Monday, March 31, 2014

Bean Rice Salad with Dill Feta

Its bean season around here! I think weve picked more than 3 bushels of beans so far... more to come. Many of them are now residing in our freezer waiting to be added to winter meals, but were still eating lots.

I had some rice left over from another meal when I made this, and thats a good plan. You will need to cook about 1 1/3 cups extra rice to end up with approximately 4 cups.

This was a nice simple salad, and the leftovers kept quite well and were delicious the next day.

6 servings


Bean and Rice Salad with Dill and Feta
Make the Salad:
4 cups chopped green or wax beans
1 medium sweet onion (about 1 cup when chopped)
1/4 cup finely minced fresh dillweed
4 cups cooked brown rice
200 grams feta cheese

Wash and trim the beans, and cut them into bite-sized pieces. Steam or boil them until just tender, 4 or 5 minutes then immediately rinse them in cold water until they are cool. Drain well.

Peel and dice the onion, and mince the dillweed finely.

Mix the beans, onion and dill with the cooked rice in a large bowl. Rinse and drain the feta cheese, and crumble it into the salad. Mix well.

Make the Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
the juice of 1/2 lemon
1 teaspoon mustard
plenty of freshly ground black pepper

Mix the above in a small bowl or jar, an whisk or shake until mixed. Toss with the salad.

You are not likely to need salt, but it will depend on how salty the feta cheese is.
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Peach and Blackberry Flognarde As Delicious to Eat as it is Fun to Say!

I was looking around for a name for this unusual clafouti-like combination of peaches, blackberries, thyme and black pepper, when I saw an article that said in France, a clafouti that uses fruit other than cherries is called a flognarde.

A flognarde? Yes, a flognarde. I enjoy saying flognarde so much, I think even if this recipe hadnt come out as well as it did, I would have still made it regularly - just to say, flognarde. As I mentioned in the video, I couldnt find a proper French pronunciation, so please enlighten me on how it should really sound. Until then, Im going with "flog-nard."

This recipe is dedicated to the more adventurous among you. I knew going in that the thought of adding black pepper and thyme to a dessert-ish recipe would freak some of you out. But, thats okay.

The pepper gives this a very subtle hint of heat, and the thyme adds an almost unperceivable herbaceous, slightly lemony aroma. Is this something you will enjoy? There is really only one way to know. Enjoy!



1/2 cup wheat flour
2/3 cup sugar
1 1/4 cup milk
3 eggs
1/2 tsp vanilla
1/2 tsp thyme leaves
1/4 tsp fresh black pepper
pinch of salt
1 tsp butter
1 pint blackberries, rinsed
1 ripe peach, sliced

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Mmm Me Gustas Picadillo with Apples and Walnuts

Better late than never! Ive been wanting to feature more videos from my fellow creators on Hungry Nation, and what better choice than the lovely and talented Claudia Yuskoff, from Mmm Me Gusta. I love this recipe and its been requested on the blog before, so until I get around to doing my version, please enjoy this one! Great job Claudia, and thanks for sharing!

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Walnut Pudding

Walnut Pudding


Ingredients:
  • 130 grams butter
  • 130 grams sugar
  • 3 eggs
  • 250 grams milk
  • 100 grams walnuts
  • 130 grams flour
  • Pinch of Baking powder
  • Pinch of Salt
  • 1 tsp vanilla essence
Method:
  • Beat butter and sugar together.Add egg yolks one by one and beat more until it is fluffy.Then add flour, walnuts and vanilla essence and mix well.Now beat the egg whites, fold in them.Now steam it or bake it in oven.Serve it with vanilla sauce, chocolate and whipped cream.
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Sunday, March 30, 2014

No Croutons Required Lentils

Ive looked at the No Croutons Required challenge on Jacs Tinned Tomatoes blog before, but never got around to making anything for it. 

When I saw that the August ingredient was lentils, I thought I would give it a go.  The other stipulation is that it should be suitable for vegetarians.  I had a bit of an internet search and found THIS recipe for Warm Pea and Lentil Salad on the Delicious Magazine website.

According to the website it is a recipe from Nigel Slaters Real Fast Food, a book I used to own but never really got to grips with, probably because of the dearth of pictures!  I couldnt leave it alone though ...

 

I cooked up some brown rice as well as the lentils, added a red and a green pepper, a couple of tomatoes as well as the the peas and onions in the original recipe.   It would also be nice with some chopped mint through it or some feta cheese cubes. 

So thats the end of the vegetarian bit for the challenge but, for the carnivores amongst you, I added some cubes of cooked ham (look away Jac!).  It was delicious with or without the meat and Ill definitely be making it again.





