Chickpea Curry

Turmeric image by Steven Jackson, via Flickr CC license

Chickpea Curry

2 Tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 approximately 2-inch piece of ginger, grated
2 teaspoons Sweet Curry powder
1 teaspoon Penzeys Curry Now powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1/2 teaspoon turmeric
½ teaspoon cayenne pepper
3 (15 oz ) cans chickpeas, drained and rinsed (smash one can with a fork)
28 oz can, petite diced tomatoes
1 can full fat coconut milk
2-3 teaspoons cornstarch
1/2 – 1 teaspoon salt
Chopped fresh cilantro

Directions

Heat olive oil in a large saucepan over medium-high heat.
Add onions, salt; sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and all the spices; sauté until fragrant, about 30 seconds.
Add diced tomatoes then chickpeas.
Bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl mix cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro.
Serve over basmati or brown rice.

I made this recipe for the first time this evening for our dinner. The balance and depth of flavors was very good. Most of the ingredients are easy to have on had, with the exception of the fresh cilantro (which seems to go bad in just a few days — or is it me?).

This is a quick and easy, delicious (meatless) curry.

Recipe revised and tweaked by The Tromp Queen. Original recipe here:

Brian Siewiorek image of cilantro, via Flickr CC license public domain

Image by Daniel R Blume via Flickr CC license

Organic Ginger image by Artizone via Flickr CC license.

Recipe Reports

I’ve tried several new recipes this week. I’m somewhat surprised to report that they were all really good.

My daughter and I are both working on musical productions (at two different high schools — she is on the backstage crew for hers and I am the accompanist for mine). We had rehearsals every night this week either after school or evenings, and this weekend we have two concerts plus an extra rehearsal. Next week I have 6 shows (I think!) and two choir rehearsals and she has tech week (also known as Hell week in the theater realm).

SO — I’ve been looking for meals that are quick to fix and either either bake (can be left in the oven for an hour or more) or cook quickly.

Chicken walking through the village image by World Bank Photos via Flickr CC license

Chicken legs and thighs were on sale last week, so these are all chicken recipes.

Moroccan Sheet Pan Chicken

First up is Moroccan Sheet Pan Chicken. The recipe is from The Wanderlust Kitchen website.

Annabel Farley image of olives via Flickr CC license

Ingredients

For the Spice Mixture

• ¾ teaspoon salt
• ¼ teaspoon ground cumin
• ¾ teaspoon paprika
• ¾ teaspoon turmeric
• ⅛ teaspoon ground cayenne pepper
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter, melted
• 4 cloves garlic, pressed

For the Sheet Pan Chicken

• 1 lemon
• 2 large sweet onions, cut into 12 wedges each
• 2 teaspoons extra virgin olive oil
• ¼ teaspoon salt
• 1 teaspoon turmeric
• 3 skin-on chicken quarters (I used 8 chicken bone-in skin-on chicken thighs)
• 1 cup green olives, pitted
• 2 tablespoons chopped fresh cilantro leaves (I forgot to add this!)

Brian Siewiorek image of cilantro, via Flickr CC license public domain

Instructions

1. Preheat an oven to 450 degrees Fahrenheit.
2. In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the pressed garlic.
3. Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed half sheet pan. Scatter the onion wedges over the lemons, then drizzle 1 Tablespoon of olive oil over the onions. Sprinkle the pan with 1/2 teaspoon of salt and 1 teaspoon turmeric. (I think you could get by with 1/2 teaspoon of turmeric. It is SO expensive!)
4. Place the chicken quarters on the pan, skin side up. Pat the top of the chicken dry, then brush the prepared spice mixture evenly onto the skin of each quarter. I rubbed the spices all over the chicken with my hands.
5. Transfer the pan to the preheated oven and roast for 45 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.
6. Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. (I baked the olives on the pan with the chicken. I did remember the lemon juice, but forgot the cilantro.)

We had brown and wild rice with this. I poured the sauce from the pan over my rice and it was delicious.

