Archive for the Recipes Category
Posted on February 10, 2010 by admin
Ingredients:
2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper
Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.
Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.) Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with kosher salt and serve hot.
~via http://annies-eats.com/.
Posted on January 13, 2010 by admin
1 1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 tsp canola or walnut oil
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe
1 cup uncooked old fashioned oats
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.
~via http://www.joythebaker.com/blog/.
Posted on January 13, 2010 by admin
Another recipe I will be trying soon.
Ingredients:
1 package of chicken thighs & drumsticks (4 thighs & 4 drumsticks)
3 lemons
15 cloves of garlic, peeled
Salt & pepper to taste
2 tablespoons fresh thyme leaves
Preparation:
Preheat oven to 375 degrees F.
In a bowl, add the chicken pieces. Slice the lemons in half and juice them. Add the juice and the lemon rinds to the bowl, along with the garlic, salt, pepper, and thyme. Mix well with your hands, then dump this all in a large baking dish.
Put the dish in the oven and bake the chicken for 30 to 40 minutes, basting every 10 minutes. When the skin gets crispy and the meat is cooked through, it is done.
~via http://www.thekitchn.com/.
Posted on December 18, 2009 by admin
I saw spinach being sold at the grocery. I would love to buy and try cooking with it, but I don’t know any spinach recipe. I’m glad to have across this recipe and I will try this one soon.
Frittelle di Spinaci
- Makes 8 to 10 fritters, depending on size -
Ingredients
1 pound fresh, mature spinach
1 tablespoon butter
1 tablespoon olive oil (not extra-virgin) plus more for frying the fritters
1 medium shallot, chopped
1/4–1/2 cup of fresh mixed herbs, such as parsley, thyme, basil, oregano, sage, chives or marjoram (this amount can vary according to your preference)
2 large eggs
1/4 cup all-purpose flour
1/2 teaspoon freshly grated or ground nutmeg
3 heaping tablespoons grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and freshly ground pepper to taste
Procedure
1. Separate the spinach leaves, removing most of the stem portion. Wash the spinach thoroughly by immersing it in a tub or basin of cold water; agitate it and let it sit for a few minutes, then gently lift the spinach out of the water and place it in a colander to drain.
2. Heat the butter and 1 tablespoon of olive oil in a 12-inch heavy skillet over medium heat, and add the chopped shallot. Sauté the shallot gently, stirring until it starts to turn translucent. Shake most of the water off the spinach and add it to the pan, using tongs to turn it as it wilts and cooks. Season the spinach with a pinch of salt.
3. After a minute or so of cooking, the spinach should be wilted and soft. Transfer the entire contents of the pan to a fine-meshed sieve and allow the spinach mixture to drain and cool.
4. In the meantime, finely chop the herbs and set aside.
5. In a medium bowl, whisk the eggs lightly to break them up, then whisk in the flour, nutmeg, cheese and salt and pepper to taste. Mix in the herbs.
6. Turn out the spinach mixture onto a cutting board and run a chef’s knife through it two or three times to coarsely chop it. Add it to the batter and use a spatula to fold everything together.
7. In the same skillet, add enough olive oil to a depth of about 1/8 of an inch and heat it over medium heat until it is hot enough to make a test dab of batter sizzle. Drop tablespoonfuls of batter into the pan, spreading them slightly with the back of the spoon. Fry the fritters 4 or 5 at a time, turning them when they turn light golden brown
8. Drain the fritters on paper towels and serve hot or at room temperature. They may also be reheated in a hot oven, arranged in a single layer on a baking sheet.
*image and recipe via http://www.seriouseats.com/.
Posted on November 19, 2009 by admin
I love these Sesame Street lollipop sticks. And I’m sure kids, like my son, would love to munch on these. Go here for the instructions in creating this fun treat.
Posted on October 24, 2009 by admin
Something that I willl definitely try.
Ingredients:
* 3/4 cup HERSHEY’S Cocoa
* 1/2 teaspoon baking soda
* 2/3 cup butter or margarine, melted and divided
* 1/2 cup boiling water
* 2 cups sugar
* 2 eggs
* 1-1/3 cups all-purpose flour
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
* ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease 13×9x2-inch baking pan or two 8-inch square baking pans.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Cut into squares. About 36 brownies.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY’S Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
{recipe and photo source}
Posted on October 10, 2009 by admin
I am eating more veggies lately that’s why I am looking for easy and creative ways to cook vegetables. These stir fry steps from TheKitch prove to be very helpful:
1. Start the rice or cook the noodles – Because the stir fry itself comes together so quickly, you don’t want to be waiting on your side dish. Alternatively, make the rice or noodles ahead and add them as another stir fry ingredient!
