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This 12-minute reading is from The Soul of a Chef , on my first experience with a tasting menu. Though I had special consideration at the meal—I was not a paying customer—it is an honest and emotional description of what remains the most important restaurant meal of my life. I thought it apropos, following my previous post addressing recent criticisms in the media of today’s tasting menus. It’s not a polished video—I simply set up a tripod in my kitchen before dinner and read—so please forgive my lack of video production skills! [ For more information on what led up to my unlikely passage from unknown Cleveland-based writer to dinner at The French Laundry and what was to follow, read The Main Dish , a 35-page memoir of becoming an accidental food writer. It was published as a Kindle Single, $1.99, and is available on all devices (iPads, etc.); just download the free Kindle app .] If you liked this post, you might be interested in these links: My first run-in with Tony Bourdain happened to be in print when he reviewed The Soul of a Chef for The New York Times Book Review . My book  The Making of a Chef  had not been published at the time of the meal in question, making my presence there all the more unlikely. One of my assistant Emilia’s favorite tasting menus was had in Switzerland at Chef Phillipe Rochat’s Hotel de Ville. Video: Next versus elBulli : Preparing for the elBulli tasting at Next restaurant in Chicago. Not only Copenhagen’s top restaurant but, some say, the world’s: Noma . © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.

Source: ruhlman.com

“You Don’t Own Me” PSA from You Don’t Own Me on Vimeo . I’ve been watching the recent presidential debates on Twitter. Well, I’ve been watching them on my TV, but following along on Twitter. The majority of folks I follow usually tweet about food. That changes for those few hours when the debate is taking place and suddenly everyone is talking politics. It is an odd phenomenon. It becomes especially odd when, during the debate, someone tweets about something not related to politics. During one of the debates, Chicago chef Rick Bayless tweeted: A Genius Mix on my iPhone: Black Eyed Peas, Justin Timberlake, Sound of Music & R Kelly from his Christmas album.Called Urban Crossover Which became unintentionally hilarious (though maybe that phrase is inherently funny?) in the middle of an impassioned series of tweets about election issues. Ruth Bourdain responded to Bayless with what everyone may have been thinking: WTF? It’s interesting, in part, because in the middle of a discussion about women’s rights, gay rights (well, sort of), war and the economy, tweets about food, music, or your crappy day seem particularly trite. It is also strange that these public discussions are relegated to two hour blocks of time every four years or so. There isn’t much integration. A similar, but opposite, phenomenon occurs when I write about something political in the middle of posts about food and entertaining, as I’ve been known to do. It seems somehow too serious, or like I’m a spoilsport. There is an expectation that these things remain separate, the political and the private. That doesn’t seem possible to me. How can I write about my wedding without it being political? I wish I could. Our kitchens are not free from politics and this blog never will be. My rights and the rights of millions of people are jeopardized or restricted by politicians and fellow citizens every day and those threats do not disappear when I enter my home or cook dinner or write these words. Here is the thing, I am able to enjoy cooking and keeping a home and writing about it because I currently feel somewhat secure in my role as citizen (as tenuous and unequal as that role may be). It is all connected. My investment in the current political moment is, in part, because my rights and the rights of others may be jeopardized by the Republican party. They (and other conservatives) have repeatedly demonstrated to me that they do not understand women, gay people, sick people, poor people, immigrants, or the environment—and it freaks me out. I alternate between feeling invisible and attacked. It doesn’t feel good. The video above is a lighthearted response to some extremely serious issues that are important to me. It features many of my favorite women, including some friends of L +D. It will fit awkwardly into this website, but not into my life; in the same way that politics sometimes fits awkwardly into dinner conversation, but is important. I stand with these women and with everyone else interested in progress. Go vote, friends. Permalink to i’m free and i love to be free | 51 comments so far

