MollyBel Recipes

Korean BBQ Chicken Wings 2 lbs wings 2 T. rice wine 1 t. onion powder 1 t. garlic powder 1 t. fine salt 1/4 t. ginger powder pinch of ground pepper BBQ Sauce 1.5 T. Ketchup 1 T Gochujang 2 t. Honey 2 T. Brown Sugar 1 T. Soy Sauce 1 T. Minced Garlic 1/2 T. Sesame Oil Garnish with toasted sesame seeds and/or thin sliced green onions

  1 lb. linguine or other long pasta Kosher salt 1 (14-oz.) can diced tomatoes 1/2 cup extra-virgin olive oil, divided 1/4 cup capers, drained 6 oil-packed anchovy fillets 1 Tbsp. tomato paste 1/3 cup pitted Kalamata olives, halved 2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot. While pasta cooks, pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use. Heat 1/4 cup oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel–lined plate, reserving oil in skillet. Combine anchovies, tomato paste, and drained tomatoes in skillet. Cook over medium-h...

  Harissa Roasted Carrots with White Beans ½ pound small carrots  2 teaspoons harissa powder blend  2 teaspoons olive oil 1 tablespoons olive oil 1 clove garlic, minced 1 cup cooked Great Northern Beans, drained and rinsed if using canned ½ cup chopped fresh cilantro and flat-leaf parsley 1 tablespoons lemon juice 3 tablespoons toasted pepitas Preheat oven the oven to 400˚F. Rinse carrots well. Quarter the carrots lengthwise.  Place on a sheet tray along with the harissa powder and olive oil. Roast until browning and tender; 25 minutes or so. When the carrots are almost done, a small pan over medium-low heat and add olive oil. Add garlic and cook until golden; 2 minutes. Remove from heat and stir in the beans, herbs, and lemon juice. Remove the carrots from the oven and scrap beans on top of carrots. Add the pepitas and toss well to combine. https://naturallyella.com/harissa-roasted-carrots/  

LEFTOVER TURKEY SOUP  1 tablespoon olive oil and 1 T butter (butter optional)  1/2 cup chopped carrots  1/2 cup chopped celery  1/2 cup finely chopped onion  1/4 teaspoon dried thyme (or 1 teaspoon fresh, chopped)  1/4 teaspoon crushed dried rosemary (or 1 teaspoon fresh, chopped)  6 cups chicken or turkey broth/stock  3/4 cup black forbidden rice (which does fall apart, but is what I used)   4 cups cooked, chopped leftover turkey Chop veggies and saute them with thyme and rosemary in olive oil and butter. Once cooked, add stock and rice, cook as directed for the rice (30 minutes).  Add turkey and cook to heat.  

  Vegetarian Bouillon Substitute  2 Tablespoons Nutritional Yeast a little less than teaspoons salt maybe 1/2 teaspoon (or more) onion powder 1/4 or so dried thyme maybe 1/4 teaspoon turmeric a couple dashes of Italian seasoning a dash or two of celery seeds Throw them in a blender to mix.  Add to 2 cups hot water.  

Kaju Anjeer Roll I've been making this for a few years after seeing this simple demonstration. 1 cup cashews - powdered 1/4 cup sugar 2 T. water 1/2 t. cardamom 1/4 t. nutmeg 9 dried figs 2 T. butter 1.Soak the figs for about 5 minutes.  Drain.  Add water and boil for about 5 minutes.  2. In the meantime, mix sugar and water in a small pot until low heat.  Add spices and make a syrup.  Add butter to melt.  Remove from heat and add to powdered cashews.  Mix. 3. Mash the figs.  Add butter and put until med heat to thicken the figs.  4. Kneed then roll the cashew mix between two piece of plastic.  5.  Put all the fig mixture on one side of the flattened cashew and roll.  Close off edges and cut into 1/2" slices. 

Part of my Indian Thanksgiving No Bake Pumpkin Pie 1 (9 inch) prepared graham cracker crust 1 (.25 ounce) package unflavored gelatin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (14 ounce) can sweetened condensed milk 2 eggs, beaten 1 (15 ounce) can pumpkin puree       In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.