Tuesday, 1 April 2014

Indian Fish Curry

Indian fish curry is a really good alternative to coconut-based Malaysian curries because the flavors are punchy yet the ingredients are so much more healthy and good for you. However, it’s almost impossible to eat this gourmet recipes with just a little bit of rice, so that will still get you in the end. Another super quick, flavorful and healthy Indian curry which is truly delicious fish recipes.

South Indian fish curry HERO
  • 1 onion
  • 3tbsp sunflower oil
  • 1 red pepper
  • 2 garlic cloves
  • 1tsp black mustard seeds
  • 1tsp ground coriander
  • 1/4tsp tumeric
  • 1/4tsp chilli powder
  • 2-3 fresh red chillies, finely chopped
  • 1tsp root ginger
  • 400ml coconut milk
  • 175ml (6fl oz) water
  • 500g (1lb) cod
  • 4 shallots
  • coriander leaves
  • lime wedges to serve
  • basmati rice to serve

Preparation:
  1. Slice 1 onion into thin wedges, then fry in 2 tbsp sunflower oil until just turning golden. Add in 1 thinly sliced red pepper, 2-3 fresh red chillies (or more depending how hot you like your curry), 2 sliced garlic cloves, 1 tsp black or brown mustard seeds and fry for 2-3 more minutes.
  2. Add 1 tsp ground coriander, 1/4 tsp turmeric, 1/4 tsp chilli powder, 1 tsp grated root ginger and stir-fry for 1 minute. Pour in a 400ml can coconut milk and 175ml (6fl oz) water and simmer for 8-10 mins, until slightly thickened.
  3. Season, then add 500g (1lb) cod (or any other firm, white-fleshed fish) cut into big chunks, and simmer gently, covered, for 4-5 minutes, or until just cooked.
  4. Meanwhile, fry 4 thinly sliced shallots in 1 tbsp sunflower oil until golden and crispy.
  5. Scatter over the shallots and coriander leaves. Serve with lime wedges and cooked basmati rice.
Freezing and defrosting instructions

Fish curry is freezable and the rice make fresh. Defrost at room temperature for 1 hour and reheat in a saucepan, covered under a gentle heat for about 30 minutes or until cooked through.

Sunday, 30 March 2014

How to Make Homemade Italian Turkey Meatballs at Home

Healthier than beef or pork meatballs and yet filled with flavor and wonderful texture, Italian turkey meatballs is flavored with aromatic spices and smothered in Parmigiano-Reggiano and Provolone cheese.


These meatballs make a fancy easy appetizers or hors d’ oeuvres served with toothpicks inserted. They also make a satisfying meal with Italian bread and can be toped over pasta or rice. Pair this with a lovely Pinot Noir or Burgundy red wine, or if you prefer white wine, Pinot Gris or Chardonnay will work fine.

In this appetizer recipes, ground turkey is combined with spinach, onions, garlic, egg, milk, bread crumbs, and Parmigiano-Reggiano cheese and seasoned with salt and pepper then shaped into balls. The turkey meatballs are fried in hot olive oil. A sauce made with butter, flour, chicken stock, Provolone cheese, and nutmeg is served together with the meatballs and the healthy recipes is garnished with fresh parsley.


Ingredients
10 oz. frozen spinach, defrosted
4 lbs. ground turkey
1 medium onion, chopped
3 cloves garlic, minced
1 large egg
1 ¾ cups milk
¾ cup bread crumbs
½ cup freshly grated Parmigiano-Reggiano
Sea salt
Freshly ground pepper
Olive oil
2 tablespoons butter
2 tablespoons all purpose flour
1 cup chicken stock
10 oz. shredded Provolone cheese
½ teaspoon freshly grated nutmeg
Parsley (optional)

Preparation Instructions

1. Preheat the oven to 400 degrees F.

2. Place the spinach between two clean kitchen towels and press down to remove excess water.

3. In a large bowl, stir together the turkey and spinach. Add all but 3 tablespoons of the onion and mix well. Add the garlic, egg, ¼ cup of milk, bread crumbs, Parmigoamo cheese, salt, and pepper and mix well. Shape this mixture into 12 balls. Drizzle a little oil over the meatballs and place them on a nonstick baking sheet. Bake for 20 minutes.

4. In the meantime, place a little oil in a saucepan over medium heat. Add the butter. Once the butter melts, add 3 tablespoons of onion and cook until translucent. Add the flour. Whisk until blended, cooking for 1 minute. Add 1 ½ cups milk and the stock, whisking in. Bring to a boil. Add the Provolone cheese. Season with salt and pepper. Add the nutmeg. Reduce heat to low and stir until the cheese melts. Keep warm.

5. To serve, place 3 meatballs on each dish and serve with sauce on the side. Garnish with parsley, if desired.

Thursday, 27 March 2014

Apple Sandwich


Apples can be sliced into thick rounds and cored to replace bread for making fun and healthy peanut butter sandwich appetizer recipes. Brush the apples with lemon juice to prevent it from browning. You can also sprinkle the peanut butter with some granola, chocolate chips, and raisins to turn the apple and peanut butter sandwich into dessert. Apple slices also make a refreshing easy appetizers addition to many kinds of sandwiches. The sweet and tart flavor and the crisp texture of apples complement and contrast a wide array of ingredients.


Some examples of delicious healthy recipes for apple sandwich are grilled cheese and caramelized apple sandwich, brie and apple sandwich, turkey apple sandwich, chicken and apple sandwich, apple bacon and cheese sandwich, roast pork apple and spinach sandwich, and egg ham cheese and apple sandwich.

Apples can be added to sandwiches raw or they can be sautéed, grilled, roasted, or caramelized first before adding to sandwiches. Apples also go great with grilled cheese, and can be layered with slices of cheddar, bacon, onions, and mayonnaise or Dijon mustard, in between two slices of bread and then grilled on a grill pan or griddle oven over medium heat.

Pair apple slices with bitter greens like spinach and arugula for a delectable contrast. Chicken, turkey, pork roast, and beefsteak all combine well with apples. Add some raw apple slices to a roast beef melt sandwich to counter the saltiness and make it taste more refreshing. Spread mustard on a slice of whole grain bread and mayonnaise on another slice and layer the bread with cooked turkey slices, sharp cheddar cheese, thin green apple slices, and pieces of red-leaf lettuce and top with the other slice of bread and cut into half and serve. Ham and cheese transforms into a gourmet sandwich with slices of apples. Add arugula dressed with vinaigrette and some shallots for a special treat.

