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Light and tempting turkey meatballs with fresh herbs, ginger and lime. Okay, I confess. I admit it. When it comes to this recipe? I was totally inspired by Jamie Oliver and his Jamie's Food Revolution . I loved the flash mob stir-fry dance at Marshall University in episode four ( view here at WabiSabi, one of the participants ). The energy, spirit and creativity of the students, the killer combo of cooking and dance, with a generous dash of self expression and celebration got this creaky gluten-free goddess off the couch and movin', Baby. Not to mention, craving a pan-tossed noodle stir-fry. No doubt about it, I've been more attuned to Asian inspired flavors since moving to Santa Monica. Understandable. It's hard not to respond to the fresh, Pacific-infused tastes and heady scents of Asian fusion out here. So when we decided to play around with meatball recipes this weekend, yours truly started conjuring fusion-style tweaks for the humble Mediterranean meatball recipe I know and love. First- I wanted to use organic free-range turkey (come Spring, I favor lighter meatballs and meatloaf , don't you?). And I knew I wanted to use fresh chopped herbs- mint, cilantro and parsley. Perfect with a splash of lime. Some spring onion. A little ginger and chile. Boom. This Asian fusion meatball was born. A quick note on my noodle choice- I've discovered Ancient Harvest Gluten-Free Quinoa Pasta - - and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries. Shake up your recipe routine with Asian style noodles and ginger-lime turkey meatballs. Gluten-Free Turkey Meatballs Recipe with Lime, Mint and Ginger on a bed of Asian Style Noodles, Baby Spinach and Fresh Herbs I whipped up an easy Asian stir-fry sauce without soy. But you could easily substitute my molasses and balsamic blend with gluten-free wheat-free tamari sauce . These turkey meatballs are also egg-free. Ingredients: 2 pounds free range organic ground turkey- we use Heidi's Hens® Certified Organic Turkey 1 1/2 cups gluten-free bread crumbs 1 large spring onion or scallion (or 2 small), diced fine 1 medium large carrot, processed or diced very fine 2 cloves fresh garlic, minced 1 teaspoon grated fresh ginger 2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped mint leaves 2 tablespoons fresh chopped cilantro leaves Juice from 1 fresh medium lime 1 tablespoon molasses or wheat-free tamari sauce 1 tablespoon raw agave nectar or real maple syrup Sea salt and ground pepper, to taste (use less salt if you use tamari sauce) Instructions: Preheat the oven to 350ºF. Line a baking sheet with a reusable Exopat or Silpat . Or double up baking sheets and line the upper pan with parchment paper. In a large mixing bowl, break apart and blend the ground organic free-range turkey with the gluten-free bread crumbs, using a sturdy metal spoon . Add in the diced spring onion, processed carrot, minced garlic, grated ginger, and fresh herbs. Mix just until blended. Add in the fresh lime juice, molasses (or wheat-free tamari), agave. Mix lightly. Season with salt and pepper as you go- but don't add too much salt- especially if you use tamari sauce, which is already salty. Form 28 meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball. Place the turkey meatballs on the lined baking sheet as you roll them. Wash your hands in hot soapy water- you know this, right? Bake the meatballs in the center of a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack and brush them with a little olive oil. Serve immediately with Asian style noodles, recipe follows. Recipe Source: glutenfreegoddess.blogspot.com Gluten-free meatballs with Asian style noodles. Quick and Easy Asian Style Noodle Recipe As mentioned, I don't use soy, but a wheat-free tamari sauce would be delicious in this quick stir-fry sauce. Sub the molasses with the gluten-free tamari sauce . Or just add in some gluten-free tamari, to taste. Note: I don't add extra sauce on the meatballs when I serve them like this- but if you prefer your meatballs saucy, make extra stir-fry sauce. Ingredients: 1 package gluten-free noodles or spaghetti Vegetable oil, as needed 2-3 spring onions or scallions, sliced (white and light green sections) 2 cloves garlic, minced 1 fresh diced chile, or hot pepper flakes, to taste 1-2 teaspoons fresh grated ginger- or to taste 3-4 carrots sliced into matchsticks 3 tablespoons molasses or gluten-free Tamari 2 tablespoons balsamic vinegar Sea salt, to taste 1 12-oz. bag of baby spinach leaves 2 tablespoons each of fresh chopped parsley, mint and cilantro Instructions: Bring a pasta pot of water to a rapid boil. Add a dab of vegetable oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente- firm to the bite- not mushy! 4 to 6 minutes. Don't overcook. I mean it. Meanwhile, heat a tablespoon of coconut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, chile, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 4-5 minutes. Add in the molasses and balsamic vinegar (or if using tamari sauce, use that in place of molasses) and stir to coat. Taste test to see if the carrots need a little salt. Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste. Add in the baby spinach and toss again- just to heat through to barely wilting- not even a minute. Add in half the chopped fresh herbs and toss a bit. Plate the noodles immediately. Add the turkey meatballs. Sprinkle with the remaining fresh herbs. The noodle recipe serves 4, with leftover meatballs. Note: Freeze leftover meatballs for an easy weeknight supper. Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. More gluten-free meatball recipes from food bloggers: I Am Gluten-Free's secret ingredient Gluten-Free "Meatballs" Gluten-Free Day's lamb based Gluten-Free Meatballs Greek Meatballs with feta at Kalyn's Kitchen Gluten-Free Spaghetti and Marvelous Meatballs at Healthy Eats Sensitive Pantry's Tiny Turkey Meatballs

