Healthy Yet Yummy Food - For Healthy, Delicious And Quick Meal Recipes

Its a Wrap!

2009-04-17T09:45:00.011+08:00

Greek Feta Tortilla Sandwich Wrap

A recipe for a healthy vegetarian sandwich wrap, inspired by the flavors of Greek cooking, including feta cheese, and wrapped up in a whole wheat flour tortilla. This Greek vegetarian sandwich wrap recipe makes a great lunch or snack.

Ingredients:
•4 10-inch whole wheat tortillas
•3/4 cup feta cheese, crumbled
•approx 16 cherry tomatoes, sliced in half
•10 black olives, sliced
•1/2 red onion, sliced thin
•1 small yellow squash, sliced
•1 cucumber, diced
•2 tbsp balsamic vinegar
•1 tbsp chopped fresh parsley
•1 clove garlic, minced
•2 tsp olive oil
•1/4 tsp salt
•1/4 tsp pepper

Preparation:

In a medium bowl, combine all of the ingredients except for the tortillas. Let stand for 20 minutes, stirring occasionally.
Drain off liquid and divide salad mixture among the tortillas. Fold bottom of tortilla partially over filling and then roll up.

Chicken Salad Wraps

Guaranteed crowd-pleasers, these wraps are perfect for leftover grilled chicken. The distinctive salty flavor from the fish sauce is balanced by fresh mint and lemon juice.

Servings: 4 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: High Fiber, Low Sat Fat, High Calcium, High Potassium, Heart Healthy

Ingredients:

Chicken Salad Wraps
1/2 cup lemon juice
1/3 cup fish sauce (see Ingredient note)
1/4 cup sugar
2 cloves garlic , minced
1/4 teaspoon crushed red pepper
8 6-inch flour tortillas
4 cups shredded romaine lettuce
3 cups shredded cooked chicken (12 ounces)
1 large ripe tomato , cut into thin wedges
1 cup grated carrots (2 medium)
2/3 cup chopped scallions (1 bunch)
2/3 cup slivered fresh mint

Steps:

1: Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.

2: Preheat oven to 325° F. Wrap tortillas in foil and heat in the oven for 10 to 15 minutes, until softened and heated through. Keep warm.

3: Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the dressing; toss to coat.

4: Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately.

Ingredient note: A pungent, soy sauce-like condiment used throughout Southeast Asia, fish sauce is made from fermented, salted fish. Available in large supermarkets and in Asian markets. To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.

Trail Mix Breakfast Wraps

Yields 8 wraps and 1 cup sauce.

1/4 cup chopped almonds
1 cup plain yogurt
1/4 cup chopped dried apricots
1/4 cup banana chips
2 teaspoons honey
1 cup Shredded Wheat cereal, broken into pieces
2 tablespoons apricot preserves
2 (10- or 11-inch) flour tortillas

Heat oven to 350 degrees F.

Spread the almonds on a baking sheet. Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes. Remove from the oven and let cool.

Combine the almonds, yogurt, apricots, banana chips and honey. Mix well. Fold in the Shredded Wheat.

Warm the tortillas in a large nonstick skillet over medium-high heat, about 15 seconds on each side. Tortillas also can be microwaved on HIGH for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees F for 3 to 5 minutes.

Divide the apricot preserves among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.

Divide the cereal mixture and spread in a 2 x 5-inch rectangle on the bottom half of each tortilla.

Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.

Serve immediately.

Blueberry Dessert Wraps

3 tablespoons granulated sugar
1 1/2 teaspoons cornstarch
1/2 cup orange juice
1 1/2 cups frozen or fresh blueberries, divided
8 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
8 (7-inch) flour tortillas
2 tablespoons butter

In a small saucepan combine sugar and cornstarch; stir in orange juice. Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes; stir in 1 cup blueberries; return to a boil; boil and stir for 1 minute.

In a mixing bowl beat cream cheese until light. Add confectioners' sugar and vanilla extract; beat until smooth and creamy. Spread each tortilla with about 2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the center of each tortilla. Roll jellyroll-style.

In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. Repeat with remaining butter and wraps. Serve topped with hot blueberry sauce.

Vegetarian wraps

Ingredients:
425 g can lentils, drained
2 carrots, grated
1 stick celery, finely chopped
4 spring onions, finely chopped
1 red capsicum, finely chopped
1/2 cup light sour cream

Crepes
2 eggs
1 1/2 cups milk
1/3 cup wholemeal flour
2 tablespoons vegetable oil

Method:
1. Beat eggs lightly with milk.
2. Fold in sifted flour and rest mixture for 10 minutes. Beat again before using.
3. Heat oil in frying pan on medium heat and add 1 teaspoon of oil.
4. Pour 2 tablespoons of crepe mixture into fry pan.
5. Cook crepes until lightly brown turn and cook 1 minute on other side.
6. Turn over and Rrepeat procedure with remaining mixture. Remove from heat.Stack crepes on a plate.
7. Combine capsicum, lentils, carrot, celery, spring onions and sour cream in a large bowl.
8. Roll 1 teaspoon mixture in each a crepe. Cut each crepe in half.

Notes: For softer or smoother filling, vegetables may be lightly steamed, then cooled before mixing with sour cream. Alternatively all filling ingredients may be blended.

Mixed Baby Greens and Balsamic Vinaigrette Wrap

This simple vegetarian salad wrap is addictive! It is full of nutrients and low calorie, especially if you do not include cheese.

Prep time: 5 minutes; Total time: 5 minutes

Instructions

•1 whole wheat tortilla
•1 large pinch broccoli sprouts
•1 handful herb salad
•1 tbsp extra virgin olive oil
•Balsamic vinegar
•1 tomato (optional)
•2 slices fresh mozzerella (optional)

Herb salads can be purchased in a bag at the store, or you can make your own. They consist of mixed baby greens and fresh herbs like parsley, dill, and cilantro.

Pile all ingredients on your tortilla and sprinkle with balsamic vingar and olive oil. Then fold your tortilla into a wrap. Eat this over a plate and use any balsamic vinegar that drips out the bottom as dipping sauce.

Tips
Omit the tortilla to turn this simple vegetarian recipe into a delicious salad.

Look on the label of your tortillas before buying to make sure they do not contain any trans fats.

Tempeh Wasabi Wrap

Prep time: 15 min; Total time: 15 min

Ingredients

Required ingredients:

•Whole wheat tortilla
•1/4 package tempeh
•1/4 c. plain yogurt (or 2 tbsp veganaise)
•1 tsp wasabi
•1 tsp stone ground mustard
•1 rib celery, minced
•1/4 c. pineapple, minced

Optional ingredients:

•1/2 tsp soy sauce
•1/2 tsp rice vinegar
•Bean sprouts
•Carrot, grated
•Red onion, diced
•Purple cabbage

Steam the tempeh for 10 minutes, then dice into 1/8" pieces. Dice the celery, pineapple, and onions.

In a small bown, combine yogurt or veganaise, stone ground mustard, wasabi, soy sauce, and/or rice vinegar. Add the tempeh, celery, pineapple, and onions to the bowl with the yogurt mix.

Place your tortilla on a plate. Add the tempeh mixture and any additional vegetables you wish to include (bean sprouts, carrots, purple cabbage). Roll your tortilla into a wrap and enjoy!

Tips
To skip the Japanese flair, make your wrap with minced kosher dill pickles instead of pineapple and wasabi.

You don't have to eat this as a wrap - you can also enjoy it as a salad or as a sandwich on toasted bread.

Fruits of Summer Wrap

Here's a simple vegetarian wrap recipe using dates, jicama, corn, and fresh greens. It tastes bright, crisp, fresh, and just a little bit sweet. Perfect for a summer's day.

Prep time: 10 min; Total time: 10 min

Ingredients

•1 whole wheat tortilla
•1-2 tbsp. sweet corn, off the cob
•1-2 tbsp. dried dates
•A few cherry or grape tomatoes, diced
•Large handful mixed baby greens
•1-2 tbsp. your favorite fruity vinaigrette
•1-2 tbsp. jicama, julienne (optional)
•2-3 strawberries, sliced (optional)
•1-2 tbsp. sunflower seeds (optional)
•1-2 slices havarti cheese (optional)

Assemble all ingredients on top of the tortilla. Fold in the sides and then roll the tortilla into a wrap.

Tips
On lazy days, don't bother rolling this into a wrap - just eat it as a salad!

If you don't have havarti cheese, try using muenster, gouda, edam, or parmesan instead.

Tasty and Healthy Salads

2009-03-14T11:33:00.018+08:00

Rainbow Chopped Salad

Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.

Makes 4 servings, generous 1 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrots
1/2 cup diced radishes
1/2 cup Orange-Oregano Dressing or Creamy Dill Ranch Dressing (recipes follow)
1 tablespoon minced red onion

Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve

Orange-Oregano Dressing

What this dressing lacks in calories and fat it makes up for in big, bold orange flavor and herbal oregano notes.

Makes about 1 cup

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

1/2 teaspoon freshly grated orange zest
1/2 cup orange juice, preferably freshly squeezed
1/4 cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Place all ingredients in a jar. Cover and shake to combine.

Creamy Dill Ranch Dressing

Cottage cheese blended in a food processor to a creamy texture, while not traditional in Ranch dressing, delivers unbelievable richness with minimal calories and fat.

Makes 1 1/4 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1 small shallot, peeled
3/4 cup nonfat cottage cheese
1/4 cup reduced-fat mayonnaise
2 tablespoons buttermilk powder (see Note)
2 tablespoons white-wine vinegar
1/4 cup nonfat milk
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.

Roasted Garlic Potato Salad

Though it tastes rich and creamy, this potato salad is made with nonfat yogurt and reduced-fat mayonnaise, making it much lower in fat than a traditional potato salad. Roasted garlic adds a rich dimension.

Makes 10 servings, 1 cup each

ACTIVE TIME: 1 1/4 hours

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

2 large heads garlic
3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt, divided
1 tablespoon white-wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons Dijon mustard
Freshly ground pepper to taste
4 hard-boiled eggs, peeled (see Tip)
1 cup chopped celery
3/4 cup chopped California Ripe Olives
1 4-ounce jar sliced pimientos, rinsed
2 tablespoons chopped fresh parsley, plus sprigs for garnish
2 tablespoons chopped fresh chives or scallion greens, plus more for garnish
Paprika for garnish

1. Preheat the oven to 400°F.
2. Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.
3. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
4. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
5. Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.

TIP: Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Shrimp Cobb Salad

Cooked peeled shrimp is perfect for quick and healthy meals--here we use it in place of chicken in our simplified Cobb Salad.

Makes 1 serving

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

3 cups chopped hearts of romaine
5 grape or cherry tomatoes
1/4 cup sliced cucumber
1 hard-boiled egg, sliced (see Tip)
5 cooked peeled shrimp (31-40 per pound)
Freshly ground pepper to taste
2 tablespoons light blue cheese dressing

Combine lettuce, tomatoes, cucumber, egg and shrimp in a bowl. Season with pepper. Toss with dressing and serve.

Greek Tofu Salad

This quick tofu salad is flavored with feta, onion, olives and lemon. Make it a meal: Spoon the salad into toasted whole-wheat pitas and add lettuce leaves.

Makes 4 servings, 1 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1/3 cup crumbled feta cheese
1/4 cup chopped red onion or scallion
12 Kalamata olives, pitted and chopped
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons dried oregano
8 ounces firm tofu, drained and crumbled (1 cup)
Salt & freshly ground pepper to taste
1 ripe tomato, coarsely chopped
1 small cucumber, coarsely chopped
2 tablespoons chopped fresh parsley

1. Stir together feta, onion (or scallion), olives, lemon juice, oil and oregano in a medium bowl. Add tofu and mash together with a fork. Season with salt and pepper. Cover and refrigerate for 20 minutes.
2. Add tomato, cucumber and parsley to tofu mixture. Adjust seasoning with salt and pepper.

Lemony Carrot Salad

Tangy lemon and fresh dill make a bright dressing for shredded carrots.

Makes 2 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 small clove garlic, minced
1/8 teaspoon salt
Freshly ground pepper to taste
1 cup shredded carrots
1 1/2 tablespoons chopped fresh dill
1 tablespoon chopped scallion

Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days

Guilt FREE Creamy Desserts

2009-01-22T10:25:00.011+08:00

Experience the pleasure of rich desserts without the guilt.

Chocolate Hazelnut Mousse

Fluffy and rich, mousse is a classic make-ahead dessert. Serve as a satisfying midday snack or an after-dinner indulgence.

The custard base will be thick, but whipped topping is folded in to give it the classic airy texture of a mousse. Because this dessert needs time to chill, it is a terrific make-ahead option.

Yield
6 servings (serving size: about 2/3 cup mousse and 1 teaspoon hazelnuts)

Ingredients
1/4 cup sugar
1/4 cup unsweetened cocoa
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 cups 2% reduced-fat milk
1/4 cup Frangelico (hazelnut-flavored liqueur)
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
2 cups frozen fat-free whipped topping, thawed
2 tablespoons chopped hazelnuts, toasted
Preparation

Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.

Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.

Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts.

Mango-Passion Fruit Gelato

Mango adds a fun tropical punch to this cold treat, but feel free to substitute fresh or frozen peaches if you prefer.

Ingredients
1 cup sugar
1 cup water
3 cups chopped peeled mango (about 2 mangoes)
2 cups passion fruit nectar
1 1/2 cups half-and-half
Preparation

Combine sugar and water in a medium saucepan, and bring to a boil, stirring until the sugar dissolves. Place sugar mixture and mango in a blender; process until smooth. Pour into a large bowl; cool completely. Stir in the nectar and half-and-half.

Pour mango mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Cherries Jubilee Ice Cream Pie

The filling for this ice cream pie combines vanilla ice cream with a cherry-brandy puree. Top with cherry-brandy sauce for an impressive finish.

All the flavors of the classic summertime dessert combine in this easy-to-prepare pie. Since the cherries are cooked, frozen ones work just fine--and they save you the trouble of pitting fresh ones.

Yield
8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)

Ingredients
1/3 cup water
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons brandy
1 (12-ounce) package frozen pitted dark sweet cherries
2 tablespoons butter, melted
2 tablespoons honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla low-fat ice cream, softened
Preparation

Preheat oven to 375°.

Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.

Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.

Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.

Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.

Chocolate Parfaits

Use sugar-free, instant chocolate pudding instead of regular for a low-sugar filling that's still rich and creamy.

Prep: 20 min., Chill: 1 hr. We tried using both sugar-free instant and regular pudding mixes. To our surprise, we preferred the flavor of the sugar-free.

Yield
Makes 6 servings

Ingredients
1 (1.4-oz.) package fat-free, sugar-free chocolate instant pudding mix
2 cups 1% low-fat milk
1/2 cup light sour cream
1 (8-oz.) container fat-free frozen whipped topping, thawed and divided
3/4 cup chocolate graham cracker crumbs (4 cracker sheets)
1 tablespoon freshly grated chocolate
Preparation

1. Whisk together first 3 ingredients in a bowl until blended and smooth. Fold in 1 1/2 cups whipped topping.

2. Spoon 1 Tbsp. crumbs into each of 6 (4-oz.) glasses, and top with 1/3 cup pudding mixture. Repeat layers with remaining crumbs and pudding mixture. Top each parfait evenly with remaining whipped topping and grated chocolate. Cover and chill at least 1 hour.

Caramel Custard

Boost your calcium intake with a serving of dairy-packed custard

Prep: 5 min., Cook: 5 min., Stand: 5 min., Bake: 1 hr., Chill: 3 hrs. The hot water bath helps insulate the custard from the direct heat of the oven and provides a more gentle environment for even baking.

Yield
Makes 10 servings

Ingredients
1/2 cup sugar
2 egg yolks
1 large egg
1 (14-oz.) can fat-free sweetened condensed milk
1 (12-oz.) can evaporated fat-free milk
3 ounces 1/3-less-fat cream cheese, softened
1 tablespoon vanilla extract
Preparation

1. Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)

2. Process egg yolks and next 5 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.

3. Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch.

4. Bake at 350° for 1 hour or until a knife inserted in center of custard comes out clean. Remove cake pan from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.

5. Run a knife around edge of pan to loosen; invert onto a serving plate.

Tip: The 8-oz. blocks of 1/3-less-fat cream cheese have marks on the packaging noting 1 oz. measurements. By using these marks, it is easy to measure the 3 oz. of cream cheese that you need for this recipe.

Banana-Caramel Custard: Prepare custard recipe as directed, adding 1 medium-size ripe banana to egg yolk mixture in blender.

Elegant Cocktails & Mocktails for this Holidays

2008-12-27T09:00:00.010+08:00

Kir

A French bistro favorite, this aperitif turns an everyday white wine into a festive cocktail. To really make it an occasion, use sparkling wine.

Makes 4 servings

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

4 tablespoons crème de cassis (black currant liqueur) or black currant syrup
16 fluid ounces (2 cups) chilled dry white wine or sparkling wine
Twists of lemon or orange zest for garnish

Spoon 1 tablespoon crème de cassis (or black currant syrup) into each 8-ounce wineglass. Fill with white wine and add a twist of lemon or orange zest.

Pear-Ginger Shooters

Fresh ginger and fragrant cinnamon infuse this chilled pear soup. Serve it in large shot glasses. Guests may add a splash of vodka if they like.

Makes 12 servings, about 1/3 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 4 3/4 hours (including chilling time)

EASE OF PREPARATION: Easy

4 ripe Anjou pears, peeled and quartered
1 cup apple cider
1 cup dry white wine
1-2 tablespoons minced fresh ginger or ginger juice (see Note)
1 tablespoon lemon juice
1 4-inch cinnamon stick
1/4 teaspoon salt
1 1/2 tablespoons honey

1. Stir pears, cider, wine, ginger (or ginger juice) to taste, lemon juice, cinnamon stick and salt in a large saucepan; bring to a simmer over medium-high heat. Cover, reduce heat, and gently simmer until the pears are very tender, about 20 minutes.

2. Discard the cinnamon stick. Pour the soup into a large blender or food processor; add honey. Blend or process until smooth. (Use caution when pureeing hot liquids.) Pour into a large bowl, cover and refrigerate until cold, at least 4 hours. Pour into small glasses to serve.

TIP: Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger.

Blueberry Ginger Bellini

Muddling is is a traditional bartending technique where herbs and/or fruit are crushed, releasing their full flavor into a cocktail. Here we muddle blueberries and ginger with sugar and lemon to add another dimension to our take on a bellini.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

1/2 cup blueberries
1 tablespoon minced ginger
1 tablespoon sugar
Juice of 1/2 lemon
2 cups blueberry juice
1/2 cup sparkling wine, divided

Mash blueberries with ginger, sugar and lemon juice. Add blueberry juice and let steep for at least 5 minutes. Strain; divide among 4 champagne flutes. Top each with 1/2 cup sparkling wine.

Pomegranate Cosmos

Make the base for these pomegranate cosmopolitans ahead of time and shake individual cocktails “to order.” Or for individual drinks, combine 3 tablespoons (1 1/2 ounces) each pomegranate juice and vodka, 4 teaspoons lime juice, 1 tablespoon Cointreau, 1 1/2 teaspoons ginger juice and 1/2 teaspoon sugar.

Makes 12 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

2 1/4 cups pomegranate juice
2 1/4 cups vodka
1 cup lime juice
3/4 cup Cointreau or Grand Marnier
1/4 cup ginger juice (see Note)
2 tablespoons sugar, preferably superfine “bar sugar,” plus more for the rims
Strips of lime zest for garnish

1. Mix pomegranate juice, vodka, lime juice, Cointreau (or Grand Marnier), ginger juice and sugar in a large pitcher.
2. For each drink, fill a cocktail shaker halfway with ice, add 1/2 cup Cosmo mix, and shake until the shaker turns frosty and cold. Dip the rim of a martini (or highball) glass into water and then in sugar (to “sugar the rim”). Strain the drink into the martini glass (or over fresh ice in the highball glass). Garnish with a twist of lime zest, if desired.

TIP: Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger. Find it in specialty stores or online at gingerpeople.com.

MAKE AHEAD TIP: Prepare through Step 1 and refrigerate for up to 1 day.

Raspberry Spritzer

A refreshing and low calorie alternative to sugar-laden sodas.

Makes 2 servings

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

2 cups seltzer
2/3 cup frozen raspberries
2 sprigs fresh mint
3 ounces raspberry-flavored syrup or Chambord
Ice cubes

Combine seltzer, raspberries, mint and raspberry-flavored syrup (or Chambord) in a small pitcher. Pour over ice.

Healthy and Yummy Salads for the Holidays

2008-12-20T21:01:00.008+08:00

Seasons Greetings to everyone. Enjoy this delicious salads. Holidays need not always mean unhealthy eating habits. Just remember to add alot of these great salads and reduce on those really sweet and fattening deserts, cookies and meals.

Bold Winter Greens Salad

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference.

Makes 10 servings, about 1 1/4 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/3 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole
3 large hard-boiled eggs (see Tip)

1. Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.
2. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.

TIP: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

MAKE AHEAD TIP: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.

Crispy Potato Latkes

It is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo crumbs, are pan-fried in a small amount of oil and finished in a hot oven for a few minutes. The golden-crisp results have only 4 grams of fat and 100 calories per serving—truly a miracle.

Makes 12 latkes

ACTIVE TIME: 50 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

1 1/2 pounds russet potatoes (about 2), shredded
1 medium white onion, shredded
2 medium shallots, minced (about 1/4 cup)
1 teaspoon salt
1 large egg, lightly beaten
2 pieces whole-wheat matzo (6-by-6-inch), broken into pieces
1/2 teaspoon white pepper
3 tablespoons peanut oil or extra-virgin olive oil, divided

1. Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato mixture to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.

2. Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.

3. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of a spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.

Gingered Cranberry-Raspberry Relish

Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches—use this relish instead for a real treat.

Makes about 4 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 3 hours 10 minutes (including chilling time)

EASE OF PREPARATION: Easy

1 12-ounce package fresh cranberries
1/2 cup granulated sugar
1/2 cup minced crystallized ginger (choose soft nuggets over disks, if possible)
3 cups raspberries (2 pints), fresh or frozen (not thawed)

Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries—it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

Green Bean Casserole
This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute 1/2 pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish.

Makes 6 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

Onion topping
1/2 teaspoon canola oil
1 large onion, thinly sliced
1/2 cup fresh breadcrumbs

Sauce & green beans
2 cups skim milk
6 black peppercorns
1 bay leaf
Pinch grated nutmeg
1/2 teaspoon canola oil
1 small onion, finely chopped
1/2 pound mushrooms, trimmed and sliced (3 cups)
1 clove garlic, finely chopped
1/4 cup all-purpose flour
1/4 cup reduced-fat sour cream
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 9-ounce package frozen green beans (2 cups)

1. To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.

2. Meanwhile, preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5 to 10 minutes. Set aside.

3. To make sauce: Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)

4. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.

5. To assemble and bake casserole: Preheat oven to 425 degrees F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes.

MAKE AHEAD TIP: The onion topping, toasted breadcrumbs and sauce can be prepared ahead and stored in separate containers, covered, in the refrigerator for up to 2 days.

North African Spiced Carrots

The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.

Makes 6 servings, 1/2 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots (4 medium-large)
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, or to taste
1/4 cup chopped fresh parsley

Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.

Red & White Salad

Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

Makes 8 servings, about 1 3/4 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

4 cups thinly sliced hearts of romaine
2 heads Belgian endive, cored and thinly sliced
1 bulb fennel, trimmed, cored, quartered and thinly sliced
1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
1/2 head radicchio, cored, quartered and thinly sliced
1 red apple, cored and cut into matchsticks
1 cup thinly sliced radishes
Champagne Vinaigrette (recipe follows)
Freshly ground pepper to taste

Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.

MAKE AHEAD TIP: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.

Sweet Pumpkin Treats

2008-10-22T13:31:00.008+08:00

Great Pumpkin Cookies

Ingredients:
4 cups unsifted all-purpose flour
2 cups quick or old fashioned oats, uncooked
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 cups butter or margarine, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 can, 16 ounce, solid pack pumpkin
1 cup semi-sweet chocolate chips
icing
sprinkles or other cookie decorations
Preheat oven to 350 degrees. Combine flour, oats, cinnamon, and salt; set aside. Cream butter, add sugars gradually, beating until light and fluffy. Add the egg and vanilla; mix well. Alternate after each addition. Stir in chocolate chips. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Spread into a pumpkin shape using a thin metal spatula or the back of a large metal spoon. Add a bit more dough to form a stem. Bake at 350 degrees for 20-25 minutes, until cookies are firm and browned. Remove and cool on racks. Decorate using your favorite icing and assorted candies. Makes about 32 large cookies. NOTES: I thought butterscotch chips, white chocolate morsels or toffee bits worked better in these. For icing you can use a plain white icing and add yellow and red food coloring to create orange or caramel frosting is nice too. You can make faces with another color of icing, or sprinkle with cookie decorations.

Frozen Pumpkin Mousse Pie

Makes 10 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 2 hours 20 minutes (including freezing time)

EASE OF PREPARATION: Easy

Crust
30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

Filling
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)

1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Glazed Chocolate-Pumpkin Bundt Cake

Makes 16 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 1/2 hours (including cooling time)

EASE OF PREPARATION: Easy

Cake
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup packed dark brown sugar
1 large egg, at room temperature (see Tip)
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

No-Bake Pumpkin Squares

Ingredients:

1 quart vanilla ice cream, softened
1/4 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
16 ounce can pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Remove the ice cream from the freezer and allow to soften. In a small dish, melt the butter or margarine. Place about 11 large graham crackers in a plastic bag and crush to make 1 1/2 cups of crumbs. Add the sugar and cooled butter and mix well. Press this evenly into the bottom of a 9-inch square pan. In a large bowl, combine the pumpkin, brown sugar, salt, and spices. Fold in the softened ice cream and stir until smooth. Spread this evenly onto the graham cracker base. Cover and freeze until firm, about two hours.

Twenty minutes before serving, remove the pan from the freezer and allow to thaw at room temperature. Cut into 3-inch squares. Serve with whipped cream.

Pumpkin Cheese Pie

Ingredients:
2 unbaked 9 inch pie shells
3 cups pumpkin puree, (fresh or canned)
1 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
3/4 tsp. ground nutmeg
3/4 tsp. ground cloves
3 eggs, slightly beaten
1 1/2 cups evaporated milk (1 large can)
1 1/2 tsp. vanilla extract
Topping:
12 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs, slightly beaten
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Combine all filling ingredients in a large bowl. Beat well. Divide between the two pie shells. Combine all topping ingredients in small bowl of electric mixer. Beat until smooth. Spoon mixture carefully over the pumpkin filling, dividing topping between the two pies. Bake for 50 to 60 minutes, or until knife inserted in center comes out clean. Cool on racks. Chill for 24 hours before serving.

Pumpkin Pudding

Ingredients:
1/2 cup sugar
1/2 cup water
2 envelopes unflavored gelatin
4 eggs, separated
1 pound can of pumpkin
6 ice cubes
3 tsp. pumpkin pie spice

In medium pan combine sugar, water and gelatin. Let stand 1 minute. Beat in egg yolks using a wire whisk. Cook over medium heat, stirring, until gelatin is dissolved and mixture is thick and foamy, about 3 minutes. Pour into 5 cup blender container. Add remaining ingredients. Process at high speed until ice is melted, about 2 minutes. Pour into serving dishes. Chill until set, about 1-2 hours. Serves 8. If desired top with crushed pecans and whipped cream.

Fast to Cook, Great to eat - Easy Dessert

2008-09-15T21:35:00.006+08:00

BANANA SPLIT DESSERT

2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries, drained & halved

Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool.
Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.

Serving Size: 8

AMBROSIA DESSERT SQUARES

1-1/2 cups graham wafer crumbs
1/2 cup butter, melted
1 pkg. (6 serving size) coconut cream pudding and pie filling
1 pkg. (250 g) cream cheese
2 medium bananas
1 can (10 oz.) Mandarin orange segments, drained
1 tub cool whip, thawed (1 liter size)

Mix graham crumbs and butter. Press firmly into bottom of 13 X 9 inch pan. Bake at 350ºF for 5 minutes. Cook pie filling mix as directed on package for microwave or top of stove. Beat cream cheese to soften then whisk in hot filling. Cover with plastic wrap and chill about 30 minutes. Slice bananas over crumb crust. Stir pudding and fold in oranges, then spoon over bananas. Spread whipped topping over filling. Chill 3 hours. Cut into squares. Makes about 12 servings.
*TIP* Substitute 2 medium oranges, peeled and sectioned, for the canned mandarins.

Prep Time .. 20 minutes plus chilling.

EASY LEMON DESSERT

2 eggs, beaten
juice of 1 1/2 lemons
1 cup sugar
1 cup whipping cream
1/2 cup graham cracker crumbs

Combine ingredients and cook in a double boiler until thick. Allow to cool. Whip 1 cup cream. Fold into the lemon mixture.
Cover a shallow square glass pan with graham cracker crumbs, or alternatively, use a glass pie dish. Spread the lemon custard mixture on top.

Refrigerate until ready to serve. Cut into squares if a square pan was used, or wedges if served from a pie dish.

Variation: These can be served in custard cups for individual servings.

3 LAYER PRETZEL DESSERT

FIRST LAYER:

2 c. crushed pretzels
3/4 c. melted butter
3 tbsp. sugar

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (8 oz.) Cool Whip

THIRD LAYER:

1 lg. pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) boxes frozen strawberries

FIRST LAYER: Mix dry and pat bottom of 9x13 inch pan. Bake at 350 degrees for 8 minutes.
SECOND LAYER: Beat sugar and cream cheese until creamy. Stir in Cool Whip. Spread over pretzels.

THIRD LAYER: Dissolve Jello in boiling water. Stir in frozen strawberries while Jello is hot. Put aside 15 minutes, then slowly pour over cheese mixture and refrigerate. May cut in half for smaller dish.

Makes 24 servings.

CHOCOLATE-BANANA DESSERT

1 c. finely crushed vanilla wafers (22 wafers)
1/4 c. butter, melted
3/4 c. butter
2 (3 oz.) pkgs. cream cheese
1 1/3 c. sifted powdered sugar
2 tbsp. unsweetened cocoa powder
1 egg
2 med. bananas, sliced (2 c.)
1 (4 oz.) container frozen whipped dessert topping, thawed
1/2 c. broken pecans or peanuts

For crust, in a mixing bowl stir together crushed wafers and the 1/4 cup melted butter. Press mixture onto the bottom of an 8x8x2 inch baking pan.
In a small mixer bowl beat together the 3/4 cup butter and cream cheese until smooth. Add powdered sugar and cocoa powder. Beat until smooth. Add egg and beat until fluffy.

