pumpkin bread

It's been a long time since I updated and the reason is quite simple: I really don't cook much anymore because law school has taken over my life.

However, a week ago, I got an intense craving for pumpkin bread (fall has slipped into winter and the Starbucks red cups are out!).  I love the Starbucks loaves, but they're incredibly bad for you and also very overpriced.  So I decided to try making my own pumpkin bread! 

A quick Internet search led me to an Allrecipes version that had an average 5-star rating from 4,607 reviews.  4,607!  I decided that this would probably be a safe bet.  I can't take much credit for this because I followed the recipe pretty exactly, making some modifications suggested by various reviewers.  Thanks to the modifications, this recipe is actually quite healthy, as far as desserts go, and I will definitely be making it again soon.  Also, I can vouch for the fact that this recipe freezes very well, so even if you think the full recipe is a bit much, feel free to freeze half of it and have it the next week!

Some reviewers suggested having this with cream cheese frosting, but I think it tastes really great on its own ... feel free to experiment, though!

Easily serves 24 people. 

Ingredients:
- 1 (15 ounce) can of pumpkin puree (NOT pumpkin pie mix)
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce (I used sweetened, but unsweetened would probably also be fine)
- 2/3 cup water
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 2 cups white whole wheat flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
(Note: I was pretty casual about these measurements, probably erring on the side of going over - I like the spicy kick and it was delicious)
- 1 teaspoon pure vanilla extract
- I didn't add "toppings" when I made this, because they add a lot of extra calories.  However, if you want to be a bit more decadent, I think some lightly toasted nuts (walnuts, pecans, pistachios) or dark chocolate chips would be excellent in this.

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
 
2. Grease and flour three 7x3 inch loaf pans (I used one 9x3 inch loaf pan and also made about nine muffins, and instead of greasing/flouring, I simply lined the loaf pan with parchment paper and lined the muffin tin with cupcake liners). 

3. In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla extract and sugar until well blended.

4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

5. Stir the dry ingredients into the pumpkin mixture until just combined - don't over-mix!

6. Pour into the prepared pans.

7. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 

IMPORTANT NOTE about baking time:
If you are making muffins, they will obviously bake much sooner than this, so check once they smell done (start at the 20-minute mark). 

By contrast, in the larger loaf pan, what can start to happen is that the top will burn while the inside is still gooey.  If this happens, take out the loaf pan, cover it with aluminum foil, and then bake for another 10 minutes.  This will cook the inside while protecting the top. 

Modified slightly from: http://allrecipes.com/Recipe/downeast-maine-pumpkin-bread/Detail.aspx

vanilla pudding (or custard)

As a child, I used to love the custard my mother would make for us.  I think it was made with a box mix, but it was always the perfect consistency and I enjoyed it warm or cold.  For some reason, I didn't have custard for many years (except in the occasional cream puff or fruit tart) until I tried a vanilla pudding from Whole Foods a couple of months ago.

That one pudding sparked a minor obsession -- I was on a mission to find the perfect recipe for vanilla pudding.  I'm not really a fan of that wobbly, jello-like consistency, so I like to leave it a little less "set" and it tastes a great deal like the custard of my childhood.  I tried several different recipes without much success, and then finally came across this one.  It's pretty amazing.  It's surprising how easy it is to mess up a pudding!  This recipe makes it pretty foolproof.

Serves 4-5 people. 

Ingredients:
- 2 1/2 cups milk, divided (this means to hold the 1/2 cup separately from the 2 cups).  I used skim milk, but any kind would be fine. 
- Pinch of salt
- 1/2 teaspoon ground cinnamon or 1 cinnamon stick
- 1/3 to 1/2 cup of sugar (I like to use light brown sugar, or at least half light brown sugar, half white sugar)
- 3 Tablespoons cornstarch (in a pinch, you can use 6 Tablespoons of all purpose flour instead)
- 2 egg yolks
- 1 teaspoon pure vanilla extract (I used a few drops of vanilla flavor and half a vanilla bean because I couldn't get access to pure vanilla extract)
- 1/2 teaspoon rum extract (or just use a teaspoon of rum), optional
- 1 Tablespoon butter

