Friday, January 31, 2014
Dan Lepards Sweet Sherry Plum Pudding
I packed the mix into my large pudding basin for Christmas, but there was a bit of mixture left over, so...
I filled a little ramekin and steamed it for an hour, that was yesterday. Today, I reheated it by steaming for about half an hour.
When I cut the string and removed the baking parchment and foil , this gorgeous black pud appeared, studded with dark fruits and golden nuts.
It turned out onto a plate rather well and I managed to get three portions out of this little pud which I served with custard.
As I said, I only made it yesterday, so it hasnt had time to mature, it is packed with flavour, but doesnt taste heavy or stodgy. If this is what it tastes like after a day, I am really looking forward to Christmas Day!
If you would like to make this pudding, the recipe is available on the Guardian Food pages HERE
Im entering this for Bookmarked Recipes run by Jac at Tinned Tomatoes with Ruth from Ruths Kitchen Experiments
Happy Friday! Does This Blog Make Me Look Old
I just finished editing some great video I shot while making a killer batch of southern fried chicken. I hope to have it up on the blog sometime Monday, so stay tuned.Its my birthday tomorrow, so I may take the next few days off to rest and celebrate, but mostly rest. I just cant believe Im going to be 46 – Im still so immature!
Please dont worry about trying to figure out how to send me a gift. I really don’t want anything except your continued support for what Im trying to do on this blog. The fact that so many of you get enjoyment from these videos is the greatest gift of all.
Of course, if you insist, a donation to the site would be nice. Enjoy!
Moo Shu Chicken and Sesame Stir Fried Sugar Snap Peas
Last nights dinner was a little Asian themed spread that I helped one of my clients prepare. In addition to our take on Moo Shu Chicken, we also made some delectable Asian BBQ Shrimp Skewers and Citrus, Honey, Soy Baked Tilapia with Brown Rice. All of which was gobbled up before I could get a photo. If you are wanting to add some Asian flavors to easy weeknight meals, these dishes are great place to start. Give them a try!
A bit unorthodox for sure, but we wanted to brush up on the techniques for grilling boneless, skinless chicken breast so this Moo Shu Chicken started with grilled chicken seasoned with salt and pepper and a bit of canola oil. We grilled the chicken over medium heat so as not to develop too much color but to ensure they were thoroughly cooked. After letting the chicken breasts cool until easily handled, we shredded the chicken into bite size pieces. Meanwhile, in a very large skillet over high heat we stir fried 1 tablespoon of fresh ginger, 2 minced cloves of garlic and 1/2 bag of broccoli slaw and 1/2 bag of cabbage slaw for about 1 minutes. Then, we added the shredded chicken, tossed well to combine and added sliced green onions, soy sauce, fresh squeezed lime juice and a drizzle of Hoisin sauce. The chicken was already cooked through, so just a minute or two in the skillet to heat through and incorporate the flavors. As a substitute for the traditional pancakes, we used a very, very thin flour tortilla (Azteca brand) which we heated until pliable, added a spoonful of Hoisin sauce and topped with the chicken and slaw mixture. A little garnish of chopped green onion and it was a very tasty and healthy home cooked version of a Chinese restaurant favorite.
I mentioned by current seasonal obsession with snow peas and sugar snap peas in a post earlier this month. I love the crunchy sweet freshness of these peas and they are particularly delicious when enhanced with just a touch of sesame oil. To prepare these beautiful sugar snap peas, we heat a large skillet with 1 tablespoon canola oil and tossed in the peas, which had already had that inconvenient little string removed, and stir fried them for a minute or two. Then we added a dash of soy sauce and a drizzle of toasted sesame oil. A really perfect celebration of Spring freshness!
Thursday, January 30, 2014
SANDRAS SALMON and PASTA in a CREAMY LIME SAUCE
 |
| Im sharing my tasty and zesty recipe for using up left-over salmon that you can make in less than 30 minutes! |
Prep: 10 mins. |
Cook: 20 mins.
Cook: 20 mins.
