Jumat, 27 Desember 2013
Chicken Cakes take the Cake!
When Steve and I first moved in together I asked his mom to give me some recipes that she knew he liked. I got some really great recipes from her and this is one of them. This recipe came from an issue of Cooking Light Magazine. It was listed as one of that issues "Greatest Hits" and we know why!
We usually eat these for dinner with a vegetable and some rice but I always picture them served as a first course at a dinner party. Maybe on a bed of lightly dressed arugula and red onion salad with a dollop of the aioli. Ill have to do that!
So here is the recipe taken from the Cooking Light Website...
Spicy Chicken Cakes with Horseradish Aioli
Aioli (ay-OH-lee) is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated.
Total time: 45 minutes.
Cakes:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast (I use ground chicken breast)
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil
Aioli:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt
To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.
Yield: 4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)CALORIES 242 (26% from fat); FAT 7.1g (sat 1.3g,mono 1.8g,poly 1.3g); PROTEIN 29.5g; CHOLESTEROL 66mg; CALCIUM 44mg; SODIUM 749mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 12.5g
Cooking Light, JULY 2006
We usually eat these for dinner with a vegetable and some rice but I always picture them served as a first course at a dinner party. Maybe on a bed of lightly dressed arugula and red onion salad with a dollop of the aioli. Ill have to do that!
So here is the recipe taken from the Cooking Light Website...
Spicy Chicken Cakes with Horseradish Aioli
Aioli (ay-OH-lee) is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated.
Total time: 45 minutes.
Cakes:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast (I use ground chicken breast)
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil
Aioli:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt
To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.
Yield: 4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)CALORIES 242 (26% from fat); FAT 7.1g (sat 1.3g,mono 1.8g,poly 1.3g); PROTEIN 29.5g; CHOLESTEROL 66mg; CALCIUM 44mg; SODIUM 749mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 12.5g
Cooking Light, JULY 2006
Slow Food Nation 08 Friday Nights Sneak Preview
Heres a little slide show of photos I took at last nights SFN08s Taste Pavilion sneak preview. A select few VIPs (and myself) were invited to see an impressive array of organic, sustainable, and more importantly, delicious food products that are the edible centerpiece of this weekends event. Sorry for the less than detailed narration, but I wanted to get something up quickly, and only had a few minutes free time.Michele and I will be officially eating our way through the Taste Pavilion on Sunday evening, so stay tuned for much more. Today Im off to the San Franciscos civic center for three different lectures from the Food for Thought program. Speakers include Alice Waters, Michael Pollan, and Slow Food International’s founder Carlo Petrini.
Gluten Free Dinner Recipes and Comfort Food
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| Italian style comfort food- baked stuffed shells |
Vegetarian or vegan? I didnt forget you, Babycakes. Vegetarian and vegan dinner recipe favorites are listed below for a green change of pace. The most popular gluten-free vegetarian recipe? My Sweet Potato and Black Bean Enchiladas.
Make tonight delicious!
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| Baked chicken Mediterranean with sweet peppers. |
Chicken, Turkey and Pork Recipes
Alexs Favorite Baked Chicken Mediterranean
Balsamic Roasted Pepper Chicken
Baked Stuffed Shells
Brown Sugar Turkey Meatloaf
Chicken and Artichoke Enchilada Bake with Green Chiles (New Mexican Style)
Chicken and Spinach Rice Bake with Mozzarella
Chicken Tropicale with Peppers and Pineapple
Curried Apple Chicken Stir-Fry with Rice
Easy Baked Chicken Chili Rice Casserole
Garlic Chicken Lasagna
Jazzed Up Turkey Tetrazzini
Lime Chicken Tacos
Kale Soup with Chicken Sausage and Sweet Potato
Maple Apple Sausage
New Mexican Stew with Ground Turkey
