Sunday, May 6, 2012

SWEET POTATO BISCUITS


1 cup all-purpose flour
3 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1 cup cooked, mashed sweet potatoes
milk

Sift dry ingredients together. Cut in shortening. Add sweet potatoes; mix well. Add enough milk gradually to make a soft dough; knead for a few strokes. Roll dough 1/2-inch thick; cut in rounds. Place on baking sheet. Bake in 450-degree oven for 12 to 15 minutes. Serve hot.

OLD FASHION SWEDISH RYE BREAD


2 pkgs active dry yeast
2 cups warm (105-115 degrees) water, divided
1/2 cup sugar
3 tbsp molasses
2 cups rye flour
4 cups all-purpose flour
1/2 cup shortening, melted
2 tsp salt

Dissolve the yeast in 1 cup of the warm water; let stand 5 minutes. Combine the remaining 1 cup of water, sugar, and molasses in a large bowl then add the yeast mixture, mixing well. Add the rye flour, mixing well. Gradually add the all-purpose flour. Add shortening and salt, mixing well.

CHIVE DINNER MUFFINS


2 cups biscuit/baking mix
2 tbsp shortening
1 egg
2/3 cup milk
1/4 cup snipped chives

Preheat oven to 400 degrees.
Grease 12 muffin cups and set aside.
With a fork, mix the baking mix, shortening, egg, milk, and chives together in a bowl. When combined, beat vigorously for less than a minute. Fill the greased muffin cups about 2/3 full and bake for 15 minutes.

Healthy Breakfast Recipe - Egg Bake


Ingredients
3 cups shredded hash brown potatoes, thawed
8 egg whites
4 whole eggs
½ cup fat free milk
½ cup frozen chopped spinach, thawed and patted dry with paper towel
½ reduced-fat cheddar cheese, shredded
salt and pepper to taste
Preheat oven to 350°. Lightly spray a 9x13 pan with olive oil cooking spray. Press potatoes into the bottom of the pan and up the sides. Bake potatoes for ½ hour or until the edges brown. While the potatoes are cooking, mix the egg whites, eggs, milk, spinach, and seasonings. Pour egg mixture over the potatoes. Sprinkle with cheese. Return pan to oven for ½ hour or until eggs are set. Cut into 8 squares.
Nutrition per serving (1 square)
calories - 236
saturated fat - 3.3 g
fiber - 2 g
protein - 10.5 g
Options
Bulk up this recipe with any veggies you have on hand.
My original thought was to press the potatoes into muffin tins for individual egg muffins, but I wanted a method that was quicker. If you try the muffin method, you may have to adjust the cook time to properly set the eggs.

Un-Fried Green Tomatoes Baked In Toaster Oven


Ingredients
2 medium green tomatoes
1/4 cup of cornmeal
2 tablespoons of ground pecans (you can use a nut grinder, food processor or rolling-pin to grind them)
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of dried garlic powder
1/2 teaspoon of dried onion powder
1/4 teaspoon of dried basil
1/4 teaspoon of dried oregano
1/8 teaspoon of ground nutmeg
1/4 teaspoon of sea salt
1/4 teaspoon of freshly ground black pepper
1 egg
1 teaspoon of milk
2 tablespoons of all-purpose flour
Directions
Heat your toaster oven to 450 degrees F.
Slice the green tomatoes and set aside.
Put the flour in a shallow dish along with half of the salt and mix well.
Put the egg and milk in a shallow dish and mix well.
Put the cornmeal, pecans, Parmesan cheese, salt, pepper and all the herbs and spices into a shallow dish. Mix well.
Put each of the green tomato slices into the flour first, then the egg mixture, then the cornmeal mixture. Turn the slices over in each to make sure they are thoroughly coated. Place the breaded green tomatoes on a baking dish and into the toaster oven. Bake for 10 minutes then flip each slice over. Bake for an additional 5 minutes, then let cool slightly before serving.

The Perfect Full English Cooked Breakfast


Ingredients- One Serving
2 Cumberland sausages
2 rashers of smoked bacon
2 eggs
mushrooms
1 tomato
tin of baked beans
2 rounds of bread
black pudding
2 hash browns
cooking oil
salt - to taste
brown sauce (look for HP brown sauce) - to taste

Step By Step
1) Slice the mushrooms thinly.
2) Slice the black pudding into rounds of about 1.5cm.
3) Cut the tomatoes into half.
4) Empty the tin of beans into a saucepan.
5) Grill the sausages, bacon and halved tomato to suit your taste.
6) Add a little oil into a frying pan and fry off the black pudding and mushrooms together. They are ready when the mushrooms turn a golden brown. Move these into a heat proof dish and place in the bottom of your oven to keep warm.
7) Start to gently simmer the pan of baked beans.
8) Add more oil into the pan (around 2 table spoons) and place a round of bread in and fry until golden brown - repeat for the second slice and then keep warm.
9) Next, fry 2 eggs to suit your taste.

Finally, serve everything on the plate together, make a nice cup of Tea (or Coffee), shake a dash of salt over your place, and a squirt of brown sauce.
The full English has got several variations here is other options you could use instead of the ingredients used here -
1) egg, fried, poached, scrambled or in a basket
2) fried or grilled bacon, also referred to as "rashers" or "slices"
3) white pudding
4) sautéed potatoes
5) chips
6) potato bread (also called "fadge" or tattie scone)
7) potato waffles
8) potato cakes
9) toast
10) English muffins or Biscuits
11) fried bread
12) grits
13) oatcakes (in the North Midlands)
14) soda bread
15) pancakes
16) baked beans
17) fried mushrooms
18) fried, grilled, or tinned tomatoes
19) bubble and squeak
20) fruit pudding (in Scotland)

It is great having so many different options to chose from, people up and down the UK have perfected how they have a cooked breakfast but the most common choice of ingredients is the original used above - but it is all down to how you like it and what foods you enjoy.

Peanut Butter Stuffed Okra - Its Easy and Yum


Ingredients
12-15 Okra or Ladies finger
2 tbsp. peanut butter
1 small onion
1 tsp. ginger-garlic paste
1 tsp. red chilly powder
1 tsp. dry coriander powder
1/2 tsp. cumin powder
1/4 tsp. turmeric powder
1/2 tsp. dry mango powder (optional)
1 tbsp. vegetable oil
1/4 tsp. salt
Preparation
Wash and pat fry the okra and the ridge gourd, wipe them with a kitchen napkin. Chop off the head and the tail part of the okra and make a slit on one side from top to the bottom end. Make about 2 inch pieces of ridge gourd and make a slit lengthwise.
Peanut butter; Dry roast 100 gms. of peanuts in a wok till they are light brown in color. Take out and remove the skin rubbing them with a harsh cloth. Grind the roasted peanuts with 1-2 tsp. of olive oil and 1 tsp. of rock salt. Store the peanut butter in a glass bottle and refrigerate till use.
Filling; Peel and chop the onion, grind the onion into a fine paste. Take a small bowl and add the onion paste, salt, ginger garlic paste, peanut butter and all the dry spice into it. Mix well till all the ingredients are well blended.
Take a slit okra and fill about 1 tsp. of the above stuffing in it. Repeat the same process with all the veggies. Keep them aside.
Cooking
Heat oil in a flat skillet or pan. Add all the stuffed okras carefully into the hot oil. Cook for a few minutes on medium heat and turn the okras gently taking care not to spill the stuffing out. Cook for anther 5 minutes and turn off the gas.
Garnish the cooked peanut butter Okra and the ridge gourd with fresh coriander leaves and serve them with Indian flat breads or Naan.

A Powerful Flavoring Ingredient For Foods - What Is Amaretto And How It Is Used In Recipes?


