Ingredients:
- Olive oil spray
- 6 lamb chops (I use free range bbq chops)
- 1 tbsp ghee
- 2 onions
- 2 cloves garlic, crushed
- 1 tsp grated ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp Outback Pride Bush Tomato Seasoning
- 1 tsp turmeric
- 1 tsp Outback Pride Tanami Fire (more for additional spice)
- 1/2 tsp cinnamon
- 1 tin diced tomatoes
- 1 cup chicken stock
- Natural yogurt, to serve (optional)
- Fresh coriander, to serve (optional)
Method:
- Spray a large non-stick frying pan lightly with olive oil spray. Heat over high heat and brown the chops on each side, in batches. Put the browned chops in the base of a casserole dish.
- Melt the ghee in the frying pan and reduce the heat to low. Cook the onion gently for ten minutes until soft and golden. Add the garlic and ginger, and cook, stirring, for 3 minutes. Add the cumin, coriander, Bush Tomato Seasoning, turmeric and Tanami Fire and cook, stirring, for 1 minute.
- Add the cinnamon to the tin of tomatoes and pour into the pan. Bring to a simmer and then pour it over the chops in the casserole dish. Pour in the chicken stock and lightly stir.
- Bake at 160 degrees for 1.5 hours for the best, soft lamb that falls off the bones. Use tongs to remove the bones and pull away any fatty strips. Serve with rice, and garnish with natural yogurt and fresh coriander. Serve!
Monday, May 20, 2013
Posted by
ANTONIS_M
Ingredients
Meat Sauce
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 800 gms – 1.75 lbs. minced lamb
- 2 tbsp tomato paste
- 250 ml – 1 cup beef stock
- 125 ml – ½ cup red wine
- 60 ml – ¼ cup Worcestershire sauce
- 120 gms – 1 cup frozen peas
- 3 tbsp parsley, coarsely chopped
Creamy Mash
- 800 gms – 1.75 lbs. potatoes, coarsely chopped
- 250 ml – 1 cup heavy cream
- 100 gms – 3.5 oz. butter, softened
Instructions
- Sauté the onion, carrot, garlic and bay leaf with the extra virgin olive oil over medium heat and cook until the vegetables are soft. Add the mince and brown it well, stirring to break up any lumps with a wooden spoon. Add the tomato paste and stir to combine. Add the stock, wine and Worcestershire sauce. Bring to a boil, reduce the heat to low and simmer until the sauce thickens. After 10 minutes, add the peas and keep cooking. When the meat is ready, add the parsley and season to taste. Keep aside.
- In the meantime, prepare the creamy mash. Put the potatoes in a pan and cover them with cold salted water. Bring to a boil over medium heat and cook them until they are tender. Drain the potatoes, rice them and return them to the pan. Add the cream and butter and stir well to combine. Season to taste.
- Divide the mince mixture between four 2 cup-capacity oven proof dishes. Top with the creamy mashed potatoes (I used a piping bag to make some nice patterns but this is not compulsory).
- Bake the Shepherd’s Pies in a pre-heated oven at 200°C – 390°F for about 15-20 minutes or until golden.
- Serve warm with extra Worcestershire sauce on the side (optional).
Ingredients:
- 1/2 pound small new potatoes
- 2 small ears corn, cut into 1 1/2 inch rounds
- 1/2 pound andouille sausage, cut into 1 inch rounds
- 1/2 pound large shrimp, peeled and deveined
- 1/2 stick butter, melted
- 4 teaspoons Tabasco
- 2 teaspoons Old Bay Seasoning
Method:
- Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water.
- Thread potatoes, corn, andouille and shrimp onto skewers. (This makes about 4 skewers.)
- Heat grill to medium-high. Clean and lightly oil the grill. In a small bowl, combine the butter, Tabasco and Old Bay. Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes. Serve with lemon wedges.