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SANDRAS BLT and AVOCADO SALAD with CROUTONS

The perfect salad to serve
 as an accompaniment to
any meal...
Servings: (6)
Prep Time: 15 mins.

Posted: by Sandra

INGREDIENTS


****Dressing
· 3/4 cup mayonnaise
· 1/4 cup milk
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· ½ teaspoon freshly ground black pepper and fine-grained kosher salt, to taste


***Salad
· 1 pound bacon (Jerry Meats "double-smoked" is my favorite)
· 1 head romaine lettuce - rinsed, dried and torn into bit-size pieces
· 1 pint of cherry tomatoes, cut in half
· 1 avocado, peeled, deseeded and cubed
· 2 cups Italian Seasoned Croutons (or make your own)

METHOD

Brown bacon in a large skillet over medium-heat, cool, crumble and set aside.

In a large bowl whisk mayonnaise, milk, garlic & onion powder and black pepper. Blend until smooth. Taste, and if needed, season dressing with salt and pepper.

Add to the same bowl the lettuce, tomatoes, bacon, avocado and croutons; toss with dressing, and serve immediately. - Enjoy!

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Saturday, March 29, 2014

The Grilled Spring Chicken with Blood Orange and Rosemary Polka Perfect for Weddings!

I knew it was only a matter a time before Id set a video recipe to the Chicken Dance. This spring and summer, millions of inebriated people will be joyously flapping their elbows, and bobbing their heads, to this tune at weddings all over the county. I have no problem with them, theyre drunk, what do you expect? Its the sober ones that go out there to "get their Mick Jagger on," I wonder about. They really should know better! Thats right, Im talking to you Tom and Katie (see photo below).
Anyway, this video is a recipe for the game hen (aka Spring Chicken) I posted a picture of a few weeks ago. It was so delicious and beautiful I promised to film it the next time I made it, and I did. The key ingredient here is the erotic, exotic blood orange. Theyre Spanish in origin I believe, and add a wonderful sweet/tart flavor thats just perfect with the spicy chili sauce and aromatic rosemary.
I know what youre thinking, "this jerk just used another ingredient I cant buy where I live!" "So much for that $1,000 donation I was just about to send him…now Im sending it to Ralph Nader instead." Hey, I don’t blame you. Im sure its frustrating trying to find some of the stuff I use. Sometimes I even make up fake ingredients to mess with you. But, when it comes to the blood orange, there is a solution.

Some dude named Jeff, suggested in a comment on the Game Recognize Game Hen post, that blood orange juice could be simulated with regular orange and a splash of pomegranate juice. Brilliant! In fact, it may be even better. Give this a try, and enjoy!




Ingredients:

2 game hens

2 tbsp olive oil

1 blood orange

1 tbsp Asian garlic chili sauce (hot)

1 tsp minced fresh rosemary

6 sprigs rosemary leaves

salt and fresh ground black pepper to taste


View the complete recipe

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Homemade Play Dough

Last day to enter the mommy & me apron give away- scroll down below to enter


Homemade Play dough Recipe: another fun way to make play dough

1 cup white flour
1/2 cup salt
2 tablespoon cream of tartar
1 tablespoon oil
1 cup water
food coloring

Mix first 4 ingredients in a pan. Add water and mix well. Cook over medium heat, stirring constantly, for 3 – 5 minutes. Dough will become difficult to stir and form a “clump”. Remove from stove and knead for 5 minutes–add food coloring during kneading process. Play dough will keep for a long time stored in a covered plastic container or plastic sandwich bag.

Posted by -Brittnie

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Cactus League Here I Come!

Chef John (as I write about myself in the third person) will be taking a small vacation to Arizona to take in some spring training baseball. So if you dont see any new posts for a few days, and/or I dont reply to your comments or emails, I apologize in advance.

Every spring, for about 20 years, I’ve tried to figure out a way to get down to the San Francisco Giant’s Cactus league spring training. Until this year I was 0 for 20. The streak is over! Thanks to a confluence of good luck, good timing, and great in-laws, I’m headed down there for a few days of sun and fun.

Now, since the Giants haven’t won the World Series since I’ve been in San Francisco, and since I’ve never been to Spring Training, I can’t help but think there may be some connection. The way I figure, since I’m going to be down there this year, helping them get ready, they should win it all (beating the Yankees in 7). You heard it here first.

By the way, I’ll try to post a few items from the road. There must be some desert Internet cafés somewhere. Stay tuned and…Go Giants!
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SANDRAS POTLUCK EIGHT LAYER NACHO DIP

Servings: (12)
Cook/Prep: 30 mins.