Source: lottieanddoof.com

Return to Kalyn's Kitchen home For the benefit of those following The South Beach diet, notations after each recipe listing indicate Kalyn's opinion as to which phase of the diet that recipe can be used for. Click for Latest Info About Printing Recipes on Kalyn's Kitchen Soup Recipe Collections Ten Favorite Phase One Soups to Help You Get Through December 2011 Five Favorite Phase One Soups Five Favorite Bean Soups or Stew for Autumn Chili (Dried beans and lentils are approved for all phases of the South Beach Diet, but I eat them sparingly for phase one.) Slow Cooker Recipe for Beef and Refried Bean Chili with Salsa and Lime (all phases, but a small serving for phase one) Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion (all phases, but a small serving for Phase One) Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans (phase 2 or 3 due to the pumpkin in the chili) Amy's Amazing White Chicken Chili (all phases) Leftover Turkey (or ground turkey) and Pinto Bean White Chili with Lime and Cilantro (all phases) Not Just For the Superbowl Chili (all phases) Turkey and White Bean Chili with Chocolate ( all phases ) Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa (all phases) Crockpot Black Bean Chili with Lime and Cilantro (all phases ) Soup or Stew with Barley, Wheatberries, or Farro Ground Turkey and Barley Soup with Mushrooms and Spinach (phase 2 or 3) Chicken Soup with Farro, Kale, and Turmeric (phase 2 or 3) Comforting Ground Beef and Barley Soup (phase 2 or 3) Barley Minestrone with Canadian Bacon, Savoy Cabbage, and Rosemary (phase 2 or 3) Mushroom Barley Soup with Ham and Leeks (phase 2 or 3) Turkey Barley Soup (phase 2 or 3) Chicken Barley Soup (phase 2 or 3) Autumn Harvest Soup with Butternut Squash, Kale, and Farro (phase 2 or 3) Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries (phase 2 or 3) Soup or Stew with Dried Beans (Dried beans and lentils are approved for all phases of the South Beach Diet, but I eat them sparingly for phase one.) Spicy Vegan Black Bean Soup with Cilantro and Green Tobasco (all phases) Lucky Black-Eyed Pea Soup with Chicken Garlic Sausage and Bell Peppers (all phases) Spicy Vegetarian Butternut Squash Soup with Black Beans, Red Bell Peppers, and Cilantro (phase 2 or 3) Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles (all phases) Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan (all phases) Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach (all phases) Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Mushroom, White Bean, and Tomato Stew with Parmesan (all phases if served plain in a bowl; phase 2 or 3 if served over rice) Barley Minestrone with Canadian Bacon, Savoy Cabbage, and Rosemary (phase 2 or 3) Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika (all phases but limited serving for phase one) Vegetarian Black Bean and Sweet Potato Soup with Lime (phase 2 or 3) Twice-Cooked Gigantes Beans with Garlic and Feta (phase 2 or 3, or if you omit the carrots you could have a small serving of this for phase one) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Ground Chicken (or Turkey ) and Chickpea Curry Stew with Yogurt and Cilantro (all phases) Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes (all phases) Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew with Parmesan (all phases) Ground Turkey and Bean Stew with Cumin, Green Chiles, and Cilantro (all phases) Cannellini Bean and Kale Soup with Ham and Sherry Vinegar (all phases) Spicy Red Lentil and Chickpea Stew / Paula's Moroccan Lentil Stew (phase one without rice, phase 2 or 3 over brown rice) Garbanzo Bean (Chickpea) Soup with Garlic, Sumac, Olive Oil, and Lemon (all phases) White Bean Soup with Ham and Rosemary (all phases but leave out carrots for phase one) Chicken, Black Bean and Cilantro Soup (all phases) Hopping John Soup (Black-eyed Peas, Ham, and Collard Greens) ( all phases ) Crockpot or Stovetop Recipe for Anasazi Bean and Cabbage Soup (all phases if you leave out carrots, phase 2 or 3 with carrots) Italian Sausage and Bean Soup with Chard (all phases) Chicken Soup with Garbanzos and Oregano (all phases) Black Bean and Rice Soup with Cilantro and Lime (phase 2 or 3) White Bean and Ham Soup with Chard ( all phases ) Chicken and Pinto Bean Soup with Lime and Cilantro ( all phases ) White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil ( all phases ) Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil (phase 2 or 3 with Dreamfields or whole-grain macaroni) Leftover Turkey and Sweet Potato Soup with Black Beans and Lime (phase 2 or 3) Butter Bean (or Lima Bean) Soup with Ham and Cabbage (all phases) Garbanzo and White Bean Soup with Lamb and Rosemary (all phases without carrots, phase 2 or 3 with carrots) Cannelini Bean Soup with Roasted Italian Sausage and Escarole (all phases) Chickpea (garbanzo bean) Soup with Spinach, Tomatoes, and Basil (all phases) Chipotle and Black-Eyed Pea Soup with Double Cilantro (all phases) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro (all phases) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay leaves (all phases) Turkey and Cannellini Bean Soup with Rosemary and Sweet Potatoes (phase 2 or 3) Revithia - Greek Chickpea Soup with Lemon and Olive Oil (all phases) Spicy Pinto Bean Soup with Ham, Tomatoes, and Cilantro (pressure cooker or soup pot instructions) (all phases) Cannellini Bean and Sausage Stew with Tomatoes and Basil (all phases) Pinto Bean and Ground Beef Stew with Cumin and Cilantro (pressure cooker or soup pot instructions) (all phases) Crockpot Recipe for Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro (stovetop instructions included - all phases) Cannellini