Posted: by Sandra
INGREDIENTS
***Pasta and Peas
½ lb. pasta, such as fettuccini or linguine (plus some reserved liquid*)
1/2 cup frozen green peas
***Sauce
1 tablespoon olive oil 2 green onions, chopped into 1/4" slices
pinch of red pepper flakes
1 large garlic clove, minced
1/4 cup quality white wine
4 oz. pkg. herbed goat cheese
1/2 teaspoon onion powder
2 tablespoons grated parmesan cheese
*1 cup reserved pasta water
1 teaspoon freshly grated lime zest
kosher salt and freshly ground black pepper
***Salmon
1 or 2 cooked salmon fillet(s), skin and bones removed
***Garnish
1 tablespoon freshly chopped parsley
1 tablespoon grated parmesan cheese
METHOD
Cook pasta in salted water according to package directions, adding the peas to the pot to thaw during the last minute of cooking, and then drain both in colander, reserving 1 cup of hot pasta water; set aside.
Return the cooking pot over medium heat. Add the oil, then the green onions, red pepper flakes and garlic, and sauté for 30 seconds. Deglaze with white wine, and cook until some wine evaporates. Add the goat cheese by breaking it into chunks into pot; add the onion powder, 2 tablespoons parmesan cheese, lime zest, and ½ cup pasta water. Whisk to combine, until the cheese melts into a sauce. Whisk in the remaining ½ cup of pasta water. Taste for seasonings, adding kosher salt and ground pepper to taste.
Reduce heat to low, and add the salmon by breaking fillet(s) into large chunks. Simmer for 1 minute to warm the salmon. Add the pasta and gently toss to coat with tongs (be careful not to break up the salmon). Season to taste with salt and pepper, if needed. Serve in two pasta bowls, and then equally garnish with chopped parsley and grated parmesan cheese.
Terro 1 Ounce Liquid Ant Killer ll
The no.1 selling brand in the category. Americas leading liquid ant killer provides fast-acting elimination of the queen and entire colony.Price: $6.99
Click here to buy from Amazon
Wednesday, January 29, 2014
SFC Twister
SFC Twister
Ingredients
- Chicken breast (boneless) 4
- Salt 1 tsp
- Pepper ½ tsp
- Paprika powder 1 tsp
- Chili sauce 2 tbsp
- Chili garlic sauce 1 tbsp
- Corn crumbs 2 cups
- Self raising flour ½ cup
- Ice berg lettuce sliced ½ cup
- Hot sauce 2 tbsp
- Mayonnaise 2 tbsp
- White vinegar 2 tbsp
- Tomato (cut into cubes) 1
Ingredients for batter
- Flour 2 tbsp
- Baking powder ½ tsp
- Salt ½ tsp
- White pepper ½ tsp
- Paprika ½ tsp
- Chili sauce 1 tbsp
- Water to make batter
Ingredients for tortillas
- Flour 2 cup
- Salt ½ tsp
- Baking powder ½ tsp
- Oil 2 tbsp
- Luke warm water as required
Method to make tortillas
- In a bowl knead 2cups of flour, 1/2tsp salt, 1/2 tsp baking powder and 2 tbsp oil with water to form a medium dough.Leave covered for 30 minutes, then make chapattis of a dinner size plate and cook both the sides on a griddle, cover and keep warm.
Method for batter
- In a bowl mix together 2tbsp of flour,1/2 tsp of baking powder,1/2tsp salt, 1/2tsp white pepper,1/2 tsp paprika,1 tbsp chili sauce and water . Mix all the ingredients well until a batter of medium consistency is formed.
Method for chicken
- Cut boneless chicken fillet into 3 inch long strips, and marinate with salt, pepper, paprika, chili sauce, chili garlic sauce for 30 minutes, dip in batter roll in combined corn crumbs and self raising flour mixture, fry till crisp and golden.
To serve twister
- Roll out the tortillas, top with fried chicken strips, tomato cubes, sliced lettuce, mayonnaise sauce and hot sauce.Serve rolled in butter paper.
Mayonnaise chicken
Mayonnaise chicken
Ingredients
- Boneless chicken cubes ½ kg
- Mayonnaise 3 tbsp
- Kashmiri red chilies 3 grinded
- Chili powder 1 tsp heaped
- Mustard powder ½ tsp heaped
- Cumin powder 1 tsp
- Lemon juice 1 tbsp
- Tomato paste 1 tbsp
- Salt 1 tsp
- Turmeric ½ tsp
- Ginger garlic 1 tsp
- Oil ¼ cup
- Butter 2 tbsp
Method
- Marinate chicken for 30 minutes with the following ingredients. with Mayonnaise 3 tbsp, Kashmiri red chilies 3 grinded, Chili powder 1 tsp heaped, Mustard powder ½ tsp heaped, Cumin powder 1 tsp, Lemon juice 1 tbsp, Tomato paste 1 tbsp, Salt 1 tsp, Turmeric ½ tsp and Ginger garlic 1 tsp .
