Steves’ Recipes: Shahi Korma and Acapulco Chicken Recipe

Last updated on December 10th, 2019 at 05:21 am

Hello,

Our Recipe blog readers how are you? Today, we will share two delicious recipes named Shahi Korma Recipe and Acapulco Chicken Recipe.

 

Shahi Korma Recipe

Shahi Korma is a delicious recipe that you can cook quickly and easily.

We hope you enjoy the good taste of Shahi Korma and recommend this Shahi Korma recipe to your friends and family.

Serves: 6

 

Shahi Korma Ingredients

  • 8ea cloves garlic
  • 5T blanched slivered almonds
  • 7T vegetable oil
  • 10ea whole cardamom pods
  • 1ea 1″ stick of cinnamon
  • 1t ground coriander
  • 0.5t cayenne pepper
  • 1.25c heavy cream
  • 1ea 1″ cube of fresh ginger
  • 1c water or beef broth
  • 2lb boned lamb or beef (1″ cubes
  • 6ea whole cloves
  • 2ea medium onions chopped
  • 2t black cumin ground
  • 1.25t salt
  • 0.25t garam masala

Shahi Korma recipe

 

Shahi Korma Recipe Instructions

Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.

Heat the oil in a wide, heavy, preferably non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.

Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.

Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions.

Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne.

Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and rest of the water or broth (a bit more for beef).

Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.

 

Acapulco Chicken Recipe

Acapulco Chicken (en Escabeche) is a delicious recipe that you can cook quickly and easily.

We hope you enjoy the good taste of Acapulco Chicken (en Escabeche) and recommend this Acapulco Chicken recipe to your friends and family.

Serves: 6

 

Acapulco Chicken Recipe

 

Acapulco Chicken (en Escabeche) Ingredients

  • 2c Unsalted chicken broth,
  • 0 -defatted
  • 1tb Olive oil
  • 2ts Ground cumin
  • 2tb Pickling spice
  • 0.5 Red bell pepper, sliced
  • 1lb Boneless chicken breast
  • 0 -halves
  • 0.5 Yellow bell pepper, sliced
  • 2tb Minced jalapeno chili with
  • 0 -seeds
  • 1 Onion, halved, thinly sliced
  • 0.33c Rice wine vinegar
  • 0.25c Fresh cilantro leaves
  • 3lg Garlic cloves, minced

 

Acapulco Chicken (en Escabeche) Recipe Instructions

baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.

Add chicken, onion, vinegar, garlic, oil, and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes.

Transfer chicken and onions to the shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 c, about ten minutes.

Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture.

Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices.

Pass tortilla chips to use as “pushers. ” 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.

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Tomato Carrot Celery and Lime Quick Morning Juice

Last updated on December 10th, 2019 at 05:22 am

Tomato Carrot Celery and Lime Quick Morning Juice Recipe

 

Breakfast is considered to be the most important meal of the day. In this fast-paced lifestyle we have, Masticating Juice Extractor helps you prepare a quick alternative before you set out to start your day

Most people would skip breakfast because they tend to rush and don’t have enough time and energy to prepare and eat the most important meal of the day.

When we wake up, our minds are automatically set to do the tasks that lead us out of the house as soon the alarm clock hits.

Here’s a quick juice recipe that any kitchen rookie can prepare in approximately five minutes with the help of Masticating Juice Extractor.

 

Ingredients

This recipe makes approximately 3 cups, and you will need the following:

  • Two medium tomatoes
  • One large carrot, trimmed
  • Two celery stalks, trimmed
  • One lime peeled

Directly process tomatoes, carrot, celery, and lime through Masticating Juice Extractor and breakfast is served!

 

Health and Nutrition Facts of this Juice Recipe’s Ingredients

carrot and tomato

Tomatoes

Tomatoes have high contents of antioxidants, organic acids and other essential nutrients such as

  • Vitamins C
  • B6 and K
  • Beta-carotene
  • Biotin
  • Niacin
  • Potassium
  • Phosphorous
  • Calcium
  • Iron
  • Zinc
  • Selenium

Tomatoes help to prevent anemia, cancer. It helps to enhance the digestive function by stimulating salivary and gastric secretions.

It also helps to lower blood pressure due to its high content in potassium.

