Author: David Knight

Pumpkin-Pecan Slab Pie

Posted on by David Knight

A crowd-size slab pie layering spiced pumpkin filling with a brown-sugar pecan topping.

Pumpkin-Pecan Slab Pie

A crowd-size slab pie layering spiced pumpkin filling with a brown-sugar pecan topping.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American
Status To Try
Servings 16 servings

Ingredients
  

Crust

  • 1 box Pillsbury refrigerated pie crusts softened as directed on box

Pumpkin Pie Filling

  • 3/4 cup packed brown sugar
  • 1 can pumpkin 15 oz; not pumpkin pie mix
  • 1 1/4 cups half-and-half
  • 2 eggs
  • 1 Tbsp pumpkin pie spice

Pecan Pie Filling

  • 2/3 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 3 eggs
  • 2 cups chopped pecans

Instructions
 

  • Heat oven to 375°F. On a lightly floured surface, unroll and stack the pie crusts, then roll to a 17 x 12-inch rectangle.
  • Fit crust into an ungreased 15 x 10 x 1-inch pan, pressing into corners. Fold extra crust even with the pan edges and seal any tears.
  • Whisk the pumpkin filling ingredients until well blended. Spread evenly over the crust and bake 25 to 28 minutes, until set.
  • Meanwhile, whisk together the pecan filling ingredients except pecans, then stir in pecans. Carefully spoon over the pumpkin layer and spread evenly.
  • Bake another 23 to 28 minutes, until deep golden brown and set in the center.
  • Cool completely in the pan on a rack, about 1 1/2 hours, then refrigerate 1 hour. Cut into 16 pieces and top with whipped cream if desired.
Keyword sweetnesses-pies-cobblers
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Source: Pillsbury

Strawberry French Toast Roll-Ups

Posted on by David Knight

Strawberry-cheesecake-filled French toast roll-ups browned in a skillet and finished with powdered sugar.

Strawberry French Toast Roll-Ups

Strawberry-cheesecake-filled French toast roll-ups browned in a skillet and finished with powdered sugar.
Print Recipe
Course Dessert
Cuisine American
Status To Try
Servings 12 roll-ups

Ingredients
  

  • 12 slices white sandwich bread
  • 1/2 pint fresh strawberries
  • 4 oz cream cheese
  • 1/4 cup powdered sugar
  • 2 large eggs
  • 2 Tbsp milk
  • 3 tsp granulated sugar divided
  • 1/4 tsp cinnamon
  • oil and butter for the pan
  • powdered sugar for serving, optional

Instructions
 

  • Rinse, hull, and roughly chop the strawberries. Toss with 1 teaspoon sugar.
  • Soften cream cheese briefly in the microwave, then stir in powdered sugar until combined.
  • Flatten bread slices with a rolling pin and trim off the crusts.
  • Spread about 1 teaspoon cream cheese mixture along one edge of each bread slice. Top with about a spoonful of strawberries, then roll tightly.
  • Whisk eggs with milk, remaining 2 teaspoons sugar, and cinnamon in a shallow bowl.
  • Heat a nonstick pan over medium heat with a little oil and butter.
  • Coat each roll in the egg mixture and place seam-side down in the pan. Turn a quarter turn as each side browns until cooked and evenly golden.
  • Dust with powdered sugar if desired and serve with remaining strawberries.
Keyword sweetnesses-candies-cookies-brittles
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Source: Sugar Apron

Cilantro Chutney

Posted on by David Knight

Fresh Indian cilantro chutney with ginger, green chile, lemon, cumin, chaat masala, and yogurt.

Cilantro Chutney

Fresh Indian cilantro chutney with ginger, green chile, lemon, cumin, chaat masala, and yogurt.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine Indian
Status To Try
Servings 1 cup

Ingredients
  

  • 2 small bunches cilantro 50–60 g each; hard stems removed
  • 1 green chile or to taste
  • 1/2 inch ginger
  • 1/4 teaspoon roasted cumin powder
  • 1/8 teaspoon chaat masala optional
  • black pepper pinch
  • 1/2 teaspoon salt or to taste
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • 1/4 cup plain yogurt dairy or plain almond-milk yogurt

Instructions
 

  • Remove the hard stems from the cilantro; tender stems may remain. Wash the cilantro.
  • Add cilantro, green chile, ginger, cumin, chaat masala, black pepper, salt, lemon juice, sugar, and yogurt to a blender.
  • Blend until smooth. If too runny, thicken with a teaspoon of sev or peanuts at a time.
  • Refrigerate until needed; the chutney can also be frozen.

