Lemon Curd--the best recipe

So the recipe I used at Christmas wasn't so great. I've used two or three, and I just made this one this week and I'm not switching again. This is it. Exactly how you want lemon curd to turn out.

Btw, you strain this one, and I've got a really fine mesh strainer which took quite a while. I might try cheesecloth next time. DO strain though, makes it beautiful & smooth.

Lemon Curd

2 cups sugar

1 cup fresh lemon juice (about 6 small lemons)

4 large eggs plus 4 large yolks, beaten (Note: you need 4 egg whites for Pavlova, so I usually make these recipes together)

1/4 cup finely grated lemon peel (Note: pack your measuring cup. you strain this out so it is all just flavor. Don't skimp. Also: Zest your lemons BEFORE you juice them)

1 1/2 sticks (6 oz) unsalted butter, cut into pieces

1. Set a fine-mesh strainer over a medium heatproof bowl next to the stove. In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly, for 5 minutes.

2. Lower the heat and simmer, stirring, until the mixture thickens and registers 160 on an instant read thermometer (If you don't have a candy thermometer you should really buy one. They cost like $1.50). Strain the mixture into the prepared bowl, then press a sheet of plastic wrap directly on the surface. Let cool to room temp & transfer to an airtight container and refrigerate for up to a month.

Note: The recipes claims that the cooking takes ten minutes total, but it took me more like 20. You can play a little with the heat, but you don't want to curdle your eggs.

This is SO YUMMY. Try stirring in plain yogurt, topping waffles or pancakes, using as a crepe filling (with strawberries and whipped cream), or under the whipped cream in your pavlova. It stays good for a long time so even though it is a pain, its totally worth it.

Crock Pot Lentil & Root Vegetable "Soup"

Let me first say, Nick won't eat this. But, it's so healthy and yummy I make it anyway. A couple minutes one morning & I've got healthy lunches for a week. Plus, it freezes well.

You can play with the ingredients, but I'll just type it as it is in my cookbook. I always add a sweet potato, and I usually omit the bacon at the end. Also, I really like the red pepper flakes, so I recommend going a little heavy on those. My favorite way to eat this is with a freshly cooked tortilla. It's a super thick soup, so I just spoon it in and eat it with the tortilla. Yummm.

2 cans (14 oz) Chicken broth

1 cup dried red lentils, rinsed & sorted (Mine is always super thick b/c I use the whole bag. & I can't ever find red lentils, so I just use the regular kind. BTW, if you use the whole bag double the amount of liquid)

1 1/2 cups cubed peeled turnip (this is my favorite ingredient. I love the flavor in this)

1 med onion, cut into wedges

2 medium carrots, cut into 1 inch pieces

1 medium bell pepper, cut into 1 inch pieces

1/2 tsp dried oregeno

1/4 tsp red pepper flakes (or more)

1 tbsp olive oil (I never add this step)

salt to taste

bacon bits

green onions, chopped

Combine broth, lentils, turnip, onion, carrots, bell pepper, oregano & pepper flakes in crock pot. Cover, cook on low 6 hours or on high 3 hours.

When lentils are tender, stir in olive oil & salt (I never do this).

Sprinkle each serving w/ bacon & green onion.

Like I said, I usually don't bother with the last two steps. Instead, I take my super thick "soup" and spoon it into a fresh tortilla. If you added enough broth to make this soupy, it would also be yummy with crusty bread.

FHE Cupcakes

So, I got this cake mix variation from another blog here. I'll retype it here though, so you don't have to actually follow the link. I'm calling these FHE cupcakes because I've discovered that the only way we actually manage to have FHE consistently is to make the treat early in the day. You won't forget to have it when you've got 24 cupcakes on the counter. I thought this variation was a nice improvement on the regular cake mix. They come out spongy and less crumbly. Even Nick liked them.

Cake Mix Cupcakes

1 box cake mix (vanilla, chocolate or yellow)

1 cup buttermilk (in place of the water called for on the box)

4 eggs (in place of the amount called for on the box)

the amount of veg oil the box calls for.

Preheat oven to 350.

Mix all the ingredients with a mixer until just moistened, then beat on high for 2 minutes. Pour into cupcakes and bake for 12 minutes. Supposedly these can take up to 20 minutes, but check them after 12. They totally would've been overcooked if I'd gone longer.

I frosted with Chocolate Buttercream

1 stick butter

3 cups pwd sugar

1/2 cup cocoa powder

1 tsp vanilla

3-5 tbsp milk

Mix butter & cocoa powder

Add powdered sugar, 2-3 tbsp milk, and vanilla. Blend at low, then at high speed. Add more milk as needed.

Quiche - quick and easy

This is such an easy recipe to throw together....and great use of leftovers

Ingredients

• 8 slices bacon (I use turkey bacon or ham)
  
• 4 ounces shredded Swiss cheese (I use probably 1 ounce of whatever kind of cheese I have)
  
• 4 eggs, beaten
• 1/4 cup finely chopped onion
• Whatever veggies you have (I love asparagus, mushrooms, peppers, onions)
  
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 1 1/2 cups milk

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan (I use Pam).
3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, other veggies, salt, flour and milk; whisk together until smooth; pour into pie pan.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Chelsea

Yule Die over this Yule Log!

Ingredients

• 5 eggs, separated
• 1 cup sugar, divided
• 1/2 cup cake flour
• 1/4 cup baking cocoa
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• MOCHA CREAM FILLING:
• 1 cup whipping cream
• 1/2 cup confectioners' sugar
• 1 1/2 teaspoons instant Roma granules
• MOCHA BUTTERCREAM FROSTING:
• 1/3 cup butter, softened
• 1/3 cup baking cocoa
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon brewed Roma
  
• 2 tablespoons milk

Directions

1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
2. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
3. Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and Roma granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
4. In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.

Chelsea

Cafe Rio Pork

I'm expecting the rest of you to post your holiday recipes too.

Cafe Rio Pork Barbacoa

5-6 lb. pork roast

21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar *(I adjust the amount of sugar because it calls for a LOT. I probably use 1/2 a cup of brown & 1/2 a cup of white. Depends on your preference).
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours or on high for 4-6 hours. Just so it shreds easily. After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves. Be careful with the chipotles. I use one, maybe two, but I seed them for this. I also try to get as much adobo into the sauce as I can.

Take out roast and shred, and put back into crock pot with sauce. Cook for around 2 hours.

CREAMY TOMATILLO SALAD DRESSING

1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

LIME-CILANTRO RICE

2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

For some reason I can't get rid of the white space at the bottom of this post. Sorry...