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9/19/2011
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Ingredients
1 (14-ounce) can coconut milk (about 1 2/3 cups)
1 to 2-tablespoons yellow (or red) Thai curry paste
1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do)
3 tablespoons fish sauce (recommended: Nam Pla)
2 tablespoons sugar
3 lemongrass stalks, each cut into 1/3’s and bruised with the flat of a knife
3 lime leaves, stalked and cut into strips, optional
1/2 teaspoon turmeric
2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks
1 pound 2 ounces peeled raw shrimp
Bok Choy or any other green vegetables of your choice
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish
Directions
Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
As I mentioned, you can cook the curry up until this part in  advance, maybe leaving the pumpkin with a tiny bit of bite to it (it  will soften and cook as the pan cools). Either way, when you’re about 5  minutes from wanting to eat, get ready to cook the seafood.
So, to the robustly simmering pan, add the salmon and shrimp (if you’re using frozen shrimp they’ll need to go in before the salmon). When the salmon and shrimp  have cooked through, which shouldn’t take more than 3 to 4 minutes, stir  in any green vegetable you’re using - sliced, chopped or shredded as  suits - and tamp down with a wood spoon. When the bok choy is wilted, or  other green vegetable is cooked, squeeze in the juice of half a lime,  stir and taste and add the juice of the remaining half if you feel it  needs it. Take the pan off the heat and pour the curry into a large  bowl, and sprinkle over the cilantro;  the point is that the cilantro goes in just before serving. Serve with  more chopped cilantro for people to add their own bowls as they eat, and  some plain Thai or basmati rice
* Shellfish
Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness. http://www.foodnetwork.com/recipes/nigella-lawson/thai-yellow-pumpkin-and-seafood-curry-recipe/index.html

Ingredients

  • 1 (14-ounce) can coconut milk (about 1 2/3 cups)
  • 1 to 2-tablespoons yellow (or red) Thai curry paste
  • 1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do)
  • 3 tablespoons fish sauce (recommended: Nam Pla)
  • 2 tablespoons sugar
  • 3 lemongrass stalks, each cut into 1/3’s and bruised with the flat of a knife
  • 3 lime leaves, stalked and cut into strips, optional
  • 1/2 teaspoon turmeric
  • 2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
  • 1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks
  • 1 pound 2 ounces peeled raw shrimp
  • Bok Choy or any other green vegetables of your choice
  • 1/2 to 1 lime, juiced or more to taste
  • Cilantro, for garnish

Directions

Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.

As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you’re about 5 minutes from wanting to eat, get ready to cook the seafood.

So, to the robustly simmering pan, add the salmon and shrimp (if you’re using frozen shrimp they’ll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn’t take more than 3 to 4 minutes, stir in any green vegetable you’re using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice

* Shellfish

Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

 http://www.foodnetwork.com/recipes/nigella-lawson/thai-yellow-pumpkin-and-seafood-curry-recipe/index.html

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9/19/2011
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photo

9/19/2011
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recipe-file:

Fluffy Pancakes
***These are, hands down, the best pancakes I have ever made from scratch. They are as light and fluffy as any mix I’ve tried, except they’re cheap and homemade!*** 
Ingredients
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
Directions
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutritional Information 
Amount Per Serving  Calories: 230 | Total Fat: 8.2g | Cholesterol: 72mg

recipe-file:

Fluffy Pancakes

***These are, hands down, the best pancakes I have ever made from scratch. They are as light and fluffy as any mix I’ve tried, except they’re cheap and homemade!***

Ingredients

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Directions

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutritional Information 

Amount Per Serving  Calories: 230 | Total Fat: 8.2g | Cholesterol: 72mg

(via )

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8/23/2011
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Paneer Kebabs