Directions:
1. Place 2 cups of milk, the pinch of salt, and the cinnamon in a saucepan on the stove.  If you're using half a vanilla bean, split it, scrape it out, and add the scrapings and the bean to the saucepan now as well.
2. Add the sugar and turn the heat to medium.  Do not stir!  (I think this no-stirring rule does two things: it prevents the milk from burning at the bottom of the pan, and it also caramelizes the sugar slightly).
3. While waiting for the milk to come to a rolling boil, mix the remaining 1/2 cup of milk with the cornstarch or flour, and whisk thoroughly to remove lumps.  Add the two egg yolks and whisk thoroughly again. 
4. When the milk has come to a full boil, remove it from the heat.  If you used cinnamon powder or there are bits of scalded milk floating around, or if there is a layer of cream at the top of the pot, it's probably a good idea to pour the milk through a strainer into another pot.  Once strained, return it to the saucepan.
5. Take a ladle of the milk and pour it into the milk/cornstarch/egg yolk mixture.  Stir the mixture firmly to avoid clumping.  Pour another ladle of milk into this mixture.  Stir again. 
6. Slowly pour the milk/cornstarch/yolk mixture into the saucepan with the milk and sugar mixture.  Return it to the heat on a low flame, stirring constantly. 
7. Once you feel the mixture start to firm up, decide how solid you want it.  As I said, I prefer mine to be a little runny, so I try not to let it get too solidified.  Once it starts to get solid, it gets thicker very quickly.  Keep in mind that as the pudding cools, it will solidify more. 
8. Remove the saucepan from the heat and add the vanilla extract, rum extract, and butter.  Mix well. 
9. Let the pudding cool completely and then pull out the cinnamon stick and vanilla stick if you were using them. 
10. Once cooled, transfer the pudding to a glass or plastic container and refrigerate it for a few hours before serving.  It tastes delicious with sliced banana. 

Modified slightly from: http://allrecipes.com/Recipe/creamy-vanilla-pudding/detail.aspx

magic cookie bars

These bars are incredibly easy to put together, and they are always a huge hit.  All you need is to invest about ten minutes in buying the ingredients, and about another fifteen minutes to put it together.  Then you just need a little bit of baking time. 

What's also great about these bars is that they are very, very flexible.  You can throw in almost anything and they taste great.  They are, however, very rich, so I never make them unless I have a lot of people to share them with!

Makes about 24 bars.

Ingredients:

- 2-3 cups cornflake or graham cracker crumbs (I really love using cinnamon-flavored graham crackers, but any similar wafer or biscuit would also work beautifully, I'm sure).  You'll want enough to create a dense layer that's about 1 inch thick across the bottom of your baking dish.

The easiest thing is to pulse whatever you're using in a food processor to get an even, fine crumb, but if you don't have a food processor, you can put them in a large Ziploc bag and pound at them with a rolling pin or a hammer or a can of tomatoes.

- 1/2 cup melted butter (have more on hand if needed)
- 1 cup semi sweet chocolate chips (I like Ghirardelli chips, but any brand will do)
- 1/2 cup butterscotch, Heath bar, or peanut butter chips
- 1 1/3 cups sweetened flaked coconut
- 1 cup pecans (walnuts will also do fine)
- 1 can (12 ounces) evaporated milk

Directions:

1.  Lightly toast about half of the coconut flakes.  You can do this by spreading them out in a frying pan without any oil, and heating them on low heat until they just start to turn light brown. 

2.  Lightly toast the nuts.  Again, you can do this in the frying pan -- no oil -- by heating them for about 5 minutes on low heat until you can smell the toasty, nutty flavor but before they start to burn.

3.  Preheat the oven to 350 degrees Fahrenheit. 

4.  Coarsely chop the nuts, either by hand or by pulsing them lightly in a food processor.

5.  Pour the cornflake or graham cracker crumbs and the melted butter into the bottom of a 13 x 9 inch pan and pack the mixture down with the back of a spoon or spatula until it forms a dense layer about 1 inch thick.  If the mixture is too dry, melt a little more butter and add it to the mixture. 

