Boil 50 gm almond in water and remove skin.Heat 2 tbsp oil in a wok, add 1 piece of chopped ginger and 3 – 4 cloves of chopped garlic. Sauté till golden brown. Then add almond and mix well.Now add ½ kg jumbo prawns and fry over high flame till its color turn to white.
Add chopped capsicum, chopped carrot, ½ cup chopped mushrooms, 1 spring onion and 1 chopped celery stick.Then add 1 tbsp soya sauce, 2 tbsp Worchester sauce, salt to taste, ¼ tsp black pepper and ¼ cup water.
Thicken sauce with 1 tbsp corn flour paste.Dish it out and serve hot.
No salad will break your heart like the “Caprese.” It always sounds great; creamy mozzarella, fragrant basil, and sweet, juicy, vine-ripened tomatoes…what’s not to love? Well, false advertising for one. With very few exceptions, the tomatoes used on these Caprese salads are not sweet, juicy, ripe tomatoes; they’re the opposite.
They’re almost always your standard, conventionally produced, picked green and left to redden (not ripen) in the case, tomatoes. They’re mealy, flavorless, and completely undeserving of being paired with ingredients as perfect as mozzarella and basil.
While I’m invariably disappointed by the execution of this classic salad, I do love the combination of flavors, and by using cherry tomatoes, I thought it would translate perfectly for a baked goat cheese appetizer. Did it ever. When you take into consideration the taste, appearance, and ease of preparation, there’s a real chance this could become your new favorite summer appetizer.
By the way, as long as you are using high quality, oven safe ramekins, you can also do these on the backyard grill. Place a piece of foil on the grates, set down your ramekins, close the cover, and cook until the juices are bubbling, and the cheese is heated through.
I hope you give this delicious, and so not disappointing “Caprese” a try soon. Enjoy!
Ingredients for 4 portions:
8 oz log fresh goat cheese, cut into 4 equal pieces
2 tbsp olive oil
2 tbsp basil chiffonade
16 cherry tomatoes, halved
freshly ground black pepper and cayenne, to taste
*bake at 400 degrees F. for about 15 minutes View the complete recipe
Heat 2 ounce butter in a wok add chopped onion and mushrooms sauté for 2 minutes add garlic paste, stir in flour with salt, black pepper, mustard, crushed red pepper gradually add milk cook for 2 minutes till thick, remove from heat, mix in mayonnaise, boiled and shredded chicken, boiled rice, sweet corn, peas, lemon juice, remove in a baking dish, melt 1 tbsp remaining butter, toss with corn flakes, sprinkle over top, bake for 20 minutes until bubbly.
Download Printable Recipe (You will go to mediafire.com)
After reading lots of great fan suggestions on our facebook page, this is what we came up with: blackened crappie on a bed of parsley mashed yams, topped off with lemon sage butter. This recipe turned out fantastic! Since crappie is such a mild flavored fish, it took to the seasonings very well.And the mashed sweet potatoes had a sweet, nutty flavor that added a nice balance to the bold blackened seasonings. Because we were trying to beat the sunset, we didnt have time to add a crunchy element to this dish. We suggest you serve some kind of crunchy green like broccoli or green beans to complement the textures of the fish and mashed yams.Thanks to Leigh Ann Gaskill for suggesting that we blacken the crappie. What a fantastic idea!
Since we defrosted more fish than we could eat, we will be doing a second recipe with crappie sometime during the week. Another facebook fan, Kirk Reimer, gave us a great idea that has to do with cheese. Cheese! Who doesnt like cheese?
