Monthly Archives: July 2014

Vegetable Tagine

Vegetable Tagine 6 This vegetable tagine is the perfect summer dish! It’s loaded with fresh veggies (tomatoes, carrots,and onions, to name a few), spices like paprika and chili powder, and is topped with cilantro!

Vegetable Tagine 3 I’ve been using a lot more cilantro these days. It has a distinct smell and taste, which makes this dish all the more unique! Although parsley can be substituted for it, I recommend buying it instead because its flavor cannot be substituted for–trust me

Vegetable Tagine 2

These are the spices you’ll need: chili powder, ground cumin, and paprika. In the recipe I’ve stated the amounts I used, but you can definitely adjust the amount to taste

This dish is definitely on my summer-meal list! Not only is it easy to prepare, it’s also tasty and a fresh reminder of the goodness of summer foods!

Vegetable Tagine

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Vegetable Tagine

Ingredients

  • 3 tbsp olive oil
  • 2 onions, halved and sliced
  • 4 garlic cloves, chopped
  • a few slices fresh ginger, peeled and chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 4 small potatoes, peeled and thickly sliced
  • 2 carrots, peeled and thickly sliced
  • 2 1/2 cups water
  • 1 bunch of fresh cilantro, coarsely chopped
  • 4 tomatoes, sliced
  • 1 tbsp butter
  • salt and pepper
  • whole wheat couscous, to serve with

Instructions

  1. Heat the oil in a pan; add the onions and cook over medium heat for 2-3 minutes, stirring frequently. Add the garlic, ginger, chili powder, ground cumin, and paprika. Cook for 1-2 minutes, stirring.
  2. Toss in the potatoes and carrots. Pour in the water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes (until the potatoes and carrots are tender but firm).
  3. Season with salt and pepper to taste.
  4. Add in the cilantro and cook for a minute.
  5. Preheat oven to 350F.
  6. Pour the mixture into a casserole dish. Arrange the sliced tomatoes on top and dot with the butter.
  7. Bake for about 30 minutes, or until the tomatoes are browned on top.
  8. Garnish with cilantro and serve hot with couscous.

Notes

Recipe adapted from Vegetable Tagine in the Cooking School Mediterranean cookbook

http://www.mateamilojkovic.com/?p=610

Dark Chocolate Coconut Brownies

Dark Chocolate Coconut Brownies 7 Brownies are a classic dessert; who doesn’t like them? Whether they’re fudgey, loaded with peanut butter or nuts, have a crackled top, or topped with frosting, it’s hard to go wrong with brownies. And this recipe isn’t about to break that trend!

Dark Chocolate Coconut Brownies 2 This brownie batter is super thick (the above picture was taken before the dry ingredients were added, just so you know), but don’t worry–it’s all part of the delicious-brownie-making-process. Trust me.

Oh, and that random green leaf in the background is from our aloe vera plant

Why is it there? I would love to know that answer, too

Dark Chocolate Coconut Brownies 5 And remember–these are dark chocolate brownies, which is why I don’t add a lot of sugar.

Because that would defeat the dark chocolate purpose

And then these wouldn’t be dark chocolate brownies

And then life as we know it would end

Ok, so maybe that last statement was a little too extreme, but you get the point.

Dark Chocolate Coconut Brownies 6 And now, without further ado here is this delicious brownie recipe!

Dark Chocolate Coconut Brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Makes 18 brownies

Dark Chocolate Coconut Brownies

Ingredients

  • 1 1/3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter,melted
  • 1 cup cocoa powder
  • 3/4 cup sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup shredded coconut
  • chocolate chips (optional)

Instructions

  1. Preheat oven to 350F.
  2. Sift together the flour, baking powder, and salt in a small bowl.
  3. Stir the cocoa into the melted butter; then blend in the sugar, eggs, and vanilla.
  4. Blend in the dry ingredients, coconut, and chocolate chips.
  5. In a greased baking pan (9x11inch)evenly spread the batter. Top with more coconut and chocolate chips if desired.
  6. Bake for 25-30 minutes.

Notes

Recipe adapted from HERSHEY'S Best Brownies Recipe

http://www.mateamilojkovic.com/?p=596

 

 

 

 

https://www.hersheys.com/recipes/recipe-details.aspx?id=98

Chicken Stir-fry

Chicken Stir-fry 8 A few years ago my mom bought me a Chinese cookbook for Christmas and since then I’ve made many of the recipes in it. Among some of my favorite recipes are the stir-fry ones. And now I have come to a new level in my stir-fry-cooking life: no recipe, just me and my taste buds (it may sound a little risky at first, but trust me: this is delicious!)

Chicken Stir-fry 3 First I cut up my favorite veggies for stir-fry: a bell pepper, two carrots, and an onion.

Chicken Stir-fry 1 Then I opened up a can of water chestnuts. These are a must in an stir-fry! They add a nice crunch and a faint sweet taste to the dish.

