Food Recipe Library

Chicken pho

noreply@blogger.com (Anonymous) — Sat, 07 Feb 2015 05:23:00 +0000

Serves 4

Ingredients:
* 1 onion, peeled, finely chopped
* 4 garlic cloves, halved
* 20g/¾oz fresh root ginger, peeled, thinly sliced
* 2 long fresh red chillies, sliced (or 1 tsp dried chilli flakes)
* 1 tsp Chinese five-spice powder
* 4 tbsp dark soy sauce, plus extra to serve
* 1kg-1.2kg/2lb 4oz-2lb 10oz whole chicken
* 1 tbsp Thai fish sauce (nam pla)
* 200g/7oz dried flat rice noodles

To serve:
* 6 spring onions, trimmed and thinly sliced
* 100g/3½oz beansprouts, rinsed and drained
* 25g/1oz fresh coriander sprigs
* 1 long red chilli, thinly sliced
* 1 lime, cut into wedges

How To Cook:
1. Place the vegetables in the slow-cooker. Stir in the five-spice powder, 1 litre/1¾ pints water and soy sauce until well combined.

2. Cut any string from the chicken, remove the skin by pushing your fingers between the breast meat and the skin and easing off the skin. Do the same with the legs, snipping off any skin around the wings or leg tips with scissors.

3. Place the chicken, breast-side up, in the slow-cooker, pushing it down among the vegetables. Season all over with salt and pepper.

4. Cover and cook on high for 4½ hours, or until the chicken is completely cooked through and very tender.

5. Drain the contents of the slow-cooker into a large bowl. Place the chicken on a chopping board and strip the meat from the carcass, thickly slice. Cover with foil.

6. Skim off the fat from the stock collected in the bowl using a large metal spoon. Pour the stock into a clean saucepan, stir in the fish sauce and place on a gentle simmer.

7. Half-fill a separate saucepan with water and bring to the boil. Add the noodles and cook until just tender, stirring regularly to separate them. Drain well.

8. Divide the noodles equally among 4 deep serving bowls. Top each with chicken, spring onions, beansprouts and coriander. Ladle over the hot stock and season with soy. Garnish with the remaining sliced chilli and lime wedges.

Peanut Butter Swirled White Chocolate Ice Cream

noreply@blogger.com (Anonymous) — Sat, 07 Feb 2015 05:13:00 +0000

Ingredients:

* 1 cup chopped white chocolate
* 1 cup whole milk
* 2/3 cup sugar
* pinch of salt
* 5 large egg yolks
* 2 cups heavy cream
* 1 cup White Chocolate Peanut Butter, melted

How To Cook:
1. In a large bowl pour in the white chocolate chips/chunks. Set aside.

2. Fill a large bowl with cold water and ice.

3. In a medium size sauce pan, over medium heat, stir together the milk, sugar, and salt until it is hot and steaming, but not boiling.

4. In a separate medium sized bowl, whisk together the egg yolks.

5. Once the milk mixture is hot, slowly, stream it down the side of the bowl into the egg yolks, constantly whisking it together.

6. Don't pour it in all at once, you don't want to scramble your eggs.

7. Pour the mixed egg yolks back into the medium pan and set it over medium heat.

8. Using a rubber spatula, stir constantly all around, including the bottom of the pan, until the custard becomes thick and coats the spatula. Keep the liquid moving and do not let it boil.

9. You'll know it is done when the custard begins to steam and you can run your finger across the spatula without it running back together.

10. Pour the finished custard into the large bowl of white chocolate. Stir until the chocolate is fully melted and the mixture is smooth.

11. Set it over the ice bath and stir in the cream until cool.

12. Cover the mixture and chill in the refrigerator until completely cooled through. 2-4 hours.

13. Churn it in your ice cream maker according to your manufacturers instructions. Mine takes about 25 minutes. In the last five minutes, slowly stream in the melted peanut butter.

14. Then pour it into a freezer safe container and cover with either a lid, or plastic wrap flat on the surface of the ice cream.