Servings: 2
Cooking time: 1 hour
Ingredients:
Fish
- 6 crappie filets
- 1/4 cup paprika
- 2 tbs. ground thyme
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. ground cayenne pepper
- 3 tbs. unsalted butter, divided (1 and 2)
Yams:
- 2 large yams
- 1 tsp. chopped parsley, fresh or dried
Lemon Sage Butter Compound
- 3 tbs. unsalted butter, softened
- 1 tsp. lemon zest, finely grated
- 1 tbs. lemon juice
- 1 tbs. shallot, minced
- 1 1/2 tbs. fresh sage, finely chopped
1. Bake the yams in a 350 degree F oven for 45 minutes, or until tender. Scrape out the insides and mix in parsley. You can do this ahead of time and reheat in the microwave, or time it so the fish and yams come out at the same time.
2. Make the Lemon Sage Butter: Combine the sage, shallot, zest and lemon juice into 3 tbs. of unsalted butter. Mix well.
3. Put the compound butter on a sheet of plastic wrap.
4. Roll into a cylinder, and twist the ends. Chill in the refrigerator for at least 30 minutes to re-harden.
This stuff is great because you can use it on anything or put any kind of herbs you personally like in it. You can also freeze for later.
5. The fish: In a small sauce pan, melt 1 tbs. of butter.
Combine paprika, ground thyme, onion powder, garlic powder, salt and cayenne pepper in a shallow dish.
Allow the butter to cool for a few minutes, and then dip the fish in the melted butter...
...and then coat with the seasoning mixture.
6. Heat 2 tbs. of butter in a large pan over medium-high heat, and cook fish for about 3-4 minutes each side, or until flaky.
Dont worry if the seasoning looks like its burning. Youre not doing anything wrong. The combination of seasonings is supposed to turn black when cooked, hence the word "blackened."
Serve with mashed sweet potatoes and your choice of greens for a crunchy contrast. Spread the lemon sage compound butter on top of the hot fish.
Enjoy! The bright orange color, greens and black just screams Halloween. :-)
In chopper put together ½ kg mince, 1 tbsp papaya paste and 3 – 4 boiled red chilies.Add in 1 tsp all spice, 1 tbsp gram flour, 1 tbsp desiccated coconut, salt to taste, 1 tbsp lemon juice, cumin seeds, coriander leaves, green chilies, ginger piece and 3 – 4 cloves of garlic.
Chopperize well. Make thin long kababs with the mixture.Heat ¼ cup oil in a pan, shallow fry till golden brown.In a bowl mix together 125 g yogurt, ½ cup mayonnaise, ½ tsp chili powder, ½ tsp all spice powder and salt to taste.
Spread a little of this paste on each kabab.Put in a pan, add ¼ cup water, simmer on low flame for 6 – 8 minutes.Then remove lid and fry well. Dish it out and serve.
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This is a very simple dip to put together, and since it calls for pantry staples it could be made at the last moment if necessary, although I think its better to make it the day before it is wanted to allow the flavours to mellow. I should also mention that I have found it seems saltier with sitting for a while, so the miso should be added with some discretion. All the better if you can find a lower-salt miso to start with.
3 to 4 cups 30 minutes prep time
450 grams (1 pound) carrots 3 to 4 cloves of garlic, peeled and trimmed 2 tablespoons tahini 2 to 3 tablespoons light miso 1 teaspoon honey the juice of 1 small lemon 1 teaspoon chile-garlic sauce or hot sauce
Wash, peel and slice the carrots, and put them in a pot with water to cover. Boil them until quite tender; they should be easily pierced with a fork. Lift them out of the cooking water and put them in a food processor with the remaining ingredients.Start with 2 tablespoons of miso, and taste once everything is blended before adding more if it is required.
Purée everything until the texture is very smooth. You will need to scrape down the sides of the food processor several times, no doubt. If you want a dip, you should add a few tablespoons of the carrot cooking water until the exact consistency that you would like is achieved.
Transfer the dip or spread to a serving dish. Cover and let rest for an hour or so to allow the flavours to blend. Serve with crackers, bread, celery sticks, etc.
Last year at this time I made White Bean & Dried Tomato Dip. Im so predictable...
