Showing posts with label and. Show all posts
Showing posts with label and. Show all posts
Tuesday, May 13, 2014
Pasta with Sausage and Broccoli Rabe
I know, I know, Ive been a bad girl. I havent posted a recipe in weeks! Ive been pretty busy with parties and showers and all kinds of things going on. All happy celebrations so I dont mind it. With all the craziness that went on I did remember to snap a photo so I could blog about this wonderful dish. I made this for Steves Aunts Baby Shower last week and everyone liked it which makes me very happy!
Before I go on to post this recipe I just want to say Congratulations Melissa and Salvatore and Congratulations to Dana and Lenny!!! Both couples will be parents for the very first time!!!
Okay so here goes...its really very easy and you can add as much or as little garlic as you like or even use hot sausage or a mixture of sweet and hot. This recipe was written to feed a crowd but you can certainly make this for one pound of pasta and use only one bunch of broccoli rabe and half the amount of sausage. I hope you like it! Id love to hear your variation on this very popular dish so feel free to comment!
Pasta with Sausage and Broccoli Rabe
Ingredients:
1 lb sweet Italian sausage (6 links)
2 bunches, broccoli rabe
4-5 cloves garlic
Extra Virgin Olive Oil
Crushed red pepper, to taste
Salt and peppr
Romano cheese, to taste
2 lbs pasta
Directions:
1. Remove stems from broccoli rabe and discard. Cut into bite sized pieces.
Boil broccoli rabe in a large pot of salted water for about 8-10 minutes. Drain (reserve 2 cups of water) and put into an ice cold water bath to stop the cooking process and set aside.
2. While broccoli rabe is cooking, remove sausage from casing and crumble. Saute sausage in oil with garlic and red pepper, constantly breaking it up. Once sausage is cooked add in broccoli rabe and toss to coat with oil. Let it cook together with a few minutes so the broccoli rabe picks up the flavors. At this point you can refrigerate overnight or until ready to cook the pasta.
3. Boil pasta (chose one that won’t fall apart such as orrechiette, cellantani, cavatappi, etc.) in salted water while reheating sausage and broccoli rabe mixture. Add some reserved water from the broccoli rabe to moisten the mixture. Add cooked pasta and toss while continuing to add more water as needed. It shouldn’t be soupy but should not be dry. Toss with cheese and a little more extra virgin olive oil.
Enjoy!
Monday, May 12, 2014
Piquillo Peppers stuffed with Orange and Cumin Scented Goat Cheese Welcome to the Wonderful World of “Tapas!”
I LOVE tapas! Here is the Wikipedia definition: Tapas (pronunciation: TAH-pas) are a variety of Spanish appetizers, such as mixed olives, cheeses, or an elaborate creation like battered and fried baby squid. In Spain, tapas are usually given for free to accompany a drink before dinner. In the United States and the United Kingdom, tapas have evolved into an entire cuisine where patrons order many different small Spanish dishes and combine them for a full meal.Well, this clip you’re about to watch is my favorite all-time tapas plate. The amazing Piquillo pepper stuffed with cumin and orange scented goat cheese. Words really don’t do it justice. By the way, these just aren’t any roasted red peppers. They are the world famous piquillo peppers!
They’re sweet, slightly piquant, and unlike anything you’ve had before. They come from the Ebro River Valley, in Northern Spain. They are slow roasted over charcoal, where they lose almost 60% of their weight in water, which results in their legendary intense flavor. Find these! And eat these! These are very common in any decent gourmet store or of course online.
By the way, I’m going to show you how to make the Almond and Parsley Salsa Verde that I top these with in another post.
Wednesday, May 7, 2014
BAKED SPINACH AND ARTICHOKE DIP
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| A perfect hot dip to serve on game day, at a festive occasion, or just because... |
Prep: 5 Mins. |
Bake: 20 Mins.
Posted: by Sandra
INGREDIENTS
4 oz. cream cheese, at room temp.
