Thursday 9 December 2010
Skillet Mexican Cornbread
In this video, Betty demonstrates how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one!
Ingredients:
2 cups self-rising cornmeal mix (Adjust with cornmeal and flour, and add baking powder and salt, if you cannot find self-rising cornmeal mix.)
1 cup finely shredded Cheddar cheese (You may substitute a different type of cheese, if you like.)
1 cup sour cream
1 cup whole kernel corn, drained
4 oz. can chopped green chiles, drained
2 eggs, well beaten
2 tablespoons vegetable oil (for batter)
2 tablespoon peanut oil (for greasing skillet or baking pan)
Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet. (I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!) In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined. Pour into a hot, greased skillet or baking pan. Bake for 20 minutes, or until golden brown and done. To test for doneness, place a toothpick in the center of the cornbread, and it should come out clean. Immediately remove from oven, and cut into pie-shaped wedges (for skillet) or squares (for baking pan). Serve piping hot with fresh butter! Delicious!!! You can serve this cornbread with Tex-Mex style chili, or a bowl of chili hot beans, or just eat it by itself with butter, along with a cold glass of milk! Its wonderful!!!
Scalloped Potatoes with Cheese
In this video, Betty demonstrates how to make a large casserole of Scalloped Potatoes with Cheese. This is a perfect accompaniment to her dinner of Herbed Chicken Crunch, Sauteed Zucchini and Yellow Squash, fresh green beans from the Farmer's Market, and a large croissant!
Ingredients:
6 medium potatoes, peeled and sliced 1/4" thick (I used Russet, but any variety is fine.)
3 tablespoons butter or margarine
1/4 cup flour
1 teaspoon salt
2 cups milk (for sauce)
2 cups shredded Velveeta cheese (You may substitute any variety of shredded cheese that you like.)
1 tablespoon fresh chopped parsley (or 1 teaspoon dried chopped parsley)
1/4 cup finely chopped onion
2 cups additional milk (for pouring over casserole to come to the top of the potatoes)
cooking oil spray
salt and black pepper, to taste
Prepare the sliced potatoes, and cover them with cold water in a large container, and set aside. In a medium saucepan, melt 3 tablespoons of butter or margarine. Remove from heat and stir in 1/4 cup flour, stirring until lumps are dissolved. Add 1 teaspoon salt, 2 cups milk, and 2 cups shredded Velveeta cheese. Return mixture to low heat, and cook, stirring constantly, until cheese sauce is thick and bubbly. Remove from heat. Stir in 1 tablespoon fresh chopped parsley. Spray a very large casserole dish (13-inch by 9-inch by 2-inch) with cooking oil spray, and place 1/3 of the cheese sauce on the bottom of the dish. Spread it out evenly. Now, place 1/2 of the sliced potatoes in a layer on top of the cheese sauce. Sprinkle 1/4 cup finely chopped onion over the potatoes, salt and pepper to taste, and pour another third of the cheese sauce over the top. Next, place the other half of the sliced potatoes in a even layer over the top of the casserole. Salt and pepper to taste, and pour the final third of the cheese sauce evenly over the entire casserole. At this point, if your cheese sauce does not come up to the level of the potatoes, add milk, distributing it evenly, until there is liquid all the way to the top of the potatoes. (I used 2 additional cups of milk.) Cover casserole with aluminum foil, and bake at 350 degrees for 30 minutes. Remove the foil, and bake 45 minutes longer. Test the potatoes with a fork, and, if they are soft, remove the casserole from the oven. Place the foil back on top of the casserole, and let it sit on the counter for about 10 minutes to let the potatoes soak up all the liquid. Remove the foil, and your Scalloped Potatoes with Cheese is ready to serve! It will look gorgeous, and it is very tasty! You'll love it!!!
Onion Pakoda (Onion Bhaje)
Onion Pakoda (Onion Bhaje) is a mouth watering indian snack. It is used as a strater snack in most Indian parties and large meals. It goes with imli chutney
Bread Pakora Recipe
INGREDIENTS:
Make 12 pieces
4 firm white bread
1 cup gram flour (besan)
1 tablespoon rice flour
1 teaspoon salt
Pinch of asafetida (hing)
1 teaspoon cumin seed
2 finely chopped green chilly
1/4 cup chopped cilantro (green coriander)
3/4 cup water
Oil to fry
Indian Snacks: Potato Paneer Tots Recipe
Ingredients:
2 medium russet potatoes
1 cup mashed paneer
1 teaspoon salt, adjust to taste
1 finely chopped jalapeno pepper (hari mirch)
1/4 teaspoon black pepper
For batter:
3 tablespoon all purpose flour (maida, plain flour)
5 tablespoons water
Also needed:
Oil to fry
Tuesday 7 December 2010
Friday 19 November 2010
Perfect Scrambled Eggs Breakfast
FAQ:
What is Crème fraîche?
Crème fraîche (French for "fresh cream") is the European counterpart to the U.S. sour cream product. It is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream.
Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
______________________________
3 Eggs
Nob of Butter
Half Table Spoon of Crème fraîche
Little bit of Salt & Pepper
Chopped Chives
Fat cap mushrooms
Salt & Pepper
Vine tomatoes
Sour Dough Bread (thick cut)
Drizzle Olive Oil
Gordon Ramseys Broccoli Soup
Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). It is classified as the Italica Cultivar Group of the species Brassica oleracea. Broccoli possesses abundant fleshy flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species, but broccoli is green rather than white. In the United States, the term refers exclusively to the form with a single large head.
The word broccoli comes from the Latin broccolo, diminunitive of the term for a sprout. Broccoli is a cultivar of wild cabbage, remaining exactly the same species. Wild cabbage originated along the northern and western coasts of the Mediterranean, where it was apparently domesticated thousands of years ago. That domesticated cabbage was eventually bred into widely varying forms, including broccoli, cauliflower, cabbage, kale, kohlrabi, and brussels sprouts, all of which remain the same species.
* Broccoli is high in vitamin C and soluble fiber and contains multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli are reduced if the vegetable is boiled. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli leaf is also edible and contains far more betacarotene than the florets.
Garlic Broccoli
Visit http://www.harvesteating.com to get the written recipe for this video. Chef Keith Snow creates an easy, healthy, and kid-friendly vegetarian broccoli dish.
Friday 5 November 2010
Stuffed Paratha Recipe
Paratha is Indian fried bread. You can stuff it with cooked lentils, cauliflower, Potatoes, minced meat or vegetables. In this video I use leftover Daal to stuff it. Good for breakfast or lunch. Eat with pickles, raita, marmalaid, cutney or even ketchup.
Roti, Chapati (Flat Indian Bread) Recipe
INGREDIENTS:
This recipe makes 4 Roti's:
1/2 Cup Whole wheat flour
Pinch of Salt
1/4 Cup and 1 tablespoon of luke warm water
1/4 teaspoon of Oil
1 teaspoon of Ghee or clear butter
Please send comments to: ManjulasKitchen@yahoo.com
Thursday 4 November 2010
Vegan Cornbread and Chili Pie
The chili recipe is my own, cobbled together from whatever sounds good to me that day, so feel free to make changes. The cornbread is adapted from Colleen Patrick-Goudreau's The Joy of Vegan Baking.
Chili:
2 tablespoons extra virgin olive oil
1 onion diced
1 carrot diced
1 red bell pepper diced
1 ear corn, kernels cut off the cob
1 garlic clove minced
½ teaspoon ground ancho chile pepper
1 teaspoon chili powder
1 teaspoon ground cumin
2 cans black beans drained and rinsed
1 can diced tomatoes
1 can vegetable stock (I recommend Swanson's; many other brands are inedible)
Salt and Pepper to taste
Cornbread
1½ cups non-dairy milk
1½ tablespoons distilled white vinegar
1 cup cornmeal
1 cup whole wheat pastry flour
3 tablespoons granulated sugar
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons canola oil
Optional: ½ to 1 cup corn kernels or green chilies, or 2 tablespoons minced fresh chives
Heat olive oil in a large pot and add the onions, carrots, bell pepper, and corn kernels. Sauté until the vegetables are softened. Add the garlic and the spices to the pot and sauté for one minute. Add the beans, tomatoes (with liquid) and vegetable stock and bring to a boil. Reduce to a simmer and cook on the stove for 30 to 40 minutes, stirring occasionally. Season with salt and pepper.
While the chili is simmering, prepare the cornbread. Preheat the oven to 375 º. Pour the milk and vinegar into a small bowl, and whisk to combine. In a large bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda. Add the oil and the milk mixture to the dry ingredients, and whisk until blended. Add any optional ingredients at this time.
Pour half of the cornbread batter into a greased 9" pie dish, brownie pan, casserole dish, etc. Spoon 3 to 4 cups of the chili over the cornbread. Pour the rest of the batter over the top of the chili. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Ladle extra chili over individual pieces of pie and enjoy immediately!
Colleen Boucher is the creator and writer of the blog Dinner Peace ( http://dinnerpeace.blogspot.com ). She is an evolving vegan eater, and recipe creator, health advocate, and wellness specialist. Dinner Peace is a blog for current vegans, vegetarians, and anyone interested in occasionally trying to go meatless, lose weight, or just get healthy.
Transitioning to a vegan lifestyle can be intimidating, and Dinner Peace was founded to combat that apprehension with numerous examples of delicious, plant based, healthful, compassionate, cruelty-free and animal-free dishes, ranging from breakfast to lunch to snacks, dinners, and desserts. The vegan lifestyle is also an effective tool for weight loss, or just to achieve your optimum level of health. If you are looking to make a positive change in your life, or just get a sense of the reality of a vegan diet, check out Dinner Peace!
Chili:
2 tablespoons extra virgin olive oil
1 onion diced
1 carrot diced
1 red bell pepper diced
1 ear corn, kernels cut off the cob
1 garlic clove minced
½ teaspoon ground ancho chile pepper
1 teaspoon chili powder
1 teaspoon ground cumin
2 cans black beans drained and rinsed
1 can diced tomatoes
1 can vegetable stock (I recommend Swanson's; many other brands are inedible)
Salt and Pepper to taste
Cornbread
1½ cups non-dairy milk
1½ tablespoons distilled white vinegar
1 cup cornmeal
1 cup whole wheat pastry flour
3 tablespoons granulated sugar
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons canola oil
Optional: ½ to 1 cup corn kernels or green chilies, or 2 tablespoons minced fresh chives
Heat olive oil in a large pot and add the onions, carrots, bell pepper, and corn kernels. Sauté until the vegetables are softened. Add the garlic and the spices to the pot and sauté for one minute. Add the beans, tomatoes (with liquid) and vegetable stock and bring to a boil. Reduce to a simmer and cook on the stove for 30 to 40 minutes, stirring occasionally. Season with salt and pepper.