- Heat butter and oil in a pan add marinated chicken and cook on a low flame till the chicken tender and oil comes on top. Serve with dinner rolls.
HIWWI Motel Faux Fur Jacket
{Motel Faux Fur jacket, $78.78}
Hi friends, and members of the Cupcult! Yall are totally diggin the CupcakesOMG! fan name, btw, so thanks for that.
Anyway, you might remember a time when I did HIWWI posts (thats "How I Would Wear It" for you newer Cupcult followers). I did them every week for a while, and then one day, with nary an explanation nor excuse, I just up and stopped doing it. And ya know what? Its as much a mystery why to me, as it is you. I always swore that I would only do HIWWI on pieces I would legit wear, that like, inspired me and stuff. So, I guess I wasnt really feeling particularly moved by anything recently. What Im saying is, I pretty much end up buying whatever HIWWI piece I feature, and my bank account wasnt feeling, shall we say, "inspired" to fund the creative process, nawm sayin?
But the other day, as I allowed my brain cells to die a slow and painful death was perusing some of my Pinterest pins, I ran across this Motel Faux Fur jacket and an all mint outfit, and just like that, my need to tell you HIWWI was reinvigorated.
Theres some kind of unspoken CupcakesOMG! rule that every post must feature at least one Lady Gaga reference, so here it is: Like Lady Gaga, I too believe that mint is going to be very big this spring. I mean, mint is refreshing and sweet, but not saccharine. Its grown up, but playful. Its delicious covered in chocolate. I dont think that has anything to do with anything, but I mean, ITS TRUE!! And while this faux fur jacket is more teal than it is mint, I love the contrast of the richer jewel tone against a sheer and flowy mint top like this one:
{Nasty Gal, $48}
This top says "Im sweet, but I will also cut you if you piss me off. Exhibit A? My shirt sleeves."
With volume up top, its important to keep the proportions on the bottom slim. Cue these skinny leg jeans in an almost identical mint:
{Siwy jeans, $154}
The original inspiration for this look was a woman in a blousy silk mint top that she paired with skinny mint denim and strappy black heels. While I loved the simplicity of the look, we all know I refuse to leave "good enough" alone, which is why I cant wait to add these JCs to my always-growing shoe collection:
{Jeffrey Campbell Kylie sandal, $249.95}
Drawing inspiration from the old lady fashion rule of matching your shoes to your handbag, I present you with a simple, lady like tote to complete the outfit:
{Warehouse Padlock bag, $68.04}
Oh, and of course theres always a nail color requirement. I like this pink because it wont compete with the rest of the look:
{Tom Ford Nail Lacquer in Mink Brulee, $30}
What about you, Cupcult? Will you be sporting mint this spring? Do you think black 5 inch-heeled sandals with gold hardware is "too much" for a daytime look? (Answer: ARE YOU CRAZY???? Of course not!!!)
Tuesday, January 28, 2014
Chocolate roulade with strawberry filling
Chocolate roulade with strawberry filling
Ingredients
- Eggs 6
- Caster sugar 6 ounces
- Flour 4 ounces
- Coco powder 2 ounces
- Warm water 2 tbsp
Ingredients for strawberry filling
- Strawberry puree ½ cup
- Sugar 2 tbsp
- Corn flour 1 tbsp
- Cream 4 tbsp
- Icing sugar 1 cup
- Coco powder 1 tbsp
- Chocolate grated ½ cup
- In a saucepan add Cream 4 tbsp, Icing sugar 1 cup, Coco powder 1 tbsp, Chocolate grated ½ cup and cook for 2 to 3 minutes.
- In as sauce pan add strawberry, sugar cook for 5 minutes, thicken with corn flour paste, cool.
- Beat egg till fluffy, gradually add in caster sugar, beat till light and double in volume, fold in flour and coco mixture with warm water, spread mixture in a well greased and paper lined Swiss roll tray, bake in a pre hated oven 190 degree for 10 minutes. Remove on a clean towel, previously dusted with icing sugar, roll the cake and let it cool. When the cake is cool spread cake with whipped fresh cream, top with strawberry filling, re-roll roulade, make chocolate glaze, pour on top of roulade, cover to coat well, chill and transfer the roulade to a serving platter.
