tag:blogger.com,1999:blog-8215979885779511442024-03-26T02:27:18.567-07:00oursongfortodayUnknownnoreply@blogger.comBlogger4989125tag:blogger.com,1999:blog-821597988577951144.post-35180464834276224272021-07-16T20:07:00.000-07:002021-07-16T20:07:00.284-07:00Spicy Tamarind Black Beans<a href="https://4.bp.blogspot.com/--XTURGQ7hpQ/SKRlY0YQSPI/AAAAAAAACvo/iZecnYpaVO8/s1600/black_beans.jpg"><img border="0" src="https://4.bp.blogspot.com/--XTURGQ7hpQ/SKRlY0YQSPI/AAAAAAAACvo/iZecnYpaVO8/s640/black_beans.jpg" width="550"></a> <br /> Black beans may not be the most flavorful of all legumes but their cooking broths are among the richest and creamiest, inviting all varieties of vegetables, herbs and spices to join in to make warm, tasty and colorful sauces. Tamarind and dry-roasted cumin combine to lend the sauce in this Indian-style black bean chili a lovely and unique sweet and sour but smoky blend of flavors.<br /> <br /> The instruction here for a 1-inch piece of tamarind pulp is based on the cake form of the dried pulp sold in every Indian and Asian grocery here in North America.<br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://1.bp.blogspot.com/-7_CFvUg8IGg/SKRleeg3jTI/AAAAAAAACvw/XkyqvA7g1LA/s100/black_beans2.jpg"> Spicy Tamarind Black Beans </td></tr> <tr><td>Recipe by Lisa Turner <br /> Cuisine: Indian <br /> Published on <meta>August 14, 2008<br /> <br /> Indian-style black bean chili simmered in a hot, sour and tangy tomato and tamarind sauce seasoned with smoky dried roasted cumin <br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>1 cup dried black beans (3 cups cooked or 2 14 oz cans)</li> <li>1-inch piece tamarind pulp</li> <li>1 1/2 teaspoons ground cumin</li> <li>3 tablespoons olive oil</li> <li>1 large onion, chopped</li> <li>1-inch piece fresh ginger, minced or grated</li> <li>2 to 3 cloves garlic, minced or crushed</li> <li>1 teaspoon ground cumin</li> <li>1/4 teaspoon turmeric</li> <li>1/4 teaspoon cayenne</li> <li>1 large tomato, finely chopped</li> <li>2 green chiles, seeded and chopped</li> <li>1/2 teaspoon <a href="https://foodandspice.blogspot.com/2007/03/how-to-make-your-own-garam-masala.html">garam masala</a></li> <li>large handful of fresh parsley or cilantro, chopped</li> <li>1 teaspoon sea salt, or to taste</li> </ul>Instructions:<br /> <ul><li><p>Rinse the black beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and add 2 cups of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours or until the beans are tender but not falling apart.</p></li> <li><p>Meanwhile, prepare the tamarind and toast the first portion of ground cumin. Soak the tamarind pulp in 1 cup of very hot water for at least 15 minutes or up to 1 hour. Strain the liquid into a bowl with a fine-meshed strainer, squeezing as much liquid as possible out of the tamarind pulp. Discard the pulp and set aside the liquid.</p></li> <li><p>For the toasted ground cumin, heat a small frying pan over medium-low heat. When hot, toss in the 1 1/2 teaspoons of ground cumin and dry roast for 5 to 10 minutes, stirring or tossing occasionally, until the spice darkens a couple of shades and releases a smoky aroma. Remove from heat and set aside the cumin. Wipe the pan dry with a damp cloth and set aside.</p></li> <li><p>When the beans have cooked to a tender but firm shape, drain and reserve 1/2 cup of the cooking liquid. Return the beans to the pan with the reserved cooking liquid and add the tamarind liquid. Cover and continue to simmer.</p></li> <li><p>Now put the frying pan back on the stove and heat the olive oil over medium heat. When hot, toss in the onions and fry, stirring frequently, until they turn brown around the edges — about 10 minutes. Add the ginger and garlic and fry for another 2 minutes, stirring constantly and scraping the pan. Stir in the untoasted ground cumin, turmeric and cayenne to coat the vegetables, then add the tomato and chiles. Cook, stirring occasionally, for 6 to 8 minutes until the tomato has softened and the oil begins separating from the vegetables.</p></li> <li><p>Spoon the fried vegetables into the beans and stir in the roasted ground cumin, garam masala, and half the parsley or cilantro. Cover the pan again and let the mixture gently simmer at low heat for several minutes to let the flavours blend. Stir in salt to taste.</p></li> <li><p>Serve in bowls garnished with the remaining parsley or cilantro.</p></li> </ul>Makes 4 servings </td></tr> </table> <br /> <a href="https://1.bp.blogspot.com/-7_CFvUg8IGg/SKRleeg3jTI/AAAAAAAACvw/XkyqvA7g1LA/s1600/black_beans2.jpg"><img border="0" src="https://1.bp.blogspot.com/-7_CFvUg8IGg/SKRleeg3jTI/AAAAAAAACvw/XkyqvA7g1LA/s640/black_beans2.jpg" width="550"></a><p>source : www.foodandspice.com , www.tutsdot.blogspot.com , www.youareyoungdarling.blogspot.com , www.ferdinblog.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-44949613856623635922021-07-16T19:08:00.000-07:002021-07-16T19:08:00.247-07:00Sun-Dried Tomato Vinaigrette<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2JMDG7w2gJsjyLSWAjlbl14cEREsW5-JU1_GPXw9vhKugl7s9OgV4L6MLPsdVrxqC6F8tmgOYuc7CcoXcBOFrd6yWd90AT2evwjoTxdxitG2BkjWPQ-no2pM4OEs2q90YE71Zw0cj9SU62pG/s1600/sundried_tomato_dressing_1.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2JMDG7w2gJsjyLSWAjlbl14cEREsW5-JU1_GPXw9vhKugl7s9OgV4L6MLPsdVrxqC6F8tmgOYuc7CcoXcBOFrd6yWd90AT2evwjoTxdxitG2BkjWPQ-no2pM4OEs2q90YE71Zw0cj9SU62pG/s640/sundried_tomato_dressing_1.jpg" width="550" /></a> <br /> The theme for <a href="http://foodandspice.blogspot.com/2008/08/no-croutons-required-dressing-roundup.html">No Croutons Required</a> this month is dressings. Wednesday is the deadline for entries, so there are still a few more days left to get your entries in. As salads are a staple item on most dinner tables, the more recipes on hand for homemade dressing the better.<br /> <br /> <a href="//2.bp.blogspot.com/-aLV6g0HpITc/SKnou_8nYII/AAAAAAAACwQ/BJITOssB-zI/s1600/salad_undressed.jpg"><img border="0" src="https://2.bp.blogspot.com/-aLV6g0HpITc/SKnou_8nYII/AAAAAAAACwQ/BJITOssB-zI/s640/salad_undressed.jpg" width="550"></a> <br /> For my contribution this month, I settled on a zesty sun-dried tomato vinaigrette. Homemade salad dressings are a snap to whip up, and add a terrific boost of flavor for ordinary garden salads when you use quality ingredients. And sun-dried tomatoes add even more of a flavor kick! For the salad base, I tossed together some leafy greens, sliced red pepper, pitted olives, chopped tomatoes from my garden, and a few chopped cremini mushrooms. I sprinkled each serving with some chunks of feta cheese and drizzled on the vinaigrette. Yum1<br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://2.bp.blogspot.com/-Gj1xtQ39Qus/SKno_x1uutI/AAAAAAAACwY/sfoqLZAsy3I/s100/salad_dressed.jpg"> Sun-Dried Tomato Vinaigrette </td></tr> <tr><td>Recipe by <a href="https://plus.google.com/106683348779223645140">Lisa Turner</a><br /> Published on <meta>August 18, 2008<br /> <br /> Easy, vibrant and tasty sun-dried tomato dressing — a snap to whip up and an incredible flavor-booster for garden salads <br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>1/3 cup sun-dried tomatoes</li> <li>2 to 3 tablespoons of balsamic vinegar</li> <li>1 clove garlic, minced</li> <li>1 teaspoon dried oregano</li> <li>1/4 teaspoon fresh cracked black pepper</li> <li>pinch of sea salt</li> <li>1/3 cup olive oil</li> </ul>Instructions:<br /> <ul><li><p>Soak the sun-dried tomatoes in 1 cup of hot water for 20 minutes. Drain and reserve 1/2 cup of the soaking water.