Family Fridays: Dal

I know this looks like a hot mess on a plate.

Ok, so its deliciousness is not evident to the naked eye.

Don't judge a book by its cover, because this is a super yummy dish.

It comes from my cousin Mary.  I don't actually know her that well, because she always lived on the other side of the country.  Thanks to Facebook, I am getting to know her better.  She is so sweet, creative and hopefully full of more recipes like this one!

Dal is a dish that is popular in South Asian countries comprised of dried lentils, spices and other such yummy-ness.  Yes, I got this info from Wikipedia.  I'm sure it is terribly accurate.

 The dal was piping hot when I was taking pictures of it.  Here's a shot through the steam:

Dal

2 C. red lentils 2 Tbs. Extra Virgin Olive Oil 1 yellow onion, chopped fine 1 tsp. cumin seeds 1/4 tsp. ground cardamom ( I used curry powder instead) 4 cloves garlic, minced  4 C. broth 1 1/2 C. chopped tomatoes with juice 1/3 C. chopped fresh cilantro (optional~I didn't use this) 2 Tbs. fresh minced ginger 1 fresh jalapeno, minced 1 tsp. ground turmeric 1 tsp. salt Sautee onion in oil until translucent.  Add cumin seeds, cardamom, and garlic.  Stir 2 minutes.  Add broth, tomatoes, lentils, ginger, pepper, turmeric and salt.  Bring to a boil.  Cover, reduce heat, simmer 15 minutes.   Makes 6 very generous servings. This dish is meatless, yet full of protein.  It is comforting and filling on a cold winter night. I served mine with a scoop of brown rice and a pile of roasted broccoli.  Yum!

Family Fridays (on a Monday): Mississippi Mud Cake

No, I haven't lost my mind.  I know it is Monday.  The universe did not want me to post this on Friday for some reason.

I misplaced my camera cord and was super busy, so I figured I'd wait until Monday to post.

Not the end of the world, right?

Yes, I'm trying to convince myself right now.  I know you don't care.  You just want some yummy recipes :)

Here's one that comes from my Aunt Norma.

Aunt Norm (as I call her) is one of the best story tellers I know.  I don't mean that in a lying sort of way.  She actually recounts events in a fascinating way.

She has lots of stories to tell, because she loves to travel all over the world.  Her and my Uncle Bob are on a cross country RV trip as we speak.  Um, or as we type.  No, as I type.  Yeah.

So this is her Mississippi Mud Cake that she used to make my cousin Matt on his birthday every year.  My Mom has also made this recipe a time or two.

I don't think either one has desecrated it with heart cookie cutters, though.  That's my contribution.

Mississippi Mud Cake

makes a 9x13 cake

1 cup butter

1/3 cup cocoa

4 eggs

1 cup coconut

2 cups sugar

1 1/2 cups flour

1 tsp vanilla

1/2 cup chopped walnuts

1 small jar of marshmallow creme

Combine all ingredients and beat with a mixer.  Bake at 350 degrees in a greased 9x13 dish for about 45 minutes.

When cake is still hot, top with marshmallow cream and cool for about an hour.

Frosting recipe

1/2 cup butter

1/3 cup cocoa

1/2 cup walnuts

6 tbsp milk

1 box confectioners sugar

Stir all of this up and top the cake.  Garnish with walnuts or sprinkles ;)

Cut it into hearts with a cookie cutter before icing if you want.

Thanks, Aunt Norm for the recipe!

Family Fridays: Baked Crabby Patties

Yummy, yummy crabby patties.  I had to call them that.  If you have ever watched Spongebob & I'm sure most people have, you tend to use the lingo on the occasion.  This is no exception (although I did not go with the SB spelling.  I just cannot spell things with a "K" that don't actually start with a "K."  Can't do it...).

Sorry, got side tracked a bit.

This recipe comes from my super cool cousin Matt.

He is a classically trained chef and has opened several restaurants in the Destin/Pensacola areas of Florida.  He and his sweet wife, Stephanie, are hardcore yogis and teach yoga in that same area.

Ok, so I couldn't just make crab cakes.  Of course, I had to lighten them up a bit.  So I have two versions here.  Matt's original recipe & my skinny baked crab cakes.

Baked Crabby Patties

(makes 6 patties)

8 oz crab meat

1/4 cup cooked brown rice

1/4 cup breadcrumbs (I used Italian flavored)

2 tbsp fat free mayonnaise

1 egg white

1/2 tbsp dijon mustard

squirt lemon juice

sprinkle of salt, pepper, cayenne pepper, cumin & onion powder

Preheat your oven to 425 degrees.  Mix all ingredients up in a bowl and form patties.  I used a standard biscuit cutter to make sure they were all about the same size.  Then bake on parchment (or Silpat or greased cookie sheet) for 15 minutes.  Then flip them over & bake for about 5 more minutes.

Matt's Crab Cakes

1/2 cup cooked wild rice

1 lb crab meat

1 cup bread crumbs (or more or less)

1/4 cup minced onion

1/4 cup mayonnaise

2 tbsp dijon mustard

1 1/2 tbsp lemon juice

1/2 tsp salt, cumin, cayenne & black pepper

2 egg whites

Mix ingredients, form into patties & refrigerate for half an hour.  Fry in 1 tbsp of oil for about 3 minutes on each side or until golden and crispy.

We served ours with a drizzle of sriracha and a side of homemade baked fries & roasted brussels sprouts.

When I was trying to set up my area to photograph these patties, Baby the Cat (who loves anything crinkly) set up shop on my paper bag background.  I literally had to hold her while taking the pictures, then let her down to enjoy the crinkly bag.  Silly kitty!