1 cup mayonnaise
1 cup freshly grated Parmesan cheese, divided
1 cup heavy cream
1 teaspoon lemon juice
fine-grain kosher salt and freshly ground pepper, to taste
1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped
1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)
2 green onions, sliced
1 tablespoon jarred roasted bell peppers, chopped
1 teaspoon old bay seasoning
½ teaspoon garlic powder
1/4 teaspoon dried parsley
--Toasted baguette slices and/or assorted crackers
METHOD
Preheat oven to 350 degrees. Spray a 1-quart casserole dish, and set aside.
Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.
Spoon mixture into prepared casserole dish, while smoothing top. Sprinkle with remaining ¼ cup Parmesan cheese, and parsley
Cover and bake for 20 minutes, until cheese is melted.
Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!
Know quick and easy recipes for camping 3 recipes
Its always fun to camp, but its not fun, not knowing to go prepare the meal. Blackened fish, blazing trail mix and box oven are delicious and easy outdoor recipe-s can prepare and have a great meal.
Here are the 3 recipe-s, so that you can try at home:
1. Blackened fish
Ingredients:
-2 T red pepper
-2 T cayenne pepper
-2 T white pepper
3 / 4 c Creole seasoning
-1 / 4 c blackening spice
-4 to 12 fish fillets
-Bridges Server (1 / 8 c butter or margarine)
Directions:
Merge you spices. Sprinkle the filets with the Spice mixture.
-Schmelze of the butter or margarine in an iron pan over a hot fire cooking.
-Sear who smoke fish for 1-2 minutes on each side, or until you and "blackened" displayed.
-Entfernen you the Pan from the fire and the cover.
-The heat in the Pan will complete cooking in about 10 minutes.
-Spices can be mixed at home and stored in an airtight container.
Makes 4 to 6.
2. Blazing trail mix
Ingredients:
-2 c miniature wheat or shredded bran squares
-1 c thin pretzel sticks unsalted, broken into pieces
-1 / 2 c cooked lentils,
-1 / 2 c quick cooking rolled oats
-1 / 2 c raisins
-1 / 2 C chopped dried apples
-1 / 4 c honey
-3 t curry powder
-1 / 2T coriander, ground
-1 / 4 t cumin, ground
-1 / 4 t paprika
-1 / 8T red pepper, ground
Directions:
-In a 13 x 9-inch baking pan combine the wheat or bran squares, pretzels, lentils, oats, raisins and apples.
-In a small bowl you stir the honey, curry powder, coriander, cumin, paprika and pepper.
-Nieselregen you the honey mixture over cereal mixture.
-Toss until evenly coated. Bake at 350, 15 to 20 minutes or until crisp, stirring occasionally.
-Speichern in an airtight container or self-closing plastic bags.
Makes 8 cups or 16.
3. Box oven
Ingredients:
-1 Brick (or flat rock)
-1 PK aluminum foil, heavy duty
-1 Corrugated cardboard box
-Metall pie Pan 1, old
-3 Hangers
-Charcoal Briquets 4, lit
Directions:
Blankets in and outside of the box complete with 3 or 4 layers of aluminum foil, including the flaps. Lay box on level ground, so that the opening opens oven style (door style is OK also).
-Straighten the coat hanger, then guide you through the pages of the box about 2 / 3 of the way up from the ground, to make a rack.
Posts you brick in the bottom. Insert live coals in pie Pan/pie plate. Put pan on brick (dont forget, the PIE PAN is hot!) (Use an oven Mitt or hot pad).
Eat-Platzieren on hanger rack and cooked close oven door. Watch closely, often check. Each live coal makes about 80 degrees Fahrenheit.
By the way... more are tasty and easy to prepare recipes, you can visit the following website: the delicious recipes package
Recipes-source: http://those-recipes.information-guide.org/The_Recipes_Package.html
Sunday, April 27, 2014
Penne with Sausage and Beef Ragu
Sometimes we just need something a little different. Not too crazy, just a little altered. Thats what this recipe is. Its a basic meat sauce recipe that has ground beef and sausage in it. Its very tasty, I promise!
