Lamb lovers, you will love me for this one. Ok, actually, you will love Tasty Kitchen members (and sisters!) Vanessa and Ingrid for this one. Their recipe for Lamb Meatballs in a Spicy Curry might seem like an ordinary meatball recipe, but the secret is in the sauce. Truthfully, these are no ordinary meatballs. Drown meatballs in a curry that’s spiced just right, and they become a fun and exotic meal. And as far as curries go, this one comes together pretty quickly!

To get started, get out the ingredients you’ll need: lamb, Madras curry paste (I used homemade curry paste but store-bought is fine), water, salt, onion (I used 2 medium onions instead of 1 large onion), garlic, fresh ginger, ghee (or you can use butter), tomato paste, and parsley (instead of cilantro). You can use cilantro (fresh coriander leaves), but I am one of the unfortunate cilantro-averse people who taste soap instead of the loveliness that everyone else tastes when they eat cilantro. It’s genetic, what can I say? Such a shame though.

Alright, I’m over it.

Crush the garlic.

Dice the onion.

Chop the parsley (or cilantro). I sort-of went chop-crazy and minced it without realizing that the recipe just called for a rough chop. Oops!

Add the lamb, cumin, ginger, and salt to a large bowl and give it a good mix with your hands.

Then shape the meat mixture into meatballs about 1 tablespoon big. Please excuse the meat all over my hands. It’s the price you pay when rolling meatballs, but it’s oh-so-worth-it, especially for a dish this good.

All lined up and ready to go!

Melt the ghee (or butter) in a large skillet over medium heat and add the meatballs.

Brown them on both sides. I cooked the meatballs a little longer than the recipe says to let them get nice and brown on each side, about 4 to 5 minutes per side. I like them to develop a nice deep color. Oh, and I had to cook the meatballs in 2 batches so the skillet wasn’t overcrowded.

Don’t forget to let the excess oil drain off the meatballs by putting them onto a paper towel-lined plate. Notice that even though the meatballs are nicely browned, they aren’t cooked all the way through, so don’t taste one yet (you’ll finish cooking them in the curry sauce).

And now get back to that same skillet! It’s like gold at this point, with all the nice brown bits in the bottom. You might need to add more oil to the skillet if your lamb was really lean; otherwise, if your lamb wasn’t so lean, drain off all but 2 tablespoons of oil from the pan.

Still over medium heat, add the onion and scrape up those gorgeous brown bits from the bottom.

You can add the garlic at the same time like the recipe says, but I like to give the onion a little head start. I cook the onion until it starts to soften and brown, about 5 minutes. Don’t forget to stir!

Then I add the garlic, stir it around, and cook it until it’s fragrant, about 1 minute.

Now add the curry paste. It should be starting to smell insanely delicious!

Stir it in and cook for another minute.

Stir (or whisk) in the water.

Add the tomato paste …

And give it a stir.

Bring the sauce up to a boil, then cover and simmer it until thickened. This took about 5 minutes for me.

Add the meatballs to the sauce and let them finish cooking (covered), about 5 minutes.

And it’s ready! Don’t forget to sprinkle the cilantro (or parsley) on top.

You can serve this beautiful dish “rustic-style” right out of the pan it was cooked in. Love when that happens.

Vanessa and Ingrid suggest serving this curry with rice and/or roti and adding a dollop of yogurt or raita on top; both suggestions sound fabulous to me. I eat curries the way normal people eat soup or stew, so I ate this as-is, but for my hubby I made a quick basmati rice pilaf to serve alongside. It got a thumbs-up from both of us.

Thanks to sisters Vanessa and Ingrid for their delicious recipe! Be sure to check out their beautiful blog Food Opera for more of their tasty dishes!

Recipe

Lamb Meatballs in a Spicy Curry

by Vanessa and Ingrid on March 16, 2013 in Lamb, Main Courses
See this recipe post on Vanessa and Ingrid’s site! March 16, 2013

LambMain Courses

0.00 Mitt(s) 0 Rating(s)

Prep Time 10 Minutes

Cook Time 20 Minutes

Difficulty Easy

Servings 4

4

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Recipe Description

I used to be a bit overwhelmed by the amount of spices needed to cook a curry, and with a 3 1/2-year-old and a 1-year-old, I’m really time poor. I want easy, everyday dishes, but I certainly don’t want to compromise on taste. This is a great weekday family curry recipe for those with busy lives.

