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!
Subscribe to:
Posts (Atom)