Betty Crocker Dinner for Two Cookbook
1 1/2 cup Softasilk flour - cake flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 soft shortening such as Crisco
2/3 cup milk
1 tsp. vanilla or other flavoring
1 egg
Heat over to 350 degrees . Sift flour, sugar , baking powder and salt together. Add shortening, mik , flavoring. Beat 2 min. , med speed on mixer or 300 strokes by hand. Add egg. Beat 2 more min.
Pour into greased and floured square pan 8x8x2 ". Bake 30 to 35 min. until toothpick stuck into center comes out clean.
You may use half of this batter for Pineapple Upside-down Cake and the other half for cupcakes. If you make Upside-down Cake with half the batter, refrigerate it unbaked while baking the cupcakes.
Pineapple Upside-down Cake
3 tbsp. butter
1/4 cup brown sugar ( packed)
3 drained pineapple slices
pecan halves and maraschino cherries, if desired
1/2 the batter for Dinette Cake, use other half for cupcakes
Grease sides of a loaf pan, 9x5x3". Melt butter in the bottom of loaf pan. Sprinkle sugar evenly over butter. Arrange pineapple in attractive pattern on butter-sugar coating. Decorate with pecan halves and cherries if you wish. Pour half the batter over the fruit.
Refrigerate unbaked Upside down Cake while baking cupcakes. Then lower over temperature to 350 degrees. Bake upside Down Cake about 40 min. , until toothpick stuck into center comes out clean.
Immediately after removing from oven, turn upside-down on serving plate. Leave pan a few min. so that brown sugar mixture will run down over cake. Serve warm with whipped cream.
Cupcakes
Use half of Dinette Cake batter. Heat oven to 400 degrees . Place paper cups or liners in 6 muffin cups. Fill cups half full of batter. Bake 18 -20 min. until toothpick stuck into center comes out clean.
4 years ago Report Abuse
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slave2ar...
Individual Chocolate Indulgence Cake
1/2 cup bittersweet chocolate
3 tablespoons butter, unsalted
1/8 cups sugar
1 egg
1/8 cup all-purpose flour
Optional:
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows
Chocolate Sauce:
1/2 cup whole milk
5 1/4 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
1 tablespoons unsalted butter
1/6 cup sugar
Preheat the oven to 400 degrees F.
In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease two 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the two molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
4 years ago
Saturday, December 31, 2011
1 egg cake
1 EGG CAKE
1/2 cup butter, slightly softened
1 cup sugar
1 egg, beaten until light
1 cup milk
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 1/2 teaspoons vanilla or other flavoring
This is a simple cake that can be the base of many last minute desserts. Frost with a favorite frosting, top with fresh or canned fruits in syrup and a dusting of confectioners' sugar or serve with ice cream or sliced with a sandwich of pudding or custard. Almond, lemon, orange or other flavorings may be substituted for the vanilla and grated citrus peel or ginger can be added as variations.
Preheat oven to 350°F.
Whisk together flour, baking powder and salt. Measure the milk and stir in the vanilla.
Cream together butter and sugar. Add egg and beat for 2 minutes or until light.
Stir in 1 cup of the flour mixture, the milk mixture, then the remaining flour mixture. Beat for 30 seconds, or only until combined. (For a tender cake, do not overbeat the batter once the flour has been added).
Bake in a buttered 9 inch square pan for 30 minutes or until a toothpick inserted in center of cake comes out clean.
Submitted by: CM
1/2 cup butter, slightly softened
1 cup sugar
1 egg, beaten until light
1 cup milk
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 1/2 teaspoons vanilla or other flavoring
This is a simple cake that can be the base of many last minute desserts. Frost with a favorite frosting, top with fresh or canned fruits in syrup and a dusting of confectioners' sugar or serve with ice cream or sliced with a sandwich of pudding or custard. Almond, lemon, orange or other flavorings may be substituted for the vanilla and grated citrus peel or ginger can be added as variations.
Preheat oven to 350°F.
Whisk together flour, baking powder and salt. Measure the milk and stir in the vanilla.
Cream together butter and sugar. Add egg and beat for 2 minutes or until light.
Stir in 1 cup of the flour mixture, the milk mixture, then the remaining flour mixture. Beat for 30 seconds, or only until combined. (For a tender cake, do not overbeat the batter once the flour has been added).
Bake in a buttered 9 inch square pan for 30 minutes or until a toothpick inserted in center of cake comes out clean.
Submitted by: CM
Tuesday, December 20, 2011
quiche
Ready in 60 minutes • Makes 6 servings
Ingredients:
Crust:
2 tsp olive oil (divided)
12 cups spinach, fresh, chopped
1/8 tsp sea salt
3/4 cup unbleached flour
3/4 cup wheat germ or whole wheat bread crumbs
1/4 tsp nutmeg
Filling:
6 egg whites
1/4 cup low-fat milk
1/4 cup low-fat cottage cheese
1/2 cup fresh broccoli, finely chopped
6 stalks asparagus, finely chopped
1 large shiitake mushroom, minced (1/4 cup)
1/4 large onion, minced
Sea salt and pepper, to taste
Instructions:
Preheat oven to 375°F. Coat a pie dish with 1 teaspoon of oil, set aside.
Heat remaining oil in a large skillet. Add chopped spinach, then salt and sauté until wilted, about 3 minutes.
For crust, combine remaining dry ingredients in a mixing bowl.
Remove spinach from heat and add to bowl, including any liquid from cooking process. Pat spinach crust mixture into pie dish to cover the entire dish, including the sides, evenly. Bake for 15 minutes.
Meanwhile, prepare the filling: preheat oven to 350°F. Crack eggs into a large mixing bowl and add the milk and cottage cheese. Beat with an electric mixer or wire whisk for several minutes until well blended and uniform. TIP: the more thoroughly you mix this, the fluffier and lighter this dish will be.
Add chopped vegetables to egg mixture. Pour mixture into piecrust. Cover just the edges of the piecrust (the lip) with aluminum foil to prevent over browning. Bake for 35 minutes or until a knife placed in the center comes out clean and the top of the quiche is lightly browned. If the center is still liquid, cover the entire top of the quiche with foil and bake 5 more minutes. Let set for 5 minutes uncovered. Slice into 6 pieces.
Nutrients per serving (167 g):
Calories: 158, Total Fats: 4 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 1 mg, Sodium: 253 mg, Total Carbohydrates: 23 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 10 g, Iron: 2.5 mg
Ingredients:
Crust:
2 tsp olive oil (divided)
12 cups spinach, fresh, chopped
1/8 tsp sea salt
3/4 cup unbleached flour
3/4 cup wheat germ or whole wheat bread crumbs
1/4 tsp nutmeg
Filling:
6 egg whites
1/4 cup low-fat milk
1/4 cup low-fat cottage cheese
1/2 cup fresh broccoli, finely chopped
6 stalks asparagus, finely chopped
1 large shiitake mushroom, minced (1/4 cup)
1/4 large onion, minced
Sea salt and pepper, to taste
Instructions:
Preheat oven to 375°F. Coat a pie dish with 1 teaspoon of oil, set aside.
Heat remaining oil in a large skillet. Add chopped spinach, then salt and sauté until wilted, about 3 minutes.
For crust, combine remaining dry ingredients in a mixing bowl.
Remove spinach from heat and add to bowl, including any liquid from cooking process. Pat spinach crust mixture into pie dish to cover the entire dish, including the sides, evenly. Bake for 15 minutes.
Meanwhile, prepare the filling: preheat oven to 350°F. Crack eggs into a large mixing bowl and add the milk and cottage cheese. Beat with an electric mixer or wire whisk for several minutes until well blended and uniform. TIP: the more thoroughly you mix this, the fluffier and lighter this dish will be.
Add chopped vegetables to egg mixture. Pour mixture into piecrust. Cover just the edges of the piecrust (the lip) with aluminum foil to prevent over browning. Bake for 35 minutes or until a knife placed in the center comes out clean and the top of the quiche is lightly browned. If the center is still liquid, cover the entire top of the quiche with foil and bake 5 more minutes. Let set for 5 minutes uncovered. Slice into 6 pieces.
Nutrients per serving (167 g):
Calories: 158, Total Fats: 4 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 1 mg, Sodium: 253 mg, Total Carbohydrates: 23 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 10 g, Iron: 2.5 mg
Friday, December 2, 2011
stuffed eggplant
e. It is loaded with moisture and if the water isn't needed for the recipe it can really alter the flavors and consistency of the dish. Before cooking the eggplant I had to stripe them, cut them in half, and create a slice in the middle to later stuff the meat. Then I rubbed the eggplants with salt and let them sit for an hour. This helps draw out the moisture. The eggplant have to sit in a colander or on a rack to allow for all the excess water to drip off. While the eggplant was draining I gathered my ingredients.
Fresh ingredients
Here is a list of ingredients:
3 medium eggplant, peeled in stripes lengthwise, halved
1 lb of ground beef
1 sweet onion choppped
4 cloves of garlic
2 tablespoons of tomato paste
1/2 cup parsley, finely choppped (be generous)
1 or 2 tomatos chopped
1 tomato, sliced for garnish
dill for garnish (optional)
green peppers, 6 one for each eggplant
ottoman spice to taste
red pepper flakes to taste
sugar to taste
ground pepper to taste
salt to taste
my own personal blend of spices i cant remember but make everything taste good. ha!