Spread cream cheese mixture over crust. Arrange sliced bananas on cream cheese mixture. Spread the dessert topping over all. Sprinkle with nuts. Cover and freeze for 5-24 hours. Serves 16.

FOUR-DECKER MOCHA DESSERT

This top-rated four-layer dessert can be refrigerated or frozen.

1/2 c. butter
1 c. all-purpose flour
1 c. finely chopped peanuts
1 (8 oz.) pkg. cream cheese, softened
1 c. sifted powdered sugar
1 (4 oz.) carton frozen whipped dessert topping, thawed
1 (4 serving size) pkg. instant chocolate pudding mix
1 (4 serving size) pkg. instant coffee pudding mix
3 c. milk
Grated chocolate

In mixing bowl cut butter into flour until crumbly; stir in 3/4 cup of the peanuts. Press mixture evenly over bottom of a 13x9x2 inch baking dish. Bake in 350 degree oven for 20 minutes; cool.
Meanwhile, in small mixer bowl beat cream cheese on low speed of electric mixer until fluffy; beat in powdered sugar and half of the thawed whipped topping. Spread over crust; chill.

In large mixer bowl, combine both pudding and milk; beat with rotary beater 2 minutes. Spoon atop cream cheese layer in dish. Chill or freeze until firm, several hours or overnight. Top with remaining thawed whipped topping. Sprinkle with grated chocolate and remaining chopped peanuts. (If frozen, let stand 10 to 15 minutes before serving.)

Makes 16 servings.

Mocktails - Healthy Non Alcoholic Drinks

2008-09-07T20:55:00.015+08:00

Healthy Non Alcoholic Drink aka Mocktail or Virgin Drink

The word 'Mocktail' is a derivative of two words - 'mock' meaning a copy or imitation of something and the word 'cocktail' meaning a mixed drink. A Non-alcoholic cocktail drink is also referred to as a Virgin Cocktail

Keep your Non Alcoholic Drink ( Mocktail or Virgin ) healthy by using a recipe which contain yoghurt or low fat milk. The recipes for these delicious Non Alcoholic Drinks - Mocktails or Virgin Drinks contain a variety of fruits including Berries (strawberry, blackberry, raspberry, blueberry etc. ) peach, melon, orange, pineapple, mango, and kiwifruit. The ingredients in a non alcoholic drink like mocktail or virgin cocktail are often high in vitamins, fibre, and antioxidants. But if you want to indulge yourself, or the kids, in a treat use a recipe for a Non Alcoholic Virgin Drink or mocktail which contains ice cream.

How to create the best special effects with the classic Mocktail Recipe

The following hints and tips will give you some ideas how to make the best special effects with the Mocktail Recipe :

* Serve your Mocktail Recipe in unusually shaped
glasses. Give your glasses a frosted edge by dipping the rim into
Lemon juice and then dipping it into sugar. Simple but effective!

* The presentation of your classic Strawberry Mocktail Recipe is
all important! Add colorful decorations - drink umbrellas,
swizzle sticks , paper flowers, straws and even sparklers! These
decorations are all cheap and easy to obtain from your local
grocery store

* Add some straws - colored straws are great - just cut them up for
small glasses!

* Use cocktail sticks or toothpicks to twist or skewer fruits

* Use slices of fruit to decorate and add a twist to Mocktail
Recipe

* Add crushed ice - To make crushed ice just place your ice cubes
in a plastic bag and crush the ice with a heavy object

Mocktail Recipe Instructions:

Mix all ingredients in a cocktail shaker / stirrer and pour into an unusually shaped glass. Add Crushed Ice and decorations to create a great speciality drink from an easy to make recipe!

Quantities and Proportions

Quantities of ingredients tend to cause confusion - no problem, just use the correct proportions of each ingredient to create the best authentic & original recipe! You can use a thimble, cup or even a pitcher ( if you are making this recipe for a group or a crowd ) when you make a Strawberry Mocktail Recipe! The following simple guidelines will also help with the different quantities referred to in authentic & original recipes:

1 oz (ounce) equals 2 tbsp (tablespoons)

1 shot equals 1½ oz (ounces)

1 cup equals 8 oz (ounces)

Make some great healthy, nutritional and low fat, low calorie Non Alcoholic Virgin Drinks. But if you want to indulge yourself or the kids in a treat use the recipes for Non Alcoholic Virgin Drinks which contain ice cream. Non Alcoholic Virgin Drinks can also be mixed with soda pop to make a great mocktail.

Strawberry Mocktail Recipe

4 oz Strawberry Yogurt
1 cup sliced Fresh Strawberries
1 cup Cold Milk
1/2 cup crushed ice or Ice Cream (optional)
Honey to sweeten if required

Pineapple Passion Mocktail Recipe

4oz Pineapple juice
2 oz Passion fruit juice
1 Tsp. Lemon juice
1 Tsp. Grenadine syrup

Shirley Temple Mocktail Recipe

4 oz Ginger ale
1/2 oz Grenadine syrup
Twist of lemon peel
Thin slice of orange
2 or 3 ice cubes

Crazy Cow Mocktail Recipe

3 oz Apple juice
3 oz Milk
Crushed Ice
Apple Slice

Apple Pie Mocktail Recipe

3 oz Apple juice
1 tsp Lemon juice
1/2 tsp Grenadine syrup
Crushed Ice
Orange Slice

Cranberry Clown Mocktail Recipe

2 oz Orange juice
2 oz Cranberry juice
2 oz pure Grape juice

Tropical Mocktail Recipe

4 oz Pineapple Yogurt
2 Mandarin oranges
1/2 cup Cold Milk
1/2 cup Fresh Orange or Apple Juice
1/2 cup crushed ice or Ice Cream (optional)
Tsp. Fresh Lemon Juice

Angel Face Mocktail Recipe

1 part Banana milk
1 part Chocolate milk
1 part Orange
1 part Brown sugar
1 part Cream
1 part Sugar

Cool as Cucumber - Various wonderful and delicious Cucumber recipes

2008-08-18T22:11:00.013+08:00

Cold Salads

Cucumber Salad with Spicy Wasabi Dressing

Serves 4
Rice wine vinegar is milder than most Western vinegars. If unavailable, mix 2 parts distilled white vinegar with 1 part water.

1 1/2 teaspoons dry wasabi (or to taste)
2 cucumbers
2 Tbs rice wine vinegar
2 tsp sugar
1 tsp sesame oil
Salt and freshly ground black pepper
1 green onion or 2 scallions, thinly sliced
1 Tbs black or toasted white sesame seeds

Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. Cut the cucumbers widthwise into 1/4-inch crescents. Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt, and pepper. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

Watermelon-Cucumber Salad
Ingredients:

1/4 c distilled white vinegar
1/4 c sugar
1/4 tsp crushed red pepper
4 cucumbers, peeled, halved and seeded
salt
8 cups seeded and cubed watermelon
1/4 red onion sliced thinly
Combine vinegar, sugar and pepper in saucepan. Bring to a boil; boil 1 minute, remove from heat and cool. Slice cucumbers and toss with 1 tsp of salt. Let sit in colander for 30 minutes. Pat dry. Just before serving toss watermelon with salt in a large bowl. Add cucumbers, red onions, and pepper syrup and toss.

Peanut Cucumber Salad
Ingredients:

2 medium and tender cucumbers, peeled, seeded, cut into small pieces and drained.
2 (or less) green chilies, minced
Juice of one large lime
1/2 cup finely chopped white or red onions
1/2 cup finely chopped fresh coriander leaves [Cilantro]
1/2 cup peeled and cubed *raw* mangoes
1/4 tsp salt
2/3 cup coarsely chopped peanuts
1 cup coarsely chopped spinach [optional]
Mix everything but the peanuts together. Add half the peanuts and mix well. Add the remaining when you are ready to serve, by sprinkling on top.

Cucumber Pineapple Salad

Ingredients:

3/4 cup sugar
2/3 cup white vinegar
2 tablespoons water
1 teaspoon salt
1 cup peeled, cored fresh pineapple cut into 1/3 inch pieces
1 cucumber, peeled, sliced thinly
1 carrot, peeled and julienned
1/3 cup red onion, thinly sliced
4 cups torn salad greens
2 tablespoons toasted sesame seeds
Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan. Stir constantly until reduced to about 1/2 cup - about 5 minutes. Transfer to a large bowl and place into refrigerator. When chilled, add pineapple pieces. Cover and return to refrigerator for one hour.

Add cucumber, carrot and red onion to the pineapple mixture. Mix well. Place salad greens onto plates. Top with pineapple mixture. Sprinkle with toasted sesame seeds. Serve.

Yield: 4 servings

--------------------------------------------------------------------
Appetizers and Side Dishes

Cucumber Granita

Ingredients

4 large cucumbers
1/4 c sugar
3 T chopped fresh dill
1/4 t salt
Peel the cucumbers, slice them in half lengthwise, and scoop out the seeds with a spoon. Roughly chop the cucumbers and place them in a food processor with the sugar, dill, and salt. Process until completely smooth, stopping to scrape down the sides of the work bowl as necessary. Refrigerate until cold or overnight.

Stir the chilled mixture, then freeze in 1 or 2 batches in an ice-cream maker according to manufacturer's directions. When finished, the granita will be soft and have the consistency of sorbet. Transfer to a freezer-safe container and freeze to harden. To serve, scrape the top of the granita with a heavy ice cream spade or scoop, creating shaved ice crystals. Serve in small, chilled dishes.

Alternately, pour the cucumber mixture into ice cube trays, filling only half way, and freeze until firm. Before serving, process the cucumber ice cubes in a food processor until chopped and slushy. Serve immediately.

Try this light, refreshing, and unusual ice as a summer lunch opener served in a hollowed-out tomato. Or, drizzle with a little buttermilk for a very interesting summer "soup."

Variations

Cracked Cucumber Granita: Substitute 1 tablespoon cracked black peppercorns for the dill. Proceed with the recipe as directed.

Cucumber Basil Granita: Omit the dill. Add 8 fresh basil leaves to the food processor along with the cucumber. Proceed with the recipe as directed.

Cucumber Mint Granita: Omit the dill. Add 1 teaspoon fresh mint leaves to the food processor along with the cucumber. Proceed with the recipe as directed. Optional: add 1 tablespoon green creme de menthe before freezing.

Cucumber Thyme Granita: Substitute 2 teaspoons fresh thyme leaves for the dill. Proceed with the recipe as directed.

Salmon-Cucumber Pate

Cucumber Layer:

1 package (8 oz) cream cheese
1/2 c sour cream
1 t salt
6 to 8 drops liquid red pepper seasoning
1 medium-sized cucumber, pared, seeded, and shredded
1 small onion, finely chopped
2 T snipped fresh dill

Salmon Layer:

1 can (16 oz) salmon, drained and skin and bones removed
3/4 c mayonnaise
1/4 c onion, finely chopped
2 T lemon juice
2 T horseradish
2 T parsley, chopped
1 t salt
1/2 t paprika
2 envelopes unflavored gelatin
1/2 c cold water
1 c heavy cream, whipped
Prepare the cucumber layer: Beat the cream cheese in a medium-sized bowl until softened and smooth. Beat in the sour cream, salt, and red pepper seasoning. Stir in the cucumber, onion, and dill. Set aside.

Prepare the salmon layer: Flake or mash the salmon with a fork in a large bowl. Combine the mayonnaise, onion, lemon juice, horseradish, parsley, salt, and paprika. Set aside.

Sprinkle the gelatin over cold water in a 1-cup glass measure, let soften for 5 minutes. Set the cup in simmering water, stir to dissolve the gelatin. Remove from the heat.

Stir 3 T of the gelatin liquid into the cucumber mixture. Wet a 9x5x3 inch loaf pan, or 7 to 8 cup mold, with cool water, and pour the cucumber mixture in. Chill while finishing salmon layer.

Stir the remaining gelatin liquid into the salmon mixture. Fold in the whipped cream. Carefully spoon salmon mixture over the cucumber layer in pan. Cover pan and chill 6 hours or overnight.

To serve, run the tip of a thin-bladed knife around the top edge of the mold. Dip the mold quickly in and out of hot water. Cover with a chilled serving platter, invert, shake gently to remove. Garnish with caviar, cucumber slices, lemon, and dill. Serve with party rye bread and crackers.

From: The Best of Family Circle Cookbook

Cucumber-Seafood Appetizers

Ingredients:

cucumbers (I prefer the english ones)
mild salsa
sour cream
shredded shrimp or crab
tiny shrimp and dill for garnish
Cut cucumbers into 1/2 to 3/4 inch rounds. With a melon baller scoop out the middle without going all the way through, so you have a small cucumber dish. Fill with a mixture of mild salsa, sour cream, and shredded shrimp or crab. Place a dab in each cucumber dish. Top with one tiny shrimp and a sprig of dill. Get imaginative.... experiment with other toppings.

Tapenade in Cucumber

Ingredients:

250 g pitted black olives
100 g garlic
100 g anchovy in olive oil
80 g drained capers
60 - 70 ml olive oil
freshly ground black pepper
cucumber
Ritz crackers (or similar circular, salty crackers)
First, prepare the tapenade. Puree the olives, garlic, anchovy and capers in a food processor until you have a smooth paste of an appetizing colour. Add the olive oil, continue processing for a short while, and the tapenade is ready.

Cut off one end of the cucumber and remove the seeds using a narrow knife. Fill the hollowed cucumber with tapenade.

Press a cracker against the cucumber end, cut off a slice of the cucumber and catch the slice on the cracker. Repeat the procedure until you have enough crackers, each covered with a tapenade-filled cucumber slice.

Any tapenade that is left will keep for at least a week in the fridge and can be used as a spread.

Cucumber and Asparagus Boats

Ingredients:

125g cream cheese at room temp.
1 Tbs lemon juice
6 spears cooked asparagus chopped (tinned may be used)
1/4 tsp mild curry powder
1 Tbs poppy seeds
2 med. cucumbers, peeled, quartered and seeded
Blend together cream cheese, lemon juice, asparagus and curry powder in a small bowl. Carefully spoon into cavity of the prepared cucumbers. Sprinkle with poppy seeds. Chill thoroughly. When required, slice into 2.5cm pieces. Insert a tooth pick in the centre of each piece to serve. Makes about 30.

Cucumber Mousse

Ingredients:

1 T plain gelatin
3 T cold water
2 T vinegar, or lemon or lime juice
1 t grated onion
3/4 t salt
1/4 t paprika
1 cup cucumber, pared, seeded, and chopped
1/2 whipping cream
Soak gelatin in water. Dissolve in a saucepan over heat. Add vinegar or juice, onion, salt, and paprika. Chill this mixture until almost set.

Drain cucumbers well. Whip cream until stiff. Beat the gelatin mixture gradually into the cream. Fold in cucumbers. Fill a wet mold with mixture and chill thoroughly. When set, invert onto a platter and garnish.

From: The Joy of Cooking by Rombauer and Becker

Cucumber Aspic

Ingredients:

4 cups cucumbers, pared, seeded and grated
2 T plain gelatin
1/2 c cold water or chicken stock
3/4 c boiling water or chicken stock
6 T lemon juice
2 t grated onion
1 t sugar
1/4 t paprika
salt and pepper
sliced tomatoes, watercress, marinated shrimp, mayonnaise (optional)
Soak gelatin in cold water or stock. Dissolve gelatin mixture into boiling water or stock. Add lemon juice and onion. Add gelatin mixture to cucumber pulp with sugar, paprika, and salt and pepper to taste. Strain mixture and fill a wet ring mold or other small mold. Refrigerate until firm.

When jelly is firm, invert onto a serving platter. Fill the center with shrimp, garnish the edges with tomatoes and watercress, and serve with mayonnaise if desired.

From: The Joy of Cooking by Rombauer and Becker
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Hot Dishes

Trevally and Cucumber in Cabbage Rolls

Ingredients:

8 large outside cabbage leaves (any variety, ie white, savory or chinese)
600g trevally fillets (skinned and boned) (or any mild white fish)
200g cucumber (peeled and sliced)
4 gherkins (sliced thinly)
100g butter
1 teaspoon sesame seeds
Sea salt
2 teaspoons pink peppercorns (if you don't have them don't fret)
Blanch the cabbage leaves for 1 minute in boiling water, then plunge into cold water and drain. In 100g butter softly cook the trevally fillets until half done, then remove.

Lay the cabbage leaves flat. Put some trevally, cucumber and gherkin slices onto each leaf, then sprinkle with spices and drizzle with butter from the pan. Roll up into tight parcels.

To finish cooking use either a steamer, or pan with 1/2 cm of water and a lid, over moderate heat.

Serve with a fresh tomato sauce. Makes 4 servings. You can substitute sea bass or any mild, flaky fish for the trevally.

Baked Cucumbers

Ingredients

1 medium cucumber
butter
mixed herbs
Wash then cut a medium cucumber in half, remove ends, slice each half lengthwise into six [6] wedges and place them in a casserole dish. Cover with knobs of butter and fresh herbs of your choice, add lid and microwave for three [3] minutes.

Thai Fish Cakes with Cucumber Sauce (Tod Mun)

Fish Cakes:

1/2 lb firm white fish fillet
3 oz fresh string beans, finely chopped
1 onion, finely chopped
1 stalk lemon grass, very finely sliced
1 T cilantro, finely chopped
1 or 2 finely minced asian bird chiles or serranos
1-2 T fish sauce
1 egg
2 T cornstarch
1/4 t sugar
oil for frying

Cucumber Sauce:

1 cucumber
5 tbsp sugar
1 cup boiling water
1/2 cup white vinegar
1 tsp sea salt
3-5 asian bird peppers or 2-3 serranos, pref. red, finely chopped
3 shallots, finely chopped
Prepare sauce: Thinly slice cucumber, arrange in bowl; peeling is optional. Dissolve sugar in the boiling water. Stir in vinegar and salt. Pour this sauce over cucumber. Sprinkle with the chopped chiles and shallots. Chill. Mince the fish. Combine it with the string beans, onion, lemon grass, cilantro, chiles, fish sauce, slightly beaten egg, cornstarch and sugar. Blend well.

Shape fish mixture into patties 2" in diameter, 1/2" thick. Preheat oil to 350 degrees F. Fry just a few at a time until golden brown. Drain on paper towels.

Serve fish patties warm, with cucumber sauce. Garnish with sprigs of cilantro, if you like it, right before serving

Indonesian Fried Tofu with Cucumbers and Sprouts

Ingredients:

2 c mung bean sprouts
3 cakes tofu, pressed and patted dry
vegetable oil
4-5 servings cooked rice
1-2 small cucumbers, cut in half, seeded and sliced
peanuts, toasted and chopped

Sauce:

2/3 c light soy sauce
3-4 medium garlic cloves, minced
2 T minced onion, shallot, or scallions
1-2 small chiles, minced (deseeded for less spicy)
1/4 c fresh lemon or lime juice
1/2 to 1 t sugar
In a small bowl, mix together sauce ingredients and taste to get a pleasing balance of hot, salty, and sour. Sweeten with sugar if you like. Everything else in this dish is bland, so the sauce should be intense.

Blanch the mung sprouts by placing them in a strainer and pouring boiling water over them. Immediately plunge them into a bowl of very cold water. When the sprouts are cold, drain thoroughly.

Cut each cake of tofu horizontally into thirds, and then cut each piece diagonally both ways to form triangles. Pat the tofu dry again. Heat about one inch of oil in a wok ar 1/2 inch in a shallow frying pan and, when it is hot, fry the tofu, a few pieces at a time, until golden brown. Drain on paper towels. The advantage of a wok is that you can use less oil, but you will fight to keep the pieces from sticking to one another. In a skillet you use more oil, but the tofu pieces won't stick together. If they stick to the bottom, just scrape them up with a thin metal spatula.

On a platter or individual plates, place first some rice and then the fried tofu with a drizzle of the sauce. Add the cucumber and mung sprouts and pour on some more of the sauce. Reserve some sauce to pass at the table. When you are ready to serve the dish, garnish it with a sprinkling of peanuts.

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Cucumber as a Garnish

Cucumber-Carrot Pinwheels

whole cucumbers, unpeeled
whole carrots, peeled
Cut cucumber in 3" lengths. Hollow out seeded middle section. Push a carrot into the hollowed out center of the cucumber. Slice the cucumber/carrot wheels into 1/2-inch slices. You end up with a cucumber slice with a carrot center. Looks very attractive as a garnish and is fat free and tasty!!

Editor's note: Try scoring the cucumber skin before using them in this recipe: run a fork lengthwise down the cucumber skin all around the cucumber. Actually, this method makes pretty cucumber slices with or without skin.

Cucumber Fans

whole cucumbers, peeled or unpeeled
Slice cucumber in half lengthwise. Cut grooves in the skin with a citrus zester/groove tool. Cut four thin slices at a 45' angle, but held together in one corner. The fan is mooshed on to the plate to make an ornamental fan. If you have a very sharp knife and a steady hand, it's really quite easy.

Cucumber Lily

Ingredients:

cucumbers, unpeeled
carrot sticks
Slice unpeeled cucumber thinly. Gently fold one cucumber slice around the base of the carrot stick. Fold a second slice around the stick from the other side. These form the lily petals, with the carrot stamen in the center. Fasten with a pick, being careful to watch all four lapped edges of the cucumber as well as piercing the carrot stick.

Wrap flowers lightly in a moistened paper towel and refrigerate until ready to use as a garnish
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Cucumber Drinks

Cucumber Cocktail

1 kiwi, peeled and sliced
2 c diced cucumber
1/4 c water
1 T lemon juice
dash salt
1 c ice; finely chopped
Mix in blender until smooth.

Cucumber-Lemon Spritzer

3/4 cup water
6 tablespoons brown sugar
1-1/2 cups diced peeled cucumber
1/3 cup fresh lemon juice
1 teaspoon minced peeled fresh ginger
2 cups sparkling water, chilled
1 small cucumber, cut lengthwise into 4 spears
1. Combine 3/4 cup water and sugar in a small saucepan. Bring to a boil; cook until sugar dissolves, stirring occasionally. Remove from heat; cool.

2. Place sugar mixture, diced cucumber, lemon juice, and ginger in a blender; process until smooth. Cover and chill.

3. Combine cucumber mixture and sparkling water in a pitcher; stir gently with a whisk until blended. Serve over ice; garnish each glass with a cucumber spear, if desired. Yield: 4 servings (serving size: 1 cup).

Cucumber Lemonade (Agua de Pepino)

1 cucumber, peeled and cubed
1 lemon
5 c water
Sugar to taste
Add cucumber and water to a blender and puree. Strain. Add juice of lemon and sugar to taste. Serve over ice.

Soothing Herbal Tea - Relief for many ailments

2008-07-30T00:20:00.013+08:00

COLDS & HOARSENESS
2 oz Malva flowers
1 ½ oz Mullein flowers

Use 2 tbs of mixture per 1 cup hot water. Steep 10 minutes; strain.

UPSET STOMACH
8 oz Peppermint leaves
8 oz Lemon Balm leaves
8 oz Fennel seeds

Use 1 tsp of mixture per 1 cup boiling water. Steep 10 minutes; strain.

NERVOUS STOMACH
2 tsp Angelica root
2 tsp Lemon Balm leaves
½ tsp Fennel seed

Bring Angelica root to a simmer in 4 cups water. Turn off heat,add lemon balm & lemon; steep 10 minutes & strain.

NAUSEA
½ tsp dried Ginger root
½ tsp Clove blossoms
1 tsp Chamomile flowers

Pour 1 cup boiling water over herbs. Steep 10 minutes, strain & let cool.

NERVOUS TENSION
1 1/3 oz. St. John's Wort
1 oz. Lemon Balm Leaves
1 oz. Valerian

Use 1 tsp of the herb mixture per cup of boiling water. Steep for 10 min., strain, sweeten if necessary. Drink a cup before going to bed each night for several weeks to calm nerves, lift depression, and help you fall asleep more easily.

NERVOUSNESS
1 ½ oz Peppermint leaves
1 ½ oz Lemon Balm leaves

Use 1 tsp of mixture per 1 cup boiling water. Steep 10 minutes & strain.

CALMING
1 oz Lemon balm
1 oz Chamomile flowers
½ oz St Johns Wort

Steep 2 tbs of mixture in 1 cup boiled water. Cover 10 minutes; strain.

INSOMNIA
1 ½ oz dried Vervain leaves
1 oz Chamomile
½ oz Spearmint

Mix all and add to 1 cup boiling water. Steep 8 minutes; strain.

MIGRAINES
1 2/3 oz dried St Johns Wort
1 oz Valerian
1 oz Linden flowers
1/4 oz Juniper berries

Use 1 tsp of mixture per 1 cup boiling water. Steep 10 minutes & strain.

COLDS & FLU
1 oz Blackberry leaves
1 oz Elder flowers
1 oz Linden flowers
1 oz Peppermint leaves

Pour 1 cup boiling water over 2 tbs mixture. Cover & steep 10 minutes; strain.

CHRONIC COUGH
1 oz dried Blueberries
1 oz dried Blueberry leaves
1 oz Licorice root

Add 3 tbs mixture to 2 cups cold water. Bring to boil, lower heat & simmer 10 minutes; strain.

DETOXIFICATION
1 tsp Green Tea leaves

Simmer 1 cup water & pour over leaves. Cover & let stand 4 minutes.

FEVER REDUCER
2 tsp dried Catnip
1 tsp dry Vervain

Pour 2 cups boiling water over herbs. Steep 10 minutes & strain.

ENGLISH ROSE TEA
1/2 cup dried Red Rose petals
2 tablespoons dried Lemon Balm
1 tablespoon dried Rosemary

Mix well. Use 1 teaspoon for each cup.

ORANGE MINT TEA
2 cups dried Orange Mint leaves
8 teaspoons China Tea
1 teaspoon ground Cloves
1 cup dried Calendula petals
1 tablespoon dried Orange rind
1 tablespoon dried Lemon rind

Store mixture in airtight container.

POTPOURRI TEA
1 cup good Black tea
1/2 cup dried Rose petals
2 tablespoons dried Jasmine flowers
1 tablespoon dried Orange peel, freshly grated
1 tablespoon Cassia Bark, crumbled
3 sticks Cinnamon bark, crumbled
4 whole Star Anise
1 tablespoon ground Nutmeg
1 teaspoon whole Cloves, freshly crushed

Mix all ingredients in a mixing bowl with your hands. Store in airtight tins. Use one heaping tablespoon per pot.

MONTHLY RELIEF
2 teaspoons dried Lemon-Balm leaves
1 cup boiling water

Steep the leaves in the boiling water, covered, for 10 to 15 minutes. Strain. Drinking this infusion will help relieve menstrual cramps, but take no more than 2-3 cups a day.

DUAL-PURPOSE
Do not drink more than 2 cups a day.
2 teaspoons dried German Chamomile flowers
1 cup boiling water

Steep the flowers in the boiling water, covered, for 15 minutes. Strain, then slowly sip the infusion to relieve nausea, stomach upset, and lessen menstrual cramps.

WOMAN'S RED CLOVER TONIC
1 teaspoon dried Red Clover blossoms
1 cup boiling water

Add the blossoms to the boiling water. Cover and steep for 15 minutes. Strain, then sip. This infusion acts as a tonic specially suited for women.

NURSING MOTHER'S TEA
1 teaspoon crushed Fennel seeds
1 cup boiling water

Mix the seeds with the boiling water. Cover and steep for 10 minutes. Strain, and sip the infusion. Drinking a tea made with fennel helps to promote the secretion of breast milk in nursing mothers.

Soups and Broths - Mouthwatering recipes from many different nations

2008-07-21T01:54:00.005+08:00

For those of you who love soups and broth, here are some famous soups and broths from many different nations.

Scotch Broth Soup Recipe

Traditionally Scotch Broth is a bit of everything thrown into the pot and is quite a filling soup. In olden days Scots would eat this as a main meal. In modern times many Scottish households still serve Scotch Broth as a main meal rather than a starter soup. Ingredients can be substituted depending on your own tastes. It's best made the day before to allow the full flavour to soak through. We make a huge pot of it and boil it up each day, adding more tatties and water as needed. It is very warming when eaten during the winter and is popular on New Year’s Day. Scotch broth soup is sometimes called Barley Broth soup.

Ingredients:

1kg neck of mutton or lamb (my mum sometimes uses chicken)
75g pearl barley
1 large onion
75g split peas or fresh peas
1 large leek
3 wee neeps (turnip)
1 swede
water depending on thickness required - try 2.5 litres
3 carrots
2 tablespoons of freshly chopped parsley
salt and pepper
small cabbage (optional)

Directions:

1. Pre soak the barley and split peas

2. Chop all the vegetables

3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.

4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.

5. Add the remaining vegetables.

6. If used, remove the bone and strip off the meat and return this to the pot.

7. Give the dog the bone once it's cooled!

8. Add parsley before serving. Great with warmed bread rolls.

9. If making a big pot full it'll keep out provided you boil and stir each day.

Classic Jewish Chicken Soup

Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy!

Ingredients
20 cups cold water
8 bottom chicken quarters
4 large carrots, cut to 2 . 5 "x. 5-inch pieces
3 stalks celery, cut like carrots
2 parsnips, cut like carrots
1 turnip, cubed (bite-sized)
2 large onions, cut in half
1 bunch parsley (tied up)
1 bunch dill (tied up)
salt & pepper or chicken bouillon

Directions

1 Bring water to boil, add chicken, return to boil (covered).

2 Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.

3 Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.

4 Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).

5 Remove from heat and allow to cool.

6 Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.

Traditional Ecuadorian Soups

Soup is a necessary part of almost every Ecuadorian meal. The following recipes are quick to make and use staples of a typical Ecuadorian diet.

Quick Oatmeal Soup (Sopa de avena)
Oatmeal is part of a low-fat, low-cholesterol diet, rich with vitamins E and D, and other minerals such as zinc, copper, and iron. It is also a good source of soluble fiber. This quick soup recipe uses oatmeal in a tasty new way, and is easy to make.

Ingredients

4 c. beef or chicken broth
2-3 tbs oatmeal (not instant)
½ tsp cumin
dash annatto oil (color) (optional)
salt to taste
2 potatoes, quartered
Procedure

1. Boil the broth and oatmeal in a large Dutch oven until thickened (depending on the altitude, this may take anywhere from 10-20 minutes).

2. Strain the soup. Toss the oatmeal pulp and put the broth into another pot. Add the cumin, color, salt and potatoes. Simmer 3-5 minutes longer or until potatoes are soft.