 

Kate Ter Haar, lemons via Flickr CC license

One Pan Greek Chicken

Next up is another sheet pan recipe, this one from Damn Delicious:  One Pan Greek Chicken.

Ingredients

• 16 ounces baby red potatoes, halved (I had Idaho potatoes; I cut them into quarters. They were great.)
• 16 ounces green beans, trimmed (I used a 1 lb. bag of frozen green beans. It worked fine.)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves (optional)

For the marinade

• 8 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano (or Italian seasoning)
• Kosher salt and freshly ground black pepper, to taste

Mike Mozart image of green beans, via Flickr CC license

Instructions

• In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.
• Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 45 minutes.*
• Serve immediately, garnished with parsley, if desired.

This recipe was quick and easy, baked beautifully and was absolutely delicious.

Turmeric image by Steven Jackson, via Flickr CC license

Little Chicken image by poppy via Flickr CC

Pukka Yellow Curry

The next recipe was not quite so easy (my kitchen was a huge MESS by the time dinner was ready), but I think that might be just first-time-working-out-the-kinks issues. Pukka Yellow Curry is a Jamie Oliver recipe. The result was flavorful and very well spiced. It takes a pretty large pan to fit all the ingredients in.

Ingredients

• 2 onions
• 4 cloves of garlic
• 1 thumb-sized piece of ginger
• 2 yellow peppers
• 1 cube chicken bouillon
• 1-2 fresh red chillies (I used a jalapeno)
• ½ a bunch of fresh cilantro
• 1 teaspoon runny honey
• 1 level teaspoon ground tumeric
• 2 teaspoons curry powder (I used Penzey’s Sweet Curry)
• 8 chicken drumsticks
• olive oil
• 1 (14.5 oz can) chickpeas
• 1 teaspoon tomato purée (I left this out.)
• 320 g basmati rice
• 1 lemon
• OPTIONAL:
• fat-free natural yoghurt , to serve

Peel the onions, garlic and ginger and de-seed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (de-seed it first, if you prefer a milder curry), the cilantro stalks, honey and spices, then blitz to a paste.

Place a very large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of salt and pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens. Sprinkle with chopped fresh cilantro leaves.

With 15 minutes to go, put 1 cup (320g) rice and 2 cups of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

One Skillet Chicken with Lemon Garlic Cream Sauce

My last success recipe to share is from Little Spice Jar:  One Skillet Chicken with Lemon Garlic Cream Sauce.

INGREDIENTS

• 4 boneless skinless chicken breasts (or thighs)
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• ⅓ cup finely diced shallots (or red onions)
• 2 tablespoons salted butter
• ¼ cup heavy cream
• 2 tablespoons chopped parsley or basil

INSTRUCTIONS

 Heat the oven to 375 degrees. Heat olive oil in a large oven proof skillet and then add the chicken. Season with salt and pepper. Brown on both sides. The chicken doesn’t have to be completely cooked through. Remove the chicken from the skillet and set it aside. Add more oil if needed. Saute the onion until softened add the garlic and saute about a minute more. Then add the broth, lemon juice, and red pepper flakes. Reduce the liquid until about 1/3 to 1/2 cup remains. Add the butter and whisk (or use a fork) until it is melted. Remove the pan from the heat and slowly add the cream. Put the chicken in the sauce and then stick the whole thing in the oven for 5 minutes or so to finish cooking the chicken and heat up the sauce. Serve with hot cooked pasta or noodles. Sprinkle with freshly chopped parsley or basil.

image via Flickr CC by cookbookman17; Fresh Parsley — A bunch of fresh hand picked parsley. This parsley is bursting with flavor and ready for use.

Chicken image by Smudge 9000 via Flickr CC

 

 

 

Ben’s Favorite Cheesy Beef and Rice Enchiladas

 

XL Beef Enchilada image by Cris via Flickr CC license.