Peanut Broccoli Chicken Stir-Fry
Pineapple Salsa Chicken Enchiladas
Pork Roast in Apricot Mushroom Sauce
Roasted Corn Chowder with Chicken & Cilantro
Rustic Chicken Soup for the Soul
Santa Fe Chicken Chili
Sour Cream Chicken Enchiladas
Stuffed Cabbage with Roasted Sweet Potato, Quinoa and Sausage
Stuffed Peppers with Ground Turkey
Turkey and Sweet Potato Enchiladas
Turkey Meatballs and Asian Style Stir-fry Noodles
Turkey Meatloaf with Sun-Dried Tomatoes and Pecan Crust
Turkey Nachos
White Bean Chicken Chili with Sweet Potatoes and Lime
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| Mediterranean eggplant with beef, tomatoes and mint |
Beef and Buffalo Recipes
A Hearty Meat Sauce for Pasta
Beef and Mushroom Rice Bake with Cranberries
Beef and Mushroom Stuffed Acorn Squash
Beef and Potatoes au Chocolat
Beef in Pomegranate Sauce
Big Easy Soup with Beans and Andouille Sausage
Buffalo Sausage Stew
Buffalo Sausage Stuffed Peppers
Dijon Roasted Vegetables & Sausage
Irish Cottage Pie
Cranberry Buffalo Roast Stew
Good Karma Meatloaf Pie topped with Dill Mashed Potatoes
Karinas Beef Stew
Maple Meatloaf
Mediterranean Eggplant with Crumbled Beef, Tomato & Mint
Melted Peppers and Dags (yes, dags) on Rice
Roasted Hatch Chile Stew with Beef, Sweet Potatoes and Corn
Spaghetti and Meatballs
Sweet Potato Shepherds Pie- A Ranchers Version with Black Angus Beef
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| Easy agave and lime salmon |
Seafood
Agave Lime Salmon
Baked Cod with Roasted Sweet and Sour Vegetables
Easy Garlic Shrimp Pizza
Garlicky Shrimp and Spinach Bake with Mozzarella
Mediterranean Fish in Foil Packets with Rice
Pineapple Salmon Brown Rice Bake with Sour Cream and Green Chiles
Salmon and Spinach Goat Cheese Strata
Shrimp Fried Rice and Veggies
Tequilla Lime Salmon
Tuna and Artichoke Pasta with Pine Nuts
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| Vegetarian enchiladas with spinach, feta and chick peas |
Vegetarian Comfort Food (ovo lacto vegetarian, and vegan)
A Veggie Lovers Shepherds Pie
African Coconut and Chick Pea Soup
An Easy Savory Winter Vegetable Ragout
Artichoke and Jalapeño Savory Pie with Jalapenos
Baked Brown Rice Risotto
Baked Frittata with Gold Potatoes and Sour Cream
Baked Mac & Cheese - Dairy-Free
Baked Stuffed Shells (see notes)
Balsamic Roasted Veggie Smothered Baked Potato
Cider Roasted Vegetables
Crock Pot Curry
Enchiladas Griegos for Two with Spinach and Feta
Gluten-Free Pizza!
Green Chile Egg Bake
Kicked Up Baked Mac n Cheese
Karinas Kicked Up Colcannon
Karinas Latkes with Homemade Applesauce
Maple Roasted Acorn Squash Stuffed with Cornbread Curried Apple Stuffing
Mediterranean Pasta Frittata with Goat Cheese
Pasta Frittata with Kale
Pesto Zucchini Tomato Gratin
Quinoa Mushroom Pilaf
Red Quinoa with Butternut Squash and Cranberries
Roasted Acorn Squash Risotto
Roasted Brussels Sprouts Medley with Butter Beans and Rice
Roasted Corn Chowder
Roasted Green Chile Tortilla "Lasagna" Bake
Roasted Vegetable Cheddar Quiche
Roasted Vegetable Lasagna
Roasted Vegetable Noodle Kugel
Roasted Vegetables and Brown Rice
Roasted Vegetables on Broiled Polenta
Savory Vegetable Kugel
Savory Vegetable Pancakes
Scalloped Potatoes- Dairy-Free
Sexy Spring Pasta- with roasted asparagus
Spaghetti Squash New Mexican with Black Beans and Lime
Spinach and Cheddar Quesadilla
Stuffed Cabbage with Roasted Sweet Potato and Quinoa
Sweet Potato Black Bean Enchiladas
Sweet Potato Latkes with Ruby Applesauce
Two Artists Chili
Vegan Shepherds Pie
Vegetarian Loaf with BBQ Sauce
Vegetarian Puttanesca
Vegetarian (Veggie Lovers) Spicy Shepherds Pie
DRIED FRUIT COOKIES
DRIED FRUIT COOKIES
Weekend is here (for me sometimes it starts from Friday) and it was time for me to stock my pantry with goodies for the week. I used to prepare plain cookies or sometimes oatmeal raisin cookies. I had a packet of dried fruits lying some quite sometime in the fridge and was looking for a recipe to incorporate them and hence this recipe. The taste of this cookie was real good with a little bit tartness from the dried fruits which went along pretty well with the sweetness from the cookie. I have used dried apples, apricots, and pears here. If needed, any other fruits like raisins can also be used.