Chicken Stir-fry 5 And now for the chicken: many recipes marinate the chicken in, mainly, soy sauce. That’s what I did until I tried it in teriyaki sauce–and I am not going back to the soy-sauce-marinating days.

Chicken Stir-fry 6 When all of the ingredients have been stir-fried for a few minutes, I added this stir-fry sauce. I’m starting wonder how anyone can stir-fry anything without teriyaki sauce and this stir-fry sauce!

Chicken Stir-fry 7 I made white rice with this stir-fry. First soak the rice in water for an hour or two (changing the water every 30 minutes or so). Then boil the water and cook he rice uncovered for about 10 minutes. Drain, rinse, and transfer to a serving dish.

Chicken Stir-fry 4 I topped it all off with sesame seeds (and then thought I should take an insanely close-up picture of it all)

Chicken Stir-fry

Prep Time: 1 hour, 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 35 minutes

Yield: Serves 4

Chicken Stir-fry

Ingredients

  • 1lb skinless,boneless chicken breasts, cubed
  • 1 tbsp sesame seed oil (or another oil)
  • 1 bell pepper, cut into strips
  • 2 carrots, cut into strips
  • 1 onion, cut into strips
  • 1 5oz can water chestnuts, diced
  • 2-3 tbsp Teriyaki sauce
  • 1-2 tbsp Island Soyaki sauce
  • 3-4 tbsp stir-fry sauce
  • cooked white rice
  • sesame seeds (optional)

Instructions

  1. Marinate the chicken in the teriyaki and soyaki sauces for at least an hour.
  2. Heat the oil in a pan. Add in the chicken and stir-fry until the chicken is browned.
  3. Next, add in the bell pepper, carrots, onion, and water chestnuts. Stir-fry for a few minutes.
  4. Add in the stir-fry sauce and stir-fry for a couple of minutes.
  5. Serve with cooked white rice and sesame seeds (optional).
http://www.mateamilojkovic.com/?p=578

Peach Hand-Pies

Peach Hand-Pies 8 There’s something very appealing about a personal pie. Is it because you get to eat it all by yourself, without the nagging feeling that maybe, just maybe, you should share it? But, your greed counters, it’s a personal pie. Yes, that adjective does seem to change things up: it’s not just any pie, it’s your pie. And it is oh-so-easy to make. Don’t believe me? Lemme show you…

Peach Hand-Pies 2 Combine cut peaches with some honey, flour, salt, and cinnamon.

Peach Hand-Pies 3 Then make your dough: kneed together flour, butter, and water. Rip off Take a medium-small-sized ball of dough and roll it out into a circle…

Peach Hand-Pies 4 …place one to two tablespoons of the peach mixture in the center of the dough.

Peach Hand-Pies 5 Then fold it taco-style and seal the edges using a fork.

Peach Hand-Pies 6 Place in a prepared baking pan and chill for at least 15 minutes.

Peach Hand-Pies 7 Once chilled, brush a lightly-beaten egg on top, sprinkle a little bit of sugar, and poke a few holes in each pie.

Peach Hand-Pies 9 Bake at 375F until golden-brown (about 20 minutes). And then enjoy your personal pie!

 

Peach Hand-Pies

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 16 pies

Peach Hand-Pies

Ingredients

    For Peach Filling:
  • 2-3 cups cut-up peaches
  • 1-2 tbsp honey
  • 1 tbsp flour
  • 1 tsp lemon juice
  • pinch of salt
  • 1 tbsp cinnamon
  • For Dough:
  • 1 lb (450g) flour
  • 6 oz. butter
  • 3/4 cup water
  • 1 tbsp honey (optional)
  • beaten egg
  • sugar

Instructions

    For the Filling:
  1. Mix together the peaches, honey, flour, lemon juice, salt, and cinnamon. Set aside.
  2. For the Dough:
  3. Kneed together the flour and butter until the dough resembles large breadcrumbs. Add in the water and kneed until the dough forms a ball.
  4. Assembly:
  5. Roll out a medium-small-sized piece of dough into a circle. Place one to two tablespoons of the filling in the center of the circle.
  6. Fold taco-style and seal the edges using a fork.
  7. Place in a prepared baking pan and chill for at least 15 minutes.
  8. Afterwards, brush the lightly-beaten egg on top of the pies, sprinkle a little bit of sugar on each, and poke a few holes in each of them.
  9. Bake at 375F until golden-brown, about 20 minutes. Enjoy!

Notes

Filling recipe adapted from Bakerella

http://www.mateamilojkovic.com/?p=516

Fourth of July Cheesecake

Fourth of July Cheesecake 10 Tomorrow is the Fourth of July! Can you believe it? The year is flying by! Before you know it, it’ll be Thanksgiving —and then Christmas!

But let’s get back to the present. More specifically, this cheesecake. A creamy cheesecake sitting on top of a graham-cracker crust topped with blueberries, raspberries, and whipped cream. Oh yeah.

