180 Food Network

Red Velvet Whoopie Pies

2011-01-27T18:11:00.018-05:00

February is right around the corner, so you know what that means- we get to find out if this snow will end sooner than later! That groundhog better not see its shadow. We’ve already gone through like five winters here in New York. Is anyone else ready for spring?

On a side note, Valentine’s Day is coming up. A holiday specifically created to show how much you love your significant other with roses, a fancy dinner, chocolate, and gifts… sounds more like a day created to empty the pockets of consumers like us, huh? Nevertheless, wouldn’t you pay any price to make the one that is most important to you happy?

For those celebrating with a special someone this year, here’s a sweet treat to share with him or her. Those without that ‘someone else,’ but still want to get into the holiday spirits, can indulge in these rich, fluffy red velvet whoopie pies. They’re so good that you won’t even want someone to share them with! Enjoy!

Note: In case you were wondering, the second photo includes a banana whoopie pie with nutella and chocolate whoopie pie with mint frosting (not sure if I'll use this mint recipe again, though).

Red Velvet Whoopie Pies

Yields: about 30 one inch pies

Ingredients

Cookies:

- 2 cups all purpose flour

- 2 Tbsp. unsweetened cocoa powder

- ½ tsp. baking soda

- ¼ tsp. salt

- ½ cup butter, softened

- 1 cup packed brown sugar

- 1 egg

- 1 tsp. vanilla

- ½ cup buttermilk

- 1 ½ Tbsp. red food coloring

Filling:

- ¼ cup butter, softened

- 1- 8 oz. package of cream cheese

- 1- 7 oz. jar of marshmallow fluff

Procedure

1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, beat the butter on medium speed until it is smooth. Gradually add the sugars and cream until the texture and color is light and fluffy. Beat in the vanilla and the egg until it is incorporated.

4. Alternate between the flour mixture and buttermilk, beating after each addition only until it’s just combined. Overbeating will result in dense and dry cookies. Stir in the food coloring.

5. Spoon the batter with a tablespoon or a melon ball scooper in 1 or 2 inch diameter rounds on the prepared baking sheets, leaving about an inch between each round.

6. Bake the cookies for 7-9 minutes for 1- inch cookies, 9-11 minutes for 2-inch cookies, or just until tops are set. Cool completely on baking sheets on a rack. Remove the cooled cookies from baking sheets.

7. While you’re baking and letting the cookies cool, make the filling. Beat the butter and cream cheese together until smooth. Fold in the jar of marshmallow fluff.

8. To assemble, place a dollop of the filling on the flat side of a cookie and sandwich it with another half.

Maple Cornmeal Biscuits

2011-01-11T14:05:00.013-05:00

Did you ever have one of those mornings where you stir awake to the sound of birds singing their sweet songs, to the warm touch of the sun’s rays gently streaming through your window, and to the smell of freshly ground coffee brewing? If you live in this world, your mornings probably begin with a loud, obnoxious alarm clock. And cold cereal. And racing thoughts about what you need to get done today… or didn’t get done yesterday.

Life throws a lot at us and it can get overwhelming at times. But, thank God for the family and community found at 180 Church that help us to carry these burdens. And, thank God for the wonders of flour and butter, that magical transformation of basic ingredients into something like these warm, buttery biscuits! It’s not sunshine or birds chirping, but it’ll definitely ease you into the day. With each bite, you’ll be reminded that everything will be okay :)

For all you non-bakers without all the “special” equipment (i.e. mixer, whisk, cake pans, etc.), this is the recipe for you. You most likely have ninety percent, if not all, of the ingredients in your pantry already. No special technique involved really. Just some tossing, stirring, and scooping action. So, no need to be intimidated. You can do it!

Maple Cornmeal Biscuits

Recipe from Baking from My Home to Yours via doriegreenspan.com

Yields: 12 biscuits

Ingredients

1 cup all-purpose flour

1 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 stick (6 tablespoons; 3 ounces) cold unsalted butter, cut into 12 pieces

1/2 cup cold whole milk

1/4 cup pure maple syrup

1. Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Whisk the flour, cornmeal, baking powder, salt and baking soda together in a mixing bowl. Scatter butter over the flour mixture and toss to coat the pieces of butter with the flour. Using your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until it looks like pea sized pebbles.

3. Stir the milk and maple syrup together and pour it over the dry ingredients. Gently mix with a whisk or fork to combine the ingredients until it forms into a very soft dough.

4. Use a tablespoon to scoop out the dough onto the lined baking sheet. Place the baking sheet into the preheated oven and bake for about 15 minutes, or until they are puffed and golden brown. Remove from the oven and serve with butter, honey, jam, syrup, or by itself.

These are best on the day they are made, especially right out of the oven. However, you can keep it overnight in an airtight container. Warm them briefly in a 350 degree F oven before serving.

The Cookie Jar

2010-12-18T15:53:00.007-05:00

If you’re ever in Staten Island and driving on Forest Avenue, make sure you stop by The Cookie Jar. For $10, you can get a pound of cookies, which roughly amounts to 16-20 cookies. There were so many to choose from, but the staff was very patient and understanding while I carefully pointed at that one and this one and oh, that one over there!