While the chili is simmering, prepare the cornbread. Preheat the oven to 375 º. Pour the milk and vinegar into a small bowl, and whisk to combine. In a large bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda. Add the oil and the milk mixture to the dry ingredients, and whisk until blended. Add any optional ingredients at this time.
Pour half of the cornbread batter into a greased 9" pie dish, brownie pan, casserole dish, etc. Spoon 3 to 4 cups of the chili over the cornbread. Pour the rest of the batter over the top of the chili. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Ladle extra chili over individual pieces of pie and enjoy immediately!
Colleen Boucher is the creator and writer of the blog Dinner Peace ( http://dinnerpeace.blogspot.com ). She is an evolving vegan eater, and recipe creator, health advocate, and wellness specialist. Dinner Peace is a blog for current vegans, vegetarians, and anyone interested in occasionally trying to go meatless, lose weight, or just get healthy.
Transitioning to a vegan lifestyle can be intimidating, and Dinner Peace was founded to combat that apprehension with numerous examples of delicious, plant based, healthful, compassionate, cruelty-free and animal-free dishes, ranging from breakfast to lunch to snacks, dinners, and desserts. The vegan lifestyle is also an effective tool for weight loss, or just to achieve your optimum level of health. If you are looking to make a positive change in your life, or just get a sense of the reality of a vegan diet, check out Dinner Peace!
A Quick Vegan Lunch
One of the concerns people most often bring up, when I tell them about how I eat, is time. This seems to connect more specifically with lunch. So today, I am offering two delicious, beautiful, sustaining meals that make an amazing lunch, and don't take very much time. I'm not going to lie; eating this well takes forethought and a little planning, but it's nothing you can't handle.
When you start eating a diet based primarily on vegetables and whole grains, chances are you will always have leftovers of these two ingredients in your fridge. Sometimes I have as many as three or four different grains in my refrigerator and as many types of greens. Start by making a big pile of greens on your plate. Spinach, arugula, kale, whatever you have. This is the foundation of your lunch and your diet. I try to eat greens twice a day. My heroes, Alicia Silverstone and Christina Pirello, even eat greens with breakfast! Seriously, these leaves will change your life. Scoop a pile of grains onto your greens. If you don't have any leftover grains, whole wheat couscous cooks in five minutes, and quinoa cooks in fifteen, so there are no excuses. On top of the grains goes my secret weapon, Trader Joe's Black Beluga Lentils. They're fully cooked! All you have to do is microwave them for two minutes.
If you don't have access to a Trader Joe's (my condolences), or you already ate your delicious lentils, you can open a can of beans, garbanzo, kidney, black beans, etc. Just rinse them and toss them on top; you can even heat them if you like. The beauty of this meal is that it works with whatever you already have. Then, I like a dollop of pesto. I make pesto practically weekly, so there is always something in the freezer. Pesto is another great source of greens, and you can make it with almost anything. I have experimented with spinach, arugula, parsley, basil, and cilantro. I hear sorrel makes a beautiful sauce as well. Finally finish it off with whatever you see: roasted vegetables, chopped tomatoes, nuts, seeds, mushrooms, anything within reach. In this example, I used fresh tomatoes (from the garden, thank you very much), sunflower seeds, and maitake mushrooms. And voilà ! You have a lunch rich in fiber, omega-3s, vitamins, minerals, and healthy fats, everything you need to help you power through the rest of your day.
Colleen Boucher is the creator and writer of the blog Dinner Peace ( http://dinnerpeace.blogspot.com ). She is an evolving vegan eater, and recipe creator, health advocate, and wellness specialist. Dinner Peace is a blog for current vegans, vegetarians, and anyone interested in occasionally trying to go meatless, lose weight, or just get healthy.
Transitioning to a vegan lifestyle can be intimidating, and Dinner Peace was founded to combat that apprehension with numerous examples of delicious, plant based, healthful, compassionate, cruelty-free and animal-free dishes, ranging from breakfast to lunch to snacks, dinners, and desserts. The vegan lifestyle is also an effective tool for weight loss, or just to achieve your optimum level of health. If you are looking to make a positive change in your life, or just get a sense of the reality of a vegan diet, check out Dinner Peace!
When you start eating a diet based primarily on vegetables and whole grains, chances are you will always have leftovers of these two ingredients in your fridge. Sometimes I have as many as three or four different grains in my refrigerator and as many types of greens. Start by making a big pile of greens on your plate. Spinach, arugula, kale, whatever you have. This is the foundation of your lunch and your diet. I try to eat greens twice a day. My heroes, Alicia Silverstone and Christina Pirello, even eat greens with breakfast! Seriously, these leaves will change your life. Scoop a pile of grains onto your greens. If you don't have any leftover grains, whole wheat couscous cooks in five minutes, and quinoa cooks in fifteen, so there are no excuses. On top of the grains goes my secret weapon, Trader Joe's Black Beluga Lentils. They're fully cooked! All you have to do is microwave them for two minutes.
If you don't have access to a Trader Joe's (my condolences), or you already ate your delicious lentils, you can open a can of beans, garbanzo, kidney, black beans, etc. Just rinse them and toss them on top; you can even heat them if you like. The beauty of this meal is that it works with whatever you already have. Then, I like a dollop of pesto. I make pesto practically weekly, so there is always something in the freezer. Pesto is another great source of greens, and you can make it with almost anything. I have experimented with spinach, arugula, parsley, basil, and cilantro. I hear sorrel makes a beautiful sauce as well. Finally finish it off with whatever you see: roasted vegetables, chopped tomatoes, nuts, seeds, mushrooms, anything within reach. In this example, I used fresh tomatoes (from the garden, thank you very much), sunflower seeds, and maitake mushrooms. And voilà ! You have a lunch rich in fiber, omega-3s, vitamins, minerals, and healthy fats, everything you need to help you power through the rest of your day.
Colleen Boucher is the creator and writer of the blog Dinner Peace ( http://dinnerpeace.blogspot.com ). She is an evolving vegan eater, and recipe creator, health advocate, and wellness specialist. Dinner Peace is a blog for current vegans, vegetarians, and anyone interested in occasionally trying to go meatless, lose weight, or just get healthy.
Transitioning to a vegan lifestyle can be intimidating, and Dinner Peace was founded to combat that apprehension with numerous examples of delicious, plant based, healthful, compassionate, cruelty-free and animal-free dishes, ranging from breakfast to lunch to snacks, dinners, and desserts. The vegan lifestyle is also an effective tool for weight loss, or just to achieve your optimum level of health. If you are looking to make a positive change in your life, or just get a sense of the reality of a vegan diet, check out Dinner Peace!
Thursday 28 October 2010
Wednesday 27 October 2010
Healthy Avocado Ice Cream
It is good to know there are healthy dessert alternatives. This avocado ice cream uses no dairy products and delivers a delicious, creamy dessert. It also makes a refreshing change from overly sweet commercial ice creams. This is a very simple recipe that you can enjoy all summer long. Avocados are full of nutritional values like vitamin K, fiber, potassium, folate, vitamins B6, E and C and copper.
Before you run away screaming about the fat content in avocados, you should know that they contain a monounsaturated fat known as oleic acid, which may help lower your cholesterol and prevent breast cancer. Yes, the fat is good for you! The potassium helps regulate blood pressure and guards against circulatory disease.
Avocados are a big part of Mexican cuisine. The fruit grows freely in Mexico and has long been included in their recipes. Avocado ice cream is served in Mexico City, so enjoy some when you visit. You can also find this avocado dessert in the Philippines and India. There are several variations around, even some that use dairy. This is an excellent recipe, however, for those who prefer to leave the dairy out. With lime juice and lemonade in it, the recipe is entirely kid friendly. A plus to this dish is the avocados stay green because they are cold. They do not oxidize like the fruit do at room temperature.
You can also tweak this dessert a bit to make it even more special. You can add some chipotle to the ice cream mix or sprinkle some chipotle powder on top of it when you serve it for a little kick. It would be a great ending to a nice Mexican meal. The chipotle adds a subtle after taste and tingle, which combines deliciously with the cool, creaminess. Other variations include adding coconut or pineapple to the ice cream for a tropical flavor. You can even use the avocado ice cream as a base for other flavors. One popular variation is chocolate. The avocado keeps it creamy while the chocolate gives it that flavor you love.
Recipe for Avocado Ice Cream
This healthy dessert is made without dairy.
What You Need
* 1-1/2 cups avocado puree from 3 large, ripe avocados
* 1-1/2 cups water
* 1-1/3 cups sugar
* 1/4 cup lime juice
* 1/3 cup lemonade
* Lime zest for garnish
How to Make It
Peel and pit the avocados and process in your food processor until it is smooth. Any puree over the 1-1/2 cups can be removed for another recipe. Add water, sugar, lime juice, and lemonade to the food processor and pulse until well mixed. Place the mixture in the refrigerator for at least an hour. Overnight is best.
Transfer the mixture to an ice cream maker. Freeze according to the instructions for the machine. Once mixed, the ice cream can be placed in the freezer to make a firmer set. Garnish each scoop with lime zest for a nice presentation.
Mexican food is more than just tacos and burritos. There is actually an entire cuisine that uses seafood, fruit, chilies, and many more delicious ingredients. Choose some special Cinco de Mayo food to enjoy on May 5th to celebrate the culture of Mexico.
MexicanDessertRecipes.net The Sweet Side of Mexican Food
How to Make Alfredo Sauce Healthier
Traditional Alfredo sauce is made using lots of butter, heavy cream, and cheese. As such, it is very high in fat and calories, so many people look for healthier alternatives.
What makes the dish so unhealthy for you?
The heavy cream is highly fattening, and since you need so much of it to produce a quality sauce, many people shy away from making the pasta dish on their own. Many people believe margarine is a viable substitute for butter because it's healthier, but, it's full of hydrogenated fats and oils. These hydrogenated fats and oils are not better for you and your body than natural butter does. The cheese, traditionally Parmesan, is not too bad for you, but in the high amounts used to make the sauce, can quickly pack on the calories.
How can you make Alfredo healthier?
There are three main ways you can make an Alfredo sauce healthier for you: use real butter, substitute heavy cream for half and half, and opt for a reduced fat version of the cheese. In place of Parmesan, you can also use mozzarella. Though the real butter has a bad wrap, since it's lacking of the hydrogenated fats and oils, it is actually better for your body. The half and half is a mixture of cream and milk, so there are fewer calories and much less fat. Using a reduced fat version of the cheese also cuts down on fat and calories.
