Wednesday, April 2, 2014
Marinated Tomatoes in Ketchup
Ingredients:
6 lbs of roma tomatoes
1 tsp ground black pepper
1 bunch parsley
1-2 bunch green onion
1 bunch dill weed
1 head garlic
Marinade:
5 cups of cold water
24 oz ketchup (680g)
2 tbsp salt
2 tbsp sugar
Put the tomatoes in boiling water for approximately 2 minutes
drain the water and peel the skin (it is very easy to do after you put them in hot water) cut the tomatoes in 1/2 lengthwise.
Enjoy!!!
The Things That Everyone Should Know About Cooking
Are you feeling overwhelmed by the demand to prepare family meals every day? Do not let cooking infuriate you! This article contains a number of tips that will make the process of preparing meals a lot easier. When you apply these tips, youll wish you had known about them sooner.
While you may wish to cook a fancy dish, dont experiment when you need to cook for an important person. Your date, boss or family will be impressed with your cooking if you prepare something great, not if you try a complicated recipe you are not mastering. Impress them by cooking a meal you already know you can prepare well.
Take advantage of stackable cooling racks. When you take on big baking projects like several batches of cookies or cupcakes, the finished batches can crowd your counter space. Stacking racks make the most of kitchen real estate. Stacking in vertical layers opens up the space you need to work in.
Fresh herbs and other kinds of seasonings can help spice up even the simplest dish. Elaborate dishes with multiple flavors can really be enhanced by using dried herbs, oregano and basil are great ones to use. Fresh herbs are still preferred, and they will provide a much better taste to your dish. You could start your own herb garden to always have fresh products.
Cooking doesnt have to be an exact science; thats baking. But you should still measure the amount of oil you cook with. Pouring straight from a bottle does not give you an accurate idea of how much fat you are using, which can result in overindulgence. That way, you know exactly how much oil you use and you can monitor your caloric content of your meals easier.
When you are purchasing food to make a recipe, read your labels. Most common cooking supplies have hidden ingredients that are unhealthy. Look for products with a low level of sodium, fat and sugar to make sure you are cooking a healthy dish.
If you are just beginning to cook more of your meals, go straight to the nearest bookstore or library to find a cookbook that has simple, fun recipes. Try a few recipes, and be patient with yourself as you are mastering this new skill.
It will be very helpful to have all cooking supplies nicely organized. Supplies and staples kept in disarray will have you scrambling when trying to find a needed utensil or ingredient. Keep things that are similar in the same place. As an example, keep all of your spices stored in one cabinet for ease.
Be sure to take excessive fat out of your stew or soup. To eliminate any extra fat in your stew or soup, allow the dish to cool completely so that the fat will rise to the top. If you don’t want to wait for your soup broth or stew to cool to remove some of the excess fat, you can put a piece of ice on a slotted spoon and skim the spoon across the top. The cooled fat will adhere to the spoon and ice cube. The fat should then gather on the ice. Another method is to blot away the fat using a power towel.
It can be overwhelming to cook for your whole family. Fortunately, there are tons of ways to make cooking easier and to make the results of your labors in the kitchen more rewarding. You should be relaxed when you are walking into your kitchen.
Read More..
While you may wish to cook a fancy dish, dont experiment when you need to cook for an important person. Your date, boss or family will be impressed with your cooking if you prepare something great, not if you try a complicated recipe you are not mastering. Impress them by cooking a meal you already know you can prepare well.
Take advantage of stackable cooling racks. When you take on big baking projects like several batches of cookies or cupcakes, the finished batches can crowd your counter space. Stacking racks make the most of kitchen real estate. Stacking in vertical layers opens up the space you need to work in.
Fresh herbs and other kinds of seasonings can help spice up even the simplest dish. Elaborate dishes with multiple flavors can really be enhanced by using dried herbs, oregano and basil are great ones to use. Fresh herbs are still preferred, and they will provide a much better taste to your dish. You could start your own herb garden to always have fresh products.