In case you're wondering, Christina and I initially intended to share the box of cookies with others, but yes, we bit into every single cookie.

There were a couple of favorites, like the honey comb bar- a very distinct honey flavor, chewy and sticky like caramel, a burst of tartness from the dried berries, and a crumbly bottom cookie layer. And the raspberry pecan bar- toasted pecans combined with tart and sweet raspberries. Then there was the raspberry linzer and the dark chocolate cherry cookie and the chocolate rugelach…Almost everything was delicious. The only disappointments, really, came from the whoopie pies- filling was flavorless, cake was nothing special.

And if the cookies aren’t enough to please you, they sell handmade ceramic cookie jars, one for every kind of personality (i.e. Snoopy, Mr. Peanut, Santa Claus, snowmen, ducks, Pillsbury Dough Boy, teddy bears, Aladdin, just to name a few). They’re not exactly cheap ($50-85 bucks).

On top of all that, there’s an open view of the kitchen on the second floor balcony. While you’re choosing your cookies, browsing the cookie jars, or devouring your cookies, you can also watch the bakers preparing the day’s delights. So, if you’re looking to bring a batch of cookies to that upcoming holiday party or just wanting to have an afternoon cup of coffee/tea/hot chocolate with some friends, head over to The Cookie Jar!

Beef Chili

2010-12-09T07:35:00.005-05:00

I don’t know about you, but I absolutely dread winter. Having to come out from the warmth of your bed into the cold air in the morning. Shoveling snow. Cold toilet seats. And just…being cold. Your shoulders start to hunch over. Your muscles become all tense. It hurts and it’s tiring.

Your only refuge becomes your bed. Under the blankets. But the obvious problem is that you’re human-not a bear-and last time I checked, you need to live your life. So, the next best thing to your bed is probably filling your body with something hot and yummy, like this chili!

I love this recipe because it’s a one pot dish-easy cooking, easy clean up. And most of the cooking time takes place without you actually having to be there. Just come back for an occasional stir. Serve with a toasted slice of sandwich bread or crackers. It’s also great on its own, of course. You won’t even remember you had a bed :)

Beef Chili with Beans

Adapted from Grant Achatz’ recipe from foodandwine.com

Notes: The original recipe used pure ancho chile powder and pure pasila chile powder, but I just bought this hot Mexican chile powder. If you have cayenne pepper, feel free to put in a teaspoon or two. I might have put too much broth or forgot to not add the juice from the beef, so I tried to reduce the liquid by just letting it simmer past 1 ½ hours. But, next time, to avoid drying it out too much, I’ll just add some tomato sauce to give it that thicker consistency. And, though I didn’t include this in my chili as the original recipe does, I would highly recommend adding some seeded and finely chopped chipotle chiles to give it that extra heat and bolder taste.

INGREDIENTS

. 3 tablespoons vegetable oil

. about 3 pounds ground beef chuck

. 1 large onions, finely chopped

. 1 green bell pepper, finely chopped

. 5 garlic cloves, minced

. 2 tablespoons ground cumin

. 2 tablespoons chili powder

. 1 tablespoon brown sugar

. 2 teaspoons chopped oregano

. 1 teaspoon freshly ground black pepper

. 3 cups low-sodium beef broth

. One 15-ounce can pinto beans

. One 14-ounce can whole tomatoes with the juices

. 1/4 cup tomato paste

. Salt

. Grated cheese for garnish

. Cilantro for garnish

DIRECTIONS

1. In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil. Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground beef. Return the first batch of browned beef to the pot.

2. Add the onions and pepper to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic, chile powder, cumin, sugar, oregano, black pepper and cook for 10 minutes, stirring occasionally.

3. Stir in the beef broth, pinto beans, tomatoes, and tomato paste. Simmer the chili over low heat for 1 1/2 hours, stirring occasionally. Season with salt and garnish with cheese and/or cilantro.

Servings: 8

Thanksgiving Leftovers

2010-11-29T21:58:00.006-05:00

One of the best parts about Thanksgiving for me is the leftovers. There’s nothing quite like it. Perhaps it’s the taste of love from the various hands that prepared such an extravagant and abundant meal. Or maybe I just really like microwaved turkey and stuffing.

As tasty as the real deal is, I’m always looking forward to the next day’s lunch of leftovers: a heaping plate of turkey, stuffing, mashed potatoes, brussels sprouts, cranberry sauce…And you can’t forget that slice o’ pie for dessert! Yes, I am blessed with a cooperative digestive tract and can endure eating just as much food as I did the previous night. So, I understand if you’re a bit grossed out by the sight/smell/taste of more turkey.

But, instead of just microwaving your leftovers, which I fully support, I wanted to share with you another way to enjoy the last of your leftovers. A croque monsieur! Originating in France, it’s a grilled ham and cheese sandwich that is served as a fast food snack in cafes and bars. For our purposes, we’re using turkey, of course, and adding some cranberry sauce to it.

You spread the sauce, sprinkle cheese, pile on the turkey, (and whatever else you might want to add), and press. Pop it in the oven. Wait for the cheese to melt, the bread to get that golden crisp. And voila! You’ll have yourself a non-leftover lookin’ kind of meal.

