Archive

Posts Tagged ‘easy recipe’

RECIPE: Blueberry Muffin Bread Pudding

15th Nov 11 (Tue) 4 comments

A little belated, last month’s Veggie Supper Club in Eugene had the theme of “Animated Flavor.”  We were to pick a cartoon and design a dish that represented it in some manner.  I made a Chester the Cheetah Cheetos-crust Mushroom Quiche (recipe here), and something I’d call “Gargamel’s Wish” – as in… he finally caught the Smurfs.  I used blueberries and one lone strawberry (aka “Papa Smurf“)…

Blueberry Muffin Bread Pudding


Makes 10-12 servings

Ingredients:

  • 10 blueberry muffins (your favorite recipe or box mix)
  • 1 cup fresh or thawed frozen blueberries
  • 2 cups soy/rice/almond milk
  • 1/2 cup sugar
  • 4 eggs or vegan egg replacer
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla extract
  • optional: whipped cream and fresh berries

Steps:

  1. Crumble ½ of the muffins into a buttered baking dish.
  2. Add 1 cup blueberries in a layer.
  3. Crumble remaining ½ of the muffins over the top.
  4. Beat together milk, eggs, sugar, cinnamon and vanilla.
  5. Pour mixture over crumbled muffins.
  6. Bake for 40 minutes at 350 degrees until pudding puffs and forms a crust.
  7. Spoon warm pudding into individual serving dishes and top with whipped cream and fresh blueberries.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Chali 2Na – Fish Outta Water


RECIPE: Easy Pumpkin Cheesecake

5th Nov 11 (Sat) 2 comments

A little belated, but for the Gonzalo Bergara Quartet house concert, there was a potluck element, and I brought…

Pumpkin Cheesecake

Makes 6-8 servings

Ingredients:

  • 2 (8 ounce) cream cheese containers
    there are good vegan options, like Tofutti Better than Cream Cheese
  • 3/4 cup sugar
  • 1 small pie pumpkin (roasted) or 1 (15 ounce) can pumpkin puree
  • 2 teaspoons pumpkin pie spice (cinnamon, ginger, all-spice, nutmeg mixture)
  • 1 graham cracker crust – prepared or homemade
  • optional: whipped topping

Steps: prep time ~10 minutes, cook/cool time varies

  1. Preheat oven to 350 degrees F.
  2. Beat cream cheese until soft. Add in sugar, and continue mixing.
  3. Add in pumpkin and pumpkin pie spice.
  4. Pour into prepared crust, and bake for 35-40 minutes until soft but still set in the center.
  5. Let cool for 1 hour, then refrigerate for 3+ hours.

Since the above recipe is fairly remedial ( but still delicious), if you want to “fancy” it up… here’s a great, more complicated recipe with a ginger-pecan crust and sugared pumpkin seeds!  Hat-tip to Panda le Chef for passing on that fancier recipe (I’ll have to try it soon).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Peter Mulvey & David GoodrichNine Days Wonder


RECIPE: Jalapeño-Brie Poppers with Blueberry Dipping Sauce

26th Sep 11 (Mon) 2 comments

For this month’s Eugene Veggie Supper Club…

Jalapeño-Brie Poppers

Recipe below is for 8 peppers, but it’s easily scalable

Ingredients:

  • 8 medium sized jalapeño peppers
  • 2 tubes of crescent rolls
  • 1-8oz. wheel of brie or other soft cheese
  • optional: blueberry dipping sauce (from this recipe)

Preheat oven to 375°

Steps: super easy

  1. Wash, halve & de-seed the jalapeño peppers.
  2. Cut brie wheel into 16 approximately half-ounce pieces.
  3. Open crescent roll packages.
  4. Place 1/2 oz. wedge of brie into jalapeño half and roll up in one crescent roll.  Make sure to ensure cheese is fully covered, or you’ll have a higher risk of significant cheese leakage.  Note: I made these with one whole jalapeño for each crescent roll, and it was too much to fit... they still turned out OK, but I think they’d be better with a half pepper per roll.  Experiment with what you think works best.
  5. Place on baking pan (greased or lined with parchment paper) and bake for 16-20 minutes, or until browned.
  6. Serve warm and enjoy!