Notes

Add more yogurt for a milder chutney or more green chile for extra heat.
Keyword sauces-sauces-gravies
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Source: Cook with Manali

Idli Dosa Batter

Posted on by David Knight

Fermented South Indian rice-and-urad-dal batter for soft idli and crisp dosa.

Idli Dosa Batter

Fermented South Indian rice-and-urad-dal batter for soft idli and crisp dosa.
Print Recipe
Course Breakfast
Cuisine Indian
Status To Try
Servings 30 idlis

Ingredients
  

  • 1 cup urad dal 200 g; whole deshusked black gram
  • 1 teaspoon fenugreek seeds
  • 4 cups idli rice 800 g
  • 2 teaspoons sendha namak rock salt

Instructions
 

  • Rinse the urad dal and soak in 2–3 cups water for 5–6 hours with the fenugreek seeds.
  • Rinse the rice until the water runs clear and soak separately for 5–6 hours.
  • Drain the dal and grind with 1 1/4 to 1 1/2 cups ice-cold water to a fine paste; transfer to a large container.
  • Drain the rice and grind with 1 1/2 to 2 cups ice-cold water to a smooth paste, adding only as much water as needed.
  • Combine ground rice and dal. Add rock salt and mix by hand for 1–2 minutes. The batter should flow freely but not be runny.
  • Cover and ferment until increased in volume, frothy, and bubbly. In an Instant Pot use the Yogurt setting for about 12–14 hours; otherwise ferment in a warm place.
  • Use the fermented batter for idli or dosa. For idli, grease idli plates and steam 10–12 minutes on high heat, or about 13 minutes in an Instant Pot with the valve venting.

Notes

Fermentation time varies with ambient temperature. The source suggests about 3 tablespoons poha may optionally be ground with the rice.
Keyword dosa
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Source: Cook with Manali

Sambar

Posted on by David Knight

South Indian lentil stew with vegetables, tamarind, sambar spice, and a mustard-seed curry-leaf tempering.

Sambar

South Indian lentil stew with vegetables, tamarind, sambar spice, and a mustard-seed curry-leaf tempering.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Status To Try
Servings 8 servings

Ingredients
  

Dal

  • 1 cup toor dal pigeon pea lentils
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 3 cups water

Tamarind Juice

  • 1 tablespoon tamarind
  • 1/3 cup hot water

Vegetables and Stew

  • 2 teaspoons oil
  • 1/2 cup eggplant chopped
  • 2 carrots medium; diced
  • 7–8 drumsticks moringa pods; frozen is fine
  • 1/2 teaspoon salt adjust to taste
  • 1 tomato medium; chopped
  • 3 cups water
  • 2 tablespoons sambar powder adjust to taste
  • 2–3 teaspoons jaggery powdered
  • 1/2 teaspoon Kashmiri red chile powder optional

Tempering

  • 1 tablespoon ghee or oil
  • 3/4 teaspoon black mustard seeds
  • 1/4 teaspoon hing asafoetida
  • 10–15 curry leaves
  • cilantro chopped, for garnish

Instructions
 

  • Pressure-cook the rinsed dal with turmeric, salt, and 3 cups water until soft; mash lightly. In an Instant Pot, cook 9 minutes at high pressure with natural release.
  • Soak tamarind in 1/3 cup hot water for 15–20 minutes, then strain and reserve the tamarind water.
  • Heat 2 teaspoons oil over medium heat. Cook eggplant about 2 minutes, then add carrots, drumsticks, and salt and cook 2 minutes more. Add tomato and cook 1 minute.
  • Add 3 cups water, sambar powder, jaggery, and about 4 tablespoons tamarind water. Stir in the cooked dal and optional Kashmiri chile powder. Simmer 5–6 minutes.
  • For the tempering, heat ghee or oil. Add mustard seeds and let them pop, then add hing and curry leaves briefly until crisp.
  • Pour the tempering over the simmering sambar. Garnish with cilantro and serve hot with idli, dosa, or rice.