Bean and Lentil Stew with Ham (all phases) Soup or Stew with Beef Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Comforting Ground Beef and Barley Soup (phase 2 or 3) Leftover Corned Beef Soup with Sauerkraut and Tomatoes (all phases, but corned beef is an occasional treat due to fat content) Leftover Roast Beef Italian Stew (all phases) Goulash Soup with Red Pepper and Cabbage (all phases) Taco Soup Recipe (all phases, can add corn chips for non-South Beach Dieters) Ground Beef and Sauerkraut Soup (all phases) Beef Stew with Dried Mushrooms (all phases) Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (all phases) Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil (phase 2 or 3 with Dreamfields or whole-grain macaroni) Lentil Soup with Ground Beef and Brown Rice (phase 2 or 3) Crockpot Beef Stew with Olives, Garlic, Capers, and tomatoes (all phases) Pinto Bean and Ground Beef Stew with Cumin and Cilantro (pressure cooker or soup pot instructions) (all phases) Soup or Stew with Bell Peppers Slow Cooker Thai-Inspired Butternut Squash Soup with Red Bell Pepper, Lime, and Cilantro (phase 2 or 3) Lucky Black-Eyed Pea Soup with Chicken Garlic Sausage and Bell Peppers (all phases) Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles (all phases) Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika (all phases) Green Zebra Gazpacho with Cucumber and Avocado (all phases) Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper (all phases) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew with Parmesan (all phases) Italian Sausage and Zucchini Soup (phase 2 or 3 or all phases if you leave out the macaroni) Confetti Gazpacho (cold tomato soup) with Yellow Tomatoes, Red Peppers, and Basil (all phases) Gazpacho (cold tomato soup) (all phases) Gazpacho for Garden Tomato Week, lots of links to other Gazpacho recipes (all phases) Lentil Soup with Italian Sausage and Roasted Red Peppers (all phases) Crockpot or Stovetop Recipe for Ham and Cabbage Soup with Red Bell Peppers (Phase 2 or 3, or leave out the carrots to make this phase one) Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper or Carrots (all phases, but use red bell pepper for phase one) Soup or Stew with Broccoli Curried Chicken Soup with Broccoli (phase 2 or 3) Soup or Stew with Cabbage Slow Cooker Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan (all phases) Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Barley Minestrone with Canadian Bacon, Savoy Cabbage, and Rosemary (phase 2 or 3) Leftover Corned Beef Soup with Sauerkraut and Tomatoes (all phases, but corned beef is an occasional treat due to fat content) Crockpot or Stovetop Recipe for Ham and Cabbage Soup with Red Bell Peppers (Phase 2 or 3, or leave out the carrots to make this phase one) Goulash Soup with Red Pepper and Cabbage (all phases) Crockpot or Stovetop Recipe for Anasazi Bean and Cabbage Soup (all phases if you leave out carrots, phase 2 or 3 with carrots) Ground Beef and Sauerkraut Soup (all phases) Lentil and Sausage Soup with Cabbage ( all phases ) Butter Bean (or Lima Bean) Soup with Ham and Cabbage (all phases) Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage (phase 2 or 3) Soup or Stew with Chicken Chicken Soup with Farro, Kale, and Turmeric (phase 2 or 3) Coconut-Lime Turkey (or Chicken) and Rice Soup (phase 2 or 3) Ground Chicken (or Turkey ) and Chickpea Curry Stew with Yogurt and Cilantro (all phases) West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions (all phases) Making Homemade Chicken Stock (all phases) Curried Chicken Soup with Broccoli (phase 2 or 3) Chicken, Black Bean and Cilantro Soup (all phases) Greek Egg-Lemon-Rice Soup with Thyme / Avgolemono Soup (phase 2 or 3) Thai Chicken Soup (all phases) Chicken Barley Soup (phase 2 or 3) Chicken Soup with Garbanzos and Oregano (all phases) Chicken and Tomatillo Soup (all phases) Chicken Soup with Collard Greens, Carrots, and Brown Rice (phase 2 or 3) Chicken and Pinto Bean Soup with Lime and Cilantro (all phases) South Beach Diet Friendly Chicken Noodle Soup with Thyme (phase 2 or 3) Soup or Stew with Fish Spicy Red Fish Stew (all phases) Soup or Stew with Greens Ground Turkey and Barley Soup with Mushrooms and Spinach (phase 2 or 3) Indian-Spiced Slow Cooker Red Lentil Soup with Spinach and Coconut Milk (all phases, limit serving size for Phase One) Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta (all phases; limit serving size for Phase One) Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan (all phases) Chicken Soup with Farro, Kale, and Turmeric (phase 2 or 3) Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Crockpot (or Stovetop) Double Lentil, Sausage, Brown Rice, and Spinach Soup (phase 2 or 3) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Italian Sausage and Kale Soup with Whole Wheat Spaghetti Pieces (phase 2 or 3) Cannellini Bean and Kale Soup with Ham and Sherry Vinegar (all phases) Hopping John Soup (Black-eyed Peas, Ham, and Collard Greens) ( all phases ) Italian Sausage and Bean Soup with Chard (all phases) Chicken Soup with Collard Greens, Carrots, and Brown Rice (phase 2 or 3) White Bean and Ham Soup with Chard (phase 2 or 3) Cannelini Bean Soup with Roasted Italian Sausage and Escarole (all phases) Vegetarian Lentil Soup with Spinach, Tomatoes, and Cumin (all phases) Chickpea (garbanzo bean) Soup with Spinach, Tomatoes, and Basil (all phases) Autumn Harvest Soup with Butternut Squash, Kale, and Farro (phase 2 or 3) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Healing Asian Soup with Ginger, Spinach, and Mushrooms (all phases) Soup or Stew with Ham Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes (all phases) Cannellini