42:00 +0000

Green Goddess Dip/Dressing

from Ellen's kitchen, with thanks to the NYT

Ingredients:

1/2 cup dill
1/2 cup parsley
1/2 cup mint
1/2 cup basil
2 garlic cloves, chopped
2 scallions, white and green parts, chopped
1 1/2 tbs lemon juice, more, to taste
pinch Kosher salt
1/2 cup olive oil
1/2 cup feta cheese
1/2 cup yogurt
1/4 cup mayonnaise, optional

Put:

herbs, garlic, scallions, lemon juice, and salt in food processor and run until finely chopped.

Drizzle:

olive oil into running processor until incorporated. Add feta, yogurt, and mayonnaise, if desired. Taste and add more salt, if desired.

This:

is good thickness for dip. If want salad dressing, add a bit more lemon juice and olive oil.

Great with raw veggies, pita chips, salad, etc.

Lemony White Bean Soup with Chicken or Turkey and herbs

noreply@blogger.com (Unknown) — Fri, 20 Feb 2026 16:33:00 +0000

Lemony White Bean Soup with Chicken or Turkey and herbs

from Ellen's kitchen, with thanks to the NYT, makes 4 servings

Ingredients:

3 tbs oil
1 onion, diced
1 large carrot, diced
1 bunch greens - spinach, kale, broccoli rabe, mustard or collard greens, chopped
1 tbs tomato paste
3/4 tsp cumin
1/8 tsp red pepper flakes
1/2 pound ground chicken or turkey (I have doubled and still great)
3 garlic cloves, minced
1 tbs chopped/grated fresh ginger
1 tsp salt
1 quart chicken stock
2 (15 oz) cans white beans, drained and rinsed
1 cup chopped fresh herbs of any combo: dill, basil, mint, parsley, tarrgon, chives
fresh lemon juice

Heat:

large pot over high heat and add oil and heat until thins and shimmers. Add onion and carrot and saute until very soft and brown at edges, about 8-10 minutes.

Rinse:

bunch of greens and chop. Set aside.

Add:

tomato paste, cumin, and red pepper flakes when onions and carrots soft, and saute about 30 seconds. Add chicken/turkey, garlic, ginger, and salt, and saute, stirring and breaking up meat until meat is browned in spots, about 4 to 7 minutes.

Add:

stock and beans, and bring to simmer. Let simmer and thicken 15-25 minutes, salting as needed. I want to thicken soup, smash some of the beans.

Add:

greens and simmer until very soft.

Stir:

in most of herbs and lemon (one lemon), and taste, adding salt, cumin, and lemon juice until soup is lively and bright-tasting. Serve sprinkled with more chopped herbs.

Marshmallow Pecan Brownies

noreply@blogger.com (Unknown) — Thu, 06 Nov 2025 23:08:00 +0000

Marshmallow Pecan Brownies

from Ellen's kitchen, with thanks to Bake from Scratch

Makes one 9 x 13 pan of brownies

Ingredients:

8 oz unsalted butter
1 1/2 cups (226 grams) roughly chopped 72% chocolate
3 tbs (42 grams) chopped unsweetened chocolate
2/3 cup plus 1 tbs packed brown sugar
1 1/2 cups (300 grams) granulated sugar
1 1/2 tsp kosher salt
4 large eggs
1 large egg yolk
2 tsp vanilla extract
1 2/3 cups all purpose flour (can substitute gluten free)
3/4 cup (63 grams) Dutch process cocoa powder
1 cup (114 grams) roughly chopped pecans, toasted
1 1/2 cups (65 grams) mini marshmallows
12 large marshmallows (84 grams) or more minis also work

Preheat:

oven to 375 F. Lightly grease 9 x 13 baking pan, and line bottom and sides with parchment.

Put:

butter into small saucepan and heat over medium heat. Stir every few minutes, and don't allow to brown. While butter is melting, put both chocolates in heatproof bowl. When butter is melted, pour over the chocolate, and stir gently until completely melted. (I found it necessary to put my heatproof bowl over a pot of simmering water to get the chocolate completely melted.)

In:

large mixing bowl, combine the brown sugar, granulated sugar, salt, eggs, egg yolk, and vanilla. Beat vigorously for 1 minute, until very pale and creamy-looking. Beating them well will give you the shiny, flaky top layer on your brownie. Add the melted chocolate and butter to the egg mixture, and whisk until combined.

Whisk:

flour and cocoa powder in small bowl, and add them to the melted chocolate mixture, along with the pecans and 1 1/2 cups of mini marshmallows. Use a spatula to incorporate them, mixing just until no dry bits of flour remain.