15. Freeze until hardened, about 2-4 hours. Enjoy!

Lemon Dessert

noreply@blogger.com (Anonymous) — Sat, 07 Feb 2015 04:57:00 +0000

Serves 3-4

Ingredients:
* 1 (7/8 ounce) package sugar-free vanilla pudding mix (not instant)
* 2 cups water
* 1 (1/3 ounce) package sugar-free lemon gelatin
* fat-free cool whip

How To Cook:
1. Add pudding mix to water and mix well.

2. Bring to boil.

3. Stir with a whisk until thickened.

4. Add box of Jello and stir in well.

5. Pour into individual dessert dishes and refrigerate until set.

6. Top with fat free Cool Whip.

Baked Stuffed Pasta Shells

noreply@blogger.com (Anonymous) — Wed, 04 Feb 2015 09:52:00 +0000

Serves 10

Ingredients:

* 12 ounces jumbo pasta shells
* 1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
* 1 cup parmesan cheese, grated
* 2 lbs ricotta cheese
* 4 large eggs, lightly beaten
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 tablespoon dried parsley
* 8 ounces spaghetti sauce (jarred or homemade)
* fresh basil, chopped, for garnish

How To Cook:
1. In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.

2. Drain and cool immediately with cold water.

3. Drain and place open side down on paper towels.

4. In a medium bowl, combine the rest of ingredients except the spaghetti sauce.

5. Reserve the 1/4 cup of Mozzarella.

6. Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.

7. Preheat oven to 375 degrees Fahrenheit.

8. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.

9. Pour the rest of sauce over the stuffed shells.

10. Loosely cover with foil and bake for 40 minutes.

11. During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.

12. Bake 5 more minutes.

13. Garnish with fresh chopped basil.

Chocolate Rum Dessert

noreply@blogger.com (Anonymous) — Wed, 04 Feb 2015 09:38:00 +0000

Serves 4

Ingredients:
* 6 ounces semisweet chocolate morsels
* 3 eggs, separated
* 2 tablespoons light rum
* 1/4 teaspoon almond extract
* 1/4 teaspoon ground nutmeg
* whipped cream, for garnish
* chocolate curls, for garnish

How To Cook:
1. Melt the chocolate in a double boiler over gently boiling water.

2. Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.

3. Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.

4. Remove from heat and add the rum, almond extract and nutmeg.

5. Beat the egg white until stiff peaks form.

6. Gently fold into the chocolate mixture.

7. Spoon into stemmed glasses or demitasse cups and chill.

8. When ready to serve, top with whipped cream and garnish with chocolate curls.

Chocolate Cinnamon Ricotta Truffles

noreply@blogger.com (Anonymous) — Tue, 03 Feb 2015 07:50:00 +0000

Yield 32 Truffles

Ingredients:

* 10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
* 1/2 cup heavy cream
* 15 ounces ounces whole milk ricotta
* 1 teaspoon cinnamon
* 1/2 cup powdered sugar
* 5 ounces nonpareils

How To Cook:
1. In a small saucepan over low heat, add the Baking Chips and heavy cream. Stir occasionally until completely melted and silky smooth.

2. Meanwhile, in a large bowl, combine the ricotta, cinnamon, and powdered sugar. Stir to evenly distribute.

3. Once the chocolate is fully melted, pour into the ricotta mixture and stir until it is well mixed.

4. Store the bowl in the fridge for 2-3 hours until the mixture is solid enough to roll into balls.

5. Pour the nonpareils onto a small plate.

6. When the chocolate ricotta mix is ready, scoop out about 1-2 Tablespoons at a time, roll into a ball, and roll in the nonpareils.

