Monday, March 31, 2014
Potato Sorrel Salad
So for my first foray into sorrel usage this year I went with a simple potato salad, which also had the advantage of putting a dent into one of the boxes of steadily sprouting potatoes down in the cold cellar.
I was pleased to note that although none of the salad dressing ingredients was produced by us, every ingredient in the salad part of the recipe came out of our garden. Yay, us!
I actually made double this amount of salad, and we have been eating it for lunches as we get out in the garden and work, work, work. Amazing, too, how the weather has gone from cold and rainy to what Im afraid Im going to have to describe as a heat wave! A little cooler next week, I hope, but we need to find a better rain dance; this ones not working...
4 to 6 servings
1 hour - 40 minutes prep time
Make the Salad:
4 cups boiled diced potatoes
1 cup packed, shredded sorrel leaves
1 green onion
1 medium carrot
2 or 3 tablespoons finely chopped parsley
Wash and dice the potatoes. Put them in a pot with plenty of cold water to cover them. Bring them to a boil and boil until just tender, about 15 or 20 minutes. Drain well and rinse in cold water. Let cool.
Meanwhile, wash and dry the sorrel leaves, and shred them finely. Wash, trim and finely chop the green onion. Peel and grate the carrot. Wash, dry and chop the parsley.
Mix the vegetables in a large bowl.
Make the Dressing:
1/3 cup mayonnaise (light is fine)
1/3 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon celery seed, ground
1/4 teaspoon salt
freshly ground black pepper to taste
Whisk all these ingredients together in a small bowl. Scrape the dressing into the bowl of vegetables and mix well. Add the potatoes once they are well drained and completely cool, and mix them in well.
The salad can be made ahead of time, and it probably should be, to allow the flavours a little time to settle.
Last year at this time it was Rampapalooza: Spinach with Wild Leeks, Chicken with Wild Leeks and Spaghetti with Wild Leeks. Havent had a moment to get out and look for any this year... but I also think (hope!) they are a little later too.
Read More..
I was pleased to note that although none of the salad dressing ingredients was produced by us, every ingredient in the salad part of the recipe came out of our garden. Yay, us!
I actually made double this amount of salad, and we have been eating it for lunches as we get out in the garden and work, work, work. Amazing, too, how the weather has gone from cold and rainy to what Im afraid Im going to have to describe as a heat wave! A little cooler next week, I hope, but we need to find a better rain dance; this ones not working...
4 to 6 servings
1 hour - 40 minutes prep time
Make the Salad:
4 cups boiled diced potatoes
1 cup packed, shredded sorrel leaves
1 green onion
1 medium carrot
2 or 3 tablespoons finely chopped parsley
Wash and dice the potatoes. Put them in a pot with plenty of cold water to cover them. Bring them to a boil and boil until just tender, about 15 or 20 minutes. Drain well and rinse in cold water. Let cool.
Meanwhile, wash and dry the sorrel leaves, and shred them finely. Wash, trim and finely chop the green onion. Peel and grate the carrot. Wash, dry and chop the parsley.
Mix the vegetables in a large bowl.
Make the Dressing:
1/3 cup mayonnaise (light is fine)
1/3 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon celery seed, ground
1/4 teaspoon salt
freshly ground black pepper to taste
Whisk all these ingredients together in a small bowl. Scrape the dressing into the bowl of vegetables and mix well. Add the potatoes once they are well drained and completely cool, and mix them in well.
The salad can be made ahead of time, and it probably should be, to allow the flavours a little time to settle.
Last year at this time it was Rampapalooza: Spinach with Wild Leeks, Chicken with Wild Leeks and Spaghetti with Wild Leeks. Havent had a moment to get out and look for any this year... but I also think (hope!) they are a little later too.
“Steakage” – Changing the Shape of Your Steak Sandwich
The name comes from the fact that the steak is being treated more like a sausage link. The problem with a traditional steak sandwich is it usually consists of a thin slice of beef, grilled and served on a thick sandwich roll. The steak to bread ratio is way off, and it’s very easy to overcook the meat.
Here, by cutting our steak into thick strips, we not only have a more geometrically appropriate piece of meat for our smaller bun, but we are able to get a nice sear on the outside without having to worry about the inside overcooking.
I used a gorgeous flat iron steak, and I really hope you can get one from your butcher, but if you can’t, this technique should work for other cuts of steak as well. NY strip, rib eye, top sirloin, and tenderloin could all be made to work. The key is something that can be cut into a large slab first, ideally about 1 1/2-inch thick, and then into strips about the same width, and as long as your bun.
I was very happy with these, and really enjoyed the little extra something the grilled mushrooms provided. The smoky salad added an earthy texture to the grilled beef, and it was all tied together nicely with the barbecue vinaigrette. To make this easy and versatile condiment, simply combine 3 parts barbecue sauce, with 2 parts vegetable oil, and 1 part cider vinegar.
