Healthy Recipes

This Chinese Asian black bean sauce recipe is from heaven

2010-01-18T03:24:00.000-08:00

This Chinese Asian black bean sauce recipe is from heaven

Asian black bean sauce ingredients
At a glance
Kitchen
Chinese recipes
Methods / steps
Asian black bean sauce recipe
Posted by WingsFan91 in recipegoldmine.com 8/27/2001, 11:37 AM

pistachios oil 2 soup spoons
2 soup spoons ezymonomsan black beans
1 garlic soup spoons that shred
chicken broth 1 / 2 cup
1 soup spoon soy sauce
2 spoons of rice wine soup
1 teaspoon sugar
cornstarch 1 1 / 2 teaspoon

Heat a wok or heavy skillet over medium to high heat. Add the oil, black beans and garlic. Mash-fried about 12 seconds. Add remaining ingredients and mash-fried about 1 minute or until sauce thickens.

Asian "Salisbury" Steak

2010-01-18T03:21:00.000-08:00

Asian "Salisbury" Steak

The original Salisbury steak was named after a popular late-19th-century diet doctor who recommended a high-protein diet. This version only resembles the classic in name and shape--the flavors are Asian rather than European and it's served atop a tender bed of sauteed watercress. Make It a Meal: Add brown rice or rice noodles and a cold Tsingtao beer. INGREDIENTS 12 ounces 90%-lean ground beef 3/4 cup finely diced red bell pepper 3/4 cup chopped scallions 1/4 cup plain dry breadcrumbs 4 tablespoon hoisin sauce, divided 2 tablespoon minced fresh ginger 3 teaspoons canola oil, divided 4 bunches or watercress, trimmed (16 cups) 1/2 cup Shao Hsing rice wine, (see Ingredient note) or dry sherry COOKING DIRECTIONS

Step 1
Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

Step 2
Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side. Step 3
Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce. RECIPE TIPS Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

Hoisin Glazed Salmon

2010-01-18T03:19:00.001-08:00

Hoisin Glazed Salmon

Dish Gal has been cooking up a storm these past days! Lots of recipes coming your way...

I'll start with dinner on Saturday night-- Z and I made broiled salmon fillets with a hoisin & orange glaze, asian slaw, and brown rice. Usually, I think salmon is good for the first few bites, then leave half a fillet on my plate because I'm just not feeling it. However, this night I ate it all like my life depended on it. It was amazing, super easy, and healthy to boot. Here's how to make it:

Salmon with Orange Hoisin Glaze & Asian Slaw
Serves 2

salmon:
2 salmon fillets
1 tbsp OJ
2 tbsp hoisin sauce
2 tsp honey

slaw:
pre-packaged cole slaw mix OR 1/2 head of napa or red cabbage, chopped
1/2 yellow bell pepper, sliced thin
1 1/2 tsp white rice vinegar
1 tsp sesame oil
1/2 a lime, juiced
2 green onions, diced
1 tbsp cilantro, chopped

1. Pre-heat the broiler. In one bowl, whisk together the white rice vinegar, sesame oil, and lime juice. Stick in the fridge.

2. In another bowl, mix together the hoisin sauce, orange juice, and honey. Season the salmon fillets with S&P.

3. Spray a baking dish with cooking spray. Place the salmon fillets on it. Drizzle both with 1/2 the hoisin/OJ mixture. Place in the broiler. Cook for 10 minutes. Halfway through, drizzle the remaining 1/2 of the hoisin mixture on the salmon to ensure they don't dry out.

4. While the fish is in the broiler, toss the slaw and bell peppers in with the vinegar/sesame oil mixture. Garnish with green onions.

5. Serve with a scoop of brown rice. Yum!

Lassi Recipes

2010-01-16T13:17:00.000-08:00

Lassi Recipes

Ingredients for Lassi Recipes:

Curd: 3 cups (thick)
Salt: 1 tsp
Sugar: 3 tsp
Ice Cubes: 2 -4
Water

Method of preparation for Lassi:

Use sugar for sweet lassi and salt for salty lassi. Take the ice cubes and crush it in a blender. Add curd, water, salt or sugar to it. Now run the blender once again for about one minute. Serve it chilled.

Chilli Paneer Recipes

2010-01-16T01:30:00.000-08:00

Chilli Paneer Recipes

Ingredients for Chilli Paneer recipe:

Paneer: 500 grams
Corn Flour: 4 tbsp
Green Chilli: 12 - 14
Tomato Sauce: 2 tbsp
Soya Sauce: 2 tbsp
Chilli Sauce: 1 tbsp
Capsicum: 1 (green)
Onions: 4
Salt to taste
Oil

Method of preparation for Chilli Paneer:

Drain excess water from the paneer if any is present. Cut the paneer according to your choice. Mix paneer pieces with corn flour. Fry corn flour coated paneer in a frying pan with oil till it turns brown. Keep it aside. Now fry onion till it is brown with oil the frying pan. Mix chilli (cut to small pieces) with onion with green capsicum (cut to small pieces) with onion and fry it further for few minutes. Now add all sauces in the pan including soya, tomato and chilli sauce. Add fried paneer. Fry it for further few minutes. Finally add salt in the pan and cook it for some time. Now your Chilli Paneer is ready. Remove it from fire and serve hot with naan, roti or rice.

Coconut chutney Recipes

2010-01-16T01:26:00.000-08:00

Coconut chutney Recipes

Ingredients for Coconut chutney recipes:

Coconut: 2 cups (shredded)
Curry leaves: 1
Urad Dal: 2 tsp
Channa dal: 2 tsp
Hing (asoefetida): One large pinch
Red Chillis: 10 (dry)
Methi: Half tsp
Tomato: 1 small
Salt to taste

Method of preparation for Coconut chutney:

Take a frying pan and pour oil to it. Heat it and add channa and urad dal to it. Further add hing, methi and red chillis and fry it till it is done. Add the fried ingredients to coconut, tomato and blend it to a smooth paste. Add salt to taste. The other name for this chutney is dosa chutney too as it goes well with dosa or even plain rice.

Besan ladoo, Basan ladoos sweet: Indian sweets

2010-01-16T01:17:00.000-08:00

Besan ladoo, Basan ladoos sweet: Indian sweets

Ingredients for Besan Ladoo: Indian sweets

Basan: 3/4 cup
Ghee: 1/3 cup
Sugar: 1/3 cup
Cardamom: 1/2 tsp (in a powdered form)
Sooji: 2 tbs
Saffron food color: 2-3 drops
Cashew nut: 2 tsp

Method of preparation for Besan Ladoo: Indian sweets

Besan ladoos are very popular in the time of festival and is an inexpensive gift item. Pour ghee in a pan and fry cashew nuts. Once it is light brown, add sooji and gram flour and heat it further on low flame till whole thing becomes brown. Add cardamom now and mix it well. Keep it aside for cooling. Mix sugar and color. Once mixture of gram flour cools down add sugar mixture and mix it well. Make small balls out of the whole thing and put it in an airtight container.

Making Healthy Food Choices

2010-01-15T10:37:00.000-08:00

The Indian Food Guide Pyramid is one way to help you make healthy food choices. The Indian food pyramid is a good guide for most other South Asian diets as well. This guide takes into consideration foods that are included in most South Asian diets. The food pyramid can help you choose from a variety of foods so you get the nutrients you need, and the suggested serving sizes can help you control the amount of calories, fat, saturated fat, cholesterol, sugar or sodium in your diet.

Focus on fruits. Eat a variety of fruits—whether fresh, frozen, canned, or dried—rather than fruit juice for most of your fruit choices. For a 2,000-calorie diet, you will need 2-4 servings of fruit each day. Examples of a 1 serving include:
- 1 cup chopped fruit (mango, guava, pear, orange, etc.)
- ½ cup dried fruit
- 1 cup 100% fruit juice
- 1 large banana
- 1 small apple
- 8 large strawberries
Vary your veggies. Eat more dark green veggies, such as bitter gourd, spinach, and other dark leafy greens; orange veggies, such as carrots, sweet potatoes, pumpkin, and winter squash; and beans and peas, such as pinto beans, kidney beans, black beans, garbanzo beans, split peas, and lentils.
Examples of 1 serving include:
- 1 cup raw or cooked vegetables (cauliflower, cucumber, bell pepper, doodhi, okra, green beans, etc.)
- 1 large sweet potato
- ½ cup cooked beans (chickpeas, kidney beans, black beans)
- 2 cups raw leafy greens (spinach or lettuce)
- 1 large tomato
- 1 cup vegetable juice
Get your calcium-rich foods. 2 to 3 servings of dairy a day is good.If you don't or can't consume milk, choose lactose-free milk products and/or calcium-fortified foods and beverages.
Examples of 1 serving include:
- 1 cup low-fat or fat free milk
- 1 cup/1 8oz container of yogurt/dahi
- 1 ½ oz hard cheese (cheddar, mozzarella, swiss)
- 2 cups cottage cheese
- 1 ½ cups ice cream
- ¼ cup or 2 oz of paneer (prepared with 1% milk)
Make half your grains whole. Eat at least 3 servings of whole-grain cereals, breads, crackers, rice, or pasta every day. Use whole wheat, brown rice, baked pooris, and whole wheat biscuits.
Examples of 1 serving include
- ½ cup cooked oatmeal
- 1 6-inch chapatti/roti
- ½ cup cooked rice
- 1 3-inch idli
- ½ cup cooked pasta
- 1 slice of bread
- 5 whole-wheat crackers
- 1 square dhokla
Go lean with protein. Choose lean meats and poultry and seafood. Bake it, broil it, or grill it.
Eat your legumes and pulses. These include items such as toovar dal, moong, rajma, or chana dal.
Examples of 1 serving include:
- 1 oz cooked skinless turkey or chicken, beef, pork, or fish
- 1 Tbsp peanut butter
- ½ oz of nuts (12 almonds, 24 pistachios, 7 walnut halves)
- ½ cup dahl
- 1 egg
- ¼ cup/2 oz of tofu
- ½ cup cooked beans (rajma, chole)

Know the limits on fats, salt, and sugars. Read the Nutrition Facts label on foods. Look for foods low in saturated fats and without trans fats or hydrogenated fats. Choose vegetable oils (canola, sunflower, soybean, olive), fats that are mono or poly unsaturated. Avoid fats that are solid at room temperature such as butter, ghee, shortening, or lard.Choose and prepare foods and beverages with little salt (sodium) and/or added sugars (caloric sweeteners).
Aim for 5-7 teaspoons of fat per day. Examples of a teaspoon of fat include:

1 tsp vegetable oil (1 Tbsp=3 tsp)
1 Tbsp trans fat free margarine
1 oz nuts
1 Tbsp mayonnaise
1 Tbsp salad dressing

Salmon Roasted with Tomatoes and Olives

2010-01-15T10:33:00.000-08:00

Salmon Roasted with Tomatoes and Olives

Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.
Ingredients

Ingredients

2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
1/2 medium onion, peeled and cut into thin wedges
2 strips orange zest, cut into thin slivers
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1/3 cup pitted Kalamata olives, coarsely chopped
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
Freshly ground pepper, to taste
1 1/4 pounds salmon fillet, (about 1 1/2 inches thick), skin removed (see Tip), cut into 4 portions
Preparation
Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.
Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.
Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.
Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.

Tips & Notes

Tip: How to Skin a Fish Fillet
You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.

Nutrition

Per serving: 372 calories; 20 g fat (3 g sat, 6 g mono); 90 mg cholesterol; 14 g carbohydrates; 34 g protein; 3 g fiber; 585 mg sodium; 1281 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Potassium (37% dv), Vitamin A (25% dv), Folate (18% dv).

1 Carbohydrate Serving

Asian Salisbury Steaks with Sauteed Watercress

2010-01-15T10:28:00.000-08:00

Asian Salisbury Steaks with Sauteed Watercress

Back in the 19th century, an English doctor named J.H. Salisbury prescribed beef for all manner of ailments. We think he'd love this healthy update of the ground-beef-and-onions classic that bears his name. The sautéed watercress is an excellent foil to the meaty glazed beef.

Ingredients

6 ounces 90%-lean ground beef
1/3 cup finely diced red bell pepper
1/3 cup chopped scallions
2 tablespoons plain dry breadcrumbs
2 tablespoons hoisin sauce, divided (see Note)
1 tablespoon minced fresh ginger
1 1/2 teaspoons canola oil, divided
8 cups trimmed watercress, (2 bunches or one 4-ounce bag)
1/4 cup Shao Hsing rice wine, or dry sherry (see Note)

Preparation

Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.
Gently mix beef, bell pepper, scallions, breadcrumbs, 1 tablespoon hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 2 oblong patties and place on the prepared broiler-pan rack. Brush the tops of the patties with 1/2 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.
Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress between 2 plates. Return the pan to medium-high heat. Add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce. Cook, stirring, until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

Tips & Notes

Notes: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.
Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition

Per serving: 302 calories; 13 g fat (4 g sat, 6 g mono); 56 mg cholesterol; 17 g carbohydrates; 21 g protein; 2 g fiber; 391 mg sodium; 611 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (70% dv), Zinc (27% dv), Potassium (17% dv).