Ingredients
- ½ cup non-dairy milk (I used SILK coconut)
- ½ cup flour (I used ¼ whole wheat, ¼ all purpose)*
- 1.5 teaspoons baking powder
- scant ¼ cup dark chocolate cocoa powder (or regular)*
- pinch of salt
- 1 Tablespoon sugar (or other sweetener)
- 1 Tablespoon oil (I used canola)
- ½ teaspoon vanilla
FROSTING FILLING
- 1.5 cups unsweetened coconut flake
- ¼ teaspoon vanilla extract
- 2-3 Tablespoons coconut milk (or other non-dairy milk)*
- 2-3 Tablespoons powdered sugar (optional)
- Instructions
- FROSTING – Using a food processer, mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it’s mixing)
- Once creamy, add vanilla and powdered sugar and mix again.
- While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
- BATTER – Heat a skillet over medium-low heat.
- Mix milk, oil and vanilla in a small bowl and set aside.
- Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
- Add the liquid to the dry and mix with a wooden spoon until just combined. Add a touch more milk if it’s too thick.
- Drop small scoops of batter onto the lightly greased skillet. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 2-3 minutes.
- Repeat on the other side, remove from the pan.
- Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.
Recipe adapted from RecipeGirl.com
INGREDIENTS:
For the Brownie:
- 4 ounces unsweetened chocolate, finely chopped
- 1 cup unsalted butter, at room temperature
- 2 cups light brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
For the Cookie Dough:
- ¾ cup unsalted butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 3 tablespoons whole milk
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1½ cups mini chocolate chips
DIRECTIONS:
- Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don't over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
- Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.
Adapted from
Barefoot Contessa
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 8 croissants
- Dijon
- 8 ounces honey ham, sliced but not paper thin
Directions
- Preheat the oven to 400 degrees F.
- Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
- Halve and toast the croissants, place the slices on 2 baking sheets and bake for 4 minutes. Turn each slice and bake for another 2 minutes, until toasted.
- Lightly brush half the croissant with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Ingredients:
- 4 chicken thighs
- 1 tbsp Chinese five-spice
- 2 tbsp sweet chili sauce
- 2 tbsp sesame seeds
- olive oil
- salt and pepper
Instructions
- On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice.
- Fold over the paper, then bash and flatten the chicken to 1.5 cm thick with a rolling pin.
- Put into the large frying pan with one tablespoon of olive oil on medium heat.
- Turn after 3-4 minutes or until nicely charred. Cook for 3-4 more minutes until cooked through.
- Drain away any excess fat from the chicken pan, put back on the heat, drizzle with the sweet chili sauce and toss with the sesame seeds.
- When the chicken glazed a little bit transfer it on a serving plate and sprinkle it with some chopped fresh herbs if you have them.
Ingredients
- 1 can pinto beans, drained and rinsed
- 1 can black-eyed peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can sweet yellow & white corn, drained and rinsed
- 1 California avocado, diced
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- ½ to 1 cup chopped green onion
- Diced jalapeno pepper to taste
- ¼ cup apple cider vinegar
- ¼ cup balsamic vinegar
- ¼ cup granulated sugar
- ¼ cup canola oil
- ½ tsp salt
- ½ tsp pepper
Instructions
- In a large bowl combine pinto beans, black-eyed peas, black beans, corn, celery, red bell pepper, green onion and jalapeno pepper. (Don’t add avocado until ready to serve.)
- In a small saucepan combine cider vinegar, balsamic vinegar, sugar, oil, salt and pepper. Bring to a boil and boil until sugar dissolves. Let cool.
- Pour over ingredients in bowl and toss to coat. Refrigerate overnight.
- Add avocado just before serving and toss to coat evenly.
From: Aunt Patrecia
Ingredients:
- 2 (6 oz.) cartons yogurt, any flavor(s)
- 1 (8 oz.) tub Cool Whip, thawed
- 1 graham cracker crust
Method:
- Combine yogurt and Cool Whip and very gently fold together. Spread into pie crust and refrigerate until set, several hours. Serve with fresh fruit, if desired.