6.  Add all the other ingredients, other than the evaporated milk, layer by layer.

7.  Pour the evaporated milk over the pan in a grid pattern, making sure it gets into the corners and edges.

8.  Bake for about 20 to 25 minutes, until the edges turn light brown. 

9.  Cool and cut into bars.

sloppy joes

I pieced this recipe together using a few websites, but have made it my own thanks to experimentation over time.  Therefore, I don't think I need to cite any sources.  This recipe takes some time to finish cooking (and you do want to give it that simmer time for the best flavor), so plan on starting it about two hours before you want to eat.

Keep in mind that covering the skillet means you'll have a more watery sauce.  This really just depends on how "sloppy" you like your sandwich!  I like mine at the consistency created by the instructions below; however, feel free to adjust as you please. 

A note about the flavor -- this particular combination of sauces and spices creates a really delicious sauce that is a little bit sweet, with a slight kick.  If you don't like the sweetness, cut down on the sugar or molasses; similarly, if you don't like that slight bit of heat, reduce the amount of cayenne pepper. 

Makes about 8 sandwiches.

Ingredients:

- 1 1/4 pounds ground meat (I use lean ground turkey)
- 1 white or Spanish onion
- 1 red or green bell pepper
- 1 large carrot, peeled
- 2 garlic cloves
- 1 1/2 cups ketchup
- 3 Tbsp. molasses
- 3 Tbsp. (3/4 of a 1/4 cup measure) (packed) light brown sugar
- 2 Tbsp. Worcester sauce
- 2 tsp. mustard
- 3 tsp. grill seasoning (if you don't have this, substitute 1 tsp. ground coriander powder, 1 tsp. garlic powder, 1 tsp. onion powder, and a pinch of red chili flakes)
- 2-3 tsp. ground cumin powder
- 1 tsp. ground cayenne pepper
- 1 tsp. sweet paprika powder
- Salt and pepper to taste
- Good quality, thickly sliced cheese (I use sharp cheddar -- you need something with a strong flavor to stand up to the spices)
- Hamburger buns (I use potato rolls)
- Pickles (optional)
- Potato chips (optional, but there's something about ruffled potato chips that goes incredibly well with this ... I don't even normally like potato chips!)

Directions:

1.  Dice the onion, bell pepper, and carrot into medium-sized cubes.  Finely mince the garlic cloves.

2.  Put the ketchup, molasses, brown sugar, Worcester sauce, mustard and spices in a bowl.  Whisk and set aside.

3.  Heat a large skillet on high heat, adding 1-2 Tbsp. of oil (about 2 turns of the pan).

4.  Add the onion and garlic to the hot oil.  Add some salt to draw out the moisture and cook for 2-3 minutes, until onion is slightly translucent.

5.  Add the meat, a pinch of salt and a pinch of pepper.  Let the meat brown well and cook it all the way through.  Cover it with a lid to keep in moisture.

6.  Once the meat has cooked, turn heat to medium.  Add the carrot and pepper, with a pinch of salt and pepper.  Cook for 2 minutes with the lid on.

7.  Add the sauce and spice mixture.  Mix ingredients well and cook for 3 minutes, stirring to combine all ingredients thoroughly. 

8.  Turn the heat to very low, and let simmer for at least 30 minutes with the lid on, stirring once or twice.

9.  Remove the lid and cook for another 15 minutes to let some water evaporate.

10.  Lightly toast the hamburger buns so they are just warmed through. 

11.  Make the sandwiches using the meat mixture, a slice of cheese, and pickles in the lightly toasted buns.  The potato chips make a great compliment to this, as I mentioned earlier.

whole wheat chocolate chip cookie

I happened to stumble across this blog a few days ago and I found a post on whole wheat chocolate chip cookies.  As a child, I was steadfastly loyal to white bread, but I began to try weaning myself off it as I grew older and learned the benefits of whole grain and whole wheat.  Now, I actually often enjoy whole wheat options more (unless we're talking about the rosemary olive oil loaf from CostCo, which is just beyond words). 

At any rate, when I read this particular post, I decided that I had to try these out as soon as possible because the author likens these cookies to Digestive biscuits, which I absolutely love. 

I've made some changes to Molly's recipe, which she got from Kim Boyce.  My version of these cookies is below.

Enjoy!