Transfer:

batter to the prepared pan and smooth the surface. Gently rap pan on counter to burst air pockets in batter. Place remaining marshmallows on surface, and lightly press them into the batter.

Bake:

for 10 minutes on the center rack of the oven, rotate the pan, and continue to bake until toothpick comes out with very moist crumbs clinging to it, about 15 minutes longer. The edges will set and wrinkle a little, the marshmallows on top will be browned and starting to lose their shape, and the center will still appear a bit unset. If you have beaten the egg mixture enough, there will be a wonderful shiny surface to the brownies.

Remove:

the brownies from the oven, and allow them to cool in the pan. Eat immediately (!), or, if you enjoy a chewier brownie, put the pan in the freezer and chill for a 1/2 hour. Cutting the brownies while they are very cold will produce a densely packed, chewy texture and clean cuts.

Store:

in airtight container at room temperature for 1 week or in the fridge for 2 weeks.

Chickpea Salad

noreply@blogger.com (Unknown) — Thu, 06 Nov 2025 19:24:00 +0000

Chickpea Salad

from Ellen's kitchen, with thanks to NYT recipes

6 servings

Ingredients:

3 tbs lemon juice (1 lemon)
1 tbs white vinegar
1 tsp honey or maple syrup
1 garlic clove, minced
salt and pepper
2 (15 oz) cans chickpeas, drained and rinsed
1/2 English cucumber, diced
1/2 red onion, diced
1 medium tomato, diced
1/4 cup chopped parsley
1/4 cup chopped dill
3 tbs olive oil

In:

large bowl, whisk lemon juice, vinegar, honey/syrup, garlic, 1 ts salt and 1/2 tsp pepper. Add chickpeas, cucumber, onion, tomato, parsley, and dill; toss together until evenly coated, then drizzle with oil and toss again.

Taste:

and adjust salt and pepper to your liking. Serve immediately, with warm pita brea or over rice. Leftovers are great from fridge for up to 5 days.

Red Lentil Soup

noreply@blogger.com (Unknown) — Thu, 06 Nov 2025 19:19:00 +0000

Red Lentil Soup

from Ellen's kitchen, with thanks to NYT recipes

4 servings

Ingredients:

3 tbs olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tbs tomato paste
1 tsp ground cumin
salt and pepper
pinch of chili powder or cayenne, plus more to taste
1 quart vegetable or chicken broth
1 cup red lentils
1 large carrot, peeled and sliced
juice 1/2 lemon, more to taste
3 tbs chopped fresh cilantro

In:

large pot, heat 3 tbs oil over high until hot and simmering. Add onion and garlic, and saute until golden, about 4 minutes.

Stir:

in tomato paste, cumin, pinch of chili powder, 1/4 tsp each salt and pepper and saute for 2 minutes longer.

Add:

broth, 2 cups water, lentils and carrot. Bring to simmer, then partly cover pot and turn to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt, if necessary.

Using:

immersion blender, puree half the soup. The soup should be somewhat chunky.

Reheat:

soup if necessary, then stir in lemon juice and cilantro.

Sheet-Pan Ratatouille

noreply@blogger.com (Unknown) — Thu, 06 Nov 2025 19:11:00 +0000

Sheet-Pan Ratatouille

from Ellen's kitchen with thanks to NYT recipes

4-6 servings

Ingredients:

1 large onion, halved and thinly sliced
1 3/4 lbs zucchini, cut into 1/4 slices
1/2 cup plus 1 tbs olive oil
6 thyme sprigs
4 rosemary sprigs
6 garlic cloves, peeled and smashed
salt
2 lbs eggplant, cut into 1 inch cubes
2 medium red bell peppers, sliced into 1/2 inch slices
3 cups cherry tomatoes
8 oz goat cheese, crumbled (optional)
3/4 cup Castelvetrano or other good quality olives, crushed, pitted, torn into pieces
lemon wedges for serving
1/2 cup basil leaves, sliced

Heat:

oven to 425 (400 convection) degrees.

Line:

two rimmed baking sheets with parchment paper. On the first, toss onion slices, zucchini, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprigs, 3 garlic cloves, and 1/2 tsp salt. On second, toss eggplant, red peppers, 1/4 cup oil, 3 thyme sprgs, 2 rosemary sprgs, 3 garclic cloves, 3/4 tsp salt.

Place:

in oven, roasting for 40 minutes, stirring 2-3 times.

Add:

tomatoes to the sheet with eggplant and peppers, then continue to roast until tomatoes burst and zucchinis are deeply golden brown, another 20-25 minutes. The vegetables will be very caramelized, which is good thing!

