Healthy Gourmet Food,Cooking and Tips

Caribbean Chicken Wings

2012-01-30T15:09:00.000-08:00

Caribbean spiced rub chicken wings are the ultimate party wings, easy to prepare with sensational flavor.

If you are getting bored with same old Buffalo wings recipes and want to try something new, then give these flavor packed wings a try. I like this version better than most of the recipes out there, wings are baked instead of frying and they're glazed with a sweet and spicy sauce that's out of this world!

Ingredients

1 habanero, seeded and chopped

1/4 cup soy sauce

1/4 cup honey

1/4 cup brown sugar

2 tablespoons sugar

2 teaspoons fennel seed

2 teaspoons cayenne pepper

2 teaspoons allspice

2 teaspoons dried thyme

1 teaspoon ground ginger

4 garlic cloves, chopped

4 green onions, chopped

1/4 cup apple cider vinegar

1/4 cup lime juice

1/4 cup orange juice

7 pounds chicken wings

Directions:

1.In a food processor, blend together all the ingredients but the chicken until smooth. Keep one cup of marinade.

2.Place chicken wings into a re-sealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

3.Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets.

4. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes.

5.After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Summer Squash in Tomato Sauce

2012-01-13T13:21:00.000-08:00

Summer squashes are from Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. Regardless of variety, all parts of summer squash are edible, including the flesh, seeds and skin.

The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any meal; it can be sautéed, baked and curried depends on your taste. Even though harvest is plentiful in summer months, it’s available in year around in any super market. This is really simple dish to make and can be enjoyed with bowl of rice or piece of warm bread.

Ingredients:
3 tbsps olive oil
1 clove garlic cloves (finely chopped)
2 lbs Italian plum tomato
1 tsp salt
1 tsp sugar
12 tsp black pepper (finely ground)
3 tbsps tomato paste
12 Summer Squash (thinly sliced)
2 tbsps basil (chopped)
1 can of green pea (small)

Directions:
1. Heat the olive oil, add the garlic and cook 3 minutes. Add tomatoes and bring to a boil. Simmer slowly for 20-25 minutes, stirring occasionally.

2. Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes. Add the squash and cook until just pierceable (about 15 minutes).

3. Stir in the chopped basil and cool.

Baked Acorn Squash with Chestnuts, Apples and Leeks

2012-01-06T15:43:00.000-08:00

Acorn squash, which is one of the sweeter varieties of wonderful, versatile vegetable. This Acorn recipe is delicious and easy to put together. Halved squash are perfect individual servings and neatly encompass the rye bread, apple-leek filling. Baking the squash in a bath of broth makes them extra tender and flavorful. If you are throwing any winter holiday party, this would make a great vegetarian side dish for any roasted meat.

When you choose a squash, you need to get the ones that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots. As for pre- bake preparation tip, first cut a little slice off one side so that you have a flat side to stabilize it on while cutting in half. Once the seeds are removed, Acorn squash can be baked, steamed or simmered. They're a good source of iron, riboflavin and vitamins A (more than summer squash) and C.

Ingredients

4 acorn squash (about 1 pound each), halved lengthwise and seeded

3 tablespoons extra-virgin olive oil, plus more for brushing

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter

1 1/2 cups diced celery

2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick

2 Granny Smith apples, peeled and diced

2 teaspoons finely chopped thyme

10 ounces day-old rustic rye bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)

7 ounces vacuum-packed cooked chestnuts

1/2 cup chopped parsley

1/3 cup heavy cream

1/3 cup vegetable stock or low-sodium broth

Directions:

1.Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.

2.Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.

3.Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

Note: This recipe is from Food & Wine magazine

HAPPY NEW YEAR 2012 !!!

2012-01-03T09:05:00.000-08:00

As the New Year dawns …

May it bring for you & your love ones…

The beginning of…

New hopes

Higher aspirations

And greater possibilities...

HAPPY

NEW

YEAR!!

Triple Chocolate Brownies

2011-12-15T15:29:00.000-08:00

I hope every one is having a good time in this holiday season. I just saw Nigella Lawson prepare these delicious brownies on TV and I had to give it a go J. These are the best brownies ever, perfectly 'squishy' in the middle and its effortless to make at home. The only adjustment I made was to add melted chocolate syrup and chopped cashews for garnishing.

Ingredients

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bitter-sweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Directions

1. Pre-heat the oven to 350 degrees F.

2. Melt the butter and chocolate together in a large heavy based pan over a low heat.

3. In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

4, Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

5. Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

6. To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

Jose Garces's Green Beans with Oranges and Dates

2011-11-17T14:12:00.000-08:00

Garces is an Iron Chef America winner and chef-owner of Amada – Spanish Tapas cuisine in Philadelphia. It is a heavenly delight to partake any of his dishes whether it is as simple as a soup or salad or as elaborate as an entrée. There is so much creativity and art to his dishes that it leaves foodies with a culinary experience that feels new and amazing.