Bean and Kale Soup with Ham and Sherry Vinegar (all phases) Crockpot or Stovetop Recipe for Ham and Cabbage Soup with Red Bell Peppers (Phase 2 or 3, or leave out the carrots to make this phase one) White Bean Soup with Ham and Rosemary ( all phases but leave out carrots for phase one) Mushroom Barley Soup with Ham and Leeks (phase 2 or 3) Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper or Carrots (all phases, but use red bell pepper for phase one) Hopping John Soup (Black-eyed Peas, Ham, and Collard Greens) ( all phases ) Crockpot or Stovetop Recipe for Anasazi Bean and Cabbage Soup (all phases if you leave out carrots, phase 2 or 3 with carrots) White Bean and Ham Soup with Chard ( all phases ) Butter Bean (or Lima Bean) Soup with Ham and Cabbage (all phases) Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay leaves (all phases) Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries (phase 2 or 3) Cannellini Bean and Lentil Stew with Ham (all phases) Soup or Stew with Lamb Garbanzo and White Bean Soup with Lamb and Rosemary (all phases without carrots, phase 2 or 3 with carrots) Soup or Stew with Lentils or Split Peas (also called pulses) (Dried beans and lentils are approved for all phases of the South Beach Diet, but I eat them sparingly for phase one.) Indian-Spiced Slow Cooker Red Lentil Soup with Spinach and Coconut Milk (all phases, limit serving size for Phase One) Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta (all phases; limit serving size for Phase One) Slow Cooker Lentil Soup with Turkey Bratwurst, Leeks, and Sherry Vinegar (phase 2 or 3 due to the carrots, or leave out carrots for a phase 1 version) Spicy Sausage, Lentil, and Tomato Soup (all phases) Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper (all phases) Crockpot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry and Coconut Milk (phase 2 or 3) Crockpot (or Stovetop) Double Lentil, Sausage, Brown Rice, and Spinach Soup (phase 2 or 3) Mexican Red Lentil Stew with Lime and Cilantro (all phases. vegan) Spicy Red Lentil and Chickpea Stew / Paula's Moroccan Lentil Stew (phase one without rice, phase 2 or 3 over brown rice) Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper or Carrots (all phases, but use red bell pepper for phase one) Steve's Lentil Soup (Inspired by Farmgirl) ( all phases ) Lentil and Sausage Soup with Cabbage ( all phases ) Lentil and Sausage Soup with Sweet Potatoes and Herbs (phase 2 or 3) Lentil Soup with Ground Beef and Brown Rice (phase 2 or 3) Lentil Soup with Italian Sausage and Roasted Red Peppers (all phases) Vegetarian Lentil Soup with Spinach, Tomatoes, and Cumin (all phases) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Split Pea Soup with Chicken Sausage and Carrots (phase 2 or 3) African-Inspired Vegetarian (or vegan) Crockpot Soup with Peanut Butter, Chiles, Brown Rice, and Lentils (phase 2 or 3) Curried Lentil Soup with Cilantro (all phases) Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries (phase 2 or 3) Cannellini Bean and Lentil Stew with Ham (all phases) Soup or Stew with Mushrooms Ground Turkey and Barley Soup with Mushrooms and Spinach (phase 2 or 3) Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika (all phases) Mushroom, White Bean, and Tomato Stew with Parmesan (all phases if served plain in a bowl; phase 2 or 3 if served over rice) Leftover Turkey, Mushroom, and Wild Rice Soup (phase 2 or 3) Mushroom Barley Soup with Ham and Leeks (phase 2 or 3) Leftover Turkey Soup with Double Mushrooms (leave out carrots for phase 1, can add barley or rice for phase 2 or 3) Beef Stew with Dried Mushrooms (all phases) Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (all phases) Healing Asian Soup with Ginger, Spinach, and Mushrooms (all phases) Double Mushroom Soup (inspired by Anthony Bourdain's Mushroom Soup Recipe) (all phases) Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries (phase 2 or 3) Soup or Stew with Pasta or Noodles (Edit June 2011 - I have recently discovered that when Dreamfields pasta is cooked longer than the specified time it increases the glycemic index, so I am editing these recipes to reflect that information. Any recipe that uses Dreamfields is probably phase 3 if the pasta is cooked for a long time or reheated. You can of course use whole wheat pasta to make these for phase 2.) Easy Recipe for Italian Sausage, Tomato, and Macaroni Soup with Basil (phase 2 or 3 with whole wheat pasta, but probably phase 3 with Dreamfields pasta) Italian Sausage and Kale Soup with Whole Wheat Spaghetti Pieces (phase 2 or 3) Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil (phase 2 or 3 with whole wheat macaroni, but probably phase 3 with Dreamfields macaroni) Italian Sausage and Zucchini Soup (phase 2 or 3 with whole wheat macaroni but probably phase 3 with Dreamfields macaroni, or all phases if you leave out the macaroni) South Beach Diet Friendly Chicken Noodle Soup with Thyme (phase 2 or 3 with whole wheat noodles but probably phase 3 with Dreamfields noodles) Soup or Stew with Pork Crockpot Recipe for Pork and Green Chile Stew - Nefi's Green Chile Stew (all phases) Barley Minestrone with Canadian Bacon, Savoy Cabbage, and Rosemary (phase 2 or 3) Soup or Stew with Rice Crockpot (or Stovetop) Double Lentil, Sausage, Brown Rice, and Spinach Soup (phase 2 or 3) Coconut-Lime Turkey (or Chicken) and Rice Soup (phase 2 or 3) Curried Chicken Soup with Broccoli (phase 2 or 3) Leftover Turkey, Mushroom, and Wild Rice Soup (phase 2 or 3) Greek Egg-Lemon-Rice Soup with Thyme / Avgolemono Soup (phase 2 or 3) Black Bean and Rice Soup with Cilantro and Lime (phase 2 or 3) Chicken Soup with Collard Greens, Carrots, and Brown Rice (phase 2 or 3) Lentil