Posted: by Sandra

INGREDIENTS

***Cooked ingredients:
1 lb lean moose burger (or venison, or beef)
· ½ white onion, diced
· ½ cup red bell pepper, chopped
· 2 garlic cloves, minced
· 1 can of refried beans
· 1 pkg. taco seasoning
· 1 teaspoon chili powder

***Guacamole:
· 2 avocados, peeled – seeds removed – and mashed with a fork.
· 1 teaspoon lime juice
· ½ tomato, chopped
· sea salt and ground pepper, to taste

***Non-cooked ingredients:
· 2 cups sour cream (reserve some to dollop on top
· 1 small can hot green chilies (use mild if you like it less spicy); although hot green chilies are perfect because so many ingredients make this the right choice
· 2 small cans sliced black olives
· 2 cups cheddar cheese, grated
· 2 cups medium picante salsa
· 1 tomato, chopped

***Garnish ingredients:
- 1 cup lettuce, shredded
- 1 tablespoon cilantro, chopped
- 2 green onions, finely sliced
-  a few dollops of sour cream

-- Tortilla chips for scooping

METHOD

In a medium-size skillet heat to medium-high heat and brown the burger, about ¾’s the way through add the onion, bell pepper, garlic, taco seasoning, and chili powder; cooking until the onions are translucent. Add in the refried beans, and gently stir to combine, just until bubbly. Remove from heat, and let cool.

Make guacamole by smashing the avocados in a small bowl with a fork, and add the lemon juice, and chopped tomato; mixing to combine. Season with sea salt and ground pepper, to taste.

Layer cooled meat mixture on bottom of 9”x13” glass pan (or other decorative vessel), and then layer sour cream, guacamole, green chilies, black olives, shredded cheese, picante sauce, chopped tomatoes, lettuce, cilantro, and green onions. Top with dollops of sour cream. Serve at room temperature, and for easy dipping with restaurant-style flour tortilla chips. - Enjoy!

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Friday, March 28, 2014

A taste of Sweden with this Swedish Meatball recipe

Sweden is a large region and Swedish cuisine is a great ethnic foods. Best Swedish food meat, fish - and potato-based, but diverse and generally tasty and filling is excellent, largely.

In the last few decades immigrants from around the world have enriched Swedish cuisine culture with a variety of exciting dishes.

Typically include classic Swedish cook fish and seafood, herring in particular; open sandwiches; face and Swedish meatballs, a favorite smorgasbord: Swedish Meatballs (Köttbullar).

Swedish desserts can Cranberry - a high bush cranberry, and used a lot in Swedish Cook.

If you equate Swedish cuisine with Smörgåsbord, meatballs and dill, think again! although this great joys, enjoy a variety of delicious, freshly cooked food in Sweden.

A quarter of the Swedish, are my family originating from Gothenburg. this genuine Swedish recipe-s from our family over the years have been collected and are now shared with you as a celebration of Swedish traditions and food is.

Farmors Köttbullar

1 Pound ground beef

Finely chopped onion -

1 Cup soft bread crumbs or oat

1 Egg

Milk (about 1/2 Decilitre)

Soft oats or breadcrumbs in milk for 1/2 hour

Add mince and mix, smooth and well mixed together

Add onions - mix well

Finally add you egg, salt and pepper

Too little balls roles and roast in margarine for about 10 minutes

Served Kottbullar with fresh (Potatismos) mashed potatoes and a salad. enjoy!

Thanks to Ulla, shared this genuine Swedish recipe with our family.


For more tips and ideas for cooking large and traditional food from around the world, visit Swedish recipes [http://www.worldwide-recipes.com/swedish-recipes.html].Dieser was article by Jen Carter, owner website world submitted recipes [http://www.worldwide-recipes.com].]

Find more recipes and cookbooks one dollar Bookstore.

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Big Dipping

As you may have noticed, we are smack dab in the middle of televised sports season. Baseball playoffs are starting (Go Giants!), football season is in full swing (Go Giants!), and basketball is just around the corner (Go Warriors??), so you’re going to need some delicious dips to help soak up some of that beer. As I’ve said before, the cornerstone of any proper game-day buffet is the dip selection. Here are a few of our favorites. Just click on the recipe name in the caption, and as always, enjoy!

Baked Spinach and Artichoke Dip

Baked Buffalo Chicken Dip

Clams Casino Dip

Green Hummus

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Fried Dhaka chicken

Fried Dhaka chicken


Ingredients
  • Boneless chicken ½ kg cut in medium thick strips
  • Corn flour 1 cup
  • Salt 1 tsp
  • Crushed red pepper 2 tsp
  • Sesame seeds 2 tbsp
  • Eggs 2
  • Lemon juice 2 tbsp
  • Chat masala to sprinkle
Method
  • Marinate chicken with all above, do not add any water, mix very well, pick up chicken strips and deep fry till golden brown, sprinkle with chat masala. Serve immediately.
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Thursday, March 27, 2014

CSN Stores kitchen furnitures

For this Christmas decorate your kitchen with CSN Stores excellent kitchen furnitures from bistro tables and sets to counter height stools.

