Rabu, 30 April 2014
Snacks history and recipes
People graze... We have not designed to eat different great meals on the set time on the day. Food packed our ancestors when it existed. Our more ancestors Primate grabbed the fruit from trees like Russ as it was close to hand. Our biology means that we eat are programmed for a small amount of food at regular intervals during the day.
Because of its scarcity in our ancestor diet s we are programmed also fat, high - high salt and high sugar to eat food when you are available to us. That is why we eat snacks throughout the day. Therefore, snack producer also ensure that fat-s are laden with fat s, salt and sugar. Think only of typical snacks..., sweets, chips and nuts.
But snacking is not only a modern phenomenon and in the course of human history, people have snacks create specially designed to between eaten food be named meals. The Romans called this food Cenulae and below are recipe s for two classic snacks.
The first of these snacks is a classic Roman dish of honey sweetened cheese:
Honey sweetened cheese (Mel et Caseum)
Ingredients:
225 g Ewe milk cheese (feta cheese works well, because of its high salinity)
6 Tablespoons clear honey
1 Tablespoon good extra-virgin olive oil
Garum (or Nam PLA) to taste
Pinch ground coriander seeds
Turn of black pepper and salt to taste
Method:
Cut the cheese into 1 cm cubes and then heat the honey in a pan until it is very fluid. The cheese, honey and throw together before the mixture for at least an hour.
Lift out the cheese the surplus honey and dress with coriander, salt and pepper, olive oil and Garum
The next recipe is a classical modern snack dish:
Tabasco chicken wings
Ingredients:
60 ml Tabasco sauce
15 Chicken wings
1 TEASPOON onion powder
1 Tsp garlic powder
1 / 2 Teaspoon dried thyme
1 / 2 Teaspoon dried oregano
120 g butter, melted
Method:
Share the wings at each joint and discard the tips. Deep frying at 200 ° C for about 12 minutes or until fully cooked and crisp.
While the wing cooking combine the Tabasco, onion powder, garlic powder, thyme and oregano simmer with the melted butter and for a few minutes. Dive the fried wings in the sauce so that you are fully covered. Serve with a blue cheese dip.
Dyfed Lloyd of the creator of Celtnet is recipes-free recipe website where you can find hundreds of recipes for traditional snacks from around the world. See also hundreds more Classic Chicken of Reicpes on this website.
Selasa, 29 April 2014
Gluten Free Cranberry Bread Recipe
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| Gluten-free cranberry bread for the holidays. |
Christmas and cranberries. The two go together like Beatles
and Sunday. Brad and Angie. Milk and cookies. I was imagining a tea bread that might work for gluten-free French toast, you see. The sort of breakfast you'd like to wake up to on Christmas morning. Something warm with melting butter and cozy cinnamon. Something festive. Special. Not your average grab-on-the-go with coffee nosh. A gluten-free bread worthy of a holiday. That's how it all started. When it dawned me. Cranberry bread. Why not? It's simple. And not too sweet. It flirts magically with maple syrup. So I started daydreaming about the tart little berry that is a bog's ruby jewel. And a gluten-free cranberry bread recipe was born.
Read more + get the recipe >>
Senin, 28 April 2014
Friends visiting India very excited!! need your suggestions
Hello my dear fellow bloggers,
Im going to visit India soon. If you have any suggestions and any check list with you, kindly share it with me. I want to make sure that I take every thing with me because you know we do not visit often. I also want to know if there is any new appliance, like idli maker or something came up new in India, that I can bring while coming to USA. I appreciate your help.
Thank you!
cheers,
DD
Parmesan Chicken
10-12 chicken tenders1/2 cup bread crumbs
1/2 cup shredded parmesan
3 eggs
jar of favorite spaghetti sauce
mozzarella cheese, sliced or shredded
olive oil for skillet
*Heat skillet over medium-high heat with just enough olive oil to coat the bottom. Mix together eggs in a bowl. Combine bread crumbs and parmesan together in another bowl. Dip chicken tenders in egg mixture and then in parmesan mixture until well coated. Place gently in the skillet and brown for a couple of minutes on each side. Pour sauce into skillet around chicken (I didnt use the whole jar). Cover and simmer on low until chicken is cooked through. Remove lid and cover with mozzarella cheese. When cheese is melted, serve over your favorite pasta.
Found this at one of our favorite sites: becoming betty
Jumat, 25 April 2014
Baked Aubergine and Bell Pepper Stuffed with Lamb Sheikh El Mahshi شي� المحشي باذنجان و فلفل حلو
Stuffed vegetables are a feature of Arab Cuisine with innumerable recipes falling under the generic name mahshi, which simply means "stuffed." There are regional variations and even vegetarian versions but the base is a rice and herb stuffing. The exception that proves the rule is sheikh el mahsi, so called because it is richer, stuffed with meat and nuts.
The stuffed vegetables most popular for sheikh el mahsi are aubergine and to a lesser extent zuchinni. In my family there are a few people who dont eat either so we added sweet bell peppers, which work really well with the flavors of this dish. It also makes a variation from the traditional Libyan stuffed bell peppers recipe, filfil mahshi. This adaption of sheik el mahshi combines bell peppers and aubergines filled with a lamb and aubergine mix, then baked in tomato sauce and sprinkled with pine nuts.