If you want to take it one step further, instead of using a semolina based pasta, look for a whole wheat pasta. This way you still get the pasta goodness, but you're getting more nutrition from the pasta itself.
Don't forget to serve with steamed broccoli for an extra kick. Add grilled chicken for a complete meal in a bowl.
Lucinda Watrous is a freelance SEO article writer and WordPress website designer. She is also a die hard foodie, married to an aspiring culinary extraordinaire. Visit her blog at: http://itsfoodtastic.com
What makes the dish so unhealthy for you?
The heavy cream is highly fattening, and since you need so much of it to produce a quality sauce, many people shy away from making the pasta dish on their own. Many people believe margarine is a viable substitute for butter because it's healthier, but, it's full of hydrogenated fats and oils. These hydrogenated fats and oils are not better for you and your body than natural butter does. The cheese, traditionally Parmesan, is not too bad for you, but in the high amounts used to make the sauce, can quickly pack on the calories.
How can you make Alfredo healthier?
There are three main ways you can make an Alfredo sauce healthier for you: use real butter, substitute heavy cream for half and half, and opt for a reduced fat version of the cheese. In place of Parmesan, you can also use mozzarella. Though the real butter has a bad wrap, since it's lacking of the hydrogenated fats and oils, it is actually better for your body. The half and half is a mixture of cream and milk, so there are fewer calories and much less fat. Using a reduced fat version of the cheese also cuts down on fat and calories.
If you want to take it one step further, instead of using a semolina based pasta, look for a whole wheat pasta. This way you still get the pasta goodness, but you're getting more nutrition from the pasta itself.
Don't forget to serve with steamed broccoli for an extra kick. Add grilled chicken for a complete meal in a bowl.
Lucinda Watrous is a freelance SEO article writer and WordPress website designer. She is also a die hard foodie, married to an aspiring culinary extraordinaire. Visit her blog at: http://itsfoodtastic.com
Pasta Sauce Recipes
Pasta (an Italian noodle variant) is one of the most popular and well known food dishes throughout the world. The basic recipe is a combination of flour, water (and eggs are also an additional preference). The pasta dough is then boiled. Historically, there are hundreds of delicious pasta sauce recipes that have been created and prepared all over the planet to top this famous Italian dough. There are basically two types, the first one being dried and the second is fresh but there are so many different types with different shapes and sizes and some stuffed with an assortment of different flavors, but they all have their own individual name. There are several unique types of pasta, such as:
Pasta Sauce Recipes - Different Types of Pasta
Acomo Pepe(tiny beads)
Cannelloni(tubes filled with meat)
Capelli d'angelo(Angel Hair shape)
Capellini(round, thin strands)
Conchiglie (resembles seashells)
Cavatappi(tube, spiral or corkscrew shapes)
Cresti di gallo(brown coloured - curved shape)
Ditali/ditalini(similar shape and size to macaroni)
Farfalle(bow tie shape)
Fettucine(flat strands)
Fusilli(spiral or corkscrew and hollow)
Gemelli (tubular spaghetti entwined appearance)
Gnocchi(tiny potato dumplings)
Lasagne(ripple-edge, flat shape)
Linguine(narrow and flat)
Lumache (snail-shaped)
Lumaconi (huge shells)
Macaroni (short/long tubes)
Orecchiette(small, ear-shaped in appearance)
Penne rigate(tubed and diagonally cut)
Perciatelli (big, hollow strands)
Ricciolini (twisted strips)
Rotelle(spiral shaped)
Ravioli (pasta cushions for fillings)
Rigatoni (large tubes)
Spaghetti(round, thin strands)
Tagliatelle(thin strips of ribbon pasta)
Tortellini(pasta 'hats' with filling)
Vermicelli (round, thin strands)
Ziti riigati(tubular with a curve)
One of my favorite pasta sauce recipes is the very popular "Pesto Sauce".
Pasta Sauce Recipes - Basic Pesto Sauce
Ingredients: 3 bunches of fresh basil, 2 tbsp of pinenuts, 1 tbsp olive oil, 2 cloves of garlic, salt & pepper, 1/4 cup of olive oil, 3 tbsp of grated Parmesan cheese.
Method: Remove basil leaves from stems. Place pinenuts and 1 tbsp of oil over low heat until a light golden brown in color. Drain. Place basil leaves, pinenuts, peeled garlic, salt & pepper in food processor until mixture if finely chopped and smooth. Whilst processing, add 1/4 cup of olive oil in a thin stream and process for a further 5 seconds. Remove and place into a small bowl and add grated Parmesan cheese - combine.
This pasta sauce recipe is delicious on fettuccine and spaghetti. Basically, Pasta Sauce Recipes are incredibly versatile and can be served in many, many different ways. Bon Appetit!
Visit us at http://www.foodinvent.com
Pasta Sauce Recipes - Different Types of Pasta
Acomo Pepe(tiny beads)
Cannelloni(tubes filled with meat)
Capelli d'angelo(Angel Hair shape)
Capellini(round, thin strands)
Conchiglie (resembles seashells)
Cavatappi(tube, spiral or corkscrew shapes)
Cresti di gallo(brown coloured - curved shape)
Ditali/ditalini(similar shape and size to macaroni)
Farfalle(bow tie shape)
Fettucine(flat strands)
Fusilli(spiral or corkscrew and hollow)
Gemelli (tubular spaghetti entwined appearance)
Gnocchi(tiny potato dumplings)
Lasagne(ripple-edge, flat shape)
Linguine(narrow and flat)
Lumache (snail-shaped)
Lumaconi (huge shells)
Macaroni (short/long tubes)
Orecchiette(small, ear-shaped in appearance)
Penne rigate(tubed and diagonally cut)
Perciatelli (big, hollow strands)
Ricciolini (twisted strips)
Rotelle(spiral shaped)
Ravioli (pasta cushions for fillings)
Rigatoni (large tubes)
Spaghetti(round, thin strands)
Tagliatelle(thin strips of ribbon pasta)
Tortellini(pasta 'hats' with filling)
Vermicelli (round, thin strands)
Ziti riigati(tubular with a curve)
One of my favorite pasta sauce recipes is the very popular "Pesto Sauce".
Pasta Sauce Recipes - Basic Pesto Sauce
Ingredients: 3 bunches of fresh basil, 2 tbsp of pinenuts, 1 tbsp olive oil, 2 cloves of garlic, salt & pepper, 1/4 cup of olive oil, 3 tbsp of grated Parmesan cheese.
Method: Remove basil leaves from stems. Place pinenuts and 1 tbsp of oil over low heat until a light golden brown in color. Drain. Place basil leaves, pinenuts, peeled garlic, salt & pepper in food processor until mixture if finely chopped and smooth. Whilst processing, add 1/4 cup of olive oil in a thin stream and process for a further 5 seconds. Remove and place into a small bowl and add grated Parmesan cheese - combine.
This pasta sauce recipe is delicious on fettuccine and spaghetti. Basically, Pasta Sauce Recipes are incredibly versatile and can be served in many, many different ways. Bon Appetit!
Visit us at http://www.foodinvent.com
Ravioli, Pasta Favorite
Pasta comes in may forms. There are pizzas, spaghetti, lasagna and, of course, ravioli. Many people love the taste of this wonderful food.
It is a traditional Italian dish made by stuffing filling inside pasta dough. The result looks like a pillow. It is found in supermarkets everywhere in various forms. It can be fresh, frozen or canned. The filling of ravioli varies. It can be beef or cheese or anything really. The filling is limited by one's imagination. Ravioli is boiled and then served with a sauce.
Ravioli is derived from an Italian word, which means "to wrap". Different places in Italy have different versions of ravioli. There are ravioli made from beef, pork and seafood. For the health conscious, there are ravioli made from vegetables. Popular ones include spinach ravioli, squash ravioli and mushroom ravioli. In some places, their ravioli are baked in rich creamy sauces after the boiling.
The first time ravioli was mentioned in writing was in the 14th century but we can easily assume that ravioli was created much earlier. There was already a ravioli recipe available during this time. The recipe is readily recognized as ravioli except for the use of spices in powdering it. During this century, this Italian dish had spread to England. It was mentioned in a manuscript. They called it rauioles however.
Vegetable ravioli are very popular. While they cater to the health conscious now, long ago they catered to the religious. Fridays and Lent are times of fasting when red meat is forbidden for the devout. Vegetable ravioli solved this problem for the upper class while the lower class that couldn't eat meat often ate vegetable ravioli because they had no choice.
The idea of stuffing dough with filling is not endemic only to the Italian soil. This has occurred to many cultures around the world, particularly the Chinese. Wonton is almost the same thing. In fact, the Chinese refer to ravioli as Italian wonton. Like ravioli, wonton is a dough stuffed with filling. It is then boiled and steamed or deep-fried. Other ravioli like dishes are pelmeni from Russia, Ukraine's varenyky, Germany's Maultaschen and manti from Turkey.
Jonathan Russell is an artist and blogger that has been writing articles on many different topics for the last 2 years. You can find him contributing articles at http://www.beginningquiltingnow.com
It is a traditional Italian dish made by stuffing filling inside pasta dough. The result looks like a pillow. It is found in supermarkets everywhere in various forms. It can be fresh, frozen or canned. The filling of ravioli varies. It can be beef or cheese or anything really. The filling is limited by one's imagination. Ravioli is boiled and then served with a sauce.
Ravioli is derived from an Italian word, which means "to wrap". Different places in Italy have different versions of ravioli. There are ravioli made from beef, pork and seafood. For the health conscious, there are ravioli made from vegetables. Popular ones include spinach ravioli, squash ravioli and mushroom ravioli. In some places, their ravioli are baked in rich creamy sauces after the boiling.
The first time ravioli was mentioned in writing was in the 14th century but we can easily assume that ravioli was created much earlier. There was already a ravioli recipe available during this time. The recipe is readily recognized as ravioli except for the use of spices in powdering it. During this century, this Italian dish had spread to England. It was mentioned in a manuscript. They called it rauioles however.
Vegetable ravioli are very popular. While they cater to the health conscious now, long ago they catered to the religious. Fridays and Lent are times of fasting when red meat is forbidden for the devout. Vegetable ravioli solved this problem for the upper class while the lower class that couldn't eat meat often ate vegetable ravioli because they had no choice.
