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Tag Archives: tradition

CHICKPEA PUMPKIN COCONUT CURRY

19 Monday Dec 2016

Posted by Ceri Wilkin in Recipes, Soups and Stews

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Christmas Tree 2016, comforting, cozy, delicious, easy, family, fireside dinner, tradition, vegan, vegetarian

Usually when we choose our family Christmas Tree, I make a thermos of hot chocolate, and pour out steaming cups for each of us to sip while we peruse the freshly cut Frasier Firs and Scotch Pines. This year, changing up traditions a bit, the kids were willing to forgo the usual beverage, and stop for ice cream instead, although they refused to budge on the location we annually pick our tree from.

After having the trunk trimmed, we set it up in the living room in its stand brimming full of water, strung the colored lights, lit the fire and settled into the couches to watch a Christmas movie and enjoy a simple dinner.

Joe carrying out our 2016 Christmas Tree

Joe carrying out our 2016 Christmas Tree

 

 

CHICKPEA PUMPKIN COCONUT CURRY

pumpkin chickpea curry

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1 cup carrots, chopped

1 cup tomatoes, chopped

1 (15-ounce) can pumpkin puree

1 (15-ounce) can chickpeas, drained and rinsed

1 tablespoon curry powder

1/2 teaspoon ground ginger

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1 (13-ounce) can coconut milk

salt and freshly ground black pepper

In a large pot, heat olive oil over medium heat. Add the onion. Cook for 3 to 5 minutes, then add the garlic and cook for 1 more minute.

Add the carrots and tomatoes, stir to combine. Cook 5 to 8 minutes, until carrots become slightly tender.

Add the pumpkin, chickpeas, curry powder, ginger, turmeric, cinnamon, cayenne pepper and season to taste with salt and pepper. Pour in the coconut milk and stir until combined.

Bring to a boil, then turn the heat down and allow to simmer for 15 to 20 minutes.

Enjoy!

Recipe adapted from Emilie Eats

www.emilieeats.com/chickpea-pumpkin-coconut-curry-vegan/

 

 

HOT CROSS BUNS

26 Saturday Mar 2016

Posted by Ceri Wilkin in Breads, Recipes

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Easter, tradition

An Easter tradition!!!

HOT CROSS BUNS

hot cross buns

2/3 cup dried golden raisins

2 tablespoons balsamic vinegar

3 1/4 to 3 3/4 cups flour (I used a combination of all-purpose and bread flour)

1 package active dry yeast

1 teaspoon ground cardamom

1/8 teaspoon ground cloves

2/3 cup milk

1 1/2 cups mascarpone cheese

1/3 cup sugar

1/2 teaspoon salt

3 eggs

1/4 cup sugar

milk

Place the raisins in a small bowl, add vinegar. Cover and let stand while making dough. In a large mixing bowl, combine 2 cups of the flour, the yeast, cardamom and cloves, set aside. In a saucepan heat and stir 2/3 cup milk, 1/2 cup of the mascarpone cheese, 1/3 cup sugar and salt just until warm and mascarpone almost melts. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using the lowest speed, stir in currants and as much of the remaining flour as possible.

Using a dough hook, knead for 3 to 5 minutes, kneading in enough remaining flour to make a moderately soft dough (dough will be sticky). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover, let rise in a warm place until double (about 1 hour). Chill dough 6 hours.

Punch dough down. Turn onto a lightly floured surface. Cover, let rest 10 minutes. Meanwhile lightly grease 2 baking sheets, set aside. Divide dough into 24 portions. Gently shape each portion into a ball. Place balls almost touching on prepared baking sheets. Cover, let rise until nearly double (1 to 1 1/2 hours).

Heat oven to 375F. Bake for 12 to 15 minutes or until golden brown. Remove buns from baking sheets, cool on wire racks.

In a small bowl stir together remaining mascarpone, 1/4 cup sugar and a little milk. Place mixture into a piping bag and form a cross on top of each bun.

Enjoy!

Recipe adapted from Better Homes and Gardens, April 2003

www.bhg.com/

 

PARMESAN GLAZED TOMATOES

22 Sunday Nov 2015

Posted by Ceri Wilkin in Recipes, Vegetables

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breakfast, brunch, cheese, easy, mayonnaise, quick, tradition

While growing up, baked or fried tomatoes were a familiar sight on a lazy morning breakfast plate, alongside bacon and baked beans. These Parmesan Glazed Tomatoes take the tradition one step further with a tasty, cheesy, melty delicious coating.

