Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Saturday, April 26, 2014
Garlic Ginger Bok Choy – Cheap Easy and Fun to Say!
Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). This is great vegetable for many reasons; it’s cheap, it takes about 3 minutes to cook, it has a beautiful subtle sweet flavor, and of course it’s packed with nutritional goodness. As you’ll see, the best tip for great Bok Choy is how to trim the tops and bottoms separately so they both can cook perfectly.One quick anecdote before you watch the clip. I was taking roll call on Day 1 in one of my first classes as an instructor at the Culinary Academy, and was going down the list calling out the names and listening for the traditional call back, “here Chef,” when I saw on my roster “Bok Choy.” Well, that’s an interesting name, so I called out the name and heard in a very deep voice, “here Chef.” I looked up to make eye contact, as I did with all the students as I called roll for the first time, and sitting there was this very tall, Scandinavian-looking gentleman with blond curly hair. I asked him if that was his nickname and he said no, that was his real name. Now, the classes at the school were 3 weeks long, and as much as I wanted to, I resisted the temptation to go up and ask this man how he came to get the name Bok Choy. So, Bok Choy, if you are reading this post, please email or comment and tell me how you got the name! It’s been 5 years and I’m still wondering.
Ingredients:
3-4 Heads Of Baby Bok Choy
1/2 Cup Sliced Red Peppers
2 Clove Garlic
1 Tbl Ginger
1/2 Tsp Red Pepper Flakes
1 Tbl Vegetable Oil
1 Tbl Soy Sauce
8 Drops Sesame Oil
Tuesday, March 11, 2014
Easy Vegan Guacamole Recipe with Lime
 |
| Easy gluten-free vegan guacamole. |
In three and a half weeks we’ll be in our new home. In the meantime, we are as patient as humanly possible, making do in our tiny rental kitchen, and adjusting to living at a higher altitude. Were indulging in freshly mashed guacamole laced with lots of lime and sweet cherry tomatoes.
We’ve been slinking into art openings with the calm detachment of non-featured artists and enjoying the mixed eclectic bag known as the Santa Fe art scene– wondering how, when and where we’ll fit in. If at all.
And of course, I am dreaming of my new cocina. And rustling up platters of green chile enchiladas and Thai peanut stir-fries. The kitchen sports copper counter tops and birch latilla doors. There are hand painted accent tiles embedded in the thick adobe walls. Classic New Mexican style.
I am sipping a lime-laced iced green tea as I write, and contemplating just what color my new Kitchen Aid mixer should be (having sold my old custard yellow beast at our estate sale back on the Cape). I’m leaning to cobalt blue today; as the hand painted accent tiles feature a blue bird-like design that reminds me of why I love this high desert country, its deep and penetrating miles of skies, and air that sparkles with the hair-raising urge toward flight into unknown territory.
 |
| Super easy vegan guacamole. Fresh. Fast. Gluten-free. |
Easy Vegan Guacamole Recipe with Lime + Sweet Cherry Tomatoes
This guac is as easy as uno, dos, tres. So simple. No onions. No salsa. Nothing fancy. It is clean, creamy and fresh tasting- and laced with plenty of lime.
Ingredients:
2-3 ripe organic avocados
2-3 ripe organic avocados
1 garlic clove, minced
10 sweet cherry or grape tomatoes, quartered
Juice from 1 large juicy lime, more limes for garnish, if desired
Finely chopped fresh cilantro, if desired
Instructions:
Halve and pit the avocados. Using a soup spoon, scoop out each avocado into a bowl. Grab a potato masher and smash the avocado. Add the garlic and lime juice and mix until smooth (or leave it chunky, if you prefer). Stir in the tomatoes; reserve a few for garnish on the top.
Serve immediately with gluten-free organic corn tortilla chips.
Best served fresh.
Best served fresh.
This super easy guac is mucho tasty as a condiment to quesadillas, enchiladas, omelettes and frittatas, and other southwestern and Mexican-inspired dishes. See my Gluten-Free Goddess® collection of my favorite Santa Fe + Mexican inspired recipes.
Serves 4.
Need a fancier party-worthy guacamole with tomatillos?
Try Joeys Kicked Up Rockin Guac recipe.
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Try Joeys Kicked Up Rockin Guac recipe.
Recipe Source:
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Saturday, March 1, 2014
Cook the recipe for quick and easy vegetarian meals
If you want to House must have family and friends on your set you always with different types of food that all will, learn to appreciate. You can not expect that all of your will like delicious fried chicken or pork. You always have to expect, not vegetables food reception from friends who are vegetarian and are everything, but. To your collection you must have tested recipes quick and easy vegetarian to allow you, on this goal.