7. Serve and enjoy!

8. Store in the fridge in an airtight container for up to one week

Streusel Topped Blueberry Cobbler

noreply@blogger.com (Anonymous) — Mon, 02 Feb 2015 00:04:00 +0000

Yield: Large Pan of Blueberry Cobbler

Ingredients:
* 4 cups fresh blueberries
* 3/4 cup white sugar, divided
* Zest of a lemon
* 1/4 cup lemon juice
* 1 teaspoon cinnamon, divided
* 2/3 cup all purpose flour
* 1/2 teaspoon baking powder
* 1/8 teaspoon salt
* 1/2 cup butter, softened
* 1 egg
* 1 teaspoon vanilla

Streusel
* 4 Tablespoons flour
* 5 Tablespoons brown sugar
* 1/2 teaspoon cinnamon
* 2 Tablespoons cold butter

How To Cook:
1. Preheat oven to 375 degrees.

2. In a medium sized bowl toss the blueberries, 1/4 cup sugar, lemon juice, and 1/2 teaspoon cinnamon.

3. In a large bowl cream together the butter and remaining sugar. Beat in egg, vanilla, and lemon zest.

4. Slowly sift in the flour, baking powder, salt, and 1/2 teaspoon cinnamon. Fold together until mixed.

5. Pour the blueberries in a 12 x 6 (or 8x8) sized pan, spread evenly.

6. Drop spoonful's of the batter across the top of the blueberries.

7. To make the streusel, using a fork or a food processor, blend together the flour, brown sugar, cinnamon, and butter until crumbly.

8. Sprinkle across the top of the batter and blueberries.

9. Pop in the oven for 35-40 minutes until golden brown.

10. Serve with whipped cream or vanilla ice cream and enjoy!

Warm Sweet Potato and Brussels Sprouts Salad with a Parmesan Vinaigrette

noreply@blogger.com (Anonymous) — Sun, 01 Feb 2015 23:56:00 +0000

Yield 2 salads

Ingredients:
* 2 Tablespoon olive oil, divided
* 1 Tablespoon butter
* 2 large (or 3 small) sweet potatoes, peeled and chopped
* 1/2 teaspoon salt
* 1/4 teaspoon cinnamon
* 1/88 teaspoon cayenne
* 1 Tablespoon brown sugar
* 1 Tablespoon balsamic vinegar
* 1 LB Brussels sprouts, shredded
* salt and pepper

For the Parmesan Vinaigrette
1/3 cup freshly shredded Parmesan
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1/2 teaspoon honey

How To Cook:
1. In a skillet over medium heat, add 1 Tablespoons of the olive oil and butter. Once the butter is melted and sizzling, add the chopped sweet potatoes. Toss to coat.

2. Sprinkle on the salt, cinnamon, cayenne, and brown sugar. Stir together.

3. Push a section of the sweet potatoes to the side, and pour in the balsamic. It will heat up right away in the pan and then you can toss the sweet potatoes in it. Cover, and cook for about 20 minutes, stirring often.

4. While the sweet potatoes are cooking, in a separate skillet, over medium-high heat, heat up the remaining 1 Tablespoon of olive oil.

5. Toss in the shredded Brussels sprouts, sprinkle with a couple cracks each of salt and pepper.

6. Stirring occasionally, you're cooking the Brussels until they start to turn golden brown around the edges. About ten minutes.

7. While everything is cooking, to make the vinaigrette, in your food processor or blender, combine the Parmesan cheese, olive oil, balsamic, and honey. Pulse until smooth. And set aside.

8. Once the Brussels are golden brown, transfer them to a large bowl. Add the cooked sweet potatoes and drizzle on the dressing. Toss to fully mix everything and serve. Enjoy!

Double Chocolate Raspberry Shortbread Bars

noreply@blogger.com (Anonymous) — Sat, 31 Jan 2015 10:44:00 +0000

Yield 16-2 inch bars

Ingredients:
For the Shortbread
* 3/4 cup butter, softened
* 1/4 cup white sugar
* 1/2 teaspoon vanilla extract
* 1 1/2 cups all purpose flour
* 1/8 teaspoon salt

Raspberry Oatmeal Crumble
* 2/3 cup frozen raspberry's
* 2 Tablespoons brown sugar
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 cup old fashioned oats
* 1/2 cup flour

For the chocolate layers
* 1/2 cup dark chocolate
* 3/4 cup white chocolate, divided
* 1 Tablespoon butter
* 3 teaspoons heavy cream

How To Cook:
1. Preheat your oven to 350 degrees. Line an 8x8 pan with tin foil, leaving enough to hang over the edges and grease.