</p></li> <li><p>Chop the tomatoes finely and transfer to a small bowl. Add the reserved soaking water, balsamic vinegar, garlic, oregano, salt and pepper and olive oil. Whisk vigorously, until well combined. </p></li> </ul>Makes about 1 1/2 cups </td></tr> </table> <br /> <a href="//2.bp.blogspot.com/-Gj1xtQ39Qus/SKno_x1uutI/AAAAAAAACwY/sfoqLZAsy3I/s1600/salad_dressed.jpg"><img border="0" src="https://2.bp.blogspot.com/-Gj1xtQ39Qus/SKno_x1uutI/AAAAAAAACwY/sfoqLZAsy3I/s640/salad_dressed.jpg" width="550"></a><p>source : www.foodandspice.com , www.jogjacamps.blogspot.com , www.tutsdot.blogspot.com , www.missionspot.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-821597988577951144.post-39118174401854921292021-07-16T18:32:00.000-07:002021-07-16T18:32:00.268-07:00Parmesan Potato Puff<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPCXrOfjUXTGeJX9UuoTmD5m8R0oKz6kWur0YLZxL1HfOvOvh5ZGdVB0DAoSn2aaZdILb6gylMVvBjNBhX2VJUCrZMDz2feAvslCBhNNYIh7FhhcyKUgr5dUi1HX5PjmkQNb_OAAy59wfoctH/s1600/parmesan_potato_puff.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPCXrOfjUXTGeJX9UuoTmD5m8R0oKz6kWur0YLZxL1HfOvOvh5ZGdVB0DAoSn2aaZdILb6gylMVvBjNBhX2VJUCrZMDz2feAvslCBhNNYIh7FhhcyKUgr5dUi1HX5PjmkQNb_OAAy59wfoctH/s640/parmesan_potato_puff.jpg" width="550"></a> <br /> Normally when I pay a visit to my Dad, I end up spending several hours in the kitchen cooking up special meals. Despite the torrents of rain that kept me inside, I just didn't feel like fussing around much this past weekend as I have been out of the habit of cooking up more elaborate meals these days. Summer time calls for easier preparations for nourishment. Not wanting to miss the opportunity to cook in my Dad's fine kitchen, nor desiring to leave all the dinner preparations up to him, I did decide to whip up a simple potato dish to accompany one of our meals — light and fluffy whipped potatoes baked with Parmesan cheese for a brown and crispy exterior.<br /> <br /> For dessert, <a href="http://foodandspice.blogspot.com/2008/08/dumplings-in-blueberry-syrup.html">dumplings in blueberry syrup</a>.<br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPCXrOfjUXTGeJX9UuoTmD5m8R0oKz6kWur0YLZxL1HfOvOvh5ZGdVB0DAoSn2aaZdILb6gylMVvBjNBhX2VJUCrZMDz2feAvslCBhNNYIh7FhhcyKUgr5dUi1HX5PjmkQNb_OAAy59wfoctH/s100/parmesan_potato_puff.jpg"> Parmesan Potato Puff </td></tr> <tr><td>Recipe by <a href="https://plus.google.com/106683348779223645140">Lisa Turner</a><br /> Published on <meta>August 16, 2008<br /> <br /> Light and fluffy whipped potatoes baked with Parmesan cheese <br /> <br /> <table border="0" cellpadding="0"><tr><td><a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a></td><td width="40"></td><td align="right" valign="middle"><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=foodandspice&url=' target='_blank'><img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEg-alpJrUh44d5PUuPX3m0RdWfxiHMpHQhwNhsLqsF_JOLpdS7i9cGusTuE4L9YTxz5JgUR7sfas7KIUDpJWvG8voRhnLu6bVz_Gc0Z97uJ3uS0523KYNU2m_kT41vp-Qyrii9Jl6UqGiha3TuErcOgCw=s0-d"></a></td></tr> </table><br /> Ingredients:<br /> <ul><li>2 lbs (900 g) white or yellow potatoes, chopped</li> <li>2 tablespoons butter</li> <li>sea salt and fresh ground black pepper to taste</li> <li>1/3 to 1/2 cup milk</li> <li>2 eggs, separated</li> <li>1/2 teaspoon cayenne</li> <li>1/2 teaspoon paprika</li> <li>1/2 cup fresh grated Parmesan cheese</li> </ul>Instructions:<br /> <ul><li><p>Boil the potatoes until tender — about 20 minutes. Drain well and mash. Season with salt and pepper, add the butter and milk, and whip until the potatoes are light and fluffy.</p></li> <li><p>Preheat an oven to 350° and grease or butter a small casserole dish.</p></li> <li><p>Beat the egg yolks well. Beat the egg whites until they form stiff peaks. Stir the spices and Parmesan cheese into the mashed potatoes. Now beat in the egg yolks. Fold in the egg whites. Transfer the mixture to the prepared casserole dish and bake in the preheated oven for 30 to 40 minutes or until the potatoes are lightly browned.</p></li> </ul>Makes 4 servings </td></tr> </table><p>source : www.foodandspice.com , www.jogjacamps.blogspot.com , www.missionspot.blogspot.com , www.trendsfitness.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-821597988577951144.post-53938025270256056552021-07-16T16:54:00.000-07:002021-07-16T16:54:00.280-07:00Cream Cheese Sugar Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoNNnbjhmYNbn2ECmMbc3xX6kK441JJph21V_zVccDNJIdNViFoyvJ5uzZVXNa3-EiyxEFfkjGOx3eufpNF5nyIF9KhG9vZypZ3xRglLa1zaK5YkEBYqFcnI0r3end0ZV2Ir9lYM8F8dB-TnL/s1600/cream_cheese_cookies1.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoNNnbjhmYNbn2ECmMbc3xX6kK441JJph21V_zVccDNJIdNViFoyvJ5uzZVXNa3-EiyxEFfkjGOx3eufpNF5nyIF9KhG9vZypZ3xRglLa1zaK5YkEBYqFcnI0r3end0ZV2Ir9lYM8F8dB-TnL/s640/cream_cheese_cookies1.jpg" width="600"></a> <br /> Generally when I bake, I make biscuits, scones or muffins as I prefer to limit my sugar intake and just so happen to be blessed with a preference for savory over sweet. Still, there are many sugary delights to experiment with and this is where friends and family come in. I can enjoy a little nibble of sweetness before the majority of the creation gets passed along to others. <br /> <br /> And so these melt-in-your-mouth cookies were born. It's been many months since I have embarked on the relatively easy though rather time-consuming process of making a batch of cookies. The key to perfectly browned cookies is to use parchment paper rather than greasing your baking sheet. I've found that even my finest buttered baking sheet is outperformed by my oldest baking sheet lined with parchment paper. I've not yet burned any of my baked goods since my conversion to this no-stick alternative to oil. <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoNNnbjhmYNbn2ECmMbc3xX6kK441JJph21V_zVccDNJIdNViFoyvJ5uzZVXNa3-EiyxEFfkjGOx3eufpNF5nyIF9KhG9vZypZ3xRglLa1zaK5YkEBYqFcnI0r3end0ZV2Ir9lYM8F8dB-TnL/s100/cream_cheese_cookies1.jpg"> Cream Cheese Cookies </td></tr> <tr><td>Recipe by Lisa Turner <br /> Published on <meta>August 17, 2008<br /> <br /> Simple, creamy melt-in-your-mouth cream cheese and butter cookies <br /> <br /> Preparation: <meta>20 minutes<br /> Cooking time: <meta>12 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>1 cup (2 sticks or 1 lb) unsalted butter, softened</li> <li>3 oz (85 g) plain cream cheese, softened</li> <li>1 cup white sugar</li> <li>2 egg yolks</li> <li>1 teaspoon vanilla extract</li> <li>2 1/3 cups unbleached white flour</li> </ul>Instructions:<br /> <ul><li><p>In a large bowl, cream together the butter and cream with an electric mixer. Add the sugar and beat until light and fluffy. Add the egg yolks and vanilla and beat for another minute or two. Now gradually add the flour, stirring to incorporate between each addition. Chill the dough for 20 to 30 minutes. </p></li> <li><p>Line baking sheets with parchment paper and preheat an oven to 350°F.