3. Serve immediately.

Easy Grated Plantain Soup (Rebanado de verde)

Plantains (sometimes referred to as cooking bananas) are common fare in Ecuadorian cuisine, used in place of potatoes or rice. Plantain soups are rich in potassium and vitamins B6 and C, as well as a good source of fiber.

Ingredients

6 c. chicken broth
1 onion, quartered
½ green pepper
1 tsp salt
½ tsp cumin
dash annatto oil (color) (optional)
1 plantain, shredded
¾ c. fresh farmer’s cheese, cubed
Procedure

1. Make the stock by adding the first 5 ingredients to a large Dutch oven and boiling for about 15 minutes. Strain and return to the pot.

2. Add the color and shredded plantain. Bring to a boil and then reduce heat. Simmer for 10-15 minutes, or until the soup gets cloudy and a bit thickened.

3. Put 1-2 tbs cubed cheese in the bottom of each dish. Serve the soup over the cheese.

Bread soup (Sopa de pan)

This recipe is great for times when you have leftover bread. French bread works best, although any stale, crusty bread can substitute for it.

Ingredients

6 c. water
1 onion, quartered
½ green pepper
1 tsp salt
dash annatto oil (color) (optional)
2 c. milk
day old bread (1-2 rolls or servings per plate, torn into medium-sized pieces)
¾ c. fresh farmer’s cheese, cubed
1 egg per serving

Procedure

1. Make the stock by combining the first 5 ingredients. Let boil for about 10-15 minutes.

2. While the stock boils, add the stale bread and 1-2 tbs of cubed cheese to each serving bowl. Set aside.

3. Add the milk and let simmer for another 5-10 minutes.

4. Just before serving, add a serving of the soup to a separate, smaller pot (about 2 cups). Over medium low heat, break an egg into the smaller pot and boil until just set (about 5 minutes). Keep the egg from sticking to the bottom of the pan by gently stirring the soup.

5. Once the egg is set, pour the contents of the smaller pot over the bread and cheese in the soup dish, trying not to break the egg yolk. Repeat steps 4 and 5 for each serving.

Traditional Greek Easter Soup

The main Easter meal (on Easter Sunday) has traditionally been an occasion to slaughter a lamb or goat, and this soup was designed to use the leftover parts so that nothing went to waste. This soup is prepared on Holy Saturday and eaten to break the fast after midnight church services. Traditionally, the soup is put on low heat to cook before leaving for church, and eaten on return. The recipe includes ingredients used in Greece.

Cook Time: 2 hours, 20 minutes
Ingredients:

About 2 pounds of lamb or kid offal (liver, heart, lungs, and other organs)
Intestines from 2 lambs or kids
juice of 2 lemons
1 onion, finely chopped
5-6 green onions, finely chopped
1/3 cup of olive oil
2-3 rounded tablespoons of fresh dill, finely chopped
2 heads of romaine lettuce, well washed and finely chopped
sea salt
freshly ground black pepper
2 tablespoons of short grain rice, well rinsed
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FOR THE AVGOLEMONO (EGG-LEMON SAUCE)
juice of 2 lemons
3 eggs at room temperature, separated
1 tablespoon of water

Preparation:
Wash the organs and set aside to drain. Cut the intestines lengthwise with a scissors and clean well under running water. Rub them with coarse sea salt and the lemon juice, then clean again under running water. Bring a large pot of salted water to a boil and add the organs. Boil for about 3 minutes then add the intestines and boil for another 5 minutes. Drain and chop into small pieces.

Heat the olive oil over medium heat in a large, heavy-bottomed soup pot. Sauté the onion and green onion for 2-3 minutes. Add the meat and sauté until browned (a few minutes). Add dill, salt, pepper, and 10 cups of water. Bring to a boil, then lower heat to a slow boil and cook for 1 hour and 30 minutes.

Add the chopped lettuce to a large pot of boiling water and boil for 5 minutes. Transfer to a colander to drain. 40 minutes after the soup has been slow boiling, stir in the lettuce.

10 minutes before the end of cooking time, stir in the rice.

At the end of cooking time, remove the soup from the heat.

Make the avgolemono (egg-lemon sauce): Beat the egg whites until frothy. Continue beating and add the egg yolks, 1 tablespoon of water, the lemon juice and several large spoonfuls of the soup broth. The key is to beat continuously. Add mixture to the soup, stir, and cover the pot with a towel. Let sit for 10 minutes before serving.

Yield: serves 8

Cabbage Soup

Ingredients
1/2 medium head of chopped cabbage
4 large cubed carrots
4 stalks of cubed celery
1 sweet minced onion
3 c. of vegetable broth
1 (14.5 oz.) can of chicken broth
1 (14.5 oz.) can of peeled and diced tomatoes
3/4 c. of ketchup
1 1/2 c. of tomato-vegetable juice cocktail

Directions
First put cabbage(chopped) in a large soup pot.

Next you want to microwave chppped carrot in 2 tbsp. of water for approx. 6 min.

Then microwave chopped celery in 2 tbs. of water for 4 min.

Add the vegetables into the large pot.

To this add sweet onion, celery, and the ketchup.

Now add the cocktail, chicken and vegetable broth, and the tomatoes.

Then add around 2 cans of water to the mixture.

Bring flame to medium, letting the mixture cook for around 20 min.

Now reduce to low for approx. 2 to 3 hrs.

Ladle into bowls and serve!

French Onion Soup

many recipes for French Onion soup skimp on the time to caramelize the onions, but the lengthy caramelization is what provides that amazing depth in a loving, patiently prepared, French Onion Soup.
Keep an eye on your onions when cooking, if you notice there is too much liquid in the pan turn up the heat and make sure you dry them out a little otherwise they will boil instead of caramelize.

Ingredients

For the Soup
4 lbs yellow onions
4 ounces butter
1 tablespoon kosher salt
1 1/2 teaspoons flour
32 ounces beef stock

For the Croutons
1 baguette
12 ounces gruyere cheese, finely grated
olive oil
kosher salt

Directions

1 For the Soup:.
2 Cut of tops and bottoms of the onions, then cut the onions lengthwise in half.
3 Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core.
4 Lay an onion half cut side down on a cutting board with the root end towards you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften.
5 Melt the butter in a large heavy stockpot over a medium heat.
6 Add the onions and 1 tablespoon salt, and reduce the heat to low.
7 Cook stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently, for about 1 hour, or until the onions have wilted and released a lot of liquid.
8 Continue to stir the onions every 15 minutes being sure to scrape the bottom and corners of the pot, for about 3 hours or until the onions are caramelized throughout.
9 Sift in the flour and cook over a medium-high heat, stirring for 2 to 3 minutes.
10 Add the beef stock, bring to a simmer, and simmer for about 1 hour.
11 Season to taste with salt, pepper.

12 For the Croutons:.
13 Preheat the broiler/grill.
14 Cut 12 3/8 inch thick slices from the baguette (reserve the remainder for another use) and place on a baking sheet.
15 Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt.
16 Place under the broiler/grill and toast the first side until golden brown then turn and brown the second side.
17 Set aside and leave the broiler on.

18 To Complete:.
19 Place six flameproof soup bowls, with about 1 ½ cups capacity on a baking sheet to catch any spills. Add the hot soup to the bowls and lay the croutons on top.
20 Cover with Gruyere.
21 Place under the grill for a few minutes until the cheese bubbles, browns and forms a thick crust.
22 Eat carefully the soup will be very hot.

23 Cooks Note: One of the most unpleasant tasks associated with French Onion soup is chopping the mounds of onions required. I've found that if I wear my sunglasses, pushed as far up my nose as possible, the tears never really come. When sliced, onions produce a gas that mixes with your natural tears creating an acid very similar to sulfuric acid. By wearing the sunglasses so close to your eyes it doesn't allow the gas to get inches Works like a charm!

Acquacotta, the Stone Soup - Traditional Recipe from Tuscany

Though the famous popular Acquacotta soup has a very mysterious and unusual name, it is a well-known soup dish that originates from the Maremma area of Tuscany. The Italian name of this soup literally means “cooked water”.

Legend has it that the inventors of this dish, the herdsmen and coal men of Maremma, were accustomed to frequent journeys, and thus normally traveled with stale bread, dried meat, oil, garlic, onion, and a few herbs, in order to prepare acquacotta.

ACQUACOTTA
(serves 4)

Preparation time: 30 minutes
Cooking time: about 1 hour
Recipe grading: fairly easy

INGREDIENTS

- 5 tablespoons extra-virgin olive oil
- 2 onions, thinly sliced
- 2 cups (10 oz - 300 g) fresh or frozen peas
- 1 and 1/4 cups (l7 oz - 200 g) freshly hulled broad beans
- 1 medium carrot, sliced
- 1 stalk celery, thinly sliced
- 1 crumbled dried chili pepper
- salt to taste
- 12 oz - 300 g trimmed young Swiss chard or spinach leaves, washed and shredded
- 10 oz - 300 g firm, ripe tomatoes, skinned and chopped
- 6 and 1/2 cups (2 and 1/2 pints - 1.5 liters) boiling water
- 4 large fresh eggs
- freshly ground black pepper
- 1/2 cup (2 oz - 60 g) freshly grated Parmigiano Reggiano or Pecorino cheese
- 4 slices firm-textured white bread, 2 days old
- 1 clove garlic

Suggested wine: any dry white wine

PREPARATION

Pour the oil into a large, heavy-bottomed saucepan. Add the onions, peas, fava beans, carrot, celery, chili pepper, and a dash of salt.

Sauté for about 10 minutes until tender and lightly browned. Add the chard or spinach and the tomatoes and simmer for 15 minutes.

Pour in the boiling water and leave to simmer gently for 40 minutes, adding more salt if necessary.

Using a fork or balloon whisk, beat the eggs with salt, pepper, and the grated Parmigiano or pecorino cheese.

Toast the bread and when golden brown, rub both sides of each slice with the garlic. Place a slice in each soup bowl or in individual straight-sided earthenware dishes, and pour a quarter of the beaten egg mixture over each serving.

Give the soup a final stir and then ladle into the bowls. Drizzle with extra virgin olive oil and add a pinch of pepper.

Feta Haroof wa Khubz
(Lamb and Bread Soup)

Egyptian recipe can be eaten as a main course.

Serves 6

1 1/2 pound lean lamb meat without bones

2 medium onions, chopped fine

Fresh ground black pepper

6 cups plus 3/4 c. water, divided

1/2 cup rice

1/4 c. plus 2 Tablespoons ghee or butter, separated

3 large cloves garlic, crushed

1/4 c. wine vinegar

2 rounds flat bread, toasted

Cut lamb into 1 inch cubes and place in a large pot with 6 cups of the water. Bring slowly to a boil, skimming occasionally. Add onion, salt and pepper. Reduce heat, cover and simmer 1 1/2 hours or until meat is tender yet not falling apart. Meanwhile wash and drain the rice. In a medium saucepan boil one cup of water add 1 Tablespoon of ghee and 1/2 teaspoon of salt, than the rice. Bring back to a boil, stirring occasionally. Cover and simmer over low heat 15-20 minutes until tender.

Using a slotted spoon remove meat from cooking liquid. In a separate skillet melt 1 Tablespoon of ghee, add the meat and fry it a few minutes. Remove from heat. Set aside and keep it warm.

In the same frying pan used for the meat melt 1/4 cup of ghee over medium high heat. Add the garlic and sauté until it begins to take on color. Remove skillet from heat. Stir vinegar into the skillet. Return to heat and boil a few seconds. Set this mixture aside.

Place 1 round of toasted khoudiz in a large casserole or soup tureen. Spoon some of the garlic mixture over the bread then add half of the cooked rice. Pour some of the soup broth over top of this. Place second round of toasted bread then the remaining rice. Place fried lamb cubes on top the fried lamb. Top this off with the remaining garlic mixture.

Pour the remaining soup broth over this. Garnish with fresh chopped parsley.

Note: adding a clove to boiling water will help to cover the aroma of boiling lamb if desired

Moroccan Spiced Soup (Harira) - Vegetarian version
This is a simplified vegetarian adaptation of the classical Moroccan soup, Harira, which is often served in the evening as a fast-breaker (buka puasa in Malay, iftar in Arabic) during Ramadan. The version commonly served in Moroccan households usually contains lamb or chicken.

Ingredients (serves 4-6)
1 large onion, chopped
1.2 litres/2 pints/5 cups vegetable stock
1 tsp ground cinnamon
1 tsp turmeric
1 tsp ground ginger
1 tsp cayenne pepper or chilli powder
2 carrots, diced
2 celery sticks, diced
400 gm/14 oz can chopped tomatoes
450 gm/1 lb floury potatoes, peeled and diced
5 strands saffron
400 gm/14 oz can chickpeas, drained and rinsed
2 tbsp chopped fresh coriander leaves
1 tbsp lemon juice
salt and freshly ground black pepper
wedges of lemon, fried in olive oil for a few minutes, to serve

Procedure
Place the onion in a large pot with 300 ml/½ pint/1¼ cups of the vegetable stock. Simmer gently for about 10 minutes.

Meanwhile, mix the ground spices and 2 tbsp of stock to form a paste. Stir into the onion mixture with the carrots, celery and remaining stock.

Bring the mixture to a boil, reduce the heat, then cover and gently simmer for 5 minutes.

Add the tomatoes and potatoes and simmer gently, covered, for 20 minutes. Add the saffron, chickpeas, chopped coriander and lemon juice. Season to taste and serve hot, with the fried wedges of lemon.

Barley Soup
Great served with a fresh salad and feta cheese
Serves 4-6

1 cup dried barley

1/2 c dried lentils

6 cup water

3 small diced onions

2 tablespoons of olive oil

1 teaspoon of dried mint

1 teaspoon of turmeric

1/2 teaspoon of ground black pepper

1 cup of cooked chick peas

Fry onions in hot olive oil until golden. Combine in a large saucepan all ingredients except for the chic peas. Bring to a boil.

Reduce heat and simmer approximately 1 to 1 1/2 hours, stir occasionally.

Add chic peas near end of cooking time.

Mediterranean Leek and Fish Soup with Tomatoes and Garlic

This chunky soup, which is almost a stew, makes a robust and wonderfully aromatic meal in a bowl. Serve it with toasted French bread spread with a spicy garlic mayonnaise or aioli.

Ingredients (serves 4)
30 ml/2 tbsp olive oil
2 large thick leeks, white and green parts separated, both thinly sliced
5 ml/1 tsp crushed coriander seeds
good pinch of dried red chilli flakes (or grind 1 dried red chilli)
300 gm/1 1 oz small new or salad potatoes, thickly sliced (peeled if preferred)
200 gm/7 oz Italian peeled chopped plum tomatoes
600 ml/2½ cups fish stock
150 ml/ 2/3 cup fruity white wine
1 bay leaf (preferably fresh)
1 star anise
strip of pared orange rind
good pinch of saffron strands (about 12-15 strands)
450 gm/1 lb white fish fillets (suggested: cod, haddock, monkfish, sea bass)
450 gm/1 lb small squid, cleaned
250 gm/9 oz uncooked peeled prawns
2-3 tbsp chopped parsley
salt and freshly ground black pepper

To serve, 1 French loaf (baguette) sliced and toasted
Spicy garlic mayonnaise or aioli

Procedure
Gently heat the oil in a pan, then add the green part of the leeks, the coriander and the chilli, and cook for 5 minutes

Add the potatoes and tomatoes and pour in the stock and wine. Add the bay leaf, star anise, orange rind and saffron.

Bring to the boil, reduce the heat and part-cover the pan. Simmer for 20 minutes or until the potatoes are tender. Taste and adjust the seasoning.

Cut the fish into chunks. Cut the squid sacs into rectangles and score a criss-cross pattern into them without cutting right through.

Add the fish to the stew and cook gently for 4 minutes. Add the prawns and cook for 1 minute. Add the squid and the shredded white part of the leek and cook, stirring occasionally, for 2 minutes. Do not overcook or the squid will be tough.

Stir in the chopped parsley and serve with the toasted French bread and spicy garlic mayonnaise/aioli.

Fresh Minty Recipes - Makes scent and sense with these lovely recipes

2008-07-10T00:47:00.011+08:00

Here are some easy ways to use mint:

Use sprigs of mint as a pretty garnish for a special dessert.

For a casual arrangement for your dining room or kitchen table, fill an attractive glass or ceramic pitcher, vase, or other container with water. Add several long sprigs of fresh mint (being sure to strip away any mint leaves that would be covered by the water). The mint will add color to the room, scent the air, and even help keep pesky ants away.

Put a few fresh spearmint or peppermint sprigs in a teapot with your favorite tea. Let steep for 2-3 minutes and serve.

Pot your favorite mint in a pretty container on your front porch to provide a welcoming fresh scent to anyone who comes to visit.

Add chopped mint leaves to scrambled eggs, omelettes, quiches, or souffles.

Mix mint in with your regular tabbouleh recipe for a refreshing summer salad.

Add mint to cooked peas, carrots, or potatoes at the end of the cooking process, then discard the mint leaves before serving the vegetables.

Make frozen mint cubes to use in many of your favorite foods and beverages. Finely chop some mint sprigs, then stuff them into ice cube trays, and fill each section of the tray with water. Freeze. When frozen, empty the trays into freezer bags. Use the mint cubes for iced tea or other beverages, or put a few cubes in your favorite casserole or stew.

More Minty Recipes

Mint Tea Punch

"Tea, mint, sugar, orange and lemon juices make this a quick and easy, refreshingly delicious drink on a hot summer's day, given to me by a true Southern lady. Goes great with Cajun or spicy foods too. Every time I serve this someone asks me for the recipe!"

INGREDIENTS
3 cups boiling water
12 sprigs fresh mint
4 tea bags
1 cup white sugar
1 cup orange juice
1/4 cup lemon juice
5 cups cold water
3 orange slices for garnish (optional)
3 lemon slices for garnish (optional)

DIRECTIONS
Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

Chocolate Mint Cookies

INGREDIENTS (Nutrition)
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies

DIRECTIONS
In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Minted Sugar Snap Peas

Ingredients:
1-1/2 pounds sugar snap peas, trimmed
2 tablespoons unsalted butter
2 tablespoons finely shredded fresh mint leaves, divided

Directions:
In a kettle of salted boiling water cook the snap peas for 1 to 3 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well.
In a large skillet melt the butter, add 1 tablespoon of the mint, the peas, and salt and pepper to taste, and heat the mixture over moderately low heat, stirring, until the peas are heated through.
Sprinkle the peas with the remaining 1 tablespoon mint and serve.

Serves 4 to 6.

Apple Mint Chutney

Ingredients:

5 Lb Tart Apples -- Peeled, Small Dice
2 2/3 C Light Brown Sugar
2 1/2 C Cider Vinegar
2 C Onion -- Chopped Fine
1 1/4 C Dates -- Pitted And Chopped
1 C Golden Raisins
1 Tbsp Salt
1 Tbsp Ground Ginger
4 Tbsp Fresh Mint -- Chopped Fine

Directions:
Bring to a simmer in a stainless steel pot. Stir often, cook approximately 1 1/4 hour until thick and golden brown.
Stir in mint and let cool.

Apple-Mint Jelly

Ingredients

4 cup Apple juice
1 1/2 cup Fresh mint leaves
2 tbl Lemon juice
1 pkt Powdered fruit pectin
5 1/4 cup Sugar
Green food coloring

Method :
In a Dutch oven, combine apple juice, mint leaves, lemon juice, and pectin over medium-high heat. Bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat; skim off foam. Strain mixture; discard mint leaves. Tint jelly green. Pour into heat-resistant jars with lids. Store in refrigerator.
Yield: about 3 pints jelly.
Tasty Christmas Gifts.

Apple Raisin and Mint Salsa

Ingredients :

1/2 cup raisins
2 lrg crisp, green apples, such as Granny Smith
1 x to 2 tablespoons lemon juice
1 sm mild onion or 4 green onions, finely chopped
Leaves from 1 large bunch fresh mint
1 tbl clear honey

Method :
Place raisins in small bowl, cover with boiling water; leave five minutes to plump. Drain well on paper towels.

Peel apples, if desired, then remove cores and chop. In medium bowl, toss apples, lemon juice and onion or green onions together.

Reserve a few mint leaves for garnish. Chop remaining mint very finely. Stir into apple mixture with raisins and honey and stir well. Spoon into serving bowl and garnish with reserved mint
leaves. Serve within 30 minutes.

This recipe is from "The Book of Dips and Salsas." It goes well with chicken or duck. It could be saved for apple-picking season.

Makes: 6 servings

Arabic Sesame Lamb Meatballs with Mint Yoghurt

Ingredients :

1 sm minced onion
1 lrg garlic clove, minced
1 1/2 tsp olive oil
1/2 tsp dried mint, crumbled
1/2 tsp salt
1/4 tsp ground allspice
a pinch of cinnamon
1/2 kg minced lamb
1 cup fine fresh bread crumbs
1 lrg egg, beaten lightly
2 tbl dried currants, (optional)
1/4 cup black sesame seeds**
1/4 cup white sesame seeds, toasted lightly
2 cup plain yogurt
1/4 cup packed fresh mint leaves, chopped
1/2 tsp salt, or to taste

Method :

Saute the onion and garlic in the olive oil in a non-stick frypan until golden then transfer the mixture to a bowl and add the mint,, salt, allspice, cinnamon, lamb, breadcrumbs, egg and currants (if using) and using your hands, combine the ingredients thoroughly.

Shape the mince mixture into tablespoon size balls and set aside.

Roll half the meatballs in black sesame seeds and roll the remainder in white sesame seeds. Transfer the meatballs to a baking tray and bake at 220c. for 10 minutes until golden and cooked through. Alternatively, you can pan fry the meatballs in olive or peanut oil.

To make the yoghurt, transfer the yoghurt mixture to a sieve that has been lined with some muslin or cheesecloth and set over a bowl, covered and chilled for three hours.

Discard the liquid in the bowl and transfer yoghurt cheese to bowl. Add fresh mint and salt and stir well. Serve the cooked meatballs with the yoghurt.

Sensational Summer Salads

2008-06-26T00:27:00.004+08:00

If there's one food that really captures the essence of summer, it's salad. All kinds of beautiful, ripe produce are overflowing from gardens and orchards. When fruits and vegetables are at the peak of their season, there's no need to do anything fancy with them - they're just begging to be tumbled into a salad bowl and enjoyed in their raw, natural glory.

Extraordinary Salads Every Day
Make it a point to stop at farmer's markets and roadside produce stands all summer long. Let the vivid, fragrant rows of lettuces, squash, berries, corn, cucumbers, peppers, peas, stone fruits, melons, and, of course, tomatoes, tempt you, and take home everything that looks good. Don't worry about how you're going to use it all - you only need a salad bowl and an appetite!

The One-Bowl Meal
Turn that salad from a side dish to an entree by adding some protein. This will turn it into a nutritionally balanced meal and keep your tummy from growling again an hour after dinner. A salad is the perfect way to use up that chicken or steak left from last night's barbecue. Any kind of lunch meat is good, too - smoked turkey, ham, tuna, salami, corned beef and prosciutto are all great on salads. If you want to keep it meatless, just open up a can of beans -- kidney , cannellini , garbanzo and black beans all make tasty, satisfying salad toppers.

Try on Some New Dressing
Same old bowl of lettuce every night beginning to make you feel like you're in a salad slump? Try a different dressing! Salad dressings are something that we're used to pouring out of one of those bottles in the refrigerator door, but they are unbelievably easy to make from scratch, and one taste of homemade dressing is going to make you fall in love with salad all over again.

Tempting Toppings
Fresh raw sweet corn adds a wonderful crunch when cut off the cob and sprinkled into a salad. The vines and brambles are bursting with plump berries right now -- try sprinkling some of them into your next salad. You'll be surprised at how delicious that touch of tart sweetness is in an otherwise savory salad. Toasted nuts are all the rage in fancy restaurant salads. Make a little gourmet magic of your own by tossing some pecans, walnuts, almonds or pine nuts into a skillet and stirring over medium heat until the nuts turn a shade darker and give off an enticing aroma.

Use your Head - or Not!
It doesn't need to be leafy and green to be called a salad! Some of our favorite summertime salads have never been near a head of lettuce. Try a Greek salad of tomato wedges, sliced cucumber, white onions, bell peppers, tart olives and tangy feta mixed with a simply delicious dressing of lemon juice, olive oil and chopped oregano. Another spectacular salad for the peak of tomato season is the Insalata Caprese. This one is a gorgeous presentation consisting of rounds of garden-fresh tomatoes and sweet, creamy fresh mozzarella cheese layered on a platter underneath a crown of torn basil leaves, extra virgin olive oil and a sprinkle of salt. Don't forget to explore the world of grain and bean salads, too! Try tabbouleh, a Middle Eastern favorite with nutty, chewy bulgur wheat flecked with refreshing cucumber, tomato, green onions, and fresh mint and parsley.

Sensational Summer Salad
For a summer snack that will cleanse the kidneys and help the body to unload toxic wastes from the blood, use the following high powered recipe.
1/2 cup of watercress
1/2 cup of dandelion greens
1/2 cup of arugula
1/4 cup lemon juice
1/2 tsp grated ginger
pinch of Sea Salt
Mix washed greens together.
Stir lemon juice and ginger.
Pour over greens.
Season with salt.

Tomato Basil & Feta Salad

This is a simple salad that requires no salad dressing.
2 cups tomatoes, diced
1/4 cup red onions, finely chopped
2.25 ounces sliced black olives
3 tablespoons chopped fresh basil
1/4 cup crumbled feta cheese
1 tablespoon lemon juice
1/4 teaspoon salt
Add all ingredients in a medium serving bowl and toss!

MUFFALATTA OLIVE SALAD SANDWICH

Salad:

4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperonis, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar

Sandwich:

1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced

Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.

Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.

Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.

A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.

When preparing the salad, use 1/2 cup less olive oil.

Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.

This recipe is a nice take-along for picnics and Summer day trips.

SUMMER'S HARVEST SALAD

7 ounces macaroni, * see note
1 cup fresh broccoli, florets
6 ounces shrimp, cooked
1 small tomato, chopped
1 cup spinach leaves, thinly sliced
1/3 cup red onion, sliced
1/2 cup Italian salad dressing
2 teaspoons salad supreme seasoning
1/2 teaspoon salt
1 dash cayenne pepper
1 boiled egg, grated

Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper. Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers. 6 to 8 servings.

ZESTY SUMMER SALAD

2 medium cucumbers
2-3 medium tomatoes
1 each yellow, red and green bell peppers
1 small onion (optional)
2 cups zesty Italian salad dressing

Peel and thinly slice cucumbers, dice remaining ingredients. Combine all ingredients with salad dressing. Chill and serve

MANDARIN ORANGE SUMMER SALAD

1/4 c. vegetable oil
2 tbsp. sugar
2 tbsp. white vinegar
1/2 tsp. dried parsley
1/2 tsp. salt
1/2 c. slivered almonds & 3 tbsp. sugar
1 can mandarin oranges, drained
1/2 head lettuce
1/2 romaine lettuce

Melt 3 tablespoons sugar in frying pan. Throw in almonds, stir until coated. Place on plate until cooled and then separate. Mix oil, sugar, vinegar, parsley and salt. Toss dressing, almonds and oranges in lettuce. Great summer salad!

INDIAN SUMMER SALAD

2 (3 oz.) pkgs. orange Jello
2 c. boiling water
1 c. (6 oz.) frozen orange juice, undiluted
1 c. crushed undrained pineapple
1 c. (11 oz.) can drained mandarin oranges

TOPPING:

1 (9 oz.) Cool Whip
1 pkg. instant lemon pudding mix

Dissolve Jello in boiling water, add orange juice, pineapple and oranges. Pour into 9"x13" pan. Chill until firm. TOPPING: Fold pudding mix into Cool Whip, spread on top of firm Jello.

SUMMER SALAD VEGETABLE STIR - FRY

1 lg. cucumber (about 8 oz.)
1 bunch radishes (about 8 oz.)
2 lg. ripe tomatoes
2 scallions
1 tbsp. vegetable oil or dark Oriental sesame oil
2 tsp. rice vinegar
2 tsp. soy sauce
1 tsp. granulated sugar
1/4 tsp. salt
Freshly ground pepper to taste

Peel cucumber, cut in half lengthwise and scrape out seeds with teaspoon. Cut in half lengthwise again. Then slice crosswise in 1/2 inch pieces. Thinly slice radishes. Cut tomatoes in half. Scoop out seeds and juice and dice the flesh, thinly slice the white and green parts of scallions. Heat oil in a large skillet over medium-high heat until hot but not smoking. Add cucumbers and radishes and stir-fry until hot, about 1 minute. Add rice vinegar, soy sauce, sugar and scallions, stir-fry about 30 second or until vegetables are glazed. Season with salt and pepper. Serve hot, makes 4 servings. Per serving: 72 calories.

Healthy People's Meat - Legumes

2008-06-12T12:47:00.005+08:00

Legumes are essentially the seeds of plants. They are a category of vegetables that include long beans, kidney beans, soybeans, chickpeas, black-eyed pes, green peas, and lenthils.

As legumes are relatively affordable and easily available as well as contain a substantial amount of protein as meat does, they are a good and cheaper alternative to meat.

They contain many important nutrients and phytochemical. Studies have also shown that diets rich in legumes help to lower cholestrol levels, control diabetics' blood glucose, and reduce the risk of many types of cancer,

Nutritional Benefits of Legumes
* Body-Building Food

Legumes are a good source of protein, which our body needs for growth and repair. Hence for adults and children who do not eat meat or fish or risk suffering deficiency in protein, legumes are an important substitute for meat.

In fact, legumes are lower in fat than meat, and contain no cholesterol. It is no wonder that, these days, legumes are better known as "Healthy people's meat".

* Good source of Vitamins

Legumes are excellent sources of the B-complex group of vitamins(except Riboflavin), which helps to protect the body from diseases and releases the energy from food, so the body can be strong and healthy.

Vitamin C can also be obtained from legumes by sprouting or germinating the seeds. Vitamin C keeps the body tissues strong, helps in healing of wounds and in the body's proper use of iron.

* Good sources of Minerals

Legumes are also high in minerals such as folate, potassium, iron, zinc, calcium and magnesium, all of which serve different but important health functions.

But all that Gas ... A Minor downside.

The only problem that legumes can create for the body is increased intestinal flatulence or gas. This is caused by the compounds known as oligosaccharide found in legumes.

The amount of oligosaccharide in legumes varies. Navy and lima beans contain relatively higher amounts of these compounds, which also means that they generate the most offensive odours.