Transfer:

zucchini and onions to other baking sheet, mix well, and spread in even layer. Drizzle with 1 tbs olive oil, sprinkle with optional feta and olives. Roast until cheese is soft and warmed through, 5-10 minutes.

Transfer:

to a serving platter, drizzle with more oil and squeeze juice from one lemon wedge on top. Garnish with basil. Serve hot or warm, with lemon wedges on side.

Gyro Chicken Chopped Salad

noreply@blogger.com (Unknown) — Thu, 06 Nov 2025 18:28:00 +0000

Gyro Chicken Chopped Salad

from Ellen's kitchen, thanks to NYT recipes

4-6 servings

Ingredients:

2 tbs dried oregano
1 tbs ground cumin
2 tsp ground cinnamon
2 tsp dried basil
2 tsp paprika
1/4 tsp ground cayenne
3 tbs garlic powder
salt and pepper
1/2 cup full-fat Greek yogurt
7 tbs olive oil
1/4 cup lemon juice (2 small lemons)
1 lb boneless, skinless chicken breasts, cut horizontally in half
1/2 cup fresh dill, roughly chopped
2 tbs mayonnaise
1 head romaine
1 pint cherry tomatoes, halved
1 large cucumber, quartered and sliced into 1/4 inch pieces
1 small red onion, thinly sliced
1 cup slightly crushed pita chips
4 oz feta, crumbled

Marinate chicken:

in large bowl or Ziploc bag, whisk together oregano, cumin, cinnamon, basil, paprika, cayenne, 2 tbs garlic powder, 1 tbs salt, with 1/4 cup yogurt, 1 tbs oil, 2 tbs lemon juice. Add the chicken to marinade. Massage chicken in marinade, coating completely. Set aside for 30 minutes or refrigerate for 24 hours.

Dressing:

Whisk together dill, mayonnaise, 1/4 cup olive oil, 1 tbs garlic powder, 1/4 cup yogurt, and 2 tbs lemon juice. Season with salt and pepper and set aside.

When done marinating chicken:

heat remaining olive oil in grill pan or nonstick skillet over medium high heat. A few pieces at a time, cook chicken for 5 minutes, flip and cook another 3 minutes, until reaching internal temperature of 160 degrees Fahrenheit. Set chicken aside to rest, and repeat with remaining chicken. When cool enough to handle, chop into 1/2 pieces.

Assemble salad:

make bed of romaine, then create rows of tomatoes, cucumber, onion, chicken, pita chips, and crumbled feta. Drizzle with about half of dressing and serve with more dressing on the side.

Tastofu

noreply@blogger.com (P3T3) — Wed, 17 Sep 2025 01:33:00 +0000

Thanks to https://cooking.nytimes.com/recipes/1027269-i-cant-believe-its-not-chicken-super-savory-grated-tofu

Your tofu brick may be slightly larger (mine were 16oz). The same amount of seasoning works fine. Keep in mind: tofu cooks down considerably. Doubling the recipe works well, so long as you cook in batches and avoid crowding the pan. Otherwise, your tofu will remain sad and soggy. You will be disappointed.

Tofu:

12 ounces super-firm tofu
1 1/2 tablespoons neutral oil, such as canola or grapeseed

Aromatics:

4 scallions, sliced on an angle (reserve dark green tops for garnish)
1 to 2 Thai bird's eye chiles, thinly sliced (optional)
3 garlic cloves, thinly sliced

Sauce:

3 tablespoons soy sauce
1 tablespoon Chinkiang vinegar
1 tablespoon gochugaru or laoganma
1 tablespoon toasted sesame oil
1 teaspoon sugar

Garnish:

1 tablespoon toasted white or black sesame seeds
Reserved dark green scallion tops
Cilantro (optional)

Steps:

Wrap the tofu in a thin, clean dish towel and gently squeeze to remove some water. Or skip this step and squeeze the brick gently over the sink.
If you run a refined kitchen, grate the tofu gently on the large holes of a box grater. If you are uncouth as I am, squish the brick aggressively in your fist until no large chunks remain. This is much faster with the same result.
In a large nonstick skillet over medium-high heat, heat the neutral oil until shimmering.
Add the scallions, garlic, and chiles (if using) and cook, stirring frequently, until everyone smells nice.
Add the grated tofu to the pan and toss to coat in the oil. Cook undisturbed for about 2 minutes, then stir. Continue cooking, stirring every 2 minutes or so, until the tofu is golden brown throughout, 10 to 12 minutes total.
While the tofu is cooking, in a small bowl, whisk together the soy sauce, vinegar, gochugaru, sesame oil and sugar until well combined.
When the tofu is ready, add the sauce to the pan and stir to evenly coat the tofu. Cook until very fragrant, about 1 minute.
Remove from the heat and sprinkle with the sesame seeds, the reserved scallion tops and the cilantro. Serve hot.