Preparation Instructions

1. In a large bowl, add the mince, cumin, ginger and salt, and using clean hands, mix until combined. With wet hands to prevent sticking, roll into tablespoon-sized balls.

2. In a large frying pan, on a medium heat, melt the butter and brown the meatballs, turning for 2-3 minutes. Remove and drain on a paper towel. Set aside.

3. Using the same pan (add more butter if needed), fry the onion and the garlic until soft.

4. Add the Madras paste, mix through and fry for a further minute. Add the water and stir through.

5. Add the tomato paste, stir, bring sauce back to the boil, then simmer, covered, for 10 minutes until thickened.

6. Drop the meatballs into the sauce and simmer for 5 minutes.

7. Serve on rice and/or with roti, scatter coriander and add a dollop of natural yoghurt or store-bought raita.

Notes:
1. You can make most of this curry ahead of time, just hold back dropping the browned meatballs into the sauce until five minutes before serving.
2. You could add some greens to the dish, Add frozen peas or spinach into the sauce 5 minutes before serving.
3. Chicken mince will also work well with the flavours of this dish.
4. This curry sauce freezes well.

Ingredients

• 1-⅔ pound Lamb Mince
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Grated Fresh Ginger
• 1 teaspoon Salt
• 2 Tablespoons Butter Or Ghee
• 1  Large Onion, Peeled And Finely Diced
• 4 cloves Garlic, Peeled And Crushed
• 4 Tablespoons Madras Paste
• 1 cup, 4 tablespoons, ¾ teaspoons, 1-⅞ pinches Boiling Water
• 2 Tablespoons Tomato Paste
• ½ cups Coriander Leaves, Roughly Chopped

 
 
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Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. She lives in Upstate New York and loves to travel, especially to places steeped in rich culture and history. She also enjoys reading, vintage shopping, watching movies, and is enamored with ancient cultures. She just released her first cookbook, “An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair” (Tuttle Publishing), a collection of authentic Middle Eastern recipes handed down to her from her husband’s family.

 
This Walnut Crusted Chicken from Elaine seemed simple at first but blew me away with just how flavorful it was. And I just love how protein packed it is with the walnut crust and juicy dark meat. It is healthy without making you feel deprived.

To make it you will need: toasted walnuts, panko breadcrumbs, salt, pepper, cayenne, mustard, an egg white, and chicken thighs.

Blitz your walnuts in a food processor until they are fine, like breadcrumbs. If you don’t have time to toast them first, that is fine because they will brown in the oven later.

In a bowl combine the panko, cayenne and salt, and stir.

In a second bowl combine the egg white with the mustard. Instead of Dijon, I used a spicy coarse mustard, which was wonderful. You can get creative with what you have. Sriracha would even be great.

Add the walnuts to the breadcrumb mixture and stir.

Coat a chicken thigh in the egg white mixture on all sides.

Then transfer it to the breading and coat it well. Repeat this until all of your meat is well covered.

Place the chicken in a greased baking dish and pop it in a 450ºF oven for about 30 minutes.

The result will be a very juicy tender inside and a crunchy outside.

You won’t be able to get enough of this dish! It is so healthy and satisfying. Thank you so much to Tasty Kitchen member Elaine for this recipe. Check out her absolutely stunning website and food photography at Hungry Brownie.

Recipe

Walnut-crusted Chicken

by Elaine on April 19, 2013 in Main Courses, Poultry
See this recipe post on Elaine’s site! April 19, 2013

Main CoursesPoultry

4.00 Mitt(s) 2 Rating(s)

Prep Time

Cook Time

Difficulty Easy

Servings 4

4

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Recipe Description

Easy and crispy walnut-crusted chicken thighs you will surely love.

Preparation Instructions

Preheat oven to 450 F. Spray a rimmed baking sheet with cooking spray and set aside.

In a shallow dish, combine panko breadcrumbs with cayenne and salt. Set aside.

Grind toasted walnuts in a food processor until nicely chopped then combine them with the breadcrumb mixture.

Whisk egg white with Dijon mustard in a separate shallow bowl. Mix well.

Season chicken with salt and pepper.

Dip each chicken in the egg white mixture, then into the walnut mixture to coat. Press firmly then place chicken on the baking sheet. Repeat until you go through all your chicken pieces.

Bake until chicken is golden brown and cooked through, about 25-30 minutes.