However, the amount of flattence or oligosaccharide in legumes can be largely reduced through proper cooking and sprouting. One way to reduce flatulence is to add digestive aids such as Beano to the dishes you prepare.

Cooking Legumes Right

Dried legumes need to be soak before they are ready for cooking. Soaking them six to eight hours or overnight in water (and preferably in the refrigerator to prevent fermentation) will rehydrate them, thereby reducing cooking time dramatically, and resulting in an ideal texture and a tender creamy bite.

If time is running short and soaking long is not possible, another way to reduce cooking time is to place the legumes in water and bring to boil for two minutes. Then cover and let soak for one hour, after which the legumes are ready to cook.

Do not add, any salt or acidic seasoning such as vinegar or citrus fruits before the legumes are cooked as it will increase cooking times and result in a tough texture.

Remember though that the soaking water must be discarded as the flatulence - causing compounds would have been absorbed in it. Cook soaked legumes in a new round of water.

Try to also use the liquid in which the legumes are cooked, as nutrients such as B vitamins and folic acid would have leach into if after the legumes are cooked for more than an hour.

You can also sprout or germinate legumes as a nutritious alternatives for consumption. Soak the seeds in a shallow container and cover with a thin cloth to keep out flies and other insects. Most sprouts will grow to about one inch long. They can be eaten raw or lightly fried in oil with meat or other vegetables.

It might be healthier and more economical to cook legumes yourself, than consuming those precooked and canned. Thus, use canned beans only if time is lacking, but remember to rinse the beans to drain off salt or other additives.

How Not to "Spill the Beans" to Fussy Eaters

Legumes are generally bland in taste to be of any fancy to some of our little ones. But fortunately, they are versatile ingredients for cooking, across different cultures.

Pureed beans can be the basis for dips and spreads. Mashed beans can be hidden in meals and your kid will have no ideas he is eating them.

Add legumes to salads, or cook them in curries, stews and soups. You can also grind them into flour, them mix the flour with water to make a paste that you can cook with vegetables.

Legumes when combined with legumes will form a complete or good quality protein that is equal to that found in meat or fish. Hence, you may want to combine baked beans with bread for your kids.

Chili Bean Casserole

Ingredients:
3 tablespoons vegetable oil
1 large onion, chopped
1 carrot, shredded
1 clove garlic, finely minced
1 can (14.5 ounces) stewed tomatoes, broken up
1 can (16 ounces) red kidney beans, drained
1 can (16 ounces) pinto beans, drained
1 package (10 ounces) frozen cut green beans, or about 1 1/2 to 2 cups
1/2 teaspoon salt
1/8 teaspoon liquid red pepper
1 to 2 tablespoons chili powder, to taste

Preparation:
Heat oil in large skillet; saute onion, shredded carrot, and garlic until tender but not brown. Add remaining ingredients; simmer over low heat for 25 minutes. Taste and add a little more salt, chili powder, and pepper, if desired. This bean casserole serves 6.

Black Bean Salad

Ingredients:
1 can (15 ounces) black beans, drained and rinsed
1 can (12 to 16 ounces) whole kernel corn, drained or about 1 1/2 cups thawed frozen corn
2 small to medium red bell peppers, chopped
2 tablespoons finely chopped sweet onion
2 to 3 green onions, sliced
1/4 teaspoon onion powder
1/4 teaspoon dried leaf oregano
dash garlic powder
dash ground cayenne pepper, or to taste
1/2 cup light or fat-free Italian salad dressing (Ken's Steakhouse Lite North Italian Salad Dressing is excellent)

Preparation:
Combine beans, vegetables, and seasonings. Pour dressing over bean mixture; toss well. Serves 6.
A nice salad to make for a potluck. This salad can be easily doubled.

Texas Black-Eyed Pea Caviar Dip

Ingredients:
3 cans drained black eye peas with chopped jalapeno peppers
1 purple onion, chopped
3 tomatoes, chopped
3 cloves garlic, chopped
2 avocados, chopped
2 jalapeno peppers, chopped
1 green bell pepper, chopped
1/2 bunch of cilantro, chopped
Zesty Italian Salad Dressing

Preparation:
After you chop all this up, add enough Zesty Italian dressing to get the consistency that you want for a dip. Add salt and pepper and refrigerate overnight. Serve with tortilla chips.

Beans, Baked w/Pineapple

4 16-ounce cans vegetarian baked beans
1 20-ounce can crushed pineapple, drained
1 cup molasses
1 cup barbecue sauce
2 tbsp. mustard
1/2 cup soy "bacon" bits
1 16-ounce can french-fried onions, crushed
Salt
Pepper

Preheat oven to 350°F. Spray a 9"x13" casserole dish.

In large bowl, mix together beans, pineapple, molasses, barbecue sauce, mustard, "bacon" bits, and 1/3 of the onions. Add salt and pepper to taste. Pour into prepared dish and sprinkle remaining crushed onions on top.

Cook in oven for 1 hour or until beans are brown and bubbly.

Curry, South Indian Chickpea

2 tbsp. packaged shredded coconut, unsweetened if available
1 tsp. coriander seeds
1 medium jalapeno pepper, seeded, coarsely chopped or use 1 hot green chile
1 tsp. table salt
2 tbsp. water
1 medium carrot, diced
2 medium tomato, seeded and chopped
1 19-ounce can chickpeas (garbanzos), rinsed and drained
1/2 tsp. cinnamon, ground
1/2 tsp. cumin, ground
3 tbsp. plain fat free yogurt
1 tbsp. cilantro, fresh, chopped

Place coconut, coriander seeds, jalapeno, salt and water in a blender; grind to a paste and set aside.

Coat a large nonstick skillet with cooking spray and set over medium heat. Add carrot, tomatoes, and chickpeas (garbanzo beans); cook until carrots are tender, stirring occasionally, about 10 minutes.

Stir in coconut mixture, cinnamon, cumin and yogurt; reduce heat to low and cook 5 minutes.

Casserole, Lentil

2 tbsp. oil
1 onion chopped
2 tsp. cumin
2 tsp. coriander seeds, crushed
350g carrots, cut into chunks
1 tsp. paprika, plus a little extra for dusting
100g red lentils, washed
420g can baked beans
600ml vegetable stock
400g small new potatoes, thinly sliced
Salt and pepper to taste

Preheat the oven to 200°C.

Heat 1 tbsp. of the oil in a pan and saute the onion for 4 to 5 minutes until golden. Add all but one tsp. of the spices and cook for 1 minute.

Stir in the carrots, paprika, lentils, baked beans, stock, and seasoning. Bring to the boil, cover and simmer for 10 minutes. Remove the lid and cook for another 10 minutes, stirring occasionally, until the lentils are soft and the sauce is thick.

Meanwhile, cook the potatoes in lightly salted boiling water for 5 minutes, then drain. (I microwaved a few sliced potatoes instead of the cooking the potatoes in a pot.)

Spoon the lentil mixture into a shallow, 2-liter oven-proof dish. Arrange the potatoes on top. Brush with the remaining oil, then sprinkle over the reserved spices and extra paprika.

Bake for 25 minutes in a medium oven until browned.

Chickpea Pita Pockets

INGREDIENTS

1 x 16 oz / 450 g can chick peas, rinsed, drained and mashed
1/3 cup chopped celery
1 t minced onion
2 t pickle relish (or piccalilly)
2 t egg-free mayonnaise
1 t mustard
Dash of garlic powder
4 whole wheat pitas
Lettuce, tomato slices, grated carrot, etc for toppings

METHOD
Place the chickpeas, celery, onion, relish, mayonnaise, mustard and garlic powder in a bowl and mix well.
Cut the pitas in half and open up into pockets. Fill each pita pocket with 1/4 of the chickpea spread, top with lettuce, tomato or other veggies and serve immediately.

Lentil Mushroom Bake

INGREDIENTS

8 oz / 225 g red lentils
1 large onion, chopped
2 cloves garlic, minced
Mushrooms, chopped or slivered
Margarine
Thyme, coriander, oregano, basil, pepper
1 T tomato paste
1 cube vegetable stock
1/2 cup bread crumbs

METHOD
Heat the oven to 375F/190C. Grease a bread pan with the margarine.
Put the lentils and stock cube in a pan, add some water and boil it all. Skim off the froth. Cover and simmer for twenty minutes. Drain the water.

Melt some margarine and saute the onions, garlic and mushrooms until soft. Add the lentils, then add the spices to taste and the tomato paste. Add half of the bread crumbs and mix it all up.

Put it in the bread pan and sprinkle the rest of the bread crumbs on top. Bake for thirty minutes and eat it hot or cold.

Curried Bean Medley
INGREDIENTS

3 oz / 85 g shallots, peeled and finely chopped
1 T vegetable oil
3 T garam masala
1 t grated ginger root
1 x 14 oz / 395 g can chopped tomatoes
12 oz / 340 g cooked mixed beans (or a can of your favourite beans)
Sea salt
Freshly milled black pepper

METHOD
Combine the shallots and oil in a casserole. Cover and cook in the microwave on full power for 3-4 minutes until soft, stirring once during cooking. Stir in garam masala and grated ginger. Cover and cook on full power for 1 minute. Stir in the chopped tomatoes. Cook uncovered on full power for 5 minutes or until mixture is thicker. Stir occasionally during cooking. Add the beans and season with salt and pepper. Cover and cook on full power for 3-4 minutes, stirring occasionally until the beans are hot.

Moroccan Style Tagine

INGREDIENTS

1 onion, finely chopped
3 or 4 small carrots, chopped
1 sweet potato, peeled and chopped
Smallish handful of dates, chopped
2 pickled lemons, chopped
1 tin chick peas
1/2 carton sieved tomatoes (or use a 400 g / 14 oz tin of chopped tomatoes)
Approx. 1 T soy sauce
Dash of tabasco/chilli sauce to taste
Pinch of pepper

METHOD
1. Gently fry the onion on a low heat in as little oil as possible in a large pan with the lid on for about 10 mins.
2. Meanwhile gently simmer dates and pickled lemons in a little water for 10 mins. Add to onions, along with carrots, sweet potato, chick peas and tomatoes.

3. Simmer for about 20 mins. Season with chilli, pepper and soy sauce.

Serve with rice or couscous.

Olan

INGREDIENTS

1 x 15 oz / 425 g can black-eyed beans, drained and rinsed
1 potato, cubed
400 g / 14 oz white or yellow pumpkin, peeled, seeded and cubed
2 green chillies slit lengthwise
200 ml / 7 fl oz fresh or canned coconut milk
A few curry leaves
Salt

METHOD
In a large saucepan, bring 450 ml / 16 fl oz of water to the boil. Add the potato and a little salt and cook over a medium heat for 10 minutes. Add the pumpkin and green chillies. Cover and cook for 10 minutes until all the vegetables are tender. Lower the heat under the pan and add the coconut milk, stirring gently. Add the beans and curry leaves, mix well and allow the beans to heat through. Serve warm.

No Quesa Quesadillas

INGREDIENTS

2 x 16 oz / 450 g cans pinto and/or black beans (drained)
1/2 lb / 225 g tofu, extra firm
1 cup salsa
Basil or oregano (2 T dry or more -- this stuff makes the recipe)
1/4 t salt
1/8 t black pepper
10 large tortillas
1-2 small chiles, to taste
1 clove garlic
Olive oil

METHOD
Cube the tofu into 1/4 inch / 6 mm chunks and mix it with the beans & salsa in a large mixing bowl.
Dice the garlic and chiles and saute in olive oil, then add to the bowl along with basil, salt, and black pepper. Stir the mixture well, then let it sit for 20 minutes so that the tofu absorbs some flavor.

Over low heat, place each tortilla in a frying pan (no oil needed) and cover half the tortilla with the stuff in the bowl (leave 1/2 inch / 19 mm or more around the edges so the filling doesn't fall out). Fold the rest of the tortilla over, and remove from the pan after a few minutes. You can attempt to flip the thing over if you're really brave, in which case you can crank up the heat a bit more. The tortillas should range from slightly crispy to golden brown when you're done.

Cutting each filled, finished, folded-over tortilla in half will make them easier to eat, though I'm pretty well convinced that there's no non-messy way to eat these things. Leftover filling makes a nice bean salad, in case you run out of tortillas or are feeling extra lazy.

Whimsical Vermicelli - Truly delicious pasta from the different corners of the world

2008-05-23T22:06:00.005+08:00

Interesting Facts about Vermicelli

Are thin white slightly transparent rice noodles wound into a skein shape.

How and why this italian pasta got incorporated into the indian cuisine is not known and it is probable that the name was borrowed and applied to a similar product already in existence in India. Muslims consider the month of Ramadan as the holiest in their calendar. Austerity reigns in every home and the devout keep a fast from sunrise until sunset. A traditional sweet to eat after moonrise in Ramadan is made of fine vermicelli milk saffron and nuts.

Like all pasta vermicelli is made from wheatflour/ The dough is passed through machines with perforated cylinders which shape it into fine needles. These are fan or oven dried until hard and carefully packed to avoid breakage. Sometimes they are sold broken or roasted

As the name suggests vermicelli is worm like. It is fine hard pale beige in colour and sold in stick measurlng nearly 30cm. Venmicelli has a pleasant biscuit like aroma and taste which develops when it is fried in ghee or roasted.

Packed in cellophane or cardboard verrnicelli is widely available. It should keep well for 4 to 5 months.

culinary uses
Vermicelli milk pudding is extremely popular all over India. Vemmicelli also makes lovely addition to clear soup and some stews. It makes a great quick snack

Translating as "spring rain," harusame are Japanese noodles made from soybean, rice or potato flour. They're available in Asian markets and many supermarkets. Harusame are also called CELLOPHANE NOODLES and Japanese vermicelli.

Spanish Vermicelli Recipe
Ingredients
1/2 lb vermicelli (angel hair nests). Vermicelli usually comes in 1 lb packages, so about 1/2 a package.
1/2 cup olive or grape seed oil
1/2 yellow onion, minced
2 fresh tomatoes, peeled and chopped
2 cups chicken broth
Salt and pepper

Method

1 In a 9-inch frying pan (with lid), fry the vermicelli on both sides in hot oil until golden brown in color. Remove from pan.

2 In the same oil, brown the minced onion, add the chopped tomato. Add chicken broth. Season with salt and pepper to taste.

3 When broth is boiling, add vermicelli and reduce heat to a low simmer. Cover and cook until the vermicelli has soaked up the liquid, about 30 minutes.

Serves 4.

Sesame and Cilantro Vermicelli Salad Recipe

Ingredients
Honey Soy Dressing
1/4 cup grapeseed oil or corn oil
3 Tbsp dark sesame oil
1/2 teaspoon crushed dried red pepper or chili powder
3 Tbsp honey
2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce)

Salad
8 ounces of vermicelli, thin spaghetti, or angel hair pasta
Salt
1/2 cup coarsely chopped cilantro
1/4 cup chopped roasted peanuts
1/4 cup thinly sliced green onions
1/4 cup sliced and chopped red bell pepper
1 Tbsp toasted sesame seeds

Method
1 Cook the pasta in a large saucepan in salted boiling water, according to directions on pasta package. Drain but do not rinse.

2 While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.

3 Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

4 When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.

Baked Vermicelli

Ingredients :

4 oz Vermicelli cooked and drained
4 tbl Butter
4 tbl Flour
1/4 cup Onion finely diced
16 oz Evoporated Skim Milk (3 small cans)
4 oz Colbyjack Cheese grated
4 oz Parmesan Cheese grated
1/4 tsp Black Pepper, Freshly Ground
3 dsh Tabasco Sauce
1 dsh White Pepper
1 dsh Cayenne Pepper
1 dsh Ground Nutmeg
2 x Eggs beaten
1/3 x To 1/2 Cup Breadcrumbs

Method :
Preheat oven to 375 degrees.

Cook vermicelli according to package directions. Drain and place into a baking dish that has been buttered, oiled or sprayed with cooking spray.

Melt butter in a sauce pan, and add onions and saute until transparent. Add flour to make a roux and cook for about 3 or 4 minutes. Add the milk and stir until hot. Remove about a cup of the milk and set aside. Add the cheeses to the saucepan and continue stirring untill the cheese has melted.

Add the spices. Gradually add the eggs to the cooled reserved milk and beat until the eggs are incorporated.

Stirring continuously, add the eggs to the saucepan a little at a time. Continue stirring and cook until the sauce begins to thicken. Pour the cheese sauce over the vermicelli and sprinkle withe the breadcrumbs. Bake for 30 minutes or until brown on top.

For a really neat looking dish, do a crust of breadcrumbs by layering the bottom and sides of the baking dish with beaten egg followed by a layer of breadcrumbs. Repeat several times. Then bake and unmold onto a serving plate.

Dry Sweet Vermicelli ( Sevian Sanja )

Ingredients :

4 tbl ghee
4 tbl raisins
4 tbl flaked almonds
300 gm vermicelli broken into short lengths
60 gm caster sugar
1 tsp cardamom powder

Method :
Heat the ghee in a pan and fry the raisins and the almonds until golden.

Remove with a slotted spoon.

In the same ghee fry the vermicelli until golden without allowing it to brown.

Add the sugar and mix well.

Sprinkle in a few drops of water stir and cook until soft adding a little water as necessary.

Take off the heat and stir in the cardamom powder.

The dish should be dry.

Serve warm garnished with the fried raisins and almonds.

Can be made richer with the addition of ghee and nuts.

Fried Vermicelli Noodles

Ingredients :

300 gm flour vermicelli noodles or 'mein seen'
100 gm small prawns - shelled
25 gm carrots - shredded
2 x Chinese black mushrooms - sliced thinly
50 gm white cabbage ('wong ngah pak')
25 gm bean sprouts
1/2 tbl chopped garlic
Seasoning:
1 tbl oyster sauce
1 tsp light soya sauce
1 dsh monosodium glutamate
1 dsh pepper
1 x salt to taste
Enough water or stock

Method:
HEAT enough oil in a wok and deep-fry vermicelli (a bundle at a time) until golden. Remember that vermicelli turns golden very fast, in a matter of seconds. Remove and drain on absorbent kitchen paper. Plunge deep-fried vermicelli into a basin of cold water then drain well in a colander. (This is to remove the oil from the vermicelli.)

Heat 2 to 3 tablespoons oil in the wok and saute garlic until light brown. Add the prawns and all the vegetables and stir-fry well. Stir in vermicelli. Mix in seasoning and enough water or stock. Stir-fry well. Dish out and serve.

Footnote: This dish should come out rather damp but not soggy.

Serves 4

Kashmir Beef on Vermicelli

Ingredients :

500 gm Tenderbeef steak, eg rump, porterhouse or schnitzel
1 lrg kumara, peeled and diced finely
1 x capsicum, chopped
1 cup Wattie's stirfry vegetables
1 jar Sharwood's Korma cooking sauce
1/2 x 400 g can Samoa coconut cream
1 pkt San Remo vermicelli
1 tbl First Choice olive oil

Method :
Cook the pasta in boiling water until just tender.

Slice the Tenderbeef into small strips.

Heat the oil in a large saute pan. Add the beef and brown well.

Add the capsicum and stirfry vegetables, toss through to combine.

Mix together the cooking sauce and coconut cream.

Add to the meat and vegetables. Simmer uncovered for 5 minutes.

Drain the pasta and serve with the rich, fragrant beef over the top.

Add lemon slices and coriander leaves.

Kheer [Vermicelli Pudding]

Ingredients :

1 stk butter
2 handf very fine vermicelli
4 cup Milk
1 pt Whipping cream
1 handf raisins
3 tbl Sugar
4 x Almonds (optional) peeled
And thinly slice

Method :
1. Melt butter in 4 qt. pot
2. Break vermicelli into 3 inch pieces. Over low heat stir vermicelli into butter till it turns lightly brown.
3. Pour in the milk and stir over medium heat till the milk boils.
4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and when cool, chill in the refrigerator before serving

Mango Salsa Over Vermicelli

Ingredients :

8 oz Vermicelli or other fine
Strand pasta
1 3/4 cup Diced mangoes
3/4 cup Diced sweet red peppers
1/2 cup Diced red onions
1/2 cup Diced sweet green peppers
3 tbl Olive oil
3 tbl Lemon juice
2 tsp Crushed garlic
1/2 cup Chopped corander or parsley

Method :
1. Cook pasta in boiling water according to package instruction or until firm to the bite. Rinse with cold water. Drain and set aside.

2. In bowl of food processor, combine mangoes, and all other ingrediants.

Process on and off just until finely diced. Pour over pasta; serve at room temperature.

TIP: Use a ripe sweet mango for a more intense flavor. If unripe, mangoes are unpleasantly sour. I have used papaya instead of mangoes. Make ahead))) Prepare salsa early in the day and refrigerate.

This will also allow it to develope more flavor.) Pour over pasta just before serving.

Vermicelli Pie
Ingredients :

6 oz Vermicelli
2 tbl Butter or margarine
1/3 cup Grated parmesan cheese
2 x Eggs, well beaten
1 lb ground beef
1/2 cup Chopped onion
1/4 cup Chopped green pepper
8 oz Can stewed tomatoes
Undrained
1 x (6-ounce) can tomato paste
3/4 tsp Dried whole oregano
1/2 tsp Garlic salt
1 cup Cream-style cottage cheese
1/2 cup (about
2 oz ) shredded mozzarella
8 x To 12 pepperoni slices

Method :
Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Add eggs, stirring well. Spoon into a greased 10-inch pieplate. Use a spoon to shape noodles into a pie shell. Bake at 350 degrees, uncovered, for 9 minutes or until set.Combine beef, onion, and green pepper in a large skillet. Cook over medium heat until meat is browned, stirring to crumble; drain well. Stir in tomatoes, tomato paste, and seasonings. Cover and cook 10 minutes, stirring occasionally.Spread cottage cheese evenly over pie shell. Top with meat sauce.

Cover with foil, and bake at 350 degrees for 15 minutes; sprinkle with mozzarella, and top with pepperoni. Bake, uncovered, about 5 minutes. Let stand 10 minutes before serving.

Yield: 6 to 8servings.

Spicy Meatballs with Tomato Vermicelli

Ingredients :

(Indonesian)
500 gm minced beef
1 cup mashed potato
2 tsp sambal oelek
1 tbl light soy sauce
1 tbl ground coriander
1 x teaspoongrean ground cumin
1 tsp ground cardamom
1/2 tsp ground nutmeg
1 x egg lightly beaten
1/4 cup peanut oil
Tomato vermicelli
425 gm can tomatoes crushed
1 cup water
1 x onion chopped
2 clv garlic crushed
1 tbl light soy sauce
100 gm vermicelli

Method :
Combine beef in a bowl with potato sambal oelek soy sauce coriander cumin cardamom nutmeg and egg.

Shape tablespoons of mixture into balls.

Heat oil in a frying pan add meatballs in a single layer fry on all sides over medium heat until cooked through.

Drain on absorbent paper.

To make Tomato Vermicelli:

Combine undrained crushed tomatoes water onion garlic and soy sauce m a pan bring to the boil reduce heat to low simmer uncovered for 10 minutes.

Add vermicelli simmer for 3 minutes or until vermicelli is soft.
Serve with meatballs.

Serves 4

Vermicelli upma
vermicelli - 1 cup,
mustard seeds - 1/2 tsp,
urud dal - 1/2 tsp,
gram dal - 1/2 tsp,
asafoetida - a pinch,
red chillies - 2,
oil - 5 tsp,
curry leaves - a bunch,
onion - 1 (optional)

Roast vermicelli in ghee/oil for 2 min until it becomes slightly white in color. Heat oil, add mustard seeds.
When it pops, add red chilies, urud dal, gram dal and asafoetida.Add curry leaves and finely chopped onions.
Add the roasted vermicelli .
Now add 2 cups water and leave it covered in low heat. Stir occasionally and cook until it becomes soft.
Roast cashews in little ghee and add it to the upma.
Serve hot
If onions are not added you may have to add 2 1/4 cups of water instead of 2 cups..

Now a vermicelli dish with a History!

Vermicelli Alla Sangiovannello (Midsummer Eve's Pasta

Ingredients :

3 x Salted anchovies or 6 oil-packed anchovy fillets
1 x Garlic clove, chopped
1/3 cup Extra virgin olive oil
1 lb Fresh red ripe tomatoes, peeled and chopped
Freshly ground black pepper to taste
1/2 sm Dried hot red chile pepper or 1/4, OR
1/4 tsp Crushed red pepper flakes
1 tbl Capers
1/3 x Pitted and chopped black or green olives
2/3 cup Finely chopped flat-leaf parsley leaves
Salt to taste
1 lb Spaghetti, vermicelli, or penne

Method :
If you are using salted anchovies, rinse them thoroughly under running water and strip away their bones. Then chop them coarsely. (If you are using oil-packed anchovy fillets, simply chop them.)

In a large saucepan over medium-low heat, gently sweat the garlic in the oil. When the garlic is soft, add the anchovies and cook, stirring with a fork and pressing the anchovies to dissolve them in the oil.

Add the chopped tomatoes and cook just long enough to soften them and release their juices. Add black pepper and, if you wish, the pepper flakes, and cook a few minutes more to blend the flavors. Stir in any of or all of the other possible ingredients - capers, olives, and parsley, reserving a little parsley for a garnish.

Bring a large pot of lightly salted water to a rolling boil. Drop in the pasta and cook until almost done - about 10 minutes. Drain the pasta and turn it into the pan with the sauce. Stir to mix well and let the pasta finish cooking in the sauce, another 2 minutes. Turn into a heated serving bowl, garnish with parsley, and serve immediately.

In years past, on the night of June 24, the Feast of St. John or San Giovanni, true Baresi celebrated midsummer's eve by taking their tables outside and dining in the streets or on overhanging balconies from which they could call to each other and carry on conversations and flirtations.

"True" Baresi are denizens of the old town, living in the crowded warren of narrow streets and alleys and overarching white-washed walls that still curls like a North African medina around the harbor's edge beside the beautiful twelfth-century church of the city's protector, St. Nicholas of Nyra, now of Bari. (Even among themselves, the Baresi have a reputation for thievery so it's not at all surprising that they seem to have entered Christian history in the year 1087, when a group of Barese businessmen of the time stole into the Greek city of Myra on Turkey's Agean coast and made off with the relics of the local saint, Nicholas, whom they later set up as the patron of Bari. And, yes, he was the original Santa Claus.)

On this, the longest (or almost) night of the year, the traditional dish served is vermicelli, spaghetti, or penne with a simple sauce of oil, garlic, anchovies, and tomatoes. Some add capers, some hot chile peppers and parsley, some olives, either black or green, but the basic idea is a quick, fresh, simple dish that celebrates the flavors of summer.

My Mother's day wish list.

2008-05-11T16:10:00.012+08:00

Happy Mother's Day to everyone.

My mom passed away many years ago and although I miss her terribly, I Thank God for being born to her and having been allowed to spend 25 years of my life with her.

She was a wonderful, loving and caring person. If I were to describe her in one word, that would be "Patient".

Although she had brought up a brood of 6 kids, I had never heard her speak 1 harsh word. (Which really amazes me, when I think back, as I keep having to use "Harsh" words on my 4 kids to keep them in line).

She was a conservative and traditional Indian Muslim woman, born in Penang, Malaysia and migrated to Singapore upon her marriage to my dad.

She was a wonderful cook and I'm listing down many of my favourite dishes made by her. There is a proverb in Tamil which means "No one can cook as well as mom". I'm sure every child will feel this way about her mother's cooking. For me, this is definitely true. I hope my kids would feel this way about my cooking too.

Every Hari Raya, literally translated would mean "Big Day" which is a muslim festive day celebrated twice a year, we have Puttu Mayam with Chicken curry for breakfast. Nowadays, its even possible to buy pre-cooked Puttu Mayam in packets of 10, and having chicken curry is no big deal. But for me, that combination always bring back the memory of those sweet ole days when I was a child. ( My second elder brother, Razak hated to eat anything other than rice with curry. So he always used to eat the Puttu Mayam with red sugar and ground coconut. That's a yummy combination too.)

Here is a picture of how my brother likes to eat his Puttu Mayam

Puttu Mayam

Ingredients

250g rice flour
1/2 tsp salt
325ml (approximately) boiling water
2 pandan leaves, knotted

Method
Steam the rice flour for about five minutes, then leave aside to cool completely.

Sift the flour and salt into a mixing bowl and add boiling water; mix. Use a wooden spoon to stir the mixture into a dough. (It should be light and not sticky to the touch.)

Put a little dough into a puttu mayam press or string-hopper mould. Onto a saucer, press out the dough into long strands in a circular motion to form a lacy circle.

Place the pressed-out circles on lightly greased rattan steamer trays. Steam for eight to 10 minutes over rapidly boiling water (place the pandan leaves in the boiling water).

Cool the puttu mayam before easing out from the rattan tray.

Curry Chicken

• 1.5kg chicken
• 4-5 tbsp oil
• 1 Bombay onion, sliced
• 3 green chillies, slit lengthwise
• 2 Pandan leaves
• 1 Star anise
• 6 cloves
• 2 Cardomons
• 4-5cm cinnamon stick
• 2 stalks lemongrass, crushed
• 500ml water
• 350ml thick coconut milk
• 250g potatoes, peeled and cubed

Spices – mix together
• 3 tbsp chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp pepper
• 1 tbsp ginger paste
• Salt to taste

Clean chicken well and chop into 10-12 fairly large pieces. Heat oil in a pot and stir-fry onion, pandan leaves, cinnamon stick, star anise, cardommons, cloves, lemongrass and green chillies until fragrant. Add mixed spices and fry over low heat till oil separates.
Put in chicken to mix and stir in potatoes. Pour in water and cook covered, until chicken and potatoes are cooked through and tender.

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Idli with potato chutney is my most favourite breakfast dish. My brother, Nagoor, always use to tease me because I used to dunk the idli in the chutney. So although I ate only two idlies, I used up the most chutney :)

Idli

Ingredients:

• 1/2 cup Rice
• 1/4 tsp Fenugreek Seeds (Methi Daana)
• 1/2 Urad Dal
• Salt to taste
• A pinch of Soda Bi-Carb

How to make Idli:
• Soak urad dal, rice and fenugreek seeds in water, for about 5 hours.
• After due time, grind the soaked ingredients in a mixer to make a paste.
• Now leave the paste aside, for about 8 hours.
• Afterwards, add soda bi-carb and salt to the paste.
• Pour the mixture into the cavities of Idli Stand.
• Expose Idli Stand to steam for few minutes in a cooker or closed vessel.
• Then, carefully take out the stand and cut out the idlis, using a spoon.
• Repeat the procedure for the remaining mixture.
• Idlis are ready. Serve them with coconut chutney and sambhar.