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A moment on the lips not so much on the hips!

I dont know about you, but I need to lose a few pounds after the long, cold dark winter.  Ive been tempted by warming puds which are now all around my hips!  But wait....whats this?  Those lovely people at Total have created the perfect answer, providing a hit of creaminess with a shot of sweetness, its the Total 0% greek yogurt split pot

What do you get?  Well they are only around 85 kcal per pot and 0% fat, so you can certainly indulge in one of these for breakfast or a snack or even for dessert!  They come with honey, strawberry, tropical fruit or blueberry.

Now although these Total Greek Yogurt Split Pots are delicious just as they are, I couldnt resist the urge to mess around with themThis weekend I seemed to have a lot of little clememtines in the fruit bowl, so decided to make a fruit salad.  I genlty poached the clementine segments in orange juice and a teaspoon of caster sugar for about 10 minutes.  Then once it had cooled added the chopped apple and banana.


I then took two Total 0% Greek Yogurt Split Pots with Tropical Fruits.

I put all the 0% yogurt into a bowl and mixed through all the fruit from one of the split pots and half of the fruit from the other.


I topped the fruit salad with the Tropical Fruit Yogurt and put a teaspoonful of the reserved Tropical Fruit Sauce on the top of each one. The creamy yogurt cut through the acidity of the organges, delicious and refreshing.

Many thanks to the kind people at Total Greek Yogurt for providing me with these Split Pots to play with :)
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Strawberry Banana Muffins

Gluten-free strawberry banana muffins
Ripe strawberries make sweet and tender muffins.

My latest vegan muffin recipe is a tender, fragrant strawberry banana treat. And they just so happen to be wheat-free, dairy-free and egg-free.

June is sexy gorgeous here in northern New Mexico. The sun is just the right amount of hot. The sky is flawless cobalt blue. The morning shade is deliciously cool. The mockingbirds sing their magic in the junipers. And the strawberries at the market are drop dead ripe. If fruit is love, it must be a strawberry- red and juicy and flirtatious.

And if I was so inclined I would wax voluptuous, like a cheap romance novel. I would detail every lip licking moment in my big strawberry love. How I crush and whip them into smoothies. Churn them into dairy-free sherbet. Bake them into golden scones. Macerate them in orange infused liqueur. And stir them slowly into sticky banana muffin batter.

In fact, I would flaunt my muffins.
 
Read more + get the recipe >>
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Wednesday, March 26, 2014

Fish Pie

Fish Pie


Ingredients
  • Fish fillet ½ kg
  • Lemon sliced half
  • Bay leaf 1
  • Button mushroom 4 – 5
  • Garlic chopped 3 cloves
  • Parsley chopped ¼ bunch
  • Milk 250 ml
  • Thyme 1 tsp
  • Crushed black pepper ½ tsp
  • Oil 2 tbsp
  • Butter 3 tbsp
  • Flour 3 tbsp
  • Salt to taste
Ingredients for Topping
  • Milk 1 cup
  • Tomatoes slice 2
  • Potatoes (boiled & mashed) 2
  • Cheddar cheese grated ½ packet
Method
  • Cut 4 – 5 mushrooms into slices, also chop ¼ bunch of parsley and keep aside.Heat 2 tbsp oil in a pan, add sliced mushrooms, 3 cloves of chopped garlic and chopped parsley.Now add ½ kg fish fillet, salt to taste and 12 tsp crushed black pepper, cook for 3 – 4 minutes.Remove fish mixture in an oven proof dish.
  • Heat 3 tbsp butter in a pan, add 3 tbsp flour and fry well. Turn the flame off and keep aside to cool.Now add milk and mix well.Turn the flame on, cook till sauce thickens, add 1 bay leaf and 1 tsp thyme.Pour this sauce on top of fish. Mix together 3 – 4 boiled mashed potatoes and 1 cup milk.
  • Arrange sliced tomatoes on top of fish, now make a layer of boiled mashed potatoes on top.Lastly spread with grated cheddar cheese.Arrange lemon slices and bake in a preheated oven on 190 degrees for 15 – 20 minutes.Remove and serve hot.
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Vegetarian Polenta Pie

Layered polenta, veggies and vegan cheese.

An easier savory vegetarian pie than this you won't find. It's a simple fresh recipe that rocks. I made it to celebrate.

We just got back from my three-month post-op check-up. The hip looks good. "I gained ten pounds," I said to my hunky surgeon, Brant, as he was lifting my left leg in the air and poking me in the pelvis.

