Salsas….Tomato, Tomarillo, Avocado and Easy Naan

http://texanaskitchen.com/2014/04/28/salsa-is-really-just-another-beverage/

Roasted Tomatillo Salsa Makes about 2.5 quarts

  • 2.5-3 pounds tomatillos, husks removed
  • 3 fresh jalapenos
  • 12 cloves peeled garlic
  • 1 large white onion, cut in eighths
  • 1 bunch (2 cups packed) cilantro
  • 1 tablespoon salt
  • ½-1 cup lime juice

Place tomatillos and jalapenos in a baking pan (with sides), and place in a 425* oven for 15 minutes. Shake the pan occasionally so that all sides start to brown. Remove from oven and place all ingredients in a food processor or blender, and puree until all of the ingredients are chopped small. Place in jars and store for up to a week in the refrigerator.

red salsa

Red Salsa Makes about 4 quarts

  • 3 32 oz. cans high quality tomatoes (diced or crushed)
  • 1 large white onion, cut in eighths
  • 1 bunch (about 2 cups packed) cilantro
  • 12 cloves peeled garlic, smashed
  • Fresh whole jalapenos**, stem removed, cut in 1 inch chunks
  • 1 tablespoon chili powder
  • 3 teaspoons ground cumin
  • 1 tablespoon salt
  • ¼ cup sugar
  • ½-1 cup lime juice

Add all ingredients to a large saucepan or Dutch oven. Simmer over medium heat for 5 minutes. Using an immersion blender (or blend in batches in a blender), blend the mixture until smooth with only very small pieces remaining. Adjust seasoning and add more lime juice if needed.  Pour into jars and store in fridge for up to a week.

**one jalapeno for mild, 3 for medium, and 4 or more for hot

Salsa

Avocado..Guacamole

  • ½ cup very finely minced red onion
  • 4 cloves very finely minced garlic
  • 1-2 very finely minced Serrano peppers (depending on your preference for heat)
  •  juice of 1 lime
  • 1 teaspoon salt
  • 4 large ripe Haas Avocados

 

My recipe is simple…..put avocado in a small bowl, add freshly squeezed lemon juice, salt, pepper, ginger, garlic and oil and blend all..taste and adjust seasoning. Sprinkle with oil and paprika. Serve with home made Naan.

IMG_2665

Naan.….plain flour and warm water..mix, knead, and roll until soft and pliable. Leave about 30 mins.

Take piece and roll into flat naan…cook over hot pan or grid until bubbles form. Turn over and cook.

Pumpkin curry….Kaddu Ki Subz

http://indianfood.about.com/od/vegetarianrecipes/r/kadoosubji.htm?nl=1

Ingredients:

  • 500 gms pumpkin.. seeds removed, cut into 1″ cubes (keep or remove skin as you prefer)
  • 2 large onions sliced thinly
  • 3 tbsps finely chopped garlic
  • 3 dry red chillies
  • 1/2 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp raw mango powder
  • 1/2 tsp sugar
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • Salt to taste

Preparation:

  • Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
  • Add the dry red chillies and fry for half a minute.
  • Add the garlic and onions and fry till onion is soft.
  • Add the powdered spices and mix well. Cook for 2-3 minutes.
  • Add the pumpkin, sugar and season with salt. Mix well.
  • Cook till pumpkin is soft. Sprinkle with a little water only if needed.
  • Serve with hot Chapatis (Indian flatbread).

Corn Chowder with Cheddar

cornchowder

http://www.ivillage.com/corn-chowder-cheddar/3-r-438434?nlcid=wd|04-21-2014|&_mid=6466433&_rid=6466433.5104.91281.1

Shuck the corn, remove the silk, and cut off the stem end so the cob has a flat surface. Then stand each ear up on a cutting board and scrape off the kernels with a chef’s knife. Transfer the kernels to a bowl as you work.
Put the corncobs and 4 cups water in a large pot over medium-high heat. Sprinkle with salt and pepper. Bring to a boil, then lower the heat so the water bubbles gently. Cover and cook, checking to make sure the cobs are always covered with water, until the liquid is quite cloudy, about 30 minutes. Discard the corncobs and transfer 3 cups of the broth to a medium bowl or saucepan. (Save the rest if you like; no need to wipe out the pot.)
Return the pot to medium-high heat and add the butter. When it melts and foams, add the white parts of the scallions and the sugar and cook, stirring occasionally, until soft, about 1 minute. Lower the heat to medium and stir in the flour. Cook, stirring constantly with a wooden spoon, until the mixture starts to turn golden and the flour no longer smells raw, just a couple of minutes. Then add the cheese and stir until it just starts to melt, less than a minute.
Add the reserved corncob broth and milk and raise the heat to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes. Add the corn kernels and bring to a boil, then lower the heat so the soup bubbles gently. Cook, stirring occasionally, until the corn is tender and the soup has thickened, 10 to 15 minutes. Add a little more milk if you like a thinner soup. Taste, adjust the seasoning, garnish with the scallion greens, and serve.