If you’re vegan, you can also try it with commercially available vegan cheese, or try to make you own vegan brie.  I haven’t tried this yet, but this vegan brie cheese recipe may work out for you.  Also, you’ll want to find a suitable vegan crescent roll (Pillsbury crescent dinner rolls are vegan if you don’t get the “butter flake” variety).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: ChromeoBusiness Casual

jalapeno

RECIPE: Taco Scones

31st May 11 (Tue) 5 comments

I had been thinking of making this for a while.  I had never seen “taco scones.”  I quick search on google & food.com‘s recipes came up with nothing outside of something called a Navajo Scone, which looked like taco stuff on navajo bread.  Mexican scones came up, but were usually chocolate/cinnamon or apple-somethings.  Anyway, I’m considering this a fairly novel concept, but I don’t know why.  They’re super easy, all of the ingredients are pretty basic, and it’s a classic combination of flavors.  For a Memorial Day / birthday party, I made…

Taco Scones

photo by emobiephotography

Makes 8-12 large scones

Ingredients:

  • 3 cups all-purpose unbleached flour
  • 1 Tbl baking powder
  • 1 tsp salt
  • ½ Tbl black pepper
  • 1 Tbl taco seasoning (plus add’l to top sconesI buy in the bulk section)
  • 1 stick chilled unsalted butter (or Earth Balance, etc), cut into cubes
    freeze butter for 15 minutes for “chilled” butter
  • 1 ½ cups grated medium/sharp cheddar cheese (or vegan substitute)
  • 1 red bell pepper, diced small
  • 2 jalapeno peppers, diced small
  • 1 small can of sliced olives
  • 1 lb soy crumbles, warmed & sautéed with taco seasoning
  • ¾ to 1 cups buttermilk (or soy creamer / coconut milk / vegan buttermilk)
  • ¼ to ½ cup cheddar cheese to top scones (or vegan substitute)
  • 1 large egg for top glaze (optional)
  • 2 tsp water for top glaze (optional)
  • salsa, sour cream, guacamole (for dipping)

Preheat oven to 400°

Steps:

  1. Using a mixer fitted with a paddle attachment (or do by hand), combine flour, baking powder, salt, black pepper & taco seasoning in a large bowl on low speed.
  2. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas.
  3. Add 1 ½ cups grated cheese and mix just until blended.
  4. Add peppers, soy crumbles, olives and 3/4 cup buttermilk to flour and cheese mixture.  Mix by hand just until all ingredients are incorporated.  If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.  Stir as lightly and as little as possible to ensure a lighter-textured scone.
  5. Remove dough from bowl and place it on a lightly floured flat surface.  Pat dough into a ball.  Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick.  Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.
  6. Whisk egg and water in a small mixing bowl to combine.  Brush each wedge with egg wash.  Top with taco seasoning and the remaining ¼ to ½ cup cheddar cheese.
  7. Place scones on a lined baking sheet and bake for 18 to 22 minutes or until golden brown and no longer sticky in the middle.  Serve warm with salsa, sour cream and/or guacamole for dipping.

This will definitely be a repeat recipe!  Taco scones, “Mexiscones,” or whatever you want to call them – these savory scones are delicious.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: David BazanStrange Negotiations

RECIPE: PB&J Cocktail with Grilled Mac & Cheese Sandwiches

24th Jan 11 (Mon) 1 comment

For this month’s vegetarian supper club in Eugene, we were the hosts and the theme was PAIRINGS.  I wanted to make something that was a kids’ staple food item, but with an adult twist.  So, I went for…

Peanut Butter & Jelly Cocktail

750mL batch

Ingredients:

  • 750 mL vodka, unflavored (don’t go cheap, but don’t go all out… a $10-15 bottle is fine)
  • 1 cup of peanuts, unsalted
  • up to 375 mL raspberry liqueur (Chambord, etc)
  • air-tight jar

Steps: super easy

  1. Add peanuts and vodka in an air-tight jar.  Place in cool, dark place for 1-2 weeks.
  2. Strain vodka (remove peanuts).  You’ll end up with slightly less than 750mL.  I did about a bottle and a half (1.125 mL / 4.75 cups) and my yield was almost exactly 4 cups of finished vodka (~85%).  Sidenote: don’t eat the spent peanuts… they’re icky…
  3. The Cocktail: 2 parts peanut vodka, 1 part raspberry liqueur.  Serve chilled or on the rocks.  Since it’s all booze… a small pour is usually enough.
    Variation: use other jelly-type flavors (grape, strawberry, peach), chocolate liqueur, bailey’s, or make a peanut white russian…

Update 4/10/12: About 16 months later, there’s now an actual PB&J vodka.  I beat ’em to it, though… More info here at Van Gogh Vodka (and web coverage here & here).