Cooking doesnt have to be an exact science; thats baking. But you should still measure the amount of oil you cook with. Pouring straight from a bottle does not give you an accurate idea of how much fat you are using, which can result in overindulgence. That way, you know exactly how much oil you use and you can monitor your caloric content of your meals easier.
When you are purchasing food to make a recipe, read your labels. Most common cooking supplies have hidden ingredients that are unhealthy. Look for products with a low level of sodium, fat and sugar to make sure you are cooking a healthy dish.
If you are just beginning to cook more of your meals, go straight to the nearest bookstore or library to find a cookbook that has simple, fun recipes. Try a few recipes, and be patient with yourself as you are mastering this new skill.
It will be very helpful to have all cooking supplies nicely organized. Supplies and staples kept in disarray will have you scrambling when trying to find a needed utensil or ingredient. Keep things that are similar in the same place. As an example, keep all of your spices stored in one cabinet for ease.
Be sure to take excessive fat out of your stew or soup. To eliminate any extra fat in your stew or soup, allow the dish to cool completely so that the fat will rise to the top. If you don’t want to wait for your soup broth or stew to cool to remove some of the excess fat, you can put a piece of ice on a slotted spoon and skim the spoon across the top. The cooled fat will adhere to the spoon and ice cube. The fat should then gather on the ice. Another method is to blot away the fat using a power towel.
It can be overwhelming to cook for your whole family. Fortunately, there are tons of ways to make cooking easier and to make the results of your labors in the kitchen more rewarding. You should be relaxed when you are walking into your kitchen.
Tuesday, April 1, 2014
Mango Banana smoothie
Ingredients:
1. 1/4 cup banana chopped
2. 1 cup cubed peeled ripe mango
3. 1 teaspoon sugar or taste
4. 1/2 cup milk
5. 1/4 cup yogurt
6. 5-6 ice cube
Method:
1. Freeze ripe mango cube about 1 hrs or until firm.
2. Place frozen mango and the remaining ingredients in a blender.
3. Process until smooth.
4. Serve chilled.
You may also like:
Sweet Corn Chicken Dumpling Soup
Sweet Corn Chicken Dumpling Soup
Ingredients for Dumpling
- Chicken breast 2
- Garlic paste 1 tsp
- Coriander leaves 2 tbsp
- Coriander powder ¼ tsp
- Fresh cream 2 tbsp
- Celery stick chopped half
- White pepper ¼ tsp
- Corn flour 2 tbsp
- Salt to taste
Ingredient for Soup
- Celery stick chopped half
- Sweet corn creamy style 1 cup
- Curry leaf 1
- Chicken stock 2 glasses
- Salt to taste
- Black pepper powder ¼ tsp
- Tomato chopped 1 small
- Corn flour as required
- Beaten egg 1
- In chopper put together chicken breast, half celery stick and 1 tsp garlic paste. Chopperize finely.Now add 2 tbsp coriander, ¼ tsp coriander powder, 2 tbsp fresh cream, salt to taste and ¼ tsp white pepper. Chopperize to a fine paste.Lastly add 2 tbsp corn flour. Mix very well. Remove mixture in a bowl, keep aside.Put 2 glasses of chicken stock in a wok, add 1 curry leaf and chopped celery stick. Boil for a few minutes.Now remove curry leaf and add 1 cup sweet corn to the soup.Also add salt to taste and ¼ tsp black pepper. Cook on low flame.Now make small balls with the chicken paste and add to the boiling soup. Cover and cook on low flame for 5 – 6 minutes.Thicken soup with corn flour paste; lastly add half beaten egg and stir contentiously.Now dish it out, spread 1 chopped tomato on top and serve hot.