Makes about 32 cookies

Ingredients:

- 3 cups whole wheat flour (I used King Arthur brand white whole wheat flour for a nutty taste that wasn't too dense)

- 1 ½ tsp. baking powder

- 1 tsp. baking soda

- 1 tsp. kosher salt

- ½ tsp. cinnamon or nutmeg
-  pinch of espresso powder

- 2 sticks (8 oz.) unsalted butter, softened
- 1/2 cup granulated sugar

- 1 cup lightly packed light brown sugar

- 1 ½ Tbsp. molasses (if you don't have molasses, you can use dark brown sugar instead of light brown)

- 2 large eggs at room temperature

- 1 tsp. vanilla extract

- 8 oz. bittersweet chocolate, roughly chopped, or bittersweet chips (I tried this with Ghirardelli milk chocolate chips because the grocery store was out of their bittersweet ones, and I was surprised by the amazing contrast of sweeter chocolate with the nuttier dough.  If you use milk chocolate chips, I recommend reducing the white granulated sugar content to about 1/3 cup). 

Directions:

1. Position rack in the middle of the oven, and preheat to 350°F. Line a baking sheet with parchment. (If you have no parchment, you can butter the sheet.)

[My note: I don't own a stand mixer.  This works fine with a hand-held.  In fact, I made a batch once using just a wooden spoon and then my hands to massage the dough, and I just threw in everything but the flour & chocolate, mixed well, then added the flour & chocolate ... and it turned out to be delicious.  So if you don't have patience for the separate-bowl, adding each ingredient separately thing, there's no need].

2. Combine the flour, baking powder, baking soda, cinnamon/nutmeg, espresso powder, and salt in a medium bowl, and whisk to blend.

3. Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition.  Beat in the vanilla.

4. Add the flour mixture to the bowl, and blend on low speed (if using a hand-held mixer, from this point on, use a wooden spoon to mix) until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.

5. Refrigerate the dough for at least half an hour, but it's even better if you can refrigerate it overnight or for a full day or two -- it gives the flavors a bit more depth.

6. Scoop mounds of dough about 2 tablespoons in size onto the baking sheets, leaving about 2 inches between each cookie. (I was able to fit about 16 cookies on each sheet, staggering them in four rows).

7. Bake the cookies for 11 to 13 minutes, rotating the sheet halfway through, until the cookies are evenly browned.

8. Transfer the cookies, still on parchment, to a rack to cool.

9. Repeat with remaining dough, or wrap it in a few layers of plastic wrap and put it in the freezer to bake another day.

These cookies are very good while still warm from the oven, but I find that you can taste the wheat more – in a good way – once they’ve cooled.

sukha aloo subji (punjabi potato dish)

This is one of my all-time favorite family recipes.  Unfortunately, I don't have the exact recipe my grandmother and mother use, which makes the most delicious version in the world.  However, this one works as a decent substitute when I am really missing home. 

It is best to cook this in a wok or another non-nonstick pan, as you want to be able to get a good crust on the potatoes.  Incidentally, the word "subji" (or "subzi") means vegetable. 

Serves 4-5 people.

Ingredients:

- 3 large russet potatoes
- 1 large red onion
- 2 tsp. cumin seeds
- 2 tsp. black mustard seeds
- 1/2 tsp. red chili powder
- 2 tsp. cumin powder
- 1 tsp. turmeric powder
- 1 handful of fresh coriander leaves, chopped
- Salt, to taste
- Canola or vegetable oil

Note: All the spice measurements are approximate, and you should adjust to taste. 

Directions:

For the Subji:

1. Put the potatoes in a large pot filled with salted water, and boil for approximately 15-20 minutes, until you can insert a fork into them but before they become completely tender.

2. Drain the pot and wait for potatoes to cool before peeling them.

3. Finely dice the onion and cube the potatoes (cube size is up to you; I like about 3/4 to 1 inch cubes.

4. Heat about 2 Tbsp. of oil on medium heat in your non-nonstick pan.  Test whether the oil is hot enough by dropping 1 cumin or mustard seed into the pan.  If it pops immediately, the oil is hot enough.  If not, wait a couple of minutes and then try again.  Turn the heat to low.