Soup with Ground Beef and Brown Rice (phase 2 or 3) Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage (phase 2 or 3) African-Inspired Vegetarian (or vegan) Crockpot Soup with Peanut Butter, Chiles, Brown Rice, and Lentils (phase 2 or 3) Soup or Stew with Sausage Slow Cooker Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan (all phases) Lucky Black-Eyed Pea Soup with Chicken Garlic Sausage and Bell Peppers (all phases) Slow Cooker Lentil Soup with Turkey Bratwurst, Leeks, and Sherry Vinegar (phase 2 or 3 due to the carrots, or leave out carrots for a phase 1 version) Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach (all phases) Spicy Sausage, Lentil, and Tomato Soup (all phases) Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper (all phases) Easy Recipe for Italian Sausage, Tomato, and Macaroni Soup with Basil (phase 2 or 3) Crockpot (or Stovetop) Double Lentil, Sausage, Brown Rice, and Spinach Soup (phase 2 or 3) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Italian Sausage and Kale Soup with Whole Wheat Spaghetti Pieces (phase 2 or 3) Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew with Parmesan (all phases) Italian Sausage and Zucchini Soup (phase 2 or 3 or all phases if you leave out the macaroni) Steve's Lentil Soup (Inspired by Farmgirl) ( all phases ) Italian Sausage and Bean Soup with Chard (all phases) Lentil and Sausage Soup with Cabbage ( all phases ) White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil ( all phases ) Lentil and Sausage Soup with Sweet Potatoes and Herbs (phase 2 or 3) Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil (phase 2 or 3 with Dreamfields or whole-grain macaroni) Lentil Soup with Italian Sausage and Roasted Red Peppers (all phases) Cannelini Bean Soup with Roasted Italian Sausage and Escarole (all phases) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Split Pea Soup with Chicken Sausage and Carrots (phase 2 or 3) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Soup or Stew with Sweet Potatoes Vegetarian Black Bean and Sweet Potato Soup with Lime (phase 2 or 3) Crockpot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry and Coconut Milk (phase 2 or 3) Lentil and Sausage Soup with Sweet Potatoes and Herbs (phase 2 or 3) Leftover Turkey and Sweet Potato Soup with Black Beans and Lime (all phases) Turkey and Cannellini Bean Soup with Rosemary and Sweet Potatoes (phase 2 or 3) Soup or Stew with Tomatoes and Tomatillos Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta (all phases; limit serving size for Phase One) Slow Cooker Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan (all phases) Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan (all phases) Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach (all phases) Green Zebra Gazpacho with Cucumber and Avocado (all phases) Mushroom, White Bean, and Tomato Stew with Parmesan (all phases if served plain in a bowl; phase 2 or 3 if served over rice) Leftover Corned Beef Soup with Sauerkraut and Tomatoes (all phases, but corned beef is an occasional treat due to fat content) Spicy Sausage, Lentil, and Tomato Soup (all phases) Easy Recipe for Italian Sausage, Tomato, and Macaroni Soup with Basil (phase 2 or 3) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Italian Sausage and Kale Soup with Whole Wheat Spaghetti Pieces (phase 2 or 3) Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes (all phases) Mexican Red Lentil Stew with Lime and Cilantro (all phases, vegan) Goulash Soup with Red Pepper and Cabbage (all phases) Italian Sausage and Zucchini Soup (phase 2 or 3 or all phases if you leave out the macaroni) Chicken, Black Bean and Cilantro Soup (all phases) Gazpacho (cold tomato soup) (all phases) Gazpacho for Garden Tomato Week, lots of links to other Gazpacho recipes (all phases) Tomato and Cilantro Soup (all phases) Taco Soup Recipe (all phases, can add corn chips for non-South Beach Dieters) Chicken and Tomatillo Soup (all phases) Confetti Gazpacho (cold tomato soup) with Yellow Tomatoes, Red Peppers, and Basil (all phases) Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil (phase 2 or 3 with Dreamfields or whole-grain macaroni) Chickpea (garbanzo bean) Soup with Spinach, Tomatoes, and Basil (all phases) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro (all phases) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Cannellini Bean and Sausage Stew with Tomatoes and Basil (all phases) Soup or Stew with Turkey Ground Turkey and Barley Soup with Mushrooms and Spinach (phase 2 or 3) Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles (all phases) Ground Turkey and Bean Stew with Cumin, Green Chiles, and Cilantro (all phases) Leftover Turkey, Mushroom, and Wild Rice Soup (phase 2 or 3) Turkey Barley Soup (phase 2 or 3) Leftover Turkey Soup with Double Mushrooms (leave out carrots for phase 1, can add barley or rice for phase 2 or 3) Leftover Turkey and Sweet Potato Soup with Black Beans and Lime (all phases) Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage (phase 2 or 3) Turkey and Cannellini Bean Soup with Rosemary and Sweet Potatoes (phase 2 or 3) Soup or Stew with Winter Squash Slow Cooker Thai-Inspired Butternut Squash Soup with Red Bell Pepper, Lime, and Cilantro (phase 2 or 3) Autumn Harvest Soup with Butternut Squash, Kale, and Farro (phase 2 or 3) Spicy Vegetarian Butternut Squash Soup with Black Beans, Red Bell Peppers, and Cilantro (phase 2 or 3) Soup or Stew with Zucchini Italian Sausage and Zucchini Soup (phase 2 or 3 or all phases if you leave out the macaroni) White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil ( all phases ) Zucchini and Yellow Squash Soup with Rosemary and Parmesan (all phases)