</p></li> <li><p>On a lightly floured board, roll the dough out to 1/4 thickness. Cut with a cookie cutter and transfer to the prepared baking sheets. Gather up the scraps of dough and repeat until no dough remains.</p></li> <li><p>Bake the cookies until lightly browned — about 12 minutes. Cool on a wire rack and store in an airtight container.</p></li> </ul>Makes 3 to 4 dozen cookies </td></tr> </table> <br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwa8oIjadxwQJnbFWELNQOPsULGV0XwIvQfjdP-apR6aJQfyl3ofNLepiv7De4sRqjdc9jm7K4nCaoJUUtvA2H8WT3Ic2Z4YEsuitxgx62Yntjpppk4K_vb5Gg2zFdaasGoV8Enkj4oY-MFFl/s1600/cream_cheese_cookies2.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwa8oIjadxwQJnbFWELNQOPsULGV0XwIvQfjdP-apR6aJQfyl3ofNLepiv7De4sRqjdc9jm7K4nCaoJUUtvA2H8WT3Ic2Z4YEsuitxgx62Yntjpppk4K_vb5Gg2zFdaasGoV8Enkj4oY-MFFl/s640/cream_cheese_cookies2.jpg" width="600"></a><p>source : www.foodandspice.com , www.youareyoungdarling.blogspot.com , www.trendsfitness.blogspot.com , www.kaemfret.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-81054120070477498352021-07-15T23:08:00.000-07:002021-07-15T23:08:00.314-07:00Dumplings in Blueberry Syrup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwrn_pG1LdJ6AaY1rCQi9GJVt-uWJu9qevrzmV5ELTbsrtF3EjZXszSRsORfceS8fQAOCOy2vnMD44OIToMGmcj_th9HtxdC7eb0KZu7UTALJpGuapI2hF8c05nAdajaw5MbncfoPaNFWNAbx/s1600/dumplings_blueberry_2.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwrn_pG1LdJ6AaY1rCQi9GJVt-uWJu9qevrzmV5ELTbsrtF3EjZXszSRsORfceS8fQAOCOy2vnMD44OIToMGmcj_th9HtxdC7eb0KZu7UTALJpGuapI2hF8c05nAdajaw5MbncfoPaNFWNAbx/s640/dumplings_blueberry_2.jpg" width="600" /></a> <br /> As I prefer savory over sweet, I don't tend to make desserts very often, but I never can resist treating my friends and family to the fruits of my kitchen. This past weekend, I paid a visit to my Dad. As blueberries are currently in season, on this particular occasion I decided they were to be the focus of my attentions. Dumplings are gently simmered in a blueberry syrup, and the final result is surprising like a baked pudding. Much enjoyed by the diners in the house, this is an easy, yet satisfying dessert. <br /> <br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoeL90dXZBknj3K7l7llfeQcGab64TlZ8MAgQKCEPTEsOVRoCbfGJMTIGYrFjhmYRXY48Jv_Eqv0BwlzdeZ8umkyixT-mBRAfNTAHItWIavDxaduxFHm5u3mr_1Wd2uPi2gehVNlsIlx-UdJd/s1600/dumplings_blueberry_3.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoeL90dXZBknj3K7l7llfeQcGab64TlZ8MAgQKCEPTEsOVRoCbfGJMTIGYrFjhmYRXY48Jv_Eqv0BwlzdeZ8umkyixT-mBRAfNTAHItWIavDxaduxFHm5u3mr_1Wd2uPi2gehVNlsIlx-UdJd/s640/dumplings_blueberry_3.jpg" width="600"></a> <br /> Feel free to substitute any type of berry for the blueberries. You might even want to consider using fresh pitted cherries instead. <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoeL90dXZBknj3K7l7llfeQcGab64TlZ8MAgQKCEPTEsOVRoCbfGJMTIGYrFjhmYRXY48Jv_Eqv0BwlzdeZ8umkyixT-mBRAfNTAHItWIavDxaduxFHm5u3mr_1Wd2uPi2gehVNlsIlx-UdJd/s100/dumplings_blueberry_3.jpg"> Dumplings in Blueberry Syrup </td></tr> <tr><td>Recipe by Lisa Turner <br /> Published on <meta>August 12, 2008<br /> <br /> Warm flour dumplings cooked in a delicious fresh blueberry syrup — a simple dessert that always pleases <br /> <br /> Preparation: <meta>10 minutes<br /> Cooking time: <meta>20 to 30 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Dumplings:<br /> <ul><li>1 cup unbleached white flour</li> <li>1 tablespoon sugar</li> <li>1 teaspoon baking powder</li> <li>pinch of sea salt</li> <li>1/2 cup butter, softened</li> <li>4 to 5 tablespoons milk</li> </ul>Syrup:<br /> <ul><li>1 quart (4 cups) fresh blueberries</li> <li>1 1/3 cups sugar</li> <li>2 cups water</li> </ul>Instructions:<br /> <ul><li><p>In a medium bowl, combine the flour, 1 tablespoon of sugar, baking powder and salt. Cut in the butter with a pastry cutter or fork until the butter is reduced to small bits. Now gradually add the milk, mixing with a fork until a dough forms. Shape into 8 dumplings.</p></li> <li><p>In a large saucepan, stir together the berries, 1 1/3 cups of sugar and water. Bring to a boil, then drop in the dumplings and reduce to the heat to low. Cover and cook undisturbed for 20 to 30 minutes or until the syrup has thickened. Resist the urge to lift the lid until after 20 minutes have expired.</p></li> <li><p>Serve one dumpling in a bowl, along with a few scoops of the blueberry syrup.</p></li> </ul>Makes 8 servings </td></tr> </table> <br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9ghlO5ZekrLGcdPfbuX4E7iBgoURk0hiX8M4iIArOZKNNVC06KBByt86sGN2MafGCuvWgR-8R0oZ5uil9PwpztpH93OjRczkIxbFnj7L-h2EkgzQ1fuNfY8-O36APPMI6a0pkeg4lpHXQjXo/s1600/dumplings_blueberry_1.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9ghlO5ZekrLGcdPfbuX4E7iBgoURk0hiX8M4iIArOZKNNVC06KBByt86sGN2MafGCuvWgR-8R0oZ5uil9PwpztpH93OjRczkIxbFnj7L-h2EkgzQ1fuNfY8-O36APPMI6a0pkeg4lpHXQjXo/s640/dumplings_blueberry_1.jpg" width="600"></a><p>source : www.foodandspice.com , www.youareyoungdarling.blogspot.com , www.trendsfitness.blogspot.com , www.ferdinblog.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-73528894333190147252021-07-15T20:11:00.000-07:002021-07-15T20:11:00.332-07:00Spiced Urad Dal Rice<a href="//3.bp.blogspot.com/-2soFcDvfc0Q/SDsrpDQIohI/AAAAAAAACXo/ywJ2qdCmM9I/s1600/urad_rice.jpg"><img border="0" src="//3.bp.blogspot.com/-2soFcDvfc0Q/SDsrpDQIohI/AAAAAAAACXo/ywJ2qdCmM9I/s640/urad_rice.jpg" width="550"></a> <br /> Rather more than just a side dish, this spicy fragrant South Indian rice is full-flavored and delectable enough to be the centerpiece of a meal. The preparation's timing is somewhat involving, demanding soaking of ingredients both the night before and several hours prior to cooking as given in the recipe below, but the vigilance is well worth it not only for the taste but for the pungent aroma of dry toasted seeds and peppercorns that lingers in the kitchen for hours afterwards. And the actual cooking is quite straightforward and simple and takes little time.<br /> <br /> Taken from Chandra Padmanabhan's delightful <a href="http://www.amazon.ca/gp/product/9625935274?ie=UTF8&tag=lisskit-20&linkCode=as2&camp=15121&creative=330641&creativeASIN=9625935274">Dakshin</a><img border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEg3gQoQdLikao-lO-oo9H9codmrNJPBeV-6DkOJnQhlD91x7BjzTTT5RFk90DZvjByQAFA8Z3DezvKDr6E9nIuRFufWl46nCyL59XuarH0sbMTQRQYMxNAIw7ACXHOeZQTRj4wuPgkiDz2XO5RL8GSfIq6bsbd4Hhvxd_6tte7I19Zf-xg=s0-d" width="1"> with a few minor modifications for taste or ingredient availability, I served this rice with a mild, cooling and lightly spiced <a href="http://foodandspice.blogspot.com/2008/07/spiced-yogurt-with-chickpeas-and.html">yogurt with chickpeas and tomatoes</a> to balance its heat and make a delightful meal.