Source: glutenfreegoddess.blogspot.com

Easy grilled fish in foil- perfect for summer This easy as 1, 2, 3 recipe has been a summer family staple since I was a blushing bride, learning to grill fish. We won't talk about how many years ago that was, Dear Reader. I mean, the blushing bridal part. Let's just say my oldest son is 26 and leave it at that. So, you may ask- if you're a blushing bride yourself- how do you grill a slab of fresh fish and veggies all at once and have it turn out so tender and flaky and savory that your newly minted partner for life will turn to you and whisper, I knew I married the right girl? Or boy (I make no assumptions around here, goddess forbid). Well, here's a little secret I learned way back when. Back before cooking blogs and Food TV and Jamie Oliver . I learned it from a woman who liked my paintings. This is the only way to make fish, she told me. Trust me . I trust you, I answered. Now tell me your secret. Foil, she said. And onions, garlic and tomatoes. It's a Mediterranean style fish- not the typical butter and Ritz cracker crumbs you get around here (we were living on Cape Cod at the time). This is the real thing, she continued. Real food. Big flavor. You'll love it! And she was right. Here's my easy version of Mediterranean fish- grilled (or baked) with spinach, tomatoes, onions and garlic. I also added balsamic vinegar and fresh chopped herbs. Easy Mediterranean Fish Recipe in Foil Packets- Serve with Rice The fish I used this time was halibut. But any hefty white fish will do- cod, haddock, tilapia, or orange roughy would all be brilliant. 4 serving size fish fillets, rinsed and patted dry (about 1 1/2 pounds) A squeeze of fresh lemon juice Sea salt and fresh pepper 8 cloves of garlic, roughly chopped 2 red or sweet yellow onions, cut into pieces 4 cups baby spinach leaves- or chopped spinach 8 plum or Italian tomatoes, roughly chopped 4 tablespoons balsamic vinegar 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley or cilantro A sprinkle of red pepper flakes, to taste Extra virgin olive oil, as needed Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375ºF. Tear off a large sheet of aluminum foil and place it on a large platter or tray. Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper. In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat. Tear off a second sheet of foil the same size as the bottom sheet. Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge. Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl. Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet. Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque. Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe . Karina's Note for Gluten-Free Folks: This is a safe way for those with celiac disease or food allergies to eat at pot luck barbecues and picnics. Bring your own packets! Make single individual packets for each person to make it easy to share the grill with no danger of cross contamination. More (Fabulous!) Summer Grill Recipes From Food Bloggers: Kalyn's Kitchen: Grilled Salmon with Asian Dipping Sauce Cooking with Amy's Shrimp and Mango Kebabs Food Blogga's Grilled Watermelon Gluten-Free Bay's Grilled Chipotle Lime Chicken