INGREDIENTS:
All-purpose flour, 1 cup.
Dried fruits, ½ cup.
Sugar, ½ cup.
Salt, a pinch.
Unsalted butter, ½ stick.
Egg, 1 (optional).
Vanilla essence, a few drops.
Baking soda ¼ teaspoon.
Baking powder, 2/3 teaspoon.
PREPARATION:
Sift in the all-purpose flour, baking powder, baking soda, salt together. Melt the butter and add them to a bowl. Break an egg into the bowl and beat the egg along with the butter. Add the sugar now and keep beating until a creamy consistency is obtained. Add the sifted flour slowly and keep mixing and until a dough is formed. Make small lemon-sized balls from the dough. Spray a baking sheet with any nonstick spray. Place the dough balls on the baking sheet and gently press them into small cookies. Sufficient space should be left between each cookie. Bake them at 350 degrees for 5-7 minutes and then reduce the oven temperature to 250 and bake them for 5 minutes. Take the baking dish out of the oven and let the cookies cool and enjoy.
Weekend is here (for me sometimes it starts from Friday) and it was time for me to stock my pantry with goodies for the week. I used to prepare plain cookies or sometimes oatmeal raisin cookies. I had a packet of dried fruits lying some quite sometime in the fridge and was looking for a recipe to incorporate them and hence this recipe. The taste of this cookie was real good with a little bit tartness from the dried fruits which went along pretty well with the sweetness from the cookie. I have used dried apples, apricots, and pears here. If needed, any other fruits like raisins can also be used.
INGREDIENTS:
All-purpose flour, 1 cup.
Dried fruits, ½ cup.
Sugar, ½ cup.
Salt, a pinch.
Unsalted butter, ½ stick.
Egg, 1 (optional).
Vanilla essence, a few drops.
Baking soda ¼ teaspoon.
Baking powder, 2/3 teaspoon.
PREPARATION:
Sift in the all-purpose flour, baking powder, baking soda, salt together. Melt the butter and add them to a bowl. Break an egg into the bowl and beat the egg along with the butter. Add the sugar now and keep beating until a creamy consistency is obtained. Add the sifted flour slowly and keep mixing and until a dough is formed. Make small lemon-sized balls from the dough. Spray a baking sheet with any nonstick spray. Place the dough balls on the baking sheet and gently press them into small cookies. Sufficient space should be left between each cookie. Bake them at 350 degrees for 5-7 minutes and then reduce the oven temperature to 250 and bake them for 5 minutes. Take the baking dish out of the oven and let the cookies cool and enjoy.
ANGLO INDIAN MASALA CHOPS GRILL CHOPS
2 teaspoons ginger garlic paste
2 tablespoons vinegar
2 large onions sliced fine
2 or 3 green chilies sliced lengthwise
3 tablespoons oil
2 teaspoons chillie powder
1 teaspoon pepper powder
Salt to taste
1 teaspoon cumin powder
1 teaspoon coriander powder
.Wash the chops and marinate them with the ginger and garlic paste, pepper powder, chillie powder, vinegar, cumin powder, coriander powder and salt for about 30 minutes. Heat oil in a large pan and sauté the onions and green chilies for a few minutes. Add the marinated chops and mix well. Simmer for a few minutes. Add sufficient water and cook till the chops are done and the gravy dries up. Keep frying on low heat till the chops turn a nice brown colour. Garnish with onion rings.
Kamis, 26 Desember 2013
The secret to making a glammed up eggplant curry
Eggplant is one vegetable that you can either hate or love but never ignore. For all my childhood, I was an eggplant hater, may be even allergic to some varieties. Nothing life threatening, just this crazy itching in my mouth when I ate some types of eggplant. Then for years I was a fence sitter. Okay, "this is made for lunch so I will eat the tiniest bit, just to keep you happy" kinda fence sitter. And then I discovered cooking this versatile vegetable and while I wont call myself an eggplant lover, I am now a fan.
