Friday, January 31, 2014
Classic Diner Hash Browns The Real King of the Breakfast Potato
Grating a couple potatoes is not that much harder than cubing them up, and the cooking process is almost identical. If anything, hash browns cook faster than homefries, and in this chef’s opinion are the superior breakfast potatoes. They are crisper, more interesting, and absorb runny egg yolk like homefries can only dream about.
One thing to note when you look at the ingredients below: this is a scalable recipe, with one medium-sized russet potato portioned per person. If youre going to make this for a larger group, you’ll want to use several pans, as you need enough room to get the proper crustification.
Speaking of russets, the potato variety is much more important here than with homefries. Just about any potato will work for those, but for hash browns you need the starchy texture of the russet, as opposed to the waxier texture of red potatoes. By the way, Yukon gold also works okay, but russet is the best.
Anyway, the next time your cooking a proper breakfast at home, I hope you give these “other” breakfast potatoes a try. Enjoy!
Ingredients per person:
1 medium russet potato, grated
1 1/2 tbsp clarified butter (melted butter separated from the milky liquid)
salt, pepper, cayenne, and paprika to taste
Simple Sherry Vinaigrette – Shake it baby!
Today’s post is really two separate demos. One is to show you a fantastic, all-purpose salad dressing using sherry vinegar. The second is a technique that makes emulsifying a dressing a fast and easy process. The reason I like sherry vinegar so much is that combines the complex, tartness of really good wine vinegar, with the rich, sweetness of balsamic vinegar. The vinaigrette shown today literally goes great with everything; whether it’s under a delicate filet of poached fish, over a grilled steak, or with an avocado salad, as you see pictured here (avocado salad sold separately).The squeeze bottle method I show is such an easy way to emulsify a dressing and eliminates the need for the old “stand there and slowly drizzle in the oil in a fine stream” method. Lots of professional cooks will of course use a blender, which works great, but for the home cook making smaller amounts, I think my squeeze bottle is the way to go. By the way, as you’ll hear me attempt to explain during the video recipe clip, the small amount of mustard is a key ingredient, and if you leave it out, the oil and vinegar will not stay bound together. Needless to say, this is my base recipe and can be varied in countless ways by adding herbs, garlic, shallots, etc. Enjoy!
Ingredients:
1/3 cup sherry vinegar
1 cup olive oil
1 tsp Dijon mustard
salt and pepper to taste
How To Make Roasted Green Chile Sauce
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| Fire roasted green chile, fresh from a roadside roaster. |
How to make a roasted green chile sauce New Mexico style? First you start with bags of fresh roasted Hatch chiles.
The Fall Equinox is right around the corner. And in our small corner of the world that means only one thing- it's chile roasting time. New Mexicans are passionate about their state's most distinctive crop. Smoky, spicy and sweet all at once is the best way I can describe the complex flavor of New Mexican roasted chiles.
Roasters are ubiquitous now- along the roadsides and in parking lots- stoking their fires outside Whole Foods and Walmart alike, turning barrels of fresh Hatch chiles over open flames. The aroma is enough to make you weep.
With spicy chile happiness, that is.
Read more + get the recipe >> Thursday, January 30, 2014
CRACKED WHEAT RAVA PONGAL
This recipe is for my mother. My father is a diabetic and though his diet is controlled, there are some foods which he takes in moderation. These are particularly the ones which he loves like briyani, pongal, and SWEETS. I have been trying some to introduce some rice substitutions for my mom, which she can cook easily without going through a lot of trouble. When I say something like, “I tried this dish with cracked wheat or oats”, the first question that she asks me is “How does it taste”. You know how skeptical moms can be :( I hope she likes this picture of wheat pongal I have posted here and tries it soon. I have not used ghee here and still it tasted great. A spoonful of ghee or butter can also be added while seasoning.
INGREDIENTS:
Cracked wheat, 1 cup.
Moong dhal, ½ cup.
Ground pepper, 1 teaspoon.
Cumin seeds, 1 tablespoon.
Chopped cashews, 1 tablespoon.
Curry leaves, a handful.
Ginger, 1 small piece.
Green chili, 1 (optional).
Any cooking oil, 1 tablespoon.
Salt as per taste.
PREPARATION:
Dry roast the cracked wheat for 5 minutes and let it cool. Wash the moong dhal and cook it in a pressure cooker until it is well-cooked and turns mushy. Chop the ginger into fine pieces and slit the chili into 2 and keep aside. Heat a small pan with a tablespoon of oil. When the oil is hot enough, add the cumin seeds and cashews and fry for a minute until good smell comes cumin and the cashews turn brown. Then add the chopped ginger, curry leaves, and chili and fry everything for another minute. Now add the cooked dhal, cracked wheat with 2 cups of water along with salt, mix everything, and cook under medium flame until the whole dish turns to a pongal consistency. At this stage, add another tablespoon of oil or ghee and cook for a few more minutes under low flame. Switch off the stove and serve the hot pongal with coconut chutney and sambar.
Easy Gluten Free Blueberry Crisp
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| Gluten-free blueberry crisp, Baby. |
I've had more than a few requests this week for berry crisp and cobbler recipes, so I thought I'd reprise one of my favorite simple desserts- a berry crisp. I used blueberries in this recipe, but any combination of berries will work- try blackberries and raspberries. Toss in some strawberries. Make a mix of all four. It's all good.
Although fresh berries are lip-smacking wonderful in this crisp (and now is the time of year, after all, for fresh berry picking), frozen wild blueberries aren't terrible. They'll work. Do what you gotta do I always say.
Whatever gets you through.
Whatever gets you through.