Ingredients

  • 500g paneer cheese, cut into cubes
  • 1 red onion , cut into large chunks
  • red and yellow pepper , 1 of each, cut into chunks
  • 4 tbsp olive oil
  • 1 garlic clove , crushed
  • 1 tsp grated root ginger
  • 1 tsp garam masala
  • 1 tsp dried chilli flakes
  • 2 tsp ground coriander
  • 1 tbsp lemon juice
  • a handful of fresh coriander , chopped                                                 

Method

  1. Soak 8 wooden skewers in water for 30 minutes. Combine all the ingredients in a large bowl, season, cover with clingfilm and chill for 30 minutes.
  2. Thread the paneer cubes, onion and peppers onto the skewers then grill under a high heat for about 8-10 minutes, turning every few minutes, until golden.
Try

Know-how

Paneer is an Indian cheese, similar in texture to halloumi, though not as salty. Buy it in Asian grocers and supermarkets with ethnic sections.

 Per serving

272 kcalories, protein 14.6g, carbohydrate 6g, fat 21.3 g, saturated fat 10.4g, fibre 0.9g, salt 2.3 g

Recipe from olive magazine, February 2006.

Sourcehttp://www.bbcgoodfood.com/recipes/4000/paneer-kebabs

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8/15/2011
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Mango Chicken Wraps Recipe


Me and my mom made this one a couple nights ago. It’s REALLY good and I like it spicy. :) It’s a wrap as well, so you can always add whatever you like in there.

Ingredients

  • 1-1/2 cups chopped peeled mangoes
  • 1/4 cup chopped red onion
  •  1 jalapeno pepper, seeded and chopped
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1/4 cup fresh cilantro leaves
  •  2 packages (6 ounces each) ready-to-use grilled chicken breast strips
  • 1-1/2 teaspoons ground cumin
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • Dash dried oregano
  •  4 teaspoons Crisco® Olive Oil
  •  5 whole wheat tortillas (8 inches)
  • 3/4 cup shredded Monterey Jack cheese
  •  1 small sweet red pepper, julienned
  • 3/4 cup chopped tomatoes
  • 1 cup torn leaf lettuce

Directions

  • In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside.
  • In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up. Yield: 5 servings.

Editor’s Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

 

Nutrition Facts: 1 wrap equals 476 calories, 18 g fat (6 g saturated fat), 75 mg cholesterol, 1,116 mg sodium, 46 g carbohydrate, 5 g fiber, 31 g protein. 

Sourcehttp://www.tasteofhome.com/Recipes/Mango-Chicken-Wraps

 

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8/15/2011
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Cake in a Jar Recipes!

These are freakin’ adorable. I found them on a blog, also they are NOT created by me! Simply reblogging them for future use.

For even more recipes in jar check out “Contain Yourself! 15 beyond-exciting desserts in jar!

Rainbow Cake in Jar

  • 1 box white cake mix made according to package instructions
  • Neon food coloring in pink, yellow, green, turquoise, and purple
  • 3 one-pint canning jars
  • 1 can vanilla frosting
  • Rainbow sprinkles

Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.

Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another.  Tint each bowl of cake batter with the food coloring until very vibrant.

Spoon about 3 tablespoons of the purple batter into the bottom of each jar.  Spoon equal amounts of turquoise batter, then green, yellow, and pink.  Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.

Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!

POST EDIT: Several commenters have indicated that the cake is not cooking all the way through in the 30-35 minutes indicated in the recipe.  This was enough time for our cake, but I’m cooking at high altitudes, and my oven tends to bake hot.  So, I’d recommend baking the cake for 40 minutes, then return it to the oven if it still doesn’t spring back to the touch when you check to see if it’s finished.  As for the cake puffing up and out of it’s bottle, ours did that a bit, as well.  Easy fix. We just scooped a bit of the cake out to make room for the frosting and wiped the outside of our jars clean.  Several people have indicated that the wide-mouthed mason jars work a little better for this purpose.  I’ve not yet baked with wide-mouthed. What you see above is what was baked in my kitchen according to the recipe instructions, and what came out of the oven when it was all.   Of course, if you’re feeling wildly impatient, you can also zap the cake in the microwave for 2 minutes.  It’s going to bubble up, for sure, but you can scoop the top part of that cake out, frost it, and no one will ever be the wiser. Good luck, everyone! This is such a fun cake. My kids went nuts over it, and I hope it works as beautifully for you as it did for us!