 

6 ears fresh corn 1/2 teaspoon sugar
Salt and freshly ground black pepper 1/4 cup all-purpose flour
4 tablespoons butter 1 cup grated cheddar cheese
2 scallions, white and green parts separated and chopped 3 cups whole milk, or more as needed

Guiness Chocolate Pie….Marshmallow Meringue

MI+Guinness+chocolate+pie+with+beer+marshmallow+meringue 

– Guinness chocolate pie with beer marshmallow meringue.

Thanks to SprinkleBake for this fabulous recipe. Makes two pies.

Pretzel crust:
Ingredients:
2 cups crushed pretzels
1 cup graham cracker crumbs
10 tbsp. unsalted butter, melted
1/4 cup plus 2 tablespoons light brown sugar (firmly packed)

Preheat oven to 350 degrees.

In a medium bowl, mix together pretzels, graham cracker crumbs, butter and brown sugar.  Stir together with a rubber spatula until well incorporated.

Divide mixture between two 8 or 9-inch pie plates. Bake for 10 minutes.  Cool completely before filling.

Guinness chocolate filling:

Ingredients:

8 large egg yolks
1 cup sugar
14.9 oz. can Guinness Draught, divided
2 1/4 cups heavy cream
7 oz. high quality bittersweet chocolate, evenly chopped
1/4 cup cornstarch

Method:

Whisk together egg yolks and sugar in a non-reactive bowl.

Pour 1 cup of Guinness in a heavy-bottomed 3-quart saucepan (reserve the rest for later use).

Add heavy cream and whisk to combine.

Set over medium-high heat and cook until very hot but not boiling.

Remove from heat and whisk in chocolate.

When chocolate has melted, whisk in the egg mixture in a very thin stream as to not scramble the egg.

Whisk in cornstarch and return to heat source.

Whisk over medium heat until thickened.

Divide mixture between pie pans.

Use a rubber spatula to effectively remove all the pudding from the saucepan; quickly smooth the chocolate into the crust.  Refrigerate while making the marshmallow topping.

Beer marshmallow topping:

Ingredients:
2 cups sugar
4 egg whites
1/4 cup plus 2 tbsp. water
1/4 tsp salt
12 jumbo marshmallows (or about 18-20 large) cut into quarters with kitchen scissors
3 tbsp. beer reduction

Method:

Whisk sugar, egg whites, water and salt together in a large metal bowl.

Set bowl over a simmering pan of water; whisk constantly until sugar dissolves and mixture is hot to the touch.

Remove bowl from simmering saucepan and stir in marshmallows pieces.

Let stand for 3-5 minutes until marshmallow pieces have softened.

Return bowl to simmering water and beat together using a hand-held mixer.

Beat for several minutes until mixture thickens.

Remove bowl from simmering water and add beer reduction.

Continue to beat mixture until it has cooled slightly.

Preheat oven to broil.

Divide mixture between two pie pans and place under broiler in oven.

Watch constantly – it’s easy for the marshmallow to burn! Remove from oven when nice and toasty.

Refrigerate pies until well set – about 3-4 hours.

Source: Sprinkbakes.com

 

Spicy Ayurvedic Waffles with Indian Chard

Spicy Ayurvedic Waffles with Indian Chard

http://www.myyogaonline.com/healthy-living/healthy-recipes/spicy-ayurvedic-waffles-with-indian-chard?utm_source=MYO+Mar+29+2014+NL&utm_campaign=ALL&utm_medium=email

Indian Chard Ingredients:

600 g Swiss or Rainbow Chard

1 TBSP Ghee

2 tsp Garam Masala

1 Green Chilli

1 Slice Fresh Ginger

1/2 tsp Turmeric

1 tsp Curry powder

2 Medium size Tomatoes

Pepper and Salt to taste

Directions:

1. Wash and chop the chard.

2. Heat the ghee in a pot on medium heat and roast the garam masala for a few seconds, being careful not to burn it.

3. Add the chopped onions and let them brown slightly. Then add the chilli, ginger, turmeric and curry powder.

4. Chop the tomatoes into big chunks and add them to the spices. Once the tomatoes start to sweat, add the chard, stir well, add a little bit of water and cook on low to medium heat for about 20 minutes.

Once done serve hot and add salt, pepper, and ground coriander to taste.

This chard tastes great with the Spicy Waffles, but it also makes a nice side-dish to go with casseroles, most grains dishes and curries, and even chicken or fish.