What is it (history)?
Developed near 1520, Amaretto (it means slightly bitter) liqueur has a nutty almond flavor and aroma. But it contains no nuts nor nut products. Small amounts of it are added to food recipes for flavoring. Authentic imports from Italy and Europe can cost $10-25/half-liter, but effective less expensive ones are available from retail outlets.
One legend says a young Italian model who was sitting for a Renaissance Madonna portrait gave a small gift of it to her artist in Saronno. Another one says a small amount of this concoction was added to select cookies made for the king of the region at a later date. Still another says it was the result of a bishop's blessing of a young married couple. The first legion is its most probable starting point.
How is it made (mostly secret)?
Amaretto liquid is made from the pit-kernels of apricot seeds. Its entire formula and manufacturing process are secret. But we know Madagascar vanilla and pure caramelized sugar are part of its recipe. Certain makers also add peach or cherry pits along with secret herbs and spices to their formulations.
Originally, the seed pits were probably crushed and soaked/leached for several weeks in a consumable organic-solvent/water solution, similar to how vanilla flavoring is extracted today. The solution was then filtered or crudely distilled for consumption. Its final color ranged from light to dark amber.
Later, around 1600, this recipe was apparently rediscovered when distillation became more common among Italian families. Thus, some of today's Amarettos are finely distilled, which gives them crystal-clear amber appearances. The organic esters from their ingredients also come-off with the distillates, producing unique flavors and aromas.
How is it used (small amount added once; big flavors result)?
The Internet shows this liquid is added to numerous recipes in small amounts; e.g., in desserts, cakes, cookies, ice cream, meats, fish, cheese, vegetables, chocolate dishes, soups, creamers, batters, sauces, spreads, and garnishes. It can also be added to fresh cranberry, orange, and favorite juices, and to coffee, tea, and cider.
Which variety works best (imported)?
Reportedly, the imported brands produce the strongest flavors. Yet, real-almond or similar extracts could do the same thing.
Conclusion. Added in small amounts, pure Amaretto liquid is a popular flavoring ingredient that is safe to use by those allergic to nut products, provided no almond or nut products had been added to its formulation in the first place. However, in cooking, this flavoring liquid can be replaced with real-almond extracts for highly similar taste results.

Easy Recipe for Homemade Pickles


Ingredients needed: 
cucumbers, vinegar, garlic cloves (optional) and salt. Fresh dill is a great addition if you have access to it, but it is not necessary. Other optional ingredients that may be used are jalapenos (fresh or pickled) and/or cayenne peppers (dried).
The amount of cucumbers you need to purchase is based on how many jars of pickles you want to make. Buy one to 2 pounds of cucumbers for your first foray into pickle making. The best cucumbers are usually labeled "pickling cucumbers" in your grocery store's produce section. The English variety of cucumbers are also good to use. Pick the smallest cucumbers you can find-3"-4" long. (You may use the larger variety but it would be best to slice these into sections.)
The preparation is easy.
1. Get your jars and ingredients lined up. Wash your cucumbers thoroughly.
2. Add a small amount of vinegar to your jars, then add one teaspoon of salt. (If this is not enough salt for you, you can adjust to your taste in the next batch). Swirl the jars around or stir until salt is dissolved.
3. Peel two garlic cloves and drop into the jar. (You may cut them in half or leave them whole). This is also a good time to add the fresh dill if you have any. No need to trim it, just wash it and put it in, stalks, leaves and all. If you want to slice it to measure it, use about 2-3 tablespoons.
4. Add any jalapenos or cayenne peppers if you enjoy spicy pickles. Then add your cucumbers. You may need to trim a few of them to fit into the jar. It's probably easiest to slice them lengthwise before placing them in the jar but this is optional.
5. Fill your jar the rest of the way up with vinegar, taking care to ensure that cucumbers are covered. Put the lids on the jars and place in the refrigerator. Wait at least 3 days, (a little longer for larger cucumbers).
6. Open a jar and enjoy your pickles!
You'll probably notice that your garlic cloves have turned a bright green. This is normal.
This is a great recipe to enjoy in your own home but you can also make pickles to give away as gifts or to take to a picnic (since you can use jars recycled from your own pantry, you don't have to worry about getting your jars back). Once you've tried it, you may never want to buy commercial pickles again!


Dutch Oven Recipes


Beef Meat Loaf
Ingredients:
4 pounds of pure ground beef
2 cups of bread crumbs or flour
1 large onion, chopped
2 tablespoons of salt
3 eggs, beaten well
Ketchup
1 cup milk
Half tablespoon of pepper

Procedure:
In a container, combine the beef, onion, salt, eggs and pepper and half the bread crumbs. Mix thoroughly. Roll into a log shape, and cover with remaining bread crumbs. Well grease the dutch oven and then put the meat mixture in. Put the lid on the oven and place in the coals of the fire and leave for about an hour and a half. Take the lid off and add the ketchup and brown sugar. Then place the lid back on and cook for a further 15 minutes. If the fire is too hot, the dinner will burn, so make sure you cook your meat loaf in the coals and not the fire.

Pineapple Delight Cake

1 pack cake mix, yellow
3 pieces of eggs, beaten
1 can pineapple slices
½ cup butter
1 cup sugar, brown or white
1 and ½ cup of pineapple juice
8 pieces cherries

Procedure:
Melt the butter in Dutch oven. Place the pineapple slices over the bottom of the dutch oven and place a cherry on top of each piece of pineapple. Follow the instructions for making up the cake mix and then pour the cake mix over the pineapple and cherries. Place the oven in the coals of the fire to cook for half an hour. Let it cool slightly inside the oven after baking and before serving. While cooking, keep an eye on it to make sure it doesn't burn. Enjoy.
Sausage Gravy
Ingredients:
Cooked sausage or processed meat products such as ham or bacon
3 tablespoons flour or bread crumbs
Salt and pepper to taste
Water or milk
butter

Procedure:
Add the flour to the butter in your hot skillet until it becomes brown. Add water or milk to the flour to thin it, then add pepper and salt. Continue stirring the mixture until it regains its thick constancy. Add the sausage or processed meat product to the mixture.
Wild Turkey
Ingredients:
1 whole turkey
1 pound of pork sausage
6 cups of bread crumbs
Bacon
Onions
Poultry spices

Procedure:
Cover the turkey with seasoning and other poultry spices. Meanwhile, fry the onions and pork sausage in your oven. Then combine this mixture with the bread crumbs. Stuff the turkey with this and put in the dutch oven and bake for 3 and half hours.
These Dutch oven recipes are so easy to make and taste great, and you'll have the family asking for more. Camping is an excellent time to encourage the kids to do some of the cooking as well.

Fresh Dates and a Kale Smoothie


6oz water
8 ice cubes
3 cups of kale - torn into pieces and stems removed
1 banana
1 cup of red grapes
blend now and then add the almond meal through the top
2 heaping tablespoons almond meal (I buy at Trader Joes)
blend on high for a couple of minutes

This green goddess provides healthy carbs (to replace the ones used in your workout) + healthy plant protein + good fat. What more is needed!

Sweet Potato Chili


2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 onion, finely chopped
4 tbsp chili powder (+dash of hot chile powder to taste)
1 tbsp cumin
1 tbsp oregano
1 tbsp paprika
½ tsp fresh ground pepper
½ tsp sea salt
2 sweet potatoes, peeled and cut into 1" cubes
32 oz water or broth
1 red bell pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cans 28oz petite diced tomatoes with juice
1 can 15oz black beans, rinsed and drained
1 can 15oz kidney beans, rinsed and drained
Heat oil in large pot over medium heat. Add garlic and onion. Saute until onion is slightly translucent, about 4 minutes.
Add all other ingredients, cover and cook 30 minutes are until the sweet potatoes are soft.

Italian Greens



1 bunch Swiss Chard
2 cups water
1 Tablespoon olive oil
1 Tablespoon crushed fresh garlic
4 strips anchovies finely chopped
¼ teaspoon crushed red pepper
salt to taste

Directions:
Carefully wash the Swiss Chard to make sure it is completely clean and free of any dirt. Chop Swiss Chard in approximately 1 inch strips. Boil in salted water, about 5 minutes or until stalks are tender when tested with a fork.

Drain and set aside. Heat olive oil, garlic, anchovies and red pepper in a large non-stick skillet over medium heat for about 3 minutes (continually stirring). Add drained Swiss Chard; cook and stir for 3 minutes. Taste before adding any salt.

Recipe for Roasted Chickpeas


ROASTED CHICKPEAS
1 can chickpeas
1 teaspoon olive oil
Sprinkle of salt
Sprinkle of cayenne pepper
Preheat oven to 400. Drain and rinse the chickpeas; pat dry with paper towel. Toss the chickpeas and olive oil. Spread the chickpeas out on a cookie sheet that has an edge. Sprinkle with seasoning. Bake for 45 minutes (or until chickpeas begin to turn brown) shaking the pan every 15 minutes or so.
8 servings.
Nutrition (per serving)
calories: 174
saturated fat:.5 g
fiber: 7.6 g
protein: 8.4 g
Cost (per serving)
15 cents
Options
Any canned bean or lentil can be substituted in this recipe, just watch for browning and adjust the cooking time. Experiment with different flavors such as garlic, soy sauce, teriyaki, basil. Let your imagination run wild!

Favorite Homemade Relishes


MILLION DOLLAR RELISH

The ingredients you will need.
6 pounds of cucumbers, do not peel.
3 green peppers and you must clean out insides and cut into large chunks.
2 pounds onions, peeled and cut into large chunks
2 red peppers you must also clean out insides and cut in large chunks.