The stuffed vegetables most popular for sheikh el mahsi are aubergine and to a lesser extent zuchinni. In my family there are a few people who dont eat either so we added sweet bell peppers, which work really well with the flavors of this dish. It also makes a variation from the traditional Libyan stuffed bell peppers recipe, filfil mahshi. This adaption of sheik el mahshi combines bell peppers and aubergines filled with a lamb and aubergine mix, then baked in tomato sauce and sprinkled with pine nuts.
Ingredients
Filling
1/2 kilo minced meat (or ideally finely chopped lamb)2 large eggplants
2 bell peppers (preferably not green)
Filling
about 50g butter
1 chopped medium onion
1 cup boiling water
1 tsp black pepper
1 tsp cinnamon
1 tsp salt
2 tbsp dry mint
for decoration
1/2 cup pine nuts (or blanched almond )
Sauce
3-4 tablespoon olive oil
1 grated garlic clove
1 chilli finely chopped
1 tablespoon tomato paste
4 finely chopped tomatoes (or tin of chopped tomato)
1 teaspoon salt
Partially peel the eggplants ( leaving strips of alternating peel and flesh). Prepare the eggplant and bell peppers by cutting them in half and hollowing them out.
Chop the eggplant hull into cubes and saute.
Put the butter and the minced meat in frying pan cook on medium heat stir occasionally until it releases its own liquid add chopped onions and spices one cup of water cook for 30 minutes. When the mix ready it should be moist. Remove from heat add the fried aubergines to the mix.
Prepare the sauce while the meat is cooking. In a pan fry grated garlic and chilli, add 1 tbs paste and stir. Add 4 fresh tomatoes and put through a food processor. Leave on medium heat for 10-15 minutes. Place the aubergines and peppers in a deep oven-proof dish. Spoon the meat and aubergine mixture into the eggplant and bell peppers, pour about 2 spoon tomato sauce over each vegetable piece, use any extra to fill the bottom of the dish.
Cover with foil and bake for about 1/2 hour at 250. Remove the foil and cook for anothr 15 minutes.
Decorate with roasted pine nuts or halved browned almonds. Serve with rice and salad.
Kamis, 24 April 2014
Citronette A Classic Lemon Dressing Video Recipe as performed by an Over Emoting Chef
This citronette video recipe was filmed last fall, and was one of the first clips I produced for About.com. It just went live a few days ago, so Im posting it today with a couple of warnings. When I filmed this, cherry tomatoes were at their peak of sweet deliciousness. They made a fine garnish for my asparagus with lemon dressing. Right now that probably isnt the case.The other thing I will give you a heads-up about is my presentation. Since this was one of the first video recipes where I had to introduce the topic in front of the camera, I was pretty unsure of myself, and compensated by completely overacting.
It was like Emeril Lagasse had swallowed William Shattner. Its very funny to watch a clip this old, and realize how far I have come in regard to talking in front of a camera. As some of you know, it was a long time before anyone even saw my face. If you remember the old George Clooney bio photo, then youve been visiting this blog for a while. Anyway, the asparagus is piled high this time of year, so make some citronette, and enjoy!Click here for ingredients and transcriptRabu, 23 April 2014
Gluten Free Chocolate Brownies Recipe with Pecan Meal
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A rich, gluten-free chocolate brownie with pecan flour. |
Everyone needs a rich decadent brownie treat now and then. Especially if you wake up to snow and ice and no electricity. Which means of course, no heat. No hot water. No shower. Which translates into one very bad hair day. And one prickly, cranky goddess. I'm serious.
What does Mother Nature think this is, December?
Oh. Wait.
What does Mother Nature think this is, December?
Oh. Wait.
I've been deep in denial, I admit it. I've been distracting myself tweaking blog color schemes and rustling up pumpkin waffles and cozy soups and watching old Humphrey Bogart movies and downloading music pretending Autumn Shade is forever. But winter, I hate to tell you, is only twelve days away, inching closer every shivering second. It's a good thing we have a kiva fireplace and a stack of pinon outside the door. With nothing to do, I bundled up and settled in to read (long overdue) Temple Grandin's amazing book Animals In Translation.
Selasa, 22 April 2014
Fisherman’s Pie – The Deadliest Casserole
Riveting slip and falls notwithstanding, I think the real challenge in that environment would be trying to cook a decent meal. Imagine putting together this delicious, potato-crust-topped cod and spinach casserole in the galley of one of those boats. I actually get woozy thinking about it.
For potato crust:
3 russet potatoes
3 tbsp butter
nutmeg, salt, pepper, cayenne to taste
1/2 cup milk
For the sauce:
3 tbsp butter
3 tbsp flour
2 cloves garlic, minced
2 cups cold milk
2 tsp lemon zest
salt to taste
For the rest:
1 tbsp butter to grease dish
salt, pepper, cayenne to taste
2 pounds boneless cod filets
12 oz washed baby spinach
juice of 1/2 lemon
fresh chives to garnish
View the complete recipe
View the complete recipe
Senin, 21 April 2014
SANDRAS SUPERB SHRIMP and ANGEL HAIR PASTA in 10 minutes
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| What a pleasant entree when yourre lucky enough to have beautiful shellfish such as this... |
Prep: 5 Mins. |
Cook: 5 to 7 Mins.
Posted by Sandra
INGREDIENTS
1/4 lb. angel hair pasta (1/4 of a box)
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
1 lb. shrimp/prawns – peeled and de-veined
Kosher salt and fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped (divided)
1/4 cup parmesan cheese
--Prepared garlic/cheese bread
METHOD
If you are baking store-bought garlic/cheese bread, you may want to start baking it so it is done at the same time as your Superb Shrimp and Angel Hair Pasta dish.