I paired it with…

Grilled Mac & Cheese Sandwiches

makes 4 large sandwiches

Ingredients:

  • 1-2 cups dried pasta (macaroni, rotini, etc)
  • boiling water
  • 1 Tbl butter (or vegan substitute)
  • 1/4 cup almond milk (soy, rice or cow milk also fine)
  • 2 cups grated cheese (mix it up, be creative with flavors)
    you could also try vegan cheese… not sure on meltability
  • 8 slices of bread, buttered on one side

Steps:

  1. Cook pasta in boiling water until tender (time depends on the pasta). Drain water.
  2. Add butter, milk, and cheese.  Stir until pasta is equally covered in cheesiness.
  3. Butter side down, add bread to grill or pan.  Add about 1/4 to 1/2 cup of cheesy pasta.  Add second piece of bread, butter side up.
  4. Once one side is lightly browned, flip the sandwich… or use a George Foreman grill, panini press or something easy like that.  I mean, come on, it’s making a grilled cheese… I shouldn’t need to explain.
  5. Cut and serve!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Ghost of a Saber Tooth TigerAcoustic Sessions

RECIPE: “Go Ducks” Guacamole

10th Jan 11 (Mon) 2 comments

So, I’m not a sports guy (understatement).  My main thing is music (as if I really need to tell you that)…

Well, I’m in Eugene, Oregon, and regardless of my general sports indifference, I still support the Ducks!  I went to the University of Oregon for a stint (I’m a PhD dropout if you’re keeping score at home).  I’m going to a BCS National Championship Game party tonight, and I’ll be supporting the Ducks against the Auburn Whatstheirfaces

I really don’t know what the Ducks’ chances are… football is the one played with the parabolic ball, right?  Anyway… what I’m bringing to the party is a super easy recipe

“Go Ducks” Guacamole

serves 179 chips, give or take

Ingredients:

  • oil for sautéing
  • 1 medium onion
  • 2 yellow peppers (you know, for the yellow)
  • 4 cloves garlic
  • 1 Tbl taco seasoning (or to taste)
  • 1 medium tomato
  • 4-5 medium/large avocados
  • 3/4 tsp chili powder
  • 1/2 teaspoon salt (or to taste)
  • juice of 2 limes (2-4 Tbls or so?)

Steps:

  1. Cut up onion, pepper & garlic.  Saute in 1-2 Tbl of oil until soft, slightly browned.  Add taco seasoning, stir.
  2. Cut up avocados, add to large mixing bowl.  Mash avocados with a fork or large wooden spoon.
  3. Add onion, pepper & garlic mixture.  Dice and add tomatoes.  Add chili powder and salt (to taste).  Add lime juice (to preserve).
    This is meant to be enjoyed immediately (or as close to it as possible)!  Do not make it “well in advance”…

Worst case… the Ducks lose.  Well, there will still be music to get us through (just hopefully not more from Sebastian Bach).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Update: this would also work really well for the Green Bay Packers in the Super Bowl XLV. :)

~Dan – np: ReptetChicken or Beef?

RECIPE: Easy Beer Cheese Dip

25th Dec 10 (Sat) Leave a comment

I made an adjustment on an already adjusted recipe.  It’s really simple, involves no cooking/heating, and it’s really versatile (choose your beer, cheese, hot sauce).  Behold…

Beer Cheese Dip

Credits: Old Rainier Brewer Beer Cheese Dip in Northwest Brewing News (via Antsaint’s blog)

makes about 4 cups

Ingredients:

  • 1 lb cheese, grated (4 cups)
  • 4 cloves garlic, mashed
  • 2 tsp minced onion (or 1/2 tsp onion powder)
  • 1 tsp dry Chinese-style mustard (or 1 ½ Tbl Dijon mustard)
  • 2-3 tsp hot sauce (tabasco, etc)
  • 2 tsp shoyu, soy sauce, or vegetarian Worcestershire sauce (if you can find it)
  • 1 Tbl butter (or butter substitute)
  • 8 oz. beer

Steps:

  1. Warm all ingredients to room temperature.
  2. Grate or grind the cheese.
  3. Place all the ingredients, except beer, in mixer bowl.
  4. Gradually add beer and beat until smooth and fluffy.  This is where a food processor is handy.
  5. Store in covered container in refrigerator for at least one day (not mandatory, but preferred).
  6. Serve at room temperature with chips, crackers or dark bread.

Again, the use of a food processor to blend the ingredients isn’t mandatory, but it makes it oh-so-easy.  I made it for a Christmas dinner tonight, and it is bound to be a hit.  My cheese: sharp cheddar.  My beer: Deschutes Black Butte.  My hot sauce: Frank’s RedHot Aged Cayenne.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi & Alex’s raw vegan pies, and Framboise cranberry relish at THIS LINK.

Happy Festivus!  Oh, and yeah, this would make a kick ass Super Bowl snack recipe.  Super easy and quite delish!

~Dan – np: Various ArtistsNigeria 70: Lagos Jump

merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too…

%d bloggers like this: