Neither Poverty Nor Riches

Give me neither poverty nor riches; feed me with food convenient for me.

A Personal Recipe Archive

Thursday, May 31, 2007

Salsa Fresca

Recipe Name: Salsa Fresca

Notes: This is a little salsa I made to take to a Memorial Day barbecue.

Servings: Enough for a whole party of people. I used half a red bell pepper and half an orange bell pepper (because that's what I had on hand), but you can use a whole red or orange pepper instead.

  • 3 or 4 tomatoes, diced
  • half of a red pepper, diced
  • half of an orange pepper, diced
  • half of a red onion, finely diced
  • 1 cup corn, cut off the cob
  • 2 chipotle peppers (I used canned peppers in adobo sauce)
  • 1-2 jalapeno peppers
  • 1 clove garlic
  • 4-5 sprigs of fresh cilantro, minced
  • 1-2 Tbs. vegetable oil
  • 2 Tbs. lime juice
  • black pepper
  • salt
Directions: Begin by cutting your corn off the cob (if necessary) and tossing it in a bowl with a tablespoon or two of vegetable oil. Spread the lightly oiled corn on a piece of tinfoil on your broiler pan (or a baking sheet, if you don't have a broiler below the oven). Crack black pepper over the corn and sprinkle it lightly with salt. Place it under the broiler for 10 minutes or so, until it gets lightly browned. Be sure to check on it frequently. Once the corn is cooking, chop the bell peppers, tomatoes, and onion. Finally, mince the leaves of a few sprigs of cilantro. Put these diced veggies and the cilantro in a bowl and set it aside for the time being.
Next, prepare the hot peppers. slice the jalapeno(s) open and remove the seeds and white part in the middle. Most of the pepper's capsaicin is contained in those parts, but this salsa gets most of its kick from chipotles, so these are unnecessary. Mince the green flesh of the jalapenos. To try to reduce their heat, I sauteed the minced jalapenos with the garlic in vegetable oil and then drained off the oil. I'm not sure if this is worth the trouble, but capsaicin is fat-soluble so it seemed like a likely method for getting rid of some of it. Add your minced jalapenos to the rest of the vegetables. Take your two chipotles and puree them in a food processor or blender. I also include a tablespoon or so of the adobo sauce the chipotles are canned in for extra flavor. To this puree, add two tablespoons of lime juice.
Once the corn is done, toss it in with the rest of the vegetables. Make sure that everything is well-mixed. Last, sprinkle the chipotle/lime liquid over the veggies and toss them well to make sure that it is evenly distributed. Get out your tortilla chips or get ready to do some Mexican cooking, because your salsa is now done.

Sunday, July 09, 2006

Mom's Pizza

Recipe Name: Mom's Pizza

Notes: Classic and delicious.

Servings: 1 pizza

  • 4 cups sifted flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon yeast
  • 1 1/3 cup warm water.
Directions: Combine the water and yeast. Add olive oil, salt and flour. Knead 10 minutes. Let rise 2 hours, covered by a damp cloth. Spread on a pizza pan that is greased and sprinkled lightly with corn meal. Prick with a fork. Add sauce, cheese, and toppings. Bake at 400 degrees for 25 minutes.

French Bread

Recipe Name: French Bread

Notes: Another favorite.

Servings: 1 loaf

  • 1 Tbs. yeast
  • 1 1/3 cup lukewarm water
  • 4 cups flour
  • 1 Tbs. sugar
  • 2 tsp. salt
  • 2 Tbs. water
  • 1 egg white
  • Boiling water for oven
Directions: Grease a cookie sheet and sprinkle it with cornmeal. Dissolve the yeast in water. Add sugar, salt and flour. Knead until not sticky (about 4 or 5 minutes). Let the dough rise until double (about 1/2 hour). Punch the dough down and roll into a long loaf. Make diagonal slashes in the top of the loaf with a knife. Place on the prepared cookie sheet and let rise again until double (another 1/2 hour or so). Make egg white glaze by combining 2 Tbs. water and one egg white. Brush risen bread with egg white glaze and bake at 400 degrees for 30 minutes or until golden brown. Take out and brush again with glaze. Bake about 5 minutes longer.

Bread Sticks

Recipe Name: Bread Sticks

Notes: An old favorite.

Servings: 8

  • 1 1/2 cups warm water
  • 1 Tbs. honey
  • 1 Tbs. yeast
  • 1 Tbs. malted milk powder
  • 1 tsp. salt
  • 4-4 1/2 cups flour (3 3/4 cups may suffice...)
  • 1 egg, beaten
  • parmesan cheese, coarse salt, poppy seeds, or sesame seeds
Directions: Pour 1 1/2 cups water in a bowl. Add 1 tablespoon honey and 1 tablespoon yeast. To this mixture add 1 tablespoon malted milk powder and 1 teaspoon salt. Blend in flour with a wooden spoon to form a ball. Divide into 8 equal pieces and roll each until it is 10 to 12 inches in length. Place breadsticks on a greesed baking sheet and brush with beaten egg. Sprinkle with parmesan, poppy seeds, etc. Let breadsticks rise for 10 to 15 minutes (though if you don't have time this is not totally necessary). Bake at 400 degrees for 15 minutes.

Curried Cabbage

Recipe Name: Curried Cabbage

Notes: This is an unusual one, but I was craving curry and had a whole head of cabbage that I needed to eat...

Servings: About 5

  • 1 head of cabbage, shredded
  • 1/2 onion, chopped
  • 1 cup peas
  • 3 Tbs. vegetable oil
  • 1 teaspoon crushed red pepper
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. ginger
  • 1/2 tsp. cumin
  • 2 bay leaves
  • 1 tsp. coriander
  • 1/2 tsp. turmeric
  • 1 tsp. garam masala
  • 2 tsp. salt
  • 1 cup water
  • 2 Tbs. butter
  • 1 Tbs. lemon juice
  • 1/2 tsp. sugar
Directions: Heat the vegetable oil in a large pan over a medium flame. Add the onion, red pepper, ginger, mustard, salt, cumin, bay leaf, coriander and turmeric. Turn the heat down to low and stir the spices for about one minute. Add the cabbage, cover the pan and cook over medium-low heat until the cabbage wilts - about 15 minutes. Next add the peas and water and cook for 20 more minutes. Finally, add the butter, garam masala, lemon juice, and sugar and simmer for an additional 10 to 15 minutes. Serve over rice.


Recipe Name: Plain and Red Pepper Hummus

Notes: I like this hummus better than most store-bought versions that I've tried. It calls for tahini, which can be found in the ethnic aisle of most supermarkets (there is often some middle eastern food near the asian foods).

  • 2 cans garbanzo beans (chickpeas), drained and rinsed
  • 4 cloves garlic
  • 1/4 cup lemon juice
  • 2/3 cup tahini
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 2 tablespoons pine nuts
  • 1 teaspoon paprika
  • 1 red pepper, roasted
Directions: Roast the red pepper by cutting it in half vertically, coring and seeding it, and placing it under the broiler, skin side up, until the skin turns black. Peel the roasted pepper's skin off, chop it into small pieces, and set it aside momentarily. Crush the garlic and pine nuts and mix them with the lemon juice and tahini in a medium bowl. Put this mixture in a food processor or use a hand blender to add the garbanzo beans a little at a time. Blend the mixture until it makes a thick paste. Sprinkle the salt and paprika in and mix thoroughly. Add the water and the olive oil, adjusting the amounts of each to obtain the correct consistency. Divide the hummus into two batches, and blend the roasted red pepper into one half of the mixture. The result is one container of plain hummus and one of red pepper hummus. They are best served fresh and at room temperature, but can be refrigerated for about ten days.

Very Chocolate Cake

Recipe Name: Very Chocolate Cake

Notes: I made this cake for my boss's birthday back in Boston and it turned out overwhelmingly rich, but awesome.

Servings: 12


For Cake
  • 8 ounces dark chocolate or semisweet chocolate
  • 2/3 cup butter
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • a shallow 1/2 cup cake flour
  • 1 teaspoon baking powder
  • 4 tablespoons of cocoa powder (unsweetened)
For Icing/Garnish
  • 3/4 cup whipping cream
  • 9 oz. dark or semisweet chocolate
  • strawberries
Preheat the oven to 325 degrees. Line a cake pan by greasing the pan, then lining it with parchment paper or wax paper, then grease the interior paper surface. This step is a pain, but it is worth it to have perfect cakes with no sticking and no burning. Chop the 8 oz. of bakers chocolate for the cake into small pieces and melt it with the butter in a double boiler or in a pan halfway submerged in a pot of water. Beat the eggs with the sugar. Mix the vanilla extract, flour, cocoa powder and baking powder into the eggs and sugar. Carefully fold the melted chocolate/butter mixture into the main bowl, followed by the sour cream. Once the cake batter is thoroughly mixed, pour it into the cake pan and bake at 325 degrees for 55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool entirely, and then cut it in half horizontally with a very sharp knife.

While the cake is cooling, make the icing by heating the whipping cream in a sauce pan. Take the cream off of the heat, add the 9 oz. of chocolate (chopped into small pieces), and stir until the chocolate is evenly mixed in and the mixture is smooth. Put a tablespoon of the icing into the refrigerator to cool for 10 minutes - if this sample is too thick, add an additional tablespoon or two of cream to the icing. If it is too thin, add more chocolate. Do not refrigerate the icing before icing the cake as it should be the right consistency at room temperature, but quite thick when refrigerated. Ice the cake, stacking the two layers. Immediately before serving, garnish with fanned strawberries and chocolate curls. This cake is best served at room temperature.

Hannah's Pesto

Recipe Name: Hannah's Pesto

Notes: Pesto may very well be my favorite foodstuff. I've tried a number of recipes and what I've figured out is this: the thing that matters most for pesto is the quality of the ingredients - fresh, aromatic basil leaves, nice parmigiano-reggiano, and really fresh garlic. The other thing I've decided is that recipes that call for a measured amount of salt are very very bad - balancing the taste of the pesto is best done by adjusting the proportions of basil, pine nuts, and cheese - salt and pepper can be used to fine tune the final product, but adding 1/2 teaspoon of salt will just make your pesto too salty to taste the more subtle flavors.

Servings: Depends on what you intend to use the pesto for... Makes about 1 to 1.5 cups of pesto

  • 3 or 4 cloves garlic
  • 1/2 cup pine nuts
  • 3 cups of loosely packed fresh basil leaves
  • 1/3 cup coarsely grated parmigiano-reggiano
  • 3 tablespoons to 1/3 cup olive oil (depending on what you intend to use the pesto for and how thick you like it - I personally use the olive oil sparingly)
  • black pepper (and salt, if you like) to taste
I begin by crushing the garlic and pine nuts in a garlic twist. If you are using a food processor or hand blender this isn't really necessary. Put the garlic, pine nuts, and cheese in a small bowl or food processor. Using a hand blender or food processor, pulse to turn these ingredients into a paste-like substance. Add the basil leaves a few at a time and continue pulsing the blender or food processor until the basil is chopped and the mixture is uniformly bright green. Continue until all of the basil leaves have been added. To turn this thick pesto base into a sauce, add olive oil, beginning with 3 tablespoons and adding 1 tablespoon at a time until you reach the consistency you prefer. Take a taste of the pesto once the oil is well mixed in, and add black pepper and salt to taste. Mix thoroughly and you're done. I keep pesto in a small tupperware container in the fridge for about a week. Pesto also freezes well, so you can make some while fresh basil is plentiful and freeze it for later use.

Notes from Hannah

Hi everyone.