"So what?" he snorted and turned to Steve. "These tall skinny chicks. Ten pounds."

"I thought you'd be proud of me," I countered. "You know- that whole, You fit the broken hip profile thing you said to me? Female. White. Skinny. Vegetarian. (Celiac!)"

"Yeah, well. I gotta give you shit about something," he said.


Read more + get the recipe >>
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Mirchi keema

Mirchi keema


Ingredients
  • Mince ½ kg
  • Capsicum 2
  • Tomatoes 3 chopped
  • Onion 2 cup sliced
  • Oil ½ cup
  • Ginger garlic 1 tbsp heaped
  • Coriander powder 1 tbsp
  • Chili powder 1 tbsp
  • Turmeric ¼ tsp
  • Salt 1 tsp heaped
  • Cumin powder 1 tsp
  • Allspice powder 1 tsp
  • Green chilies 6
  • Lemon juice ¼ cup
Method
  • Heat oil fry onion until soft remove half of the fried onion and keep aside, allow remaining onion to fry until golden, add ginger garlic paste, salt, chili powder, turmeric, coriander, cumin add mince, fry well until oil comes out, remove half the mince, keep aside, cut capsicum and tomatoes in 1icnh pieces and keep aside, put the tomatoes on the mince on the pan ,c over with remaining onion which we took out add capsicum on top of onion, cover with remaining mince add allspice over the mince, green chilies, coriander leaves, lemon juice, cover with lid, cook on low flame, bhunno once and remove, serve with roti.
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FRESH HERB VEGGIE DIP

I learned to cook with dried herbs because fresh herbs were not always available where I live. Fresh herbs not only measure differently, but they taste entirely differently, so learning to cook with them is an on-going process for me.

This summer, I have several pots of herbs growing fairly successfully. I am growing rosemary, thyme, basil, chives, sage, oregano and apple mint. I am on the search for recipes calling for fresh herbs, so if you have a favorite one to share, please let me know.
Many of us will be entertaining company over the 4th of July. This is a recipe for a very light tasting cream cheese dip, using fresh herbs. It is sure to please your company.

FRESH HERB and VEGGIE DIP
12 ounces of whipped cream cheese spread
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
1/8 teaspoon cayenne pepper
dash of salt
1/2 cup shredded carrots
1/4 cup green onions (sliced extremely thin)
3 radishes diced very small

Mix everything in a small bowl and let it sit (covered) in fridge overnight. Serve
with crackers, pretzels or raw veggies.

NOTE: Next to my herb garden, I have a large planter of catnip growing; it is just starting to show a few small blue flowers. Our cat, as well as our neighbors cat, sit next to it and purr loudly while they rub up against the planter, lol.


I think Tabithas had enough catnip for today...dont you??

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Tuesday, March 25, 2014

This Is Not Pumpkin Soup And I Am Some Pissed

And do you know why it isnt pumpkin soup?

I nurtured these pumpkins all year; first planting them as seeds in little peat pots so their roots would not be disturbed when we planted them out, then keeping them under lights, then planting them in a compost-enriched bed with a little aluminum foil collar around the stem to keep the cut-worms away, then hours spent weeding and watering, then finally collecting them and storing them carefully in the furnace room to keep them coolish and dry. A lot of effort went into those pumpkins.

And then today I trudged out into the snow to buy the other ingredients I needed to make soup. I washed my pumpkins, and cut them in half. I was a little surprised at how narrow the band of flesh was, and it seemed pale. I put this down to our summer drought though, and proceeded. I pulled out all the seeds and gunk, I rubbed them with a little oil, I roasted them until tender. Then, once they had cooled, I went to peel off the skins and put the flesh into the food-processor to purée it.

EEEEK!

The flesh was stringy; stringy like spaghetti squash. I tasted some. It had practically no flavour beyond a slight bitterness.

SOMEBODY SOLD ME IMPURE* SEEDS!

I am not going to name names here. Mainly because this is the 4th batch of impure seed from this summer, from 4 different suppliers ranging from the very large to the very small, from the long-established to the very new. But you can bet I will be sending this post to all 4 companies. We got 2 batches of bad peas and my favourite slicing tomato was not my favourite slicing tomato. And thats just the stuff I can tell. I wonder how many other things that we were growing for the first time were not actually what they were supposed to be? (There were a few other tomatoes that had crossed, but this was seed we saved ourselves, and we have no-one to blame but our own inexperienced selves for those.)

Its been a while since Ive done much gardening, but I just dont remember having anything like this many problems when we were gardening in an allotment garden. True; we didnt grow as many different vegetables. Still, we did have a garden for 4 or 5 years and I just dont remember anything turning out not as advertised. Possibly we were lucky. But possibly with the surge of interest in home gardening seed suppliers are getting careless.