Note: If you don’t have any cranberry sauce, I’ve shared the recipe I used below. You could make the sandwich without it, but I strongly suggest that you don’t. It’s a one-pot recipe and well worth it!

Festive Turkey Croque Monsiuer

Adapted slightly from Jamie Oliver Magazine

Ingredients

• 8 slices of white bread

• Cranberry sauce

• 100g gruyère, grated

• Leftover turkey

1. Preheat the oven to 425 F.

2. Line the bread on baking sheet pan. Spread slices with cranberry sauce and sprinkle half the gruyere. Top with turkey and sandwich with the remaining bread. Press lightly and top with the remaining gruyere.

3. Bake until the cheese melts and the sandwiches turn golden brown.

Cranberry Sauce

Recipe from Saveur.com

Ingredients

1 lb. whole cranberries, fresh or frozen 

3⁄4 cup sugar 

1⁄2 cup fresh orange juice 

1⁄2 cup fresh grapefruit juice 

1 tbsp. fresh lemon juice

 1⁄2 tsp. salt 

Generous pinch freshly grated nutmeg 

Zest of 1 orange  

Zest of half a grapefruit

 Zest of 1 lemon

1. Put cranberries, sugar, orange juice, grapefruit juice, lemon juice, salt, nutmeg, and zests into a medium pot and bring just to a boil over medium-high heat. Reduce heat to medium-low and stir well. Cook, covered, without stirring, until liquid has thickened and about half of the berries have collapsed, about 15 minutes.

2. Transfer cranberry sauce to a wide, shallow bowl and let cool. Remove zest. Serve at room temperature or chilled, if you like.

Pumpkin Bread

2010-11-17T20:15:00.009-05:00

Autumn makes us yearn for something to warm our souls, to ease us into the cool and crisp air. And I’m not just talking about pulling out our boots and fall sweaters, ladies! Although, I know that is something we all look forward to =)

What I am talking about is spices! Cinnamon, nutmeg, cloves, ginger! You’ll find these ingredients in many fall recipes, including this pumpkin bread. It’s moist, not too sweet, and easy to make!

Also, if you want to change things up for Thanksgiving, this is a delicious alternative to pumpkin pie or whatever pie you’re planning to have. If you have sweet tooths to satisfy, try spicin’ it up with some cream cheese frosting. If your oven is going to be occupied all day, you can easily make this a day ahead, but you might have to hide them or there won’t be any left!

Pumpkin Bread

Ingredients

1-15oz. can of pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup buttermilk

1 ½ cup light brown sugar

½ cup white sugar

3 ½ cups all-purpose flour

2 tsp baking soda

1 ½ tsp salt

1 tsp cinnamon

1 tsp nutmeg

½ tsp cloves

¼ tsp ginger

¾ chopped walnuts (optional)

½ raisins (optional)

Procedure

1. Preheat oven to 350 F.

2. Grease and flour two 9x5x3 loaf pans or two muffin pans.

3. In a large bowl, mix together the puree, eggs, oil, buttermilk, sugar until well blended.

4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

5. Stir the flour mixture into the pumpkin mixture until just blended. Pour into the prepared pans.

6. Bake for about 60 minutes for loaf pans and 20 minutes for muffins or when toothpick is inserted in the center and comes out clean.

Chicken and Broccoli

2010-10-22T14:19:00.005-04:00

Anyone craving Chinese take out these days? It’s one of those things that you love and hate, isn’t it? Love because it just satisfies your taste buds so perfectly at that moment. Hate because the grease smothers your stomach and your euphoric experience suddenly turns into a very unpleasant, uncomfortable one. But, we’re all human, right? As much as we know it’s bad for us, we give into our cravings from time to time. Luckily, you will never have to feel guilty anymore with this tasty chicken and broccoli recipe that Janice cooked the other week. The chicken was juicy. Broccoli was tender, but still had that bite to it. Hoison sauce and soy sauce rendered those sweet and sour undertones that you look for in Chinese food. Red pepper flakes gave it just enough heat, not overpowering the rest of the flavors. Most importantly, the grease was at a minimum! It’ll hit the spot and leave your stomach happy.

Easy Stir Fried Chicken and Broccoli

4-6 servings

Ingredients

16 oz chicken breast, sliced

2 scallions, chopped

3 garlic cloves, minced

1 tsp corn starch

1 tbsp soy sauce

1 tbsp sugar

1 tsp salt

1 tbsp sherry cooking wine

1 tbsp sesame oil

2 tbsp vegetable oil

5 cups broccoli

1 tbsp hoison sauce

1 tsp cajun seasoning

1 tbsp red pepper flakes

Directions

1. Toss the chicken with the chopped scallions, about half the garlic, soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for at least 15 minutes.

2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, a bit of water, and season with salt (to taste), and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

3. Heat skillet with 1 tablespoons oil and add the chicken and chili flakes/cajun. Stir-fry until the chicken loses its raw color and gets a little brown. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Add more water if needed to cook. Taste and season with more salt/pepper/hoisin sauce if you like. For more flavor, you can also use garlic powder and sriracha sauce (for a kick).