Cook angel hair pasta according to package directions; boil for about 5 minutes. Drain in colander, and set aside; while reserve 1/2 ladle of pasta water.
Meanwhile, while pasta is cooking, heat the butter and olive oil over medium-heat in a large non-stick skillet, and add garlic, shrimp, kosher salt and ground pepper to taste, and 1 tablespoon fresh parsley. Saute for about 2 minutes per side for shrimp, just until pink when they have a “loose curl” – (please do not overcook to a tight curl stage or they will be too tough). Toss in the drained angel hair pasta, parmesan cheese, and 1/2 ladle of pasta water; tossing to combine. Pour immediately onto a serving platter and top with the remaining tablespoon of fresh parsley, and serve with the garlic/cheese bread placed along side. ~ Enjoy!
~~~~~~~~~~~~
Tip: If using large Alaska prawns as I have in the above-photograph, please increase the sautéing time to 3 minutes per side - And, if your shrimp are different sizes, cook the larger ones first for a minute or so before adding the smaller ones.
Minggu, 20 April 2014
Phirni Begum Chawal Ki Kheer
Asalam-alikum everyone ...hope u all r liking my Ramadan special,this is my saher special.My mom-in-law usually makes this.,as we have rotis in the saher she feels u should also have an intake of rice., .JPG)
the sweetest form of having it is kheer believe me it completes ur saher.Do try it!! INGREDIENTS
- Milk 1 liter
- Basmati Rice powder
- Sugar 9Tbspns
- Khoa 100grms
- Saffron(zafran) 6-7 strands
- Cardamom powder 1/4th Tspn
- Cashew nut powder 1Tbspn
- Chopped almonds and pistachios 1Tbspn
- Silver warq for decoration
METHOD
- Boil the milk and add rice powder and cashew nut powder,keep stirring continuously to avoid lumps.
- Lower the flame and cook for 5 minutes.
- Add khoa and stir well.
- Add sugar and cook for 5 minutes,keep stirring.
- Cool and then add cardamom powder &saffron.
- Decorate with silver warq,almonds and pistachios.
Tip:If u want to enhance the flavour of the kheer u can add vanilla essence to it at the end.
Sabtu, 19 April 2014
Frankie’s
Frankie’s
Ingredients for filling
- Undercut 250 gm thinly sliced
- Ginger garlic paste 1 tsp
- Salt 1 tsp
- Yogurt ½ cup
- Water 1 cup
- Potatoes 2 cubed and boiled
- Onion 1 chopped
- Capsicum cut in tiny cubes 1
- Black pepper ½ tsp
- Crushed red pepper 1 tsp
- All spice powder ½ tsp
- Ketchup 2 tbsp
- Chile sauce 2 tbsp
- Lemon juice 2 tbsp
- Oil 2 tbsp
Ingredients for paratha
- Flour 2 ½ cup
- Yeast 1 ½ tsp
- Oil 3 tbsp
- Salt ½ tsp
- Sugar ½ tsp
- Oil for frying
Method for paratha
- In a bowl add flour, yeast, oil, salt, sugar and knead into a soft dough with luke warm water, let it rise for 1 hour, make into small rotis and fry like paratha.
Method for filling
- Cook undercut with ginger garlic paste, salt, yogurt and 1 cup of water till water dries and undercut tender, heat oil in pan add ketchup, chili sauce, black pepper, crushed red pepper, all spice and lemon juice also add in it boiled potatoes cubes, onion, capsicum and meat mixture, remove from heat and cool, put the filling on paratha and seal with a toothpick.
Jumat, 18 April 2014
Hello From Healdsburg!
Well be doing the food at the gorgeous Frick Winery for the 16th consecutive year! Despite all the hard work, its a lot of fun and we look forward to this every spring. Ill be back Monday with a new video, and hopefully some decent photos of this years offerings. Stay tuned!
Kamis, 17 April 2014
Knock Knock!
I saw this recipe for Knock-up Fruit Cake on Meandering Through My Cookbook, a blog by Hopeeternal. It sounded like my kind of recipe i.e. basic recipe plus whatever happens to be in your cupboard, which for anyone who has read my blog for a while will know is pretty much how I cook!
Rabu, 16 April 2014
Pickled Grilled Vegetables – Now Why Didnt I Think of That
Basically, small pickling cucumbers (which Ive always called, "pickles," even if they aren’t pickled yet, just to be confusing), as well as other firm vegetables, are seared briefly over very hot charcoal, before being packed in the sweet and sour pickling liquid.
These tasted great after just one day, and even better after three. Please dont ask me how long they will last in the fridge, as I believe they should be eaten before that would become any kind of issue. I hope you give it a try, and be sure to tell me all the fabulous ways you flavored your pickling liquid. Enjoy!
Ingredients:
(Adapted from a recipe by Chris Lilly)
6 pickling cucumbers
1 red bell pepper
1 cup sugar
1 cup white vinegar
1 cup water
2 1/2 tablespoons kosher salt, or to taste
big pinch of red chili flakes
12 black peppercorns
2 cloves garlic
1/4 teaspoon dried dill
View the complete recipe
View the complete recipe
Selasa, 15 April 2014
SHRIMP MUSHROOM AND SPINACH FRY
This dish was a product of my refrigerator cleaning spree. I threw in some leftover button mushrooms and baby spinach lying in fridge into the shrimp curry which I make very often. This version was good and somehow it turned healthier too :) Here I added the shrimp, mushrooms, and spinach together to give the dish a saucy consistency instead of a dry dish. For a different version of the dish, the spinach can be added in the end and cooked just a little to retain their color.