As for me, it's been a busy week. And I have good news. My latest hip x-ray shows stability and healing. Those titanium spare parts of mine have been behaving. They're staying put. I'm now allowed to be a tad more adventurous! Translation? More walking. No bungee jumping
, though. Those carefree bungee jumping days are over, My Darlings.
, though. Those carefree bungee jumping days are over, My Darlings.Oh wait. I never did any bungee jumping.
I'm not the bungee jumping type. I'm more like a wander on the beach picking up stones type. A bookstore browsing type. A lost in my thoughts thinking about colors and words type. I've never had an urge to strap on a helmet and hurl myself off a bridge, come to think of it. Well. Maybe that one time. On my first honeymoon when I woke up and thought, Uh oh.
But I digress.
I'm not the bungee jumping type. I'm more like a wander on the beach picking up stones type. A bookstore browsing type. A lost in my thoughts thinking about colors and words type. I've never had an urge to strap on a helmet and hurl myself off a bridge, come to think of it. Well. Maybe that one time. On my first honeymoon when I woke up and thought, Uh oh.
But I digress.
Let's get back to blueberries, shall we?
Read more + get the recipe >>
Quick Easy Cold Coffee
My husbands Favorite beverage is Coffee, Coffee, Coffee, Coffee,….did I mention Coffee? :-)
He loves cold coffee in this warm weather. So we make this cold beverage very often in our home.
This recipe is a super easy recipe and can be prepared with fewer ingredients which give a yummy taste!!
Recipe varies this can be complex as well as easy. But we usually prefer easy way.
If you are not a coffee lover this recipe just might change your mind, which has happened in my case. Cold coffee can be a refreshing afternoon treat, especially in hot summers.
Ingredients:
Instant Coffee – 3 tsps
Milk – 2 cups
Sugar – 2 tsps
Whipped cream – 2 tsps
Topping Icecream or Whipped Cream (optional)
Ice cubes
Preparation
- Blend Sugar, coffee and Ice cubes
- Add chilled milk, whipped cream to the above mixture
- Blend until coffee mix well.
- Top with either whipped or ice-cream
How easy is that? :-)
Sending this to Fun N Sun hosted by Radhika, Series Summer Coolers hosted by Sukanya , Only Coolers and Mocktails hosted by Simplyfood originally started by Pari, Serve it - Chilled hosted by Krithi and Denny.
Sending this to Fun N Sun hosted by Radhika, Series Summer Coolers hosted by Sukanya , Only Coolers and Mocktails hosted by Simplyfood originally started by Pari, Serve it - Chilled hosted by Krithi and Denny.
Wednesday, January 29, 2014
Broccoli Chick Pea Salad
As usual, a bit late here. I hope you can still find local broccoli. I was lucky enough to find some very big nice bunches at the local grocery last week. This has been an amazingly long fall, although it looks like its over now.
Anyway, this was a nice substantial salad. It should serve 4 to 6 people if it is the main part of the meal, or go quite a bit further as a side dish. It could also be easily cut in half if you prefered. Im calling for a carrot because I really meant to put one in, but somehow it got overlooked. I think it would have done the salad nothing but good.
4 to 12 servings
30 minutes prep time, not including cooking the chick peas
Make the Salad:
4 cups cooked chick peas
1/2 cup dried tomatoes
1/2 cup boiling water
2 large heads broccoli
1 medium carrot
1/4 of a red bell pepper
1/2 cup finely chopped parsley
200 grams (1/2 pound) diced feta cheese
OR 200 grams (1/2 pound) bacon, diced and cooked
If you dont cook the chick peas yourself, you will need 2 tins. If you do cook the chick peas yourself, you will need about 1 1/3 cups of dry chickpeas, and to start cooking them the day before.
Put a kettle of water on to boil. Pour about half a cup of boiling water over the dried tomatoes, and put them aside to soak. Cut the broccoli heads from the stems and use the stems for some other purpose. Cut the florets into small pieces. Put them in a strainer, and pour boiling water slowly over them to blanch them. Rinse in cold water and drain well. Put them in a bowl with the drained chick peas.
Peel and grate the carrot, and add it to the bowl. Wash, trim and deseed the pepper, and dice it finely. Add it to the salad. Wash, drain and mince the parsley finely, and add it to the salad.
Finish by adding either the feta cheese, rinsed and diced, or the bacon, chopped and fried until crisp and drained.
Make the Dressing:
1/3 cup mayonnaise (light is fine)
1/3 cup buttermilk
the juice of 1/3 lemon
1 teaspoon rubbed basil
salt & pepper to taste
Whisk together the above ingredients and add them to the salad. Toss well.
The amount of salt required will vary considerably, depending on whether you cooked the chick peas yourself or used tinned ones, and how salty the cheese or bacon is.
Read More..
Anyway, this was a nice substantial salad. It should serve 4 to 6 people if it is the main part of the meal, or go quite a bit further as a side dish. It could also be easily cut in half if you prefered. Im calling for a carrot because I really meant to put one in, but somehow it got overlooked. I think it would have done the salad nothing but good.
4 to 12 servings
30 minutes prep time, not including cooking the chick peas
Make the Salad:
4 cups cooked chick peas
1/2 cup dried tomatoes
1/2 cup boiling water
2 large heads broccoli
1 medium carrot
1/4 of a red bell pepper
1/2 cup finely chopped parsley
200 grams (1/2 pound) diced feta cheese
OR 200 grams (1/2 pound) bacon, diced and cooked
If you dont cook the chick peas yourself, you will need 2 tins. If you do cook the chick peas yourself, you will need about 1 1/3 cups of dry chickpeas, and to start cooking them the day before.
