Homemade Pot Cheese

this is a recipe that my mother has had for years – I do not know where she got it

1/4 cup butter, softened
1/3 cup blue cheese
1/2 lb Gouda, shredded
2 Tbsp wine vinegar
1/2 cup sour cream
1 1/2 Tbsp chives, chopped
dash cayenne

  1. In a saucepan, melt butter, blue cheese & Gouda.
  2. Stir in wine vinegar, sour cream, chives, & cayenne.
  3. Heat over low heat, stirring constantly until well combined.
  4. Cool slightly & pour into small crocks.
  5. Refrigerate or freeze.
  6. Serve at room temperature.

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Baked Spiced Sweet Potato Fries

adapted from Baltic Maid
I decreased the salt and increased the cayenne

1-2 Tbsp olive oil
1 clove garlic, grated
2-3 sweet potatoes, about 1 1/2 lb
1/2 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp salt
1/8 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cayenne

  1. Preheat oven to 450°F.
  2. Combine the olive oil and garlic, set aside.
  3. Wash, peel and cut the sweet potatoes into sticks that are about 1/3 of an inch thick.
  4. Place the potatoes into a bowl. Pour the oil and garlic mixture over the sweet potatoes and toss until evenly coated.
    Stir together the paprika, cumin, pepper, salt, cinnamon, ginger and cayenne. Sprinkle over sweet potatoes, and toss until evenly distributed.
  5. Place the potatoes onto a lightly oiled baking sheet in a single layer, trying not too crowd them too much.
  6. Bake for 20 minutes, turn over and bake for another 10-15 minutes or until they are crispy on the outside.

Spiced Indian Grilled Chicken

adapted from Spice Goddess / Bal Arneson

1 Tbsp garam masala
1/2 Tbsp brown sugar
2 clove garlic, minced
1 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp cayenne
Pinch salt
1 cup plain yogurt
4 boneless, skinless chicken breasts

Directions

  1. Combine the garam masala, sugar, garlic, cardamom, cayenne, salt, yogurt, and tomato paste in a large bowl and mix well; set aside about 1/3 of the marinade for a dipping sauce. Add the chicken and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.
  2. When ready to cook, preheat a grill to medium-high.  Remove the chicken pieces from the marinade and place on the hot grill.  Cook until the chicken is done and juices run clear.
  • Garam masala varies quite a bit.  the one I had was rather sweet, and I remember Bal’s mix having a lot of cumin, so I added cumin to the recipe.
  • The recipe was supposed to include 2 Tbsp dried fenugreek leaves and 2 Tbsp tomato paste. I did not use the fenugreek leaves because I did not have them and I forgot to add the tomato paste because I was sleepy when I made it : ]
    I’ll have to try this recipe again with these flavors added.
  • Bal used legs & thighs, but I prefer white meat so I used breasts.

Roasted Turnips with Parmesan

Adapted from MarthaStewart.com

2 lb turnips (about 4 medium), peeled and cut into 1/2-inch wedges
1/8 tsp cayenne pepper
1/4 tsp ground nutmeg
2 Tbsp extra virgin olive oil
1/8 tsp coarse salt
1/4 tsp ground pepper
1/4 cup grated Parmesan

Directions

  1. Preheat oven to 450 degrees.
  2. Drizzle turnips with oil. Place  on a rimmed baking sheet.
  3. Mix cayenne, nutmeg, salt and pepper. Sprinkle over turnips.
  4. Sprinkle with Parmesan.
  5. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, turning halfway through.
These did not get crispy, but they are very tasty.