Serve with rice or mixed greens. Best if paired with sweet-chili sauce for dipping. Enjoy!

Ingredients

• ½ cups Panko Breadcrumbs
• ⅛ teaspoons Ground Cayenne Pepper
• ½ teaspoons Salt
• ½ cups Toasted Walnuts
• 1  Large Egg White
• 1 teaspoon Dijon Mustard
• 1-½ pound Boneless Chicken Thighs, Washed And Patted Dry
• Salt And Pepper, to taste

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
Pancakes are a staple in our house. Well, they’ve actually been a staple in my life since I was a kid, just like many people. My dad grew up eating “short stacks” that his grandmother made him, and in his words? He ate them faster than she could cook them. This is one tradition that he definitely kept up with.

As soon as I got married, my husband became a little obsessed with making pancakes too. Now it’s a constant competition: Who makes the better pancakes? Your dad or your husband? Sheesh. I’m staying out of that one.

So! I’m making my own pancakes: Pineapple Upside Down Banana Pancakes. These are a great twist on good old banana pancakes and better yet, they’re vegan. Donna sure does know what she’s doing with this recipe. Let’s get to it.

These are such a super simple recipe. You need some soy or almond milk (vanilla coconut is my favorite!), whole grain flour, baking powder, salt, a little canola oil, bananas for mashing and pineapple rings.

First up, mash the bananas. They don’t need to be completely mashed because we are going to throw them in the food processor.

Next, combine them with a little bit of the almond milk and blend, blend, blend. This technique blew my mind. I often make pancakes with mashed bananas, but simply fold them into the batter. Pureeing them with the milk made the batter silky smooth. I love this result.

Mix the bananas and milk with the dry ingredients. I used whole wheat pastry flour which tends to be a bit “softer” and not as dense as traditional whole wheat flour. Because of this, I only needed a little less than two cups of milk. I would suggest starting with 1 ½ cups and going from there.

Once the batter is mixed, heat a skillet or griddle over medium-low heat. Add a little canola oil then throw the pineapple rings on to caramelize them. You do want to make sure that your pineapple rings are thin. I learned this the hard way.

Once one side is golden and delicious, flip it over.

Pour a bit of batter right in the center and just slightly over the outer rings of the pineapple. Let cook until bubbles form and the batter is almost set.

Then flip it! I love using a little oil or butter for my pancakes because they result is that gorgeous, almost crisp exterior.

Pile those babies up and cover them in syrup.

These were such a fun twist on regular banana pancakes and I just loved how easy they were. Hard to believe they are vegan too. Definitely a new go-to breakfast.

Thanks so much to Donna for the recipe. Be sure to check out her blog, Apron Strings. It’s super cute!

Recipe

Pineapple Upside Down Banana Pancakes

by Donna @ apron strings on April 19, 2012 in Breakfast, Pancakes
See this recipe post on Donna @ apron strings’s site! April 19, 2012

BreakfastPancakes

0.00 Mitt(s) 0 Rating(s)

Prep Time 10 Minutes

Cook Time 2 Minutes

Difficulty Easy

Servings 8

8

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Recipe Description

A twist on a classic: These are sugarless and vegan Pineapple Upside Down Banana Pancakes!

Preparation Instructions

Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.

Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.

Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.

Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.

Ingredients

• 3  Ripe Bananas
• 2-¼ cups Vanilla Almond Or Soy Milk
• 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 1  Small Pineapple
• A Little Canola Oil

 
 
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Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
I’m a big fan of soups and stews that you can make ahead of time and eat throughout the week. The flavor gets better with time and it is a healthy and satisfying way to eat during a busy week when you don’t have time to cook. This Chorizo Lentil Stew from TK member Heather Disarro has a little bit of everything that I like, from spicy protein, to spinach and lentils, to salty cheese. You will love it too.

To make it you will need: chorizo sausage, vegetable oil, cannellini beans, chicken stock, fire roasted tomatoes, lentils, spinach and cheese.

Start by adding the oil to a pot and browning the meat for about 10 minutes until it is juicy and browned.

Next add the beans a roasted tomatoes and stir.

Incorporate the dried lentils next and stir it all together well.

Top it all off with chicken or vegetable stock and stir again.

Let it simmer partly covered for about 30 minutes or until the lentils are tender yet still a bit firm.

Add a good dose of spinach and stir it in. You will be amazed at how much it will cook down so don’t be shy about adding a lot. Kale would be another great option here.