So, if you were planning on splurging for your next backyard tailgate, and want to serve something a little out of the ordinary, then maybe give this whole “steakage” thing a try. By the way, it goes without saying that this would rock with cheese on it, but the American Kobe beef I was lucky enough to use was so exquisite that I didn’t want to cover it up. Enjoy!
Ingredients for 6 portions:
1 fully-trimmed flat iron steak
6 hot dog buns
1 cup quartered cherry tomatoes
mayonnaise and arugula leaves as needed
For the mushrooms salad:
8 oz brown clamshell mushrooms, grilled, separated
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
salt and pepper to taste
For the bbq vinaigrette:
3 tbsp barbecue sauce
2 tbsp vegetable oil
1 tbsp cider vinegar
Sunday, March 30, 2014
Crock Pot Chicken Pasta
Slow Cooked Chicken Pasta
In Slow Cooker combine and put on low for 6-8 hours:
2 frozen chicken breast (about 3 lbs.)
1 pkg. Italian season
1 can cream of mushroom
Once chicken is cooked, shred chicken in slow cooker. Mix in:
1 8oz pkg. Of cream cheese
Serve over rice or noodles (I like noodles best)
Posted by Christen Sundberg
Read More..
In Slow Cooker combine and put on low for 6-8 hours:
2 frozen chicken breast (about 3 lbs.)
1 pkg. Italian season
1 can cream of mushroom
Once chicken is cooked, shred chicken in slow cooker. Mix in:
1 8oz pkg. Of cream cheese
Serve over rice or noodles (I like noodles best)
Posted by Christen Sundberg
Vikas Strawberry Mint Lemonade
You will need:
3-4 lemons
10 strawberries
1 quart of water
5-10 mint leafs
Sugar to taste
Enjoy!!!
Saturday, March 29, 2014
Lime and Chipotle Glazed Sweet Potatoes – Wham Bam it’s not a Yam
OK, let’s clear up a bit of culinary confusion. In the produce department of your local grocery store, they sell both sweet potatoes and yams. The fact is they are all actually sweet potatoes. Some varieties of sweet potatoes, like Beauregard and Garnet, are often marketed as “yams.” So, in the clip when I say that you can use sweet potatoes or yams, what I’m really saying is you can use any variety of sweet potato available for this recipe. True yams are native to Africa
and Asia and are rarely, if ever, seen in our markets.This simple roasted sweet potato video recipe is a perfect side dish to all those great, grilled classics you’ll be cooking up this summer. I’m sure you already know how much better for you the good old sweet potato is than the regular russet. Not only are they much higher in fiber, complex carbohydrates, protein and vitamins, but
they also taste good. It’s a win win. I hope you’ve got your silicon baking mat ready, as it makes this recipe a snap as you’ll see in the video. Of course, you can really spice these up with a bit more Chipotle than I used, but the tablespoon I put in gives it just the right kick, plus that wonderful, slightly smoky flavor. By the way, the lime Chipotle mixture we create to start the dish is actually an example of a Citronette, which we explored in another recipe clip. If you haven’t seen that one, I’ve linked it in so you can check it out. Enjoy!Ingredients:
3 sweet potatoes
1 large juicy lime
1 tbl Chipotle chili powder
1 1/2 tsp salt
1 1/2 tsp olive oil
*Note: we baked for 30 min at 375F, then tossed in the remaining lime mixture, and then finished at 450F for another 10-15 minutes until tender and nicely glazed.
Creamy Penne Pasta Bake with Zucchini
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| A light and creamy pasta bake recipe for Spring. |
Mac and cheese gets a makeover. Just in time for swimsuit shopping
(also affectionately known around here as the annual Parade of Shame). It's time to start cooking light again, and give your body a break from all that white rice pasta, butter, and double cheese. It's time to kiss bacon good-bye. Hot weather is coming, Babycakes. The beach and poolside beckon. And I am not prepared. Are you?I've been lax with my downward facing dogs (actually, I'm forbidden to do downward facing dogs these days, but that's another story). My lumbo-pelvic complex is cranky. My core is catnapping. And my biceps need curling. Or something like that. What it basically means is I've got some flab I need to banish. Remember that roll around my middle I call Doris? She's still here. She has not skedaddled. My usual winter weight gain of five hibernation pounds is eight this year.
I could blame those Raspberry Coconut-Almond Bars my husband keeps making (he who can eat cookies and brownies and still sport flat abs). I could blame fructan and fructose, and various unfriendly members of FODMAPs who may be the bottom line bloat culprit in my ongoing emulation of my halcyon pregnancy days (those of you with IBS symptoms despite going gluten-free might want to look into this fructose and polyol thing- it appears to have some merit).
But mostly I blame how much time I spend on the iMac. Sitting. Typing. Sitting some more. Social networking. The Internet is an amazing gift. But it is damn hard on the body. I'm vowing to get up and move more frequently. Shake my booty. Feel the burn. Or at least feel some heat.
So just in case you're in the same mood, too. I've made a lighter version of the classic baked mac and cheese.
I used gluten-free brown rice penne with rice bran for the pasta. Organic soy milk and Smart Balance vegan "butter" for the cream sauce. Zucchini and garlic and chives for a flavor boost. And it was fab. Light. Creamy. Perfect for Spring.