Helpful for anti-aging skin, skin imperfections and brightens up a dull complexion and help relieve the symptoms of stress, tiredness, fatigue, muscle weakness as well as prevent muscle spasms and cramps.

 

Carrots

Carrots are an excellent source of pro-vitamin A, vitamins C, D, E, K, B1, and B6 and have the high content of biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals.

It also has phytonutrients, nature’s marvelous provision for healing of various diseases, such as lutein, lycopene, anti-oxidants alpha, beta and gamma carotenes, zeaxanthin and xanthophyll.

It helps balance the blood acidity and blood sugar, reduce cancer risk, regulate chronic constipation problems.

Keep the optic system in tip-top condition, enhance the quality and quantity of a mother’s breast milk and lower the serum cholesterol levels.

celery lime

Celery Stalks

Celery stems are an excellent source of vitamins B1, B2, B6 and C with plentiful supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and plenty of essential amino acids.

It is associated with lowering of blood pressure, combating cancer, perfect post-workout tonic as it replaces lost electrolytes and rehydrates the body, relieves constipation.

Celery stems also relax nerves that have been overworked by human-made laxatives and normalize body temperature. Regulate body fluid and stimulate urine production has a calming effect on the nervous system.

To make it an excellent drink for insomniacs and aid the breaking and elimination of urinary and gallbladder stones.

 

Limes

Limes are excellent sources of vitamin C, B6, potassium, folic acid, flavonoids, and the outstanding phytochemical, Limonene.

Limonene has anti-cancer effects and helps increase the level of enzymes that detoxify carcinogens. It helps to relieve asthma, kill cholera bacilli within a short period.

Limes fight infections and halt the progress of a cold, detoxify and relieve constipation,  effectively help with digestion and reduce bloating and belching.

It helps to relieve heartburn and useful in the treatment of inflammatory disorders like rheumatism, arthritis, sciatica, etc.

It also prevents the deposit of uric acid in the tissues thus reducing the risks of gout.  Limes help restore softness and add moisture to the skin and have a soothing effect on the throat to relieve a sore throat.

Now that’s a lot of healthy stuff in a glass! Enjoy the healthy benefits of this juice recipe now with the help of Masticating Juice Extractor.

Steve’s Recipe: Taste The Homemade Tortillas

Last updated on December 10th, 2019 at 05:15 am

I use tortillas for a lot of meals, even snacks, but I never tried making my own until recently. It’s not super simple as it takes some work to get the dough going.

But it’s far from hard as well. When you taste your first homemade tortilla, you’ll understand why I say that I will never use store-bought tortillas again. They are worth every bit of effort!

 

Ingredients:

 

homemade tortillas

Methods:

Before I get started, I will say that I kind of made this recipe up. When I first looked for a tortilla recipe, all I could find were ones that used lard.

That is something I wouldn’t use in my kitchen for anything else, so I wasn’t going to buy any. I read that vegetable oil can replace it, so I gave it a try. I think it came out wonderful.

First, you want to get a clean, smooth work surface. I work on my counter and do everything there. You could mix some of this in a bowl and then move it to your work surface, it’s up to you.

So now, mix together the flour, baking powder, salt, and oil. Once it is mixed, you want to slowly add in your milk.

I literally add just a tiny bit at a time and make a little well in my dough, pour in some milk, and then work it in.

I repeat that until I have used all of the milk. You can kind of see in what I’m talking about in this picture.

This will form a very sticky ball. Make sure your work surface is well floured. You will have to knead the dough for a few minutes.

It should be a little firm and much less sticky. You can place your dough in a bowl at this point, or leave it on your work surface. Cover your dough with a damp cloth or paper towel and let it sit for 20 minutes.

Afterward, you want to break it off into 8 pieces. Roll each of these into a ball. They don’t have to be exact!

Place them, without them touching, on a surface and cover them with the same wet cloth or towel. You want to let these sit for 10 minutes.

Now it’s time to roll them out. Go back to your work surface and make sure it is well floured. Place one ball on your surface at a time.

With your hands, flatten it a bit. Then, with a rolling pin, you want to roll them out until they are about 8 inches in diameter.

I normally make mine smaller than that, but they are very thick, so I suggest rolling them out to 8 inches and if you want them smaller, next time rolls them out a little smaller.