So, all you gardeners out there: what has been your experience - in the past and this year - with your vegetable seeds? Ive been hearing rumours of other gardeners who have been having problems with unexpected and undesirable crosses in their purchased seeds. Lets hear about it. What seed, and if you dont mind, where you got it.



*Or, if you want to get technical, hybrid seeds. But in this case the phrase that comes to mind is not "hybrid vigour". Its "mongrel". BAH HUMBUG!
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Chocolate ganache

Chocolate ganache


Ingredients:
  • 300 grams chocolate
  • 100 grams cream
  • 1 tbsp butter
Method:
  • Heat the cream until starts to boil.Turn off the stove and add chopped chocolate and butter to it and keep stirring until the butter dissolves and chocolate melts completely into cream.Keep it aside for whole night until becomes a thick paste, then apply.
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Aaloo Dossa

Aaloo Dossa


Ingredients
  • Basmati rice 100 gm
  • Red lentils 100 gm
  • Salt to taste
  • Ghee 2 – 3 tbsp
Ingredients for stuffing
  • Potatoes boiled 2
  • Onion seeds ½ tsp
  • Mustard seeds ½ tsp
  • Crushed red pepper 1 tbsp
  • Fresh coconut 50 gm
  • Coriander leaves 1 tbsp
  • Green chilies chopped 2
  • Water as required
Method
  • Wash 100 gm rice and 100 gm red lentils. Soak for 1 hour, now remove water. Blend soaked lentils and rice with 6 tbsp fresh water.Remove blended mixture in a bowl.Add a little salt, mix well. Cover with napkin and keep it in room temperature for 12 hours.Now mix the mixture very well once again.
  • Grease a frying pan with a little oil, add a spoonful of mixture and spread till corners.Cook each Dossa for 3 – 4 minutes.Now stuff with potato filling. Fold and serve.
Method for Filling
  • Blend 50 gm desiccated coconut with ¼ cup water.Now put coconut mixture in a wok with 2 boiled potatoes, ½ tsp onion seeds, 1 tbsp crushed red pepper, 50 gm fresh coconut, 1 tbsp coriander leaves and 2 chopped green chilies. Mix for 2 – 3 minutes.Add ¼ cup water and cook for 4 – 5 minutes. Mix well and make a filling of medium consistency.
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Steam Marinated Beef with Vegetable

Steam Marinated Beef with Vegetable


Ingredients
  • Beef undercut (fillet) ½ kg
  • Soya sauce 2 tbsp
  • Brown sugar 1 tbsp
  • Coriander leaves chopped 1 tbsp
  • Ginger garlic paste 2 tbsp
  • Oil 2 – 3 tbsp
  • Onion chopped 1
  • Green chilies chopped 3 – 4
  • Capsicum chopped 1
  • All spice ½ tsp
  • Nutmeg mace powder ½ tsp
  • Worchester sauce 2 tbsp
  • Aluminum foil as required
  • Salt to taste
  • Crushed black pepper 1 tsp
  • Potato boiled 1
  • Carrot boiled 1
  • Cauliflower boiled half
  • Peas boiled ½ cup
Method
  • Cut chicken breast and open it into book form.In a bowl mix together 2 tbsp soya sauce, 2 tbsp Worchester sauce and 1 tbsp brown sugar.Now add 1 tbsp coriander leaves, 2 tbsp ginger garlic paste, 1 chopped onion and 2 – 3 tbsp oil. Also add in 1 chopped capsicum and 3 – 4 chopped green chilies.Lastly add in ½ tsp all spice powder, 1 tsp freshly crushed black pepper, salt to taste and ½ tsp ground nutmeg mace.Marinate beef with the mixture. Then wrap with aluminum foil and cook in a steamer for 20 – 25 minutes.Meanwhile sauté all the boiled vegetable with a little oil and keep aside.Remove beef from the steamer, unwrap the aluminum foil. Cut beef into slices, put beef slices on top of sauté vegetables.Serve hot.
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Monday, March 24, 2014

