Pesto Tortellini with Artichokes

Published January 3, 2013 by peirilovesfood

The Chocolate Bottle

Pesto Tortellini with ArtichokesHappy New Year everyone!  This year I have a few changes in the works with recipes that I hope you will enjoy.  While I still will be creating yummy desserts and goodies, I am going to provide some delicious meals for you and your family.  Many of these are by trial, and the interesting thing is that I will be giving my honest feedback on how that recipe tasted; and what my family thought of it as well.  Also, you should know that my children do partake in cooking in our home, so these recipes are tested with little hands as well. 🙂  Enjoy!

This year, God must have something planned for us, as we are living on a VERY tight income due to unfortunate circumstances.  Some changes have taken place, and that means some serious food planning has been arranged.  I have found by doing planning, our food can…

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Lamb Tagine

Published October 15, 2012 by peirilovesfood

Lamb Tagine

Ingredients:
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground ginger
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
1 pinch saffron
1 lemon (zest)
1 tablespoon oil
1 pound lamb (cut into bite sized pieces)
1 tablespoon oil
1 onion (chopped)
3 cloves garlic (chopped)
1 tablespoon ginger (grated)
2 tablespoons tomato paste (I used chopped sun dried tomatoes)
1-2 cups beef stock
2 carrots (cut into bite sized pieces)
1/2 cup dried apricots (chopped)
1/2 cup dried dates (chopped)
1/2 cup dried figs (chopped)
1 tablespoon honey
2 tablespoons harissa
1 tablespoon cilantro (chopped)
1 tablespoon parsley (chopped)
1 tablespoon toasted almond slices

Directions:
1. Mix the paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, garlic, coriander, saffron, lemon zest and oil in a ziplock bag.
2. Add the lamb, mix well and marinate the fridge for a few hours to overnight.
3. Heat the oil in a large pot.
4. Add the lamb, brown well on all sides and set aside.
5. Add the onions and saute until tender, about 5 minutes.
6. Add the garlic and ginger and saute for about a minute.
7. Add the lamb and tomato paste and cover with beef stock.
8. Bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about 2-3 hours.
9. Add the carrots, apricots, dates, figs and more beef stock to cover.
10. Bring to a boil, reduce the heat and simmer until the carrots are tender, about 20 minutes.
11. Add the honey and harissa.
12. Serve garnished with cilantro, parsley and toasted almonds.

Lemon and Mint Couscous

Ingredients:
1 cup water
1 cup couscous
1 lemon (juice)
1 tablespoon olive oil
1 tablespoon mint (chopped)

Directions:
1. Bring the water to a boil and mix in the couscous.
2. Turn off the heat, cover and let sit for 5 minutes.
3. Mix the lemon juice and oil in a bowl.
4. Mix the lemon and oil mixture and mint into the couscous.

It’s Moroccan, and delicious
Also, Closet Cooking is the best website EVER!!!

Banana Split Cupcakes

Published October 15, 2012 by peirilovesfood

Banana Split Cupcakes

Ingredients:

Chocolate-Banana Cupcakes Ingredients:

2 cups granulated white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup warm water
1/2 cup milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting Ingredients:
8 ounces cream cheese, at room temperature
4 Tbsp. butter, at room temperature
4 cups powdered sugar
1 tsp. vanilla extract
Optional toppings:
hot fudge sauce
maraschino cherries
sliced bananas
sprinkles
Method:

To Make Cupcakes:

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, filling almost full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

(**Don’t be alarmed – the batter is pretty thin, but it turns out well!)

Remove from oven and let cool on a wire rack.

To Make Frosting:

In a medium bowl, blend together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it’s all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

Pumpkin Cinnamon Roll Pancakes

Published October 9, 2012 by peirilovesfood

Pumpkin Cinnamon Roll Pancakes

Ingredients
1/3 cup salted butter, melted
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1 egg
1 cup milk
1/2 cup pumpkin puree
2 tablespoons unsalted butter, melted
1 tablespoon brown sugar
1/4 cup caramel sauce, room temperature
1/4 cup cream cheese, room temperature
Directions
Mix the butter, brown sugar and cinnamon, place them in the corner of a small plastic bag and set aside.
Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.
Mix the egg, milk, pumpkin puree, butter and brown sugar in another bowl.
Mix the dry ingredients into the wet ingredients.
Heat a pan and melt a touch of butter in it.
Pour 1/3 cup of the mixture into the pan.
Cut a small hole in the corner of the plastic bag and squeeze out a swirl of the cinnamon mixture in a swirl around the top of the pancake batter.
Heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
Mix the caramel sauce and cream cheese, give them a 15-25 seconds in the microwave and drizzle over the pancakes.

Thanks Kevin! (Closetcooking.com)