d'Aquin Carrot Cake

Ingredients

2 C sugar
2 C flour
4 eggs
1 C oil
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 C freshly grated carrot
8 oz can crushed pineapple, with juice

Directions

1.  Preheat oven to 350.  Grease and flour pan.
2. Combine all ingredients together and beat until smooth.
3. Bake in a 9x13 pan for 40 minutes.
4. Cool cake completely.
5. Top with cream cheese frosting, recipe below.

Cream Cheese Frosting

8 oz bar of cream cheese

1 stick (1/2 cup) butter

16 oz box powdered sugar

2 tsp vanilla

Combine all ingredients and beat until smooth.

Beef Stew, with Pumpkin Stew instructions

As you know, every year for the last 4 years or so during Halloween season I have a tradition of making a pumpkin stew, or a beef stew that I bake inside of a pumpkin. Each year I have tried something a little different, attempting to find the perfect recipe I am fully happy with. This year I found the winner stew recipe, and Mom asked me to share it here! It is Emeril's Beef Stew from the Food Network, found here: 

Emeril's Beef Stew

I won't retype everything here as it has a long ingredient list, etc, and clicking above will take you right there. I forgot to add the peas and the parsley at the end and didn't add any cayenne to the spices you put on the meat, and it still was perhaps the best stew I can ever remember having.

To use it for our traditional Halloween pumpkin stew, buy a pumpkin around 10-12 pounds, making sure it will fit in your oven and stand up securely on its own. Make the stew up until the point where you have let it simmer for an hour, right before you add the final ingredients. While the stew is simmering, preheat the oven to 325, clean the outside of the pumpkin, cut open the top at an angle so that you will be able to put the lid back on, and clean out the seeds and strings well. Place the pumpkin on a large rimmed baking sheet, and lightly oil the outside of the pumpkin. Once the stew is done simmering and the vegetables are fully cooked, spoon the stew into the pumpkin, leaving about an inch of space at the top. Put the lid back on the pumpkin, and bake it for 2 hours on 325. When it is done, take it out and add the peas and parsley if you wish. As you serve, you can scrape the sides of the pumpkin to add bits of the pumpkin flesh to the stew in the bowls.

A few notes:

• You may want to wrap foil around the stem if your pumpkin still has one while it bakes.
• I used regular large pumpkins from the grocery store, but most of those jackolantern pumpkins are not really known for their flavor. It was still good, but this time I used a peanut pumpkin which aren't as smooth and pretty but are known for having a good flavor, and it turned out well! Perhaps the knobs/warts on the outside (which I was told are a buildup of excess sugar) just make it look extra spooky, as it is Halloween after all!
• I have tried not fully simmering the stew beforehand, thinking it would finish cooking within the pumpkin as it would in a dutch oven, but I am assuming the walls of the pumpkin were so thick and it took so long for that to cook through that the vegetables in the stew never fully finished cooking. So take my advice and cook the stew fully first, but still keep it inside the pumpkin where it will stay warm and its juices will soak into the pumpkin and help it as it cooks.
• I usually make the stew the day beforehand, then warm it up fully on the stove before putting it inside the pumpkin and baking it. It makes it much simpler and easier the day of!
  

Indian Green Curry Chicken

I got this recipe from a friend who is married to an Indian man.  My whole family really enjoys this recipe!

2 C cilantro
1/2 C mint
2 jalapenos
1 Tb fresh ginger
1/2 C water

Puree the above ingredients to create a chutney. Set the chutney aside.

1/4 C canola oil
1.5 Tb cumin seeds
1 Tb coriander seeds
3 Tb pressed fresh garlic
1.5 C diced red onion
1 Tb salt
2 C plain yogurt
3 lbs chicken thighs, bone in
3 C basmatti rice

Heat oil in a heavy, shallow pan for one minute. Add cumin and coriander seeds and allow to sizzle for about 30 seconds.  Add the fresh garlic and diced red onions and saute for about three minutes.  Add salt. 

Turn off the heat, and after 2-3 minutes, stir in 1 C of the yogurt.  Add chicken thighs, stir, reduce heat to medium, cover, and cook for at least 25 minutes, stirring regularly.  If you cook this lower and slower the meat will be more tender.  Remove from heat and let the curry cool for about 20 minutes. 

Transfer chicken to a separate bowl, and remove the chicken from the bone, being careful not to shred the chicken.  Discard the bones and return the chicken pieces to the curry. 