Yesterday morning, with my son at playgroup, I went off to my favourite supermarket to stock up on vegetables and fruits for the week. This place has the freshest produce I have seen in Hyderabad, including most exotic vegetables. When I spotted fresh bulbs of fennel with vibrant and lush green tops, I had to bring one home. At that point I had no clue what I would do with the fennel, but it was too pretty not to take back home.
I had some vague idea of roasting it with garlic and olive oil, but then id have to think of another dish to go with it. Thats when it struck me to saute this with carrots and toss it with pasta in a light faux cream sauce.
My spaghetti loving husband pronounced this pasta dish totally out of the world, despite the fact that Id used fusilli for this dish. The vodka is totally optional, but I just felt happy using it in a Friday night pasta dinner inspired by the pasta sauce Rachel Ray popularised by the name of "You wont be single for long Vodka Cream Pasta".
When you taste the fennel raw it has very strong taste of fennel seeds - but sauteeing mellows down the flavour to a great extent. I trimmed off the greens from the thick stems and stored it overnight in the fridge to make a thuvaiyal this morning. This lovely green chutney made in the tambram style, by grinding roasted red chillies, udad daland coconut along with wilted fennel greens tasted so fresh and different in flavour. With rice and a roasted papad, it made a super lunch for me. My resolve of not to waste any edible food totally paid off and discovered this new twist on a thuvaiyal.
You could make a classic white sauce for this pasta, but my faux cream sauce has all the positives of a white sauce minus the calories, so do give it a go!
Recipe for Fusilli with roasted fennel and carrots
Serves 2 generously
Ingredients
4 handfuls of fusilli pasta
1 fennel bulb
2 medium carrots
1 tbsp olive oil
4 cloves garlic, minced
1/2 tsp chilli flakes
salt
1 tsp dried basil
1 tsp dried oregano
1 sprig fennel greens for garnish
For Sauce
1 cup milk
pinch of grated nutmeg
3 cloves garlic,finely grated
1/2 tsp black pepper powder
1/2 tsp salt
1 tbsp of whole wheat flour or all purpose flour
1-2 slices cheese
Direction
Place a large pot of water to boil. Once this starts boiling put the pasta to cook.
To prepare the fennel - cut off the top part with the greens. Take the bulb (lower part) and separate the stalks and slice. Wash these well in a large bowl of water to dislodge all the soil and grit. Drain and keep aside.
Peel the carrots. Slice off the tops and tails. Cut into not-very-thin rounds. Keep aside.
In a large pan, heat the oil and saute garlic for a few seconds, followed by chilli flakes.
Now, add the prepared fennel and carrots. Saute on a medium-high flame till the oil coats them thoroughly and let this brown a bit on a low flame for around 5-7 minutes. Sprinkle salt.
Add 1/2 cup water. Cover and cook till the fennel slices are soft. Since fennel is quite fibrous it will not turn as soft as carrots, there will be a bite to it even when cooked.
Whisk all the ingredients for the sauce with a fork in a bowl and pour it over the cooked vegetables. Let this simmer till thick (3-4 minutes). Add 30 ml vodka to this and then add the drained, boiled pasta.
Add dried herbs, adjust salt, pepper - 1-2 slices of cheese and simmer for 2 minutes, until flavours come together and cheese has melted into the sauce.
Ive always thought that more home cooks would try recipes that call for brining the meat, if it were simply referred to (incorrectly, by the way), as a marinade.
Marinating sounds easy, brining sounds complicated. When people see "marinade" they think oil, vinegar, and a few spices rubbed on some meat. Mmm… marinade.
But, when they see "brine" in a procedure, I think they anticipate formulas, ratios, and percentages. Mmm…math?
For all practical purposes, a brine is really nothing more than a water-based marinade. Molecularly-speaking there are big differences between brining and marinating, but as far as cooking skill, or amount of prep work, there is no difference.
