I made a huge batch of curry paste (from the asian market) + coconut milk + veggies last night and the paste was soooooo spicy I couldn’t finish the bowl I made. Luckily Dan loved it.

What I am saying is, is there any other way to quell the spiciness besides coconut milk?

dlbrows:

CAKIES!

Three and a half years after the recipe was posted on Walkoff Walk (RIP) my girl and I finally got around to making Farthammer’s World Famous Cakies® last night. 

Un-be-lieve-able. I cannot recommend them enough.

Here is the recipe, as posted on WoW, that we followed as precisely as we could:

1 bag yellow cake mix

1 bag chocolate chips

1 stick butter

1 brick cream cheese

1 tsp vanilla

1 egg

Let butter and cheese get to room temp, then combine in a mixing bowl. Add egg and vanilla, combine. Then slowly add cake mix and chips. Combine thoroughly. Mixture will be thick, not unlike my johnson.

With a spoon, scoop onto a cookie sheet that has been sprayed with non-stick spray. Place in pre-heated oven at 375 degrees for 8-12 minutes.

Like I said earlier, if a few peaks on the cookies have started to brown, pull out immediately. That’s the longest you should cook them; just before they brown is ideal. Usually 9-10 minutes.

If the whole cookie turns brown in the oven, flush the cookies down the toilet and drink yourself into a stupor, because you have failed the cakie experiment.

The cakie will not look symmetrical or particularly attractive. The mix is too thick to get a perfectly round cookie. But they are mighty tasty.

Give them a try, bring them to the office and mess with everyone’s New Year’s diet. If you do, make sure you give Farthammer all the credit. His name should ring out in baking circles from coast to coast.

Desserting in bulk?

I made the bulk stir fry today, and so I figured why not also get some cakies in the mix?

shanaynay:

I’m sharing this recipe I found via pinterest because I kid you not when I say I was eating cauliflower like popcorn last night.
Couldn’t keep my hands off it kinds of delish. 

Bulk snacking???

Shrimp with Lemon-Saffron Rice

Found via liligolightly and will be made next week. Stay tuned.

This was adapted from a veggie recipe but seems to be even more customizable. Part of Shoestring’s $10 dinner series, this looks like the perfect candidate for a cold weather bulk eat

This is what I’m eating this week. I adapted this recipe heavily because when I originally made it, the sauce and preparation lead to this being almost intolerably salty as the week’s lunches wore on.

That’s actually a good point about seasonings- sauces and stews concentrate over time and strong flavors will permeate things the more they sit (duh.) So, if something is spicy on day one, it might light your ass on fire on day three or four. Just sayin’.

Anyway, here is a closer representation of this sauce and marinade as i make it:

(Disclaimer- I like things hot, you can dial back the chile paste if you don’t.)

To start: I normally use 1lb of chicken breast or thighs, whatever’s on hand.

Chicken Marinade:

• 1/2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 2 tsp agave
• 1/4 tsp chile garlic paste 
• splash of sesame oil

For the Sauce:

• 1 scant tbsp cornstarch 
• 1/3 cup fat-free, less-sodium chicken broth 
• 1 tbsp rice wine vinegar
• 2 tbsp low-sodium soy sauce  
• 1 tbsp black bean sauce (found at most Asian grocery stores)
• 1 tbsp agave (honey or some sugar will work here- just add something sweet so it balances out all of the salt you’re adding in along the way, this is important!)
  
• 1 teaspoon sesame oil
• 1/4 tsp chile garlic paste

For the Stir-fry:

• 1 tbsp vegetable oil 
• 3 cups broccoli florets or veggies of your choice
• 1 1/2 teaspoons finely chopped peeled fresh ginger
• 3 tablespoons fat-free, less-sodium chicken broth

You can hit that link above for the exact process if you’re unsure about stir-frying.  That, i would say, is right on. Get ready to eat this in bulk for at least four days.

Let’s talk about this, which I made last Wednesday and have gotten FIVE FULL lunches out of. This batch could make a full work week’s worth of lunches. If you don’t want to commit, please half the recipe. I thought it was delicious but some others might not.

Veggies and Grains:

• 1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
• 1 cup uncooked grain of choice, like brown rice, quinoa or speltberries (WTF?)
• 1/2 tbsp olive oil, for sautéing
• 1/2 red onion (~1 & 1/3 cups), chopped
• 3-4 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 large tomato, chopped
• 3 cups spinach or kale, roughly chopped
• 1/2 cup fresh parsley, minced
• 1 batch of Lightened Up Tahini-Lemon Dressing
• Kosher salt & black pepper, to taste
• Lemon Wedges & lemon zest, to garnish

Lightened up Tahini Dressing:

• 1/4 cup Tahini
• 2 garlic cloves
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup Nutritional yeast or a bit more, to taste ** I substituted equal parts polenta and parmesan cheese because I didn’t want to go to whole foods for this special ingredient. And it tasted great.
• 2-4 tbsp Extra virgin olive oil, to taste
• 1 tsp kosher salt + freshly ground black pepper, or to taste
• 3 tbsp water, or as needed

1. Cook lentils and speltberries (LOL or grain of choice) according to package directions. I did this the night before to save time. Drain and set aside.

2. Prepare the Lightened Up tahini-Lemon dressing in food processor.

3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn. Now add in the chopped red pepper and tomato and sauté for another 7-8 minutes.

4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of tahini-Lemon dressing, the cooked & drained grains and lentils, and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest. Makes 6 cups.