2. Chop your vegetables – While your rice or noodles are cooking, get all the vegetables chopped. Cut them all about the same size and shape so they cook evenly. Make sure the vegetables are fairly dry; if they’re too wet, they’ll steam in the pan. Also prepare any aromatics, like ginger or garlic.
3. Heat the pan – Woks are great, but you don’t necessarily need to rush out and buy one. Flat-bottomed skillets work just as well, especially with our western-style burners. Get the pan nice and hot over high heat before adding the oil. Canola or peanut oil are best.
4. Meat first, then vegetables – If you want meat or seafood in your stir fry, cook it first then scoop it out onto a separate plate before cooking the vegetables. You’ll add the meat back in at the end.
5. Don’t crowd the pan – If you have too much in your pan, the vegetables will steam instead of staying crisp. If necessary, cook in batches and then combine everything back together at the end. Cook dense vegetables like broccoli and carrots together and softer vegetables like onions and greens together.
6. Don’t stir too much – You want to give your meat and veggies a chance to sear and develop flavor. Let them sit for 30-60 seconds between each stir, and they’re done when they’re no longer raw but still crisp. Until you’re familiar with how each vegetable cooks, the best way to tell when they’re done is by tasting them.
7. Add aromatics – You don’t want the aromatics to burn, so add them at the very end and cook them just until they’re fragrant. If you want a more deeply flavored dish, you can also cook the aromatics at the very beginning to infuse the oil, but move them to a separate plate while you cook the rest of the stir fry.
8. Add the sauce – The sauce can be as simple as a few shakes of soy sauce or as complex as a homemade barbecue sauce thinned with broth – or you can go with no sauce at all! The idea is just to coat the stir fry ingredients with flavor. You can make a thicker sauce by mixing a tablespoon or two of cornstarch into the sauce before pouring it onto the veggies. Let the sauce cook until it’s thickened and glossy.
Posted on October 10, 2009 by admin
This is something I hope to try soon. DS loves potato chips but I trying to stop myself from buying too much chips as it ruins my diet. I know, it’s all about self control, but it is so hard to resist when my two boys are happily munching on their chips.
These are the steps for making microwave potato chips that I got from here.
1) Cut the potatoes into even slices preferably using a mandoline (we cut them to 2mm thickness).
2) Place them on a plastic perforated rack without overlapping them. We improvised with the steamer that came with our rice cooker. A regular plate will work, but it may take longer.
3) Microwave for three sets of three minutes each at 50% power, 40% power, and 30% power. Turn after every three minutes. Reducing the power of the microwave is not essential, but if operating at full power reduce the time accordingly. I found that reducing the power gave me some respite from the “hawk” duties while continuing to cook other things. As a calibration guide, our Microwave can bring 250ml of water in a glass cup to boil in 2 minutes (at full power). Be aware that water heated in a microwave can ‘explode’, causing serious injuries.
4) Leave them alone for 5 minutes after they come out of the microwave to crispen a bit more.
Posted on September 14, 2009 by admin
I am so happy to have come across a selection of fast and fresh pasta dishes from The Kitchn. I especially like them as they are easy and quick to prepare. Plus I can prepare bigger portions and store them in the ref. I hope I get to try a recipe soon. (Photo grabbed from site.)
Posted on July 28, 2009 by admin
This looks yummy. Not for me, though. This is for my boys.
Ingredients:
* 200g good-quality dark chocolate, chopped
* 200g good-quality milk chocolate, chopped
* 4 vanilla beans, split
* 1⅓ cups (330ml) single (pouring) cream
* 1 cup (250ml) milk
* marshmallows and cocoa, to serve
Procedure:
* Divide the chocolate and vanilla beans between 4 glasses. Place the cream and milk in a saucepan over low heat and simmer for 2–3 minutes or until warmed through. Pour over the chopped chocolate, stirring until the chocolate is dissolved. Top with marshmallows and dust with cocoa to serve. Makes 4.
* You can adjust this recipe to suit your taste. If you prefer a darker, richer brew, use more dark chocolate – we like anything up to 70 per cent cocoa. If you prefer a milder flavour, opt for more milk chocolate. You could also experiment with different flavours, such as adding a cinnamon stick to the milk while it’s simmering.
{Source}
« Older Entries
