Cooking & Code
A curated index of recipes, this site aims to simplify some of the best recipes on the internet so that you can make them on a budget! All recipes are ones I've tested and loved, so that you don't have to find out the hard way that whipped sweet potatoes with lemon juice are really not all that. The site is on github; please feel free to make a PR, submit an issue, or just see what I do!
- 2 tablespoons light brown sugar
- ½ teaspoon table salt
- ⅓ cup margarine or unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sugar
- 1 teaspoon ground cinnamon (or to taste)
- Preheat oven to 425°F. Cover two baking sheets with parchment paper; set aside.
- In a medium saucepan, stir together 1 cup water, brown sugar and salt.
- Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil.
- Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix/mash with wooden spoon until no streaks of flour can be seen.
- In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough-ball in the saucepan.
- Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
- Transfer dough to a piping bag fitted with decorator tip. You could also pipe the dough in a zip-top bag with the corner snipped, but the churros will be ridge-less (delicious, nonetheless).
- Pipe dough into long thin lengths on the parchment covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip. Leave about 2-inches of space between the churros.
- Bake for 10-12 minutes or until slightly puffed.
- Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown.
- Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you’re baking the churros one pan at a time, be sure to return the oven setting to 425°F before putting in the next pan.
- Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.
2 carrots, sliced 1 medium yellow onion, diced 1 medium head of broccoli, also diced 1 14 oz can coconut cream (or milk) 1 regular sized can pumpkin puree 1 cup chicken stock 2 tablespoons oil of choice (I use olive) 1 teaspoon ground ginger 1 teaspoon crushed garlic 1 teaspoon coriander ½ tablespoon turmeric powder 1 tablespoon curry powder
- In a wok, saute the onion, carrots, and broccoli in the oil over medium heat until the onions become translucent
- Turn up the heat on the veggies to medium high (7-8), add the can of coconut cream to the wok. Let it sizzle and stir until the cream is melted and mixed well with the veggies. Turn down to medium low and let it simmer.
- While the concoction is simmering, add the pumpkin, chicken stock, and spices . Stir to combine.
- Add the peeled and de-veined shrimp to the soup and cook until the shrimp are pink and firm (about 3-4 more minutes).
- Goes great with brown rice! Garnish with cashews, cilantro, or coconut flakes.
- 4 cups loosely packed (~450 g) finely grated russet potatoes (~3 potatoes)
- 1 tsp minced garlic
- ¼ cup (15 g) fresh chopped parsley (or other herb of choice)
- ½ cup (83 g) corn (if canned, very well drained)
- 2 Tbsp (28 g) melted butter (or sub coconut oil), plus more for cooking
- 1 Tbsp (7 g) cornstarch
- ½ tsp each sea salt and black pepper, plus more to taste
- Preheat oven to 375°F (190°C) and arrange a rack in the center of the oven. Generously grease a standard muffin tin with oil of choice.
- Add finely grated potatoes to a large mixing bowl with garlic, parsley, corn, butter, cornstarch, salt and pepper and stir to thoroughly combine.
- Divide mixture evenly between 12 muffin tins, filling each tin with about 1/4 cup of the potato mixture. Press down gently to form. Sprinkle the tops with a pinch more salt and pepper
- Bake for 20 minutes.
- At the 20-minute mark, increase oven temperature to 425°F (218°C) and bake for 10-12 minutes more, or until the tops appear golden brown.
- Remove from oven and let rest for 5 minutes, then loosen the sides with a butter knife and gently lift out with a fork.
- Serve immediately as is or with hot sauce.
Notes: Best when fresh. To freeze, arrange baked haystacks in a single layer on a baking sheet and freeze until firm. Then store in a freezer-safe container up to 3-4 weeks. Reheat in the microwave, or a 350°F (176°C) oven until completely warmed through.
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