Sausage and Beef Ragu
Ingredients:
2 cans crushed tomatoes
1 medium onion, diced
4 cloves garlic, finely chopped
1 lb ground beef
1 lb ground sausage meat or 6 sweet sausage links removed from their casing
6-7 basil leaves (or 2 frozen cubes)
salt and pepper
garlic powder
Mrs. Dash Table Blend
Extra Virgin Olive Oil
1 tsp sugar
Directions:
Break up sausage with you fingers and add to a preheated pot with 1 tablespoon oil. Add ground beef. Saute beef ans sausage until browned. Sprinkle with garlic powder, Mrs. Dash, salt and freshly cracked black pepper. Use a potato masher or wooden spoon to break up the meat so you dont have any large chunks. Drain oil from meat and set aside.
Saute onion and garlic in EVOO. Return meat to pot and add tomatoes. Swish water in the cans and add about ½ can of water or as needed so it’s not too thick. Season with salt and pepper to taste and add basil. Let cook for ½ hour, stirring occasionally so sauce does not burn. Taste again for seasoning. Add 1 tsp of sugar or a little more if needed. Allow sauce to cook for ½ hour more and taste again.
Serve over your favorite pasta.
Click here for a Printable Recipe of Sausage and Beef Ragu.
Saturday, April 26, 2014
Home Sweet Neon and Sequins Free Home
Im finally back in San Francisco after six magical days in Las Vegas. I just started going through the over 700 photos I took, and hopefully a handful will be good enough to share with you. A million thanks to the Las Vegas Convention and Visitors Authority for hosting such an amazing trip. The food and drink were over-the-top great, and I cant wait to finish the recap. Stay tuned!
Read More..
Wednesday, April 23, 2014
Spring Pea and Stellette Pasta Salad with Fresh Mint and Parsley – We’re reaching for the Stars
This simple spring pasta salad is a lesson in culinary restraint. There are so many things we could add to this, but we’re not going to do it. I want to celebrate my tender and sweet spring peas, and delicate star-shaped pasta (Stellette) in a simple salad, and I’m not going to clutter it up trying to clean out the vegetable bins. Everything about this salad is subtle. The tender peas barely get cooked by sitting in the hot pasta for a few minutes. The dressing is nothing more than some lemon and oil. I finish with some fresh mint and parsley, salt and pepper and I’m done. Just stop and back away from the salad. There are many magical food pairings, but one of my personal favorites is mint and fresh peas. There is just something about those two ingredients getting together that makes both shine above and beyond what they are capable of alone.Sure, usually pasta salads are a great excuse to chop up and use all those forgotten veggies in the bottom of the fridge yearning to be free, but not this one. Save that one for the company picnic. Today’s recipe is you and your lover, sitting on a blanket somewhere fresh and green, enjoying this and several others of life’s simple pleasures.
Ingredients:
8oz Stellette pasta
1/2 cup spring peas
1/4 cup fresh lemon juice
1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
1.2 tsp cayenne pepper
1/4 cup chopper fresh mint
1/4 cup chopper fresh Italian parsley
*don’t forget to salt the water you boil the pasta in!
Tuesday, April 22, 2014
Time to Vote! and you thought the campaigning was over
If you’d like to help us out, please follow this link to vote in the “Best Food Program: Web,” and “Best Home Chef in a Series” categories. Voting ends on November 27, 2012. Thank you for the love and support!
A Valentine Salad and Eggspress Giveaway
Bacon and Egg Salad (serves 2)
8 slices of smoked streaky bacon
4 medium eggs, hard boiled and cooled
1/2 bag of mixed lettuce leaves
4 stalks celery, chopped
1 apple, cored and chopped
4 cherry tomatoes, halved
juice of half a lime
2 tbsp olive oil
salt & freshly ground pepper
1 tsp honey
1. Grill the bacon until crisp, drain on kitchen paper and cool
2. Press the eggs as per instructions and cut in half. If you dont have an Eggspress then simply cut the eggs in half.
3. Place the celery, apple and 4 slices of crispy bacon (crumbled) into a bowl.
4. Make the dressing with juice of half a lime, oil, seasoning and honey, whisk or shake in a jar then pour over the celery, apple and bacon mixture
5. Spread the salad leaves on the plates, divide the celery, apple and bacon mixture between them.
6. Top each plate with two bacon rashers crossed. Place 4 egg halves evenly around the plate and place the tomato halves between them and serve with crusty bread.