Put all ingredients through food grinder or food processor. Put in large pot and cover with 1 cup salt and 2 gallons of water. Let stand overnight, then in the morning drain completely. Put mixture back in pot and add 1 tsp turmeric, 2 tbsp mustard seed, 2 tbsp celery seed, 6 cups sugar, 1 quart cider vinegar.
Bring to a boil and cook for 5 to 10 minutes, stirring frequently. Thicken with 3 tbsp corn starch mixed with 3 tbsp water. Pour into sterilized jars and seal. Will need about 6-8 1/2 pint jars.



GOLDEN GLOW RELISH
A favorite in our house.
3 quarts ripe tomatoes (cut-up)
4 large onions (chopped)
1 green pepper (chopped)
1 red pepper (chopped)

Combine all ingredients and cover mixture with 1/4 cup salt. Let stand for 3 hours and then drain. Put on the stove, with 1 pint cider vinegar, 3 1/2 cups sugar, 1 tbsp turmeric, 2 tbsp mustard seed, and 15 whole cloves.
Cook over medium-low heat stirring frequently for 1 hour or longer, if you like it thicker. Ladle into sterilized jars and seal. Will need about 6 1/2 pint jars.

How To Make an Easy Scrumptious Omelet


Ingredients:
4 eggs
2 tablespoon margarine
1 tablespoon canola oil
2 tablespoons chopped onions
1 tablespoon chopped green onions
1 tablespoon chopped sweet red pepper
3 tablespoons of sliced mushrooms
3 tablespoons or more of cheese of your choice (cheddar or mozzarella or both)
Salt and pepper to taste
Optional:
4 tablespoons of ground sausage
Cooking oil spray
Serving size: one to two

Directions:
For optional ground sausage; place fry pan on medium heat and spray with cooking oil. Put ground sausage in pan and cook until it is browned (well done). Place cooked sausage on paper towel to drain, then set it aside for later.
Use cooking spray oil in another fry pan on medium heat and sauté green peppers, onions, and sweet red pepper together. Place mushrooms in mixture last until slightly browned. Remove mixture from pan and place it on a paper towel to absorb any oil.
Next, take the four eggs and scramble them in a bowl. Take a clean fry pan on medium heat and place the canola oil and margarine in pan until melted. Have a big spatula, cheese, onion mixture, sausage if needed and plate available. Pour the eggs into the fry pan and slowly use the spatula to lift it from around the edges, pulling the eggs to the center and moving the pan, so that it cooks evenly. Do not stir. Lift the eggs slightly on all sides with the spatula to prevent burning and make sure it is well done. On one half side of the eggs in the fry pan, place the onion mixture, cheese, and sausage if desired. Use the spatula to lift or fold the other half on top of the onion mixture, cheese and sausage. Turn off the heat. Place the plate on top of the pan, face down. Take one hand and hold the fry pan and with the other hand, hold the plate firmly on top of the pan. While still holding with both hands, flip the pan over on to the plate. You should have a scrumptious, fluffy half-moon shaped omelet.

Modern Recipes and Cooking Tips: Various Recipes for Cookies and Frosting Cookies -...

Modern Recipes and Cooking Tips: Various Recipes for Cookies and Frosting Cookies -...: SIMPLE BUTTER COOKIES 1 cup butter 1 cup sugar 2 large eggs 3 cups flour 1 tsp grated lemon or orange rind May be made with mixer ...

Pork Spring Rolls


1. Soak the mushrooms in water for 20 minutes. Peel and quarter the carrots and onions, and then put them in a food processor with the raw bean sprouts, noodles and mushrooms. Blend together until the mixture becomes a batter.
2. Grind the spareribs in a meat grinder. Pour the ground meat into the vegetable and noodle batter. Season with nuoc mam, sugar, salt and pepper.
3. Add water to a small saucepan and bring to the boil, then add the beer. Place two triangular rice sheets on top of each other. Quickly submerge them in the boiling liquid and dry them carefully with a cloth.
4. Spread out the two triangles on a completely dry cloth. Add a heaped teaspoon of filling.
5. Pinch together the left and right sides of the rice paper over the filling. Starting with the base of the triangle facing you, roll it up to create a cylinder. Prepare all the spring rolls in this same way.
6. Using a skimmer, fry the spring rolls in boiling oil. Take them out of the fryer; this is the "pre-cooking" stage. Just before serving, refry the rolls to brown them. Arrange them. in small dishes garnished with lettuce and mint and serve hot.

Various Recipes for Cookies and Frosting Cookies -


SIMPLE BUTTER COOKIES
1 cup butter
1 cup sugar
2 large eggs
3 cups flour
1 tsp grated lemon or orange rind

May be made with mixer or in a food processor.
Cream the butter; add sugar gradually. Blend together until light and creamy, beat in the eggs. Add the flour and grated citrus rind. Stir until blended.
For molded cookies: Preheat oven to 325 degrees. Press the dough into ungreased cookie mold/s and bake for 10 minutes or until the edges of the cookies are just light brown. Remove from the molds while still hot.
For pastry bag or cut-out cookies: Preheat oven to 375 degrees. Bake on an ungreased cookie sheet for 10 to 15 minutes. Remove from cookie sheets immediately and cool on wire racks.
Note: To make the cut-out cookies, chill dough until chilled enough to roll out.
LEMON BUTTER COOKIES
1 cup butter, softened
1 tsp lemon zest
1 cup powdered sugar
2 cups all-purpose flour
1/4 tsp salt

Preheat oven to 325 degrees.
Using a heavy-duty mixer, beat the butter with the lemon zest at medium speed until creamy. Gradually add the sugar, beating well.
Combine the flour and salt together and gradually add to the above mixture, beating until blended. Shape the dough into a disc.
Roll out to a 1/8-inch thickness on a lightly floured smooth surface. Cut with cookie cutters and place cookies a half inch apart on parchment-lined cookie sheets.
Bake cookies at 325 degrees for 12 to 14 minutes or until the edges are very lightly browned. Allow to cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Decorate as desired using the Royal Icing and Colorful Glaze (both recipes follow).
Yield: 2 to 4 dozen cookies depending on the size of the cookie cutters you use.
ROYAL ICING:
3 cups powdered sugar
2 tbsp meringue powder
1/4 cup cold water
Food coloring paste, colors of your choice

Beat the powdered sugar, meringue powder, and cold water at high-speed with electric mixer (use whisk attachment if you have one) until glossy and stiff peaks form. Put in food coloring to tint to color desired (Remember food coloring goes a long way!); beat until blended in. Place a damp tea towel directly over the surface of the icing to prevent a crust from forming while you use.
COLORFUL GLAZE:
1 pkg (1-lb) powdered sugar
6 tbsp water
food coloring paste

Stir the water into the powdered sugar and add food coloring as desired. Stir mixture until well blended. Use to frost the cookies.
Note: The glaze is best for frosting and the royal icing is best for the piping and decorating

Friday, April 20, 2012

Koushari - One Of The Most Popular Egyptian Food Recipes


KOUSHARI: Often referred to as the Egyptian national dish, Koushari is one of the most popular dishes in the country. 


The ingredients include:
- Rice - 1 cup
- Lentils - 1 cup
- Macaroni Pasta - 1 cup
- Onion - 1 (chopped finely)
- Oil - 2 tablespoons and also some for frying
- Onion - 1 (sliced thinly)
- Tomato sauce/Crushed Tomatoes - 2 cups
- Garlic - 2 to 3 cloves (minced)
- Salt and Pepper - To taste
- Pepper flakes - ½ to 1 teaspoon



The rice is cooked in the requisite quantity of water for 20 minutes in a closed pot, until completely cooked. The lentils are cooked separately in water in an enclosed pot under simmered flame for 30-45 minutes. The macaroni is cooked separately according to the instructions written on the packet.
Now some olive oil is heated in a separate pan over medium flame and the chopped garlic and onion are added to it. These items are sautéed for 4-5 minutes till the onions get wilted and translucent. Now, the crushed tomato and the pepper flakes are added to it and stirred for 10-15 minutes under medium-low heat. A little amount of water can also be added, if necessary. It is then seasoned with salt and a bit of pepper and set aside.


The next step is to heat about half an inch of the cooking oil in a skillet and fry the sliced onions in it until they turn brown. These are to be drained on tissue paper or paper towels to get rid of the excess oil.
Now the rice, lentils and macaroni are placed in a large serving bowl, seasoned with pepper and salt to taste and stirred with a fork so that all the ingredients get mixed evenly. While serving, this mixture is topped up with the tomato sauce prepared earlier along with the crispy onions. It is best when served hot but can also be served at the normal room temperature.