I don’t remember where I got this recipe. As with most of the recipes I use, I’ve tweaked it a bit. My son (now 20) will request these every once in a while. It is probably because they are HUGE and have plenty of cheese. He has lived in Wisconsin since just before his first birthday so he is a native Cheesehead.

Beef and Rice Enchiladas

1 pkg. 6.8oz Spanish rice and vermicelli mix (such as Rice-a-roni)
1 lb. ground beef (or pinto beans)
20 oz. enchilada sauce (large can – I’ve used red or green)
10 large tortillas, warmed (could use corn)
4 c. sharp cheddar cheese, shredded (can use less)
Sliced black olives, cilantro, sliced green onions – garnish as desired

Prepare the rice mix according to package directions (The brand I use calls for a 14oz can of diced tomatoes). Brown the beef in a skillet and drain. Combine the beef with the cooked rice mix; add 1 ¼ c. enchilada sauce to this mixture. Save the rest of the sauce for later.

Into each tortilla put:

½ to 2/3 c. rice/beef mix
¼ to 1/3 c. shredded cheese
(and anything else you want to add in there)

Put a little of the enchilada sauce in the bottom of a 13x9x2 baking dish. Place the filled tortillas in the dish. Pour the rest of the sauce over the enchiladas and top with the remaining cheese. Bake uncovered at 350 degrees for 20-30 minutes.

Makes at least 10 large enchiladas.

We usually eat these with refried beans, sour cream and sometimes guacamole and tortilla chips.

Enjoy!

Image of Wisconsin Cheese by Shihmei Barger via Flickr CC license

The Tromp Queen’s Chili

Image by Marissa Garza of ornamental peppers; via Flickr CC license.

I have posted several chili recipes here:  White Chicken Chili, My Mom’s Chili (which I called Super Easy Super Bowl Chili), and Chili Spaghetti.

I have a couple more favorite chili recipes, believe it or not.  Here is one that I created by combining several of my favorite recipes and adding some of my own flair, too.

Ingredients:

1.5 ground beef (85% lean)
1 onion, diced
3 cloves of garlic (run through garlic press or use the kind in a jar)
3 T. Penzeys Chili 3000
1 T. Penzeys Medium Hot Chili Powder
1/2 t. cumin
1 t. salt
1/2 t. sugar
25 grinds black pepper
1 large can (28 oz) whole tomatoes, drain and chop
1 small can (6 oz) tomato paste
2 cans (14 oz) dark red kidney beans, drain and rinse
2 c. water
4 c. tomato juice

Brown the ground beef; drain.  You can add the garlic and onion while you brown the beef or add it after you brown it; if after, cook a few minutes more.  Add the rest of the ingredients bring to a boil, then lower to a simmer.  Cook, covered, at a simmer for an hour if you can.  Less will be okay, but it will taste better if you cook it longer.

This makes a pretty large batch and is soupier than some of the other chili recipes I make.

I hope you like it!

Best Chicken Curry

RECIPE REVIEW
Penzeys Recipe: Curried Chicken with Basmati Rice pilaf

In a food processor or blender combine and purée:
1 large onion, cut into eighths
3 cloves of fresh garlic
1 piece of fresh ginger root about 1″, peeled (or use 3/4 t. powdered ginger)
2 jalapeño peppers, quartered and seeded

Image by Jutta M. Jenning via Flickr CC license.

Image by Dubravko Soric via Flickr CC license

Image by Daniel R Blume via Flickr CC license

Image by Q family via Flickr CC license

In a large skillet:
Heat extra virgin olive oil (3 to 4 Tablespoons).
Brown 10 – 12 boneless skinless chicken thighs for about 4 min per side until browned.
Remove the chicken to a platter.

Add a little more oil if needed.
Add 1/2 t. whole cumin seeds and stir til they sizzle (1 min. or so).
Add the purée to the skillet along with
2 T. sweet curry powder
1/4 t. cayenne
1 t. salt
Cook all this for 5 to 10 minutes until it is golden and fragrant.