The idea of stuffing dough with filling is not endemic only to the Italian soil. This has occurred to many cultures around the world, particularly the Chinese. Wonton is almost the same thing. In fact, the Chinese refer to ravioli as Italian wonton. Like ravioli, wonton is a dough stuffed with filling. It is then boiled and steamed or deep-fried. Other ravioli like dishes are pelmeni from Russia, Ukraine's varenyky, Germany's Maultaschen and manti from Turkey.
Jonathan Russell is an artist and blogger that has been writing articles on many different topics for the last 2 years. You can find him contributing articles at http://www.beginningquiltingnow.com
Tuesday 26 October 2010
Vegetable Chowmein
VEGETABLE CHOWMEIN
1 pack of Ching's Secret Hakka Noodles
2 tbsp Ching's Secret Schezwan Sauce
3 tbsp of Smith and Jones Tomato Ketchup
1 tbsp of Ching's Secret Soy Sauce
2 tbsp oil
1 onion sliced
1 capsicum, sliced
1 shredded carrot
1 shredded cabbage
Salt and Pepper to taste
Method:
Boil the noodles as per the instructions given on the pack
Heat oil in a pan, add vegetables, sauté for a minute, add the sauces and further cook for a minute. Add the noodles mix well, adjust the seasoning, cook for next 1 minute and serve hot.
Thursday 21 October 2010
Parmesan Chicken with Jamie Oliver
Mark Bittman prepares chicken breasts with a special trans-Atlantic visitor.
BBQ Shrimp with Crab Meat Stuffing Recipe
It's a Seafood Barbecue feast at the Pit with this Crab Meat Stuffed Jumbo Shrimp recipe. One of the BBQ Pit Boys shows you how quick and easy it is to make this Barbecue fish and seafood favorite, Crab Stuffed Baked Shrimp!
Ingredients:
-2lbs. Jumbo Shrimp -12-16's or big enough for stuffing
-1lb. can lump Crab Meat
-1 cup Bread Crumbs
-1/4 cup mayonnaise
-Unsalted Butter
-Onion
-Celery
-Garlic
-Lemon
-Parsley
Mix ingredients as shown and then stuff into split shrimp. BBQ on indirect heat at 350f for about 15 minutes or just until shrimp loose their opaque color. Add lemon slices and sprinkle with fresh parsley.
Pan Dulce
Pan Dulce is a special slightly sweet bread that is served year round. It is colorful and attractive on the plate. They taste as good as they look, too. The bread itself is rich with eggs, making it perfect for special occasions and holidays. Leftover rolls can be frozen and thawed whenever you feel the need for a slightly sweet treat.
Pan Dulce can trace its history back to the French occupation of Mexico. When the French were defeated on Cinco de Mayo, the Mexicans still loved the French breads that had been introduced to their country. Mexican bakers did their own thing and came up with thousands of varieties of Pan Dulce. Conchas are shaped like shells, orejas are shaped like ears, roscas are formed into rings; you get the idea.
Pan Dulce is often eaten for breakfast with the morning beverage. Since the large meal is usually served in the afternoon, the evening meal is again something simple like Pan Dulce with a few other things to nibble. These delicious little rolls can brighten any day when you dig in and enjoy them with your cup of coffee.
Recipe for Pan Dulce
These sweet little loaves are delicious.
What You Need
* 1 Tablespoon dry yeast
* 1 Tablespoon sugar
* 1/3 cup sugar
* 2 Tablespoons vegetable shortening
* 1 teaspoon salt
* 1/2 cup lukewarm water
* 3-1/2 cups flour
* 4 eggs, beaten, room temperature
Topping
* 1/2 cup shortening
* 1/2 cup powdered sugar
* 1/2 cup granulated sugar
* 1 cup flour
* 3 teaspoons vanilla extract
* food coloring (optional)
How to Make It
Mix 1 tablespoon of sugar into the lukewarm water with the yeast. Let this rest for 10 minutes.
Cream the shortening and remaining sugar in a large mixing bowl. Add in the salt and eggs slowly. Gradually mix in the yeast water. Mix the flour in, one cup at a time, until it is all incorporated. Cover the bowl and let the dough rise in a warm place for 45 minutes.
Divide the dough into 16 pieces. Shape each piece into a ball. Place the balls on a lightly greased baking pan, giving lots of space between each piece of dough. Press each ball just a little to flatten it. Let the dough rise for an hour. While you wait for the dough to rise, mix up the topping.
Topping: Mix all the ingredients together in a food processor. When you finish, it should be smooth. Divide the topping into 16 portions. Roll each portion into a ball and roll it out on a floured work surface until it is big enough to cover each piece of dough. This should be approximately 5 inches in diameter. Press the topping onto the dough lightly. Use a knife to cut a pattern into the topping, but not the dough. Usual patterns are criss cross, lines or you can just let the topping crack on its own.
Bake the pan dulce at 350 degrees F. for 15 minutes or until the bread turns slightly golden.
Pan Dulce can trace its history back to the French occupation of Mexico. When the French were defeated on Cinco de Mayo, the Mexicans still loved the French breads that had been introduced to their country. Mexican bakers did their own thing and came up with thousands of varieties of Pan Dulce. Conchas are shaped like shells, orejas are shaped like ears, roscas are formed into rings; you get the idea.
Pan Dulce is often eaten for breakfast with the morning beverage. Since the large meal is usually served in the afternoon, the evening meal is again something simple like Pan Dulce with a few other things to nibble. These delicious little rolls can brighten any day when you dig in and enjoy them with your cup of coffee.
Recipe for Pan Dulce
These sweet little loaves are delicious.
What You Need
* 1 Tablespoon dry yeast
* 1 Tablespoon sugar
* 1/3 cup sugar
* 2 Tablespoons vegetable shortening
* 1 teaspoon salt
* 1/2 cup lukewarm water
* 3-1/2 cups flour
* 4 eggs, beaten, room temperature
Topping
* 1/2 cup shortening
* 1/2 cup powdered sugar
* 1/2 cup granulated sugar
* 1 cup flour
* 3 teaspoons vanilla extract
* food coloring (optional)
How to Make It
Mix 1 tablespoon of sugar into the lukewarm water with the yeast. Let this rest for 10 minutes.
Cream the shortening and remaining sugar in a large mixing bowl. Add in the salt and eggs slowly. Gradually mix in the yeast water. Mix the flour in, one cup at a time, until it is all incorporated. Cover the bowl and let the dough rise in a warm place for 45 minutes.
Divide the dough into 16 pieces. Shape each piece into a ball. Place the balls on a lightly greased baking pan, giving lots of space between each piece of dough. Press each ball just a little to flatten it. Let the dough rise for an hour. While you wait for the dough to rise, mix up the topping.
Topping: Mix all the ingredients together in a food processor. When you finish, it should be smooth. Divide the topping into 16 portions. Roll each portion into a ball and roll it out on a floured work surface until it is big enough to cover each piece of dough. This should be approximately 5 inches in diameter. Press the topping onto the dough lightly. Use a knife to cut a pattern into the topping, but not the dough. Usual patterns are criss cross, lines or you can just let the topping crack on its own.
Bake the pan dulce at 350 degrees F. for 15 minutes or until the bread turns slightly golden.
Tandoori Chicken
Tandoori Chicken (Tandoori Murghi) Recipe. Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices.
Easy Chicken Curry
This is an easy way to cook a chicken curry.
You can also add runner beans by cooking them first and than adding them before the final simmer.
Or you can add a few boiled eggs before the final simmer.
Cook the egg in boiling water and than take the remove the shell.
Wednesday 20 October 2010
Macaroni and Cheese Recipe - Tom Jefferson's Mac and Cheese
People love Macaroni and Cheese. Get the full story - Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!
Mushroom Polenta Grill
This is a delicious recipe for a Mushroom Polenta Grill. It is a nice substantial vegetarian dish and will serve 4 People in total. If you are a committed carnivore please don't feel left out, why not give this recipe a try!
Ingredients
9 oz block ready-made Polenta
4 Large Portobello Mushrooms
2 1/4 oz butter
1 Garlic Clove, crushed
1 tbsp chopped fresh Parsley
1 tbsp snipped fresh Chives
4 very fresh Eggs
3 1/2 oz baby spinach leaves
Salt and Pepper
Parmesan cheese shavings
Method
1. Pre-heat your grill to high.
2. Cut the Polenta into 8 slices and arrange them on a foil lined grill rack with the Mushrooms.
3. Melt the butter in a small pan with the crushed Garlic. Stir in the Parsley and the Chives.
4. Brush the Mushrooms and Polenta with the herb butter and season to taste with Salt and Pepper.
5. Cook under the pre-heated grill for 6 - 8 minutes, turning once, until the Polenta is golden brown and the Mushrooms are tender.
6. Bring a pan of water up to just under boiling point. Break the Eggs carefully into the water when it is hot enough to poach them.
7. Poach the Eggs for around 3 minutes, until they are just set and then gently lift them out with a slotted spoon.
8. Place two slices of Polenta on each plate and place some of the spinach leaves on top.
9. Place a Mushroom on top of the Spinach leaves, then top with a poached egg and spoon over any remaining herb butter.
10. Sprinkle with Parmesan shavings and garnish with Chives.
Ingredients
9 oz block ready-made Polenta
4 Large Portobello Mushrooms
2 1/4 oz butter
1 Garlic Clove, crushed
1 tbsp chopped fresh Parsley
1 tbsp snipped fresh Chives
4 very fresh Eggs
3 1/2 oz baby spinach leaves
Salt and Pepper
Parmesan cheese shavings
Method
1. Pre-heat your grill to high.
2. Cut the Polenta into 8 slices and arrange them on a foil lined grill rack with the Mushrooms.
3. Melt the butter in a small pan with the crushed Garlic. Stir in the Parsley and the Chives.
4. Brush the Mushrooms and Polenta with the herb butter and season to taste with Salt and Pepper.
5. Cook under the pre-heated grill for 6 - 8 minutes, turning once, until the Polenta is golden brown and the Mushrooms are tender.
6. Bring a pan of water up to just under boiling point. Break the Eggs carefully into the water when it is hot enough to poach them.
7. Poach the Eggs for around 3 minutes, until they are just set and then gently lift them out with a slotted spoon.
8. Place two slices of Polenta on each plate and place some of the spinach leaves on top.
9. Place a Mushroom on top of the Spinach leaves, then top with a poached egg and spoon over any remaining herb butter.
10. Sprinkle with Parmesan shavings and garnish with Chives.
Double Cheese Macaroni
This is a wonderful recipe for a delicious Double Cheese Macaroni that will serve 4 people in total. This is really warming on a cold day and it's very easy to make. Are you hungry? Great let's get started right away.