To make the Shortbread
2. In a medium sized bowl, cream together the butter, sugar, and vanilla extract.

3. Stir in the flour and salt until just combined.

4. Press firmly into the bottom of the lined pan and set aside.

Raspberry Oatmeal Crumble
5. In a microwave safe bowl, cover the frozen raspberries with plastic wrap and microwave on high until completely thawed and very liquid, about 3 minutes.

6. In a large bowl, whisk together the brown sugar, cinnamon, nutmeg, oats, and flour.

7. Fold in the thawed raspberry until completely mixed.

8. To assemble the bars. On top of the already pressed in shortbread, sprinkle on the dark chocolate, and 1/2 cup of the white chocolate.

9. Press in the raspberry mixture, forming an even layer, fully covering the chocolate.

10. Pop in the oven for 20-25 minutes. (I cook mine, closer to 20 because I like them super soft!) For the white chocolate drizzle, in a microwave safe bowl, add together the remaining 1/4 cup of white chocolate with the butter.

11. Microwave for 40 seconds, stir, and add a teaspoon of heavy cream. Pop back in the microwave for 20 seconds and check again. If necessary, add more heavy cream and re-microwave until the white chocolate is smooth and easily pourable.

12. Once the bars are done, allow them to cool in the pan for 3-4 minutes, than easily remove and cool completely on a cooling rack, before drizzling on the white chocolate.

13. Drizzle, slice, and serve!

Japanese Okonomiyaki

noreply@blogger.com (Anonymous) — Sat, 31 Jan 2015 10:31:00 +0000

Serves 4

Ingredients:

* 12 ounces sliced bacon
* 1 1/3 cups water
* 4 eggs
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 medium head cabbage, cored and sliced
* 2 tablespoons minced pickled ginger
* 1/4 cup tonkatsu sauce or barbeque sauce

How To Cook:
1. Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.

2. In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.

3. Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle.

4. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve.

5. Continue with remaining batter and bacon.

Asian Pork Tenderloin

noreply@blogger.com (Anonymous) — Sat, 31 Jan 2015 10:23:00 +0000

Serves 4

Ingredients:

* 1/3 cup lite soy sauce
* 1/4 cup sesame oil
* 2 tablespoons Worcestershire sauce
* 1/8 cup packed light brown sugar
* 3 green onions, chopped
* 4 cloves garlic, crushed
* 1 1/2 tablespoons Asian chile paste
* 1 1/2 teaspoons pepper
* 1 (2 pound) fat-trimmed pork tenderloin

How To Cook:
1. Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.

2. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.

3. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

Thai Noodle Salad

noreply@blogger.com (Anonymous) — Sat, 31 Jan 2015 10:16:00 +0000

Makes 20

Ingredients:

* 1 (12 ounce) package angel hair pasta
* 3 cups shredded napa cabbage
* 4 large carrots, shredded
* 1 small green bell pepper, chopped
* 1 small red bell pepper, chopped
* 1 small yellow bell pepper, chopped
* 1 bunch fresh cilantro, chopped
* 1 bunch fresh green onions, chopped
* 1/2 cup chopped peanuts
* 2 tablespoons toasted black sesame seeds
* 8 ounces frozen cooked shrimp, thawed and drained
* 1/4 cup peanut butter
* 2 tablespoons tahini
* 1/4 cup rice wine vinegar
* 1/4 cup sweet chili sauce
* 5 tablespoons soy sauce
* 1 teaspoon sesame oil
* 1 teaspoon brown sugar
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper

How To Cook:
1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.