Add the chicken back to the skillet and stir to cover well with the curry.
Add 1 1/2 to 2 c. water or chicken broth.
Bring to a gentle boil. Lower heat, cover, and simmer for 30 min or so.
While the chicken curry is simmering it is time to make the rice.

Image by Laura Turner via Flickr CC license.

Basmati Rice Pilaf:
2 c. basmati rice
3 1/2 to 4 c. water or broth
1/2 t. sweet curry powder
1 t. salt

Heat water or broth to boiling. Rinse rice. Add rice and curry powder to boiling water. Return to a boil, lower heat to simmer, cover tightly and set the timer for 13 or 14 minutes. Check toward the end to be sure the rice doesn’t stick to the bottom of the pan. Fluff. Top with any or all of the optional stir ins below.
optional stir ins about 1/4 c. each:
sliced green onion
thawed frozen green peas
chopped fresh cilantro leaves

This recipe might look complicated but it is essentially just a few steps.  The onion/garlic/ginger/jalapeño mixture is a breeze, then the chicken simmers in the sauce. While that cooks, then you are taking care of the rice.

My family really enjoys this curry!  It is very tasty; nicely spiced but not overpowering.  You can serve the chicken with plain rice if you want to simplify it, though.

FIVE FORKS!  This recipe is fantastic!

Another choice for the rice side dish would be to make the pilaf from this recipe:
https://thetrompqueencooks.wordpress.com/2015/07/18/middle-eastern-chicken-kebabs-and-basmati-rice-pilaf/

Penzeys Spices: Sweet Curry

As I’ve said before, use Penzeys Spices if at all possible.  They really do taste better.

 

 

Make Ahead Meatballs

Image by Annie Mole, cooked meatballs via Flickr CC license.

This Make Ahead Meatballs recipe is originally from the 1999 Quick Cooking cookbook, but you can find it online now.

The magazine had a feature on getting more than one meal from an original item.  For example there was an easy recipe for making Roasted Chickens (2) and then you could make chicken enchiladas with the extra chicken for another meal.

This meatball recipe made it into my “Family Favorites” notebook, though.  My semi-picky eater daughter has always eaten these meatballs.

I cook pasta or tortellini and then heat up some sauce in a separate pot.  People can combine it to please themselves. Meatballs on the side?  Or on top of the sauce? Or with no sauce at all?

Here is the recipe with my tweaks.  The original recipe is for 4 pounds of ground beef, but I very rarely make that many.
My recipe is for 1 pound of meat.

Combine in a large mixing bowl and stir together the following:
1 egg
1/2 c. fine breadcrumbs (chopped up dry toast is fine, but I often use packaged bread crumbs)
1/8 c. finely chopped onion  (I use Penzey onion powder, about 1/2 t.)
3/4 t. salt 
1 t. Worcestershire sauce (the original calls for 1/2 t., but I like more)
1/4 t. white pepper (black pepper is fine)
1 lb. 85% lean ground beef (or leaner if you prefer)

Using a scoop to make meatballs: Adventures of Pam and Frank, via Flickr CC license

Mix.  Shape into small meatballs or use a scoop.  Brown in a skillet with olive oil, turning until nicely browned and cooked through.  Alternatively (and much easier if making more than a pound at a time), bake the meatballs on a tray in the oven at 400 degrees for 12-15 minutes, turning at least once.

A good way to make a lot of meatballs quickly is to flatten the meatball mixture out about 1 inch think into a square or rectangle on a clean surface.  Using a knife, cut the meat into squares about 1 inch wide — cut 1″ strips in one direction and then cut 1″ perpendicular strips.  Roll the squares quickly between your hands as you put them onto the baking tray so they look a little more meatball-ish.  Bake as directed in the recipe. Done!

1JLS meatballs via Flickr CC license

Tweaks:
I often add some garlic, either to the meatball mixture or at least to the olive oil in the skillet.  I sometimes add 1 t. or so of Italian Seasoning (Penzey, of course!).  Chopped fresh parsley would be fabulous if you don’t happen to have a picky eater at your house who immediately turns up their nose at anything green.  I do happen to use the white pepper for this recipe most of the time just because I have some, but it really isn’t a necessity.  I think they taste best topped with some shredded Parmigiano cheese.

