Safe and Easy Eggnog

Posted on by elltee
Full batch of eggnog in quart mason jars

Introduction:

This recipe takes about 30 minutes of active time.

Eggnog is one of my personal holiday traditions. Most recipes involve a lot of tedious mixing and egg separating. Using raw eggs also carries a risk of salmonella, which made my wife less supportive.

After extensive “testing” and experimentation with different recipes, here is my Safe and Easy Eggnog. This recipe uses whole eggs so you can use pasteurized eggs from a carton. I use a 6 quart stand mixer with the wire whisk attachment to mix everything in a single bowl. The recipe makes an easy half batch, but you might need to use a handheld mixer to get the eggs started if the whisk on your mixer doesn’t reach to the bottom of the bowl.  Unlike store bought eggnog, this mix will separate over time.

My solution is to pour it into quart mason jars for storage immediately after you mix the batch.  This gives you an easy way to store it in the fridge. Just give it a good shake to re-mix before serving. It’s even easier if you have pour lids on your mason jars.  Make sure you get the right size for your jars. Wide mouth jars makes it easier to fill without making a mess.

A full batch makes just under four quarts of eggnog. A half batch makes two. If you want to keep some “un-adulterated” nog, selectively mix the alcohol in after you’ve filled the mason jars. You can also use different alcohols based on your personal preferences. I like the way a bit of apricot brandy gives this a distinct flavor without being too overwhelming, but you can use the more traditional brandy and rum combo instead. One cup total of 80 proof alcohol in a full batch is “standard”.

Start with pre-chilled ingredients for the best result.  If you’ve only ever had store-bought eggnog you’re in for a treat.

Equipment:

Stand Mixer with whisk attachment
4x Quart mason jars with lids

Ingredients:

6 whole eggs (pasteurized carton eggs preferred)
2 1/2 cups heavy whipping cream
2 cups whole milk
1 cup granulated sugar
3/4 cup brandy
1/4 cup apricot brandy
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg, ground or grated

Substitute or remove alcohol as desired. ½ cup brandy and ½ dark rum is more traditional.

Steps:

In the stand mixer, beat the eggs together hard until they’re very frothy.

Add sugar and continue beating.

Sprinkle in nutmeg and vanilla, continue beating until well mixed.

While beating, add in the whipping cream a little at a time.

While beating, add in the milk a little at a time.

If you want alcohol in the entire batch, add it now.  While beating, of course.

Pour the eggnog into mason jars for storage.

If you held back the alcohol before, add it now.  Give each jar a vigorous shake to mix it all together.

Put the eggnog in the fridge to chill for 1 to 2 hours or overnight.  Serve cold.

Notes:

Many eggnog recipes call for caster sugar, which is sometimes available in the US as superfine sugar.  I use regular granulated sugar without issues, but if you can find superfine experiment for yourself. 

Since the eggs are pasteurized the eggnog will keep for several days in the fridge as long as you use fresh ingredients. (Un)fortunately I’ve never had a batch go un-consumed long enough for a formal test.

 

Pasta with Garlic and Oil (and artichokes)

Posted on by elltee

Serves 4 to 6.  Total time 30-40 minutes.

Ingredients

  • 3 tablespoons olive oil
  • 4 tablespoons minced garlic (about 12 cloves)
  • Salt and pepper
  • 3 tablespoons minced fresh parsley
  • Juice from one lemon (or 2 TSP lemon juice)
  • Zest from one lemon
  • 3/4 TSP red pepper flakes
  • 8oz jar of marinated artichoke hearts in oil
  • 1 pound spaghetti (or fettucine / linguini)
  • Grated Parmesan cheese

Note – I cook the pasta in one large pot and use a dutch oven for the rest and to mix everything together.  You can also use a skillet in lieu of the dutch oven and mix everything back into the pasta pot after you’ve dumped out the cooking water.

