Random Recipes You Need

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

This is the final installment of my draft folder clean out.  These are recipes I’ve made and hope to make again.  But like the random bits of life that accumulate at the back of the junk drawer….fuzz, dental floss, gift cards, subway tokens, and floppy disks….it is all getting cleaned up in one fell swoop.

 Chocolate Coconut Pound Cake via bonappetit.com

Quick Pickled Cucumbers from foodinjars.com

Roasted Tomato and Bread Soup by alexandracooks.com

Salt and Pepper Roasted Chicken Breast a la taylortakesataste.com

Short Rib Ragu from the pages of finecooking.com

Dorie’s Cardamom Brown Sugar Snickerdoodles as seen on doriegreenspan.com


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Cabbage Roll Soup

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Cabbage Roll Soup

Adapted from Smith Bites

BAH Note:  This recipe reminds me of the soup that my grandmother would make with whatever was left at the bottom of the pot after she made stuffed cabbage rolls.  Thank you Deb and Rod for helping me keep this food memory alive in my kitchen.

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound ground beef
  • 28 ounces chopped tomatoes
  • 1 head green cabbage, chopped
  • 2 cups water
  • 2 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 3/4 cup cooked rice

Heat the olive oil in a dutch oven over medium heat.  Add the onion and cook about 10 minutes until soft.  Add the ground beef and salt and cook, breaking the beef up with your spatula, until the beef is no longer pink.

Stir in the tomatoes, water, broth, and bay leaf.  Bring to a boil.  Reduce the heat to a simmer and cook, partially covered, for 45 minutes or until the cabbage is cooked and tender.  Stir in the rice before serving.

{printable recipe}

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Chicken Hash

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Chicken Hash

Adapted from Food to Die For

BAH Note: This recipe lived on my refrigerator door for a few months because I kept putting back in the menu lineup.  Fresh herbs can be stirred in just before serving.  Serve over rice or egg noodles or with biscuits for a hearty supper.

  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 4 cups chicken broth
  • zest of 1 lemon
  • 1/2 teaspoon kosher salt
  • meat from 1 small rotisserie chicken

Melt the butter in a dutch oven over medium heat.  Whisk in the flour and salt and cook, whisking constantly, for about 2 or 3 minutes until the butter mixture loses the raw flour smell.  Gradually add the chicken broth and whisk until the roux is completely dissolved into the broth.  Turn up the heat and bring the broth mixture up to a simmer. Cook for about 10 minutes or until the liquid thickens.  Turn off the heat, stir in the lemon zest and chicken, and stir to combine.

{printable recipe}

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Deb’s Hot Chocolate Mix

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Deb’s Hot Chocolate Mix

Adapted from Smitten Kitchen

BAH Note:  Deb calls this decadent.  “ridiculously good” is what I scribbled on this recipe.  If that doesn’t convince you to make this, I don’t know what will.

  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 3 ounces bittersweet chocolate
  • 1/2 cup cocoa powder
  • 1/4 teaspoon kosher salt

Combine all ingredients in a food process and blitz until fully combined and powdery.  Transfer to an airtight container.

When ready to use, whisk together 1/4 cup mix per cup of milk in a saucepan.  Cook over medium heat, whisking occasionally, until the milk just comes up to a simmer and the mix is completely incorporated.

{printable recipe}

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Pam’s Instant Strawberry Ice Cream

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Pam’s Instant Strawberry Ice Cream

Adapted from Three Many Cooks

BAH Note:  I parted ways with my ice cream maker but sometimes I just want a creamy, frozen treat.  Thanks to Pam Anderson, I can make that happen.  There were some great tips and suggestions about substitutions in the comments section of Pam’s post….you might want to clicky on over and take a look.

  • 1 pound frozen strawberries
  • 1/2 cup agave nectar
  • 3/4 cup evaporated milk
  • 1/8 teaspoon kosher salt

Combine all ingredients in a blender and blend on high, stopping once or twice to scrape down/stir, until fairly smooth with bits of strawberries throughout.  Serve immediately for a very soft serve consistency or transfer the ice cream to a container and allow to set up briefly in the freezer.

{printable recipe}

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Pan Fried Corn

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Pan Fried Corn

Adapted from Add a Pinch

BAH Note: To make this creamy, add about 1/2 cup milk to the pan along with the corn.

  • 4 strips bacon, cut into bite sized pieces
  • 4 ears of corn, kernels cut off
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cumin
  • 1 tablespoon butter

Cook the bacon in a large frying pan over medium heat until browned, but not crisp.  Add the corn kernels, salt, and cumin and cook for approximately 15 minutes, stirring every few minutes.  Add the butter and stir to combine before serving.

{printable recipe}


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Crispy Smashed Potatoes

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Crispy Smashed Potatoes

Adapted from Shutterbean

BAH Note: Mine never look quite as sexy as Tracy’s.  I think it’s because I’m a wuss and only set the oven to 400.  If you’re feeling brave, crank it up to 450 degrees for the roasting.