Oh —  here are the partner recipes that were published with this meatball recipe:

Sweet and Sour Meatballs

Meatball Pizza Subs

Name Change: The Tromp Queen COOKS!

vintage sign, image by The Tromp Queen CC license 4.0

I decided to change the name of The Heat is ON! to

The Tromp Queen COOKS!

In celebration of this change, I’m presenting several “old” recipe posts from my original “The Tromp Queen” in blog new posts here on The Tromp Queen COOKS!  These are some of my very favorite recipes and I feel they deserve more visibility than they currently have (which is buried in a post entrancingly called “Recipe Re-visit”).

I hope you enjoy reading through these recipes and that you will try one or more of them.  Please let me know what you think!

I tried to go back through to be sure all the old links will still work, etc.  Please let me know if you come across any glitches with the new domain name.

THANK YOU for reading my posts.  I love comments!

The BEST Chocolate Chip Scones

Chocolate Chip Scones

Semi-sweet chocolate chips (Photo credit: Wikipedia)

This recipe could change your life.  Seriously.

I got this wonderful recipe from my dear friend, Anne.  She gave it to me years ago.  I wrote it in my favorite recipe notebook on the very first page.  The numbers are a bit smudged, but thankfully I nearly have it memorized.

Recipes I’ve been saving for 15 years or more. This scone recipe is on the very FIRST page of this notebook!

(This notebook was the topic of another blog post:  http://haskerj.wordpress.com/2013/06/09/what-once-was-lost-now-is-found/)

This recipe makes the lightest, richest, more delectable scones!  They are not dry or crumbly at all.  You MUST use the cream!  No substitutes.

Enjoy!  Happy baking.  Please let me know how you like them.

Three variations: white chocolate with fresh raspberries, cinnamon chip, and toffee chocolate chip. Photo by Anne Marie

To make the fabulous scones you will need:

2 c. flour
1 T. baking powder
1/2 t. salt
1/4 c. sugar (plus a bit more for sprinkling on top)
1 1/4 c. heavy cream
3/4 c. choc. chips (I use semi-sweet, special dark are excellent, too — mini chips or regular — as you please)
later for brushing on before baking:  2 T. melted butter

Heat oven to 425 degrees.

You need a large mixing bowl, a fork or whisk, a spatula, a clean space to knead, and a good cookie sheet (ungreased).

Mix dry ingredients together (flour, baking powder, salt, 1/4 c. sugar).  Whisk or fluff with a fork to mix.

Add chips, then cream.  Don’t stir too much at this point, just until it all hangs together.

Empty the blob out onto a lightly floured surface and knead it about 10 times working in a bit a flour if it is too sticky.

Pat into a 9 or 10 inch circle.  Brush the top and sides w/ the melted butter (1 to 2 T.) and sprinkle w/ the extra sugar (1 to 2 T. is plenty).

Cut into 12 wedges and separate.

Place on ungreased (or spray w/ PAM) baking sheet.

Bake 14 to 15 min. until just barely beginning to get light brown.  You can bake them longer if you like them browner or crunchier on the bottom (but you would be wrong…).

These are EXCELLENT with very cold milk or very hot, freshly ground and brewed coffee.  🙂  Or both.

comments:

• You must use heavy cream.  Anything else will not work.
• I have skipped the kneading and dropped them onto a cookie sheet from a scooper.  Pat them down w/ fingers and sprinkle w/ sugar.  This is ok in a time crunch, but is not quite as spectacularly good.
• It is baking powder, not baking soda.  Don’t ask me how I know this.
• I believe the true way to bake scones, is to pat the circle onto the cookie sheet then cut and bake them that way without separating them.  I’ve never done it that way b/c I rarely follow directions unless absolutely necessary.
• I use a serrated knife to cut the scones and a spatula to put them on the cookie sheet.
• This recipe is from my dear friend, Anne Donovan.  🙂
• I once tried to figure out how to count these on Weight Watchers.  I came to the conclusion that they count as a “mistake.”
• Did I mention these are delicious?