 

My biggest tip here is:

Don’t work the dough too much. I have made tons of things with dough, from bread to pizzas to tortillas and the thing that really is the worst is overworked dough.

flour tortillas

It turns very stiff and is unpleasant once cooked. Just try to be quick about it and don’t try to make them perfect.

They don’t need to be exactly round or all the exact same size. This is what makes them unique and homemade!

After each tortilla is rolled out, place it back under the damp cloth or towel. Heat up a skillet on high. Iron skillets work the best, but they aren’t required.

The skillet needs to be dry; I learned that the hard way! Don’t add anything to it. Place the tortillas in the skillet one at a time, cooking for about 30 seconds on each side.

They should start to puff up a bit when they are done. Keep your cooked tortillas wrapped. I usually cook the tortillas, wrap them in foil and place them in the oven to keep them warm.

You can store the leftovers in the fridge, just keep them tightly wrapped. Mine have never lasted for a day in the fridge (we eat them pretty quick!).

But I don’t think you should keep them much longer than that. You can reheat them on the skillet, over a gas burner or in the oven as I mentioned above.

These tortillas are very delicious and well worth the effort! If you have the time to make them, I highly suggest giving them a try.

Once you do, you won’t enjoy the store bought tortillas anymore, that’s for sure! These are just wonderful.

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Steve’s Recipes: Craving Broccoli and Lentil Soup

Last updated on December 10th, 2019 at 05:15 am

Craving Broccoli: Broccoli Salad

 

Weird, I know…who craves broccoli?  Me, apparently.  It’s all I wanted this week and I wanted it in the form of this lemony, tangy, crunchy salad.

This is seriously the easiest side dish and is perfect for summer.  Usually when you hear “broccoli salad”.

You think mayonnaise-laden broccoli florets with cheese and bacon…not the healthiest thing in the world.  This salad is quite the opposite and really tasty.

Craving Broccoli

 

Ingredients:

  • 1 large head of broccoli, cut into florets and steamed
  • 1 tbs fresh lemon juice
  • 2 tbs white wine vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp lemon zest
  • 1/2 t salt
  • Pepper
  • Dash of hot sauce
  • Thinly sliced lemon & red onion

 

Preparations:

The quick trick for steaming your broccoli – place the clean florets in a zip-top plastic baggie and cut a few slits in it.

Microwave on high for 1-2 mins- check the doneness of the broccoli by poking it with a fork.  I prefer mine to stay a little crunchy so I cooked it for a shorter amount of time.

Started off by making the vinaigrette for the salad in the bottom of a large bowl – mix together the lemon juice, vinegar, mustard, zest and salt and add a dash of black pepper and hot sauce.

Threw some thin lemon slices in there too. Next,  I poured the just-steamed broccoli into the bowl and tossed.  Add some thinly sliced red onion last, as much or as little as you like.

My mom always makes this salad in the summer and serves it with grilled chicken, or grilled sausage – moral of the story is that it can be added to any summer menu.

Last night, I obviously knew I was eating broccoli salad for dinner because there’s a big bowl of it in the fridge but I needed something to go with it…

Yup, that’s baked beans on top of a baked sweet potato.  I have seen this combo all over the blog world lately and it sounded really good – guess what, it is really good!

Makes sense that the sweetness of the baked beans would go well with a sweet potato.  It may not be the prettiest of things, but it really is quite delicious.

I have never bought canned baked beans, thinking they would never taste as good as homemade, but I highly recommend Whole Foods brand organic baked beans if you’re curious to try this creation too.

 

Lentil Soup

What I mean is sometimes you think you don’t like a certain dish because you’ve had so many bad versions of that dish.

But then suddenly you encounter a recipe for that dish that takes you by surprise and you find yourself–against your best instincts–loving that dish.

lentil soup

But certain weather demands that you make soup, and if ever there was the weather for soup–and if you live in the Northeast or the Northwest, you know what I’m talking about–this is it.

What I liked so much about this soup is that the flavors were clear and bright; it wasn’t that muddy, gunky mass of water and mushy beans that normally passes for lentil soup.

All of the elements–the lentils, the onions, the greens (I used swiss chard)–stand firmly on their own and even though it’s hardy enough to be a winter dish

It has all the brightness of summer too. And if you make it spicy (and I did) you’ll feel like there’s a campfire in your belly, which is just what you want on a cold winter’s night.