If you missed any other Family Friday recipes, here's some to check out:

Rachel's Caramel Spiced French Breakfast Muffins

Amy & Jeff's Asian Slaw

Jackie's Cream of Coconut Cake

Thanks, Matt for the crab cake recipe!

Family Fridays: Cream of Coconut Cupcakes

Today's recipe comes from my Aunt Jackie.  

This spunky little lady is so sweet and lovable.  Much like these cupcakes :)

She also does the best french braids of anyone in the world.  I think she needs to give me a fishtail braid next time I see her.

Like this one:

source

Anyways, her lovely cream of coconut cake graces us with its loveliness today, but in the form of a cupcake.  Her recipe is for a 9x13 cake, but we all know I don't need a big ole cake sitting in my kitchen staring me in the face.

So I made cupcakes, instead.

Brilliant, right?

So, I'll give you two recipe options, because I like you.  You're neat.

Skinny Cream of Coconut Cupcakes
White cake mix
Diet soda (I used diet ginger ale)
Borden's (or whatever brand) fat free condensed milk
Coconut extract
Shredded unsweetened coconut
Fat free Cool Whip

For 6 cupcakes*: Measure out 9 ounces of cake mix, a little more than a cup & mix it with 6 ounces of diet soda.  I used ginger ale.  It is best to use a light colored soda with the light colored cake mix.  So whisk it all together and distribute batter evenly among 6 cupcake liners.  Bake as directed on the box.

After the cakes come out of the oven, poke 4 or 5 holes in them with toothpicks and get your toppings ready.

Pour half of the little can of condensed milk in a bowl and add 1/4 tsp of coconut extract.  Mix it up.

Since these were cupcakes and I did not want to get too messy, I dipped them in the milky mixture upside down lightly and let the excess drizzle down.  Then I turned them right side up and put them on a plate.

Top with whipped topping and coconut.  Garnish with a cherry if you feel the need.

*double the amount of cake mix & soda if you want 12 cupcakes

Sinful Cream of Coconut Cake 
(great for a potluck)
White cake mix, along with eggs/oil to prepare
1 can Eagle Brand (or whatever) condensed milk
1 can cream of coconut
1 small bag of shredded coconut
1 large container of Cool Whip

Mix cake and cook as directed in a greased 9x13 pan.  While the cake is hot, poke holes in the cake.  Mix cream of coconut & condensed milk.  Pour mixture over cake and top with Cool Whip and coconut.  Refrigerate overnight & serve (or you can serve it right away, but it is best cold).

Pretend this is a picture of a full cake...

You could also add some crushed pineapple in the topping for a  piña colada cake :)

Thanks, Aunt Jackie for the recipe!

Family Fridays: Asian Slaw

This Family Friday recipe is a total winner.  I could crunch on this slaw every day it is so yummy.  It would make a great side dish to some soy & ginger grilled flank steak or some BBQ or anything else you can think of.  It is a staple at our family get-togethers.

This recipe is made by my Aunt Amy and Uncle Jeff who are two super cool peeps.  They are both fun to talk to and always quick to laugh.

Love you guys!

Aunt Amy & Uncle Jeff's Asian Slaw

Ingredients:

1/2 c sugar

1/3 c vinegar

1/2 c vegetable oil

2 pkg beef flavored Ramen noodles

1 (16 oz.) pkg slaw mix

1 c sunflower seeds

1 c slivered almonds

1 bunch green onions, chopped

Mix sugar, vinegar, oil, flavor packs from Ramen noodles in a pan on the stove.  Heat to boiling.  Cool.

Combine slaw, seeds, almonds and onions together and top with the cooled liquid mixture. 

Just prior to serving, crush noodles and sprinkle them in.

Family Fridays: Caramel-Spice French Breakfast Muffins

Ok, so I'm doing a new segment called Family Fridays, where I take a favorite family recipe and post it.  Fun, right?

The first recipe comes from my cousin Rachel.  

Isn't she cute?

Rachel is super awesome and fun and is in school to become an anesthesiologist (yes, I had to Google that spelling).

She is a year younger than me and we were close through our entire childhood years.

That's me on the right.

Every time she makes these muffins, they are a huge hit.  They are super dense and reminiscent of a cake doughnut.

Caramel-Spice French Breakfast Muffins

MUFFINS

·         ½ cup butter, softened

·         ½ cup sugar

·         ½ cup caramel topping

·         2 eggs

·         ¾ cup milk

·         2 cups unbleached flour

·         1 ½ teaspoons baking powder

·         ½ teaspoons salt

·         ½ teaspoon ground cinnamon

·         ½ teaspoon ground nutmeg

TOPPING

·         ¾ cup butter

·         ¾ cup sugar

·         1 ½ teaspoons pumpkin pie spice

·         Caramel topping

1.       Heat oven to 375 F.  Spray muffin pan (recipe calls for 18 regular size muffins, however, I made about 36 mini muffins) with cooking spray.

2.       In large bowl, beat ½ cup butter, ½ cup sugar, ½ cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled).  Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.

3.       Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes.  Meanwhile, in medium microwavable bowl, microwave ¾ cup butter on High until melted.  In small bowl, mix ¾ cup sugar and the pumpkin pie spice.  Remove muffins from pan.  Roll in melted butter, then in sugar mixture.  Drizzle with caramel topping. Serve warm.

Yum!  Thanks Rach for the great recipe ;)

P.S. What do you think of the new blog header?  I made it using a pencil eraser stamp!