If you are a vegetarian, you could believe that to cope with this and tasking. But it could be confused. There are many techniques to suit your needs, to develop handled easily that your vegetarian friends and related are sure to appreciate and use to joy. The best part is that you your preferences as have and really did something about it. It is also not quick to impose your component, you have, if you want to go and visit other houses. But you would not like you to starve themselves, while in the premises of home only because you prepare not a deal for you.
Here are a few quick fixes, you can just use, if you are confronted with this situation.
1. You can immediately make salads. You clean vegetables, that can contain to this recipe, select Blanch Spätzle to reach them and she put out ready to be served. You must inevitably on your own has different dressings that can be used for this purpose. You must also Vinegars, transmitted primarily on salads for guests, the these types of on your vegetable salads.
2. You can have your vegetables pre-cooked prior to arrival your invited guests. You can you around has the freezer, so you will have less preparation time if your guests start to be able, in be found. You can also produce vegetable soup before the date of the event and it has around the freezer so perfectly. Their efforts are certainly quite some distance, specifically for your guests, the vegetarian.
(3) Try tofu on quality recipes need meat. But make sure that you buy the refreshing and new ways to ensure that you great after using your formula are mixed taste. Find restaurants that can this really good fake, that you simply do not prove that you actually tofu as real meat. If you able to formulate, as is this achieved, you may have served for everyone, even people this kind of meals people, not really vegetarian.
4. You can serve fruit for snacks and desserts. It is healthy and is to be loved by almost everyone. This is appreciated by both children and adults. You will be able to go away from only cut the fruit that you have received. You can also mix, produce fruit salads or give you a try on juices.
5. You must have some white potatoes on your own stock. She could never with this kind of wrong. If you have less time, you can just boil some and pour over tomato sauce on you. Make sure that only before you do this, you must wash thoroughly the white potatoes. You can use also a clean brush, to ensure that all the dirt on your peel away. If you have much more time, you are able to you some mash or baking.
And for your quick and easy vegetarian quality recipewill do s.
If you an amateur chef and would like to read more about some of the most popular cooking tips, visit cooking101.org and check also out healthy Turkey recipes boning.
Thursday, February 27, 2014
My 2010 Meal of the Year – A Big Easy Brunch Sans Pants at Commander’s Palace
So, youd think with so many options, choosing a "Meal of the Year" would be difficult. Well, thats not the case. In fact, it’s a total no-brainer. And by brain, I actually mean pants.
Thats right, my meal of the year came as a direct result of not wearing pants. Id love to explain. This all took place on a press trip Michele and I attended, hosted by the New Orleans Convention & Visitors Bureau.
We had already enjoyed several days of incredible food, drinks, and music in the French Quarter, and the trip was to culminate in the Garden District with a special brunch, prepared by three of the citys star chefs, at the venerable Commander’s Palace.
As we waited to be seated, I stared hungrily into the colorfully decorated dining room. The smells were glorious; the scent was some sort of sweet, smoky amalgamation of bacon and butter. I was shaken from my trance as our group was led forward toward the source of these heavenly aromas. Suddenly, I felt a tap on my shoulder.
If youve never been to New Orleans in August, let me tell you, its very humid, and very hot. People say things like, "it may only get up to 95 today." So, since it was brunch, and hot enough outside to accidentally make roux, I decided to go with a nice pair of khaki dress shorts.
She politely explained to me, and the completely horrified PR rep who had made the plans, that everyone who makes a reservation is told about the dress code, and that in the 130 year history of the establishment, no one has ever been allowed to enter the dining area sans pants. Clearly, my "dont you know who I am?" was not going to work.
Since everyone was flying out after this event, I had no intention of keeping the other press members waiting. The only option would be to return to the Ritz-Carlton to change, thereby missing out on the first half of the menu.
Then, just as my exposed knees and I were about to leave in shame, I was introduced to the true meaning of Southern hospitality. Ti told us that while I would not be allowed to enter the dinning room, she had checked with the kitchen, and they were fine with setting up the Chefs table.
Michele and I looked at each other half-smiling, in total disbelief at our good fortune. A few seconds later we were seated smack in the middle of the most famous kitchen in New Orleans. A few friends from the press group came down to check on our situation, but as soon as they saw where we had landed, their looks of concern quickly turned to envious bemusement.
Executive Chef, Tory McPhail, started things off in grand fashion with an amuse bouche of sweet corn Johnny cakes, pulled pork, soft poached quail egg, Atchafalaya river basin caviar, lemon and champagne gelee, hollandaise, and Louisiana sugarcane.
The benefits of such practices were as obvious, as they were delectable with this butter-roasted grouper with chanterelle mushrooms, Louisiana soybeans and crushed local blue crab bisque.