 

Here’s an Amateur Gourmet summary of what you do:

  • Buy a bag of lentils and boil 2 cups of them in plenty of water for 20 minutes or until they’re cooked through (at the 15-minute mark, start tasting.) When cooked, drain them.

 

  • Wash out that pot dries it. Add some olive oil (Heidi says 1 Tbs, I used more because I’m a glutton), turn up the heat, and add one chopped onion.

 

  • Here’s where Heidi and I go down different paths: she has you add spices at the end of the recipe, but I added them with the onion while it was sauteing.

 

  • So in this step, I added salt and a sprinkling of cumin seeds, a sprinkling of cayenne pepper, a sprinkling of curry powder, and some red pepper flakes. It’s all to taste so if you want it aggressive and spicy, add a lot.

 

  • If you want it mild and subtle, add a little. As Heidi says: you can rewrite this recipe as much as you want to suit your own needs.

 

  • When the onion is translucent, you add 1 28-oz can of crushed tomatoes, 2 cups water (I used the empty tomato can for the water so I got all the remaining tomato shmutz in there too) and the cooked lentils to the pot.

 

  • Bring the soup to a simmer and taste; this is a good time to adjust the salt. I added quite a bit, but I’m a salty guy.

 

  • After a few minutes, add 3 cups of a finely chopped “big, leafy green”–either kale or chard–which you wash well and separate from the stem (don’t use the stems.) Let it wilt a bit in the soup and then that’s it. You’re done!

 

It’s just the kind of food you want to eat at the start of a cold, miserable winter; which means the time to eat it is now.

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Steve’s Recipes: Pad See Ew, Cake Pops and Fresh Homemade Pesto

Last updated on December 10th, 2019 at 05:15 am

Pad See Ew

For most of my life, I believed I didn’t like Thai food.  In the last few years I’ve realized how wrong I was.  My favorite Thai dish is pad see ew (pronounced “pad see you”).

Pad See Ew is made with rice noodles, sweet soy sauce, egg, vegetable of choice, and protein of choice, and it can range from mild and sweet to very spicy.

 In restaurants I order chicken.  At home, I use tofu, because it’s different and it’s a fun challenge to try to cook it well.  The vegetable is always broccoli because that’s practically the only vegetable we eat in this house.

The biggest change I made was how I was cooking the tofu.  The first few run-throughs, the tofu was awful.

It was soggy, it was mushy, it fell apart, and it tasted like, well, mush.  Now I dry fry the tofu and use a marinade.  The tofu is now flavorful and has a much more pleasing texture.

Also, I cut the recipe in half.  I don’t have a pan big enough to make the whole thing so I always ended up cooking in stages and dumping it all into a mixing bowl.

It’s not the best strategy.  The original also made at least 8 servings.  There are only two of us so we were quite sick of pad see ew by the time we finished it all.  This is the smaller version that I now use.

pad see ew

 

Ingredients

  • 7 oz extra firm organic tofu
  • 1 crown broccoli cut into florets
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/2 package rice noodles
  • 4 tablespoons light soy sauce
  • 4 tablespoons black soy sauce, dark soy sauce, or thick soy sauce
  • 1/2 teaspoon ground white pepper
  • 1/4-1/2 teaspoon Red pepper flakes, to taste
  • 1-2 tablespoons sugar to taste
  • 2 large eggs at room temperature

 

Preparations

First, put the noodles in a bowl of hot water to soak.  This time I forgot that step so I used a pan of boiling water instead at the last-minute and rinsed the noodles afterward.  Both methods work, but soaking is preferable.

Next, mix your marinade in a shallow bowl.  I used a 9×9 baking dish.  Combine the soy sauces, white pepper, red pepper flakes, and sugar.

Now, drain and press your tofu between two clean dish towels or paper towels to remove as much water as possible.

When your tofu is dry, cut it into pieces of the desired size (just remember, you have to flip each one) and put them in the bottom of a frying pan on medium-low heat.

Make sure to use a single layer with space in between each piece.  Do not use any oil.  Fry the tofu on each side until it turns golden, like this.

When the tofu is done, add it to the marinade.