The Ingredients
8 oz dried Macaroni
9 oz Ricotta Cheese
1 1/2 tbsp Whole-grain Mustard
3 tbsp snipped fresh Chives, plus some extra for garnish later
7 oz halved Cherry Tomatoes
3 1/2 oz Sun Dried Tomatoes in oil, drained and chopped
Butter or Oil for greasing
3 1/2 oz Cheddar Cheese, grated
Salt and pepper
The Method
1. Bring a large saucepan of lightly salted water to the boil.
2. Add the Macaroni and cook for 10-12 minutes or until tender but firm to bite. Drain the Macaroni and put to one side.
3. Mix the Ricotta Cheese with the Mustard and Chives in a large bowl (or your now empty saucepan), season the mixture well with Salt and Pepper.
4. Stir the Macaroni into the Ricotta mixture and add both the Cherry and Sun Dried Tomatoes.
5. Grease a 3 pint shallow oven-proof dish. Spoon in the Macaroni mixture and spread it evenly.
6. Pre-heat the grill to high and sprinkle the Cheddar cheese evenly over the Macaroni mixture.
7. Cook under the pre-heated grill for around 4-5 minutes or until it's golden and bubbling.
Serve the Macaroni immediately, divide into four bowls and garnish it with some of the snipped fresh Chives that you saved from earlier.
This is really tasty, hot comfort food. The two different cheeses and the whole-grain mustard really make a difference. I hope you enjoy this recipe as much as we do.
The Ingredients
8 oz dried Macaroni
9 oz Ricotta Cheese
1 1/2 tbsp Whole-grain Mustard
3 tbsp snipped fresh Chives, plus some extra for garnish later
7 oz halved Cherry Tomatoes
3 1/2 oz Sun Dried Tomatoes in oil, drained and chopped
Butter or Oil for greasing
3 1/2 oz Cheddar Cheese, grated
Salt and pepper
The Method
1. Bring a large saucepan of lightly salted water to the boil.
2. Add the Macaroni and cook for 10-12 minutes or until tender but firm to bite. Drain the Macaroni and put to one side.
3. Mix the Ricotta Cheese with the Mustard and Chives in a large bowl (or your now empty saucepan), season the mixture well with Salt and Pepper.
4. Stir the Macaroni into the Ricotta mixture and add both the Cherry and Sun Dried Tomatoes.
5. Grease a 3 pint shallow oven-proof dish. Spoon in the Macaroni mixture and spread it evenly.
6. Pre-heat the grill to high and sprinkle the Cheddar cheese evenly over the Macaroni mixture.
7. Cook under the pre-heated grill for around 4-5 minutes or until it's golden and bubbling.
Serve the Macaroni immediately, divide into four bowls and garnish it with some of the snipped fresh Chives that you saved from earlier.
This is really tasty, hot comfort food. The two different cheeses and the whole-grain mustard really make a difference. I hope you enjoy this recipe as much as we do.
Tacos With Chickpea Salsa
This is a recipe for Tacos With Chickpea Salsa. It serves 4 people in total and although it takes a little time to prepare it is really easy to make. More importantly it's cheap, really tasty and great for a family night in. Are you hungry? Great let's get started then.
Ingredients
2 firm, ripe Avocados
1 tbsp Lime juice
1 Tomato, diced
1 tbsp Olive Oil
1 small Onion, sliced
14 oz can of Chickpeas, drained
1 tsp mild Chili Powder
8 Cos Lettuce leaves
8 Tacos
2 tbsp chopped fresh Coriander, keep some springs for garnish
Salt and Pepper
5 fl oz Soured Cream, to serve
Method
1. Halve, stone, peel and dice the Avocados place them in a bowl and toss them in the Lime juice.
2. Stir in the Tomato and season the Tomato and Avocado mixture with Salt and Pepper.
3. Heat the Olive Oil in a saucepan and fry the Onion for 3-4 minutes or until golden brown.
4. Mash the Chickpeas with a fork and stir them into the pan.
5. Add the Chili Powder and heat gently, stirring for 2 minutes.
6. Divide the Lettuce leaves between the Tacos.
7. Stir the chopped Coriander into the Avocado and Tomato mixture, then spoon it into the Tacos.
8. Add a spoonful of the Chick pea mixture to each Taco.
9. Top each Taco off with a spoonful of Soured Cream.
I'm sure you will find that this recipe is delicious and it is also good fun for the kids to eat too. It may be a good idea to keep some napkins at the ready for any unfortunate accidents though!
Ingredients
2 firm, ripe Avocados
1 tbsp Lime juice
1 Tomato, diced
1 tbsp Olive Oil
1 small Onion, sliced
14 oz can of Chickpeas, drained
1 tsp mild Chili Powder
8 Cos Lettuce leaves
8 Tacos
2 tbsp chopped fresh Coriander, keep some springs for garnish
Salt and Pepper
5 fl oz Soured Cream, to serve
Method
1. Halve, stone, peel and dice the Avocados place them in a bowl and toss them in the Lime juice.
2. Stir in the Tomato and season the Tomato and Avocado mixture with Salt and Pepper.
3. Heat the Olive Oil in a saucepan and fry the Onion for 3-4 minutes or until golden brown.
4. Mash the Chickpeas with a fork and stir them into the pan.
5. Add the Chili Powder and heat gently, stirring for 2 minutes.
6. Divide the Lettuce leaves between the Tacos.
7. Stir the chopped Coriander into the Avocado and Tomato mixture, then spoon it into the Tacos.
8. Add a spoonful of the Chick pea mixture to each Taco.
9. Top each Taco off with a spoonful of Soured Cream.
I'm sure you will find that this recipe is delicious and it is also good fun for the kids to eat too. It may be a good idea to keep some napkins at the ready for any unfortunate accidents though!
Roasted Beef Tenderloin With Sour Cream Sauce
Preparation Time: 15 minutes
Total Cooking Time: 60 minutes
Ingredients
4 lbs beef tenderloin (or pre-cut fillet)
5 tablespoons flour
3 tbsp of breadcrumbs
1 teaspoon salt
3 teaspoons ground ginger,
3 teaspoons ground black pepper
5 tablespoons mustard (Dijon mustard)
Sauce
1 1/2 cup thick sour cream (preferably creme fraiche)
2 tbsp tomato ketchup
1/2 tsp Tabasco sauce (or other hot sauce)
3 tbsp green peppercorns --the pickled kind (drained)
2 tsp ground black pepper
1/2 tsp salt or seasonings
Directions
1. Turn the microwave oven into convection setting and preheat it at 150°C. This is, if you intend to roast the beef immediately after preparations.
2. Prepare the tenderloins by washing under cold water.
3. Put the flour, breadcrumbs, ground ginger, ground pepper and salt in a dish where the meat can fit. Mix them well until combined.
4. Rub the meat with the mustard.
5. After that, dip and coat it into the mixture. Make use of your clean hands to see to it that the beef is coated well.
6. At this point, you may cover the dish and fridge for one hour. It is highly recommended to let the dish rest at room temperature or refrigerate it to achieve best quality taste before roasting. However, you may proceed immediately if you want.
7. Place the beef tenderloin into a microwave-safe dish and roast it at 150°C. The time varies, depending on the weight to be roasted. The formula is 15 minutes per pound. Test the roast one to two times and if you feel that the roasted beef is still undercooked after the calculated time, you may continue roasting for additional 15-20 minutes or until you reach your desired tenderness. At any rate, based from my experience the formula works.
8. Remove the roasted beef tenderloin from the oven and let it rest for 15 minutes before serving.
9. Pre-slice the roasted meat to avoid pushing down of meat and letting the juices run out. Serve with drizzled sour cream sauce.
For the Sauce:
1. Crush the drained peppercorn with mortar and pestle. If you don't have one, you may use rounded part of the tablespoon to crush the peppercorn.
2. Put all the remaining ingredients in a mixing bowl including the crushed peppercorn and mix them well.
3. Transfer the mixture in a small pot and cook over low heat or you may place the bowl with mixture in the oven 1 minute before the end of calculated roasting time.
Total Cooking Time: 60 minutes
Ingredients
4 lbs beef tenderloin (or pre-cut fillet)
5 tablespoons flour
3 tbsp of breadcrumbs
1 teaspoon salt
3 teaspoons ground ginger,
3 teaspoons ground black pepper
5 tablespoons mustard (Dijon mustard)
Sauce
1 1/2 cup thick sour cream (preferably creme fraiche)
2 tbsp tomato ketchup
1/2 tsp Tabasco sauce (or other hot sauce)
3 tbsp green peppercorns --the pickled kind (drained)
2 tsp ground black pepper
1/2 tsp salt or seasonings
Directions
1. Turn the microwave oven into convection setting and preheat it at 150°C. This is, if you intend to roast the beef immediately after preparations.
2. Prepare the tenderloins by washing under cold water.
3. Put the flour, breadcrumbs, ground ginger, ground pepper and salt in a dish where the meat can fit. Mix them well until combined.
4. Rub the meat with the mustard.
5. After that, dip and coat it into the mixture. Make use of your clean hands to see to it that the beef is coated well.
6. At this point, you may cover the dish and fridge for one hour. It is highly recommended to let the dish rest at room temperature or refrigerate it to achieve best quality taste before roasting. However, you may proceed immediately if you want.
7. Place the beef tenderloin into a microwave-safe dish and roast it at 150°C. The time varies, depending on the weight to be roasted. The formula is 15 minutes per pound. Test the roast one to two times and if you feel that the roasted beef is still undercooked after the calculated time, you may continue roasting for additional 15-20 minutes or until you reach your desired tenderness. At any rate, based from my experience the formula works.
8. Remove the roasted beef tenderloin from the oven and let it rest for 15 minutes before serving.
9. Pre-slice the roasted meat to avoid pushing down of meat and letting the juices run out. Serve with drizzled sour cream sauce.
For the Sauce:
1. Crush the drained peppercorn with mortar and pestle. If you don't have one, you may use rounded part of the tablespoon to crush the peppercorn.
2. Put all the remaining ingredients in a mixing bowl including the crushed peppercorn and mix them well.
3. Transfer the mixture in a small pot and cook over low heat or you may place the bowl with mixture in the oven 1 minute before the end of calculated roasting time.
Herb and Cheese Bread Recipe
Everyone loves the aroma of homemade bread in their house but with the busy lives we all lead, no one can spare hours it takes to make bread from scratch. However, with the advent of no knead bread popularized by Jim Lahey, all this has changed.
