ta name="google-site-verification" content="LnUtT_d1nKFEi6qCVRa2VtURKXcUowdpcm2UMwFTZUk" /> hummus recipes: June 2010

Monday, June 28, 2010

White Chocolate Pistachio Cupcakes

Warning: These cupcakes look poisonous after a day in the refrigerator.

Lesson learned #1: Let chopped nuts get in contact with frosting only shortly before serving unless you like munching on soggy nuts.

Lesson learned #2: Wet chopped pistachios look like mold.

Lesson learned #3: Too small eggs make dry cupcakes.

Lesson learned #4: My friends are so sweet they finished all these dry, moldy looking, soggy-nuts topping cupcakes without any complaint.



I got a request for some cupcakes with white chocolate and pistachio for a birthday party this past weekend - from the birthday girl herself. Although I'm not a fan of both white chocolate and pistachio, I agreed. I made vanilla cupcakes topped with white chocolate cream cheese frosting and dipped in chopped salted roasted pistachios.



Sounds good, no? Except things went wrong somewhere in the process and I learned four valuable lessons.

Friday, June 25, 2010

Doggone


Sorry for the unexpected break. My camera broke, and we got a new puppy (actually 2 new puppies) - so lately my food prep has mostly been in the canine category. 2 puppies = crazy times, but also a whole lot of fun.

My generous friend Kristina lent me her camera, so there will be some posts to follow.

Lately I have been enjoying some food on the cheap - Kingdom of Dumpling in the Sunset for Xiao Long Bao, Rosamunde Sausage Grill in the Mission for Pheasant/Pork/Cherry sausage, and Pica Pica for meat-stuffed arepas and empanadas. Dinner for $10-15 that I don't have to make myself? Bring it on.

Thursday, June 24, 2010

Tomato, baby spinach and chickpea salad recipe


The hummus blog (The home of Middle Eastern food recipes) invites you to try Tomato, baby spinach and chickpea salad recipe. Enjoy cooking Middle Eastern food and learn how to make Tomato, baby spinach and chickpea salad.

Great served with pan-fried snapper fillets and boiled baby potatoes, or with a nice fillet of steak.

Ingredients
Place 3 ripe tomatoes (chopped)
50g baby spinach leaves
400g can chickpeas (drained and rinsed)
1/2 cup coriander leaves (torn)
1/2 cup flat-leaf parsley (torn)
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp caster sugar

Method
Place 3 ripe tomatoes (chopped), 50g baby spinach leaves, a 400g can chickpeas (drained and rinsed), 1/2 cup coriander leaves (torn) and 1/2 cup flat-leaf parsley (torn) in a large bowl. For dressing, combine 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp caster sugar, salt and pepper in a small bowl and whisk until smooth. Pour dressing over salad and toss gently to combine.

Chef: Lynne Mullins Source: Sunday Life Friday November 14, 2008 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Salad

Lamb cutlets with fattoush recipe - Oregano & paprika lamb kebabs with Greek salad - Middle Eastern Eggplant Salad

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Middle Eastern lentils and rice with blackened onions


The hummus blog (The home of delicious Middle Eastern Recipes) invites you to try Middle Eastern lentils and rice with blackened onions recipe. Enjoy cooking Middle Eastern Food and learn how to make lentils and rice with blackened onions.

At its simplest, this traditional Lebanese dish is made with lentils, rice, onion and water. I have added spices. The onions should be cooked really well with lots of blackened, crunchy bits. To make a creamy, thickened yoghurt, drain through a colander or sieve lined with muslin or a new Chux kitchen cloth.

Ingredients

6 tbsp olive oil
6 onions, halved and finely sliced
3 garlic cloves, minced
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground allspice
5 cups water or vegetable stock
1 1/2 cups brown lentils, washed and drained
1 cup long grain rice, washed and drained
1 cup plain yoghurt, drained through muslin-lined colander for 30 minutes
Fresh mint sprigs, to garnish

Method

Heat 2 tablespoons oil in large saucepan over medium heat. Add one onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured. Add water (or stock) and lentils and bring to the boil. Reduce heat to low and simmer for 10-15 minutes. Stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice and lentils are tender, about 15 minutes. Season well with salt and pepper. Meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 minutes. Arrange rice and lentils on a platter and sprinkle with caramelised onion. Serve with yoghurt and mint.