Gluten-free Almond Cookies

noreply@blogger.com (Unknown) — Thu, 31 Jul 2025 20:58:00 +0000

Gluten-free (but delicious!) Almond Cookies

from Ellen's kitchen, with thanks to it's not complicated recipes.com

Ingredients:

3 cups almond flour
1 cup sugar, plus a bit for dusting
1/8 tsp almond extract
3 egg whites
1 cup sliced almonds

Preheat:

oven to 350 degrees (325 convection)

Line:

three cookie sheets with parchment paper and put sliced almonds in a low flat dish.

Combine:

almond flour, sugar, and almond extract in a bowl.

Lightly:

beat egg whites in mixer, and then flour, sugar, and extract until combined into a firm paste.

Roll:

1 1/4" balls of dough in sliced almonds and place on baking sheet, 12 to a sheet.

Bake:

for 12-15 minutes until lightly browned and then cool on rack.

65th birthday S'mores chocolate cake

noreply@blogger.com (Unknown) — Mon, 21 Jul 2025 21:18:00 +0000

65th Birthday S'mores Chocolate Cake

from Ellen's kitchen, with thanks to NYT

Note: to truly make this work, you need a kitchen torch. Next time, I will try chocolate drizzle on top as the final garnish. How can that be bad? Also, this cake is never bad, but best the day it is made - the graham crackers are only crunchy the day of baking.

Ingredients:

For the cake:

1/2 cup unsalted butter, melted, plus more for greasing pans
2 1/4 cups granulated sugar
2 cups all-purpose flour
1 1/4 cups Dutch-process cocoa powder, sifted if lumpy
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp kosher salt
1 cup sour cream, room temperature
1/4 canola oil
4 eggs, room temperature
1 tbs vanilla extract
1 cup hot coffee (decaf for this household)

For the graham crumbles:

9 graham crackers (1 sleeve), finely ground (with rolling pin in zip-top bag or in food processor) or Biscoff cookies would likely work
2 tbs granulated sugar
pinch kosher salt
5 tbs unsalted butter, melted
1 tsp vanilla extract

For the buttercream:

4 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter, cut into tablespoon-size pieces and softened until pliable but still a bit firm
2 tsp vanilla extract
pinch kosher salt

Set:

rack in center of oven and preheat to 350. Butter two 9" baking pans and line the bottoms with parchment paper, buttering that as well.

In the bowl:

fitted with the paddle attachment, combine the granulated sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk until well combined with no lumps.

In a separate medium bowl:

whisk the sour cream, melted butter, oil, eggs, and vanilla. Add the sour cream mixture to the flour mixture. Mix on low until dry ingredients are moistened, then turn the mixer to medium-high and mix for 2 minutes, scraping the bottom and sides of the bowl halfway through, until the batter is well blended. Add the coffee and gently fold in with silicone spatula.

Divide:

batter evenly between the prepared pans and tap on counter a few times to release air bubbles. Bake until puffed and a toothpick inserted comes out clean, 25-40 minutes.

Set:

pans on a wire rack and let cakes cools for 20 minutes. Run knife around edges and carefully turn cake out onto a rack to cool completely. Discard parchment.

While:

cakes cool, make the graham crumbles: Line a sheet pan with parchment paper. Combine the graham cracker crumbs, sugar, and salt in a medium bowl. Add the melted butter and vanilla and mix until evenly combined. Use hands to grab and squeeze handfuls of mixture firmly, then place on baking sheet. Repeat until all crumbs have been scrunched together and placed on baking sheet. Break up larger bits into smaller crumbles, about the size of a blueberry. Bake the crumbles until golden, fragrant, and crisp, about 10 minutes. Cool completely on the pan, then break up any larger crumbles, if needed.

Make the buttercream:

In the metal bowl of a stand mixer, whisk egg whites and sugar. Set the bowl over a medium pot of simmering water. The water should be just below the bowl. Whisk frequently until sugar has dissolved and mixture is 160 degrees, 3-5 minutes.