<br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="//3.bp.blogspot.com/-2soFcDvfc0Q/SDsrpDQIohI/AAAAAAAACXo/ywJ2qdCmM9I/s100/urad_rice.jpg"> Spiced Urad Dal Rice </td></tr> <tr><td>Recipe by <a href="https://plus.google.com/106683348779223645140">Lisa Turner</a><br /> Adapted from <a href="http://www.amazon.ca/gp/product/9625935274/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=9625935274&linkCode=as2&tag=lisskit-20">Dakshin: Vegetarian Cuisine from South India</a><img border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgGW7zzzv1KwRAZMKxAypY0PsSwPS3PAuqTOCkeiNPMUGFjFsRC0pw-bOaH3AbQqrne7-SbguclmU4IMB2Jm3iRXHpsjMh5Y8KXlcr3JYigL954DI5h0g5clomfLKRHGgZAtJj2QPwXPUQM12_GmElE5LglvMLL31jYFhUCGXWagLFeCTfag4LPlhk=s0-d" width="1"><br /> Cuisine: Indian <br /> Published on <meta>August 6, 2008<br /> <br /> Spicy and fragrant rice with fried dals and cashews, seasoned with dry toasted seeds and peppercorns <br /> <br /> <table border="0" cellpadding="0"><tr><td><a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a></td><td width="40"></td></tr> </table><br /> Ingredients:<br /> <ul><li>1 tablespoon urad dal</li> <li>1 tablespoon chana dal</li> <li>2 cups water</li> <li>1 cup basmati rice</li> <li>2 1/2 tablespoons olive oil</li> <li>1/2 tablespoon butter</li> <li>1/2 cup raw cashews, halved</li> <li>1 teaspoon brown mustard seeds</li> <li>small handful of dried curry leaves</li> <li>4 red or Thai chilies, slit down one side</li> <li>1/2 teaspoon asafetida</li> <li>2 green chilies, seeded and diced</li> <li>1 teaspoon sea salt</li> </ul>Dry masala:<br /> <ul><li>2 tablespoons urad dal</li> <li>2 tablespoons sesame seeds</li> <li>2 tablespoons dried grated unsweetene coconut</li> <li>1 1/2 teaspoons black peppercorns</li> </ul>Instructions:<br /> <ul><li><p>As preparation the night before making the rice, rinse one tablespoon each of the urad dal and chana dal under cold running water and soak for 1 hour under cold water in a bowl. Rinse and soak the 2 tablespoons of urad dal for the dry masala in the same way in a separate bowl. Drain each bowl of dal and leave to air dry overnight in separate strainers.</p></li> <li><p>At the same time, or at least a few hours before cooking, rinse the rice under cold running water and let air dry in a strainer, shaking the rice once in a while to bring the moist grains to the surface.</p></li> <li><p>Heat a small frying pan over medium heat and toss in the dried urad dal for the dry masala along with the sesame seeds, coconut and black peppercorns. Dry roast the ingredients while stirring until the urad dal is nicely browned — about 5 minutes. Remove to an electric grinder or small food processor and process to a fine powder. Set aside.</p></li> <li><p>Bring 2 cups of water to a boil in a medium saucepan. As soon as the water comes to a boil, add the rice and immediately turn down the heat to low and cover with a tight-fitting lid. Cook undisturbed for exactly 15 minutes, without lifting the lid. Remove from heat and set aside.</p></li> <li><p>Meanwhile, heat 1 tablespoon of the olive oil in a frying pan over just less than medium heat. Toss in the cashews and stir-fry until browned to your liking. Remove with a slotted spatula and set aside.</p></li> <li><p>Return the pan to the stove, turn up the heat to medium, and add the remaining 1 1/2 tablespoons of olive oil as well as the butter. Add the urad dal and chana dal as well as the brown mustard seeds, curry leaves, and red or Thai chilies. Stir once, then toss in the asafetida and continue to stir until the brown mustard seeds begin to sputter. Add the green chilies and sauté for 2 more minutes.</p></li> <li><p>Remove the red or Thai chilies to set aside for garnish, and stir the contents of the pan into the warm rice. Add the salt and the dry masala and combine well.</p></li> <li><p>Serve on a warm plate garnished with the red or Thai chilies.</p></li> </ul>Makes 4 servings </td></tr> </table><p>source : www.foodandspice.com , www.jonygoblog.blogspot.com , www.ferdinblog.blogspot.com , www.jogjacamps.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-48710100799572772892021-07-15T19:41:00.000-07:002021-07-15T19:41:00.348-07:00Turkish Sour Cherry Pilaf<a href="//1.bp.blogspot.com/-8VMF1oeh3Oo/SJsmmJltSrI/AAAAAAAACuw/owlFTt_wjZA/s1600/cherry_rice.jpg"><img border="0" src="//1.bp.blogspot.com/-8VMF1oeh3Oo/SJsmmJltSrI/AAAAAAAACuw/owlFTt_wjZA/s640/cherry_rice.jpg" width="550"></a> <br /> If you can imagine the sweet and tart perfume of fresh cherries, just multiply that thought by a dozen or more factors and you'll have an idea of the most perfectly cherry-like of aromas that is obtained by cooking dried sour cherries. And if that isn't reason enough to add this very unusual Turkish sour cherry pilaf to your next Middle Eastern themed summer menu, try imagining the warm tangy flavor of caraway seeds combined with the tart but refreshing sourness of cherries and the soft butteriness of perfectly cooked white basmati rice…<br /> <br /> …it's like nothing else than a light and fluffy, slightly sweet but mostly savory dinner cake spooned into the most astonishing little morsels on your plate. If this picture sounds inadequate it's because this dish pretty much exhausts my powers of description. But don't let that stop you — this rice, adapted from Martha Rose Shulman's <a href="http://www.amazon.ca/gp/product/1594862346?ie=UTF8&tag=lisskit-20&linkCode=as2&camp=15121&creative=330641&creativeASIN=1594862346">Mediterranean Harvest</a><img border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEijXvtlyN-nF5n7BBQALuTzRxH7kWCyVj44kuXel-DFqWL3KLH8sCnEbZIAODsWGceZqIcwiy4D6U1BHWkoWwBCS5fLL68rsigjb1XkBEIuMcOJdTsUbiAWntY17BEvuqDuDRWBArq8cioZsvLB4ypDIHlF0YYVqAJXCUydm550UeGC0LA=s0-d" width="0">, is a perfect accompaniment to any light and garlicky Mediterranean summer meal, like the <a href="http://foodandspice.blogspot.com/2008/08/turkish-yogurt-hummus.html">Turkish yogurt hummus</a> I served with fresh vegetables.<br /> <br /> Look for dried sour cherries — also known as Morello cherries — in most large grocery stores and in natural food stores. Readers in London, Ontario can obtain them at <a href="http://www.quartermasterfoods.com/" target="blank">Quarter Master</a> in Wortley Village.<br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="//1.bp.blogspot.com/-8VMF1oeh3Oo/SJsmmJltSrI/AAAAAAAACuw/owlFTt_wjZA/s100/cherry_rice.jpg"> Turkish Sour Cherry Pilaf </td></tr> <tr><td>Recipe by <a href="https://plus.google.com/106683348779223645140">Lisa Turner</a><br /> Adapted from <a href="http://www.amazon.ca/gp/product/1605294284/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=1605294284&linkCode=as2&tag=lisskit-20">Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine</a><img border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiy97wginYIUVzEEWeE20jOW1EN-7wKIRiw4_xRNqS2piEv2_XB6lS_4S8RGoccpCvyc4jCMkQP8WmxYrFbxhN2ZBi5HO4XTDt3GN7miNAl9XinHWUAf3eWX6hn3jAzF2zEt6HIqTHQVThIMQkr9j8siGzVuQb3xqCxI5rIQCeLljHB9FTGwR-owEk=s0-d" width="1"><br /> Cuisine: Turkish <br /> Published on <meta>August 11, 2008<br /> <br /> Simple and uniquely delicious white rice pilaf cooked with tart dried cherries and seasoned with warm aromatic caraway seeds <br /> <br /> <table border="0" cellpadding="0"><tr><td><a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a></td><td width="40"></td><td align="right" valign="middle"><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=foodandspice&url=' target='_blank'><img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEg-alpJrUh44d5PUuPX3m0RdWfxiHMpHQhwNhsLqsF_JOLpdS7i9cGusTuE4L9YTxz5JgUR7sfas7KIUDpJWvG8voRhnLu6bVz_Gc0Z97uJ3uS0523KYNU2m_kT41vp-Qyrii9Jl6UqGiha3TuErcOgCw=s0-d"></a></td></tr></table><br /> Ingredients:<br /> <ul><li>1 1/4 cups basmati rice</li> <li>1 cup (3 1/2 oz or 100 g) dried sour cherries</li> <li>2 tablespoons unsalted butter</li> <li>1 teaspoon brown sugar</li> <li>2 teaspoons caraway seeds</li> <li>2 1/4 cups water</li> <li>1 teaspoon sea salt</li> </ul>Optional topping:<br /> <ul><li>1 cup plain whole fat yogurt, drained in cheesecloth for several hours or overnight</li> </ul>Instructions:<br /> <ul><li><p>Thoroughly rinse the rice under cold running water for several minutes until the water runs clear. Let stand in a strainer for half an hour or longer to air dry. Meanwhile soak the dried cherries for 10 minutes in hot water, then drain and set aside.