Potato Chutney

Ingredients:

• 2 Potatoes
• 1 Onion
• 1/2 Cup peas (optional)
• 3 tbsp Oil
• 1 tsp Mustard seeds
• 2 tsp Black gram
• 1 tsp Turmeric powder
• Curry leaves
• 1 Red chilly
• 2 Green chillies
• Salt to taste
• Sugar, a pinch
• Coriander leaves for garnishing
• Grated coconut for garnishing

• Cut the onions and green chilies into long and thin pieces.
• Boil the potatoes. Peel and mash them.
• Heat oil and add mustard seeds, black gram, curry leaves, red chilly, green chillies and turmeric powder.
• When it splutters, add onions and fry until translucent.
• Combine peas and fry for few minutes.
• Add mashed potatoes to it.
• Now mix salt and sugar to the potatoes.
• Garnish with coconut and coriander leaves.

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I just love this combination of food. Dal, Rasam, Sambal Ikan Billis and papaddum with white rice.

Tomato Rasam

Ingredients:

• 1 kg Tomatoes
• 1/2 tsp Chilli powder
• 1/4 tsp Asafoetida
• 3 tbsp Tamarind water
• 2 Pinches turmeric powder
• 1 tsp Lemon juice
• Salt to taste

Make masala powder of:
• 1 1/2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 8 Peppercorns

How to make Tomato Rasam:
• Roast the peppercorns, coriander seeds and cumin seeds for a minute.
• Grind them into a masala powder.
• Chop the tomatoes into halves and put in 8 glasses of boiling water.
• Mix the remaining ingredients and masala powder.
• Boil again for 10 minutes.
• Squeeze the tomatoes with the help of a spoon.
• Boil for another 10 minutes.
• Tomato Rasam is ready. Garnish it with chopped coriander.

Tuvar Dal

Happy Mother's Day everyone :)

Ingredients:

• 1 Cup split red gram
• 1 Tomato chopped finely
• 2 tbsp Oil
• 4 Cups water
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tbsp Finely chopped ginger
• 2 Green chillies slit
• 1/2 tsp Asafoetida
• 1/2 tsp Turmeric powder
• 1 tsp Lemon juice
• Jaggery and salt to taste
• 4 Curry leaves

How to make Tuvar Dal:
• Soak the split tuvar dal in water for about an hour.
• Combine turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked.
• Heat over medium flame until it comes to a boil.
• Now reduce the heat and cook it for 20 minutes, until the gram is fully cooked.
• Heat oil and add mustard seeds, cumin seeds and then asafoetida.
• Fry over medium heat for about 2 minutes till the seeds splutter.
• Mix this with the cooked red gram and let it come to a simmer.
• Add rest of the ingredients and simmer for 10 minutes.

SAMBAL IKAN BILIS

Ingredients
½ cup dried anchovies
1 bombay onion, sliced
4 shallots
2 tbsp tamarind juice
Shrimp paste
8 dried chillies, deseeded
1 clove garlic
Salt and sugar to taste

Method
Boil chillies to make them soft and set aside. Fry the dried anchovies until crisp. Set aside. Pound shrimp paste, shallots, garlic and chillies. Heat 2 tbsp oil in a pan and fry mixture until fragrant. Add in the onion, tamarind juice and salt and sugar to taste. Simmer until the mixture thickens. Add in the fried anchovies and mix well.

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My mother made the Best Mee Siam Kuah - Seriously. I have tried Mee Siam from many shops, but none have the just right combination of the sweet and sout taste.

Mee Siam

1kg meehoon (soaked & drained) - thin rice vermicelli
1kg fresh prawns (shelled & deveined - reserve shells for stock)
900ml water
salt to taste
1 cup vegetable cooking oil
10 cloves garlic (chopped)
6 yellow bean curd (diced)
2 tbsp taucheo or salted soy beans (rinsed & mashed)
4 tbsp light soy sauce
500g bean sprouts (de-tailed)
125g daun bawang or spring onions (chopped)
6 red chillies (seeded and sliced thin)
20 bawang merah or shallots (sliced & deep fried)
4 hard boiled eggs (sliced)
15 to 20 limau kasturi or small limes (halved & seeded)

Ingredients for Mee Siam Sauce
2 tbsp vegetable oil
12 cloves garlic (puree to paste)
3 tbsp ground red chillies
3 tbsp taucheo or salted soya beans (rinsed, drained & pounded)
3 tbsp sugar
1/2 cup thick air asam jawa or tamarind juice
900ml santan or coconut milk
salt to taste

Fill a pot with water and add in the prawn shells to create the stock for the mee siam
Bring to a boil, then reduce heat and simmer to get 1 cup of thick stock
Strain the shells and season with salt
Discard the prawn shells
Heat oil in a wok and fry the garlic till they become crip (but don't burn them!)
Add in the prawns, bean curd (tofu) and salted soya beans
Stir-fry everything (2 mins) and reduce the heat
Add in the stock and light soy sauce
Simmer covered for 4 minutes
Add the meehoon and fry for about 5 mins
Mix in the bean sprouts and spring onions
Continue to cook everything till all ingredients are done
Add as little or as much salt as you wish
Dish up the noodles on a serving platter and garnish with the chillies, shallots and eggs
Serve hot with lime wedges and the sauce

How to make Mee Siam Sauce: Heat oil in a wok
Fry the garlic, ground red chillies and salted soya beans (1 min)
Add in the sugar, tamarind juice and coconut milk then reduce the heat
Cook till the oil looks like it's separating from the sauce
Add in salt
Dish up and set aside sauce in a separate bowl - let guests take as little or as much sauce to go with their mee siam as they wish

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My Mom used to make two sweet dishes using glutinous rice. One was eaten for breakfast and the other was made specially for Hari Raya Puasa.

Pulut

Ingredients
150g glutinous rice or pulut, washed and soaked for 4 hours
140ml santan from 100g coconut
1/4 tsp salt
3 pandan leaves

Palm Sugar Syrup

200g Palm sugar
salt
pandan leaves
Water

Drain pulut. Add in santan and salt. Place in a 17cm steaming tray, top with pandan leaves and steam for 10 minutes or till cooked.

In another pot, boil water, then add the palm sugar pandan leaves and salt. Stir until all the sugar is desolved and syrupy consistancey is reached.

Serve the rice (pulut) with a topping of the syrup. YUMMY :)

Wajik Pulut

Ingredients

500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp lime paste (air kapur)
2 screwpine leaves
a pinch of salt

Ingredients (B):
350gm brown sugar/gula melaka/gula merah
150ml water

Method:

Wash glutinuous rice and soak overnight with 1 tsp lime paste water.
Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes or until the milk evaporates.
Once cooked take a fork and turn anti-clock wise and loosen the rice.
Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
For those who are using gula merah sieve it first.
Leave the sugar syrup to boil at least 5 minutes
Lower the flame and mix in the glutinuous rice and mix it thoroughly.
Stir constantly for 3 minutes and close the flame.
Pour it into a cake pan and leave it to cool before serving.

P.S - There is a problem with blogger right now - I'll Do my spell check and add the photos tomorrow, do check back tomorrow.

Gingerly Creations - Spice up your life with these delicious recipes

2008-05-08T01:48:00.006+08:00

Ginger Ginger - used all over the world ( From Wikipedia)

In Western cuisine, ginger is traditionally restricted to sweet foods, such as ginger ale, gingerbread, ginger snaps, ginger cake and ginger biscuits. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Green ginger wine is a ginger flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

In Arabic, ginger is called Zanjabil and in some parts of the Middle East ginger powder is used as a spice for coffee.

In India, ginger is called "Aadu" in Gujarati, "Shunti" in Kannada language[Karnataka], Allam in Telugu, Inji in Tamil and Malayalam, Alay in Marathi and Adrak in Hindi and Urdu. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. It is used fresh to spice tea especially in winter. Also, ginger powder is used in certain food preparations that are made particularly for expecting women and feeding mothers, the most popular one being Katlu which is a mixture of gum resin, ghee, nuts and sugar.

In south India, ginger is used in the production of a candy called Inji-murappa ("ginger candy" from Tamil). This candy is mostly sold by vendors to bus passengers in bus stops and in small tea shops as a locally produced item. Candied ginger is also very famous around these parts. Additionally, in Tamil Nadu, especially in the Tanjore belt, a variety of ginger which is less spicy is used when tender to make fresh pickle with the combination of lemon juice or vinegar, salt and tender green chillies. This kind of pickle was generally made before the invention of refrigeration and stored for a maximum of 4-5 days. The pickle gains a mature flavor when the juices cook the ginger over the first 24 hours. Ginger is also added as a flavoring in tea.

In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is also made into a candy called shoga no satozuke.

In Burma, ginger is used in a salad dish called gyin-tho, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds.

Indonesia has a famous beverage that called Wedang Jahe, which is made from ginger and palm sugar; Indonesians also use ground ginger root, called jahe or djahe, as a frequent ingredient in local recipes.

In traditional Korean kimchi, ginger is finely minced and added to the ingredients of the spicy paste just before the fermenting process.

In South East Asia, the flower of a the Torch ginger (Etlingera eliator) is used in cooking. The unopened flower is known in the Malay language as Bunga Kantan, and is used in salads and also as garnish for sour-savoury soups, like Assam Laksa.

In the Ivory Coast, ginger is ground and mixed with orange, pineapple and lemon to produce a juice called Nyamanku.

In China, sliced or whole ginger root is often paired with savory dishes, such as fish. However, candied ginger is sometimes a component of Chinese candy boxes, and an herbal tea can also be prepared from ginger.
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My personal favourite is Ginger tea where I add ground ginger into boiling water before adding the tea leaves. After draining the leaves and ginger, add milk and sugar to taste. This drink is "Heaty" and helps to draw out phlegm and reduces your cough.

In Indian meat dishes ginger is always added (ground together with garlic) to give an aromatic and spicy smell and taste.

Chicken Fondue in Ginger Broth
Ingredients
4 cups chicken stock
2/3 cup white wine or 1/4 cup of rice vinegar
2 lemon slices
2 large cloves garlic, minced
2 tbsp minced gingerroot
2 tsp granulated sugar

Chicken and Vegetable Tray:
1 pound boneless, skinless chicken breasts
1/2 bunch broccoli
1 small yellow summer squash or zucchini
2 cups torn Swiss chard or romaine lettuce
1 sweet red pepper or green pepper
1/4 pound mushrooms
Hot Chili Sauce (recipe follows)
Garlic Sauce (recipe follows)

Instructions
Fondue Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer in fondue pot.

Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter. Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp. Serve with Hot Chili Sauce and Garlic Sauce for dipping.

Garlic Sauce:
1/2 cup light sour cream or low-fat yogurt or a mixture of both
2 cloves garlic, minced
1/4 cup of chopped fresh parsley

In a small bowl combine sour cream, garlic and parsley. For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 Tbsp.

Hot Chili Sauce:
1/3 cup water
2 Tbsp lemon juice or lime juice
1 Tbsp low-sodium soy sauce
1 tsp granulated sugar
1/4 tsp hot pepper flakes

In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.

Yield: 6 Servings

Candied Ginger Butter

Butter is flavored with candied ginger and makes a great condiment for muffins and quick breads. Try some on steamed carrots for a burst of flavor.

INGREDIENTS:
1/2 cup (1 stick) unsalted butter, at room temperature
2 Tablespoons finely chopped crystallized ginger
1 Tablespoon honey
Generous dash of salt

PREPARATION:
In a small bowl, stir together butter, ginger, honey, and salt until combined. Serve butter immediately or cover and refrigerate.

Beet, Lemon, and Ginger Marmalade

If you do not like beets, this will make a believer of you. If you do like beets, you will be in ecstasy. This delicious marmalade is sweetened with honey and flavored with ginger. It is very quick and simple to make and makes a great condiment for any savory dish.
INGREDIENTS:
1 pound cooked beets
1/2 teaspoon salt
5 Tablespoons fresh lemon juice
2 Tablespoons light honey
2 to 3 Tablespoons chopped lemon zest
1/3 cup crystallized ginger
PREPARATION:
Peel and coarsely grate or mince the beets, and transfer to a medium-sized bowl.

Add salt, lemon juice, honey, lemon zest, and ginger.

Gingerbread House

Don't rely on a box! Make your own homemade gingerbread house or cookies at home. This recipe may be used to make delicious gingerbread cookies or building slabs for gingerbread houses. The icing may be used to decorate the cookies or paste together the slabs of the house. You may make the pieces up to 1 month in advance. Sketch out your gingerbread house pattern and cut it out before you begin.

INGREDIENTS:
Cookie Dough:
1-1/2 cups whipping cream
1 teaspoon pure vanilla extract
2-1/2 cups firmly packed brown sugar
2 Tablespoons baking soda
1 Tablespoon ground ginger
2 teaspoons ground cinnamon
1-1/3 cups light or dark molasses
9 cups all-purpose flour
.
Icing Cement:
2 large egg whites
1/8 teaspoon cream of tartar
2 teaspoons water
3 cups sifted powdered sugar

PREPARATION:
Line 12 x 15-inch rimless baking sheets with parchment paper or Silpats.

In a small bowl, whip cream and vanilla until it holds soft peaks.
Set aside.

In a large bowl, whisk together brown sugar, baking soda, ginger, and cinnamon. Beat in the molasses and whipped cream mixture until well-combined.

With mixer running, gradually add flour, beating until completely mixed.

Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.

Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. You will need about 2 cups of dough for each 1/8-inch thickness, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab.

Bake two sheets of dough at a time. Bake until fairly firm in the center. The temperature and time will vary with the thickness of the slab. For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour; for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours; and for 3/8-inch slabs, bake at 275 F. about 2-1/4 hours.

After 30 minutes, position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies. Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake.

While the pieces are baking, any remaining dough may be rolled out for cookies or additional decorative gingerbread house pieces.

When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

At this point, you may wrap the gingerbread house pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies using icing cement (below).

Yield: about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Each full slab is 10 by 15 inches.

Icing Cement:
Beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.

Gingered Chicken with Mango

Mangoes, ginger, garlic, and soy sauce make a delightful sauce to spice up bland chicken breasts. Be sure to use ripe mangoes for best flavor. Serve with green veggies and rice for a full meal.

INGREDIENTS:
1/4 cup olive oil or vegetable oil
2 cloves fresh garlic, crushed
2 pounds chicken breast fillets, skinned
1 cup peeled and diced mangoes
1/4 cup dark brown sugar
1/4 teaspoon freshly ground cloves
2 teaspoons ground ginger
1/4 teaspoon nutmeg
1 teaspoon soy sauce
Salt and freshly ground pepper to taste

PREPARATION:
Heat the oil in a heavy frying pan. Add the garlic and saute for a few minutes.

Then, add the chicken fillets.

Cook for about 15 to 20 minutes until the chicken is cooked through.

Meanwhile, in a medium-sized bowl, combine the mango with the sugar, cloves, ginger, and nutmeg. Pour the mixture over the cooked fillets and gently mix to cover the chicken pieces. Add soy sauce, salt, and pepper to taste. Cook for about 10 more minutes.

Serve hot with a fresh green vegetable and a side dish of rice.

Yield: 4 servings

Gingered Pumpkin Cheesecake

Crystallized ginger shines in this pumpkin cheesecake in a pecan gingersnap crust. You may use fresh pureed pumpkin or canned. This dessert is perfect for Thanksgiving.

INGREDIENTS:
3/4 cup crushed gingersnaps, (about 8-12, depending on size)
1/2 cup finely chopped pecans
1/2 cup brown sugar
1/4 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
4 eggs
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1-1/2 cups pumpkin puree or canned pumpkin
1/3 cup finely chopped crystallized ginger

PREPARATION:
In a mixing bowl, combine the gingersnaps, pecan, and brown sugar. Dribble the butter over the mixture, toss well until the crumbs start to adhere to each other, and press the mixture onto the sides and bottom of a 9-1/2-inch springform pan.
Preheat oven to 350 degrees F.

Drop the cream cheese into the bowl of a food processor fitted with a steel blade or the bowl of an electric mixer. Whirl until it is creamy. Add the eggs, one at a time, whirling after each addition. Add the sugar, and blend briefly. Add the cinnamon, nutmeg, and salt, and whirl until they are blended in. Blend in the pumpkin puree. Add the crystallized ginger, and whirl briefly to distribute the pieces.

With a rubber spatula, scrape the contents of the processor into the chilled crust. Bake the cheesecake in the center of the oven for 50 minutes. It may seem slightly soft. Do not be concerned; it will solidify as it cools. Cool the cheesecake, in its pan, on a rack for 1 to 2 hours.

Yield: 10 to 12 servings

Ginger-Chocolate Chip Cookies

Ingredients
1 cup + 2 tablespoons all-purpose flour
1/2 cup quick cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/4 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoon vanilla extract
7oz (1 tin) crystallized ginger chips
4oz semi-sweet chocolate chips

Preheat oven to 350°F. Grease cookie sheets. Mix together flour, oats, baking powder and salt. Set aside. At medium speed, beat butter and sugars until well blended. Add egg and vanilla extract. Stir flour mixture into butter mixture until smooth. Stir in crystallized ginger. Add chocolate chips if desired. Heap teaspoonsfuls of dough onto cookie sheets, space 2 inches apart. Bake 12-15 minutes, or until light brown. Remove sheet and let stand until cookies firm slightly, about 2 minutes. Transfer cookies to rack to cool. Makes 3 dozen.

Ginger Carrot Soup

Ingredients

4 to 5 tbsp. coriander seeds
1/4 cup vegetable oil
2 large onions, sliced
2 cloves garlic, minced
2 tsp. minced fresh ginger
2 pounds sliced carrots
6 13 3/4 oz cans chicken stock
1 tsp. fresh lemon juice
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup plain yogurt or créme fraiche for garnish

Instructions: In a dry skillet over medium-high heat, toast the coriander seeds until golden, about 3 minutes. Shake the seeds constantly until fragance. Cool and process in a blender or mortar and pestle, into a fine powder. Reserve. In a large saucepan over high heat, warm the oil. Add the onions and cook for 3 minutes, stirring occasionally or until the onions are translucent. Add the garlic, ginger, carrots, chicken stock, salt, pepper, and ground coriander. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, or until the carrots are tender. If the carrots are not sweet, add sugar at this time. Stir in the lemon juice. Remove from heat. Process the soup in a food process until smooth. Just before serving, garnish each bowl with a dollop of yogurt or créme fraiche.<;BR< span>>

Triple-Gingerbread

Ingredients

1 2/3 cups unbleached all purpose flour
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1 tsp. Baking soda
1/2 tsp. Ground Cardamom
1/2 tsp. Salt
6 Tbsp. The Ginger People Crystallized Baking Chips, minced
1/2 cup(1 stick) unsalted butter, room temperature
1/2 cup packed golden brown sugar
1/2 cup sugar
2 extra large eggs
3 Tbsp. Grated peeled fresh ginger
1/2 cup buttermilk

Offer this tender ginger bread with fresh fruit for a lovely dessert.
Instructions: Preheat oven to 350 F. Grease and flour
8 1/2 x 4 1/2 inch loaf pan. Sift first 6 ingredients into medium bowl. Mix in 3 tablespoons crystallized ginger. Beat the butter and both sugars in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in fresh ginger. Stir in dry ingredients alternately with buttermilk, beginning and ending with dry
ingredients. Transfer to prepared pan. Sprinkle 3 tablespoons crystallized ginger over batter.
Press ginger lightly into batter. Bake until tester inserted into center comes out clean, about 50 minutes. Turn out onto rack and cool completely.

Surprising Soya - Uncommon yet delicious Soya Recipes

2008-04-24T10:47:00.006+08:00

Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types. Tofu and soymilk producers prefer the higher protein cultivars bred from vegetable soybeans originally brought to the United States in the late 1930s. The "garden" cultivars are generally not suitable for mechanical combine harvesting because they have a tendency for the pods to shatter on reaching maturity.

Among the legumes, the soybean, also classed as an oilseed, is pre-eminent for its high (38–45%) protein content as well as its high (20%) oil content.

Immature soybeans may be boiled whole in their green pod and served with salt, under the Japanese name edamame (枝豆,) Soybeans prepared this way are a popular local snack in Hawaii, and are becoming increasingly popular in the continental United States. Because of the proclaimed health benefits of soy, edamame has been featured as an ideal snack alternative in fitness and healthy living magazines such as Real Simple. Edamame is sold in the frozen vegetable section at some larger grocery stores, and as ready-to-eat snackfood in many Asian delis.

In China, Japan, and Korea the bean and products made from the bean are a popular part of the diet. The Chinese invented tofu (豆腐), and also made use of several varieties of soybean paste as seasonings. Japanese foods made from soya include: miso (味噌), natto (納豆), and edamame (枝豆). In Korean cuisine, soybean sprouts, called kongnamul (hangul:콩나물) are also used in a variety of dishes such as doenjang, cheonggukjang and ganjang.

Although Soya is more commonly used in Chinese, Japanese and Korean dishes, I have listed some surprising dishes from other nations such as Indian, Greek, Malay and others. Hope you enjoy this uncommon yet yummy recipes!

Tofu Seekh Kababs

Ingredients

1 lb pack of Tofu Ground (the regular grocery store variety)
10 Serano Peppers (or 5 hot green chillies)
1 large Onion another for garnish
3-4 cloves Garlic (medium sized)
Ginger
All purpose flour
Salt to taste
Garam Masala powder
2 Tsp Oil
1 bay leaf
1 red chilli for tempering
1/4 cup of water
Coriander leaves for recipe and garnish

Method:

Grind Onion,Garlic,Ginger and Coriander leaves to fine paste.
heat oil add red chilli to the oil ,add a bay leaf,add paste immediately add salt and garam masala powder.

Saute for 2-3 mins till oil and paste are separated from the edge of the pan.

Mix flour and water to a pouring consistency.

Add above paste to tofu mixture in pan.

Leave it on medium heat for about 3-4 mins.( The mixture should not be dry totally)

Put the mixture on Skewers (wrap around each skewer)

Grill over Charcoal /in the oven and YUM!!!!......

Serve with lemon and onion slices.

Green Tofu Soup

Ingredients

Kale or Spinach - 1 cup
Pinto Beans (soaked or canned) -- 1/2cup (if pinto beans is not available use rajma or white channa)
Onion - 1 cup (cut into pieces)
Tofu - 1 packet (extra firm)
Garlic - 1 clove
Ginger - 1 tsp.
Green Chilli or Jalepeno - 2
Oil & Cumin seeds for seasoning.
Salt to taste

Method:

Cut extra tofu into medium cubical piece.

Heat oil in a pan & season cumin seeds. Add onion, garlic & ginger & saute for a while. When onion becomes transparent add kale, chilly & pinto beans to it & saute for a while. Let it cool for a while.

Grind them till it becomes a semi smooth paste. Pour the paste into the pan & add water to it.

Now add the tofu pieces & allows it to boil. Removes it from the heat when the soup starts to thicken.

Serve hot.

Tofu Treat

Ingredients

Extra Firm Tofu - 1 pack
Gram Flour (Besan) - 150 gms
Garlic - 3 cloves
Chilli Powder - To taste
ChatMasala - To taste
Oil - For Frying

Method:

Cut extra firm tofu into squares.

Crush garlic and mix with tofu then add salt and chilly powder. Let it marinate for half an hour.

Make batter of gram flour(besan) with water and add salt and chilly powder(like batter for pakora). Dip tofu pieces in it deep fry in oil. Sprinkle some chat masala on it.

Serve hot with Green Chutney or Tomato Ketchup.

Tofu-Rice

Ingredients

Hard Tofu 225 gms. small cubed,
Basmati Rice 1 cup (cooked earlier)
Onion medium 1 chopped small
Tomatoes medium 2 chopped small
Garam Masala 1 tea. spoon
Salt to taste
Garlic 3 podes crushed
Ginger 1 inch piece crushed
Green Chillies 1 crushed
Whole Cloves 4
Cinnamon Stick 1 inch
Black Pepper corn 5/6
Bay leaves 1/2
Cumin seeds tea spoon
Turmeric powder optional
Ghee/Butter 2 tbl. spoon

Method:

In frying pan heat ghee/butter. Add cloves, cinnamon, bay leaf, black pepper and cumin seeds until done.

Then add onion and saute until golden brown. Add tomatoes and saute until gee comes out. Add garam masala, garlic, ginger, chillies and bhunao for 2/3 minutes. Add tofu cubes and bhunao for 4/5 minutes, stir continuously. Add cooked rice and mix well.

Garnish with cilantro leaves.

Serve with Onion-Tomatoes Raita or plain Yogert.

Claypot Soya Bean Paneer

Ingredients

3 soft Beancurds, cut into six rectangular pieces each.
2 cloves Garlic,minced
1/2 cup boneless Chicken
Half Carrot (shredded)
2 young Corn(sliced thinl)
2-3 stalks Spring Onions (cut into 2cm lengths)
1 Red Chilli (sliced thinly)

Sauce ingredients:

1 1/2 cup chicken stock or water
a few drops Sesame Oil
1 tsp Oyster Sauce
1 tbsp sweet Plum Sauce (optional)
1/4 tsp Salt
1/2 tbsp Sugar
1 tbsp thick Soya Sauce

1 tsp Cornflour mix with 2 tbsp water
Oil for deep frying

Method:

Heat a wok or kadhai, leave it for a few minutes until it's hot, add in enough oil to fry the bean curd. Put the bean curd once the oil is hot.Fry in low fire. Once the beancurd is slightly brown in all side, dish out.

Combine the sauce ingredients except the cornflour mixture together and stir well.

In a claypot , heat 2 tbsp of oil and saute the minced garlic, once the the smell arise, add in chicken pieces and stir, add in carrot, young corn and the sauce. Stir well.

Leave it to simmer until the vegetables are cooked. Add in salt, sugar and the cornflour mixture finally. You can pour the sauce over the beancurd or mix the beancurd into the sauce. Close the lid.

Garnish with spring onions and sliced chilli before serving.

This dish is best eaten when it is still hot.

Cream pie with tofu

Ingredients
100 g cookie crumbs (for example Graham crackers)
60 g white sugar (for the crust)
4 tablespoon vegan margarine
450 g tofu
175 ml water
150 g rice flour
500 g white sugar
1/2 teaspoon fresh lemon juice
1 teaspoon vanilla flavour
salt to taste

Servings: 6

Recipe directions
To make the cream pie crust, mix the cookie crumbs, margarine and sugar in a bowl with a spoon. Transfer this mixture into a 20 cm pie pan and form the pie crust.

To make the cream pie filling, blend the tofu in a food processor until smooth. Add the water and rice flour in a saucepan ad cook on medium heat until boiling while stirring continuously. Continue to boil on low heat for 1 minute. Add this mixture to the tofu and blend again. Add the remaining sugar, lemon juice, vanilla flavour and blend again until smooth. Add salt to taste. Put this cream filling on the pie crust.

Refrigerate the Cream Pie for 1 hour before serving.

Greek salad
Total servings: 4

Ingredients
4 Tbs wine vinegar
2 garlic cloves, crushed
1 tsp basil, dried
1 tsp tarragon, dried
1 tsp oregano, dried
1/4 tsp black pepper, ground
1/2 cup green or black olives
2 Tbs olive oil
250 g firm tofu, cut in small cubes
1 small onion, thinly sliced
1 cup cucumber, peeled and chopped
1 tomato, chopped

Directions
To make dressing combine first 6 ingredients and blend. Pour dressing over the tofu and refrigerate 1 hour.
In a small salad bowl combine the tofu and dressing with the other ingredients. Toss lightly.

Serve Greek salad chilled.

Tofu and carrot cake
Total servings: 5

Ingredients
200 g soft tofu
250 g wheat flour
200 g apple sauce
2 tsp baking soda
1 tsp salt
4 Tbs vanilla sugar
1 tsp cinnamon
250 g brown sugar
500 g carrots

Directions
Mix the soft tofu, wheat flour, apple sauce, sugar, baking soda, salt, vanilla sugar and cinnamon to obtain a soft mixture.

Shred the carrots very fine a a food processor and add to mixture. Pour into pan and bake in oven for 50 minutes at 180°C (350°F).
Serve the Tofu and Carrot Cake when it's cooled down.

Tofu risotto

Ingredients
250 g soft tofu
2 Tbs olive oil
1 small onion, minced
1 garlic glove, minced
250 g shiitake mushrooms
2 Tbs fresh basil, chopped
2 cups rice
50 ml dry white wine
4 cups vegetable stock
salt and pepper

Servings: 4

Recipe directions
Add onion, garlic, olive oil in a pan and cook until golden. Add mushrooms and cook for another 2 minutes.

In another pan add in rice, wine and vegetable stock and simmer until all water has been absorbed and rice is tender but still firm.

Add mushroom mixture, basil and pureed tofu. Mix well, cover, and cook for another 2 minutes. Add salt and pepper to taste.

Hawaiian stir-fried tempeh
Total servings: 5

Ingredients
500 g tempeh
1 large onion, chopped
1 can pineapple pieces
2 Tbs vegetable oil
1 clove garlic, crushed
2 green or red pepper, cut in rings
1 large carrot, sliced
1 small cans of peas
1 small cauliflower, broken in small pieces
1 Tbs soy sauce
1 Tbs corn starch

Directions
Cut the tempeh in small cubes and fry in the oil until brown. Add the chopped onion and crushed garlic and continue frying until the onion are soft.

Stir-fry the fresh vegetables. Add the drained peas and the pineapple juice. Cover and cook for 5-10 minutes. Add the pineapple pieces, soy sauce and the starch dissolved in a bit of water. Bring to boil and heat a few seconds until tickened.

Serve the hawaiian stir-fried tempeh with rice.

Tempeh salad with peanut dressing
Total servings: 4

Mixed vegetable soup
Ingredients
250 g sliced tempeh
3 large potatoes
2 large onions
3 large carrots
2 Tbs oil
1 glove garlic
3 ribs of selery
1 small cabbage

Servings: 6

Recipe directions
Put peeled potatoes and sliced carrots into pan and add 2 cups of water. Boil for 15 min.

In another pan, cook the chopped onions and garlic until tender, then add the cabbage and celery and cook for 15 min. Mix the contents of the 2 pans together, add can tomatoes, 5 cups of water and the cubed tempeh and simmer for 25 min.

Bring to taste with salt, pepper, thyme. Serve the mixed vegetable soup hot.