Ingredients
- Rice noodles 10oz
- Spring onions 2
- Red pepper, small, deseeded and white lines removed, 1
- Green pepper, small, deseeded and white lines removed 1
- Zucchini, medium 2
- Prawns, fresh, clean and black line removed 10oz
- Mushrooms, fresh 1 cup
- Sesame seeds 1/3 cup
- Olive oil 5 tbsp
- Soy sauce 2-3 tbsp
- Ginger Powder 1/2 tsp
- Garlic 1 clove
- Eggs, beaten 2
Ingredients:
- 2 16-ounce cans garbanzo beans
- 2 tomatoes, diced
- 1 green pepper, diced
- 2 tablespoons capers
- 1 onion, very small dice
- 1 tablespoon dry oregano
- 1 teaspoon dry marjoram
- 1/2 teaspoon dry rosemary
- 1/4 cup lemon olive oil
- 1 tablespoon white balsamic vinegar
- 1/2 ounce chevre
- 1 can (6 ounces. drained) pitted black olives, sliced
- Salt, as needed
Method:
- When you're prepping the vegetables, cut the onions very small, and the rest of the vegetables in a slightly larger dice.
- Combine all the ingredients in a large bowl and stir. I like to add the pasta while it's still a little warm, which helps it absorb the flavors. Taste for seasoning and add salt, as needed. Since the olives, capers, and cheese are salty, and the pasta is cooked in salted water, you might not need more salt.
- Refrigerate until needed, and serve chilled.
Ingredients
Meatball Ingredients:
- 2 lbs. ground pork or ground beef
- 2 tsp. sesame oil
- 1 cup Panko or breadcrumbs
- 1/2 tsp. ground ginger
- 2 eggs
- 3 tsp. minced garlic
- 1/2 cup thinly-sliced green onions
- optional garnish: toasted sesame seeds, sliced scallions
Asian Sauce Ingredients:
- 2/3 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 garlic cloves, minced
- 2 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. ground ginger
Method
- Preheat oven to 400.
- In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
- While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
- Serve warm, and sprinkle with additional garnish if desired.
Friday, May 17, 2013
Posted by
ANTONIS_M
Ingredients
- 1½ cups Quinoa (make sure yours is prerinsed, or rinse it before you use it)
- 2 cups Water
- 2 cups Tomato Sauce
- ¼ – ½ cup shredded Mozzarella Cheese
- 1 cup Arugula (feel free to sub for spinach)
- Salt and Pepper (to taste)
Instructions
- In a medium pot bring the quinoa and water to a boil
- Turn the heat down to low, add a lid and cook about 15 minutes
- Stir in the tomato sauce, ¼ cup of mozzarella, and arugula
- Season with salt and pepper, to taste
- Dish up the quinoa, top with the remaining cheese if desired
- Serve!!
Friday, May 10, 2013
Posted by
ANTONIS_M
Ingredients
- 1/2 lb orecchiette pasta
- 1/3 cup pine nuts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 cup onion, finely chopped
- 1 tbsp fresh garlic, finely chopped
- 1 cup fresh spinach
- 1 cup fresh kale, ripped into bite-sized pieces
- 1/2 cup freshly-grated Parmesan, plus more for serving
- kosher salt and freshly ground black pepper, to taste
Method
- Cook the pasta al dente according to package directions (usually about 8-10 minutes).
- While the pasta is cooking, heat a large skillet over medium-heat. Add the pine nuts and toast, stirring occasionally, until golden brown. Remove from the pan and set aside.
- Add the olive oil, butter, garlic and onion to the skillet, and cook, stirring occasionally, for 1-2 minutes until the onion begins to soften.
- Drain the pasta, reserving about 1/4 cup of the cooking liquid. Add the pasta and reserved liquid to the skillet along with the spinach and kale leaves. Stir to combine until the spinach and kale have softened and begin to wilt.
- Toss the pasta with the pine nuts and Parmesan and season generously with salt and pepper. Serve immediately with additional Parmesan.