One can also bring about some variations in Koushari like:
• Instead of macaroni pasta, one can use penne, bucatini or ditalini.
• Cooked chickpeas can also be added to the topping.
• Chunks of cooked chicken and lamb can be added to the Koushari.
• Small pieces can be squeezed over the Koushari to make it more piquant.
• A little amount of ground cumin, cinnamon or 'baharat' spice mix can be added to the tomato sauce.

Sunday, April 15, 2012

Caribbean Beef Recipes


When you think of Caribbean cuisine most people think of seafood and bean dishes, not necessarily beef recipes, but especially in Cuba, beef has been a traditional staple of the populace since before the 20th century. In Cuba these days, however, regular citizens can't afford beef. A pound of ground beef costs over $20 dollars or the equivalent in Cuban pesos. Taking into consideration that the average Cuban makes less than $30 per month, beef just is not an option for most Cubans unless they work in a dollar restaurant or one of the tourist hotels.
Cuban beef recipes include the ever popular "picadillo" (pronounced pick-a-dee-yo) which is basically seasoned ground beef. You need to make the seasoning, or "sofrito" first which consists of fried onions, a little oil, and some garlic. Let the sofrito cool and then add it to one pound of 80% lean ground meat. The ground meat is then mixed with about half a cup of tomato paste or tomato sauce (paste is better). The mixture is then cooked on a skillet for half an hour. Add chopped or sliced green pitted olives at the end and it is ready to serve over plain white rice and accompanied by fried plantains and black bean soup.
Another one of the great tasting Cuban beef recipes is beef empanadas, which are pastries filled with picadillo. These meat filled treats are deep fried until crispy and perfect. Most good Cuban restaurants will also offer beef, ham, chicken, or bacalao (dried smoked cod) croquetas (croquettes). Croquetas are made with finely ground meat or fish filling and spices, then rolled and formed into little "finger" shapes, then rolled in egg yolk and finally into bread crumbs. Once they are ready the croquetas are deep fried until golden brown and crispy. Both croquetas and empanadas are really tapas, or appetizers but can also serve as a main dish when accompanied by traditional fried green plantains and some form of rice dish, or black beans.
Cuban beef recipes from the island include the famous "ropa vieja", which literally translates as "old clothes". This is a dish of shredded skirt steak sautéed in a sauce of red bell peppers, onions and tomato sauce. All of these dishes begin with the traditional "sofrito" and then the meat is mixed in and cooked.
Most Cuban recipes go better with plain white rice and a black bean soup, or "potaje" (pronounced po-ta-heh). Add some fried sliced sweet or green plantains and you have a great traditional Cuban dish right at home.
Cuban beef recipes go well with mixed rum drinks such as rum and coke with a slice of lime, also known as a "Cuba Libre" (free Cuba) or the favorite drink of Ernest Hemingway, the Mojito (pronounced mo-hee-to) which is white rum, lime juice, soda, simple syrup, and crushed mint.

Bread recipe


This is a fantastic recipe for a honey and whole wheat loaf that is still a family favorite after many years.
4 cups white bread flour
1 1/2 cups whole wheat flour
2 cups very warm (but not hot) water about 100 degrees. A little warmer than body temp
1 stick butter softened
2 tsp salt
1/2 cup dark brown sugar, packed (or honey if you prefer)
4 tbsp white sugar
2 pkgs regular powdered yeast
Put white sugar and yeast in a small bowl. Add 1/2 cup of warm water. Whisk until yeast dissolves and set aside until the yeast activates and it gets foamy; this just takes a few minutes.
Mix the whole wheat flour with 3 cups of white flour, salt and brown sugar. Use dough hook on mixer. If you do not have a mixer with a dough hook, kneading by hand is just fine, though it will take a little longer. Add softened butter and warm water. Mix well. Add yeast mixture and add the rest of the white flour a little at a time, mixing well until dough comes away from the sides of the bowl and is just a tiny bit sticky. Dough should be smooth and elastic. Kneading in a mixer should take about 5-8 minutes or 10 minutes by hand. If kneading by hand use a lightly floured board to keep the dough from sticking to the counter.
Put the dough in an oiled bowl and turn over to oil all sides. Cover with a clean, damp kitchen towel or some plastic wrap. Let it rise in a warm place until doubled in volume. You will know it's doubled if you can poke two fingers into the middle of the dough and the imprint stays. This should take about an hour to an hour and 15 minutes. This is the time to put your feet up with a cup of tea and enjoy the feeling of accomplishment as your bread dough rises.
Turn the dough out onto a lightly floured counter and punch down. Knead with your hands a few times and then cut the dough in half. Put each half in a greased bread pan and let rise again until it's up to the top of the pans - about 40 minutes.
If you prefer a shiny crust, this is the time to brush the loaves with an egg wash made by beating one egg with a little water. Put pans in a preheated 375 degree F oven. Turn the loaves about halfway through for even baking. When your bread is nicely browned and sounds hollow when you tap on the tops, they're done. This should take about 30-35 minutes.
Remove from the oven and cool on a rack for about 5 minutes. Then run a knife around the edges of the pan and take the loaves out of the pans. Let the loaves finish cooling a bit on the racks before you rip them open and slather them with butter. Be proud! You have some beautiful homemade bread, and you made it yourself!

Fresh and Spicy Blueberry Muffins


Ingredients
  • 2 cups all-purpose flour
  • 3/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups wild blueberries, fresh or frozen
  • 1 tablespoon all-purpose flour
  • 1/3 cup butter, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1/2 cup 2% reduced-fat milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1 1/2 teaspoon sugar
Directions
Preheat oven to 425°. Scoop 2 cups of flour into measuring cups and level with a knife. In a large bowl, put together 2 cups of flour and the next 6 ingredients and stir. Place blueberries in a small bowl then sprinkle with 1 tablespoon flour; toss to coat. Put together butter and cream cheese in a medium bowl then beat with an electric mixer at high speed until blended well. Add the milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture into flour mixture, thoroughly stirring until moist. Fold in blueberry mixture then pour into individual muffin cups coated with cooking spray. Evenly sprinkle 1 teaspoon of sugar on top and bake at 425° for 15 minutes. Cool for at least 5 minutes before removing from pans.
This blueberry muffin recipe can be made days in advance. Simply put them in the freezer and reheat. Take note that if you plan ahead, there will be no last minute panic. So on Easter Sunday, spice up spring in the air and refresh the whole family with the freshest hand-picked fruits that are easy to come by and your family's favorite. Add a new homemade dressing and enjoy your Easter Brunch with the whole family.


Cheesy Chili And Grits Casserole


The amounts listed below are for one Cheesy Chili And Grits Casserole; just multiply the amounts by the number of casseroles you need if you want to make extra for freezing.
Ingredients
1/4 cup of dry grits or polenta
1 cup of whole milk (you can use water or skim milk if you want to decrease the calories, but it won't be as creamy and delicious)
1 teaspoon of sea salt
Enough olive oil to lightly grease an 8 inch by 8 inch baking dish
1 15 ounce can of your favorite prepared chili
1/2 cup of shredded sharp cheddar cheese
4 green onions, both the white and green parts
Directions
The most time intensive part of this recipe is cooking the grits. You can substitute instant grits if you are in a hurry; just follow the directions on the package of instant grits. Otherwise, put the milk and sea salt in a heavy-bottomed sauce pan and heat over a low flame. Once the milk is hot, but not yet simmering, slowly whisk in the dry grits. Cook over a very low flame until it thickens; this should take about 20 to 25 minutes.
Lightly grease an 8 inch by 8 inch baking dish. Pour the prepared grits into the dish and evenly spread them out with a spatula. Pour the can of prepared chili over the grits. Evenly spread out the chili. Sprinkle the shredded Cheddar cheese all over the top. Tightly cover the baking dish, with either a lid or aluminum foil. You can either cook the casserole immediately or move it to either the freezer or refrigerator for later use.
Heat your toaster oven to 350 degrees F. A casserole at room temperature will need to bake for about 30 minutes. One at refrigerator temperature will take about 50 minutes, and one that is frozen will take about 1 hour and 10 minutes. You should always check the internal temperature of any casserole and make sure it reaches 165 degrees F to be sure it is safe to eat. Let it cool slightly before serving.
Thinly slice the green onions and sprinkle them over the cooked casserole just before serving.