Ingredients
6 Tbs Peanut butter
2 Tbs sugar
3 Tbs lemon juice
100 ml water
1/4 tsp chilli powder
250 g tempeh, cut in 1 cm cubes
150 g carrots, cut in strips
1 green pepper, cut in small pieces
200 g soya sprouts
4 Tbs oil
4 lettuce leaves
1 small marrow, cut in strips

Directions
To make the dressing mix the first 5 ingredients.

Bake the tempeh in the oil until golden brown. Drain and let cool down.

Blanch the carrot, marrow , soya sprouts and green pepper in a bit of water for 3 min. Drain and cool down.

On a plate put the lettuce leave and put the tempeh and vegetables in the middle. Cover with the dressing.

Serve the tempeh salad with peanut dressing immediately.

Something Fishy going on in your kitchen - Delicious SeaFood Recipes

2008-04-15T12:44:00.007+08:00

Singapore is a great place to be when it comes to food. There is lots of variety available since it is a hot spot for many different cultures such as the Chinese, Malays, Indians, and many others.

Seafood is one of my favourite ingredient especially prawns, crabs and squids. Since my husband and two son only eat fish and do not try any other variety, I don't get to try out all those yummy seafood dishes as much as I would like. Usually, only when I have a get together, I have the excuse to make seafood dishes as well as the normal mutton and chicken dishes.

Here are some of my favourite Seafood dishes as well as some of the more famous seafood dishes of Singapore.

Chili Crab

Ingredients :

2 Fresh crabs approximately 500 g each
1/2 cup Plain flour
1/4 cup Cooking oil
1 medium Finely chopped onion
5 cm Fresh ginger finely grated
4 cloves Finely chopped garlic
5 Red chilies, finely chopped
2 cups Bottled tomato pasta sauce
1 cup Water
2 tablespoons Soy sauce
2 tablespoons Sweet chili sauce
1 tablespoon Rice vinegar
2 tablespoons Soft brown sugar

Method :
Wash the crabs well and scrub the shell.

Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts.

Hit the legs and larger front nippers with the flat side of the cleaver to crack the shell. This is to make the eating process easier.

Lightly and carefully coat the shells with a little flour.

Heat about 2 tablespoons cooking oil in a large wok and cook 1 1/2 crab at a time, carefully turning and holding the crab in the hot oil until the shell just turns red.

Repeat with the remaining crab halves.

Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.

Add the tomato sauce, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.

Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white.

Do not overcook.

Serve with steamed rice.

Fried Squid Sambal Recipe
(Sambal Goreng Sotong)

Ingredients : Serves 4-6

500 g Small squid
2 Onions, roughly chopped
2 cloves Garlic
1/2 teaspoon Dried shrimp paste (belacan)
2 strips Lemon rind
5 Fresh red chilies
3 tablespoons Peanut oil
1/4 cup Tamarind liquid
2 teaspoons Palm sugar or substitute
1-2 teaspoons Paprika

Method :
Clean squid, discarding head, transparent spine and everything in the body cavity.

Reserve tentacles, cutting them off with a sharp knife just below the 'beak'.

With kitchen paper, rub off spotted skin of the squid.

Wash squid well, drain, then cut across into slices.

Put onion, garlic, belacan, lemon rind and chilies into container of electric blender and blend until smooth, adding some of the peanut oil to help the mixture down onto the blades.

In a wok or frying pan, heat remaining oil and add the blended mixture.

Stir and cook over medium heat until it is dark in color and the oil shows around the edges.

Add tamarind liquid, sugar and paprika and stir in the squid.

Cook uncovered, stirring until squid is cooked and mixture is thick and oily.

Serve with rice.

Note : In Malaysia, a higher proportion of red chilies would be used to give color to the dish, making use of paprika is not necessary.

Spiced Coconut Fish Recipe
(Ikan Kelapa)

Ingredients : Serves 4

500 g Fish fillets
1/2 cup Desiccated coconut
3/4 cup Hot water
1 clove Garlic
12 mm Fresh ginger
1/4 teaspoon Ground kencur (aromatic ginger)
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Garam masala
1 teaspoon Salt
1 1/2 tablespoons Lemon juice
1 tablespoon Chopped fresh coriander leaves
Banana leaves
Aluminum foil

Method :
Wash, clean and scale fillets and cut into approximately 10 cm lengths.

Blend together, at high speed, the coconut, hot water, garlic, ginger, kencur, cumin, coriander, garam masala and salt until coconut is very finely ground.

Mix in lemon juice and coriander leaves.

Put equivalent of 1 fillet of fish on each piece of banana leaf placed on square of foil.

Spoon 2-3 teaspoons of coconut mixture on fish.

Wrap leaf over, make a parcel of foil, steam for 15 minutes.

Serve hot.

Fish Head Curry Recipe
(Gulai Kepala Ikan)
Ingredients :

1 (850g) Fish Head, cut into 2-4 pieces
2 tablespoons Desiccated coconut, roasted, pounded
3 tablespoons Oil
1 stalk Lemon grass, bruised
Coconut milk from 1 coconut
1 Pandanus leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt
-

Spices (ground)
10 Dried red chilies
1/2 tablespoon Chopped turmeric
1/2 tablespoon Chopped ginger
7 Shallots
3 cloves
1 tablespoon Coriander, roasted
1/2 teaspoon Cumin, roasted
1/4 teaspoon Aniseed, roasted
1 teaspoon Peppercorns, roasted
1 tablespoon Dried carambola
Salt

Method :
Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.
Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.
Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily.
Serve hot.
Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Milkfish with Mango and Shrimps Recipe
(Sepat Banang)

Ingredients :

1 (500g) Milkfish or other fish
200 g Shrimps (prawns), discard the head
1 (300g) Mango, peeled and cut into long strips
200 cc Coconut milk from 1/2 coconut
1-2 tablespoons Lime juice
25 g Basil leaves
Lime juice
Salt

Spices (ground)

5 Bird's eye chilies
4 Shallots, roasted, peeled
3 Candlenuts, roasted or fried

Salt and sugar or brown sugar

Method :
Clean and gut fish and remove scales, gills and fins.
Rub with lime juice and salt.
Wash and drain.
Squeeze the mango slices with salt until tender, then rinse and drain.
Grill the shrimps and fish over hot charcoal until cooked.
Combine ground spices, coconut milk, fish and shrimps with mango and lime juice.
Mix well.
Garnish with basil leaves.
Optional : Fish may also be served simply grilled, without the coconut milk sauce.

Singapore Noodles

INGREDIENTS:
1/4 pound thin rice stick noodles (rice vermicelli)
1 pound medium shrimp
2 cups mung bean sprouts
1 red bell pepper
2 cups shredded Napa cabbage
2 carrots
2 green onions
3 teaspoons minced ginger
1/4 cup water or chicken broth
1/2 teaspoon soft brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons vegetable oil for stir-frying
1 1/2 tablespoons curry powder (Vietnamese brands are good), or to taste

PREPARATION:
Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.

Shell and devein the shrimp if needed.
Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.

Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.

Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.

Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.
Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.

Cucur Udang or Prawn fritters

INGREDIENTS

150g plain flour
1/2 cup prawn - shelled & diced
1/2 cup beansprouts
1 onion - chopped
2 fresh chillies - chopped
1 spring onion - chopped
1/2 cup water
2 eggs - well beaten
15 medium prawns
salt & pepper to taste
oil for frying

To prepare:

In a bowl, beat eggs and water
Add salt and pepper to taste
In another bowl, add sift flour
Make a well in centre of flour and pour in egg mixture
Mix well
Add onion, fresh chillies, diced prawns and spring onion
In a wok, heat oil for deep frying
Fill laddle with batter, add some beansprouts and cover with a little bit of batter
Then top it with one unshelled prawn
Immerse laddle into hot oil and fry till batter becomes firm and separates from laddle
Continue frying till fritters are golden brown
Remove and repeat process until batter is finish
To serve

Cut cucur udang into bite size pieces
Optional: Pour peanut sauce over it

Clams with Chilli and Basil

INGREDIENTS
10 to 12 small clams in shell (well scrubbed)
8 to 10 fresh basil leaves
2 tsp garlic (minced)
2 red chillies peppers (seeded, minced & split lengthwise)
120 ml chicken stock
2 tsp light soy sauce
1 tsp hot chilli paste (or to taste)
30 ml vegetable oil

In a small bowl, combine chicken stock, light soya sauce and hot chilli paste and set aside
In a wok, add in oil and heat
Add in the clams, garlic and red chillies
Cook, stirring till all the clams begin to open
Add in the chicken stock mixture, stirl well and cover pan
Cook over low to medium heat for 2 mins
Add in fresh basil leaves and stir to mix
Place entire contents of pan in a warm, deep bowl
Serve warm with steamed white jasmine rice

TIP: Clams that do not open while in the cooking process should be discarded immediately. This is usually a sign that the clams gone bad. Do not overcook clams either as they will leave an unpleasant taste in your mouth.

Otak Otak or Spicy Fish Cakes
INGREDIENTS
650 gm (1 1/2 lb) whole Spanish mackerel
3 tbs vegetable oil
2 coconuts, grated or (1 1/2 cups pure coconut cream from packets or cans)
One egg - lightly beaten
1 tsp salt (or to taste)
4 tbs sugar
8 kaffir lime leaves
Ingredietns for spice mix

4 candlenuts
20 dried chillies
40 gm galangal or 3 tsp powdered galangal
2 to 3cm fresh turmeric root or 3/4 tsp powdered turmeric
2 tablespoons crisp shallot flakes
1 stalk lemon grass
2 square inches by 3/4 inch thick piece of shrimp paste (belacan)
10 shallots
1 tbs toasted coriander seed powder

To prepare:

Fillet fish (or have the fishmonger do it for you)
Grind the meat finely in a food processor
Put into a large bowl
Wash candlenuts, cut off stalks of the dried chillies
Soak in warm water till softened for about 30 minutes, remove then drain
Cut off the skin of the galangal and turmeric root and peel shallots
Trim lemon grass
Cut all the spices into pieces
Pound or grind the first 7 ingredients of the spice mix till fine
Add the shallots last as a binding agent, then add the coriander powder
Squeeze the grated coconut for cream then strain to get the cream
Alternative: use one packet of coconut powder, adding enough water to make 1 cup (Or 1 1/2 cups processed coconut milk)
Heat wok, add oil, then add spice paste
Stir fry 5 minutes till oil exudes and the mixture is fragrant
Remove central vein of the double-leafed kaffir lime leaf and slice very finely
Mix the spices with the minced fish meat, salt and sugar
Add the kaffir lime leaves
Grease an 8-inch cake tin and put the fish mixture in
Smoothen the top with the back of a grease spoon
Bake in a bain marie (loaf tin) in a pre-heated oven at 150-175 degree C (300-350 degree F) for 20-25 minutes till skewer comes out clean when it is put into the centre of the fish cake
Serve either hot or cold with plain white rice
Makes about 4 to 6 servings.

Salsa - Let's dance to these Great Recipes

2008-04-07T17:56:00.003+08:00

I used to get confused as to whether Salsa is dish or a dance. Well, its both.

Salsa refers to a fusion of informal dance styles having roots in the Caribbean (especially in Cuba, Puerto Rico, and the United States), Latin and North America. The dance originated in Cuba through the mixture of Mambo, Danzón, Guaguancó, Cuban Son, and other typical Cuban dance forms. Salsa is danced to Salsa music. There is a strong Afro-Caribbean influence in the music as well as the dance.

Salsa is usually a partner dance, although there are recognized solo steps and some forms are danced in groups of couples, with frequent exchanges of partner (Rueda de Casino). Improvisation and social dancing are important elements of Salsa but it appears as a performance dance too.

The name "Salsa" is the Spanish word for sauce, connoting (in American Spanish) a spicy flavor. The Salsa aesthetic is more flirtatious and sensuous than its ancestor, Cuban Son. Salsa also suggests a "mixture" of ingredients, though this meaning is not found in most stories of the term's origin.

Some people consider it a condiment, but the salsa devotees of the world would most definitely call it a food.

Salsa Basics

The beauty of salsa is its versatility and adaptability. At its most basic, salsa contains chopped or pureed tomatoes, chiles, onions, and cilantro, flavored with salt and a squeeze of lime juice. But you can play with techniques and try as many different combinations of fruits and vegetables, chiles and herbs as you can possibly dream up.

Leaving everything raw will result in a salsa with a bright, refreshing taste. Raw salsa is also known as "salsa cruda."
Roasting the tomatoes, garlic and/or chiles first will lend a rich, smoky flavor to your finished dish. If you cook the salsa, you'll trade in the fresh taste for a deeper, sweeter one.

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Salsa Shortcuts

Many people hesitate to make salsa because it involves lots of time-consuming chopping. A little chopping is unavoidable, but if you've got a food processor, you can use it to puree half or all of the tomatoes in your recipe (many people prefer to keep some of the tomatoes chunky).

A food processor can also make short work of herbs and garlic; you should toss these ingredients into the processor before you add the tomatoes.
For most other ingredients, it's better to chop them by hand so you have more control over the size and shape of the pieces--and the finished product will look nicer.
Do dice the onion by hand: food processors tend to pulverize the onion, releasing so much juice that the flavor becomes overpowering.

If it tastes good, do it!

The herb you'll find in most salsas is cilantro, but don't be afraid to play around.

Parsley, mint, basil and oregano all taste exceptional when mixed with fresh vegetables and fruits.
In the chile department, you are only as limited as the selection available at your local grocery store or farmers' market.
Set the tomatoes aside and use some other fruit or vegetable instead.
To achieve a balance sweet, savory, salty, sour and spicy flavors, add salt, lime juice or vinegar, bottled hot sauce and pinches of sugar, tasting intermittently, until you achieve that perfect mix.

Mix It Up
For the base of your salsa, try:

Tomatoes
Tomatillos
Mangoes or papaya
Melons
Peaches or plums
Pineapple
Cucumber
For flavor, color and texture, add:

Bell peppers
Jicama
Radishes
Fresh corn kernels
Avocado
Black beans
Mint, basil or parsley

Fresh California Salsa

4 large tomatoes, diced
1/2 large onion, minced
3 cloves garlic, chopped
2/3 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
salt to taste

In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!

Avocado Salsa

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced

In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.

Black Bean Salsa

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Fruit Salsa

1 tomato
1 orange, peeled and segmented
2 kiwis, peeled and sliced
1 red onion, coarsely chopped
1 avocado, peeled and pitted
1 bunch cilantro
2 jalapeno chile peppers
garlic salt to taste

In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

Watermelon Fire and Ice Salsa

3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Spicy Mango Salsa

2 cups diced fresh mango
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger root
1/4 cup chopped fresh basil
2 serrano chile peppers, diced
1/4 cup fresh lime juice

In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

Totally Delicious Tomato Recipes

2008-03-31T12:32:00.005+08:00

Myths of the tomato - from Wikipedia

There are many legends about the tomato. For example, it has been claimed that tomatoes were not widely eaten in the U.S. until the late 1800s. It has sometimes been claimed that tomatoes were considered aphrodisiacs and so were shunned by the Puritans. Other claims center on the supposed fear that tomatoes were poisonous, based on the fact that they belong to the Solanales Order, or "Nightshade" family, which contains many toxic plants. Many legends also maintain that the tomato was introduced into the U.S. from South America by one particular person; Thomas Jefferson is sometimes mentioned.

Tomatoes' status as an aphrodisiac may be due to a mistranslation. Legend has it a Frenchman on his travels ate a meal with tomatoes in it and was fascinated with the new taste. He went back to the chef, who was Italian, and asked him what this new ingredient was. The chef said "Pomme de Maure" (Apple of the Moors), but the Frenchman misunderstood and thought he said "Pomme d'amour" (apple of love). The modern Italian word for tomato however is "pomodoro", which means "golden apple". Also, there is no plausible connection of the tomato to the Moors.

In the United States, the most famous legend of this sort was introduced by Joseph S. Sickler in the mid-1900s, and became the subject of a CBS broadcast of You Are There in 1949. The story goes that the lingering doubts about the safety of the tomato in the United States were largely put to rest in 1820, when Colonel Robert Gibbon Johnson announced that at noon on September 26, he would eat a basket of tomatoes in front of the Salem, New Jersey courthouse. Reportedly, a crowd of more than 2,000 persons gathered in front of the courthouse to watch the poor man die after eating the poisonous fruits, and were shocked when he lived. In his book Smith notes that there is little, if any, historical evidence for any of these legends, and that they continue to be repeated largely because they are entertaining stories.

It is also said that the tomato became popular in France during the French Revolution, because the revolutionaries' iconic color was red; and at one point it was suggested that they should eat red food as a show of loyalty. Since European royalty was still leery of the nightshade-related tomato, it apparently was the perfect choice. This may also be why the first reported use of the tomato in the U.S. was in New Orleans, Louisiana in 1812, because of the French influence in that region.

There is also a story which claims that an agent for Britain attempted to kill General George Washington by feeding him a dish laced with tomatoes during the American Revolution.

Tomato Curry

This dish is from India . The Indian tomato is similar to western plum tomato. Canned rather than fresh is preferable
It can be done with an equal portion of fresh and canned. Serve with a simple rice dish.

1 large can of tomatoes
3 Tbsp of vegetable oil
1 large onion
1 clove garlic
2 green chili peppers
2 inch fresh ginger (1 teaspoon dried ground)
1 teaspoon mustard seed
1 bay leaf
1 teaspoon chili powder
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 tablespoon dessicated coconut
1.5 teaspoons salt.

Cooking time: 45 minutes
Drain juice from can of tomatoes and reserve it. Cut the tomatoes in half.
Heat the oil/margarine or oil in a large saucepan.
Peel and slice the onion and garlic. Top and tail the chilies and cut lengthwise.
Peel and slice the ginger thinly.
Fry onion and garlic, until soft.
Add mustard seeds.
Add all the rest of the spices except the salt. Cook for 2 minutes.
Add tomatoes. Bring to boil and add sufficient tomato juice to make a moist curry.
Sprinkle in the salt and the coconut.
Cover pan and simmer for 30 minutes (Fresh tomatoes 45 minutes)
add more juice as required.

Thai Tomato Fish Soup

2 15 oz cans stewed tomatoes
5 oz white flesh fish; cooked
3 cup coconut milk
1/2 ts red curry paste
2 tb fish soy
1 tb lemon juice
2 tb fresh coriander; chopped or
1 green onion; chopped

Puree the tomatoes in a food processor. Set aside. Then puree the
fish with the coconut milk. Put tomatoes, blended fish and coconut
milk, curry paste, fish soy, and lemon juice in a soup pot. Bring to
a boil over medium heat, reduce heat to low, and simmer for 10
minutes. Sprinkle with fresh coriander leaves or chopped green onion
tops before serving.

Tomato Pie

1 (9-inch) deep dish pie crust
1/2 cup crushed saltine crackers
6 large tomatoes
2-3 Tbsp. Fresh basil, chopped
2/3 to 3/4 cup mayonnaise
1-2 Tbsp. Chopped parsley
2/3 cup grated Parmesan cheese

Bake pie crust until golden brown. Peel and chop tomatoes and let drain in a colander for 1/2 HOUR.
Mix mayonnaise with Parmesan cheese. Toss tomatoes, basil, and parsley. Place tomatoes in pie crust.
Spread mayonnaise and cheese mixture over the top.
Sprinkle cracker crumbs on top. Bake at 375 degrees for 45 to 50 minutes.
Yields 8 servings.

Tomato Pudding

Tomato Pudding Doesn't sound too appetizing but
TRY IT.... YOU"LL LIKE IT !

1 cup. brown sugar
1 cup. tomato puree
1/4 cup water
2 cup bread cubes
1/4 cu soy butter, melted

Combine brown sugar, tomato puree, and water. Cook 5 minutes.
While tomato mixture is cooking, put bread cubes in a small sprayed casserole and pour butter over.
Top with piping hot tomato mixture. Bake at 325 for 50 minutes. This can be doubled without doubling the butter.
This is not a low-fat recipe, but the amount of butter could be reduced with good results.

French Fried Tomatoes

4 under-ripe tomatoes
1 teaspoon salt
Bread crumbs
1 teaspoon sugar
1/8 teaspoon pepper
1 egg -- slightly beaten
1/4 cup milk

Wash the tomatoes and cut them in 1-inch slices. Do not peel.
Dust with salt, pepper and sugar. Dip in the egg, slightly beaten and mixed with the milk.
Then roll the sliced tomato in the crumbs,
Place in a frying basket and fry in deep fat hot enough to brown a bit of bread in 55 seconds.
Drain on toweling or paper napkins.

Tomato Salad

1 large red tomato, sliced
1 large yellow tomato, sliced
1 cucumber, sliced
8 ounces of mozzarella cheese,sliced
2 tablespoons of olive oil
1 tablespoon of lemon juice
salt and pepper to taste
1/3 cup of chopped basil

Layer all the vegetables and cheese and then combine oil, lemon juice, salt and pepper. Drizzle over salad and top with basil. Chill, if desired.

Candidly Carrot - Delicious and Nutritious Carrot Recipes

2008-03-19T23:01:00.009+08:00

Since Easter is round the corner, rabbits came to my mind. Think of rabbits and you think of Bugs and his Carrots, of course. So what's up Doc? How about these yummy Carroty recipes.

First - Some Carroty Facts

Most of us refer to carrots as the vegetable that is good for our eyes. This is because carrots are a good source of vitamin A that is very important for healthy eyesight, skin, growth, and helps our body resist infection. According to a study conducted by researchers of the USDA, eating carrots may lower cholesterol levels. Carrots are also a great source of beta carotene. In fact, carrots contain a group of plant pigments called carotenoids, and beta carotene is a member of this group. These plant pigments were first identified in carrots and therefore their name was derived from the word carrot. Beta carotene is linked to reducing chronic diseases such as cancer and heart disease.

Carrots have a higher natural sugar content than all other vegetables with the exception of beets. This is why they make a wonderful snack when eaten raw and make a tasty addition to a variety of cooked dishes.

Now - Delicious and Yummy Carrot Recipes

Carrot Cake

Ingredients

2 1/2 C + 2TB whole wheat pastry flour.
1 1/2 tsp baking soda.
1 1/2 tsp cream of tartar.
1 1/2 tsp cinnamon.
1/4 tsp ground nutmeg.
1 1/2 C honey.
1/3 C frozen pineapple juice concentrate, defrosted.
2 tsp vanilla
2 egg whites, unbeaten.
1 1/2 C grated, peeled carrots.
2 4 oz. jars carrot baby food puree.
1 C raisins.
2 egg whites, lightly beaten.

Instructions

Preheat oven to 325F.

In a large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.

Set aside.

In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots.

Stir into flour mixture and mix until just blended.

Stir in raisins.
Gently fold in lightly beaten egg white mixture.

Spoon batter into two 9" round nonstick baking pans.

Bake at 325 degrees for 40-45 mins or until toothpick comes out clean.

Cool on wire racks for 20-30 mins and remove from pans.

Carrot Salad

Ingredients

1 ½ lb of carrots, peeled and grated.
¼ cup of non-fat mayonnaise.
2 ½ tablespoons of freshly-squeezed lemon juice
1 tablespoon of maple syrup.
Pinch of salt.

Instructions

In a bowl, mix together the mayonnaise, lemon juice, maple syrup and a pinch of salt.

Add the carrots, tossing to mix.

Allow to stand for about 45 minutes.

Serve.

Moroccan Carrot Salad

Ingredients

2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.

Instructions

Bring a pan of water to the boil.

Add the carrots and cook until tender and then rinse them with cold water.

Drain the carrots and mix with the olives and radishes.

Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.

Pour the marinade over the carrot, olives and radishes and serve.

Pickled Carrots

Ingredients

1 ½ lb of carrots, scraped.
4 cloves.
1 ½ cinnamon sticks, broken.
1 cup of granulated sugar.
1 cup of white vinegar.
1 cup of water.
1 ½ tablespoons of mustard seed.

Instructions

Cut carrots into thin three-inch sticks.

Blanch in boiling water for about 3-4 minutes. Drain and and put in a bowl.

In a saucepan, combine the sugar, vinegar, water, mustard seeds, cloves and cinnamon.

Bring to boil.

Reduce heat and simmer for about 10-12 minutes.

Pour over the carrots.

Allow to cool, then cover and refrigerate for a minimum of 8 hours.

Drain well before serving and discard the cloves and cinnamon.

Spicy Carrot Soup

Ingredients

8 carrots, roughly chopped.
5 celery sticks, cut into pieces.
2 cloves of garlic, chopped.
1 large onion, chopped.
4 cups of water.
1 tablespoon of olive oil
1 teaspoon of curry powder.
Salt.

Instructions

Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes.

Add a teaspoon of curry powder, then stir.

Add all of the remaining ingredients except the salt and cook until the vegetables are tender.

Mix in a blender until the soup is smooth.

Add salt to taste and serve.

Carrot Fritters

Ingredients

1 lb. carrots peeled and cut in small pieces
salt
1 C. flour
1 t. baking powder
1/2 C. sugar
1 t. vanilla
2 t. butter melted
1 egg beaten
1/2 C. olive oil

Instructions

Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool.

Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.

Heat the oil to 375°F in a skillet. Drop carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel.

Makes 18 fritters.

Carrot Cake Pudding (Denmark)

Ingredients

1/4 pound of butter
1 1/4 cups of brown sugar
2 eggs
1/2 teaspoon of baking soda dissolved in 1 tablespoon of hot water
1 cup of grated raw carrots
1 cup of seedless raisins
1/2 cup of currants
1 tablespoon of finely cut candied lemon peel
1 tablespoon of finely cut candied orange peel
1 3/4 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of allspice
1/4 teaspoon of ground cinnamon
1 cup of chopped nuts
whipped cream for topping

Instructions

Cream the butter and sugar and add the beaten eggs and dissolved baking soda. Add the remainder of the ingredients, except the whipped cream, in the order given, mix thoroughly. Pour into a greased mold. Bake at 350ºF for 1 hour. Serve the cake hot or cold, topped with whipped cream. Serves 8 or more

Indian Carrot Jelly

Ingredients

1 1/2 lb carrots
1 1/4 pints milk
1/4 gram saffron
1oz honey
1/2 teaspoon cinnamon
1/2 oz gelatin

Instructions

Grate the carrots and boil in the milk
for about an hour.
Add the saffron, gelatin- honey and cinnamon
and mix into the carrot cream.
Pour into individual cups and chill

Berry Deliciously Blue - Wonderful Blueberry Recipes

2008-03-14T12:26:00.007+08:00

Berried Pleasure

1 (6 oz.) can frozen grape juice concentrate, undiluted
1 1/2 c. water
1/4 c. quick cooking tapioca
1 tsp. lemon juice
1 c. blueberries or other berries

Let grape juice concentrate, water and tapioca stand in saucepan 5 minutes.
Bring to a boil over medium heat. Simmer slowly, stirring often, until tapioca is clear and juice is thickened.
Remove from heat; add lemon juice and stir in berries.
Cool; stir.
Serve as a simple chilled dessert in little glass dishes with a spoonful of whipped topping, or with fruit, such as bananas and berries, stirred or layered in. 4 servings.

Apricot-Blueberry Cake

1/2 c Chopped Walnuts
2 tb Cinnamon
1/4 c Brown Sugar
1/2 c Dried Apricots (Diced)
1 cn Wild Blueberries, Drained
1 pk White Cake Mix
1 c Cooking Oil (Vegetable Oil)
4 x Eggs
1 pk Lemon Pudding Mix
1/2 pt Sour Cream

Combine 1/2 cup chopped walnuts, 1/4 cup brown sugar and 2 tablespoons cinnamon. Set aside.
In another bowl, combine 1/2 cup diced dried apricots and 1 can wild (fresh or frozen) blueberries, drained. In a large mixing bowl, combine 1 box white cake mix, 1 cup vegetable oil, 4 eggs, 1 box lemon pudding mix and 1/2 pint sour cream.
Mix above ingredients on medium speed for 10 minutes.
Fold in fruit. Pour 1/2 batter into bundt pan. Sprinkle with walnut mixture.
Pour remaining batter over walnut mixture layer. Sprinkle top with remaining walnut mixture.
Bake at 350 degrees for 1 hour.

Berries Delight

1 1/2 c. graham cracker crumbs
1/2 c. sugar
1/3 c. butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
3 1/2 c. Cool Whip
2 pts. blueberries
2 pkgs. Jello vanilla pudding (instant)
3 1/2 c. cold milk

Combine crumbs, 1/4 cup sugar and melted butter.
Press firmly into bottom of 13 x 9 inch pan.
Chill. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth.
Fold in half of the Cool Whip. Spread over crust.
Arrange blueberries in an even layer.
Using 3 1/2 cups cold milk, prepare pudding as directed on package. Pour over berries. Chill several hours or overnight.
Shortly before serving, spread remaining whipped topping over pudding.
Garnish with additional berries. Chill. Makes 15 servings.

Berry Bread

3 c All-purpose flour
1 tb Cinnamon
1 tb Baking soda
1 ts Salt
1 1/4 c Vegetable oil
3 x Eggs
1 c Sugar
2 c Fresh strawberries/blueberry
1 c Chopped nuts

Makes 2 loaves.
Combine the flour, cinnamon, baking soda, and salt; set aside.
In large bowl of electric mixer, combine oil, eggs, and sugar, mixing well.
Gradually add dry ingredients to creamed mixture, stirring until just moistened.
Stir in berries and nuts. Spoon mixture into 2 greased and floured loaf pans. Bake at 1 hour at 350 deg F or until tested done.
Cool in pans 10 minutes; remove to wire racks to cool completely. These freeze well; make multiple loaves with extra berries.

Bewitching Blueberry Pancakes

1 1/4 c. flour
2 1/2 tsp. baking powder
3 tbsp. sugar
3/4 tsp. salt
1 egg, beaten
3/4 c. milk
3 tbsp. oil
1/2 c. washed & drained blueberries

Sift together dry ingredients.
Beat egg and milk together and add to dry ingredients with oil.
DO NOT OVER MIX. Stir only until dry ingredients are moist.
As you stir in blueberries (this is the magic part) say three times: "Gobble dee gook With a wooden spoon, The laugh of a toad At the height of the moon!" Pour on a hot griddle and watch.

Blue Ambrosia

1 c Blueberries
1 c Sour cream
1 c Crushed or chunk pineapple
1 c Small green seedless grapes, halved
2 c Diced marshmallows
2 tb Sugar
1/2 c Shredded coconut

Drain pineapple, then combine with rest of ingredients in a bowl. Chill at least one hour. Makes 6 servings. Variation: Omit sour cream and marshmallows and add 1 cup white wine. Add coconut just before serving.