Put a kettle of water on to boil. Pour about half a cup of boiling water over the dried tomatoes, and put them aside to soak. Cut the broccoli heads from the stems and use the stems for some other purpose. Cut the florets into small pieces. Put them in a strainer, and pour boiling water slowly over them to blanch them. Rinse in cold water and drain well. Put them in a bowl with the drained chick peas.
Peel and grate the carrot, and add it to the bowl. Wash, trim and deseed the pepper, and dice it finely. Add it to the salad. Wash, drain and mince the parsley finely, and add it to the salad.
Finish by adding either the feta cheese, rinsed and diced, or the bacon, chopped and fried until crisp and drained.
Make the Dressing:
1/3 cup mayonnaise (light is fine)
1/3 cup buttermilk
the juice of 1/3 lemon
1 teaspoon rubbed basil
salt & pepper to taste
Whisk together the above ingredients and add them to the salad. Toss well.
The amount of salt required will vary considerably, depending on whether you cooked the chick peas yourself or used tinned ones, and how salty the cheese or bacon is.
Jims HUGE Largemouth Bass
This is a photo of my oldest nephew, Jim ( Kelly, for those of you who know him as such) with a nice largemouth bass he caught walking the shore this last Sunday. -Rick
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Tuesday, January 28, 2014
Bibliophiles Pepperoni sauce for chicken fish and pasta
This is a flavourful sauce that I use for chicken, fish and pasta. This makes a meal for two.
1/2 onion, chopped
50-100 g mushrooms (less for chicken and fish, more for pasta), sliced
10-15 slices of pepperoni, quartered (from the smaller kind of pepperoni sausage. If you have the big slices where one is enough to top a slice of bread, halve the amount and cut into more pieces), OR equal amount of bacon (will be less flavourful)
1 tbs tomato purée
150 ml cream
garlic to taste
salt, if needed
200 g chicken (breasts or thigh meat) or white fish, cubed
1 cup of rice (or more if you simply love rice or need to make the meal bigger)
salt, pepper and your favourite chicken or fish spice blend
Additional for fish:
½ cup flour
cheese, grated or sliced
OR
enough pasta (farfalle or rotini) for two people
Heat oven to 180°C (170°C if you have a convection oven like I do). While the oven is heating up, cut the chicken or fish into bite-sized cubes and prepare the onions, mushrooms and pepperoni. If using fish, mix salt, pepper and spice blend with flour and roll the fish pieces in the flour. Brown chicken or fish pieces on all sides in a hot frying pan. Put into a deep oven-proof dish.
Put the mushrooms, onions and pepperoni in the pan and fry over medium-hight heat until the onions and mushrooms are soft. Add the tomato purée, garlic and cream and mix well. Taste the sauce to see if it needs salt. Pour the sauce into the oven-proof dish and if youre using fish, top with cheese. Put in the oven and cook fish for about 15 minutes, chicken 25-30 minutes. Cook the rice in salted water according to packet instructions while the pepperoni dish is in the oven.
Serve with rice and a fresh salad.
For pasta:
Start the pasta cooking and while it cooks, prepare the sauce according to instructions, letting it boil down a bit in the pan to thicken before serving over hot pasta.
Read More..
1/2 onion, chopped
50-100 g mushrooms (less for chicken and fish, more for pasta), sliced
10-15 slices of pepperoni, quartered (from the smaller kind of pepperoni sausage. If you have the big slices where one is enough to top a slice of bread, halve the amount and cut into more pieces), OR equal amount of bacon (will be less flavourful)
1 tbs tomato purée
150 ml cream
garlic to taste
salt, if needed
200 g chicken (breasts or thigh meat) or white fish, cubed
1 cup of rice (or more if you simply love rice or need to make the meal bigger)
salt, pepper and your favourite chicken or fish spice blend
Additional for fish:
½ cup flour
cheese, grated or sliced
OR
enough pasta (farfalle or rotini) for two people
Heat oven to 180°C (170°C if you have a convection oven like I do). While the oven is heating up, cut the chicken or fish into bite-sized cubes and prepare the onions, mushrooms and pepperoni. If using fish, mix salt, pepper and spice blend with flour and roll the fish pieces in the flour. Brown chicken or fish pieces on all sides in a hot frying pan. Put into a deep oven-proof dish.
Put the mushrooms, onions and pepperoni in the pan and fry over medium-hight heat until the onions and mushrooms are soft. Add the tomato purée, garlic and cream and mix well. Taste the sauce to see if it needs salt. Pour the sauce into the oven-proof dish and if youre using fish, top with cheese. Put in the oven and cook fish for about 15 minutes, chicken 25-30 minutes. Cook the rice in salted water according to packet instructions while the pepperoni dish is in the oven.
Serve with rice and a fresh salad.
For pasta:
Start the pasta cooking and while it cooks, prepare the sauce according to instructions, letting it boil down a bit in the pan to thicken before serving over hot pasta.
Healthy Apple Muffins
Usually I love to bake in weekends especially on Sundays as I spend relaxing day and also get time to experiment new recipes.
I and my husband never touch apples in the refrigerator; I thought why not use them in my baking. So made these apple muffins which came out so perfect.
These Healthy apple muffins are very moist, slightly sweet and have a wonderful homey taste of cinnamon.
Healthy Muffins for a Healthy Breakfast!!!
Ingredients:
For 12 Muffins
Green Apple -1 no
All Purpose Flour – 2 cups
Sugar – 1 cup
Unsalted Butter – 6-7 tsps
Milk – ½ cup
Vanilla Extract – 2 tsps
Baking Powder – 2 tsps
Eggs -2 no
Salt a pinch
Cinnamon powder – 2 tsps
Preparation
- In a small bowl take baking powder and salt and mix well.
- Add melted unsalted butter, sugar and beat for few minutes until light and fluffy.
- Add the eggs and mix well.