It will cook down quickly and add wonderful color and texture to the soup. To serve, sprinkle your favorite cheese on top. Goat cheese is one of my favorites.

I just loved this soup. The spice from the chorizo combined with the soft salty cheese and lentils were really perfect. Thank you Heather for sharing this with us! Be sure to visit her wonderful website Heather’s Dish for other inspiration.

Recipe

Chorizo Lentil Stew

by Heather Disarro on June 13, 2012 in Soups, Stews
See this recipe post on Heather Disarro’s site! June 13, 2012

SoupsStews

4.97 Mitt(s) 29 Rating(s)

Prep Time 30 Minutes

Cook Time 30 Minutes

Difficulty Easy

Servings 10

10

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Recipe Description

Spicy chorizo and peppery lentils make this stew unforgettable.

Preparation Instructions

In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste (I ended up using maybe 1/2 teaspoon of salt and no pepper). Serve hot with goat cheese!

Note: If you would like to use canned cooked lentils, make sure they are rinsed and drained, then just bring the soup to boil and make sure the chorizo is cooked all the way through. No need to go the full 30 minutes if they’re already cooked!

Ingredients

• 1 pound Chorizo Sausage
• 1 teaspoon Vegetable Oil
• 1 can (15 Oz. Size) Cannellini Beans, Drained
• 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
• 1 cup Dried Lentils
• 2 cups Chicken Stock
• 6 cups Fresh Chopped Spinach
• Salt And Pepper, to taste
• Crumbled Goat Cheese, To Serve

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
I get asked all of the time what my favorite cookie is. I can never give a completely honest answer because I have more than one favorite. It just depends on my mood. I love all kinds of cookies—chocolate chip, snickerdoodles, peanut butter, oatmeal, lemon, chocolate, coconut … and the list goes on. There are too many good cookies out there so it’s really hard for me to narrow it down to one cookie. 

When I saw Monique’s recipe for Flourless Peanut Butter Oatmeal Chocolate Chip Cookies, I knew had to try them. Peanut butter, oatmeal, and chocolate chips all in one cookie! Yay! I love that this recipe combines three of my many favorite cookies. 

To make the cookies, you need the following ingredients: oats, baking soda, peanut butter, dark brown sugar, eggs, vanilla extract, and chocolate chips. I love that the ingredient list is so simple! 

First, mix together the oats and the baking soda in a small bowl. Note-you can use gluten-free oats to make gluten-free cookies. 

In the bowl of a stand mixer, add the creamy peanut butter. 

Add the brown sugar. 

Next, crack in the eggs. Make sure you omit the shell:) 

Add the vanilla extract. 

Turn on the mixer and beat until smooth, about 3 minutes. 

Add the dry ingredients and stir with a wooden spoon. 

Stir in the chocolate chips. Try not to eat the dough at this step. It is hard, so if you cave in, I wont’ tell.

Use a cookie scoop to form your cookie dough balls. You can roll the dough with your hands, but it is pretty sticky, so I opted for the scoop. 

Place the cookie dough balls onto a baking sheet and lightly flatten with your hands. Bake for 9-11 minutes in a 350ºF oven. Remove cookies from the oven and let cool on the baking sheet for 2 minutes … if you can wait that long! 

Grab a stack of cookies and start eating! 

These cookies are super soft and chewy. And I love that there is no butter or flour involved. No butter means I can eat more cookies, right? Please say yes. 

Thanks Monique for an awesome cookie recipe! This recipe is going on my favorite cookie list! 

Make sure you check out Monique’s amazing blog, Ambitious Kitchen, for more delicious recipes. 

Recipe

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

by Monique of Ambitious Kitchen on March 21, 2013 in Cookies, Desserts
See this recipe post on Monique of Ambitious Kitchen’s site! March 21, 2013

CookiesDesserts

5.00 Mitt(s) 9 Rating(s)

Prep Time 5 Minutes

Cook Time 10 Minutes

Difficulty Easy

Servings 20

20

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Recipe Description

Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Delicious!

Preparation Instructions

Preheat oven to 350ºF.

In small bowl, mix together the oats and baking soda; set aside.

In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.

Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.

Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

Makes 16-20 cookies.

Notes:
1. You can use less sugar or less chocolate chips to save calories—I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate chips and they turned out great!
2. Feel free to substitute almond butter or another nut butter in replace of peanut butter.
3. These cookies disappear quickly so I recommend doubling the recipe!