Blueberry and Banana Soup

4 Bananas
3 tb Lemon juice
6 c Apple juice
1/4 c Sugar
1 1/2 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c Heavy cream
2 c Blueberries

In processor, puree bananas with lemon juice. Place in pot & bring to boil with 3 1/2 cups apple juice. Blend cornstarch with remaining apple juice. Add to soup. Simmer 2 minutes. Remove & chill. Add cinnamon to cream. Whip into soup. Stir in berries. Serve in chilled soup bowls.

Blueberry Banana Scrunch

3 oz Margarine
3 oz Sugar
3 oz Rolled oats
2 oz Flour
3 Bananas
Juice and grated zest of 1 lemon
1/4 lb Blueberries
1 284 millilit double cream
1/4 pt Natural yogurt
1 tb Honey

Preheat oven to Gas Mark 5/375F/190C. Mix together margarine, sugar, oats and flour. Spread mixture on shallow baking tray to 1/2in/1cm thickness.

Bake for 15 minutes. Cook and break into nuggets. Peel and slice bananas. Toss with lemon juice and zest.

Whip double cream. Fold in yogurt and honey. Layer nuggets in serving dish. Top with banana and blueberries. Top with yogurt mix. Chill till serving.

Blueberry Betty

2 c Blueberry
Juice of 1 lemon
1/2 c Brown sugar
4 c White bread
1/4 c Granulated sugar
1 ts Ground cinnamon
Cream

Mix berries, lemon, and sugar; spread half in shallow baking dish. Mix bread cubes, sugar, and cinnamon and put half over berries.

Sprinkle with rest of berries and top with rest of bread cubes. Bake in preheated moderate oven (350 F.) for 25 to 30 minutes. Serve warm with cream.

Makes 4 to 6 servings.

Quick and Easy Finger Food

2008-03-04T07:44:00.005+08:00

Planning to have a get together or party. Do you want to cook up some great dish without hassle, then check out these electric selection of Finger Food. There is bound to be one that suit your taste and need. Some of them are traditional while others are modified.

Garlic-Roast Beef Pinwheels

Ingredients
1 tablespoon olive oil
1 small onion , halved and thinly sliced
3 garlic cloves , minced
1/2 lb deli roast beef , cut into thin strips
1 teaspoon basil leaves
1/2 teaspoon dried marjoram
1/4 teaspoon cracked black pepper
1 (8 ounce) can refrigerated flaky butter crescent rolls

sesame seeds (optional)

Directions
1 Preheat oven to 375°F Heat olive oil in medium nonstick skillet over medium heat. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat. Add beef, basil, marjoram and pepper; toss to mix well. Set aside.

2 Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal. Spread each half with half of beef mixture. Starting at one short side, firmly roll both pieces, crimping seam to seal.

3 With serrated knife and sawing motion, gently cut each roll into 8 pieces. Place cut side down on baking sheet sprayed with nonstick cooking spray. Gently reshape pinwheels after placing on cookie sheet, if necessary. Spray pinwheels lightly with nonstick cooking spray and sprinkle with sesame seeds before baking, if desired.

Bake 13 to 16 minutes or until edges are golden brown.

Mini Buffalo Chicken Pizzas

Ingredients
olive oil (to coat pan)
1 (13 7/8 ounce) refrigerated prepared pizza crust

3 tablespoons butter or margarine
1 lb skinless chicken breast halves , cut into 1/2-inch pieces
3 tablespoons hot pepper sauce (I like Frank's Red Hot Sauce)
1 cup monterey jack cheese , shredded
1 cup plum tomatoes , diced (optional)
1/2 cup sweet onions , chopped (optional)

Directions

1 Heat oven to 425°F.

2 Lightly coat cookie sheet with olive oil.

3 Unroll dough onto clean, dry surface.

4 Using a biscuit cutter, cut 8-10 mini pizza doughs. (Number will depend on size of biscuit cutter.)

5 Place circles on oiled cookie sheet.

6 Melt butter in large skillet over medium-high heat. Add chicken, onion and hot pepper sauce. Cook 4 to 6 minutes or until chicken is no longer pink in center, stirring occasionally.

7 Remove from heat. Stir in tomatoes.

8 With slotted spoon, spoon mixture over dough circles to within 1/4 inch of edges.

9 Sprinkle with cheese.

10 Bake at 425°F for 12 to 15 minutes or until crust is deep golden brown.

Sushi Nori-Make

Ingredients
500 g calrose rice
600 ml water
4 tablespoons rice wine vinegar
3 tablespoons sugar
2 1/2 teaspoons salt
5 sheets nori , seaweed
1 tablespoon oil
2 chicken breasts
4 tablespoons soy sauce
1/2 cucumber , cut into long thin slices
2 tablespoons wasabi paste (optional)

Directions

1 Place the chicken in a glass/plastic bowl with 2 tbsp of the soy sauce and leave to marinade.

2 Wash the rice with 2-3 changes of water to remove excess starch - then drain well.

3 Place rice in a saucepan with the water and bring to the boil with a lid on. Turn heat to low and simmer for 12 minutes.

4 Remove from heat and sit for 10 minutes. Turn rice into a non metal bowl and fluff gently with a spatula.

5 Combine vinegar, sugar and salt in a microwave safe jug and heat on high for 30 seconds. Stir and heat for another 30 seconds.

6 Pour over warm rice and gently turn a few times - set aside for rice to cool (refrigerate if in a hot climate).

7 In a fry pan heat oil and cook chicken breasts through. Cut into slices and set aside.

8 Lay a nori sheet shiny side down and place rice on sheet and spread to 1cm (0.4in) thick, leaving a edge for rolling up.

9 In the centre place a row of chicken and then a row of cucumber. Brush with a tiny amount of wasabi.

10 Roll sheet from the bottom up and squeeze gently. Wrap in clingfilm and refrigerate until needed.

11 Cut slices to desired thickness and serve with soy sauce.

Peanut Butter Energy Balls (Energy Bar) - Easy No Bake

Ingredients
1/2 cup peanut butter
1/2 cup oatmeal
1/2 cup sunflower seeds
1 cup raisins
1 tablespoon honey
1 tablespoon flax seeds (optional)
1 tablespoon wheat germ (optional)

Directions

1 Mix peanut butter, oatmeal, sunflower seeds, raisins, and honey.

2 Roll mixture into balls.

3 Mix equal amounts of flax seeds and wheat germ in a bowl and roll the balls in this mixture (optional).

4 Let balls sit in the refrigerator for at least 30 minutes.

Additional Notes:

You can make some substitutions with the ingredients. For example, substitute the raisins for chocolate chips or chopped nuts instead of sunflower seeds. There are many possibilities, just be careful and keep the ratios consistent.

Also, I used natural peanut butter which caused my mixture to be more dry. If this is the case add a little milk; about 1/2 tablespoon at a time.

Stuffed Eggs

Ingredients
8 eggs, hard-boiled
4-6 sweet gherkins, diced
1 red onion, minced
1 to 2 diced egg white
1 teaspoon turmeric
1 teaspoon dill
salt and pepper, to taste
2 teaspoons paprika
Hellmans or your favourite mayonnaise
dijon or your favourite mustard
3 teaspoons lemon juice

Directions

1. Slice eggs lengthwise, slipping yolks into a separate bowl.
You can set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.

2. Add onion, tumeric, dill weed, salt/pepper, about half of the paprika. Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture. This helps avoid those lumps of unmixed yolk you sometimes find.

3. Add gherkins and juice. Add 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well. Taste. Adjust moisture to your preference, using mayo, mustard or lemon.

4. Scoop into egg white halves and top with paprika. Chill before serving.

Brain Food - The Tuna

2008-02-21T14:59:00.008+08:00

Excerpt from U.S. Tuna Foundation
New Evidence That Omega-3 Fatty Acids in Fish, Canned Tuna Halt Mental Decline Later in Life

WASHINGTON, 7 April 2004 /PRNewswire/ -- - Research Confirms Role in Brain Development During Pregnancy

- Citing new evidence that the omega-3 fatty acids found in seafood improve brain function in middle aged people and actually lower the risk of mental impairment as people age, the U.S. Tuna Foundation (USTF) today reminded the public that canned tuna is not only good for your heart but is a tasty and affordable "brain food" for people of all ages.

The latest research comes from researchers with Utrecht and Maastricht Universities in the Netherlands and was recently published in the journal Neurology. Tracking more than 1600 Dutch men and women aged 45 to 70 over a six-year period, the researchers found those who ate fish regularly scored higher on a battery of tests for memory, psychomotor speed, cognitive flexibility, and overall cognition. Moreover, the study concluded that the specific factors contributing to better brain function were fatty fish and the consumption of two essential omega-3 fatty acids found in canned tuna, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).

Of the top 10 most commonly consumed fish in this country, salmon and canned albacore tuna have the highest levels of the omega-3 fatty acid DHA, according to the U.S. Department of Agriculture (USDA) Nutritional Database.

"This study offers encouragement to all Americans who consume fatty fish and especially those who worry about Alzheimer's disease," said Joyce Nettleton, D.Sc., R.D., author of Omega-3 Fatty Acids and Health and a member of the Tuna Nutrition Council, which advises USTF on nutrition and public health matters. "We know that people with mild cognitive impairment are likely to progress to dementia or Alzheimer's disease, so learning that a simple step like adding canned tuna and other types of fish to the diet is important news, especially as the number of older Americans increases dramatically."

Along with improving brain function in older people, USTF pointed to extensive research concluding that the omega-3 fatty acids in canned tuna and other types of seafood are essential for the developing brain during pregnancy and the first two years of a baby's life. According to numerous studies, DHA comprises approximately 40 percent of the polyunsaturated fatty acid content in the cell membranes in the brain and is transferred from mother to the fetus at a high rate during the last trimester of pregnancy. Along with DHA, the developing fetus uses EPA for the growth of the brain and the developing nervous system.

"It is important for pregnant and nursing women to understand that the omega-3 fatty acids found in fish are essential during pregnancy and lactation," Dr. Nettleton said. "Women need to know that eating canned tuna and many other types of fish during pregnancy provides the omega-3 fatty acids that are necessary for the brain of the fetus to develop and thrive."

It is because of these important benefits that health leaders around the world are urging pregnant and nursing women to include fish, such as canned tuna, in their diets while heeding some specific advice about how to minimize the small risk to the unborn child from mercury in certain fish. Most recently, the Food Standards Agency (FSA) in the United Kingdom (UK) revised its advice about the amount of canned tuna that pregnant and nursing women can safely eat, doubling the maximum amount to four cans or two tuna steaks a week.

Issued on March 24, the updated advice from the UK food safety agency is based on new guidelines from the World Health Organization (WHO) regarding the levels of mercury in fish. Citing the health benefits of fish consumption for pregnant women and their developing fetuses, this UK advisory sets maximum recommended consumption levels at nearly twice the amount recommended in the United States by the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) in their recent advisory.

TUNA RECIPES

Tuna Bisque With Cheese

Tuna bisque is hearty enough to serve as an entree with a salad and bread or crackers.

INGREDIENTS:

1 large can (12 ounces) tuna, drained
1 tablespoon butter
1/2 cup minced onion
1/4 cup minced green bell pepper
3 tablespoons flour
1/2 teaspoon salt
3 cups milk
1 cup grated Cheddar cheese
dash cayenne
2 teaspoons diced pimiento or roasted red pepper
1 to 2 tablespoons sherry, optional

PREPARATION:

Melt butter in a medium saucepan. Add onion and green pepper; sauté until tender but not browned. Blend in flour and salt. Gradually stir in the milk. Add shredded cheese and cayenne. Cook, stirring, until the mixture is thickened and cheese is melted.

Stir in tuna, pimiento, and sherry, if using.
Serves 6.

Tuna Pot Pie

This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.

INGREDIENTS:

1/4 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
1/4 teaspoon paprika
dash dried thyme, crumbled
2 cups milk
1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
2 cups frozen mixed vegetables, thawed
2 teaspoons Worcestershire sauce
1 cup shredded Cheddar cheese
pastry for single 9-inch pie

PREPARATION:

In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly.

Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish.

Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.

Tuna Rice Salad

INGREDIENTS:

2 cans white tuna, drained, (12 to 14 ounces total)
juice of 1 lime
1 can (2 1/4 ounces) sliced ripe olives, drained
1 can (14 ounces) artichoke hearts, drained and quartered
2 cups cooked long-grain rice, chilled
1/2 cup mayonnaise
2 teaspoons dried dill weed

PREPARATION:

In a mixing bowl, break up tuna with a fork. Sprinkle lime juice over the tuna; mix well. Fold in the sliced olives, quartered artichoke hearts, and rice. Add mayonnaise and stir in dill weed.
Serves 6.

Tuna Tomato Bites

Cherry tomatoes are stuffed with a tuna mixture, for a pretty and tasty appetizer.

INGREDIENTS:

1 can (7 ounces) tuna
1 small package (3 ounces) cream cheese, at room temperature
1 ripe mashed avocado
1 tablespoon lemon juice
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon Tabasco or similar pepper sauce
1/2 teaspoon Worcestershire sauce
2 pints cherry tomatoes

PREPARATION:

Drain and flake tuna. Cream together cheese and mashed avocado. Add lemon juice, chili powder, salt, pepper sauce, Worcestershire, and tuna. Refrigerate to chill thoroughly. Wash cherry tomatoes and hollow out centers.

Turn upside-down and drain well on paper towels. Fill each tomato center with a heaping teaspoonful of tuna and cream cheese mixture.
Makes about 40 to 48 appetizers. Keep in refrigerator until serving time.

Tuna Salad with Honeydew Melon

This tuna salad recipe is made with mayonnaise, celery, and thyme, served on a honeydew melon slice.

INGREDIENTS:

1 large honeydew melon
lettuce
2 cans (7 ounces each) tuna, drained
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 teaspoon dried leaf thyme, crumbled
1/8 teaspoon ground black pepper

PREPARATION:

Peel honeydew melon; cut into circles about 1 inch thick. Remove seeds and place on beds of lettuce. Mix tuna, mayonnaise, and celery, thyme and pepper. Spoon into centers of honeydew circles. If desired, garnish with fresh parsley.
Tuna salad recipe serves 6.

Tuna Chowder with Cheese

A tuna chowder recipe with potatoes and cheese and corn.

INGREDIENTS:
2 cups water
1/2 teaspoon salt
2 medium potatoes, peeled and diced
1/2 cup diced carrot
1/2 cup chopped celery
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
3 cups shredded sharp Cheddar cheese, or about 12 ounces
1 can (7 ounces) tuna, drained and flaked
1 small can (8 ounces) cream-style corn
few drops Tabasco sauce
chopped green onions or parsley for garnish

PREPARATION:

Put water and about 1 teaspoon of salt in a large saucepan; add diced potato, carrot, celery, and chopped onion. Cover and bring to a boil. Reduce heat and simmer for about 10 minutes; remove from heat and set aside.

In a small stock pot, melt butter. Blend in flour and stir until smooth. Gradually add milk, stirring constantly. Continue cooking, stirring, until smooth and thickened. Add cheese and stir until melted. Add cooked vegetables with their liquid, tuna, corn, and Tabasco. Add salt to taste and serve garnished with green onions or parsley, if desired.

Tuna Appetizer Puffs

Tuna puffs are made with party rye slices and spinach and egg.

INGREDIENTS:

1 can tuna in oil, about 7 ounces, drained
16 slices party rye bread
1/4 cup chopped cooked spinach
1 egg, separated
1/4 teaspoon salt
1/8 teaspoon dried leaf basil, crumbled
1/4 teaspoon lemon juice

PREPARATION:

Place 1 tablespoon of the tuna on each bread slices. In a small bowl, beat egg white until stiff peaks form. Beat egg yolk in a separate bowl; stir in chopped spinach, salt, basil, and lemon juice. Fold in beaten egg white and spoon 1 tablespoon of the spinach mixture over tuna on each bread slice.
Bake at 350° for 10 minutes. If desired garnish with slices of cherry tomatoes or ripe olives. Serve immediately.
Makes 16 appetizers.

Chocolate for your Valentine

2008-02-13T00:37:00.001+08:00

Pastry Chef Gregor Pfaff from Germany uses his hand to smear the finishing chocolate on a gigantic chocolate heart at the four seasons shopping plaza in Bangkok.
It weighs approximately 2,028 pounds (922 kilograms), and stands 16.4 feet (5 meters) high and 16.4 feet (5 meters) in width.

This Valentine's Day try out these great Chocolaty Recipes and give a gift that is Yummy!

Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse
Yield: 4 servings, 1 eight-inch cake

Cake:
4 tablespoons unsalted butter, melted

1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar

Mousse Base:
1 cup heavy whipping cream
4 cinnamon sticks, broken in half

Mousse, Cake Assembly, and Glaze:
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)

4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

For Cake:
Preheat oven to 400 F. Place 8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet. You could also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)

For Mousse Base:
Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.

For Mousse, Cake Assembly, and Glaze:
Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.

Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.

Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.

Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

Chocolate Balls with Caramelized Almonds

Yield: about 60

Flavorless oil for the baking sheet
1 1/4 cups (9 ounces) granulated sugar
1/4 cup (2 ounces) water
1 2/3 cups (9 Ounces) whole blanched almonds, at room temperature
8 ounces bittersweet chocolate, finely chopped

Lightly oil a baking sheet with a flavorless oil.

Mix the sugar and water in a medium heavy-bottomed saucepan. Use an unlined copper sugar-pot if you have one. Cook the syrup over medium heat, stirring once or twice, until the sugar dissolves. Put a candy thermometer in the pan. Wash any sugar crystals from the sides of the pan with a brush dipped in cold water. Continue to cook, without stirring, until the thermometer reaches 248 F.

Remove the thermometer, and turn off the heat. Add the almonds. Stir until the sugar syrup clumps and turns opaque. Over low heat, continue stirring until the sugar remelts and coats the nuts with a caramel-colored syrup. This will take about 20 minutes. If the nuts start to smoke, remove the pan from the heat for a minute, turn down the heat, and continue to cook.

When the sugar has melted again, carefully pour the almonds in the syrup onto the oiled baking sheet. Be careful -- the almonds will be very hot.

When the candy is cool, break it apart. Store it in an airtight container (not in the refrigerator) until you are ready to make the chocolate balls.

Melt the chocolate in a bowl over simmering water. (Use a food processor to grind the candy into a powder.
Mix the candy powder and the warm chocolate together.
Drop the mixture by teaspoonfuls onto a baking sheet covered with plastic wrap.

Bittersweet Chocolate Hearts

Yield: 6 Chocolate Hearts

7 ounces bittersweet chocolate, coarsely chopped

Cut parchment paper to fit a 9-by-13-by-2-inch pan. Brush vegetable oil in corners and center of the pan, pressing parchment to adhere it. Set aside.

Bring a medium pot of water to a simmer. Place chocolate in a medium stainless-steel bowl; place the bowl over, but not in, the simmering water to melt the chocolate, about 4 to 6 minutes.

Remove chocolate from simmering water. Thoroughly dry bottom of bowl; a drop of water will ruin the chocolate. Pour chocolate into prepared pan. Using a large metal offset spatula (angled blade), spread the chocolate evenly over the surface 1/16 inch thick. Freeze until chocolate sets, about 6 minutes.

Working quickly, use a heart-shaped cookie cutter (3 1/4 inches across at widest point), to cut out six chocolate hearts. If chocolate begins to soften, return to freezer for several minutes. Run an offset spatula under the hearts, and place in a container. Cover and freeze until ready to use, up to 2 weeks.

These are perfect paired with raspberry semifreddo in Chocolate and Raspberry Heart Napoleons.

Chocolate and Raspberry Heart Napoleons

Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.

Yield: 2 Servings

3 half-pint containers of fresh raspberries (about 18 ounces), or 1 pound frozen raspberries

4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch or champagne

3 large egg whites

1 cup heavy cream

1 tablespoon superfine sugar

Bittersweet Chocolate Hearts
Confectioners' sugar, for garnish

Line a 9-by-13-by-2-inch baking pan (1/4 sheet) with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.

Fill a large bowl with ice and water; set aside. Bring a stockpot a quarter full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbon-like trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry purée to mixture; whisk to combine. Set aside.

In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.

Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.

To make the raspberry sauce, stir superfine sugar into the remaining raspberry purée (about 2 tablespoons). Refrigerate until ready to serve.

To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners’ sugar over the raspberries, if desired.

Fruits and Vegetables Art

2008-02-07T00:10:00.002+08:00

I received these great pictures of fruits and vegetables presented in a unique look. Enjoy the great "Meal"

Brinjal Penguins

Cauliflower Sheep

Green Fishes

Mummy I dropped my Icecream!

Quack Quack

Melon Bus

Dog with an umberella

I am on Fire

New Wave Smiley

Vegi faces

Italian Cooking

2008-02-04T07:57:00.004+08:00

Whenever I think about Italian cooking, the first thing that comes into my mind is Olive oil then Pasta. These two could be said as synonyms with Italian cooking.

When it comes to Olive oil, there are many brands available in the supermarket offering prices of different ranges. But wouldn't it be nice to add Olive oil from Italy into your cooking. Thanks to the internet, such a desire is not too farfetched.

As I was browsing the net I came across a site that deals with Italian products such as olive oils, pastas, coffee, vinegars, sea salts and many more.

OliveNation is a site that allows you to connect with many of the small, traditional farmers in Italy who produce some of the country’s finest ingredients such as olive oil, coffee, pasta, vinegar and other pantry products.

You can shop online for ingredients such as Aged Balsamic Vinegar,Extra Virgin Olive Oil, Pasta, Coffee, Sea Salt, as well as Regional Cook Books.

Do your loved ones go nuts about using only the finest ingredients. Well for this Valentine, give her/him a unique gift. A gift certificate from OliveNation so that she can experience the finest ingredients in her cooking. ( You get to eat all that fine food too)

OliveNation has many mouth watering recipes using these great ingredients. Here are some of my favorites for you to try out.

Summer Pasta Salad

Serves 4-6
Prep: 10 min. Cook: 12 min.

Ingredients:
1 lb rigatoni
1/3 cup extra-virgin olive oil
8 oz. mozzarella cheese, in bite size pieces
4 oz. black olives
2 tbsp capers
2 cloves garlic, finely chopped
4 medium salad tomatoes diced
8 basil leaves, torn

Cook the pasta in salted boiling water until al dente. Drain well and transfer to a large bowl. Toss vigorously with half the oil and set aside to cool. Add all the remaining ingredients. Toss well and chill in the refrigerator for 30 min. before serving.

Wine: a dry white

From the book Pasta by Fabrizio Ungaro. Published by The Wine Appreciation Guild. Pice ($12.95)

Sicilian Orange Salad

Serves 4
Prep: 7 min.

Serve as a starter

Ingredients:
4 juicy oranges
salt and freshly ground black pepper
10 black olives, pitted and cut in half
1 small white onion, thinly sliced
4 tbsp extra virgin olive oil

Peel the oranges, taking care to remove all the white pith. Slice thinly and place in a salad bowl. Sprinkle with a little salt, then add the olives and onion. Drizzle with the oil and season with a generous grinding of pepper.

Wine: a light, dry white.

From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by the Wine Appreciation Guild. Pice ($12.95)

Coffee Macaroons

Makes 3 doz.

Ingredients
¾ cup blanched almonds
2 tbsp light brown sugar
4 large egg whites, at room temp
1/8 tsp cream of tartar
1 ½ cups confectioner’s sugar
1 tbsp finely ground espresso, dissolved in 1 teaspoon boiling water
Icing (see recipe below)
Whole espresso beans

Preheat oven to 375 deg F. Combine the almonds and brown sugar in a food processor until completely ground. Using an electric mixer, fitted with a whip attachment, whip the egg whites and cream of tartar on low speed until frothy. Add the confectioner’s sugar. Increase the speed to medium-high and continue whipping until very stiff peaks form. Fold in the almond and sugar mixture. When almost completely incorporated, add the coffee and continue folding until mixed. The batter should be smooth and shiny.

Drop mixture by tablespoonfuls, about 1-inch wide and 1-inch apart, onto a lightly greased baking sheet or baking sheet lined with parchment. Bake 12 minutes or until just starting to brown. Transfer to wire racks. Cool.
Drizzle cookies with icing and top each with an espresso bean.

Icing:
2 large egg whites
2 tsp vanilla extract
3 cups confectioner’s sugar, sifted

Beat egg whites with vanilla extract using an electric mixer. Add the confectioner’s sugar and beat on low speed until combined and smooth. Use immediately or store in an airtight container.

Tomatoes, Rosemary and Onion Focaccia

Serves 6.
Prep: 15 min. Cook: 1 hr.

Ingredients:
3 1/2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon active dry yeast
1 cup water
2 tablespoons olive oil, additional for brushing
1 egg
1/4 cup Parmesan cheese, grated
6 sprigs of fresh dried rosemary, chopped lightly
1 Vidalia onion thinly sliced and separated into rings
2 plum tomatoes, sliced
2 tablespoons sea salt

In a large bowl, combine 1 cup of the flour, sugar, salt, and yeast.
Heat water and olive oil until warm. Add water mixture to ingredients and then add the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Gradually add 1-3/4 cups flour while beating, until dough pulls away from side of bowl. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let stand for about 5 minutes. Brush a baking sheet with olive oil. Press the dough out evenly onto the pan. Cover with a damp cloth and let rise for 20-30 minutes. Uncover dough, and press indentations with your fingers at 1 inch intervals. Brush dough lightly with olive oil and sprinkle with parmesan cheese and rosemary sprigs. Arrange onion rings and plum tomatoes evenly over the dough. Sprinkle with sea salt. Bake at 400º F for 15 minutes, until golden brown.

A Pie for all occasions!

2008-01-30T15:27:00.001+08:00

No matter how good the filling, the crust is the showcase: a good homemade crust takes a pie to new heights.

There are four basic ingredients in a pie crust: flour, fat, water and salt. You can come up with all kinds of tasty variations just by changing your basic ingredients, as long as you stick to the ratio of three parts flour, two parts fat, and one part liquid.

Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour may lack enough protein to form a workable, elastic dough.

Depending upon your tastes and the recipe, you may substitute nut flours (almond flour or hazelnut flour) or whole wheat pastry flour for part of the mixture.
If you're a novice crust-maker, start with a plain all-purpose or pastry flour dough.

Perfect Pie Crusts

Fat: Flaky crusts can be made from a variety of fats: butter, lard, shortening, duck fat, vegetable oil, or nut oils.

Crusts made with all butter are very flavorful, though they are generally not quite as flaky as crusts made with shortening or lard.
Vegetable shortening pie doughs are easier to work with and hold their shape better than all-butter crusts, but the flavor won't be as rich.

Lard produces the flakiest crust, but processed lard can have a chemical aftertaste. Some butchers or farmers' market stands may sell fresh rendered lard.

Some of the best pie crusts are made with a combination of fats: half butter, for flavor, and half shortening or lard, for flakiness.
Fans of crispier crusts use melted butter or oil for the fat, resulting in a mealier dough that bakes up as a fine-textured, crisp crust.

Liquid: Ice water, fruit juices, egg yolks, sour cream, milk or cream add different flavors and textures to your pie crust.

When adding liquid to the flour and fat mixture, it should be ice-cold in order to keep the pieces of fat cool and separate.
Always add liquid a tablespoon at a time, tossing with the flour mixture.

Humidity can affect dough performance, so you may need less liquid than the recipe calls for.

If your dough becomes too wet, you'll need to add more flour to roll out the crust, throwing off your ratio and resulting in a tough crust.

A little bit of acid--vinegar or lemon juice--helps tenderize the dough and prevents it from oxidizing.

Salt: don't forget to add a pinch of salt to enhance the flavor of your crust.

For a sweeter crust, add a tablespoon or two of confectioners' sugar. Granulated sugar can make the dough sticky and harder to work with.

Other additions: Wheat germ, a pinch of spice, a dash of flavorful liqueur or cold brewed coffee are all good additions to pie crusts.

Basic Flaky Pie Crust

INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water

DIRECTIONS
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

Roll out dough, and put in a pie plate. Fill with desired filling
and bake.

Baker's Secret Pie Crust

INGREDIENTS
3/4 cup cake flour
3/4 cup all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
3 cubes ice
1/2 cup cold water

DIRECTIONS
Measure butter & shortening onto a plate, put into freezer for about 20 minutes.

Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.

Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!

In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.

Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to over mix.

Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).

Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts.

Banana Coconut Cream Pie

INGREDIENTS
1 (6-ounce) pie crust
3 tablespoons cornstarch
1 1/3 cups water
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
3 egg yolks, beaten
2 tablespoons margarine or butter
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
Lemon juice from concentrate
Whipped cream, whipped

DIRECTIONS
In heavy saucepan, dissolve cornstarch in water; stir in Condensed Milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly.

Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.

Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate leftovers.

Caramel Date Cream Pie

Prep Time: 20 minutes

This impressive dessert is the perfect choice for a dinner party. Chock-full of nuts and silky caramel, it will satisfy even the sweetest tooth.

INGREDIENTS
1 ( 14-ounce ) can Sweetened Condensed Milk( NOT evaporated milk )
2/3 cup chopped dates
2/3 cup chopped pecans
2 tablespoons milk
1 cup ( 1/2 pint ) whipping cream, whipped
1 (6-ounce ) package graham cracker crumb crust

DIRECTIONS
To caramelize Sweetened Condensed Milk: Pour Sweetened Condensed Milk into 2-quart glass measure. Microwave on 1/2 power Medium 4 minutes, stirring after 2 minutes. Reduce to 1/3 power (LOW); microwave 12 to 16 minutes or until thick and light caramel-colored, stirring briskly every 2 minutes until smooth. Cool. Chill thoroughly.

Stir in dates, pecans and milk; cool. Chill thoroughly. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

Sweet Potato Cheesecake Pie

INGREDIENTS
1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 eggs

Pecan Crumb Topping:
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
1 cup chopped pecans

Whipping (heavy) cream, if desired

DIRECTIONS
Heat oven to 400 F. Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch spring form pan (with side removed) to make bottom crust 1/8 inch thick. Bake 8 to 10 minutes or until crust just begins to brown around edge.

Reduce oven temperature to 300 F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.

Beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside. Beat cream cheese and 1 cup sugar in large bowl on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Pour batter into spring form pan. Place spring form pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of spring form pan.

Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.

Meanwhile, make Pecan Crumb Topping:
Stir flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.

Sprinkle Pecan Crumb Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Cool 30 minutes. Loosen side of cheesecake from pan; remove side of pan. Refrigerate uncovered 3 to 4 hours or until chilled. Serve with whipped cream if desired. Store covered in refrigerator.