Breaded Catfish




  • 4 catfish filets, about 4 ounces each
  • 1 large chicken egg
  • 1 tablespoon of whole milk
  • 3/4 cup of fresh whole wheat bread crumbs (you can buy these or use your food processor to make them from fresh bread)
  • 1/4 cup of finely ground cashews (use your food processor or a heavy rolling-pin to grind the cashews)
  • 1/4 teaspoon of ground allspice
  • 1/4 teaspoon of ground cumin
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of dried garlic granules
  • 1/4 teaspoon of dried onion granules
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground black pepper


Directions
Heat your toaster oven to 450 degrees F.
Put the egg and milk into a shallow bowl or dish. Beat well and set aside.
Put the breadcrumbs, ground cashews, allspice, cumin, thyme, garlic, onion, paprika, salt and pepper in another shallow bowl or dish. Mix together well.
Pat dry the catfish filets, then dunk them in the beaten egg mixture. Move them to the bread crumb and cashew mixture and flip them around to coat both sides. Place the breaded catfish onto a parchment lined baking sheet that will fit into your toaster oven. Bake in your toaster oven until the fish is opaque throughout and the breading is golden brown; this should take about 10 minutes. Serve with hot sauce.

Beef Brisket In Tomato Sauce


Ingredients

  • 1 beef brisket, grass-fed would be best (about 4 pounds)
  • 1 twenty-four ounce jar of your favorite prepared tomato sauce
  • 1 green bell pepper, cored, seeded and cut into large chunks
  • 1 small red onion, diced into large chunks
  • 4 cloves of garlic, peeled and minced

Directions
Place the onion, green pepper and garlic into a casserole dish that is large enough to fit the beef brisket yet small enough to fit into your toaster oven. Evenly distribute the vegetables to form a bed for the beef brisket, then place the meat on top of that. Pour the entire jar of prepared tomato sauce over the beef. Cover the casserole dish tightly with foil and place it into the refrigerator overnight.
Remove the brisket from the refrigerator at least one hour before beginning the cooking process. You want it to be at room temperature or close to room temperature before proceeding.
Heat the toaster oven to 200 degrees F. Place the casserole dish, still covered in foil, into the toaster oven. Bake for 2 hours. Flip the brisket over, then cook for another 2 hours. Uncover the brisket, flip it, then cook the brisket uncovered for another 2 hours. Flip the brisket yet again and cook for 2 more hours, still uncovered. Once the 8 hours has passed, your brisket should be perfectly tender and ready to serve, after a short 10 minute rest.
Slice the brisket against the grain to get the most tender beef possible. Serve it with the vegetables and sauce. You can also cook some of your favorite pasta to serve with the extra sauce, which has now been infused with an incredible, beefy flavor.

Old Fashion Coleslaw


2 eggs well beaten
1/4 cup water
1/4 cup cider vinegar
3 Tablespoons sugar
Mix well and cook till thick. While it is cooling shred your head of cabbage. Mix well your cabbage and dressing. This coleslaw was a family favorite for Christmas and Thanksgiving. The dressing you can make a few days ahead of time them all you have to do is mix the cabbage and dressing before serving.
Cabbage is good for you and can be used in many different ways. 

Pepper Cabbage and Coleslaw



  • 1 head cabbage
  • 1 cup diced celery
  • 1 cup green pepper
  • 1 onion
  • Dressing:
  • 2 cups sugar
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 1 tsp salt
  • 1 tsp celery seed
  • 1 tsp mustard seed

Chop cabbage finely (I use my food processor), dice celery, green pepper and onion. Mix together well. Make dressing and pour over cabbage mixture. This pepper cabbage will keep at least a month. You can also freeze it.

Tuna Tartare


  • 200g Tuna (as fresh as possible)
  • 5 cocktail gherkins
  • 1 teaspoon Dijon mustard
  • 1 small red onion
  • 2 baby spring onions
  • 1/2 lime
  • 1/2 teaspoon parsley stems
  • 1/2 teaspoon light soy sauce
  • salt and freshly ground pepper
1. Finely chop the gherkins, red onion, spring onions and parsley. Keep them separate from each other and set aside.
2. Dice the tuna into about 1/2cm cubes and put into a large bowl.
3. Add the diced gherkins, red onion, spring onions and parsley.
4. Add all the other ingredients tasting as you go.
5. Use a presentation ring to plate up the tartare. I decorated the plate with finely sliced pickled radish and baby courgette
6. Serve immediately (if you leave it for too long the lime juice will start 'cooking' the tuna.
Serves 2

Fat-Free Chicken Dishes


Roast Chicken and Lemon
Ingredients
• ¼ pound chicken, rinsed with giblets and neck removed
• 1 large red onion, sliced thickly
• 2 large potatoes, peeled and cut in chunks
• 3 carrots, cut in chunks
• 3 of cloves garlic, sliced thinly
• 1 teaspoon salt
• 1/2 teaspoon pepper (freshly ground black pepper is best)
• ½ lemon, sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 4 sprigs of fresh thyme, minced or 1 teaspoon dried thyme

Directions
Immerse the clay baker in water for 20 minutes; drain and dry. Place onions in the bottom of the baker then arrange potatoes, carrots and garlic around sides. Sprinkle half each of the salt and pepper all over. Pat dry chicken inside and out then stuff cavity with lemon. Tie legs together with string and push wings under back. Place on top of onions in the baker with the breast side up.
Combine vinegar, soy sauce and honey then brush mixture all over chicken. Sprinkle with the thyme and remaining salt and pepper. Place clay baker in the middle of oven then turn on oven to 400 F (200 C). Roast for 2 hours or until juices run clear when chicken is pierced. Meat thermometer should register 185 F (85 C) for your chicken to be thoroughly cooked.
Roast Chicken and Peppers
Ingredients
• 3 pounds chicken, cut into chunks
• 3 tablespoons olive oil, divided 1 tablespoon plus 1-1/2 teaspoons
• fresh rosemary, chopped or 1-1/2 teaspoons dried rosemary
• 1 tablespoon fresh lemon juice
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 3 bell peppers, red, yellow and green cut into 1-inch strips
• 1 medium onion, cut into wedges

Directions
Soak clay baker the usual way and pat dry. Preheat oven to 375°F. Place chicken into the clay baker. Combine 2 tablespoons oil, rosemary and lemon juice then brush over chicken. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Put clay baker in the center of oven and roast for 15 minutes. Toss vegetables with remaining oil, salt and pepper then arrange around chicken. Cook for 45 minutes. Meat thermometer should register at 180°F for chicken to cook thoroughly.

HASH BROWN POTATO PANCAKES



  • 1/2 cup canola oil for frying
  • 1 tsp salt
  • 1/8 tsp ground black pepper
  • 2 large eggs
  • 4 cups (20-oz) refrigerated shredded hash browns
  • 2 to 3 green onions, sliced thin

Preheat oven to 250 degrees.
Line a large cookie sheet with paper towels.

Heat the oil in a large skillet over medium-high heat until very hot.
In a large bowl mix the salt, pepper, and eggs together. Add the potatoes and green onions; stir to blend well.
Drop potato mixture by barely 1/2 cup at a time into the hot oil. Flatten cakes into 4-inch ovals. Cook 5 to 7 minutes or until golden brown on each side. Using a slotted spoon, remove cooked cakes and place on the prepared cookie sheet. Set in oven to keep warm while you cook the remaining cakes.
These cakes are delicious served with applesauce and/or sour cream.

HONEY-BAKED ONIONS



  • 6 medium yellow onions
  • 1/4 cup honey
  • 2 tbsp butter, cut into pieces
  • 2 tbsp chopped parsley

Peel the onions and cut in half crosswise. Arrange the halves in a single layer in a 7 x 11-inch baking dish. Pour the honey evenly over the onions and dot with the butter.
Cover loosely with waxed paper or plastic wrap and microwave on high for 8 to 10 minutes or until the onions are tender. Baste with the pan juices twice during the cooking time.
Garnish with the chopped parsley and let stand for 3 minutes.

ASPARAGUS HAM ROLLS



  • 4 long slices Swiss cheese
  • 8 thin slices boiled ham
  • 1 can (15-oz) long asparagus spears, drained
  • 1 can (10-oz) Cheddar cheese soup
  • 2 tbsp water
  • 1/4 tsp celery salt
  • sliced almonds, for garnish

Lay ham slices out and top each with half a slice of the Swiss cheese. Top cheese with 2 or 3 asparagus spears. Roll up jelly-roll style and place seam side down in an 8 x 12-inch pyrex-type glass baking dish.
In a bowl combine the soup, water, and celery salt, mixing well. Spoon the mixture over the rolls.
Cover with plastic wrap and microwave on high setting for 5 to 7 minutes or until the asparagus rolls are heated through.
Before serving, sprinkle the almonds over the top.