- Now add milk, vanilla extract, cinnamon powder mix well.
- Add flour to the batter and mix well until fluffy.
- Fold in chopped apple.
- Preheat oven to 350 degrees.
- Put paper liners in 12 muffin tins and fill them to ¾ with batter
- Bake for 25-27 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Transfer muffins and let them cool.
Sending this to Breakfast Mela hosted by Srivalli and Dish Name starts with H hosted by Akila
Make your own dog food recipes Cook for your dog
As the trend in food choices for people today goes back to what is natural and healthy, dog owners also try to make homemade dog food, which can be much healthier than the commercial. In fact, make your own dog food recipe-s to your pets to give a good nutrition and relaxation.
With gluten-containing commercial dog decide many owners food that can lead to kidney problems to cook healthier, and safer diet for your dogs in the hope.Apart from can you also be able, an extensive meal preparation, in particular, if you have a larger dog haben.Auf of the other hand, if you need to control the weight of your dog, you can control it if you make your own dog food recipe s.
For some dogs who only particular special diet ary needs as those allergies, these dogs are when it comes to food, you can also suit your needs.You can even decorate your cookies or cookies and make it still attraktiver.Ein another big advantage is of course to save a lot of money, if you cook your dogs food rather than a commercial erhalten.Es but important things are in the eye to keep if you plan to make your own dog food recipe see below are some of the few things to consider.
-Be informed.
One of the best tips in mind to keep is equipped to know knowing what your pet damaging his can. common foods that are harmful to dogs.Your pets are among the foods and ingredients, the damage can onions, garlic, mushroom, grapes and raisins, cocoa products and chocolate, avocado, macadamia nuts, walnuts, and raw Fleisch.halten in mind, that cooked poultry bones can be dangerous to your pet as the small bone splinters and can be harmful for your dog.
Posts that you add non-common dog allergens are, in your ingredients or constituents, which may be harmful to your pet.
In fact, some commercial dog food even can cause allergic reactions to some dogs, but that doesnt mean homemade all are sure.Maybe want to with your veterinarian, first check, what ingredients are safe for your dog of race and your special diet ary needs if you have been treated with any kind of illness such as Dermatitis, which can be an indication of allergy.
It takes time. address when you make your own dog food recipe s take so that it can if you really love your pet that you want him to eat healthy and cooking for your dog find time include a part of your schedule.
-A large check with the veterinarian if you switch diet your pet from commercial dog food, homemade to. in this indeed s for your pet and homemade dog food recipe you can change how much nutrients that get your dogs, so make sure you consult with your veterinarian to this decision have not sure.
Carolyn Anderson loves to cook for your dogs. for more than a hundred dog food recipes for your pet check out these gourmet dog food recipes. check out also bake A dog A bone to learn how to pets bake treats and profit out of it.
Monday, January 27, 2014
SANDRAS HEALTHIER TIPS For Salad Bar Dining
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| My guide to make the right choices when visiting the salad bar... |
The joy of eating at a salad bar is that you can make healthy choices as to what to place in your container. A salad bar can be very nutritious, depending on your choices.
Foods to limit or avoid include mayonnaise and cream-based salads like potato salad, pasta salads and desserts. Cheese, bacon, and croutons are generally also high-fat options.
For the healthier choices go for the veggies, plain fruits, eggs, ham, beans and marinated salads. Also, avocado, olives, and nuts contain monounsaturated fat; a healthy choice.
Pork and Black Bean Burrito
I can not think of anyone I know who does not like a burrito. Whether stuffed with chicken, beef, pork or just beans, it is certainly one of the favorites on the menu in Mexican restaurants and taco stands. But if you dont have a great Mexican restaurant in your area, or you just want to be able to recreate one of your favorite south of the border treats at home, give a burrito a try. If you have leftover pork, (like I did after making Cuban Style Slow Roasted Mojo Pork the other night) use it but you can also substitute store bought rotisserie chicken, sliced steak from yesterdays cookout or even some seasoned and browned ground beef. If you have vegetarian friends, or you happen to be a non meat eater yourself, leave the meat out all together and stuff your burrito full of black beans or even refried beans.
Do like I did and fill your burrito with pork, left over black beans, shredded cheese, avocado, tomato, onion, jalapeno slices, black olives, sour cream, hot sauce and salsa. Dont limit yourself to these ideas, but feel free to experiment and use any ingredient from your refrigerator or pantry that sounds tasty. Think outside the box and enjoy!
SANDRAS GO TO GREEK SALAD
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| It just doesnt get better than this - this is a salad that I often crave... |
Prep Time: 10 min |
Stand Time: 30 min
Posted by Sandra
INGREDIENTS
***Salad
· 1 hothouse cucumber, (unpeeled) cut in half, and sliced 1/4-inch thick
· 1 red bell pepper, large-diced
· 1 yellow bell pepper, large-diced
· 1 pint cherry or grape tomatoes, halved
· 1/2 red onion, sliced in half, and julienned
· 2 TB crumbled feta cheese:
(Sprinkle cheese on top just before serving)
· 1/2 cup calamata olives, pitted and halved
***Vinaigrette
· 2 cloves garlic, minced
· 1 teaspoon dried oregano
· 1/2 teaspoon Dijon mustard
· 1/4 cup red wine vinegar
· 1/2 cup good olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper
METHOD
Place the cucumber, peppers, tomatoes, olives and red onion in a medium bowl.
For the vinaigrette whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. While still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.
Sprinkling feta on top (do not toss). Set aside for 30 minutes to allow flavors to meld at room temperature, and serve.
~~~~~~~~~~~~~~~~~
Variation: Roast just the vegetables tossed with olive oil for 20 minutes at 400 degrees in oven.