5. Add the mustard seeds, cumin seeds, turmeric, chili powder, and cumin powder and stir.  As soon as the spices have bloomed (once you can smell them and the seeds have lightly browned), add the diced onion and a pinch of salt to draw out moisture.  You need to act quickly because the spices will burn if left alone in the hot pan for too long.

6. Turn the heat to medium-low, and cook the onions until they are translucent and lightly browned. 

7. Add the potatoes and salt to taste. 

8. Continue to cook for approximately 15-20 minutes on medium-low heat.  Don't stir too often, as you want to make a dark crust on the potatoes and the crust needs time to form.  You can adjust the spices during this stage if you find a certain flavor to be lacking.  If you want to add a powdered spice, you can just add it in; if you want to add the seeds, heat them in a little bit of oil in a separate pot until they have bloomed and then add them in. 

9. If the potatoes start to dry out too much, add another tablespoon or two of oil. 

10. When you are about 3-5 minutes away from the end of cooking, add the chopped coriander.  You don't want to cook the coriander for too long, as you want to retain some of its freshness.  

I usually prepare this with bhindi (okra), another dish I particularly enjoy.  Since the potatoes are dry, it's also great to serve this with daal (lentils), dahi (yogurt), or another curry or subji with more liquid.  It goes well with rice or frozen Indian breads you can find at the grocery store and quickly heat up at home.  

If you want a creative option for serving leftovers, I love to make "double-toasts" (also known as "toasties" or panini). 

For the Double-Toasts:

1. Preheat your sandwich-maker.

2. Retrieve the sliced bread of your choice (white bread is delicious but I prefer multi-grain bread as a healthier and still tasty option).

3. Butter or oil one side of each slice of bread (two slices makes one sandwich, obviously).

4. Place a heaping tablespoon or two of the subji between two slices of bread so that the buttered/oiled sides are on the outside of the sandwich.

5. Heat the sandwich until it is golden-brown. 

6. Serve with ketchup and, if you have them, the extremely delicious Maggi Hot and Sweet sauce and Maggi Tamarina sauce (both can be found in almost any Indian grocery store). 

poppy seed bread

This is my mother's recipe.  I'm sure she modified it based on a recipe she found, but I don't know where that was so I call it hers.  I absolutely love this bread -- it is quite easy to make and always reminds me of home in a way that no store-bought lemon poppy seed muffin ever can.  In Singapore, it was impossible to find poppy seeds, because of their association with opium.  Being able to make this again now that I no longer live there always feels like a special treat!

Makes 5-6 small loaves or 2-3 large ones. 

 

Ingredients:

For the Bread:

- 3 cups all-purpose flour
- 2 1/4 cups granulated sugar (2 works too - depending on how sweet you want it)
- 1 1/2 cups vegetable oil
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 3 eggs
- 1 1/2 cups milk
- 2 Tbsp. poppy seeds
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. almond extract
- 1 1/2 tsp. butter extract (can omit or replace with 1 Tbsp. butter if you want butter flavor)

For the Glaze:

- 1/4 cup orange juice (no pulp).  You could probably replace this with lemon juice - slightly less than 1/4 cup, in that case.  Other options could be chocolate or espresso powder dissolved in 1/4 cup of water, or another juice like raspberry. 
- 1/2 tsp. vanilla extract
- 1/2 tsp. butter extract (can omit or replace with 1 tsp. butter if you want butter flavor)
- 1/2 tsp. almond extract
- 3/4 cup granulated sugar (2/3 cup works as well for the orange juice, depending on desired sweetness)

Directions:

For the Bread:

1. Mix all the wet ingredients together until uniform. 

2. Sift the dry ingredients (or just combine) in a separate bowl.

3. Gently fold dry ingredients into the wet ingredients.

4. Bake for 45 minutes to 1 hour at 350 degrees Fahrenheit in greased, floured pans.  Depending on the depth of the pans, you might want to start checking it after about 30 minutes.  It is done when a toothpick inserted into the center of the loaf comes out clean.  

For the Glaze:

1. Combine and boil all ingredients for a couple of minutes (until sugar is completely dissolved). 

2. Pour over baked loaves while they are still hot.  At this point, you could also add toasted sliced almonds on top of the glaze.  

