Best of The Best

Friday, February 28, 2014

Chicken kalya e khas

Chicken kalya-e- khas

Ingredients

Chicken 1 kg 16 pieces
Onion brown ½ cup grinded
Green chilies 6 grinded
Yogurt 1 cup
Chili powder 1 ½ tsp
Lemon juice 2 tbsp
Salt 1 ½ tsp
Tomato puree ½ cup
Almonds grinded 10
Desiccated coconut 1 tbsp grinded
Ginger garlic 1 tbsp
Oil ½ cup

Method

Grind together green chilies, almonds and coconut, marinate chicken with these spices, fried onion, tomato puree, yogurt, lemon juice, salt, chili powder, leave it for 1 hour, heat oil add marinated chicken with marination, cook till chicken tender and oil comes on top. Garnish with chopped coriander. Serve with nan.

For those of you not familiar with Bridget Marquardt, she was one of Hugh Hefners blonde trio of girlfriends, jettisoned to fame for her association with the worlds oldest bachelor on E!s wildly popular sitcom "Girls Next Door". Yes, I just called it a sitcom. It was 30 minutes, had a theme song, and made me laugh. DONE.

I think Bridget had to be my favorite character out of the three, and yes, mostly because we share a love of cupcakes. I heard about Sprinkles for the first time from her, cus, ya know, she told me personally.

Like me, she also looks for any excuse to revolve a social gathering around cupcakes, a la Kendra and Hank Basketts homecoming to L.A. (sadly, I cant find that video).

Also like me, shes turned her entire website into an ode to the cupcake:

Is this a bakery? A cupcake blog? A porn site?! Who knows, who cares? Theres cupcakes greeting me, taking me down a jelly bean path into what could be either the defining moment of my life or the end of my hard drive as we know it.

Thursday, February 27, 2014

CROCKPOT LASAGNA

SERIOUS COMFORT FOOD

I guess this isnt technically lasagna, since it is cooked in the crock pot and uses rigatoni noodles, but it qualifies as serious comfort food and has all of the rich, familiar lasagna flavors.

1½ pounds lean ground beef (browned & drained well)
4 cups of beef broth (not bullion)
(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
1 tablespoon dehydrated onion flakes
1 teaspoon dry oregano
2 teaspoons dry basil
½ teaspoon fennel seed (dont leave out)
2 teaspoons salt
1 tablespoons sugar (dont leave out)
½ teaspoon black pepper
small pinch of red chili flakes (optional)
¾ pound of rigatoni noodles
½ pound of mushrooms (thick sliced)
2 to 3 cups Colby jack cheese shredded
1 cup of ricotta cheese

Brown the ground beef and drain it very well. In a large crock pot (see note below), Mix the beef broth, tomato sauce, tomato paste, onion and spices. Use a whisk to mix the sauce together well, then stir in the meat and mushrooms. Cook on high for 4 hours (see note). Stir once in a while during the 4 hours if possible (but not absolutely necessary.

After 4 hours, Stir in the DRY unboiled rigatoni, make sure you push them under the sauce (add a little extra hot water if necessary). Add the ricotta to the crock pot by spooning tablespoons of it in random spots and gently push down on the ricotta to submerge it as well (dont stir).

Continue to cook on low for 30 more minutes. Sprinkle the surface with shredded Colby jack cheese and put the lid back on for about 5 minutes or until cheese is nicely melted. Serve.

NOTE: My crock pot is a large oval and wide slow cooker, which works well for this recipe, as opposed to a small/tall one. The main cooking time is 4 hours on high, but if you are going to be away from the house all day, just turn it down to LOW and cook for 8 hours before you add the noodles. If you are using one of those smaller/taller slow cookers, you may have to adjust the cooking time a little.

NOTE: My crock pot has a "low" setting, a "high" setting and a "warm" setting. Once this recipe is completely done (and ready to eat) you can leave it on "warm" for quite a while. Warning, "low" is not the same as "warm".

NOTE: Noodles tends to fall apart if you leave them in the crock pot for much more than 30 minutes, so dont be tempted to add them early. Thirty minutes is perfect.

