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Recipes
Vegetarian Quinoa & Squash Casserole
By kmad
Preheat oven to 450°F. Heat 2 tablespoons oil in a large ovenproof skillet over medium heat
- 3 tablespoons extra-virgin olive oil, divided
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- 2 1/2 teaspoons ground cumin, divided
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon ground allspice
- 2 15-ounce cans chickpeas, rinsed
- 1 28-ounce can diced tomatoes
- 2 cups frozen chopped spinach
- 1 cup quinoa or whole-wheat couscous
- 1/2 cup golden raisins
- 1 cup water
- 1/2 teaspoon salt, divided
- 2 10- to 12-ounce boxes frozen pureed squash, thawed
- 1/3 cup finely chopped fresh cilantro
Creamy Artichoke Soup
By kmad
Heat olive oil in a heavy, large pot over medium heat
- 2 tablespoons extra-virgin olive oil
- 2 leeks, white part only, washed well and chopped
- 1 clove garlic, minced
- 1 small potato, peeled and chopped
- 1 (8-ounce) package frozen artichoke hearts, thawed
- 2 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons plus 1/3 cup mascarpone cheese
- 2 tablespoons chopped chives, for garnish
Coconut Macaroons
By kmad
In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt
- 4 large (120 grams) egg whites, at room temperature
- 1 cup (200 grams) granulated white sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup (60 grams) cake flour, sifted
- 3 cups (300 grams) sweetened shredded coconut
Smores Bar
By kmad
Preheat oven to 350°F. Grease an 8-inch square baking pan
- Ingredients:
- 1/2 cup butter, room temperature
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 cup graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 2 king-sized milk chocolate bars (e.g. Hershey’s)
- 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Triple-Citrus Mini Pound Cakes
By kmad
These cupcakes are a refreshing sweet treat
- Cake:
- 3 1/3 cups all-purpose flour
- 2 teaspoons coarse salt
- 1 pound (4 sticks) unsalted butter, room temperature
- 2 cups sugar
- 3 tablespoons finely grated lemon zest (from 3 lemons)
- 3 tablespoons finely grated orange zest (from 2 oranges)
- 3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)
- 1 teaspoon pure vanilla extract
- 9 large eggs, room temperature
- Citrus Glaze:
- 1 1/2 cups confectioners' sugar, sifted
- 1/4 teaspoon finely grated citrus zest, such as orange, lemon, or lime
- 3 tablespoons fresh citrus juice, such as orange, lemon, or lime
- Directions
- Whisk all ingredients until smooth and combined. Use immediately.
Coconut Cookies
By kmad
Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie
- 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
Individual Spicy Seafood Potpies
By kmad
These are really "faux" potpies, since the pastries are baked separately, but they are elegant nevertheless
- 1 large shallot, minced
- 1/2 cup dry white wine
- 1 tablespoon salt, plus more to taste
- 12 small mussels, (8 ounces), debearded and scrubbed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 3 anchovy fillets, finely chopped
- 1 can (28-ounce) Italian plum tomatoes
- 1/2 teaspoon crushed red-pepper flakes
- 1 large egg
- 1 tablespoon milk
- 1 sheet frozen puff pastry, thawed
- 1/2 yellow bell pepper, diced
- 1 tablespoon fresh chopped thyme
- 1 tablespoon chopped fresh flat-leaf parsley
- Freshly ground black pepper
- 8 ounces wild striped bass, skin removed, cut into 1-inch pieces
- 5 ounces calamari, cut into rings
- 8 ounces shrimp, tail on, peeled and deveined
- 6 ounces bay scallops
Cranberry Steamed Pudding
By kmad
Generously butter a 7 1/2-cup steam-pudding mold, and set aside
- 12 ounces (3 cups) fresh or frozen cranberries
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons kirsch
- 1 stick cinnamon
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 cup packed dark-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 cup dried cranberries
- 1 cup heavy cream, chilled
- 1 tablespoon confectioners' sugar, sifted
Elegant Cookie Cubes
By kmad
For a sophisticated favor, stack cookies in a plastic box lined with your monogram on all sides
- 12 Plastic PVC Bpxes
- Ribbon
- Cookies (3 in each is fine)
- Cardstock
- Double Sided Tape
Marshmallow Black-Bottom Pie
By kmad
This irresistible pie features a delicious homemade marshmallow topping
- Crust
- 1 1/2 cups all purpose flour
- 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 1/4 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 tablespoons (or more) ice water
- Filling
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon salt
- 4 large egg yolks
- 2 cups whole milk
- 1/2 cup whipping cream
- 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Marshmallow topping
- 1 tablespoon plus 1/3 cup water
- 1/2 teaspoon unflavored gelatin
- 1 cup sugar
- 1/3 cup light corn syrup
- 4 large egg whites (about 1/2 cup)
- 1 teaspoon vanilla extract
- Chocolate shavings (optional)