Hummus

2010-10-17T01:20:00.008-04:00

Of the many challenging questions we’re confronted with at 180 Church, there is one that no one ever seems to have an answer to. You would think we’d get better at it, considering that we face this question daily, but the usual responses are an indifferent “I dunno,” a shrugging of shoulders, or an angry “Don’t ask me!” Not surprisingly, on a late Thursday night after small group, a bunch of us stood on the sidewalk pondering this very question…“What the heck should we eat?” Not only did we stand there for at least a half hour, we changed our minds on the way to the restaurant we decided to go to, parked our cars, walked into that new restaurant, walked out of there in a matter of two minutes, and then proceeded towards our original destination. Such decisive people we are, huh? Eventually, we found ourselves sitting in an East Village joint, Café Mogador. What a charming little place! If you’re craving for some hummus, falafel, grilled lamb, or any other kind of Moroccan/Mediterranean food, this is definitely the place to go. Every person at the table enjoyed their dish, including the hummus that was served with warm, fluffy pita bread. I think we licked that plate clean. For those of you who don’t know what hummus is, it’s basically pureed chickpeas and it’s so incredibly easy to make at home! You can add different ingredients to spice it up however you like-roasted red peppers, roasted garlic, olives, sundried tomatoes…just to name a few- and serve it with pita bread, pita chips, carrots, celery, crackers, or chips. Isn't it such a great, healthy alternative to a party dip or midday snack?

Hummus

Adapted from allrecipes.com

Ingredients

1 (15 oz) can or 2 cups of garbanzo beans, drained

2 Tbsp tahini*

1 Tbsp lemon juice*

1 teaspoon salt

3 cloves garlic, halved*

1 tablespoon olive oil

1 teaspoon paprika**

1 teaspoon minced fresh parsley

*You can adjust the amount of each ingredient to your preference.

**If you want a little more spice, use cayenne pepper or jalepenos instead.

Directions

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Granola winners!

2010-10-17T00:00:00.000-04:00

Hi!

Thank you all for your comments. They were very helpful in giving us more ideas!

Our lucky winners were Sarah Kang Kim, Cindy Truong, and Nancy Xu. Enjoy the granola!

Stay tuned for more free giveaways...

Homemade Granola

2010-10-06T02:26:00.016-04:00

In honor of all the participants of the League of Macho Men (and Women), 180 Food Network will be sharing recipes that are both delicious AND heart healthy throughout the duration of the competition. I know we all miss the convenience of chicken mcnuggets or junior bacon cheeseburgers, the taste of crispy fried chicken or a fresh baked chocolate chip cookie melting in your mouth…(I’m drooling already). But, how many of us are already feeling more energized, liking the way you’re toning up and shedding those pounds, and maybe most importantly, pooping regularly now without all that fried, artificially flavored, processed stuff in your system? Yea, I thought so. :)

Healthy food doesn’t have to taste bad or be hard to make. Exhibit A- homemade granola. It can be breakfast or a (guiltless) midday snack. When you’re having one of those crazy mornings, you can grab it on the go. When you actually have time to sit down, you can eat it with yogurt, milk, or on its own. The best part of it is that you can easily change the ingredients to your liking- the possibilities are endless!

Homemade granola

Ingredients:

2 ½ cups rolled oats

2 Tbsp honey

2 Tbsp vegetable oil

2 Tbsp granulated white sugar or brown sugar

Pinch of salt

1 cup walnuts, coarsely chopped

¾ cup craisins or golden raisins

½ cup semi-sweet chocolate chips (optional)

½ cup toasted coconut flakes (optional)

¾ cup dried apricots, chopped (optional)

Procedure:

1. In a small bowl, combine and mix honey, oil, sugar, and salt. Set aside.

2. Heat a large skillet or sauté pan over medium high heat. Add oats to the hot pan and stir constantly until lightly toasted. Pour the oats onto a baking sheet.

3. Using the same pan, add the walnuts and toast, about 3-4 minutes. Remove from heat.

4. Combine toasted oats and honey mixture in a large bowl. Thoroughly mix with spatula or hands until the oats are coated. Stir in the walnuts and craisins.

5. Pour mixture onto baking sheet and let it cool (the granola will harden as it cools). When cool, transfer to an airtight container and store at room temperature.

Also, because we’re nice, because we love you, because we want you to try this amazing granola,we’re giving away 3 jars of granola. Just comment below with questions, requests, or anything that you would like to see (i.e. I love desserts and I can’t live without them. Can you share any healthy dessert recipes? OR Are there any healthier alternatives to X ingredient/food?). Winners will be randomly selected.

UPDATE: 10/17/10 Giveaway is now closed. Congratulations to our winners Sarah, Cindy, and Nancy! Hope you enjoy the granola :)

Strawberry Muffins (with Basil)

2010-06-03T09:42:00.000-04:00

Pictures by Ms zing bowl

Post and recipe by: P.Ladle

Inspired by: Strawberries, basil, Nathan, Mud Coffee and Ms. Julie Brunch.

Strawberry Muffins with Basil. Yup, Basil!

It's good. So simple, yet so delicious! It's definitely going to be a new favorite around here.