INGREDIENTS:
1. Cleaned and deveined shrimp, 1 pound.
2. Any type of mushrooms, 1 small packet.
3. Spinach, 1 big bunch.
4. Onions, medium size, 4.
5. Tomatoes, 3.
6. Ginger-garlic paste, 1 teaspoon.
7. Mustard seeds, ½ teaspoon.
8. Fennel seeds, ½ teaspoon.
9. Curry leaves, 1 sprig.
10. Chopped cilantro, ¼ cup.
11. Chili powder, 1 teaspoon.
12. Coriander powder, 2 teaspoons.
13. Turmeric powder, ¼ teaspoon.
PREPARATION:
Dice the onions, tomatoes, and spinach finely and slice the mushrooms into even pieces. Heat a pan with a tablespoon of oil and when the oil is hot, add the mustard seeds and let it splutter. Then add the fennel seeds and fry for a few seconds. Add the diced onions and curry leaves now and keep sautéing for a few minutes until the onions turn brown. Add the diced tomatoes and ginger-garlic paste and keep sautéing until everything is well blended. At this stage, add chili powder, coriander powder, and turmeric powder and keep stirring under low flame until the powders lose their raw smell. Another teaspoon of oil can be added here. Now add the shrimp, mushroom, and spinach, mix everything and cook closed under medium flame until everything is cooked and the dish turns into a saucy consistency. Garnish with chopped cilantro and serve hot with rice or any type of breads.
Variation: A teaspoon of garam masala can be added in the end to give a good flavor to the dish.
Senin, 14 April 2014
Carouby De Maussane Snow Peas
Step aside, Mammoth Melting. Heres an even bigger snow pea. Carouby de Maussane is a snow pea originally from Maussane, in the south of France, grown as far back as the 19th century. While I still think Mammoth Melting is a geat pea, we seem to have switched to Carouby de Maussane, which has a few advantages over it. The pods are extremely tender and can get very large yet still be good quality. I did leave that one stretched across my thumb a bit too long, and it was developing fibrous strings around the edges. The plants dont get so tall as Mammoth Melting, although they will hit at least 5 feet. I think the overall yield is fairly similar, although its hard for me to say for sure as this is the first year the deer have not eaten half the Carouby de Maussane - if it has a disadvantage, its that its extremely popular with the critters.
The flavour is perhaps not as sweet as some snow peas, but it lacks any bitterness either; the flavour is rich and green. Rebsy Fairholm didnt love it, but I do. They seem to produce for about a month, and start later than our other favourite snow peas, Norli, so between the two of them we get a good spread of availability. I have frozen a few, but havent tried them yet. I suspect that they may not be the best for freezing since they are so very soft and tender - I am not sure they will hold up very well. But I have yet to see for sure.
Do not be misled by the size of the pods into thinking that these do not need to be picked every day. Just like all the others, they must. Their enormous size is paced by their rapid growth, and it is easy to let them go too long by skipping picking for a day when they are in season.
There they are, along with a whole lot of other legumes. They are the batch at the end of bed depicted in the mid-ground, just behind the very warped support posts. Sharing the bed further along are the much rangier Sugar Magnolia. Still, Carouby de Maussane are tall enough that good support will be needed.
Plant them when you plant the rest of your peas, that is not too long affter the snow has melted and the soil is thawed and workable. Like most peas they prefer cooler weather, but they hold up better than most when the weather gets hot so it may be worthwhile to plant a second batch 2 to 4 weeks after the first batch to ensure a longer supply. They take about 70 days to maturity.
Minggu, 13 April 2014
Chicken D’Arduini – Italian Home Cooking at its Best!
As promised, here is the chicken dish that my Uncle Bill served with the homemade fettuccine you saw him make a few days ago. This unbelievably flavorful recipe is a great example of the difference between home cooking and the way things are done in the professional kitchen.If I were to watch this video recipe clip, the first thing I would have wondered was why weren’t the chicken pieces browned first before being braised in the wine. This would have been my former professional chef brain talking. In the restaurant we always brown off the chicken to give it a bit more color. But, at home, with a recipe this jam-packed with flavor, why bother? It would have taken an extra half hour to brown all those legs and thighs and we had wine to drink and stories to tell. So, in true home cooking style we just added the raw chicken to that amazing oil, garlic and anchovy base (as you’ll soon see) and went from there. If you want a darker brown sauce and chicken, then by all means brown off the pieces first. We had better things to do.
A few tips to keep in mind as you watch the recipe. Be sure NOT to brown the garlic. It was just simmered on low with the anchovies and olive oil for a few minutes before the chicken was added. As soon as the chicken and wine are added, and the pan is covered, there is no danger of the garlic burning. But, until those other ingredients go in, be careful! You should watch this clip a few times, to really see what happened. The heat was adjusted several times, and the wine went in at the beginning and the end. Basically the entire cooking time is about 45 minutes, half covered, half uncovered. At the end, once the chicken is starting to come off the bone, you are just reducing the sauce into a wonderfully sticky glaze.
