Recipe Index (by Ingredients)

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Recipes that include cinnamon

Roasted Butternut Squash, Pears, and Cranberries

Monday, November 2, 2009

By request of our friend Bill, I’m starting early on Thanksgiving recipes this year. As I thought about side dishes, I surprised myself with a general feeling of disgust. Do I dislike Thanksgiving? No, I do love Thanksgiving. Any holiday with lots of food is a friend of mine for sure. The problem is, a few traditional side dishes do turn me off, particularly that sweet potato dish, the one covered in marshmallows. It’s sugary sweet, too busy competing with desserts, and not pulling it’s weight during the main course. To those that are big fans, hear me out. I do think there’s a place for a sweet dish, besides dessert, but let’s compliment the turkey and not mask it in a coat of soft wet sugar.

Roasted Butternut Squash, Pears, and Cranberries

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More Pumpkin Lasagna Please!

Thursday, October 29, 2009

When I first made pumpkin lasagna last year, I was afraid it wouldn’t work out so I made a small portion in an 8×8 dish. It turned out to be one of my favorite fall recipes, one that I am always bragging about to…well Lon and Ice (my dog). I’m just so proud of it. When pumpkins started showing up in the farmer’s market, I knew I was going to make this dish again. I figured I would re-do the old pictures, that did not do this Pumpkin Lasagna any justice. Then I realized the greater problem (yes, worse then how bad I was at photography back then). The portion was too small! You’ll never have enough with a 8×8 pan, even if you live by yourself. I swear. You won’t know how it just disappeared. I settled on making it in a conventional 9×13 dish, because that’s a pan size normal people own, but I really wish it was made in a giant roasting pan. Yea, the ones you can put a whole pig in. I love it that much.

Pumpkin Lasagna reheated 2nd day
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Cherry Almond Cookie Pies

Sunday, October 11, 2009

A wedding tradition in Pittsburgh is the Cookie Table, where friends and family bring cookies to put on the table. It’s quite a spread, as you can imagine, and everyone gets to participate in their own way. It’s one of the coolest traditions ever, that I would have adopted, regardless of being in New York, had I known about it before.

Cherry Almond Cookie Pies 7

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Street Food at Home: Lamb Gyro

Tuesday, September 8, 2009

We’re still touring through California, but for those of you hungry for a recipe, here’s a treat we did just before leaving…

One of my favorite lunch foods (when I’m not strictly following lunch.foodmayhem.com) is street meat.  I’m talking about lamb shawarma from a cart.  One of my favorites in Manhattan is the guy in front of Food Emporium on 14th Street, near Park Ave South.  However, he’s always gone when I get home!  So I had to take matters into my own hands and make my own–a difficult task when you don’t own a spit.

Lamb Gyro in Pita 2

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Diabetes Cooking For Everyone

Friday, August 28, 2009

When I was asked to review  Diabetes Cooking For Everyone, by Carol Gelles, I couldn’t decide on which recipes to test. So, I left it up to you to vote for 3 out of 9 recipes. Here are the results:

  1. Afghan Lamb with Spinach – 49.1%
  2. Kasha with Walnuts and Mushrooms – 40.4%
  3. Chicken en Brochette with Orange Marmalade and Sherry Marinade – 35.1%

Before I get to reviewing the recipes where I will do my best to be objective, you should know that I cannot be completely objective about Carol. She is my friend and mentor. One day I will write a post all about her when I can gather up all the words I need to express my admiration, gratitude, and love. For this book, all you need to know is that she is an award winning (IACP/Julia Child Cookbook Award and James Beard Award) cookbook author , professionally trained nutritionist, and a type 2 diabetic.

*Recipes are shown here with Carol’s permission.

Afghan Lamb with Spinach 5

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White Chocolate, Banana, Cherry Bread

Thursday, May 21, 2009

Staring at my pile of over-ripe bananas, some sort of banana bread/banana muffin idea was tumbling about in my head. I spotted an interesting combination of flavors in Nigella’s book, How to Be a Domestic Goddess. It was cupcakes made with banana, dried cherries, and white chocolate. Not wanting cupcakes at the moment, I married the idea with Nick Malgieri’s Banana Bread and out popped this baby. I didn’t think banana bread could get better, and with white chocolate no less? I’m not even a big fan of white chocolate, but here it melts into the bread and adds a wonderful creaminess that makes bananas even more comforting.

piece of banana bread

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Hot Cross Buns

Friday, April 10, 2009

Since Hot Cross Buns are traditionally made on Good Friday, we couldn’t miss out on that. Any excuse for food is a good excuse. Most commonly made with raisins or currants, ours are made with a mix of dried cranberries, dried blueberries, and raisins, adapted from a highly rated recipe on allrecipes.com, with the icing altered as well. Oh yea, and I’m lazy so I changed this into a mixer recipe where all the kneading is done by machine. Sing it with me now….Hot Cross Buns…Hot Cross Buns…

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Chocolate Chip Pecan Mandelbrot

Thursday, April 9, 2009

Mandelbrot 3

Every year at Passover, I can’t wait till we get to dessert, mostly because of Bonnie’s (Lon’s mom) Chocolate Chip Pecan Mandelbrot. If you haven’t had Mandelbrot, it’s a cross between biscotti and scones. I love it!

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Pork Belly

Thursday, April 2, 2009

Dan Barber's Pork Belly 1

I found this recipe for pork belly a while back and have been anticipating making it. Ideally, I would have followed this recipe to the “T” but I didn’t have some exact things. The result should be close though.

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Fresh Apple Cake

Friday, March 27, 2009

When I have guests over, I like to make pretty cakes with frosting, a meringue topping, or glaze. For myself, I like things less sweet, and actually prefer simple cakes or quickbreads without any adornments. I think it’s the texture of cake that I’m truly addicted to. Add a good cup of coffee, and I’m like a puppy with a new toy.

I flipped around my cookbooks for an easy recipe that I had the ingredients for. This one was close enough, although I still needed to do a little substituting. The nutmeg is a bit strong for me, but it still satisfied my craving.

Fresh Apple Cake Center

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