This dish gives a spike to the typical green beans that are served at thanksgiving. The vinaigrette along with dates and oranges give a sweet and tangy touch to this traditional thanksgiving vegetable.

This delicious dish was prepared by my good friend Mamatha . She added crushed red peppers and sliced almonds to enhance the flavors from the original recipe. Big thanks to Mamatha for sharing this wonderful recipe and the pic!!!

Ingredients :

· ¼ cup sherry vinegar (red wine or apple cider vinegar is suitable

alternative)

· 1 Tbsp. finely chopped thyme

· 1 Tbsp. honey

· 2 tsp. whole grain mustard

· Kosher salt

· ¼ tsp. ground black pepper

· 6 shallots, divided (2 finely chopped, 4 thinly sliced)

· ½ cup extra-virgin olive oil

· 2 pounds green beans, trimmed

· 3 oranges, peel, pith, and seeds removed, segmented

· 2 cups pitted dates (about ½ pound), sliced

· 1 cup roasted sliced almonds (about ¼ pound)

· ½ cup chopped flat-leaf parsley

· ½ tsp. crushed red pepper, plus more to taste

Directions:

1.In a medium bowl, whisk together vinegar, thyme, honey, mustard, ¾ tsp. salt, pepper, and chopped shallots. Drizzle in oil while continuing to whisk constantly; set vinaigrette aside.

2. Bring a large pot of salted water to a boil. Add green beans and cook until tender, 4 to 5 minutes. Drain and quickly transfer to a large bowl of ice water, stirring until beans are chilled. Drain well and pat dry.

3. Heat vinaigrette in a large, deep skillet over medium heat until warm, about 1 minute. Add green beans and toss gently until warmed through, 2 to 3 minutes. Transfer to a large bowl and add crushed red peppers, oranges, dates, almonds, parsley, ½ tsp. salt, and sliced shallots and stir gently to combine.

4. Transfer to a serving platter, top with a dusting of paprika and sliced almonds, and serve.

Total Quantity : 8 Servings ;Total time: 45 minutes

Greek-Style Shrimp With Tomatoes and Feta

2011-10-31T13:30:00.000-07:00

I first saw this Greek-Style Shrimp dish from America’s Test Kitchen TV show, I tried the same exact recipe and it came out super delicious. This would make and a fantastic dinner item for any kitchen, Shrimp was tender and that tomato sauce with Feta added extra flavor to the dish. I have served this delicious shrimp dish with rustic bread; you can have with bowl of rice or flat bread.

Ingredients:

1 lb shrimp, peeled and deveined, tails off
4 tablespoons extra-virgin olive oil
3 tablespoons ouzo (optional)
5 medium garlic cloves, minced
1 teaspoon grated zest of1 lemon
salt and ground black pepper, to taste
1 small onion, diced medium
1 medium green bell pepper, stemmed, seeded, and diced
1 (28 ounce) can diced tomatoes, drained, 1/3 cup juices reserved
1/4 cup dry white wine
2 tablespoons coarsely chopped fresh parsley
6 ounces feta cheese, crumbled
2 tablespoons chopped fresh dill leaves

Directions:

1. Toss shrimp, 1 tablespoon oil, 1 tablespoon optional ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.

2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo (if using) increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.

3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill.

Blackberry Cobbler

2011-09-30T12:46:00.000-07:00

This is the ultimate blackberry recipe, it’s super easy to make and comes out so delicious. You can use either frozen or fresh black berries, but works best with delicious fresh blueberries when they are in the season. I love my black berry cobbler hot from the oven with a scoop of vanilla ice cream; this is the perfect treat for a lazy afternoon.

Ingredients:

1/2 cup butter, melted

5 cups fresh blackberries

1 cup granulated sugar, divided

1 cup all-purpose flour

2 tsp baking powder

3/4 cup milk (full cream)

Ground cinnamon, optional

Directions:

10-inch deep dish pie plate, greased, Preheat oven to 375°F (190°C)

1. In a medium bowl, toss the berries with 1/4 cup of sugar.

2. In a medium bowl, whisk together the flour, baking powder and remaining sugar. Add the milk and melted butter, whisking to combine.

3. Scrape the batter into prepared baking dish. Place berries on top (don’t stir, as the batter will rise to the top as it bakes). If desired, sprinkle top of cobbler lightly with ground cinnamon.