Ingredients:

1/4 cup canola oil

1/2 cup milk

1 egg

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup brown sugar

1 3/4 cups all purpose flour

1 cup chopped strawberries

(optional)

3 leaves of basil chopped

1tsp lemon zest

Directions:

Pre-heat oven to 375 degrees F.
Oil an 8 cup muffin tin or use paper liners.
In small bowl, combine oil, milk and egg.
Beat lightly.
In a large bowl, mix flour , salt, baking powder and sugar.
Toss in chopped strawberries and stir to coat with flour.
Add chopped basil and the lemon zest.
Pour in milk and stir together.
Fill muffin cups.
Bake at 375 degrees F for 25 minutes or until the tops bounce back from the touch.
Cool 10 minutes and remove from pans.

P Ladle's "Dakdoritang": Korean Spicy Chicken Stew

2010-04-30T18:52:00.000-04:00

This is a pretty popular dish in our family. My mom used to make this for us when we were younger, and when I got married, I called her up one day and asked her for the recipe, but of course, she didn't really have a set recipe. Everything was a little bit of this, and that and stir and fry this and that, so I did just that. I experimented a lot over the last 7 years and I guess you can say this recipe is my own rendition of the "dakdoritang." It's spicy, sweet, and very very savory. Enjoy~

Ingredients:
Chicken, a pack of this size.
2 Potatoes
1 Small piece of ginger
4 cloves of garlic
3 Scallions
2 Carrots
2 Onions

For the sauce:

3 Tbsp Soy Sauce,

1 Tbsp Vegetable Oil,

2 Tbsp Sesame oil,

2 Tbsp Brown Sugar,

2-3 Tbsp Korean Pepper Flakes,

2 tsp Black pepper,

2 tsp Salt,

2 Tbsp Cooking Wine(mirin)

1/2 cup of water

1.First, let's make the sauce:

Get all these ingredients into a bowl.

Mix it together and set aside the sauce.

2. Let's prep the Chicken and the vegetables now.

Chop the potatoes, carrots and onions, and mince the ginger.

Mince the garlic. Ever use one of these? It's really convenient to use.

Chop the scallions.

3. Let's start cooking!

Heat the pot in medium heat, pour some cooking oil, then pour in the chicken, (I've already trimmed any excess fat and skin off and salted and peppered the chicken slightly.

Don't use too much salt, just about a tsp.)

start browning the outside of the chicken.

Throw in the minced ginger.

(Putting ginger in now helps take away any stinky chicken smell out)

Close the pot and let it cook for about 5 minutes in medium heat.

Pour in the vegetables into the pot.

Stir and cook.

Close the pot and let it cook for 5 minutes.

Open the pot and pour the sauce in and stir and coat the chicken and vegetable well.

Cover and let it cook for about 10 minutes or until the chicken is almost cooked.

Open up and pour the water in.

Cook and stir again.

Close the lid and cook for 20 minutes in low-medium heat, stirring occasionally.

Watch the potatoes and carrots from sticking to the bottom.

Stewing, Stewing, the flavors all Soaking...

( my little stewing song)

tick tock, tick tock....

Add in the last ingredient, our scallions.

Stir in together, and turn the heat off.

You are done!

Scoop yourself a bowl of rice and some kimchee.

And voila~

Your meal is served!

All gone!

Hope you try it.

Enjoy!

2010-04-10T22:36:00.006-04:00

Strawberry Almond Tart

Recipe and Pictures by "Ms. Pie"

Ingredients are:

Crust:

36 honey graham crackers (about 9 sheets) Crust
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray

Filling:

2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping:

6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted

Preparation:
1. Preheat oven to 350°.

Crust:

2.To prepare crust, place crackers in a food processor; process until crumbly.

3.Add 2 tablespoons sugar, butter, and water; pulse just until moist.

4.Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

Filling:

5.To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

Topping:

6.To prepare topping, place 2 cups strawberries in food processor; process until pureed.

7.Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat,

stirring with a whisk.

8.Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute.

Remove glaze from heat, and cool to room temperature, stirring occasionally.

9.Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use).

Sprinkle nuts around edge. Cover and chill 3 hours.

Voila!

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Stuffed Mushrooms- pics and post by P Ladle

2010-04-04T23:44:00.011-04:00

On Saturday, I made stuffed mushrooms again using a recipe that a friend of mine shared with me when I was craving them one day on facebook. This is my second time making them, because I loved them so much last time. I went to the store to buy strawberries for my beach picnic with Nathan and Stephanie and saw that mushrooms were on sale for $1.99 a pack. So, I grabbed two packs, and as soon as I got home from the beach, I hurried into the kitchen and made these delightful, delicious treats! Give it a try. It's really simple.

Ingredients:

2 Packs of white button mushrooms

2 tbsp of olive oil or butter

2-3 cloves of garlic

2 small or 1 medium sized onions

pinch of salt

cooking wine or white wine

Directions:

1. Wash well, and pull off the bottoms. Don't discard the bottoms, but set aside to chop.

2. Chop 2 small onions, mushroom bottoms, and 2 cloves of garlic

3. add olive oil, a pinch of salt and sautee them in a non-stick pan

until mostly cooked.