Serves 4

Author: Caroline Velik Photo: Marina Oliphant Source: The Sydney Morning Herald Friday June 5, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Wheat free, Nut free, Egg free, Lunch

Kushari Recipe - Lemony rice & peas recipe - Shish Taouk with White Rice

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Tuesday, June 22, 2010

Peach Cobbler Muffins

I had some peaches in my Bountiful Basket that were REALLY ripe on the outside and hard near the pits.  But I still wanted to use them, and figured any cooked peaches are good.  These really tasted like peach cobbler.  I got the recipe from allrecipes, but I have totally tweaked it.  Sarah and Lizzie each had several after dance yesterday, so there's the kid endorsement factor.

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups white flour
  • 2 tsp. cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups applesauce
  • 3 eggs, lightly beaten
  • 1/2 cup milk
  • 1 cup brown sugar
  • 2 cups peeled, pitted, and chopped peaches-I like even more, and the smaller the pieces the better.

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
  2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the applesauce, eggs, and sugar. Stir the wet mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
  3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Monday, June 21, 2010

Curried chicken & cashew rice - Recipe for Curried chicken & cashew rice


The Rice Recipes Kitchen invites you to try a recipe for curried chicken & cashew rice. Enjoy cooking delicious and easy rice recipes and learn how to make curried chicken & cashew rice.

Whip up a curry in next to no time - perfect for those evenings when you're too tired to be in the kitchen for long.

Ingredients (Serves 2)

1 tbsp curry paste
1 chopped chilli , if you like spicy food
250g pack cooked basmati rice
some shredded cooked chicken or turkey
a handful of frozen peas
50g pack roasted cashews
a squeeze of fresh lemon juice

Method

1. Put curry paste in a wok or large frying pan and heat it up (if you like spicy food, add chopped chilli, too).

2. Stir in basmati rice, the shredded cooked chicken or turkey, the frozen peas and the roasted cashews. Stir fry until piping hot, then season with a squeeze of fresh lemon juice. Serves 2.

Nutrition Per Serving

428 kcalories, protein 24g, carbohydrate 43g, fat 19 g, saturated fat 1g, fibre 2g, sugar 1g, salt 1.18 g

Recipe from Good Food magazine, December 2003.

Mexican Rice with Chicken Recipe - Spanish Chicken and Rice - Spiced chicken with rice & crisp red onions

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Smoked haddock & leek risotto - Recipe for Smoked haddock & leek risotto


The Rice Recipes Kitchen invites you to try a recipe for Smoked haddock & leek risotto. Enjoy cooking delicious rice recipes and learn how to make Smoked haddock & leek risotto.

There's no tedious stirring with this one - just stick it in the oven until creamy and delicious

Easy
Serves 4
Prep 5 mins
Cook 35 mins
Low-fat

Ingredients

small knob of butter
1 large leek , thinly sliced
300g risotto rice , such as arborio or carnaroli
700ml fish or vegetable stock
250ml full-fat milk
375g undyed smoked haddock , skinned and cut into large chunks
3 tbsp crème fraîche
100g baby spinach

Method

1. Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.

2. Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.

3. Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

NUTRITION PER SERVING

444 kcalories, protein 29g, carbohydrate 64g, fat 10 g, saturated fat 5g, fibre 3g, sugar 5g, salt 3.34 g

Recipe from Good Food magazine, April 2010.

Mushroom-stuffed chicken with lemon thyme risotto - Green Risotto with Fava Beans Recipe - Risotto with squash & sage

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Strawberry Crumb Cake

If you haven't tried this recipe this strawberry season, run to the store as soon as you can. Buy three pounds of strawberries and turn on your oven. Or beg somebody else to do it for you. Because this cake is that awesome (if you love your fruit in cakes like me.)



It has gooey, sour and fruity strawberry bottom with the middle layer of soft and fluffy yellow cake and topped with sweet crunchy crumb.