Uncle Bill threw in some olives and mushrooms near the end, but you could just as easily put in peppers, artichoke hearts, etc. This is a very easy recipe to tailor to you own tastes. The basic foundation is the chicken, wine, vinegar, garlic and anchovies. After that anything goes. And, because someone will ask, no, you can’t use chicken breasts instead…this is strictly dark meat territory. Enjoy!
Ingredients:
8 chicken thighs (bone-in, but skinned)
8 chicken legs
6 cloves garlic
1/4 cup olive oil
1/3 cup chopped Italian parsley
1/4 cup chopped basil
1 tbl dried rosemary
1/2 tsp hot pepper flakes
2 oz anchovy fillets
1/2 plus 1/3 cup red wine
1/4 cup vinegar
1 1/2 tsp salt
Ingredients:
8 chicken thighs (bone-in, but skinned)
8 chicken legs
6 cloves garlic
1/4 cup olive oil
1/3 cup chopped Italian parsley
1/4 cup chopped basil
1 tbl dried rosemary
1/2 tsp hot pepper flakes
2 oz anchovy fillets
1/2 plus 1/3 cup red wine
1/4 cup vinegar
1 1/2 tsp salt
Sabtu, 12 April 2014
New Quinoa Bars Recipe Blondie Style
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| Our new favorite quinoa bar with almond meal, lots of good vanilla and dark chocolate chips. |
The turn of the year's wheel inevitably stirs up ghosts. Last night we walked after dinner. Slowly, in a warm breeze, curled paper leaves scuttling the uneven side walk. Something in the air reminded me of New Mexico. And I remembered a day we drove to Taos, just to get out of our heads and escape the particular tunneling isolation of the writing life.
The afternoon was golden and soft, almost balmy. The kind of day that lulls you into believing winter is still far off. The trickster wind spun burnished leaves and pinon smoke around us with fingers warm and cool and so dreamy we almost floated along the crooked streets of Taos center, bumping elbows with straggling tourists in beaded earrings and adobe hued scarves, and locals in scuffed cowboy boots barking Spanish into cell phones.
We wandered through empty galleries and a well-stocked kitchen store. I fingered a set of engraved silver measuring spoons, but put them back on the shelf (too expensive to justify). Steve ordered a cappuccino to go, and we drove home along the Rio Grande listening to Steve Earle and watching the late afternoon sun dart down the canyon walls, back-lighting the almost bare cottonwoods, grayish brown and silver.
It was good to get away that day, get out of my head.
That night I dreamed of Russell Crowe. He was close by that month, filming 3:10 To Yuma up in Abiquiu. I read in my journal that we spoke about our fathers. He listened with his eyes, I wrote, grasping the loss of never knowing my father with a depth and muscle that held my pain fiercely.
This morning I woke feeling less heavy, and relieved of my usual L.A. bruxism. For the first time in a long time I felt the urge to pick up a paintbrush. To smooth a raw canvas with palms, flat and expectant.
Soon.
But in the meantime, I wait.
To wait, to surrender to this thing, this process, this road home to myself- it's not an easy thing. But if you offered me a pill to swallow, some cure, some promise, some magic, I doubt I would be tempted. Because there is a part of me- some stubborn, rusty, ancient part of me- that understands I must go through it, not around it. I must go down. Not up in a flight of fancy. I must get muddy and singed and hollow and exhausted.
I must tunnel through and scrape away with the tiniest of tools- my will- toward some small, shy truth. Excavating, digging past the illusions, the denial, the desire to please, to be light, to be pretty, to be approved of.
Authenticity.
It is my Holiest Grail. And why it is so hard to find it, I don't know.
For some of us, it just is.
Read more + get the recipe >>
Jumat, 11 April 2014
Butternut Squash Soup
My friend Stacey hosted a Fall Harvest Dinner for our Dinner group this month and served this wonderful Butternut Squash Soup. I was really looking forward to this dinner because Ive never had Butternut Squash Soup before and I wasnt disappointed. In fact, I really wanted more but I had to save room for the rest of the yummy dinner.
Stacey gave me the recipe she used and told me about the additions she made. It was her first time making the recipe too so think of it as an experiment. I used two big squash because I wanted to have some to freeze (and boy did I ever!). I dont have measurements for the additions but the next time I make it Ill have a better idea and Ill update this post. In the meantime give it a shot and add seasonings a little at a time and taste as you go. Stacey did advise that the soup is much better the second day and I have to agree. Isnt that the case with most soups?
The changes that I myself will make next time is that I will use less apple cider (staceys addition that I increased) because it was slightly too sweet. I also didnt use the ground cloves because I was being cheap. I admit it. I just couldnt see myself spending $8-10 on something Ill probably use once or twice a year. However, I did recently hear that I could buy bulk spices in health food stores so I will check that out for next time.
Whole Foods Butternut Squash Soup
(see link for many variations)
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1975
Serves 6
Ingredients:
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste
Directions:
Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Staceys Additions:
Cube squash and roast it in the oven at 375-400 for 30 minutes or until crispy. She cut back on the thyme by about half. After the soup was pureed she added a little nutmeg, cloves, cinnamon and a splash of apple cider. The next day she added a little fresh ginger. For a pretty presentation she also drizzled some heavy cream in each bowl.
Thank you Stacey for your help with this recipe. Mine was not as good as yours but I will try again!
Kamis, 10 April 2014
Prawn Fried Rice Oriental Rice
Learn how to make quick and simple prawn fried rice in few mins.