Apple Sandwiches with Granola and Peanut Butter

  • 2 small apples, cored and cut crosswise into 1/2-inch thick rounds
  • 1 teaspoon lemon juice (optional)
  • 3 tablespoons granola
  • 2 tablespoons raisins or semisweet chocolate chips – optional
Spread one side of half of the apple slices with peanut or almond butter then sprinkle granola and any additional ingredients. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.

Monday, 17 March 2014

Quick and Easy Prawn Noodle Soup

Packed with flavor and great when you're short on time. The most flavorsome healthy recipes dish. A wonderfully warming noodle soup, with fragrant spices and a little heat all balanced. Adding vegetables is also fine for a delectable vegetable soup recipe. Enjoy and have fun while having dinner or lunch with your family. 



INGREDIENTS
85g/3oz thick rice noodles
500ml/18fl oz hot chicken or vegetable stock
1 tsp fish sauce
Juice ½ lime
1 star anise
Pinch sugar
1 handful small raw prawns
Handful mint and coriander leaves
Chopped red chilli, to serve


METHOD

Boil the noodles until al dente, then drain.

Put the stock in a pan with the fish sauce, lime juice, star anise and pinch of sugar.

Bring to the boil and add the noodles and prawns.

Warm through, then pour into a bowl and serve topped with the mint, coriander and chilli (remove star anise before eating).

Saturday, 15 March 2014

Salmon:as Superfood

Salmon is a delicious gourmet recipes meal to include in breakfast, lunch, dinner, or even as a snack or easy appetizers. The nutritional value of salmon is excellent on the whole, but what really sets salmon apart as a nutritional powerhouse is the high vitamin D and omega-3 fatty acid levels.


Vitamin D is obtained mainly through sunlight exposure, although some foods contain significant levels. Salmon has one of the highest vitamin D levels of all foods, containing 360IU in one three and a half ounce serving. Three quarters of American teens and adults are deficient in vitamin D, which is concerning because vitamin D plays such a crucial role in our health.

Bone health is very dependent on vitamin D levels, with diseases like rickets, osteoporosis (weak bones), and osteomalacia (bone pain) correlated with vitamin D intake. Vitamin D is also important for the heart and blood vessels. The immune system works much more effectively when the body has sufficient vitamin D levels, helping the body fight off illnesses and autoimmune diseases like cancer.

Besides vitamin D, salmon contains vitamins A and B as well as minerals like iron, calcium, selenium, and phosphorus. Salmon is one of the best sources of omega-3 fatty acids, which is a nutrient that most Americans could use more of. An ideal ratio of omega-6 fatty acids to omega-3 fatty acids is about 2:1 or 1:1. Because of the high processed food and vegetable oil consumption rates, many developed world citizens have a ratio that contains much higher levels of omega-6 fatty acids.

Omega-3 fatty acids keep the arteries and veins flexible, and increase the strength of cardiac muscles. They also contribute to the prevention of macular degeneration, dryness in the eyes, loss of vision, and eye fatigue. Perhaps their best known attribute, omega-3 fatty acids increase the efficiency of the brain and improve memory.

Thursday, 13 March 2014

Orient Express Chocolate Torte

This chocolate torte recipe is adapted from Maida Heatter’s Book of Chocolate Desserts, which is the same chocolate torte served in the famous luxury train Orient Express, back when it was known worldwide for gourmet healthy recipes. Pronounced as TOR-tuh, torte is a very rich and decadent cake multilayered with all kinds of indulgences such as whipped cream, mousses, jam, fruits, and buttercream. In this simple easy dessert recipes, chocolate cake is layered with an opulent buttercream.


This easy desserts does not contain any flour, making it the ideal gluten-free chocolate cake. It is rich and dense and absolutely luxurious enough for birthday occasions. The cake is made with unsweetened chocolate, unblanched almonds, eggs, sugar, and salt while the buttercream frosting is made with sweet butter, pure vanilla extract, granulated sugar, eggs, and unsweetened chocolate. You need a springform pan to bake the cake in and a bain-marie for melting the chocolate. A springform pan consists of a round base and a band with a latch on the sides. It is meant for use in cheesecakes, flourless cakes, and other dense cakes.

Ingredients:
3 oz. unsweetened chocolate
7 ½ oz. (1 ½ cups) unblanched almonds
5 eggs, separated
2 egg yolks
¾ cup granulated sugar
Salt
For the Buttercream Frosting:
3 oz. sweet butter
½ teaspoon pure vanilla extract
½ cup granulated sugar
2 eggs
3 oz. unsweetened chocolate


Preparation Instructions

Place the oven rack 1/3 of the way up from the bottom. Preheat the oven to 300 degrees F. Butter a 9 x 3 in. springform pan. Coarsely chop the chocolate. Place it, along with the almonds, in a food processor and pulse until finely ground.

In the small bowl of an electric mixer, pour the 7 egg yolks. Add the sugar and beat until yolks are lemon-colored but not thick. Add the ground chocolate mixture and mix. Pour the mixture into a large mixing bowl. In a clean and dry mixer bowl, pour the 5 egg whites and the salt. Beat until they hold shape, but not until they are stiff. Fold the egg whites into the chocolate mixture.Pour the batter into the prepared pan. Bake for 65 minutes, or until the top just springs back when pressed with the fingers. Remove from the oven and run a sharp knife around the outer edge of the cake. Allow the cake to cool in the pan for 15 minutes. Place a wire cooling rack over the cake pan and invert. Place the cooling rack on the counter and remove the cake pan. Allow the cake to cool completely on the rack. Freeze the cake for about 1 hour.

In the meantime make the buttercream. In the small bowl of an electric mixer, mix the butter and vanilla. Add the sugar and cream for about 4 minutes. Add the eggs, one at a time, beating on high for 2 minutes after each one is added.

Place the chocolate on the top of a double broiler placed over medium heat. Cover. When partially melted, uncover and stir constantly until the chocolate is entirely melted. Add the melted chocolate to the butter mixture, beating until well blended. Place the bowl of buttercream, along with the mixer’s beaters, in the freezer or refrigerator until firm.

Remove the cake from the freezer and use a serrated bread knife to cut it in half horizontally, making two layers. Place one layer of the cake, cut side up, on a cake platter. Remove the buttercream from the freezer or refrigerator and beat until it is soft, smooth, and spreadable. Spread 1/3 of the buttercream on top of the bottom layer of cake. Place the second layer of cake on top of this, cut side down. Spread the remaining buttercream over the cake top and sides.