Instructions

Cook olive oil, 3 TBS garlic, and 1/2 teaspoon salt in a dutch oven (or skillet) over low heat, stirring often, until garlic foams and is sticky and stray-colored, about 10 minutes.  Off heat stir in lemon juice, pepper flakes, lemon zest, parsley, and remaining 1TBS garlic.  Transfer to a small bowl.

Increase heat to medium-high for the dutch oven (skillet).  Add artichokes with marinade / oil and a pinch of salt.  Grill artichokes until lightly browned and tender.  Remove from heat.

Meanwhile bring 4 quarts water to boil in a large pot.  Add pasta and 1TBS salt.  Cook until almost al dente.  Strain pasta and reserve some of the cooking water.

Add garlic-lemon-oil back to dutch oven with the grilled artichokes.  Add a little reserved cooking water if necessary and stir to combine.  Add pasta to mixture and toss to combine.  Season with salt and pepper to taste and add remaining reserved cooking water as needed to adjust consistency.  Serve with Parmesan.

Note: If you have frozen artichokes, just pat them dry and grill them with an additional 2TBS of olive oil.  Or you can leave out the artichokes altogether, as well as the lemon zest if you’re going for a more “pure” recipe of ‘Aglio e Olio’.

 

Best Ever Coffee Spiked Banana Bread

Posted on by elltee

Prep Time – 20 minutes

Cook Time – 65 minutes

Makes two loaves

Ingredients

  • 4 cups (500g) all purpose flour (spoon and leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 1 1/2 cup (300g) packed light or dark brown sugar
  • 4 large eggs well mixed, at room temperature
  • 2/3 cup (160g) plain yogurt or sour cream (or Greek yogurt)
  • 2 cups mashed bananas (about 4 large ripe bananas)
  • 2 teaspoons pure vanilla extract
  • 1 cup strong coffee
  • Optional – 1 1/2 cups (200g) chipped pecans or walnuts or chocolate chips)

Instructions

Adjust the oven rack to the lower third position and preheat to 350 degrees.  Grease two 9×5 inch loaf pans or coat with non-stick spray.  Set aside.

Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

Using a stand mixer with the paddle blade, add the bananas and coffee.  Mix until mostly smooth, then use a spatula to transfer to a bowl.  It’s ok if there is a little residue left in the mixer.

In the stand mixer, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.  Add the eggs one at a time.  Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.

With the mixer on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain.  Do not overmix.  Fold in the nuts (or chocolate chips) if using.

Split the batter into the prepared pans and bake for 60-65 minutes.  Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.  A toothpick inserted in the center of the loaf will come out clean when the bread is done.  Remove from the oven ad allow the bread to cool completely in the pan set on a wire rack

Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.  

 

Adapted from “Best Ever Banana Bread” and “Coffee-spiked Banana Bread”

Slow Cooker Provencal-Style Chicken Stew

Posted on by elltee

Cooking time 4-5 hours on low

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cups chipped onions

1 cup oil-packed sun dried tomatoes, rinsed and chopped

2 tablespoons minced garlic

1 tablespoon olive oil

2 teaspoons herbes de Provence

4 cups chicken broth

1 14oz can chickpeas, rinsed

3 tablespoons instant tapoica

4 pounds boneless skinless chicken thighs, trimmed

Salt and pepper

1 cup pitted kalamata olives, halved

1/4 cup minced fresh parsley or basil

 

Directions:

  1. Microwave onions, tomatoes, garlic, oil, and herbes de Provence in a bowl, stirring occasionally, until the onions are softened, about 5 minutes, transfer to slow cooker.
  2. Stir in broth, chickpeas, and tapioca.
  3. Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender, 4 to 5 hours on low.
  4. Using a large spoon, skim excess fat from surface of stew.  Break chicken into about 1″ pieces with tongs, or remove and shred.
  5. Stir in olives and let sit until heated through, about 2 minutes.  Adjust stew consistency with extra hot broth as needed.
  6. Stir in parsley and season with salt and pepper to taste.  Serve.