PARMESAN GLAZED TOMATOES

parmesan glazed tomatoes

3 tomatoes, cut into 3/4-inch slices

3 tablespoons mayonnaise

6 tablespoons freshly grated parmesan cheese, divided use

1 teaspoon Dijon mustard

2 tablespoons finely chopped fresh parsley, divided use

salt and freshly ground black pepper

Heat oven to 400F. Arrange tomatoes in a baking pan large enough to hold them in a single layer. In a small bowl, combine mayonnaise, 3 tablespoons of Parmesan, the mustard, and 1 tablespoon of the parsley.

Season with salt and pepper to taste. Spread the mayonnaise mixture on the tomatoes and sprinkle with the remaining 3 tablespoons of Parmesan. Bake tomatoes for 10 minutes, or until heated through. Turn on broiler. Broil tomatoes 4 to 6 inches from the heat for 2 minutes, or until the topping is golden and bubbly. Sprinkle with remaining 1 tablespoon of parsley.

Enjoy!

LENTIL SOUP WITH WHIPPED FETA and GREEN LENTIL SALAD WITH BACON AND HAM

02 Monday Nov 2015

Posted by Ceri Wilkin in Recipes, Vegetables

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"soul food", All Souls Day, celebration, tradition

It is a tradition among some to prepare a meal of cooked beans, peas or lentils on All Souls Day. This “soul food” is consumed beside loved ones graves or served to those less fortunate.

LENTIL SOUP WITH WHIPPED FETA

lentil soup with whipped feta

4 tablespoons olive oil

1 red onion, finely chopped

6 cloves garlic, minced

3 carrots, peeled and chopped

1 1/2 teaspoons ground cumin

8 cups beef stock

12 ounces dried brown lentils, rinsed

1 cup crumbled feta

In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent, about 3 minutes. Add the carrots and cumin and cook, stirring often, until fragrant, about 2 minutes. Add the stock and lentils, season with salt and pepper and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the lentils are tender, about 30 minutes.

Meanwhile, in a food processor, puree the feta and 1 tablespoon of olive oil until smooth and fluffy, about 2 minutes. Transfer to a small bowl and drizzle with the remaining 1 tablespoon of oil.

Serve lentils with Whipped Feta.

Enjoy!

Recipe adapted from Rachael Ray, March 2015

www.rachaelray.com/

GREEN LENTIL SALAD WITH BACON AND HAM

green lentil salad with bacon and ham

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1/4 cup hazelnut oil

1/2 pound green lentils, rinsed

4 ounces thick cut bacon, cut crosswise into 1/2-inch strips

4 ounces pancetta, chopped

1 cup chopped onion

3/4 cup chopped ham

2 fresh thyme sprigs

1 bay leaf

4 cups water

1/4 cup chopped fresh parsley

Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Place lentils in large saucepan. Add enough cold water to cover by 2 inches. Bring to a boil, drain. Cook bacon and pancetta in same saucepan over medium heat, until crisp around the edges. Using slotted spoon, transfer bacon and pancetta to paper towels. Pour off all but 2 tablespoons drippings from saucepan. Heat drippings over medium-high heat. Add onion and ham. Cook until onion is translucent, about 2 minutes. Add thyme sprigs, bay leaf and drained lentils, stir to coat. Add 4 cups water, bring to a boil, reduce heat to medium, cover with lid and simmer until lentils are tender, about 25 minutes. Drain if needed, return lentils to pan. Add mustard dressing, bacon and parsley, toss to coat. Season lentil salad with salt and pepper.

Enjoy!

 

PEPPERMINT HOT CHOCOLATE

04 Wednesday Dec 2013

Posted by Ceri Wilkin in Recipes, Winter

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chocolate, cream, drink, hot, peppermint, tradition

We upheld our annual tradition of picking out our Christmas Tree with long time friends and their family, and hot chocolate.
This year I experimented with Peppermint Hot Chocolate – some of the kids loved it and others didn’t care for the flavor.
I lined the cups up along the back of the car and divided the chocolate among them. I had loaded up my basket with various adult beverages (peppermint schnapps, Godiva chocolate liqueur, creme de cacao and Kahlua were what I had in the liquor cabinet) so the parents could adjust the drink to their liking.
This will be the perfect accompaniment to the ice and snow forecast to come through over the next couple of days.

cups filled with Peppermint Hot Chocolate lined up along the back of the car

PEPPERMINT HOT CHOCOLATE

1/2 cup cream
2 cups whole milk
4 ounces dark chocolate, coarsely chopped
1/4 teaspoon peppermint extract
whipped cream and candy canes to garnish if desired

Whisk cream and milk in a medium saucepan over medium high heat, bring to a boil. Remove from heat. Add chocolate, whisk until smooth. Whisk in extract. Divide hot chocolate among mugs, top with cream and garnish with candy canes if desired.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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