Return the bowl to stand mixer:

and use the whisk attachment to beat the egg-white mixture until stiff glossy peaks form, about 5 minutes. Remove the bowl from the mixer and tip the bowl on its side. Using a silicone spatula, spread meringue in a layer, covering the inside of the bowl. Carefully use a kitchen torch to toast the top of the meringue until it is a deep golden brown. Stir the torched meringue into the bowl, spread inside the bowl, and torch again. Repeat one more time, stirring a final time. Let the meringue sit until at room temperature.

Switch to a paddle attachment:

and reduce speed to medium-low. With the mixer running, add the butter, a few tablespoons at a time, mixing until the butter has been incorporated before adding more. Mix until the buttercream is smooth and fluffy. If the mixture splits at any point, turn the speed of the mixer up for a few seconds and it will come back together. After all the butter has been incorporated, beat in vanilla and salt. The butter cream will be a creamy color speckled with toasted meringue bits. (If needed, chill the buttercream for up to 30 minutes to firm it up before frosting.)

To assemble:

Trim the tops of the cakes flat if needed. Stir the buttercream vigorously to remove large air bubbles. Place on of cakes, top-side up, on serving platter, and spread about 1 1/2 cups buttercream on top. sprinkle with graham crumbles until completely coated, then press them gently into the frosting. Add a small dollop of frosting in middle of cake to keep layers together and top with second layer of cake, top-side down. Spread thin layer of butter cream all over cake, leaving about 1 1/2 cups buttercream in bowl, and refrigerate cake until buttercream firm, about 20 minutes.

Frost:

the cake with remaining buttercream, then top with remaining graham cracker crumbles. Serve immediately or keep covered at room temperature for 2 days (crumbles soften as they sit).

Grilled Tofu

noreply@blogger.com (Unknown) — Thu, 03 Jul 2025 17:23:00 +0000

Grilled Tofu

(certainly could also be airfried, broiled, etc.)

From Ellen's Kitchen, with thanks to NYT

Ingredients:

1 block firm tofu, cut crosswise into 8 slices, about 1/2 inch thick
2 tbs canola oil, plus more for grill
2 tbs minced garlic
2 tbs minced fresh ginger
1/3 cup low sodium soy sauce
1 tbs sugar
1/2 tsp. black pepper
2 tbs sliced scallions

Press:

tofu to remove excess water

In:

small saucepan, combine oil, garlic, and ginger over medium, stirring until softened and fragrant, about 2 minutes. Add soy sauce, sugar, pepper, and 1/4 water, stirring about 2 minutes at simmer.

Pour:

hot marinade over tofu in rimmed dish. Turn slices evenly to coat, cover with plastic wrap, and let marinate in refrigerator for 6-8 hours, flipping slices carefully about halfway through.

Heat:

grill to medium, grease grates well, and grill tofu slices until browned, about 3 minutes/side.

Reduce:

remaining marinade in saucepan, adding sliced scallions.

Place:

grilled tofu on serving dish and garnish with marinade and scallions.

Cottage Cheese Egg Bites

noreply@blogger.com (Unknown) — Sat, 10 May 2025 21:27:00 +0000

Cottage Cheese Egg Bites

from the NYT, with special thanks to Pauline

Ingredients:

nonstick cooking spray
8 large eggs
1 cup (8 oz) cottage cheese
1 1/2 cups (6 oz) shredded cheese (any type)
1/4 cup shredded Parmesan
1/2 tsp salt
1/4 tsp pepper
raw chopped vegetables (optional), such as onion, scallions, bell pepper, spinach
Cooked chopped vegetables (optional), such as mushrooms, broccoli, roasted red pepper, cauliflower, squash
Cooked bacon or sausage (optional)
finely chopped herbs (optional), such as basil, parsley, chives, cilantro

Heat:

oven to 325 with rack in center. Bring 3 cups of water to boil in kettle or saucepan. Thoroughly coat 12-cup muffin pan with non-stick cooking spray.

Place:

eggs, cottage cheese, 1 cup shredded cheese, salt, and pepper into blender, food processor bowl, or bowl for stick blender. Blend on high for 8-10 seconds, just until smooth and frothy (don't overblend).

Place:

muffin pan on baking sheet. Pour egg mixture into muffin cups, filling each 3/4s of way. Add optional mix-ins to top of each cup, and with chopstick or small spoon, gently stir in. Top with remaining shredded cheese.

Carefully:

pour hot water into the baking sheet to just cover the bottom of the muffin pans.

Bake:

for 25-30 minutes, until egg bites are set. Remove muffin pan from baking sheet of water and set aside for 5 minutes, then remove bites from pan.

Will:

keep covered in fridge for 5 days, and in the freezer for 3 months. Reheat in microwave or 300 degree oven until warmed through.