Source: glutenfreegoddess.blogspot.com

Salam semua...harap semua sihat2 la yeaa...kalau sakit sikit2 tu adat laaa...cuaca sekarang pun x menentu kan...Okay la ni entry menu yang dah licin pun, xdan nak letak entry sbb balik kampung...Akak masak masa balik lunch hari Jumaat baru2 nih. Kebetulan ada 2 orang anak sedara sunti (anak my bro) yang datang tdo kat rumah ni...biasalah budak2 tu, kalau ada Najwa n Najiha balik, diaorg mesti merengek kat parents diaorg nak mai tdo rumah akak ni...pastu bkn tdo sangat laa...berjaga malam bertenet, berborak sampai kul 2 3 pagi haaa...gasaklaaahh musim cuti nih... Pendek kata, rumah akak ni kalau semua anak2 balik...mmg pencuri takut nak dekat kot, terang benderang jek sampai kul 2 3 pagi...hahahaaa... Okay la, meh layan je resepi nih, kot ada yang teringin nak buat, dah ramai pun yg buat dulu...anak2 akak dan anak2 sedara suka sangat2...bertambah2 makan dengan pasta tuh....Cuma akak skip part buat meatballs tu sebab ada adik akak bagi meatballs buatan Bumiputra yang digunakan untuk buat mee bakso....hehee...Anak2 kureng sikit mee bakso ni, kalau masak western camni...ha laku laa....Resepi angkut dari dapur Ijan, Finland sana, katanya resepi asal dari rancangan masakan Jamie Oliver tu...thanks ya Ijan, izinkan akak C n P kat sini lak eh...Tengoklah, bekas tu comot2 kesan sos n cheese mendidih dlm oven, sbb nak amik gambar pun cepat2 jek lepas keluar oven, nak siap pegi ofis lak pastu...hehee MEATBALLS IN TOMATO SAUCE Sumber: Ijan, Finland Untuk meatballs (*akak skip part ni sbb ada meatballs buatan bumiputra dah..lenkali try wat meatballs ni...hehe) 500 gm daging lembu kisar – kite guna daging kamben yg dikisar 1/2 teaspoon serbuk jintan manis 1/2 teaspoon serbuk ketumbar 1/2 teaspoon serbuk cili 2 genggam breadcrumbs 1 telur -kite tak letak 1 tablespoon daun oregano kering/fresh 1 tablespoon daun rosemarry dicincang – kite tak letak garam 1 teaspoon serbuk blackpepper Untuk tomato sos 1 tin tomato cincang 1 biji bawang besar di cincang 1 bawang putih dicincang 1 teaspoon daun oregano kering garam Untuk dibakar mozarella cheese grated parmesan makan dengan vegeroni spirals...sedaaappp Sediakan meatballs: Campur semua bahan dalam bekas besar. Gaul sebati. Bentuk2 kan meatballs sebesar bola sepak tenis sehingga habis. Dalam kuali, panaskan sedikit minyak (kite guna dlm 5 camca besar) dan goreng semua meatballs sekaligus. Goreng lebih kurang 5 minit on all sides. Sediakan sos tomato: Panaskan sedikit minyak dlm kuali/periuk. Goreng bawang besar dan bawang putih hingga layu. Masukkan tomato, oregano dan garam. Gaul sebati dan biarkan mendidih. Tutup api. Pindahkan sos tomato ke dalam bekas yang sesuai untuk di masukkan dalam oven. Susun meatballs di dalam sos tomato tersebut dan taburkan mozarella dan grated parmesan cheese di atasnya. Bakar pada suhu 220′C selama lebih kurang 15 minit atau sehingga bahagian atas nya bewarna kekuningan. Siap