While the tofu marinades, check the noodles and add more hot water if needed.  Then cut the broccoli into florets and place them in the hot tofu pan with a bit (about 1/4 cup) of water.  Cover them until the water evaporates.

Push the broccoli to the side of the pan (or pour it into your nearby mixing bowl like I did) and put the sesame oil and garlic in the pan to brown.

Increase the heat to high.  Then pour in the drained noodles and the tofu and all the marinade.  Stir-fry.

Make a space in the middle of your pan to scramble the eggs and add them to the stir-fry.  Add the broccoli back in if you took it out (or mix it all in your mixing bowl) and you’re done.

Note, there are no pictures of the last part because I didn’t have time to stop in the middle.  The stir-frying only takes a couple of minutes altogether.

 

Getting Ready to Bake the Cake Pops

The Cake Pop instructions said to use the cake mix (strike two! on their way to storage).  So I chose a recipe from The Moosewood Book of Desserts. Specifically the Festive Celebrations Cake.

So I could use the egg whites I had in my frig from another baking project. That recipe makes the cake for 50.

 cake pops

 

Ingredients

Here’s the recipe adjusted to make 36 cake pops:

  • 1 1/4 cups sugar (I always measure scant on sugar)
  • 2 cups flour (I used whole wheat. I meant to buy white–in honor of all things fussy–at the store, but my subconscious must have revolted and picked up the whole wheat flour instead)
  • 3/4 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter  at room temperature
  • 3/4 cup milk (I used buttermilk)
  • 1/2 cup egg whites
  • 1 1/2 teaspoons vanilla extract (I make my own: 4 vanilla bean pods chopped and soaked in 1-quart brandy for 6 weeks)

 

 

Preparations

In a large bowl,  combine the sugar,  flour,  baking powder and salt. With an electric mixer on low speed,  beat the butter into the flour mixture.

Add 1/4 cup of the milk and continue beating for another minute or so. In a medium bowl,  lightly whisk together the rest of the milk,  the egg whites, and the vanilla.

Pour 1/3 of the milk mixture at a time into the butter mixture,  beating well and scraping down the sides of the bowl after each addition.

Spoon the batter into the greased cake pop cups. Fill evenly to the top edge. If you underfill they won’t raise enough to make a perfect sphere.

If you overfill,  the dough spooges through the air hole in the top pan–leaving your children with yummy tidbits to nibble when you pull them out of the oven. So I’d err on overfilling.

Put the top tray on,  fasten with heatproof clips. Bake 18 to 20 minutes at 350 degrees.

Cool on racks for about 10 minutes and then remove the top tray. Loosen the balls in the bottom tray and temper some chocolate.

Dip the plastic lollipop sticks into your tempered chocolate and gently insert into your lovely cake balls. Let set. Then provide more tempered chocolate, sprinkles and what not for children to decorate.

 

Fresh Homemade Pesto

Choose your favorite crusty bread as the base for this Italianized veggie version of the “croque-monsieur,” the bistro classic grilled cheese.

Fresh homemade pesto is always best, as red peppers roasted in your own oven, but store-bought versions will be fine in a pinch.

Any of the brands of shredded soy Mozza we tested will be delicious. Make sure you give them time to melt well and brown.

Serves four

homemade pesto

 

Ingredients

  • 4 slices crusty bread, minimum ½ in. thick
  • 4 tbsp. basil pesto
  • 2 red bell peppers, roasted, peeled and sliced ( see Note)
  • 8 oz. shredded mozzarella flavored soy cheese
  • 1 clove garlic coarsely chopped (opt.)
  • ¼ cup olive oil

 

Preparations

  • Pre-heat the broiler.
  • Combine oil and garlic and let infuse for 10 minutes. Place the bread slices on a heavy baking sheet and brush with oil. Broil for a few minutes until lightly toasted. Remove and repeat on another side (can be prepared ahead)
  • Top each toasted slice with 1 tbsp of pesto, and cover with strips of roasted red pepper. Cover completely with shredded cheese and return to broiler.
  • Broil five to 10 minutes, or until cheese has melted and is lightly browned.

 

Serve immediately.

 

Note: To roast red peppers, rub each pepper with olive oil and place in a shallow baking pan. Broil, turning frequently until the skin is black and blistered.

Transfer the peppers to a small plastic bag, seal and let steam 15 minutes.