Source: kalynskitchen.blogspot.com

Yeah, finally I gotten the ramekins that I am looking to buy for long long time. Maybe some of you will wonder why so difficult for me to buy the ramekins, this is because where i living now is only a small town, and i can only get those basic baking tools and equipments. When I first see Shirley ( kokken69 ) tried Ellie (Almost Bourdain) 's Lemon, lime , orange souffle , i immediately bookmarked this recipe. And Shirley 's blue ramekins look just gorgeous! But I'm happy to get this ordinary white ramekin for time being. If I visit to SG next time, I must get some of these blue ramekins. Anyway, I scaled down the original recipe to 1/4 only for a trial. I also twist a bit of the original recipe, as I wanted to try adding lemongrass into baking after i tasted Swee San's special dessert in our recent blogger meet up (she added leomgrass), the lemongrass aroma in her dessert is unforgettable. This is my 1st time tasted souffle, the texture is similar like Chinese's Tau Foo Wah, quite good. The lemongrass aroma was wonderful and unforgetable. Orange and Lemongrass Souffle *make 4 x 3” round ramekin, and 2x 2.5” round ramekin (source: original recipe from Almost Bourdain, with minor changes) Fruit mixture 115ml orange juice 1 stalk lemongrass, white part only 25g caster sugar 1tsp corn flour 1tsp water Egg white mixture 3 egg white (medium), room temperature Pinch of salt 25g sugar 15g butter, softened 20g caster sugar Icing sugar, for dusting Method 1. Blend lemongrass together with orange juice, and strained. Add little bit of lemongrass into orange juice, set aside. 2. Place orange lemongrass puree and sugar in a saucepan over medium flame, stir till sugar dissolve and bring to boil. 3. Mix corn flour with water, reduce heat to low flame, slowly whisk the corn flour paste into fruit puree a little at a time. Continue whisk till puree turn thicken and do not allow mixture to boil again. 4. Remove from heat and set aside till cool completely. 5. Brush the base of ramekin with the butter, then, using upward strokes and brush the sides. Chill in the fridge until set, and then repeat for one more time and chill. 6. Beat egg white with salt to foamy, slowly add in sugar and beat till soft peak. 7. Place the cooked fruit puree in a large bowl, lightly whisk till smooth. Add little of the egg white mixture and whisk to mix well. Gently fold in the remaining egg white mixture. 8. Pre-heated the oven at 180c/350F. 9. Bring out the ramekins from fridge, sprinkle caster sugar to coat the base and sides of ramekins. 10. Use a small spatula, to spread the soufflé mixture around the sides while holding the ramekin at 45-degree angle. Fill the middle and smooth the top. 11. Bake for 12-14mins or until golden and well risen. 12. Dusted with icing sugar and serve immediately. ** Drop me an email if you would like to know where to get this ramekin. Thanks to Swee San for direct me to this shop. Happy Baking !!

Source: nasilemaklover.blogspot.com

Tweet #pin-wrapper > a {background-image:none !important;} What Les Halles is the Recipes to Rival challenge of the month? It's Anthony Bourdain's version of coq au vin. He describes this dish as "an old, tough bird that you have to drown in wine to get to taste good." Unfortunately, there's more to it than that. There are several disparate steps to this recipe. There is, of course, the braising of the chicken, but the completed dish is enhanced by separate preparations of onions and mushrooms that require special care. The end product can be quite lovely. My problem? My culinary skills, whatever they are, were honed in the 70's and early 80's of the last century. That means I've made a lot of coq au vin and have some very firm opinions as to how it should be prepared. The hard part was keeping my changes to a minimum and preparing the recipe as it was written. I think I did fairly well. Change number one; the recipe called for a stewing hen. Local butchers laughed at me, so I used a 3-1/2 pound free range chicken. Change number two; I substituted a good shiraz for the burgundy wine that's normally used because I prefer to drink shiraz. Change number three; I added a quantity of thick (almost jelly-like) chicken stock to cover the chicken as it braised. Change number four; I increased the amount of bacon used in the recipe to 6-ounces, but blanched the lardons before adding them to the pot. Change number five; I used thawed, frozen pearl onions instead of fresh. My family can deftly move onions from one side of the plate to another before burying them under chicken bones, so the onions are just for show and I refuse to kill myself preparing them. Change number six; I added 1 tablespoon of tomato paste to kill the purple color of the wine that caused the chicken to look black and blue. I also reduce the sauce by half before napping the chicken and vegetables. Technically, when a young chicken is used to replace the stewing hen the dish should be called braised chicken, not coq au vin. I'll never forget how the use of a young bird offended Andre Soltner when he judged a Top Chef episode. If you have time and would like to prepare coq au vin in the classical manner, you'll love this recipe. It is delicious, but it does take time that includes a 24 hour marination. My changes can be identified by red print. The original recipe can be found at Recipes to Rival . This months challenge is being hosted by founders Temperance of High on the Hog and Lori of Lipsmacking Goodness . Coq au Vin from the Les Halles Cookbook, by Anthony Bourdain Ingredients: 1 bottle/1 liter plus 1 cup/225 ml of red wine - I used Rosemont shiraz 1 onion, cut into a 1-inch/2.5 cm dice 1 carrot, cut into ¼-inch/6-mm slices 1 celery rib, cut into ½ inch/1-cm slices 4 whole cloves 1 tbs/14 g whole black peppercorns 1 bouquet garni - a bay leaf, 3 sprigs of thyme and 4 sprigs parsley tied in a large coffee filter 1 tablespoon tomato paste 2 to 3 cups reduced chicken stock 1 whole chicken, about 3.5 lb/1.35 kg, “trimmed” – meaning guts, wing tips and neckbone removed salt and freshly ground pepper 1 tbs/28 ml olive oil 6 tbs/75 g butter, softened 1 tbs/14 g flour ¼ lb/112 g lardons - I used 6-oz. blanched lardons ½ lb/ 225 g small, white button mushrooms, stems removed 12 pearl onions, peeled - I used 1 cup thawed, frozen pearl onions pinch of sugar Directions: 1) The day before beginning to cook, combine the bottle of red wine, the diced onion, sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight. 2) Preheat oven to 325 degrees F. Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, it should be removed from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown, about 10 minutes. Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Stir in tomato paste. Put the chicken back in the pot, along with the bouquet garni. Add thick chicken broth to cover chicken. Bring to a simmer; cover pot and bake for 1 hour and ten minutes. 3) While chicken braises in oven, cook the bacon lardons in the small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside. Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2tablespoons/28 g of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon. 4) When the chicken is cooked through – meaning tender, the juice from the thigh running clear when pricked – carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again). Return to a pan and cook until sauce is thick enough to coat a spoon. Add reduced red wine. Add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Pour sauce over the chicken. Yield: 4 servings.