This video recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. What a brine does that a marinade doesnt do is force moisture and flavor into the roast. I love the way the meat gets infused with that subtly sweet maple flavor.
I paired this roast pork loin with the rocket beans side dish, which just recently aired, and it was perfect match. By the way, the leftover pork loin, sliced thin and served cold, makes a sandwich thats to die for. Enjoy!
Video wont play? Check out the Youtube version of Maple-Brined Pork Loin instead.
Ingredients: 2 to 3 lb boneless pork loin roast 1 quart cold water 1/4 cup salt 1/3 cup maple syrup 3 cloves garlic, crushed 1/2 tsp red pepper flakes 3-4 slices fresh ginger 1 tbsp cracked black pepper 2 tsp dried rosemary leaves 1 tbsp vegetable oil For the glaze: 2 tbsp maple syrup 2 tbsp Dijon mustard
I had an abundance of fresh, quality apples and came up with this recipe because Im crazy about toffee; hence the dip creation...
Servings: (4)
Prep Time: 5 Mins. Posted: by Sandra at
INGREDIENTS
4 unpeeled apples, cored, and cut into ¼” slices
***Creamy Toffee Dip 1 (8-oz.) package cream cheese, at room temperature 1 (8-oz.) package toffee bits 3/4 cup light brown sugar 1/2 cup white sugar ½ teaspoon cinnamon 1 teaspoon vanilla extract
METHOD
In a medium bowl, beat with a hand mixer on low all dip ingredients until well blended. Serve dip immediately in a nice serving bowl placed in the center of a decorative platter surrounded with sweet and crunchy apple slices.
~~~~~~~~~~~~~~~~~~~~~~
Tip: This Creamy Toffee Dip can be stored in the refrigerator up to 5 days, just bring to room temperature to soften for easier dipping, about 30 minutes beforehand, and whisk to re-combine.
The following are some benefits to prepare recipes for kids with food allergies. It is an excellent learning opportunity - for you and your child.
Sweet revenge:Just because your child is suffering from food allergies does not mean that you have to give up sweets (although you might also like you!).Since gluten and other major food allergens not naturally in fruits, fresh fruit desserts are (e.g. baked apples) from not only healthy, you are for sure!
Their kids will love vegetables:One who suffers the positive with a child, food allergies is that you can train your taste buds happy healthy foods such as vegetables from the first day.Many of us forget that our dependence on sweets and processed foods seeks a scholar, a not a naturally occurring.
Most vegetables are gluten-free and allergen-free. overfeed your kids early and häufig.Werden you creative and serve you with allergen free dips as lunch box snack or healthy Nachmittagsjause.Sie will seamlessly develop a love for vegetables, without forced.
Teach your children to become an international Eater:In most cases no traditional American diet a child that suffers from food allergies, suit, because a lot of gluten containing processed food and similar.
This is an excellent opportunity to teach your child to a "international Esser". You can tend to recipes for kids with food allergies from Asia, Africa and Mexican cultures, such as erkunden.Diese cultures diets rich in rice, corn and other alternative grains such as quinoa and amaranth. Vegan recipes are another option, as you tend to free milk and animal products.
Recipes for kids with food allergies: safety tips. There are a lot of information and misinformation - what is sure, is a few safety tips when it comes to food Allergien.Im following if prepare recipes for kids with food allergies.
Additive safety: parents should be aware that if preparation for children with food allergies, products that you think would recipes always contain the same ingredient would may vary his kann.Um explaining the same ingredients that made in composition different in different parts of the country or other countries.Product formulations may change also.So you are aware of what you use.
Label security:One of the things that most frustrating for parents, which prepare recipes for kids with food allergies and celiac disease is that you can trust completely what on the label can ist.Ein product labeled as gluten free, for example, in fact gluten contain.While the amounts below a certain level be "virtually" gluten-free fall, it may be just enough to harm a child.