Using the back of a knife, pull away from the charred skin, interior veins, seeds, and stem. Store in a dish of olive oil (with garlic, if you like) until use.

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Cauliflower Broccoli Cheese and Heart Healthy Pumpkin Flan

Last updated on December 10th, 2019 at 05:16 am

Cauliflower Broccoli Cheese

What do you say about cauliflower cheese? It’s the kind of dish I associate with growing up, however, we didn’t usually get it growing up. I know the few times we did, I loved it!

For some reason, it’s seen as unhealthy when in reality, it’s not that bad. Cheese is ok, milk is ok, and it has a little butter in it. If it gets the kids to eat their veggies, hey, why not?

You melt a little butter. Add plain flour until it turns into a paste then add milk, a little at a time so it’s incorporated before adding the next slurp (do as I say, not as my photos show that I did)

Once you’ve got it to a slightly thick but still pourable consistency, add salt, pepper, and mustard, to taste of course. Then you add your cheese. It can’t be a cheese sauce without cheese, can it?

While that’s been happening, I hope you’ve steamed your cauliflower and broccoli until they’re just a little less crunchy. You pop them in an oven-safe tray.

Then spoon the delicious cheesy sauce all over the vegetables.

Cauliflower Broccoli Cheese

Sprinkle breadcrumbs and a little extra cheese on top before popping it in the oven for about 30 minutes, until the top is slightly golden and crunchy.

You can serve it with anything you like, but it goes great with a roast, corned beef (silverside) or with some additional ingredients, you could make this a meal in itself.

Ingredient 

  • 2T butter
  • 1/8 C plain flour
  • 1 1/2 C milk
  • 1 t dijon mustard
  • salt and pepper to taste
  • 1/3 C grated cheese + 2 T for sprinkling
  • 2 T bread crumbs
  • 2 heads of broccoli or cauliflower

 

Directions

  • Preheat your oven to 180C (375F)
  • Chop your vegetables into florets and steam until they’re just tender, they’ll cook more in the oven
  • Melt butter in a saucepan
  • Once fully melted, add flour and stir until a paste forms
  • Slowly add milk a little at a time, making sure it’s fully incorporated before adding more
  • Once all the milk has been added, add the mustard and salt and pepper to taste
  • Add in the 1/3 C cheese and stir to combine, take it off the heat until ready to use
  • Layer the vegetables in an oven proof tray and spoon the sauce over
  • Sprinkle breadcrumbs and extra cheese on top & pop into the oven for 30 minutes
  • For extra crispiness, use the grill to toast the top in the last five minutes
  • Serve warm with whatever you, please

You could add shredded chicken, extra vegetables (carrot, asparagus, spinach) or cooked lentils and make it a meal in itself.

 

Heart Healthy Pumpkin Flan

Heart Healthy Pumpkin Flan

This recipe is from CanolaInfo as well as Cheryl Forberg, consulting dietitian to NBC’s “The Biggest Loser” as well as the James Beard award-winning recipe developer.

Makes 8 servings

 

Ingredient 

  • Canola oil in progress spray
  • 3 eggs, omega-3-enriched if available
  • 1 1/4 cups pumpkin puree
  • 1/2 crater maple syrup
  • 2 tablespoons canola oil
  • 1 1/2 teaspoons pristine vanilla extract
  • 3/4 teaspoon belligerent cinnamon
  • 1/4 teaspoon belligerent ginger
  • 1/4 teaspoon belligerent cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups low-fat milk, exhilarated until really hot
  • Ground nutmeg for garnish

 

Directions

Adjust oven shelf to core position. Preheat oven to 350 degrees. Bring the quart of H2O to boiling. Coat 8 6-ounce custard cups or ramekins with in-progress mist as well as set them in 13- by the 9-inch baking pan.

In the vast bowl, kick eggs slightly; supplement pumpkin purée, maple syrup, canola oil, vanilla, artificial flavoring as well as salt. Beat with mixer until blended thoroughly.

Mix in prohibited divert until blended. Pour 1/2 crater flan reduction into any rebuilt ramekin. Carefully flow prohibited H2O into baking vessel around ramekins.

Water should come up to turn of custard inside ramekins. Bake 40 to 45 mins or until set around the edges though still the small lax in the center.