Ingredients

• ⅔ cups Rolled Oats (gluten-free If Desired)
• 1 teaspoon Baking Soda
• 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
• ⅔ cups Dark Brown Sugar
• 2  Large Eggs
• 1-½ teaspoon Vanilla Extract
• ⅔ cups Chocolate Chips

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 
This Tomato Basil Soup with Cheesy Bread from Tasty Kitchen member Serena was so divine. The texture is silky, the color is beautiful, and it is full of robust flavor. The cheesy bread can be left out or swapped for crumbled crackers or straight up cheese. There are so many tasty options.

To make it you will need: olive oil, salt, pepper, diced canned tomatoes, vegetable or chicken stock, onion, garlic, red pepper flakes, honey, rosemary, and basil. For the cheesy bread you’ll need your favorite bread and cheese.

Begin by sweating the onions in some olive oil in a pot.

Once they are nice and translucent, add in the garlic and sweat some more. The room will smell amazing!

Add the red pepper flakes …

And the rosemary …

Then pour in the tomatoes.

Add your basil and stir it in. Other fresh herbs would also be nice here—go wild!

Add a drizzle of honey. This really balances the acidity of the tomatoes.

Pour in the stock to cover and let simmer away partly covered.

After about 30 minutes, turn off the heat and let it cool slightly.
 
 
 

Puree in a blender in batches, making sure to keep a dishtowel over the top to protect your hands just in case. An immersion blender would also work directly in the pot.

Transfer the soup to a bowl and sprinkle with some fresh chopped basil if you wish or some bread toasted with your favorite cheese.

This is hearty and satisfying and quite healthy. I could eat it every day of the week. Thank you Serena for sharing this with us! Visit her website Serena Bakes Simply From Scratchfor other wonderful treats!

Recipe

Tomato Basil Soup With Cheesy Bread

by serenabakessimplyfromscratch on March 22, 2013 in Soups
See this recipe post on serenabakessimplyfromscratch’s site! March 22, 2013

Soups

0.00 Mitt(s) 0 Rating(s)

Prep Time 10 Minutes

Cook Time 20 Minutes

Difficulty Easy

Servings 5

5

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Recipe Description

Tomato Basil Soup With Cheesy Bread. A delicious easy weeknight meal.

Preparation Instructions

Heat olive oil in a stock pot over medium-high heat and add onion. Saute onion until softened. Add garlic, red pepper flakes and rosemary and mix to combine. Add canned tomatoes with juice, stock and honey. Bring to a simmer then reduce heat to low and cook for 15-20 minutes.
Season soup to taste with sea salt and pepper.

If using an emulsion blender blend soup in the pot until smooth. If using a blender, remove soup from heat and allow it to allow to cool for 5-10 minutes. Then blend the soup in the blender, making sure to only fill the blender 1/4-1/3 full and work in small batches. Hold lid tight on the blender using a kitchen towel but be careful. If the blender is too full the hot soup will expand and force the lid off causing a mess. Pulse blender until soup is smooth then pour the pureed soup back into the pot. Repeat with remaining soup until all soup is pureed. Return soup pan over low heat and heat until warm.

Remove soup from heat and stir in basil.

Preheat oven to 450 F.

Place sliced baguette on cookie sheet. Spread mozzarella cheese and cheddar cheese evenly over baguette.

Place baguette in preheated oven and bake for 3-5 minutes or until cheese is bubbly and light brown.

Place soup in bowls and top with cheesy bread or serve bread on the side for dipping.

Ingredients

• 1 Tablespoon Olive Oil
• ½ whole Onion, Diced
• 3 cloves Garlic, Minced
• 1 pinch Red Pepper Flakes (optional)
• 1 teaspoon Rosemary
• 84 ounces, weight Canned Diced Tomatoes
• 2 cups Chicken Or Vegetable Stock
• 1 Tablespoon Honey
• ½ teaspoons Sea Salt (or To Taste)
• ½ teaspoons Pepper Or To Taste
• ½ cups Fresh Basil, Chopped
• 1 whole Baguette, Sliced
• 1 cup Mozzarella Cheese, Grated
• 1 cup Cheddar Cheese, Grated

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
Some days a girl just needs a little something chocolaty. And most days a girl needs coffee. Put the two together into one sweet treat like this and now you’re really talking. The fact that this treat is pretty healthy just sweetens the deal (pun intended).

