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d condensed milk to dissolve into the rest check the bottom to see if you have any sticky sweetened condensed milk lagging behind pour into molds filling almost to the top but not all the way and freeze about 5 hours until solid if you use the kind of pop molds with built in sticks like these you can put those right in from the start if you use the kind i linked to before the kind i use you should let the pops freeze about an hour before you stick in the wooden popsicle sticks strawberry greek yogurt pops 2 cups plain greek yogurt any fat level is fine 2 cups fresh or frozen strawberries halfway thawed if frozen sugar to taste this will depend on your strawberries in a bowl cut up the strawberries into chunks and add some sugar anywhere from 4 tablespoons to 1 2 cup using a potato masher or the back of a large spoon mash up the strawberries with the sugar until chunky but loose and sauce like add the greek yogurt and combine thoroughly taste for sweetness if it doesn t taste very sweet to you you ll probably want to add more sugar once the pops are frozen they will taste much less sweet than the yogurt mixture tastes now spoon into molds filling almost to the top but not all the way and freeze about 5 hours until solid if you use the kind of pop molds with built in sticks like these you can put those right in from the start if you use the kind i linked to before the kind i use you should let the pops freeze about an hour before you stick in the wooden popsicle sticks posted by us guys at 1 25 pm no comments email this blogthis share to x share to facebook share to pinterest labels coconut elaine frozen ice pops paletas popsicles strawberry yogurt monday march 11 2013 can t stop making clementine muffin recipes i know we have one of these already on this blog but i have another clementine muffin recipe for you i had in the back of my mind that it would be awesome if it was possible to make clementine muffins with an un boiled clementine so i just tried it i kind of made it up based again on the joy of cooking basic muffin recipe i decided to make it with olive oil instead of butter and made it all in the food processor which worked very well and saved time and cleanup and they turned out super great lighter more like a cupcake though still muffin y i used 2 3 cup of sugar and might try it with only 1 2 cup next time because these are quite sweet though not too sweet this recipe s advantage over our other clementine muffin recipe is that it s much quicker and somewhat more delicate its disadvantage if your motivation is to use up a lot of clementines is that it only uses one clementine i plan to test it with more clementines see how far it can go and i ll update if you try it with more than one let us know how it turns out whole clementine muffins 2 cups flour all white half white half whole wheat or all whole wheat pastry flour 2 teaspoons baking powder 1 tsp salt 1 clementine any stem remnant removed and cut into quarters any pits removed but keep the skin 2 3 cup sugar 1 2 cup if you want a less sweet muffin 2 eggs 2 3 to 1 cup olive oil 1 cup milk preheat oven to 350 line a 12 cup muffin tin with paper liners or grease it i love wilton cake release for stuff like this in a bowl combine flour or flours baking powder and salt in the food processor blend the clementine pieces with the sugar until a fairly smooth paste forms you might want to scrape down the sides once add the two eggs and blend some more add the olive oil and milk and blend then add the flour mixture and pulse until just combined divide the batter between the 12 muffin cups bake for 15 minutes then rotate the pan and bake for another 5 to 10 minutes until golden brown at the edges and a toothpick inserted into one comes out clean cool on a rack best on the first day but still very good on days 2 and 3 posted by us guys at 9 57 pm no comments email this blogthis share to x share to facebook share to pinterest labels citrus elaine muffins whole clementine wednesday february 20 2013 pupusas do you know about pupusas the adorable chubby filled cousin of the corn tortilla the doppelganger of the arepa there used to be a salvadoran restaurant down the street from us appropriately named pupusa rip why did you leave us they had all kinds of salvadoran foods but of course as you might guess they specialized in pupusas and boy were they great boy do i miss them boy do i wish another dumb pizza joint hadn t moved in there instead back to pupusas essentially you take corn masa like you would use to make corn tortillas and instead of pressing it thin in a tortilla press you stuff it with a little cheese or beans or meat or a combo of some or all of these wrap the masa around the filling flatten it out by hand and cook it on a griddle or skillet but masa dough can be hard to work with especially if like me you don t have access to freshly ground masa which is much more moist than the kind you make with masa harina sometimes