Read more + get the recipe >>
Friday, March 28, 2014
Strawberry Jam Çilek Reçeli
In the farmers markets in Turkey strawberries are sold in two different piles on the same stand. One pile is for small strawberries which are sold for "jam" (reçellik) and bigger strawberries, the ones for the table (yemelik), would be in the other pile. I havent seen this at the American farmers markets, but you can always go to a strawberry farm and pick up your "jam" strawberries. That is exactly what we did. Last weekend we were at the Washington Farms in Athens and picked up gallons of delicious strawberries for jam and the table.
This easy and guaranteed strawberry jam recipe is from my mom.
If you are planning to keep the jam in the fridge, the ratio of stawberry to sugar is 1 to 1. If you will use 1 lb of strawberries, you need 1 lb of sugar or 1 kilo of sugar for 1 kilo of strawberries. However, if you intend to make multiple jars of strawberry jam and to preserve them in your pantry, than the ratio of strawberry to sugar should be 1 to ~1.2.
5 cups of strawberries make ~3 cups of jam, ~18 oz jar
2 lbs small strawberries (if you start with big ones, slice them into two or three pieces), washed and stemmed
2 lbs of sugar
juice of 1/2 lemon
2 tbsp water
-Place the strawberries in a pot and add 2 tbsp water and cook on medium. Once it starts boiling, start the timer for 10 minutes.
-After 10 minutes of boiling, add sugar and stir gently. Once it starts boiling again, turn it between low-medium and set the timer this time for 25 minutes.
-Stir infrequently and carefully skim any foam with a slotted spoon.
-At the 23rd minute add lemon juice.
-Turn it off and pour in a clean glass jar. Close the lid and let it cool. Store in the refrigerator.
SANDRAS DELICIOUSLY CLASSIC RICE PUDDING
 |
| I created this recipe many years ago, and I often make because my husband and I love it so much... |
Prep: 15 mins. |
Bake: 1 hr.Posted by Sandra
INGREDIENTS
***Rice Pudding:
1 cup cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon fine-grain koshersalt
2-1/2 cups whole milk
½ cup raisins
***Blueberry Cinnamon Sauce (optional)
4 tablespoons dark brown sugar
1 teaspoon cornstarch
1 cup fresh blueberries (or frozen, then thawed)
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
METHOD
Preheat oven to 350 degrees. Scald the milk by heating it to very warm in a small saucepan, not to a boiling point, and set aside.
In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, and salt. Gradually add the warm milk while whisking to combine. Fold in the rice and raisins with a spatula. Pour into a 9”x9” square casserole dish. Place casserole inside of a larger baking plan. Pour hot water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding).
Bake for 60 minutes. (Tip: This is optional, but I like to stir my rice pudding halfway through the baking process for a more even consistency and distribution of spices). When rice pudding is finished baking, remove casserole from water. Let stand for 10 minutes before serving.
Meanwhile, make the blueberry cinnamon sauce by whisking together the brown sugar and cornstarch in a small saucepan, and add the remaining ingredients, then heat to medium-high heat. Stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring.
Serve rice pudding topped with blueberry cinnamon sauce. – Enjoy.
Thursday, March 27, 2014
Rainbow Cup Cakes
Rainbow cup cakes
Ingredients for cup cake
- Flour 1 ½ cup
- Baking powder 1 ¾ tsp
- Butter ½ cup softened
- Sugar granulated 1 cup
- Eggs 2
- Vanilla 1 tsp
- Coconut essence ½ tsp
- Milk ½ cup
- Yellow, green, red and blue food colors few drops each
Ingredients for frosting
- Butter softened ¾ cup
- Icing sugar 2 cups
- Milk 2 to 3 tbsp
- Vanilla essence ½ tsp
- Multi color candy sprinkles
Method for cup cakes
- Preheat oven to 350 degree F, place paper cups in each of 12 muffins cup tray, sieve together flour and baking powder keep aside, beat butter with granulated sugar for 2 to 3 minutes until light and fluffy, add eggs 1 at a time, beating well after each addition, add in vanilla and coco essence on low speed alternately add flour mixture half at a time and milk half at a time, beating until mix, measure about half cup batter into 5 small bowls add 6 drops yellow food color in first bowl, tint second bowl green with 6 drop second food color, 3rd bowl red with about 8 drops food color, 4th bowl blue for about 10 drops food color and 5th bowl purple with about 8 drops red food color and 3 drops of red food color, spoon 1 tbsp of batter into each cup, smooth to edge of baking cup with back of spoon, repeat with green, red, blue and purple batters, fill cups ¾ full, bake for 20 minutes, cool 5 minutes, remove from pan to cooling rack.
Method for frosting
- Beat ¾ cup butter, icing sugar and salt till light and fluffy add in vanilla essence adding milk as required, beat till frosting is smooth and spreadable, pipe frosting onto each cup cake, decorate with multi color sprinkle.