Always check ingredients recipes: family, friends, magazines, support groups and the Internet are always an invaluable resource for parents to find recipes for kids with food allergies and celiac disease unter.Allerdings keep you always in mind, each ingredient in a recipe for allergies are checked muss.Eine recipe worked a recipe poster in an Internet chat forum on childhood food allergies works for your Kind.Als a parent may your task to perform due diligence on any recipe ingredient.
Recipes for kids with food allergies are abundant vorhanden.Ihre task as a parent is to find those that your child is how - and look forward to eat.
Can be completely reprinted with the following: BeFreeForMe.com can people suffering from celiac disease and food allergies to find a place, support, recipes, reviews, articles, samples and coupons to effectively manage their allergies and save money in the Prozess.Es recipes for kids are with food allergies as well as adults with Lebensmittelallergien.Die coupons on the site are offered quarterly mailing and via the Internet, so it simply access for you 24/7/365.
I really like both of these recipes. The waffles have the perfect amount of fluffiness and crispness that I like and the syrup is to-die-for good. The waffle recipe comes from Jeremys mom and the syrup recipe comes from a lady in my parents ward - she gave it to me at my bridal shower 4 1/2 years ago and it has quickly become a favorite with most of my family. We often like to make waffles on Sunday nights, usually along with eggs and potatoes. Yum! So here are the recipes. Enjoy! Basic Waffles 2 eggs, separated 2 cups buttermilk* or sour milk 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1/2 cup butter melted, or oil
Preheat waffle iron. Place egg yolks in large mixing bowl, whites in small bowl. To yolks add buttermilk; beat well. Add flour, baking powder, soda and salt; beat until smooth. Stir in melted butter (or oil). Beat egg whites until soft peaks form. Fold into batter. Bake in preheated waffle iron.
We have a Belgian Waffle Maker, so this makes about 3 (of 4 squares each), so 12 waffles. We usually half the recipe for the 2 of us, and its usually perfect (maybe 1-2 extra). If you have a normal waffle iron, it will obviously make more.
*If you dont have buttermilk, use 1 Tbsp. vinegar or lemon juice per 1 cup milk.
Homemade Syrup 1 cube butter 1/2 cup buttermilk 3/4 cup sugar 1 tsp. baking soda 1 tsp. vanilla
Bring first 3 ingredients to a boil over medium heat (It should be foamy). Take off heat and stir in baking soda. It will foam up a lot, do not be alarmed. Then add vanilla. Serve!
This is seriously the best syrup ever! It tastes kind of like melted frosting. Mmmmm.Originally posted 9/29/09
Last Tuesday I boarded an Alaska Airlines flight for LAX. After about 15 minutes, the flight attendants began the customary snack and beverage service.
I knew I would soon be enjoying a nice cold beverage of my choice, but I was curious what dry, salty snack would be paired with it.
As the attendant got closer, I figured out the little green and gold foil bags contained mini pretzels.
I like pretzels, both mini and regular size, so I watched anxiously as the row in front of us was served -- each person being systematically handed a drink and a bag of crunchies.
Finally it was my turn, and I answered "water" when asked what was my pleasure. Then came a moment so confounding, so perplexing that I still lay awake at night a week later, searching for an explanation! As I was handed my drink, four bags of pretzels were placed on my tray table. Four bags.
Why was I given four bags of pretzels when, as far as I could tell, all of the flyers in front of me had only been given one? The two people to the right of me got only one, as did the three across the aisle.
I had said nothing to attendant, except, "water," nor had anything been said to me. Why in the world would I be so randomly rewarded with three bonus bags? I dont even have a decent theory. It is so utterly mystifying that I am turning to you for help.
As stunned and bewildered as I was, I took my iPhone out of my pocket and snapped this photo, exactly as they had landed. I now stare at it for hours searching for a reason. Why was I given those extra bags? Why? What is your theory? Please help, Im going insane!