Friday, April 18, 2014
SANDRAS MOROCCAN CHICKEN with SAFFRON and PITA TRIANGLES
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| A ethnic dish that has a complexity of flavors, spices, and textures that compliment each other, which you are simply going to love... |
Prep: Marinade 2 hrs. |
Cook: 1 Hr. - 15 Mins.
Posted by Sandra
INGREDIENTS
4 bone-in, skinless chicken breasts
***Marinade
½ teaspoon ground pepper
½ teaspoon cinnamon
2 garlic cloves, quartered
1 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil
***Sauce
1 tablespoon butter
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
½ teaspoon cinnamon
½ teaspoon fresh ginger, grated
½ teaspoon kosher salt
½ teaspoon ground pepper
1 (15 oz. can) diced fire-roasted tomatoes, drained
¼ cup calamata olives, quartered lengthwise
1 cup low-sodium chicken broth
Pinch saffron threads (soaked in ¼ cup hot tap water)
2 tablespoons honey (for recipe, click here: Sandras Homemade Alaska Fireweed Honey)
1 tablespoon fresh lemon juice
***Garnish & Serving Options:
2 tablespoons slivered almonds, toasted (for garnish)
2 tablespoons fresh cilantro, chopped (for garnish)
2 to 4 slices of pita bread, each cut into quarters, forming triangles for serving
METHOD
Combine the chicken with the marinade ingredients in a shallow non-reactive baking dish, covered, and leave in refrigerator to marinate for two hours.
Drain the chicken, and pat dry with paper towels, and remove all the garlic pieces (or else they will burn during the following searing process.) Melt the butter and olive oil in a dutch oven over medium-high heat, and add the chicken and sauté, until golden brown on all sides, about 5 to 7 minutes. Remove the chicken to a plate and cover with foil, and set aside.
Meanwhile, place the saffron threads into 1/4 cup of hot tap water, and set aside to let soak for 20 minutes (reserving both liquid and threads). In a small dry and nonstick skillet, toast the pine nuts over low heat, just until fragrant, and set aside to cool.
After chicken is seared, reduce the heat under dutch oven to low, and add the onion to caramelize by slowly cooking, stirring often, until onions are golden brown, about 20 minutes. Add the garlic, cinnamon, ginger, kosher salt, and pepper and cook 1 minute. Add the tomatoes, and cook for 5 minutes. Add the black olives, chicken broth, saffron with soaking water, honey, lemon juice, and the reserved chicken (including any juices the chicken has given off on the plate), and bring to a boil, then reduce heat to a simmer and cover the dutch oven for 20 minutes. Remove the cover and continue simmering to reduce the sauce for another 15 minutes. Taste sauce for seasonings, adding kosher salt and ground pepper, if need be.
Serve the Moroccan Chicken on a rimmed platter, and garnish with toasted almonds and cilantro, including placing pita triangles along the perimeter for sopping up the sauce (BTW: This dish is meant to be eaten with clean fingers and pita bread as your utensils. – Enjoy!
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Tips: For an even heartier meal, you might also wish to serve this dish with couscous, orzo, or steamed rice.
Also, most moroccan recipes call for raisins to be added at the end of the cooking process, although I do not particularly care for them, but feel free if you choose to do so ;-)
Tuesday, April 15, 2014
Blue and Green Soup with Gluten Free Cheese Scones
That got you thinking didnt it? Blue and Green? Well there is a little bit of Danish Blue in the predominantly Green vegetable soup. However, this is really just another version of what Fiona at London Unattached described so well as Stone Soup. You can read all about it on her blog HERE.
The No Waste Food Challenge run by Kate at Turquoise Lemons also asked us to use up left over Fennel. Now, I love fennel and rarely have any left over, but it was a good excuse to go and buy some so I have included at little of it in this recipe.
Blue and Green Soup
1 head broccoli chopped
2 Romaine lettuces, chopped
The stalky ends of a bulb of fennel chopped
1 large onion chopped
1 tsp vegetable oil
1 litre of vegetable stock
200ml milk
30g of Danish Blue cheese crumbled
Put the oil in the pan at a medium heat, add the onion and saute for about 5 minutes until soft. Add the chopped broccoli.
The fennel,
and the chopped lettuce
While the soup was cooking, I thought Id make something nice to have with them. I had bought some gluten free ingredients for the guest who was expected last weekend but was unable to come. So I thought I would use them up making some scones.