Friday, April 12, 2013
Posted by
ANTONIS_M
Ingredients:
- 1 1/2lbs boneless beef chuck roast
- 1 medium onion (sliced)
- 1 cup beef broth
- 1 (1 ¼ ounce) package taco seasoning mix
- 1 (16 ounce) jar taco sauce
- 1 (7 ounce) diced green chilies
Cooking Instructions:
- Place beef roast and onion into the slow cooker. In a small bowl combine taco seasoning and beef broth. Pour over the beef and onion. Cover and cook on low for 6-8 hours or until tender. Shred the beef using two forks.
- Place the beef in a large bowl. Stir in taco sauce and green chilies. Use the shredded beef for whatever you like—quesadillas, tacos, burritos, etc.
more:
http://blogchef.net/mexican-shredded-beef-recipe/
Ingredients
Crepes (or 8 store-bought crepes):
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- 1/4 teaspoon salt
- Butter, for coating the pan
Filling:
- 1 pound spicy italian chicken sausage, removed from casings
- 1 pinch red pepper flakes
- 1 tablespoon extra-virgin olive oil
- 8 oz baby bella mushrooms, finely chopped
- 3 cloves garlic, minced
- 5 oz baby spinach
- 3/4 cup provolone cheese, shredded (you can also use ricotta cheese)
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, plus more for garnish
- 2 (14.5 oz) cans tomatoes ( I used san marzano)
- 1/4 cup (packed) oil packed sun dried tomatoes
- 1/3 cup heavy cream
- coarse salt and freshly ground pepper
Instructions
- To make the crepes in a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days. Makes about 20 crepes
- While the crepe batter rests make the filling. Preheat the oven to 400 degrees.
- Grease a 9x13 inch pryex dish, set aside
- Bring a large skillet to a medium-high heat. Add the ground chicken sausage to the pan and season with a good pinch of salt, pepper and crushed red pepper. Brown all over, about 7 minutes. Remove from the skillet and set aside.
- Back in the skillet, add a tablespoon of oil. Add the mushrooms and sauté for 3 minutes, or until they start to soften. Add the garlic and a pinch of salt. Sauté 30 more seconds. Add the spinach and toss to wilt, maybe 2 minutes.
- In a large bowl, combine the chicken suasage, spinach and mushroom mixture with the provolone, mozzarella and parsley.
- In the meantime, pulse the tomatoes and sun-dried tomatoes in a food processor until smooth. Transfer them to a small saucepan. Stir in the cream and lightly simmer. Season with a small pinch of salt and pepper.
- Pour about 1/2 cup of the creamy tomato sauce along the bottom of the baking dish.
- Working with one crepe at a time place 1/8 of the filling down the middle of the crepe and roll, arrange them in the dish. Repeat with seven more crepes or until the filling has all been used (I got 8 total crepes). Once all the crepes have been filled, pour a decent amount (you can decide) of the tomato sauce over the manicottis. Cover and bake 30 minutes.
- Let rest about 5 minutes.
- Serve garnished with parsley, and the remaining tomato sauce and freshly grated parmesan!
Saturday, March 30, 2013
Posted by
ANTONIS_M
Ingredients:
- 1 lb boneless, skinless chicken breast
- 4 cloves garlic
- 1 tablespoon (15 ml) canola or vegetable oil
- 2 teaspoons salt, divided
- 1 1/2 teaspoons black pepper, divided
- 1/4 teaspoon paprika
- 1/3 cup corn flake crumbs
- 1/3 cup plain bread crumbs
- 1/2 cup buttermilk
- 1/2 cup canola or vegetable oil, for frying
Method:
- Cut the chicken in strips about 2 inches long and 1/2 inch wide. Mince the garlic. Place the chicken in a bowl and combine with the garlic, oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and paprika. Marinate the chicken in the refrigerator for at least 20 minutes. In a wide, shallow bowl, combine the corn flake crumbs, bread crumbs, 1/2 teaspoon of black pepper, and 1 teaspoon of salt. In a small bowl, add the buttermilk. Line up the three bowls starting with the raw chicken, followed by the buttermilk and, lastly, the crumb mixture. Dip the raw chicken pieces in the buttermilk until fully coated then dredge the chicken strips in the bread crumb mixture. In a medium pan or skillet, heat the oil over medium heat. Fry the chicken in batches until golden and completely cooked through. Drain the chicken strips on a plate lined with paper towel to collect the excess oil. Serve warm with your favourite dipping sauce.