Potato meat loaf

Potato meat loaf




Ingredients
  • Mince meat 250 gm
  • Ginger garlic paste 1 tbsp
  • Onion chopped 3 tbsp
  • Salt 1 tsp
  • Chili powder 1 tsp
  • Green chilies 3 chopped
  • Boiled peas ½ cup
  • Carrot 1 cut into small cubes and boiled
  • Bread crumbs ½ cup
  • Butter 1 tbsp heaped
  • Cheddar cheese grated ½ cup
  • Tomato paste 2 tbsp
  • Vinegar 2 tbsp
  • Allspice 1 tsp
  • Wooster sauce 1 tbsp
  • Coriander leaves chopped 2 tbsp
  • Egg 1
  • Bread slices 2 soaked in water
Ingredients for white sauce
  • Milk 1 cup
  • Water ¼ cup
  • Flour 2 tbsp heaped
  • Salt, white pepper, mustard ¼ tsp each
  • Butter 1 tbsp
Ingredients for coating
  • Boiled and mashed potatoes ½ kg
  • Butter 1 tbsp
  • Salt and white pepper ½ tsp each
  • Milk ½ cup
Method
  • Boil mince with ginger garlic paste, chopped onion, salt, chili powder, chopped green chilies and 1 cup of water till water dries and mince tender, in cooked mince add boiled vegetables, soaked bread slices, vinegar, Wooster sauce, tomato paste, allspice, egg, chopped coriander leaves and prepared white sauce, mix everything well with your hand, freeze loaf tin well, sprinkle the base and sides with bread crumbs lavishly, pour the mixture of cream in prepared tin, dot with 1 tbsp of butter, grated cheese, bake for 35 to 40 minutes on 180 degree C, over turn on a serving platter, then spread all over the sides of loaf with mashed potatoes, decorate top with tomato, coriander and piped mashed potatoes.
Method for mashed potatoes
  • Peel, boil and mash potatoes until tender add in salt, white pepper, butter and milk, the mixture should be of piping consistency.

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Crab Salad



This salad is the crowd pleaser. Its great for party, baby showers.



         Ingredients:
Crab meat
Corn 
Cucumber
Eggs
Sweet onion
Mayonnaise 



Cut all the ingredients into small pieces. Mix with mayo.







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Choose from a variety of Italian dishes at Carrabbas

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Sunday, March 23, 2014

FRIED SAVOURY MINCE PAN ROLLS OR PANTERASS

SAVOURY MINCE PAN ROLLS / PANTERASS
October 6, 2009 by bridgetkumar
Ingredients for the Pan Rolls
2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.
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Crunchy Corn Meal Coated Tilapia Taco

If you have not yet tried a fish taco and you think it sounds a little strange, try these and I am certain that you will become a fan! This technique is also a great way to incorporate more fish into the weekly dinner rotation and, because they are so similar to fried chicken tenders, chances are your kids will like them too!

Fish tacos are frequently topped with crunchy cabbage and thinly sliced red onion. The combination of the texture of the cabbage and bite of the onion is a great combination with the fried fish. I thinly shredded 1/2 cabbage and added it to a bowl with 1/2 red onion, also sliced thin. In addition, I made a batch of roasted tomato, onion and garlic and serrano pepper salsa.  Simply cut vegetables into half or quarters depending on their size and place them on a foil lined baking sheet.  Season with a little canola oil, salt and pepper and place under the broil until they are soft and charred on the edges.  Let cool until easily handled and place them in a food processor with fresh lime juice, salt and cilantro.  Process until well incorporated. 
 
For the star of the fish tacos, the fish, I used a tilapia filet which works perfectly here because it is a mild, firm, white fish, but if you have another you prefer such as cod, grouper or even catfish, feel free to substitute. I set up a breading station with flour, 1 beaten egg and corn meal/flour. Tilapia filets have a natural score down the middle which makes them easy to cut in half creating a more manageable "fish finger" to fry. Dredge each fish finger in the flour, then dunk in the beaten egg, and finally coat each piece with the cornmeal/flour. Fry in about an inch or two of hot oil for about 5 minutes or so on each side or until they are golden brown and crispy. Drain on a paper towel and immediately season with sea salt.

When it is time to assemble the tacos, warm a flour tortilla over a gas burner set to low until warm, or in a dry warm frying pan. Place the crispy fried fish on the flour tortilla and top with the cabbage, red onion and salsa. A dollop of sour cream finishes it off.
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Slow Food Nation 08 San Francisco Attacked by 50 000 Foodies City Under Delicious Siege

It starts tonight and goes throughout this long, and what looks to be very warm, Labor Day weekend. Heres the link to the Slow Food website in case you havent heard about this potentially historic event. If you are in the area, there are many free, open to the public, events and exhibitions planned - so come on over - the revolution will not be televised, but will be catered.

I am covering events Friday, Saturday, and Sunday, for this blog and others, so Im not quite sure when articles, photos, and/or videos will be up. However, rest assured that Ill be sharing as much as I can possibly manage - as soon as I can manage. Stay tuned, and take it slow.


If you are interested, here is a three-part video that cover the origins of the Slow Food movement.