Remove from oven as well as right away mislay ramekins from H2O bath. Cool upon handle shelve to room temperature. Cover with cosmetic hang as well as refrigerate.

Serve cold as well as an ornament with belligerent nutmeg. This dessert can be done up to 3 days in advance.

Per serving: 190 calories, 7 grams sum fat, 1.5 grams jam-packed fat, 110 milligrams cholesterol, 220 milligrams sodium, twenty-four grams carbohydrates, 2 grams fiber, 6 grams protein.

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Struffoli Recipe – Cooking With Steve

Last updated on December 10th, 2019 at 05:17 am

If You have never encountered  Struffoli Before, they are best described visually at any rate as the croquembouche of southern Italy: small dough balls.

I mean really small, the size of marbles, that is deep-fried and then rolled in honey before being assembled into a cone as in the French piled-up profiteroles model or a bulging wreath.

Since I was taught the recipe by a pair of Calabrian sisters, I make mine as their mamma makes hers; and this takes the wreath form.

 

Ingredients

  • 2  Tablespoons Semolina
  • 6 Eggs
  • 1 Tablespoon Sugar
  • Zest 1 Unwaxed Lemon and Finely Grated
  • 2 Tablespoons Olive Oil
  • 3–3⅓ Cups Flour Plus More For Rolling
  • ½ Teaspoon Baking Powder
  • 2½–3 Quarts Flavorless Vegetable Oil for Frying
  • 1½ Cups Honey
  • To Decorate use 2 Teaspoons (Approx.) Christmas Sprinkles

 

Method

  • Get out a large, rimmed baking sheet and shake the semolina over the base. And get out another tray (it doesn’t have to be a baking sheet) and line it with a double layer of paper towels. Set both aside while you get on with the dough.

 

  • Beat the eggs, sugar, finely grated lemon zest, and 2 tablespoons of olive oil until frothy.

 

  • Gradually add about 2⅔ cups of the flour and the baking powder, and mix to a dough. If it is too sticky then add more flour and keep kneading.

 

  • Using either your hands or a freestanding mixer fitted with a dough hook, until you have a smooth, pliable dough. This doesn’t take very long: probably around 3 minutes or 5 by hand.

 

  • Flour your work surface and turn out your dough. Then divide the dough into 10 roughly equal pieces, each about the size of a golf ball. Take 1 ball and roll it into a rope approx. ½ inch thick.

 

  • Then with floury hands divide this into about 20 small pieces, and roll each piece between your hands (flouring them again if this helps) to make marble-sized balls. Place the formed balls of dough on the semolina-sprinkled baking sheet, as you shape them.

 

  • Repeat the process with the remaining golf-ball-sized portions of dough: you should make a staggering 200 of the tiny balls!

 

  • Heat the vegetable oil in a wide, heavy pan—about 11 inches diameter and at least 6 inches deep—and then when the oil is at 375°F but no higher (you can leave a preserving or candy thermometer in if you want).

 

  • Or a piece of bread sizzles and browns immediately when dropped in the pan, you can begin to cook the dough balls. Regulate the temperature and keep a careful eye on the pan and the oil all the time.

 

  • Gently lower, using a mesh scoop or perforated spoon, about 15 little dough balls at a time. At first, they will sink and then, as they cook, they’ll float to the surface and begin to turn golden brown.

 

  • This will take up to about 1 minute depending on how many you have in at a time, but be ready to fish them out with your mesh scoop or perforated spoon onto the paper towel-lined tray as soon as they become the right golden color. And keep watching your pan.

 

  • Continue to cook them in batches—making sure the oil returns to the correct temperature but doesn’t get too hot or bubble too vigorously—until they are all fried; you can pile them up on the tray without harm. Now turn off the heat under the oil pan, and move on to the adhesive and assembly stage.

 

  • Pour the honey into a roasting pan that can go on the stove, and heat very gently until it becomes runny—a matter of moments, so do not leave the pan—then take it off the heat.

 

  • Tip all of the fried dough balls into the warmed honey and, using a soft spatula, turn them gently to coat them. Get out a large plate or cake stand with a slight lip or rim and with wet hands

 

  • Check the balls are not too hot then pick up the sticky balls and arrange them around the outer edge of the plate in the shape of a bobbly wreath, leaving just a small empty circle in the middle. Do not worry about symmetry or perfection or counting dough balls here, please.