Classic fried fish
Classic fried fish
Ingredients:
- Finley chopped potatoes 2
- Fish fillet ½ kg
- Flour ½ cup
- Red chili powder ½ tsp
- Mayonnaise 2 tbsp
- Lemon juice 2 tbsp
- Oil for frying
- Salt as required
- Flour 1 cup
- Egg yolk 3
- Black pepper little bit
- Oil 2 tbsp
- Salt as required
Method:
- Cut potatoes and fry them for 2 to 3 minutes and keep them aside.Marinate ½ kg fish fillet with salt to taste, ½ tsp black pepper, 2 tbsp lemon juice and 2 tbsp mayonnaise.In a bowl take 1 cup flour, 3 egg yolk, 2 tbsp oil and little bit of salt and batter.If the batter gets thick you can add 2 tbsp of milk.
- Now take the marinated fish and coat it with flour. Dip them in batter and deep fry them.Now in the same oil fry the potatoes till it gets crispy. Take them out in the platter and sprinkle salt and pepper on it.Now put fish pieces on them and serve.
Monday, March 31, 2014
Beef Stew
I really do not intend to sound ungrateful or unappreciative of the effort my dear mother makes every Sunday to prepare a fabulous meal for the family. However, I am sure when you were growing up there were a few meals that when your mom told you thats what you were having for dinner, you would like nothing better than to run down the street and join the neighbors, regardless of what they were serving. No matter how appreciative you may be, there are always going to be meals you just dont like, right? Well, I really do not care for beef stew...ok, I can not stand the sight of beef stew. I know I am in the minority of the people out there, but I cant help it. Beef stew and Pot Roast, both strike fear in the center of my being at just hearing the sound of the words. I know my mother is going to kill me when she reads this, not that its a secret. Believe me, she knows I dont like it, but you see the weight my opinions have in the family.
While I have this aversion to beef stew, I am actually fairly fond of Beef Bourguignon, a bit of a fancier version of a standard beef stew which is a long slow braise of beef in red wine with carrots, mushrooms and onions.
I prefer to purchase a whole cut of meat and portioning it into the desired size in my kitchen, as opposed to buying the precubed stew beef found in most grocery stores. Most times I prefer larger pieces of meat than is available in the supermarket. I also like to see and be in control of the ingredients I use rather trust a package of cubed mystery meat. For this particular occasion, I bought a 1.25 lb beef shoulder roast which I cut into about 2 inch cubes and tossed in a light coating of flour. Heat about 1/4 cup of olive oil in a large dutch oven over medium high heat. Add the floured cubes of meat to the pot and brown on all sides (be sure not to overcrowded the pot to encourage browning and avoid steaming the meat). Remove the beef from the pot and set aside.
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To the dutch oven, add 2 minced cloves of garlic, 1 package of sliced cremini mushrooms (white button mushrooms can be substituted), about 5 or 6 carrots cut into 2 inch pieces (if you have small baby carrots, they can certainly be used instead), 1 bag of frozen cippolini or pearl onions and 1 small can of tomato paste. Saute for about 5 to 10 minutes. Next, add about 1/2 bottom of Burgundy wine (hence, the name Beef Bourguignon), or any other red wine you have on hand, and 1 box of beef stock. At this point, I recommend you make a slurry of 1/4 cup of water to 1 heaping tablespoon of cornstarch, mix well and add to the stew in order to thicken the gravy as it cooks in the oven. (Note: I did not add the slurry at this point yesterday, but when the stew came out of the oven, I noticed the gravy was a bit thin. I did add some cornstarch when I was reheating it on the stove just before it was time to eat and it worked perfectly, thickening the gravy just enough.) Return the beef to the pot, season liberally with salt and pepper and about 2 tablespoons of fresh rosemary, if available. Bring it to a boil, cover and finish cooking in a 275 degree oven for about 2 1/2 hours. You can certainly add potatoes to the stew, which will also add to the thickening of the gravy and simply serve with some good bread. However, I decided to leave the potatoes out of the stew in favor of serving it over fluffy buttermilk mashed potatoes. To make the potatoes, I washed and peeled 6 Yukon gold potatoes, placed them in a saucepan and covered them with cold water. Bring up to a light boil and cook for about 15 minutes or until the potatoes are fork tender. Drain the potatoes, add them back to the hot sauce pan and add about 3/4 cup of milk and 2 tablespoons of butter. Mash the potatoes and incorporate well with the milk and butter. Add about 1/2 cup of buttermilk and a liberal seasoning of salt and pepper. Stir to combine and serve hot with the beef Bourguignon.