Very Vanilla Ice Cream with White Chocolate and Peppermint

This is a doctored ice cream recipes. Take vanilla ice cream and add a few simple ingredients, refreeze, and tell everyone it’s homemade. It looks like ordinary peppermint ice cream, but it’s not.  Peppermint is a strong flavor, so it usually kind of takes over whatever it’s in, but not so with this ice cream gourmet recipes. It’s big on vanilla, light on the peppermint. And the white chocolate adds the perfect touch without being overwhelming. There is probably nothing better than ice cream and brownies easy dessert recipes.


Ingredients
1 3/4 quarts (7 cups) good quality vanilla ice cream
4 ounces white chocolate
1 tablespoon vanilla bean paste
1/2 cup round peppermint candies or candy canes, crushed (about 15 candies)

Instructions
Place the ice cream in a large bowl and leave it out for about a half an hour until it is soft and workable.
In a small bowl, melt the white chocolate in the microwave. Melt for 20 seconds, stir, then stir every 10 seconds after that until it is mostly smooth. Some little lumps are okay.
Immediately add in the vanilla bean paste to the chocolate. Stir quickly and then mix all of it into the vanilla ice cream, stirring with a large spoon. There will be some steaks of white chocolate, but that's a good thing.
Gently stir in most of the peppermint, reserving some to sprinkle on top of each serving. Transfer the mixture to a 2-quart baking dish or large tupperware. Freeze until firm, about 3-4 hours. Sprinkle with remaining peppermint and serve.

Notes
If you don't have any vanilla bean paste, sub vanilla extract. But you really should invest in some paste, it is liquid gold!
You can crush the peppermint candy as little or as much as you want, it just depends on how chunky you want your ice cream.


Tuesday, 11 March 2014

Making Homemade Crab Salad

This is a ridiculously easy salad but it's got some great texture differences. Replace the crab with shrimp if you prefer. It's sort of like a California roll sushi salad! The fresh taste and cool colors of this salad filling lend glamour to the appetizer recipes. This recipe is quick, easy and delicious. The great thing about this crab salad is that it can be made ahead of time, and chilled for up to five days in the fridge, which makes for a healthy protein packed easy appetizers ready anytime you are!


Ingredients:

1 cup crab (fresh or imitation)
1 Avocado
1 cup creme fraiche
1 tsp wasabi
1 tsp sesame oil
to taste salt, more wasabi, or lemon juice


Preparation:

Mix the creme fraiche with the wasabi. Taste to determine your additives. Does it need salt? Acid? Add salt, lemon juice, or more wasabi as it needs. You want the sauce tangy with a bit of a kick.

Cut the crab and avocado in 1/2 inch pieces. Toss with sesame oil. Layer a glass with crab, avocado, and the cream on top. Serve!


Monday, 10 March 2014

Pickled Shrimp with Parsley Oil Recipe

Bright and tangy easy appetizers, this hors d'oeuvre from chef Dennis Marron of Poste Moderne Brasserie in Washington, D.C., has notes of coriander, mustard, ginger and lemon. Drizzling the shrimp with a citrusy parsley oil just before serving helps bring out the flavor even more. Enjoy these recipes and learn different way how to cook shrimp.



Ingredients

Shrimp: 
3 Tbsp. coriander seed 
¼ tsp. mustard seed 
1 finger length of fresh ginger 
½ cup onion, thinly sliced 
1 lemon, cut in half 
Pinch of crushed red pepper 
2 bay leaves 
1½ cups white vinegar 
½ cup water 
3 cups shrimp (approximately 16-20, peeled and deveined) 

Parsley oil: 
2 bunches fresh parsley 
2 Tbsp. walnut oil 
4 Tbsp. orange oil (see recipe below) 
1 Tbsp. grapeseed oil 
Pinch of salt 

Orange oil:
1 whole orange 
1 cup canola oil 

Directions:

Make shrimp: Toast coriander, mustard seed, ginger, onion, lemon, red pepper and bay leaves in a small saute pan. Add vinegar and water to toasted spices and bring to a boil.

Pour hot boiling liquid over shrimp in a sterile container. (Any plastic or glass container with an airtight lid will do.) Cool at room temperature before chilling overnight. Pickle for a maximum of 2 days.

Make parsley oil: Blanch, shock and drain parsley with stems intact. Puree in blender with oils and a pinch of salt until smooth. Strain through a coffee filter and refrigerate overnight.

Infuse the orange oil: Peel orange, getting as little of the pith as possible. Warm oil to 150°. Turn off heat and add orange zest. Let sit at room temperature for 3-6 hours and then strain out orange peel.

When ready to serve, place pickled shrimp on a platter of arugula or other flavorful green, add salt and pepper to taste, and finish with a drizzle of parsley oil.









Homemade Ice Cream Sandwiches

Looking for a quick dessert that your kids can help make? These homemade ice cream sandwiches are simple and tasty gourmet recipes!

An ice cream sandwich is a frozen confection composed of a layer of ice cream sandwiched between two biscuits/cookies or slices of cake. Let your kids choose their cookie dough, and ice cream recipes flavors and see how many creations they can come up with! Freeze the leftovers and have them for quick snacks when it is hot outside. Yummy!


Ingredients

Store bought cookie dough (any flavor your kids like)
Ice cream (any flavor, or try more than one!)
Sprinkles, if desired

Preparation

Let the kids spoon cookie dough onto a greased baking sheet. Make sure they make them all about the same size. Bake according to package directions. Remove from heat and cool completely.

Meanwhile, set out ice cream and allow to melt a little bit to become more pliable. Once the cookies have cooled have the kids spoon a decent amount of ice cream onto one cookie and top with another. Smooth sides so that ice cream is not falling out. They can cover sides with sprinkles as well, if desired. Serve them as is, or wrap with plastic wrap and freeze for a few hours for a harder version.


Saturday, 8 March 2014

Strawberry Ice Cream

Strawberry is one of the most colorful and common ice cream recipes in the world. As a summer time fruit, strawberries make good ice cream, a frozen confection that is popular in the summertime as well. Such likely marriage makes a creamy ice cream that vibrates with the color of rosé or tinted with the finest of pinks.






When made with fresh strawberries soaked and simmered with sugar, chunks of the fruit are present in the ice cream, along with chips of its seeds. Some strawberry ice cream versions use strawberry syrup, which gives the ice cream a bright pink ripple (brightened no less with pink food color) that runs through the smooth ice cream. The sweetness tames the innate zest of fresh strawberries and the ice cream profits fully from this delicateness in flavor.