Sorry I have been so bad at updating recipes. I've been spending more time cooking and reading and doing work and less time on the computer lately. I've got a bunch of good new recipes to post: my pesto recipe, homemade hummus, curried cabbage, a more traditional vegetable lasagna, and a better homemade burrito. I was also hoping to put up some of the dutch oven/outdoor cooking recipes and old family favorites that I have on paper or in my email - just to have everything in one place... In other news, I got sick of getting my clothes dirty when I cook (I am moderately messy in the kitchen, I guess) so I made myself a little retro-ish apron. It's a little silly, but it does the job... Anyway, look for new recipes soon.

Sunday, June 18, 2006

Moosewood Popovers

Recipe Name: Moosewood Popovers

Notes: This is the popover recipe I've had the best luck with. It's from the Moosewood Cookbook, and you can vary the number of eggs you use.

Servings: 12 muffin tin size popovers, 4-6 popover tin sized popovers

  • 2 to 3 tablespoons melted butter
  • 2, 3, or 4 large eggs
  • 1 1/4 cups milk (lowfat OK) (If using less than 4 eggs, use 1 cup)
  • 1 1/4 cups flour (If using less than 4 eggs, use 1 cup)
  • 1/2 teaspoon salt
Directions: 1. Preheat oven to 375°F. Brush the insides of 12 muffin cups with meltedbutter. [NOTE: I have had varied success with this, and sometimes I've had better luck not doing this]

2. Beat together the eggs and milk in a medium-sized bowl. Add the flour and salt, and beat with a whisk until reasonably well blended. It's fine if the batter has a few lumps.

3. Fill each muffin cup about one-half to two-thirds full. Bake for 25minutes if using 2 eggs, 30 minute if using 3 eggs, and 35 minutes for 4 eggs. Try to refrain from opening the oven during baking.

4. Remove the popovers from the pan immediately, and prick each with a fork to let the steam escape. (This helps them hold their shape.) Serve as soon as possible, either plain or with butter and/or jam.

Sunday, May 14, 2006

Sue's Brownies

Recipe Name: Sue's Brownies

Notes: Another one from my friend Ravi -- well, his mom anyway.

  • 4 squares baker's chocolate (unsweetened)
  • 1 1/2 sticks butter
  • 1 cup white sugar
  • 1/2 cup muscovado brown sugar
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 tsp. vanilla
  • 4 eggs
  • dash salt
  • 1/8 cup flour
Melt the chocolate and the butter together in a bowl in the microwave. Stir the eggs separately and then add to chocolate mixture. Add all other ingredients except the chocolate chips. Pour into greased 9" x 13" (or is it 9" x 12"? you know, the standard size) pan. Sprinkle chocolate chips on top. Bake for 30 minutes at 350 degrees.

Friday, May 12, 2006


Hi everyone,

I just set up a category system for our recipe blog. You'll notice that there is now a list of categories in the right sidebar and each recipe posted can be tagged with as many categories as it fits. To get this all working, I used the delicious2Blogger system created by phydeaux3, which is a really nice and well-documented Blogger hack. Everything is working fine for me, but I'm not exactly sure how the categorization will work for us as a whole, considering that this is a multiple-author blog. The way it is set up uses a separate tagging website for which I have an account and a password - I'm not entirely certain whether the easy post to link will be available to all of the other authors. I will test it out and let you guys know how it works soon.


Lemon Birthday Cookies

Recipe Name: Lemon Birthday Cookies

Notes: I sent these to Jill for her birthday. I had searched for a recipe for lemon cookies everywhere, and didn't find any that were satisfactory, so I took the best parts of a bunch of them and created these cookies. The dough is very soft and batter-like, which worried me at first, but in the end it creates a very light, moist cookie.