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 3 lean meat, 1/2 fat

Thandai recipes | Bhang Milk Shake

2010-01-15T01:56:00.001-08:00

Ingredients for Thandai:

Milk: 2 glass

Almonds: 1 Tbs

Pistachios: 1 Tbs

Charoli: 1 Tbs

Poppy seeds: 1 Tbs

Cashewnuts: 6

Glazed cherries

Honey

Powdered mixture of

cardamom

cinnamon

nutmeg

anise seeds : 1 Tsp each

Cream: 2 Tbs

Method for preparation for Thandai:

Make a paste of nuts and the poppy seeds. Paste should be fine and consistant. Now add the spices with paste and mix well. Now add milk to it and stir continusly till everything is mixed properly. Mix honey in the end and refigerate. Serve Hot. Enjoy the cold Thandai

Beef and macaroni chili recipe (low fat recipes)

2010-01-15T01:56:00.000-08:00

Ingredients for Beef and macaroni chili:

Macaroni: 1 cup

Garlic powder: half Tsp

Beef: half lbs

Chili: 1 Tsp (powder)

Salt: 1 Pinch

Pepper: 1 Pinch (ground)

Tomato: 1 Can(soup)

Mozzarella cheese: 1 Oz (15% mf)

Procedures for making Beef and macaroni chili:

First of all cook marconi for 6-7 minutes. Remove all the fats from meat. Add garlic paste, chili powder, pepper and salt and mix it well with meat. Cook throughly for about 5 minutes. Now add tomato soup to it with cooked marconi. Heat it properly till the meat is done. Add grated cheese and heat a bit till cheese melts.

Serve hot.

Gobi Manchurian (Indian recipes)

2010-01-15T01:53:00.000-08:00

Ingredients for Gobi Manchurian (Indian recipes)

Cauliflower: 1 (Big floretter pieces

Onion: 1 finely chopped

Corn Flour: 3 Tbs

Chilli: 3 Tsp(paste)

Soya sause: 1 Tsp

Salt: To taste

Oil

Direction for preparation of Gobi Manchurian:

Add gobi florettes with corn flour, salt and chilli paste. Mix them all well. Pour oil in a pan. Fry each piece in oil. Keep them aside. In another pan fry onion paste with soya sauce. Fry it till the onion turns brown. Mix the fried gobi with it and mix well. Enjoy gobi manchurian the vegetarian's chicken chilli.

Making time: 30 minutes

Makes for: 6

Navrattan korma recipe

2010-01-15T01:41:00.000-08:00

Ingredients for Navrattan korma recipe

1/2 cup cut green beans (cut into 1/2-inch lengths)
1/2 cup cauliflower (cut into small florets)
1/2 cup diced carrots
1/2 cup peas
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 cup whipping cream
4 tablespoons catsup
2 tablespoons flour
1 cup milk
2 tablespoons butter
1/2 cup sliced onions
1 teaspoon chili powder
1 to 1 1/2 teaspoons garam masala
Salt to taste
Hot cooked rice

Method for preparation for Navrattan korma recipe

Precook all vegetables (except onions) by boiling them individually. Or, microwave each vegetable in bowl with 1 cup water for 3 to 4 minutes, then drain.Combine whipping cream, catsup, flour and milk in bowl and mix well. Set aside.

Heat butter in pot. Add onions and sauté until golden brown. Add prepared vegetables and sauté 2 to 3 minutes or until heated through. Add chili powder and garam masala and mix well. Add RESERVED cream mixture and stir well. Let cook for 6 to 7 minutes.

Serve hot with rice.

Paneer Hariyali recipe (Indian recipes)

2010-01-15T01:27:00.000-08:00

Ingredients for Paneer Hariyali recipe (Indian recipes)

Cottage cheese: 25 g (cubed)
Coriander: 1 bn
Capsicum: 1
Chat masala: 1 tsp
Oil: 1.5 tbs
Tomato slices: Half tomato
Onion: 1 (chopped)
Garnish: 1
Salt: As per taste
Pudina leaves: 4-5

Preparation method for Paneer Hariyali recipe:

First, take the frying pan and put oil to it. Now add the onion (chopped) to it. Now fry it for a minute till onions become tender. Add masala to it and cook it for further minute. After a minute, add cottage cheese cubes, chaat masala and salt to it. Mix it well. Before you are going to take it off from the fire, add tomato slices to it and mix it well. Paneer Hariyali goes well with chapattis or Nan.

Mutton kofta curry (indian recipes)

2010-01-15T01:18:00.000-08:00

Ingredients for Mutton kofta curry:

Meat balls ingredients:

Keema: Half Kg

Ginger garlic paste: 1 Tsp

Coriander leaves: 1 Tbs (chopped)

Mint Leaves: Half Tsp

Egg: 1

Garam Masala: Half Tsp

Black Pepper: Half Tsp (ground)

Curry ingredients:

Onion: 2 (grated)

Tej pattas: 2

Gingergarlic paste: 1 Tsp

Tomatoes: 2 (turn to paste)

Salt, haldi, chilli powder(red): To taste

Method of preparation for Mutton kofta curry:

Mix the mean ball ingredients with keema well. Roll it into balls. Keep aside.

Take a pan and add oil to it. Heat it on medium heat. Add grated onion to it. Fry it till it turns brown. Add tej pattas, haldi, salt, Tomato, ginger garlic paste and red chilli powder and fry it well. Once fried add 2 glass of water to it and bring to boil. Turn the flame low and put koftas to it. Cover it and let it cook. Stir it occesionally and check when it is done. Just when the dish is ready add garam masala to it so that it retains flavour. Take off from the fire. Enjoy the delicious Mutton kofta curry

Red tomato chutney recipes

2010-01-14T11:57:00.000-08:00

Ingredients for Red tomato chutney recipes

Tomatoes: 2.7 kg (ripe)
Onions: 450 g
Vinegar: 350g (malt)
Salt: 25 g
Pepper: ¼ tsp Cayenne
Sugar: 350 g
Paprika: Two tsp

Method for preparation for Red tomato chutney recipes

Wash the tomatoes properly. Chop it and chop the onion too after peeling it off. Mix the tomatoes and onion and put it in a saucepan. Heat it for 20 to 30 minutes on simmer till tomato juice comes out. Now mix the other ingredients that include vinegar (half), cayenne, paprika, and salt. Cook it further for 30 to 40 minutes. Now add sugar, remaining vinegar, and stir it till it becomes thick. Leave it to cool down. Enjoy it with anything you like.

Dal Thepla (Famous food for virani family)

2010-01-14T11:50:00.000-08:00

Dal Thepla (Famous food for virani family)

Ingredients for Dal Thepla:

Tuvar dal: 2 cups
Wheat flour: 1.5 cups
Chili: 4 (green)
Ginger: 1 piece (1 inch)
Coriander leaves: 3 tbs (finely chopped)
Dhania: 1tsp
Turmeric powder: 1 tsp
Jeera: 1 tsp
Salt to taste

Method of preparation for Dal Thepla:

Soak Tuvar dal in water one hour before you start cooking. Pour the dal in a pan and boil it with water till it becomes soft. Cool it down. Drain the water completely. Mix all the ingredients with the dal and grind it to a smooth paste. Now add flour to the dal paste and knead it to smooth dough. Make small balls out of the dough and roll it into chapattis. Roast it on tava. Pour oil in between roasting. Enjoy it with chutney sabji or sauce....

Gajar ko Halwa (Indian recipes)

2010-01-14T11:48:00.000-08:00

Ingredients for Gajar ko Halwa:

Carrots: ½ kg

Whole milk: 3 cups

Suger: 2

Ghee: 3 Tbs

cardamom powder (elaichi): ½ Tsp

saffron: Few flakes

Almond and pista: chopped

Method of Preparation for Gajar ko Halwa:

First of all grate all the carrots. Pour whole milk, suger and grated carrots in a saucepan. Boil the whole thing until it is thick. Stir it continously. Add ghee saffron and elaichi(cardamom). Stir in low heat until ghee vapourizes. Garnish with chopped almond and pista.

Papdi Chaat: Indian recipes

2010-01-14T11:21:00.000-08:00

Papdi Chaat: Indian recipes

Ingredients for Papdi Chaat: Indian recipes

Flour: 1 cup
Oil: 2 tsp
Ajwain: 1/4 tsp
Tamarind chutney: 1/4 cup
Green chutney: 1 tbs
Cumin powder (crushed)
Chaat masala: 1/2 tsp
Onion: 1 (finely chopped)
Bhujia: 1 tbs (popular brand: Haldiram)
Coriander leaves: 1 tsp (finely chopped)
Curd: 2 tbs (beaten)
Potato: 1 (boiled and chopped)
Salt by taste
Oil for frying

Method of preparation for Papdi Chaat: Indian recipes

Mix the ingredients together which includes oil, salt, flour, and ajwain. Knead to soft dough with use of some water. Make small rolls and roll it into thin rounds. Repeat it with all the dough and place it on a clean cloth. Pour oil in a pan and heat it. Cut the rolled dough into small rounds with the help of a small catori into a one-inch diameter. Alternatively, you can use a cutter too. Fry it till it turns golden brown. Keep it aside. Take 2 papdis in a plate. Pour other ingredients over it one by one and there you go. Enjoy....

Suji Ko Halwa (Semolina Pudding) (indian recipes)

2010-01-14T11:11:00.000-08:00

Ingredients for Suji Ko Halwa

Suji: 1 cup

Sugar: ¾ cup

Whole milk: 1 cup

Water: 1.5 cup

Ghee: 3 Tbs

Cardamom (Elaichi): ½ Tsp

Raisin: 2 Tbs

Garnish

Raisin: 2 tablespoon

Cashew nuts: 2 tablespoon

Method of Preparation for Suji Ko Halwa:

First pour ghee in a wok and heat it. Now add cardamom and heat it in a medium heat. Add suji and heat it for few minutes on low medium heat and stir it continously for few minutes. Add half od cashew and raisin with suger heat for few more minutes in low medium heat. In the end add water and milk and heat it in medium heat until desired consistancy is reached. Now garnish it with cashew and raisin. Serve hot.

Note: This is a high in fat dish. Nice for breakfast or with food as dessert.

Cheese Maker Nights in LA

2010-01-08T12:52:00.000-08:00

I know this post is somewhat overdue, but I wanted to share the experience I had a couple of months ago in Los Angeles – working for a hip Italian cafe/deli called Cube.

Let me explain their background a bit first. The Italian owner, Alex, started Divine Pasta Co as part of his college project 15 years ago. It went so well that he expanded it and started making pasta full time. In the beginning, it was just a small factory – then the people in the neighbourhood could see fresh eggs and semolina being delivered and started knocking on the back door asking if they could buy pasta for their homes. So Alex put in a little register and started selling bulk pasta out of the back of the factory.

Cube is a fairly new venue, which builds on the success of the Divine Pasta Co brand – a cafe/marketplace/cheesebar focusing on small farm, artisan crafted products primarily from Italy and California. Rachael, the gourmet buyer of Cube, contacted me to let me know that they were planning an exciting event, a ‘maker night’, inviting some of the best artisan cheese makers in the States. She wanted me to take part in this event, by way of taking pictures both of the event itself and preparation for it.

The event was on for two nights (plus a ‘makers welcome night’ beforehand) – they created a special menu for it, focusing on cheeses from these makers, who came along to talk about what they do:

MouCo Cheese Company, Colorado
Cedar Grove Cheese, Wisconsin
Westfield Farm, Massachusetts
Sprout Creek Farm, New York

The menu also included wonderful charcuterie from Fatted Calf – who unfortunately couldn’t attend.

Cheese makers comparing notes

I was lucky to taste all the dishes and loved them all :) I’m actually not a huge cheese fan but was totally inspired, not only by the dishes themselves but also by hearing about the care and attention the makers put into their products.

Head chef Erin in the kitchen

As well as raising the profile of artisan producers, the event was also a fundraiser for the Slow Food in Schools project – a representative of the project was there to explain more about their work promoting healthy food in schools. Over $4,000 was raised! Cube is planning some more exciting events in the future, so be sure to stop by their site.

Rachael told me that she loves the idea of making the world smaller, and talking to people who love food as much as she does really makes it feel so. I’m so happy that I was part of the project and could share in their passion for good produce.

The week I spent with them was great fun (including this outing to the farmers market). Rachael gave me loads of recommendations for things to do in LA – not just foodie places :) – but I simply didn’t have enough time to explore the city… I’m hoping to go back there some time soon so I must make a really good plan for next time :)

As a matter of fact, they’re exhibiting at the Fancy Food Show in San Francisco at the moment (Sam‘s been there) – the show is open until tomorrow (23rd) so if you have a chance to visit, don’t miss their stand!

New Summer Favourites

2010-01-08T12:50:00.000-08:00

May, for me, was a rather disappointing month – having had to give up a trip to South America with my dear friends at the last minute got me a bit more down than I expected. Still, I had some fun work shooting outside for these cool people and the arrival of summer has definitely been cheering me up. I’ve been spending time in the garden growing fruit and vegetables – my least favourite part of which is battling against snails! Scattering egg shells and using copper tape around the bed seems to be doing the trick so far (I don’t like the idea of using pellets), but please let me know if you have any other tips. But apart from that, it is therapeutic and our cat loves munching salad leaves from the ground too.

Encouraged by this gorgeous weather, I started getting into more ‘churning’ action too :) I was looking for some new flavour combinations and couldn’t resist trying out a couple that I found in Tessa Kiros’s beautiful book, Venezia.

The first recipe I tried is Zabaglione ice cream. Being a custard fanatic, it’s no wonder I love Zabaglione – you can add other flavours like vanilla, cinnamon or lemon zest, but as Tessa says I like mine simple too, making it just with egg yolks, sugar and Marsala, served still warm. It reminds me of when I tasted it in Rome where it was served with wild strawberries.

Although I knew this flavour was going to work as ice cream, I was still excited to taste it and it turned out lovely indeed. Tessa’s recipe was rather on the sweet side, so I decided to stick to my basic recipe with an addition of berry swirl, an idea that I found in David’s book. It’s delicious on its own, or served with fruits.

