recipe

Carrot Cupcakes
By Mary Cappabianca
March 28, 2011 - 3:42pm
A perennial favorite, carrot cupcakes with cream cheese icing are delicious and nutritious- that's what the carrot's for, right?

Carrot cake in adorable cupcake form. Enough said.

 

1/2 cup light brown sugar

3/4 cup vegetable oil

2 eggs

1 1/2 cups flour

3/4 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

zest of 1/2 lemon

zest of 1/2 orange

2 medium carrots, grated

1/2 cup raisins

 

1/2 cup cream cheese (1/2 a package)

1 2/3 cups powdered sugar

2 teaspoons lime juice

 

1. Preheat oven to 400 degrees F.

What we're reading: March 23
By Mary Cappabianca
March 23, 2011 - 12:54pm
A round-up of food-related articles and recipes we're digging into today.

What we're reading

Veggie Burgers

(New York Times) As a vegetarian, I'm excited for veggie burgers to get a chance to shine. Word of caution: the veggie burgers in the slideshow do not look appetizing, even to a five-year veg. So, view at your own risk.

Tops Turns Orange

Baked Tilapia
By Kathleen Corlett
March 8, 2011 - 3:04pm

Happy Fat Tuesday! While my recipe is a little on the lean side, keep it in your arsenal for tomorrow (Ash Wednesday) and your upcoming Friday Fish Fries. 


Ingredients:
4 tilapia filets, frozen
1/4 cup chopped onion
3 Tablespoons lemon juice
3 Tablespoons butter, melted
Salt
Pepper

Snickerdoodles
By Mary Cappabianca
March 7, 2011 - 12:06pm
You'll feel like a master host(ess) who can whip these up within ten minutes of your guests' impromptu arrival.

Snickerdoodles aren't the fanciest cookie, but they are among the tastiest and easiest. It's almost embarassing how many times I've invited over friends, realized I had no food, and thrown these together. If your guests are anything like mine, they'll be excited to help you roll the cookies in sugar and cinnamon and pop them in the oven.

 

Snickerdoodles

1 2/3 cups flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

Cheese Crackers
By Mary Cappabianca
February 28, 2011 - 9:20pm
These are the best snack to eat with anything. Cheesy, buttery, flaky... need we say more?

"Cheese-Its on crack" is how my friend recently described these amazing crackers. This recipe makes a huge batch, but I promise that you and your friends will quickly eat them all!

Cheese Crackers

1 cup butter, room temperature, chopped

2 cups cheddar cheese, grated

1/4 cup parmesan cheese

2 1/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

4 teaspoons lemon juice

Chickpea and Pasta Soup
By Mary Cappabianca
February 23, 2011 - 8:08pm
Take a breather today and make a hearty vegetarian soup.

I'm glad Kathleen decided we should make bean soups this week! Some of my friends laugh at me for making my own soup instead of just opening a can. But making a pot of soup in 30 minutes makes me feel great about myself, and you can eat as many servings as you want without any guilt- you deserve it!

 

1 Tablespoon unsalted butter

1 teaspoon olive oil

1 medium onion, roughly chopped

1/2 teaspoon dried oregano (optional spices: one dash ground mustard, two dashes coriander)

Candied Grapefruit
By Mary Cappabianca
February 16, 2011 - 7:20pm
It's citrus season! Have your fruit and enjoy it too with this quick two-ingredient recipe.

This is the perfect recipe for when you accidentally buy way too much citrus (or are gifted too much for a holiday), have been eating halved grapefruit everyday, and want to enjoy a sweet snack with little additional effort.

 

1 grapefruit

2 tablespoons turbinado sugar

 

1. Turn on the broiler.

2. Half the grapefruit to expose segments, cut around each segment. Sprinkle a generous tablespoon of sugar on top of each half.

The Easiest Valentine's Day Dinner
By Mary Cappabianca
February 14, 2011 - 6:26pm
This is the easiest and tastiest dinner for Valentine's Day, or any day. Just add chocolate for the perfect finish!

Sometimes the most difficult aspect of cooking dinner is knowing in what order to put everything together. I've taken out that guessing by leading you through the entire plate, step by step.

 

Flavor-filled mashed potatoes

2 medium-sized potatoes

1 teaspoon salt

2 tablespoons salted butter

1/4 cup milk

2 tablespoons cheese (I only had a bag of pizza cheese, but use whatever you have)

Seasonings to taste: black pepper, garlic powder, oregano

 

Balsamic Roasted Asparagus

What we're reading: February 9
By Mary Cappabianca
February 9, 2011 - 5:28pm
A round-up of food-related articles and recipes we're digging into today

What we're reading

Husk Restaurant in Charleston

(New York Times) A spotlight on the U.S. South's newest eating destination. The food is described as a postmodern ode to the city's rich history. It's a delicous read and nice reminder than we don't have to look far to ogle brilliant and rule-breaking cuisine.

Chocolate Photography

Savory Bread Pudding
By Mary Cappabianca
February 7, 2011 - 10:20am
This Valentine's Day, embrace your inner (or outer) Liz Lemon with a comforting bread pudding for one.

Even the darkest of singleton gloom can be cured with a heaping serving of carbohydrates. Sun-dried tomatoes save the bread pudding from textural dullsville. (Full disclosure: I often make this to share simply by doubling the recipe.)

1 egg

2/3 cup milk

Spices to taste: black pepper, oregano, red pepper flakes

1/2 cup stale olive bread (or whatever bread you have)

1/2 teaspoon olive oil

1 clove garlic, minced

4 sun-dried tomatoes, chopped