.JPG) |
| Prawn fried rice |
Ingredients
Short grain rice- 1 and 1/2 cups
Small prawns- 250 gms
Spring onion- 10 nos
Garlic cloves- 2 nos
Capsicum/ Bell pepper- 1 no
Soya sauce- 2 tsp
Ajinomoto- 1/2 tsp
Salt and Pepper to taste
Water- 3 cups
Oil- 5 tbsp
.JPG) |
| Oriental rice |
Method
Heat oil in a pan, add chopped spring onion bulbs and chopped garlic, saute for 2 secs. Add the diced capsicum and saute for few more secs. Add cleaned prawns and saute until prawns turn pale. Add water, soya sauce, ajinomoto, salt and pepper. Bring to boil and add washed rice. Cove pan with tight lid and cook on medium heat until rice is tender and cooked. Finally add chopped spring onion greens and stir well. Serve hot with side dish of your choice. If preferred also garnish with finely scrambled eggs.
.JPG) |
| Prawn Rice Recipe |
Rabu, 09 April 2014
SANDRA’S TURKEY PEPPERONI and SPINACH THIN CRUST PIZZA
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| A creation I made simply because I had a deep craving for turkey pepperoni and cheese - This pizza is actually quite addicting... |
Prep: 5 Mins. |
Bake 12 Mins.
Posted by Sandra
INGREDIENTS
1 store bought pizza dough (or Sandra’s recipe here: Homemade Pizza Dough)
cornmeal (for dusting pizza pan)
1 cup mozzarella, shredded
1 cup medium cheddar cheese, shredded
20 slices turkey pepperoni (Recommend: Hormel)
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 cups baby spinach leaves
1 tomato, thinly sliced
fresh ground pepper
METHOD
Preheat oven to 475 degrees, and place rack in lowest position. Prepare pizza pan brushing it with olive oil, and a light sprinkling of cornmeal.
Roll dough out on a surface slightly dusted with flour. Place dough onto prepared pizza pan; brushing it with 1 tablespoon olive oil, prick lightly with a fork, and par-bake for 5 minutes.
Remove pizza from oven and add toppings. First, brushing with remaining olive oil, sprinkle with minced garlic, two shredded cheeses, and turkey pepperoni. Return to oven and bake for 5 minutes.
Remove from oven, and while hot add the spinach leaves, tomato slices, a couple of twists of fresh ground pepper, and a light drizzle of olive oil. Return to oven and bake for 2 more minutes.- Enjoy!
~~~~~~~~~
Tip: For a thicker crust pizza, you will need to add more baking time.
Selasa, 08 April 2014
Fish Fry
Ingredients
Boneless Fish slices-4
Chilly powder-2tsp
Cumin powder-1tsp
Garam masala-1/2tsp
Amchoor powder-pinch
Lime juice-2-3drops
Salt to taste
Oil to fry
Method
Make thick paste out of chilly powder, cumin powder, garam masala, amchoor powder, lime juice, salt and water. Marinate the fish pieces in the above mixture for 3 hours and shallow fry in hot oil till golden brown.
Senin, 07 April 2014
Idiyappam
Next to idly, Idiyappam finds an important place in Chettinad breakfast. As it is a steamed item, very safe for sick as well as old people. This can be given to very young children also i.e, from 8 months itself.
Though the main base idiyappam is the same like any south Indian recipes, the chettinad
specialty is the Thalicha Idiyappam with the same base.
The toughest part in making Idiyappam is getting the flour ready. There are many ways in which we can make the flour. Here I will tell somewhat an easy way of making the flour at home with our mixie.
I am lucky to get the flour traditionally made in chettinad from my mom even today.
But who are away from the country has no other go than to make it themselves
Making the flour
Soak 2 cups of raw rice for 4 hours .Drain the water. Spread it on a paper and let it dry for half an hour. Then put it in the mixie and grind it to a smooth powder. If you have siever ,it can be sieved. keep the kadai in the stove .In low flame roast the flour till it becomes sandy in texture. The roasted flour can be stored in fridge even for months.
Boil water with little salt and pour it into the flour slowly little by little and mix well to the consistency that you can make balls out of the dough. Now put the dough into the Idiyappam press.Make idiyappams in the Idly pot. When it is steamed collect it in a plate and keep aside to cool. Collect all the steamed idiyappams. The base is ready now.
Thalicha Idiyappam
Mix 2 tablespoons of buttermilk or curd along with salt in 2 to 3 cups of water. Put all the steamed idiyappams in this water and immediately take it out squeezing all the water out. This is to add salt and sour taste to the idiyappam.
Ingredients
Oil-2 tablespoons
Small or big onion finely chopped -1 cup
Curry leaf -1 table spoon
Green chillies-2
Red chillies-2
Mustard seed-1 teaspoon
Urudh dhal 1 teaspoon
Keep the kadai in the stove. Pour the oil when it gets heated add the mustard seed, urudh dhal and curry leafs. When the mustard seed cracks add the onion and stir well add a pinch of salt. When the onion gets roasted add the Idiyappam into the kadai little by little and mix well .Don’t stir the Idiyappam too much. Otherwise it will break into very small pieces. Kosamalli is the side dish that we usually make for Idiyappam which I will come to later. But this will go very well with vegetable kuruma or mutton or chicken curry.
Though the main base idiyappam is the same like any south Indian recipes, the chettinad
specialty is the Thalicha Idiyappam with the same base.