2 tablespoons olive oil
mild flavor oil for browning eggplant
1 cup hot water
serve with:
basmati or jasmine rice
flat bread
yogurt (optional)
Oven should be preheated to 180 degrees C/380 F
The meat stuffing
I browned the onions in a pan with a bit of olive oil. Once onions were soft I added the beef and cooked it until done. Then came the garlic, chopped tomato, tomato paste, and all my spices and sugar except the parsley. You should let it simmer to ensure all the spices and flavours have time to marry. It would be a good idea to prepare the meat filling the night before and let them really soak in overnight but I didn't have that kind of time :) I let the meat filling simmer while I pan fried the eggplant. Be sure to test the meat occasionally, experiment until you get it to taste just right.
Eggplant ready for frying
Now back to the eggplant. I wiped off all the excess salt and I heated some mild flavoured oil in a frying pan. Now you have to make sure the oil is super hot or the eggplant with just absorb all the oil. You want to make the eggplant brown on all side and gets a little soft.
Once I was done with pan frying the eggplant I dried them out on paper towel and took my meat filling off the fire. This is when I added the parsley and began to assemble my masterpiece.
Pre-oven prettyness
Lay your eggplant into a deep oven pan and stuff them evenly with the meat filling. Top each piece of eggplant with a slice of tomato and a pepper. Before putting it into the oven, I mixed a bit of olive oil in a cup of water and poored it into the pan. I covered it with foil and let it cook in the oven for 45 minutes. After 45 minutes I removed the foil and let it cook uncovered so the peppers and tomato could get some color.
Completed Karniyarik. It was a hit!
It should be noted that I had so many spare ingredients that I retried the recipe again the same week. It was delicious both times. I think my teacher would have been proud!
Fresh ingredients
Here is a list of ingredients:
3 medium eggplant, peeled in stripes lengthwise, halved
1 lb of ground beef
1 sweet onion choppped
4 cloves of garlic
2 tablespoons of tomato paste
1/2 cup parsley, finely choppped (be generous)
1 or 2 tomatos chopped
1 tomato, sliced for garnish
dill for garnish (optional)
green peppers, 6 one for each eggplant
ottoman spice to taste
red pepper flakes to taste
sugar to taste
ground pepper to taste
salt to taste
my own personal blend of spices i cant remember but make everything taste good. ha!
2 tablespoons olive oil
mild flavor oil for browning eggplant
1 cup hot water
serve with:
basmati or jasmine rice
flat bread
yogurt (optional)
Oven should be preheated to 180 degrees C/380 F
The meat stuffing
I browned the onions in a pan with a bit of olive oil. Once onions were soft I added the beef and cooked it until done. Then came the garlic, chopped tomato, tomato paste, and all my spices and sugar except the parsley. You should let it simmer to ensure all the spices and flavours have time to marry. It would be a good idea to prepare the meat filling the night before and let them really soak in overnight but I didn't have that kind of time :) I let the meat filling simmer while I pan fried the eggplant. Be sure to test the meat occasionally, experiment until you get it to taste just right.
Eggplant ready for frying
Now back to the eggplant. I wiped off all the excess salt and I heated some mild flavoured oil in a frying pan. Now you have to make sure the oil is super hot or the eggplant with just absorb all the oil. You want to make the eggplant brown on all side and gets a little soft.
Once I was done with pan frying the eggplant I dried them out on paper towel and took my meat filling off the fire. This is when I added the parsley and began to assemble my masterpiece.
Pre-oven prettyness
Lay your eggplant into a deep oven pan and stuff them evenly with the meat filling. Top each piece of eggplant with a slice of tomato and a pepper. Before putting it into the oven, I mixed a bit of olive oil in a cup of water and poored it into the pan. I covered it with foil and let it cook in the oven for 45 minutes. After 45 minutes I removed the foil and let it cook uncovered so the peppers and tomato could get some color.
Completed Karniyarik. It was a hit!
It should be noted that I had so many spare ingredients that I retried the recipe again the same week. It was delicious both times. I think my teacher would have been proud!
Thursday, December 1, 2011
Tex Mex Rice & Black-Eyed Peas
Adapted from Food Network Magazine, November 2011 Issue
Serves 4
Ingredients
1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup fresh salsa, plus more for topping
½ teaspoon ground cumin
2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
3 cups baby spinach
¼ cup chopped fresh cilantro
1 avocado, halved, pitted and sliced
Directions
1. Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and ¼ cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
2. Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.
The original recipe advised to serve with cheese and sour cream, but I thought - who needs it? I didn't - this meal was just fine, as is! PS - who knew I'd love black-eyed peas this much?
Adapted from Food Network Magazine, November 2011 Issue
Serves 4
Ingredients
1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup fresh salsa, plus more for topping
½ teaspoon ground cumin
2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
3 cups baby spinach
¼ cup chopped fresh cilantro
1 avocado, halved, pitted and sliced
Directions
1. Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and ¼ cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
2. Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.
The original recipe advised to serve with cheese and sour cream, but I thought - who needs it? I didn't - this meal was just fine, as is! PS - who knew I'd love black-eyed peas this much?
Wednesday, November 30, 2011
baked salmon
Here's a straightforward way to prepare delicious salmon! Basil, garlic, lemon juice and parsley provide a mild seasoning that perfectly enhances the distinctive flavor of this irresistible fish."
INGREDIENTS:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
DIRECTIONS:
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
INGREDIENTS:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
DIRECTIONS:
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Monday, November 21, 2011
vegan burgers
We went to a fun dinner at Kath and Matt’s house tonight! We decided a few days ago at yoga that we should do a casual Saturday night dinner together, and we agreed to split up the menu to make it easy. Kath and Matt would provide veggies and buns, and Casey and I would make homemade (vegetarian) burgers! I really shouldn’t take any credit though, because this one was all Casey’s idea.
As vegetarians, we are always trying to be creative with fun ingredients and different alternatives to the standard boring fare. We make a LOT of different veggie and bean burgers, mostly because I use it as an excuse to feed my ketchup addiction. :) But this burger takes the cake. It is Casey’s third time making it, and it is AMAZING! The best part is that you can interchange ingredients as you please – substitute any type of bean or seed, and you’ll still get the same result – just a slightly different flavor! We’ve made these so far with black beans and garbanzos (black beans were better!).
Vegan Bean Burgers
Ingredients: (makes 6 burgers)
2 cans black beans (rinsed and drained)
2 carrots, grated
1/2 cup dry rolled oats
1/4 cup pepitas (pumpkin seeds)
1 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp sea salt
1/4 tsp black pepper
To Prepare: Preheat oven to 300 degrees. Next, add the oats and pepitas to your food processor and grind until coarsely chopped (they will still be a little chunky). Let it run for roughly 10 seconds. Grate the carrots, and then add to your mixture in the food processor. Add 3/4 of the beans, all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.
Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and then form into 6 medium sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle. If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.
We pre-baked ours and did a final heat on the grill with some veggies – such a perfect summertime meal!
Enjoy! :)
HAPPY BIRTHDAY to my amazing big sister Rebecca!! Wishing we could celebrate together again this year!
You might also like:
As vegetarians, we are always trying to be creative with fun ingredients and different alternatives to the standard boring fare. We make a LOT of different veggie and bean burgers, mostly because I use it as an excuse to feed my ketchup addiction. :) But this burger takes the cake. It is Casey’s third time making it, and it is AMAZING! The best part is that you can interchange ingredients as you please – substitute any type of bean or seed, and you’ll still get the same result – just a slightly different flavor! We’ve made these so far with black beans and garbanzos (black beans were better!).
Vegan Bean Burgers
Ingredients: (makes 6 burgers)
2 cans black beans (rinsed and drained)
2 carrots, grated
1/2 cup dry rolled oats
1/4 cup pepitas (pumpkin seeds)
1 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp sea salt
1/4 tsp black pepper
To Prepare: Preheat oven to 300 degrees. Next, add the oats and pepitas to your food processor and grind until coarsely chopped (they will still be a little chunky). Let it run for roughly 10 seconds. Grate the carrots, and then add to your mixture in the food processor. Add 3/4 of the beans, all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.
Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and then form into 6 medium sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle. If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.
We pre-baked ours and did a final heat on the grill with some veggies – such a perfect summertime meal!
Enjoy! :)
HAPPY BIRTHDAY to my amazing big sister Rebecca!! Wishing we could celebrate together again this year!
You might also like:
Wednesday, November 2, 2011
Pumpkin Cupcakes with Protein Frosting
Ready in 30 minutes • Makes 12 servings
Ingredients
3 scoops whey protein powder
9 egg whites
3/4 cup organic pumpkin, canned
6 tbsp ground flaxseed
8 packets Stevia
3 tbsp unsweetened dark chocolate cocoa powder
2 tsp baking powder
Frosting:
1 cup vanilla whey protein powder
2 tsp cinnamon, to taste
2 packets Stevia
Instructions
Preheat oven to 350°C. Line a 12-cup muffin tin with paper liners.
Combine all ingredients in a mixing bowl. Use an electric or hand mixer to blend thoroughly together.
Divide mixture into lined muffin tins.
Bake for about 15 minutes or until cooked fully through. To test for doneness, insert a toothpick into one and if the pick comes out clean, then it’s ready. Remove from oven.
To make frosting, mix all ingredients in a small bowl. Add water slowly and stir until smooth. Spread evenly on top of each cupcake.
Nutrients per serving:
Calories: 150, Total Fats: 2 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 35 mg, Sodium: 85 mg, Total Carbohydrates: 12 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 21 g, Iron: 1 mg
Ready in 30 minutes • Makes 12 servings
Ingredients
3 scoops whey protein powder
9 egg whites
3/4 cup organic pumpkin, canned
6 tbsp ground flaxseed
8 packets Stevia
3 tbsp unsweetened dark chocolate cocoa powder
2 tsp baking powder
Frosting:
1 cup vanilla whey protein powder
2 tsp cinnamon, to taste
2 packets Stevia
Instructions
Preheat oven to 350°C. Line a 12-cup muffin tin with paper liners.