Red Velvet Nutella Cake-in-a-Jar

  • 1 box chocolate cake mix, prepared according to package directions
  • 1 teaspoon red food coloring
  • 1/2 cup Nutella
  • 1 jar cream cheese frosting
  • 3 pint-sized canning jars

Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.

Stir the red food coloring into the prepared cake batter.  Spoon about 1 cup of cake batter into each jar.  Cook one jar at a time in the microwave for 1-2 minutes, or until the cake is cooked through.  Allow jars to cool slightly, then scoop the top half of cake from the jar. Spoon a tablespoon or so of Nutella into the center of the jar, top with a dollop of cream cheese frosting, then replace the top half of the cake back in the jar, add another layer of Nutella, then enough frosting to fill the rest of the jar.

Serve immediately or cover with a lid and store in the fridge or pop into the mail & surprise someone you love! Cakes should stay fresh in the fridge for up to 5 days, and can be mailed so long as they are topped with a canning jar lid and arrive at their final destination within 3 days.

Pinkalicious Cake-In-A-Jar

  • 1 box strawberry cake mix, prepared according to package directions
  • 1 jar strawberry frosting
  • 3 pint-sized canning jars
  • Pink sprinkles

Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.

Spoon about 1 cup of cake batter into each jar. Cook one jar at a time in the microwave for 1-2 minutes, or until the cake is cooked through. Allow jars to cool slightly, then scoop the top half of cake from the jar. Plop a dollop of frosting into the center of the jar, then replace the top half of the cake back in the jar. Add enough frosting to fill the rest of the jar. Finish off with pink sprinkles.

Serve immediately or cover with a lid and store in the fridge or pop into the mail & surprise someone you love! Cakes should stay fresh in the fridge for up to 5 days, and can be mailed so long as they are topped with a canning jar lid and arrive at their final destination within 3 days.

Neapolitan Cakes in a Jar
24 8-ounce canning jars
chocolate cake batter
strawberry cake batter (I used a pink lady cake)
vanilla cake batter
chocolate buttercream
vanilla buttercream
strawberry buttercream

Preheat oven to 350 degrees F. Spray the inside of the canning jars with canola oil. Scoop 2 tablespoons of each flavor cake batter into the jars one at a time to create layers. Bake at 350 degrees F for 15-20 minutes or until center of the cake springs back when touched. Remove from oven and top with rings and lids. The jars will pop and seal as the cakes cool. Store in the fridge until ready to serve.

To frost I used Katie’s technique for two-tone frosting, place all three frostings in three different piping bags. Cut the tips off and then place the three bags into one larger bag fitted with a large-sized tip. Then pipe frosting onto cakes before serving.

Makes 24 cupcakes when you use approximately 1/2 the cake batter for each of the 3 cakes flavors.

Peanut Butter Cups in Cake in a Jar

12 8-ounce canning jars with lids
canola oil spray
8 ounces peanut butter
1 1/2 cups powdered sugar
1 recipe Devil’s food cupcakes or cake mix
8-10 ounces dark chocolate

Preheat oven to 350 degrees F. Spray the inside of the canning jars with the canola oil. Mix together powdered sugar and peanut butter until smooth. Roll into 1.5-2″ balls. Scoop 3-4 tablespoons of cake batter into the bottom of each jar using a large scoop. Place a peanut butter ball into the center of each jar and add an additional 2-3 tablespoons of batter. Wipe up any batter that hit the outside of the jar or around the rim.

Bake at 350 degrees on a baking sheet for 15-20 minutes or until tops spring back when touched. Remove from oven. Immediately place 1/2 ounce of chocolate on top of the hot cake. Seal with ring and lid and wait for them to pop. Using a towel, pick up the jar and turn to coat the entire top of the cake with chocolate. Store in the fridge for up to a week.

