Banoffee Pie (Remix)

So it’s been awhile. A bit of an understatement, that. Am I back? Who knows, but I do have a high quality camera sort of at my disposal now, so that’s motivation if nothing else. Blah blah blah, straight to the recipe!

Banoffee Pie. I’ve wanted to make one of these for awhile now but I was always turned off by the thought of a “digestive biscuit” crust and a thick layer of caramel. Actually, I was turned off by the thought of making caramel, which I’ve done before and found tedious. And I’m not about to boil condensed milk for two hours in its tin can. I just won’t.



And then I realized that no one is stabbing me with hot pokers to ensure I follow the recipe exactly. I mean, my nature is to find recipes and then disregard them.

So I “remixed” the recipe to include chocolate, which automatically makes it better than the original.



Banoffee Pie (Remix):
1 pkge cinnamon graham crackers, crumbled (I used a hammer on the package. Opened it up, poured it in a bowl, threw away the wrapper—easy!)
6 tbsp butter, melted
3 ripe bananas, sliced
2 cups quality semi-sweet chocolate chips (like Guittard)
2 tbsp whipping cream
2-3 cups whipped cream
¼ c + 2 tbsp caramel sauce

Mix together butter and graham cracker crumbs. Press firmly into a large tart or cake pan. Cover with plastic wrap, weigh it down with a bowl or another pan, put into fridge.

Over a double boiler, slowly melt together chocolate chips and whipping cream. Pour over set crust, spreading evenly over bottom.

Pour ¼ c caramel sauce over the chocolate. Return to fridge and allow to sit uncovered for at least an hour. (The caramel sauce won’t set if it’s store bought but it’s only there for a light caramel-y taste anyway. I added too much sauce and it made the pie really sweet, so I had to cut the pie open and bleed out the caramel. If you want to leave out the caramel altogether, I’m all for it, but a little bit will add a nice dimension of flavor.)

Place sliced bananas over bottom of the tart, working from the outside in. Top with whipped cream and drizzle two tbsp warmed caramel sauce lightly over top. Slice, eat, enjoy!

Kimchi Fried Rice

I wanted to try kimchi so badly (I blame it on watching too many Korean dramas) and this seemed like the most user-friendly vehicle for it. And I love it! I think my apartment will be smelling spicy for the next six years, at least.

Kimchi Fried Rice:

1 cup kimchi, drained and chopped (reserve the liquid!)
3 cups cooked rice
¼ cup green onion, chopped
or
½ cup yellow onion, diced
1 clove garlic, minced
2 tbsp soy sauce
1 tbsp butter (I used Earth Balance vegan “butter”)
½ cup bacon, spam, pork, ham, whatever, diced (OPTIONAL)
3 tbsp kimchi…liquid (broth? Brine? Spicy bath?)
Eggs per person


In a large frying pan sprayed with cooking spray, cook onion, garlic and kimchi for a few minutes. (If using meat, add meat at this point and cook until done). Add butter, soy sauce, and rice. Mix well. Cook until rice is heated through. Add reserved kimchi liquid and salt to taste. Cover and set aside.

Fry one egg over easy per person.

Serve rice with one fried egg overtop.

Serves 2-3

You can always leave out the egg to make it vegan because the rice is good enough on its own. But I do admit, the egg adds a whole other delightful dimension. Yummmm~

And I demand you serve it in a bowl as cute as mine. (If you can find one, HA

Double Chocolate Muffins

Even when I try to avoid carbs during cold months, I fail epically. Don't the muffins make you think of a happy winter wonderland?

Or in my case, Choco Mountain from Super Mario N64. Isn't there a winter course under that same cup? My nerd is showing, anyway.

These muffins have lightly crispy shells and soft rich chocolately insides. They just scream for milk, so make sure you don't use it all for the recipe!

Double Chocolate Muffins:

3 cups flour
3 ½ tbsp cocoa powder
1 ½ tbsp baking powder
1 ¾ cup sugar
1 cup semi-sweet or milk chocolate chips
½ cup dark chocolate, chopped into chunks
1 ½ cups milk
2/3 cup butter, softened
2 eggs
1 tsp vanilla
Powdered sugar for sprinkling

Preheat oven to 350 degrees Fahrenheit

Sift together flour, sugar, cocoa, and baking powder.

In a separate bowl, whisk together butter, eggs, milk, and vanilla.

Combine in a large bowl. Add in chocolate.

Fill cups of muffin tin ¾ full.

Bake 20 minutes.

Makes 18-20 muffins.