Strawberry has long been part of history. According to the Food Timeline, “Most period iced creams were flavored with fruit,” most of which were utilized when in season. Strawberry ice cream is an important component of the Neapolitan ice cream, as one of the three ice creams in the confection. It is also one of the three ice creams scoops that make up the all American banana split, a favorite in soda fountains and ice cream houses.

To make strawberry ice cream, fresh strawberries are crushed in the blender with sugar before it’s added to a separately prepared custard base. The former is the strawberry purée. Another way of readying the strawberry portion is to hull and roughly chop (or mash) it up, sprinkled with sugar in a bowl and allowed to steep until both infuse each other with flavor. And then you create this special strawberry ice cream easy desserts.

Ingredients

500 grams strawberries
175 grams caster sugar (plus 2 tablespoons)
500 ml full fat milk
500 ml double cream
1 vanilla pod
10 large egg yolks
2 tablespoons lemon juice

Method:

Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons ofcaster sugar and leave them to steep and infuse with flavour.

Pour the milk and cream into a heavy-based saucepan, and add the vanilla pod, split down the middle lengthways. Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 20 minutes.

In a large bowl whisk the egg yolks and the 175g / ¾ cup sugar until thick and pale yellow. Take thevanilla pod out of the milk and cream and pour, whisking the while, the warm liquid over the yolks. Put the cleaned-out pan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the heat and pour it into a bowl to cool.

Puree the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry puree.

At this point you can either freeze the ice cream in an ice-cream maker, or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processer. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.

Thursday, 6 March 2014

Cauliflower Blue Cheese Soup


This fabulously French creamy cauliflower soup will blow you away from a cold, wet day. Thick and warming, tasty soup, great for lunch with friends or as an easy appetizer for a dinner party.

Your cauliflower soup can be frozen from the puree stage, and then when required, just defrost, add milk, cheeses and cream then heat.  




Ingredients:
500gm Cauliflower
250gm potatoes peeled & cubed
1 large onion
1/2 tsp dry mustard
1/8 tsp cayenne pepper
3 cups of chicken stock
1 cup of milk
1 – 1 1/2 cups of desired grated cheese (parmesan, cheddar, stilton, blue)
Blue cheese to taste
1/2 cup of cream
Fresh fennel, parsley or coriander to stir though or garnish

Preparation:

Melt butter in large pot. Add cauliflower, potatoes and onion.

Gently stir fry the veges for approximately 5 mins without browning.

Stir in mustard, cayenne pepper and add chicken stock.

Cover with lid and let simmer for 25 to 30 mins.

Puree with a masher or food processor.

Stir in milk, grated cheese(s), crumbled blue cheese and bring to a simmer.

Add cream just before serving but do not allow to boil. Serve garnished or stirred through with whichever herbs you prefer. Add homemade croutons or parmesan. Or even an extra wee knob of blue cheese, butter, olive oil or cream swirled through.

For a healther option, don’t add cream or use greek yoghurt/ However, if you go for this option cut the cayenne pepper down by half.

Wednesday, 5 March 2014

Great-Grandmothers Recipe for Soft Cake with Walnuts

Soft cake is a sponge cake made from flour, sugar, baking powder and eggs and is lighter than the traditional cake. The only fat used in making sponge cake is egg yolk; however the egg white and egg yolks are added separately to the batter. Sponge cake is many times used as a base for other types of cakes and easy desserts.


Cakes began in ancient Egypt as round, flat, unleavened breads that were cooked on a hot stone. Their evolution from crude cakes to what we enjoy today was possible, over many centuries, through the introduction of new ingredients and technology. The Egyptian's discovery and subsequent skill at using natural yeast helped leaven those once flat cakes. When butter and eggs made their way into the cake dough, their consistency became the precursor for today's cakes. Cake making continued to improve especially with the new ingredients such as chocolate and vanilla, and eventually sugar that came to Europe with the discovery of the New World. Soft cakes were the cakes made by our mothers, our grandmothers, and our great-grandmothers. While these cakes we make today often have different proportions from the original, they are still wonderfully rich, moist, and buttery with a lovely golden brown crust. Whether you enjoy a slice of this cake plain with just a dusting of powdered sugar or with whipped cream or ice cream, it is truly a king among cakes. You might also like to try toasting a slice or, an even better gourmet recipes ideas, to make grilled pound cake. Serve for dessert along with fresh berries and whipped cream. Absolutely delicious!

Ingredients

3 ½ tablespoons flour, 
6 tablespoons butter, 
6 tablespoons sugar, 
3 egg yolks, 
5 ¼ oz. (about 2/3 cup) chopped walnuts, 
15 egg whites, 
1.76 oz. dark chocolate,
0.7 oz. (about 1 ½ tablespoons) cream

Preparation Instructions

Mix the egg yolk with sugar and molten butter. Add flour and chopped walnuts. Beat the egg whites and add them to the sugar mixture. Place the mixture in a buttered and floured sponge cake mold. Bake in a 338 degree F. oven for 40 minutes. Cool. Boil the cream. Add chocolate and simmer.


Wednesday, 26 February 2014

Spicy Avocado-Cucumber Soup

Avocados can do so much more. With their creamy texture, subtle flavor, and robust nutritional benefits, avocados can take the lead role in soups, sauces, salads, and more. You need to get creative to use them up quickly for gourmet recipes.

This tangy, luscious vegetable soup recipe is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.


Ingredients
12 ounce(s) (2) cucumbers, peeled, seed and chopped
2 Hass avocados, coarsely chopped
2 teaspoon(s) Thai green curry paste
2 teaspoon(s) sugar
2 teaspoon(s) finely grated lime zest
1 serrano chile, seeded and chopped
13 ounce(s) (1 can) unsweetened coconut milk
3 tablespoon(s) fresh lime juice
Salt
1/2 cup(s) unsweetened coconut flakes, for garnish
10 cilantro sprigs, for garnish

Directions
In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest, and chile. Process until blended. Add 3 1/2 cups of water, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.
Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.
Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.

Monday, 24 February 2014

Mini Blueberry-Lime Tarts

Blueberries are a delicious source of fibre and vitamin C. They also contain phytonutrients that may help improve short-term memory. Plus, they’re pretty in presentation and delicious in taste, so they make for a sweet after-dinner treat.


A tart is a baked gourmet recipes dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. Tarts include jam tarts, which may be different colors depending on the flavor of the jam used to fill them for easy desserts.