Lemon Blueberry Crumb Bars

Here are my excuses for not posting at all during the past two weeks:
  1. Instead of writing up a post, I have been spending a lot of time on chemistry.com looking for dates. So far, there hasn't been any success. This might just be a total waste of time. But I signed up for 3 months (they had a Memorial day sale) so I will have to keep trying.

  2. I haven't been baking much. I have a friend from Mexico staying with me. I usually stay up late and bake at night. As a good host, I try not to make noises and make the apartment hotter than it is while my guest is asleep on my couch.




I baked these bars for a Norah Jones concert in Prospect Park which I didn't go because it rained heavily the whole entire day. So I ended up eating them for breakfast all week. What? No cookies for breakfast? But these have lots of fruit! And they are great with coffee!



Original recipe from AllRecipes.com. the only thing I changed was omitting nutmeg, add lemon juice and a few tablespoons of flour to the berries.

Fry Bread, a.k.a. scones

So, I'm posting two recipes today: What I think of when I hear the word 'scone' (deep fried goodness), and also the more biscuit-like, English version of the word. Both recipes are yummy and easy.

I believe I got this recipe from my sister in law, Dani. What I like about this recipe is that it is fast. I love scones, but I don't usually plan ahead and get the dough going in advance. These don't require much raising time, so it works very well with my unorganized self. These are great for Navajo tacos (I use the 'taco plate' meat mixture that I sort of posted on here a while back).


Fry Bread

4 c. flour (more if needed)
2 tsp salt
1/3 c sugar
2 oil
1/2 c milk
1 1/2 c very warm water
1 Tbl yeast (I usually use regular yeast, but I imagine that quick-rising would be better)

Dissolve yeast & half the sugar in the warm water and let sit for a few minutes. Mix flour, salt, and the rest of the sugar. Add milk, oil, and yeast mixture to the flour and mix to a soft dough (until it pulls away from your bowl). Add more flour if necessary. Knead for about 5-7 minutes. Let rise in warm place for about 20-25 min. Punch down. Roll out dough to 1/4 inch thick and cut into lengths (I just pull off pieces of dough and stretch to the thickness I want). Fry in hot oil until golden brown.

Strawberry scones

I found this recipe at Annies Eats. I love this type of scone and these were a good and easy recipe. The strawberries are yummy in them, but I think it would be good with other things as well (blueberries, craisins, currents, etc).


Strawberry scones

1 large egg
1/4 cup plain or vanilla yogurt (I didn't have yogurt, so I used sour cream)
1/2 cup milk
1 tsp. orange or lemon zest
2 1/4 cups all-purpose flour (I had to add a little extra)
1/4 cup sugar, plus more for sprinkling (I bumped it up to about 1/3 c)
1 Tbl. baking powder
1/2 tsp. salt
8 tbsp. cold butter, cut into small pieces
1 heaping cup diced fresh strawberries
I also added 1 tsp vanilla

Directions:
In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside. In the bowl of a food processor combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the butter pieces to the bowl with the dry ingredients and pulse several times to cut the butter into the flour, until the largest butter pieces are the size of small peas. (If you don't have a food processor, you can just as easily mix up the dry ingredients in a mixing bowl and cut in the butter using a pastry blender or two knives or forks.) Transfer the mixture to a large mixing bowl.

Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive. (Only if absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.)

Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice the disc into 8 wedges.

To bake the scones, preheat the oven to 425˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool a few minutes before serving.

To freeze, transfer the baking sheet with the shaped scones to the freezer and let them chill until they are firm, 30-60 minutes. Wrap the scones individually and store in a freezer-safe bag until ready to bake. Bake as originally indicated, adding a few minutes to the baking time.

Sizzling Korean-style beef - Recipe for Sizzling Korean-style beef


The Rice Recipes Kitchen invites you to try a recipe for Sizzling Korean-style beef. Enjoy tasty rice recipes and learn how to make Sizzling Korean-style beef dish. Get everything ready before you start cooking, then this stir-fry is ready in minutes.