Didju Guys See This Yet
Sometimes dating is amazing and wonderful. But the other 99% of the time, its painful, awkward, and just a little bit creepy. And thats exactly what one completely innocent young lady encountered after regretfully giving her number to a guy who is clearly auditioning for the part of Danny Zuko in his community theatre adaptation of Grease. And also raper of eyes. Hes auditioning to be the person who will rape.your.eyes.
Its called #starbucksdrakehands and its everything right now. You can get the back story here, but in the meantime, youre welcome:
Read More..
Its called #starbucksdrakehands and its everything right now. You can get the back story here, but in the meantime, youre welcome:
Spices Chicken Wings Recipes Gia Vi Canh Ga Chien
 |
Five-Spice wings |
here an easy way to do your deep fry five spice chicken wings,.
its very simple : to marinate, add salt, pepper, sugar(about 1 tps), five-spice(pinch or two go a long way), garlic(5-6 clove, finely chopped) and turmeric powder for extra color( not too much thou) to your chicken wings, i mostly eyeball it,,:D Enjoy !!! :))
PS. when u fry, make sure oil is half way or more to the wings to get it crisp.
PS. when u fry, make sure oil is half way or more to the wings to get it crisp.
Monday, January 27, 2014
Alton Brown vs David Letterman
This clips shows a real television rarity; David Letterman actually lets a guest chef complete their presentation. As Ive mentioned in a previous post, Letterman is much more interested in using the chef as a comic prop, than getting any kind of useful information.
Unfortunately, Altons array of tricks, while interesting and entertaining, werent exactly things the average home cook will be able to use. Branding a steak? Black pepper power drill? Frosting a cake on a record player? Nevertheless, its an enjoyable segment with two of my personal favorite TV personalities. Enjoy.
Read More..
Unfortunately, Altons array of tricks, while interesting and entertaining, werent exactly things the average home cook will be able to use. Branding a steak? Black pepper power drill? Frosting a cake on a record player? Nevertheless, its an enjoyable segment with two of my personal favorite TV personalities. Enjoy.
CHEESE PUFFS Gougeres
Your guests will think you are a whiz in the kitchen when you serve these cheese puffs, but they are quick and easy to make and oh so good!!
Made from a basic cream puff dough and grated cheese, these bite size treats are FULL of air pockets and have a crispy-cheesy outer crust. You can eat them right out of the oven, or get imaginative and fill them with anything savory.
1 cup milk
4 tablespoons unsalted butter
¼ teaspoon salt
pinch of cayenne pepper (or more if you like)
1 cup all purpose flour
3 large eggs at room temperature
½ teaspoon paprika (not the spicy kind)
½ cup grated Parmesan cheese (not the powdered kind)
1½ cups grated Gruyere cheese (see note)
coarse salt to sprinkle on top (see note)
Combine the milk, butter, ¼ teaspoon salt and cayenne in a saucepan and bring it to a boil. Once it starts to boil, remove it from the heat and add the flour all at once (mixing like crazy with a sturdy spatula) until the mixture comes together like this:
Return the pan to the heat and cook over medium heat for about a minute to dry out any excess moisture (stirring). Remove from heat and put into a food processor and let it cool for five minutes. After the five minutes, process the dough for about 5 seconds. Add the paprika and eggs (one egg at a time) mixing well after each egg.
Remove from food processor and let dough cool for about 10 minutes. Mix in grated cheese and stir just enough to mix well.
Using a measuring tablespoon, scoop out a LEVEL TABLESPOON of the dough and push it off of the spoon (with your finger) onto a parchment paper lined baking sheet (try and keep the puffs as round as possible (but it isn’t critical).
Place them about 2” apart. Top each puff with a pinch of Parmesan and just a mini-pinch of coarse salt (see note below). Bake at 375° for 30 minutes (watch them the last 2 or 3 minutes so they don’t get too dark).
Serve warm or at room temperature. Just as soon as they come out of the oven, pierce the side of the puff with the tip of a small knife (to let any steam escape), this will keep them crispy longer.
Click on this photo to get a better look at the interior of the puffs
NOTE: Make sure you have everything ready to go before you start making these puffs (cheese grated, flour measured, etc.) so that the liquid volume doesn’t boil away while you are grating your cheese, etc.
NOTE: Let the batter cool a little before you add the eggs so they don’t cook when they hit the hot dough.