called corn flour but essentially dried masa you have to reconstitute with hot water i recently was given this beautiful cookbook by the amazing cookbook writing duo of jeffrey alford and naomi duguid they of hot sour salty sweet called home baking the artful mix of flour and tradition around the world a title which alone chokes me up and i have literally cried a little reading some of these wonderful recipes bread traditions of all kinds really speak to me anyway i was thrilled to find that they have a recipe in there for an easier version of pupusas they call them easy cheese and bean rounds it s easier because their recipe incorporates cooked beans into the masa dough giving it better moisture and flexibility not to mention adding a little protein and i had to try it it s fantastic so easy it s pretty much like playing with play dough and leftovers of the bean masa which i didn t cook up all at once kept very well for a whole week in the fridge i also made a gorgeous salsa roja aka toasty guajillo chile salsa recipe from rick bayless to go with them alford duguid s bean pupusas dough 1 2 cup drained cooked white beans like navy beans 1 2 cup lukewarm water 1 tablespoon oil they called for corn i only had canola plus more for cooking and shaping 1 teaspoon salt 1 1 4 cups masa harina filling 1 2 cup grated or crumbled cheese i used crumbled queso blanco they suggest oaxacan string cheese jack or mild cheddar 1 tablespoon minced chives or scallion greens or more to taste optional crumbled bits of crispy pork skin i e chicharron this was my addition to the alford duguid recipe because i just happened to have some around but it s pretty traditional in regular pupusas in a food processor process the beans water and oil until smooth add the salt and the masa pulsing until a cohesive dough forms form it into a ball and wrap in plastic let it rest for at least 30 minutes though it can go longer combine all the filling ingredients in a bowl and set aside heat a heavy skillet i used my cast iron griddle which was perfect for this over medium heat pour some oil in a small bowl and have it and the bowl of filling near your work surface coat your hands with a little of the oil from the bowl and scoop up about 1 8 cup 2 tbsp of dough flatten it into a 3 inch disk making it a little thinner on the edges than in the middle put a small pinch of the cheese mixture into the middle and fold the edges up all around and over the filling pinching it shut so it s pretty much a little ball again using more oil if necessary flatten the ball back out into a disk slightly larger this time about 4 inches across don t worry if it cracks just pinch it shut again and flatten it or patch it with extra dough if things get really bad as i formed them i set them aside on a waxed paper lined cookie sheet while i made more covering them with plastic so they wouldn t dry out while i made more rub a little bit of oil over the surface of your skillet and place a couple pupusas as many as will fit flat and comfortably seam side down in the heated pan make sure you re no hotter than medium or the outside will burn before the cheese starts to melt when the bottom side of the pupusas are flecked with dark brown spots about 3 minutes then flip them over to get fully firm and golden brown on the other side about 2 more minutes serve with salsa roja see below continue to shape and cook as many pupusas as you want this recipe should make at least 15 re oiling the pan now and then if it needs it extra dough keeps very well if you wrap it snugly in plastic wrap rick bayless salsa roja from mexican everyday 3 tablespoons vegetable oil 1 2 oz dried guajillo chiles about 2 stemmed 3 garlic cloves peeled 4 medium tomatillos about 8 oz husked rinsed and cut in half salt heat oil in a large skillet over medium heat tear open the chiles and get out as many seeds as you can lay the chiles in the hot oil and fry turning them often until you can smell an amazing toasty warm chile smell they should brighten in color this will only take about 30 seconds throw the chiles into your blender jar discard all but a tablespoon of oil add the garlic and the tomatillos to the oil in the pan and let them brown 3 4 minutes turn off the heat and add 1 2 cup water to the pan to scrape up any good things that might be sticking to the bottom and pour it all into the blender with the chiles blend it up very smooth season to taste with salt about 1 2 teaspoon thin with water if necessary to get a nice spoonable sauce like consistency let cool before serving this salsa is first of all totally dynamite and keeps extremely well in a jar in the fridge it is good on all sorts of things these pupusas scrambled eggs tacos dipped into with tortilla chips on a burger endlessly useful ridiculously easy so deeply flavorful and completely delicious posted by us guys at 12 37 am 2 comments email this blogthis share to x share to facebook share to pinterest labels corn masa elaine nearly no ingredients salsa