Combine all ingredients in a mixing bowl. Use an electric or hand mixer to blend thoroughly together.
Divide mixture into lined muffin tins.
Bake for about 15 minutes or until cooked fully through. To test for doneness, insert a toothpick into one and if the pick comes out clean, then it’s ready. Remove from oven.
To make frosting, mix all ingredients in a small bowl. Add water slowly and stir until smooth. Spread evenly on top of each cupcake.
Nutrients per serving:
Calories: 150, Total Fats: 2 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 35 mg, Sodium: 85 mg, Total Carbohydrates: 12 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 21 g, Iron: 1 mg
cheese stuffed baked chicken
Ready in 35 minutes • Makes 1 serving
Ingredients:
Nonstick cooking spray
4 oz skinless chicken breast
1 light Laughing Cow Swiss Cheese wedge
1/4 cup low-fat, low-sodium cottage cheese
1/3 cup diced tomato
2 tbsp fresh rosemary
2 tbsp oat bran
1 cup chopped broccoli
1 cup chopped cauliflower
1 tbsp olive oil
2 cloves garlic fresh, chopped
1 4-oz sweet potato
Instructions:
Preheat oven to 350°F. Spray a large baking dish with nonstick cooking spray.
Split chicken breast in half and set on baking dish.
In a small mixing bowl, mash together the cheese wedge with cottage cheese. Add tomatoes and rosemary. Mix well.
Stuff the cheese mixture into one side of the chicken and use the other half breast to top it. Dust the top with oat bran.
In another bowl, toss together broccoli and cauliflower with oil and garlic. Place on the baking dish beside chicken.
Bake chicken and vegetables for about 25 to 30 minutes.
Meanwhile, wash and poke a few holes in the potato with a fork. Microwave for about 8 minutes (turning after 4 minutes).
Plate the chicken breast, vegetables and sweet potatoes. Serve.
Nutrients per serving:
Calories: 530, Total Fats: 19 g, Saturated Fats: 4 g, Trans Fat: 0 g, Cholesterol: 80 mg, Sodium: 490 mg, Total Carbohydrates: 52 g, Dietary Fiber: 13 g, Sugars: 12 g, Protein: 45g, Iron: 4 mg
Ingredients:
Nonstick cooking spray
4 oz skinless chicken breast
1 light Laughing Cow Swiss Cheese wedge
1/4 cup low-fat, low-sodium cottage cheese
1/3 cup diced tomato
2 tbsp fresh rosemary
2 tbsp oat bran
1 cup chopped broccoli
1 cup chopped cauliflower
1 tbsp olive oil
2 cloves garlic fresh, chopped
1 4-oz sweet potato
Instructions:
Preheat oven to 350°F. Spray a large baking dish with nonstick cooking spray.
Split chicken breast in half and set on baking dish.
In a small mixing bowl, mash together the cheese wedge with cottage cheese. Add tomatoes and rosemary. Mix well.
Stuff the cheese mixture into one side of the chicken and use the other half breast to top it. Dust the top with oat bran.
In another bowl, toss together broccoli and cauliflower with oil and garlic. Place on the baking dish beside chicken.
Bake chicken and vegetables for about 25 to 30 minutes.
Meanwhile, wash and poke a few holes in the potato with a fork. Microwave for about 8 minutes (turning after 4 minutes).
Plate the chicken breast, vegetables and sweet potatoes. Serve.
Nutrients per serving:
Calories: 530, Total Fats: 19 g, Saturated Fats: 4 g, Trans Fat: 0 g, Cholesterol: 80 mg, Sodium: 490 mg, Total Carbohydrates: 52 g, Dietary Fiber: 13 g, Sugars: 12 g, Protein: 45g, Iron: 4 mg
Saturday, October 29, 2011
mangu
To make mang|
4 unripe plantain}
4 tablespoons of butter or olive oi
1/2 cup of cold wateû
Sali
To make onion garnish
2 tablespoons of olive oi
2 large onion}
1 tablespoon of fruit vinegaû
Sali
Instruction}
Preparing mang|
1.
Peel the plantains and cut into 8 piecesn
2.
Remove the center where the seeds are located (optional.
3.
Boil the plantains adding until they are very tender2 teaspoons of salt to the watern
4.
Take the plantains out of the water and mash them with a fork until they are very smoothn
5.
Add olive oil or butter and mixn
6.
Add cold water and keep mashing and mixing until it is very smooth pureen
Preparing the onion}
7.
Heat a tablespoon of oil in pann
8.
Add onions and cook until they become transparentn
9.
Add vinegar and salt to tasten
10.
Garnish mangu with the onions and serve with sunny side-up eggs, Dominican scrambled eggs2
Dominican fried cheese or fried slices of salamin
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1.y
http://www.dominicancooking.com/532-mangu-mashed-plantains.htm
Copyright DominicanCooking.com - Personal use onl3
4 unripe plantain}
4 tablespoons of butter or olive oi
1/2 cup of cold wateû
Sali
To make onion garnish
2 tablespoons of olive oi
2 large onion}
1 tablespoon of fruit vinegaû
Sali
Instruction}
Preparing mang|
1.
Peel the plantains and cut into 8 piecesn
2.
Remove the center where the seeds are located (optional.
3.
Boil the plantains adding until they are very tender2 teaspoons of salt to the watern
4.
Take the plantains out of the water and mash them with a fork until they are very smoothn
5.
Add olive oil or butter and mixn
6.
Add cold water and keep mashing and mixing until it is very smooth pureen
Preparing the onion}
7.
Heat a tablespoon of oil in pann
8.
Add onions and cook until they become transparentn
9.
Add vinegar and salt to tasten
10.
Garnish mangu with the onions and serve with sunny side-up eggs, Dominican scrambled eggs2
Dominican fried cheese or fried slices of salamin
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1.y
http://www.dominicancooking.com/532-mangu-mashed-plantains.htm
Copyright DominicanCooking.com - Personal use onl3
Friday, October 28, 2011
lentils pasta
I'm going to use provision instead of pasta :) :) :)
Ingredients
5 tablespoons extra-virgin olive oil, plus more for drizzling
½ onion, chopped
4 cloves garlic, smashed
¼ to ½ teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth SS: I used veggie broth
½ cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
⅓ cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)
Directions
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.
2. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir ¼ cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining ¼ cup parmesan. Serve with bread, if desired.
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Ingredients
5 tablespoons extra-virgin olive oil, plus more for drizzling
½ onion, chopped
4 cloves garlic, smashed
¼ to ½ teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth SS: I used veggie broth
½ cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
⅓ cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)
Directions
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.
2. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir ¼ cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining ¼ cup parmesan. Serve with bread, if desired.
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Monday, October 17, 2011
porridge
Green Banana or Plantain Porridge
2 green bananas/1 Plantain,
peeled
2 1/2 cups water
4 tbsps. skimmed milk powder,
mixed
1 tsp. margarine
3 tbsps. brown sugar
1/4 tsp. salt
1 tbsp. vanilla
METHOD
Grate the banana or plantain and beat in 1/2 cup water until there are no lumps. Bring the remaining water to a boil and add the grated banana or plantain mixture. Stir vigorously, lower the heat and simmer for 15-20 minutes. Stir in the skimmed milk, margarine, sugar, salt and vanilla. Serve hot. Serves two.
- Porridge recipes courtesy of Little-White and Associates, 2B Braemar Avenue, St. Andrew.
The most common Jamaican porridge is Cornmeal Porridge. The old folks call it "Pop" or "Cog." And this porridge is known as a sort of cleanser because the cornmeal is supposed to be rough enough to mildly pass through your digestive system.
Honestly, I can’t agree or disagree with this belief, because I really don’t know if it’s true. I never checked. Never! I am only concerned about the taste of the porridge. Yah Mon!
Well here goes, Jamaican Porridge Lovers:
Cornmeal Porridge
1 cup Yellow Cornmeal (coarse or fine)
4 cups Water
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (2 drops)
Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery.
Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium.
Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on.
The porridge will splash and burn your hand if the heat is too high. Turn the fire down even more if the splashes from the pot become large. Cover the pot and let simmer for about twenty minutes. Occasionally stiring the mixture in the pot.
Turn off the fire but do not remove the pot from the stove. Now add all the ingredients, except the nutmeg. Stir to sweeten this Jamaican porridge and then taste it. Add more ingredients of your choice to get the desired taste. Serve in small soup bowls and sprinkle with ground nutmeg.
All right, if you are not able to digest milk you could substitute soymilk for regular milk in this Jamaican porridge. Would like to go strictly Ital with this "pop?" The real Rasta man style? O.K. Remove the sugar, ground cinnamon, and all milk products.
Replace the milk and half & half with coconut milk, the sugar with honey, and the ground cinnamon with cinnamon leaves.
Ital Cornmeal Porridge tastes a little bit different from the “regular” type, but who cares, you da boss.
There is this fascination with oatmeal that one can only wonder why so many people swear by this Jamaican porridge.
Oatmeal is regarded as one of Jamaica’s premier health foods. It is also used as an aphrodisiac in many local drinks that are responsible to “put it back.”
Eh, eh, eh…Yah Mon! So be it!
Oats Porridge (Oatmeal):
1 cup Oatmeal (minute Oats)
3 cups Water
2 tbsp. Half & Half
¼ cup Sweetened Condensed Milk
4 tbsp. Sugar Vanilla Flavoring (2 drops)
Pinch Nutmeg
Ground Cinnamon (pinch)
Bring water to boil in a saucepan and add oatmeal to boiling water. Reduce the heat to medium and let simmer for fifteen minutes. Sweeten this Jamaican porridge using the same method as cornmeal porridge.