Easy
Serves 2
Prep 20 mins
Cook 10 mins

Ingredients

300g rump steak , trimmed of all fat
2 tsp sugar (any type will do)
2 tbsp soy sauce
2 tbsp mirin
2 garlic cloves , chopped
sesame oil
vegetable oil
4 spring onions , sliced lengthways
1 tbsp sesame seeds , toasted
100g basmati rice , steamed, to serve

Method

1. Slice the meat as thinly as possible. Mix the sugar, soy, mirin, garlic and 1 tsp of sesame oil, add the beef and stir well. Crack over a good grind of black pepper.

2. Heat a wok until very hot with 2 tsp vegetable oil. Sear the meat for a few minutes and then add the spring onion. Stir-fry for another minute then add the sesame seeds. Serve with the steamed basmati rice.

Nutrition Per serving

343 kcalories, protein 35.4g, carbohydrate 14.7g, fat 16.3 g, saturated fat 3.8g, fibre 1g, salt 2.95 g

Recipe from olive magazine, March 2010.

Black Rice Curried Meatloaf - Cajun Rice Dressing Recipe - Picnic Rice Salad

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Prawn, pea & tomato curry - Recipe for Prawn, pea & tomato curry


The Rice Recipes Kitchen invites you to try Prawn, pea & tomato curry. Enjoy delicious rice recipes and learn how to make Prawn, pea & tomato curry.

Prep 5 mins
Cook 15 mins
Low-fat
Easy

Ingredients (Serves 4)

1 tbsp vegetable oil
2 onions , halved, each cut into 6 wedges
6 ripe tomatoes , each cut into 8 wedges
large knob of fresh root ginger , chopped
6 garlic cloves , roughly chopped
3 tbsp curry paste (we used Patak's tikka masala paste)
400g shelled raw king prawns
250g frozen peas
small bunch coriander , leaves chopped
basmati rice or chapatis, to serve

Method

1. Heat the oil in frying pan, then fry the onions over a medium heat until soft and beginning to brown, about 5 mins. Meanwhile, reserve 8 of the tomato wedges, then whizz the remainder in a food processor with the ginger and garlic.

2. Add the curry paste to the pan for 30 secs. Stir through the tomato mix and remaining tomato wedges, then bubble over a high heat for 5 mins, stirring so the sauce doesn't catch. Mix in the prawns and peas; simmer until prawns are pink and cooked through. Scatter with coriander, then serve with rice.

Nutrition Per Serving
236 kcalories, protein 24g, carbohydrate 18g, fat 0 g, saturated fat 1g, fibre 6g, sugar 10g, salt 1.24 g

Recipe from Good Food magazine, September 2009.

Pea, asparagus and rice soup with Romano sticks - Tomato & chicken rice - Prawn fried rice recipe

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Thursday, June 17, 2010

Pepperoni Pizza Puffs



Are any of you in need for a new lunch idea for this summer? Did you say yes? Oh good, because I have a fun and creative idea. I found this recipe in kind of a round about way on this website. All of my kids and Drew Sullivan loved these today when I made them for lunch. The mini pepperonis were a huge hit. The kids thought they were great.

Tyler: "Oh man, I love these!"
Drew: "I know, I wish my mom made these!"

Luckily for Drew I know his mom and I will make sure she gets the request.

They all liked them so much they have already requested them for tomorrow's lunch. I think when we make them tomorrow we will try some different variations for the toppings.

At the end of this recipe I have included the recipe I used for the pizza sauce. I have been trying a lot of different pizza sauce recipes lately in hopes of nailing down my absoulute favorite. I found this one on allrecipes.com. I think this may have earned one of the top spots. I will have to try it out on a pizza to be completly sure it is the one. I really liked that it had rosemary and olive oil in it.

3/4 c. flour
3/4 tsp. baking powder
3/4 c. milk
1/4 tsp. salt
1/2 tsp. dried oregano
1 egg
1/2 c. mozzerella cheese
1/2 c. parmesad cheese
1/2 c. mini pepperoni

Preheat oven to 375 degrees. Grease a 24-cup mini muffin pan. In a large bowl, combine flour, baking powder, milk, salt, oregano and egg. Stir in cheese and pepperoni. Let stand for 10 min.