NOTE: This recipe uses rigatoni noodles, which are large diameter tubular noodles that have ridges on them. However, any kind of thick walled (sturdy) noodle will work for this recipe. Just make sure you do NOT BOIL THEM before you add them to the sauce. They cook in the sauce and soak up all of that extra liquid. Regular elbow noodles work well if you are serving this to a crowd of kids.

NOTE: I like dehydrated onion in this recipe, but if you dont have that, just saute a small chopped onion along with the ground beef.

NOTE: You can use your favorite cheese. We happen to like Colby jack cheese, but mozzarella works well too.

NOTE: This reheats very well.

Forest Chicken

Forest Chicken

Ingredients

Chicken breast 2
Papaya paste 2 tbsp
Spring onion chopped 1
Capsicum chopped 1
Carrot chopped 1 piece
Onion 1
Celery stick chopped 1
Parsley chopped ¼ bunch
Lemon skin ½ tsp
Lemon juice 2 tbsp
Salt to taste
Crushed black pepper 1 tsp
Onion 1
Tomato chopped 1
Mozzarella cheese ½ packet

Method
Cut chicken breast into book form, press well using hammer.Marinate with salt to taste, 1 tsp black pepper, 2 tbsp papaya paste and 2 tbsp lemon juice.Add in 1 chopped spring onion, 1 chopped capsicum, a piece of chopped carrot, 1 chopped onion, chopped celery stick, chopped parsley, ½ tsp lemon skin and 1 chopped tomato. Mix very well.
Cut 1 onion into rings, place onion rings in an oven proof dish.Top with chicken and vegetable mixture.Lastly spread grated mozzarella cheese on top and bake in a preheated oven on 200 degrees.Remove dish after 10 – 12 minutes. Serve hot.

Chicken Seven Layers Salad

This salad is my creation. Everybody loved in my family. I want to share this recipe with everybody.

Ingredients:
3 Boiled potatoes (I use yellow potatoes)
1 small sweet onion
1 12oz can of chicken breast
2-3 boiled carrots
200 gr smoked cheese
5 boiled eggs
2 persian cucumbers
Mayonnaise
Salt, Pepper, Vegeta
I added sliced radishes later (It made salad juicier and it gets watery after a few hours)
Optional unrefined Sunflower oil on the potatoes

Print option


This picture is missing cucumbers and radishes	.

Mix chicken with mayo and onion.

Shred potatoes on the plate.

Salt, pepper, vegeta,drizzle a little sunflower oil over the potatoes or use mayo.

Spread chicken with onion on top.

Shred carrots.

Add cubed cucumbers on the top. Salt and add a layer of mayo.

Shred eggs and last shred cheese on top.

Wednesday, February 26, 2014

Lemon Infused Gluten Free Pasta Salad with Grilled Asparagus and Herbs

Lemon Infused Pasta Salad with Fresh Herbs and Grilled Asparagus

A light, lemony vegan pasta salad. Gluten-free.

Lemon Pasta Salad for Summer

To speak about something as prosaic as pasta salad seems downright ho-hum. I mean. It's just a pasta salad. It's something I tossed together with stuff I had on hand. I hadn't planned on it. I didn't spend days contemplating the ins and outs and quirks of gluten-free brown rice penne. In fact, if I'm being unabashedly honest here I rarely think about food at all.

Until I'm hungry.

Until those familiar, nagging pangs begin gnawing their pesky little way into my consciousness, distracting me from my preferred, visual nomenclature- which rarely includes anything edible.

I daydream about paint, the plight of bees, and Clint Mansell's score for Moon. I notice the temperature of light and the curve of negative space against a jar of old spoons. I think about expectations and illusions and perceptions. I ponder where my soul is taking me, tugging at me to pay attention to my life, inviting me through dreams and the random snippets of music or ideas or theories that skitter and skate and ripple the mental stream I wade in day after day, to consider time itself- if I believe in it- sliding by in a cool constant flow of now.

I rarely eat breakfast. I often forget lunch. And dinner time always surprises me. As if each day takes figuring out all over again how to live (to paraphrase the Deadwood Zen master David Milch).