4. Bake cobbler in preheated oven for 45 minutes, or until top of crust is golden brown and firm to the touch. Let cobbler cool on a rack before serving.

Note: I am participating in Healing Food Event - Berries from my Blogger friend Smitha' Spicy Flavors. If you have a delicious berry recipes in your blog, pls go and submit your recipes to the event.

Singapore Fried Noodles

2011-09-20T08:48:00.000-07:00

Singapore Fried Noodle is a flavorful curried noodle dish, packed with vegetables and meat/ sea food. It’s available in many local Chinese cuisines and it’s my favorite item on the menu. This recipe will bring you the closet to the same delicious Singapore noodle dish that you are familiar with a twist of squid. You can substitute squid with Shrimp or chicken, but I just love the flavors from curried squid in the noodles. I hope you will like the recipe.

Ingredients:

5 1⁄3 oz rice noodles soaked in cold water for at least 15 minutes prior to cooking

1 lb Squid

5 1⁄3 oz pork, cubed (chicken will do as well)

1 fl oz rice wine or white wine

2 tbsp soy sauce

2 tbsp fish sauce

½ tbsp brown sugar

1 tbsp corn starch

2 fl oz vegetable oil

½ onion sliced

1 handful bean sprouts

2 carrots (thinly sliced)

2 spring onions (thinly sliced)

1 red bell pepper

½ red peppers sliced

2 cloves garlic minced

2 eggs whisked

1 ½ tbsp curry powder

salt and white pepper

few sprigs of coriander for garnish

Directions:

1. Wash and drain squid tubes. Score in a crosshatch pattern and cut into 2 cm square pieces

2. Add Squid into a bowl and combine the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.

3. Add olive oil to the already hot wok. Add the squid with as little of the marinade as possible and cook for a minute or two.

4. When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the Squid from the wok. Place it onto a tray while leaving the wok on the heat.

5. Now add a more little oil to the wok and introduce the onions, cooking them for a half minute or so. Next, add the red pepper, carrots, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat.

6. Place the vegetables on the tray beside the Squid.

7. Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir. Next, combine the curry powder, sugar, season with salt and pepper and stir again.

8. Finally, add the vegetables and squid to the wok. Toss everything together, cooking just enough to blend the flavors and warm everything through.

9. Garnish and serve hot.

Grilled Mango Shrimp Kebobs with Mango Salsa

2011-08-23T13:01:00.000-07:00

This Mango Shrimp kebab is a specialty dish from my good friend Mamatha. Shrimp came out real delicate and flavorful with sweet mango marinade. I just love the way Mango, onion and jalapeño pepper taste together in the Mango Salsa dish, Tangy and spicy, just perfect for the grilled shrimp. We had the kebabs with grilled vegetables; you can serve this with rice/ noodles.

Ingredients:

1/2 lb big shrimp, peeled and de-veined

Mango Shrimp Marinade:

2 shallots - finely chopped

1 mango (put the chopped pieces in blender to make it a juice)

3 tablespoons rum

1/2 cup olive oil

½ teaspoon fresh rosemary leaves

2 teaspoons cilantro leaves

1 teaspoon ground dried red chili peppers

½ teaspoon black pepper

1 jalapeno – finely chopped

1 lemon (squeeze the juice)

Other Veggies to be grilled

½ green bell pepper, chopped into 1 in. piece

½ red bell pepper, chopped into 1 in. piece

2 tomatoes – 1 in. slices

Mango Salsa :

Ingredients

1 large firm mango, peeled, pitted, and diced

1/2 red onion, finely chopped

1/4 cup cilantro leaves, finely chopped

1 small jalapeño pepper, seeded and finely chopped

2 tablespoons lime juice (about 1 lime)

1 tablespoon extra-virgin olive oil

Fine sea salt

Freshly ground black pepper

Directions:

1. Mix all the ingredients for marinade in a bowl and marinate the shrimp in this mixture for at least 20 minutes.

2. Thread the shrimp, bell pepper, and tomatoes on to skewers. If using bamboo skewers, soak them in water for at least 1 hr prior to use.

3. Grill the shrimp kabobs in medium heat until they are lightly charred. Cooking time is no more than 10 minutes. Serve with mango salsa which is prepared by mixing up all the ingredients for Mango Salsa

Kiwi-Pineapple Citrus Smoothie

2011-08-06T14:06:00.000-07:00

I hope every one is enjoying the hot summer. This smoothie is the perfect delight to cool off the heat.The kiwi fruit with its sweet and sour tastes gives an unusual tantalizing and rejuvenating touch to the smoothie. The smoothie is delightful blend of tangy and sour flavors that are sweetened by honey and sugars in kiwi and pineapple.