3. Cool the loaves in pans for 10-15 minutes.  Then remove from pans and cool completely on wire racks.

tomato sauce

This one, I owe entirely to my brother-in-law.  It's a very simple but very delicious recipe for a sauce meant to be eaten cold or at room temperature (i.e., not as a pasta sauce).  The way he makes it is with either the basil or the garlic, but I tried combining both and it's great, so that's what I'll post here.  The instructions are quite vague but this is really the kind of thing for which you need to choose the measurements based on your personal preferences:

Easily serves about 8 people. 

Ingredients:

- Good quality extra virgin olive oil (approximately 2/3 to 3/4 cup).
- Good, ripe tomatoes (about 4 large ones), quartered.  I couldn't find good tomatoes in the supermarket, so I used a can of whole San Marzano tomatoes.  Those cans are huge, so I probably only used about 3/4 of one.
- Large bunch of fresh basil, coarsely chopped.  If you don't have a basil plant or a large bunch available at the supermarket, think of getting at least 2 of those single-serve packs.  In a pinch, you could use about 1 1/2 Tbsp. of dried basil but fresh is much better.
- About 3/4 Tbsp. of dried oregano.
- 3-4 cloves of fresh garlic.
- Salt and pepper to taste.

Directions:

1. Put the tomatoes, basil, oregano, and garlic cloves into a blender or food processor, and pulse until the garlic is chopped but not so much that it's a completely homogeneous mixture. 

The choice of instrument is yours -- the disadvantage of the blender is that you'll have to keep poking around in it to get everything properly chopped and mixed, whereas the food processor has a higher likelihood of leaking.

2. While mixing (if you're using a blender or a food processor where you have to remove the lid, obviously stop mixing while you do this), slowly add the olive oil until the sauce is a lighter shade of red, so you can see the sheen of the oil and taste it in the sauce.  This is based on how much olive oil you like in the flavor, so add at your discretion.

3. Add salt and pepper and mix one final time.

This sauce can be stored in the refrigerator for about a week, if it lasts that long!  It is delicious as a dip or spread for good crusty bread (rosemary bread is a particular favorite of mine).  It also goes very well with hard cheeses, like Manchego.  I love to have the bread, sauce and cheese with a small salad for lunch or the tortilla espanola for dinner. 

tortilla espanola (spanish omelette)

I probably don't do this nearly as well as my brother-in-law does (he is from Valencia), but it's a great dish to make for Sunday brunch.  They taste delicious at room temperature, so they are easy to prepare ahead of time if you're cooking for a crowd.  The best part is that they store really well, and you can microwave them and eat leftovers as a quick weeknight dinner.

The original recipe calls for serrano ham, roasted red peppers, and parsley.  I think that all of these detract from the dish, and if you don't add the ham, it's good for vegetarians.  However, if you really like your eggs with meat, you can add the ham to the eggs when you whisk them. 

A few things: it is very helpful to have a SMALL frying pan.  I actually bought this one for this purpose.  The reason it's helpful is that you have to flip the tortilla out of the pan onto a plate, and it's great if the plate is larger than the pan.  You'll also need a larger pan for heating the potatoes and onions.

It also helps to have a mandoline, which I sadly do not own, only covet.

Serves about 4 people.

Ingredients:

- Good quality extra virgin olive oil
- 2 large russet potatoes, peeled
- 1 Spanish or white onion
- 6 eggs
- Salt and pepper
- 2-3 vine-ripened tomatoes
- Good quality crusty bread
- Mayonnaise
- Balsamic vinegar

Directions:

1. Using a mandoline or, if you are like me, a knife, slice your potatoes and onions into very thin slices. 

2. Crack your eggs into a bowl and whisk them, adding a pinch of salt and some pepper to taste

3. Heat your frying pan (a larger one than your baby tortilla one) on low heat, and add a good amount of olive oil (coat the bottom of the pan generously).

4. Add the potatoes, and cook for about 10 minutes.

5. Add the onions and a bit of salt, and cook for another 10-15 minutes until onions are soft and translucent and the potatoes are golden-brown and a bit crispy.