Green Bean Sweet Onion Cherry Tomato Salad with Parsley Mint Dressing
Im really not a big fan of raw onions these days. I find they tend to outstay their welcome. But if you can get some really nice sweet ones they do have their place. Weve been growing some extremely sweet, mild ones and eating them mostly in slices on hamburgers. I decided it was time to branch out with them a bit. Sprinkling them with salt then letting them rest makes them even milder, and a bit softer in texture than they would be otherwise - perfect for salad.
As for the dressing, parsley is said to be good for counteracting bad breath from eating raw onions.And if it doesnt work, well, never mind, it makes a nice fresh and sprightly dressing. This would be good over cucumbers instead, or any tossed green salad for that matter.
4 to 6 servings
30 minutes prep time - allow 30 minutes rest time
Make the Dressing:
1/4 cup packed parsley
2 tablespoons packed mint leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon sugar
1/3 cup mayonnaise (light is fine)
the juice of 1/2 lemon
Wash and drain the parsley and mint well. Put them in the bowl of a food processor, and add the salt, pepper, and sugar. Process until finely chopped. Add the mayonnaise and lemon juice, and process again, until well blended. Remove to a serving container, and keep refrigerated until wanted.
Make the Salad:
500 grams (1 pound) green beans
1 medium sweet onion
2 cups cherry tomatoes
salt
Wash and trim the green beans, and cut them into bite-sized pieces. Cook them in boiling water until just tender, about 4 to 6 minutes. Rinse in cold water and drain well.
Meanwhile, Peel the onion and cut it in half from top to bottom. Cut each half into thin slices, as thin as possible. Spread them out on a plate and sprinkle them generously with salt. Set aside for about half an hour.
Wash and destem the cherry tomatoes, and cut them in halves if you feel they are large enough to warrant it.
To serve the salad, arrange the well-drained beans on a serving plate. Rinse the onions in cold water and drain them well. Arrange them over the beans, along with the cherry tomatoes. Drizzle the salad dressing over the salad, or pass it on the side.
Last year at this time I made Balsamic Beans.
Read More..
As for the dressing, parsley is said to be good for counteracting bad breath from eating raw onions.And if it doesnt work, well, never mind, it makes a nice fresh and sprightly dressing. This would be good over cucumbers instead, or any tossed green salad for that matter.
4 to 6 servings
30 minutes prep time - allow 30 minutes rest time
Make the Dressing:
1/4 cup packed parsley
2 tablespoons packed mint leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon sugar
1/3 cup mayonnaise (light is fine)
the juice of 1/2 lemon
Wash and drain the parsley and mint well. Put them in the bowl of a food processor, and add the salt, pepper, and sugar. Process until finely chopped. Add the mayonnaise and lemon juice, and process again, until well blended. Remove to a serving container, and keep refrigerated until wanted.
Make the Salad:
500 grams (1 pound) green beans
1 medium sweet onion
2 cups cherry tomatoes
salt
Wash and trim the green beans, and cut them into bite-sized pieces. Cook them in boiling water until just tender, about 4 to 6 minutes. Rinse in cold water and drain well.
Meanwhile, Peel the onion and cut it in half from top to bottom. Cut each half into thin slices, as thin as possible. Spread them out on a plate and sprinkle them generously with salt. Set aside for about half an hour.
Wash and destem the cherry tomatoes, and cut them in halves if you feel they are large enough to warrant it.
To serve the salad, arrange the well-drained beans on a serving plate. Rinse the onions in cold water and drain them well. Arrange them over the beans, along with the cherry tomatoes. Drizzle the salad dressing over the salad, or pass it on the side.
Last year at this time I made Balsamic Beans.
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