Ingredients:
1 box (12 shells) Compliments Tart Shells
1/2 cup Compliments Balance Pomegranate & Blueberry Juice Blend
1/4 cup sugar, divided
1 tbsp fresh lime juice
1 tbsp cornstarch
1 1/2 cups fresh blueberries
1 tbsp finely grated lime zest, divided
1/4 cup light ricotta cheese
1/4 cup low-fat sour cream
2 tsp Sensations by Compliments Pure Vanilla Extract


Preparation:
1. Bake shells according to package directions and cool to room temperature. Meanwhile, combine the pomegranate and blueberry juice, 2 tbsp (30 mL) sugar and lime juice in a saucepan over medium heat and bring to a simmer.
2. Mix the cornstarch with 1 tbsp (15 mL) cold water to dissolve and whisk it into the juice, stirring until it returns to a simmer and thickens. Stir in the blueberries and half the lime zest. Remove from heat and set aside.
3. In a bowl, mix the ricotta, sour cream, remaining sugar and vanilla until smooth. Divide the ricotta mixture among all tart shells. Top each with the blueberry mixture and garnish with a pinch of the remaining lime zest, if desired. Chill 10 to 15 min. until set. Serve immediately or refrigerate overnight in an airtight container.

Saturday, 22 February 2014

Easy Cheezy Garlic Pull-Apart Breadsticks

Warm, fresh from the oven, pull-apart, Easy Cheezy Garlic Pull-Apart Breadsticks are one of the fave go-to appetizer recipes. Simple ingredients and minimal prep time mean you can be serving these fun, fluffy sticks in just under twenty minutes, start to finish. Serve with oil and vinegar dipping sauce, alongside crunchy veggie sticks, as a side for hot homemade soup, or even just as an easy afternoon snack. These garlicky, cheezy bites fill the whole kitchen with a cozy aroma.
easy pull-apart breadsticks

The best part about these easy appetizers sticks is that you can use a wide variety of toppings once you get the basics added.

Sun-Dried Tomato Cheezy Garlic Breadsticks
vegan, makes about 8 large sticks (about 10″ each)

1 ball of pizza dough (plain, whole wheat or herb)
1/4 cup vegan butter, melted + kitchen brush for coating dough
1 Tbsp garlic granules
1/2 cup Daiya Mozzarella cheese shreds
1/3 cup sun-dried tomato slices
2 tsp dried parsley or basil flakes
flour to roll out dough (optional, add thick corn meal to the flour for texture)

To Make:

1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with canola oil.
2. Sprinkle flour and optional corn meal on a flat rolling surface. Roll out a ball of store-bought or homemade pizza dough – roll into a rectangle shape about 3/4 inch thick.
3. Transfer the dough rectangle to the baking sheet. Make casual slices into the dough to form strips. They don’t have to be sliced all the way through – just enough so that “pull apart” strips will puff up and form during the baking process.
4. Melt your vegan butter and gather your toppings.
5. Brush the surface and slice crevices of the dough with a heavy handed layer of vegan butter. Sprinkle garlic over top. Then add the parsley, cheese and additional toppings like tomatoes.
6. Bake at 400 degrees for about 17 minutes – or until the edges begin to brown. Do not overbake. You want fluffy light sticks of bread.
Cool a few minutes before serving.

Wednesday, 19 February 2014

Cooking Time-saving Tips for Healthy Meals

§ Cook simple. Steam or sauté some veggies. Bake a sweet potato. Grill some fish or chicken. Simple cooking recipes is a great way to keep things easy and quick. To make the food more interesting, you can add condiments, spices, and/or dressings to your food when you eat it. Individuals with different preferences can spice up their food in their own unique way. This is great for families.



§ Prepare food ahead of time. This will allow you to have easy access to items that you can add to your meals. Chop veggies ahead and store them in containers in the fridge. Hard-boil some eggs for breakfast. Package meal-sized portions to grab and take with you for lunch.


§ Cook more than you need for one meal. It’s great to have leftovers that can be used for a quick and easy healthy lunch or healthy dinner the next day. Also, when making things like whole grains, cook at least double the amount you need and store it in the fridge to use with other meals.


§ Use a timer. Many things don’t take a lot of preparation time, but need longer to cook. Using a timer allows you to prepare food in a short period of time and then do other things as they cook. For example, it doesn’t take long to wash some root veggies and put them in the oven, or measure, rinse, and throw rice into a pot to cook.

§ Invest in kitchen tools. There are many tools that make cooking easier and save time, such as a rice cooker, crock-pot (slow cooker), immersion blender, and food processor. Some of these devices save you time by cooking while you do other things (rice cooker and crock-pot). Others make it easier and quicker to make things like soups, smoothies, and hummus. If you’re on a budget, you can often find these items at garage sales or second hand stores.
3 Time-Saving Healthy Cooking Tips

Tuesday, 18 February 2014

How to Make Irish Nachos Recipe

Irish nachos are like the perfect fusion of traditional nachos and potato skins. This is really different appetizer recipes. Great taste. Everyone always seems to really like it. The gourmet recipes yield A LOT of Irish cheddar-covered chips.



Ingredients

1 large bag tortilla chips
6 small Kenny Beck Potatoes, boiled and sliced
2 red bell peppers, diced
3 cups roasted corn kernels
1 cup pickles, diced
1 cup Irish Cheddar, shredded
queso sauce*

Directions:
  1. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes.
  2. Let cool. Shuck corn and cut kernels from cobs. 
  3. On a large ovenproof plate, alternate layers of sliced potato and tortilla chips with the shredded cheddar, leaving just enough cheese to top the nachos.
  4. Top the layered tortilla chips and potatoes with bell peppers, corn and pickles, then drizzle with queso dip to your liking.
  5. Place the nachos under a broiler for about 2-3 minutes until the top is bubbly, then serve hot with your favorite St. Patrick's day beer.



Monday, 17 February 2014

Gluten Free Lumpia and Dipping Sauce

This gluten free lumpia recipe with dipping sauce makes delicious, crispy lumpia appetizer recipes. Adjust the beef filling to pork, shrimp, or all vegetables, to your liking.


Ingredients: 


For the Filling: 

1 Tablespoon neutral flavored cooking oil 
1/2 cup chopped carrots 
1 cup chopped yellow onion 
1/3 cup chopped celery 
4 cloves garlic, minced 
1.15 lbs. lean ground beef (or ground pork, or mixture of pork and shrimp, or all vegetables) 
2 Tablespoons water
1 1/2 teaspoons gluten-free beef bullion paste/cubes (Better Than Bullion or Herb Ox) 
1/2 teaspoon fine sea salt 
1/2 teaspoon ground pepper 

For the Wrappers and Batter: 
1 recipe Gluten Free Egg Rolls 


For Dipping Sauce:

6 Tablespoons brown sugar 
2 1/2 Tablespoons cornstarch (use potato starch for corn-free, but adjust amount as needed) 
2 teaspoons garlic powder 
1 cup gluten free beef broth (Herb Ox, Better Than Bullion, find more brands)

Instructions: 

To Make the Filling:
Preheat a heavy skillet and then add oil until warm.
Add the carrots and saute for 5 minutes over low .
Add the onion, celery, and garlic, and saute over low heat until the vegetables are tender, abut 7 minutes.