Green bananas are one of our major staple foods. They are usually eaten in combination with some animal protein like fish or meat. But somehow we’ve found a way to make this potato-tasting vegetable into porridge. Watch out Irish potato…you may be next!
Green Banana Porridge (or Green Plantain):
3 Green Bananas
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
¼ cup Flour
4 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (3 drops)
Pinch Salt
Wash green bananas to remove dirt or foreign matter. Cut off the tips of each banana and make an incision along the whole length of the banana. Slowly slide your thumb along the incision and remove the skin from the vegetable.
Chop the bananas into small pieces and place them into an electric blender. Add the flour and ½ cup water. Turn the selector to chop for about 2 minutes.
You have to try to make the banana and flour mixture process in the blender until it is smooth.
Bring 4 ½ cups of water to boil in saucepan. Slowly add the mixture to the boiling water and stir the pot with a fork constantly for about 3 minutes. Remove lumps if there are any.
Let the banana porridge simmer for about 15 minutes and then sweeten and flavor the same as cornmeal porridge above.
Rice Porridge:
1 cup Rice
1 tbsp. Butter
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (1 drop)
½ tsp. Salt
½ cup Flour
Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.
Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.
Serve in bowls.
Cooking Tip:
You can add butter and/or raisins to any of these Jamaican porridges to enhance their flavor.
Did you know that cinnamon is a false sweetener? Yes, cinnamon will trick your taste bud into thinking that some thing sweeter that it is, actually. So you can sometimes increase the cinnamon and decrease the sugar in your Jamaican porridge; you’ll get a nice light flavor instead of that heavy sugar taste.
YAH MON!
Return to Jamaican Breakfast from Jamaican Po
2 green bananas/1 Plantain,
peeled
2 1/2 cups water
4 tbsps. skimmed milk powder,
mixed
1 tsp. margarine
3 tbsps. brown sugar
1/4 tsp. salt
1 tbsp. vanilla
METHOD
Grate the banana or plantain and beat in 1/2 cup water until there are no lumps. Bring the remaining water to a boil and add the grated banana or plantain mixture. Stir vigorously, lower the heat and simmer for 15-20 minutes. Stir in the skimmed milk, margarine, sugar, salt and vanilla. Serve hot. Serves two.
- Porridge recipes courtesy of Little-White and Associates, 2B Braemar Avenue, St. Andrew.
The most common Jamaican porridge is Cornmeal Porridge. The old folks call it "Pop" or "Cog." And this porridge is known as a sort of cleanser because the cornmeal is supposed to be rough enough to mildly pass through your digestive system.
Honestly, I can’t agree or disagree with this belief, because I really don’t know if it’s true. I never checked. Never! I am only concerned about the taste of the porridge. Yah Mon!
Well here goes, Jamaican Porridge Lovers:
Cornmeal Porridge
1 cup Yellow Cornmeal (coarse or fine)
4 cups Water
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (2 drops)
Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery.
Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium.
Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on.
The porridge will splash and burn your hand if the heat is too high. Turn the fire down even more if the splashes from the pot become large. Cover the pot and let simmer for about twenty minutes. Occasionally stiring the mixture in the pot.
Turn off the fire but do not remove the pot from the stove. Now add all the ingredients, except the nutmeg. Stir to sweeten this Jamaican porridge and then taste it. Add more ingredients of your choice to get the desired taste. Serve in small soup bowls and sprinkle with ground nutmeg.
All right, if you are not able to digest milk you could substitute soymilk for regular milk in this Jamaican porridge. Would like to go strictly Ital with this "pop?" The real Rasta man style? O.K. Remove the sugar, ground cinnamon, and all milk products.
Replace the milk and half & half with coconut milk, the sugar with honey, and the ground cinnamon with cinnamon leaves.
Ital Cornmeal Porridge tastes a little bit different from the “regular” type, but who cares, you da boss.
There is this fascination with oatmeal that one can only wonder why so many people swear by this Jamaican porridge.
Oatmeal is regarded as one of Jamaica’s premier health foods. It is also used as an aphrodisiac in many local drinks that are responsible to “put it back.”
Eh, eh, eh…Yah Mon! So be it!
Oats Porridge (Oatmeal):
1 cup Oatmeal (minute Oats)
3 cups Water
2 tbsp. Half & Half
¼ cup Sweetened Condensed Milk
4 tbsp. Sugar Vanilla Flavoring (2 drops)
Pinch Nutmeg
Ground Cinnamon (pinch)
Bring water to boil in a saucepan and add oatmeal to boiling water. Reduce the heat to medium and let simmer for fifteen minutes. Sweeten this Jamaican porridge using the same method as cornmeal porridge.
Green bananas are one of our major staple foods. They are usually eaten in combination with some animal protein like fish or meat. But somehow we’ve found a way to make this potato-tasting vegetable into porridge. Watch out Irish potato…you may be next!
Green Banana Porridge (or Green Plantain):
3 Green Bananas
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
¼ cup Flour
4 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (3 drops)
Pinch Salt
Wash green bananas to remove dirt or foreign matter. Cut off the tips of each banana and make an incision along the whole length of the banana. Slowly slide your thumb along the incision and remove the skin from the vegetable.
Chop the bananas into small pieces and place them into an electric blender. Add the flour and ½ cup water. Turn the selector to chop for about 2 minutes.
You have to try to make the banana and flour mixture process in the blender until it is smooth.
Bring 4 ½ cups of water to boil in saucepan. Slowly add the mixture to the boiling water and stir the pot with a fork constantly for about 3 minutes. Remove lumps if there are any.
Let the banana porridge simmer for about 15 minutes and then sweeten and flavor the same as cornmeal porridge above.
Rice Porridge:
1 cup Rice
1 tbsp. Butter
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (1 drop)
½ tsp. Salt
½ cup Flour
Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.
Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.
Serve in bowls.
Cooking Tip:
You can add butter and/or raisins to any of these Jamaican porridges to enhance their flavor.
Did you know that cinnamon is a false sweetener? Yes, cinnamon will trick your taste bud into thinking that some thing sweeter that it is, actually. So you can sometimes increase the cinnamon and decrease the sugar in your Jamaican porridge; you’ll get a nice light flavor instead of that heavy sugar taste.
YAH MON!
Return to Jamaican Breakfast from Jamaican Po
Thursday, October 13, 2011
almond milk
Almond NUT MILK
Ingredients needed: Coconut water, almonds (fresh), Coconut meat, 1 banana, vanilla(real), raisins, nutmeg
Soak almonds over night in a bowl of room temperature water
Rinse and place in blender
Fill blender with COCONUT water
and blend.
Use a straining bag or cheese cloth to remove trash.
Rinse blender and pour the extracted milk back into blender
Add 1 finger of ripe banana
A handful of Raisins
1/2 teaspoon Vanilla extract
grate Nutmeg and blend.....
Serve in a tall glass and consume!
You may also use this as a Milk Substitute, in your oatmeal, cereal, teas etc.
Let's leave the Cows milk for the Calves ;-).
Ingredients needed: Coconut water, almonds (fresh), Coconut meat, 1 banana, vanilla(real), raisins, nutmeg
Soak almonds over night in a bowl of room temperature water
Rinse and place in blender
Fill blender with COCONUT water
and blend.
Use a straining bag or cheese cloth to remove trash.
Rinse blender and pour the extracted milk back into blender
Add 1 finger of ripe banana
A handful of Raisins
1/2 teaspoon Vanilla extract
grate Nutmeg and blend.....
Serve in a tall glass and consume!
You may also use this as a Milk Substitute, in your oatmeal, cereal, teas etc.
Let's leave the Cows milk for the Calves ;-).
callaloo drink
1 beet
1 long callaloo stalk
1 piece of ginger
1 very big cucumber
1 carrot
I wash them thoroughly, and then ran them all through my juicer then I squeezed one lime and one orange into the mixture. I gulped it down, knowing the feeling that would come after, it was delicious, within 2 minutes I felt high. Nothing beats a natural high. I started to think how wonderful my blood must be feeling, knowing my cells are being created by whatever I consume....oh yeah...
Oh boy this was more powerful than caffein. It picked me up so high...I felt awesome, bouncing off the walls. I swear by it. My body kept telling me how grateful it was.
Try it, I can't wait to hear what it did for you! For those of you who have seen me, you know I never ever get pimples...well now you know my secret. You all know I have energy for the world...now you know.
p.s.
1 long callaloo stalk
1 piece of ginger
1 very big cucumber
1 carrot
I wash them thoroughly, and then ran them all through my juicer then I squeezed one lime and one orange into the mixture. I gulped it down, knowing the feeling that would come after, it was delicious, within 2 minutes I felt high. Nothing beats a natural high. I started to think how wonderful my blood must be feeling, knowing my cells are being created by whatever I consume....oh yeah...
Oh boy this was more powerful than caffein. It picked me up so high...I felt awesome, bouncing off the walls. I swear by it. My body kept telling me how grateful it was.
Try it, I can't wait to hear what it did for you! For those of you who have seen me, you know I never ever get pimples...well now you know my secret. You all know I have energy for the world...now you know.
p.s.
Wednesday, October 12, 2011
mango coconut water smoothie
Mango-Coconut Water Smoothie
These nutritious combos of fruit, veggies, proteins, and healthy fats make delicious snacks or quick lunches on the go.
2 cups ripe mango chunks (from 1-2 mangos)
2-3 tablespoons fresh lime juice
2 cups unsweetened coconut water
Pinch of cayenne powder
Combine all ingredients in a blender, and blend until smooth.
Serves 2. Per serving: 159 calories; 1 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 39 g carbs; 256 mg sodium; 3 g protein; 6 g fiber
These nutritious combos of fruit, veggies, proteins, and healthy fats make delicious snacks or quick lunches on the go.