Stir in the mint-cilantro chutney and the remaining C of yogurt.  About 15 minutes before serving, bring curry to a boil at a medium heat.  Turn the heat down and simmer for 10 minutes or until well mixed.  Serve over rice. 

Pistachio White Chocolate Cookies

This recipe was shared with me by my friend Bonnie. It is one of the treats her family traditionally makes and adds to their plate of goodies to take to neighbors at Christmastime. We tried it this last year and loved them, and it will become a staple for us as well! 

Makes 2 dozen

Ingredients:
1 2/3 cup flour
1 (3.4 oz) package instant pistachio pudding mix
1 tsp. baking soda
1/2 tsp. salt
1/4 cup light brown sugar
3/4 cup white sugar
3/4 cup unsalted butter, softened
1 tsp. vanilla extract
1 egg
1 cup white chocolate chips
green food coloring
1/2 cup chopped pistachios

• Whisk together flour, pudding mix, baking soda and salt. Set aside.
• Cream sugars and butter together until light and fluffy.  Add in egg and vanilla and beat until well blended.
• Gradually stir in dry ingredients. Add food coloring. Stir in chocolate chips and pistachios.
• Refrigerate dough for at least 30 minutes.
• Preheat oven to 325. Drop rounded tablespoons of dough onto baking sheet and bake for 12-14 minutes, just until they are set. Do not let them brown.
• Let cool on baking sheet for several minutes before removing them to a rack.

Grandma Zina Wood's Fruit Salad Dressing

3/4 cup sugar

1 cup water

2 Tbsp cornstarch

grated zest of one orange and one lemon

Boil zest in 1 cup of water in saucepan for 5 minutes.

Mix sugar and cornstarch thoroughly and add.

Cook on low boil for 5-10 minutes stirring constantly until thick.

Add the juice of one orange and 2 Tbsp lemon juice.

Chill.

Before serving, mix with 1/2 cup of heavy cream, whipped.

Stir in large can of chunk pineapple and 3 or 4 sliced bananas (or I guess any kind of fruit you like. The recipe that Art's sister gave me says that sometimes she added mandarin oranges or marshmallows, but Mike and Art insist she never did.)

Shared by Paula Wood after enjoying this at Grandma Virginia Wood and Grandpa Arthur Wood's 68th anniversary celebration.

Beef Stroganoff

This has been my go to stroganoff recipe for the last few years.

From melskitchencafe.com

INGREDIENTS

•  1 1/2 pounds lean ground beef or turkey
•  1 small onion, chopped (about 1/2 cup)
•  1 clove garlic, finely minced
•  1 teaspoon salt
•  1/2 teaspoon pepper
•  8 ounces sliced white button mushrooms
•  4 ounces light cream cheese, cubed
•  2 cups low-sodium beef broth
•  1/2 cup lowfat milk
•  3 tablespoons flour
•  1/2 cup light sour cream
•  Salt and pepper to taste
•  Cooked egg noodles or rice for serving

INSTRUCTIONS

1. In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
2. Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
3. Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

Lemon Chicken Soup with Orzo

From Pinch of yum

INGREDIENTS

• 1 tablespoon olive oil
• 3 carrots, peeled and diced
• half of an onion, diced
• 3 cloves garlic, minced
• 8–10 cups chicken broth
• 1 cup DeLallo whole wheat orzo
• 3-ish cups cooked chicken (I use shredded rotisserie chicken)
• 3 eggs
• juice of 3–4 lemons (about 1/2 cup)
• a handful of fresh spinach
• 1 1/2 teaspoons salt
• lots of freshly ground pepper
• as much fresh dill as you can handle

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INSTRUCTIONS

1. Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
2. Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
3. Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy. 
4. Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

Chicken and Chickpea Tagine

Guys, this is so, so tasty!  I made it for the first time tonight and the family loves it too, which is saying a lot!

I found this recipe on NYT Cooking.

INGREDIENTS
2 TB corn or canola oil
2 TB butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground black pepper
Pinch cayenne
1 1/2-2 Cups chopped tomatoes (canned are fine)
4 Cups chickpeas (canned are fine, drain and rinse first)
1/2 C raisins or chopped, pitted dates
1/2 vanilla bean
8 chicken thighs
Chopped cilantro or parsley leaves

PREPARATION

1. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
2. Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.