Catherine's Recipe Box

Note: Prepare beets by boiling and then peeling.  Puree in the food processor.  Clean any surfaces that come in contact with beet juice IMMEDIATELY!  Measure out beet puree and freeze any leftovers in 3/4 cup portions to use for later batches of this recipe. Ingredients 3/4 cup of beet puree 4 ounces of good-quality chocolate chips 3/4 cup all-purpose flour 2 teaspoons baking powder pinch salt 1 1/2 teaspoons vanilla extract 7 tablespoons butter, softened 1/3 cup sugar 2 eggs, room temperature   Directions 1) Preheat oven to 350F. 2) Melt chocolate in microwave by microwaving for 30 seconds at a time, stiring in between. When chocolate is smooth, set aside. 3) In a small bowl, whisk flour with baking powder and salt. 4) Cream butter and sugar together, add vanilla and eggs, one at a time, until the mixture is creamy. 5) Add melted chocolate, beet puree, and flour mixture. Mix until there are no lumps. 6) Pour batter into 8 x 8 greased baking pan (o...

Note:  Fair warning:  This will make your house smell like onions for DAYS!  This recipe is fancy, but inexpensive to make (especially if you make your own stock).  Serve with a slice of crusty bread in the soup, top with your favorite cheese & broil for a minute or two.  I started using seasoned croutons instead of bread which adds a nice touch. Ingredients 3 lb onions, peeled and roughly chopped 1 Tbsp crushed garlic 4 Tbsp butter 2 Tbsp Apple Cider Vinegar 1/2 cup Apple Cider (or Apple Juice) 2 cups stock (turkey is fabulous, but use whatever you have!) 3 cups water 1/4 tsp ground pepper 1 1/2 tsp salt 1 tsp ground thyme 1 tsp coarsely ground rosemary (I used my mortar & pestle; I don't like little sticks of rosemary in my soup) Directions 1) Caramelize onions and garlic in butter over medium-low heat.  This will take about 45-60 minutes.  Keep an eye on it, stirring as necessary.  You do not want it to burn!! 2) De-g...

Note:  Dill is my mom's absolute favorite herb & this dip is a great way to feature DILL!  This is a new favorite in our family (ps, I am not a dill lover, but I do love this dip!)  I almost feel bad calling this a recipe considering the very short directions, but the ingredients are delightfully balanced, so here it is! Ingredients 16oz Sour cream 1 cup mayonnaise 1 Tbsp lemon juice(fresh is best) 1 Tbsp dill weed (fresh chopped or from a tube) 1/2 tsp garlic powder (or equiv.) 1 1/2 tsp fresh grated lemon peel (optional) Directions Mix and chill. source: my mommy. :-)

Note: I don't like anything Wasabi flavored, but my sister and mother say that these are addictive!  I am super careful not to lick my fingers while making this. :-P Ingredients 1 egg white 1 Tbsp water 1 Tbsp soy sauce 1 lb of Almonds (approx 3cups) 2 Tbsp wasabi powder (usually found in the international aisle near the soy sauce/asian food) 2 tsp kosher or sea salt (course) 2 tsp cornstarch Directions  Preheat oven to 275deg.  Line a baking sheet with parchment paper. Combine the egg white, water, and soy sauce in a large bowl & whisk until foamy. Add the almonds and stir to coat evenly. In a separate smaller bowl, combine wasabi powder, salt, and cornstarch.  Add wasabi powder mixture to the almonds and toss until almonds are evenly coated. Bake in a single layer for 30 minutes. Remove from oven and stir.  Return almonds to the oven and reduce temp to 200deg.  Bake for an additional 20 minutes.  Cool and store in an air...

Note: This makes about 4-6 servings.  It is a delicious and filling vegan meal.  The filling mixture makes for great leftovers as well! Ingredients  1 lb. eggplant, cut into 1/2 inch cubes 1 1/2 cups chopped onion (approx. one medium onion) 2 tbsp. cooking oil 2 cups cooked chickpeas or a can of cooked chickpeas 1/2 cup reserved liquid from cooking the beans (or from the can of beans) 1 tbsp. ground cumin 1 tbsp. lemon juice 4 tbsp. fresh mint, or 2tbsp dried mint pita breads, sliced in half or quarters Directions 1) On medium high, saute onion and eggplant in cooking oil for about 7-9 minutes or until the onion starts to brown. 2) Add the chickpeas, lemon juice, and cumin. 3) Add a a few tablespoons of the reserved bean liquid (or water if you forgot to save it) at a time while stirring.  Allow the liquid to absorb.  Do not let the mixture become dry. 4) Stir in the mint and remove from heat. 5) Serve the filling mixture in pita halves/quart...

Note:  It's salad season!  I dare you to make this and not love it.  And the ingredients are so much better than what you will find in a bottle from the store. Ingredients 1/2 cup apple cider vinegar 3 garlic cloves, minced generous pinch of sea salt and black pepper 2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice) scant 1 1/2 cups extra virgin olive oil Directions 1) Mix together all ingredients except the olive oil in the 2 cup container you will store it in. 2) Add the olive oil and shake. 3) Serve over your favorite salad or use as the base for a pasta salad! Store in the refrigerator. source:  http://www.simplebites.net/three-homemade-salad-dressing-recipes-better-for-you-better-for-your-wallet/

Note: This is so rich and decadent!  With the nut garnish, it also looks a lot more difficult than it is.  Make sure you incorporate the eggs into the cake mixture very well or your cake will rise in very strange ways. Ingredients Cake 1 cup butter 16 oz. semisweet chocolate, chopped 2 teaspoons vanilla 6 eggs, lightly beaten Glaze 1/4 cup whipping cream 1 tablespoon light corn syrup 1 teaspoon vanilla 3 oz. dark chocolate, chopped Garnish 2 tablespoons chopped toasted hazelnuts (filberts), walnuts or almonds Directions 1)Grease 8-inch round cake pan. 2) In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. 3) Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep. 4) Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 m...