2 cups ripe mango chunks (from 1-2 mangos)
2-3 tablespoons fresh lime juice
2 cups unsweetened coconut water
Pinch of cayenne powder
Combine all ingredients in a blender, and blend until smooth.
Serves 2. Per serving: 159 calories; 1 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 39 g carbs; 256 mg sodium; 3 g protein; 6 g fiber
Tuesday, October 11, 2011
apple cinammon cake
Cinnamon Apple Cake
1 apple, peeled, cored and chopped
2 tablespoons orange juice, fresh squeezed
1 cup creamy roasted almond butter
¼ cup agave nectar
2 eggs
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon celtic sea salt
Instructions
In a food processor combine apple, orange juice, and almond butter and pulse until well blended
Pulse in agave, eggs, vanilla, cinnamon (yes, 2 tablespoons!) and salt
Pour batter into a greased 8x8 inch Pyrex baking dish
Bake at 350° for 32 to 36 minutes
Cool and serve with whipped cream
Enjoy!
1 apple, peeled, cored and chopped
2 tablespoons orange juice, fresh squeezed
1 cup creamy roasted almond butter
¼ cup agave nectar
2 eggs
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon celtic sea salt
Instructions
In a food processor combine apple, orange juice, and almond butter and pulse until well blended
Pulse in agave, eggs, vanilla, cinnamon (yes, 2 tablespoons!) and salt
Pour batter into a greased 8x8 inch Pyrex baking dish
Bake at 350° for 32 to 36 minutes
Cool and serve with whipped cream
Enjoy!
plantain lasagna
Pastelon (Sweet Plantain "Lasagna")
Pastelón (Sweet Plantian "Lasagna")
1 lbs ground beef
1 onion,minced
3 gloves garlic, minced
1 green pepper, minced
1/2 chopped cilantro
2 tsp adobo
2 tsp oregano
2 Tbs vinegar
1 envelope sazón
2 bay leaves
8 green stuffed olives, halved
1/2 cup raisins
1/4 cup tomato sauce
4 plantains, peeled and sliced into strips
3 eggs
2 Tbs milk
2 cups white shredded cheese
vegetable oil
salt
Preparation
Pre-heat oven to 350 degrees. Butter square pan with 1 tbs of butter.
Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.
Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.
Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.
Heat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slitely crispy. Drain on a plate with paper towel, set aside.
To assemble pastelon: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains. Beat 3 eggs with 2 Tbs of milk, pour over the pastelón. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
Bake in oven at 350 degrees for 20 minutes.
Eat like a pig, scarf it down, don't share with anyone and enjoy!
Pastelón (Sweet Plantian "Lasagna")
1 lbs ground beef
1 onion,minced
3 gloves garlic, minced
1 green pepper, minced
1/2 chopped cilantro
2 tsp adobo
2 tsp oregano
2 Tbs vinegar
1 envelope sazón
2 bay leaves
8 green stuffed olives, halved
1/2 cup raisins
1/4 cup tomato sauce
4 plantains, peeled and sliced into strips
3 eggs
2 Tbs milk
2 cups white shredded cheese
vegetable oil
salt
Preparation
Pre-heat oven to 350 degrees. Butter square pan with 1 tbs of butter.
Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.
Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.
Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.
Heat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slitely crispy. Drain on a plate with paper towel, set aside.
To assemble pastelon: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains. Beat 3 eggs with 2 Tbs of milk, pour over the pastelón. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
Bake in oven at 350 degrees for 20 minutes.
Eat like a pig, scarf it down, don't share with anyone and enjoy!
Monday, October 10, 2011
Health & Cooking
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
WebMD Recipe from EatingWell.com
Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.
Servings: 4
Yield: 4 servings
Total Time: 40 minutes
Prep Time: 40 minutes
Recipe Ingredients:
1 tablespoon plus 1 teaspoon canola oil, divided
1 tablespoon ground cumin
1 teaspoon kosher salt, divide
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
1 pound boneless, skinless chicken breast, trimmed
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Hot sauce to taste
Recipe Steps:
Preheat grill to medium-high.
Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.
Recipe Tips & Notes:
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
Recipe Nutrition:
Per serving: 317 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 63 mg cholesterol; 34 g carbohydrates; 27 g protein; 6 g fiber; 694 mg sodium; 458 mg potassium
Nutrtion Bonus: Vitamin C (35% daily value), Fiber (24% dv).
2 Carbohydrate Servings
Exchanges: 1 starch, 1 fruit, 3 lean meat
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
WebMD Recipe from EatingWell.com
Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.
Servings: 4
Yield: 4 servings
Total Time: 40 minutes
Prep Time: 40 minutes
Recipe Ingredients:
1 tablespoon plus 1 teaspoon canola oil, divided
1 tablespoon ground cumin
1 teaspoon kosher salt, divide
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
1 pound boneless, skinless chicken breast, trimmed
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Hot sauce to taste
Recipe Steps:
Preheat grill to medium-high.
Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.
Recipe Tips & Notes:
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
Recipe Nutrition:
Per serving: 317 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 63 mg cholesterol; 34 g carbohydrates; 27 g protein; 6 g fiber; 694 mg sodium; 458 mg potassium
Nutrtion Bonus: Vitamin C (35% daily value), Fiber (24% dv).
2 Carbohydrate Servings
Exchanges: 1 starch, 1 fruit, 3 lean meat
Tuesday, September 13, 2011
sweet sour fish
Fish in Sweet and Sour Sauce (adapted from a recipe in the Naparima Girls’ High School Cookbook)
INGREDIENTS:
3 1/2 lb fish fillets
chives
thyme
garlic
salt and black pepper
1 tsp lime juice
3 pieces ginger
1/4 cup water
Sauce:
1 cup water
2 tbsp cornstarch
1 tsbp soy sauce
1/2 cup ketchup
2-3 tbsp sugar
1/2 tsp minced ginger
salt and hot pepper to taste
1/2 cup coleslaw
METHOD:
1. Wash and season fish with garlic, chive, salt, black pepper, lime and ginger.
2. Place fish and water in a large frying pan or shallow pot and simmer for 20-25 minutes until cooked
3. While fish cooks: blend in a saucepan, water, cornstarch, soy sauce, ketchup, sugar, ginger, salt and hot pepper
4. Stir over high heat for 5 minutes
5. Add 1/2 cup coarsely grated coleslaw, 1/2 cup vinegar (white or cider)
6. Cook until vegetables are soft.
7. Pour sweet and sour sauce over fish and cook for 5 minutes more
8. Remove fish to a large platter and cover with sauce
Serves 6
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven.
INGREDIENTS:
3 1/2 lb fish fillets
chives
thyme
garlic
salt and black pepper
1 tsp lime juice
3 pieces ginger
1/4 cup water
Sauce:
1 cup water
2 tbsp cornstarch
1 tsbp soy sauce
1/2 cup ketchup
2-3 tbsp sugar
1/2 tsp minced ginger
salt and hot pepper to taste
1/2 cup coleslaw
METHOD:
1. Wash and season fish with garlic, chive, salt, black pepper, lime and ginger.
2. Place fish and water in a large frying pan or shallow pot and simmer for 20-25 minutes until cooked
3. While fish cooks: blend in a saucepan, water, cornstarch, soy sauce, ketchup, sugar, ginger, salt and hot pepper
4. Stir over high heat for 5 minutes
5. Add 1/2 cup coarsely grated coleslaw, 1/2 cup vinegar (white or cider)
6. Cook until vegetables are soft.
7. Pour sweet and sour sauce over fish and cook for 5 minutes more
8. Remove fish to a large platter and cover with sauce
Serves 6
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven.
spiced chickpeas
Ingredients
1 15 oz can chickpeas
1 tsp cinnamon
2 tbs canola oil
1 tbs honey
Directions
1. Preheat the oven to 400 F. Peel the skins from the chickpeas.
2. Whisk cinnamon and oil in a bowl. Toss the chickpeas in the oil and cinnamon. Cover a cookie sheet with parchment paper. Place the chickpeas on the cookie sheet. Roast for 40 minutes, turning every 15 minutes.
3. Toss the chickpeas in the honey, and bake for another 7 minutes.
1 15 oz can chickpeas
1 tsp cinnamon
2 tbs canola oil
1 tbs honey
Directions
1. Preheat the oven to 400 F. Peel the skins from the chickpeas.
2. Whisk cinnamon and oil in a bowl. Toss the chickpeas in the oil and cinnamon. Cover a cookie sheet with parchment paper. Place the chickpeas on the cookie sheet. Roast for 40 minutes, turning every 15 minutes.
3. Toss the chickpeas in the honey, and bake for another 7 minutes.
Friday, May 27, 2011
coconut rice with lentils and cashew
Coconut Rice with Lentils and Cashews
INGREDIENTS:
1/2 lb. basmati rice
1 tablespoon vegetable oil
1 teaspoon stone ground mustard
1 teaspoon urad dhal or brown lentils
1 tablespoon red pepper flakes
1 tablespoon madras curry powder
2 ounces fresh coconut, grated
1 ounce unsalted roasted cashews
salt and pepper
METHOD:
1. Put the rice in a sieve and rinse under cold running water until the water runs clear.
2. Bring 2 cups lightly salted water to the boil in a large pan.
3. Add the rice, bring back to the boil and cook for 20 minutes.
4. Drain and return to the pan, then cover with a tight-fitting lid.
5. In a small pan, heat the oil, add the mustard seeds and cook for 1 minute until the seeds start to pop.
6. Add the lentils, red pepper flakes and curry powder and cook for 2-3 minutes, stirring frequently, until the lentils are golden.