Gluten Free Special Scones
225g White self-raising Gluten and Wheat Free flour
1 level tsp gluten free baking powder
50g Pure Sunflower dairy free margarine
1/2 tsp Colemans mustard powder
50g grated cheese
1 egg
milk or natural yogurt
Heat the oven to 220C and lightly grease a baking sheet
Put the flour and baking powder in a bowl and add the margarine, rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the mustard powder and the grated cheese.
Turn onto a lightly floured table and pat out to about 1.25 (1/2 inch) thickness.
Cut into rounds, I made my big as we were having them as rolls with our soup. Place spaced out on the baking sheet and brush the tops with milk or yogurt and sprinkle with a little more cheese.
 |
| Im showing you this so you can see how thick they are cut. |
Bake in the oven for about 10-15 minutes (depending on how big you made them) until they are pale golden brown. Remove and leave to cool on a wire rack.
Not only was the soup good, although dominated by the broccoli and blue cheese flavours, but the scones were excellent. A little more chewy in texture than the wheat flour ones, but definitely good and a very acceptable substitute. They could also be adapted to be dairy free by using substitutes for the milk/yogurt and cheese.
Im entering this recipe for Bookmarked Recipes run by Jac at Tinned Tomatoes and founded by Ruth from Ruths Kitchen Experiments
Saturday, April 5, 2014
Chicken and Cheese Buns
Chicken and Cheese Buns
Ingredients for bun
- Flour 1 kg
- Sugar 3 tbsp
- Eggs 2
- Salt 1 tsp
- Butter 3 ounces
- Instant yeast 2 tbsp
- Water to knead
Ingredients for filling
- Chicken boneless tiny cubes 1 cup
- Onion chopped 2 tbsp
- Flour 1 tbsp
- Salt ¼ tsp
- Black pepper ¼ tsp
- Milk ½ cup
- Butter 1 ounce
- Egg 1
- Coriander leaves 1 tbsp
- Green chilies chopped 2
- Cheddar Cheese 4 tbsp
- Heat butter fry onion add chicken cubes with flour, salt, pepper, cheddar cheese then add milk, cook till thick, remove and add coriander leaves and green chilies,In a bowl add flour 1 kg, Sugar 3 tbsp, Eggs 2, Salt 1 tsp, Butter 3 ounces, Instant yeast 2 tbsp and knead to smooth soft dough with Luke warm water as required.Leave to rise for 45 minutes then make into desired shapes as demonstrated, fill with prepared chicken filling, cover and let them rise again, brush with beaten egg, bake in a preheated oven for 20 minutes on 200 degree C.
Friday, April 4, 2014
A Summer Scramble – Wet and Wildly Delicious
Cooking isn’t about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but its not a common practice since having a pool of liquid under your eggs is considered bad form. I don’t care – I have toast.I could have used the slow, low-heat scrambling method Ive demonstrated before, and tossed in the tomatoes and feta in right at the end, but I don’t feel the tomatoes and cheese really get heated all the way through. Besides, did I mention I had toast? Soaking up all that goodness is a big part of why I love this so much.
Anyway, cherry tomatoes are peaking right now, and the "Sweet 100s" variety I used here are, without a doubt, the sweetest fresh tomato you can buy at a grocery store. In fact, make that the only sweet, fresh tomato you can buy at a grocery store.
As I suggest in the video recipe, make sure you have all your prep done before a pan is placed over the flame. Start to finish, this will only take a minute to cook, and trying to slice and dice while the eggs are in the pan is a recipe for disaster. I hope you give this colorful, summer breakfast a try soon (or youll have to wait until next year). Enjoy!