</p></li> <li><p>Melt the butter in a large saucepan over medium heat. Add the cherries and sugar and cook for 2 to 3 minutes, giving the pan frequent but gentle shakes. Stir in the rice and caraway seeds to coat the grains with butter, then add the water and stir in the salt. Raise the heat and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes undisturbed.</p></li> <li><p>Remove from heat, remove the lid, and cover the pan with a dishtowel. Put the lid back on and let sit for 15 more minutes, undisturbed.</p></li> <li><p>Serve warm on bowls or plates with yogurt if desired.</p></li> </ul>Makes 4 to 6 servings </td></tr> </table><p>source : www.foodandspice.com , www.gebynyan.blogspot.com , www.mozvid.blogspot.com , www.kaemfret.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-15150500522828161472021-07-15T16:50:00.000-07:002021-07-15T16:50:00.281-07:00Red Kidney Bean Summer Salad<a href="https://4.bp.blogspot.com/-zNaP5-L9ScI/Rq0TJ88ZAtI/AAAAAAAAAt0/IG6paZSNqKY/s1600/kidneybean_salad.jpg"><img border="0" src="https://4.bp.blogspot.com/-zNaP5-L9ScI/Rq0TJ88ZAtI/AAAAAAAAAt0/IG6paZSNqKY/s640/kidneybean_salad.jpg" width="550" /></a> <br /> Food, just like life, is best served up light and easy in the summertime. This colorful kidney bean salad is easy to make, packs plenty of vitamins, minerals and easy-to-digest proteins, and has a laid-back spicy zest that goes well with a glass of red wine or a cold beer.<br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://4.bp.blogspot.com/-zNaP5-L9ScI/Rq0TJ88ZAtI/AAAAAAAAAt0/IG6paZSNqKY/s100/kidneybean_salad.jpg" width="100"> Red Kidney Bean Summer Salad </td></tr> <tr><td>Recipe by Lisa Turner <br /> Published on <meta>August 4, 2008<br /> <br /> Simple, fresh and colorful red bean, cucumber, tomato and pepper salad with a vibrant chili dressing — great for serving outdoors in the summer <br /> <br /> Preparation: <meta>10 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Salad:<br /> <ul><li>1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans)</li> <li>1 cucumber, diced</li> <li>2 large tomatoes, diced</li> <li>1/2 green bell pepper, seeded and diced</li> <li>2 large jalapeños, seeded and diced</li> <li>2 green onions, sliced</li> </ul>Dressing:<br /> <ul><li>1/2 cup rice wine vinegar or apple cider vinegar</li> <li>1/4 cup olive oil</li> <li>1 large clove garlic, crushed or minced</li> <li>1 teaspoon sea salt</li> <li>1 teaspoon sugar</li> <li>1 teaspoon chili powder</li> </ul>Instructions:<br /> <ul><li><p>Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but still firm. Drain and transfer to a large bowl.</p></li> <li><p>Add the remaining salad ingredients to the beans and toss to combine.</p></li> <li><p>In a separate bowl, whisk together the dressing ingredients. Pour over the salad and toss. </p></li> <li><p>Refrigerate for 1 hour before serving.</p></li> </ul>Makes 6 to 8 servings </td></tr> </table><p>source : www.foodandspice.com , www.kaemfret.blogspot.com , www.ferdinblog.blogspot.com , www.jonygoblog.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-821597988577951144.post-11811962696663494162021-07-15T15:05:00.000-07:002021-07-15T15:05:00.285-07:00Turkish Yogurt Hummus<a href="https://1.bp.blogspot.com/-GzzCXevM7xc/SJsi0-NAQFI/AAAAAAAACuQ/lqPJlDcEtQs/s1600/hummus.jpg"><img border="0" src="https://1.bp.blogspot.com/-GzzCXevM7xc/SJsi0-NAQFI/AAAAAAAACuQ/lqPJlDcEtQs/s640/hummus.jpg" width="550" /></a> <br /> The <em>meze</em> table — or selection of "little foods" — that greets guests in eastern Mediterranean homes is not only a wonderful tradition for entertaining but a wonderfully varied source of inspiration for feeding oneself in the hot summer months when appetites are not so enormous. And if hummus is already one of the classic staples of "little food" tables, what could be more appealing on the very hottest and most humid of summer days than a light and fluffy hummus made with yogurt instead of tahini, as in this refreshingly tangy Turkish version.<br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://3.bp.blogspot.com/-b37VfMnl1Bc/SJsi8JqDcKI/AAAAAAAACuY/G3AGNd11D1E/s100/hummus2.jpg"> Turkish Yogurt Hummus </td></tr> <tr><td>Recipe by Lisa Turner <br /> Cuisine: Turkish <br /> Published on <meta>August 7, 2008<br /> <br /> Light creamy hummus made with tangy yogurt and lemon juice and seasoned with cumin <br /> <br /> Preparation: <meta>10 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)</li> <li>4 garlic cloves, peeled</li> <li>1 1/2 teaspoons ground cumin</li> <li>3 tablespoons plain whole fat yogurt</li> <li>juice from 3 lemons (8 tablespoons)</li> <li>1 teaspoon sea salt</li> <li>fresh ground black pepper to taste</li> <li>1 tablespoon olive oil</li> <li>1 tablespoon pine nuts</li> </ul>Instructions:<br /> <ul><li><p>Rinse the chickpeas and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and discard the soaking liquid the next day and add the chickpeas to a medium saucepan covered in several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours or until the beans are buttery soft. Drain and set aside.</p></li> <li><p>Place the garlic cloves in a food processor fitted with steel blades and pulse until the garlic is finely chopped and sticks to the side of the processor. Scrape the garlic down to the bottom and add the cooked chickpeas and cumin. Process until the beans form a coarse paste. Add the yogurt and lemon juice and purée until smooth. Stir in the salt and add black pepper to taste. Transfer to a serving dish.</p></li> <li><p>Just before serving, heat a frying pan over medium-low heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the pan. Add the pine nuts and gently fry until golden brown. Spoon the pine nuts and drizzle the oil over the hummus.</p></li> <li><p>Serve with fresh vegetables and/or triangles of pita bread. Keeps for 3 to 4 days in the refrigerator.</p></li> </ul>Makes 2 cups </td></tr> </table> <br /> <a href="https://3.bp.blogspot.com/-b37VfMnl1Bc/SJsi8JqDcKI/AAAAAAAACuY/G3AGNd11D1E/s1600/hummus2.jpg"><img border="0" src="https://3.bp.blogspot.com/-b37VfMnl1Bc/SJsi8JqDcKI/AAAAAAAACuY/G3AGNd11D1E/s640/hummus2.jpg" width="550"></a><p>source : www.foodandspice.com , www.youareyoungdarling.blogspot.com , www.trendsfitness.blogspot.com , www.gebynyan.