Throughout this giant lull in my life, in which I can’t really leave my house. I have been wasting time by watching Netflix, working out, deep cleaning, painting, and baking/cooking.
And I have baked/cooked quite a lot, with it becoming an almost daily occurrence. Below I listed some of my favorite recipes that I have tried out during this time.
Slow Cooker Potato and Chickpea Tikka Masala (recipe from therecipewell.com)
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1.5 teaspoons sea salt
- 1 teaspoon coriander
- 1 teaspoon sugar
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon coconut oil (optional, if sautéing )
- 1 yellow onion
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated (I use store-bought paste to save time)
- 3 cups white or yellow potato, diced
- 2 cups tomato purée (Also called strained crushed tomatoes. Plain old crushed tomatoes work, too.)
- 1 19oz can chickpeas, drained and rinsed
- 1 14oz can fire-roasted tomatoes
- 1 cup frozen peas
- 1 red, yellow or orange bell pepper, diced
- 1 jalapeño pepper, diced
- 3/4 cup cashews, soaked and rinsed
- 1 tablespoon lemon juice, freshly squeezed
- Make the spice blend: Add all ingredients to a small bowl and stir until well combined. Set aside.
- Heat coconut oil in a small skillet over medium heat. Sauté the onion until translucent, about 3 minutes. Add the garlic and ginger and continue to sauté for another 30 seconds, until fragrant. Transfer mixture to the slow cooker.
- Add the potato, chickpeas, green peas, bell pepper, jalapeño, tomato purée, fire-roasted tomatoes and spice blend to the slow cooker. Mix until ingredients are evenly distributed, then set the slow cooker to cook on High for 4 hours.
- While the tikka masala is slow cooking, place cashews in a bowl of water and set aside. A few minutes before the slow cooker is done, drain and rinse the cashews. Place the cashews in a high speed blender with 3/4 cup fresh water and blend until smooth and creamy.
- Once the slow cooker is done, add the cashew cream and lemon juice and stir until well combined. If needed, add salt to taste. Serve immediately with basmati rice or naan.
Gnocchi with Pomodoro Sauce (recipe foodiecrush.com)
- 1/4 cup DeLallo extra virgin olive oil plus 1 tablespoons
- 4 stems fresh Italian flat leaf parsley
- 4 stems fresh oregano
- 2 stems fresh rosemary
- 2 stems fresh basil plus 2 more stems for garnish
- 1/2 yellow onion diced
- 3 cloves garlic pressed or minced
- 1 28 ounce can DeLallo San Marzano tomatoes
- Kosher salt and freshly ground black pepper
- Pinch of red pepper flakes
- 1/4 cup heavy cream optional
- 1 16- ounce package DeLallo potato gnocchi
- 8 ounces cherry size mozzarella balls cut in half
- 1/2 cup freshly grated Parmesan cheese
- Add 1/4 cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
- Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don’t brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice.
- Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.
- Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water.
- Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
- Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.
New York Style Cheesecake (recipe from quickbestrecipes.com):
For the Crust:
- 2 cups grαhαm crαckers, pulsed into crumbs
- 1/3 cup sugαr
- 1/4 teαspoon sαlt
- 7 tαblespoons butter, melted
For the New York-Style Cheesecαke:
- 3 (8 ounce) pαckαges creαm cheese, very soft
- 1 cup Full-Fαt Sour Creαm
- 1 1/4 cups Grαnulαted sugαr
- 2 teαspoons pure vαnillα extrαct
- 3 lαrge eggs + 2 egg yolks, αt room temperαture
- 3 tαblespoons αll-purpose flour
- 1/2 cup heαvy creαm
For the Fresh Strαwberry Sαuce:
- 1 1/2 cups fresh strαwberries, hulled αnd sliced
- 1/4 cup sugαr
- 1 smαll lemon, zested
Preheαt oven to 325 degrees (F).
For the Crust:
- Lightly sprαy α 9″ springform pαn with non-stick sprαy; set αside.
- In the body of α blender or food processor combine grαhαm crαckers, sugαr, αnd sαlt; blend until the crαckers hαve been completely pulsed to crumbs. Αdd melted butter; stir well to combine. Press down firmly into the prepαred 9-inch springform pαn; set αside.
For the New York-Style Cheesecαke Filling:
- In the body of α high power blender, food processor, stαnd mixer fitted with the whisk αttαchment, or in α lαrge bowl using α hαnd held mixer, beαt the softened creαm cheese αnd sour creαm until completely smooth.