This doesn't mean I don't appreciate good food. Or that I hate to cook (well, some days I am less than enthusiastic). I loathe junk food and processed food. I can't take credit for this- it's simply the way I'm built, the way my body so pointedly rejects any easy, packaged fix.

Even before I discovered gluten intolerance and FODMAPs I knew on some instinctual level that in order to keep this body of mine healthy and strong for the here and now I have to pay it some attention. I know I have to eat. And eat consciously.

And so I find myself rummaging in the little white painted cupboard that is my pantry.

And I find a box of brown rice penne.

In the fridge I locate a fistful of spring asparagus.

One lemon.

A few sprigs of dill, marjoram, parsley and mint.

The rest is history.

Now in my belly.

Fuel for instigating thoughts of rebirth, fragility, and the particular pink that is ranunculus.

Read more + get the recipe >>

Huddle Up! Its Your Official Food Wishes Super Bowl Party Planner

Well, since all the other food blogs are doing Super Bowl recipe collections, I figured I should too. Below youll see some of my favorite football food, perfect for making your game day buffet a winner. Just click on the link and youll be taken to the original recipe post, complete with video and ingredients. Enjoy!

Sweet and Hot Mustard-Glazed Chicken Wings

Pastrami Chicken Wings

Clifton Springs Chicken Wings with Sticky Ginger Garlic Glaze

Candied Bacon

Oven-Fried Onion Rings

Spicy Orange Bison Balls

Beef Sliders

Calabrese Lollipops – Antipasto on a stick!

Three Cheeses in Three Minutes

Chicken Caesar Springrolls

Stuffed Piquillo Peppers

Prosciutto Wrapped Prawns

Savory Chocolate Crustini with Maldon Sea Salt Crystals

Tuesday, February 25, 2014

Carrot Bran Muffins

Im not a big baker of muffins but every so often the urge hits. This time the urge was carrot-bran. With coconut, lemon zest and raisins. Yum. I could eat muffins more often. Do let them cool a little longer than I did before peeling off the paper cups; they come out much better. Also, I think its best to grate the carrot fairly finely for these.

12 muffins
40 minutes - 20 minutes prep time

Mix the Dry Ingredients:
1 1/4 cup soft whole wheat flour
1 cup wheat, spelt or oat bran
1/2 cup Sucanat or dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
the finely grated zest of 1 lemon
1 1/2 cups finely grated carrot
1/2 cup raisins or dried cranberries
1/2 cup dessicated coconut

Preheat the oven to 400°F. Line a set of 12 muffin trays with paper liners, or butter them well.

Mix the dry ingredients in a good-sized mixing bowl.

Finish the Muffins:
1 cup buttermilk
1/4 cup mild vegetable oil
1 extra-large egg

I measure the buttermilk in a clear 2-cup measure; then the oil can be measured on top, and the egg mixed in. At any rate, whisk these together, then stir them into the dry ingredients until no dry spots remain.

Spoon the batter evenly into the prepared pans. Bake for 20 minutes, until firm to the touch and slightly coloured. Let cool somewhat before eating.

Last year at this time I made Rhubarb Tapioca and Sunflower-Honey Granola.

Black Lemon Chicken Salty Sour Bitter Sweet

This very simple, roasted chicken video recipe is an example of how appearances can be very misleading in the kitchen. The sauce is built from the caramelized lemon and chicken juices stuck to the bottom of the roasting pan, which take the form of an unappetizing black tar. If you didnt know any better, your instincts would tell you to discard the darkest bits before making the "jus."

That would be a big mistake. While it looks like it would taste like a charcoal briquette, it actually tastes like….taste. To borrow the catch phrase from a currently running soup commercial, "I like the taste of taste." As many of you already know, there are four primary tastes, salty, sour, bitter, and sweet.

If you take a small bit of the black tar from the bottom of the roasting pan, and pop it in your mouth, instead the one-dimensional burnt flavor you may expect, you should get an intense, very intense, combination of all four tastes.

Im not sure why this is, but when we dissolve this super four-taste-tar with some additional stock, it makes a great dressing/sauce with which to finish the dish. As youll see, I used romaine, but this same recipe works great with watercress, arugula, or spinach. Also, dont be afraid of a little bit of chicken fat. Think of this sauce as a warm dressing - in fact, this probably has less fat than if you just ate the dry chicken on a fully dressed salad. Enjoy!