Stir the batter. Divide evenly among the mini muffin cups. Bake for 18-20 minutes or until golden brown. Serve with warm pizza sauce for dipping.


Easy pizza sauce

1 (6 oz.) can of tomato paste
1 1/2 c. water (I only used 1 c. because I wanted it a little thicker for dipping)
1/4 c. olive oil
2 cloves minced garlic
salt and pepper to taste
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried rosemary


Combine all ingredients in small saucepan. Simmer on med-low until ready to serve.

The directions for making a pizza with this sauce (from allrecipes.com):
Mix together the tomato paste, water and olive oil. Mix well. Add in garlic, salt, pepper, oregano, basil and rosemary. Mix well and let stand for several hours to let the flavors blend. No cooking nessesary, just spread on dough.

Wednesday, June 16, 2010

Healthy fried rice - Recipe for healthy fried rice


The home of Rice Recipes invites you to try Healthy fried rice recipe. Enjoy cooking healthy food and learn how to make wonderful dish of healthy fried rice.

Ingredients (serves 4)

2 tsp sesame oil
1/2 Chinese cabbage, shredded
1 carrot, cut into matchsticks
1 small red capsicum, seeds removed, sliced
3 cups cooked brown rice
2 tbs light soy sauce
2 tbs ketjap manis*, plus extra to drizzle
1/2 cup cashew nuts, lightly toasted
6 spring onions, thinly sliced on the diagonal

Method

1. Heat oil in a large wok over high heat. Add cabbage, carrot and capsicum, and stir-fry for 1-2 minutes.

2. Add rice and cook for a further 2 minutes. Add soy, ketjap manis, cashews and half the spring onions, toss to combine.

3. To serve, garnish with remaining onions and drizzle with extra ketjap manis.

Notes

* Indonesian sweet soy sauce from Asian and selected supermarkets.

Source
delicious. - October 2004, Page 147
Recipe by Chrissy Freer

Vegetable Fried Rice - Stir-fried rice with chilli tuna recipe - Shrimp fried rice recipe

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Roasted peppers & wild rice - Recipe for Roasted peppers & wild rice


The home of Rice Recipes invites you to try Roasted peppers & wild rice. Enjoy cooking delicious rice recipes and learn how to cook Roasted peppers & wild rice.

Cooking Time 30 minutes

Ingredients (serves 4)

255g (1 1/4 cups) wild rice blend
200g fire-roasted marinated red pepper strips, thinly sliced
1 tbs vegetable oil
1/4 cup loosely packed fresh coriander leaves
Mexican chicken casserole, to serve

Method

1. Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well and return to the pan.

2. Add the peppers, oil and coriander and stir until well combined. Divide the rice mixture among serving bowls. Top with Mexican chicken casserole and serve immediately.

Notes

Leftovers: Use the wild rice blend as a stuffing for mushrooms, zucchinis or capsicums. Use the peppers in pasta sauces, pizza toppings or fillings for toasted focaccia sandwiches.

Source
Good Taste - July 2005, Page 56
Recipe by Jane Charlton

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Chicken with yogurt & pomegranate recipe


The Hummus Recipes Kitchen (The home of Middle Eastern cooking) invites you to try Chicken with yogurt & pomegranate recipe. Enjoy Middle Eastern food and learn how to make Chicken with yogurt & pomegranate.

A fresh and versatile way to serve chicken, with sweet pomegranate seeds sprinkled on top.

Ingredients

olive oil
butter
1 chicken , about 1.8kg, jointed into 8 pieces
2 onions , finely sliced
1 tsp ground cumin
1 green chilli , halved, seeded and finely chopped
400ml fresh chicken stock , or from a cube or concentrate
500g Greek yogurt
2 tbsp plain flour
1 pomegranate , seeds removed and separated
1 tbsp coriander , freshly chopped