The other summery recipe is called Sgroppino – it’s a kind of lemon slushie for adults mainly served in Northern Italy – lemon ice cream blend with a little prosecco and vodka. What intrigued me about this recipe was using lemon ice cream, not lemon sorbet (there are some versions using sorbet too). I’m not normally a fan of fruit ice creams as they tend to lose the intensity of the fruit flavours, but this one works as the lemon flavour remains strong and I loved the milkiness with a touch of bubbly :)

You can add more prosecco and vodka if you would like, but like Tessa, I prefer to enjoy this more as a dessert rather than a boozy drink – you don’t want to pass out for the afternoon! I actually added limoncello instead of vodka that I made a while ago and it worked just as well. You can serve this as a palate cleanser instead of a dessert. I didn’t have a chance to try this last time I was in Venice, so I shall look forward to enjoying it hopefully sometime soon…

Zabaglione ice cream

For the custard

4 large egg yolks
85g caster sugar
250ml whole milk
250ml double cream
80ml Marsala (not too sweet)

For the berry swirl

80g raspberries
40g strawberries
20g caster sugar (you can adjust to taste depending on how sweet the fruit is)
1 tablespoon vodka

Place the milk in a saucepan and bring to a simmer. In a bowl, whisk the egg yolks and sugar until pale and thick. Pour the warm milk into the yolks, stirring constantly.

Place the mixture back in the saucepan and put on a medium heat, constantly stirring with a wooden spoon until the custard thickens and coats the back of the spoon. Strain into a clean bowl, cool over ice-cold water then add the double cream and Marsala. Chill the mixture in the fridge, churn in an ice cream machine according to the manufacturer’s instructions.

Make the berry swirl just before churning the ice cream. Puree the fruits and sugar in a blender, strain through a fine sieve. Add the vodka.

When the ice cream is ready, pour into a container, layering and swirling the puree into it as you go along.

Sgroppino

For the lemon ice cream

Zest of 2 lemons, cut into big strips
220g caster sugar
160ml lemon juice
250ml double cream

For the Sgroppino

200g lemon ice cream
4 tablespoons chilled prosecco
2 tablespoons chilled vodka, or limoncello

To make the ice cream, place the lemon zest and sugar in a saucepan with 120ml water, bring to the boil to dissolve the sugar. Simmer gently on a low heat for about 10 minutes until it’s syrupy. Strain through a sieve and discard the zest; cool the syrup then add the lemon juice.

Add the double cream and chill the mixture in the fridge, churn in an ice cream machine according to the manufacturer’s instructions.

To make Sgroppino, you need to make the ice cream the day before so that it’s firm enough not to melt too quickly. Just scoop the ice cream into a blender, add the prosecco and vodka and whiz briefly. Serve immediately.

Hazelnuts, Seville Oranges and Truffle Honey

2010-01-08T12:49:00.000-08:00

It’s been a cold winter in the UK – everyone seems getting flu including this girl who has just moved here from California. I’ve been shooting outside a lot for the last couple of months and although I’m fairly used to the cold as I’m originally from the north of Japan, I now have chilblains all over my feet and they started spreading to my hands too – I think it’s time for me to get some serious shoes, socks and gloves!

Between those shoots, I was doing some Christmas shopping at this small, but wonderful Italian deli called Vallebona in London – I’ve been fortunate to work with them since last year and it’s been a pleasure to get to know them personally too. It is run by Stefano Vallebona, who is originally from Sardinia, and his Japanese wife Naoko – they import specialised artisan products from Italy and supply many of the top London restaurants as well as selling some of them online.

Vallebona was originally started in Sardinia by Stefano’s great grandfather more than a century ago – they no longer operate in Sardinia, but Stefano set up here in the UK about ten years ago to follow his passion for good produce and his family tradition. (I’m planning a trip to Sardinia this year and I’m already excited about it :))

They don’t have a ‘shop’ as such but they have weekly tasting events at their warehouse. I strongly recommend visiting there if you are near Wimbledon – they offer generous samples and I can assure you that you can’t leave there empty-handed, their cheeses and charcuterie selections are especially excellent.

I brought back some white truffle honey and oil, among other gorgeous goodies, this time. I love truffles, but unfortunately my life doesn’t often let me indulge in extravagant meals with freshly shaved truffles – so using truffle infused products is the next best thing for me. Truffle oil has been a regular ingredient for me for quite some time, but I’ve never used truffle honey for cooking so I was quite excited about it. It’s normally made with acacia honey, which is quite light, and the one I got this time was from Alba in Piedmont, famous for their white truffles. Like other honey, a common way to serve is by drizzling it over some cheese (great on young cheeses) – I must confess that I’m not a big cheese eater (I love fresh, but not so keen on matured), so my interest lay more with desserts, particularly my love for ice cream :)

I remembered the Giorgio Locatelli book had a recipe for truffle honey ice cream – it’s a fantastic (and huge) book by the way, reading it through makes you wish you were born as Italian :) An inspiration came from this super talented girl as usual – I was instantly sold by the idea of pairing it with hazelnuts. As Joycelyn wrote, the Locatelli book is very precise in order to preserve the original restaurant quality of the recipes. I appreciate his approach and I will look forward to trying it out sometime – but for now, I’ve adapted the recipe to more suit a home kitchen.

I didn’t want the ice cream to be too strongly flavoured, so I used less honey than it says in the recipe. Even so, it still turned out a little too honey-ey and truffle-y for my taste. So as well as making hazelnuts dacquoise to go with it, I decided to add a citrus flavour too, in the form of a light moist sponge. Of course if you talk about citrus at this time of year, it’s got to be Seville oranges :)

I wasn’t so sure about how everything would work together, but I was very pleased with the result. I absolutely loved the hazelnut & truffle pairing, and the citrus lightened it, balancing out the richer flavours. I loved the fact that all the components were so easy to make too :)

I couldn’t help adding a twist on my honey madeleines also. My favourite madeleine recipe comes from Claire Clark’s Indulge – I’ve tried some elaborate recipes from her book but so far I find I like her simple recipes like shortbread or scones better. The madeleines are delicious on their own, but again, it’s also lovely to add some orange zest and hazelnuts (chopped or ground).

Truffle honey ice cream with hazelnut dacquoise and Seville orange sponge

For the truffle honey ice cream

250ml whole milk
250ml double cream
4 egg yolks
40g caster sugar
20g truffle honey
70g runny honey (light flavoured eg. acacia)

Place the milk and sugar in a saucepan and bring to a simmer. In a bowl, whisk the egg yolks. Pour the warm milk into the yolks, stirring constantly – then mix both types of honey in.

Place the mixture back in the saucepan and put on a medium heat, constantly stirring with a wooden spoon until the custard thickens and coats the back of the spoon. Strain into a clean bowl, cool over ice-cold water and chill in the fridge. Add the double cream and churn the custard in an ice-cream machine according to the manufacturer’s instructions.

For the hazelnut dacquoise

5 egg whites (about 150g)
50g caster sugar
150g icing sugar
70g ground hazelnuts
30g ground almonds

Preheat the oven to 130ºC. Sieve both the nuts and the icing sugar into a bowl and lightly mix.

Whisk the egg whites in an electric mixer until they form soft peaks. Add the caster sugar a little at a time whisking as you go; continue whisking until glossy, then gently fold the nuts and sugar mixture.

Using a spatula, spread the mixture onto a baking parchment-lined oven tray, about 7-8mm thick. Level the surface and bake in the preheated oven for about 1 hour or until the meringue feels dry. Turn off the oven and leave to cool in the oven.

For the Seville orange and hazelnut sponge

4 medium eggs, lightly beaten
180g caster sugar
150g ground hazelnuts
70g ground almonds
Zest and juice of 1 Seville orange
butter for greasing

For the orange syrup

Zest and juice of 1 Seville orange
30g caster sugar

Preheat the oven to 170ºC and butter your chosen mould. Place the eggs and sugar in a bowl and whisk until it falls in ribbons (It will help greatly if you have an electric mixer). Gently fold the nuts, orange zest and juice into the batter and pour into the mould and bake for about 20-25 minutes, until golden – a skewer inserted in the centre should come out clean. Leave to cool on a wire rack.

To make the syrup, place the orange juice, zest and sugar in a saucepan, simmer until slightly syrupy. Cool a little and brush over the warm cake.

You can serve in any way, but I’ve sandwiched the sponge in the dacquoise and sprinkled over some pralined hazelnuts (coat toasted nuts in hot caramel then chop roughly when cool), but plain toasted nuts work fine too. Decorate with some gold leaf and dust some icing sugar on top if you fancy.

Truffle honey madeleines

Makes about 15-20 regular madeleines

90g unsalted butter, plus 15g melted butter for greasing
2 teaspoons truffle honey
2 medium eggs
75g caster sugar
10g light brown sugar
a pinch of salt
90g plain flour
1/2 teaspoon baking powder

Preheat the oven to 200ºC. Brush the moulds with the melted butter. Sift the flour and baking powder together in a bowl.

Melt the 90g butter and honey in a small pan and cool slightly. In a mixing bowl, place the eggs, both the sugars and the salt. Whisk until pale and nearly tripled in volume, the batter should fall in ribbons. Sift the flour and baking powder mixture into the batter and fold gently; then pour in the cooled melted butter and honey, down the side of the bowl (rather than directly on top of the batter) and gently mix. Cover and rest in the fridge for about an hour.

Spoon the batter into the moulds, it will spread during baking so fill each mould about 2/3 full. Bake for 5-10 minutes depending on your mould size. Take out from the moulds straight after baking. Cool on a wire rack.

Chili recipe

2010-01-08T12:48:00.000-08:00

Weight Watchers Chili recipe

Makes 8 servings

Ingredients
2 lbs ground beef
2 cloves garlic, mashed
3/4 cup chopped green pepper
1 (4 ounce) can mushrooms (drained)
1 (6 ounce) can tomato paste
1 onion, chopped
1 quart water
1 teaspoon Worcestershire sauce
3 bay leaves
1 teaspoon cumin
1 teaspoon cinnamon
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon red pepper

Preparation
1. In a large skillet, brown the meat, draining off the fat.
2. Add the remaining ingredients, bring to a boil and simmer for about 3 hours.

One serving is approximately 300 grams.
WW POINTS per serving: 7
Nutritional information per serving: 283 calories, 17.6g fat, 2.5g fiber

Low Fat Hamburgers recipe

2010-01-08T12:47:00.000-08:00

Weight Watchers Low Fat Hamburgers recipe
Makes 4 servings

Ingredients
3/4 lb lean ground beef meat
4 hamburger buns
1 tablespoon pickle relish
1 teaspoon dijon-style mustard
2 green onion, chopped
1/4 cup oat bran
1/4 teaspoon garlic powder
2 tablespoons catsup
lettuce
alfalfa sprouts (optional)
salt and pepper (to taste)

Preparation
1. In a medium bowl, combine the beef, oat bran, onions, relish, mustard, garlic powder and catsup.
2. Mix together throughly.
3. Shape into 4 patties.
4. Broil the patties for about 7-10 minutes on each side (or cook them on the grill).
5. Slice the hamburger buns in half and toast lightly.
6. Top with the meat patties, lettuce and alfalfa sprouts (optional).
7. Season with salt and pepper to taste.

WW POINTS per serving: 6
Nutritional information per serving: 289 calories, 9.4g fat, 2.1g fiber

Double Salsa Burgers recipe

2010-01-08T12:46:00.002-08:00

I know it’s not that healthy, but I enjoy eating burgers once in a while. They’re my favorite comfort food (besides pasta, of course).

I tried this burger recipe the other day, and I loved it. The salsa really gives it a special flavor…

Weight Watchers Double Salsa Burgers recipe
Makes 6 servings

Ingredients
1 1/2 lbs lean ground beef
1 large tomato, seeded and finely chopped
1/4 cup finely chopped red onions
1 garlic clove, minced
1/2 cup finely chopped green sweet peppers
2 finely chopped seeded jalapeno peppers
2 cups shredded lettuce
1 tablespoon snipped cilantro
1/3 cup finely shredded cheddar cheese
1/4 teaspoon salt
1/4 cup sour cream and/or guacamole (to serve)

Preparation
1. For the salsa: In a bowl, combine the tomato, garlic, onion, green peppers, jalapeno peppers, cilantro, and salt. Set aside 2 tablespoons of the salsa. Cover and chill the remaining salsa until serving time.
2. In another bowl, combine the ground beef and the 2 tablespoons of reserved salsa; mix well.
3. Shape the mixture into six 1/2-inch-thick oval patties.
4. Grill the patties on an uncovered grill directly over medium coals for about 13-15 minutes (or until an instant-read thermometer inserted in side of patty registers 160 degrees F), turning the patties once halfway through grilling time.
5. Arrange the shredded lettuce on individual plates. Top with the burgers, the remaining salsa, and the cheddar cheese.
6. Serve with sour cream and/or guacamole.

WW POINTS per serving: 6
Nutritional information per serving: 260 calories, 15.6g fat, 1g fiber

Ground Beef Noodles in Sour Cream recipe

2010-01-08T12:46:00.001-08:00

A very easy to prepare and extremely flavorful main dish recipe!

The V-8 vegetable juice gives this dish a great taste, so use it (instead of plain tomato juice) if you have it on hand!

Weight Watchers Ground Beef Noodles in Sour Cream recipe
Makes 6 servings

Ingredients
3 cups noodles, uncooked
1 lb ground beef
1 (6 ounce) can mushroom stems and pieces
1 cup onions, chopped
2 tablespoons butter, melted
1 cup sour cream
2 teaspoons Worcestershire sauce
3 cups V-8 vegetable juice (or tomato juice)
2 teaspoons salt
1 dash pepper
1 teaspoon celery salt (optional)

Preparation
1. In a large frying pan or Dutch oven, saute the onions in butter until tender, then add meat and brown lightly.
2. Place the noodles in a layer over meat.
3. Combine the tomato juice with the seasonings, and pour over noodles.
4. Bring to a boil, then cover.
5. Simmer over low heat for 30 minutes (or until the noodles are tender).
6. Stir in the sour cream and mushrooms and bring to a boil.
7. Serve hot.