 

Note: I used two large boneless chicken breasts (probably around 1 1/2 pounds) and two cans of chickpeas instead of the book recipes.  Also I didn’t have fresh basil so I added 3 large spoonfuls of basil pesto to the stew at the end instead.  If you don’t have herbs de Provence you can make up a replacement with common herbs.  Google the mixture and get as close as you can with what you have.

In the microwave step I put all the items in a bowl and microwave covered for 2 minutes, 1:30, 1:30, stirring between each stop.  2 medium onions is roughly 2 cups when diced.

Slow Cooker Pork Vindaloo

Posted on by elltee

Cooking time 6-7 hours on low, 4 to 5 hours on High

Pork Vindaloo

Ingredients:

3 cups chopped onions (about 3 onions)

3 tablespoons paprika

2 tablespoons vegetable oil

1 tablespoon garam masala

Salt and Pepper

1/4 teaspoon cayenne pepper

28oz can crushed tomatoes

1/2 cup chicken broth

2 tablespoons red wine vinegar

2 tablespoons instant tapioca

4 pounds boneless country-style pork ribs, trimmed (I used a 3 pound slab)

1/4 cup minced fresh cilantro.

Directions:

  1. Microwave onions, paprika, oil, garam masala, 1/2 teaspoon salt, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes.  Transfer to slow cooker.
  2. Stir in tomatoes, broth, vinegar, and tapioca.  Season pork with salt and pepper and nestle into slow cooker.  Cover and cook until pork is tender, 6-7 hours on low or 4-5 hours on high.
  3. Using large spoon, skim excess fat from surface of stew.
  4. Using tongs, break pork into about 1-inch pieces.  Adjust stew consistency with additional hot broth as needed.  Stir in cilantro and season with salt, pepper, and extra vinegar to taste.

Serve over rice.

Stolen from Slow Cooker Revolution Volume 2 by America’s Test Kitchen, page 69

Smoky Beef and Bacon Chili

Posted on by elltee

Ingredients

2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet smoked Spanish paprika (pimentón dulce)*
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup flavorful, medium-bodied beer, such as Anchor Steam
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained and / or black beans
Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping

Directions:

  1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
  2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
  3. Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side. 

Note: The above is the “base” recipe.  My most common variation uses two cans of diced tomatoes (any type, fire roasted, with chilis, etc), only one pound of ground beef, a few diced potatoes (added along with the tomatoes), three cans of beans (black, cannelini, and kidney), a can of “mexican corn”, and a small can of green chilis..  Diced bell peppers also work.

For spices I use a healthy teaspoon each of Ancho chili powder, chipotle powder, New Mexico green chili powder, and a bit of regular chili powder.

Slow Bake Sour Cream Cheesecake

Posted on by elltee

40 minutes work, 2-3 hours cooking.  Makes 2 cheesecakes in store-bought crusts

Ingredients:

2x prepared crusts ( graham cracker or oreo )

3x 8oz packages cream cheese (or low-fat American Neufchatel cheese)

1 1/2 cups white sugar

3 eggs

3 TSP vanilla extract

1 1/2 cups sour cream

1 package gelatin

Directions:

Use room temperature ingredients.

  1. Using a stand mixer, cream together cream cheese and sugar. 
  2. Add eggs one at a time, blending well. 
  3. Add vanilla and sour cream, blending well.
  4. Use a spatula to ensure everything is well mixed from the bottom of the mixer.
  5. Add in the gelatin, blending well.

If you’re making two different flavors, split the mixture roughly in half now into two separate bowls (you can leave half in the mixer bowl if you can eyeball it).  Add your ‘flavoring’ to one or both, then pour the mixture into the two 

Baking Directions: 

  1. Initial Bake – Bake the cheesecakes on the middle rack at 500 degrees F for 10 minutes.  This sets the ‘skin’
  2. Long Low Bake – Reduce oven temperature to 200 degrees F.  (Leave the door open a bit to let the 500 degrees out).
  3. Bake until internal temperature reaches 150-155 degrees F, verified with an instant read thermometer.  Let cool on counter until near room temperature, then refrigerate overnight.