Tag Pic Pac
Carrabbas Tagliarini Picchi Pacchiu
Copycat Recipe
Serves 4
4 ounces angel hair pasta
2 ounces extra virgin olive oil
2 large garlic cloves, sliced
4 roma tomatoes, diced
4 -6 basil leaves, roughly chopped
1 pinch salt and pepper
Cook pasta according to package directions. Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes. Add remaining ingredients and stir over medium heat another 2 minutes. Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp.
Wednesday, March 26, 2014
Buttercrust Pastry Dough – Good Friday or Anytime
As I mention in the clip, you really want to use a food processor for this. You can certainly use a wire pastry blender and do it by hand, but it’ll take a while, and mixing in the ice water is so much easier with whirling blades. I’m not sure I’ve ever achieved that same gorgeous “breadcrumb” texture blending by hand.
If you’re going to use this recipe for some Easter pies or brunch desserts, I hope you like the dough as much as I did. Just make sure your butter cubes are frozen, and your ice water is, well, ice-cold water. These are the keys. Do that, and you’ll have a pastry dough that tastes, feels, and sounds fantastic. I hope you give it a try soon. Enjoy!
Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):
2 cups flour (measure carefully, do not pack!)
1/2 cup unsalted butter (4 oz)
1 tbsp sugar
1 tsp salt
6 tbsp ice water
Chinese Chop Suey
Chinese Chop Suey
Ingredients
- Chicken 250 grams
- Egg white (lightly whisked) 1
- Cabbage sliced 2 cups
- Carrot sliced ½
- Green Onion 2—3 sliced
- Capsicum sliced 1
- Vegetable oil 6—8 tbsp
- Egg noodles ½ packets boiled and fried
- Salt ½ tsp
- White pepper ½ tsp
- Soy sauce 1 tbsp
For chicken seasonings:
- Ketchup 4 tbsp
- Chili garlic sauce
- Salt ½ tsp
- Pepper ½ tsp
- Soy sauce 1 tbsp
- Stock 1 cup
- Corn flour 1 tbsp
- Marinate chicken with egg white and salt, pepper, white pepper and soy sauce.Heat oil fry marinated chicken. Then add vegetables with ketchup, chili garlic sauce, salt, pepper, soy sauce, stock and corn flour.
Tuesday, March 25, 2014
SANDRAS HASHBROWN and CANADIAN BACON DELIGHT
 |
| A very satisfying hot meal to serve to your family or at a gathering or brunch... |
Prep: 5 mins |
Cook 30 mins
Posted by Sandra
INGREDIENTS
· 4 pieces of canadian bacon, cut into ½” cubes
· 5 eggs
· 1/2 cup milk
· 3 cups frozen, real hash brown potatoes, thawed
· 1/3 cup chopped green onions
· 1 small can chopped green chilies, drained (I use mild)
· 1-1/2 cups medium shredded cheddar cheese, divided
· Kosher salt and freshly ground pepper, to taste
 |
| Sandras Homemade Mexican Salsa |
· Sour cream
· Homemade Salsa (see recipe here: Sandras Homemade Mexican Salsa)
METHOD
Preheat oven to 350 degrees.
In a large bowl, whisk the eggs and milk. Fold in bacon, hash browns, green onions, green chilies, and 1 cup shredded cheddar cheese. Pour into the prepared 9”x 9” baking dish that has been lightly sprayed with oil.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Sprinkle the remaining cheddar cheese, and then continue baking for 5 more minutes, or until the cheese is melted and golden brown.
Remove from oven, and let stand for 5 minutes to set, and then cut into squares before serving (I serve mine with a dollop of sour cream and freshly made salsa). - Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~
Note: This is wonderful served for brunch with a bowl of fresh fruit, along with mimosas (champagne with a splash of orange juice, garnished with sliced strawberry placed on the rim of the flute).
Monday, March 24, 2014
Quick Besan Burfi with Condensed Milk
 |
| Besan Burfi with Condensed Milk |
Besan/ Kadalai Maavu - 2 cups
Condensed Milk - 400 gms
Ghee - 8 tbsp
Cardamom powder - less than 1/4 tsp
 |
| Easy Besan Burfi |
1. Roast besan flour with ghee in a pan for 15 mins on low heat until raw smell leaves.
2. When besan flour is well roasted add cardamom powder and condensed milk to the pan.
3. Keep stirring until mixture thickens and forms to big mass leaving sides of pan.
4. Transfer mixture to greased plate and cut into desired shapes.
5. Allow completely to cool and enjoy.
 |
| Besan Burfi |
KATHYS HALIBUT STEAKS GO HAWAIIAN
 |
| What a tasty entree Kathy provided us for a wonderful halibut recipe that is a refreshing and delightful surprise... |
Prep 5 mins. |
Cook: 15 mins.
--(Marinade: 30 mins.)