Sunday, January 26, 2014
My favorite Lasagna
I love lasagna - especially good lasagna. When I met Jeremy he said that was his favorite food and I see why. This recipe comes from his mom and it is delicious! Ive made a couple of little changes, but other than that, its the same. Homemade lasagna is so much better than frozen (in my opinion) and its really not that hard. Its a little time consuming to simmer the sauce, but just make it on a day that you can be home for awhile. I usually assemble the lasagna in the morning and then just keep it in the refrigerator until Im ready to bake it. Ive also cut this recipe in half many times and it works great (in an 8x8). Sometimes Ill do the whole thing and freeze half for later and that works great too! Just double the baking time if its frozen.This makes a big, 4-layer, meaty, cheesy lasagna. Great for feeding a crowd! Serves 10-12. Delicious with these breadsticks.
Lasagna
14 oz. ground beef
8 oz. mild ground Italian sausage
1 1/2 c. chopped onion
2 cloves garlic, minced
1 28 oz. can whole tomatoes
1 15 oz. can tomato sauce
3 T. parsley flakes, divided
1 tsp. sugar
2 1/2 tsp. salt, divided
1 tsp. dried basil
1/2 c. grated Parmesan cheese
1 tsp. dried oregano
1 8 oz. package lasagna noodles
5 cups shredded mozzarella cheese
3 c. small-curd cottage cheese or ricotta cheese (I usually do half & half or 2:1 ricotta:cottage)
Saute ground beef, sausage, onion, and garlic until meat is cooked. Drain off fat. Add canned tomatoes and break with a fork. Stir in tomato sauce, 2 T. parsley, sugar, 1 tsp. salt and basil. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce. Prepare lasagna noodles according to package directions. If using oven-ready lasagna noodles, no preparation is necessary (I recommend this; it makes it way easier - Barilla brand is my favorite).
Heat oven to 350 degrees. In a bowl, mix cottage/ricotta cheese, Parmesan cheese, 1 T. parsley, 1 1/2 tsp. salt and the oregano.
In ungreased 9x13 pan, layer 1/4 of the noodles, 1/3 of the cheese mixture, 1/4 of the meat sauce, and 1/4 of the mozzarella cheese. Repeat 2 times. Put the last layer of noodles on top. Top with remaining meat sauce and mozzarella cheese. (It will be noodles-cheese mixture-sauce-mozzarella-noodles-cheese-sauce-mozzarella-noodles-cheese-sauce-mozzarella-noodles-sauce-mozzarella). Got it? :) If using oven-ready noodles, make sure they are completely covered in sauce, otherwise they wont cook right in the oven - theyll be crispy. Yuck.
Bake uncovered for 35-45 minutes (10-15 minutes more if its been in the refrigerator. Let stand 15 minutes after removing from oven before serving.
Source: Adapted from Debbie Nowland
(Hard to get a nice clean picture of lasagna. Trust me. Its delicious).Healthy Vegetable Curry
Healthy Vegetable Curry recipe
1 Large Onion(cut into slices)
Half a Cauliflower (cut into florets and pre boiled for softness)
1 or 2 Cloves of Garlic ( chopped)
1 Yellow pepper (chopped)
1 green pepper(chopped)
Some mushrooms(sliced)
Olive Oil
cup of creamed tomatoes
Coriander seeds(just a sprinkle of each seed)
Mustard seeds
Cumin seeds
chilli powder( half a teaspoon or more if you like it spicy)
ground ginger(34 a teaspoon)
garam massala(2 teaspoons heaped)
turmeric(1 teaspoon)
ground coriander(1 teaspoon)
ground cumin(1 teaspoon)
Before you start please note that the shape or size you cut your vegetables does not matter. If your curry needs more moisture add a little water -but only a little water a time. Also add more olive as you go along.
Heat some olive oil in a pan or wok and add the chopped onions. Cook for a few minutes then add the garlic, only gently cook the garlic for a minute or so. Spoon out the contents of the pan into a bowl and turn down the heat(sometimes even pull the pan off just for a moment)then add the coriander, cumin and mustard seeds and fry them until they pop. Then add back the onions, garlic and add the creamed tomatoes.
Stir in the ginger powder then add the turmeric, cumin and coriander powder and stir it into the curry with a splash of olive oil. Let it cook on a medium heat for a few minutes then add the peppers and cauliflower and garam massala.
Cook for 5 minutes or so then add the mushrooms and chilli powder. When the veg is all cooked its ready ! Add a some tomato puree if it needs thickening a little.
Cook for 5 minutes or so then add the mushrooms and chilli powder. When the veg is all cooked its ready ! Add a some tomato puree if it needs thickening a little.
If you like chicken curry replace the cauliflower with chicken peices. But always remember that chicken must be piping hot before you eat it.
Also please see my other vegetable curry with photo recipe guide.
Also please see my other vegetable curry with photo recipe guide.
Saturday, January 25, 2014
Gluten Free Blueberry Cake Cupcakes
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| Love blueberry cake? Heres my cupcake version. |
Just in time for July Fourth, heres a sweet little recipe for blueberry cake cupcakes. I know thats redundant- calling it a blueberry cake cupcake. I mean, how can a blueberry cake be a cupcake too? Its either cake or cupcake. It cant be both.
Or can it?
Blueberry Cake Cupcakes Recipe
The flour blend as well as the kind of sugar you use will influence the flavors in these cupcakes. If you dont care for the taste of buckwheat, use a brown rice flour instead. Also- I like to use organic golden brown sugar in my gluten-free dessert recipes because I think it adds more flavor and depth to my recipes. Gluten-free flours often taste a little strange. That is also why I use at least 2 teaspoons of bourbon vanilla in my recipes. Bottom line? Gluten-free baking needs a little flavor spike.
