101 things in 1001 days

101. Pumpkin Chocolate Chip Cookies

via joy the baker
makes

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

email from a coworker

Hi Everybody,

As you may know, the Philippines has fallen victim to the most devastating typhoon it’s seen in over four decades: Typhoon Ondoy.  Since Typhoon Ondoy, 280,000 people have been displaced and there have been over 300 fatalities.  Almost directly after Typhoon Ondoy, another huge storm went through the Philippines, and directly hit my mom’s home town Tuguegarao, on the island of Luzon.

The organization I was in at SF State, League of Filipino Students (LFS), and the alliance to which they belong, BAYAN-USA, have been working non-stop over the past week or so to collect donations to send directly to the victims of the Typhoon.  I wanted to share ways in which you can help us… only if you have time, resources, and are willing to do so.  No pressure at all!!

1. Donate Money Online:  Go to http://bayanusa.org/ and donate through PayPal.  These funds go directly to victims and don’t go through a lot of the bureaucracies associated with large non-profits like, say, the Red Cross.
2. Donate Supplies/Money at Drop-Off Sites: We accept boxes (to send donations), medical supplies, non-perishable food, blankets, clothing, office or school supplies, toys or kids’ comfort items, etc.  **Right now, the biggest need is for big boxes and medical supplies (ie. vitamins, bandages, hydrogen peroxide, Tylenol and Advil)**.  Here are the drop-off sites:

• • Filipino Community Center (FCC) - 4681 Mission St. , San Francisco , CA
    • Monday through Friday 10:00am – 6:00pm
  • Liwanag Kultural Center (LKC) - 222 Lausanne Ave , at the hillside Park Clubhouse, Daly City , CA
    • Monday – Friday, 3:30pm – 6:30pm
    • Sunday, 6:00pm – 9:00pm
  • Asian Pacific Islander Youth Promoting Advocacy and Leadership– 310 Eigth St., Suite 215 , Oakland , CA
    • Monday – Friday, 10:00am – 6:00pm
  • United Methodist Church – 474 Southgate , Daly City , CA .
    • Monday – Friday, 10:00am – 6:00pm
  • Filipino Youth Coalition and Filipino Community Support – Corner of Kenesta Way and Clarice Dr. , San Jose , CA
    • Monday – Friday, 10:00am – 6:00pm
  • Valley Fair United Methodist Church – 1251 Sandia Ave. , Sunnyvale , CA
  • Me! I can collect any donations you are willing to give and bring it to FCC or LKC.

1. Learn more for yourself: You can visit the blog about our relief efforts and how you can help at http://bayanihan4ondoy.wordpress.com/
2. Spread the Word: ‘Cuz knowledge is power!

Thanks for taking the time to read this.  Anything you can do to help will go a long way to those in need.

Instead of donating what I’ve saved to MSF like I had planned originally, I’ll be giving to BAYAN-USA.

and the jay-z song was on...

sheesh that is a bad song.

alright time for the updates.

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60. Rapid Ragu

via nigella lawson
serves 4

2 tbsp. garlic oil
1 cup cubed pancetta
1 lb. ground lamb
1 tbsp. olive oil
2 cups sliced onions (about 2 medium onions)
⅓ cup Marsala
1 14-oz. can diced tomatoes
⅓ cup green lentils
½ cup water
½ cup grated red Leicester or Cheddar (optional)

Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don’t burn.

Meanwhile heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp. Add the lamb breaking it up with a fork in the bacony pan as it browns. Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil. Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.

Notes: I used italian sausage instead of lamb, so I opted out of pancetta too. Instead of buying or making garlic oil, I just minced two garlic cloves and tossed it in after browning the sausage. Didn’t know if it made a difference, but I let the garlic brown a little in the sausage/oil for a bit, then threw in the lentils for a bit and coated it with the oil too. Also used the Marsala to deglaze the bottom of the pan. Didn’t let the ragu simmer for the whole twenty minutes because I didn’t time cooking pasta well and didn’t want it to overcook. Lentils may have been underdone but since no one in my family had had lentils before, they didn’t notice.

60. S'mores Brownies

via joy the baker
makes 9x13 pan of brownies

1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup graham cracker, roughly crushed with your hands
12 big marshmallows

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a  heavy  saucepan of simmering water.  Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers.  Pour batter into prepared pan. Dot with 12 large marshmallows.  Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool.  Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky.  Serve or wrap individually in wax paper for storing.

60. Papas con Chorizo

delayed posting for august.

excerpted from Ana Quincoces Rodriguez’s Sabor, A Passion for Cuban Cuisine
serves 4 to 6

3 medium potatoes, peeled
1/4 cup olive oil
3 garlic gloves, minced
1 medium onion, chopped
1 small bell pepper, chopped
3/4 pound chorizo sausage, casings removed, cut into 3/4 inch slices
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons chopped fresh parsley

1. Fill a large pot with water, add the potatoes, and bring to a boil. Let the potatoes boil for 20 to 25 minutes, until fork-tender.

2. Drain the potatoes, let them cool slightly, and then cut them into 1/4-inch slices.

3. Heat the oil in a large frying pan over medium heat. Add the garlic, onion, and bell pepper and saute for 5 to 7 minutes, until the onion is translucent. Add the chorizo, and cook for 5 minutes.

4. Carefully stir in the potatoes; try to avoid breaking them up too much. Add the salt, pepper, paprika, and parsley, and carefully stir once more. Taste and adjust the seasonings, if necessary.

picture via

update coming soon.

not so much with the exercise this past month… and 71 is going on temporary hiatus. i think i overloaded on hercule poirot.