Source: ummizaihadi-homesweethome.blogspot.com

On Tuesday night, I taught my boyfriend Paul to make lasagna while we watched American Idol (go Lee DeWyze! yes, I'm that kind of nerd). Paul's not a vegan. In fact, he has the appetite of an overweight toddler — ridiculous amounts of fish sticks, Hamburger Helper, frozen TV dinners, pretzels, and ice cream. In Jamie Oliver style, I'm trying to teach Paul to cook whole foods from scratch. I realize convincing him to go vegan is still a far cry from reality, but I'd least like to wean him off of eating processed crap. Learning to cook is the first step, right? We each made our own pan of lasagna. Paul's had hamburger, ricotta, white pasta lasagna (the only kind he'll eat), marinara, and mozzarella. Here he is layering some noodles (sorry for the meat in the picture!) and acting like a goof. I promise he isn't cross-eyed in real life... Here I am (or at least, here's my hands) layering my pan — rice pasta lasagna, marinara, basil-tofu ricotta from Vegan with a Vengeance , spinach, and Follow Your Heart vegan mozzarella: I'll spare y'all the pictures of Paul's finished meaty lasagna, but believe me when I say that it turned out surprisingly prettier than mine. I gave him the proper rectangle lasagna pan, while I settled for the oval pan: My FYH cheeze totally liquified in the oven, so it looks a little funky but trust me when I say that it was amazingly delicious! This was my first time using the rice lasagna (you don't pre-boil it at all!), and though it took ages to cook (a whole hour!), it was worth it. I love the chewier texture of rice pasta over whole wheat. I'll probably stick with rice lasagna from now on. Here's a sloppily-plated serving of my vegan lasagna: Note: I added a little Daiya Italian Shreds to the top for this picture since the FYH melted off the top.

Source: vegancrunk.blogspot.com

From the kitchen of One Perfect Bite.. . The late August summers of my Chicago childhood moved in veiled slow-motion. Mirage-like waves rose from the steaming pavement and the incessant drone of cicadas slowed already weary bodies to a dirge like sway. Afternoons were spent under the sprinkler or reading beneath the rank trees-of-heaven that grew untended in the neighborhood. Boredom was a common malady that I escaped by venturing across the street to the Salvino's garden. When the tomatoes came in, the stamp-size plot and the kitchen of the bungalow teemed with activity as Mama S. and her sisters put-by the hundreds of jars that would be used for winter meals. Several of the sisters worked over an old starch stove that had been set up in the yard to contain the mess that came with blanching and skinning bushels of tomatoes. Another crew used the old stove in the basement to sterilize jars for canning, but the jars were filled upstairs in the blast furnace of a kitchen under Mama's watchful eye. The kitchen produced jar after jar of stewed tomatoes, tomato sauce and tomato paste, and, when lunch rolled around, everyone got to enjoy a marvelous Tuscan soup called pappa al pomodori. Mama called the soup tomato water. It contained the juice of sieved tomatoes, a handful of fresh basil, some onion and cubes of stale bread that were used to thicken the broth. I suspect that to those who have never sampled it, the soup sounds like prison fare, but, I promise you, that when it is freshly made, it is, unequivocally, delicious. There are scores of recipes for the soup. Jamie Oliver has one that is wonderful, but I prefer to use one that was developed by Mary Ann Esposito and featured on her program Ciao Italia . It's a hands down favorite for me, because of all the recipes I've found, it is the one most like the soup I first tasted as a child. This is a straightforward recipe and I know those of you who try it will enjoy this peasant favorite. It is important to use fully ripe, meaty, blood red tomatoes and good day-old bread when you put this together. This is a wonderful way to use summer's bounty and I hope you will give this soup a try. You can see Mary Ann make the recipe, here . I've included her recipe below. Here's how pappa al pomodori is made. Tuscan Tomato and Bread Soup - Pappa al Pomodori ...from the kitchen of One Perfect Bite courtesy of Mary Ann Esposito Ingredients: 2-1/2 pounds plum tomatoes, cored and cut in half 1/2 cup extra virgin olive oil 1/2 pound leeks, white bulb only, finely diced 12 basil leaves, minced 3 cups hot chicken or vegetable broth 3/4 teaspoon fine sea salt Grinding black pepper 3 cups stale bread cut into 1-inch cubes Directions: 1) Puree tomatoes in a food processor until smooth. Pour mixture into a fine sieve placed over a large bowl. Strain juice by pressing down with a wooden spoon; discard seeds and skins. Set aside. 2) Heat 1/4 cup of olive oil in a large soup pot, stir in leeks and half the basil and cook until leeks soften. Stir in tomato juice, broth, salt, and pepper and cook over medium heat for 5 minutes. Cover pot and remove from hit. 3) Heat remaining olive oil in a large sauté pan. Stir in remaining basil and bread cubes. Brown bread quickly over medium heat. Stir cubes into soup. Cover the pan and allow bread to absorb liquid. 4) When ready to serve, slowly reheat the soup. Pass extra virgin olive oil to drizzle on top. Yield: 8 servings. One Year Ago Today: Pickles and Relish - A Round-Up Two Years Ago Today: Adam's Lime Curd Three Years Ago Today: Leche Asada