Method
  1. Heat 2 tbsp olive oil with a knob of butter in a wide, heavy bottomed saucepan or sauté pan. Season the chicken pieces and brown them on both sides for about 5 minutes. Once they are a good golden colour remove them. Add the onions and cook until golden. Stir in the cumin and the chillies and cook for a minute.
  2. Put the chicken pieces back in the pan, together with any juices, and add the stock. Bring to the boil then turn the heat down very low. Cover and cook the chicken for 20 minutes, take the lid off and leave to cook for a further 20 minutes. The liquid will reduce slightly and the chicken should be cooked through (there should be no pink juices when you pierce it).
  3. Mix the yogurt with the flour (this stabilises it and stops it from splitting). Add a small ladleful of the cooking liquid to the yogurt and mix well. Now add the yogurt to the chicken and mix carefully. Gently heat through then scatter with the pomegranate seeds and coriander and serve.
Try
Just thighs

If you don't want to joint a whole chicken for this, use chicken thighs only, or a mixture of joints. If you want to make this as a stand-alone recipe, it can easily be doubled.

Recipe from olive magazine, January 2007.

Chicken Shawarma - Stuffed Chicken - Chicken Stew Recipe

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Tuesday, June 15, 2010

Jude's Quinoa Salad


Besides all of the blackberry and cherry tarts that have been coming out of my kitchen, there have been a plethora of healthy meals, too. When I cook for myself, there's usually no recipe involved - I just sautee whatever vegetables I have and add in some kind of protein.

This warm quinoa salad recipe was given to me by my friend Jude, and it's one of those that doesn't require exact measurements. It has all of the right attributes: great flavor, healthy, and easy. Do the portions and measurements to taste and I promise it will come out well.

Jude's Quinoa Salad
- cook quinoa according to package directions
- make a red wine vinaigrette (red wine vinegar, olive oil, salt, pepper)
- roughly chop some shittake mushrooms
- toss mushrooms in some of the vinaigrette and put in the toaster oven or broiler for a few minutes
- toss some raw baby spinach with the rest of the vinaigrette
- put the warm quinoa on top of the spinach
- put the warm mushrooms on top of the quinoa
- add goat cheese

If you like this recipe, check out similar ones under my new tag "Healthy Recipes". A votre sante!

Coconut & saffron creamy rice - Recipe for coconut & saffron creamy rice


The Rice Recipes kitchen invites you to try Coconut & saffron creamy rice recipe. Enjoy delicious rice recipes and learn how to make Coconut & saffron creamy rice.

Preparation Time 8 minutes
Cooking Time 22 minutes

Ingredients (serves 4)

Pinch of saffron threads
560ml (2 1/4 cups) hot water
310ml (1 1/4 cups) light coconut cream (Ayam brand)
150g (3/4 cup) white long-grain rice
75g (1/3 cup) caster sugar
1 tbs sultanas

Method

1. Place a medium saucepan over low heat. Add saffron threads and cook for 15-20 seconds or until aromatic.

2. Stir in the water and increase heat to medium-high. Add the coconut cream, rice, sugar and sultanas. Cook, stirring, for 1-2 minutes or until mixture comes to the boil.

3. Reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes or until rice is tender and the mixture is thick and creamy.

4. Spoon into serving bowls and serve immediately.

Source
Good Taste - July 2002, Page 87
Recipe by Jane Charlton

Creamy rice pudding with plum compote - Creamed rice with cherries and meringue crumble recipe - Coconut rice with pears & coconut-caramel sauce

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Sunday, June 13, 2010

Cherry Tart




Pitting cherries is messy business! Thank goodness they make this handy tool to get the pits out - but not all cherries are created equal when it comes to pitting. The most commonly used cherry in desserts is the Bing Cherry, which I love for its juicy sweet/tart taste. It has a dark and bloody juice that gets everywhere - so before you pit cherries, have a lot of paper towels handy and be prepared for stained hands. The Rainier cherry, which is easier to pit, is best eaten as is or used in salads.

I decided to make a Cherry Frangipane Tart from the Joy of Baking website. The recipe can be found here.

Making the frangipane was cool - I didn't have almond flour, but you can substitute blanched slivered almonds ground in the food processor with 1 T. flour. It has a wonderful marzipan-like flavor and great texture.


The only think I would change is to add more cherries next time - they kind of shrink during the baking process. But otherwise, delicious and the crust is great!