Peanut Butter Pie

INGREDIENTS
Crust:
15 hydrox or oreo cookies, crushed
1/4 Cup butter, melted

Filling:
1 1/4 Cup creamy peanut butter
1 8-oz pkg. cream cheese, at room temperature
1 Cup powdered sugar
2 Tbs. unsalted butter (1/4 stick)
1 1/4 Cup chilled whipping cream
1 Tbs. vanilla
melted chocolate (optional)

DIRECTIONS
Mix oreo cookies and butter together and press into sides and bottom of pie pan. Bake at 350 degrees F. for 7 minutes. Cool.

Using electric mixer, beat peanut butter, cream cheese, 1/2 Cup sugar and melted butter in a large bowl.

Using clean dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in medium bowl until peaks form.

Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).

Spoon into prepared crust. Refrigerate until firm.

Shepherdess Pie

INGREDIENTS
1 lb Ground beef
2 ts Flour
2 ts Vegetable oil
10 oz Can sliced mushrooms,
-drained
1 Beef cube
1 Onion cube
1 c Boiling water
Salt and pepper to taste
3 1/2 c Seasoned mashed potatoes
11 oz Pkg mixed vegetables,
-cooked

DIRECTIONS
Brown beef and flour in hot oil. Drain of excess fat. Stir in
mushrooms, Oxo beef cubes disolved in boiling water, salt and
pepper.

Turn into a 6-cup baking dish. Top with mixed vegetables ( reserve
some for garnish later), then mashed potatoes. Run tines of fork
though potato for decorative effect. Bake at 375 degrees F. for 30
minutes. Garnish with remaining vegetables

Blueberry Crumb Pie

INGREDIENTS
1 c Sugar
8 oz Commercial sour cream
3 tb All-purpose flour
1/8 ts Salt
4 c Fresh blueberries
1 Unbaked 9-inch pastry shell
1 tb Sugar
1/4 c Dried breadcrumbs; fine
1 tb Sugar
1 tb Butter or margarine; melted

DIRECTIONS
Combine first 4 ingredients; stir well. Place blueberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over top. Bake at 375 degrees for 45 to 50 minutes or until center is firm. Yield: one 9-inch pie.

Zesty Fruity Recipes

2008-01-21T08:38:00.001+08:00

Lemons: A Zesty, Healthy Fruit

Your taste buds may cringe if you eat lemon alone, but this zesty citrus fruit is low in calories (one medium lemon has just 17) and high in potassium -- a single lemon provides 80 milligrams of the essential mineral. Potassium is vital for maintaining the body's fluid balance, muscle function, and basic cell function.

Lemons are also an excellent source of the cancer-fighting antioxidant vitamin C, also needed for the repair and maintenance of cartilage, bones, and teeth.

No matter how you slice it, this golden fruit delivers powerhouse nutrients and great flavor.

Baked Lemon Pudding Cake

Ingredients
Canola cooking spray
2 tbsp butter
6 tbsp Splenda (sugar substitute)
6 tbsp super-fine granulated sugar
2 large eggs
1/3 cup lemon juice
Zest from one lemon, finely chopped
1/2 cup unbleached flour
1 1/4 cups low-fat milk
Powdered sugar

1.Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray.

2.In a mixing bowl, cream the butter or margarine well with an electric mixer. Add the sugar substitute and sugar and beat well.

3.With an egg separator, separate the eggs; save the egg whites in another mixing bowl. Add the yolks to the butter mixture one by one. Gradually add the lemon juice and lemon zest. The batter will look like lemon frosting at this point. Slowly add the milk to make a thin batter. Set aside.

4.In a separate bowl, beat the egg whites with an electric mixer until they are stiff. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared pie plate.

5.Place the pie in the preheated oven and bake 30 to 40 minutes. Remove and allow the pudding cake to cool.

6.Dust top with powdered sugar and serve with fresh sliced
strawberries, if desired.

Sweet & Zesty Fish with Fruit Salsa

Ingredients
1/4 cup Spicy Brown Mustard
1/4 cup honey
2 cups chopped assorted fresh fruit (pineapple, kiwi, strawberries and mango)
1 pound sea bass or cod fillets or other firm-fleshed white fish

Directions
1. Preheat broiler or grill. Combine mustard and honey. Stir 2 tablespoons mustard mixture into fruit; set aside.

2. Brush remaining mustard mixture on both sides of fillets. Place in foil-lined broiler pan. Broil (or grill) fish 6 inches from heat for 8 minutes or until fish is opaque.

3. Serve fruit salsa with fish.

Citrus Fruit Bowl

Fresh citrus sections are dressed in their own juices and tossed with dried cranberries and mint for an elegantly simple fruit salad.

Ingredients
4 medium navel oranges
1 large pink grapefruit
1/3 cup sweetened dried cranberries
Fresh mint leaves (optional):

Directions
Cut off the peel and pith from the oranges and grapefruit. Working over a large bowl, cut out the sections of fruit from between the membranes, letting the sections fall into the bowl. Squeeze the juice from the membranes over the fruit; discard the membranes.
Add the cranberries and stir to combine. Garnish with the mint, if using.

Citrus Sweet Potatoes
Here's a marvelous way to enjoy candied sweet potatoes without all the usual fat and excess sugar.

Ingredients
1 1/4 pounds sweet potatoes
1/2 cup onion, chopped
1/2 teaspoon orange peel
1/4 cup orange juice
1 apples - peeled, cored and chopped
1/4 cup raisins
2 tablespoons light brown sugar
2 tablespoons margarine

Directions
Simmer potatoes and onions in 1 inch of water in a covered saucepan until the potatoes are tender, about 8 minutes. Drain.
Return vegetables to pan. Add orange peel and juice, apples, raisins, sugar, and margarine. Cook over low heat, stirring often, until potatoes and apples are glazed.

PINEAPPLE UPSIDE DOWN CAKE

Ingredients
2/3 cup butter
3/4 cup brown sugar

1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)

Ingredients for cake
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk

Directions

Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.

Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).

Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries

Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.

LEMON LIME DELIGHT

Ingredients
3 tbsp. butter
1/2 cup sugar
2 tbsp. flour
1/8 teaspoon salt
2 egg yolks, well beaten
1/3 cup lemon juice or lime juice
1/2 teaspoon grated lemon of lime rind
1 c. milk
2 egg whites
1/4 cup sugar

Directions
Allow butter to soften slightly to room temperature. Combine the 1/2 cup sugar, salt, and flour in bowl of mixer and cream until smooth. Add egg yolks one and a time beating on low speed 30 seconds after each addition.
Stir in lemon or lime juice, grated rind, and milk.

In separate bowl, beat egg whites until they hold a stiff peak, gradually adding 1/4 cup sugar. Gently fold in the beaten egg white mixture into the butter and other ingredients.

Pour into a lightly greased 1 qt. casserole or pudding dish. Place in a pan of warm water, with the water about 1 in. deep. Baking in a 350 degrees Fahrenheit oven 50 to 55 minutes. Serve warm or cold.

CRANBERRY - ORANGE NUT BREAD

The early settlers learned to cook with cranberries from the Indians of the Cape Cod area, who added cranberries and nuts to their corn breads. Cakes of dried venison and cranberries, called pemmican, were a mainstay of the Indian diet.

Ingredients
1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts

Directions
Heat oven to 350°F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.

Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.

If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.

Puffy and Fluffy - Yummy Rice Recipes

2008-01-09T21:41:00.001+08:00

Rice is the most eaten food in the world. It is at the very food base of many countries in the world. In fact, half of our planet's population actually depend on it for survival. It's importance as a nutritive meal is unsurpassed through human history and it can always be part of a healthy diet.

Through ancient times and modern culinary experiences, many very delightful rice recipes evolved:plain, fried, wild, mushroom, pilaf, curried, tomato and garlic, pepper, Chinese, Mexican, Spanish, risotto, Japanese, sushi style, pudding, Indian, Greek, spicy, garlic, cheese, seafood, soup and more. Many of these recipes use different types of grains: long grain, basmati, regular, brown, wild grains, green grain, forbidden rice, etc.

There are also many rice based diets for loosing weight. It is almost always portrayed as an healthy dish in diet book and magazines like Weight Watchers'. Obviously however, rice dishes with vegetables and lean meat is preferable if someone is on a diet and want to loose weight.

Thai Fried Rice / Khao Phat
Serves 6

3 cups of already cooked rice
1/4 cup of corn (small grain)
1/2 cup of finely chopped pineapple
1/4 cup of diced tomatos
1/2 cup of red kidney beans (washed and boiled or ready to serve)
1 tablespoon of minced garlic
1/4 cup of chopped long beans
1 tablespoon of soy sauce
3 tablespoon of vegetable oil
1/2 teaspoon of salt
5 green of diced chiles
Optional cooked and fried egg crumbs to put on top of the final rice mixture.
Optional few slices of cucumber
Optional few finely sliced onion

Instructions

Heat the oil in a wok, and when hot, fry the garlic until fragrant.Then add the kidney beans,baby corn, long beans and rice and stir fry until the rice is thoroughly mixed up with the vegetables. Then add the tomato and pineapple. Season to taste with soy sauce, salt and green chiles. Stir thoroughly, dip onto plates, and serve with spring onions and sliced cucumber. 6 servings

Fry the garlic into the oil of a preheated wok. Incorporate the beans, corn and rice. Fry the mixture while stirring without over cooking (burning). Incorporate the chopped pineapple and tomatoes and add the desired seasoning using the soy sauce, chiles and salt.

For a nice classic Thai plate presentation, add a few cucumber and onion slices as well as the optional fried egg crumbs.

Pilaf Rice

The oldest know pilaf rice recipe is from the 13th century and is described in old Arab books. Traditional Pilaf recipes were developed in Iran, Central Asia, India, Turkey, Caribbean where each developed their own "traditional" Pilaf rice their regional spices and cooking methods. For this reason there are no "real classic pilaf rice". The "Pilaf" term is usually used now to describe rice which was added broth (often chicken broth) to a tasteful degree.

Ingredients:

2 tablespoons butter
1/2 onion, minced
1/2 red bell pepper, minced
2 pinches kosher salt
2 cups long grain rice
2 3/4 cups chicken broth
2 strips orange zest
Pinch of saffron strands, steeped in 1/4 cup hot water
1 bay leaf
1 1/2 cups frozen peas, thawed
Golden raisins and pistachios for garnish

Directions:

Preheat oven to 350 degrees.
In a heavy, wide, lidded pan, melt butter over medium-low heat.
Add onion, red pepper, and kosher salt.
Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat.
Continue stirring until rice smells nutty.
Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil.
Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes.
Then rest at room temperature for 10 to 20 minutes without removing the cover.
Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork.
Add raisins and pistachios.

Basmati Rice

Basmati rice is a perfumed rice that is very appreciated. Indispensable in Indian cuisine, basmati rice has a texture and a light and dry flavour. "Basmati" means "queen of fragrance" in Hindi. It is very aromatised.

Basmati Pilaf With Dried Fruit Recipe

Ingredients:
2 cups basmati rice
2 tablespoons butter
1 onion -- finely chopped
1 clove garlic -- finely chopped
3 1/4 cups chicken stock or water -- boiling
salt and pepper -- to taste
1/2 cup slivered almonds
1/2 cup dried cranberries
1/2 cup quartered dried apricots
1/2 cup golden raisins
1/4 cup boiling water

Directions:

In a strainer, rinse the rice under a cold tap. Transfer to a bowl, cover with cold water, and let soak for 30 minutes. Drain into the strainer and set aside.

In a large, heavy-based casserole, melt the butter. Add the onion and cook over medium heat for 12 minutes, stirring often, or until the onion is a light-gold color. Stir in the garlic and cook for 1 minute.

Stir in the rice and cook, stirring often, for 2 minutes. Pour in the stock or water, and add salt and pepper. Cook, stirring, until the liquid returns to a boil. Lower the heat and cover the pan. Simmer for 15 minutes or until the rice is tender and has absorbed the liquid in the pan.

Meanwhile, set the oven at 375 degrees. Spread the almonds on a rimmed baking sheet. Toast them for 8 to 10 minutes or until they are lightly browned. Set them aside.

In a bowl, combine the cranberries, apricots, and raisins. Cover with the boiling water and set aside for 5 minutes.

Let the rice rest, covered, for 10 minutes.

Strain the fruits. With a fork, fluff the rice and stir in the fruits and almonds. Taste for seasoning, add more salt and pepper, if you like, and serve at once.

Dried Raisins Rice Pudding

Ingredients

- 1/2 cup of white rice
- 1 cup of water
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/2 cup of dried raisins
- 2.5 cup of milk
- 1 tsp. of vanilla
- Cinnamon

Instructions

Heat rice in water over low heat for 15 minutes without stirring until the water is absorbed.

In a casserole mix the other ingredients including a bit of cinnamon and incorporate the cooked rice. Cook over low heat for about 45 minutes and stir once every 15 minutes.

Serve in separate desert bowls and sparkle some more cinnamon.

Rice Soup

This makes a very warming and nutritive gumbo soup dish that can be eaten as an entree or full meal.

Ingredients

- 1 cup of long grain rice
- 1 can of chopped whole tomatoes with its juice (28 oz)
- 2 to 4 cloves of minced garlic
- 3 freshly chopped tomatoes
- 3/4 cup of diced carrots
- 1 large chopped onion
- 1/2 large diced green pepper
- 1 cup chopped celery & tops
- 1 or 2 of chopped medium zucchinis
- 1/2 cup of minced parsley
- 7.5 cups of water and or or vegetable broth
- 4 teaspoon of vegetable broth (powder)
- 2 tablespoon of tomato paste
- 1 pinch of ground cloves
- 1 teaspoon of fresh lemon juice
- 1/4 teaspoon of black pepper

Instructions

Incorporate all of the above ingredients in a large soup pot. At medium heat, stir once in a while until all the vegetables are soft and tender and the rice cooked. This should take about one hour.

Risotto Rice Recipe

Risotto is a very nice dish than can be use as a complete meal or a side dish. The preparation for risotto requires more simmering than boiling and one must be gentle in the cooking process.

Ingredients

- Olive oil (and/or butter)
- 1 chopped onion
- 4 ounces of rice per person if it is a main dish or 2 ounces per person if it is a side dish.
- 3 to 5 cups of canned or homemade chicken broth
- Some white wine
- Saffron
- Parmesan cheese
- Optional: chopped spinach
- Optional: chopped porcini mushrooms
- Optional: chopped asparagus
- Optional: other vegetables to your taste

Instructions

In a frying pan, heat some little olive oil and/or butter. Olive oil is usually preferred for this Italian dish. Add the onions and fry until the onion has a nice golden appearance. Add the rice and make sure that the rice has a nice olive oil coat. Stir and gently fry the rice for a few minutes.

Slowly incorporate some chicken broth 1/3 cup at a time. The rice should stay wet but should never be completed covered by the broth. The rice will absorb the liquid and at that point you can repeat the process of adding more broth. Let the stove at low/simmer heat and do not stop stirring. It is fine that you can hear the steam while cooking but the rice should not stick. At some point you can start using some wine to incorporate instead of the chicken broth. You'll be the master of the broth/wine proportions you will like. Do the same as with the chicken broth, 1/3 cup at a time and simmer until the wine is absorbed. It is better not to use red wine otherwise the risotto will look rather pink.

When the rice looks pretty nicely cooked you can add the other ingredients: saffron, parmesan cheese, spinach, mushrooms etc. If you use asparagus, it may be a better idea to incorporate them a bit earlier in the process.

Practice will be somehow needed to get exactly the risotto you want.

Hainanese Chicken Rice Recipe

Ingredients :
For Chicken

1 Large whole chicken (2 kg)
2 1/2 cm Ginger, bruised
2 cloves Garlic, crushed
2 tablespoons Sesame oil
1 teaspoon Light soy sauce

For Rice

600g Long grain rice (about 4 cups)
3 cloves Garlic, sliced
2 cm Ginger, sliced
1 tablespoon Vegetable oil
6 cups Chicken stock
2 teaspoon Salt
2 teaspoon Sesame oil

For Chili sauce

6 Fresh red chilies, seeded
1 clove Garlic
2 cm Ginger
1 teaspoon Salt
2 teaspoons Sugar
1 teaspoon Vinegar or lime juice
2 teaspoons Chicken stock

Method :

Boil the water in a large pot big enough to hold the chicken.
Clean the chicken.
Add in ginger and garlic to the chicken in the pot.
Carefully, put in the chicken into the boiling water.
Do not cover the pot while it's boiling. This is to prevent the chicken from hardening.
Let it immerse for 2-3 minutes. Turn off the heat.
Let the chicken cool in the covered pot for 20 minutes.
Repeat the boiling process and cool for another 20 minutes.
Test for doneness by piercing the flesh with a toothpick.
When the chicken is cooked, take it out and place it in a colander.
Run cool boiled water over the whole chicken including its cavity.
This process prevents overcooking and firms up the meat.
Brush it with a mixture of sesame oil and soy sauce.
Hang chicken to dry.
Reserve enough stock for rice and chili sauce.
To the remainder of the stock, add in the cut pieces of chicken beck, legs and wings. Re-boil stock for 10 minutes.
Season stock with 2 cups of vegetables of your choice and simmer until cooked.
Season lightly with salt , pepper and spring onion.
Keep warm.

Preparing Rice

Wash and drain rice well. Heat vegetable oil in a pot or rice cooker and fry garlic and ginger until golden brown.
Add drained rice and fry for 2-3 minutes.
Add 6 cups of stock, sesame oil and salt.
Cook uncovered until all liquid is absorbed.
Cover the pot tightly and reduce heat until the rice is cooked and fluffy.

Preparing Chili sauce

Mix all ingredients in an electric blender and grind finely.
Add into the boiling chicken stock.
Put into a sauce bowl.

To Serve

Put some rice on a serving plate, garnish it with sliced cucumbers and sliced tomatoes.
Cut chicken into bite size and arrange them in a separate plate.
Pour some light soy sauce.
Best eaten with hot soup and chili sauce

New Beginnings

2008-01-04T21:41:00.001+08:00

This new year can be a start to a New Beginning.

Do you love to cook and bake and have secretly dreamt of starting your own restaurant or bakery? Do your meals get wonderful raves from family and friends? Do you bake cakes and cookies for festive occasions or birthdays of you relatives and friends?

Starting a restaurant or bakery is a major decision that needs to be given due consideration and planned well to make it into a success.

Capital is always a Major issue. Some of us may have saved up a nest egg for a rainy day or for investment purposes. Another option will be getting a loan.

For those of you who are interested in getting a personal loan to finance your new restaurant or bakery do check out America One Unsecured.com

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Their specialty product is a signature loan that can be used for any purpose, with no collateral required where approval is based upon your current credit standing.

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Microwave Cooking - Fast, Healthy yet Yummy Recipes

2007-12-28T21:22:00.000+08:00

Microwave Cooking

* The advantage of a microwave cooking is that it is a clean and efficient way to cook and you can serve it in the same bowl you cooked it in!

* When you cook food using a microwave, the most important thing is to make sure the food is cooked thoroughly to destroy any food poisoning bacteria that may be present.

* Foods that you can cook in the microwave include rice, pasta, meats, fish, poultry, vegetables, potatoes and any pre-cooked microwave meals. Fruits and vegetables in fact, retain more nutritional value because less water and a shorter cooking time is needed.

Tips to make the most of your Microwave Oven

1. Covering most foods will speed up cooking.

2. Use round or oval dishes, instead of square or rectangle, for more even cooking.

3. If you are cooking two foods at the same time, choose foods that take about the same amount of time to cook.

4. Heating continues after food is removed from the microwave oven, so allow time for this additional cooking.

5. Arrange chicken pieces so that the thicker, meatier portions are toward the outside of the dish and the thin, bony parts are toward the center.

6. Foods containing sugar and fats cook faster.

7. Stir or rotate food midway through microwaving to eliminate cold spots where harmful bacteria can survive, and for more even cooking.

8. To cook your meal more evenly, cut food so that pieces are about the same size.

9. Always undercook--if more time is needed, you can always add another minute or two.

10. Microwave cooking increases the flavour of herbs and spices. Therefore, make sure to reduce half the amount of spices specified for conventional cooking.
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RECIPES

MICROWAVE MUTTON CURRY

Ingredients:

1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste

Preparation:
Heat oil, add cinnamon, cardamom, cloves and bay leaf.

When brown put ginger, garlic, green chilli paste.

Saute for a few minutes and add yoghurt and mutton cubes.

Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.

When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.

To serve garnish with quartered boiled egg and mint.

A squeeze of lemon juice will greatly enhance the taste.
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Cajun Baked Fish

Be careful not to overcook fish, as it will become very tough. Meat, poultry, vegetables and fruit cook in approximately 6 minutes per pound, but fish and seafood take only 3-4 minutes per pound. Orange Roughy or other mild white fish are good substitutes for the catfish in this dish.

Ingredients:
1 lb. catfish filets
1/4 cup mayonnaise
1/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup crushed cracker

Preparation:

Mix mayonnaise and spices.

Coat fish on both sides with mayonnaise mixture and roll in cracker crumbs.

Arrange fish on microwave rack or in casserole, thickest portions to the outside.
Microwave on High power (100%) for 3-4 minutes.
Let stand a few seconds and check for doneness. Fish will flake easily when done.

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Chocolate Scotch Bars

Ingredients:

1/2 cup margarine
2/3 cup packed brown sugar
2 cups quick cooking rolled oats
1/2 cup chopped nuts or coconut
1 teaspoon vanilla

Topping:

1/2 cup chocolate chips
1/4 cup peanut butter

Preparation:

Melt margarine and blend in sugar and stir in remaining ingredients.

Spread into greased 8” x 8” baking dish, or round dish of same capacity.

Cook for 3-8 minutes at 70% until bubbly all over.

Cool for 1-2 minutes and sprinkle with chips.

Place small drops of peanut butter on chips.

When chocolate and peanut butter begins to melt, spread, marbleizing slightly, to frost.

Allow frosting to partially set before cutting into pieces.

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Microwave Raspberry Cake

Ingredients:
1/2 cup butter
2/3 cup granulated sugar
1/2 cup seedless raspberry preserves
1/4 cup sour cream
2 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Preparation:

Cream butter and sugar in large bowl.Mix in preserves. Blend well. Add sour cream and eggs. Beat well. Blend together flour, baking soda, cinnamon and salt. Add gradually to first mixture, beating well.

Pour batter into greased 8-inch round microwave-safe dish. Microwave on full power for 4 to 5 minutes or until top springs back when pressed with finger.

Cool. Frost with Raspberry Frosting.

Raspberry Frosting

2 tablespoons butter 2 cups powdered sugar, divided 1 teaspoon vanilla extract 1/4 cup seedless raspberry preserves

Combine butter, 1 cup powdered sugar, vanilla extract and preserves. Blend well. Add remaining 1 cup powdered sugar and stir until smooth. Spread on cake.

Lets get Nutty - Add some nuts into your life

2007-12-22T15:14:00.000+08:00

Nutty Facts

Nuts are seeds that are covered with a hard shell. Most are the seeds of trees, but the seeds of a few other plants that are not strictly nuts will also be considered here as they can be conveniently classified with nuts for culinary purposes.

Nuts can be used in many ways. Whole, flaked and ground nuts and nut butters are widely available. A classic vegetarian savoury is nut roast and many vegetarian cook books give a recipe for one, which can be endlessly varied with different herbs and flavourings and different combinations of nuts and cereals. Nuts can be added to sweet dishes, cakes and biscuits, and nut butters can be added to soups and stews to thicken them.

Nutrition

Nuts in general are very nutritious, providing protein and many essential vitamins, such as A and E, minerals, such as phosphorous and potassium, and fibre. Nuts are also high in carbohydrate and oils, so shouldn't be eaten in excess.
Whereas pulses all belong to the legume group of plants, nuts come from a variety of different plant groups, so the nutritional content is more varied too. A brief description of individual varieties is given below, together with the main nutrients they contain.

Storage

Nuts should be stored in cool, dry conditions in airtight containers away from the light. Because of their high fat content, many of them benefit from storage in the fridge or freezer to deter rancidity.

Varieties Availabe

Almonds - Almond oil is used for flavouring and for skin care preparations and is extracted from the kernel of the Bitter Almond. The Sweet Almond is grown for nuts for eating.

Brazils - Brazils are high in fat, which causes them to go rancid very quickly, and protein.

Candle nut - A hard oily nut used to flavor and thicken Indonesian and Malaysian curries. The name arises because the nuts, when threaded on the mid-rib of a palm leaf, are used as a primitive candle. Similar in size and shape to a macadamia. Do not eat raw. Store in the fridge.

Cashews - The nut grows in a curious way on the tree, hanging below a fleshy, apple-like fruit.

Chestnuts - The nuts can be used in soups, fritters, porridges, stuffings and stews, as well as being roasted or boiled whole. Available fresh (in autumn), dried, canned - whole or pureed, or ground into flour. Dried chestnuts need soaking for at least 1-2 hours and boiling for 45-60 minutes, fresh need boiling for 40 minutes before being peeled. Preserved in syrup they become the famous delicacy, Marron-glace. High in starch, but low in protein and fats.

Chironji nuts - Small brownish nuts that looks like a little large sunflower seeds, sometimes ground with other nuts, such as almonds and cashew. White poppy seeds is sometimes added to enrich some dishes. The flavor is similar to that of hazelnuts. Almonds and hazelnuts are good substitutes.

Coconuts - Unripe nuts contain coconut milk. The nutmeat can be eaten fresh or dried (desiccated or flaked coconut) and is also available in blocks of creamed coconut. A valuable oil is also extracted from the nut meat and used for cooking (although it is very high in saturated fat), margarines, soaps and detergents.

Hazels - Used in sweet and savoury dishes, they are available whole, ground and flaked, or made into oil and nut butter. They are lower in fat than most other nuts.

Litchi nuts - A sweet, white fruit about 2.5 cm (1 in) in diameter. It has a dark red hull which must be removed before eating. Also comes canned and dried. Use as a garnish or as a fruit.

Macadamia Nuts - Notoriously difficult to extract from their shells, they are expensive but have a delicious creamy flavour and crunchy texture. Low in carbohydrate, but quite high in fat.

Peanuts - Also known as groundnuts or monkey nuts, peanuts are actually legumes. It gets its name groundnut because as the pods ripen, they are actually forced underground. Peanuts are high in protein and contain 40-50% oil. The oil is used in cooking, as salad oil, in margarines and the residue is fed to animals. Whole peanuts can be eaten raw or roasted or made into peanut butter (look out for brands which do not contain hydrogenated oils, which are highly saturated).

Pecans - It is used extensively in ice cream, cakes, nut bread and confectionery. The flavour is rather like a mild, sweet walnut.

Pine Nuts - They are very difficult to harvest, hence their cost. They are vital for pesto sauce, and are delicious lightly toasted. They become rancid very easily and should be stored in the fridge or freezer.

Pistachios - The kernels are green and are prized as much for their ornamental colour as for their flavour. Also sold roasted and salted in their shells. They are more expensive than most other nuts.

Walnuts - It is grown for timber as well as its nuts. Walnut oil has been used for centuries in the preparation of artists paints. High in fat, they go rancid very quickly and should be stored in the fridge or freezer.

Seeds

Pumpkin - Can be eaten raw or cooked in both sweet or savoury dishes. Delicious toasted and sprinkled, while hot, with soya sauce and served on salads. They are rich in protein, iron, zinc and phosphorous.

Sesame - An oil is extracted from the seed and used for cooking, salad oil and margarines. It is also available as toasted sesame oil for oriental cooking. The whole seeds can also be eaten and are most often seen as a decoration on cakes, confectionery etc. Sesame seed paste, tahini, is used in many dishes e.g. hummus. Halva, a sweet made from sesame seeds is often found in health food shops. A good source of protein and calcium.

Sunflower - The oil extracted from its seeds is used in margarine, varnishes and soaps but the seeds can be eaten whole, raw or cooked. They can be added to breads and cakes or sprinkled over salad or breakfast cereals. A good source of potassium and phosphorous.

Now for some Nutty Recipes!

Nut Masala Recipe

Ingredients

2 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon cardamon seeds
1 tablespoon poppy seeds
1 teaspoon black peppercorns
2 garlic cloves, crushed
1 inch piece fresh gingerroot, grated
2 oz blanched almonds or unsalted cashew; nuts, chopped
1/4 cup boiling water

Directions:

Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and gingerroot and cook 2 minutes more, then cool.

Put spice mixture in a blender or food processor fitted with the metal blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month.

Mixed Nuts Katli

Ingredients
25 g cashew nuts
25 g pecans
25 g almonds
25 g pistachios
1 can condensed milk
1 teaspoon cornflour
1 teaspoon rose essence
1 teaspoon ghee

Directions:
Soak all the nuts separately in warm water for 3-4 hours.
Drain and grind them together into a very fine paste using very little water if needed.
Grease a marble or wooden surface with ghee.
Mix together the condensed milk and nuts paste.
Cook in a pan on medium flame.
When the mixture thickens, reduce the flame.
Keep stirring till the mixture leaves the sides of the pan.
Sprinkle cornflour.
Stir well.
Remove from the fire immediately.
Mix in the rosewater and turn it onto the greased marble or wooden surface.
Roll thinly with a greased roller.
Spread the silver sheet (silver warakh) over if desired and cut into diamond shaped katlis.
Serve and enjoy!

Date and Nuts Delight

Ingredients
30 dates
1 cup rice
1 tablespoon butter
15 cashews
15 pistachios

Directions:
Remove stones from dates.
Mash up the"stone-less" dates.
Wash rice and soak for 5 minutes.
Drain well.
Roast rice in a heavy bottomed pan.
DO NOT OVER-ROAST.
Then, powder the roasted rice in a grinder/blender.
Mix this powder with the date fruits.
Warm butter in a frying pan.
Add butter to the powder-date mixture.
Grease your palms with a little butter to avoid sticking of the mixture.
Mix well.
Make small balls out of the mixture.
Decorate each ball with cashews and pistas.
Serve with tea.

Cajun Cocktail Nuts recipe

Ingredients:
1/2 cup butter or margarine, melted
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 to 3 dashes hot pepper sauce
1 pound unsalted peanuts
1 pound raw cashews
2 pounds unsalted, raw pecan halves
Garlic salt
Black pepper

Directions:
Heat oven to 275 degrees F. Mix butter, Worcestershire, chili powder and pepper sauce in glass measuring cup.

Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels (labeled for use with food) to dry. Season with garlic salt and black pepper.