WW POINTS per serving: 9
Nutritional information per serving: 394 calories, 24.3g fat, 2.7g fiber

Crock Pot Stuffed Peppers recipe

2010-01-08T12:43:00.002-08:00

This is a great comfort food for the cold season. This is a very simple recipe, yet the stuffed peppers have a very nice flavor and taste great with a side dish of mashed potatoes and gravy.

As a variation, you can try putting in rice instead of corn.

Weight Watchers Crock Pot Stuffed Peppers recipe
Makes 3 servings

Ingredients
4 green bell peppers
1 tablespoon Worcestershire sauce
1/2 lb ground sirloin
1/2 cup chopped onions
1 tablespoon mustard
1 teaspoon salt
2 (10 1/2 ounce) cans tomato soup
1 (15 1/2 ounce) can corn
fresh ground pepper

Preparation
1. Remove the tops of peppers and remove seeds and core.
2. Arrange in crock pot so that they’re standing upright.
3. In mixing bowl, combine sirloin, onion, salt, corn, 1 can of soup.
4. Spoon mixture into peppers, pressing down to fill completely (may overload a bit at the tops).
5. Combine the other can of soup with Worcestershire and mustard.
6. Spoon mixture over the peppers.
7. Add pepper to taste.
8. Cover and cook on low for 8-9 hours.

WW POINTS per serving: 9
Nutritional information per serving: 458 calories, 11.3g fat, 9.7g fiber

Weight Watchers Shrimp Ceviche recipe

2010-01-08T12:43:00.001-08:00

This is one of my favorite shrimp recipes. It’s a wonderful dish that makes you think of a colorful fiesta in a bowl!

Weight Watchers Shrimp Ceviche recipe

Ingredients
2-3 lbs shrimp, peeled and deveined
2 sour oranges, squeezed
8 lemons, squeezed
8 limes, squeezed
1 red onion, diced
2 large tomatoes, diced
1 serrano pepper or jalapeno, diced
1 bunch cilantro, diced
2 large cucumbers, peeled and diced
2 large avocados, diced

Weight Watchers Japanese Vegetable Pancakes recipe

2010-01-08T12:39:00.000-08:00

Weight Watchers Japanese Vegetable Pancakes recipe
Makes 4 servings

Ingredients
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)

Preparation
1. Mix together the vegetables.
2. Mix together the remaining ingredients to form a smooth batter.
3. Mix the vegetables in the batter - the mixture should be of a consistency that you can spoon the patties on to the skillet.
4. On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5. On medium heat, brown well the patties on one side, then flip and brown on the other side.
6. Serve hot or cold.

WW POINTS per serving: 7
Nutritional information per serving: 381 calories, 7.9g fat, 10.6g fiber

Wafu Beignets

2010-01-08T12:36:00.000-08:00

I wouldn’t call myself a big fan of deep-fried food – it’s not that I don’t like it – I just can’t eat much at one time and often find the smell of deep-frying overpowering. I remember that it was a while before I first tried fish & chips here – which is obviously a ‘national food’ in the UK – I just couldn’t get the concept of it at first, ‘why do they eat deep-fried food with deep-fried food?’ Although I now enjoy eating/cooking fish & chips (well, about once a month), our deep-fryer tends to get a bit neglected in our kitchen. However, it’s a different story when it comes to doughnuts :) Matthew actually doesn’t eat many of the desserts I make, but he is at least happy when I make these.

I’ve been using a recipe from Japanese Elle a Table (No.27) recently – as I’ve posted before, a Japanese patissier Hironobu Tsujiguchi has been writing ‘East meets West’ type dessert recipes for the magazine and I find them quite interesting. This is basically custard cream filled doughnut but coating them with sesame seeds gives an extra flavour and lends a more interesting texture. The combination of fluffy dough and not-too-sweet custard is definitely good enough, but the sesame flavour imparts an Asian angle to it.

I made another filling with azuki bean paste, and lots of cinnamon sugar and raspberry jam for Matthew. Depending on the size of the eggs you’re using you might need to add a little more/less flour, but the dough should be quite sticky. I used groundnut oil for deep-frying but you can use any vegetable oil.

Makes about 20 small doughnuts

For the dough
240g bread (strong) flour
40g plain flour
5g dry yeast
30g caster sugar
3g salt
1 egg + 1 egg yolk (lightly beaten)
100ml milk (room temperature)
30g unsalted butter (melted and cooled)

For the custard
500ml milk
1/2 vanilla pod
5 egg yolks
90g caster sugar
20g plain flour
25g corn flour
40g unsalted butter

White sesame seeds
Vegetable oil for deep-frying

To make the dough, place both flours and the yeast in a bowl and lightly mix. Add the rest of the ingredients and knead for about 10-15 minutes until the dough gets smooth and shiny (you can use the kitchenaid of course). Shape into a ball and cover the bowl, rest in a warm draught-free place for about an hour and a half (or until it doubles in size).

To make the custard, place the milk and vanilla seeds (as well as the pod) in a pan and bring to the boil, then remove from the heat. Whisk the egg yolks with sugar in a bowl until pale and creamy. Sift both flours into the egg mixture and mix well. Sieve the hot milk into the mixture, whisking constantly, return the mixture to the pan and cook over medium heat, stirring all the time, until the custard thickens. Remove from the heat and blend the butter in, then cool.

When the dough is ready, let the air out gently and divide it into small evenly sized balls. Cover them and rest in a warm place for about half an hour.

Start heating the oil to about 160-170ºC; coat the dough with sesame seeds and deep fry until golden. When they are cool enough to handle, pipe in the custard cream (or if you prefer jam, perhaps you should omit the sesame seeds). If you would rather have them without filling, coat them with (cinnamon) sugar while still hot.

Beef Pares

2009-12-30T12:25:00.000-08:00

Beef Pares are cubed beef briskets cooked with different spices and tenderized to perfection. The aroma of this dish alone is really enticing and the flavor is so captivating as if someone is whisphering in your subconcious mind to go and get more.

I was first introduced to this dish in a local Tapsi House in Las Pinas. Back then, this dish is just a new addition to the menu. This captured my attention just right after my first bite and from then on I became a believer. These days, you can buy a complete BeefPares meal from different eateries (these are Tapsilog joints turned Pares Houses).

I usually have this any time of the day. During my college years, I visit a nearby Goodies Pares near my campus (its the one in Leon Guinto and Quirino in Manila). A definite Pig-Out place for me, sometime I even order extra rice or two with a Pepsi or Coke by my side.

Try this sumptuous Beef Pares recipe.

Ingredients:

1 lb beef (uncut, preferably brisket)

1/4 cup soy sauce

1 tsp ground black pepper

1/4 cup sugar

2 tbsp ginger, minced

2 cloves garlic crushed

1 medium-sized onion, minced

4 cups water

1 piece beef cube

2 pieces star anise

2 tbsp cooking oil

3 tbsp scallions or green onions, finely chopped

Cooking Procedure:

1. Pour the water in a pot and bring to a boil.

2. Put-in the beef cube and beef then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 mins if using a pressure cooker)

3. When the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used for boiling.

5. Slice the boiled meat in cubes and set aside.

6. Place the oil in a pan then heat-up. Saute the garlic, ginger, and onion.

7. Put-in the sliced meat and saute for about 2 to 3 minutes

8. Add the soy sauce, ground black pepper, sugar, and 1 cup of beef stock (stock used in boiling the meat) then bring to a boil.

9. Put-in the star anise and simmer for 10 to 15 minutes or until the sauce thickens

10. Garnish with scallions on top.

11. Serve with Garlic Fried Rice and soup

12. Share and Enjoy!

Beef Mechado

2009-12-30T12:21:00.000-08:00

Beef Mechado is a type of stew with tomato sauce. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce). If we look closely, there are differences (aside from the name )such as the manner of cooking or preparation and ingredients used.

I enjoy eating tomato based dishes especially if beef is used. However, the time needed to tenderize the meat tests my patience. Good thing I was able to buy a reliable pressure cooker to solve my problem. I acknowledge the fact that slow cooked meals are still the best but sometimes we need to improvise ourcooking methods to suit our busy world.

Try this Beef Mechado Recipe.

Ingredients:

3 cloves garlic, crushed

1 piece large onion, sliced

2 lbs beefchuck,cubed

8 ounces tomato sauce

1 cup water

3 tbsp cooking oil

1 slice lemon with rind

1 piece large potato, cubed

1/4 cup soy sauce

1/2 tsp. ground black pepper

2 pcs. bay leaves (laurel)

2 tsp. salt

Morcon

2009-12-30T12:19:00.000-08:00

Morcon is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg. This is considered as a holiday dish and is usually served during Christmas (Noche Buena) and New Year’s eve (Media Noche).

In our family, we make sure that Morcon is always present in our Media Noche because of our belief that serving round shaped foods can help make one’s life prosperous in the coming year .Christmas is about to come and New Year is just around the corner. I want to personally greet you an advanced Merry and Blessed Christmas and a prosperous New Year. I hope that this recipe can be of help in your holiday menu planning. Stay Healthy everyone and keep on cooking!!!

Try this Morcon Recipe

Ingredients:

2 lbs beef eye of round or flank steak, 3/4 inch thick in one piece

2 pieces beef cubes dissolved in 3 cups boiling water (beef sotck/broth)

1/4 tsp salt

1 piece lemon

1/2 cup soy sauce

1 piece medium sized carrot, cut into long strips

1/2 cup flour

1/2 cup cooking oil

4 pieces hotdogs, cut in half lengthwise

2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4 equal pieces

3 pieces hard boiled eggs, sliced

3 ounces cheddar cheese, cut in strips (about 1/2 inch thick)

Cooking procedure:

1. Marinate the beef in soy sauce and lemon juice for at least 1 hour

2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side

3. Roll the beef enclosing the fillings and tye with a cooking string to ensure that the meat will not open-up

4. Place cooking oil in a pan and apply heat

5. Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown

6. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil

7. Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the beef is tender (about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used)

8. Optional: Fry the simmered meat for at least 2 minutes

9. Remove the strings and slice into serving pieces

10. Place in a serving dish and add the sauce.

11.Serve hot. Share and enjoy!

Beef with Broccoli

2009-12-30T12:18:00.000-08:00

Beef with Broccoli is an Asian beef main dish. As the name suggests, this dish is mainly comprised of beef and broccoli combined with different sauces for that delightful Asian flavor.

This simple recipe is so easy to follow. I would suggest though that you use beef sirloin or tenderloin to
ensure that your dish will come-out tender. If in case you don’t have them around and opted for another less tender beef part, it would help if you slice the meat thinly and pound it with a meat pounder.

Try this Beef with Broccoli recipe

Ingredients:

1 lb beef sirloin, sliced thinly across the grain

2 cups broccoli, chopped

3 tablespoons cooking oil

1 tablespoon garlic, finely minced

1 teaspoon cornstarch, dissolved in 1 tablespoon water

3 cups water (for blanching)

Sauce

2 tablespoons oyster sauce

1 teaspoon rice wine

1 tablespoon soy sauce

½ beef cube dissolved in ½ cup water

Marinade

2 teaspoon soy sauce

2 teaspoon rice wine

1/2 teaspoon cornstarch

1/4 teaspoon ground black pepper

Cooking Procedure:

1. Combine all the marinade ingredients in a bowl then marinate the beef for at least 20 minutes

2. In a separate bowl, combine the ingredients for the sauce and stir well. Set aside

3. Pour the water in a cooking pot and let boil.

4. Blanch the broccoli for a minute.

5. Remove the broccoli from the cooking pot and soak in ice water for 10 to 20 seconds then drain excess water. Set aside

6. Apply high heat on a wok or a frying pan then pour-in cooking oil when the pan is really hot.

7. Put-in the beef and arrange so that all the slices directly touches the pan. Allow to cook for a minute.

8. Flip the beef and allow the other side to cook then put-in the garlic and cook for a minute.

9. Pour-in the sauce and bring to a boil.

10. Add the broccoli and cook for a minute.

11. Stir-in the cornstarch (diluted in water) and cook until the sauce thickens.

12. Serve hot with rice. Share and enjoy!

Meatloaf

2009-12-30T12:14:00.000-08:00

Meatloaf is a dish made from ground meat (usually combined ground beef and pork) and formed into a loaf. Aside from the meat, different vegetables and spices are added to provide additional flavor. This dish is typically baked but slow cooker and microwave oven are sometimes used.

Almost all the countries in the world have their own meatloaf variation (Embutido is considered as the the local meatloaf of the Philippines). This traditional Meatloaf recipe is considered as one of the top comfort foods here in the Midwest.

Try this Meatloaf recipe.

Ingredients:

2 lbs ground beef

1 cup Italian bread crumbs

1 cup onion, minced

1 cup celery, minced

2 teaspoons Worcestershire sauce

1 teaspoon garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

6 ounces tomato paste

1 teaspoon mustard powder

2 pieces raw eggs

1 cup tomato ketchup

Cooking procedure:

1. Combine the ground beef, minced celery, and minced onions in a mixing bowl then mix well.

2. Add the eggs, minced garlic, bread crumbs, salt, ground black pepper, worcestershire sauce, mustard powder, and tomato paste then mix all the ingredients together

3. Transfer the mixed ingredients in a loaf pan.

4. Spread the ketchup evenly on top of the meatloaf

5. Preheat oven to 350 degrees Fahrenheit and bake for 75 minutes

6. Remove from the oven and transfer to a serving plate.

7. Serve. Share and enjoy!

Roast Beef

2009-12-30T12:12:00.000-08:00

Roast Beef is a beef dish cooked by roasting in an oven. The beef is simply coated with olive oil and sprinkled with salt and pepper before roasting. Natural juices from the meat is the main source of flavor ; drippings are also used to make the sauce (or gravy).