Roasted Potato Salad



  • 1 large russet potato, or 2 small russet potatoes
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of dried thyme
  • 1/4 teaspoon of sea salt
  • 1/4 cup of mayonnaise
  • 1 tablespoon of Dijon mustard
  • I tablespoon of sweet green tomato relish (you can sub sweet pickle relish if needed)
  • 1 teaspoon of dried garlic granules
  • 1 teaspoon of dried onion granules
  • 4 green onions, both white and green parts, sliced very thinly

Directions
Heat your toaster oven to 400 degrees F. Cut the potato (with its skin on) into 3/4 inch cubes. Put them into a casserole dish along with the extra virgin olive oil, sea salt, dried rosemary and dried thyme. Toss to coat well and evenly distribute the herbs. Put the potatoes into the toaster oven and cook until golden brown and soft; this should take about 30 minutes.
Make the sauce while the potatoes are cooking. Combine the mayonnaise, Dijon mustard, green tomato relish, dried garlic granules and dried onion granules in a medium to large mixing bowl. Stir until everything is well-combined. Put the cooked potatoes, while they are still hot, into the mixing bowl. Stir gently, so that you do not break the potato cubes. Let the potato salad cool slightly before adding the sliced green onion and gently stirring.
This roasted potato salad can be eaten warm or chilled for later use.  Use this dish anywhere you would use regular potato salad; using it as a side dish for burgers or fried chicken would be a natural match. This roasted version also makes a great side dish for roasted chicken or roasted leg of lamb.

Old Fashioned Sauerkraut


Ingredients for One Quart of Sauerkraut
1 medium to large organic cabbage (green or red is fine)
2 tablespoons of sea salt
Special equipment
A food processor with both a shredding disc and multi-purpose blade
A one quart wide mouth glass canning jar
Directions
Cut the organic cabbage into quarters and remove the core. Place the shredding disc on your food processor. Shred the cabbage. Put the shredded cabbage into a mixing bowl along with the sea salt. Stir until the salt is very well-distributed. Let the salted cabbage sit for fifteen minutes to allow the sea salt to begin to draw out the natural cabbage juices. Return the salted cabbage to the food processor work bowl, but this time have it fitted with a multi-purpose blade. You may have to process the cabbage in batches if your food processor isn't large enough to handle the entire cabbage all at once. Press the pulse button on your food processor 8 times, only holding it down for 2 seconds each time. This will break down the cabbage enough to get out the juices you need, but still leave it in large enough pieces for the final sauerkraut to have a good texture.
Place the processed sauerkraut into the glass canning jar. Press down the cabbage until the juices rise 3/4 of an inch above the cabbage. A rubber spatula works well for this task. Put the lid tightly on and place the sauerkraut in a cool (but not cold) dark place for 5 days. A dark cupboard is a good spot for this. Move the sauerkraut to the refrigerator at the end of the 5 days. Refrigerate the sauerkraut for at least one week before serving. The flavor will continue to improve with age, and it will hit its peak at 4 to 6 months.


OLD FASHION CHOCOLATE MILK SHAKE


3/4 cup cold milk
2 tbsp chocolate syrup
2 scoops vanilla or chocolate ice cream (depending on how chocolatey you want)

Put all ingredients into blender container and blend until well mixed. Pour into a cold glass to serve.
Yield: 1 8-oz serving

CITRUS AND SPICE HOT CIDER



  • 1 gallon apple cider 
  • 4 oranges, juiced 
  • 5 lemons, juiced 
  • 2 cups sugar 
  • 1/2 tsp ground nutmeg 
  • 3 tsp ground allspice 
  • 1 tsp ground cinnamon 
  • 4 sticks of cinnamon

Mix the cider, orange juice, lemon juice, and sugar in a large saucepan. Tie the nutmeg, allspice, and ground cinnamon in a cheesecloth bag and add to the liquid. Bring the mixture to a boil and then simmer for about 10 to 15 minutes. Remove the spice bag and float the cinnamon sticks on top of the cider. This makes 16 servings.
Note: Especially good when served with doughnuts.

ICE CUBE TRAY PUNCH


As you can see from the name, this is an old recipe. Most people of today don't even own an ice cube tray. And remember this was made in the old-fashioned metal ice-cube trays, not the plastic ones of today that hold only half as much as the old ones. Keep that in mind when making this recipe!

  • 2 cups sugar 
  • 5 cups water 
  • 4 bananas 
  • 3 cups orange juice 
  • 46 ounces pineapple juice 
  • 6 ounces frozen lemonade concentrate 
  • chopped maraschino cherries for color 
  • ginger ale

In a medium saucepan bring the sugar and water to a boil to dissolve sugar.
Mash the bananas and add the orange juice, pineapple juice, and lemonade concentrate (do not dilute). Add the boiled syrup to the banana/juice mixture and stir to blend well. Pour the mixture into ice-cube trays. Drop a few of the chopped cherries into each cube and freeze.
To serve, fill tall glasses with frozen ice-cubes and pour ginger ale over the cubes. Add a straw to the glass.
Note: This can also be made in a punch bowl.
Serves 12

HAM-IT-UP CRESCENT SNACKS



  • can (8-oz) crescent rolls 
  • 4 thin slices ham (approx 4" x 7") 
  • 4 tsp prepared mustard 
  • 1 cup shredded Swiss (or your choice) cheese 
  • 2 tbsp sesame seeds 
  • 1 tbsp melted butter for brushing

Preheat oven to 375 degrees.
Unroll crescent dough into 4 rectangles. Press perforations to seal. Place a ham slice on each rectangle and spread each with 1 teaspoon of the mustard. Sprinkle the cheese over the ham and mustard.
Starting at the shortest side, roll up and press edges together to seal. Brush lightly with the melted butter and coat the rolls with the sesame seeds. Cut each roll into 5 equal slices and place on an ungreased baking sheet.
Bake at 375 degrees for 15 to 20 minutes until lightly browned.
Yield: 20 appetizers or snacks

QUICK AND EASY GROUND BEEF STROGANOFF



  • lb lean ground beef 
  • 1 medium onion, sliced 
  • 1 can (4-oz) mushroom stems and pieces, drained 
  • 1 garlic clove, minced 
  • 2 beef bouillon cubes 
  • 1/2 tsp salt 
  • 1 cup hot water 
  • 2 tbsp catsup 
  • 1 tsp prepared mustard 
  • 4 cup hot cooked noodles or brown rice 
  • 2 tbsp all-purpose flour 
  • 1/4 cup cold water 
  • 1 cup sour cream

In a large skillet brown the ground beef with the onion, mushrooms, and garlic until beef is no longer pink; drain well.
Stir the following ingredients into the drained beef mixture; bouillon, salt, hot water, catsup, and mustard. Place lid on skillet and simmer for 15 minutes.
Combine the flour and cold water blending until smooth. Gradually stir the flour mixture into the meat mixture. Cook and stir until mixture thickens and boils. Reduce the heat and stir in sour cream. Cook mixture just until heated through.
To serve, place hot noodles or rice on serving platter and top with the meat mixture.
Yield: 4 servings

CREOLE CHICKEN



2 tbsp dried parsley
1 tsp onion powder
1/2 tsp cayenne powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
4 (1 lb total) boneless, skinless chicken breast halves
2 tbsp olive or canola oil
1 container (8-oz) mango or citrus salsa
2 tbsp chopped fresh cilantro

In a resealable plastic bag combine the parsley, onion powder, cayenne pepper, salt, and pepper; shake to mix. Add the chicken to the bag, be sure to seal, and shake well to coat overall.
Heat the oil in a large cast iron skillet over medium-high heat and add the chicken. Cook until the juices run clear when the chicken is pierced with fork tines. Should take about 7 to 8 minutes per side.
Top with the salsa and sprinkle with cilantro before serving.
Yield: 4 servings

Recipe for Healthier Banana Bread


1 ¼ cups whole wheat flour
  • ½ teaspoon baking soda
  • 1 ¼ teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • pinch of salt
  • 1 ½ cups of mashed bananas
  • ½ cup sugar
  • 2 egg whites
  • ¼ cup of applesauce
  • 1 teaspoon vanilla extract
  • (optional) chopped pecans or walnuts
Pre-heat your oven to 350 degrees.
In a bowl, combine the whole wheat flour, baking soda, baking powder, salt, nutmeg and cinnamon.
In a separate large bowl, mix the bananas together with the egg whites, sugar, applesauce and vanilla extract.
Stir the in flour mixture until moistened. Pour into a greased, sprayed, or non-stick, 8-inch loaf pan. Place into the oven and bake at 350 degrees for around 45 to 50 minutes, or until a toothpick comes out cleanly.
Let the banana bread cool in the pan for at least 10 minutes. Take it out of the pan, slice your healthier banana bread and enjoy.
To mix up the recipe you can also toss in some fresh fruit like blueberries, chopped dates, and cranberries, or top it off with a tablespoon of lowfat yogurt.