7. Stir in the coconut and cook over a low heat for 3-4 minutes, stirring occasionally.
8. Toss with the rice and nuts and spoon into a warmed serving dish.
9. Garnish with red pepper flakes
INGREDIENTS:
1/2 lb. basmati rice
1 tablespoon vegetable oil
1 teaspoon stone ground mustard
1 teaspoon urad dhal or brown lentils
1 tablespoon red pepper flakes
1 tablespoon madras curry powder
2 ounces fresh coconut, grated
1 ounce unsalted roasted cashews
salt and pepper
METHOD:
1. Put the rice in a sieve and rinse under cold running water until the water runs clear.
2. Bring 2 cups lightly salted water to the boil in a large pan.
3. Add the rice, bring back to the boil and cook for 20 minutes.
4. Drain and return to the pan, then cover with a tight-fitting lid.
5. In a small pan, heat the oil, add the mustard seeds and cook for 1 minute until the seeds start to pop.
6. Add the lentils, red pepper flakes and curry powder and cook for 2-3 minutes, stirring frequently, until the lentils are golden.
7. Stir in the coconut and cook over a low heat for 3-4 minutes, stirring occasionally.
8. Toss with the rice and nuts and spoon into a warmed serving dish.
9. Garnish with red pepper flakes
Saturday, March 19, 2011
dahl
Lentil Dhal Recipe Cheap Vegetarian Indian Dish Made with Delicious Spices Aug 11, 2007 Joanne E. Brannan
Lentil dhal, also spelt dal or daal, made with spices coriander, cumin, cardamom and chili, is widely eaten on the Indian subcontinent. Red lentil dhal is a warming, nourishing, vegetarian meal with a rich curry flavour thanks to plentiful spices. Red lentils are low in fat, rich in protein and packed with healthy fibre, as is true of all pulses, whether beans or lentils. Lentil dhal is a delicious accompaniment to a main course curry, and is useful for slimmers thanks to its rich flavor and high fibre content.
Lentil dhal is just one example of a simple way to to save money on food while eating well.
Lentil Dhal Recipe
Ingredients
(Serves two)
•200 grams dried red lentils
•1 small onion
•1 vegetable stock cube
•4 teaspoons whole coriander seeds
•4 teaspoons whole cumin seeds
•6 green cardamom pods
•3 teaspoons ground turmeric
•2 cloves of garlic
•2 bay leaves
•Ground pepper to taste
•Fresh or dried chillies to taste
•Vegetable oil suitable for frying (such as sunflower oil)
Cook the lentils in water according to instructions, adding the vegetable stock cube and the bay leaves to the lentil cooking water.
“Dry fry” the coriander, cumin and cardamom: heat a heavy-based saucepan on a cooking ring until quite hot – do not add oil or water to the pan. Add the spices to the pan and shake the pan while still over the heat to turn the spices for around two minutes – they may crackle and release a pungent aroma – but do not them to burn. Tip the spices into a heat proof dish, and take the pan off the heat.
Remove the cardamom seeds from their pods, and grind the dry fried spices until reasonably fine using a pestle and mortar or a grinder. Chop the onion very finely. Heat a heavy-based saucepan and add a few tablespoons of oil to well cover the bottom. Soften the onion in the oil for a few minutes, stirring to avoid burning. Add the dry fried spices, the turmeric, and the finely chopped, or crushed, garlic to the onion. Fry gently for two minutes, stirring all the time. Add more oil if necessary to avoid sticking or burning.
Add the cooked lentils to the pan and stir thoroughly to mix all the ingredients. Add the chillies and pepper, stir, and leave to simmer gently for fifteen minutes.
How to serve dhal
Serve dhal as an accompaniment to a main course curry dish on a bed of rice. Dhal is not only vegetarian, it is also vegan and so is a wonderful dish to use for Casual Vegetarian Entertaining.
Experiment with variations
Experiment with other spices used in Indian cookery in this recipe, for example mustard or ginger. You may also like to try mixing in other vegetarian ingredients to make a satisfying and balanced vegetarian main course dish, but do increase the quantity of spices to allow for the increased volume of the ingredients.
Another variation is to dilute with the dhal to produce a soup, adding lemon juice to add a delicious edge to the flavour. You would need to adjust the seasoning, and increase the quantities of spices.
Copyright Joanne E. Brannan. Contact the author to obtain permission for republication.
Lentil dhal, also spelt dal or daal, made with spices coriander, cumin, cardamom and chili, is widely eaten on the Indian subcontinent. Red lentil dhal is a warming, nourishing, vegetarian meal with a rich curry flavour thanks to plentiful spices. Red lentils are low in fat, rich in protein and packed with healthy fibre, as is true of all pulses, whether beans or lentils. Lentil dhal is a delicious accompaniment to a main course curry, and is useful for slimmers thanks to its rich flavor and high fibre content.
Lentil dhal is just one example of a simple way to to save money on food while eating well.
Lentil Dhal Recipe
Ingredients
(Serves two)
•200 grams dried red lentils
•1 small onion
•1 vegetable stock cube
•4 teaspoons whole coriander seeds
•4 teaspoons whole cumin seeds
•6 green cardamom pods
•3 teaspoons ground turmeric
•2 cloves of garlic
•2 bay leaves
•Ground pepper to taste
•Fresh or dried chillies to taste
•Vegetable oil suitable for frying (such as sunflower oil)
Cook the lentils in water according to instructions, adding the vegetable stock cube and the bay leaves to the lentil cooking water.
“Dry fry” the coriander, cumin and cardamom: heat a heavy-based saucepan on a cooking ring until quite hot – do not add oil or water to the pan. Add the spices to the pan and shake the pan while still over the heat to turn the spices for around two minutes – they may crackle and release a pungent aroma – but do not them to burn. Tip the spices into a heat proof dish, and take the pan off the heat.
Remove the cardamom seeds from their pods, and grind the dry fried spices until reasonably fine using a pestle and mortar or a grinder. Chop the onion very finely. Heat a heavy-based saucepan and add a few tablespoons of oil to well cover the bottom. Soften the onion in the oil for a few minutes, stirring to avoid burning. Add the dry fried spices, the turmeric, and the finely chopped, or crushed, garlic to the onion. Fry gently for two minutes, stirring all the time. Add more oil if necessary to avoid sticking or burning.
Add the cooked lentils to the pan and stir thoroughly to mix all the ingredients. Add the chillies and pepper, stir, and leave to simmer gently for fifteen minutes.
How to serve dhal
Serve dhal as an accompaniment to a main course curry dish on a bed of rice. Dhal is not only vegetarian, it is also vegan and so is a wonderful dish to use for Casual Vegetarian Entertaining.
Experiment with variations
Experiment with other spices used in Indian cookery in this recipe, for example mustard or ginger. You may also like to try mixing in other vegetarian ingredients to make a satisfying and balanced vegetarian main course dish, but do increase the quantity of spices to allow for the increased volume of the ingredients.
Another variation is to dilute with the dhal to produce a soup, adding lemon juice to add a delicious edge to the flavour. You would need to adjust the seasoning, and increase the quantities of spices.
Copyright Joanne E. Brannan. Contact the author to obtain permission for republication.
pumpkin soup
Spicy Pumpkin Soup Recipe Warming Winter Vegetable Soup with Chili: Try it with Squash, Too! Oct 10, 2008 Joanne E. Brannan
This fabulous winter soup recipe made from pumpkin or winter squash is a wonderful orange color, tastes great, and is good for you. There is something so welcoming about a thick, substantial dish like this spicy pumpkin soup. Served with a little grated cheese and good bread, such as homemade whole meal sourdough bread, this is a meal in itself on a cold day!
How to Deseed, Peel and Cube a Pumpkin or Squash
Preparing a pumpkin can be hard work. Use a sharp knife and sturdy chopping board on a firm surface, and always cut away from your hands. First cut the pumpkin in half, and scoop out the seeds with a spoon. You can peel and eat the seeds, but it is hard work, so you may prefer to simply discard the seeds and stringy center of the pumpkin.
Cut the pumpkin into halves and then quarters. Large pumpkins should be further cut into smaller pieces before peeling. To peel, hold the pumpkin firmly against the chopping board and cut downwards, taking great care as raw pumpkin can be tough and require considerable force.
Once the manageable sized sections of pumpkin are skinned, chop them into cubes.
Ingredients
(serves four)
•1kg deseeded, peeled and cubed pumpkin or winter squash.
•Two small, or one medium sized onion, chopped.
•Two bay leaves, dry or fresh
•Pepper and salt to taste. Unrefined sea salt, such as Sel De Guerande from France, is best.
•Chili, fresh, or dried and powdered, to taste. If using fresh chili, chop finely.
•Two medium sized tomatoes, chopped. Skinning and deseeding your tomatoes improves the texture of your soup, but it is far from essential.
•200ml bouillon or stock. For the best flavor use real bone stock however you will of course prefer a vegetable broth for vegetarian diners.
•Two tablespoons of vegetable oil.
How to Make Spicy Pumpkin Soup
1.Fry the chopped onion over a gentle heat in a good sized saucepan in the vegetable oil, adding the two bay leaves.
2.When the onions are soft and starting to turn a golden color, add the cubed pumpkin or winter squash. Sprinkle over the pepper and salt, and stir while continuing to cook over the gentle heat for a couple of minutes. Add the stock and tomatoes, and stir well. If the mixture is too thick, add cold water.
3.Simmer gently for 20 minutes or until the pumpkin is soft, add the chili and simmer for a further five minutes.
4.Puree the soup either using a food processor, or using a potato masher. If the mixture is too thick as a little milk or cold water.
Serving Spicy Pumpkin Soup
Served simply with a little grated cheese and homemade sourdough bread this is a comforting dish, ideal for casual vegetarian entertaining. If you would like a slightly richer soup then add a little sour cream, or even better, crème fraiche d’Isigny from France.