Ingredients:

2 lemons
16 oz of pineapple chunks
5 kiwis
2-3 tablespoons of honey
1 cup of ice

Directions :

1.Put all ingredients in a blender and blend till the mixture is uniform.

2. Blend for no more than 3 minutes.

3.You can add rum to give an extra smoothness to the flavor.

Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter

2011-06-09T09:31:00.000-07:00

If you want to throw a quick dinner; this recipe is very easy to make and loaded with green vegetables and nuts. I like the combination of nutty and sweetness from roasted asparagus and broccoli along with the toasted nuts. When you simmer the balsamic vinegar it mellows and thickens; once you toss with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.

Ingredients:

1/2 pound asparagus

1/2 pound broccoli
1/2 cup brussel sprouts (optional)

1 tablespoon olive oil

2 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1/2 cup plus 2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 pound penne

1/2 pound butter, cut into pieces

1/3 cup grated Parmesan cheese, plus more for serving

Directions:

1. Heat the oven to 400°. cut the broccoli into small spears for roasting. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus,brussel sprouts and broccoli on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes. Toss in 1/3 cup of toasted hazelnuts or Almonds/walnuts at the end with either asparagus or broccoli.

2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, broccoli,brussel sprouts,nuts,Parmesan and the remaining teaspoons salt. Serve with additional Parmesan.

Grilled Stuffed chicken breast with mushrooms, pepper and onions

2011-06-03T12:03:00.000-07:00

If you are looking for unique, fun and delicious way to cook chicken breast, then this is the recipe for you. A delicate operation is required to ensure maximum flavor saturation in these grilled chicken breasts. Rest assured the work is well worth it. These delicious delicacies are sure to please. I have used mushroom, onion pepper combo as a filling, you can use any vegetable of your choice to enhance the flavors.

Ingredients:

Filling

¼ cup shitake mushrooms, grilled and roughly chopped
¼ cup red bell peppers, finely diced
¼ cup Garlic and Herb Rub
4 shallots, roughly chopped
1 tbsp. fresh sage, chopped
2 tbsp. butter, melted

2 sun dried tomatoes sliced

Salt and freshly ground black pepper
6 large skin-on chicken Supremes (boneless breasts)

Vinagrette:

2 tbsp. shitake mushrooms, grilled and finely chopped
¼ cup Garlic and Herb Rub
2 tsp. fresh sage, chopped
¼ cup frozen orange juice concentrate, thawed
2 tbsp. red wine vinegar
½ cup extra-virgin olive oil
Salt and freshly ground pepper
¼ cup olive oil

Directions:

1. Combine the ¼ cup mushrooms, red peppers, ¼ cup Garlic and Herb rub, shallots, sun dried tomatoes 1 tbsp. sage, melted butter. Season with salt and pepper to taste.

2. Set a chicken breast on a flat surface. With your fingers, gently push a pocket under the skin from beside the wing bone up over the top of the breast. Do not remove the skin entirely. Take 1 or 2 tbsp. of the mushroom mixture and gently push it into the little pocket. Don’t force too much in. The pocket should hold at least 1 to 2 tbsp., depending on the breast size. Secure the pocket with a toothpick and press down lightly to adhere seasoning mixture and skin to the breast. Cover the stuffed breasts and refrigerate for 1 hour.

3. For the Vinagrette -In a saucepan, heat the 2 tbsp. mushrooms, ¼ cup Garlic and Herb Rub, and 2 tsp. sage over medium-high heat, stirring frequently. When thoroughly heated, add the orange juice, vinegar, and the oil and remove from the heat. Season with salt and pepper to taste. Set aside at room temperature.

4. For Grilling: Preheat the grill to medium (350ºF/175ºC). Brush the inside of the basket with oil. Secure chicken breasts in the basket. Grill, skin side down first, brushing with the vinaigrette, about 8 to 10 minutes a side, or until a meat thermometer inserted into the thickest part of the breast registers 160ºF (71ºC).

5. When done, remove the breasts very carefully from the basket, keeping the skin and stuffing intact. Serve the breasts with the vinaigrette, either whole or sliced and fanned on the plate.

Fresh Strawberry/Raspberry Sorbet

2011-05-30T16:09:00.000-07:00

This rich & colorful strawberry/Raspberry sorbet is a perfect treat on a hot spring’s day. It has a wonderfully light and refreshing flavor with a grainy consistency and very simple dessert to make at home; just mixing together freezing fruit, water, sugar, and lemon juice. I have used fresh strawberry and raspberry for this recipe; you can use the frozen fruits.