Ingredients:
- 1 tablespoon vegetable or peanut oil
- 1 pound flank steak, cut against the grain into 1/4-inch-thick slices
- 1/2 cup Soy Vay Hoisin Garlic Sauce and Marinade
- 1 pound asparagus, ends removed and cut into 1-inch lengths
- Salt and pepper to taste
- 1 cup roasted, unsalted cashews
Method:
- In a medium bowl, combine the flank steak and 2 tablespoons of the Hoisin Garlic sauce. Allow the steak to marinate for 10 to 15 minutes at room temperature.
- Heat the oil in a wok or large skillet over medium-high heat. Add the flank steak and stir-fry for 2 to 3 minutes, until mostly brown but not fully cooked. Remove and set aside.
- Add the asparagus to the wok. Stir-fry for about 1 minute, then add 1/2 cup water and cover with a lid. Allow the asparagus to steam for another 1 to 2 minutes until tender-crisp and the water is gone.
- Return the beef to the wok. Add the remaining amount of hoisin garlic sauce and stir until everything is well-mixed and the beef is cooked through, about 1 minute more. Adjust the seasoning with salt and pepper. Stir in the cashews. Transfer to a serving dish and serve with rice or noodles.
INGREDIENTS
- 250 grams of spaghetti
- 125 grams bacon smoked
- 2 eggs
- 60g Parmesan cheese
- black pepper
- parsley chopped
PREPARE
- Cook the spaghetti according to the instructions on the package. Beat the eggs in a large bowl and add the Parmesan cheese and a fair amount of black pepper.
- Bake, while the spaghetti is cooking, in a frying the bacon on medium-high heat.
- When the spaghetti is ready, just drain and directly into the bowl with the egg mixture do. Stir the spaghetti and add to the bacon.
Friday, March 29, 2013
Posted by
ANTONIS_M
INGREDIENTS
- 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
- 6 Tablespoon butter, melted
- 1- 8 ounce package cream cheese, softened
- 1/4 cup sugar
- 2 Tablespoons cold milk
- 1- 12 ounce tub Cool Whip, divided
- 2 – 3.9 ounce packages Chocolate Instant Pudding.
- 3 1/4 cups cold milk
- 1 and 1/2 cups mini chocolate chips
DIRECTIONS
- Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
- Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
- In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
- Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Ingredients:
- 1 1/4 cup shredded coconut
- 1/4 cup condensed milk *
- 1/2 teaspoon vanilla
- 18-36 roasted almonds
- 2 cups dark chocolate chips, or the chocolate of your choice
- Optional: 2 tablespoons coconut oil
- 36 tiny cupcake liners, about 1" in size
Method:
- Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together. Melt the chocolate in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
- Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner. Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!
Ingredients:
- 3 cups diced or chopped cucumbers, about 2 cucumbers (wash and peel if using non-organic cucumbers)
- 1/2 cup thinly sliced red onions
- 4 diced chili padis (more or less to taste, depending on the variety and harvest, they can get spicy!)
- 1 tablespoon finely minced cilantro
- 1 1/2 tablespoon rice wine vinegar
- 1/2 tablespoon soy sauce
- 1 tablespoon raw sugar
- serves two
Method:
- In a mixing bowl, combine cucumbers, red onions, chilis, and cilantro. Mix well.
- In a small bowl, mix the rice wine vinegar, soy sauce, and sugar together until the raw sugar has been dissolved.
- Pour the liquid mixture onto the cucumbers and mix until combined. Serve at room temperature of chilled, enjoy!