This recipe is loosely based on my pre-gluten-free recipe for wild blueberry cake. I havent made this recipe as a large cake since going gluten-free, but Id like to. If you try it as cake- please share how/what you do with it. I used to bake it in a loaf pan.
Ingredients:
Whisk together in a mixing bowl:
3/4 cup sorghum flour
3/4 cup rice flour
1/4 cup GF buckwheat flour or GF millet flour
1/2 cup tapioca or potato starch
1/2 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1/2 teaspoon nutmeg
1 teaspoon very fine lemon zest- save the lemon for glaze, if you desire
In a separate mixing bowl beat together:
2 large free-range eggs, beaten- or Ener-G egg replacer
1 cup organic light brown sugar
1/2 cup Spectrum Organic Shortening
1/2 cup warm non-dairy milk, more as needed
2 teaspoons bourbon vanilla extract
Instructions:
Preheat the oven to 375ºF. Line a 12-muffin tin
with paper liners.
Add the wet into the dry ingredients and beat to combine; beat on medium for 3 minutes. If the cake batter appears too dry, add more non-dairy milk, one tablespoon at a time until it becomes a smooth batter.
Preheat the oven to 375ºF. Line a 12-muffin tin
with paper liners.Add the wet into the dry ingredients and beat to combine; beat on medium for 3 minutes. If the cake batter appears too dry, add more non-dairy milk, one tablespoon at a time until it becomes a smooth batter.
And if the batter is too wet, add a little extra rice flour, a tablespoon at a time to thicken it a bit. (Humid weather can make flours damp.)
Stir in by hand:
1 heaping cup fresh (or frozen unthawed organic blueberries).
Note: If using fresh berries, I save a few and press them into the tops. Frozen berries dont seem to sink as much, but you could also do the same with frozen berries. Note- frozen berry batters take longer to bake.
Spoon the blueberry batter evenly into the twelve baking cups. Sprinkle organic golden brown sugar or raw sugar on the tops, if you like.
Bake in the center of the preheated oven for about 20 to 25 minutes- until firm. Check with a wooden pick for doneness, if you like. Fresh vs. frozen blueberries will influence the baking time (frozen takes longer).
Cool on a wire rack very briefly, then tip the cupcakes out of the pan and place them on a wire rack to continue cooling (this way, they dont develop soggy bottoms).
If youd like to do a lemon glaze, combine:
Juice of 1 large lemon
1/2 cup confectioners (icing) sugar, more as needed
Drizzle glaze over still warm cupcakes.
Makes 12 cupcakes.
Recipe Source: blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Notes:
Gluten-free flours absorb moisture during humid summer days, so use your best judgment when baking. If batters seem wetter than usual, add a tablespoon or two of more flour.
If the opposite is true and your batter is too stiff, add a little more liquid, a tablespoon at a time.
Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.
Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.
Ice cream soufflé
Ice cream soufflé
Ingredients
- Chopped pineapple 1 cup
- Pineapple jelly 1 packet
- Water 1 cup
- Gelatin 1 tbsp
- Vanilla ice cream half liter
- Fresh cream 200 gm
Method
- Dissolve jelly in 1 cup water, set partially, dissolve gelatin in half cup pineapple syrup add to jelly, beat ice cream and 100 gm of cream mix with jelly, lemon juice, pineapple, remove in a serving bowl, set in the freezer, decorate with fresh cream and cherries.
SANDRAS CREAMY HOMEMADE HONEY DIJON DRESSING or DIP
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| Youll never buy store-bought again because you can make this fantastic recipe thats so flavorful and know all the ingredients within it... |
Prep. 3 Mins
Posted by Sandra
INGREDIENTS
1/4 cup mayonnaise
1 tablespoon dijon (regular or stone ground)
1 tablespoon honey (for my recipe, click here: Sandras Alaska Fireweed Honey - Homemade)
1/2 tablespoon fresh lemon juice
METHOD
In a small non-reactive bowl (glass or ceramic), whisk together the mayonnaise, dijon, honey, and lemon juice, until smooth and emulsified.
Cover and refrigerate any leftovers.
~~~~~~~~~~~~~~~~
Tip: Try using this instead of beaten eggs when breading meat, seafood, or poultry. Also, this is fantastic as a dip for chicken tenders, or as a dressing for garden salads, esp. when adding strips of chicken, turkey, or fish.
Friday, January 24, 2014
Types of biryanis you can just eat
What is a delectable mix of spices and rice, and can be made with chicken, mutton, egg, fish or even vegetables? This is just one single dish, yet it is equivalent to an entire, fulfilling, several-course meal in itself. Believed to have originated in the kitchens of the Muslim Mughal Maharajas, this item is literally fit for a king! No points for guessing; I’m talking about your all-time-favourite biryanis. Considered to be the world’s best and most wholesome one-pot meal, I have yet to come across any non-vegetarian who doesn’t adore this dish.
Types of Biryanis:
Although there is no limit to the types of biryanis you can prepare, here are some of the most common and most widely eaten ones:
· Hyderabadi Biryani: A royal dish directly from the kitchen of the Nizams, extremely rich flavours and primarily spicy. And would you believe it, the Hyderabadi Biryani comes in 49 different kinds, right from ‘shrimp’ Hyderabadi biryani to even a ‘quail’ Hyderabadi biryani! Hard to believe, especially when we’re used to the typical rice preparation of basmati rice and goat meat…
· Lucknowi Biryani: Known by various names like Awadhi biryani, Mughlai biryani and even Pakka biryani, this is the actual recipe left behind by the erstwhile Mughal rajas and maharajas. Needs neither an introduction nor a description. A prime delicacy if ever there was one.