2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

Vegetarian Cassoulet

noreply@blogger.com (Anonymous) — Sat, 31 Jan 2015 10:04:00 +0000

Serves 8

Ingredients:

* 2 tablespoons olive oil
* 1 onion
* 2 carrots, peeled and diced
* 1 pound dry navy beans, soaked overnight
* 4 cups mushroom broth
* 1 cube vegetable bouillon
* 1 bay leaf
* 4 sprigs fresh parsley
* 1 sprig fresh rosemary
* 1 sprig fresh lemon thyme, chopped
* 1 sprig fresh savory
* 1 large potato, peeled and cubed

How To Cook:
1. Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.

2. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.

3. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

Chocolate Chip Cookie Dough Dip

noreply@blogger.com (Anonymous) — Sat, 31 Jan 2015 09:53:00 +0000

Serves 16

Ingredients:

* 1 (8 ounce) package cream cheese, softened
* 1/2 cup butter, softened
* 3/4 cup confectioners' sugar
* 2 tablespoons brown sugar
* 1 teaspoon vanilla extract
* 1 cup milk chocolate chips

How To Cook:
1. Beat together cream cheese, butter, confectioners' sugar, brown sugar and vanilla in a bowl.

2. Stir in chocolate chips.

3. Refrigerate until ready to serve.

Japanese Beef Stir-Fry

noreply@blogger.com (Anonymous) — Fri, 30 Jan 2015 10:37:00 +0000

Serves 8

Ingredients:

* 2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
* 3 tablespoons cornstarch
* 1 (10.5 ounce) can Campbell's® Condensed Beef Broth
* 1/2 cup soy sauce
* 2 tablespoons sugar
* 2 tablespoons vegetable oil
* 4 cups sliced shiitake mushrooms
* 1 head Chinese cabbage (bok choy), thinly sliced
* 2 medium red peppers, cut into 2"-long strips
* 3 stalks celery, sliced
* 2 medium green onions, cut into 2" pieces
* Hot cooked regular long-grain white rice

How To Cook:
1. Slice beef into very thin strips.

2. Mix cornstarch, broth, soy and sugar until smooth. Set aside.

3. Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.

4. Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.

5. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

Asian Chicken Salad

noreply@blogger.com (Anonymous) — Fri, 30 Jan 2015 10:32:00 +0000

Serves 6

Ingredients:

* 2 tablespoons brown sugar
* 2 teaspoons soy sauce
* 1 tablespoon sesame oil (optional)
* 1/4 cup vegetable oil
* 3 tablespoons rice vinegar
* 1 (8 ounce) package dried rice noodles
* 1 head iceberg lettuce - rinsed, dried, and chopped
* 4 boneless chicken breast halves, cooked and shredded
* 3 green onions, chopped
* 1 tablespoon sesame seeds, toasted

How To Cook:

1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

3. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Thai Chicken Curry in Coconut Milk

noreply@blogger.com (Anonymous) — Fri, 30 Jan 2015 10:22:00 +0000

Serves 4

Ingredients:

* 1 tablespoon vegetable oil
* 1 teaspoon curry paste
* 1 1/4 pounds skinless, boneless chicken breast meat - cut into strips
* 1 onion, coarsely chopped
* 1 red bell pepper, cut into strips
* 1 tablespoon grated lemon zest
* 1 cup light coconut milk
* 1 tablespoon fish sauce
* 1 tablespoon fresh lemon juice
* 1/3 cup chopped fresh cilantro

How To Cook:
1. Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds.

2. Add the chicken and cook another 3 minutes.

3. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir.

4 Serve hot.

Rice Pudding Dessert

noreply@blogger.com (Anonymous) — Fri, 30 Jan 2015 10:13:00 +0000

Serves 6

Ingredients:

* 2 Tablespoons butter, plus extra for greasing
* 1/2 cup white rice
* 2 1/2 cups whole milk
* 3 egg yolks
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 cup white sugar
* 3/4 teaspoon cornstarch
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon nutmeg
* 1/2 cup heavy cream (or whole milk)

How To Cook:
1. Set up your double boiler on medium heat.

2. Add the rice and milk and cook covered for 30-35 minutes, stirring occasionally, until the rice is thoroughly cooked through.