4. In a bowl pour the cooked onions, garlic and mushroom bottoms. Add the bread crumbs with the cooking oil or white wine. Mix well, and begin stuffing the mushroom tops with mixture.

5. Cover them with shredded mozzarella cheese. Place them on a pan into the oven, 350 degrees. Cook 10-15 minutes, or until the cheese turns golden brown.

6. Let cool and pop 'em in your mouth!

Enjoy!

Oh How We Love Our Sunday Dinners

2010-03-30T11:02:00.010-04:00

On the menu: Pork Potato Stew

Recipe by "Chef Koreander" and Sous Chef "A little Pinch"

Chef "Koreander" prepping the food here

Sous Chef "A little pinch" helping at his side

Mmmmmmm... oh so delicious. Chef Koreander has done it again.

So simple, yet so powerful, with a little pinch of this, and a little pinch of that.

Good for Serving 20 people or more (Good to try for Saturday Youth Meals! Or, just double it? Rumor has it that 180 Youth know how to eat!) Or, cut the amount in half and it'll be great for small group meals or any size gathering.

Here are the Ingredients:

Olive Oil
2 Garlic whole
3 Red Onions
5 Peeled Tomatoes
9 Peeled Potatoes (cut up in cubes)
Pork cut up into cubes
3+ teaspoonful of Cumin powder(Depends on preference and amount of liquid)
1-3Chicken stock
3+ teaspoonful of Chili pepper powder (Depends on preference and amount of liquid)
Salt
4-5 Bay leaves

Directions
1. On a pot, heat on Low-medium add some olive oil to cover the bottom
2. Add chopped garlics and onions, then add a pinch of salt.
Wait until onions are slightly brown and soft. Make sure to stir so prevent burning
3. Add Potato cubes into the pot.
Mix/Stir them well
4. Soon after, add the pork cubes
5. Add 2 pinches of salt
6. Add a pinch or 2 of cumin and chili powder and mix well
7. Add 1-3 chicken stock (preferred to have liquid just a little over the added food)
8. When pork seems cooked, taste and add preferred amount of cumin and chili pepper powder.
9. Add 4-5 Bay leaves on top
10. Wait until the potatoes are soft and the pork is cooked all throughout then serve.

Pictures provided by ms. Zing Bowl.

Rigatoni with Tomato Cream Sauce and Chicken

2010-03-24T17:29:00.006-04:00

recipe by Mrs. Salt
video by Oregano and Spatulasaurus
music by Spatulasaurus

Crepes~

2010-03-23T12:27:00.045-04:00

Post and pics except the one above by P.Ladle.
Recipe of basic batter by: Tyler Florence

Basic Crepes Batter~
makes 10 (8-inch) crepes

1 cup milk
1/4 cup cold water
2 eggs
1 cup all purpose flour
pinch of salt
3 tablespoons unsalted butter melted
nutella
pine nuts

Easy Prep:
combine the milk, water, eggs, flour and salt in a blender.
Blend on medium for 15 seconds, until the batter is smooth and lump free.
Pour in 3 tbsp of melted butter and blend again for a second.
Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery.
When you let the batter rest the crepes have a better texture and a softer bite.

And go~
1.Pour batter onto a non-stick pan, over medium heat.

2.Cook for 30-45 seconds. When you see light goldenness appearing on the crepe, flip it over, and do the same on the other side.

3. Put a spoonful of Nutella and a sprinkle of toasted pine nuts

3a.To toast your own pine nuts:
Put pan on med. heat, pour pine nuts on the pan, move them around a few times, watchfully until slightly goldenness.

4.Fold crepe in half, and flip to even the cooking on both sides.

And voila! Yum! Enjoy!

Oh How We Love Our Sunday Dinners.

2010-03-22T13:03:00.004-04:00

Photos by: Ms. Zing Bowl
Recipe and Dinner by: Daikonasaurus
Steak Sandwiches. Just $5
Reviews were: good, impressive, delicious!

Spring is Here!

2010-03-21T00:13:00.001-04:00

Lots of fresh spring desserts and foods to enjoy

outdoors coming very soon!

You can also submit your ideas and blogs to: 180blogs@gmail.com!

Always Weekend Eatery presents....

2010-03-15T18:45:00.003-04:00

video by Oregano
recipe tweaked by P Ladle
Guest appearances: 180 Youth Hungry Nerds :P

Watch it in full screen for maximum deliciousness!

Look what we "Drew" from Nyack, NY

2010-03-11T00:53:00.020-05:00

recipe and hands by: The Blender

I found a small authentic Italian shop in Nyack, NY, called Gracie's Ravioli. They had an awesome Italian meats and deli section which made it a regular spot for me. I had visited them at least once a week and they came to know me as one of their regulars. The sandwich started out as a simple chicken cutlet sandwich with just lettuce, tomato, and onion, and every time I went, I would add something different. It soon transformed into what it is now known as "the Drew". I eventually began to bring some friends with me to the deli to have this monstrosity of a sandwich and they really enjoyed it. Slowly people began going and asking for the sandwich on their own. When I showed Pastor Sam and Pastor Billy this sandwich, Gracie's Ravioli quickly became a regular spot for them as well. One time, they both went without me and upon requesting the sandwich, the owner came to notice how often people were getting this sandwich. Pastor Sam suggested that it be one of the weekly specials on the board. From then on it became known as "the Drew", the name given by Pastor Sam. I met up with them later on during their lunch and was greeted by the owner who told me that because of the demand of the sandwich (which really was only P Sam, P Billy, and my room mates), they made it into a weekly special that they run. Not too sure if it's still around though... I'd love to go up and check sometime soon.