Posted: by Sandra
(Courtesy of Kathy Crenshaw)
INGREDIENTS:
· 2 lbs. halibut, cut into 6 steaks
***Cheese/Topping Mixture:
· 2 (8 oz) cans pineapple, crushed (drain, reserving liquid)
· 1/2 cup cheddar cheese, shredded
***Sauce:
· 3 tablespoons pineapple liquid
· 1/3 cup french dressing
· 1/2 teaspoon salt
· 1/8 teaspoon pepper
· dash ground cloves
***Garnish:
· paprika
METHOD
Place halibut steaks in a single layer in shallow dish.
Drain pineapple, reserving juice for sauce.
Prepare sauce in a non-reactive small bowl, and pour over halibut steaks, letting stand 30 minutes, turning once.
Preheat oven broiler.
Remove halibut steaks, reserving sauce for basting, and set. Place fish in a single layer onto well-greased 9” x 13” baking dish. Broil 10-12 minutes (8 inches from heat source) or until fish flakes easily. Baste once during broiling with sauce.
Combine crushed pineapple and cheese in a non-reactive small bowl. Remove halibut from oven and spread with mixture. Sprinkle with paprika. Broil 2-3 minutes more until cheese melts.
Sunday, March 23, 2014
Farmvilles Unreleased Cupcake Crop
Apparently, this weekend is Farmvilles "birthday". Farmville, for those of you who dont know, is a game on Facebook with addictive qualities similar to crack or Pringles (once you pop, you really cant stop!!).
Though I stopped playing Farmville a few months back, Im considering taking it up again, if only for this weekends birthday celebration cupcake crop.
Photos via Farmville Freak
Can you imagine what the world would be like if you could grow cupcakes?? Im pretty sure it would end world hunger, stop the BP oil spillage, and help Spencer Pratt retain an ounce of sanity.
Believable as this concept is, I dont think theyd grow in the soil tuber-style. Nay, I think cupcakes would grow on trees...maybe bushes. Cupcake bushes for everyone!!!
Creamy Mushroom Meatloaf – An Experiment in Letting Your Meat Loaf
The main point of this exercise was to determine the benefits of cooking a meatloaf and sauce at the same time, in the same pan, but I was also planning on giving you a very nice “three meatloaf” recipe (using beef, pork and veal). Unfortunately, I wasn’t totally thrilled with the results, so you’ll have to wait until I perfect the final formula.
 |
| This "Three Meatloaf" recipe was good, but not Food Wishes good, yet. Stay tuned! |
You can adjust the texture of your gravy by adding more broth if it seems to be drying out during the cooking time, or, like I did, boil the sauce for a few minutes at the end to thicken it up a bit. Anyway, the next time you’re in the mood for meat in loaf form, and a creamy mushroom gravy, I hope you give this tasty technique a try. Enjoy!
Ingredients:
1/4 cup butter
2 cups sliced shiitake mushrooms
salt and pepper to taste
1/2 tsp minced fresh rosemary
3 tbsp all-purpose flour
2 1/2 cups cold beef broth
1/2 cup cream
1 ready for the oven meatloaf (2-3 pounds)
Saturday, March 22, 2014
Pie crust recipe recipe of easy Graham cracker pie crust
Making homemade cookie crust is as easy as... 2... 3 Ingredients.
1 1/2 Cups Graham crackers, crushed
1/4 Cup sugar
1/3 Cup butter, melted
Directions
Combine crumbs and sugar in a small bowl; add butter and blend well. press the crust in the bottom and sides of a ungreased 9-inch pie plate evenly.
Using the unbaked crust: Refrigerator crust of 30 minutes before you add the fill.
Use the baked crust: baking for 8 to 10 minutes at 375 degrees until crust is lightly brown.Cool on wire rack before filling.
= > pie crust recipe: easy chocolate wafer pie crust recipe
This recipe is great for Cheesecake ice cream, pudding cake.
1 1/2 Cups chocolate cookie crumbs
6 Tablespoons butter or margarine, melted
Directions
Mix the crumbs in a bowl and press crust melted butter until well mixed. in an 8 or 9-inch pie Platte.Chill until company.
= > pie crust recipe: easy Walnut pie crust-recipe
This crust is a little nutty but in a good way.
1 1/2 Cups ground walnuts
3 Tablespoons butter
2 Tablespoons of white sugar
Directions
Preheat oven to 325 degrees.
Combine all ingredients in a medium bowl. press the crust mixture firmly into the bottom and sides of a 9-inch pie plate.
Bake a nice golden brown ist.Cool for 10 minutes or until the edge of the Earths crust.
= > pie crust recipe: easy butternut pie crust-recipe
Here is a unique pie crust, which has butternut squash. wholesale hearty meat and vegetable cake. Add mushrooms and an extra 3/4 cups flour into the mix for an extra flavour boost 5 to 6.
3 Cups all-purpose flour
1 Egg
1 Cup butternut squash, cooked and mashed
Directions
Place the flour, egg and squash in the container of a food processor.Pulse until a doughy ball is mixed.If the dough is too moist, Add flour a little extra hinzu.Unterteilen the dough into two equal large parts.
= > pie crust recipe: easy coconut pie crust-recipe
Taste really good with Apple, cherry pie filling this crust or go Classic coconut pudding with.