· Ambur Biryani: Ambur, a city in Tamilnadu, has the distinction of more biryani shops per kilometer than any other metropolitan city in the world, leave alone India! Legend has it that this was served for the Carnatic army since it wasn’t very convenient to prepare Indian breads like rotis to cater to so many jawans all at once. And as they say, the legend lives on…
· Kolkata Biryani: Recession was known in the past as well and it was one of these periods when potato came to be used in biryani along with a little meat as it was relatively cheaper. And this became famous as the Kolkata biryani.
· Sindhi Biryani: The only biryani which uses yoghurt in large amounts while being cooked. Named after a state in Pakistan where it originated.
I could go on and on, but then my list of biryanis would never end. What’s more, I could even invent a special exclusive biryani recipe of my own! But till that much-awaited day arrives when you’ll be able to try out my extraordinary biryani, you can settle for these Biryani Restaurants to satiate your appetite. Simply Order Food Online and get home delivery from any of these biryani speciality restaurants in Bangalore, Delhi or Mumbai and relish your meal.
Do you know the difference between the two terms – ‘biryani’ and ‘pulao’? I was oblivious of the same until recently. When we say ‘pulao’, it means a dish wherein all the ingredients including the rice, vegetables or chicken/mutton (as the case may be), are cooked all together. Whereas when we talk about biryani, it usually implies that the rice and meat/vegetables are cooked individually in separate pots and once they’re ready, both are brought together and layered, resulting in contrasting flavours which set your taste buds tingling.
And for those of you who spend half your days commuting to and fro from home to office and then again back home, you could order biryanis on the go using the Online Food Ordering Apps of JustEat.in. Dedicated to all biryani lovers like me!
Happy Halloween! And the Contest Winner Is
Wed like to wish everyone a safe and fun Halloween!!
Congratulations to Angela Cavalier, the winner of our Halloween Dessert Contest! She will be receiving a Camp Chef 9 Piece Professional Knife Set.
Angela made cupcakes made of body parts.
Read More..
Congratulations to Angela Cavalier, the winner of our Halloween Dessert Contest! She will be receiving a Camp Chef 9 Piece Professional Knife Set.
Angela made cupcakes made of body parts.
"My name is Angela Cavalier & my dessert is cupcakes with body parts. I got the idea because my boyfriend just bought a lathe to make various hunting tools & to do other projects and he said, Hopefully I dont
dismember myself with my new toy. He hasnt hurt himself, but it gave me inspiration for my gory dessert."
dismember myself with my new toy. He hasnt hurt himself, but it gave me inspiration for my gory dessert."
Angelas cupcakes, topped with loose teeth, fingers, an ear, nose and plenty of blood... fantastic job!
Blue Plate Special Sloppy Joe
Yesterday was one of those perfect days that, when I was young, would prompt my mother to say "what is so rare as a day in June". A crisp clear robins egg blue sky, a bright shiny sparkling sun and the most perfectly dry 68 degrees. Not wanting a day like that to go by without taking the time to step out into and express thanks for that beautiful sunshine, I decided to pack a lunch and head out to Shipshewana, IN. For those outside of our neck of the woods here in Northern Indiana, Shipshewana is our Amish Country. Miles of countryside, beautiful farmland and, since its Spring, adorable baby animals. The downtown area is especially cozy with several blocks of quaint smalltown shops showcasing local artisans.
My Shipshe shopping partner is usually my mother, but she recently expressed that she is experiencing Amish overload, so this trip was a solo venture. I, therefore, took this opportunity to patronize every one of dozens of shops off of our "normal" route. When finally I finished shopping after five hours, I was pooped, starving and lacking the energy or motivation to prepare anything extravagant for dinner. However, as I was driving through Middlebury, to my delight I found my favorite produce stand, Sweet Corn Charlies, to be open and selling the coveted Sammies Tomato. I wait all year for and have stopped growing my own tomatoes because Sammies Tomatoes are so perfect in every way. So, in an effort to prepare a quick, filling, tasty meal, during which I could also enjoy my first Sammie of the season, I decided on a Sloppy Joe Sammie with a Sammie on top.
I started this Blue Plate Sloppy Joe by sauteing onion, yellow bell pepper and garlic in a large skillet for about 5 minutes or until translucent. I add 1/2 pound of ground beef and cooked it, incorporating the peppers and onions, until it was no longer pink. Next, I added about 1/4 cup of ketchup, 2 tablespoons of apple cider vinegar, 2 tablespoons of Worcestershire sauce, 1/4 cup water, 2 tablespoons chili powder, 1 tablespoon Asian chili garlic sauce, 1 tablespoon of brown sugar and salt and pepper. Stir all to combine and let simmer of low heat for about 20 minutes or until the sauce is thick and most of the liquid has evaporated.
I served mine like I have been eating it for years, since I was a kid. I do not know if it sounds weird, but it is delicious. A soft roll (I bought hamburger buns from Das Essenhaus yesterday) with mayonnaise, a piece of American cheese, a generous mound of sloppy joe, thinly sliced onion, a few pickled jalapenos and thick sliced tomato. A testimant to good old fashioned Blue Plate Specials!
Thursday, January 23, 2014
Very Easy Oreo Mint Pie!
Oreo Mint Pie
Quick and easy Oreo mint pie.. Oh so delicious!!! Great for an activity with the kids as well. A great way for having the kids to help out. This a super simple dessert.
Ingredients:
1 Oreo pie crust
About 3 scoops of mint n chip ice cream (soften)
Whipped cream ( enough for about 1 inch above the ice cream)
Directions:
Fill crust with the soften ice cream and smooth it. Spread on the whip cream on about an inch thick. Freeze the pie with the lid that came with crust. Once the pie is firm serve as is or garnish with crushed Oreos.