Source: oneperfectbite.blogspot.com

150 g almonds, peeled 150 g walnuts , finely ground 300 g dark chocolate 1 teaspoon cocoa powder , heaped 255 g butter 100 g caster sugar 6 large eggs , separated salt 1 Preheat oven to 190c/375f/Gas 5. 2 Line the bottom of a 20 or 25cm/8 or 10" tin with a piece of greaseproof paper before buttering the bottom and sides, then dusting with flour. 3 Place the nuts into a food processor and whizz up until finely ground. 4 Add the chocolate and cocoa, and whizz for 30 seconds to break up the chocolate. 5 Put to one side in a separate bowl. 6 Add the butter and sugar to the food processor and beat until pale and fluffy. 7 At this point, add the egg yolks one at a time, then mix together with the chocolate and nuts. 8 In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks. 9 Gently fold the egg whites into the chocolate, butter and nut mix. 10 Pour all the mixture into the tin. 11 Bake in the preheated oven for around an hour. 12 To test if the torte is cooked, insert a cocktail stick or the tip of a knife for five seconds. 13 When removed, it should be reasonably clean. 14 Serve with whipped cream, ice-cream or creme fraiche.

Source: food.com

10 lbs boneless pork butt 4 ounces salt 2 ounces fennel seeds 2 ounces red peppers, crushed casing 1 To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). 2 Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. 3 First grind meat coarsely, incorporate seasonings evenly, and re-grind. 4 Fill the casings using the sausage horn attachment and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings. 5 To cook, place the sausage in large saucepan or dutch oven in a single layer; add a little water or broth, cover and heat. 6 to a low simmer. 7 Maintain a low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and cooked thoroughly, approximately 15 minutes. 8 Drain and let rest for about 15 minutes before slicing; serve while still warm.

Source: food.com

3 1/2 lbs pork loin 1 bunch fresh thyme , leaves picked & chopped (If you're not crazy about thyme, you may want to adjust the amount.) 7 ounces unsalted butter 2 (16 ounce) cans peaches, in natural juice, peeled & sliced into thick wedges or 8 fresh peaches, peeled & sliced into thick wedges salt pepper favorite roasting vegetables 1 Preheat oven to 425 degrees F. 2 Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat. 3 Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket. 4 Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made. 5 Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap. 6 Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed. 7 Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc). 8 Cook for 50 minutes to an hour or until the pork is done,depending on your oven. 9 Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing. 10 Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

Source: food.com

1 lb mixed heirloom tomato, various colors 1 tablespoon kosher salt 1/2 tablespoon dried oregano 1 1/2 tablespoons extra virgin olive oil 1/2 tablespoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1/2 lb fresh mozzarella cheese , ciliegine size (cherry size) 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Serve with mozzarella.