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-7496832078428806632021-07-14T19:08:00.000-07:002021-07-14T19:08:00.279-07:00Pine Nut and Orange Wild Rice<a href="//2.bp.blogspot.com/-kvniZ4Wihjo/SI5VXSFFlBI/AAAAAAAACtA/jrIpgj_6Ic8/s1600/rice_devi.jpg"><img border="0" src="//2.bp.blogspot.com/-kvniZ4Wihjo/SI5VXSFFlBI/AAAAAAAACtA/jrIpgj_6Ic8/s640/rice_devi.jpg" width="550"></a> <br /> Anyone who has been reading this blog for a while will undoubtedly have come across at one time or another one of my recommendations for Yamuna Devi's cookbooks, in particular her hefty compilation of authentic and extraordinary Indian vegetarian recipes in <a href="http://www.amazon.ca/gp/product/0525245642/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0525245642&linkCode=as2&tag=lisskit-20">Lord Krishna's Cuisine</a><img border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjo5KtzD_GdmpePNjM5V3B_smHNrBJeBJW9iyU3EoMEzGXQ1Rm6GTCeJ-_bMJdxsVGcBvs4Id5w8aZbaD9FIWa8a1lyQ0IOB9RpKGTZkecn-3o92jQvBxlPgbADEa-kJ51TRiM0mrop-fl_YYH_6m02fnGTbVK9qeT405_ALvX3NIDiApayA2MZIY4=s0-d" width="1"> — a timeless cooking classic if there ever was one. I'll always be devoted to that book more than any other for awakening a genuine love for delicious and quality food, but I'm fortunate to own a copy of a later book — <a href="http://www.amazon.ca/gp/product/0452272386/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0452272386&linkCode=as2&tag=lisskit-20">Yamuna's Table</a><img border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgj4X5ezujM_qrtP-FKBmactnbivEufb253whVDcV0WbKNuf04nakl7H4BT9yo8nwx92QlUoO2nKBqfGjzEytiDoLj6BtfOsUHCAXJJy0b69SMIukVP9fOlvnlosTYqCDOsoZisHBKHWezKHYbKZSR8yiZ06R4ywjn7a81c5cd8m8JPL5lU_YamE1E=s0-d" width="1"> — in which she departs from traditional Indian fare but uses that knowledge to come up with some astonishingly creative and tasty modern dishes that are in many cases the equal of the old classics.<br /> <br /> One of these is this exquisite pine nut and wild rice pilaf tinged with just the right amount of orange for a light, refreshing and flavorful summer side dish. Serve on a patio, at a picnic, or just at home — everyone will love it. I reproduce the recipe almost exactly as found in the book, partly because it's too good to change in any way except possibly to add a few more pine nuts or jalapeños as your taste goes, but also because the book appears unfortunately to be out of print. But there are usually a few <a href="http://www.amazon.ca/gp/product/0452272386/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0452272386&linkCode=as2&tag=lisskit-20">used copies</a><img border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgj4X5ezujM_qrtP-FKBmactnbivEufb253whVDcV0WbKNuf04nakl7H4BT9yo8nwx92QlUoO2nKBqfGjzEytiDoLj6BtfOsUHCAXJJy0b69SMIukVP9fOlvnlosTYqCDOsoZisHBKHWezKHYbKZSR8yiZ06R4ywjn7a81c5cd8m8JPL5lU_YamE1E=s0-d" width="1"> lying around for the lucky ones.<br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="//2.bp.blogspot.com/-kvniZ4Wihjo/SI5VXSFFlBI/AAAAAAAACtA/jrIpgj_6Ic8/s100/rice_devi.jpg"> Pine Nut and Orange Wild Rice </td></tr> <tr><td>Recipe by <a href="https://plus.google.com/106683348779223645140">Lisa Turner</a><br /> Adapted from <a href="http://www.amazon.ca/gp/product/0452272386/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0452272386&linkCode=as2&tag=lisskit-20">Yamuna's Table</a><img border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgj4X5ezujM_qrtP-FKBmactnbivEufb253whVDcV0WbKNuf04nakl7H4BT9yo8nwx92QlUoO2nKBqfGjzEytiDoLj6BtfOsUHCAXJJy0b69SMIukVP9fOlvnlosTYqCDOsoZisHBKHWezKHYbKZSR8yiZ06R4ywjn7a81c5cd8m8JPL5lU_YamE1E=s0-d" width="1"><br /> Published on <meta>July 26, 2008<br /> <br /> Simple and fragrant basmati and wild rice pilaf with toasted pine nuts and delicate orange flavoring <br /> <br /> <table border="0" cellpadding="0"><tr><td><a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a></td><td width="40"></td><td align="right" valign="middle"><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=foodandspice&url=' target='_blank'><img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEg-alpJrUh44d5PUuPX3m0RdWfxiHMpHQhwNhsLqsF_JOLpdS7i9cGusTuE4L9YTxz5JgUR7sfas7KIUDpJWvG8voRhnLu6bVz_Gc0Z97uJ3uS0523KYNU2m_kT41vp-Qyrii9Jl6UqGiha3TuErcOgCw=s0-d"></a></td></tr></table><br /> Ingredients:<br /> <ul><li>1/2 cup wild rice</li> <li>1 cup basmati rice</li> <li>1/3 cup pine nuts</li> <li>1 tablespoon olive oil</li> <li>1/3 cup dried currants</li> <li>2 tablespoons fresh parsley, chopped</li> <li>1 tablespooon grated orange zest</li> <li>2 tablespoons fresh orange juice</li> <li>1 teaspoon sea salt</li> <li>fresh ground black pepper to taste</li> <li>2 jalapeños, seeded and slivered</li> </ul>Instructions:<br /> <ul><li><p>Rinse the wild rice and basmati rice separately under cold running water and let the basmati rice air dry in a strainer for half an hour or longer. Bring 1 1/3 cups of water to a boil in a medium saucepan. Stir in the wild rice, reduce the heat to low and cover. Simmer for 20 to 25 minutes until the grains are just tender but not falling apart. Remove from heat and drain off any excess liquid. Set aside.</p></li> <li><p>Meanwhile, toast the pine nuts over medium-low heat in a small unoiled frying pan until golden brown. Set aside.</p></li> <li><p>When the basmati rice is dry, heat the olive oil in a medium saucepan over just less than medium heat. Toss in the basmati rice, pine nuts, currants, parsley, and orange zest. Cook for 3 to 4 minutes, stirring occasionally to coat the rice grains with oil. Add 1 2/3 cups of water and bring to a boil. Reduce the heat to low, cover, and let cook undisturbed for 15 minutes. Remove from heat and fluff with a fork.</p></li> <li><p>Add the wild rice, orange juice, salt, pepper and jalapeños, and gently mix. Serve hot, warm or cold.</p></li> </ul>Makes 6 to 8 side servings </td></tr> </table> <br /> <a href="//2.bp.blogspot.com/-KetFXWQlP_E/SI5VdSqpM0I/AAAAAAAACtI/Wlgiw_6ToaI/s1600/rice_devi2.jpg"><img border="0" src="//2.bp.blogspot.com/-KetFXWQlP_E/SI5VdSqpM0I/AAAAAAAACtI/Wlgiw_6ToaI/s640/rice_devi2.jpg" width="550"></a><p>source : www.foodandspice.com , www.tutsdot.blogspot.com , www.ferdinblog.blogspot.com , www.gebynyan.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-85304809013861595032021-07-14T18:56:00.000-07:002021-07-14T18:56:00.268-07:00Korean-style Poached Eggs<a href="//2.bp.blogspot.com/-y4z9fb4vp0M/SDHBSSDoAeI/AAAAAAAACVQ/IxIwCVO5x6o/s1600/poached_egg.jpg"><img border="0" src="//2.bp.blogspot.com/-y4z9fb4vp0M/SDHBSSDoAeI/AAAAAAAACVQ/IxIwCVO5x6o/s640/poached_egg.jpg" width="550"></a> <br /> These very simple and quick little eggs are elegant on the plate and taste just as wonderful. They would make a marvelous light lunch with a small green salad, but I must admit that I had them for breakfast the other day with toast and an orange.