This amazingly tasty and easy to make herb and cheese bread requires only 5 minutes of preparation the night before and 10 minutes on the day of bread baking. In between all that, you just let the bread rest and allow the yeast to slowly do its thing. You heard right, folks: all you do is mix the ingredients together, let it rest overnight, put it into your baking pan, let rise and bake. You never have to break a sweat.
This recipe has some whole grain in it for added depth of flavour and healthfulness. I recommend you make the dough after dinner so that it will be ready when you are the next morning. In the summer, you can replace the dried Italian seasoning with fresh herbs, increasing the amount to 3 to 5 tablespoons of finely chopped herbs. Among the yummy herbs you can choose are: green onion, sage, thyme, rosemary, basil, chives and tarragon.
Here is the recipe: Makes one 1 1/2 pound loaf; fits a 9 x 5 inch bread pan
2 1/3 cups all purpose flour
2/3 cups rye or whole wheat flour
2/3 cup grated old cheddar cheese
1 tablespoon Italian seasoning
1/3 teaspoon instant yeast
11/4 teaspoons salt
1 1/2 cups water, room temperature
Combine all the dry ingredients, including the herbs, in a bowl and stir well. Add the water and stir. The dough will appear very loose and shaggy. Cover and let proof overnight for about 12-18 hours. The dough will appear bubbly at the surface.
The next morning, invert the dough onto a well floured counter. Fold the dough up in thirds like an envelope using a bench scraper. Gently lift and transfer the dough into a 9 x 5 inch bread pan. Cover and let rest until the dough rises to the top of the pan, about 1 hour.
Bake at 375 degrees F for 35-45 minutes or until the bread appears golden brown and sounds hollow when tapped. Cool at least 1 hour before serving.
For more detailed instructions, including step-by-step photos and a photo of this delicious herb and cheese bread, visit Baking Bread & More and click under No Knead Bread.
This amazingly tasty and easy to make herb and cheese bread requires only 5 minutes of preparation the night before and 10 minutes on the day of bread baking. In between all that, you just let the bread rest and allow the yeast to slowly do its thing. You heard right, folks: all you do is mix the ingredients together, let it rest overnight, put it into your baking pan, let rise and bake. You never have to break a sweat.
This recipe has some whole grain in it for added depth of flavour and healthfulness. I recommend you make the dough after dinner so that it will be ready when you are the next morning. In the summer, you can replace the dried Italian seasoning with fresh herbs, increasing the amount to 3 to 5 tablespoons of finely chopped herbs. Among the yummy herbs you can choose are: green onion, sage, thyme, rosemary, basil, chives and tarragon.
Here is the recipe: Makes one 1 1/2 pound loaf; fits a 9 x 5 inch bread pan
2 1/3 cups all purpose flour
2/3 cups rye or whole wheat flour
2/3 cup grated old cheddar cheese
1 tablespoon Italian seasoning
1/3 teaspoon instant yeast
11/4 teaspoons salt
1 1/2 cups water, room temperature
Combine all the dry ingredients, including the herbs, in a bowl and stir well. Add the water and stir. The dough will appear very loose and shaggy. Cover and let proof overnight for about 12-18 hours. The dough will appear bubbly at the surface.
The next morning, invert the dough onto a well floured counter. Fold the dough up in thirds like an envelope using a bench scraper. Gently lift and transfer the dough into a 9 x 5 inch bread pan. Cover and let rest until the dough rises to the top of the pan, about 1 hour.
Bake at 375 degrees F for 35-45 minutes or until the bread appears golden brown and sounds hollow when tapped. Cool at least 1 hour before serving.
For more detailed instructions, including step-by-step photos and a photo of this delicious herb and cheese bread, visit Baking Bread & More and click under No Knead Bread.
Chicken Breasts Stuffed With Cream Cheese, Spinach, Artichokes, and Roasted Red Peppers
My sister-in-law and brother-in-law were coming for dinner and I wanted to serve a dish that was special and healthy. What would it be? Months ago, I cut out a magazine article about using frozen spinach. The recipe for stuffed chicken breasts sounded good, but I altered it to suit my tastes. I used a different kind of cheese, added roasted red peppers, and made a sauce.
Stuffing chicken breasts is a labor-intensive process. However, you can do most of the work ahead of time. Since I was volunteering at the library in the afternoon, I pounded the chicken, stuffed it, precooked it, and refrigerated it until later. When my sister and brother-in-law arrived I baked the chicken in a very hot oven.
You can run into trouble if you have never pounded poultry before. It is easy to pound too much in one place and punch a hole in the chicken. Flattening thick pieces takes longer than flattening thin ones. Your pounding technique is also important. I put the breasts in a heavy, zipper-type plastic bag. To keep the chicken from sticking to the sides of the bag, I moisten the inside with a little water.
Place the bagged chicken on a surface that can withstand pounding. (I don't put it on my granite counter top.) Pound the breasts with a tenderizer that has a flat bottom or use a heavy pan. Push your hand towards the edge of the chicken as you pound to achieve an even thickness.
When you spread the stuffing on the chicken, leave a half-inch border so the stuffing has somewhere to go as you roll it up. This dish is fancy enough for company and a special treat for family. I served it with wild rice, a salad of leaf lettuce, sliced pears, toasted walnuts, Roquefort cheese crumbles, and homemade dressing.
My sister-in-law and brother-in-law loved the chicken. I felt the result was worth the work. Chicken Breasts Stuffed with Cream Cheese, Spinach, Artichokes and Roasted Red Peppers is a unique way to serve poultry and a tasty combination of flavors.
Ingredients
8-ounce carton cream cheese with spinach and artichokes
10-ounce package chopped spinach, defrosted
7-ounce jar roasted red peppers (use half and save the rest)
4 chicken breast halves
1 1/2 cups lower salt chicken stock
2 tablespoons Wondra flour
Method
Place room temperature cream cheese in a bowl. Drain spinach in a strainer and add to cream cheese. Take half of the peppers from the jar and drain on paper towels. Chop the peppers and add to spinach-cream cheese mixture. Pound chicken breasts until they are about 1/4-inch thick. Spread each breast with filling, roll up, and secure with tooth picks. Place breasts in an oiled skillet and cook over medium heat until the chicken starts to turn white. Transfer skillet to a 400-degree oven and bake for 15-20 minutes. Remove chicken and tent with foil to keep warm. Add chicken stock to skillet, whisk in flour, and cook over medium heat until sauce thickens. Place chicken breasts on plates and spoon some sauce over each one. Makes four servings.
Copyright 2010 by Harriet Hodgson
http://www.harriethodgson.com
Stuffing chicken breasts is a labor-intensive process. However, you can do most of the work ahead of time. Since I was volunteering at the library in the afternoon, I pounded the chicken, stuffed it, precooked it, and refrigerated it until later. When my sister and brother-in-law arrived I baked the chicken in a very hot oven.
You can run into trouble if you have never pounded poultry before. It is easy to pound too much in one place and punch a hole in the chicken. Flattening thick pieces takes longer than flattening thin ones. Your pounding technique is also important. I put the breasts in a heavy, zipper-type plastic bag. To keep the chicken from sticking to the sides of the bag, I moisten the inside with a little water.
Place the bagged chicken on a surface that can withstand pounding. (I don't put it on my granite counter top.) Pound the breasts with a tenderizer that has a flat bottom or use a heavy pan. Push your hand towards the edge of the chicken as you pound to achieve an even thickness.
When you spread the stuffing on the chicken, leave a half-inch border so the stuffing has somewhere to go as you roll it up. This dish is fancy enough for company and a special treat for family. I served it with wild rice, a salad of leaf lettuce, sliced pears, toasted walnuts, Roquefort cheese crumbles, and homemade dressing.
My sister-in-law and brother-in-law loved the chicken. I felt the result was worth the work. Chicken Breasts Stuffed with Cream Cheese, Spinach, Artichokes and Roasted Red Peppers is a unique way to serve poultry and a tasty combination of flavors.
Ingredients
8-ounce carton cream cheese with spinach and artichokes
10-ounce package chopped spinach, defrosted
7-ounce jar roasted red peppers (use half and save the rest)
4 chicken breast halves
1 1/2 cups lower salt chicken stock
2 tablespoons Wondra flour
Method
Place room temperature cream cheese in a bowl. Drain spinach in a strainer and add to cream cheese. Take half of the peppers from the jar and drain on paper towels. Chop the peppers and add to spinach-cream cheese mixture. Pound chicken breasts until they are about 1/4-inch thick. Spread each breast with filling, roll up, and secure with tooth picks. Place breasts in an oiled skillet and cook over medium heat until the chicken starts to turn white. Transfer skillet to a 400-degree oven and bake for 15-20 minutes. Remove chicken and tent with foil to keep warm. Add chicken stock to skillet, whisk in flour, and cook over medium heat until sauce thickens. Place chicken breasts on plates and spoon some sauce over each one. Makes four servings.
Copyright 2010 by Harriet Hodgson
2 Popular Recipes For Baked Pork Chops
Pork chops are an economical choice and you can do so much with them. Baking them is especially good and if you add some kind of sauce or marinade, they come out richly flavored and moist. The following pair of recipes shows you what you can do with this cut of meat and the long, slow, moist cooking means they are sure to be really succulent and bursting with flavor.
If you do not want to bake the meat, you could pan fry it and use the drippings in the pan to make a homemade gravy recipe. Chops in gravy would make a delicious dinner and you can serve your favorite side dishes like mashed potatoes or corn on the cob alongside. Broccoli would also be good.
Italian Style Pork
The following recipe serves six people and uses mushrooms, wine, garlic and more for flavor. The chops are coated in breadcrumbs and pan-fried first, to make them extra crunchy. This is a great dish to serve with fries or mashed potatoes.
What You Need:
Preheat the oven to 375 degrees F. Rinse the meat and pat it dry. Use the seasoning salt and garlic powder to season them. Dredge the meat in flour, and then dip it in the egg. Coat it with the breadcrumbs.
Heat the oil in a skillet, then fry the meat for five minutes per side or until it is golden brown. Put it in a baking dish and cover it with aluminum foil. Bake for one hour. Mix the wine, milk, and soup together and pour this mixture over the meat. Put the aluminum foil back on and bake for half an hour more.
Applesauce Pork Chops
This is a popular recipe and features onion, ketchup, applesauce and more, to give the meat plenty of flavor. You can serve this with any side dishes you like but garlic mashed potatoes go amazingly well. Use five or six pork chops and serve one chop to each person.
What You Need:
Preheat the oven to 350 degrees F. Brown the meat in a skillet, then season it with salt and pepper. Put it in a big casserole dish. Stir the flour, ketchup, applesauce, water, salt and pepper into the skillet drippings and keep stirring it until the mixture is smooth and thick.