The taste of this dish is exceptionally superb yet the ingredients and cooking procedure are basic. All we need here is some patience (it takes quite some time to roast) and some tools (roasting pan and meat thermometer) in order to make the perfect roast beef.

This dish is great for Noche Buena or any special occassion. Though Yorkshire pudding is the best side for this dish, you might also want to pair this with baked potatoes or even rice.

Try this Roast Beef recipe.

Ingredients:

3 to 4 lbs beef bottom round roast

4 tablespoons extra virgin olive oil

4 cloves garlic, divided into 3 to 4 parts (lengthwise)

2 teaspoons salt

3 teaspoons ground black pepper

1 cup red wine

1 piece beef cube

1 cup water

2 tbsp cornstarch (diluted in 4 tbsp water)

Cooking procedure:

1. Remove the meat from the refrigerator and let it sit for an hour (or until it reaches room temperature).

2. Preheat the oven to 375 degrees Fahrenheit.

3. Make some slit on the meat using a knife and insert each sliced garlic clove

4. Spread the olive oil on the meat then sprinkle some salt and pepper.

5. Place the meat on a roasting rack (with dripping tray/pan) and bake for 30 minutes.

6. Reduce the heat to 250 degrees Fahrenheit then continue baking for 2 to 2.5 hours (or until the inner temperature of the meatreaches 140 degrees Fahrenheit).

*Note: Do not remove from the oven right away. Let the juices from the meat drip some more so that you will have enough drippings for the gravy.

7. Remove the roasted meat from the oven and allow it to rest for at least 15 minutes.

8. Slice the meat into serving pieces and transfer to a serving plate.

We also need to prepare the sauce. The following steps will help you make a good one.

9. Take the dripping pan out of the oven and place it on the stove then apply heat.

10. Pour-in the red wine and deglaze the drippings then transfer to a saucepan.

11. Add water and bring to a boil.

12. Add the beef cube and cook until well diluted then put-in the cornstarch. Stir continuously.

13. Transfer the sauce to a serving bowl.

14. Serve the Roast beef with the sauce on the side.

15. Share and enjoy!

MEDITERRANEAN VEGETABLE SOUP

2009-11-25T19:13:00.000-08:00

MEDITERRANEAN VEGETABLE SOUP ...a great vegetable recipe to try ! Nice one !

INGREDIENTS

1 tablespoon olive oil
1 onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken or beef broth
2 cups water
1 can (14 1/2 ounces) diced tomatoes, not drained
1 tablespoon fresh basil, chopped
1/4 teaspoon oregano
salt and pepper to taste
1 15 oz. can cannelini or white beans, drained and rinsed
1 cup pasta bows
Parmesan cheese (optional)
1 small head escarole (optional)

INSTRUCTIONS
Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.

Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.
Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender.Serve sprinkled with Parmesan cheese.
The vegetable recipe is ready to serve...nice ! Enjoy the soup !

artichoke-and-shrimp-salad.

FRESH VEGETABLE SOUP

2009-11-25T19:11:00.000-08:00

FRESH VEGETABLE SOUP....a great fresh vegetable recipes to try !

INGREDIENTS

1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces

INSTRUCTIONS
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.
Season to taste, and remove from heat. Serve the vegetable recipe accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.

24-hour-cole-slaw.

SWEET AND SOUR VEGETABLES

2009-11-25T19:08:00.000-08:00

SWEET AND SOUR VEGETABLES ... try this vegetable recipe....very tasty !

INGREDIENTS

1 lb frozen Oriental Vegetables
peanut oil (for sautéing)

Sauce:

1 tablespoon corn starch
1/2 inch section fresh ginger, peeled, minced
1/2 cup pineapple chunks, drained and reserved
3 tablespoons dark brown sugar
1 tablespoon rice vinegar
1/2 teaspoon soy sauce (or salt to taste)
1/2 cup pineapple syrup or juice (from can)
1 clove garlic, minced

INSTRUCTIONS
Combine ingredients for sauce in a small bowl and set aside.In a wok, heat 2 tablespoons of peanut oil until sizzling hot. Add vegetables; stir fry over high heat until vegetables are slightly browned on edges, but still bright, crisp, and barely tender. Oil in wok must be very hot to
avoid vegetables becoming overcooked - cook rapidly and for a short period of time. Remove vegetables to serving dish.

In the empty, still-hot wok, drain all but 1 teaspoon of oil. Add sauce ingredients in the same order as listed. Cook 5 minutes or until sauce is translucent and cornstarch has cooked. Add garlic during final minute (do not allow it to brown). The vegetable recipe sweet and sour is ready to serve....great for starter meals!

MARINATED THREE-BEAN SALAD

2009-11-25T19:04:00.000-08:00

MARINATED THREE-BEAN SALAD ...try this nice vegetable recipe....great !

INGREDIENTS

1 (8 1/2 oz.) can lima beans
1 (8 oz.) can cut green beans
1 (8 oz.0 can red kidney beans
1 med. onion, thinly sliced and separated into rings
1/2 c. chopped green pepper
2/3 c. vinegar
1/2 c. salad oil
1/4 c. sugar
1 tsp. celery seed

INSTRUCTIONS
Drain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and
chill at least 6 hours or overnight, stirring occasionally. Drain before serving.

QUICK THREE BEAN SALAD:

Prepare Marinated Three Bean Salad as above, except substitute one 8 ounce bottle Italian salad dressing for the vinegar, salad oil, sugar and celery seed. Continue as directed; marinate in refrigerator for 1 to 1 1/2 hours. Drain before serving. NOTE: Wishbone Italian Classic with
Olive Oil is great! The vegetable recipe of bean salad is ready to serve....nice !

Apple and Cabbage

2009-11-25T19:00:00.000-08:00

Another great vegetable recipe.. Apple and Cabbage ..... a classic one !

INGREDIENTS

3 sl Bacon; diced
1 lg Yellow onion; sliced
2 Heads cabbage; cored & sliced as for sauerkraut
3 Granny Smith or other cooking apples; cored & sliced
1/2 ts Whole caraway seeds
1/2 c Dry white wine
Salt & freshly ground black pepper to taste

INSTRUCTIONS
Heat a large Dutch oven and saut‚ the bacon until clear. Add the onions and saut‚ until they barely begin to brown. Add the remaining ingredients and cook, covered, stirring often, until all is tender. The vegetable recipe is ready...good taste !

beet-and-seafood-salad

RED BEANS AND RICE

2009-11-25T18:55:00.000-08:00

RED BEANS AND RICE ....a great vegetable recipe to try !

INGREDIENTS

2 c. (1 lb.) dried red kidney beans
5 strips bacon (or ham bone or 1/4 lb. salt pork)
1/2 c. uncooked rice
2 1/2 qts. water
1 pod garlic
Salt and pepper to taste

INSTRUCTIONS
Soak beans overnight in 1 quart water in a heavy iron pot. Add another 1 1/2 quarts water, cut up meat, garlic, and a little salt. Simmer slowly 3 to 4 hours or until beans are very soft and water has cooked down to a thick red sauce. Add salt and pepper and serve over hot, fluffy rice. With hot bread and salad, makes a hearty meal for 6.Leftover red beans can be made into soup by putting through blender with some chicken bouillon and a little lemon juice. Stir in 1 tablespoon sherry per serving, with hard boiled egg sprinkled on top. The vegetable recipe is ready to serve....enjoy !

LIMA BEANS AND MUSHROOM CASSEROLE

2009-11-25T18:53:00.000-08:00

LIMA BEANS AND MUSHROOM CASSEROLE ...a great vegetable recipe to try ! Nice !

INGREDIENTS

2 c. Ford Hook lima beans or 1 pkg. frozen
1/2 lb. mushrooms (or 1 sm. can)
1 tbsp. butter
1/2 c. chicken stock
1/2 c. top milk
Salt & pepper
1 tbsp. sherry
2 tbsp. flour

INSTRUCTIONS
Cook lima beans. Drain them. Saute mushrooms. Drain them, saving liquor. Melt butter in liquor. Stir in flour. Blend well. Slowly stir in chicken stock and milk. Season with salt and pepper. Heat. Before serving, add sherry. This dish may be served au gratin. Cover the top with bread crumbs. Dot with butter. Place under broiler until the crumbs are brown. The vegetable recipe is ready....enjoy it 1

Artichoke and Broad Bean Salad

2009-11-25T18:33:00.000-08:00

Try this Artichoke and Broad Bean Salad recipe...an amazing vegetable recipe to try !

4 Artichoke hearts
1 lb Fresh broad beans
1 Sprig fresh mint
The juice of half lemon
Vinaigrette

INSTRUCTIONS
Cook artichokes in water with a pinch of salt and a little lemon juice.In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint.

Drain the artichokes and cut in eight pieces each.Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press.

Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving. The vegetable recipe of artichoke bean salad is ready to serve...enjoy this great salad !

ASPARAGUS ALMONDINE

2009-11-25T18:20:00.000-08:00

ASPARAGUS ALMONDINE ...another great vegetable recipes !

INGREDIENTS

1 lb. frozen or fresh asparagus, cooked until tender
2 tbsp. slivered almonds
2 tbsp. butter
1 tsp. lemon juice

INSTRUCTIONS
Cook asparagus. Meanwhile cook slivered almonds in butter over low heat. Stir occasionally until golden. Remove from heat, add lemon juice. Pour over beans and serve. Makes 4 servings. This nice vegetable recipe is ready to serve...great taste and enjoy it !

24-hour-cole-slaw

Grilled Smoked Turkey

2009-11-25T06:25:00.000-08:00

Grilled Smoked Turkey...another amazing grill recipe to try...great taste !

Ingredients

1 cup/125 g/4 oz smoking chips
1/2 cup/125 ml/4 fl oz brandy
3 kg/6 lb turkey, neck and giblets removed, trimmed of excess fat
1/2 cup/125 ml/4 fl oz chicken stock
2 tablespoons vegetable oil
Sage and Rice Stuffing
60 g/2 oz butter
1 leek, thinly sliced
4 spring onions, chopped
3 strips bacon, chopped
1 cup/60 g/2 oz breadcrumbs, made from stale bread
60 g/2 oz pecans, chopped
2 tablespoons chopped fresh sage or 1 teaspoon dried sage
11/2 cups/280 g/9 oz rice, cooked

Directions

1. Soak smoking chips in brandy in a non-reactive metal dish for one hour.
2. To make stuffing, melt butter in a frying pan over a medium heat, add leek and spring onions and cook, stirring, for 3 minutes. Add bacon and cook for 5 minutes longer. Add breadcrumbs, pecans and sage and cook, stirring, for 5 minutes or until breadcrumbs are crisp.
Remove from heat, add rice and mix to combine.
3. Preheat covered barbecue to a medium heat. Place dish, with smoking chips in, on barbecue grill, cover barbecue with lid and heat for 5-10 minutes or until liquid is hot.
4. Spoon stuffing into body cavity of turkey. Secure openings with metal or bamboo skewers. Tuck wings under body and tie legs together. Thread turkey onto the rotisserie spit and tie it up with string, previously soaked. Combine stock and oil and brush over turkey.
5. Place rotisserie spit over barbecue, cover barbecue with lid and smoke, basting turkey frequently and adding brandy to dish if necessary, for 21/2-3 hours or until turkey is cooked...The great grill recipe of Turkey is ready to serve !

barbecue-flank-steak.

EASY CORN ON THE GRILL

2009-11-24T23:43:00.000-08:00

EASY CORN ON THE GRILL

INGREDIENTS

2 ears of corn for each person
1 tablespoon butter for each ear of corn
3 tablespoons crushed ice for each ear of corn
aluminum foil or foil pockets
salt, to taste

INSTRUCTIONS
Husk corn and rinse. Heat grill to 350F.
Cut a rectangle of aluminum foil large enough to wrap each corn cob twice. Place each corn in the center of foil with the shiny side in. Add 3 tablespoons crushed ice and 1 tablespoon butter.
It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket. Make an
envelope with the foil and double fold the edges, then place the seams on the top.

Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through cooking time. (Length of cooking time will vary depending on the tenderness, variety and age of the corn - some types of corn may be done in half the time). The grill recipe is ready to serve...nice !

STUFFED GRILLED PEPPERS

2009-11-24T23:37:00.000-08:00

STUFFED GRILLED PEPPERS ...a great grill recipe to try ..!

INGREDIENTS

3 red sweet bell peppers
1/4 cup extra virgin olive oil (approximately)
3 cloves garlic, finely minced
3-4 stems fresh basil (1-2 tablespoons chopped)
1/4 teaspoon oregano
pinch red pepper flakes
1 1/2 cups garlic croutons
1 cup fresh mozzarella
sea salt and pepper, to taste
dash of paprika

INSTRUCTIONS
In a skillet, saute croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt
and pepper.

Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.
Fill peppers with mixture and replace top.
Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender. Cut each pepper into halves and sprinkle top with paprika for color.

Variation: After peppers are cooked, cut into halves, and sprinkle the tops with Parmesan cheese. Broil 2-3 minutes. Drizzle sparsely with olive oil and balsamic vinaigrette before serving.
The grill recipe of pepper is ready to serve...great and tasty !

grilled-salmon-steaks.

GRILLED QUESADILLAS

2009-11-24T22:11:00.000-08:00

GRILLED QUESADILLAS ...a great grill recipes to try ! Nice one !