Servings: about 3 dozen cookies

  • 1/4 cup shortening
  • 1/4 cup butter
  • 2/3 cup sugar
  • 1 egg
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon extract
  • 1 tablespoon water
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 3/4 cup confectioners' sugar
  • 1 teaspoon unsweetened lemonade mix powder
Preheat the oven to 350 degrees. Cream together the shortening, butter, sugar, and egg. Then add the lemon juice, lemon extract, and water. In a separate bowl combine the flour, salt, baking soda, and cream of tartar. Sift the powdered ingredients into the creamed ingredients, mixing all thoroughly. Using a spoon or cookie scoop, place one-inch balls of cookie dough on an ungreased cookie sheet. If your cookie sheet has a very dark nonstick coating, be sure to line it with parchment paper before baking. The dough is very soft and sticky, so it is probably best to scoop it right onto the sheet without trying to shape it with your hands. Bake at 350 degrees for about 12 minutes, or until the bottom edges of the cookies begin to turn golden brown, but not the tops. While the cookies are baking, mix the confectioners' sugar and the lemondade powder thoroughly in a small bowl. When the cookies are cool enough to hold their form without crumbling, but are still a little warm, take them off the cookie sheet and toss them in the powdered sugar bowl so they are coated with the powdered sugar/lemonade mixture, and put them on a plate to cool.

Wednesday, May 10, 2006

Cinco de Mayo Black Bean Dip

Recipe Name: Cinco de Mayo Black Bean Dip

Notes: I tried to make this black bean dip for Cinco de Mayo, but I had some blender difficulties. I just finally got it pureed, and it's pretty good. With the number of chili peppers listed below, this dip ends up being medium hot (i.e. if it were a commercial salsa, it would be labeled "medium"). If you like it hotter, go ahead and add another chili pepper. But if you prefer it mild, you can either cut down the number of chilis or you can substitute a safe amount ground cayenne for the fresh chilis.

Servings: Enough for a whole party full of people!

  • 1 to 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 green chili peppers, very finely chopped
  • 3 cloves garlic, crushed
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons coriander seeds
  • 2 tablespoons cider vinegar
  • 2 cans black beans
  • salt and pepper to taste
Heat the oil in a large frying pan over medium heat, and then add the onions, peppers, chilis and garlic. Saute until the onions are translucent, and then add the coriander and cumin. Stir until everything is well mixed and cook for one more minute. Take the pan off the heat and add the vinegar. Combine the beans and cooked mixture in a blender or food processer and puree everything until it reaches a smooth dip consistency. Add salt and pepper to taste after blending.

Orange Julius

Recipe Name: Orange Julius

Notes: An old favorite.

Servings: 2

  • 6 ounces frozen orange juice concentrate
  • 6 ounces water
  • 6 ounces milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 12 ice cubes
Add one at a time and blend

Welcome to the Recipe Box!

Hello JDH and ROQ!

Thanks for joining up and contributing to the recipe archive. I am hoping that I'll have a chance to post more recipes after my finals are done for the spring. And I'm trying to figure out a way to tag recipes with a category so that we can sort them (just like your real recipe box would be sorted). In the meantime, thanks for sharing your recipes!

Tuesday, May 09, 2006

Plain Susan Veggies and Sweet Yams

Recipe Name: Carrots/Turnips/Celery

Notes: I got this recipe from Roger's wife Susan. It's fun to use things like "Turnips" that are otherwise ignored by today's palate.

Servings: Quite a bit, I estimated everything.


  • 4 large Carrots
  • 1 Turnip
  • 4 stalks Celery
  • 3tbs olive oil
  • turmeric
  • garlic
  • salt & pepper to taste

Directions: Grate carrots, turnips and chop the celery in very small pieces. Soak it in cold water for 1-24hrs. Heat the olive oil in a skillet with the garlic and turmeric. Sauté vegetables and add salt and pepper to taste.

Recipe Name: Sweeeeet Yams or Potatoes

Notes: Another successful incorporation of forgotten foods

Servings: 4


  • 2 large yams, or sweet potatoes, which ever looks best
  • 2 Tbs olive oil
  • 2 cups chicken or vegetable broth

Directions: Without peeling the yams, chop them into large pieces, maybe an inch square. Sauté (on medium) for a while, maybe 20min total, turning them gently to promote even cooking, but not damaging the structure of the yam. When they look like they are either burning, or are falling apart, add the broth. Cover and reduce heat. Cook for 30min-1hour.