Source: oneperfectbite.blogspot.com

15

Was really down & out last weekend..am still nursing a cold..my sinus is acting up lagi2 cuaca hazy nowadays..haiz.........this cake I made before I was zonked..nasib baik sempat..kalo tunggu buat malam dah tak terlarat dah..makan pun no appetite... Niways, sakit pun harus pi opis sebab ada menda dah KIV since last friday, nak kena settle Monday ni jugak..so tu yg aku nak tak nak terpaksa heret vontot ku ke opis... Ok peeps, have a pleasant Monday & take care...semoga diberi kesihatan...ciao dulu... Gambar ngan crumbs...ahaksss.. tringat Cik Som ngan gambo kek crums nyer yg vogue...hikhikhik... oh ya..sila buat2 tak pandang lobang yg terserlah kat kek tu :) original recipe ~ Ellie (Almost Bourdain)- for cupcakes Ingredients 1 cup (150 g) self-raising flour 90 g soften butter 1 tsp vanilla extract 1/2 cup (110 g) caster sugar 2 eggs 2 tbsp milk Butter cream icing: 125 g butter, softened 1 1/2 cups (240 g) icing sugar 2 tbsp milk Method Preheat oven to 180C. Line 24-holes mini muffin pan with paper cases. Sift flour into small bowl, add butter, extract sugar, eggs and milk; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour. Divide mixture into cases. Bake about 15 minutes. Stand cakes 5 minutes before turning top-side up onto wire rack to cool. To make butter cream: Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. I baked mine in 7" loyang & didnt use any buttercream topping...

Source: yateasybakes.blogspot.com

4 tablespoons butter 8 leeks , white part only, cleaned and thinly sliced 2 medium potatoes , cut into small cubes 2 cups chicken stock 2 cups heavy cream 4 fresh chives , finely chopped 1 pinch nutmeg salt and fresh pepper 1 I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. 2 Add potatoes and cook for a minute or two, stirring a few times. 3 Stir in the chicken broth and bring to a boil. 4 Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes. 5 Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens. 6 Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed. 7 Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put int the refrigerator to cool. 8 Check seasoning, sprinkle with chives and serve in chilled bowls. 9 This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.

Source: food.com

2 lbs pork belly, cut into 2 in cubes (5 cm) 1 lb pork shoulder, cut into 2 in cubes (5cm) 4 cups water 1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret) 1 teaspoon salt 1 pinch black pepper 1 lb pork fat, cut into thin slices 1 Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally. 2 After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni. 3 Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key) 4 Shovel some still warm pork into your mouth -- you know you want to. 5 Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap. 6 Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

Source: food.com

6 tablespoons butter 1 onion , thinly sliced 12 ounces button mushrooms , halved 4 cups chicken stock 1 sprig parsley 2 ounces sherry wine salt and pepper 1 Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned. 2 Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes. 3 Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour. 4 Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Source: food.com

4 tablespoons butter 8 leeks , white part only, cleaned and thinly sliced 2 medium potatoes , cut into small cubes 2 cups chicken stock 2 cups heavy cream 4 fresh chives , finely chopped 1 pinch nutmeg salt and fresh pepper 1 I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. 2 Add potatoes and cook for a minute or two, stirring a few times. 3 Stir in the chicken broth and bring to a boil. 4 Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes. 5 Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens. 6 Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed. 7 Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put int the refrigerator to cool. 8 Check seasoning, sprinkle with chives and serve in chilled bowls. 9 This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.

Source: food.com

From the kitchen of One Perfect Bite... What do these pictures have in common? They capture a moment in time that I want to share with you. On the way to meet a cook who had graciously agreed to walk us through the basics of Spanish home cooking, the Silver Fox and I came across a band of gypsy troubadours performing the flamenco for onlookers in the town square. These squares are usually ringed with tapas bars and today's recipe is for a tapa that was being served at the time we stopped to watch and listen to the flamenco performance. The recipe and a recommendation for the books came later that day. I ordered the books you see as soon a we got home, and following their delivery this morning, I spent the better part of the day paging through them. Wow! Jose Pizarro is a chef and a restaurateur, and if you are at all interested in Spanish cooking, do try to get these books. I was able to purchase mine on Amazon at bargain basement prices, and I've already put together a list of recipes that I want to try. They are easy to follow, made with readily available ingredients and the photography perfectly captures the vibrancy of Spanish cooking. You can almost taste these dishes as you turn the pages. It is hard to duplicate Anthony Bourdain's Spanish experience in tourist hotels and restaurants, but books like these make it possible to create that experience in your own kitchen should you want to try. I hope you'll stay tuned. Tonight's recipes, which come from a home cook, are for two frequently served tapas. Either of them makes a delightful mouthful, if, and it is a big if, you assemble them just before serving. They get soggy quickly, so do be forewarned. I personally love the pepper and anchovy combination, while the Silver Fox, who loves Manchego cheese, prefers the tomato version. I do hope you'll give them a try. If you enjoy bruschetta, I know you'll like these Spanish tostadas. Here is how they are made. Tostadas - Tomato and Pepper Toasts ...from the kitchen of One Perfect Bite Ingredients: 1 large loaf Italian bread 1/2 cup shaved manchego cheese 2 (2-oz.) tins anchovy fillets, drained 1/3 cup olive oil Tomato Topping 5 medium tomatoes, peeled, seeded, chopped 2 tablespoons olive oil 1 teaspoon garlic, finely chopped 2 tablespoons chopped parsley Pepper Topping 2 large roasted red peppers, skinned, stemmed, seeded, thinly sliced 2 tablespoons olive oil 1 teaspoon red wine vinegar Directions: 1) Cut bread into 1/2-inch slices. Toast half of slices on both sides. 2) For tomato topping: Combine tomato, olive oil, garlic and parsley in a small bowl. Spread toasted bread slices with tomato mixture, then top with cheese. 3) For pepper topping: Combine peppers, oil and vinegar in a bowl. Cover un-toasted bread slices with pepper mixture, then top with an anchovy fillet. 4) Serve immediately. Yield: 40 tostadas Older Posts One Year Ago Today: Two Years Ago Today: Turkey and Corn Quesidillas Peruvian Chancay Bread Three Years Ago Today: Four Years Ago Today: Carrot and Fennel Soup Masala Chai