Baingan Bharta, Vangi baath, Baba Gannoush, stuffed eggplant, gosh I have quite a list of favourite recipes with this vegetable. This recipe is an easier variation of the stuffed eggplant. You still have to roast the spices and grind them, but no painstaking stuffing involved. This is the smarter way to enjoy the tastes of a stuffed eggplant. This dry curry goes well with rotis and great with rice and sambar. I have used the large round eggplant for this recipe, which is the kind I prefer because it has fewer seeds and cooks faster. But it should work well with any kind of eggplant. Make sure the pieces are uniformly chopped so they cook evenly. This coarsely ground spice powder is the secret to glamming up any boring vegetable or any vegetable you dont know what to do with.
Recipe for Spicy Eggplant Curry
Serves 4
Ingredients
2 tbsp oil
pinch of asafoetida
1/4 tsp mustard seeds
1 large globe eggplant cut into wedges or thick batons, soaked in water
1/2 tsp turmeric powder
1 tsp salt
1 tsp amchoor powder or 1 tsp tamarind paste
Ingredients to grind for the spice mix:
3 large dried red chillies
2 tbsp chana dal
2 tbsp coriander seeds
1/2 tsp fenugreek seeds
1 tbsp fennel seeds
1 tsp cumin seeds
1 tbsp udad dal
1 sprig curry leaves
1 bay leaf
Directions
In a large wok / kadai, dry roast all the spices together, until the chana dal and udad dal turn golden brown. Remove, cool and grind to a coarse powder.In the same wok, heat 2 tbsp oil. Add the asafoetida and then drain and squeeze out all the water from the eggplant pieces and add them to the oil.
Add salt and turmeric and stir the eggplant till well coated. Lower the flame, add a little water at a time, around 1/4th cup, cover and cook the eggplant till nearly done. Dont cook to a mush.
Add the coarse spice powder, amchoor and coat the nearly cooked eggplant with the spices by stirring well. Cover for another 5 minutes with a sprinkle of water if required and let the eggplants cook completely while soaking up the flavours of the spices. The coarsely powdered dals give the vegetable a nice crunchy texture.
Serve hot with rotis or with dal & rice.
Note:
If you dont find a big eggplant, use 8-12 smaller sized eggplants for this, cutting each into wedges. This spice mix works for other vegetables like bottle gourd, snake gourd, capsicum, potato, sweet potato etc. Follow the same method of sauteeing the vegetable until nearly done, adding the spice mix, stirring to coat well and then cover and cook for 5 mins till vegetable is fully cooked and infused with spice flavours.
Oh Fudge! Carnations Classic Chocolate Fudge
This video recipe for chocolate fudge is the first of two Ive been commissioned to do for Carnation Evaporated Milk.Theyve hooked up with a select group of food bloggers to promote this classic American ingredient for the holidays.
I dont want to spoil the surprise for what the second video will be on (and I have no idea yet), but the choice for this first one was very easy. When I think of Carnation evaporated milk, I think of chocolate fudge.
There are hundreds of different recipes for chocolate fudge, most requiring a candy thermometer and a good bit of finesse to achieve that elusive rich, creamy-smooth texture. This recipe does not. As youll see in the video, this is boil, turn off, stir, chill, and cut.
The holidays are a time of celebration, but with the festivities comes the occasional need to "bring a dish." What better way to impress your hosts than with a plate of chocolate fudge? Remember, its not about how much effort you spent making something special for your friends and family, its all about how much effort they think you spent. Enjoy!
A Message from the Sponsor:
Its that time of year when we’re all looking for a little more inspiration in the kitchen. You’ll find plenty of that in this Holiday Recipe Guide from Carnation Evaporated Milk, sponsor of this post.
One delicious idea is to substitute Carnation Evaporated Milk for regular milk in your go to recipes. It makes all kinds of dishes richer and creamier.
Get your Holiday Recipe Guide as a downloadable PDF or by email.
Ingredients:
2 tablespoons butter or margarine
2/3 cup evaporated milk
1-1/2 cups granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups (4 ounces) miniature marshmallows
1 1/2 cups (9 ounces) semisweet chocolate chips
1/2 cup chopped pecans or walnuts, optional
Food Wishes Video Recipes are Now Available on iTunes!