Ingredients per portion:
olive oil
3 large eggs
1 tablespoon basil chiffonade
2 tablespoon crumbled feta cheese (try to find goats milk feta - its awesome)
pinch of hot pepper flakes
flaky sea salt to taste
Thursday, April 3, 2014
Baked chicken and corn
Baked chicken and corn
Ingredients
- Chicken boneless ½ kg thinly sliced
- Salt 1 tsp
- White pepper ½ tsp
- Mustard ½ tsp heaped
- Black pepper ½ tsp
- Flour 2 ounces
- Butter 3 ounces
- Milk 1 ½ cup
- Water ½ cup
- Sweet corn 1 cup
- Cheddar cheese grated 4 tbsp
- Egg 1 beaten
- Oil 2 tbsp
Method
- Heat oil add chicken fry for 5 minutes add flour, butter, seasonings, cook for 5 minutes, add milk and water, cook till chicken tender and thick, add sweet corn, remove mixture in a greased pie dish, sprinkle grated cheese on top, beaten egg, bake on 180 degree C for 15 to 20 minutes, serve hot.
Tuesday, April 1, 2014
Twofer Thursday AWARD and Mango Habanero Wings with Blue Cheese Dipper
First things first! Ok, so I stayed on the healthy bandwagon for two consequative nights and, by then, I was ready for something just a little decadant. Fear not as I did not stray too far! These here chicken wings are baked and not fried. Thats right, they have all the crunch and meatiness that you want from an excellent chicken wing, but without the artery clogging, heart stopping, deep frying.
I purchased a package of whole chicken wings for two reasons: I find they are meatier than the "drummettes" and they are less expensive. To prepare them simply remove the little wing tip with a good knife and either save in a zip lock bag in the freeezer for stock, or discard. Next, cut the remaining two sections right at the joint and, voila, you have a "surf board" and a "battle club". Spread out on a parchment lined baking sheet and season with salt and pepper (no oil). Roast in a hot 425 degree oven for about 40 minutes, turning once.
Once the wings are cooked through and crispy place them in an bowl and toss with with the sauce. Serve immediately while they are hot!
Mango Habanero Wing Sauce
1 mango
2 tablespoons cider vinegar
1 tablespoon habanero hot sauce (or to taste)
1 teaspoon brown sugar
3 tablespoons butter
salt and pepper
Take off "cheeks" of the mango by cutting around the long flat pit. Peel off the thick skin and place the mango pieces in a food processor. Process until the mango mixture becomes very smooth. Place in a sauce pan and add vinegar, hot sauce (start slow, you can always add), brown sugar, salt and pepper. Heat until simmering, then remove from heat and stir in butter. Immediately pour over hot chicken wings and serve!
Blue Cheese Dipper
1/4 cup crumbled Maytag Blue Cheese
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
salt and pepper
Crumble blue cheese and place in a mixing bowl with sour cream, mayonnaise, vinegar, salt and pepper. Combine well, mashing the blue cheese into the mixture but retaining some chunkiness. Serve with carrots, celery and chicken wings.
AWARD TIME
For more reasons than one, and I am going to purposely maintain a high degree of vagueness here, I am thrilled to receive this most distinguished honor from the fabulous Yenta Mary who hosts the fantastic Food Floozie blog. Im sure she would be thrilled for you to visit her little cyberville neighborhood.
Through my acceptance of this award, I am bound to reveal five fictional crushes and pass it on to five more lucky bloggers. I certainly have reasons for the five crushes I have chosen, but a certain amount of mystery is supposed to be alluring, so Ill stick with that pretense.
1. Charley Waite in the movie "Open Range"
2. Wyatt Earp
3. Mr. Big - Sex in the City
4. Graham Kerr - The Galloping Gourmet
5. Ari Gold - Entourage
I am proud to pass on the honor to the following lucky ladies:
Pass the Pocky
Out of the Notebook and Into the Blog
Strawberry Fields
Ginger Rose
Only the Curious [Have Something to Find]
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.
Tuesday, March 25, 2014
SANDRAS HASHBROWN and CANADIAN BACON DELIGHT
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| 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!
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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).
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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Wednesday, March 12, 2014
Stuffed and Rolled Pork Tenderloin with Dijon Pan Jus
Ive recently received several emails requesting stuffed and rolled meat recipes. Since Im still getting set up here at my moms (and recovering from that cheeseburger) I thought I would re-post this dish that ran way back in February.Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests, but in fact is quite simple and easy to prepare. The cut we’re using here is pork “tenderloin” NOT a pork “loin.” This is the “filet mignon” of the pork. Yes, it is more expensive, but it’s all edible, and as you’ll see, it’s a very user friendly cut of meat. They are usually sold two to a package and weigh just over a pound each. If you’re not sure ask the butcher.