INGREDIENTS
- 8 medium yellow onions, chopped to medium dice
- 1/3 cup canola/vegetable oil, plus more for frying
- 9 3/4-inch thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin (if you’re lucky enough to find the thin loin chops, you’ll only have to pound them thin)
- 1 tablespoon salt
- 1 tablespoon pepper
- flour for dredging
- 3 tablespoons sweet Hungarian paprika
- 6-8 cups water, or enough to fully immerse all ingredients in the pot
- Vegeta to taste, approximately 1 tablespoon (but if you can’t find it, just use vegetable/chicken soup seasoning packets)
- 1 cup sour cream
DIRECTIONS
- In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.
- Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.
- In a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.
- Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.
- When the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.
Tuesday, March 26, 2013
Posted by
ANTONIS_M
Ingredients
- 2 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
- 1 large onion, diced
- 1 clove garlic, minced
- 12 oz mushrooms (cremini or white button mushrooms, chopped)
- 2 tablespoons paprika
- 4 teaspoons fresh dill, chopped or 2 teaspoons dried dill
- 1 beef boullion cube (vegetarian/vegan: vegetable bouillon)
- 1/4 teaspoons black pepper
- 3 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
- 4 tablespoons flour
- 1 cup milk (vegan: use soy or hemp milk)
- 2 cups beef broth (vegan: use vegetable broth)
- 1 tablespoon soy sauce
- 1/2 cup sour cream (vegan: use vegan sour cream)
- 1 pound egg noodles, cooked according to package instructions
- Fresh dill or parsley, chopped, for garnish
- Extra sour cream, for garnish
Instructions
- Melt 2 tablespoons of butter in small pan. Saute the onions until translucent and just barely beginning to brown.
- Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms
- release their juices. Add the paprika, dill, salt and pepper. Set aside.
- In a stock pot, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the
- mixture is a rich, caramelized brown. Add the milk and broth, still whisking until the mixture is smooth. Add the
- mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring
- occasionally. If the sauce is too thin, allow it to simmer uncovered for a few more minutes to reach desired
- consistency. If it's too thick, add a little extra milk. Stir in the sour cream, simmer for another 2 minutes. Add
- salt and pepper to taste.
- Serve immediately over pasta with fresh chopped dill or parsley as garnish. Add a dollop of sour cream if desired.
more:
http://www.daringgourmet.com/2013/03/12/hungarian-mushroom-pasta/
Ingredients
- 2 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
- 1 large onion, diced
- 1 clove garlic, minced
- 12 oz mushrooms (cremini or white button mushrooms, chopped)
- 2 tablespoons paprika
- 4 teaspoons fresh dill, chopped or 2 teaspoons dried dill
- 1 teaspoon salt
- 1/4 teaspoons black pepper
- 3 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
- 2 tablespoons flour
- 1 cup milk (vegan: use soy or hemp milk)
- 2 cups beef broth (vegan: use vegetable broth)
- 1 tablespoon soy sauce
- 1/2 cup sour cream (vegan: use vegan sour cream)
- Parsley, chopped, for garnish
- Extra sour cream, for garnish
Instructions
- Melt 2 tablespoons of butter in small pan. Saute the onions until translucent and just barely beginning to brown.
- Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms
- release their juices. Add the paprika, dill, salt and pepper. Set aside.
- In a stock pot, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the
- mixture is a rich, caramelized brown. Add the milk and broth, still whisking until the mixture is smooth. Add the
- mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring
- occasionally. Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley.
- Add a dollop of sour cream to each bowl if desired.
- Served with crusty bread.