  • 1 pound small Yukon Gold potatoes, scrubbed
  • 3 tablespoons olive oil
  • kosher salt

Bring the potatoes to a boil in a pot of salted water.  Cook for about 20 minutes until the potatoes are just fork tender.  Drain the potatoes and let them cool a bit in a colander.

Dry the cooled potatoes with a dish towel and working in batches on a cutting board give them a good whack with a small pan to smash them flat.

Transfer the potatoes to a baking sheet, coat with olive oil, and season with 1 teaspoon kosher salt.  Roast in a 400 degree oven for 30 minutes, turning the potatoes over after 15 minutes, until crisp and golden.

{printable recipe}

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Sweet and Sour Chicken

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Sweet and Sour Chicken

Adapted from Alice Currah @ PSB Parents

BAH Note:  This dish is as elusive as a yeti with regards to having its picture taken.  I’ve made it a bunch of times and never managed to document its existence.  The only note I wrote down on the recipe was “omg yes”.

  • 10 ounce crushed pineapple in juice
  • 2 1/2 tablespoons cornstarch
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 1/2 pounds chicken breast or thigh (boneless, skinless)
  • 2 teaspoons kosher salt
  • 2 tablespoons vegetable oil

Drain the juice from can of pineapple into a small saucepan, leaving the crushed pineapple in the can.  Add 1/2 tablespoon (1 1/2 teaspoons) cornstarch and whisk together until the cornstarch is dissolved.  Whisk in the brown sugar, vinegar, soy sauce, and ketchup and cook over medium heat until the sauce begins to simmer.  Continue to cook for about five minutes, stirring, until the sauce thickens.  Move the pan off the heat while you prep the chicken.

Cut the chicken into one inch cubes and place them into a plastic bag.  Add the kosher salt and remaining 2 tablespoons of cornstarch.  Close the top of the bag and shake to coat the chicken.

Heat the oil in a large frying pan over medium heat and cook the chicken in batches, adding additional oil as needed, until lightly browned and cooked through.  Return all the chicken to the pan and add the sauce and crushed pineapple.  Cook for about 3 minutes until everything is warmed through.

Serve over steamed rice.

{printable recipe}

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Zucchini Pancakes

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Zucchini Pancakes

Adapted from Better Than Doing Laundry

BAH Note: File this away for the dog days of summer when you can’t swing a stick without hitting a zucchini.

  • 1/2 cup whole wheat flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 1/3 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 cup grated zucchini

Place all the dry ingredients into a bowl and whisk to combine.  In a second bowl, mix together the egg, milk, and vanilla.  Add the zucchini to the wet ingredients and stir to combine.

Fold the flour mixture into the zucchini mixture until just combined and allow the batter to sit for 10 minutes.

Cook the pancakes in a nonstick skillet, lightly coated with vegetable oil, for approximately 3 minutes on each side or until golden, brown, and delicious.

{printable recipe}

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Ice Cream Cake

ice cream cake

Over the last four or five years, the Universe has developed a habit of taking the snow globe that is my life and shaking the hell out of it during the month of July.  For reasons that are beyond me, the Universe prefers to unleash a world of change on me in the dead of summer.  This year the change left me profoundly sad as I said goodbye to my companion of ten years.

Shadow came into my life during The Mistah’s first deployment.  He’d had one owner for eight years, and like me, suddenly found his world turned upside down.  We bonded quite quickly and his energy filled the empty space in the apartment.  He gave me predictable and dependable when everything else around me was anything but.

He eventually accepted The Mistah, but Shadow was my cat and I was his person.  Back when he could still jump up on the bed, he would often wedge his considerable self between the wall and my head during the night.  It was not unusual for me to wake up in the morning with cat head.  One of us clearly enjoyed this more than the other.

Most of the time he wanted to be near you but not in your lap.  So he would reach out and gently lay a paw on your arm or leg or shoulder, just to say “here I am”.  He had a weakness for deli meat and would double time it to the kitchen at the first crinkle of lunchmeat coming out of the bag.  And even as the years made it more and more difficult for him to walk, he would still climb the stairs when he heard the shower running so that he could get into the tub for a drink after the water had been turned off.  I cleaned as much cat hair out of our tub as I did human hair.

He was so old by the time Libby came along that she never had a chance to win him over.  And she so desperately wanted to be his friend.  Her first word was cat.  She learned to crawl because she didn’t want Shadow to get away from her.  Her first chore in the house was putting a scoop of food in his dish each morning.  Even though he was an unwilling participant, so many of her “firsts” had something to do with that cat.

His decline was sudden and swift.  In the three days between making the appointment with the vet and the day of the appointment, I knew that our time together was coming to an end.  So I made him a little bed to go next to his food and water….which he totally ignored.  And I spent extra time giving him quiet scratches and brushing his long, silky coat…which he totally loved.

Then on his last morning, I wrapped him in a towel and gave him an hour outside with the sun on his back and a gentle breeze in his face. I cried.  I stroked his fur.  I cried some more.  I thanked him for being such a wonderful part of our family and promised him that I would stay with him to the very end.