Increase the heat to medium high and add the beef, and cook until no longer pink.

Add the water, bouillon, salt, and pepper to the skillet, low heat to low and simmer for 10 minutes or until most of the liquid evaporates.

Follow the instructions for making the batter in the Gluten Free Egg Rolls recipe, but make 1.5 times the batter.

Set the batter aside for at least 30 minutes and then refrigerate until ready to use. Roll the lumpia in the rice papers per the instructions using 1/4 cup of filling per egg roll.

Refrigerate the wrapped egg rolls until chilled.

Fry as few lumpia together as possible.

The more you add to the hot oil, the lower the oil temperature becomes, making the lumpia less crispy.

In a small saucepan, combine the brown sugar, cornstarch, and garlic powder, breaking down any lumps.

Add the broth and cook over medium heat stirring constantly until it thickens.

Serve the lumpia with a small dish of dipping sauce on the side.

Wrap and refrigerate any uncooked lumpia for future use, or freeze them if you will not cooking them for a couple of days.

Sunday, 16 February 2014

Caramelized Salmon Skewers


How to cook salmon with just five ingredients and a brief prep time, these sweet-tart salmon bites are one of those easy appetizers you'll call on again and again. The appetizer recipes is more tasty if wooden skewers is soak in advance. Enjoy having dinner or lunch with healthy recipes on the table.



Ingredients:
1/4 cup purchased caramel-flavored ice cream topping
1 tablespoon soy sauce
1 tablespoon Dijon-style mustard
1 tablespoon lime juice
11 1/4 - 1 1/2 pound salmon fillet, skinned
Lime wedges (optional)
Freshly ground black pepper (optional)


Directions:

1. At least 30 minutes before grilling, soak twelve 6- to 8-inch wooden skewers in water. Drain; set aside. For sauce, in a small bowl stir together caramel topping, soy sauce, mustard, and lime juice; set aside.

2. Rinse salmon; pat dry with paper towels. Cut salmon fillet in half lengthwise, then cut each piece crosswise into 6 pieces (12 pieces total). Sprinkle pieces with salt and pepper. Thread one salmon piece onto each wooden skewer.

3. For charcoal grill, arrange skewers on the greased rack of an uncovered grill directly over medium coals. Brush generously with sauce. Grill for 3 minutes. Turn; brush with remaining sauce. Grill for 3 to 5 minutes more or until fish flakes easily with a fork. (For gas grill, preheat grill. Reduce heat to medium. Arrange skewers on greased grill rack. Cover; grill as above.) Serve with lime wedges and sprinkle with pepper. Makes 12 servings.


Saturday, 15 February 2014

Persimmon Carpaccio with Fennel Salad

For those of you not intimately familiar with this persimmons fruit, the most important thing to know is that there are two general types: fuyu persimmons (which is used in this salad) are short and squat, resembling an orange tomato. They are eaten while still firm. It is also a healthy food recipes.

Hachiya persimmons, on the other hand, can only be eaten when they are incredibly soft, practically turning into pudding, otherwise they are inedibly astringent. So needless to say, don’t try to make this carpaccio recipe with hachiya persimmons or you’ll have a frightful mess on your hands. But do buy some hachiyas and scoop ‘em out with a spoon, or make persimmon pudding.

Once you have the right kind of persimmons, and a simple mandoline, you can toss this together in minutes. You’ll impress your friends and family out of all proportion of these healthy recipes how difficult it was to actually do!

Persimmon Carpaccio with Fennel Salad
Vegetarian, vegan and gluten free 


Ingredients:
10 minutes
2-3 fuyu persimmons
1 bulb fennel (reserve fronds)
4 radishes
1/4 of a small red onion, peeled
2 tablespoons extra-virgin olive oil
1 tablespoon champagne vinegar
1/2 teaspoon flaky sea salt (preferably Maldon (aka the world’s greatest salt))
2 tablespoons toasted pumpkin seeds (pepitas)

Preparation:
Chill 4 salad plates. Slice the persimmons about 1 mm thick on a mandoline, discarding the end slices. Use a circle cutter to cut out each slice. For the persimmons I used, a 2 1/2″ cutter was perfect. Alternatively, you can skip using the circle cutter but you’ll need to peel the persimmons.

Thinly slice the fennel, radish and red onion on the mandoline and put them in a small bowl. Dress with the olive oil, champagne vinegar and sea salt. Taste and adjust seasoning.

Arrange 7 persimmon slices in a circle on each plate. Top with 1/4 of the salad, keeping it centered and as tall as possible on top of the persimmons. Garnish with a few of the reserved fennel fronds and the pepitas and serve.



Thursday, 13 February 2014

Valentine’s Day Soup & Sandwich

Tomato soup is just ideal for Valentine’s Day. The soup could be perfect if you add a heart-shaped sandwich! Made these vegetable soup recipe with one tweak, & then served it with grilled cheese sandwiches on whole-wheat bread cut into heart shapes with a large cookie cutter. Comforting, delicious and easy appetizers!



Ingredients:

1 Tbsp. butter
1/4 cup finely chopped onion
1 small clove garlic, pressed
1/4 tsp. paprika
3 fresh basil leaves, finely chopped, plus additional leaves, chiffonade, for garnish
3 oz. softened Neufchatel cheese
3/4 cup skim milk
1 can condensed tomato soup
1 can (15 oz.) petite diced tomatoes, undrained


Method:
Melt butter in a saucepan over medium heat. Add onion & garlic & saute about 2 minutes, until tender.
Reduce heat to low & add paprika, basil, & cream cheese. Gradually stir in milk & soup & stir until smooth.
Turn heat back up to medium & add tomatoes, stirring constantly & breaking up tomatoes further by squashing them with the back of a wooden spoon, until hot.
Serve with heart-shaped grilled cheese sandwiches!

Tuesday, 11 February 2014

Ice Cream Pizza

A delicious easy desserts that's fun to make. The kids will go wild over the idea of a brownie-crusted ice cream pizza. Just four fabulous ingredients, and you're ready to create a winning ice cream recipes.