Ingredients:

1 cups water

1 cup sugar
2 pounds of strawberry

1 pounds of raspberry
1/3 cup fresh lemon juice
1/3 cup fresh orange juice

2 tbl spoon rum (optional)

Directions:

Put water and sugar in heavy saucepan over high heat until sugar dissolves. Boil 5 minutes. Leave it to cool.
Puree berries in food processor until smooth. Add the puree , orange and lemon juices,rum to cool sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
If you are making the sorbet in ice-cream maker process strawberry/raspberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours.

Quinoa with carrots,squash & bacon

2011-05-22T16:48:00.000-07:00

Native to the Andes Mountains, the nutty, protein-rich grain, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. This is a well balanced meal, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair.

In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

This is a very easy recipe to prepare and make a substantial side dish that's delicious with poached eggs or roasted chicken.

Ingredients:

1/3 cup slivered almonds

1 teaspoon olive oil

2 thick slices of bacon, cut into 1/4-inch dice

1 small shallot, minced

1 cup quinoa, rinsed

2 cups chicken stock

1 carrot thinly diced

1 green squash thinly diced

1 tablespoon chopped parsley

Salt and freshly ground white pepper

Directions:

1.Preheat the oven to 350°.

2.Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.

3.In a medium saucepan, heat the oil.Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes.

4.Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add diced carrots and squash to the saucepan and let it cook for 5- 8 mins.

5.Add the quinoa, stock , bring to a boil.Cover and cook over low heat until the stock has been absorbed, about 17 minutes.

6. Remove the quinoa from the heat and let stand, covered, for 5 minutes.fluff the quinoa with a fork. Stir in the parsley and toasted almonds.

Season the quinoa with salt and pepper and serve

Mini Veggie Burgers with Corn Tortillas

2011-04-27T18:54:00.000-07:00

IngredientsBurger
Salt and pepper to taste
1 tsp of tamarind paste
2 potatoes (boiled and mashed)
½ cup corn
Finely chopped veggies1 onion
1 carrot
1 bell pepper
6 oz beet root
4-5 cilantro stems
Coating
1 egg white
1 cup of bread crumbs
GarnishTomato – Poblano Pepper Sauce
4 tomatoes
½ garlic
1 poblano pepper
¼ bunch cilantro
2 tablespoons olive oil
Salt and pepper to taste
Sliced VeggiesTomato, Onion, Bell Pepper
Others
Shredded jack cheese
Preparation
Tomato- Poblano Pepper Sauce – Prep Time – 45 minutesCoat chopped pieces of poblano pepper with olive oil. Bake in oven at 425 F for 25 minutes till you see the skin darken and wrinkle. Take out pieces and store in paper towel for 5 minutes. Peel the outer skin.
Stir fry chopped garlic in olive oil for 2 minutes and add 4 tomatoes and some cilantro and stir fry till most of liquid is gone.
Blend the stir fried veggies with the poblano pepper, olive oil and remaining cilantro.
Sauce is ready to serve.

Burger Preparation – Prep Time – 15 minutes stuffing + 15 minutes frying the pattiesStir fry onions till browned and add veggies one at a time while stir frying each ingredient for 1-2 minutes. Add the tamarind paste, salt and pepper at the end and stir fry for another 3 minutes.
Make 1 inch balls of the stuffing and dip in egg white and roll in bread crumbs. Fry the balls in a thin coating of olive oil and flatten them as they are being fried.

Ready to ServeLay the burger, garnish and sauce on corn tortilla and fold the corn tortilla. Now, the burger is ready to be eaten!

Creamy Cashew Nut Curry

2011-04-22T08:44:00.000-07:00

Cashew nut curry is a famous vegetarian dish in Sri Lankan cuisine, this is a must add item for any party menu. Soaked cashews are cooked in aromatic coconut milk and spices gives the creamy texture makes the flavorful pot of richly-colored curry. This is such a wonderful, easy recipe and is a perfect with bowl of plain white rice.

Ingredients:

250 g (8 oz) raw Cashews

3 Cups thin Coconut milk (or water)
1 medium Onion, sliced
2 fresh green Chilies, sliced
2 cloves Garlic, crushed
5 cm Cinnamon stick
8 Curry leaves
3 tbs olive oil
1/4 tsp ground turmeric
1 tbs Curry powder

½ tsp ground cumin

1 Cup thick Coconut milk or fresh milk

2 pieces Goraka (Optional)

Directions:?

1. Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.

2. Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.

3. Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.

4. Add the cashews and keep stirring until well coated with oil and onions.

5. Add thin coconut milk or water, close with lid and cook on slow heat until cashews are soft and cooked.

6. Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.

Turn off heat. Adjust salt to taste.