Part 1


Part 2


Part 3
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Maryland Crab Cakes – The Good News is Theyre Almost All Crab and the Bad News is Theyre Almost All Crab

This video recipe for Maryland crab cakes is the first official full-length clip posted using the new Canon HD SLR camera. In addition to watching what I hope you find to be a delicious looking crab cake recipe, I would also like to know if you have any suggestions for the video specs.

I saved this in iMovie at a size of 1280 x 720 HD, set at 24 frames per second. It looks good, but a little "jumpy." Would 30 frames per second be better? I also saved it at "High" quality, not "Best," which would have made th
e movie like 800 MB!

Anyway, back to the food! This video will hopefully show you what crab cakes
are supposed to be like. A real crab cake is basically a fried lump of crabmeat, held together with a minimum of filler.

As I explain in the video, this makes shaping them a little challenging, but once they are in the pan and browned on both sides, they are far superior on every level. Your basic restaurant crab cake is probably less than 40% crabmeat, which is why they are generally tough and bready.

These are closer to 75% crab, which is a blessing and a curse. Since the crab content is so high, you really cant make these unless you have a nice pile of super fresh, sweet, high-quality crab. Even using the correct technique, these special occasion appetizers will only be as good as the crabmeat used.

So if you cant get real lump crabmeat consider this video recipe food porn. Watch, enjoy, and just imagine yourself in the scene. However, if you can get your claws on some fresh crab, give these cakes a try. Enjoy!



Ingredients:
1 pound fresh crabmeat, the lumpier the better, well drained
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1/2 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
salt to taste
cayenne pepper, optional
butter for frying


View the complete recipe

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Saturday, March 22, 2014

We Dig Potatoes! And a Few Other Things


The long-awaited day arrived yesterday, when we pulled the first half of the potatoes we planted in a large box, back at the end of May. We would have let them sit a little longer, to let both sides die down, but it was clear that some mice or voles had taken up residence in the bed. Hope I dont have the same problem that we had last time we evicted mice! The half we dug up were the Russet Burbanks; the German Butterballs seem to still be growing, and to be mouse-free, as far as we can tell.



As Mr. Ferdzy unscrewed the boards that formed one side of the box, I pulled them out and took them away. You can see how deep the bed of potatoes was; probably about 16".


Then we started digging. It was quickly clear that we needed to dig by hand as of course the first thing we did was slice a couple potatoes in half. Most of the potatoes were very large. Real lunkers.


We found a few that had been much eaten by the mice or voles, but fortunately most of them were still fine. I think it was good we dug them up when we did though, or there would no doubt have been much more damage.


Here we are about three-quarters of the way through the digging process. All extra soil was hauled away and is sitting in a pile again. We will have a grass-free area over 2/3 of what will become a blueberry bed next spring. Thats a nice head start!



We got 96 pounds of Russet Burbanks which filled 2 bushel boxes. Taking into account the mouse damage, Im sure there was just over 100 pounds of potatoes. Im trying to remember what we originally planted... was it 4 pounds? It might have been, but we didnt keep good records. We planted the same amount, whatever it was, in one of our regular beds and that yielded 40 pounds of Russet Burbanks. Which was one of our best harvests of potatoes in the regular beds yet.


Last week we dug up the sweet potatoes. Im afraid they were a very disappointing harvest. We got 9 pounds of Frazier White and 11 pounds of Georgia Jet. I would say that growing them through tomato cages was a good plan, and we will do that again. It definitely prevented them from rooting all over the place, which is what they will do if allowed to sprawl. And if they do that you will get a lot of sweeet potatoes, but very tiny.

The problem, I believe, was that they basically did nothing for the entire month of June. June was perfectly grim, as far as the heat-loving vegetables like peppers, tomatoes, peanuts, melons and lima beans were concerned. It was cold and rainy, and the poor little slips just sat there and sulked. Essentially, they were a month behind when we dug them up, and since most of the root formation takes place at the end of the season, that was a month that really, really counted.

We also pulled our peanuts yesterday. Again, there were a lot of partially formed ones, and if they had done better in June I think our harvest would have doubled. On the other hand, this was still our best peanut harvest in the three years we have been growing them. We are developing peanuts suited to our soil and climate by selecting the best each year to be replanted. I also think our first planting did so poorly because the seeds were sold with the shells off, and I suspect many of them had had their growing tips damaged.

From a 5 by 5 area, we got 4 litres of shell-on peanuts. For the first time, we are going to actually eat some. (But yes, we have already sorted out about 80 of the best, largest peanuts for next years seed, including making a point to take many of them from the plants that produced the most peanuts.)


We also got some trees planted in the afternoon, most notably a couple of paw-paw trees we grew from seed this year. They join two that we bought as young plants last spring. Ive never had a paw-paw. I hope we like them. We wont know for some years!
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