Ice Cream Pizza

Ingredients:
1/2 cup walnut or pecan pieces
1/4 cup butter
3 ounces coarsely chopped unsweetened chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla extract 1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 gallon ice cream (we like strawberry for pizza color)
canned whipped cream
various decorative candies

Preparation:
Line a large cookie sheet with aluminum foil. Lightly butter the foil and set it aside. Finely chop the nuts and set them aside.

Melt together the butter and chocolate in a double boiler (or in the microwave at half power, stirring every 30 seconds), stirring until smooth. Set aside to cool.

Beat the sugar and eggs on high speed in a large bowl for about 5 minutes. Blend in the melted chocolate and vanilla extract until smooth. Stir in the nuts. Mix together the flour, baking powder, and salt. Add them to the chocolate mixture and stir until evenly blended. Let the dough sit for 2 to 3 minutes.

Scrape the dough into the center of the buttered foil. Spread the dough into a more or less level circle 12 inches in diameter. Refrigerate for 10 minutes while you heat the oven to 350º.

Bake the crust on the center oven rack for 13 minutes. Transfer it to a cooling rack and cool it until it is just warm to the touch. Invert the crust onto a second cookie sheet, then gently peel off the foil. Invert it again onto the sheet or a serving tray and refrigerate for 30 minutes.

Smooth a layer of slightly softened ice cream 1/2 to 1 inch thick evenly over the crust. Decorate with canned whipped cream and candies (if you're presenting the pizza whole, consider using lines of whipped cream to draw slices). Transfer the pizza to the freezer until you're ready to slice and serve.

Monday, 10 February 2014

Chicken Fillets, Chicken Fingers, or Chicken Strips

What’s so great about chicken recipe tenders is that they can be dipped in many kinds of sauces including ketchup, honey mustard, hot sauce, marinara, salsa, barbecue sauce, sweet and sour sauce, curry mayonnaise, plum sauce, butter and garlic, blue cheese dressing, melted cheese, or sour cream.

One thing’s for sure, no kid will say no to fried chicken tenders easy appetizers. Sold in many fast food chains, crispy golden and juicy chicken tenders are not that difficult to make and can be prepared and cooked under thirty minutes. Make this dish for a quick and exciting appetizer recipes for lunch or make a large batch one lazy weekend to surprise your family and friends. Serve it with ice cold beer or a bottle of wine and you have yourself a party.


Ingredients

6-8 chicken breasts
2 eggs
1/2 cup milk
1 tsp salt
1 tsp pepper
1 cup flour
2 cups bread crumbs

Preparation Instructions

Heat oil in a large skillet to 350 degrees F.
Whip eggs and milk together and season with salt and pepper.
Combine flour and bread crumbs, season with salt and pepper.
Baste chicken pieces (cut to size) in the egg mixture followed by the flour mixtures. Fry until golden, about six to eight minutes.
Serve warm with any sauce.

Saturday, 8 February 2014

Skinny Baked Jalapeno Poppers

An easy appetizers that we must try to get whenever we go out. It is a big hit from house events especially during the summer months since they are awesome with any burgers. This version of appetizer recipes is a lighter version: it uses panko crumbs to give the extra crunch that a lot of us love, but uses lighter cream cheese and cheddar cheese as filling mixture, and egg whites for the coating of the healthy recipes.


Ingredients:
12 jalapeño peppers, sliced in half lengthwise
4.5 oz light cream cheese
5 medium scallions, green part only, sliced
2 oz shredded low fat sharp cheddar
1/2 cup egg beaters or egg whites, beaten
1/2 cup panko crumbs
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp chili powder
Salt and freshly ground pepper
Cooking spray oil

Directions:

Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.

Combine cream cheese, cheddar and scallions in a medium bowl. Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl, a shallow one would work better.

Fill peppers with cheese filling with a small spoon or spatula. Dip peppers in egg beaters. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.

Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.

Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Serve hot.

Yield: 24 half-pepper

Wednesday, 5 February 2014

PHEASANT WITH FIGS, CHANTERELLES AND GNOCCHI

You know how sandwiches get superbly crispy and evenly golden when cooked in a panini press? Same goes for pheasant breasts healthy food recipes when cooked in a hot skillet under a brick. The skin gets deliciously crispy, while the meat cooks quickly without drying out. This pheasant recipes dish is a wonderful alternative to a traditional English roast.

Ingredients:


4 (8-ounce) pheasant breasts
Salt and freshly ground black pepper
2 ounces bacon, diced
8 ounces fresh or frozen gnocchi
1 cup canned chickpeas, drained and rinsed
20 cherry tom atoes
8 dried black mission figs, halved
1 cup roughly chopped chanterelles (about 2 ounces)
1-1/2 cups chicken stock
2 sprigs fresh thyme
1/4 cup unsalted butter




Preparation:

Preheat oven to 400 degrees. Wrap a brick in foil. Season pheasant breasts with salt and pepper.

Set a large cast iron Dutch oven or skillet over medium-high heat. Add the bacon and cook until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the drippings behind.

Set the pheasant breasts, skin-side down, in the drippings. Immediately set the foil-wrapped brick on top. Place pot or skillet in the oven and roast breasts for about 10 minutes, until they reach an internal temperature of 155 degrees. Turn breasts over and remove from heat.

While breasts cook, bring a large pot of water to a boil, season with salt, and add the gnocchi. Cook according to the package directions.

Transfer breasts to a warm plate and tent with foil to keep warm. Set the cast-iron pot or skillet over medium heat and add chickpeas. Sauté for a minute, then add tomatoes, figs and mushrooms. Deglaze pot with stock and add thyme. Bring to a simmer, add the cooked gnocchi, butter and bacon. Season with salt and pepper to taste.

Divide the gnocchi mixture among 4 dishes, place a pheasant breast on top and serve.

Tuesday, 4 February 2014

Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup found a sweet niche in an arrayof different regions. There is evidence Preparation, Cooking and Total time.Enjoy the taste of Savory vegetable soup recipe!

Ingredients

5 oz fresh shiitake mushrooms
5 oz fresh portobello mushrooms
5 oz fresh cremini or porcini mushrooms
1 tbsp good olive oil
1⁄4 lb (1 stick) plus
1 tablespoon unsalted butter, divided
1 cup yellow onion, chopped
1 carrot, chopped
1 sprig fresh thyme, plus
1 teaspoon minced leaves, divided
1 kosher salt
1 black pepper, freshly ground
2 cup leeks, (white and light green parts), chopped (2 leeks)
1⁄4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half 
1 cup heavy cream
1⁄2 cup fresh flat-leaf Italian parsley, minced

Directions

1. Clean the mushrooms by wiping them with a drypaper towel. Don't wash them! Separate the stems, trim off any bad parts, andcoarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if thereare big, cut them into bite-sized pieces. Set aside.