Copyright Joanne E. Brannan. Contact the author to obtain permission for republication.
This fabulous winter soup recipe made from pumpkin or winter squash is a wonderful orange color, tastes great, and is good for you. There is something so welcoming about a thick, substantial dish like this spicy pumpkin soup. Served with a little grated cheese and good bread, such as homemade whole meal sourdough bread, this is a meal in itself on a cold day!
How to Deseed, Peel and Cube a Pumpkin or Squash
Preparing a pumpkin can be hard work. Use a sharp knife and sturdy chopping board on a firm surface, and always cut away from your hands. First cut the pumpkin in half, and scoop out the seeds with a spoon. You can peel and eat the seeds, but it is hard work, so you may prefer to simply discard the seeds and stringy center of the pumpkin.
Cut the pumpkin into halves and then quarters. Large pumpkins should be further cut into smaller pieces before peeling. To peel, hold the pumpkin firmly against the chopping board and cut downwards, taking great care as raw pumpkin can be tough and require considerable force.
Once the manageable sized sections of pumpkin are skinned, chop them into cubes.
Ingredients
(serves four)
•1kg deseeded, peeled and cubed pumpkin or winter squash.
•Two small, or one medium sized onion, chopped.
•Two bay leaves, dry or fresh
•Pepper and salt to taste. Unrefined sea salt, such as Sel De Guerande from France, is best.
•Chili, fresh, or dried and powdered, to taste. If using fresh chili, chop finely.
•Two medium sized tomatoes, chopped. Skinning and deseeding your tomatoes improves the texture of your soup, but it is far from essential.
•200ml bouillon or stock. For the best flavor use real bone stock however you will of course prefer a vegetable broth for vegetarian diners.
•Two tablespoons of vegetable oil.
How to Make Spicy Pumpkin Soup
1.Fry the chopped onion over a gentle heat in a good sized saucepan in the vegetable oil, adding the two bay leaves.
2.When the onions are soft and starting to turn a golden color, add the cubed pumpkin or winter squash. Sprinkle over the pepper and salt, and stir while continuing to cook over the gentle heat for a couple of minutes. Add the stock and tomatoes, and stir well. If the mixture is too thick, add cold water.
3.Simmer gently for 20 minutes or until the pumpkin is soft, add the chili and simmer for a further five minutes.
4.Puree the soup either using a food processor, or using a potato masher. If the mixture is too thick as a little milk or cold water.
Serving Spicy Pumpkin Soup
Served simply with a little grated cheese and homemade sourdough bread this is a comforting dish, ideal for casual vegetarian entertaining. If you would like a slightly richer soup then add a little sour cream, or even better, crème fraiche d’Isigny from France.
Copyright Joanne E. Brannan. Contact the author to obtain permission for republication.
vegetarian entertaining
Casual Vegetarian Entertaining Delicious, Easy Recipes that Meat-Eaters Will Enjoy Too Oct 10, 2008 Joanne E. Brannan
Don't worry if one of your dinner party guests is a vegetarian. You will all relax and enjoy your evening with these tasty menu ideas. Casual Vegetarian Entertaining menus can be exciting, healthy, colorful and delicious! Fire your imagination with these ideas for your vegetarian dinner party, and make your vegetarian guest feel right at home and well looked after. As these dishes are familiar to meat eaters too, without simply being an adaptation of the meat and two vegetables theme, everyone will relax and enjoy eating well.
What does Vegetarian Mean?
Some vegetarians are stricter than others, for example vegans eschew all animal products including dairy products, honey and eggs. Many vegetarians will eat dairy produce, so long as they contain no animal based ingredients such as rennet. Other vegetarians may be less strict, however it can be rude to ask any questions beyond “are you vegan?”, in which case take care to exclude animal based ingredients using the tips below.
Casual Vegetarian Entertaining Starters
Houmous is a truly delicious starter served as a dip with sticks of raw vegetables and small savoury biscuits. Homemade Houmous is easy to make, tastier than store bought and far cheaper!
Spicy pumpkin soup is delicious and satisfying, sure to reassure any or your guests who are alarmed at eating a vegetarian meal!
Italian Themed Casual Vegetarian Entertaining Recipes
Lasagna is always delicious, and Green Lentil Lasagna is no exception. This recipe is not vegan as the pasta contains eggs and the sauce contains cheese. Ensure that the cheese used is certified vegetarian, i.e. free from animal based rennet. The lentils, cheese and egg in the egg pasta all provide protein, an important consideration in a vegetarian diet.
Pizza is also always a favorite, so long as you exclude all meat and fish from the toppings, and use vegetarian cheese. A sourdough pizza is a delicious dish to serve with just red wine and a colorful salad for very relaxed, but elegant, dining, and using your own sourdough culture is a great conversation topic! Sourdough adds a delicious flavor to the pizza base that really makes this dish something special.
Indian Themed Casual Vegetarian Entertaining Recipes
Many traditional Indian Dishes are vegetarian, and the rich array of spices used ensures that Indian food is never dull. Try a simple vegetable curry served with rich and homemade red lentil dhal; this dhal has a rich and delicious flavor, and provides a valuable protein contribution to the meal. Good quality store bought curry paste (rather than often inferior curry sauces sold in jars) makes it easy to create an authentic tasting vegetable curry based on ingredients such as onion, eggplant, zucchini, pepper and chickpeas.
Vegetarian Drinks
Be aware that many wines are produced using animal based fining products. Look for wines with vegetarian certification to put your guest at ease. Some other drinks may include animal based colorings, again look for a vegetarian certification just to be sure.
Endless Vegetarian Dessert Possibilities
It is easy to find good dessert recipes that are vegetarian. Do, however, check that any cheese or jellied ingredients are free of animal products. Gelatin and rennet are traditionally animal based products, but vegetarian substitutes do exist.
Dinner parties are a great opportunity to show the great variety of delicious vegetarian dishes that are healthy and easy to prepare.Enjoy casual vegetarian entertaining for both your vegetarian and meat eating friends.
Copyright Joanne E. Brannan. Contact the author to obtain permission for republication.
Don't worry if one of your dinner party guests is a vegetarian. You will all relax and enjoy your evening with these tasty menu ideas. Casual Vegetarian Entertaining menus can be exciting, healthy, colorful and delicious! Fire your imagination with these ideas for your vegetarian dinner party, and make your vegetarian guest feel right at home and well looked after. As these dishes are familiar to meat eaters too, without simply being an adaptation of the meat and two vegetables theme, everyone will relax and enjoy eating well.
What does Vegetarian Mean?
Some vegetarians are stricter than others, for example vegans eschew all animal products including dairy products, honey and eggs. Many vegetarians will eat dairy produce, so long as they contain no animal based ingredients such as rennet. Other vegetarians may be less strict, however it can be rude to ask any questions beyond “are you vegan?”, in which case take care to exclude animal based ingredients using the tips below.
Casual Vegetarian Entertaining Starters
Houmous is a truly delicious starter served as a dip with sticks of raw vegetables and small savoury biscuits. Homemade Houmous is easy to make, tastier than store bought and far cheaper!
Spicy pumpkin soup is delicious and satisfying, sure to reassure any or your guests who are alarmed at eating a vegetarian meal!
Italian Themed Casual Vegetarian Entertaining Recipes
Lasagna is always delicious, and Green Lentil Lasagna is no exception. This recipe is not vegan as the pasta contains eggs and the sauce contains cheese. Ensure that the cheese used is certified vegetarian, i.e. free from animal based rennet. The lentils, cheese and egg in the egg pasta all provide protein, an important consideration in a vegetarian diet.
Pizza is also always a favorite, so long as you exclude all meat and fish from the toppings, and use vegetarian cheese. A sourdough pizza is a delicious dish to serve with just red wine and a colorful salad for very relaxed, but elegant, dining, and using your own sourdough culture is a great conversation topic! Sourdough adds a delicious flavor to the pizza base that really makes this dish something special.
Indian Themed Casual Vegetarian Entertaining Recipes
Many traditional Indian Dishes are vegetarian, and the rich array of spices used ensures that Indian food is never dull. Try a simple vegetable curry served with rich and homemade red lentil dhal; this dhal has a rich and delicious flavor, and provides a valuable protein contribution to the meal. Good quality store bought curry paste (rather than often inferior curry sauces sold in jars) makes it easy to create an authentic tasting vegetable curry based on ingredients such as onion, eggplant, zucchini, pepper and chickpeas.
Vegetarian Drinks
Be aware that many wines are produced using animal based fining products. Look for wines with vegetarian certification to put your guest at ease. Some other drinks may include animal based colorings, again look for a vegetarian certification just to be sure.
Endless Vegetarian Dessert Possibilities
It is easy to find good dessert recipes that are vegetarian. Do, however, check that any cheese or jellied ingredients are free of animal products. Gelatin and rennet are traditionally animal based products, but vegetarian substitutes do exist.
Dinner parties are a great opportunity to show the great variety of delicious vegetarian dishes that are healthy and easy to prepare.Enjoy casual vegetarian entertaining for both your vegetarian and meat eating friends.
Copyright Joanne E. Brannan. Contact the author to obtain permission for republication.
hummus
Home Made Houmous or Hummus How To Make this Vegetarian Dip From Chickpeas and Tahini Paste Apr 18, 2008 Joanne E. Brannan
Houmous is a delicious vegetarian spread based on chickpeas. It can be expensive to buy ready made, but is easy and cheap to make yourself with this easy recipe. Houmous, also known as humus or humous, is a delicious vegetarian chickpea and tahini sesame spread that is great served on toast or with pieces of raw vegetable as a dip. It is easy to make houmous at home, and it is more economical to make it yourself, particularly in large quantities, for friends and family than to buy store bought houmous. Vegetarians and non-vegetarians alike will appreciate this richly flavored Greek specialty, which is healthy and appeals to children too!