Wild Garlic, Nettle and Hairy Bittercress Risotto


You will need:
  • A small bunch of Wild Garlic 
  • A couple of large handfuls of Nettles 
  • A handful of Hairy Bittercress 
  • Arborio risotto rice 
  • Chicken stock (you can use vegetable) 
  • Small glass of white wine 
  • Parmesan cheese

Pull it together.
Firstly prepare your greens.
Wash and trim the stalks from the Wild Garlic and finely slice the leaves by rolling them up and cutting them with a sharp knife. Chop the stems into 1cm pieces.
Wash your Nettle tips and pop them into a pan of boiling water, cook for 3mins then drain into a sieve.
Wash and pick the leaves from your Hairy Bittercress and leave them to drain dry.
Put a generous know of butter and a slug of olive oil into a pan and warm over a medium heat, tip in the chopped Wild Garlic Stems and fry for 30 seconds to infuse the oil with their flavour. Add three large handfuls of Arborio risotto rice and stir to coat it with the garlic flavoured oil.

Stir the risotto rice over a medium heat until it starts to change colour, it should go from white to a light "pearl" effect after 5 minutes or so. When the rice has changed colour turn up the heat to high and add in your glass of white wine, you can also use vermouth or marsarla for a richer, sweeter risotto. Stir the rice and wine and let the alcohol boil away before turning the heat down low.
Add a ladle of hot chicken stock to the pan and stir it round.
This is the hard part of any risotto, you really need to love it now! You will need to keep stirring the risotto until it's cooked, adding the stock a ladle at a time as the rice soaks it all up.
Each time the pan starts looking dry you can add in some more stock and keep stirring it around, you are encouraging the rice to soak up the liquid and cook evenly whilst also helping to breakdown the starch in the rice to create a thick creamy risotto.
Keep adding your stock and stirring until the rice is cooked through. Take a piece out and have a bite, it should be firm in the middle but not crunchy.
Once the rice is cooked, take your cooked Nettles and squeeze them hard to get all the moisture out of them. Place the ball of Nettles on a chopping board and finely chop them and then add them to the rice, stir through to evenly spread the nettles, next add the chopped raw Wild Garlic leaves and stir them through. They will start to wilt and cook as the heat of the rice permeates through them.
Finally add in a couple of good handfuls of parmesan cheese and stir through the rice. At this point your risotto is coming together, there should be a rich, creamy "sauce" about the rice and an intense, rich flavour of starch and greens.
Serve the risotto in bowls, season to taste then sprinkle with the raw Hairy Bittercress leaves as garnish

Quick and Easy Snacks


 FUN AND EASY INDOOR S'MORES 
8 Graham cracker squares
2 tsp Nutella
1 banana, slice into 1/4-inch slices
4 large marshmallows

Spread the Nutella over 4 of the cracker squares; set aside.
Arrange the remaining 4 Graham cracker squares on a foil-lined baking sheet. Arrange 4 banana slices on each of these cracker squares. Place one of the marshmallows atop each of the banana covered crackers. Broil for 1 to 1 1/2 minutes until the marshmallows are toasted (watch carefully to prevent burning). Remove from broiler and top immediately with the Nutella crackers, Nutella side down. Press lightly to mash the marshmallow onto the bananas.
MICROWAVE POTATO SNACKS
10 small new red potatoes, halved
2 tbsp water
1/2 cup sour cream
2 tbsp sliced green onions
1/2 tsp dried dill weed
dash of black pepper
1/4 cup grated Parmesan cheese
3 slices bacon, cooked crisp and crumbled
fresh dill for garnish, if desired

Place the potatoes, in a single layer cut side down, in a microwave-safe dish. Add the water and cover dish tightly with microwave-safe plastic wrap. Microwave on high 9 to 12 minutes or until the potatoes are just tender. If you do not have a microwave turntable, rotate halfway through cooking. Let stand for 3 minutes; drain and cool slightly.
In a small bowl combine the sour cream, green onions, and dill; mix well.
Turn the potatoes right side up, cutting a thin slice off the bottom if necessary to make stand upright. Sprinkle potatoes with the pepper and Parmesan cheese. Top each potato with a dollop of the sour cream mixture and sprinkle with the crumbled bacon. Garnish with fresh dill, if desired.
Yield: 20 appetizers
TEX-MEX MUNCH
2 cans (3-oz each) French-fried onions
4 cups Corn Chex cereal
2 cups Cherrios cereal
2 cans (4-oz) shoestring potatoes
2 cups chow mein noodles
1 1/2 cups Spanish peanuts
2 1/2 ounces slivered almonds
1/2 pkg taco seasoning mix
1/2 cup melted butter

Preheat oven to 250 degrees.
In a large baking pan mix together the French-fried onions, Corn Chex and Cherrios cereals, shoestring potatoes, chow mein noodles, peanuts, almonds, and taco seasoning mix. Add the melted butter and stir to coat well.
Bake the mix for 30 minutes, stirring every 10 minutes. Allow to cool completely before storing in an airtight container.
Yield: 16 cups

How To Make Hungarian Croissant (Kifli)



Legend has it that during the 150 year Turkish occupation of Hungary the Ottomans (Turks) stormed a Hungarian city and the local bakers, who began their work early in the day, were able to raise the alarm and thus helped to defeat the enemy invasion. To symbolize their victory, the bakers formed the emblem of the Turkish Empire, the crescent moon, out of pastry and ate the enemy's power... and the tradition of "kifli" or croissant was born.
Kifli could be roughly translated as croissant although it has nothing to do with the croissant in the traditional sense. Although its shape is similar to it, it is actually made of a yeast dough cut into triangular wedges, rolled up and baked as a bread.
"Kifli" is still one of the most popular snack breads of Hungary. There are many varieties. Some are sprinkled with salt, caraway seeds, sesame seeds and even cheese. My daughter loves it when I knead dried cranberry raisins into the dough and sprinkle the top with rough raw sugar. However the most popular recipe is the so- called "butter kifli" (vajas kifli)
KIFLI
500 grams of all-purpose flour
1 teaspoon of salt
2 teaspoons of sugar
1 pack of fast rising dry yeast
1 cup of warm milk ( not hot)
100 grams of melted, unsalted butter
1/2 teaspoon of caraway seeds to sprinkle on top

Warm up milk (do not make hot that would kill the yeast), pour in dry yeast, and a tiny pinch of sugar, cover and let stand for about 5 minutes. Melt butter, let cool to room temperature.
Mix together all the ingredients, except caraway seeds. Form a round dough, place in a bowl, cover and let rise in a warm place for about 1 hour. I like to place the bowl on top of the stove and turn on the oven to about 250F to help it along. Cut into four and form four round balls. Place back into bowl, cover and let rise for another 30 minutes.
Roll out each ball and cut each into two wedges. Roll up each, starting with the wide end. Let rise another 30 minutes.
Bring to boil 6 cups of lightly salted water with 1/2 teaspoon sugar. Dip each "kifli" into water with a spoon for 5 seconds. Remove, place on a parchment lined cookie sheet.
Whisk together an egg white and 1 tablespoon of water. Brush "kifli" and sprinkle with caraway seeds. You may also use rough salt to sprinkle on top. Bake in a 375F preheated oven until golden.
This is wonderful for breakfast; at a picnic with your favourite pate; or just on tis own with milk. You can also use it as a base for a sophisticated deli sandwich.
Add dry cranberries to the dough, or dates and serve them for breakfast with tea, cafe or cocoa. Of course leave off the caraway seeds and salt. Sprinkle with sugar instead.

Tuesday, April 3, 2012

How to Make Your Own Biltong at Home


Biltong is a traditional South African recipe which was adapted by many countries due to its nutrients and taste. Though many think it's similar to the Australian beef jerky, the truth is they're different especially in the manner of preparation and taste.
1. Prepare
The first thing to do is prepare. Buy the beef and other ingredients you need. Fresh beef is available in many supermarkets. If possible, go for the silverside which is meatier and more flavorful. After which, cut the beef with the grain to approximately half an inch thick and six inches long.

2. Marinade
The key to making delicious biltong is in the ingredients. For traditional South African biltong, you may only use apple cider vinegar, rock salt, and coarsely ground coriander and black pepper. First, get a strip of beef and sprinkle it with rock salt on both sides then set aside for an hour. Remember that the longer you marinade the beef, the saltier it becomes.