Arrange the sliced onion over the pork and then pour the applesauce and flour mixture over everything. Bake for forty five minutes or until the pork is cooked through.
If you do not want to bake the meat, you could pan fry it and use the drippings in the pan to make a homemade gravy recipe. Chops in gravy would make a delicious dinner and you can serve your favorite side dishes like mashed potatoes or corn on the cob alongside. Broccoli would also be good.
Italian Style Pork
The following recipe serves six people and uses mushrooms, wine, garlic and more for flavor. The chops are coated in breadcrumbs and pan-fried first, to make them extra crunchy. This is a great dish to serve with fries or mashed potatoes.
What You Need:
- 6 pork chops
- 2 cups Italian style seasoned breadcrumbs
- 1/2 cup milk
- 4 tablespoons olive oil
- 1/3 cup white wine
- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 2 beaten eggs
- 10 3/4 oz can condensed cream of mushroom soup
Preheat the oven to 375 degrees F. Rinse the meat and pat it dry. Use the seasoning salt and garlic powder to season them. Dredge the meat in flour, and then dip it in the egg. Coat it with the breadcrumbs.
Heat the oil in a skillet, then fry the meat for five minutes per side or until it is golden brown. Put it in a baking dish and cover it with aluminum foil. Bake for one hour. Mix the wine, milk, and soup together and pour this mixture over the meat. Put the aluminum foil back on and bake for half an hour more.
Applesauce Pork Chops
This is a popular recipe and features onion, ketchup, applesauce and more, to give the meat plenty of flavor. You can serve this with any side dishes you like but garlic mashed potatoes go amazingly well. Use five or six pork chops and serve one chop to each person.
What You Need:
- 5 or 6 pork chops
- 1/4 cup ketchup
- 2 tablespoons all-purpose flour
- 1 sliced onion
- 1 cup applesauce
- 3/4 cup boiling water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preheat the oven to 350 degrees F. Brown the meat in a skillet, then season it with salt and pepper. Put it in a big casserole dish. Stir the flour, ketchup, applesauce, water, salt and pepper into the skillet drippings and keep stirring it until the mixture is smooth and thick.
Arrange the sliced onion over the pork and then pour the applesauce and flour mixture over everything. Bake for forty five minutes or until the pork is cooked through.
Pork is amazing with a homemade gravy recipe and there are gravy recipes for all occasions. What about making a homemade gourmet turkey gravy recipe for your thanksgiving meal this year?
HomemadeGravyRecipes.com - Gravy The Way It Was Meant To Be - Homemade Good
HomemadeGravyRecipes.com - Gravy The Way It Was Meant To Be - Homemade Good
Mexican Meatballs And Rice
Meatballs usually are seen in Italian restaurants and cuisines. However, if you love meatballs you should try out Mexican meatballs. They are very popular Mexican food and tend to be served with rice to get a mouthwatering dinner.
Ingredients needed:
Chopped meat
Onion
1 egg
4 tomatoes
1 cup of rice
Rice seasoner
Tomato sauce
Instructions:
Place the chopped meat completely de-frozen on a bowl. Chop half an onion in very small pieces and add it to the chopped meat. Next, add the egg into the combination. Now mix everything until the egg makes the mix sticky. Heat a pan and add olive oil into it. Make small to medium balls from the mix. Place all the meatballs and fry them on all sides. While the meatballs are frying, chop four small tomatoes; blend it until there are not any chunks left. And then add 5 tablespoons of tomato sauce to make it not too liquid. Add the sauce to the frying meatballs.
Now the rice: Heat a deep pan and add olive oil. When it's very hot, add the rice and fry it to a brown golden color. And then add 1 1/2 cups of water and the rice seasoner or just salt and pepper. When the water is almost evaporated, add corn and frozen peas, or just leave it plain. When the water evaporates completely, the Mexican meatballs and rice is ready to serve.
With all the different classic Mexican food recipes out there, meatballs are popular with a lot of households. You can find a large number of traditional Mexican recipes available if you would like make something nutritious and delicious for your family now.
Ingredients needed:
Chopped meat
Onion
1 egg
4 tomatoes
1 cup of rice
Rice seasoner
Tomato sauce
Instructions:
Place the chopped meat completely de-frozen on a bowl. Chop half an onion in very small pieces and add it to the chopped meat. Next, add the egg into the combination. Now mix everything until the egg makes the mix sticky. Heat a pan and add olive oil into it. Make small to medium balls from the mix. Place all the meatballs and fry them on all sides. While the meatballs are frying, chop four small tomatoes; blend it until there are not any chunks left. And then add 5 tablespoons of tomato sauce to make it not too liquid. Add the sauce to the frying meatballs.
Now the rice: Heat a deep pan and add olive oil. When it's very hot, add the rice and fry it to a brown golden color. And then add 1 1/2 cups of water and the rice seasoner or just salt and pepper. When the water is almost evaporated, add corn and frozen peas, or just leave it plain. When the water evaporates completely, the Mexican meatballs and rice is ready to serve.
With all the different classic Mexican food recipes out there, meatballs are popular with a lot of households. You can find a large number of traditional Mexican recipes available if you would like make something nutritious and delicious for your family now.
You can find more recipe articles at Mexican Food.
How to Make Homemade Croutons
This is one of those things that seems so simple and sensible, you wonder why everyone isn't doing it already. The taste, texture, and value of homemade croutons are fabulous. Maybe you just don't know how. So here's how to make croutons at home, with delicious results.
Basically, croutons are just toasted bread. The difference is that they are toasted longer, so that the interior of the bread dries out, giving a satisfying crunch throughout, not just on the surface.
However, if you like that crunch just on the outside, the good news is, you have full control when you make your own. You can leave them in the oven for less time, to get a softer, chewier finished product. Or keep them there longer, to get almost a tooth-shattering morsel. The choice is yours.
Simply use some leftover bread. I don't like bread heels, the slices you cut off at either end of a loaf. Normally I give them to friends, but since they have moved away, I'm stuck with them. I can either give them to the chickens, who would gladly devour them, or I can make croutons. Guess which I prefer?
Any bread is fine. You can use fresh bread or stale, whole grain or white, sweet or savory. In fact, for variation, try using sweet bread sometimes. It makes for a nice complement to a carrot soup, for example.
You don't even have to use bread slices. Any shape or size will work. Have some leftover rolls or buns? Use those.
Recipe: Homemade Croutons
2 slices bread, cubed (or a similar amount of rolls or buns,) about 3 cups
2 Tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste (optional)
I use a serrated knife to cut the bread into cubes. Place the bread cubes into a 9 by 13-inch baking pan. I prefer this to a cookie sheet, because the cubes stay inside when you mix them, but you can use a cookie sheet as well.
Add the olive oil. Mix well. Sprinkle on the garlic and onion powders. Mix well. Spread out evenly in the pan.
Bake at 350 degrees F for 10 to 15 minutes, until browned and hard. Stir halfway through.
Stick around while they are baking, because they can overcook very quickly.
Be sure to cool them completely before storing in an airtight container.
Now you know how to make homemade croutons. It's very straightforward and simple, and if you try it for yourself, you'll see how delicious they are. You will likely never buy pre-made again.
Want to know what to do with them?Basically, croutons are just toasted bread. The difference is that they are toasted longer, so that the interior of the bread dries out, giving a satisfying crunch throughout, not just on the surface.
However, if you like that crunch just on the outside, the good news is, you have full control when you make your own. You can leave them in the oven for less time, to get a softer, chewier finished product. Or keep them there longer, to get almost a tooth-shattering morsel. The choice is yours.
Simply use some leftover bread. I don't like bread heels, the slices you cut off at either end of a loaf. Normally I give them to friends, but since they have moved away, I'm stuck with them. I can either give them to the chickens, who would gladly devour them, or I can make croutons. Guess which I prefer?
Any bread is fine. You can use fresh bread or stale, whole grain or white, sweet or savory. In fact, for variation, try using sweet bread sometimes. It makes for a nice complement to a carrot soup, for example.
You don't even have to use bread slices. Any shape or size will work. Have some leftover rolls or buns? Use those.
Recipe: Homemade Croutons
2 slices bread, cubed (or a similar amount of rolls or buns,) about 3 cups
2 Tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste (optional)
I use a serrated knife to cut the bread into cubes. Place the bread cubes into a 9 by 13-inch baking pan. I prefer this to a cookie sheet, because the cubes stay inside when you mix them, but you can use a cookie sheet as well.
Add the olive oil. Mix well. Sprinkle on the garlic and onion powders. Mix well. Spread out evenly in the pan.
Bake at 350 degrees F for 10 to 15 minutes, until browned and hard. Stir halfway through.
Stick around while they are baking, because they can overcook very quickly.
Be sure to cool them completely before storing in an airtight container.
Now you know how to make homemade croutons. It's very straightforward and simple, and if you try it for yourself, you'll see how delicious they are. You will likely never buy pre-made again.
Find more tips for how to make homemade croutons at http://almostveganinparadise.wordpress.com/2010/10/19/homemade-croutons
Baked Brie Appetizer
So, Guests are coming and you want to bake some cheese. This is a good choice because most of your guests will like cheese. Serving baked Brie as an Appetizer is more about learning the simple technique than providing a standard recipe, although I will. If you learn how to simply bake brie, then you can take that skill, add to it a little love and imagination, and you could write a cookbook just on the variations of this modern classic.
Baking Brie involves:
The first variation and probably the most often served is BAKED BRIE WITH FRUIT AND NUTS. Here is how to make it.
First roll out your dough. Puff pastry is a good choice, as is a canned crescent roll product. You don't need to be too concerned with the shape of your dough at this point, only that it is large enough to completely cover the round of Brie that you will be baking in it.
Place your round of Brie, skin on, in the center of the pastry dough. You can now top the round with almost any fresh, frozen, canned,or jellied fruit. My mom loved apricot jam with the addition of a few dried apricots. I like raspberries so when available I use them fresh, or I use a raspberry whole berry jam. Be generous.
Now bring up the sides of your dough to cover your cheese and topping. You can fold the edges over and make a neat little package, but I like to gather the corners, pinching them together at the center, and letting the tails stick up. This will brown nicely if brushed with an egg wash and makes a delightful presentation if further garnished with a little of the fruit and some slivered almonds or other nut.