Ingredients:
1 big whole chicken
3/4 cup lemon juice
1/2 tsp salt
pinch of cayenne
pinch of cumin
1 tsp black pepper
2 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
1 1/2 to 2 cups chicken broth or stock
sliced romaine, or other greens like arugula, spinach, watercress
salt and fresh ground black pepper to taste

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Monday, February 24, 2014

Potato recipes some tips and tricks

There are countless possibilities in your cooking can potatoes. Even if you take only potatoes without other ingredients you have a lot of recipe s available. The possibilities are almost endless when you start with other ingredients. This is why potatoes are one of the most popular foods around the world.

So how can you prepare potatoes at home? There are several different ways. FRY, you can bake can cooking and then crushing easily, you can prepare in a stew or you chipped potatoes. According to the preparation, it is advisable to choose the right kind of potatoes for every preparation process. For example large russet potatoes for baking, frying, mashing and roasting.

For example, a simple recipe is potatoes recipe for whipped cream. You need approximately 8 potatoes, milk (about 1/3 cup), butter (Cup) and some salt and pepper to taste.

This recipe is very simple. You have to cook the potatoes first Peel and cut into large pieces. Set type in a pot and cover with water. Turn off the heat and wait to Cook, then let them cook for 15 or 20 minutes until the potatoes are done. When potatoes are cooked to drain of the water and the potatoes in the pot. Melting in another pan butter and milk to, and you then add the potatoes. Use a mixer, beat the potatoes until you become fluffy.

There is a recipe that is known worldwide - a recipe for French fries. Take a few baking potatoes we mentioned. 4 Persons requires 6 large potatoes. Then you need also roast, oil and salt. Must you first Peel the potatoes and cut you into strips, which are somewhere up to 1/2 inch wide. You know what look like French fries. Now comes a nice trick. give way to get to the strength and make you more crispy French fries in ice cold water for at least an hour. Then heating oil (375 degrees) and drain the potatoes. Put the potatoes in frying basket and FRY until golden brown. Add some salt andre done.

A few more potatoes recipe tricks, which could prove useful. If you rub your baked potatoes have a crispy skin some butter or oil to you before you to bake. Another trick is to mashed potatoes make. If you want a really rich taste have you cooking in skimmed-milk powder. You will taste heavenly.

Go little wrong with each potato recipe-s. It is said that most potato meals keep unnecessary visitors always knocking at your door because see Create incomparable recipe worth mentioning, that potatoes world therefore go wide with almost everyone found.

Ben loves its potatoes be too crushed. So visit some delicious recipes for mashed potatoes for its site that is full of different recipes. It specifically recommends its mashed sweet potatoes recipe.

SANDRAS ROASTED SALMON with LEMON and DILL

A quick and rewarding method in which
to prepare fresh salmon that is very
beautiful on presentation, and oh so tasty...

Servings: (2)
Prep: 5 mins. |
Cook: 20 mins.

Posted: by Sandra

INGREDIENTS:

2 salmon fillets
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons fresh dill weed, chopped (reserve some whole for garnish)
1 clove of garlic, minced
kosher salt and ground pepper to taste

METHOD

Preheat oven to 350 degrees. Lightly spray a medium-sized baking pan with oil.

Place salmon in the prepared baking dish. Mix the olive oil, lemon juice, dill weed, and minced garlic in a small bowl, and drizzle over the salmon; season with kosher salt and ground pepper to taste.

Bake 20 minutes (depending on thickness of fillets), or just until salmon flakes easily with a fork.

Bread Topped with Tomato Parsley et al Fırında Domates ve Maydanozlu Ekmek

When I was a kid, the biggest torture for me was to have stale bread for breakfast, and this recipe was my moms genius invention to market stale bread to us. It worked well; it is still my favorite breakfast. Everything you expect from a Turkish breakfast is here on a slice of bread: tomatoes, feta cheese, olives, parsley, banana peppers, and eggs. Those little slices loaded with deliciousness go well with (Turkish) tea at both breakfast and afternoon-tea time.