Spicy Waffle Ingredients:

2 cups Barley Flour

1 cup Whole-wheat Flour

1 cup Mung-Dal, ground

1/2 cup Chickpea Flour

1 1/2 cups Warm Water

1 cup Mineral Water

6 TBSP Yoghurt

2 tsp Ghee

2 TBSP Parsley, fresh

1 TBSP Fennel Seed

1 TBSP Coriander Seed

1 tsp Rosemary

2 tsp Ajwan

2 tsp Cumin

1/2 tsp Ground Fennugreek Seed

1 tsp Turmeric

1 tsp Asafoetida (Hing)

1 pinch Raw Sugar, Salt to taste

Directions:

1. Mix all the ingredients in a bowl and let the batter sit for 15 minutes.

Online Free cooking Classes …learn, share your recipes, and discuss food

http://www.wiziq.com/online-class/1797144-cooking-class-today

You can attend online cooking classes where you can discuss and cook the selected topic….first lesson will be about Rice cooking….Boiling, steaming, flavoring, fried rice, and different types of rice.

You can share your own recipes, hints and experiences and be a part of the class.

You will need a microphone to speak, a web cam to show your face and presence and audio to listen…

If you wish to see a different time…please ask

You can also offer suggestions on the topics and recipes you would like to see..

filling

 http://youtu.be/gx9h65E433M

 

http://youtu.be/VOBihHeZuXE

 

 

 

A Parade of Easter Sweets

Sweet And Crumby

Whether you have big plans, little plans or no plans, you can whip up one of these spring-y sweets to help celebrate the day. I have rated these recipes based on difficulty and time needed so you can choose the one that fits into your life.

Braided Bread Stuffed with Lemon Curd. This soft, delicate, flaky filled bread is so tangy and sweet. It is really a perfectly beautiful bread to BRING to a brunch, one that you are not hosting and you are only responsible for ONE THING. Because this one is a solid 9/10  in difficulty level (maybe a 10…let’s not mince words) and is totally worth it if you have the time and energy.

Braided Sweet Bread

Perhaps you should try this Carrot and Poppy Seed Bundt Cake. It is honestly surprisingly scrumptious. I only say surprisingly because it is not chocolate, but it is pleasantly different, pretty…

View original post 301 more words

Pasta with Burrata, Spinach, and Lemon (Orecchiette Burrata, Spinaci, Limone)

Wonderful cheese and pasta

Stefan's Gourmet Blog

DSC05255
Burrata is a fresh cheese from the Italian region of Puglia that is like a creamy version of mozzarella. I had never seen it imported before, so when I did see it in Amsterdam I jumped at the chance to buy it. Then I remembered ChgoJohn posted some recipes with burrata, and so that is where I went for inspiration. I made a few changes to his recipe for pasta with lemon, spinach, and burrata . As burrata is from Puglia, I thought it would be appropriate to make this with the typical pasta shape of Puglia: orecchiette. Since I was out of dried orecchiette, I made some from scratch . Apart from some other small changes, I assembled the dish in a slightly different way.

The combination of the creamy burrata cheese with the lemon, spinach, and pasta worked very well and this is definitely something I’ll make again…

View original post 406 more words

Chatti Pathiri

One of my favorites…delicious..

Chef in disguise

Chatti Pathiri: an Indian dish made out of layered crepes that are filled with a savory filling and then baked in coconut milk. It is like a lighter lasagna with an Indian twist

The April Daring Cooks Challenge was brought to us by Joanna from What’s On The List. She taught us all about Pathiri and challenged us to create our own version of this inspirational Indian dish!

I made a Chatti Pathiri.Chatti pathiri if you are not familiar with it is basically layered pastry or crepes made in the North Malabar and Malabar region, of KeralaIndia. It is made in both sweet and savoury variations. The dish is very similar to the Italian lasagna in concept but instead of pasta; pastry sheets / crepes are used.

The filling depends on the variation desired. The sweet ones are made with sweetened beaten eggs, nuts and raisins, seasoned with cardamom. The savoury ones are made with a meat filling.  Traditionally pathiri crepes are made out of rice flour, but like many traditional recipes, new adaptations use different…

View original post 764 more words

Dining in Germany: Vendôme***

Wonderful arrangement of food….

Stefan's Gourmet Blog

DSC03319
Vendôme is the restaurant of chef Joachim Wissler, with 3 Michelin stars, awarded best restaurant in Germany and #10 on the list of the 50 best restaurants in the world. The restaurant is located in Schloss Bensberg, a very stylish hotel that is close to Cologne and less than three hours from Amsterdam. For us it is the closest restaurant in the top 10 , and so about time we went to check it out 🙂

We went all out and ordered the “Spring 2014” edition of the “Big Expedition” menu, 11 courses (+ 5 amuses bouche + 6 after-dinner sweets) for 248 euros plus matching wines for 108 euros. There are also smaller options, 5 courses for 170 euros or 7 courses for 200 euros, or à la carte. (On Wednesday and Thursday there is a 200 euros special, 5 courses including wine and coffee.) We had a glass of…

View original post 1,084 more words