Alligator "Boudin" Sausage with Stewed Greens
As the meal came toward a close, Michele and I discussed how we could tactfully pass on dessert. We knew Commander’s Palace was known for its decadent desserts, but we were full…and not regular full, New Orleans full. We decided wed just split a plate of something, so as not to insult our hosts.
Sunday, February 16, 2014
Easy Strawberry Blueberry Tea Cake
Yesterday, I had the 3rd edition of my bread baking workshop - Breaking Bread. We made a rocket-basil-yellow cherry tomato pizza from scratch. Fluffy golden Mumbai pav was served with bhaaji. The cinnamon rolls we made today were turned extra special by adding raisins and orange zest soaked in brandy to the cinnamon-sugar mix. To add to the party we also made a little pull apart loaf using the left over dough spread with chocolate paste- which came out all ooey, gooey and chocolatey and made all the ladies go OOOOH The last one in the bread party was a braided bread dressed with sesame seeds.
The best part of the afternoon for me was one of the participants telling me that the pizza was as good as the Toscano pizza and Im a big fan of Toscano, they serve the best pizza in Whitefield. Photos of Breaking Bread-3 After 4 hours of talking, kneading, baking and walking to and from the oven - Im invariably wrung-out tired and want to retire into a cave and snooze the whole of Sunday. But rarely does that happen.
Today, I ended up waking earlier than usual. Early coffee, early breakfast, early lunch and suddenly the day loomed in front of me as though telling me do something useful now. After 3 rounds of doing dishes, cleaning up the kitchen, crazy people like me add another chore to the routine like baking, messing up 3 bowls and adding to the washing up. But fact is, baking rarely feels like a chore. Strawberries are in season. And have I told you, Ive found the perfect brand of frozen blueberries (see resource section in the end). And since the cake is mostly sweetened using organic powdered jaggery, I dont feel too guilty about my son coming to the kitchen for multiple servings as a Sunday treat.Try this while the strawberries are in season. If you dont find blueberries, use any other mushy fruit like figs, which are also very much in season. It makes the perfect little bite along with tea or coffee. Simple, rustic and beautiful.
And hello! December workshops at Saffron Trail Kitchen are going to be dedicated to a round of Xmas goodies, except for a Salad workshop for a bunch of salad-loving girls. Stay updated by following Saffron Trail on Facebook.
Recipe for Strawberry-Blueberry Tea Cake
Makes 8-10 servings
Ingredients
1/2 cup maida
1/2 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
2 tbsp yogurt
2 tbsp cooking oil (neutral tasting like sunflower oil)
1/2 cup powdered jaggery
1/4 cup sugar
2 drops orange oil extract or 1 tsp vanilla extract
3-4 tbsp milk
1 cup finely chopped strawberries
1/2 cup fresh or frozen blueberries
Icing sugar to dust over the top (optional)
Directions
Preheat oven at 180°C. Line a 9X7" baking sheet (to make a sheet cake) or a 6" round tin with baking paper or grease well and keep aside.
Into a large bowl, sieve the dry ingredients. Keep aside.
In another bowl, whisk the egg, yogurt, oil, powdered jaggery and sugar for 3-4 minutes till well combined and frothy.
To this, slowly add the dry ingredients and combine with a whisk or fork. Add 3-4 tbsp of milk as it will be quite thick at this stage and whisk into the batter. Into this mix in gently the chopped strawberries and frozen blueberries.
Scrape out the batter into the lined baking tin.
Bake for 20 mins in case of 9X7 tin or for 30 mins in case of 6" round tin, in both cases, testing with a skewer if it comes out clean.
Cool for 10 minutes after which you can cut as desired and serve hot with a dusting of icing sugar using a small sieve.
Refrigerate the leftovers - they make excellent reasonably healthy treats for kids lunchboxes.
Shopping guide:
Organic powdered jaggery: Namdharis
Frozen blueberries: Delissh brand from Auchan (formerly Spar)
Read More..
 |
| Facebook Album: Photos from Breaking Bread -2 |
The best part of the afternoon for me was one of the participants telling me that the pizza was as good as the Toscano pizza and Im a big fan of Toscano, they serve the best pizza in Whitefield. Photos of Breaking Bread-3 After 4 hours of talking, kneading, baking and walking to and from the oven - Im invariably wrung-out tired and want to retire into a cave and snooze the whole of Sunday. But rarely does that happen.