Friday, June 11, 2010

Cherry Picking



So, first of all you may notice that the blog looks different. I decided it was time for an update, and this being a sunny and warm summer's day, I picked a very colorful and fresh background. Let me know what you think - to me, it says "Go to the Farmers Market immediately!"

Secondly, I want to thank my friend Missy for the beautiful cherries from her orchard. They are so juicy and delicious, I wonder if there will be enough to make something with when I am done. Jude generously lent me her cherry pitter, so I have my work cut out for me in the next day or so.

Lastly, we had a big scare as my sweet kitty Hugo escaped out the front door and went missing for about 24 hours. He has safely returned and here he is looking handsome in a cherry-red ribbon!

Wednesday, June 9, 2010

Goat Cheese Tart a la Balthazar



Ah, Balthazar. I don't often do this, but I am reprinting my Yelp review from 2007, the last time I dined there. What a moment in time! It makes me smile to remember it.

[6/11/10: What a nightmare - you can't copy and paste Yelp reviews, apparently. If you want to check it out, click here.]

How appropriate that I ended it with the Goat Cheese Tart, which is what I am featuring in this post.
Last night's Book Club had a French theme, based on the book Sarah's Key by Tatiana de Rosnay (excellent read!), so I had the perfect excuse to make the Goat Cheese Tart. I've made it several times before, but one thing that always bothered me is that the photo in the book shows these pretty tarts with nicely browned tops, whereas mine always looked sort of plain and weirdly yellow from the egg yolk wash. Not having a mini blow torch in my arsenal, I stuck the pan under the broiler for a few minutes after baking, and voila! Tres jolie.


Goat Cheese Tart
with Caramelized Onions

For the Crust:
  • 1 3/4 C. all-purpose flour
  • 1 t. salt
  • 1 stick plus 2 T. cold, unsalted butter, cut into 10 pieces
  • 2 extra-large egg yolks
  • 3 T. ice-cold water
For the Filling:
  • 1/4 C. olive oil
  • 3 large yellow onions, halved and thinly sliced into 1/8" half moons
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 1 t. salt
  • 1 t. freshly ground black pepper
  • 8 oz. fresh goat cheese, at room temperature
  • 2 extra-large eggs
  • 1 extra-large egg yolk, beaten

To make the crust, combine the flour, salt, and chilled butter in the bowl of a food processor
Pulse until the mixture looks like coarse meal, about 10 seconds
With the machine running, add the 2 egg yolks and ice water through the feed tube
Continue to process until the dough forms a ball, about 20 seconds
With lightly floured hands, shape the dough into a disk and wrap in plastic and refrigerate, at least 1 hour or overnight
Preheat oven to 350 degrees
Remove the dough from the refrigerator
To make the filling, over a low flame, heat the olive oil in a large skillet
Add the onions, thyme, bay lear, and 1/2 t. each of salt and pepper
Stir occasionally, cooking the onions until soft and golden, reducing their volume by nearly half; this can take up to an hour
Remove from the pan with a slotted spoon. Discard thyme and bay leaf
Meanwhile, roll the dough on a lightly floured surface to 1/8" thickness
Coat the tart pan with non-stick spray (note: my removable-bottom tart pan is non-stick, so I skipped this step).
Fit the dough snugly in the pan, pressing it firmly into the bottom edge and fluted sides
Trim the excess with a sharp knife, and prick the dough several times with the tines of a fork
Place the tart pan on a sheet tray
Line the dough with aluminum foil, and weigh down with raw rice or beans. Bake for 15 min
Remove foil and weights, and continue to bake a few minutes more, until the crust takes on a light brown color
Remove from the oven and allow to cool while the filling is completed
In a food processor, mix the goat cheese, cream cheese, 2 eggs and remaining 1/2 t. each of salt and pepper. Process until smooth
Spread the caramelized onions evenly over the bottom of the prebaked tart shell, and pour the cheese mixture over the onions

Using a wide pastry brush, gently brush the beaten egg yolk over the top of the tart. Aim for complete coverage

Bake for 12 minutes or until set. Allow to cool for 15 min and serve warm

Here is is with the Blackberry and Lemon Clafoutis we had last night - worth the effort.