3/4 Cup quick cooking oats
3/4 Cup all-purpose flour
1/4 Cup shredded coconut
1/4 Cup vegetable oil
2 Tablespoons ice water
Directions
Oven to 425 degrees.
In a medium bowl, mix the oats, flour and Kokosnuss.Stir in the oil and
Water. press the dough into a pie Pan 9 inches.
Bake for 12 minutes or until lightly browned.
= > pie crust recipe: easy fried pie crust-recipe
Here a fried pie crust who ever not greasy ist.stattdessen it is sweet and kuschelig.Dies is a large pie crust for no bake pie fillings.
1/2 Cup butter
1/2 Cup flaked coconut
3/4 Cup all-purpose flour
2 Tablespoons brown sugar
Directions
Combine in a saucepan of brown sugar, flour, butter and Kokosnuss.Kochen on medium
Heat, stirring constantly, until mixture becomes a rich golden brown Farbe.Hinweis: mix will quickly turn brown burn, so keep a keen eye on it.
Pour into pie plate and press allow around the edges evenly with a fork to cover.
Crust to cool before you fill.
Mmmm...where to find that yummy recipe?
Milkshakes, smoothies, Brownies, chili, casseroles and much more!
[http://www.best-free-cooking-recipes.com]
Mango Pudding
Here I am, continuing with my mango madness. The JFI event at Indiras and the abundance of mangoes in our market egged me on a search for some mango delicasies. This recipe the result of one such search and adapted from the Food section of BBC UK.
This is truly a dessert in a jiffy. The mango pudding with the unbeatable taste of this tropical fruit combined with milk and sugar, crowned with mint leaves- is a beauty, both on the outside and the inside.
Read More..
This is truly a dessert in a jiffy. The mango pudding with the unbeatable taste of this tropical fruit combined with milk and sugar, crowned with mint leaves- is a beauty, both on the outside and the inside.
Mango pudding adorned by mint leaves
Ingredients:
2 cups mango puree (Peel the mangoes, cube and puree )
1 cup evaporated milk
1/3 cup sugar
1 tbsp gelatin / china grass
200 ml water
Few drops mango essence (optional)
Mint leaves for garnish
Icing sugar for garnish
Method:
1. Add the mango puree, milk and sugar into a bowl. Mix well.
2.Dissolve the gelatin in 200 ml hot water thoroughly.
Add the gelatin mixture to the mango mixture and stir.
3. Stir in the mango essence (if using ). Divide the mixture between 5 ramekins and refrigerate for an hour. The pudding should look set and jiggle when shaken.
4.To unmould- dip the bases of ramekins in warm water, run a knife blade to free the pudding from the sides, shake gently and upturn onto a plate.
5. Garnish with mint leaves and sift icing sugar over the top. ( I used just the mint)
Note:
Just dig in immediately !
This entry goes for JFI-Mahanandi and Cates ARF Tuesdays
Friday, March 21, 2014
A Cupcake Cook Off at the Office
Like Lady Gaga, Im a trendsetter.
I know I take credit for lots of trends that cant necessarily be traced back to me (anyone else remember me rockin white nail polish in winter 07??), but one things for sure: I have paved the way for cupcakes obsessions at my office.
When I got back from lunch today, my pal Erica called to notify me that a group of ladies on the 19th floor were holding their own Cupcake Cook-off, which was loosely, if not entirely, inspired by "The Daily Cupcake" e-mails I send...daily. Needless to say I:
1.) wasnt surprised by my ability to spark such enthusiasm in people and;
2.) got myself up there immediately!
Apparently this was a relatively last-minute cook-off in honor of a visiting coworker from our San Francisco office. (Hi, Alberto!!!) He was also selected as judge. Why I didnt get the memo remains unclear.
Nevertheless, there was a fine turnout of cupcakes, including Chocolate with mint icing and chocolate sprinkles:
Carrot Cake with Cream Cheese icing:
Chocolate with white icing and sprinkles:
What I dubbed "Do-it-yourself-Funfetti":
Vanilla Cupcakes with Chocolate icing topped with a raspberry:
What I dubbed "Do-it-yourself-Funfetti":
Vanilla Cupcakes with Chocolate icing topped with a raspberry:
And the ultimate winner, Red Velvet!
The winning cupcakes were made by Huong, so I made her pose with her cupcake:
Of course, I had try just a dainty, tiny bite of the winning selection:
This is Katie and Peter. We used to work together. We still enjoy cupcakes together:
I was really pleased with the event in general and mostly that it happened all, but I was thinking about the way I might have judged this cook-off. And since youre on my blog, I figured Id give out my awards. That, and Ive been watching a lot of Toddlers & Tiaras lately, so Im in a judging mood, what can I say?
To be fair, I only tried the red velvet and mint chocolate chip, but Ive been around a few cupcakes in my day, so I got this.