<br /> <br /> This recipe is taken almost straight from my dependable copy of Madhur Jaffrey's <a href="http://www.amazon.ca/gp/product/0609809237/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0609809237&linkCode=as2&tag=lisskit-20">World Vegetarian</a><img border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEisBU37VQ7FAuv2oxQD6zEqEkGTIx-3ach9MTdqSkfz-10IwHKsMly_1sDKFN74JSuJ4geLO1NVCO53nAaOiB0aJh8ZutlNLIUTPxbqxtvYXFI3wxDMVgF6QjcCUy3jNCIjSNZ9F7xpQVYG78RfJ_PmjKv-HZgd4BO98S6ID-3Hu1W9TZcRH0K9ako=s0-d" width="1"> but with the substitution of a little toasted sesame oil for added flavor (if you don't have toasted sesame oil, please do get some and give it a try). I can't ordinarily be bothered with poached eggs as it seems such a trial to make perfect ones, but this recipe pleasantly included an easy fail-safe method for poaching eggs that, even if they look rather a bit more like fried eggs than picture-perfect poached ones, hold together and are just as good in every way.<br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="//2.bp.blogspot.com/-y4z9fb4vp0M/SDHBSSDoAeI/AAAAAAAACVQ/IxIwCVO5x6o/s100/poached_egg.jpg"> Korean-style Poached Eggs </td></tr> <tr><td>Recipe by <a href="https://plus.google.com/106683348779223645140">Lisa Turner</a><br /> Adapted from <a href="http://www.amazon.ca/gp/product/0609809237/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0609809237&linkCode=as2&tag=lisskit-20">Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World</a><img border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEisBU37VQ7FAuv2oxQD6zEqEkGTIx-3ach9MTdqSkfz-10IwHKsMly_1sDKFN74JSuJ4geLO1NVCO53nAaOiB0aJh8ZutlNLIUTPxbqxtvYXFI3wxDMVgF6QjcCUy3jNCIjSNZ9F7xpQVYG78RfJ_PmjKv-HZgd4BO98S6ID-3Hu1W9TZcRH0K9ako=s0-d" width="1"><br /> Cuisine: Korean <br /> Published on <meta>July 31, 2008<br /> <br /> Creamy poached eggs topped with a simple Korean-style tamari and sesame dressing <br /> <br /> <table border="0" cellpadding="0"><tr><td><a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a></td><td width="40"></td><td align="right" valign="middle"><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=foodandspice&url=' target='_blank'><img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEg-alpJrUh44d5PUuPX3m0RdWfxiHMpHQhwNhsLqsF_JOLpdS7i9cGusTuE4L9YTxz5JgUR7sfas7KIUDpJWvG8voRhnLu6bVz_Gc0Z97uJ3uS0523KYNU2m_kT41vp-Qyrii9Jl6UqGiha3TuErcOgCw=s0-d"></a></td></tr></table><br /> Ingredients:<br /> <ul><li>1 green onion, thinly sliced, both white and green parts</li> <li>4 large eggs</li> <li>2 tablespoons tamari (soy) sauce</li> <li>1 1/2 tablespoons sesame oil</li> <li>1/2 tablespoon toasted sesame oil</li> <li>1/2 teaspoon sugar</li> </ul>Instructions:<br /> <ul><li><p>Place the sliced green onions in a bowl of ice water and refrigerate for at least 30 minutes before making the poached eggs. Drain and place on a clean dish towel. Bring the ends of the cloth together and twist to wring out the extra moisture. This method gives the green onions a nice crunch.</p></li> <li><p>Put 3/4-inch of water to a low simmer over medium heat in a 9- or 10-inch no-stick frying pan. Crack the eggs into small glasses or bowls. Slide the eggs into the pan when the water is at a simmer so that the eggs sit side by side. Simmer gently until the whites are just set. Turn off the heat and cover loosely with a lid. Allow the eggs to continue cooking until the yolks are set to your liking. Separate the eggs and remove from the pan onto a plate with a slotted spatula.</p></li> <li><p>Meanwhile, whisk together the tamari sauce, sesame oil, toasted sesame oil and sugar. Remember to mix well again just before serving.</p></li> <li><p>Arrange the poached eggs on plates and sprinkle with some of the sauce. Scatter green onions over top and serve.</p></li> </ul>Makes RECIPE AMOUNT IN SERVINGS, CUPS OR WHATEVER </td></tr> </table> <br /> <a href="//4.bp.blogspot.com/-m_Es23cwA0U/SDHBZSDoAfI/AAAAAAAACVY/GEN3nJLYM34/s1600/poached_eggs.jpg"><img border="0" src="//4.bp.blogspot.com/-m_Es23cwA0U/SDHBZSDoAfI/AAAAAAAACVY/GEN3nJLYM34/s640/poached_eggs.jpg" width="550"></a><p>source : www.foodandspice.com , www.missionspot.blogspot.com , www.ferdinblog.blogspot.com , www.youareyoungdarling.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-23472146244707499152021-07-14T18:43:00.000-07:002021-07-14T18:43:00.240-07:00No Croutons Required - Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_PrAvgW_UQiM/SIvF1Cog1SI/AAAAAAAACs4/kBVGkBppSR0/s1600-h/no%2Bcroutons%2Brequired.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgj4pKTYgVsXfX2tc4o6j_kjRy0NysFTtWC3Im3x2fiuxAAgmLIEuC1LDJOkcsUavz5FyAJP1DnqCKevBnptJGvVoRYidRQjg7EF6UirE3zEaSQucSmfRlRmUGot7W4i7mUEmoRKTcz7TK0Nl7kX8mle1EqRu3Q2tr74AewSIz3asCY4NmdPFw3AwYLhdqfcSYGckqfVgcJDjMR84LyWPvzUpWS4gQAjwQX=s0-d"></a>The winner for <a href="http://tinnedtomatoes.blogspot.com/2008/07/no-croutons-required-july-roundup.html">July's Herb Challenge</a> is <a href="http://foodblog.jkvetter.com">Jackie Vetter</a> who made a hearty <a href="http://foodblog.jkvetter.com/2008/07/15/the-peasant-soup-pot/">Peasant Soup</a> with savory. Congratulations to Jackie who faced some tough competition this month.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_PrAvgW_UQiM/SJKd0XKx7WI/AAAAAAAACtQ/VtdnDEFklxc/s1600-h/winner.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgFQkEfnLoFkoRJECBXsJitpeI5QJoikqdVJuVlyC4oXx1iCYhSsyNk2AZKQ-BssSou3uXqGSBgK8NdgADY3A296cXlTlt4AvQuartmW3u5DBu7WAurTEc-pXmAtmrQ971Orig5_bbbow-9oShyN1CZ5y0hj7v5OPOwN9mH9hwCxX4ujaqqxQ3qWF2buof1JMJtd74e3NqH=s0-d"></a>It is my turn to host this month's edition of <a href="http://foodandspice.blogspot.com/2008/02/no-croutons-required.html">No Croutons Required</a>, a monthly vegetarian event focusing on soups and salads. <br /><br />Many thanks to <a href="http://dietdessertndogs.wordpress.com/">Ricki</a> for commenting on my <a href="http://foodandspice.blogspot.com/2008/07/creamy-sesame-miso-salad-dressing.html">Creamy Sesame Miso Salad Dressing</a>, as she suggested dressings should be the theme for August and so it shall be. Make any dressing and post about it until the 20th of this month, including a description of what you dressed up. Submission guidelines can be found <a href="http://foodandspice.blogspot.com/2008/02/no-croutons-required.html">here</a>.<p>source : www.foodandspice.com , www.jogjacamps.blogspot.com , www.kaemfret.blogspot.com , www.jonygoblog.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-62551253721609604352021-07-14T17:12:00.000-07:002021-07-14T17:12:00.256-07:00Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and