I got this delicious recipe from my friend Angie (my picture doesnt do this justice). It is fast, simple, and delicious. Major winner! I love that it uses ingredients that I usually have on hand and it came together in no time at all. Seriously, it was so fast my heart was racing the whole time. Everything is cooked over high heat and it was very exciting to make! Anyway, enough blabbing. Heres the amazing recipe.
Sweet & Sour Chicken Stir-fry
2 boneless skinless chicken breast, cut into uniform pieces 1 T. soy sauce 1 T. rice vinegar 2-3 T. vegetable oil 1/2 medium red onion, peeled and cut into thin strips 1/2 sweet red pepper, cut into strips 1 20 oz. can pineapple chunks 3 medium scallions, green parts cut into ¼-inch lengths and white parts minced 1 T. minced garlic 1 1/2 tsp. ground ginger
Stir Fry Sauce: 3 T. red wine vinegar 3 T. sugar 1 ½ T. tomato sauce 1 ½ T. pineapple juice from the can ¼ tsp salt
Toss the chicken with the soy sauce and vinegar in a medium bowl; set aside for 15 minutes while you chop vegetables, tossing once or twice.
Combine all sauce ingredients in a small bowl and set aside. Chop vegetables and measure out ingredients.
Heat a 12- or 14-inch skillet over high heat for 3 to 4 minutes (or a wok would be great). The pan should be so hot you can hold an outstretched hand 1 inch over the pan for only 3 seconds. Add 1 tablespoon oil and swirl it so the oil evenly coats the bottom of the pan. Heat the oil until it just starts to shimmer and smoke. Check the heat with your hand as before.
Drain the chicken and add it to the pan. Stir-fry until seared and about three-quarters cooked, 2 ½ to 3 minutes. Scrape the cooked chicken and all of the liquid into a bowl. Cover and keep warm.
Let the pan come back up to temperature, 1 to 2 minutes. When it is hot, drizzle in 2 teaspoons oil. When the oil just starts to smoke, add the onions and peppers and stir-fry until just tender-crisp, 1 to 2 minutes. Add the pineapple and cook 1 minute. Add the scallion greens and cook 15 to 30 seconds.
Clear the center of the pan and add the white parts of the scallions, garlic, and ginger. Drizzle with ½ teaspoon oil. Mash into the pan with the back of a spatula. Cook until fragrant but not colored, about 10 seconds. Remove the pan from heat and stir the scallions, garlic, and ginger into the vegetables for 20 seconds.
Return the pan to the heat and add the cooked chicken. Stir in the sauce and stir-fry until the ingredients are well coated with sauce and sizzling hot, about 1 minute. Serve immediately with rice.
Whew! Its intense, I tell ya. Also, youll notice it says 1 1/2 T. tomato sauce in the ingredients. I just planned to make spaghetti the same week I made this so I could use the rest of the can. Just fyi. :)
This is My husbands recipe, He had a last minute craving for BBQ beef ribs after work. Its so tasty!
Ingredients youll need:
1 slab of beef ribs, cut it individually
2 teaspoon of kosher sea salt
2 table spoons of granulated chicken flavor or MSG
2 teaspoons of ground black pepper
3 teaspoon of garlic powder
2 teaspoon of ground ginger
2 table spoon of onion powder
2 teaspoons spoon of paprika
In a large bowl throw all the ingredients together and rub it well. Cover and let it sit out at room temperature if it is intended to use right away or refrigerate. While the ribs are marinating, preheat the BBQ grill and let it reach to the highest heat, our can reach up to 500 degree. Beef ribs doesnt take as long to cook as pork ribs. Place ribs and cover the lid, rotate about every 2 min for approximately 10 minutes.