INGREDIENTS

for 1 quesadilla:
2 tortillas
1/4 c. sliced olives
1/4 c. chopped chicken, pork etc.
1/2 c. shredded cheese
small amount chopped dry onion and green peppers,(hot peppers can be used if desired)
spicy tomato sauce
multiply above ingtedients to make more than one.

INSTRUCTIONS
Chop and mix filling ingredients together.Preheat electric grill.
Butter one side of each tortilla.
When grill is hot, lay one tortilla on grill, buttered side down.
Spread filling across the tortilla and cover with the other pre-greased tortilla---buttered side up.
Lower the lid of the grill and cook until tortillas have browned and cheese has melted. About 5 minutes.Serve with tomato sauce...and the grill recipe of Quesadillas is ready to serve...enjoy the grill !

grilled-smoked-turkey.

GRILLED CHICKEN BREASTS WITH GAZPACHO

2009-11-24T21:50:00.000-08:00

GRILLED CHICKEN BREASTS WITH GAZPACHO ...a great grill recipe to try...a delicious one !

INGREDIENTS

1 garlic clove, minced and mashed to a paste with
1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin,, or to taste
Tabasco to taste
1 slice type white bread,, torn into pieces
2 plum tomatoes,, seeded and chopped fine
1/2 cup finely chopped, seeded and peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley
1 whole boneless chicken breast with skin
(about 1 pound),, halved

INSTRUCTIONS
In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through.
Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

The grill recipe of Gazpacho is ready to serve....enjoy the meal ! Nice taste !
easy-corn-on-grill.

GRILLED VEGETABLE KABOBS

2009-11-24T21:49:00.000-08:00

GRILLED VEGETABLE KABOBS ...try this great grill recipe...nice !

INGREDIENTS

2 zucchini, cut into 2" chunks
2 yellow squash, cut into 2" chunks
8 ounces fresh mushrooms, cleaned
2 red and green bell peppers, cut into 2" chunks
2 medium red onions, cut into wedges
2 ears sweet corn, cut into 2" chunks
16 whole cherry tomatoes
8 ounces teriyaki sauce

INSTRUCTIONS
Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with
teriyaki sauce. Grill 20 minutes or until tender.The grill recipe of vegetable is ready to serve...enjoy it !

GARLIC-GRILLED SPINACH PIZZA WITH CHICKEN

2009-11-24T21:47:00.001-08:00

GARLIC-GRILLED SPINACH PIZZA WITH CHICKEN ..an amazing grill recipe...try this one !

INGREDIENTS

1 Pillsbury All Ready pizza crust
1 1/2 cups tomato sauce
2 tablespoons Parmesan cheese
8 oz. Mozzarella cheese
1/2 lb. thinly sliced chicken breast strips
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 tablespoon olive oil
1 teaspoon garlic, minced
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon extra spicy Mrs. Dash seasoning

INSTRUCTIONS
Preheat oven to 425°F degrees.
Baste chicken with olive oil, sprinkle with garlic powder and grill on high heat (or, if you are cooking indoors, use a broiler or grill pan.
Turn once to cook evenly on both sides. Coat chicken in spinach and bake until spinach is almost crisp. Set aside; cover and keep warm over very low heat.
Roll out pizza crust on a pizza pan sprayed with olive oil spray.
Spread sauce, sprinkle on cheeses and seasonings.
Bake for 12 to 15 minutes.
Top with grilled chicken and spinach.
Cooks Note: Pizza can be baked on a pizza stone in the gas grill.
This is an excellent method of baking during Summer when you don't want to overheat the kitchen. Any bread or pizza dough can be substituted for the All Ready Pizza Crust when you have the time to bake from scratch. The grill recipe is ready...enjoy it !

HAWAIIAN GRILLED CHICKEN

2009-11-24T21:47:00.000-08:00

HAWAIIAN GRILLED CHICKEN RECIPE

INGREDIENTS

1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup soy sauce
3-4 cloves garlic, peeled and minced
1-2 teaspoons fresh oregano
1-2 teaspoons fresh Rosemary
1-2 teaspoon fresh basil (optional)
1 teaspoon salt
1/4 teaspoon black or lemon pepper
1 4 lb. chicken broiler chicken, halved
olive oil spray (for use during cooking)

INSTRUCTIONS
Wash chicken and place both halves in a large Ziploc bag.
Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.
Combine remaining ingredients with the lemon juice and place in bag.
Refrigerate for several hours (up to 6 hours), turning occasionally.
Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking,
brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake). The grill recipe is ready to serve....enjoy it ! Nice !

Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).

Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.Serve garnished with sprigs of Rosemary and a lemon wedge.

CHICKEN GRILL ITALIENNE

2009-11-24T21:44:00.000-08:00

CHICKEN GRILL ITALIENNE ...a nice grill recipe to try !

INGREDIENTS

6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)

INSTRUCTIONS
Preheat grill so that coals are white hot in time for grilling.
Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes.
Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.
Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.
In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).

Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.
Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and the grill recipe is ready to serve. Bon apetit !

FOIL GRILLED HAM ROLLS

2009-11-24T21:43:00.000-08:00

FOIL GRILLED HAM ROLLS ...a great grill recipe to try ! Nice !

INGREDIENTS

2 cups cubed ham
3/4 lb grated Cheddar cheese
1 Vidalia onion, chopped
1 4 oz can green jalapenos, chopped
1/4 cup chopped gherkins
1 8 oz can tomato juice
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
6 crusty round rolls

INSTRUCTIONS
In a medium bowl, combine all ingredients (except bread rolls).
Slice the tops off the rolls and remove scoop out the bread from the inside. Set aside. Fill the rolls with the ham mixture.
Replace the tops on the rolls and wrap each one in aluminum foil.
Bake over hot coals or in covered grill (about 275F) for 1 hour.
The grill recipe is ready to serve...enjoy it !!

STUFFED GRILLED CHICKEN BREASTS

2009-11-24T21:38:00.000-08:00

STUFFED GRILLED CHICKEN BREASTS ...a classic grill recipe to try ! Nice taste 1

INGREDIENTS

6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string

INSTRUCTIONS
Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the
sausage mixture.

Preheat grill until it reaches 350°F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick.
Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for
about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish. This grill recipe is ready to serve....great taste !

grilled-smoked-turkey.

VEGETABLE LO MEIN

2009-11-24T19:15:00.000-08:00

VEGETABLE LO MEIN ...another great vegetable recipe to taste ...nice !

INGREDIENTS

3/4 pound fresh noodles
6 Chinese mushrooms, soaked in water
3 large celery stalks, cut in 3" lengths
2 bamboo shoots, chopped
1 cup bean sprouts
2 tablespoons oil
1/2 teaspoon salt
1 cup vegetable or chicken broth
1/2 teaspoon sugar

INSTRUCTIONS
Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired. The vegetable recipe is ready to serve...enjoy it !

apple-and-cabbage

MASALA WALA GRILLED CHICKEN

2009-11-23T22:12:00.000-08:00

MASALA WALA GRILLED CHICKEN ...a great grill recipes to try ...nice one !

INGREDIENTS

1 1/2 lb chicken breast, boned and skinned
2/3 cup plain yogurt
1 tablespoon peeled, chopped fresh ginger
2 garlic cloves, crushed
2 tablespoons lemon juice
1 tablespoon coriander seeds, ground
1 teaspoon chile powder
2 tablespoons vegetable oil
salt and freshly ground pepper
lemon wedges for garnish

INSTRUCTIONS
Rinse chicken, pat dry with paper towels and cut into 3/4 inch cubes. Thread onto short skewers. Put skewered chicken into a shallow dish.
Mix together all the ingredients in a large bowl and make a paste.
Pour over skewered chicken and turn to coat completely in marinate.
Cover and refrigerate for at least 5 hours.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewer.
Serve hot garnished with lemon wedges. The grill recipe is ready to serve..bon apetit ! Enjoy !

chesapeake-grilled-jumbo-shrimp

Soy Beans- The Perfect Snack

2009-11-23T19:12:00.000-08:00

Thanks to the recent popularity of soy products, frozen soy beans are easy to find at your local grocery store. They're light on calories and big on flavor. And because they're high in protein, they make for the perfect pre-gym snack.

At only 100 calories per 1/2 cup, edamame fills you up and keeps you feeling full without the guilt of other snack foods.

Even better, studies have now shown that isoflavones in soy beans may help lower your risk of breast cancer, decrease the risk of osteoperosis, promote prostate health, and more.

Brad's 1 Step Edamame

1/2 c frozen soy beans

1/2 c water

sea salt to taste

Place frozen soy beans in a cup, add water and microwave on high for 2 minutes.

Strain out water

Add sea salt to taste & enjoy

Spiced Brussels Sprouts

2009-11-23T16:57:00.000-08:00

2 1/2 cups Brussels Sprouts (washed, stems removed, & Chopped)

1 tbsp olive oil

1/2 cup water

1/4 tsp Cinnamon

1/8 tsp ground cloves

pinch allspice

Salt & Pepper to taste

1 slice cooked bacon

1) Coat large saute pan in olive oil

2) Bring stovetop to medium heat, add chopped sprouts and saute 1 min

3) Add in water, and spices through salt & pepper and stir with spoon

4) Let cook for approx 12 mins or until water has evaporated, stirring occasionally

5) Crumble strip of bacon and sprinkle into saute pan

6) Continue cooking until sprouts are tender when pierced when cooked

Serve!

Because of their high protein content, this can even serve as a meal when paired with a whole grain!

Low-Cal Delicious Brussels Sprouts

2009-11-23T12:27:00.000-08:00

My Favorite ingredient of the moment is Brussels Sprouts!

This delicious veggie (a member of the cabbage family) is known for it's high protein content (2 g per 1/2 cup steamed) as well as it's cancer-fighting qualities such as high fiber content which helps with elimination and therefore may help prevent colon cancer.

If that's not enough to convince you to try out this delicious vegetable then consider this: 1/2 cup steamed Brussels Sprouts is only 30 calories! And as a cruciferous veggie, Brussels Sprouts aid in liver detoxification, therefore helping to eliminate free-radicals from your body!

Give the below recipe a try and you'll see how helping your body stay healthy can be so fun!!

Rajma Salad

2009-11-23T12:20:00.000-08:00

1/2 cup rajma
1/4 tsp ginger paste
Salt to taste
2 chopped tomatoes
1 cubed cucumber
2 sticks celery, chopped
2 tbsp shredded lettuce

Soak the rajma in 2 cups water. Add ginger and salt and boil till tender.
Drain the water, if any. Chill for half an hour.
Toss with the vegetables and low-calorie dressing. Serve chilled,
garnished with thinly sliced onion and coriander leaves.

For the low-calorie dressing:
1/2 cup curds, whisked
1 tbsp olive oil
1/4 tsp garlic paste
2 tsp lemon juice
Pinch of sugar
Salt & pepper to taste

Put all the ingredients in a glass jar. Cap the jar and shake till well mixed.
Chill for 1-2 hours before using. Use for salads and as a dip for snacks.

Jal Jeera

2009-11-23T12:15:00.000-08:00

3 to 4 cups cold water
1 tbsp lemon juice
1 1/2 tsp chopped raw mango or 3/4 tsp amchoor powder
1 1/2 tbsp chopped coriander leaves
1 1/2 tbsp chopped mint leaves
1/2 inch piece ginger
1 clove
1 tiny stick cinammon
1 green cardamon
1 1/2 tsp roasted cumin powder
1/2 tsp sugar, or to taste
1/8 tsp kala namak powder
Salt to taste
Fresh mint leaves and besan-boondi for garnish (optional)

Blend all the ingrediants in a blender till smooth. Strain and pour into small cups.
Garnish with mint leaves and boondi.

Basil Pesto

2009-11-23T12:04:00.000-08:00

1 cup fresh basil leaves
1 tbsp pine nuts
1/2 tbsp garlic paste
1/2 cup parmesan shavings
1/4 cup olive oil
Salt to taste

Mix together the basil, pine nuts, garlic paste and parmesan in a bowl. Blend
to a coarse puree with a hand blender, while adding the olive oil. Add salt and
mix well. Can be used as a sandwich spread, or as a dip.

Oats Dosa (Pancake)

2009-11-23T12:00:00.000-08:00

1 cup quick-cooking oats
1 cup dalia (cracked wheat)
1/4 tsp ginger paste
1/4 tsp freshly ground pepper
1 tbsp chopped coriander
Pinch of sugar
Salt and chopped green chillies to taste

Soak the oats and dalia in water for half an hour. Grind to a coarse batter.
Add sugar and mix. Leave aside to ferment for 8 to 10 hours. Add all the
ingredients and mix. Make thin dosas and serve with chutney.

Spicy Potato

2009-11-23T11:49:00.000-08:00

4 cups boiled and peeled baby potatoes
1 cup roasted and coarsely powdered peanuts
1/2 cup roasted sesame seed powder
2 tbsp lemon juice
3-4 green chillies, diced
1 tsp red chilli powder
1/4 tsp grated ginger
2 tbsp butter
1 tsp cumin seeds
1/2 cup chopped coriander

Melt the butter in a saucepan. Add the cumin, when it cackles, remove from heat.
Add the chilli powder and stir. Add all the ingredients and toss till mixed.