Ingredients
•One 450g (16oz) can of chickpeas or 225g (8 oz) dried chickpeas
•1 clove of garlic
•½ a small onion
•the juice of half a lemon
•1 tablespoon (15 ml) olive oil
•1 tablespoon tahini. This delicious sesame spread is found in gourmet stores, or why not use home made tahini to further reduce the cost of this recipe.
•Salt to taste. A natural unrefined sea salt, such as Maldon Salt, gives the best flavor.
Method
1.If using canned chickpeas drain the contents and rinse the chickpeas in cold water and drain well.
2.If using dried chickpeas soak in cold water for at least 6 hours and then boil rapidly for ten minutes then simmer gently for one to two hours, until tender. If you use dried chickpeas it may be worth making a larger quantity of houmous to justify this long cooking time. Drain and leave to cool.
3.Chop the onion finely, and crush or finely chop the garlic. Mix all the ingredients in a food processor and blend to a smooth paste. If the mix is very dry add a little water and process to blend.
Variations on the basic recipe
To add a spicier flavor to your houmous, why not try adding half a teaspoon each of ground cumin and ground chilli powder to the ingredients when you add them to the blender?
Another tasty variation is to add some red pepper that has been roasted in olive oil and chopped finely to the mix, optionally with the cumin and chilli powder as well if you wish.
How to serve houmous
Serve the houmous in small bowls, which you may like to decorate with green or black olives and sprinkle with paprika to compliment the Mediterranean flavor of the dish. Houmous is great served with sticks of raw vegetables, with tortilla chips or with freshly toasted thinly sliced brown bread.
Houmous is delicious served with salad, and the fried chickpea dish falafel, in toasted flat pitta breads. Houmous and falafel served this way is a satisfying vegetarian fast food that you can eat on the go.
Related ArticlesReaders may also enjoy Home Made Tahini along with these tips on Casual Vegetarian Entertaining. And for another way to eat well and save money Home Made Fresh Pasta.
Copyright Joanne E. Brannan. Contact the author to obtain permission for republication.
Houmous is a delicious vegetarian spread based on chickpeas. It can be expensive to buy ready made, but is easy and cheap to make yourself with this easy recipe. Houmous, also known as humus or humous, is a delicious vegetarian chickpea and tahini sesame spread that is great served on toast or with pieces of raw vegetable as a dip. It is easy to make houmous at home, and it is more economical to make it yourself, particularly in large quantities, for friends and family than to buy store bought houmous. Vegetarians and non-vegetarians alike will appreciate this richly flavored Greek specialty, which is healthy and appeals to children too!
Ingredients
•One 450g (16oz) can of chickpeas or 225g (8 oz) dried chickpeas
•1 clove of garlic
•½ a small onion
•the juice of half a lemon
•1 tablespoon (15 ml) olive oil
•1 tablespoon tahini. This delicious sesame spread is found in gourmet stores, or why not use home made tahini to further reduce the cost of this recipe.
•Salt to taste. A natural unrefined sea salt, such as Maldon Salt, gives the best flavor.
Method
1.If using canned chickpeas drain the contents and rinse the chickpeas in cold water and drain well.
2.If using dried chickpeas soak in cold water for at least 6 hours and then boil rapidly for ten minutes then simmer gently for one to two hours, until tender. If you use dried chickpeas it may be worth making a larger quantity of houmous to justify this long cooking time. Drain and leave to cool.
3.Chop the onion finely, and crush or finely chop the garlic. Mix all the ingredients in a food processor and blend to a smooth paste. If the mix is very dry add a little water and process to blend.
Variations on the basic recipe
To add a spicier flavor to your houmous, why not try adding half a teaspoon each of ground cumin and ground chilli powder to the ingredients when you add them to the blender?
Another tasty variation is to add some red pepper that has been roasted in olive oil and chopped finely to the mix, optionally with the cumin and chilli powder as well if you wish.
How to serve houmous
Serve the houmous in small bowls, which you may like to decorate with green or black olives and sprinkle with paprika to compliment the Mediterranean flavor of the dish. Houmous is great served with sticks of raw vegetables, with tortilla chips or with freshly toasted thinly sliced brown bread.
Houmous is delicious served with salad, and the fried chickpea dish falafel, in toasted flat pitta breads. Houmous and falafel served this way is a satisfying vegetarian fast food that you can eat on the go.
Related ArticlesReaders may also enjoy Home Made Tahini along with these tips on Casual Vegetarian Entertaining. And for another way to eat well and save money Home Made Fresh Pasta.
Copyright Joanne E. Brannan. Contact the author to obtain permission for republication.
tahini
Home Made Tahini Make Your Own Tahini Sesame Seed Paste Apr 6, 2008 Joanne E. Brannan
Tahini is an essential ingredient in Middle Eastern dishes such as humous and falafel. A simple, cheap recipe for homemade tahini. Tahini, or sesame seed paste, may be made of hulled or whole sesame seeds. This recipe for home made tahini, using a food processor with metal blades, uses whole sesame seeds which is more nutritious, but it does have a slightly stronger taste than tahini made with hulled seeds. The texture may also be slightly coarser than store bought tahni, but it has the same delicious flavor, and may be far cheaper!
When you make your own tahini, you are on your way to making tasty homemade homous and falafel which are delicious and cheap to make.
Sesame seeds are rich in minerals such as calcium, zinc and manganese. They also contain useful quantities of some B group vitamins including thiamin and B6, and are a useful source of vegetable protein. Sesame seeds are a useful addition to your diet, particularly if you eat little or no meat. It is said that the nutrients of sesame are more easily absorbed when the seeds are ground, as is the case in tahini.
Ingredients
It is worth making tahini in bulk to reduce waste as the sticky paste is difficult to empty cleanly from your food processor. This is the proportion of oil to sesame seeds to use, increase the quantities to suit your needs
¼ cup vegetable oil to 1 cup sesame seeds
Method
Preheat your oven to 340°F (170° C).
•Spread your sesame seeds on a roasting tray, and toast in the oven for 15 minutes, stirring regularly to toast evenly. Do not allow to brown as this impairs the flavor.
•Remove the sesame seeds from the oven and allow to cool briefly.
•Put the toasted sesame seeds in your food processor, with metal blades fitted, and add half the oil.
•Process the mixture on a high setting for a minute, stopping to clean the sides of the food processor with a spatula from time to time.
•Add the rest of the oil, and continue to process the seeds to a paste, again cleaning the sides regularly and ensuring that the paste still covers the blades. Ensure that all the mix is blended to a paste. This can be a somewhat messy process but stick with it. The results will be worth it!
•When the mixture is evenly smooth, and further processing does not further refine the texture, transfer your tahini to a tight fitting glass jar using a flexible spatula, if you have one, to reduce waste.
Tahini may be kept in the refrigerator for many weeks in a well sealed jar.
Home made tahini is just one idea on how to save money on food while eating well.
Related Articles
Readers may also enjoy this recipe for Home Made Houmous along with these tips on Casual Vegetarian Entertaining. And for another technique for saving money and eating well How to Make Yoghurt.
Copyright Joanne E. Brannan. Contact the author to obtain permission for republication.
Tahini is an essential ingredient in Middle Eastern dishes such as humous and falafel. A simple, cheap recipe for homemade tahini. Tahini, or sesame seed paste, may be made of hulled or whole sesame seeds. This recipe for home made tahini, using a food processor with metal blades, uses whole sesame seeds which is more nutritious, but it does have a slightly stronger taste than tahini made with hulled seeds. The texture may also be slightly coarser than store bought tahni, but it has the same delicious flavor, and may be far cheaper!
When you make your own tahini, you are on your way to making tasty homemade homous and falafel which are delicious and cheap to make.
Sesame seeds are rich in minerals such as calcium, zinc and manganese. They also contain useful quantities of some B group vitamins including thiamin and B6, and are a useful source of vegetable protein. Sesame seeds are a useful addition to your diet, particularly if you eat little or no meat. It is said that the nutrients of sesame are more easily absorbed when the seeds are ground, as is the case in tahini.
Ingredients
It is worth making tahini in bulk to reduce waste as the sticky paste is difficult to empty cleanly from your food processor. This is the proportion of oil to sesame seeds to use, increase the quantities to suit your needs
¼ cup vegetable oil to 1 cup sesame seeds
Method
Preheat your oven to 340°F (170° C).
•Spread your sesame seeds on a roasting tray, and toast in the oven for 15 minutes, stirring regularly to toast evenly. Do not allow to brown as this impairs the flavor.
•Remove the sesame seeds from the oven and allow to cool briefly.
•Put the toasted sesame seeds in your food processor, with metal blades fitted, and add half the oil.
•Process the mixture on a high setting for a minute, stopping to clean the sides of the food processor with a spatula from time to time.
•Add the rest of the oil, and continue to process the seeds to a paste, again cleaning the sides regularly and ensuring that the paste still covers the blades. Ensure that all the mix is blended to a paste. This can be a somewhat messy process but stick with it. The results will be worth it!
•When the mixture is evenly smooth, and further processing does not further refine the texture, transfer your tahini to a tight fitting glass jar using a flexible spatula, if you have one, to reduce waste.
Tahini may be kept in the refrigerator for many weeks in a well sealed jar.
Home made tahini is just one idea on how to save money on food while eating well.
Related Articles
Readers may also enjoy this recipe for Home Made Houmous along with these tips on Casual Vegetarian Entertaining. And for another technique for saving money and eating well How to Make Yoghurt.
Copyright Joanne E. Brannan. Contact the author to obtain permission for republication.
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