Fill crust with the soften ice cream and smooth it. Spread on the whip cream on about an inch thick. Freeze the pie with the lid that came with crust. Once the pie is firm serve as is or garnish with crushed Oreos.
Carlo Petrini The Most Interesting Man in the World
Im sure most of you have seen the Dos Equis beer commercials (if not, watch the clips below) featuring the bearded gentleman referred to as "the most interesting man in the world." While the star of these commercials is a fictional character born in some Manhattan conference room, Saturday I had had the pleasure of listening to Carlo Petrini, the foodispheres real life, "most interesting man in the world."
As I listened to the founder of the Slow Food movement speak, a very strange thing happened - suddenly I understood Italian. It wasnt only me; the entire audience was experiencing the same thing. Several times during the discussion, the moderator, who was also translating, would stop and simply say, "I think you all got that." Somehow we had.
Carlo Petrini is one of those speakers with the ability to keep you hanging on every word. Even the perfectly timed pauses in his anecdotes, and admonishments, held the audience in satisfying suspense. That he was the most compelling voice on stage was no mean feat. The panel was a whos who of Slow Food, and each was brilliant in their own way.Wendell Berry, Vandana Shiva, Michael Pollan, Alice Waters, and Eric Schlosser, joined Carlo Petrini for a conversation about the local, national and global impact of the philosophy and practice of Slow Food. Moderator, Corby Kummer, did a wonderful job guiding the talk, and making sure that even the subtlest of points were not missed.
I am very happy to announce that Slow Food Nation will be uploading videos of these discussions, and youll be able to view every minute right here. This is great news for me, since I had no idea how to even begin sharing all that was discussed; from the charges of elitism, to how the poor are suppose to participate, to why the White House doesnt have a vegetable garden.I cant wait for you all to see and hear what I did, and I very much look forward to a lively exchange of ideas afterward. Until then…stay thirsty my friends.
Badami Tangri
Badami Tangri
Ingredients
- Chicken drumstick 6
- Salt to taste
- Chili powder 1 tbsp
- Lemon juice 3 tbsp
- Ginger garlic paste 2 tbsp
Ingredients for Batter
- Yogurt 125 gm
- Almond powder 25 gm
- Dry fenugreek leaves 1 tsp
- Black pepper powder ½ tsp
- White pepper powder ½ tsp
- Corn flour 2 tbsp
- Flour 2 tbsp
- Coriander leaves 2 tbsp
- Fresh cream 2 tbsp
- Butter melted 3 tbsp
- Salt to taste
Ingredients for Garnish
- Chaat Masala as required
- Lemon juice 2 tbsp
Method
- Mark cuts on chicken drumsticks, marinate with salt to taste, 1 tbsp chili powder, 2 tbsp ginger garlic paste and 3 tbsp lemon juice. Keep aside for 10 – 15 minutes.In a bowl put together 125 gm yogurt, 2 tbsp fresh cream, 25 gm almond powder, 2 tbsp corn flour, 2 tbsp flour, 2 tbsp chopped coriander leaves, 1 tsp dry fenugreek leaves, salt to taste, 3 tbsp melted butter, ½ tsp black pepper powder and ½ tsp white pepper. Mix well to make thick batter.
- Dip each drumstick in prepared batter and put in an oven proof tray.Now bake in a preheated oven on 200 degrees for 10 – 12 minutes.Remove from oven, sprinkle with 2 tbsp lemon juice and a little chaat Masala.
Wednesday, January 22, 2014
Best Gluten Free Pizza Crust Gluten Free Goddess Style
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| The best gluten-free pizza crust to date. |
Gluten-Free Pizza Crust, Goddess Style
For years I've missed pizza. Not because there isn't gluten-free pizza available. It's out there. You can find it if you look hard enough. Take a gander in the frozen food aisle of your favorite natural market. Snoop around in the dairy case, next to the gluten-free bagels. You might even hit pay dirt at your local pizza joint (if they understand the ins and outs of cross contamination). So yeah. There are some choices out there.Problem is, most gluten-free pizza sucks.
It's usually heavy on the chewy aspect. Or dry as dirt. With zero flavor. Yawningly bland. Certainly nothing to brag about. I mean, you wouldn't eat it if you didn't have to. You know what I'm sayin'? It's okay in a pinch. If you're famished on a Friday night. But it's not exactly inspiring.
And it's not from lack of trying, this pizza deprivation.
I've been rustling up g-free versions our nation's most cherished Italian import since week one of going gluten-free twelve years ago. I've made pizza crust from cookbooks (bready and yeasty). I've tried gluten-free mixes (and tortured my loyal little body with bean flour bloat). I've rolled out yeast-free biscuit dough (not bad, actually, but not real pizza). I've topped Italian style flatbread with roasted vegetables. I tried the whole Chebe thing (gum city). While some attempts proved passable, they never hit that elusive sweet spot. They failed to quell the longing. I used to make my own pizza dough, you see, before I discovered I harbored a faulty gene predisposing me to celiac disease. I was never a frozen pizza kind of gal.
I used to knead pillows of dough on my antique bread board, humming along to Crowded House. Ignorance was bliss. For awhile. And Friday night was always homemade Pizza Night.
So I've been a tad bereft on pizza-deprived Fridays.
But last week I started experimenting with a gluten-free dinner roll recipe. And as I tore a warm roll in half, golden and crusty and tender in the middle, it hit me.
This would make a fabulous pizza crust! I murmured to my husband through a mouthful of fresh baked loveliness. I tore him off a piece. He munched. And nodded.
So I tweaked and baked.
And lo and behold. A new gluten-free pizza crust was born.
And this one doesn't suck.
Read more + get the recipe >>
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