Brandied Fruitcake

2011-03-31T11:51:00.000-07:00

I love fruit cakes in Christmas times, you get to taste wonderful combination of nuts and dried fruits with a subtle brandy flavor .If you have ever made a Fruit Cake you know that what really sets this cake apart is how we repeatedly feed the cake, over time, with alcohol (usually brandy, sometimes rum), This gives the Fruit Cake a full of flavor and a extremely moist texture, plus it also allows the cake to be stored for ages and ages.

This fruit cake is jammed with raisins, currants, dates, dried cranberries, dried figs and prunes, dried apricots , dried mangoes and candied fruits and of course fresh nuts: cashews, almonds and pecans. It's dense, moist, spicy, nutty and PERFECT!

Ingredients:

1 cup (227 grams) unsalted butter

1/2 cup (110 grams) light brown sugar

2 Large eggs

1/2 cup brandy, for soaking fruit

Juice and zest (outer orange skin) of one orange

1/2 cups chopped pecans

1 cup (100 grams) walnuts, cashews, almonds, chopped

1 1/2 pounds (680 grams) of an assortment of dried fruits (dried apricots, figs, prunes, dried mangoes ,cherries,dried cranberries etc.), candied and chopped mixed peel(chopped into bite size pieces)

3/4 pound (340 grams) of an assortment of raisins, sultanas, currants,
2 cups (260 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

2 cups additional brandy, for sprinkling

Directions:

1.In a large bowl, combine the dried/candied fruits , nuts and 1/2 cup brandy. Toss to mix thoroughly, cover, and let stand for 3 to 5 hours at room temperature.

2.Preheat oven to 325°F.Butter the baking pan and set a side.

3.Sift together the flour, baking powder, salt, allspice and cinnamon .In the large bowl of an electric mixer, cream the butter with the brown sugar. Add the eggs, one at a time, beating well after each addition, and continue to beat until light and fluffy.

4.Add the flour mixture alternately with the orange juice, stirring after each addition, until batter is just blended. Add the orange zest, chopped nuts, and all the dried and candied fruits.

5. Scrape the cake batter into the prepared pan and Place the spring form pan on a larger baking sheet.

6. Bake in preheated oven for 1-1/2 hours until a cake tester inserted in center comes out clean. Let cakes cool in pans for 20 minutes, and then turn out onto racks, and cool completely. Place each cake on a large sheet of aluminum foil. Sprinkle the cake with 1/4 cup brandy.Wrap each cake tightly in the aluminum foil, sealing well. Store in a cool dark place.

7.After one day, unwrap the cakes and sprinkle each with an additional 1/4 cup brandy. Rewrap. if you have planning to serve this cake in two - three weeks time then Repeat this procedure for every week.Then let the cakes mellow for a final week before serving.

Mushroom 65 - Gluten Free & Vegan

2011-03-22T13:15:00.000-07:00

Preparation Time - 30 minutes

Serves - 2

Ingredients:

1/2 pound Large Button Mushrooms

1 tbsp Minced Garlic

3/4 tsp Cumin Powder

1/2 tsp or to taste Red Chili Powder

3/4 tsp Black pepper powder

12 Curry Leaves

1/4 cup Besan or Chickpea flour

1/4 cup Corn Starch

1.5 tbsp Extra Virgin Coconut Oil

1/4 tsp of haldi

Thai chili pepper flakes: to taste

Lime: to taste

Sea Salt per taste

Directions:

1. Dry the cleaned mushrooms with paper towels. Detach the stems from the mushrooms and cut them into four pieces.

2. Make a thick batter of corn starch and besan, gradually adding water to the flour. (Make sure the batter is not watery or else it won't form a coat on the mushrooms.) Add a bit of salt, red chili powder, 1/8 tsp black pepper, and haldi to it. Dip the mushrooms in this batter. Heat 1 tbsp of oil and shallow fry the coated mushrooms in a skillet. Cover the skillet to create an oven effect. Once cooked, remove to a paper towel and keep aside.

3. To a skillet, add 1/2 tsp oil. When warm add the minced garlic to it. Saute for a minute. Add curry leaves, cumin powder, red chili powder and pepper powder and fry for a minute. Add a tsp of water.

4. Add the fried mushrooms to it and give it a rough stir.

5. Finally add the chili pepper flakes, lime, and salt. Stir to coat the mushrooms well. If needed sprinkle a little amount of water. Remove to a serving dish and serve warm.