Spaghetti with Soy-Mince

2009-11-23T10:32:00.000-08:00

1/2 lb soy granules
2 tbsp oil
3 onions, chopped
3 garlic cloves, minced
1 lb fresh mushrooms, sliced
1 red, green and yellow bell pepper each, diced
1 to 2 cups green peas
1 tbsp chrushed dried rosemary
1 tsp chrushed dried basil
1 tsp chrushed dried oregano
2-3 tsp chili powder
16-oz can Italian-style stewed tomatoes
8-oz tomato sauce
6-oz tomato paste
1/2 cup red wine
1/2 lb spaghetti, preferably whole-wheat

Soak the soy granules according to directions and drain.
Heat the oil in a large saucepan. Add the onions and
garlic and saute for 5 minutes. Add the mushrooms, bell
peppers and peas, and saute for 3 minutes.
Add the herbs and stir-fry for 1 minute. Add the tomatoes,
paste and sauce and bring to a boil. Add the soy granules.
Simmer over low heat for 10-15 minutes. Add the wine and
simmer gently for 10 minutes.
Boil the spaghetti according to directions and drain. Pile
onto a large serving dish. Cover with the soy-mushroom
sauce. Top with grated cheese and croutons and serve hot.

Peanut Butter Soup

2009-11-23T10:27:00.000-08:00

1 cup creamy peanut butter
2 cubes vegetable bullion
3 garlic cloves, minced
1/2 onion, chopped
1 tomato, chopped
1-2 habanero peppers, diced,
4-oz tomato paste
1/2 cup frozen peas
1 zucchini
10 baby carrots
12 mushrooms
2 tbsp molasses

Put the peanut butter in a heavy saucepan. Cook it over low heat,
stirring constantly. It becomes silky and runny, then starts
thickening again.
Remove from heat when it thickens. Add 1 1/2 cups water and blend
till smooth.
Put the bullion, garlic, tomato, onion, pepper and 5 cups water
in a large saucepan. Bring to a boil and simmer for 15 minutes.
Remove from heat and puree till smooth.
Add the peanut mixture, tomato paste and peas. Cook for 5 minutes.
Add zucchini, mushrooms and molasses. Cook for 10-12 minutes.
Serve hot with toast.

Tip: This soup tastes better if refrigerated overnight. Re-heat
and serve the next day.

Baked Pears

2009-11-23T10:24:00.000-08:00

6 large pears
6 tsp lemon juice
1 1/2 cups fresh orange juice
3/4 cup mango puree
2-3 tbsp honey
1 tsp pista flakes

Cut the pears into halves, remove the seeds and rub with the lemon
juice, to prevent the colour from darkening.
Arrange the pears in a baking dish and pour over the orange juice
evenly. Mix the mango puree with the honey and pour over the pears.
Cook in a microwave oven for 5-6 minutes, till softened. Garnish
with pista flakes and serve chilled.

Fruit Balls

2009-11-23T10:18:00.000-08:00

1/2 kg seedless dates
1/4 kg seedless raisins
1/4 kg dried apricots
1/4 kg dried figs
1/4 cup honey
Powdered light brown sugar as required

Process the dry fruits and honey in a food-processor till smooth.
Coat the bottom and sides of a square cake tin with plenty of the
powdered sugar.
Pat the fruit mixture into the cake tin and press well. Sprinkle
plenty of the powdered sugar all over evenly. Cover and keep aside
for one day.
Shape into lemon-size balls and roll in the powdered sugar. Store
in airtight containers.

Nutri-Popcorn

2009-11-23T10:14:00.000-08:00

6 cups popcorn
3/4 cups sunflower seeds
3/4 cup currants
1/2 cup golden raisins
1/2 cup peanut butter
1 tbsp butter

Mix the popcorn, sunflower seeds, currants and raisins in a large bowl.
Melt the peanut butter and butter. Pour over the popcorn and mix well.

Spicy Karela

2009-11-23T01:16:00.000-08:00

1/4 kg tender karelas (bitter gourd)
2 tbsp oil
Pinch of hing
1/2 tsp zeera
2 green chillies, chopped
1 tsp ginger paste
1 onion, chopped fine
1/2 tsp haldi
3 tsp coriander powder
1 tsp zeera powder
1 tsp saunf powder
1/2 to 1 tsp red chilli powder
2 raw mangoes, grated
Salt to taste

Wash the karelas and slice thinly. Apply salt and keep aside for an hour or so.
Then drain the water to remove the bitterness. Heat oil in a saucepan, add the
hing, zeera, chillies and onion. Stir-fry till golden.
Add the karela and the masala powders. Stir well and cover and cook on low
flame for about 7-10 minutes. Add the grated mango and salt and stir well.
Cover and cook on low flame for 4-5 minutes. Remove, garnish with fried
onion rings and cucumber slices and and serve hot.

ROASTED VEGETABLES

2009-11-22T19:09:00.000-08:00

ROASTED VEGETABLES ..a nice vegetable recipe to try....great one !

INGREDIENTS

6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)
¼ cup pure olive oil
Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 425°F.
Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper. The vegetable recipe roasted is ready to serve....enjoy the vegetable !

24 Hour Cole Slaw

2009-11-22T18:58:00.000-08:00

Try this great vegetable recipe...24 Hour Cole Slaw.....good !

INGREDIENTS

2 Onions
1 lg Head cabbage
1 ts Salt
1 ts Mustard seed
3/4 c Salad oil
1 c Vinegar
1 1/2 c Sugar
1 ts Celery seed

INSTRUCTIONS
Chop cabbage and onion and toss together. Heat oil, vinegar, salt, sugar, seeds. Bring to boil. Pour over cabbage - onion mixture. Chill 24 hours. Stir and serve.... hmmm a classic vegetable salad food at your service...nice taste !

broccoli-casserole

Beet and Seafood Salad

2009-11-22T18:55:00.000-08:00

Try this vegetable recipe...Beet and Seafood Salad...amazing taste !

INGREDIENTS:

3 Red beets
3 Golden beets
3 Striped beets
4 c Kosher salt
1 tb Lime juice
Salt and pepper
1 tb Dijon mustard
Hot sauce to taste
Worcestershire sauce to taste
1 tb Mayonnaise
1 tb Extra virgin olive oil
1 tb Shallots; minced
1 tb Capers
1 lb Lump crabmeat
1 tb Lime juice
1 ts Chopped chives

Preheat oven to 500 degrees. Roast beets on a bed of kosher salt (don't brush with olive oil) in a 500 degree oven for 20 to 40 minutes. Using gloves or a kitchen towel, peel beets and slice. Place beets in a bowl.
Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire sauce, mayonnaise, olive oil,
shallots, and capers. Toss to coat the beets.Arrange the beets in overlapping/alternating colors
around the edge of the plate, mound crabmeat in center of plate, drizzle lime juice and beet juice
from the bottom of the bowl on top, garnish with chopped chives. The beet vegetable recipe is ready for you....hhmm nice salad ! Enjoy !

asparagus-almondine

Broccoli Casserole

2009-11-22T18:50:00.000-08:00

Tyr this Broccoli Casserole vegetable recipe... a must try !

INGREDIENTS :

1 med. onion - chopped
1/4 cup butter OR margarine
1 lb. fresh OR frozen broccoli florets - cooked until tender
(2) 10.75 oz. cans condensed cream of mushroom soup
1/4 - 1/2 cup shredded cheddar cheese - low-fat

INSTRUCTIONS
-In a small skillet over medium heat, sauté onions in butter until translucent, for 4 minutes.
-Combine all ingredients in a 2-quart oven-proof casserole dish. Bake, uncovered, in a 350 degree oven for 30 minutes. The vegetable recipe of broccoli casserole is ready to serve...great !

artichoke-and-broad-bean-salad

Beet and Onion Salad

2009-11-22T18:48:00.000-08:00

Another great vegetable recipe to try...Beet and Onion Salad. Nice one !

INGREDIENTS:

1 pound beets
1 bay leaf
1 cup thinly sliced onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground black pepper

Leave the root and 1 inch of stem on beets, and

scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard
bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut
beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.
Combine parsley and next 4 ingredients (parsley through salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if desired. The vegetable recipe is ready to serve.....great tasting salad !

artichoke-and-broad-bean-salad

Beet And Jello Salad

2009-11-22T18:47:00.000-08:00

Try this amazing Beet And Jello Salad recipe....a must for your taste !

INGREDIENTS

6 oz. raspberry Jello
1/4 c. sugar
2 tbsp. vinegar
1 lb. can julienne beets, drain and save liquid
1 lb. crushed pineapple, drain and save liquid
3 c. of drained liquid

Add water to beet and pineapple liquid, bring to a boil in saucepan. Add sugar, let it dissolve, then add Jello, beet and pineapple. Stir well and chill. The vegetable beet recipe is ready to serve...great! Enjoy the salad !

Beet and Asian Pear Salad with Baby Greens

2009-11-22T18:45:00.000-08:00

Another great vegetable recipe to try...Beet and Asian Pear Salad with Baby Greens. Great recipe !

INGREDIENTS:
4 Trimmed beets (about 1 pound); scrubbed
1 Asian/Bartlett or Anjou pear
1 tb Apple jelly
2 ts Fresh lemon juice
1/2 ts Dijon mustard
1/4 lb Mixed baby greens; (about 4 cups loosely packed)
Garnish: chopped fresh chives

In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.

Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.

Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives. The vegetable beet and pear salad is ready to serve ....great taste !

Artichoke and Shrimp Salad

2009-11-22T18:41:00.000-08:00

Try this Artichoke and Shrimp Salad recipe...its recommended !

INGREDIENTS

2 sm. jars artichoke hearts
1 sm. can shrimp or shrimp pieces
2 lg. tomatoes or 3 sm. tomatoes
4 stalks celery
Cucumber slices, optional
1 bottle Creamy Caesar dressing (i.e. Gerard's Caesar)

Slice artichoke hearts, celery and tomatoes in small pieces. Blend all ingredients with creamy
Caesar dressing and serve. To make ahead, slice all ingredients except tomato which can be added prior to serving. Keeps well overnight. And the vegetable recipe is ready to serve...nice ! Enjoy !

Artichoke and Fennel Salad

2009-11-22T18:39:00.000-08:00

Another great vegetable reciep... Artichoke and Fennel Salad...great taste 1

INGREDIENTS:

2 Fennel bulbs; (about 2 pounds)
Two 14-ounce cans artichoke hearts; drained and quartered or, if large, cut into eighths
2 Tomatoes; chopped
1/4 c Pitted Nicoise or other brine-cured black olives
1 oz Flat anchovy fillets; drained, minced, and mashed to a paste (about 3)
1/4 c Olive oil
2 tb Fresh lemon juice
1/4 ts Dried oregano; crumbled
1/4 ts Dried thyme; crumbled
Freshly ground pepper to taste

Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks
to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the oregano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops. The artichoke vegetable salad is ready to serve....nice tasting salad !

Artichoke and Broad Bean Salad

2009-11-22T18:33:00.000-08:00

Try this Artichoke and Broad Bean Salad recipe...amazing !

4 Artichoke hearts
1 lb Fresh broad beans
1 Sprig fresh mint
The juice of half lemon
Vinaigrette

Cook artichokes in water with a pinch of salt and a little lemon juice.In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint.

Drain the artichokes and cut in eight pieces each.Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press.

Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving. The artichoke bean salad is ready to serve...enjoy this great salad !

Healthy Indulgence: Sweet Potato Fries

2009-11-22T15:34:00.000-08:00

Nothing is more fun to make than comfort-food that's secretly loaded with health benefits: that's why i love making home-made sweet potato fries!
A medium sized sweet potato is about 100 calories and has over 700% of your RDA of Vitamin A. Vitamin A contains antioxidant properties that help eliminate tissue-damaging free radicals in your body. Sweet potatoes also contain about 65% of your RDA of Vitamin C! [source:www.nutrition data.com]
Sweet potatoes also contain high levels of potassium & maganese which reduce the risk of high blood pressure and maintain bone health.
Not only are the health benefits of sweet potatoes numerous, but their flavor can be both sweet and savory! These fries are quick and easy to make and so delicious any picky eater(kids included) will find themselves happy to consume this vegetable!

Sweet Potato Fries

1 med sweet potato, peeled & cut into 1/4'' strips
2 tbsp extra virgin olive oil
1 tsp cinnamon
Pinch cayenne pepper (Add more to increase heat)
Sea Salt & Pepper to taste

Preheat oven to 420°F; Pour EVOO over sweet pot strips and toss to coat; sprinkle w cinnamon & cayanne pepper; Bake 12 minutes on each side; Take out of oven and sprinkle with sea salt and pepper to taste. Let cool and serve.

* Spinach with Peanut Sauce *

2009-11-22T12:10:00.000-08:00

2 lb spinach
2 tbsp oil
3 thinly sliced onions
1 chopped red bell pepper
1 1/2 cups vegetable broth
1/2 cup unsalted sugar-free peanut butter
2 tbsp cider vinegar
1/4 tsp cayenne pepper
1 tsp sea salt

Heat the oil in a large saucepan. Fry the onions and bell pepper
for 5-6 minutes. Add the broth and bring to a boil.
Mix in the peanut butter, vinegar, pepper and salt and bring to
a rolling boil. Add the coarsely chopped spinach and cook for
about 5 minutes. (Thawed frozen spinach can also be used.)
Serve immediately with toast or crusty bread.

* Nutri-Kheer *

2009-11-22T12:05:00.000-08:00

1 1/2 cups rolled oats
5 cups skim milk
1 cup grated carrot
2 powdered cardamons
2 tbsp light brown sugar
1 tbsp raisins
1 tbsp almond flakes
Pinch of saffron

Soak the oats in 2 cups milk for 15 minutes.
Bring the rest of the milk to a boil. Add the carrots and boil
for 5 minutes. Add the oats and raisins and boil for 5 minutes.
Add the sugar, cardamon and saffron dissolved in 1 tsp hot milk.
Boil for 1-2 minutes. Garnish with almond flakes and serve hot.