6. Remove the frying pan from the heat, and replace it with the tortilla pan.  Make sure the stove is on low heat. 

7. Transfer about half of your potato and onion mixture to the tortilla pan. 

8. Pour about half of your egg mixture into the tortilla pan.

9. Gently cook until the sides have started to set and the bottom has turned golden brown, about 4-6 minutes.

10. Loosen the tortilla with a spatula if needed, then place large plate upside-down over skillet.

11. Flip the skillet over so the tortilla lands uncooked side down on the plate.  Then carefully slide it back onto the skillet, uncooked side down. 

12. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.

13. Slide the tortilla onto your serving plate.

14. Repeat steps 7 through 13 for the remaining tortilla. 

15. Slice and lightly toast the bread.

16. Slice the tomatoes into slices of medium thickness, and lightly drizzle with olive oil and balsamic vinegar.  Sprinkle with salt and pepper.

17. Once both tortillas have cooked, cut them into triangular wedges and serve with toasted crusty bread and tomatoes.  They taste excellent with mayonnaise (I also often add Jalapeno Tabasco!)

Modified from: http://allrecipes.com//Recipe/tortilla-espanola-spanish-tortilla/Detail.aspx

granola bars

I prefer making these without the brown sugar, and although many granola bar recipes call for butter, I don't like to use it.  These have some oil, honey and chocolate chips, so I wanted to draw the line there.

Makes about 16 2 inch-by-2 inch squares.

Ingredients:
- 1 egg
- 2 1/2 cups of rolled oats (you can make part of this a cereal you have lying around, like grape nuts)
- 1/2 cup of flax seeds (can substitute with ground flaxseeds which are more nutritious, or wheat germ)
- 3/4 cup dried cranberries
- 1/2 cup dark chocolate chips (I like Ghirardelli semi-sweet)
- 1/3 cup chopped nuts (walnuts, almonds, pecans - I like walnuts in this, but go with your gut)
- 1/4 cup coconut flakes
- 1/3 cup brown sugar (I eliminated this)
- 1/2 tsp cinnamon (or to taste)
- 1/2 tsp instant espresso powder
- pinch of salt- 2 tsp vanilla extract
- 2 Tbsp (or a little less) of peanut butter or, if you're feeling adventurous, tahini
- 1/2 cup canola or vegetable oil
- about 1/2 cup of honey, to taste

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.  

2. Beat one egg in a small bowl (room temperature egg is great, but using refrigerated is fine for this one).

3. In a large bowl, combine the oats, flax seeds, cranberries, chocolate chips, coconut flakes, sugar, cinnamon, and instant espresso powder.

4. Mix the dry ingredients together thoroughly, with your hands.  Then add the vanilla, peanut butter, oil, honey, and the egg you beat earlier.

5. Mix with your hands again.

6. Spread in an 8x8 prepared baking dish (any cooking spray or canola oil or butter will do)

7. Bake for 20-25 minutes, until the edges are golden brown in color.

8. Remove from oven and let sit for about 7 minutes.  Cut into squares before it has cooled completely.  

I recommend storing these in the refrigerator (because of the egg), unless your house remains very cool.  However, it's best to take them out about 20 minutes before serving -- it makes them even more delicious!  

Modified from: http://allrecipes.com//Recipe/playgroup-granola-bars/Detail.aspx

embarkation

I've always liked to eat, particularly when it comes to desserts (those who know me know that this is a massive understatement).  Over the past few years, I've discovered that I also really enjoy baking and cooking.  I always experiment with recipes, taking ones from various websites and cookbooks and tweaking them a bit.  Sometimes these adjustments are to make my life easier, sometimes it's because I can't find or don't like certain ingredients, sometimes it's an attempt to make things more healthful, and sometimes it's simply because I get curious.

Over the past several months in particular, I've gotten into the habit of swapping recipes with my friends and family.  I send them very detailed e-mails, with the link to the original recipe and then my comments or edits in the "margins".  Yesterday, it occurred to me that I may as well start posting these onto a blog so that more friends and foodies (there is quite a bit of overlap between the two) can enjoy them, comment with their own ideas, and make the process even more fun.  Please note that this will NOT be about fancy recipes or techniques.  It's really just a place for me to compile things I've tried out, and hopefully to get some feedback.  So, if you read this and decide to try something out, please comment!  Share your experience, and let me know if you have any tips of your own :).