The toughest part in making Idiyappam is getting the flour ready. There are many ways in which we can make the flour. Here I will tell somewhat an easy way of making the flour at home with our mixie.
I am lucky to get the flour traditionally made in chettinad from my mom even today.
But who are away from the country has no other go than to make it themselves
Making the flour
Soak 2 cups of raw rice for 4 hours .Drain the water. Spread it on a paper and let it dry for half an hour. Then put it in the mixie and grind it to a smooth powder. If you have siever ,it can be sieved. keep the kadai in the stove .In low flame roast the flour till it becomes sandy in texture. The roasted flour can be stored in fridge even for months.
Boil water with little salt and pour it into the flour slowly little by little and mix well to the consistency that you can make balls out of the dough. Now put the dough into the Idiyappam press.Make idiyappams in the Idly pot. When it is steamed collect it in a plate and keep aside to cool. Collect all the steamed idiyappams. The base is ready now.
Thalicha Idiyappam
Mix 2 tablespoons of buttermilk or curd along with salt in 2 to 3 cups of water. Put all the steamed idiyappams in this water and immediately take it out squeezing all the water out. This is to add salt and sour taste to the idiyappam.
Ingredients
Oil-2 tablespoons
Small or big onion finely chopped -1 cup
Curry leaf -1 table spoon
Green chillies-2
Red chillies-2
Mustard seed-1 teaspoon
Urudh dhal 1 teaspoon
Keep the kadai in the stove. Pour the oil when it gets heated add the mustard seed, urudh dhal and curry leafs. When the mustard seed cracks add the onion and stir well add a pinch of salt. When the onion gets roasted add the Idiyappam into the kadai little by little and mix well .Don’t stir the Idiyappam too much. Otherwise it will break into very small pieces. Kosamalli is the side dish that we usually make for Idiyappam which I will come to later. But this will go very well with vegetable kuruma or mutton or chicken curry.
Minggu, 06 April 2014
Batata chanpp wada
Batata chanpp wada
Ingredients
- Mince 250 gm
- Water 1 cup
- Ginger garlic paste 1 tsp
- Turmeric ½ tsp
- Green chilies grinded 1 tsp
- Salt ¾ tsp
- Chili powder ½ tsp
- Allspice 1 tsp
- Coriander leaves chopped ½ cup
- Green chilies chopped 4
- Spring onion finely chopped ½ cup
- Potatoes 4 peeled boiled and mashed
- Lemon juice 2 tbsp
Ingredients for batter
- Flour ½ cup heaped
- Salt ¼ tsp
- Water to make batter as required
- Eno fruit salt ½ tsp
Method
- Boil mince with water, ginger garlic, turmeric, salt, chili powder, grinded green chilies until tender and dry, cool mince add in chopped hara masala, allspice, mashed potatoes and lemon juice, mix all well, shape mixture into balls, roll balls into flour batter, heat oil and fry until golden brown.
Jumat, 04 April 2014
Rava Dosa South Indian Sooji Dosa
A tasty Southindian breakfast almost prepared at every Southindian Home. Its easy to prepare, very crisp and tasty.
Ingredients
Roasted Sooji-1cup
Maida-1/2cup
Butter milk-3cups or Water-3cups
Jeera-3tsp
Coarsely ground pepper-3tsp
Chopped Green chillies-2tsp
Broken roasted Cashews-3tbsp (optional)
Coriander leaves (chopped)-3tbsp (optional)
Salt to taste
Method
In a large bowl add the buttermilk and other above ingredients. Mix well and keep aside for 2 hrs. Heat tawa, smear 1 teaspoon oil on the tawa, when hot pour a ladle full of batter on the sides of tawa the batter runs to the center and fills the whole tawa, spread 1 teaspoon oil on the dosa. Cook on both sides and remove to plate. Serve Hot
Kamis, 03 April 2014
Living Without Our Daily Bread How to Go Gluten Free for Celiac Awareness Month
 |
| May is celiac disease awareness month. |
Living Without Our Daily Bread
by Karina Allrich
But what if bread was suddenly poison? What if wheat was toxic, and every bite of a toasted bagel, slice of pizza or forkful of penne inflicted damage to your body?
This scenario is a daily reality for those carrying the gene of an autoimmune disorder known as celiac disease.
Little did I know as I wrote my second cookbook, happily creating recipes for lemon infused pasta primavera and olive-rosemary focaccia, that a hidden twist in my own eclectic heritage would soon disrupt my life. After years of subtle symptoms, an acute phase produced a twenty pound weight loss, joint pain, skin rash, and malabsorption. By December, 2001, I knew I had celiac disease.
According to the Mayo Clinic, celiac disease (also known as celiac sprue or gluten sensitive enteropathy) is on the rise, and more common than previously believed, affecting 1 in 100 Americans.
Triggered by the protein gliadin found in wheat, barley and rye, celiac disease causes the body to attack the villi, those hairy little nutrient grabbers that line the small intestine. Eventually, those intolerant to gluten become malnourished, unable to digest foods and absorb nourishment.
And new evidence suggests that an even broader spectrum of gluten intolerance- dubbed non-celiac gluten sensitivity- may affect an ever widening swath of the U.S. population. Those wrestling with weight gain, pre-diabetes, allergies, and thyroid issues might do well to ask a medical professional about the deepening evidence of gluten sensitivity.