- Alternatively, thicken the soup with a little more flour and serve over hot egg noodles
For the bread :
- 3 7/8 cups white bread flour
- 2 T course semolina flour
- 1 package Fleischmann’s active dry yeast
- 2 heaping tsp. fine grain salt
- 5 T. extra virgin olive oil
- 1 1/2 cups water
Spice Mixture:
- 1/2 stick butter, melted
- 1/2 cup extra virgin olive oil
- 1 T minced garlic
- 1 1/2 tsp. cumin
- 1 1/2 tsp. onion flakes
- 1/2 tsp. cayenne
- 1/2 tsp. paprika
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
For layering:
- 3 T jalapeno pepper, diced
- 3/4 cup finely grated pepperjack cheese
- 3/4 cup finely grated sharp cheddar cheese
Method:
- Preheat oven to 475 degrees. Dough likes warm kitchens. Combine dry ingredients (flour, yeast, semolina, salt) in the bowl of a stand mixer. Using a bread hook, turn stand mixer onto its lowest setting. Slowly add oil and water. After liquid has been added, continue to mix at lowest speed for two minutes. Turn mixer to next highest speed and continue mixing for six minutes or until dough becomes firm and barely sticky.
- Turn the dough out onto a lightly floured surface. Gently knead for two minutes. Form dough into a ball and place into a lightly oiled bowl. Cover loosely with plastic wrap and a towel and let rest for one hour. While dough is rising, whisk together butter, oil and next eight ingredients in a small bowl
- Once dough has nearly doubled in size, lightly punch it down in the bowl. Pull off small pieces of dough from dough ball (roughly a tablespoon if you were to measure it), dip each piece in spice mixture and drop into a bundt pan. Once the bottom of the pan is covered with a layer of dough, sprinkle with 1/3 cup of mixed cheeses and 1 T jalapenos. Continue this process two more times (reserving a little cheese for the top once baked).
- Cover pan and let rise for another 45 minutes to an hour, once the dough nearly reaches the top of the pan. Place into the oven and reduce heat to 425. Bake for 16- 20 minutes until top is dark golden brown and crispy. Let cool for 30 minutes and turn out bread onto serving platter. Top with remaining cheese and serve with salsa and queso for dipping.
Ingredients
Pie Crust:
- 55g (7 tbs) Oat Flour
- 30g (3 tbs) Brown Rice Flour
- 7g (1 tbs) Ground Flaxseed
- 1/4 tsp Salt
- 24g (2 tbs) Butter Flavor Spectrum Organics Shortening
- 23g (1.5 tbs) Unsweetened Applesauce
- 4 tsp Unsweetened Almond Milk*
- 16 drops Stevia Extract*
Filling:
- 4 Granny Smith Apples (slightly larger than what your muffin tin will yield)
- 4 tbs Lemon Juice
- 36 drops Stevia Extract
- 1/2 tsp Apple Pie Spice
- 1/2 tsp Cinnamon
- Instructions
For the Crust:
- In a small bowl, whisk together the oat flour, brown rice flour, flax and salt.
- In a large microwave-safe bowl, add the shortening, applesauce, almond milk and stevia. Microwave at 20-second intervals, stirring between each one, until melted. Dump the dry ingredients over the wet and fold together. Form into a ball:
- Preheat the oven to 375 degrees and spray 4 mini cups with cooking spray. Divide the dough into 4 and press into the muffin cups:
- Bake for 5-7 minutes, or until the bottoms of the crust look dry.
For the Apples:
- Slice the tops off the apples, just enough to get any remnants of the stem gone. Core the apples, then use a sharp spoon/grapefruit spoon to scoop out the apple flesh, adding the flesh to a bowl (leaving 1/4″ of the flesh around the skin). After each apple is scooped out, brush the inside/top with 2 tbs lemon juice.
- Add 2 tbs lemon juice to the apple mixture, along with the stevia, cinnamon and apple pie spice. Toss together:
- Fill the pie crusts with the apple filling and bake for ~13 minutes, or until the crust appears dry and doesn’t stick to the muffin tin.
- Loosen the edges of the crust from the muffin tin with a knife. Slide two knives between the crust and tin on either side of the crust and pull the crust out.
- Carefully press the crust into the apple. If you like warm apple pies, put the apples on a plate and microwave for 20-30 seconds, or until the apple is slightly warm.
