Friday, January 13, 2012

Semolina carrot cake

Semolina carrot cake

1 cup semolina
3/4 cup shredded carrot
1 cup yogurt
1 cup milk
2 tsp olive oil
3/4 cup sugar
1/4 cup blanched almonds
1/2 tsp cardamon
1/2 tsp baking powder
pinch of salt

step 1
Preheat the oven at 350 degrees F and grease the cake pan.

step 2
Take semolina in a mixing bowl. Add sugar, pinch of salt, oil, yogurt and milk. Mix well. Add shredded carrots and blanched almonds. Again mix this really well. Finally add cardamon powder and baking powder. Mix gently.

step 3
Pour the batter in a cake pan and bake the cake for about 35 minutes. 

Layered bean and pepper casserole

Layered bean and pepper casserole

corn tortillas
3/4 cup low fat sour cream
1/4 cup milk
1.25 cup tomatillo salsa
0.25 cup regular salsa
1 can or 1.5 cup red beans
1/2 tsp garlic powder
1/2 tsp cumin powder
1/2 tsp paprika
1.5 roasted red pepper
1 green pepper
4 jalapeno peppers
1 cup Monterey jack cheese
1 tbsp olive oil
1/2 tsp salt
To serve:
few red onion rings ,sliced green olives and cilantro leaves

n a oven safe pan lined with foil, broil the jalapeno peppers for 15 to 20 minutes or until lightly blackened all over. Strain and rinse the beans if using the canned.Chop green pepper and stir fry in 1 tbsp oil. Put it in a small bowl. Combine sour cream, salsa and milk in a bowl. Add garlic powder, cumin and paprika powder to the red beans. Chop roasted red pepper and remove jalapeno peppers from the oven and chop them as well.

Add salt and 1/3 of the chopped jalapeno to pepper mixture. Arrange corn tortillas in a 5x9" glass or ceramic baking dish. Tear the tortilla as necessary to fit into the baking dish.

Top with 1/3 of the sour cream and salsa mixture, all of red beans mixture, 1/3 of the chopped jalapeno and 1/3 of the cheese. Repeat layering two more times with pepper mixture in the center layer.

When you finish top layer with corn tortillas, cover with the remaining sour cream mixture.Spread the last 1/3 of the chopped jalapeno and cheese. Place the baking dish in jelly roll pan lined with foil to catch any drips.

Bake uncovered for 30 minutes or until mixture bubbles and top is golden brown. Cool in dish on wire rack for 10 minutes. Sprinkle onion slices, olive slices and cilantro sprigs to serve.

Peppers, ham & cheese stromboli

Peppers, ham & cheese stromboli

for the dough:
1/4 ounce yeast (one packet)
13 fluid ounces warm water (about 100 degrees)
3 fluid ounces olive oil
1 lb 6 ounces bread flour
1/2 ounce salt

for the Stromboli:
1/2 cup dijon mustard
1/2 lb ham
1/2 lb provolone cheese
10-12 Italian long hot peppers
olive oil for brushing

step 1
Cover yeast with warm water in mixing bowl. Whisk in the oil. Stir in the flour and salt. Mix on low speed with dough hook about 5 minutes, adding more flour if necessary until smooth & elastic.

step 2
Divide dough into two pieces. Place dough in separate oiled bowls, cover and let rise until doubled in size or wrap in plastic and chill overnight.

step 3
Roast the long hots by tossing them in olive oil & roasting in the oven at 375 degrees for about 45 minutes, flipping half way through. Remove from the oven & cool. Peel & deseed the peppers. Set aside or cover & refrigerate until needed.

step 4
To make the Stromboli: Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.

step 5
Roll each piece of dough into a large rectangle about 10? x 14?. Top each with 1/4 cup dijon mustard, then top with ham & cheese, leaving about 1? border. Divide the peppers between the two pieces of dough and lay across, spreading out evenly.

step 6
Using a pastry brush, paint the border of 1 long edge with oil. Starting at the opposite long end without oil, roll up the dough into a cylinder, pinching the edges to seal. Place on a prepared baking sheet & let rise for 20-30 min.

step 7
Brush the top of each stromboli with oil. Bake until golden brown and crisp, about 25-30 mins. Remove from the oven and let stand 10 minutes. Slice and serve.