Fourth of July Cheesecake 8 Now I have to admit I had a little mishap with the graham-cracker crust: I went to the store this morning intending to buy the ingredients I needed for the cheesecake. Graham crackers were on the list–until I read the ingredient list on the box. My conscious reminded me of the articles I had read about the ingredients that are legal in the USA but banned in many other countries and the other ingredients found in inorganic foods. I had read those articles the day before, and I couldn’t make myself buy the crackers. So my creative-healthy spirit rose up and I decided to make the graham cracker crumbs–how hard could it be?

Fourth of July Cheesecake 1

The above picture shows how hard it can be. I googled “how to make graham crackers”, looked at a few ingredient lists, and decided I knew enough and I could now make them.

As I mixed the dough I started to realize something was wrong. I seriously considered just throwing away the dough and starting over, but I didn’t want to waste it. Swallowing my fears I dumped the dough in a greased baking pan, pathetically spread it out, and baked it.

Fourth of July Cheesecake 2 After 15 or so minutes I took it out and my heart sank to my stomach. It looked…well, you can see in the pictures how it looked. My hopes and dreams of becoming a cook like Ree Drummond were dashed.

Unsure how it would turn out, I savagely cut the stuff with a knife, dumped it in the blender, turned it on, and hoped it would turn out alright. To my relief it looked kinda like the graham-cracker crumbs I was used to. Feeling daring, I decided I would go through with it and give these crumbs a chance.

Fourth of July Cheesecake 3 I mixed them with some melted butter, pressed them onto the bottom of a pan, and baked them for 10 minutes. The crust seemed fairly normal–the only way to find out was to finish the cheesecake and eat it. It passed the “looks” test and the “taste” test (you may be wondering how I managed to try it when I made it for the Fourth of July and am zealously guarding it from family members and their forks; answer: some crumbs stick to the pan; those are the ones that make it to my taste buds)

Fourth of July Cheesecake 4 Moving on from the crust.The cheesecake itself is very easy to make: mix up the ingredients and bake. Bam. So I won’t spend much (or any) time on that part.

Before decorating the cheesecake with blueberries and fruits, I made a thin glaze from milk and powdered sugar and brushed it on the cake. I did this to help keep the fruits from rolling off the cake.

Fourth of July Cheesecake 6 To decorate the cheesecake like the American Flag, line up your blueberries (not necessarily 50) on the upper-left fourth of the cheesecake.

Fourth of July Cheesecake 7 Then line up your raspberries to make the stripes, leaving space in between each row for the whipped cream.

Fourth of July Cheesecake 9 Pipe the whipped cream between the raspberries

Fourth of July Cheesecake 12 I used a 1M tip to pipe the whipped cream into close-together dots. A straight line of whipped cream would work as well.

Fourth of July Cheesecake 11 Chill for at least an hour before serving up this masterpiece!

Oh, and just so you know, the fingers in the above picture are from my little brother as he was counting how many blueberries there were, which ended up being only 32–not 50, but that’s ok :)

Fourth of July Cheesecake

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 35 minutes

Yield: 16 slices

Fourth of July Cheesecake

Ingredients

    For graham-cracker crust:
  • 1-3 cups graham cracker crumbs
  • 3-4 tbsp butter, melted
  • For cheesecake:
  • 2 8-oz packages cream cheese, softened
  • 1/4 cup sugar
  • 1 lemon's juice and peel
  • 1 cup sour cream
  • 3 eggs
  • For the glaze:
  • 3 tbsp powdered sugar, sifted
  • 2-3 tbsp milk
  • For the topping:
  • blueberries
  • raspberries
  • whipped cream

Instructions

    To make the graham cracker crust:
  1. Preheat the oven to 325F.
  2. Mix together the crumbs and butter. Press the mixture firmly into the bottom of a lightly greased baking pan (9-inch diameter).
  3. Bake for 10 minutes; then remove from the oven and set aside.
  4. To make the cheesecake:
  5. Adjust the oven temperature to 350F.
  6. In a large bowl beat together the sugar, cream cheese, lemon juice and peel with an electric mixer on medium speed.
  7. Add in the sour cream and mix well. Add in the eggs, one at a time, mixing after each addition.
  8. Pour the mixture into the crust and bake until the center is almost set (about 50 minutes.)
  9. Cool completely.
  10. To make the glaze:
  11. Mix together the powdered sugar and milk until smooth.
  12. Assembly:
  13. Once the cheesecake is completely cooled, transfer it to a serving dish.
  14. Brush the glaze on top and sides of the cheesecake.
  15. On the upper-left fourth of the cheesecake arrange the blueberries to make the stars of the American flag.
  16. Line up the raspberries to make the stripes, leaving space in between each row to pipe the whipped cream. Chill for at least 10 minutes.
  17. Pipe the whipped cream in between the raspberries and chill for at least an hour before serving.

Notes

Cheesecake recipe adapted from Strawberry Cheesecake Recipe

http://www.mateamilojkovic.com/?p=551