 

  • Wash the honey from your hands and shake your chosen sprinkles over the sticky wreath, then stand back and admire, before placing your creation where others can do likewise.

 

  • These Struffoli are best, to my mind, eaten on the day they’re made. Use a scoop or spoon and fork to serve. It will be a sticky affair, but that’s part of their charm.

 

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Peanut Butter Pretzel Bites

Last updated on December 10th, 2019 at 05:17 am

These need almost no introduction. Just look at them. They’re bite-sized, perfect to put together while you’re watching TV, even over a couple of days.

They’re the ultimate party food, slightly fancy, just enough to impress and simple enough that people think “Oh, what a great idea! Why didn’t I think of that?”

You take some peanut butter (you have to test it, just to make sure it’s ok). Then mix it with some sugar and a little butter.

Mix it real good & squish it between two pretzels. That’s stage one done. If you want to take it easy for the rest of the night or head out, that’s alright. They’ll keep just fine in the fridge or freezer.

When you’re ready, dunk half of them in some melted chocolate. I used dark and I think it pairs up well.

And then let the chocolate set. Back in the fridge or freezer until your ready to eat them. And I say ‘them’ because it’s nigh on impossible to simply eat one.

We took them to a ‘bring a plate’ occasion, so we decided to put them in individual patty cases. It worked perfectly.

 

Peanut Butter Pretzel Bites

 

Ingredients

  • 1 C peanut butter, smooth is best, but if you have crunchy, go for it!
  • 2 t butter at room temperature
  • 2/3 C icing sugar
  • 3/4 C brown sugar
  • Pretzels (you’ll need at least a bag of the Parkers’ brand)
  • 1 block good quality dark cooking chocolate

 

Process

  • Mix the peanut butter, butter and sugars together until smooth

 

  • Using about 2 tsp worth of mixture, shape them into balls & flatten them slightly (You can put them in the fridge at this point to harden up a little)

 

  •  Sandwich the peanut butter mix between the pretzels

 

  • Place them into the fridge/freezer until you’re ready to coat them in chocolate

 

  • Melt the chocolate over a double boiler (or in the microwave if you’re more comfortable doing that)

 

  • Dunk half the pretzel bites in the melted chocolate and put them on a tray lined with baking paper to set

 

  • These will keep in the fridge or freezer for about a week (if they last that long)

 

Enjoy!

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Vegetarian Wrap Recipe Asparagus and Avocado

Last updated on December 10th, 2019 at 05:17 am

This is a very simple, yet probably most delicious vegetarian wrap I tried so far. The recipe originally came from “Mayo Clinic’s Williams-Sonoma Cookbook” by John Phillip Carroll.

After I first prepared and tried it –  I came to regret I did know about this recipe before and lived without it for so long? It’s become hit of the season.

It tastes just heavenly! Since then it became my staple recipe. This asparagus and avocado wrap is simple, light and extremely delicious – you will love it!

 

Vegetarian wrap with asparagus and avocado

 

Ingredients:

For two wraps you will need:

  • Eight spears of steamed asparagus
  • One cup of cooked rice, cold
  • Half of an avocado
  • One clove of garlic (or you can use garlic powder)
  • Two tbs. of plain non-fat yogurt (vegans can use nondairy yogurt or sour cream, or you can skip it at all)
  • One spoon of lime or lemon juice
  • Two tsp. of chopped onion
  • A few cilantro leaves
  • Two large (10 inches) tortillas – your favorite kind.

 

Directions:

  • In a small bowl mash together avocado, finely chopped garlic and lemon juice

 

  • In another bowl mix cooked rice and yogurt

 

  • Warm up each tortilla in a microwave (about 15-30 sec should be enough per each)

 

  • First evenly spread the avocado mixture over tortillas

 

  • Then spread the rice mixture

 

  • Lay four asparagus spears in the center of each tortilla, top with chopped onion and cilantro.

 

  • Fold the sides of the tortillas and wrap them up.

 

And Vegetarian Wrap Recipe with Asparagus and Avocado are ready to serve. You will be surprised how heavenly they taste! Don’t warm them up. Serve cold or at room temperature.

Great idea to pack with you for lunch too.

Enjoy.