Today, I ended up waking earlier than usual. Early coffee, early breakfast, early lunch and suddenly the day loomed in front of me as though telling me do something useful now. After 3 rounds of doing dishes, cleaning up the kitchen, crazy people like me add another chore to the routine like baking, messing up 3 bowls and adding to the washing up. But fact is, baking rarely feels like a chore. Strawberries are in season. And have I told you, Ive found the perfect brand of frozen blueberries (see resource section in the end). And since the cake is mostly sweetened using organic powdered jaggery, I dont feel too guilty about my son coming to the kitchen for multiple servings as a Sunday treat.Try this while the strawberries are in season. If you dont find blueberries, use any other mushy fruit like figs, which are also very much in season. It makes the perfect little bite along with tea or coffee. Simple, rustic and beautiful.
And hello! December workshops at Saffron Trail Kitchen are going to be dedicated to a round of Xmas goodies, except for a Salad workshop for a bunch of salad-loving girls. Stay updated by following Saffron Trail on Facebook.
Recipe for Strawberry-Blueberry Tea Cake
Makes 8-10 servings
Ingredients
1/2 cup maida
1/2 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
2 tbsp yogurt
2 tbsp cooking oil (neutral tasting like sunflower oil)
1/2 cup powdered jaggery
1/4 cup sugar
2 drops orange oil extract or 1 tsp vanilla extract
3-4 tbsp milk
1 cup finely chopped strawberries
1/2 cup fresh or frozen blueberries
Icing sugar to dust over the top (optional)
Directions
Preheat oven at 180°C. Line a 9X7" baking sheet (to make a sheet cake) or a 6" round tin with baking paper or grease well and keep aside.
Into a large bowl, sieve the dry ingredients. Keep aside.
In another bowl, whisk the egg, yogurt, oil, powdered jaggery and sugar for 3-4 minutes till well combined and frothy.
To this, slowly add the dry ingredients and combine with a whisk or fork. Add 3-4 tbsp of milk as it will be quite thick at this stage and whisk into the batter. Into this mix in gently the chopped strawberries and frozen blueberries.
Scrape out the batter into the lined baking tin.
Bake for 20 mins in case of 9X7 tin or for 30 mins in case of 6" round tin, in both cases, testing with a skewer if it comes out clean.
Cool for 10 minutes after which you can cut as desired and serve hot with a dusting of icing sugar using a small sieve.
Refrigerate the leftovers - they make excellent reasonably healthy treats for kids lunchboxes.
Shopping guide:
Organic powdered jaggery: Namdharis
Frozen blueberries: Delissh brand from Auchan (formerly Spar)
Thursday, February 13, 2014
Baigan Ki Chutney Quick Easy Tasty
This is a Chatpata Chutney that i ate at my mamis place that made me instantly fall in love with it.When she told me its so easy to make & can b made in about 10mins time with just 2 baigan..i decided that i will making it soon for my family and will also post it soon..i dedicate this recipe to my Dearest Mami...thanks Mami..u rock
INGREDIENTS:
- Baigan (medium sized) 2
- Tomato (medium) 1
- Coriander Leaves 1/2 bunch
- Tamarind 1Tspn
- Tumeric Powder 1/2 Tspn
- Salt to taste
- Methi 1Tspn
- Mustard seeds(Rai) 1Tspn
- Maash ki daal 1Tspn
- Green Chillies 5
For The Bagar:
- Curry leaves few
- Mustard seeds 1Tspn
PROCEDURE:
- Heat 2Tbspns oil in a kadai and fry rai,methi and maash ki dal for a minute.
- Now add tomato and baigan cut to small pieces.also add green chillies,turmeric powder and salt.
- Cook till Baigan and tomato become a little tender.Finally add coriander leaves.
- Grind to paste with tamarind.Keep aside.
- Heat little oil abt 4Tspns add mustard seeds and curry leaves,fry till the curry leaves become a little crispy,Add this to the baigan paste.
Combination: Tala hua Gosht ,Idly.
Friday, December 27, 2013
Easy Mediterranean Tuna or Salmon Artichoke Pasta
 |
| Easy comfort food- pasta with tuna or salmon. |
The moment I knew my first marriage was failing faster than you could murmur blueberry pancakes on a stick was the minute my moody first husband shoved his untouched plate of tuna noodle casserole across the lemon-waxed bridal table and declared, I'm not eating this crap.
A man who cannot fathom the comfort- albeit guilty pleasure- of a Wednesday night sixties classic is a person who might also belittle your favorite actor in a role so crackling in its own shiver of guilty pleasure that the hair on the back of your neck stands up when you hear Point Break is on HBO again.
In other words, Dear Reader, if a guy mocks your noodles and your Keanu, it might be time to stiffen your spine and rustle up the courage to reconsider your choice of a life partner.
Yup. You gotta go down, Brah. Vaya con Dios.
And, oh, in case you're wondering where Husband #2 stands on Keanu?
Dude. He's a major fan. Definitely.
Read more + get the recipe >>
Subscribe to:
Posts (Atom)