3. Flavor
Remove the excess salt from the beef. Place your vinegar in a bowl. Hold the beef up with one hand and using a brush, apply vinegar. Allow the excess vinegar to drip off to prevent your biltong from being too sour. Then brush both side with pepper and coriander.

4. Dry
There are two easy ways on how to dry biltong. First, you may look for a cool dry place where you can hang it up and let a fan blow on it until it completely dries. This is very tricky because if there's too much humidity in the air it can spoil the beef. Another method is by making your own biltong box made of cardboard or wood for drying. The box must be completely sealed with holes on the sides to allow air to circulate freely. Put a 60-watt light bulb at the bottom of the box. The heat emitting from the bulb will dry the beef in four days.

5. Serve
Once your biltong is dried you may now eat it. Many love to take biltong on camping trips since they'll last for days. You may eat it raw or add it to your other recipes like pasta and muffins.
It's so easy to make your own biltong at home. Though you can buy biltong almost anywhere it is more rewarding to make it yourself

Authentic Recipes-Spaetzle?




So what are Spaetzle?
As far as can be said, Spaetzle originated in the German region of Swabia.
Spaetzle is a slang word in that part of Germany and means something like 'little sparrow'.

Ingredients:
1 lbs. flour
4 eggs
1/2 cup milk
1 cup water
1.5 oz butter or margarine
salt
pepper

Sift the flour into a bowl. Add the milk and water and mix a little.
Now add the eggs and a pinch of salt and pepper.
Mix thoroughly until you see bubbles.
Let the dough rest for one hour.
In a large saucepan bring plenty of salted water to the boil.
Place some of the dough into a spätzle maker and slice into the simmering water.
If you don't have a Spaetzle maker you can try and put some of the dough onto a board and with a knife, scrape little strips into the water. However, that requires a lot of skill and practice. So I would highly recommend that you get yourself a Spaetzle maker. Its well worth it.
Don't slice to many Spaetzle at once or they will stick together. Do it in batches.
Bring each batch briefly to the boil and simmer for 2 - 3 minutes. Lift out with a slotted spoon. Drain each batch well and place into a bowl.
Sauté each batch of Spaetzle in butter for another 2 - 3 minutes.
Spaetzle go well as side dish for any beef or game. They can be used in stews and are very tasty on their own with cheese, roasted onions, garlic or herbs

Quinoa Recipes


Recipe No.1: Quinoa Rice with Nutty Cinnamon.
This is a very easy dish to prepare and is one of my absolute favoured quinoa breakfast recipes. The ingredients you will need are as follows: 1 x cup skimmed milk, 1 x cup of water, 1 x cup of washed and rinsed quinoa grain, a dozen or so blueberries or strawberries, 2 x teaspoons of cinnamon (finely ground), 3 x cups of pecans (chopped)(or any other type of nut that you prefer), 4 x teaspoons of organic (or natural) nectar.
Instructions: First put the milk into a medium-sized pan, add the water and quinoa grain and bring to the boil, turn down the heat and simmer for 15 minutes approx, or until the rice has absorbed all the liquid. Then stir in the chopped pecans and cinnamon. Transfer contents of the pan to a serving dish, place either the blueberries or strawberries on top of the cooked quinoa and drip over the nectar. Voila...a very simple yet extremely tasty breakfast recipe that literally takes minutes to prepare.
 Recipe No.2: Quinoa breakfast cereal.
Another very easy recipe for you is the quinoa breakfast cereal. This is probably one of the easiest dishes to prepare and takes literally minutes. The only ingredients that you will need are as follows: 1 x cup of cooked quinoa, (quinoa that has been bought to the
boil and then simmered for 15 mins) 2 apples (sliced), seedless raisins, a pinch of cinnamon, full fat milk and finally a teaspoon of honey.
Instructions: Simply mix all the dry ingredients together in a bowl and pour over the milk. To add a little sweetener for flavour, simply sprinkle over the cinnamon and drizzle with honey.
Recipe No 3: Peanut Butter Quinoa Recipe.
This last one of the three quinoa recipes, is what I like to prepare for the kids more than anything else, and again only takes as long as the rice to cook. The ingredients you require are: 1 x cup quinoa, 1 cup water or milk, peanut butter.
Instructions: Place the milk or water together with the cup of quinoa into a saucepan and bring to the boil, turn down the heat and simmer gently for approximately 15 minutes, less simmer time if you wish for the quinoa grain to have a little crunch to its texture. Add a spoonful of peanut butter to the pan and stir in. Transfer contents of the pan to a serving dish and serve hot. You can add a little garnish to this dish in the form of strawberries, sliced banana or even thin slices of honeydew melon (optional).
As you can see, cooking quinoa doesn't have to be tedious or boring, add a little variety to your meal times, and start your day with healthy quinoa breakfast recipes. There are so many things you can do when cooking quinoa that you really can be as adventurous as you desire. This is cooking at its absolute best.

No.4: Breakfast porridge.
Ingredients:
2 cups quinoa, ½ pint water (or milk), a handful of sliced or crushed almonds, honey or jam.
Instructions:
The first things you need to do are wash and rinse the quinoa grain to remove all debris and coating on the seed. Place in a pan of water (can also try boiling it in milk for extra flavour) and bring to the boil, turn down the heat and gently simmer for 20-30 minutes stirring occasionally. Transfer to a serving dish and add a few almonds (either crushed or sliced) and serve with honey or jam.
No. 5: Quinoa Paella.
Ingredients: For 2-4 servings
2 cups of quinoa, one red onion (chopped), two (crushed) garlic cloves, 1-2 teaspoons of Saffron (preferably pre-soaked in warm water), 3 cups vegetable broth, one (chopped or sliced) red and green peppers, 1 cup green peas, 1 lime, salt and pepper and finally olive oil.
Instructions:
Warm through some olive oil in an average size pan and throw in both the chopped onions and the crushed garlic. Add both green and red chopped peppers and continue to stir. When these ingredients start to soften then add the quinoa rice and fry for a couple of minutes. Next add the green peas and the soaked saffron to the mix, and finally the vegetable broth. Bring to the boil then turn down the heat and gently simmer for approx 15 minutes. Transfer onto serving bowls and serve with a wedge of lime.
No. 6: Quinoa veggie soup.
Ingredients:
1 cup quinoa, vegetable broth 5 cups, 3 cups water, 5-10 sliced mushrooms, 2 large plum tomatoes (chopped), 1 carrot (diced), 1 stick of celery (diced), 1 finely chopped onion, 2 crushed garlic cloves, 1 green pepper (chopped and seeded), small head of cabbage (chopped), vegetable oil, small bunch parsley, salt and pepper.
Instructions:
Warm through the vegetable oil in a medium-sized pot, add the following contents: quinoa, diced celery, mushrooms, diced carrot, chopped onions, chopped peppers and crushed garlic. Fry for a couple of minutes until they begin to soften, then add the vegetable broth, chopped tomatoes, chopped cabbage head and water. Bring all the ingredients to the boil and then turn down the heat and simmer for approx 15 minutes. Add a pinch of salt and pepper for flavour and then serve. Garnish with parsley for visual effect. Serves 2-4 persons.
No. 7: Vegetarian Quinoa Recipe.
Ingredients:
2 cups of water, 1 teaspoon of sesame oil (preferably un-toasted) if not then you can simply use olive oil, 1 cup quinoa grain (please use a dry measure of grain after you have been through the wash and rinse process) a pinch of sea salt, 5 medium-sized mushrooms (sliced ), 1 large yellow pepper (diced ), 4 chopped bok choy leaves, 1 clove of crushed ginger,1 teaspoon toasted sesame oil, 1 lime (zest and juiced) 2 Tablespoons tamari (or soy sauce)
Instructions:
Add the 2 cups of water to the dried quinoa grain and a pinch of sea salt, bring to the boil and then simmer for 20-30 minutes. Whilst you're cooking quinoa there is no need to stir it. You will know when it is cooked correctly as you will visibly see the translucent centre of the grain as well as the swirl pattern on the grain itself. Heat another medium-sized pan and pour in the sesame oil (un-toasted) and the sliced mushrooms, cook until soft. Next add the diced yellow pepper and stir together with the mushrooms and again cook until they become softer. Add the bok choy leaves to the mix and cook further until the green parts of the leaves begin to wilt, then add the lime zest together with the crushed ginger and a pinch of sea salt to flavour and stir all contents taking care not to make everything mushy. Finally, transfer the cooked quinoa from the first pan into the cooked vegetables and add the tamari, lime juice and sesame oil continuing to stir ingredients.
There are many different types of meals you can do with quinoa, it is great for breakfast recipes, snacks, lunch meals and main dinners, it really is that versatile and can be mixed with almost any other ingredient that you would associate with a normal rice dish.