Source: food.com

1/2 lb mixed heirloom tomato, various colors 1 teaspoon kosher salt 1 teaspoon dried oregano 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1 tablespoon fresh coriander 1/2 lemon, juice of 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. 3 Roughly chop the tomatoes with the coriander. Stir in lemon juice. Serve with fish or chicken.

Source: food.com

4 1/4 cups water 4 1/4 cups white wine vinegar 3 tablespoons kosher salt 2 1/4 lbs eggplants 1 -2 tablespoon dried oregano 1 -2 red chili pepper , sliced 4 garlic cloves , coarsely sliced 1 cup sunflower oil 1 cup extra virgin olive oil 1 Combine water, vinegar and salt in a pot. Bring to a boil. 2 Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon. 3 Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well. 4 Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.

Source: food.com

1 red pepper 1 medium red onion 2 chicken breasts , skinless 1 teaspoon smoked paprika 1 pinch ground cumin 2 limes olive oil sea salt black pepper , freshly ground 4 flour tortillas 150 ml sour cream 230 g guacamole 100 g cheddar cheese , grated 1 Put the griddle pan on high heat. 2 Halve and deseed the pepper and cut it into thin strips. 3 Peel, halve, and finely slice the onion. 4 Slice the chicken lengthways into long strips roughly the same size as your pepper strips. 5 Put the peppers, onion and chicken into a bowl with the paprika and cumin. 6 Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well. 7 Put to one side to marinate for 5 minutes or so while you make your salsa. 8 Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all. 9 Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander. 10 Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through. 11 As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chr grill to give you a lovely flavour. 12 Warm the tortillas up in the microwave or a warm dry pan. 13 Divide your warmed tortillas between the serving plates. 14 Halve the remaining lime and squeeze the juice over the sizzling chicken mixture. 15 Divide the chicken mixture beween the tortillas. 16 Top with cheese, salsa, and sour cream.

Source: food.com

500 g plain flour 100 g lard 150 g butter salt 2 large eggs 1 Preheat the oven to 190° Celsius. 2 Rub together the flour and the fat. 3 Add the eggs and bring together carefully. 4 Chill in the refrigator for 1 hour. 5 Once your pastry has chilled roll it out to fit an 11-inch/28-centimeter tin with a removable bottom and bake it blind for 10 minutes. 6 Lower the oven temperatur to 180° Celsius. 7 Mix all the filling ingredients together then pour the filling into the pastry case. 8 Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of thyme oil. 9 Bake in the oven for 30 minutes.

Source: food.com

I have to start this text by confessing that it took me months (a quick look at Amazon shows me that I purchased the book in January, so almost a year) to make these cookies, all because I was a coward: I was afraid that all that rosemary in the dough would make the cookies taste weird. I am thirty- five six years old and rosemary scares the bejeesus out of me: I always think that the food will end up tasting like soap. :S I love cooking with herbs and will gladly add thyme, oregano, basil, marjoram, parsley, even cilantro to recipes without too much thought about it, for they make everything so much more delicious, but when it comes to rosemary I just can’t do it, and every time I watch Jamie Oliver adding tons of rosemary to his recipes I feel sort of desperate, my brain screams “it’s too much, too much!”. :) I decided it was time to stop this nonsense and bought a small vase of rosemary to gradually start using the herb in my cooking, and these cookies were my first attempt at getting to know the rosemary better: they turned out delicious, the herb flavor perfectly complimented by the orange. I feel a lot braver now. ;) Orange rosemary shortbread slightly adapted from the beautiful and delicious National Trust Simply Baking ½ cup (100g) granulated sugar 2 teaspoons finely chopped rosemary leaves finely grated zest of 2 oranges 1 cup (225g/2 sticks) unsalted butter, softened 1 teaspoon vanilla extract 340g all purpose flour - I used 290g all purpose flour + 50g millet flour pinch of salt Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper. Put the sugar and rosemary in a food processor and whiz until the rosemary is very finely chopped. Transfer sugar to the bowl of an electric mixer, add the orange zest and rub them together with your fingertips until sugar is fragrant. Add the butter and vanilla and beat with the mixer until pale and creamy. On low speed, beat in flour and salt. Wrap the dough in plastic and refrigerate for 20 minutes. Roll out dough between two sheets of baking paper until 3mm thick. Use a 4cm (1½in) cookie cutter to cut out cookies – if the dough gets too soft, place it in the freezer for 5 minutes. Place cookies onto prepared sheets 2,5cm (1in) apart and prick them with a fork. Bake until lightly golden on the edges, 10-12 minutes. Cool completely on the sheets over a wire rack. Remove carefully from the paper. Makes about 60