Think of this demo as an idea generator, not a specific recipe. Pay attention to how the tenderloin is split and stuffed, rolled and tied, but as you watch you should be thinking of ways to customize this dish to your tastes. I’m using a very standard bread crumb stuffing with garlic, fresh herbs, and dried currants. By the way, I forgot to mention in the clip, when you sear the rolled and tied pork in the pan, place the "seam" side down first to seal this part first.
My next post will cover the Dijon pan sauce I served with this pork, and soon I’ll also demo the cauliflower mash that I used as the side dish. Enjoy!
Ingredients:
1 pork tenderloin (about 1 1/4 pound)
2 tsp salt
1 1/2 tsp black pepper
3 cloves garlic
2 sprigs fresh rosemary
1/2 bunch fresh Italian parsley
1 egg
1/3 cup bread crumbs
2 tbl olive oil
pinch of cayenne
4 tbl dried currants
Wednesday, February 26, 2014
Roasted Chukar with Curry Rub and Sauce
Recipe by Jen
According to Rick, who just happens to know these things at the top of his head and makes up for the fact that Im too lazy to do any research tonight, chukars (or partridges) are not native to America. After the successful introduction of pheasants, chukars were then brought over to the United States. These birds did well out west in states like California and Oregon, but they never took root in Nebraska. For that reason, naturally occurring chucker populations are not found in the wild here. They are only found at hunting clubs that stock them for visiting club members. With that being said, that is exactly where this chukar came from. (Shout out to Pheasant Bonanza in Tekamah! Pssstt! ... Ask for Aaron Schroder to be your guide.)
Its not often that I get a bird from the field thats plucked and kept whole, but when I do, I treat it extra special. So for something different, I thought that pairing it with curry would fit the bill. This isnt specifically Indian or Thai. I just used whatever I had on hand in my pantry, and I am quite pleased with how it turned out. If youre wondering what chukar tastes like, its a lot like pheasant or even chicken. Its light and mild.
Being small and lean, chukar can dry out easily, but the trick is to brine it beforehand-- a technique that I highly recommend when cooking game birds. It adds extra flavor to the meat and does a great job at keeping it moist. The brining may take 4-6 hours, but its little work. Cooking the dish will only take you 35 minutes. If you have a chance to hunt for chukar, I hope you give this a try!
Servings: 4
Prep Time: 4-6 hours
Cooking Time: 35 minutes
Ingredients:
- 4 whole chukars, cleaned and plucked
- 1 lemon, quartered
- 1 tbs. of butter, melted
Brine:
- 8 cups of water
- 1/2 cup of salt
- 1/2 cup of brown sugar
- 8 juniper berries, slightly crushed
- 4 cloves of garlic, crushed
- 5 sage leaves
- 1 bay leaf
Rub:
- 2 teaspoons of mild, yellow curry powder
- 1/2 teaspoon of Hungarian Paprika
- 1/8 teaspoon of turmeric
- 1/2 teaspoon of powdered ginger
- dash of dried basil
- 1 teaspoon of dried coriander
- 1/2 teaspoon of cumin
- 1 teaspoon of dried tarragon
Curry Sauce:
- 1 tablespoon of olive oil
- 1 teaspoon of crushed red pepper flakes
- zest of one lemon, plus 1 tsp. of juice
- 3 cloves of garlic, minced
- 1/4 cup of onion, diced
- 1 tablespoon of yellow, mild curry powder
- dash of turmeric
- 1 1/4 cups of unsweetened coconut milk
- 2 tablespoons of light soy sauce
- 2 teaspoons of sugar, plus more to taste
- 1/2 teaspoon of kosher salt
- 1/4 cup of fresh cilantro, chopped
1. To make the brine, combine all brine ingredients in a large saucepan. Heat it just enough that the sugar and salt dissolves. Take off heat and cool completely before adding birds.
Then submerge chukars in the brine. Cover and refrigerate for 4-6 hours. If the brine doesnt cover birds completely, just add more water or move them around now and then. You can also place a heavy dish or bowl on top to keep the birds submerged.