These bear claw pastries are delicious. The dough mixes very easily (no kneading) and the filling for the pastry is equally as easy. The frustrating part is assembly. It is such a sticky dough, that it requires tons of flour on your counter and you have to wash your hands and utensils about every 30 seconds or so to make things work smoothly. Assembly is a little tricky and requires patience; if you can tolerate that annoyance, the final product is worth it. This recipe makes about a dozen nice size pastries, however the dough and filling will keep in the fridge for up to three days, so you do not have to bake them all at once.
PASTRY 1 cup butter 1 tablespoon of dry active yeast ¼ cup warm water ¼ cup white sugar 3 eggs yolks ½ teaspoon salt (1) small (5 ounce) can evaporated milk 1 ½ cups all purpose flour Melt the butter and let it cool down to 110 degrees (should only feel good and warm to the touch, not hot). Dissolve yeast in ¼ cup warm water. Mix these two liquids together and add ¼ cup sugar, egg yolks, salt, evaporated milk, and flour. Mix well and cover with plastic wrap and chill in fridge at least 24 hours (or up to three days). PASTRY FILLING ½ cup butter (room temperature) 1 + 1/3 cups unsifted powdered sugar 2/3 cup all-purpose flour 8 ounces (1 cup) almond paste 1 teaspoon lemon zest 2 egg whites ¾ cup finely chopped almonds Beat softened butter and powdered sugar until smooth. Add 2/3 cup flour and almond paste. Beat with electric mixer until crumbly and evenly mixed; add lemon zest and two egg whites. Beat until smooth. Stir in ¾ cup finely chopped almonds. Cover with plastic wrap and chill until firm (one to thee days). ASSEMBLY Put a nice thick layer of flour on your counter and rolling pin (this dough is STICKY, but you can dust any excess flour off later, with a pastry brush). Roll the dough out to a 20” x 12” rectangle, keeping the edges as straight as possible. Cut the dough (length-wise) into three sections, each about 4” wide.
Flour your counter and hands and roll the almond filling into three 20” “ropes” (the diameter of your thumb). Keep washing your hands because the filling is sticky too! Lay one of the “ropes” in the center of each 20” dough strip and flatten it just a little. Fold the dough over the “rope”, matching the other (cut) edge. Cut each filled 20” strip into 4” pastries (brush excess flour off with a pastry brush) and lay them on a parchment lined baking sheet. With a sharp knife, cut 3 slits in each pastry like this:
Sorry, I forgot to take a photo of this stage, forgive the crude drawing
Flour your knife so it does not stick to the dough and wipe it off often). Use the tip of the knife to separate the “claws” a little. Lightly beat the remaining egg white and brush over the bear claws. top with sliced almonds and sprinkle with sanding sugar. Let pastries raise for 45 minutes and then bake in preheated 375° oven for 15 minutes. Cool on wire rack. Makes about a dozen.
NOTE: I hope I have not scared you away from this recipe. It really is no harder than a simple piecrust, but I felt it only fair to warn you about the sticky dough. NOTE: I put a simple glaze on some of the pastries and some I left plain. If you have trouble finding sanding sugar (it really adds a special shine and “finish” to baked goods), check Wal-Marts baking isle, near the sprinkles. They sell a Wiltons large grain transparent sprinkle that will work just as well.
In 250 grams jiggery, add 2 cups of water and cook.Heat 125 grams of clarified butter and add 1 tsp fennel seeds, 1 piece of cinnamon and 3 small cardamom and fry well.
Add 250 grams of porridge and fry.When the aroma arises, add jaggery water and cook till the porridge tenders.
Picky-picky husband quizzed me on what flavor pie I was making this morning and when I told him it was maple pecan, my "pecan pie purist" husband wrinkled up his nose and went silent...(no fear...Im used to that response ha! ha!). However, Ive noticed him cutting extra slices from the pie more than once today, so Im guessing he approves (everyone else loved it too!!).
This recipe is a nice, sweet change from traditional pecan pie since its made with real maple syrup and it goes together quick and easy!!