Source: oneperfectbite.blogspot.com

How do you cook quinoa? I was recently asked. The answer is simple. Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss "grain" you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Venice Beach minute. How to cook quinoa in a rice cooker: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water. Drain. 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker. That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with. Quinoa is rather bland on its own and loves flavor spikes. So add herbs etc. My favorite thing to do is stir-fry cooked quinoa with various seasonings- herbs, garlic, spices, onion, etc. I add in fresh veggies and whatever else I might have on hand. Quinoa makes delicious and hearty pilaf, sprightly salads, or a warm and grainy side dish in place of rice. I've even used it to stuff cabbage, acorn squash, peppers and portobello mushroom caps. For those of you without a rice cooker: Add the cup of rinsed organic quinoa to a saucepan add 2 cups fresh water; bring to a boil, lower the heat to low; cover and simmer until cooked. Fluff with a fork. Season while warm and use in salads or stuffing recipes, Store covered, in the fridge, for almost instant meals. Use within three days for best taste. Notes* Start with 2 cups water in a rice cooker. At higher altitudes , use more water-- 2 1/4 to 2 1/2 cups water. High altitude also requires a longer cooking time, generally. If the quinoa turns out too crunchy or nubby you need to up the ratio of water to grain; start by adding another 1/4 cup liquid. I prefer my quinoa soft and tender, fluffed with a fork. Note- r ed and black quinoa may require extra water- especially if it turns out more crunchy than fluffy. Sometimes I add broth to the liquid to boost the flavor of the quinoa- this works especially well when making a savory pilaf or winter quinoa with hearty flavors- onion, mushrooms, eggplant, etc. I don't use broth in my lighter salad style quinoa dishes- but that's my personal taste. Why you might want to try quinoa... Quinoa is very laid back and not full of itself at all. It's not upper crust or snobby, or ultra-cool and exclusive. I imagine Tony Bourdain hates it (he likes to mock vegetarians, you know, which spurs him to demonstrate just how much by eating blow fish, animal tongues and roasted insects on camera fresh from the writhing snake blood tonic and chewing on various goat parts buried in a pit for two days). If it were a movie, quinoa would star a flip-flop wearing Jeff Bridges and insist you call it Dude. Or Duderino if you're not into the whole brevity thing. Besides its worth-its-weight-in-gold gluten-free status, quinoa (sounds like: keen-wa) is a superb source of balanced vegetable protein (so important for vegans) that packs a nutty nutritional punch. It contains nine amino acids- making it a complete vegetable protein. Some call it a super grain (I always envision a blazing red Q and a windswept cape when the word super is touted- a testimony to my visual thinking process) but quinoa, I have to tell you is not a cereal grain, Bubela. It's actually a seed from a plant family that includes beets and spinach. That might- technically- make it a Super Faux Grain. Or Faux Super Grain. I know. It doesn't have the same ring. Do we care? Here are some of my favorite quinoa recipes: Kale Salad with Quinoa, Tangerines and Roasted Almonds Lime Quinoa Salad with Mint Quinoa with Fresh Summer Vegetables Quinoa with Roasted Brussels Sprouts, Leeks, and Slivered Almonds Quinoa Salad with Blueberries, Strawberries, and Watermelon Quinoa Salad with Pears, Baby Spinach, Chick Peas in Maple Vinaigrette Quinoa Salad with Roasted Beets, Chick Peas + Orange Quinoa Stuffed Portobello Mushrooms Quinoa Mushroom Pilaf Quinoa Taco Salad Red Quinoa with Roasted Butternut Squash + Pecans Stuffed Cabbage with Roasted Sweet Potato and Quinoa Summer Quinoa Salad with Kalamatas and Mint Warm Spinach and Quinoa Salad with Grape Tomatoes Quinoa In Baking: Peanut Butter Quinoa Cookies Quinoa Pumpkin Cookies Quinoa Breakfast Bars with Blueberries Quinoa Breakfast Brownies Quinoa Breakfast Cake Quinoa Chocolate Brownies Quinoa Muffins with Pecans + Dark Chocolate More quinoa recipes from food blogs: At Lydia's Perfect Pantry Quinoa Salad with Tomatoes, Feta and Parsley Susan's Quinoa Vegetable Paella at FatFree Vegan Kitchen Ilva's Quinoa Apple Cake with Cinnamon and Coconut at Lucullian Delights All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Source: glutenfreegoddess.blogspot.com

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