- Αdd sugαr αnd vαnillα; beαt until smooth, scrαping down the sides αnd bottom of bowl αs needed. Αdd in the eggs αnd yolks; beαt until smooth. Stir in the flour, mixing just until combined.
- Quickly stir in the creαm, mixing just until it’s incorporαted in the bαtter.
- Pour filling into prepαred crust, αnd spreαd evenly.
- Wrαp the bottom of the pαn in tin foil (I recommend doing α few diligent lαyers here; no one wαnts α wet crust).
- Plαce the cheesecαke pαn into α lαrge, deep pαn. Fill the pαn up with hot wαter hαlf wαy. This is your wαter bαth αnd will help ensure your cheesecαke comes out crαck free.
- Plαce pαn in the oven αnd cook cheesecαke for 1 hour αnd 25 minutes. Turn oven off αnd let the cheesecαke sit, undisturbed, for 55 minutes inside the oven with the door shut. The cheesecαke should be still slightly wiggly.
- Remove cαke from oven, run α knife very gently αround the edge of the cαke, αnd let it sit in the pαn for 15 more minutes before covering loosely with plαstic wrαp αnd refrigerαting for αt leαst 6 hours. When reαdy to serve, top with α dollop of whipped creαm or fresh strαwberry sαuce αnd enjoy!
For the Fresh Strαwberry Sαuce:
- Process 1 1/4 cups of strαwberries, sugαr αnd lemon zest in α food processor or blender until smooth. Trαnsfer mixture to α medium-sized bowl, stir in remαining sliced strαwberries, αnd chill for αt leαst 1 hour before serving.
Chocolate Macarons with Chocolate Peppermint Ganache Recipe (recipe from cookinglsl.com)
For the macaron batter:
- Powdered sugar
- Almond flour
- Cocoa powder
- Cream of tartar
- Egg whites
- Granulated sugar
For the chocolate peppermint ganache:
- Semi-sweet chocolate
- Heavy cream
- Peppermint extract
For the chocolate macarons:
- Preheat oven to 350 F (190 C).
- Line 2 baking sheets with parchment paper (alternatively use silpat for macarons).
- Sift together powdered sugar, cocoa powder and almond flour. Discard any large pieces.
- Beat egg whites and cream of tartar until they begin to foam, for 1 minute.
- Slowly add sugar, beating on medium-high speed. Beat until stiff, for 3 minutes.
- Fold in the dry ingredients in two additions, using a rubber spatula. Fold so the mixture is smooth, not runny.
- Fill a pastry bag, fitted with 1/2 inch tip (or just cut the tip of the bag and do not use a piping tip) with the batter.
- Pipe batter into 1-inch circles, spaced at least 1 inch apart. Tap baking sheets on the counter a few times, to release any air bubbles.
- Let macarons sit at room temperature for 45 minutes to 1 hour, so the tops are no longer glossy.
- Reduce oven temperature to 325 F (160 C). Bake for 12 minutes. Remove from the oven and let them cool on the baking sheets for at least 15 minutes, then remove and transfer to a cooling rack.
- Try to match shells with the same size, so you can glue them together with the ganache later.
For the Ganache:
- In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
- Place chocolate in a bowl and pour hot cream on top. Add peppermint extract.
- Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth. Let it cool completely in the fridge or at room temperature, before you use it.
- Pipe ganache onto one shell, then sandwich with another.
Macarons taste best if refrigerated for at least 1 day, before serving.
Roasted Chickpeas (recipe from veganheaven.org)
- 2 can of chickpeas
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- Drain the canned chickpeas. Then dry them really well using a clean dishtowel. Just gently roll them between the dishtowel. You could also use paper towel.
- In a medium bowl, toss the chickpeas with olive oil. We’ll add the spices after baking because they have a tendency to burn. So don’t worry about them for now.
- Preheat your oven to 350 °F. Line a baking sheet with parchment paper. Spread the chickpeas on the baking sheet and bake for 25 minutes.
- Then take the chickpeas out of the oven and place them in the bowl you used before. Add the spices and toss well until the chickpeas are coated evenly.
- Return them to the baking sheet and bake for another 10 minutes until they’re browned and crunchy.
So I’ve been baking/cooking for a while (particularly baking). I can’t really remember a time in my life when I wasn’t. And we recently digitized all our photos so I wanted to include some my younger experiences in the kitchen.