Source: technicolorkitcheninenglish.blogspot.com

I guess that when it comes to cooking and baking we all have our favorites - I certainly do, and the list includes Nigella, Jamie Oliver, Donna Hay and, of course, Martha: her baking recipes are always a hit and these cookies are no exception, delicious and dead easy to make. I got two logs of dough from this recipe and thought of keeping one in the freezer for another day, but after trying one of the cookies I knew I should bake as many as possible. :) Lady Grey tea cookies from one of my favorite cookbooks 2 cups (280g) all-purpose flour 2 tablespoons finely ground Lady Grey tea leaves (from about 4 bags)* ¼ teaspoon table salt 1 cup (226g/2 sticks) unsalted butter, softened ½ cup (70g) confectioners' sugar, sifted finely grated zest of 1 large orange 1 teaspoon vanilla extract Whisk flour, tea, and salt in a small bowl; set aside. Put butter, sugar, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and creamy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined – at this point I tasted the dough and thought it wasn’t sweet enough, so I added 1 ½ tablespoons icing sugar. Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here . Wrap in parchment. Chill in freezer until very firm. Preheat oven to 180°C/350°F; line two large baking sheets with baking paper. Unwrap one log at a time (keep the other in the freezer). Cut into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, about 15 minutes. Cool completely on the sheets over a wire rack. * I used this grinder to grind the tea leaves Makes about 50 cookies

Source: technicolorkitcheninenglish.blogspot.com

In the midst of this crisis I’ve been making extra effort to support our local stores. These days, I do most of my produce shopping at smaller shops instead of the supermarket. Far more often than I used to, I go to Turkish shops - which have surprisingly good produce and delicious, much more affordable lamb than I can find at the supermarket. And so I came home with lamb chops - again. The next challenge was to find a recipe. I’d made this one once before, but all my pictures failed. So to share it with you, I had to try again. Not that that was something to be sorry about... :) Ingredients: 6 lamb chops (about 600g in total), french trimmed 200g mixed colour baby carrots (out of season here, so I stuck with orange) 3 oranges 8 cloves garlic, unpeeled 15g thyme (about half a bunch salt and freshly ground black pepper olive oil Instructions: 1. Score the fat of the lamb chops, and season them with salt and pepper. Then line them up like a rack, so that the fat is stuck together. 2. Stand them upright in a large skillet with some olive oil, fat side bottom up, and heat for 4-5 minutes until the fat is crispy. 3. In the meantime, trim the carrots. If they are large, cut them in half. Together with the unpeeled garlic, add them to the pan, turning frequently. 4. Turn the lamb chops and fry for 2 minutes on each side, until they are lightly browned but the insides are still pink. 5. Meanwhile take a vegetable grater and slice the rind off the orange quickly, adding it to the pan together with the thyme. Sauté for 30 seconds, to let the flavours mix, then remove the lamb chops from the pan and set aside. 6. Juice the oranges and add the juice to the pan. Continue heating until most of the orange juice is evaporated and you are left with a stick mixture. 7. Briefly return the lamb chops to the pan to heat with the rest and mix with the sauce, then serve.

Source: ilses.kitchen

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