Optional

Spring onions for garnish

Note: Recipe is altered from the blog that is below

http://satrupa-foodforthought.blogspot.com/2010/09/mushroom-65.html

Most of the Mushroom dishes are soggy and boring; this is the first time I have tasted a yummy dish that has distinctive flavor like fried ChickenJ, so crisp and tasty. This lovely dish is from my dear friend Kim who is not only a foodie but also an advocate for organic and gluten free food .She had delicately prepared this delicious Mushroom 65 for a potluck and it was the most admired snack in the partyJ

Carrot/Mint Raita

2011-03-14T21:24:00.000-07:00

For those biriyani connoisseurs, there is nothing like cooling it with a raita dip that offers refreshment. This recipe is courtesy of my cousin, aninda.

Carrot/Mint Raita

Total Preparation Time : 20-25 minutes

Ingredients

1 medium red onion

12 baby carrots

1 cucumber

1 cup of mint leaves

1/2 lemon

3 cups of yogurt

1 tablespoon of sour cream

1 tea spoon of roasted cumin powder

Salt and Red Chilli Powder to taste

Few leaves of cilantro and mint for garnish

Vegetable Preparation (10-15 min)

Use a shredder to make long length shreds of the cucumber and carrots.

Use a knife to cut thin slices of red onion and finely chop the mint.

Raita Preparation (5-10 min)

Pour yogurt in a mixing bowl and toss in the shredded/chopped vegetables/herbs to the yogurt. Stir in the sour cream till you get a smooth consistency. Add the lemon juice and salt and chilli powder and give it a final stir till it looks uniform.

Garnish with cilantro and mint leaves.

Spicy Honey glaze Chicken Wings

2011-03-14T15:48:00.000-07:00

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When I think about chicken wings, first thing come to mind is these golden brown, crispy and super delicious hot wings from Buffalo NY. Although there is a fried deliciousness to the authentic wings, I would still prefer the guilt free baked version of it. Sometimes over-frying takes away from the flavor and you're left with all crisp and no flavor. I had been looking for a good non-frying recipe for chicken wings and finally found one by Tim Wood@ food and wine. I have modified the original recipe to my taste, it came out so juicy, tender, spicy and full of flavor, just the way I like them J

Ingredients

4 pounds chicken wings

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

1/4 cup unseasoned rice vinegar

1 teaspoon crushed red pepper

1/2 cup honey

2 tablespoons soy sauce

½ tsp chili powder

1 tsp Dijon mustard

1-2 cloves minced garlic

Directions

1. Wash and clean the chicken wings to make sure there are no stray feathers. Cut wings into portions through the joints, discarding wingtips

2. Combine all the rest of the ingredients in a bowl. Add wings and coat in mixture. Cover and refrigerate for 1-2 hours or overnight, stirring occasionally.

3. Preheat oven to 425 degree F. Cover a baking dish with aluminum foil. Drizzle it with some olive oil. Spread wings over the base, brush liberally with marinade. Roast for 40-45 minutes or until golden brown. Turn the wings half way through the baking. Serve warm or at room temperature

Healthy Broccoli-Leek Soup

2011-03-08T13:42:00.000-08:00

Broccoli is a one vegetable that does not have whole lot of taste when boiled or in a raw salad. If you are like me not a huge broccoli fan but would love to try out exciting ways of cooking it without compromising the nutrition’s or the taste, then this recipe for you!! Well cooked broccoli is delicious and nutritious, one of the best source for dietary fibers. Many vegetable soups can be pureed, or partially pureed to leave some texture with a smooth base. I love how creamy and delicious this simple vegetable soup turned out without having to add cream & tons of cheese. I hope you will enjoy the unusual blend of flavors from Broccoli and leek soup with crusty bread.

Ingredients

1 large bunch broccoli (about 1 1/2 pounds)

1 tablespoon olive oil

1 tablespoon unsalted butter

2 medium leeks, white and light green parts only, rinsed well thinly sliced

1 medium baking potato, peeled and cut into 1-inch pieces

1 clove garlic, thinly sliced

3 cups water

3 cups vegetable broth

3/4 teaspoon salt

Pinch freshly ground pepper

1/4 cup snipped chives

Zest of 1 lemon

Fresh lemon juice, to taste

1/4 teaspoon cayenne

Directions:

1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick “coins.” Break the florets into small pieces.

2. In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

3. Add florets; bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add chives, zest, lemon juice and cayenne. Sprinkle a 1 tsp of Parmigiano-Reggiano cheese on top and serve hot.

Blueberry Chocolate Scones

2011-03-02T11:23:00.000-08:00

Blueberry Scones are lovely breakfast treat when you eat warm from the oven, served with jam or whipped cream. The perfect blueberry Scone has a crisp exterior with an interior that is light and fluffy with a rich buttery flavor. Blueberries are the perfect berry for using in our baking as heat turns them soft and sweet. The only thing to remember is to gently mix the berries into the dough to prevent them from being crushed. Now, if you are using frozen blueberries, don’t thaw, it always bleed a little no matter how gentle you are when mixing them into the dough. I have added chopped chocolates to the mix for extra sweet flavor, you can add dried currants, dates or any other filling of your choice.