- Serve immediately with desired toppings!
Sunday, March 24, 2013
Posted by
ANTONIS_M
Ingredients:
- 8oz mini shells pasta
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 2 garlic cloves, minced
- 2 Tablespoons flour
- 3/4 cup chicken broth
- 3/4 cup milk (I used skim)
- salt & pepper
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder (not garlic salt)
- 2 teaspoons parsley flakes
Directions:
- Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
- Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
- Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary
Ingredients:
- 2 bell peppers, one red & one yellow, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup basil, thinly sliced or torn into small pieces
- 2 tablespoons red pepper flakes
- 4 cloves garlic, sliced very thin
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- whole wheat bread, can substitute french baguette
- olive oil, for toasting bread
- Salt and pepper, to taste
Method:
- Wash ingredients–peppers, tomatoes, and basil. Peel garlic.
- Thinly slice seeded peppers, halve cherry tomatoes, and thinly slice basil and garlic. Add to a mixing bowl and toss with 3 tablespoons olive oil and lemon juice, 2 tablespoons red pepper flakes, and salt and pepper to taste.
- In a non-stick skillet, warm enough olive oil to cover the bottom of the pan thinly and add whole wheat bread slices (can use baguettes). Toast until golden brown and flip to toast other side.
- Plate bread for dressing.
- Top with red and yellow brushetta mixture and serve. Enjoy! Makes 8-10 servings.
Ingredients
- 3 tablespoons butter
- 1 tablespoon plus 3 teaspoons olive oil
- 1 leek, white and light green part only, thinly sliced
- 1 small yellow onion, chopped
- 1 head garlic
- 16 ounces dry rigatoni
- 1 cup fresh baby spinach, chopped
- 2/3 cup milk
- 1/3 cup heavy cream
- 1/2 cup sun dried tomatoes, chopped
- 1 teaspoon flour
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 1/4 cup Asiago cheese, shredded
- 12 ounces feta cheese (preferably a brick packed in brine, not pre-crumbled)
- 1 teaspoon freshly cracked black pepper
Method:
- Preheat the oven to 400ºF. Coat a 9 x 13 casserole dish with olive oil or cooking spray. Set aside.
- In a large skillet, heat 2 tablespoons of butter and a teaspoon of olive oil over medium low heat until the butter melts. Add the onions and leeks and stir to coat in the butter mixture. Turn the heat to low and allow to cook for one hour, stirring every ten minutes, until golden brown in color. The vegetables should just barely sizzle as they cook. If they are browning too quickly lower the heat as much as possible and if they don't seem like they're cooking at all raise the heat by small increments until they begin to do so. Once they are done remove from the heat and set aside.
- Meanwhile, cut the top quarter off the head of garlic. Drizzle the other teaspoon of olive oil over the top and wrap it tightly in aluminum foil. Place in the oven and allow it to roast for 30 minutes. Remove and allow it to cool before squeezing the garlic out of the papery peel.
- Bring a large pot of water to a boil and cook the rigatoni according to the package's directions. Once done cooking, drain, drizzle with olive oil, and shake the colander to keep the noodles from sticking together.
- In a small skillet, heat one tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted. Remove from the heat and set aside.
- Preheat the oven to broil on high. Heat the remaining tablespoon of butter in a medium saucepan over medium low heat until melted. Whisk in flour until fully incorporated. Whisk in the milk and cream and continue to heat until hot but not boiling. Add the oregano and rosemary and mix well. Add 1 cup asiago and crumble in the feta cheese. Stir until the feta is just beginning to melt.
- Remove the pan from the heat and combine the cheese mixture with the rigatoni, spinach, sun-dried tomatoes, onions, leeks, and roasted garlic in the prepared baking dish. Sprinkle with black pepper and remaining Asiago cheese. Place in the oven and broil until lightly browned, about 5 minutes. Remove and serve.
Saturday, March 23, 2013
Posted by
ANTONIS_M
.png "English"){kind=small}