Makes 12 cupcakes in a jar.

For even more recipes in a jar, check out “Contain Yourself! 15 beyond-exciting desserts in a jar!

Chocolate Pudding Cake in a Jar

Cake:
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) sugar
1/4 cup (60 mL) cocoa
2 tsp. (10 mL) baking powder
1/4 tsp. (1 mL) salt
1/2 cup (125 mL) milk
1/4 cup (60 mL) canola oil or melted butter
1 tsp. (5 mL) vanilla

Topping:
1/2 cup (125 mL) packed brown sugar
1/4 cup (60 mL) cocoa

Preheat the oven to 350°F. Spray 6 jars or ramekins with nonstick spray.

In a medium bowl, stir together the flour, sugar, cocoa, baking powder and salt. Add the milk, oil and vanilla and stir until smooth. Divide the batter between the jars or ramekins, spreading it into the bottom.

To make the topping, stir together the sugar and cocoa and sprinkle it over the batter, dividing it between the jars. Pour about 3 Tbsp. of boiling water over each (I find this easiest by pouring boiling water from a kettle into a 1/4 cup measure, filling it about 3/4 full, then pouring it overtop of each cake), but don’t stir them! Place the pudding cakes on a baking sheet and bake for 30-35 minutes, until they appear done and the sauce is bubbly. Serve warm, preferably with vanilla ice cream or whipped cream. Serves 6.

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8/14/2011
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Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce

Ingredients

Directions

Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.

Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.

Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.

 Source: http://www.foodnetwork.com/recipes/paula-deen/jacket-potato-with-bacon-mushroom-and-peppercorn-sauce-recipe/index.html

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7/6/2011
15 notes Permalink

chinikamio:

 
Salmon and Couscous
 
ingredients
• 115g/4oz couscous• 1 x 200g/7oz salmon fillet, skin on, scaled and pinboned• extra virgin olive oil• sea salt and freshly ground black pepper• 1 small courgette, sliced into batons• 1 small handful of asparagus tips• 1 red chilli, deseeded and finely chopped• 2 ripe tomatoes, roughly chopped• juice of ½ a lemona small handful of fresh coriander, roughly chopped• 1 tablespoon crème fraîche 
method
Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with salt and pepper. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway. Mix the tomatoes, lemon juice, 4 tablespoons of olive oil and the coriander into the couscous and season to taste. Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some crème fraîche. Quick and tasty!

chinikamio:

Salmon and Couscous


ingredients


• 115g/4oz couscous
• 1 x 200g/7oz salmon fillet, skin on, scaled and pinboned
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 small courgette, sliced into batons
• 1 small handful of asparagus tips
• 1 red chilli, deseeded and finely chopped
• 2 ripe tomatoes, roughly chopped
• juice of ½ a lemon
a small handful of fresh coriander, roughly chopped
• 1 tablespoon crème fraîche



method


Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with salt and pepper. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway. Mix the tomatoes, lemon juice, 4 tablespoons of olive oil and the coriander into the couscous and season to taste. Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some crème fraîche. Quick and tasty!

link

7/6/2011
26 notes Permalink

vulgardelight:

Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake.

Crust

1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)

Instructions:

1. Combine graham cracker crumbs with sugar.

2. Add melted butter and blend until combined.

3. Press…

(Source: bakersroyale.com)

text

7/6/2011
7 notes Permalink

Spicy Crab Cakes Recipe

what2cook:

1 pound cooked crab meat, remove any shells or cartilage
3/4 cup panko bread crumbs
1/4 cup fat-free or low-fat milk
3 tablespoons mayonnaise
2 tablespoons cilantro, minced
6 green onions, trimmed and minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2-3 teaspoons chili garlic sauce or to taste (optional)
3 tablespoons all purpose flour
2 tablespoons olive oil or butter
3 cups mixed greens
1 lemon, cut into wedges

See the whole recipe here