Ingredients:

1 cup Whole Wheat Flour
1 cup All Purpose White Flour
5 tablespoons Sugar
1/2 teaspoon Salt
1 tablespoon Baking Powder
5 tablespoons Diced Soft Butter
1 cup Cream
1 cup fresh blueberries
2 squares -BAKER'S White Chocolate, chopped
1 large egg, lightly beaten

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Cut butter into mixture of flour, sugar, baking powder, chocolate and salt. Add blueberries and toss to mix.

3. Combine cream and egg in a bowl and pour in to the flour mix, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't over handle.

4. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut /shape into 6 wedges

5. Bake the scones about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Fish Cutlets

2011-02-24T20:56:00.000-08:00

This Fish Cutlet recipe is among the finest and easy to make Sri Lankan fish recipes. If you ever go to any sri-lankan restaurants, you will find this fish cutlets listed along with many delicious sea food based appetizers. If you are looking a versatile dish to make it at home, this is the simplest of the cutlets. It’s made out of boiled potatoes /Tuna and spices; all mixed together to make an oval shaped balls, then dipped in egg white , bread crumbs and deep fried them.Even though original recipe calls for deep frying, you can always broil them to eat healthy. As per Tuna chunks, you may select any variety of Tuna brand, I have used Bumble Bee tuna chunks in water for this recipe. You can enjoy this flavorful appetizer with any hot sauce, Chutney or dip.

Ingredients:

For the Tuna mix:

2 medium potatoes, cubed

2 tins of tuna chunks, drained

½ medium red onion, chopped finely

2 – 3 green chilies, chopped finely, deseeded

4 - 5 curry leaves, shredded

½ tsp black pepper, freshly ground

1 tsp or more chili powder

½ tsp coriander powder

½ tsp cumin powder

½ tsp Lime juice to taste

1 tsp Dijon mustard

Salt

For Frying

4 tbsp plain bread crumbs for coating

2 medium egg whites beaten

Oil for deep frying

Directions:

1. Boil the potatoes until soft. When they’re done, drain the potatoes and leave to cool in the sieve. You want the water from the potatoes to evaporate, so do leave them for long enough.

2. In the meanwhile, prepare the remaining ingredients except for the salt and lime juice, and mix them in a bowl. When the potatoes have cooled down, mash them and add to the mixture in the bowl. Add the lime juice and salt to taste.

3. Sprinkle a little olive oil in a pan and sauté the mixer for 10 mins and let it cool.

4. Take about a golf-ball sized amount of mixture and roll it into a ball. Next dip the ball into the egg, and then into bread crumbs. Do all the cutlets in this way.

5. Pour oil into a deep pan, or a wok and put on medium high. You’ll need enough oil for deep frying.The oil is hot enough when it sizzles when you insert a wooden spoon inside.

6. Fry the cutlets for a few min on each side, until they’re heated through and the coating is cooked.

Butternut squash and white beans soup

2011-02-21T09:43:00.000-08:00

Healthy Bowl of soup is perfect for a rainy day or if you just feel like eating light. This recipe is so simple to make and it has a smooth, thick texture and so flavorful. I love how butternut squash becomes silky and sweet when roasted and pureed in this recipe. The fresh ginger, cumin and garlic are detectable in the soup and it compliments the creamy and smooth flavors from butternut squash.

Ingredients:

1 cup chopped onion
3 garlic cloves, minced
4 cups (3/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
4 cups fat-free, less-sodium vegetable broth
1 tsp ground cumin
1/4 tsp ground red pepper
1/8 tsp ground cloves
1 tsp chopped fresh oregano
1 tsp salt
1/4 tsp freshly ground black pepper
2 (15-ounce) cans Great Northern beans, rinsed and drained
2 tbsp olive oil
1 (14 1/2 ounce) can chopped tomatoes

Directions:

1. Heat oil over medium heat; add onion, cumin and garlic, saute for 5 minutes.

2. Add rest of ingredients except the beans, bring to a boil.

3. Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.

4. Remove from heat and cool slightly, uncovered about 5 minutes.

5. Add the beans to the same pot and simmer for 5 mins and let it cool

6 In a blender, blend the squash mix and half of the beans until smooth

7. Return pureed soup to the soup pot and stir in the rest of the beans

8. Cook on medium heat about 5-10 minutes, or until heated.