Saturday, December 06, 2014
Sunday, November 16, 2014
Tuesday, November 11, 2014
Thursday, November 06, 2014
Monday, November 03, 2014
Saturday, November 01, 2014
Thursday, October 30, 2014
Saturday, October 18, 2014
Wednesday, October 15, 2014
1 tablespoon unsalted butter
1 onion, chopped
One 8-ounce piece deli ham, diced
1/2 teaspoon chopped fresh thyme
1/2 cup low-sodium chicken broth
One 17.5-ounce package potato gnocchi
1 cup frozen peas, thawed
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup shredded Swiss or Gruyere cheese
Preheat the broiler to high heat.
Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cheesy-gnocchi-casserole-with-ham-and-peas-recipe.print.html?oc=linkback
Sunday, October 12, 2014
Tuesday, October 07, 2014
4 bundles spinach, washed leaves
1/2 teaspoon cumin seeds
1 28 ounce can of chickpeas
1 teaspoon dry ginger powder
1 1/2 teaspoon coriander powder
1 teaspoon fennel
1/2 teaspoon cumin powder
1 teaspoon chili powder
3/4 teaspoon garam masala
2 tablespoon tomato puree
1 28 ounce can stewed/diced tomatoes
Salt to taste
1. Heat 1 tablespoon of olive oil in a tall stockpot. Add the spinach leaves and 1/2 teaspoon salt. Cook for about 5 minutes breaking down the spinach leaves until wilted and pulped but some liquid remains. Remove to a separate bowl.
2. Heat 1 more tablespoon of olive oil in the same stockpot. Add the cumin seeds and fry for 1-2 minutes until they sizzle. Add the chickpeas and 2 teaspoons salt.
3. Remove from heat and add the ground spices.
4. Return to heat and mix in the tomato puree and canned tomatoes. Cook for 1-2 minutes and then add 3 cups water. Cover and cook for about 10 minutes.
5. Add the spinach with its liquid and cook for another 5-10 minutes on low heat.
6. Taste and adjust salt and chili as needed. Serve hot with naan, raita and rice.
Sunday, September 28, 2014
Saturday, September 27, 2014
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup plus 3 tablespoons sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon peel
- 4-5 large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges
- 1/2 teaspoon ground cinnamon
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan.
Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 3 tablespoons sugar and cinnamon in small bowl; sprinkle 1/2 over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Sprinkle with remaining cinnamon sugar. Cut around cake; release pan sides. Serve cake warm or at room temperature.
Sunday, September 21, 2014
Thursday, September 04, 2014
Wednesday, September 03, 2014
Wednesday, August 20, 2014
Wednesday, August 13, 2014
1 pound lean ground pork or finely chopped pork
2 tablespoons water
2 tablespoons lime juice
2 tablespoons Thai Kitchen® Premium Fish Sauce
1 teaspoon thinly sliced fresh chile (or to desired heat level)
1/2 teaspoon ground red pepper (or to desired heat level)
2 tablespoons thinly sliced onion
2 tablespoons thinly sliced shallots
2 tablespoons crushed unsalted roasted peanuts
2 tablespoons thinly sliced ginger
2 tablespoons chopped fresh cilantro
1 tablespoon fresh mint leaves
8 large lettuce leaves
PLACE pork and water in medium saucepan on medium heat. Simmer until pork is cooked through.
MIX cooked pork, lime juice, fish sauce, chile and ground red pepper in large bowl until well blended. (Start with a small anmount of the chile and ground red pepper and increase to desired heat level.) Cool slightly.
ADD onion, shallots, peanuts, ginger, cilantro and mint; toss lightly. Serve on a bed of lettuce leaves. Garnish with additional peanuts, ginger, cilantro and mint, if desired.