Thats right, you can now subscribe to Food Wishes on iTunes! Of course, I really dont know how it works, only that my video recipes can now be watched by a whole new segment of society - the one with those white wires hanging from their ears.Instead of listening to their teachers, kids can now watch me bone chicken in the back of class. People will be watching onions sweat instead of paying attention in meetings at work. Test scores and productivity will plummet!
So, please go to my Podcast page on iTunes and click on the "subscribe" button. If you need further assistance, just ask any 16 year-old. Enjoy!
Rabu, 25 Desember 2013
Green Enchilada Sauce
A blender or food processor is a bit of a necessity for this recipe. Makes about 7-8 cups. I put about 1.5 cups in each jar and had 5 jars. You could also spread this over burritos (Cafe Rio style, if youve ever been there), use it as a dip, or whatever your heart desires! She also says she adds 2-3 T. sugar for Cafe Rio style sauce, I left the sugar out so I didnt include it in the recipe.
Green Enchilada Sauce
2-3 T. olive oil
1 large onion, minced
5-6 cloves garlic, minced
2 green bell peppers, chopped roughly (enough for blender to handle)
1-2 jalapenos, seeded and chopped (depending on your desired level of heat)
1.5 lbs. tomatillos, husked and quartered
1/2 bunch cilantro, roughly chopped
1.5 tsp. kosher salt
1/4 tsp. black pepper
1.5 tsp. cumin
4 c. chicken broth
In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
Meanwhile, combine tomatillos, bell peppers, jalapeno(s), and cilantro in your blender or food processor. Process until smooth. Add some chicken broth as needed to break everything up. You may have to do it in batches depending on the size of your machine.
Pour the tomatillo mixture over the onions and garlic in the pot and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes to 1 hour, depending on the consistency you want. I turned mine to medium high and left it for about 20-25 minutes. It can also be simmered all day in a crock pot/slow cooker.
Serve over tacos, burritos, as an enchilada sauce, or a dip for chips.
The need to shift to raw dog food
These days the market with a number of brands is flooded dog food. Since so many people have dogs as pets, is the demand for dog food on the rise. But many owners have noticed that your dogs prefer these ready-made foods should be nutritious and has listed a list of important nutrients. Many pet lovers have also adverse health complains your canines. So if it was understood that prepared and canned or boxed dog food is not nutritious, although it contains all the essentials that not always the requirements met.
Another cause of dogs turning away is the monotonous taste. Every meal and every brand tastes the same. So most owners had to look for a change. In these days consider many dog lovers and pet owners in favor of raw food meals. Change meal and no meal tasting identical to have shown increasing interest dogs and has proved more favourable than the finished counterpart. Also are these simple and basic; the cost is competitively lower than what you are ready to buy.
Raw is raw and uncooked meals. It can contain raw and cooked meat and vegetables and fruit. Thus at least change the natural nutrients. It retains all the minerals, vitamins and proteins, essential amino acids, etc. in their original form and level without change in the structure and properties. This is better than the food prepared and processed.
Give your dog raw food means that you have a wide range and choice in the hand. You can change or try different combinations of recipe every day to keep s. Dog food recipe, especially homemade dog food recipe s stand easily follow. Also packed and frozen raw meals for dogs on the market are good which also and facilitates sorted. Drag the dog diet according to the breed that fits him better.
You should take care of your pet, as much as you do the rest of your family. Keep in mind that it get k-9 friend enough rest, exercise, water and good, healthy diet is important for you. This can be different for different dog breeds. Of course everything is fresh will be better for you. This applies to all members of your family.
More information is available on whatisthebestdogfood.org. You provide information on what is the best dog food including the best dog food for small, medium and large size dogs.
Skillet Lasguna
2 lbs. Ground Beef
1 Onion
2 Cans (Petite) Diced Tomatoes (drained)
1 ½ (13.25 oz.) Jars Spaghetti Sauce
1 ½ boxes of Noodles (Bow Tie or Rotini)
2 Cups shredded Zucchini (optional)
1 (16oz.) Cottage Cheese
2/3 Cup Sour Cream
2 Cups shredded Mozzarella Cheese
Italian Seasoning
Salt & Pepper
Garlic Salt
Directions
-Cut onion and cook the ground beef and onion and in another pan cook noodles according to package instructions.
-After noodles are cooked, drain and drizzle with olive oil.
-If needed drain meat and then season meat according to taste.
-Combine ingredients in a pot & fold together and allow it to combine over low heat for about 5 minutes or until the cheese is melted.
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