When I saw Tasty Kitchen member Michelle’s recipe for Espresso Mini Muffins with Chocolate Ganache, I was intrigued. And if I’m being honest, by intrigued I mean practically drooling and dying to make them first chance I got, which, incidentally, happened to be for breakfast. I don’t feel guilty though; these are legitimate muffins, not cupcakes masquerading as muffins (they are grain-free and refined-sugar-free, to name a couple of their perks!). The biggest perk of all is that I get to eat chocolate for breakfast and not feel bad about it.

But if you decide to make them for dessert I won’t tell—they’re good like that too. Ok, and while I’m at it, they’d make a happy snacker out of just about anyone.

To get started, get out your ingredients.

You’ll need: coconut milk, baking soda, dark chocolate, an egg, vanilla extract, coconut oil, maple syrup, espresso powder, almond meal, nutmeg, and salt.

You are just 11 ingredients away from chocolate-coffee bliss.

Generously grease a muffin tray with coconut oil. Love the paper towel method, but a pastry brush works well too. And if I’m feeling really crazy, sometimes I’ll just use my fingers. Whatever works, right?

Depending on the temperature of your kitchen, your coconut oil might already be softened. Mine wasn’t, so I softened it briefly in the microwave, trying not to melt it fully (literally just a couple seconds and then a good stir).

Part of what I love about this recipe (in addition to the fact that it’s incredibly delicious) is the fact that it whips up in just a couple minutes right in the food processor.

First pulse together the dry ingredients to combine: almond meal, espresso powder, baking soda, nutmeg, and salt. Don’t over-process it; the mixture should look like wet sand. Next add the egg, coconut oil, maple syrup, and vanilla and process until smooth.

Spoon the batter into the prepared muffin tray. It’ll be thick, almost like brownie batter. You should get around 12 mini muffins; I think I actually could have gotten a couple more. But I might have licked the bowl.

Cook ‘em up! Be careful not to overcook them so they don’t dry out. Mine took ever-so-slightly longer than the recommended time, about 9 to 10 minutes instead of 8 to 9. Use the toothpick test to see if they’re done!

They should come right out of the tray, but if they don’t, let them cool a couple minutes in the tray and then transfer them to a wire rack to finish cooling.

Now it’s time to whip up a quick little ganache. It’s just 2 ingredients.

Dark chocolate and coconut milk! I used 62% cacao, but by all means go darker if you like. I’m a big fan of the 70% too.

You can either melt it in the microwave or on a double boiler.

And here it is melted together.

The recipe didn’t say what kind of coconut milk to use, so I used full-fat canned coconut milk because that’s what I keep in my pantry. My ganache was super thick and looked quite a bit different from Michelle’s ganache, so she might have used light coconut milk or even the coconut milk from the carton. I’m not sure, but either way, it was delicious this way—and hers looks delicious too!

Spoon the ganache on top of the muffins. I had enough for a thick layer on each.

And that’s it! You can dive into them now (recommended drink: an espresso, of course), or enjoy them later. I like to refrigerate them if I’m saving them for later because the ganache sets nicely into a truffle-like consistency. And the muffins themselves are incredible—they’re not too heavy and they have a nice moist crumb, almost like a brownie but not as dense. Are you convinced yet?

Thanks to Michelle for a fantastic recipe! Be sure to check out The Lucky Penny Blog for more of her delicious creations.

Recipe

Espresso Mini Muffins with Chocolate Ganache

by The Lucky Penny Blog on March 1, 2013 in Breads, Muffins
See this recipe post on The Lucky Penny Blog’s site! March 1, 2013

BreadsMuffins

4.00 Mitt(s) 2 Rating(s)

Prep Time 10 Minutes

Cook Time 10 Minutes

Difficulty Easy

Servings 12

12

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Recipe Description

Delicious gluten and grain-free espresso mini muffins topped with chocolate ganache.

Preparation Instructions

Preheat oven to 350ºF. Grease a mini muffin tin well with coconut oil or greasing method of your choice.

In a food processor, combine all the dry ingredients for the muffins: almond meal, ground espresso beans, baking soda, nutmeg, and salt. Pulse to combine.

Add in the wet ingredients for the muffins: egg, coconut oil, maple syrup, and vanilla. Mix on high until everything is nice and smooth.

Fill greased muffin tins 3/4 of the way full. You should have just enough to make 12, if you really scrape the bowl clean.