NOTE: Lets talk about cheese. You can use any cheese you want but your results will vary significantly, depending on what kind you use. The dough will puff up best when you use a hard, dry cheese. If you use a wet cheese, like cheddar, your puffs MIGHT try to deflate when you take them out of the oven. They will still taste good, but they might not be crispy.
NOTE: If you are going to use the traditional Gruyere cheese…note that there are several different kinds of Gruyere. You want the dry hard one, not the semi-soft one.
NOTE ABOUT SALT: The recipe calls for a pinch of coarse salt on the top of each puff, but we don’t care for that…the Parmesan and Gruyere are pretty salty already.
This sounds like a lot of hassle, but once you make these, you will see that they are a snap and I have only one warning…they are addictive!!
Sunday, January 26, 2014
Chicken nuggets
Chicken Nuggets
Ingredients
- Chicken breast 4 boneless cut in 2 inch cube
- Egg 1 beaten
- Salt ½ tsp
- White pepper ½ tsp
- Chili powder ½ tsp
- Mustard powder ½ tsp
- Lemon juice 2 tbsp
- Corn flour 2 tbsp
- Bread slices 4 made into crumbs
- Flour 3 tbsp
- Oil for frying
- Fries to serve
Method
- Make smooth batter with Egg 1 beaten, Salt ½ tsp, White pepper ½ tsp, Chili powder ½ tsp, Mustard powder ½ tsp, Lemon juice 2 tbsp, Corn flour 2 tbsp.Marinate the chicken, with the prepared marinade, for 30 minutes.
- Dredge each chicken piece in dry flour then in bread crumbs, press with palms to give shape deep fry till light golden and serve with fries.
Egg puffs with Onion Tangy curry
Egg puffs are common in all bakerys in India. The most selling Item in the bakerys is Egg puffs. You can have them with tomato sauce/chili sauce/pudina chutney they taste perfect with any combination. For my self I love to have them with tomato sauce and one sprite on other hand. I made this recipe with chili garlic sauce, this imparts special kind of tangy flavor to the curry. when you bite the puff you will feel divine.
Ingredients: (makes 6 puffs, 2large and 4 medium size)
Puff pastry sheet-1
Eggs boiled and halfed-3
Onions-thinly sliced-1 cup
Chili garlic paste-1table spoon
Salt to taste
Ginger garlic paste-1/2tbsp
Chat masala-1/2tbsp
Amchur powder-1tea spoon
Red chili powder-1/2 tea spoon
Method:
Take the puff pastry sheet out of the freezer and rest it on a plate to come down to certain temperature where you can handle it. Mean while boil eggs and prepare curry. For curry, take a pan and heat 1tbsp of oil in it. Then add onions and stir them continuously under medium flame, till the onions turn golden brown. Now add ginger garlic paste and saute for 1min, then add chili garlic paste, salt, chat masala and amchur powder. Mix well and let it cook for 2-3min under medium flame and turn off the stove let it cool.
Now take the pastry sheet on the dusted (dusted with flour) platform and cut it in to 6 parts or 8 parts as you wish. I wanna make 2 large puffs so I cut it into 6 parts. Now add the curry on top of each pastry sheet, stretch the sheet if you wish with hands.place half-egg on each pastry sheet and cover it. Pre heat the oven at 350F. Prepare the baking tray lined with aluminium foil and greased with oil. Now arrange the puffs on baking tray. Keep them in freezer before baking for about 3-4min and bake them for about 30 min. Check in between. Now the yummy egg puffs are ready to serve.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
Bunco Cake
if you need a chocolate fix this is it! I know that this is a pretty well known recipe and that there are many versions, but this is my favorite one. Besides anything that calls for loads of chocolate and a can of sweetened condensed milk is worthy of my blog!
Bunco Cake
1 box chocolate cake mix (+ whatever it calls for on the back)
1 can sweetened condensed milk
1 jar hot fudge sauce
1-8 oz container of cool whip
4 Skor* Bars, crushed (or Heath Bar)
Make and bake cake according to box directions. As soon as it comes out of the oven, poke holes with the handle of a wooden spoon all over the cake. Pour sweetened condensed milk over the top. Let cool completely.
Next spread fudge over the cake, and put in the fridge to set.
When it is cool, spread coolwhip over the top and then top with crushed score bars. Refrigerate leftovers.
I like this cake better the next day as the cake gets more moist.
I have made this cake and it is so good. Always a hit at parties and with family dinners.
Found this recipe at the barefood and baking blog- check her out
Saturday, January 25, 2014
Happy New Year from Jeenas Kitchen !