And I did.  I held him as the vet gave him the first shot.  We sat quietly, tears blurring my eyes, and he buried his head in the crook of my arm just as he had done so many times before.  He trusted me completely and I felt like I was betraying that trust as the vet administered the second shot.  Just like that, he was gone.

Taking away the food and water dishes, their empty space on the floor looked out of place.  And I cried.  Sweeping up the last bits of his fur from the floor felt like I was erasing him from the house.  And I cried some more. Now, coming into a room and expecting to see him is met with disappointment.  Watching Libby look under the table and ask “where’s Shadow” is like getting punched in the stomach.

But time doesn’t stop because we are sad.  And two days after I said goodbye to Shadow I celebrated Libby’s 3rd birthday.  My sadness and my joy stood side by side, took my hand, and together we got through it.  After the presents had been opened and the last of the guests had left and Libby was finally in bed, all was quiet.

In that silence, I could feel the absence of what had been and gratitude for all that it was.

Ice Cream Cake

BAH Note:  This is the cake I made for Libby’s 3rd birthday.  I won’t say that I wasn’t thinking about Shadow as I worked but it’s really hard to be sad when butter, chocolate, and ice cream are around.  You can use whatever cake you like. I won’t even blink an eye if that happens to be a box of cake mix.

    • Chocolate cake (see below)
    • 8 ounces chocolate wafer cookies, such as Brownie Batter Thins (if using Oreo, remove the vanilla filling)
    • 1/2 gallon ice cream, store bought or homemade, slightly thawed

Prepare a 9 inch cake pan by laying several layers of plastic wrap across each other, pressing them down into the pan, with the ends hanging well over the edge like a sling.

Use a food processor to blitz the half the wafer cookies into crumbs.  Add half of the cake in large chunks and continue to process until the cake is also turned into crumbs.  Transfer the mixture to a large bowl and repeat the process with the rest of the cookies and cake.

Using a large spoon or spatula, give the cake and cookie crumbs a good stir and then transfer about 1/3 of the crumbs to the cake pan.  Use something with a flat bottom (water glass, ramekin, smaller cake pan, etc) to press the crumbs into a single layer in the pan.  Repeat the process, using anywhere from 2/3 to of all the crumbs.

Scoop approximately 1/3 of the ice cream into the work bowl of a stand mixer fitted with the paddle attachment.  Mix on low just until it starts to smooth out, stopping to scrape the ice cream from the paddle as necessary.  Repeat until all the ice cream is in the bowl, increase the speed to medium, and mix until the ice cream is a spreadable, soft serve consistency.

Top the cake crumbs with the ice cream and use a spoon or spatula to smooth out the ice cream into an even layer.  Cover the pan with plastic wrap or aluminum foil and transfer to the freezer (a few hours or overnight) for the ice cream to set.

When ready to serve, remove the pan from the freezer and uncover the top.  Grab the ends of the plastic wrap hanging over the cake pan like a sling and use them to pull the cake out of the pan.  Transfer the cake to a large serving plate, removing the plastic wrap from the bottom, and allow to thaw slightly before slicing and serving.

Chocolate Butter Cake
Adapted from Rose Levy Beranbaum

BAH Note: Knowing that I was going to turn the cake into crumbs, I baked all the batter in a single 9” cake pan…because why prep and dirty two pans when all I need is one.  I had a moment of doubt as the cake batter creeped closer and closer to the edge of the pan and then flirted with panic as my baking time hit 40 and then 45 minutes.  I’m pleased to say it turned out ok in the end.

  • 2 1/4 ounces (1/3 cup) unsweetened cocoa powder, preferably Dutch process
  • 8 ounces (1 cup) boiling water
  • 3 large eggs
  • 2 1/4 teaspoons vanilla extract
  • 8 1/4 ounces (1 3/4 cup + 2 tablespoons) cake flour
  • 10 1/2 ounces (1 1/2 cups) granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 ounces unsalted butter, softened

Combine the boiling water and cocoa powder in a small bowl and stir until thoroughly combined.  Allow the cocoa mixture to cool.

Once the cocoa mixture is cool, heat your oven to 350 degrees, line one (or two) 9 inch cake pan with parchment, and lightly spray with cooking spray.

Place the flour, sugar, baking powder, and salt in the work bowl of a mixer and mix on low briefly to combine.

Crack the eggs into a small bowl and stir in ¼ of the cocoa mixture plus the vanilla.

Add the remaining cocoa mixture plus the butter to the dry ingredients and mix on low until just combined.  Increase the speed to medium and mix approximately 2 minutes or until the batter gets smooth and lighter in color.

Add 1/3 of the egg mixture, beat until just combined, and scrape down the bowl.  Repeat two more times until all of the egg mixture is mixed in.

Pour the batter into the prepared cake pan(s) and bake on the center rack until the edges start to pull away from the side of the pan and a tester inserted in the center of the cake comes out clean.  If you divided the batter between two pans, baking time is approximately 25 to 35 minutes.  If you baked all the batter in a single pan, start checking at 35 minutes but be prepared to bake for 40 to 50 minutes.

Allow the cake to cool in the pan for 10 minutes before turning it out to cool completely on a wire rack.

{printable recipe}

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