I like to use Filo dough because of the tender flaky crust it makes. Follow the same procedure except you must first prepare the crust. Be sure to keep the sheets of cough you aren't actually working with covered with a moist cloth when working. It will dry out within minutes. Lay out a sheet of Filo dough on a parchment covered cookie sheet. Brush it with melted butter. Lay another sheet on top and brush it with butter. Repeat this until you have built up several layers of dough. The more layers, the flakier it will be. When you have enough layers to suit you, you are ready to fill the dough with your brie and what-ever options you choose. Here are some more ideas for optional toppings. I have made all of these and they are all delicious.
APPLE PIE BRIE
Sprinkle every other sheet of Filo dough with about 1/2 teaspoon cinnamon and sugar mix. Cut the round of brie in 1/2, like you would a cake layer. Lay half on the prepared dough. Spoon a couple of teaspoons of apple pie filling over the cheese. Place the other half of the cheese on top and add more pie filling. Pull the dough up and gather around the wheel of cheeses. You want the corners to flair out at the top, sort of like a gift basket wrapper. Usually a gentle twist will hold it together, but you could always tie it loosely with kitchen twine, removing it just before serving. Bake at 350 degrees 15 - 20 minutes or until filo crust is golden brown. Cool ten minutes. sprinkle cinnamon and sugar mix over the top just before serving.
BRANDIED CHERRY BRIE - My mom's all time favorite. (Must be the brandy)
One hour before you are ready to bake your brie, place 1/2 cup of dried cherries in a small pot. Add 1 cup brandy. Heat slowly until the liquid just begins to boil. You do not want a hard boil, just a low simmering boil. Cook for 5 minutes then remove from heat and let cool. Drain, reserving the liquid.
Now prepare your dough. Crescent roll pastry is a good choice for this one as it is a little thicker and will hold more of the juices in. Layer your cheese with the drained cherries. Wrap as normal. Bake at 350 degrees until the crust is golden brown, about 20 minutes. While it is cooking, return the liquid from the cherries to the pot, adding water to make 1/2 cup. Using a whisk, stir in 1/2 teaspoon corn starch. Bring to a boil stirring constantly. Turn off the heat. Let cool slightly but it should be served warm. I put it in a small bowl on the platter with the brie and sliced baguette. Include a small spoon and your guests can dribble the warm, cherry gravy,over the brie.
You can use almost any dried fruit with this method, but you may want to change your liquor preferences.
MEAT AND CHEESE
You can also choose to serve your brie with a meat rather than fruit. Try wrapping the wheel with prosciutto.
You can also use slices of pepperoni, honey ham, salami, roast beef. Whichever meat you choose usually will be a nice mix. I use a little horseradish with the roast beef. I just spread the top of the cheese and then put the meat on. Try layering a couple of thin slices of smoked salmon a teaspoon of capers, and a few rings of raw onion for an unusual twist.
Hope you try some of these. They are sure to be the hit of your next gathering.
Baking Brie involves:
- Wrapping the Brie in a dough
- Baking at about 350 degrees for 20 - 30 minutes, depending on the type of dough you use.
- Cooling for about ten minutes
- Serve with slices of toasted bread, slices of french bread or baguette,or crackers.
The first variation and probably the most often served is BAKED BRIE WITH FRUIT AND NUTS. Here is how to make it.
First roll out your dough. Puff pastry is a good choice, as is a canned crescent roll product. You don't need to be too concerned with the shape of your dough at this point, only that it is large enough to completely cover the round of Brie that you will be baking in it.
Place your round of Brie, skin on, in the center of the pastry dough. You can now top the round with almost any fresh, frozen, canned,or jellied fruit. My mom loved apricot jam with the addition of a few dried apricots. I like raspberries so when available I use them fresh, or I use a raspberry whole berry jam. Be generous.
Now bring up the sides of your dough to cover your cheese and topping. You can fold the edges over and make a neat little package, but I like to gather the corners, pinching them together at the center, and letting the tails stick up. This will brown nicely if brushed with an egg wash and makes a delightful presentation if further garnished with a little of the fruit and some slivered almonds or other nut.
I like to use Filo dough because of the tender flaky crust it makes. Follow the same procedure except you must first prepare the crust. Be sure to keep the sheets of cough you aren't actually working with covered with a moist cloth when working. It will dry out within minutes. Lay out a sheet of Filo dough on a parchment covered cookie sheet. Brush it with melted butter. Lay another sheet on top and brush it with butter. Repeat this until you have built up several layers of dough. The more layers, the flakier it will be. When you have enough layers to suit you, you are ready to fill the dough with your brie and what-ever options you choose. Here are some more ideas for optional toppings. I have made all of these and they are all delicious.
APPLE PIE BRIE
Sprinkle every other sheet of Filo dough with about 1/2 teaspoon cinnamon and sugar mix. Cut the round of brie in 1/2, like you would a cake layer. Lay half on the prepared dough. Spoon a couple of teaspoons of apple pie filling over the cheese. Place the other half of the cheese on top and add more pie filling. Pull the dough up and gather around the wheel of cheeses. You want the corners to flair out at the top, sort of like a gift basket wrapper. Usually a gentle twist will hold it together, but you could always tie it loosely with kitchen twine, removing it just before serving. Bake at 350 degrees 15 - 20 minutes or until filo crust is golden brown. Cool ten minutes. sprinkle cinnamon and sugar mix over the top just before serving.
BRANDIED CHERRY BRIE - My mom's all time favorite. (Must be the brandy)
One hour before you are ready to bake your brie, place 1/2 cup of dried cherries in a small pot. Add 1 cup brandy. Heat slowly until the liquid just begins to boil. You do not want a hard boil, just a low simmering boil. Cook for 5 minutes then remove from heat and let cool. Drain, reserving the liquid.
Now prepare your dough. Crescent roll pastry is a good choice for this one as it is a little thicker and will hold more of the juices in. Layer your cheese with the drained cherries. Wrap as normal. Bake at 350 degrees until the crust is golden brown, about 20 minutes. While it is cooking, return the liquid from the cherries to the pot, adding water to make 1/2 cup. Using a whisk, stir in 1/2 teaspoon corn starch. Bring to a boil stirring constantly. Turn off the heat. Let cool slightly but it should be served warm. I put it in a small bowl on the platter with the brie and sliced baguette. Include a small spoon and your guests can dribble the warm, cherry gravy,over the brie.
You can use almost any dried fruit with this method, but you may want to change your liquor preferences.
MEAT AND CHEESE
You can also choose to serve your brie with a meat rather than fruit. Try wrapping the wheel with prosciutto.
You can also use slices of pepperoni, honey ham, salami, roast beef. Whichever meat you choose usually will be a nice mix. I use a little horseradish with the roast beef. I just spread the top of the cheese and then put the meat on. Try layering a couple of thin slices of smoked salmon a teaspoon of capers, and a few rings of raw onion for an unusual twist.
Hope you try some of these. They are sure to be the hit of your next gathering.
If you are looking for more good cookie recipes check out http://www.caglecooksonline.com. You will find FREE cookbooks to download, videos and more. This site has just gone live so bookmark it to visit often as I will be adding recipes from my collection often.
You can also visit http://www.cagleonline.com for a master index of Free products and services that will help you in business and at home.
You can also visit http://www.cagleonline.com for a master index of Free products and services that will help you in business and at home.
Curried Red Beans With Quinoa
Makes 4 servings
This is a simple vegetarian recipe as well as vegan recipe that is easy to prepare and very healthy.
Eating quinoa is a good way of getting your daily fiber intake and protein. Quinoa contains magnesium which helps decrease blood pressure by relaxing your blood vessels and muscles. Quinoa is a good source of manganese and copper that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.
Kidney beans also contain fiber which helps prevent constipation and tones the colon. It also helps prevent heart disease and high cholesterol. Kidney beans contain folate which is recommended if pregnant as it helps the developing baby grow and thrive before birth. These legumes are also high in protein which is needed for building strong muscles and carrying oxygen-rich blood to all of your organs.
Ingredients include:
1/2 cup diced yellow onion
1/2 cup diced carrots
1 1/2 cup chopped spinach (better fresh)
1 tablespoon vegetable oil (sesame seed oil even better)
2 garlic cloves, minced
2 (14 ounce) cans red kidney beans or use dry kidney beans soaked overnight and cooked until tender (healthier than canned)
1 teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon minced jalapeno pepper, seeds removed (can add more for spicy hot taste!)
Dash of salt or salt substitute to taste
2 cups cooked quinoa, hot
Saute the onion, carrots in vegetable oil (sesame seed oil) in a medium saucepan for 2 minutes. Add garlic and cook for another minute. Stir in spinach and cook until wilted (approximately 2 minutes). Add kidney beans, curry powder, cumin, jalapeno and salt. Cook stirring frequently until completely warmed through.
Divide the warm quinoa evenly among four serving plates and top with kidney beans.
This is a simple vegetarian recipe as well as vegan recipe that is easy to prepare and very healthy.
Eating quinoa is a good way of getting your daily fiber intake and protein. Quinoa contains magnesium which helps decrease blood pressure by relaxing your blood vessels and muscles. Quinoa is a good source of manganese and copper that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.
Kidney beans also contain fiber which helps prevent constipation and tones the colon. It also helps prevent heart disease and high cholesterol. Kidney beans contain folate which is recommended if pregnant as it helps the developing baby grow and thrive before birth. These legumes are also high in protein which is needed for building strong muscles and carrying oxygen-rich blood to all of your organs.
Ingredients include:
1/2 cup diced yellow onion
1/2 cup diced carrots
1 1/2 cup chopped spinach (better fresh)
1 tablespoon vegetable oil (sesame seed oil even better)
2 garlic cloves, minced
2 (14 ounce) cans red kidney beans or use dry kidney beans soaked overnight and cooked until tender (healthier than canned)
1 teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon minced jalapeno pepper, seeds removed (can add more for spicy hot taste!)
Dash of salt or salt substitute to taste
2 cups cooked quinoa, hot
Saute the onion, carrots in vegetable oil (sesame seed oil) in a medium saucepan for 2 minutes. Add garlic and cook for another minute. Stir in spinach and cook until wilted (approximately 2 minutes). Add kidney beans, curry powder, cumin, jalapeno and salt. Cook stirring frequently until completely warmed through.
Divide the warm quinoa evenly among four serving plates and top with kidney beans.
Alec Simon is a vegetarian nutritionist and has many simple vegetarian recipes online. Get a complimentary healthy eating e-book that has vegetarian recipes for breakfast, lunch and dinner. Along with healthy eating tips to help you get on the right track to healthy eating and losing unwanted pounds. Also check out video for new Simple Vegetarian website... http://www.simplevegetarian.net
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