2007 has been a very busy year for me in
Jeenas kitchen and I hope to bring you
many more delicious recipes in 2008!.
I have had so much fun online this year and
have met so many new friends.
Wishing you all the very best.
Love Jeena XX
Spinach or Broccoli Quiche
.JPG)
This recipe was given to my by my good friend Dawn years ago. For more than 10 years this has been my go to quiche recipe that I love to bring to parties when I dont have the time to come up with something new. Its so quick and easy and there is no crust involved. This has been a huge hit over and over again for me. In fact, last week I brought this to my office on my birthday to share with my coworkers. This is the second time I brought this in and this time I remembered to pass out the recipe . Ive done this with Broccoli and Cheddar (and even mushrooms once) but my favorite is the spinach. In my rush to set everything up I forgot to take a picture of the quiche once it was sliced so I am posting a picture of my broccoli quiche that I had saved.
Broccoli/Spinach Quiche
Ingredients:
6 eggs beaten
2 packages frozen broccoli florets, defrosted (OR 2 packages frozen chopped spinach, drained well)
1 package of grated mozzarella
Parmesan cheese to taste (at least ½ cup)
1 ¼ cup bisquick
1 ¼ cup whole milk
1 small onion, chopped
2 cloves of garlic, chopped
Salt and pepper
EVOO
Directions:
Preheat oven to 350°.
1. Sauté onion and garlic in oil until softened add broccoli (or spinach) and sauté for about 5 minutes, set aside to cool. Drain any excess oil.
2. Mix together milk and bisquick. Add eggs, broccoli and onion mixture, mozzarella, cheese and broccoli; mix well.
3. Put in a greased pan and cook for about 40-45 minutes or until middle sets. (Can use two round pie pans or 1 large rectangular pan.)
Pueblo Lamb and Wild Rice
4 tablespoons oil
3 cups ramps or leeks, diced
1 cup pine nuts
1 tablespoon butter
3 cups uncooked wild rice
2 cups water, boiling
1 1/3 cups chicken broth
2 tablespoons lemon peel, grated
2 teaspoons each salt and ground black pepper
1 teaspoon chili, ground
1 teaspoon cumin, ground
1/4 teaspoon azafran
1/4 teaspoon oregeno
1/2 cup dry cranberries
2 1/4 pounds grilled lamb, cut in 2 x 2 chunks
36 cherry tomatoes, whole, grilled
2 teaspoons salt
1 teaspoon pepper
Crunchy pine nuts combine to make the rice even more memorable.Heat oil in large skillet. Sauté ramps/leeks and nuts over medium heat until onion softens and nuts are browned. Add butter and rice to skillet; sauté 5 minutes until rice absorbs the
butter. Add boiling water and chicken broth and simmer until all liquid
evaporates, about 20 minutes. Add lemon, and spices to rice mixture, stir to combine.
Place a service of rice on plate. Top with lamb and tomatoes and serve. Sprinkle with cranberries, salt and pepper.
Yield: 12 servings
Friday, January 24, 2014
EASY ENCHILADA CASSEROLE
This is a great comfort food classic that I turned into an easy, quick fix casserole. You can easily double or triple the ingredients for a big crowd. The flavors are great and it reheats extremely well.
MEAT FILLING
1 pound lean ground beef
1 teaspoon salt
1 tablespoon dry onion flakes
3 teaspoons chili powder
1 teaspoon ground cumin
½ cup water
4 oz. mild green chilies (I use Ortega brand)
Brown the ground beef and drain. Return to pan and add everything else, stir well and let this simmer for about 10 minutes, remove from heat and set aside.
ENCHILADA SAUCE (1) 6 ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups water
Mix well and simmer for about 15 minutes...set aside
ASSEMBLY
In a greased 9 x 13 pan, place TWO layers of soft corn tortillas; cover with a little of the enchilada sauce. Space large spoons of the meat filling 2" apart on top of the sauce, and sprinkle with a little cheese like this:
Top with TWO more thickness of soft corn tortillas that have been cut into diamonds, like this:
Ladle some more sauce over the soft tortilla diamonds, then repeat with the meat and cheese. 
Bake in a preheated 350 oven for about 35 minutes. You can make this early in the day and then just pop it into the oven at dinner time. If you do that, add about 10 minutes to the total baking time.
Read More..