2 teaspoons butter 1½ cups pecans 3 eggs 1 cup real maple syrup (not pancake syrup) 1/2 cup granulated sugar 1/3 cup melted butter 1 teaspoon vanilla extract 1/2 teaspoon maple extract 1/2 teaspoon salt
Melt 2 teaspoons of butter in a frying pan and toast the pecans for a couple of minutes. Be very careful because they burn FAST!! Let the toasted nuts cool for about 10 minutes before adding them to the pie filling.
Mix everything else in a large bowl, using a whisk to combine well. Stir in the cooled pecans and pour this filling into an unbaked 9" pie shell.
Bake in a preheated 350 oven for 45 to 50 minutes or until the filling is set and puffs a little. My oven takes the full 50 minutes. Cool to room temperature before slicing.
NOTE: The first time I made this pie, I didnt watch the pecans close enough and they scorched (an expensive lesson!!). So most of the time, I toast them in the oven while it is preheating (just to be safe).
Frosty banana pops- a dairy-free and vegan summer treat.
Summer is here. Daylight stretches pink into the evening, warm and luxurious. Santa Monica is thick with tourists. Students heft surfboards and beach towels instead of backpacks. The Farmers Markets are drop dead gorgeous (sneak a peek at our LA markets from Sarah here at The Delicious Life- whos been considerably more mobile than moi lately, scouting different farmers market locations in a whirlwind tour). June is one of my favorite months of the year.
How can it not be?
To celebrate I made some tasty frozen confections this week. Im still on a limited diet, trying to soothe this tenacious monkey gut of mine. So the flavor choice was banana- in case you didnt know, bananas are kind and acid reducing to an ulcer prone tummy. I decided to use maple syrup as the sweetener, just because.
Creamy banana goodness ensued.
Banana Ice Cream Pops Recipe- Dairy-free and Vegan
Xanthan gum boosts viscosity and improves the texture of non-dairy ice cream. But if you prefer not using it, Darling, leave it out. Its all about personal preference.
Ingredients:
1 1/2 cups frozen sliced bananas
1/2 cup pure maple syrup
1 cup ice cold vanilla rice milk or coconut milk
1 teaspoon bourbon vanilla extract
1/4 teaspoon xanthan gum
Instructions:
Combine all of the ingredients in a Vita-Mix or blender and whip until creamy smooth.
Spoon the banana mixture into six large frozen pop molds (or whatever Popsicle style molds you have on hand). Insert sticks. Freeze overnight for best results.
To remove a pop from the mold, run warm water over the mold to loosen the pop- or follow the mold manufacturers gentle instructions.
Makes about ten pops.
Notes:
I made this recipe using vanilla rice milk, but coconut milk would be heaven. Good tasting vanilla hemp milk or nut milk would also work.
I made six pops and froze the extra banana mixture as ice cream.
You could also freeze any extra in ice cube trays for smoothies.
Recipe Source:
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Clean, wash, boil and blend spinach with green chilies, tomatoes and fenugreek leaves, keep aside, heat oil add brown onion, ginger garlic paste with all the seasonings and mutton, fry for 10 minutes add in yogurt, fry well add 1 ½ cup water, cover and cook till mutton nearly done, add in your blended spinach mixture cover and cook again till oil comes on top lastly add milk and kasori methi, fry and remove.
These bear claw pastries are delicious. The dough mixes very easily (no kneading) and the filling for the pastry is equally as easy. The frustrating part is assembly. It is such a sticky dough, that it requires tons of flour on your counter and you have to wash your hands and utensils about every 30 seconds or so to make things work smoothly. Assembly is a little tricky and requires patience; if you can tolerate that annoyance, the final product is worth it. This recipe makes about a dozen nice size pastries, however the dough and filling will keep in the fridge for up to three days, so you do not have to bake them all at once.
or blender
and whip until creamy smooth.
(or whatever Popsicle style molds you have on hand). Insert sticks. Freeze overnight for best results.
or nut milk would also work.