3. If it is still slightly firm, let sit sit on low heat for another ten minutes.

4. Preheat your oven to 350 degrees. Grease a medium sized pan with butter and set aside.

5. In a small bowl whisk together the egg yolks, vanilla, and salt.

6. In another small bowl, combine the sugar, cornstarch, cinnamon, and nutmeg. Mix it up.

7. Add the egg mixture, the dry ingredients, butter, and either the heavy cream or whole milk to the rice. Mix between each addition.

8. Pour the mixture into the greased pan.

9. Bake in the oven for around 20 minutes, until rice pudding is no longer liquid and resembles a custard. It will have turned solid and the top will be a light golden brown.

10. Serve warm with whipped cream or vanilla ice cream!

Baked Barley Risotto With Butternut Squash

noreply@blogger.com (Anonymous) — Fri, 30 Jan 2015 10:01:00 +0000

Serves 4

Ingredients:

* 2 tablespoons olive oil
* 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
* 1 onion, finely chopped
* kosher salt and black pepper
* 1 cup pearl barley
* 1/2 cup dry white wine
* 3 cups low-sodium vegetable broth
* 5 ounces baby spinach
* 1/2 cup grated Parmesan (2 ounces), plus more for serving
* 1 tablespoon unsalted butter

How To Cook:
1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.

2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.

3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

Chocolate Peanut Butter Parfait

noreply@blogger.com (Anonymous) — Thu, 29 Jan 2015 10:42:00 +0000

Serves 4

Ingredients:

1 1/2 cups heavy cream, divided
2 Tablespoons granulated sugar
1/4 cup peanut butter
1 box chocolate pudding, made according to instructions (or homemade)
4 Peanut Butter Chocolate Chip Cookies (really any peanut butter cookie would work!)

How To Cook:
1. In a large bowl, whip together 1 cup of cream with the sugar until stiff peaks form. Set aside.

2. In a medium sized bowl, mix together the remaining 1/2 cup of cream with the peanut butter until stiff.

3. Fold the peanut butter cream into the whipped cream until well mixed.

4 To assemble parfaits, start with a 1/4 cup of chocolate pudding, layer in a 1/4 cup of the peanut butter whipped cream, crumble on half of a cookie. Repeat to fill your parfait cups.

Asian-Style Grilled Tilapia

noreply@blogger.com (Anonymous) — Thu, 29 Jan 2015 09:50:00 +0000

Serves 4

Ingredients:

* 1/4 cup soy sauce
* 2 tablespoons sugar
* 3 large garlic cloves, minced (about a Tbs.)
* 1 lime, juice of (2 Tbs or so)
* 1 teaspoon fresh ginger, minced
* 1/4 teaspoon crushed red pepper flakes
* 1 lb tilapia fillet (or other thin mild fish)

How To Cook:
1. Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer.

2. Stir briefly to dissolve the sugar.

3. Add the tilapia, then turn it over so that it's coated all over with the marinade.

4. Set aside for 20 min or so.

5. Heat the broiler to high, and move the oven rack to position closest to heat.

6. Slide the pan into the oven, and broil the fish for 5 minute Keep the oven door ajar so the broiler element stays lit.

7. Turn the pan around (back to front), and broil for 5 more minute.

8. If the juices in the pan appear to burn, add a little water to the dry spot to prevent burning.

9. The fish should be opaque and flaky.

10. Spoon the sauce over the fish when serving.

Easy Spicy Vegetarian Chili

noreply@blogger.com (Anonymous) — Thu, 29 Jan 2015 09:42:00 +0000

Serves 7

Ingredients:

* 1 teaspoon olive oil
* 2 medium onions, chopped
* 1 medium green pepper, chopped
* 1 medium red pepper, chopped
* 3 garlic cloves, minced
* 2 cups fresh mushrooms, sliced
* 2 cups red kidney beans, cooked (a 540ml can, drained)
* 2 cups chickpeas, cooked (a 540ml can, drained)
* 1/2 cup bulgur or 1/2 cup couscous, rinsed
* 796 ml diced tomatoes, canned
* 1 cup salsa, medium
* 1/2 cup water
* 1 tablespoon chili powder
* 1 teaspoon dried basil
* 1/2 teaspoon ground pepper
* 1/2 teaspoon oregano
* 1/2 teaspoon cumin
* 1/4 teaspoon cayenne
* 1 tablespoon unsweetened cocoa powder
* 1 teaspoon sugar
* 1 cup canned corn niblet (frozen works well)

How To Cook:
1. Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.