Best Presentation of a Cupcake: Vanilla Cupcakes with Chocolate Frosting, topped with a raspberry
Best Short-on-Time-So-Ill-Come-Up-With-A-Cute-Gimmick-to-Throw-People-Off Cupcake: Do-it-yourself Funfetti
Best Appearance by a Vegetable in a Cupcake Cupcake: Carrot Cake Cupcake
Best Store Bought Cupcake: Chocolate Cupcake with white icing and sprinkles
Tastiest Cupcake: (its a tie) Mint Chocolate and Red Velvet...but you saw that coming, didnt you?
Best Short-on-Time-So-Ill-Come-Up-With-A-Cute-Gimmick-to-Throw-People-Off Cupcake: Do-it-yourself Funfetti
Best Appearance by a Vegetable in a Cupcake Cupcake: Carrot Cake Cupcake
Best Store Bought Cupcake: Chocolate Cupcake with white icing and sprinkles
Tastiest Cupcake: (its a tie) Mint Chocolate and Red Velvet...but you saw that coming, didnt you?
Special noodles
Special noodles
Ingredients
- Egg noodles 1 packet boiled for 3 minutes
- Chicken breast 1 thinly sliced
- Salt ½ tsp
- White pepper ½ tsp
- Soya sauce 1 tbsp
- Corn flour 1 tbsp
- Oil ¼ cup
- Crushed garlic 1 tbsp
- White pepper ½ tsp
- Soya sauce 1 tbsp
- Sugar 1 tsp
- Corn flour 1 tsp
- Green onion leaves ½ cup 1 inch piece
- Carrot 1 thinly sliced
- Capsicum 1 thinly sliced
- Cabbage 1 cup thinly sliced
- Chicken stock 1 cup
Method
- Marinate chicken breast with salt, white pepper, soya sauce and corn flour for 10 minutes.Heat oil in a wok add crushed garlic and fry till slightly brown.
- Add marinated chicken and stir fry for 2 to 3 minutes.Add the chicken stock and cook till it begins to boil.Add salt, white pepper, sugar, soya sauce, add vegetables.
- Cook till the vegetables are tender, thicken the stock with a corn flour paste add spring onion leaves, mix well.
To serve
- In a platter the spread boiled noodles, top with prepared gravy, serve immediately.
Thursday, March 20, 2014
Bourbon Teriyaki Salmon
Oh yes, after the Halloween candy dinner and the election return Supremely Sophisticated French Fry Nachos, I was definitely in need of some healthier choices for dinner. Based on my experiences, there are people who like potatoes and then there are others who seek comfort in rice based dishes. I am the later! Not that I have anything against potatoes...I mean, I did just feature Sophisticated French Fry Nachos (and the sophisticated version, at that) but the hard cold reality is that one of my very favorite meals is roasted chicken with white rice and a tossed salad with oil and vinegar dressing. Cant really explain it, its just that the richness of the chicken with the bland yet fulfilling rice and the tart salad is just the perfect combination of comfort and deliciousness at the same time. Running a close second is salmon and rice! This particular incarnation of salmon is equally delicious, decadent and downright healthy. Just what I needed and, more importantly, wanted!
Bourbon Teriyaki Salmon
1 salmon fillet
1/2 cup Bourbon (Makers Mark, in this instance)
1/4 cup soy sauce
1 tablespoon, fresh grated ginger
1 tablespoon, fresh grated garlic
1 teaspoon Asian garlic chili sauce
1 tablespoon honey
Season salmon fillet with salt and pepper. In a small mixing bowl combine Bourbon, soy sauce, ginger, garlic, chili sauce and honey. In a ziplock bag, marinate the salmon in the bourbon soy sauce mixture for approximately 1 hour. Preheat oven to 425 degrees. Place a skillet over medium heat with a tablespoon of canola oil. After draining the salmon of the marinade and patting dry, add the fish to the skillet, skin side down. After about a minute or so, place the salmon in the oven and finish cooking for approximately 15 minutes. Serve over Jasmine rice, garnished with sesame seeds and freshly sliced green onions.
GARAM MASALA POWDER
GARAM MASALA POWDER
Garam masala powder is a very important ingredient in India vegetarian cooking. It adds on the desired flavour in the dishes you prepare.
INGREDIENTS
- Cumin seeds (jeera)-250 grams
- Big black cardamom (moti elaichi)-250 grams
- Black peppercorn (kaali mirch)-200 grams
- Coriande seeds (dhania)-100 grams
- Cinnamon stick (dalchini)-5 grams (12-13 sticks)
- Cloves (laung)-10 grams (25 pieces)
- Grind all the ingredients together.
- Garam masala powder is ready.
- The quantity of all the ingredients is very important in the preparation of garam masala powder as the right quantity adds the desired flavour in your cooking.