2. Tomake the stock, heat the olive oil and 1 tablespoon of the butter in a largepot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil,reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving theliquid. You should have about 4 1/2 cups of stock. If not, add some water.

3. Meanwhile,in another large pot, heat the remaining 1/4 pound of butter and add the leeks.Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Addthe sliced mushroom caps and cook for 10 minutes, or until they are browned andtender. Add the flour and cook for 1 minute. Add the white wine and stir foranother minute, scraping the bottom of the pot. Add the mushroom stock, mincedthyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, andparsley, season with salt and pepper, to taste, and heat through but do notboil. Serve hot.

Sunday, 2 February 2014

Hearty Vegetable Soup with Orzo

There's nothing better on a cold and rainy day than a nice warm bowl of hearty vegetable soup recipe. Start with some basic vegetables and then add in some orzo and kale to make it a bit heartier. The lemon thyme and balsamic vinegar added at the end round out the full and tasty flavor of this soup healthy meals. Go ahead and curl up with a bowl of this delicious soup.


Ingredients:

4 tbsp olive oil
4 cloves garlic, chopped
1 cup onion, chopped
3 cups zucchini, chopped
3 cups baby bella mushrooms, chopped
1 (28 oz) can diced tomatoes with italian seasoning
6 cups vegetable stock
1 cup orzo
1/4 tsp crushed red pepper flakes
1 tbsp lemon thyme leaves, minced
1 tbsp balsamic vinegar
4 cups kale leaves, stemmed and chopped

Preparation:
Heat up olive oil in large saucepan. Add garlic and saute for 30 seconds. Add onion and zucchini, sprinkle with a pinch of salt, cover and saute for 3 minutes.
Add mushrooms, replace cover, and saute for 3-4 minutes. Add tomatoes and vegetable stock and bring to a boil. Add orzo, lower heat, and simmer 15 minutes or until orzo is tender. Stir in pepper flakes, thyme, balsamic vinegar, and kale, and simmer for an additional minute. Remove from heat and serve.

Wednesday, 29 January 2014

Making Vegetable Spring Roll with Kare-kare Sauce

Prepare a healthy snack with this steamed vegetable lumpia recipe (spring roll), drizzled with a zesty kare-kare sauce.
Kare-kare is a Philippine stew. It is made from a base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat; and occasionally offal, or tripe. This is a traditional Filipino gourmet recipes dish served on special occasions as well as family dinners.




Ingredients:

1 pc (small) Onion (sliced)
150 grams Ground Pork 
150 grams string beans (cut into rings)
150 grams Banana Heart(trimmed and sliced)
1½ tsp Fish Sauce 
150 grams Cabbage(sliced)
15 pcs Lumpia Wrappers(medium round )
½ tbsp. Soy Sauce(for sauce)
4 cloves Garlic(minced, for sauce)
2½ tbsp Brown Sugar(for sauce)
1 pack (50 grams) Kare-Kare Mix 


Cooking Procedure:
Sauté onion and pork for 3 minutes. Add string bean, banana heart and fish sauce. Cook for 5 minutes with occasional stirring. Add 2 tbsps of DEL MONTE Quick n Easy Kare-kare Mix. Cook for 5 minutes. Add cabbage. Stir for 2 minutes. Set aside.


Combine 2/3 cup water, sauce ingredients and remaining kare kare powder. Stir to dissolve. Simmer with continuous stirring until thick. Set aside.

Wrap every 2 tablespoons of vegetable mixture in lumpia wrapper. Roll and steam for 1 minute. Pour sauce just before serving.

Makes 5 servings (3 pcs per serving with 2 tablespoons sauce)

Tuesday, 28 January 2014

Cider Braised Pheasant

Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If cooking recipes for pheasant is hard to come by, you can substitute chicken. Try to Eat best pheasant recipes
 


Ingredients


For marinade:
1/2 cup extra-virgin olive oil
5 tablespoons fresh ginger, peeled and roughly chopped
3 tablespoons fresh tarragon leaves, whole
1/2 cup freshly squeezed orange juice (from 1 1/2 oranges)
3 tablespoons finely grated orange zest (from 1 1/2 oranges)
Large pinch kosher salt
1/4 teaspoon freshly ground black pepper
3 (3-pound) pheasants, each rinsed inside and out, patted dry, cut into 6 pieces


To braise:
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 large yellow onions, halved and thinly sliced (about 6 cups)
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon table salt
Pinch sugar
2 to 3 cups low-sodium chicken broth, plus additional, if necessary
2 cups apple cider
1 cup dry white wine
3 Granny Smith apples, peeled, cored, and diced


For caramelized onions and apples:
10 ounces pearl onions, root ends trimmed
1 tablespoon extra-virgin olive oil
1 Granny Smith apple, peeled, cored, and cut into 1-inch cubes
2 teaspoons sugar
Pinch kosher salt
Pinch freshly ground black pepper
3 tablespoons apple cider


To serve:
Fresh tarragon leaves, chopped



Preparation

Make marinade:
In blender, combine olive oil, ginger, tarragon, orange juice, zest, salt, and pepper and purée until smooth. In large bowl, combine marinade and pheasant and toss to coat. Cover and refrigerate overnight or up to 48 hours.

Braise pheasant:
In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking. Remove pheasant pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear pheasant pieces until well browned, about 5 minutes per side. Transfer to paper towel-lined platter to drain.

Preheat oven to 325°F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat. Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.

Return pheasant to pot. Add chicken broth, cider, and wine. (Liquid should cover half of pheasant pieces. Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer. Add apples, cover, and transfer pot to oven. Braise, turning pheasant pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour.

Using tongs or slotted spoon, transfer pheasant to platter and cover with foil to keep warm. Set pot over high heat and bring pan juices to boil. Boil, uncovered, until sauce is well reduced and thickened, about 25 minutes. Taste and add additional salt and pepper, if necessary.

While juices are reducing, prepare caramelized onions and apples:
Bring medium pot of water to boil. Add pearl onions and boil, uncovered, 1 minute. Drain and run under cold water until cool enough to handle; slip off skins.

In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more.


Serve:
Spoon some of sauce over pheasant and garnish with onions, apples, and chopped tarragon. Serve additional sauce alongside.