2. Add mushrooms, saute 4-5 minutes.

3. Add remaining ingredients except corn.

4. Increase heat to high to bring to a boil.

5. Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.

6. Stir in corn, simmer until heated through.

7. makes about 10 cups or 6-7 servings of 1 1/2 cups.

Lemon Baked Chicken

noreply@blogger.com (Anonymous) — Thu, 29 Jan 2015 09:33:00 +0000

Serves 4-6

Ingredients:

* 1 1/2 lbs chicken breasts, with bone
* flour, seasoned
* 2 tablespoons margarine or 2 tablespoons butter
* 3 teaspoons soya sauce
* 1/2 cup lemon juice
* 2 teaspoons lemon zest
* 1 garlic clove, crushed
* 1 tablespoon oil

How To Cook:
1. To make the lemon sauce combine, the Soya sauce, lemon juice and zest, garlic and the oil. Mix well and keep in fridge for 30 minutes before use.

2. Toss chicken in the seasoned flour. Grease a large ovenproof dish and arrange chicken in a single layer. Melt butter and spoon over chicken. Bake uncovered in a hot oven for 25 minutes.

3. Turn chicken over, spoon over the lemon sauce and return to oven for another 20 minutes, basting occasionally.

4. Serve with salads, i.e. coleslaw, potato salad, tossed salads, and crusty bread.

Crock Pot Peach Dump Dessert

noreply@blogger.com (Anonymous) — Thu, 29 Jan 2015 09:30:00 +0000

Serves 8

Ingredients:
* 2 cups frozen peaches, sliced (undrained)
* 1 tablespoon cornstarch
* 1/2 teaspoon vanilla
* 1/4 cup brown sugar
* 1/4-1/2 teaspoon cinnamon
* 1 -9 ounce Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
* 4 tablespoons melted butter

How To Cook:
1. Lightly grease the slow cooker/Crock Pot; place peaches in the bottom.

2. Sprinkle with cornstarch; toss.

3. Drizzle with vanilla and sprinkle brown sugar over all.

4. Sprinkle with cinnamon then cake mix.

5. Drizzle melted butter evenly over cake mix.

6. Cover and cook on high for 3 to 3 1/2 hours.

Haddock parcels and coconut rice

noreply@blogger.com (Anonymous) — Wed, 28 Jan 2015 10:37:00 +0000

Serves 4

Ingredients:

* 4 haddock fillets, about 150g/5½ oz each
* 4 tbsp chopped fresh coriander
* 1 red chilli, chopped
* 1 shallot, thinly sliced
* 1 lime, sliced, plus extra lime halves to serve
* 2 lemongrass stalks, 1 roughly chopped and 1 bashed
* 300g/10½oz basmati rice
* 2 fresh or dried kaffir lime leaves
* 50ml/2fl oz reduced-fat coconut milk

How To Cook:
1. Preheat the oven to 180C/160C Fan/Gas 4.

2. Cut 4 pieces of nonstick baking paper, each 30cm/12in square. Put a haddock fillet in the centre of each piece and arrange some of the coriander, chilli, shallot, lime and chopped lemongrass stalk evenly over each. Wrap them up into neat parcels. Transfer the parcels to a baking sheet and bake for 20 minutes.

3. Put the rice in a lidded pan, cover with water and bring to the boil. Simmer with the lid on for 10 minutes, or until the rice is soft. When the rice is cooked and the water absorbed, stir in the coconut milk.

4. Serve with the rice alongside the haddock parcels, with some extra lime halves.