video by: Ms Zing Bowl

The Sweet Scent of Lemongrass

2010-03-09T20:45:00.013-05:00

photos and article by: Spatulasaurus

So there I was, sitting at EAT Thai Restaurant on 81st and 3rd with Pastor Ladle, as the waiter placed our food on the table. She ordered the Pad Thai and I the Green Curry, one of my favorites.

As I dug into the curry, I savored the familiar flavors of coconut milk, cilantro, and lemongrass. Upon my 18th bite, I thought to myself, "Hey, I could make this!" Maybe it was the new sense of culinary confidence I developed from completing a difficult Jamie Oliver recipe. Or maybe I was inspired by an episode of No Reservations in Vietnam where Anthony Bourdain tasted a bevy of mouth-watering Eastern Asian dishes. Or maybe I just wanted to cook something green.

Whatever it was, that night I googled "Thai Green Curry" and clicked on the first hit. It was from About.com. Lemongrass, coriander, lime juice, etc., process it all together... Looked easy enough.

I kept the page open on my browser for a good week until finally, when deciding what to cook for Staff Dinner (it was my day), I knew that it was time.

I made my way over to Asian Mart in South Avenue on Staten Island and got my ingredients.

Lemongrass, chicken, garlic, cilantro, ground coriander, cumin, coconut milk, fish sauce, shrimp paste, brown sugar, bell peppers, jalapeno peppers, lime juice, and ginger. It all came out to 28$ (considering we have about 6 very large mouths to feed here at the Office). Keeping my laptop very close, I opened up the recipe page, put some music on, and got to work.

Here are some photos of the process:

As I was chopping the lemongrass, the fragrance was sweet and floral. When I processed it with the garlic, cumin, coriander, ginger, and coconut milk, the scent was heavenly. By far, the smell is the best part of cooking this dish.

I had to get two burners going, of course, to compensate for the hungry bodies.

When I began the curry paste, I was very specific in the amount of each ingredient according to the recipe and carefully measured out tablespoons and 1/4 cups. As I was tasting while the chicken and vegetables were cooking, I kept noticing something missing and from then on, I threw all caution out the window and decided to improvise: I tossed in random splashes of fish oil and lime juice and generous dashes of brown sugar and salt, until it had that Green Curry essence.

Now tell me that doesn't look delicious! And to my pleasant surprise, it was. The rest of the staff guys loved it and went back for thirds.

I now have a brand new dish under my belt and a new addition to our Staff Dinner Menu!

And of course, no dish is ever complete without Rooster Sauce.

To try your own culinary hand, here's the recipe I used.

Always Weekends Eatery

2010-03-07T01:39:00.014-05:00

Today's Dessert Recipe:

Dipping Cookie...

Whole wheat chocolate chip and cherry Biscotti!

Photos by Ms Zing Bowl

Recipe posted by P Ladle, credit to "Cooking Light"

Ingredients:
3 cups whole wheat flour
1/4 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2/3 cup dried tart cherries
1/2 cup semisweet chocolate chips
Cooking spray

Directions:

Preheat oven to 350°. Combine flours and salt in a bowl; stir well with a whisk. Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips. Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°. Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

~~~~~~~~~~~~~~~~~~~~~~~~~~

I'll be bringing some tomorrow to church, for those who ordered them on Facebook. Let me know how they are!

Can you handle the... "The crave case" ?!?!?!?!

2010-03-02T10:47:00.020-05:00

Post by Stella Lee

So let me tell you about the white castle incident... it's kinda epic. It all started when Liz, Diana (aka dLOUD) Tina, and I (Stella) were bored on a Saturday night. We called up John to see if he wanted to go bowling and that’s how it all started. We patiently waited for him at a bubble tea shop in NJ and when he walked in, we asked him if he wanted a bubble tea. To which he patted his tummy and informed us of his current situation; he was trying to watch what he ate (foreshadowing?)  Later, black lights and blasting 90’s pop music welcomed us as we walked into the bowling alley. It was cosmic bowling night and there was a looong line but we took advantage of the time with laughter and deep conversation. After a warm up game, we decided to make things a bit more interesting and so we broke off into two teams: Liz, Dlau and Tina vs. me and John. Trying to think of a good incentive to win, we threw out the usual suggestions, a dance off for the losers or dinner for the winners. Then Liz threw out the gauntlet, “the losers have to finish… a crave case!!!” and then it was ON. We played 2.5 intense games, throughout which were a lot of dance distractions (Tina), cheering and laughing. The end score was 560 to 554, with Tina, Dlau and Liz winning thanks to Liz’s grossly high score of 177 and so the two most competitive people there lost due to 6 points (sigh). We sucked it up, prepared mentally and then drove off to the nearest white castle.  And so the crave case was bought, calories counted (a whopping 2100 calories for 15 burgers), and bladders emptied. We opened up the case and breathed in the distinctive greasy smell that only comes from these little burgers and then we started. I ate them one by one taking my time, while John chose to eat three at a time, stacking them like mini big macs. Liz was taking videos of almost every minute of our punishment while Dlau had a constant flow of “encouraging” words, like “are you hungry?” and “does it taste good?”

The first ten burgers actually went down fairly easily but the last five burgers were a whole different story. The burgers settled and felt really heavy and so we were forced to get up from our seats and jog around the White Castle, so that the last remaining burgers would go down. The last three burgers were the worst. Every bite took 5 minutes to chew and swallow and there was literally no taste but grease. But even though it was like torture, we all joked around and laughed until the last burger was eaten. It felt really really REALLY good when we triumphantly took our last bites and were finished! Woooot!  On the drive back home I was beyond full and was reflecting on the humorous events that just happened. God really works in some crazy ways and I have to say that I haven’t laughed like that in a long time. I realized how crazy it was that only a year ago Dlau came to 180 for the first time and shortly after came to Christ and here we all are, creating awesome altar moments together. I am so thankful that we were all brought from such different places to the 180 family so that we could have so many unforgettable moments with Him. Without Christ, I just wouldn’t be feeling as full as I feel now, physically and in life as well. :D

Oh How We Love Our Sunday Dinners.

2010-03-01T10:26:00.018-05:00

These meals are served after our SI Sunday Service, at the office. Just $5!

Next week, Kevin and his team is cooking up some korean food!

By P Ladle. (Pastor Lydia)

Photos by: Ms. Zing Bowl

Welcome to Always Weekend Eatery.

2010-02-28T02:26:00.008-05:00

Today's Special:

Pink Cream Cheese Chocolate Brownie Bites

Photos & Recipe tweaked by P.Ladle

Ingredients:

1/2 cup butter

1 cup sugar

2 beaten eggs

1/2 cup flour

5 tsp cocoa

1/2 tsp vanilla extract
Directions:

Mix all the ingredients thoroughly in a large bowl.

Pour the ingredients into a mini cupcake pan and bake at 350 F for 12 minutes.

When the brownies cool halfway, put on icing of your choice (I used a store bought creamcheese icing, with a little bit of red food coloring). These were the simplest brownies I ever made!

Introducing: 180 Youth Family Meals.

2010-02-28T00:47:00.010-05:00

"First Our Souls, Then Our Stomachs."

Written by: Spatulasaurus

Photos by: Ms. Zing Bowl

"Okay guys, before we head into our small groups, everyone give 5 bucks to Christina for dinner!" As the members of 180 Youth reach into their pockets, wallets, purses, and fanny packs, these young students know that they're getting more than just the run-of-the-mill pizza and/or fast food that is typical of most youth get-togethers. No sir, no boring delivery food here. They're in for a family dinner that, after having been carefully thought out, will be cooked and prepared by their own culinary efforts.

The process begins in the middle of the week with Chanmi Kim. After rummaging through recipes online, she chooses a dish that is cost-efficient, easy to make, and delicious to eat. She then hands over the recipe to Christina Kim who shops for the ingredients, making sure to take advantage of any red tag sales. Dishes have included chicken stir-fry, sloppy joe, homemade spam pizza, and tacos. This week, it's Ravioli with Tater Tots. Chanmi was inspired by the hot food lunches of our elementary school days. On top of that, Chef Boyardee was having a 5-for-$1.00 sale!

Coming fresh out of small group, the kids and the teachers are undoubtedly starving. Diving into Pastor Sam's sermon and applying it to your soul will definitely make you hungry! Already heating the pot of about 15 cans of ravioli and warming the oven for 2 trays of tater tots, a new batch of students picked to cook this week prepare the food while the rest relax and fellowship by listening to music, having arm wrestling competitions, and talk about anything from pop culture to school work to what it means to follow Christ.

"Alright, food's ready!" At that announcement, everyone immediately stops whatever they are doing and lines up to be given a plate with a heaping ladleful of ravioli and a handful of tater tots. After receiving their plate, they head on over to the drink station where they pour themselves a cup of soda and grab some chips along the way. For the first few minutes of eating, the room is silent, save for the sound of chewing and plastic forks scraping against styrofoam plates. Once everyone has had their initial bites to satisfy their rumbling stomachs, they proceed to launch back into the joyous cacophony of teenage chatter. Without fail, Puffy Kim is always the first to ask, "Are there seconds?" And of course, there always is. At 5$ per person, two or three platefuls of food is not too shabby.

At the end of the meal, a new cleaning crew chosen that week has the special privilege to wash the dishes, throw away the garbage, and wipe the tables to return the Office to its original clean state before a single can of Chef Boyardee entered the premises. By allowing the students to both cook and clean, they are learning to own this church and add value to the community.

Upon the unplugging of the vacuum cleaner and the turning off of the faucet, the members of 180 Youth end the night with a Christ-centered perspective from small group and a satiated appetite from family dinner, looking forward to what's in store for them next week, both for their stomachs and their souls.