--Jirafa

Breakfast Scramble

I was craving something more than a Luna bar this morning. I don't have class until 2 on Tuesdays and Thursdays and these mornings feel like lazy Sundays, especially when it's sunny outside.

This and a pot of tea will get me through my busy, busy day.

Breakfast Scramble:
2 eggs
1 large Yukon gold potato, diced
1 tomato, diced
Parmesan cheese
Salt and pepper to taste
Cilantro

Heat 2 tbsp olive oil in a pan; add potatoes. Cook over medium-high heat, stirring occasionally, until potatoes are browned and cooked through. Beat eggs with a tsp of milk or water; add to potatoes, mixing quickly. When eggs are nearly done, remove from the heat. Add salt and pepper, top with parmesan cheese. Mix tomatoes and cilantro in; serve by itself or in a warm tortilla for a breakfast burrito.

Serves 2

*This would be even better with sausage. Get some high-quality sausage and cook that first, then cook the potatoes in the sausage drippings for an extra savory flavor.

-Jirafa

Spicy Potato "Salad"

I'm not eating mayo anymore but I miss potato salad so much. On a whim, I created this masterpiece of flavor. It uses a deliciously spicy harissa olive oil and BUTTER. YES BUTTER.



But it's worth it you know.

Did I mention it's served hot? Oh savory deliciousness...


Spicy Potato "Salad":

3 medium Yukon gold potatoes, cut into large chunks
1 medium red bell pepper, thinly sliced
1 1/2 cups fresh green beans
2 tbsp butter
***2 tbsp harissa olive oil
1 tsp kosher salt

In a small pot, boil potatoes until JUST fork tender. Add green beans and boil for an additional minute. Drain.

Meanwhile, heat 2 tbsp harissa olive oil in a large pan. Add bell pepper and saute for 3 minutes. Add butter, stirring until melted. Add potatoes and green beans to pan; season with salt. Cook an additional 2-3 minutes, mixing gently.

Serve hot. Serves 3.

The vegetables will still be crisp and crunchy and the potatoes will be just soft enough. If you prefer them softer, boil for an additional minute or so.

***So, harissa olive oil is probably going to be impossible to find. I got mine from Victorine Valley Farms awhile ago and it's no longer listed on their website. I'm still trying to find out if it's a seasonal item or if it's gone for good. Harissa itself is a spicy pepper paste that can be found in supermarkets, so it's reasonable to say that you can blend some harissa paste with regular olive oil to achieve this spicy flavor. Otherwise, some chili pepper paste and garlic will get the job done. I'll have to experiment a little more.

One Year Anniversary! Ice Cream Cake Fail!

Totally late posting, but Monday, November 9 was the one year anniversary of The Giraffe's Eating Quarters AND my 21st birthday! There was no alcohol involved; instead I had my first (AND LAST) ice cream cake.



The labor involved in cutting this bloody cake was just NOT worth it. Even after defrosting for 30 minutes, this cake remained so frozen it defied my housemate's manly strength. The knives got STUCK.

But we won in the end.

--Jirafa

Italian Pasta and White Bean Soup

This is a really wonderful hearty soup to have in the winter time. The leftovers only get better with time and it will go for a long time.

Italian Pasta and Bean Soup:

1 onion, diced
2 cloves garlic, minced
2 carrot, diced
3 zucchini, diced
2 stalks celery, diced
2 16oz cans cannellini/white beans
1 small can tomato pasta (6 oz, I think)
2 cups shell pasta
2 bay leaves
5 cups chicken stock* can substitute vegetable stock
2 cups water
2 tbsp basil/italian seasoning
salt and pepper to taste

Heat 2 tbsp olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and sauté over medium heat, stirring frequently, until the onion is golden. Add the beans, stock and water, zucchini, bay leaves, herbs, and tomato paste. Bring to a simmer, then simmer gently, covered, until the zucchini is just tender, about 10 minutes.

In a separate saucepan, cook the pasta al dente. When the soup is hot, add the cooked pasta and season with salt and pepper. Serve at once.

I like to sprinkle parmesan cheese over sourdough bread slices and broil until the cheese gets browned and then dip these into the soup. Ta~asty!

Serves 6-7

-Jirafa

Quick Vegetarian Chili

Because I was getting bored with my usual rice and beans.