* Mint Fruit Salad *

2009-11-22T10:26:00.000-08:00

1/2 cup cubed fresh pineapple
1/2 cup cubed fresh honeydew melon
1/2 cup custard-apple segments
1 cup cubed fresh apple
6 mint leaves
2 tbsp light brown sugar
1 powdered green cardamon
3-4 tbsp water

Boil the sugar, cardamon and water on low heat for 3 minutes.
Cool to room temperature.
Add the fruits and mint and chill for 1-2 hours before serving.

* Tabbouli *

2009-11-22T08:04:00.000-08:00

1 cup bulgar wheat
2 cups boiling water + a little salt
1/4 cup olive oil
1/2 cup fresh corn kernals, steamed
4 spring onions, finely chopped
3 tomatoes, cubed
2 cucumbers, peeled and cubed
2 tender carrots, grated
For the dressing:
1/2 cup parsley leaves, finely chopped
1 tbsp fresh mint leaves, finely chopped
2 tbsp lemon juice
4 tbsp orange juice
1/2 tsp brown sugar
Salt and black pepper to taste
For garnishing:
2 tbsp feta cheese
6 black olives, chopped
1 orange, skinned and segmented

Take the bulgar in a large serving dish and add the
water. Cover with a towel and keep aside for 1 hour.
Drain the water. Add the olive oil and mix well.
Add the vegetables and mix gently.
Mix the dressing ingredients in a small bowl. Spoon
into the salad and mix evenly.
Garnish and serve chilled.

* Noodles with Tofu *

2009-11-22T07:35:00.000-08:00

16-oz tofu
2 tbsp soy sauce
2 tsp ginger-garlic paste
2 tbsp lemon juice
1/2 tsp grated lemon zest
2 tsp oil
1 onion, chopped
1 tsp garlic paste
1 lb mushrooms, sliced
1 tsp oregano
1 lb flat noodles
2 tbsp chopped parsley
1 tbsp chopped nuts
2 tbsp sour cream (optional)

Boil the noodles and drain.
Process the tofu with the sauce, ginger-garlic, lemon
juice and zest, in a blender, till smooth.
Heat the oil and saute the onion and garlic till
golden. Add the mushrooms and cook till softened.
Mix in the oregano. Add the noodles and heat through.
Garnish with parsley, nuts and cream and serve hot.

* Rotelle with Broccoli *

2009-11-22T07:33:00.000-08:00

1/2 lb rotelle or fusilli
1 tbsp olive oil
1/2 lb broccoli, chopped
4 tbsp peanut butter
Salt to taste
4 tbsp hot water
3 tbsp soy sauce
1 tsp garlic paste
1/2 tsp sugar
1/4 tsp cayenne

Boil the pasta according to instructions. In the last
3 minutes of cooking, add the broccoli.
Drain on a seive and toss with the olive oil. Whisk
together the remaining ingredients.
Add to the hot pasta and toss well.

Grilled Chicken

2009-11-22T06:25:00.010-08:00

Another great Grilled Chicken recipe to try..a classic one. Great taste !

Ingredients

6-8 chicken breasts
1 cup of boiling water
2 tbsp of dehydrated chicken stock
1 tbsp of rosemary
1 cup of white wine
1/2 cup of mayonaise

Directions

1. Put the chicken breasts into a Ziplock freezer bag. Bring the water to a boil and add the dehyrated chicken stock, and rosemary. Mix well and then add the wine. Let cool for 10 minutes.
2. Add the mayonaise to the mixture. Mix well until quite smooth.
3. Pour the mixture into the Ziplock freezer bag. Remove the air from the bag and seal it firmly. Mix the ingredients around in the bag by rubbing the ziplock with your hands. Refrigerate for a minimum of 1 hour.
4. Remove the chicken breasts fom the Ziplock bag and place them on a pre-heated and well greased grill. Cook them over a medium heat for approximately 4 minutes on each side...and the great grill recipe of chicken is ready for feasts....great and amazing for parties ! Enjoy it !

grilled-garlic-shrimp.

Grilled Salmon Steaks

2009-11-22T06:25:00.009-08:00

Grilled Salmon Steaks

A simple grill recipe with a simply delightful flavor....great taste ! A must try recipe !

Ingredients

4 salmon steaks, about 1 inch thick
1/2 cup vodka
1/4 cup fresh orange juice
juice of 1 lemon
2 tbsp. coarse-grained mustard
1/4 cup fresh dill

INSTRUCTIONS

1. Wash and dry salmon steaks. Arrange in one layer in a glass or ceramic dish. With a light fork, puncture the outer edges of each steak on both sides, to allow them to absorb the marinade.
2. Combine the remaining ingredients and mix thoroughly. Pour marinade over salmon steaks, coating all sides. Marinate for about 20 minutes.
3. Preheat grill to high setting. Grill salmon steaks, basting frequently, until flaky...and the grill recipe of salmon steak is ready to serve...great for parties...Enjoy it !

stuffed-grilled-chicken-breasts.

Barbecue Flank Steak

2009-11-22T06:25:00.008-08:00

Barbecue Flank Steak
A great marinade sauce..great with grilled recipes !

Ingredients

1/2 cup soy sauce
2 tbsp oil
2 tbsp honey, melted
1 tbsp vinegar, wine or regular
1 tsp of ginger (less if it is powder)
1 clove of garlic, minced
steak, cut into 1/2" strips

INSTRUCTIONS

1. Add all the ingredients together in a bowl or dish and stir. Let steak marinade for hour or more (but not overnight). Barbecue steak strips for 5-10 minutes a side. Great combination for grilled recipes !

Grilled Garlic Shrimp

2009-11-22T06:25:00.007-08:00

Delicious grilled garlic shrimp....a great grill recipe to try..its recommended !

Ingredients

1 lb of easy peel uncooked shrimp (large)
3 cloves garlic, chopped
2 tbsp. fresh oregano, chopped
1/2 cup olive oil
wooden skewers (approximately 6)

INSTRUCTIONS
1. Remove shells from shrimp and rinse. Place shrimp in bowl and combine with olive oil, garlic and oregano. Marinate shrimp for at least 30 minutes. Soak wooden shewers in water to prevent burning on grill.
2. Heat grill to Med-High temperature. Thread shrimp onto skewers. Place skewered shrimp on a plate.
3. Take skewered shrimp and cook for 3 to 4 minutes on one side or until pink. Cook 2 minutes on second side until the shrimp have fully cooked. Enjoy the grilled shrimp ! Nice and tasty !

Fresh Grilled Salmon

2009-11-22T06:25:00.006-08:00

Fresh Grilled Salmon..the great classic grill recipe to try ! A great one !

Ingredients

1 cup (250 mL or 2 sticks) butter
1/2 cup (125 mL) fresh lemon juice
2 tbsps (30 mL) chopped fresh parsley or chervil
2 tbsp (30 mL) dried ginger crystals
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cracked black pepper
4 thick salmon steaks
2 lemons, halved

INSTRUCTIONS

1. Preheat well-oiled gas grill to medium heat.
2. Melt butter in a saucepan. Mix in lemon juice, parsley, ginger, salt and pepper, stir, and let cool. Baste both sides of the steaks before moving to the grill.
3. Cook for 6 to 8 minutes, using a grill turner or spatula to rotate the steak a quarter of a turn after 4 minutes for great grill marks. Baste exposed side again.
4. Flip once, baste, and cook for another 8 to 10 minutes or until salmon flakes with a fork, again, rotating a quarter of a turn after 4 minutes.
5. Halve lemons. Remove salmon from the grill and spritz with lemon juice and drizzles of leftover basting sauce. Salt and pepper to taste...hmm..the great grilled salmon is ready to thrill your appetite...nice ! Enjoy it !

Chesapeake Grilled Jumbo Shrimp

2009-11-22T06:25:00.005-08:00

Chesapeake Grilled Jumbo Shrimp..another great grill recipe to try !

Ingredients

2 lbs. jumbo shrimp (deveined)
1/2 cup olive oil
3 Tbsp Old Bay Seasoning
3 tsp Paul Prudhomme's Blacken Redfish Magic
3 cloves fresh pressed garlic

INSTRUCTIONS

1. Devein pounds of jumbo shrimp. Rinse and drain water.
2. Combine olive oil, Old Bay, Paul Prudhomme's Blacken Redfish Magic, and garlic in a mixing bowl. Fold in the shrimp until coated. Let stand in a refrigerator 30 - 60 minutes.
3. Grill over medium heat. You may want to use a grill (flat) sheet designed for fish so the shrip don't fall through the grill surface. Grill 3-5 minutes on each side until they look just right. You will never want shrimp any other way! Great taste for a great feasts...enjoy it for starters !

BBQ Salmon

2009-11-22T06:25:00.004-08:00

Another great grill recipe to try...the BBQ Salmon !

Ingredients

1 whole fresh salmon, large (cleaned and without the head and tail)
3-4 onions
1 lemon
1 1/2 cups of dill pickle juice
dill pickles
Hellmans mayonaise
dried dill

INSTRUCTIONS

1. Wash the salmon with cold water. Pat dry with papertowels. Cut 4 strips of alluminum foil that are approximately 8 inches longer and wider than the salmon. Lay 2 down horizontally and then cross them vertically with the 2 remaining sheets.Curl up all of the sides at the end of the alluminum foil creating a pan like effect.
Make sure that the sides are at least the depth of the salmon. Spray the foil generously with Pam. Place the foil on a cookie sheet or in a thin pan.
2. Chop the onion into slices and then make rings out of them. Place some onion rings on the foil creating a bed for the salmon.Coat one side of the salmon with mayonaise and the place the salmon, mayonaise side down, on top of the onions. Open up the salmon and coat it really well inside and out with the mayonaise. Place the remaining onions inside the fish and then put a layer on the top of it (the skin).
3. Pour the pickle juice and squeeze the lemon all over the salmon. Slice some dill picles up into thin slices and place them on top of the salmon. Sprinkle the entire salmon with dried dill. Cover with another piece of alluminum foil. Place on a pre-heated BBQ. Cook on medium heat for approximately 15 minutes or until the salmon becomes light pink or comes away from the skin
easily. Do not over cook. And the BBQ Salmon is ready for a great meal...enjoy it with friends & family ! Great taste of BBQ !

Twice-Grilled Chicken Burritos

2009-11-22T06:25:00.003-08:00

Twice-Grilled Chicken Burritos

A refreshing taste grill recipe to try...the grilled chicken burritos.. a nice one !

Ingredients

1 pound (455 g) boneless, skinless chicken breasts or thighs
1/2 red bell pepper, cored and cut into 1/2" (1.3 cm) strips
1/2 green bell pepper, cored and cut into 1/2" (1.3 cm) strips
1 small onion, sliced vertically into 1/2" (1.3 cm) slivers
1/4 cup (60 ml) canola oil
2 tablespoons (28 ml) freshly squeezed lime juice
2 cloves garlic, minced
1 teaspoon (2.6 g) chile powder blend
4 burrito-size flour tortillas
1 cup (115 g) shredded Monterey Jack cheese
Salsa and sour cream for garnish (optional)

INSTRUCTIONS

1. Preheat:
Preheat grill to medium-high.
2. Marinate:
Place chicken in 11" x 7" (27.5 x 17.5 cm) glass baking dish. Scatter bell peppers and onion slices over chicken. In small glass jar, combine 3 tablespoons (45 ml) of the oil, the lime juice, garlic, and chile powder blend; cover tightly and shake to blend. Pour mixture over chicken and vegetables, stirring to coat. Cover and refrigerate for 1 to 2 hours.
3. Grill:
Place a 12" x 18" (30 x 45 cm) sheet of heavy-duty foil on work surface, shiny side up; transfer peppers and onion to foil, letting excess marinade drip back into dish with chicken. Place packet on grate over heat and cook for 10 minutes, turning once (be careful not to pierce foil when turning). Move foil packet to side of grate, turning it as you move it. Drain chicken and place on grate over heat. Cover and cook for 6 to 7 minutes per side, or until internal temperature reaches 160°F (71°C) for breasts or 170°F (77°C) for thighs and juices run clear, turning chicken and vegetable packet once. Remove chicken and vegetables from grill, but keep grill going for final cooking.
4. Serve:
Slice chicken across the grain into thin strips. Place one-quarter of the strips at the base of a flour tortilla. Add about one-quarter of the vegetables (but don’t overfill the burrito); top with 1/4 cup (29 g) cheese. Fold up the bottom of the tortilla over the filling. Fold in the sides, then roll tortilla up tightly. Repeat with remaining ingredients. Brush rolled burritos with remaining 1 tablespoon (15 ml) oil. Place on grate over heat, seam side down. Cook for about 2 minutes or until burritos are firm and lightly browned. Carefully turn burritos and cook for about 2 minutes
longer. Serve with salsa and sour cream on the side....and this great grilled chicken burritos is ready for feasts....enjoy it !

Grilled Garlic Bread

2009-11-22T06:25:00.002-08:00

Try this grilled garlic bread recipe... a nice one !
Ingredients

* 2 (4 inch) whole wheat pita bread
* 2 teaspoons olive oil
* 1 large garlic clove, peeled and halved
* 4 teaspoons grated parmesan cheese
* 1/8 teaspoon salt
* 1/2 teaspoon paprika
* 1/2 teaspoon dried oregano

Directions

1.Preheat broiler.
2.Cut a slit on both sides of the pita and gently pry (or cut) the pita so that you have 2 circles from each pita.
3.Lightly brush the rough side with olive oil.
4.Rub each pita circle with the garlic clove.
5.Cut each pita circle into quarters.
6.Arrange the pita pieces on a cookie sheet, single layer.
7.Sprinkle the parmesan, salt, paprika and oregano over the pita pieces.
8.Place 6 inches from broiler and broil 2-3 minutes or until golden brown.
9.Watch them carefully while broiling as they will quickly go from finished to burnt.
The grilled garlic bread is ready to serve...nice taste and great for starters meal !