Once known as ‘wasting disease’ or ‘failure to thrive’ in infants and children, adult onset celiac is frequently misdiagnosed, most often mistaken for lactose intolerance, irritable bowel syndrome (IBS), anorexia, and colitis. Unexplained anemia, osteoporosis, blistery skin rashes, migraines, neuropathy, or vitamin B deficiencies are often the tip-off to this disease known as The Great Masquerader. Left to its own destructive bent, undiagnosed celiac disease can lead to severe nutritional deficiencies, brain lesions, ataxia, and non-Hodgkins lymphoma. Prolonged exposure to gluten may also trigger additional autoimmune diseases (AI’s like company).
The cure? A gluten-free diet for life.
That’s the good news.
That’s the good news.
BECOMING GLUTEN-FREE
After the initial shock and adjustment to the daily reality of gluten-free living, the celiac’s ongoing challenge lies in searching hidden gluten in ingredients and recognizing its myriad sources. English muffins and frosted donuts are obvious no-no’s. But gluten may hide in such unlikely places as soy sauce, veggie burgers and herbal tea. It is a common additive in broth, bouillon, spice blends and prepared soups. It may also lurk in vitamins, medications and wheat germ laden lip balm.
Those of us with celiac disease must become vigilant, reading every label like a true detective.
Kitchens must be scoured for sticky gluten residue lingering on cutting boards and non-stick cookware. Toasters full of crumbs and old wooden spoons can become a source of gluten contamination. Old baking sheets and sponges can hide invisible gluten.
Sharing butter or grape jelly with greasy crumbs from your teenager’s toasted bagel is suddenly scary (we kept two jars of Vegenaise, jam, almond butter, etc in our refrigerator- mine sported Mom’s GF on the lids). When we kept a mixed kitchen, we had a designated gluten cupboard for non-GF breakfast cereals, snacks and sandwich bread. The rest of the pantry was labeled The Gluten-Free Zone.
Kitchens must be scoured for sticky gluten residue lingering on cutting boards and non-stick cookware. Toasters full of crumbs and old wooden spoons can become a source of gluten contamination. Old baking sheets and sponges can hide invisible gluten.
Sharing butter or grape jelly with greasy crumbs from your teenager’s toasted bagel is suddenly scary (we kept two jars of Vegenaise, jam, almond butter, etc in our refrigerator- mine sported Mom’s GF on the lids). When we kept a mixed kitchen, we had a designated gluten cupboard for non-GF breakfast cereals, snacks and sandwich bread. The rest of the pantry was labeled The Gluten-Free Zone.
It took a good 12 weeks for me to truly eradicate every trace of gluten from my diet. Overcoming each setback from unintended exposure took all the determination I could muster. How much gluten is safe for a celiac? Zero was the answer given by the Celiac Sprue Association of America back when I was first diagnosed. I continue to agree.
Even a speck of gluten the size of a crumb is enough to trigger the body’s immune system to attack itself. Which means eating out is very, very risky- a topic worthy of its own post.
Even a speck of gluten the size of a crumb is enough to trigger the body’s immune system to attack itself. Which means eating out is very, very risky- a topic worthy of its own post.
WHEAT ALTERNATIVES
There is, indeed, life after rice cakes- the first food turned to by newly minted celiacs. Naturally gluten-free alternatives to wheat such as quinoa, polenta, rice, Thai rice noodles and Mexican white corn tortillas have become favorite staples in our pantry. Potatoes are thankfully gluten-free. Brown rice, corn and quinoa pastas offer nutritious alternatives to standard semolina spaghetti, cous cous and macaroni.
Local markets often carry a variety of gluten-free flours, from classic alternatives such as potato starch and brown rice flour to lovely new choices in baking such as almond flour, sorghum flour, coconut flour, teff and millet flour, and flaxseed meal.
Boxed GF mixes make gluten-free baking a breeze for the beginner, and are increasingly available in most grocery stores. Being the intuitive cook that I am, however, I ended up experimenting, sifting together my own mixtures of gluten-free flours (I prefer a more whole grain, flavorful blend than most commercial mixes offer; most GF mixes feature cheap white rice flour and starches, or occasionally, bean flour- which is difficult to digest).
Baking with gluten-free flours is an art that requires an open, beginner’s mind and a sense of humor.
I’ve made many a brick door stop, and winged more than my share of inedible hockey pucks into the trash bin. Gluten-free flours do not behave in the same manner as wheat flour, and the old rules do not apply. For instance, gluten-free bread dough and pizza dough are not kneaded. Dough is simply beaten like muffin batter and scooped into a pan. I’m still not used to it.
I’ve made many a brick door stop, and winged more than my share of inedible hockey pucks into the trash bin. Gluten-free flours do not behave in the same manner as wheat flour, and the old rules do not apply. For instance, gluten-free bread dough and pizza dough are not kneaded. Dough is simply beaten like muffin batter and scooped into a pan. I’m still not used to it.
As the champions say, however, practice, practice, practice.
I am happy to report that deliciousness does ensue. We celiacs do not suffer a bland life. Take a gander at my Dark Chocolate Brownies, Coconut Layer Cake, Gluten-Free Pizza Crust, Gluten-Free Whole Grain Olive Bread, and Quinoa Chocolate Chip Cookies, if you don’t believe me.
An earlier version of this article appeared in the Cape Cod Times Food Section, June 12, 2002. Author Karri Allrich retains the rights to this article ©2013. All rights reserved in all media.
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