2. Before cooking, take the birds out of the brine, rinse them under cold water and remove any remaining feathers or shot. Dab dry with paper towels. Then allow birds to sit at room temperature for 20 minutes. Preheat oven to 425 degrees F.
Combine rub ingredients and evenly distribute it between the four birds. Insert a quarter of a lemon into each bird then place in a baking dish breast side up. Since its only me, I only cooked for one with a quail that was beginning to freezer burn.
I found a couple pieces of shot while cleaning the birds. Then another one while I was eating it. If feeding to guests unfamiliar with game, be sure to warn them about the possibility of finding shot in their meal. Its not fun when you unknowingly bite down on one with bare teeth.
3. Bake chukars in a 425 degrees F oven for 30-35 minutes, or internal temp reads 155 degrees F. Baste with melted butter halfway through.
4. To make the sauce, heat 1 tbs. of olive oil in a skillet over medium-high heat. Add onion, garlic, curry powder, turmeric, red pepper flakes and zest. Stir fry until fragrant, about 15 seconds.
Then add coconut milk, soy sauce, 2 tsp. of sugar, 1/2 tsp. of kosher salt and 1 tsp. of lemon juice. It might be easier if you mixed these ingredients ahead of time in a small bowl. Bring to a boil and then cook until slightly thickened, 2 minutes. Add chopped cilantro and adjust seasonings. Take off heat.
5. Once chukars are cooked, allow them to rest covered in foil for about 5 minutes. Then serve with curry sauce spooned on top or on the side as a dipping sauce. It tasted great with black rice. Enjoy!
Read More..
Its not often that I get a bird from the field thats plucked and kept whole, but when I do, I treat it extra special. So for something different, I thought that pairing it with curry would fit the bill. This isnt specifically Indian or Thai. I just used whatever I had on hand in my pantry, and I am quite pleased with how it turned out. If youre wondering what chukar tastes like, its a lot like pheasant or even chicken. Its light and mild.
Being small and lean, chukar can dry out easily, but the trick is to brine it beforehand-- a technique that I highly recommend when cooking game birds. It adds extra flavor to the meat and does a great job at keeping it moist. The brining may take 4-6 hours, but its little work. Cooking the dish will only take you 35 minutes. If you have a chance to hunt for chukar, I hope you give this a try!
Servings: 4
Prep Time: 4-6 hours
Cooking Time: 35 minutes
Ingredients:
- 4 whole chukars, cleaned and plucked
- 1 lemon, quartered
- 1 tbs. of butter, melted
Brine:
- 8 cups of water
- 1/2 cup of salt
- 1/2 cup of brown sugar
- 8 juniper berries, slightly crushed
- 4 cloves of garlic, crushed
- 5 sage leaves
- 1 bay leaf
Rub:
- 2 teaspoons of mild, yellow curry powder
- 1/2 teaspoon of Hungarian Paprika
- 1/8 teaspoon of turmeric
- 1/2 teaspoon of powdered ginger
- dash of dried basil
- 1 teaspoon of dried coriander
- 1/2 teaspoon of cumin
- 1 teaspoon of dried tarragon
Curry Sauce:
- 1 tablespoon of olive oil
- 1 teaspoon of crushed red pepper flakes
- zest of one lemon, plus 1 tsp. of juice
- 3 cloves of garlic, minced
- 1/4 cup of onion, diced
- 1 tablespoon of yellow, mild curry powder
- dash of turmeric
- 1 1/4 cups of unsweetened coconut milk
- 2 tablespoons of light soy sauce
- 2 teaspoons of sugar, plus more to taste
- 1/2 teaspoon of kosher salt
- 1/4 cup of fresh cilantro, chopped
Then submerge chukars in the brine. Cover and refrigerate for 4-6 hours. If the brine doesnt cover birds completely, just add more water or move them around now and then. You can also place a heavy dish or bowl on top to keep the birds submerged.
3. Bake chukars in a 425 degrees F oven for 30-35 minutes, or internal temp reads 155 degrees F. Baste with melted butter halfway through.
5. Once chukars are cooked, allow them to rest covered in foil for about 5 minutes. Then serve with curry sauce spooned on top or on the side as a dipping sauce. It tasted great with black rice. Enjoy!
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