roja monday february 11 2013 chopped this wedding shower recipe 1 among the many lovely ideas jenean had for the wedding shower she threw me back in 2010 was the especially wonderful one of sending blank recipe cards to everyone who was invited asking them to send it back with a family favorite recipe to share with me at the shower jenean had them all collected into a little book and it was such a great idea that my mother in law to be kathy did the same when she threw me another shower i am so spoiled down where she lives and she gave me a pretty box the little book was now filled to overflowing so i transferred everything into the box i ended up with 31 recipes all together and surprisingly and by luck only i think the recipes are well distributed among the major categories appetizers salads main dishes some meat based some vegetarian side dishes baked goods and desserts and one recipe for party punch i e with plenty of alcohol in it people seemed to put a lot of thought into deciding what to send and i got several recipes that were clearly handed down over generations which really gives me a thrill however terrible confession time here i ve pretty much not made any of the recipes it s february 2013 most of these were given to me the summer of 2010 horrible so as of january 2013 i decided that at least once a month i will make something for the blog from the wedding shower recipe file i ll make something from each category and then circle back around to the front and start again first in the box filed under appetizer is a recipe from my friend samantha whose husband blogs over at home cook locavore a recipe which she got from her mother it s called chopped this and not only is the name incredibly charming it is a really delicious snacking food with almost no ingredients my favorite kind of recipe very easy to make and it makes a great base for variations if you want to get complicated see the end of the recipe my guess at explaining the adorable name is that it s a mock pate or poor man s chopped liver and honestly i would choose chopped this over chopped liver any day which will come as no surprise to those of you who know my abject loathing of liver this recipe makes enough to put out for a party in the category of dips and cheeses and crackers the ingredients probably cost me under 5 and we had enough for two rounds of snacking plus a panful of fish cakes i used the last of it to make see the end of the recipe i will post the recipe as sam wrote it to me with my additions and comments in brackets chopped this recipe from samantha s mom and her jewish family makes about 4 cups 3 extra large eggs 3 large potatoes i used russets but i think any kind would be fine 1 2 large spanish or vidalia onion or more to taste i recommend more the onion flavor was great salt and pepper to taste 1 tbsp extra virgin olive oil boil potatoes and eggs separately my favorite egg method is cover cold eggs with cold water by an inch bring to a boil and boil for exactly one minute turn off the heat and let sit exactly 8 minutes the potatoes boil in water to cover unpeeled until a knife slides right out when you jab it in around 20 30 minutes depending on the size of your potatoes cool eggs under cold running water peel eggs and potatoes chop all ingredients except oil in wooden chopping bowl with steel chopper until it reaches paste consistency i don t have a chopping bowl and tried this in jenean s food processor which i should have realized wasn t big enough to accommodate all the ingredients i decided at the end of the process that i should have chopped it all by hand some parts became very much like overly mashed potatoes and some i ended up hand chopping anyway because they never made it to the bottom of the processor bowl so next time i will chop it all by hand on a large cutting board and i think you should too i also think i will chop the onion up a bit before combining them all to chop together since the potatoes and eggs are so much softer and easier to break up small than the raw onion add oil which functions as mortar season with salt and pepper to taste at least a teaspoon of salt and i also added probably more like 2 tbsp of olive oil chill serve with matzoh or crackers i had water crackers which are the most matzoh like of crackers i think ideas for variations i think some capers would be delicious in this and we sprinkled on some thinly sliced green onion we had around for another recipe which was delicious chopped herbs would be fun anything fresh and on the soft side you like and have around parsley tarragon dill chives served with a plate of smoked fish salmon mackerel sardines alongside would make it a great lunch this keeps very well kept cold in the fridge the flavor gets better and better over a few days to a week any leftovers at that point can be combined with some leftover cooked fish i used a drained can of tuna you could also do canned salmon and then you can drop about 1 3 cup at a time into a plate of seasoned flou...