Bake for 8-9 minutes until a toothpick comes out clean. Do not over bake!

Allow muffins to cool.

Make the ganache. In a microwave safe bowl, combine the coconut milk and chocolate, microwave for 30 seconds, stir, microwave for 15 more seconds if it is not melted. Be careful not to burn it.

Top muffins with desired amount of ganache. Enjoy!

Ingredients

• FOR THE MUFFINS:
• ¾ cups Almond Meal Or Almond Flour
• 1 Tablespoon Ground Espresso Beans
• ¼ teaspoons Baking Soda
• ¼ teaspoons Ground Nutmeg
• 1 pinch Salt
• 1 whole Egg
• 2 Tablespoons Coconut Oil
• 2 Tablespoons Maple Syrup
• ½ teaspoons Vanilla
• FOR THE GANACHE:
• 2 ounces, fluid Dark Chocolate
• 2 Tablespoons Coconut Milk

 
 
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Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. She lives in Upstate New York and loves to travel, especially to places steeped in rich culture and history. She also enjoys reading, vintage shopping, watching movies, and is enamored with ancient cultures. She just released her first cookbook, “An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair” (Tuttle Publishing), a collection of authentic Middle Eastern recipes handed down to her from her husband’s family.

 
Most mornings around here begin with an egg of some form. I’m pretty spoiled with a husband who cooks a mean omelet. It’s not something I take for granted. It’s a mighty nice way to start the day. We’re always trying to mix things up by trying different cheeses and toppings. Omelets are flexible that way. So my interest was piqued when I ran across this recipe for Zhong-Xi Breakfast here from Tasty Kitchen member Dani a few weeks ago. I actually made it for lunch to try out before introducing it into our breakfast mix. It’s a simple mix of ingredients which honestly I didn’t expect much from, but the flavor created by the ginger and garlic, combined with the oh-my-word-tasty cooking oil is quite satisfying. The hubby will be pleased when I surprise him with breakfast for a change with this one. It’s quick and easy. Let me show you how.

You’ll need eggs, salt, peanut oil, chopped garlic and ginger, brown sugar, red and yellow cherry tomatoes, soy sauce, rice vinegar, sesame oil, and chopped parsley (not shown—oops!).

Begin by beating the eggs with the salt.

The omelet portion moves really quick. Heat a portion of the peanut oil in a skillet. Once the oil is hot, pour in the beaten eggs. Let cook for about a minute (see note below). Pull one edge of the omelet to the side so the uncooked eggs can reach the pan. When eggs are almost cooked but center is still soft, fold omelet in half and place on a plate to wait for the yummy toppings.

(Note: My favorite egg-cooking skillet cooks quickly so I should’ve let it go less than a minute. Adjust the cooking time for your stove and skillet.)

Don’t wash that skillet just yet! Add the remaining peanut oil and heat until hot.

Add in the garlic and ginger and sauté for about a minute, stirring constantly.

Garlic can burn very quickly at high heat, so be careful to watch for the garlic burning. Mine got a bit on the dark side, but it was still nice.

The brown sugar goes in next. Mix together.

Next, the tomatoes. So much happy color to start the day with! Cook the tomatoes for about a minute or so, until they start getting soft.

Now pull it altogether with the soy sauce, rice vinegar, and sesame oil. Can you smell it? Oh my. Stir all together.

Remove from heat and pour the tomatoes with the cooking oil on top of the patiently waiting omelet. Garnish with freshly chopped parsley and enjoy!

If you prep the ingredients the night before, chopping the garlic and ginger and tomatoes, you can have this omelet done in no time. Such a great way to dress up a simple omelet.

Many thanks to Dani of the blog Expat Cucina for sharing this flavorful way to start the day.

Recipe

Zhong-Xi Breakfast

by ExpatCucina on October 17, 2010 in Breakfast, Eggs October 17, 2010

BreakfastEggs

5.00 Mitt(s) 1 Rating(s)

Prep Time 10 Minutes

Cook Time 5 Minutes

Difficulty Easy

Servings 1

1

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Recipe Description

Zhong-Xi in Chinese means East-West. This recipe takes a bit from the East (in the soy sauce, sesame oil and ginger) and a bit from the West. Try these eggs tomorrow for breakfast!

Preparation Instructions

In a bowl, lightly beat eggs with a pinch of salt.