As far as I can tell this recipe has been PINNED on Pinterest more than 50 times.  It could be a lot more than that, because my blog stats record a lot of views of this recipe on The Tromp Queen blog.  However famous these scones have become, though, I think of my dear friend, Anne, every single time I make them and wish I could be eating them with her and chatting over a nice hot cup of freshly brewed coffee.  ❤

Cilantro Lime Chicken with Corn and Black Beans

Cilantro Lime Chicken with Corn and Black Beans photo by TTQ creative commons 4.0

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

olive oil

1 1/2 pounds chicken thighs or any boneless, skinless chicken pieces

salt and pepper to taste

1 tsp cumin

1 tsp. Arizona Dreaming (from Penzey’s)

2 minced garlic cloves

1 small onion, diced (can use red if you have it)

1 (16 oz) bag frozen corn

Juice from 2 limes

1 can black beans, drained and rinsed

1/2 bunch fresh cilantro, chopped

Heat the olive oil in a good skillet.  Chop the chicken into bite sized chunks.  Add to the hot pan, season it with salt and pepper but don’t go crazy at this point.  Brown the chicken til nearly done.  Meanwhile you have chopped the onion and garlic (or opened the jar of chopped garlic you have in your fridge).  Throw the onion and garlic in the pan. Add the cumin and Arizona Dremaing now.  Smells good!  As the onion softens, throw the bag of corn in the microwave to steam (that is the kind I buy).  Or you can just zap it halfway and let it finish cooking in the skillet.  Open your can of beans, drain and rinse.  Add that to the skillet as well.  Chop the cilantro and juice the limes.  Throw those items in at the very end.

I chose to use this chicken mixture to fill corn tortillas which I warmed with a little olive oil in a skillet til they were hot, pliable and just beginning to brown.  I added sour cream and some sliced jalapenos from a jar.

This was a great tasting, healthy, quick to fix meal!

FIVE FORKS!

You could also serve the chicken/corn/bean mixture with tortilla chips and other toppings such as guacamole, salsa, and cheese.  I don’t think it needed any of that, though.

Arizona Dreaming contains ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, natural smoke flavoring.

Recipe inspired by:  Over the Big Moon, SixSistersStuff.com; then also further revised and re-adapted by The Tromp Queen! (me).

 

Recipe Re-visit

recipe notebook

I’ve been blogging for about a year now.  My original blog is called “The Tromp Queen” and if you haven’t visited that blog, I’d love to have you stop by for a visit.

I posted several recipes there, and in the interest of trying to keep everything food and recipe related in one place — I want to share the links to those posts here for any of my new followers who might have missed those posts.

Aunt Ruthie’s Terrific Toffee is a family recipe that we dearly love.  I encourage you to try this recipe when you need something sweet and delicious.

Craving Curry?  gives two of my favorite, quick and easy curry recipes. (These can easily be made as vegetarian recipes).

Chocolate Chip Cheesecake is popular in my family as a birthday cake choice.  It is absolutely decadent and worth EVERY calorie.

Another family favorite is Spinach Börek.  My sister-in-law is a Turkish woman, and she graciously taught me how to make this many years ago when we first met.  This is my son’s favorite meal to eat for special occasions.  This recipe is also vegetarian, but not vegan.  (It has dairy and eggs).

Chocolate Chip Scones!!!  This recipe is my most famous!  It still gets the most views on my blog regularly.  It is a pin on Pinterest, and I get a lot of traffic from there, too.  This is the recipe that got me thinking I should start a recipe blog.

The last post (and the oldest recipe post on the Tromp Queen) is about my trusty recipe notebook (pictured above).  I lost it for a few months and thought it was gone forever.  When I found it (finally!), I wrote this post and shared a simple family recipe for my Mom’s macaroni salad.  Enjoy!