Quick Vegetarian Chili:

1 tbsp olive oil
1 cup onion, chopped
½ cup green bell pepper, chopped
1 tsp garlic powder
1 tbsp worcestershire sauce (optional)
1 tbsp balsamic vinegar
1 tsp red pepper flakes
1 tsp black pepper
¼ tsp ground cinnamon
1 tsp taco seasoning
1 ½ cup vegetable stock
1 14.5 oz can diced tomatoes
1 15 oz can black beans
1 6 oz can tomato paste
1 15 oz can black eyed peas
1 15 oz can kidney beans
Salt to taste

In a large soup pot, heat olive oil over medium high heat. Add onion and bell pepper; cook 3 minutes. Turn heat down to medium; add remaining ingredients. Let simmer for 8-9 minutes, until heated through. Top with cilantro and plain yogurt.

Serve over rice or alone.

*Worcestershire sauce sometimes has anchovies, which would technically make the dish not vegetarian. If you’re an actual vegetarian, do omit.

Serves...a lot of people. :D

--Jirafa

Spicy Black Beans

My camera hates me. Clearly it does not love black beans as much as I do. But I really really love black beans. I'm eating them as I type this up (honestly). I have cans upon cans in my pantry.

If I had to live off black beans and rice for the rest of my life, I could do it.

Spicy Black Beans

1 15oz can black beans, drained but NOT rinsed
1 cup onion, chopped
1 cup green bell pepper, chopped
1 clove garlic, minced
2 tbsp olive oil
1 tsp taco seasoning
½ tsp kosher salt
½ tsp black pepper
¼ cup water

Heat 2 tbsp oil over medium-high heat. Add onions and bell pepper, cooking until tender, about 3-4 minutes. Add garlic; cook an additional minute. Add beans, taco seasoning, salt, pepper, and water. Cook until beans are heated through.

Serve overtop cilantro lime rice!

Serves 3-4

Cilantro Lime Rice

I love Chipotle. My favorite part about Chipotle, whether I get a burrito or a bowl, is the cilantro rice and black beans. I'm convinced it's just rice, lime juice, cilantro, and salt. The exact combination still eludes me. This rice doesn't really taste like Chipotle rice. But it still tastes delicious.

That's good enough for me. For now.

Cilantro Lime Rice:

2 cups long-grain rice
4 cups water
1 tsp kosher salt
Juice of 2 limes
Handful of cilantro, roughly chopped

Rinse rice at least twice to get some of the starch off. Bring rice and water to a boil; let the water boil off just until little holes start appearing in the surface of the rice (let it go too long, it will burn. It’s a delicate process). Immediately turn burner to low and cover. Let rice cook for 20 minutes on the heat, then remove from heat and allow to sit covered for an additional 10 minutes.

Empty rice into a large bowl and toss with remaining ingredients.

Serves 3-4

--Jirafa

Eggy Breakfast Sandwich

This was breakfast. Tasty warm messy breakfast. I made Bisquick drop biscuits (yes, I support Bisquick. I have no urge to make a floury mess at 9 AM) and lightly spooned melted butter over the tops when I took them out of the oven. Filled with a salt-and-pepper egg over easy and added slices of cold, salty French feta.

There is almost nothing I love more than Valbreso feta.

Saffron-Scented Cilantro Couscous

I wish I had access to a really super camera right now. Or Smell-O-Vision for blogs (wouldn't that be wonderful!?).

This couscous combines almost all of my favorite ingredients in cooking: onions, lemon, and saffron. The result is a fresh, flavorful couscous that is both light and hearty and utterly NOMWORTHY. I thought the cilantro would make the flavor strange but it's not at all. So, so tasty!


Saffron-Scented Cilantro Couscous

1 ½ cups chicken stock or water
1 cup dry couscous
1/3 cup cilantro leaves
1/3 cup onions, chopped
3 tbsp olive oil
1 tsp garlic powder
1 tsp salt + to taste
2 tbsp lemon juice/about half a lemon
Pinch saffron threads

In a medium saucepan heat olive oil over medium-high heat. Add onions and sauté for 3-4 minutes, stirring occasionally. Add chicken stock, salt, and garlic powder; bring to a boil. Add in couscous, cilantro, and saffron threads, mixing quickly; cover and set off heat for 12 minutes. Fluff couscous with a fork and squeeze/sprinkle lemon juice over top.

*I love salt. Like, really really love it. So I added way more than is listed here. If you love salt, too, be warned that you’ll need to add more (although if you use chicken stock as opposed to water, the stock will give it a good salty flavor). Just taste first, of course.

Serves 2-3.

--Jirafa

Vanilla Custard

I love custard. As a kid, my favorite donuts came with custard. My favorite cakes had a creamy custard filling. I would antagonize my mother for flan, just so I could enjoy that creamy, slippery feeling on my tongue.