Notes

Use oil instead of ghee for a vegan version. A mixture of toor and moong dal can also be used.
Keyword main-dishes-vegetarian
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Source: Cook with Manali

Avocado Caprese Salad

Posted on by David Knight

Fresh arugula salad with tomatoes, avocado, mozzarella, basil, and a simple balsamic dressing.

Avocado Caprese Salad

Fresh arugula salad with tomatoes, avocado, mozzarella, basil, and a simple balsamic dressing.
Print Recipe
Course Salad
Cuisine Italian
Status To Try

Ingredients
  

  • 2 cups fresh arugula
  • 2–3 Campari or cocktail tomatoes sliced
  • 1/2 avocado pitted and sliced
  • 3 slices fresh mozzarella cheese
  • fresh basil leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons balsamic vinegar
  • sugar or honey generous pinch of sugar or dollop of honey
  • kosher salt
  • freshly ground black pepper

Instructions
 

  • Arrange the arugula, tomatoes, avocado, and mozzarella in a serving bowl. Top with torn or slivered basil.
  • Whisk olive oil with balsamic vinegar and sugar or honey; season with salt and pepper.
  • Pour the dressing over the salad, toss to coat, and serve.
Keyword salad
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Source: FoodieCrush

Easy Grilled Eggplant Pizzas

Posted on by David Knight

Grilled eggplant slices topped like individual pizzas with tomato sauce, mozzarella, and optional pizza toppings.

Easy Grilled Eggplant Pizzas

Grilled eggplant slices topped like individual pizzas with tomato sauce, mozzarella, and optional pizza toppings.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Italian
Status To Try
Servings 2 servings

Ingredients
  

  • 1 eggplant sliced 1/3–1/2 inch thick
  • 2 tablespoons olive oil
  • 1/2 cup marinara sauce or pizza, pasta, or simple tomato sauce
  • 3/4 cup shredded mozzarella cheese Parmesan, provolone, or Italian cheese blend may be substituted
  • pizza toppings optional; such as Italian seasoning, fresh oregano, olives, or artichokes

Instructions
 

  • Preheat the grill to medium and prepare the grates or a grilling basket for nonstick cooking.
  • Brush the eggplant slices with olive oil and let it absorb while the grill heats.
  • Grill the first side, covered, for 5 minutes. Flip and grill 3 minutes more.
  • Spoon sauce onto the eggplant slices, then add cheese and desired toppings.
  • Cover and grill another 2–3 minutes, until the cheese melts and the eggplant begins to brown.
Keyword sides-appetizers
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Source: Food Wine and Love

Greek Shrimp with Tomato & Feta

Posted on by David Knight

Greek-style shrimp simmered in a seasoned tomato sauce and finished with mint, parsley, feta, and Kalamata olives.

Greek Shrimp with Tomato & Feta

Greek-style shrimp simmered in a seasoned tomato sauce and finished with mint, parsley, feta, and Kalamata olives.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Status To Try
Servings 6 people

Ingredients
  

  • 1 1/2 lb large shrimp 21/25 count; thawed, peeled, and deveined
  • kosher salt
  • black pepper
  • 1 1/2 teaspoons dried oregano divided
  • 1 1/2 teaspoons dried dill weed divided
  • red pepper flakes pinch
  • 6 garlic cloves minced; divided
  • extra-virgin olive oil
  • 1 large red onion chopped
  • 26 oz canned diced tomatoes drain only some of the liquid
  • 1/2 lemon juiced; more to taste
  • fresh mint leaves generous handful; chopped
  • fresh parsley leaves generous handful; chopped
  • 2–3 oz Greek feta cheese crumbled; more to taste
  • 6 Kalamata olives pitted and chopped; optional

Instructions
 

  • Pat shrimp dry. Season with salt, pepper, 1/2 teaspoon oregano, 1/2 teaspoon dill, red pepper flakes, about 1/2 teaspoon minced garlic, and a drizzle of olive oil. Toss and set aside.
  • Heat about 2 tablespoons olive oil in a heavy skillet over medium heat. Add onion and remaining garlic and cook briefly until fragrant.
  • Add tomatoes and lemon juice. Season with salt, pepper, and the remaining oregano and dill. Bring to a boil, reduce to medium-low, and simmer 15 minutes.
  • Add the marinated shrimp and cook 5–7 minutes, stirring as needed, until opaque and pink. Do not overcook.
  • Stir in mint and parsley. Finish with feta and olives, and add more lemon juice or red pepper flakes to taste.
  • Serve with orzo, another grain, or crusty bread.