Wednesday, March 19, 2014
Homemade Spring Roll
Homemade Spring Roll
Ingredients
- Flour 250 gm
- Egg 1
- Oil for fry
- Water as required
- Oil 1 tbsp
- Chicken breast 2
- Garlic chopped 2 – 3 cloves
- Celery stick 1
- Spring onion chopped 2
- Bean sprout ½ cup
- Capsicum 1
- Cabbage ¼ piece
- Salt to taste
- Black pepper powder ¼ tsp
- Soya sauce 1 tbsp
- Worchester sauce 1 tbsp
Method
- In a bowl mix together flour, egg, a little salt and water as required. Make into batter of medium consistency.Now heat a frying pan and make pan cakes with the prepared batter.Heat oil in another wok, add in chopped garlic with sliced chicken breast. Cook till chicken is tender.Now add 1 capsicum cut into juliennes, chopped cabbage, chopped celery stick, chopped spring onion, bean sprout, soya sauce, Worchester sauce, black pepper powder and salt to taste. Mix well and turn the flame off.
- In a bowl mix half beaten egg with a little flour to make a batter.Now take a pan cake, spread with filling mixture, fold like a swiss roll.Seal using egg batter, then deep fry rolls till golden brown.Serve with any sauce or dip.
Karinas Vegan Coleslaw with Peanut Dressing
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| Crunchy cool vegan slaw with a light peanut dressing. |
It's almost the end of July. How has your summer been? Moonlit and sultry? All Popsicles and kiddie pool? Or just plain flat out busy as a bee? If it's been busy, Sugar, I can relate. Here in our tiny corner of the world we've been too crazy to cook much. We've been living on salads and smoothies. We're apartment hunting. Spending hours in the car navigating the neighborhoods of West Hollywood, searching for the perfect place. Or rather, the quasi-perfect place because perfection is unattainable. I know this. I do. But I still (naively) make a top ten priority list.
If I find a unit with a window over the kitchen sink (high on my list) there's inevitably no dishwasher. If I tour one with a dishwasher, there's no window, and no patio (I'd love some outside access to put a small table and plant a few pots by the door). Washer and dryer? Ha. You know that saying, If you want to hear God laugh, tell him your plans? Well, if you want to hear the gods laugh even harder, make a wish list. For an apartment in West Hollywood. For example...
Read more + get the recipe >>
Tuesday, March 18, 2014
Quick and easy Bhindi Masala Spicy stir fried okra
Bhindi masala - Up, close and personalWhen I read Manishas post on Okra Kichadi, I realised that this vegetable has surprisingly never starred in any recipe in a lead role in the last one year.
Last evening, I had to catch up with some friends over dinner. So I decided to leave some delicious hot dinner for DH at home. Bhindi masala, rotis and a black grape raita were what made the impromptu menu, made with things that were outermost in my refrigerator.
I was inspired by Inji Pennus wise words on sharing simple homely recipes for those who would benefit from it.
While this Bhindi masala is simple enough for beginners, the spices give it a Punjabi dhaba- kinda rich taste. Though I like my plain and simple okra stir fried Tamil brahmin style, sans any garlic or onions, this one is a crowd pleaser and most importantly - there is no grinding involved here!
I shall not duplicate Manishas clear cut instructions on how to avoid the slime while cooking with okra. Its pretty much what I do and if you havent handled this vegetable before, I suggest that you give it a reading to avoid any slimy disasters in the kitchen.
"Im cooling off before she puts the lid on me"Category - Vegetable , accompaniment to rice or rotis
Time taken - Under 30 minutes
Makes 2 large servings
Source - Own recipe
ingredients
250 gms okra / bhindi / ladys finger
2 medium onions - halved and sliced thin
1 large tomato - halved and sliced thin
spices
4 cloves garlic
1/2 inch fresh ginger root
1/4 tsp turmeric powder
1/2 tsp red chilli powder / cayenne pepper
1 green chilli slit and chopped fine
1 सब्जी masala ( I use Everest brand SabjiMasala ) or garam masala
1 tbsp coriander powder
1 tsp cumin seeds
1 1/2 tsp salt
1 -2 tbsp oil
prep work
4 peeled cloves of garlic and 1/2 inch piece of fresh ginger - ground in mortar and pestle with a sprinkling of coarse salt
Wash and wipe dry young okras. Slice of tops and tails. Cut into half length wise and then chop in half or thirds as per length of okra. Make 2 cups of sliced okra, keep aside.
directions
In a heavy bottomed or a non-stick pan, heat the oil. Put in the coarse ginger-garlic paste and stir for around a minute until there is no raw smell. Splutter the cumin seeds in oil next and then add the onions.
Stir the onions for a minute along with split green chilli. The okra slices go in next. Keep the flame on HIGH while stirring the whole mix together for 2-3 minutes. Take care that the contents are not allowed to stick to bottom of pan. Going generous with the oil will make sure that the okra is well coated and doesnt stick to the pan.
Once the okra are dark green and shiny, add the tomatoes with all the remaining spice powders with salt.
Keep the flame on medium-low and saute for about 5 minutes until the okra is done. Take care not to overcook okra and youll have a vibrant green, high-flavour curry, where the taste of okra will still manage to stand out of all the dry spices used.
Okra overload
- Ode to Okra in The Hindu
- Tons of Okra info here along with gardening tips and recipes
This is my entry for Weekend Herb Blogging hosted by Kathleen at Thyme for cooking.
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