In a skillet, heat 1 tablespoon of peanut oil. When hot, pour in the eggs.Let cook for a minute or so, till the eggs start solidifying. Then with a wooden spoon, push the edge in so that the soggy, uncooked eggs can touch the pan. When the eggs are almost cooked but the center is still soft, fold your omelet in half and place it on a plate.

In the same skillet (don’t wash it), add the remaining 2 tablespoons of peanut oil and heat till really hot. Throw in chopped garlic and ginger, stir for a minute or so. Then add the sugar and let it caramelize. Add in the tomatoes and cook till they start getting soft (about 1 minute). Pour in soy sauce, rice vinegar and sesame oil; stir all the ingredients together. Remove from heat and pour the tomatoes with its cooking oil on top of your omelet.

Garnish with freshly chopped parsley.

Ingredients

• 2 whole Eggs
• 1 pinch Salt
• 3 Tablespoons Peanut Oil
• 1 clove Garlic, Finely Chopped
• 1 teaspoon Finely Chopped Ginger
• 1 teaspoon Brown Sugar
• 3 whole Red Cherry Tomatoes, Washed And Cut In Half
• 1 teaspoon Soy Sauce
• 1 teaspoon Rice Vinegar
• 1 teaspoon Sesame Oil
• 4 whole Yellow Cherry Tomatoes
• 1 Tablespoon Chopped Parsley

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 
Green bean salads are one of my favorite, especially in the warmer months for a picnic, served room temperature with a tangy vinaigrette. Tasty Kitchen member Nancy’s version caught me eye because of the wasabi spice and browned garlic. It was absolutely delicious! And a great dish to make ahead for the week.

You will need: butter, dried sage, garlic powder, olive oil, salt, garlic, wasabi powder and green beans.

Rinse the green beans and snap off the ends if need be. Then add them to a medium-sized bowl. Add the olive oil and toss, then set aside to marinate.

Add the garlic powder …

And the crushed sage …

And the wasabi powder.

Toss it about well until evenly incorporated.

Cut the garlic into ¼-inch pieces and set aside.

Heat a skillet over medium-high heat and add the green beans. Cook them for 5 minutes or so, tossing every so often.

Add the butter and garlic and toss well to ensure the garlic doesn’t burn.

Transfer to a plate and serve. This dish stored well for a week and was delicious when served cold or room temperature. It can be reinvented several times as well with the addition of cherry tomatoes, crumbled cheese or whatever other extras are in your refrigerator.

Thanks to Nancy for this delicious recipe. Visit her website Coupon Clipping Cook for other wonderful treats!

Recipe

Garlic Wasabi and Sage Green Beans

by Nancy @ Coupon Clipping Cook on January 17, 2013 in Sides, Vegetables
See this recipe post on Nancy @ Coupon Clipping Cook’s site! January 17, 2013

SidesVegetables

0.00 Mitt(s) 0 Rating(s)

Prep Time 15 Minutes

Cook Time 15 Minutes

Difficulty Easy

Servings 3

3

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Recipe Description

A delicious side dish with an earthy flavor.

Preparation Instructions

Snap or cut the stem ends off the green beans, rinse them off and add to a medium size bowl. Add the olive oil (reserving about 2 teaspoons of olive oil for the skillet), garlic powder, sage, wasabi powder, and sea salt.

Toss the green beans until coated. Set aside. Slice the garlic into pieces about ¼-inch thick and set aside for a moment.

Heat a large skillet on medium heat. Add the green beans to the skillet and the reserved 2 teaspoons olive oil. Add the butter and garlic and stir (if using regular green beans, let them sauté in the pan for about 6 minutes before adding the butter and garlic). Continue stirring.

Keep stirring until the garlic starts to turn a light brown or golden color (about 6 minutes) which is about the time when the green beans should be done. If the garlic is cooking too fast and starting to turn a dark brown color, turn the heat down just a bit. Some of the thinner green beans should be a little soft while others should be a bit crisp. Try a quick sample and salt to taste.

Serve hot right out of the skillet as a side dish.

Ingredients

• ½ pounds Fresh Fine French Green Beans (Or Regular Green Beans)
• 2 Tablespoons Olive Oil, Divided
• ½ teaspoons Garlic Powder
• ½ teaspoons Ground Sage
• ½ teaspoons Wasabi Powder
• ¼ teaspoons Sea Salt
• 4 cloves Garlic
• 1 Tablespoon Butter

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.