Must-haves of this recipe are stale "real" bread (never ever use any kind of toast bread or freshly baked "real" bread, since they both get really soaky with tomato juice), fresh tomatoes, banana peppers, feta cheese, parsley, and an egg. The rest is up to you; you can add, remove, or modify the ingredients.

1 French baguette, sliced (I use French bread, because it tastes more Turkish to me than any other bread; however, you can also use sourdough, whole wheat, whole grain, etc.)
2 fresh tomatoes, petite diced
1 banana peppers, chopped
1/2 cup crumbled feta cheese
1/3 cup black olives, pitted and chopped
1 egg
1/3 bunch parsley, finely chopped
1/2 tsp black pepper
1/2 tsp crushed pepper
1 tsp paprika
1/2 tbsp olive oil
salt (how much salt you will use depends on what kind of feta cheese you have; if its a really salty one you may not even need salt)

With these ingredients, I could top 18 slices of French baguette.

-Mix all the ingredients in a bowl. Place the tomato mixture on bread slices with a spoon. If the bread is "really" stale, use the juice from the bottom of the bowl to wet the top of the bread slice. Place the bread slices on a broiler tray
-There will be some juice left in the bowl. Put some on top of each slice
-Broil 6-7 inches below heat until slightly brown. Approximately 8-10 minutes

Sunday, February 23, 2014

Rice à la Turque with Vermicelli Tel Şehriyeli Pilav

2 tbsp Olive/ sun flower/ corn oil, or butter (rice is best with butter)
Use a 2 to 1 ratio of water to rice. Although this works for almost any kind of rice (white, basmati, jasmine, brown), use only white rice with vermicelli.
1/2 cup vermicelli
hot water
salt

-Heat oil in pot and add vermicelli noodles. Stir until noodles are light brown. Try not to burn the noodles.
-Add rice, and keep stirring for a couple of minutes.
-Add hot water and salt. Bring to boil.
-Put the lid on and cook until rice soaks the water on very low heat.
-Do not stir the rice while its cooking; that will break the rice.
-Wait at least 5 minutes to serve.

GARDEN FRESH PIZZA

GARDEN FRESH PIZZA

INGREDIENTS

Tomatoes chopped- 4-5 medium sized
Capsicum sliced- 1 small sized
Cabbage chopped- 1/2
Paneer (cottage cheese) cut into cubes-1/2 cup
Salt-1 teaspoon (adjust as per taste)
Tomato ketchup-2 tablespoons
Oregano -1 teaspoon
Black pepper powder-1/2 teaspoon
Water- 2-4 tablespoons
Oil-2 tablespoons
Mozarella cheese grated-1/4 cup
Black olives for topping
Pizza base regular size- 2

METHOD

First prepare the pizza sauce.
Heat 2 tablespoons oil in a pan.
Add sliced capsicum to it & saute for around 2 minutes.

Now add chopped cabbage & fry them together till it shrinks in size.
In order to make cabbage ready for usage, first chop the cabbage.
Then add it to boiling hot water & boil it for around 2-3 minutes.
Then drain out the water & allow the cabbage to get dried up well.
This way it becomes ready to eat.

Add the chopped tomatoes to these vegetables & fry them well.

Add salt, black pepper powder & oregano to the tomatoes.
When they leave oil, add tomato ketchup to the mixture & mix well.
Tomato ketchup By the Company Tops & Kissan is without onion & garlic & is widely available in the markets these days.

Now, add 2-4 tablespoons water to the tomatoes & allow it to get cooked well for 2-3 minutes.

When it appears cooked, add the paneer cubes & fry for another 2 minutes.

Pizza sauce is now ready.
Apply this on the pizza base.

Top it with grated mozarella cheese & sliced black olives.

Preheat oven at 200 degrees celcius for 5- 10 minutes.
After 5-10 minutes, place the pizza inside the oven.
Bake it for 10-15 minutes at 200 degrees celcius or till the base turns golden brown & is cooked well.

Take the pizza out & cut it into slices.
Garden fresh pizza is ready to serve.