Notes

Refrigerate leftovers in a tightly covered container for 2–3 days; reheat only gently to avoid toughening the shrimp.
Keyword main-dishes-seafood
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Source: The Mediterranean Dish

Homemade Whole Wheat Pita Bread

Posted on by David Knight

Soft, chewy homemade pita made with whole-wheat and all-purpose flours and baked hot enough to puff into pockets.

Homemade Whole Wheat Pita Bread

Soft, chewy homemade pita made with whole-wheat and all-purpose flours and baked hot enough to puff into pockets.
Print Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Course Bread
Cuisine Middle Eastern
Status To Try
Servings 9 pitas

Ingredients
  

  • 1 cup lukewarm water 240 ml
  • 2 teaspoons dry yeast
  • 1 teaspoon honey or agave
  • 1 1/2 cups whole wheat flour 180 g
  • 1 1/4 cups all-purpose flour plus 1 tablespoon; 160 g, plus extra if needed
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil

Instructions
 

  • Mix the lukewarm water, honey or agave, and yeast in the bowl of a stand mixer. Let stand about 5 minutes.
  • Add both flours, salt, and olive oil. Mix a couple of minutes until the dough comes together.
  • Turn onto a lightly floured surface and knead about 5 minutes, until smooth and elastic, adding extra flour only if necessary.
  • Shape into a ball, place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
  • Gently deflate and divide into 9 equal pieces. Shape each into a ball.
  • Roll each ball into a circle about 1/4 inch thick, lifting and turning as needed to prevent sticking. Cover the rounds with plastic wrap or a clean damp cloth.
  • Preheat oven to 450°F with a baking stone or baking sheet on the middle rack.
  • Bake 3 pitas at a time for 4–5 minutes, or until fully puffed. Repeat with remaining dough and cool before serving.

Notes

The source prep-time figure excludes the approximately 1-hour rise.
Keyword Bread
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Source: As Easy As Apple Pie

Spinach and Artichoke Frittata

Posted on by David Knight

Oven-finished frittata with spinach, browned artichoke hearts, Parmesan, sour cream, and Dijon mustard.

Spinach and Artichoke Frittata

Oven-finished frittata with spinach, browned artichoke hearts, Parmesan, sour cream, and Dijon mustard.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine Italian
Status To Try
Servings 4 servings

Ingredients
  

  • 10 large eggs
  • 1/2 cup full-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup grated Parmesan cheese about 3 oz; divided
  • 2 tablespoons olive oil
  • 14 oz marinated artichoke hearts drained, patted dry, and quartered
  • 5 oz baby spinach about 5 packed cups
  • 2 garlic cloves minced

Instructions
 

  • Heat oven to 400°F with a rack in the middle.
  • Whisk eggs, sour cream, mustard, salt, pepper, and 1/2 cup Parmesan in a large bowl.
  • Heat olive oil in a 10-inch cast-iron or oven-safe skillet over medium heat. Add artichokes in a single layer and cook 6–8 minutes, stirring occasionally, until lightly browned.
  • Add spinach and garlic and cook until spinach wilts and nearly all liquid evaporates, about 2 minutes.
  • Spread vegetables evenly. Pour the egg mixture over them and sprinkle with the remaining 1/2 cup Parmesan. Tilt the pan so the eggs settle evenly.
  • Cook undisturbed until the edges begin to set, 2–3 minutes, then bake 12–15 minutes until completely set.
  • Cool in the pan 5 minutes, slice into wedges, and serve warm.

Notes

Six ounces frozen chopped spinach may replace fresh. Thaw, drain, and press very dry, then cook with the garlic for about 1 minute. Refrigerate leftovers up to 5 days.
Keyword artichokes, eggs, spinach
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Source: The Kitchn