MEAT FILLING
1 pound lean ground beef
1 teaspoon salt
1 tablespoon dry onion flakes
3 teaspoons chili powder
1 teaspoon ground cumin
½ cup water
4 oz. mild green chilies (I use Ortega brand)
Brown the ground beef and drain. Return to pan and add everything else, stir well and let this simmer for about 10 minutes, remove from heat and set aside.
ENCHILADA SAUCE (1) 6 ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups water
Mix well and simmer for about 15 minutes...set aside
ASSEMBLY
In a greased 9 x 13 pan, place TWO layers of soft corn tortillas; cover with a little of the enchilada sauce. Space large spoons of the meat filling 2" apart on top of the sauce, and sprinkle with a little cheese like this:
Top with TWO more thickness of soft corn tortillas that have been cut into diamonds, like this: Ladle some more sauce over the soft tortilla diamonds, then repeat with the meat and cheese. Bake in a preheated 350 oven for about 35 minutes. You can make this early in the day and then just pop it into the oven at dinner time. If you do that, add about 10 minutes to the total baking time.Herb Focaccia Bread
Herb Focaccia Bread
2 3/4 c. all-purpose flour
1 tsp. salt
1 tsp. sugar
2 1/2 tsp. instant yeast
1 large clove garlic, finely minced
3/4 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 T. olive oil
1 c. warm water
1 T. olive oil + 1/2 tsp. salt, for brushing after baking
In bowl of mixer, mix the flour, salt, sugar, and yeast. Mix in the garlic and herbs. Pour in the water and olive oil and mix until the dough comes together with a dough hook attachment (this can also be done by hand if you dont have a mixer). Knead the dough until it has pulled away from the sides of the bowl (adding additional flour only if necessary – the dough will get less sticky as it kneads), about 4-6 minutes. The dough should be soft and pliable but not overly stiff. Likewise, it shouldn’t leave a lot of sticky dough residue on your fingers. The goal is a soft, supple dough. Both time I made it I needed no additional flour - it was perfect, but you may need more.
Cover the bowl with a clean towel and let the dough rise for 30 minutes, until it is puffy. Deflate dough and allow to rest for 5 minutes.
Preheat the oven to 425 degrees F. Lightly grease a large, rimmed baking sheet and with your hands, spread the dough out roughly an 8″x10″ rectangle. Use your knuckles or fingertips to make indentations over the dough, about every 1/2 inch. Lightly brush dough’s surface with olive oil and bake for 15 to 20 minutes, until golden brown.
Immediately after removing from the oven, stir together 1 tablespoon olive oil and 1/2 teaspoon salt and brush over the surface of the hot bread (Do NOT skip this step! SO good!). Tear or slice into pieces and serve.
Source: Mels Kitchen Cafe
Thursday, January 23, 2014
Caulif redo Sauce A K A Paleo Alfredo Sauce
I pretend to be a lot of things: professional; a blogger; interested in whatever it is that youre saying; but one of the things I do not pretend to be is classy, so its no surprise that when I eat pasta (which is never because I eat Paleo all the time, I swearrrrrrrrrrrrrrrrrrrr omgyeahright), I want it topped with smothered in creamy, cheesy Alfredo sauce. Oh, you made a tomato sauce with fresh basil that you grew in your organic garden? Gimmie that Alfredo sauce!! But with oodles of heavy cream and cheese, classic Alfredo sauce isnt really Paleo friendly.
Even if you could give two shits about Paleo, I guarantee you think of Alfredo sauce as "fat food," in which case, you should all be relieved to hear that the unclassiest of sauces can now be waistline and tastebud friendly with the help of my all-time favorite Paleo ingredient: Cauliflower.
What kind of sauce do you like? Are you gonna try to make this Alfredo sauce with cauliflower?? What else can you use Alfredo with??Caulif-redo Sauce
Makes several cups
- 1 head of cauliflower, cored and chopped into large chunks
- 2 Tbsp. olive oil
- 1 shallot, minced
- 1 cup chicken broth
- 3 Tbsp. shredded parmesan
- 1/4 cup canned coconut milk
- salt/pepper to taste
- pinch of nutmeg
1. Steam cauliflower until fork-tender.
2. While cauliflower steams, heat olive oil over medium low heat in a small pot. Add shallot and saute for a few minutes, then add chicken broth and heat through.
3. Add cauliflower, shallot/broth mixture, and remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut milk if needed.
4. Serve over ANYTHING!!!!
Subscribe to:
Posts (Atom)