Thursday, July 24, 2014
1 red Onion, chopped
1/2 - 1 Fresh serrano or jalapeño, minced
1 Tomato, chopped
1 tsp Ginger garlic paste (1 fat clove of garlic and an equal knob of fresh ginger)
1/2-1 tsp cayenne powder
1/4 tsp Turmeric powder
1 tsp Coriander powder
1/4 tsp Garam Masala
1/2 cup Coconut milk (I use light.)
Salt - to taste
1/4 tsp Mustard Seeds
1/4 tsp Cumin seeds
5 Curry leaves (I omitted this)
Cilantro - for garnish
2 tbl Oil
2. Add chopped onion and serrano and saute, add ginger garlic paste and saute.
3. Add chopped tomatoes and saute till everything forms a gravy.
4. Now add the yellow squash and fry along with turmeric powder,cayenne, coriander powder, garam masala and salt. Cover and cook till the squash is cooked adding a little water as needed.
5. Uncover, add coconut milk and let the gravy simmer and reduce for few minutes.
6. Garnish with coriander leaves.
Wednesday, July 23, 2014
This is a great recipe for chicken thighs cooked on the grill. Takes 30-40 minutes total time to prep and cook. You can also use a wing sauce and dip but I prefer the thighs.
While making the sauces, pre- heat grill to med-high tempature
Cilantro Green Onion Dip (courtesy of Williams Sonoma)
1 cup Greek yogurt
2 Tbs. fresh lime juice
2 green onions, white and light green, thinly sliced
1/4 cup chopped fresh cilantro
In a small glass bowl, mix together all ingredients and put in refrigerator to let flavors blend.
Sriracha Honey Lime Sauce
In another glass bowl (lime juices and metal bowls are not a great combination)
4Tbs melted, unsalted butter
1/4 cup of honey
1/4 +cup of Sriracha Sauce
1 Tbs. soy sauce
2 tsp. fresh lime juice ( I also added a little fresh lime zest)
Crispy Chicken Thighs
Rinse and dry chicken thighs (about 2-3lbs)
Toss thighs with a little olive oil (a Tbs or two for the whole batch)
Salt & Pepper
Have grill heated to med high temperature
Put thighs on grill skin side down for about 10 min, turn and cook for another 10 minutes
Remove thighs from grill and toss in or brush on the Sriracha sauce (If you don't like the skin, you can remove before you toss the thighs in the Sriracha sauce)
Put thighs back on grill for another minute or two on each side.
Serve hot off the grill with the Cilantro Green Onion Dip.
Friday, July 18, 2014
Monday, June 30, 2014
Friday, June 27, 2014
Monday, June 23, 2014
Salsa verde con aguacate (avocado)
I make this with my stick blender, but you can do it by hand too.
1 avocado, smashed up
Juice from 1/2 lime
Salt and pepper to taste
3 tbl chopped cilantro or to taste
1 chopped serrano or to taste
Enough salsa verde to loosen it up to sauce consistency
Mix all together. Taste and correct seasonings, lime juice, and cilantro
Tinga de pollo
Makes about 5 cups (serves 4-6)
1-2 tablespoons olive oil
1/2 white onion, slivered
2 garlic cloves, chopped
8 Roma tomatoes, or 2 lbs, rinsed (you can sub canned tomatoes)
2 tomatillos, or 1/4 lb, husked and rinsed (sub green salsa)
1/2 teaspoon crumbled dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 1/2 teaspoon sea or kosher salt, or to taste
1/4 teaspoon fresh ground black pepper, or more to taste
2 tablespoons sauce from chipotle chiles in adobo sauce
1 whole chipotle chile in adobo sauce, optional
5 cups cooked shredded chicken
To Serve (quantities as desired):
Corn tostadas, or tortillas, store bought or home made
Shredded iceberg lettuce
Queso fresco or cotija, crumbled
Avocado slices or salsa verde con aguacate
Place tomatoes (omit if you are using canned tomatoes) and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
Remove tomatoes and tomatillos with a slotted spoon, and place them in the jar of a blender or food processor and process until smooth.
Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.
Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.
To assemble the Tostadas: Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.