Imagine my delight to learn that custard is insulting easy to make.



These ramekins were a gift from my mother. I remember when she brought them to me. I had just moved into my first apartment and here comes my mom with these onion/garlic-printed ramekins complete with tiny lids, each one carefully wrapped in paper towels. I shunned them. Vehemently. I wanted plain white ramekins like everyone else, not these loserific grandma soup bowls.

She slipped them into my cupboard anyway.

A friend packed my kitchenware when I was moving, so when I found them again at my new apartment, I huffed and shoved them into the back of my pantry. And today I madly cleaned out my pantry in search of them. Thanks to my mother's amazing foresight, I got to eat custard today.

And I think these garlic-printed ramekins are so much cooler than boring white ones. (Not to mention they look fab in my LIME GREEN BAKING DISH [Also a gift from my mother] <3)


Can't touch this

Vanilla Custard:

2 eggs, 1 egg yolk
½ cup white sugar
2 cups milk
1 ½ tsp vanilla extract
Nutmeg or cinnamon for dusting

Preheat oven to 325 degrees.

Whisk eggs, egg yolk, sugar, and vanilla together. Meanwhile, heat milk in a saucepan until it reaches a simmer. (Add cold milk to cold pot, then heat slowly. DO NOT add cold milk to a hot pan, unless you hate your pan and need an excuse to get a new one.)

When milk is hot, slowly add to egg mixture while whisking constantly. (Nice to have a helper at this point). Strain mixture and pour into three small ramekins placed into a large baking dish. Dust with cinnamon or nutmeg, if desired.

Fill the baking dish with boiling water until it reaches about ¾ of the ramekins. Bake for 40 minutes, until custard is set but slightly jiggly.

Remove from oven and let custard sit in the water for 30 minutes. Then remove from the baking dish and cool to room temperature. Then place cooled custard into refrigerator for at least 4 hours.

Serves 3.

~Jirafa

Chocolate Krisp Cookies

These are like Nestle Crunch bars meet cookie dough, thanks to the addition of Rice Krispies! On the outside these look like regular chocolate chip cookies, but one bite reveals the crispity crunchity secret inside! (Shut up spell checker, 'crispity' and 'crunchity' are too words.)

Also, this is an epic output recipe. You can make 4 dozen cookies out of this, no problem. I froze half my dough for later; otherwise I'd be spending my entire evening feverishly checking the oven.


Mmmmmmmmmmmm, cookie dough.

Chocolate Krisp Cookies

2 sticks butter, softened
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1 egg
1 tsp vanilla extract
3 ½ cups flour
1 ½ cups rice krispies
¼ cup oats
1 tsp baking soda
½ tsp salt
1 ½ cups chocolate chips (whatever kind you want, really)

Preheat oven to 350 degrees Fahrenheit

In the bowl of a stand mixer cream together butter and sugars until fluffy. Add oil, egg, and vanilla. Blend.

In a separate bowl, combine flour, oats, rice krispies, baking soda, and salt. Mix into butter mixture until just combined. Add chocolate chips and mix until combined.

Use an ice cream scoop to drop dough onto lined baking sheets and bake for 12-14 minutes until center is set and edges are golden-brown. Cool on a wire rack.

Makes 4 dozen easily, probably more. I ended up halving my dough and freezing it, but I got 2 dozen out of the half I baked.

--Jirafa

Spicy Baked Penne

The best things in the world start like this:

and end like this:

Oh baked penne, how I love thee. You are perfect for dinner parties, where I'm too cheap and lazy to toil over lasagna. (My secret has been outed). You are also perfect as leftovers, eaten cold out of the baking dish at 1am after the 800th round of this game:

(My last dinner party involved going through the entire family Apples to Apples card set TWICE. Oh yes, that's how we nerds party.)

Before all the epic nerdery began though, we were nomming down on this:


Don´t mind me, just licking my laptop screen.

Spicy Baked Penne:

1 small onion, chopped
2 garlic cloves, minced
2 28-ounce cans crushed Italian plum tomatoes
3 teaspoons dried basil
1 1/2 teaspoon dried crushed red pepper
2 cups canned chicken broth
1 pound penne or rigatoni
2 1/2 cups packed cheese (sharp cheddar and mozzarella are tasty)


Heat 3 tablespoons oil in a LARGE skillet or dutch oven over medium-high heat. Add onion and garlic; saute onion until translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to a boil. Add broth; bring back to boil. Reduce heat to medium or lower and simmer uncovered until mixture is thick and is reduced, about 1 hour.
Preheat oven to 375 degrees.
Cook pasta until aldente. Drain well but don't rinse. Return pasta to pot. Pour sauce over and toss to blend. Mix in half the cheese. Transfer to baking pan and top with remaining cheese.