Flavor options:

  • Lemon – 3 TBS limonchello, 1 TSP lemon extract, lemon zest (optional), lemon curd for top
  • Almond – 3 TBS Amaretto, 1TSP almond extract, diced / ground almond slivers (optional)
  • Coffee – 3 TBS Kahlua, 1x espresso shot
  • Chocolate – 2 cups melted semisweet chocolate
  • Can also do different bottom half and top half – let the bottom set a bit and pour the top onto a spoon to prevent mixing.  Coffee top and chocolate bottom is good.

Adapted from https://blog.thermoworks.com/desserts/bake-perfect-cheesecake/

Slow Cooker Chicken and Chickpea Stew

Posted on by elltee

30 minutes prep, plus 4-6 hours on high or 6-8 hours on low

Ingredients:

1 medium onion, finely chopped

3 garlic cloves, minced

2 large carrots, chopped (about 1 cup)

2 15-oz cans chickpeas, rinsed and drained

1 14.5-oz can petite diced tomatoes

2 tablespoons lemon juice, divided

1 quart (32 oz) chicken or vegetable stock

1-3 teaspoons salt

1 teaspoon cumin

½ teaspoon cinnamon

3 pounds boneless, skinless chicken breasts or thighs, trimmed

½ cup chopped dried apricots

4 cups baby spinach

Instructions:

  1. Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
  2. Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the chicken is tender.
  3. Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon lemon juice, the spinach, and the chopped apricots back to the slow cooker, stirring to combine. Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
  4. Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.

Stolen from https://www.realfoodwholelife.com/blog/slow-cooker-chicken-and-chickpea-stew

Indulgent EggNog

Posted on by elltee

About 45 minutes.

Ingredients

6 eggs

2 + 1/2 cups heavy whipping cream

2 cups whole milk

1 cup caster sugar

1/2 cup brandy

1/2 cup dark rum

1/2 teaspoon vanilla extract

1/2 teaspoon nutmeg, ground or grated (fresh is best)

 

Substitute or remove alcohol as desired.  3/4 cup brandy + 1/4 cup apricot brandy is also good

A stand mixer with a large bowl makes things much easier.

It will separate after mixing eventually, so use a large spoon to re-mix it as necessary.  One easy way to store this is to pour it into large mason jars, which will let you seal it in the fridge and easily shake it to re-mix as necessary.

This recipe does not require separated eggs, so I use pasteurized eggs from a carton for safety and ease.

Steps:

Begin with pre-chilled ingredients for the greatest end result.

In a medium bowl, beat the eggs together hard until they’re very frothy.

Add sugar and continue beating.

Sprinkle in nutmeg and vanilla.

Continue beating.

A little at a time, add in the whipping cream, continuing to beat.

Again, only a little at a time, beat in the milk.

Finally, beat in the rum and brandy.

Put the eggnog in the fridge to chill for 1 or 2 hours.  Pour into mason jars.

Serve cold.

 

Slow Cooker Mac and Cheese

Posted on by elltee

4 hours total

Ingredients

8 ounces cooked elbow macaroni (Can use up to one 14 oz box, any type)
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
4 1/2 cups of shredded cheese, plus 1/2 cup reserved for top.

1/4 teaspoon powdered mustard
Dash of paprika

Steps

  1. Cook the pasta per box instructions.
  2. In a large 4-quart slow cooker with a liner (or sprayed with cooking spray), mix the pasta, evaporated milk, milk, butter, salt, pepper, eggs, mustard, and all but the reserved 1/2 cup of  grated cheese.  Or for ease mix all this in a large mixing bowl and then transfer to the slow cooker.
  3. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.
  4. Cover and cook on low heat for 3 hours and 30 minutes. Turn off the slow cooker, stir the mixture and serve hot.

 

Note: Use a slow cooker liner / bag every time.  It makes clean-up a cinch.  https://amzn.to/2XdVymo

From http://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe.html