Bake until cheese is browned and bubbly, about 25 minutes.

Serves 5 to 6.

(PS, if you´re wondering why the pictures look suddenly fab, it´s because they were taken with my friend´s gorgeous fancy expensive camera. I am using them to my advantage.)

Veggie Couscous

I make this frequently when class is in session. It's hearty and flavorful; really nice to have during a stressful week of studying.

I actually used a boxed instant couscous for this. I don't normally condone the use of boxed food, but sometimes it really is tasty and easier. Not necessarily cheaper, though, so feel free to buy your own bulk couscous and make it the...hard way?



Veggie Couscous:

1 box Near East Roasted Garlic and Olive Oil couscous
¼ onion, chopped
1 veggie burger patty, cooked and chunked
1 zucchini, chopped
1 cup (about 4-5 medium) mushrooms, chopped
1 clove garlic, minced

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. In the meantime, set water to boil for couscous, following instructions.

Sauté onion and garlic together for a minute, then add mushrooms and zucchini. Finish couscous preparations; set aside. Cook vegetables until zucchini is tender, but still crisp (about 3-4 minutes). Add in cooked veggie patty pieces (isn’t ‘patty’ the worst word for food ever? D: ) and heat through. Season with salt, pepper, and any dried spices you enjoy (I use basil for everything). Mix with couscous and serve!

Serves 2-3

Chocolate Toffee Cookies

I love to make cookies but I don't quite like eating them. However, I think my roommates are fine with this arrangement (so are my thighs).

These cookies have a lot of dough with subtle chocolate toffee crunches, if that's your thing. You can always add in another bar and amp up the crunchy yumminess!

Chocolate Toffee Cookies:

2 sticks butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups flour
1 tsp salt
3/4 tsp baking soda
1 tsp vanilla extract
1 bar Lindt Toffee Crunch, chopped

In a large bowl (or in a mixer) cream butter and sugars together for 4 minutes, scraping down sides of the bowl occasionally. Add eggs, one at a time. Add vanilla.

In a separate bowl, combine flour, salt, and baking soda. Putting the mixer on low speed, add flour mixture to butter mixture until just combined. Mix chocolate toffee pieces in with a wooden spoon.

Chill dough at least an hour.

Preheat oven to 350 degrees Fahrenheit. Bake 10-12 minutes, until cookies are browned but slightly soft still. Cool on a wire rack.

Makes about 2 dozen cookies.

--Jirafa

Picnic Bentos

These are some pictures from the past two picnic bentos I've packed. I don't get to use the large boxes often so I'm always excited when I get the chance!



Apples, banana, blueberries, and decadent white chocolate.



Turkey and cheese roll-ups, doritos.



White cheddar cheez-its, cherries, triscuits with laughing cow cheese, grapes, and gummi bears! Yum!

Pear Crisp

After being introduced to this Paradise of a produce market by a friend I ended up buying an 8-pound bag of pears which sat on my counter. And sat. And sat. And continued sitting until my resolution to no longer waste food kicked in and I ravaged the internets for a good pear crisp recipe.



Soooooo delicious. The nutmeg was cruelty though, because now all I can think of is making gingersnaps until I pass out. Oh winter baking, how I miss thee...

Pear Crisp:

5 pears, peeled, cored, sliced
1/2 cup brown sugar
½ tsp lemon juice
1 tsp vanilla extract
1 cup all-purpose flour
3/4 cup white sugar
1 teaspoon ground cinnamon
½ tsp nutmeg
1/4 teaspoon salt
1 egg, beaten
3 tablespoons butter, melted

Preheat oven to 375 degrees Fahrenheit.

Mix pears, lemon juice, brown sugar, and vanilla; pour into a greased 8x8 baking pan. In a large bowl, mix flour, white sugar, cinnamon, nutmeg, and salt together. In a separate bowl, beat together melted butter and egg; add to flour mixture and stir until it forms a strudel-like consistency. Cover pears with floury mixture and bake 30 minutes until top is golden brown.

Serves 4-6.

Lemon Bars

My roommate loves lemon bars. The upscale grocery chain here, Nugget Markets, makes gorgeous lemon bars that she adores.

The challenge was for me to make lemon bars as good as Nugget's. Well my roommate thinks these are even better and so do I.

Find this recipe and other great recipes here at Crepes of Wrath