Cilantro<a href="https://4.bp.blogspot.com/-RqKq8eUNiMw/SIZ3dFvrCDI/AAAAAAAACsI/mWZE_X0KyfQ/s1600/pancakes1.jpg"><img border="0" src="https://4.bp.blogspot.com/-RqKq8eUNiMw/SIZ3dFvrCDI/AAAAAAAACsI/mWZE_X0KyfQ/s640/pancakes1.jpg" width="600"></a> <br /> The beautifully haunting solo cello suites of Bach simultaneously soothe and disturb. The perfection of the compositions is utterly satisfying and yet a yearning is nonetheless experienced. True, I am playing the role of hermit more intensely these past few days since my husband left for a two week work-related trip, but for brooding types such as I, Bach is often an occasion for reflection. <br /> <br /> Consider the act of nourishment that paradoxically can become more complicated when you suddenly find yourself alone. As much as I like to cook, there is less incentive involved when the diner is just me, the cook. Not that I don't enjoy the fruits of my labors, but I don't relish the idea of eating the same dish for more than 3 days, yet cutting corners with bread and cheese and simple egg dishes quickly loses its appeal. Still, there is a certain satisfaction in indulging in whatever you wish, without witnesses, no matter the time of day or method of execution. <br /> <br /> <a href="https://3.bp.blogspot.com/-LgSfBfOWrik/SIaMUXW0EfI/AAAAAAAACsY/w4t4Hj6jT2s/s1600/pancakes2.jpg"><img border="0" src="https://3.bp.blogspot.com/-LgSfBfOWrik/SIaMUXW0EfI/AAAAAAAACsY/w4t4Hj6jT2s/s640/pancakes2.jpg" width="600"></a> <br /> Craving a more nourishing meal, and determined to cook something other than eggs, I enjoyed these gluten free and dairy-free chickpea flour pancakes (pudla) as a light dinner with some <a href="https://www.foodandspice.com/2009/07/spicy-sun-dried-tomato-paste.html">spicy sun-dried tomato spread</a>, but they would be ideal for breakfast or lunch as well and they are so flavorful and satisfying that you don't really need any chutney or sauce whatsoever.<br /> <br /> <a href="https://2.bp.blogspot.com/-8iOrPZ5q_Aw/SIaMxsvTDNI/AAAAAAAACsg/IOR1rCk6i-c/s1600/pancake3.jpg"><img border="0" src="https://2.bp.blogspot.com/-8iOrPZ5q_Aw/SIaMxsvTDNI/AAAAAAAACsg/IOR1rCk6i-c/s640/pancake3.jpg" width="600"></a> <br /> I used some fresh cilantro and chilies from my garden, increased the amount of spice, of course, and halved the recipe, because I am alone after all. This recipe is easily doubled or tripled for larger family units. I will be making these again, there is no doubt about that. In fact, I didn't even bring a book or newspaper to the table with me, as I usually do when dining alone, wishing instead to focus all of my attention on this perfect combination of flavors. <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://2.bp.blogspot.com/-ExImkomSM_Q/SIZ5ULKfPwI/AAAAAAAACsQ/8hkQYx5Ti10/s100/pancakes4.jpg"> Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro </td></tr> <tr><td>Recipe by Lisa Turner <br /> Cuisine: Indian <br /> Published on <meta>July 23, 2008<br /> <br /> Simple, soft fresh-tasting savory pancakes made with chickpea flour, spices, green peas and cilantro — dairy and gluten free, these are an ideal easy breakfast or brunch for one or two <br /> <br /> Preparation: <meta>25 to 30 minutes<br /> Cooking time: <meta>12 to 15 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>2/3 cup fresh or frozen peas</li> <li>1 cup chickpea flour (besan)</li> <li>1/2 teaspoon ground cumin</li> <li>1/4 teaspoon turmeric</li> <li>1/4 teaspoon cayenne</li> <li>1/2 teaspoon of sea salt</li> <li>1 cup water</li> <li>1 green chili, seeded and finely chopped</li> <li>1/2 inch piece fresh ginger, grated or minced</li> <li>small handful of fresh cilantro, finely chopped</li> <li>sesame oil for frying</li> </ul>Instructions:<br /> <ul><li><p>Steam or lightly boil the peas for a few minutes until tender, then gently mash with a fork.</p></li> <li><p>In a medium bowl, sift together the chickpea flour, cumin, turmeric, cayenne and salt. Slowly, stirring with a wooden spoon, pour in the water, taking care to remove any lumps. Stir in the mashed peas, chili, ginger and cilantro. Set aside for 20 to 30 minutes.</p></li> <li><p>Heat a few teaspoons of oil in a small non-stick frying pan over medium-high heat. When hot, ladle 1/4 to 1/3 cup of the batter into the pan. Cook for about 2 minutes or until the bottom is golden brown. Flip and cook for another minute or until browned. Transfer to a plate and fry up the rest of the batter, adding more oil to the pan as necessary.</p></li> <li><p>Serve immediately with your favorite chutney.</p></li> </ul>Makes 4 to 5 pancakes or 1 to 2 servings </td></tr> </table> <br /> <a href="https://2.bp.blogspot.com/-ExImkomSM_Q/SIZ5ULKfPwI/AAAAAAAACsQ/8hkQYx5Ti10/s1600/pancakes4.jpg"><img border="0" src="https://2.bp.blogspot.com/-ExImkomSM_Q/SIZ5ULKfPwI/AAAAAAAACsQ/8hkQYx5Ti10/s640/pancakes4.jpg" width="600"></a><p>source : www.foodandspice.com , www.jonygoblog.blogspot.com , www.missionspot.blogspot.com , www.kaemfret.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-821597988577951144.post-26844500001545191072021-07-14T13:41:00.000-07:002021-07-14T13:41:00.286-07:00Spicy Chickpea and Potato Curry<a href="//3.bp.blogspot.com/-rIwBE8ZJhn0/SIpSvMhz03I/AAAAAAAACso/Z9dN0MAMfpw/s1600/chickpea_curry.jpg"><img border="0" src="//3.bp.blogspot.com/-rIwBE8ZJhn0/SIpSvMhz03I/AAAAAAAACso/Z9dN0MAMfpw/s640/chickpea_curry.jpg" width="550"></a> <br /> I look forward to entertaining a special friend with my culinary creations next week, but in the meantime I cook just for me. How selfish is that when I have willing neighbors and friends eager to taste my food? Alas, I'm just not as motivated to fuss around in the kitchen during the summer months, opting instead to escape into the backyard with a book if possible. <br /> <br /> Tonight's solution to solo dining was a simple chickpea curry served along with some plain basmati rice sprinkled with some tamari sauce. This is a dry curry and served with some cold yogurt, could almost pass as a salad. It proved to be a very refreshing summertime menu choice. <br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="//3.bp.blogspot.com/-rIwBE8ZJhn0/SIpSvMhz03I/AAAAAAAACso/Z9dN0MAMfpw/s100/chickpea_curry.jpg"> Spicy Chickpea and Potato Curry </td></tr> <tr><td>Recipe by <a href="https://plus.google.com/106683348779223645140">Lisa Turner</a><br /> Cuisine: Indian <br /> Published on <meta>July 25, 2008<br /> <br /> Simple, zesty and hearty Indian-spiced chickpea, potato and tomato curry <br /> <br /> <table border="0" cellpadding="0"><tr><td><a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a></td><td width="40"></td><td align="right" valign="middle"><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=foodandspice&url=' target='_blank'><img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEg-alpJrUh44d5PUuPX3m0RdWfxiHMpHQhwNhsLqsF_JOLpdS7i9cGusTuE4L9YTxz5JgUR7sfas7KIUDpJWvG8voRhnLu6bVz_Gc0Z97uJ3uS0523KYNU2m_kT41vp-Qyrii9Jl6UqGiha3TuErcOgCw=s0-d"></a></td></tr></table><br /> Ingredients:<br /> <ul><li>1 1/4 cups dried chickpeas</li> <li>2 medium potatoes, cubed</li> <li>2 tablespoons ghee, butter or oil</li> <li>1 large onion, cut into thin strips</li> <li>3 to 4 fresh chilies, seeded and minced</li> <li>1 teaspoon ground cumin</li> <li>1/2 teaspoon cayenne</li> <li>1/2 teaspoon <a href="http://foodandspice.blogspot.com/2007/03/how-to-make-your-own-garam-masala.html">garam masala</a></li> <li>1/2 teaspoon ground coriander</li> <li>1/4 teaspoon turmeric</li> <li>juice from 1 lime (2 tablespoons)</li> <li>1 1/2 teaspoons sea salt, or to taste</li> <li>1 small tomato, finely chopped</li> </ul>Garnish:<br /> <ul><li>plain yogurt</li> <li>1 small tomato, cut into thin wedges</li> <li>2 tablespoons fresh cilantro or parsley, finely chopped</li> </ul>Instructions:<br /> <ul><li><p>Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 2 hours or until buttery soft. Drain, reserving 1/2 cup of the cooking water, and set aside.</p></li> <li><p>Meanwhile, boil or roast the potato until just tender.</p></li> <li><p>Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the onions and cook, stirring often, until the onions just begin to brown. Now add the chilies and spices, and continue to stir for 1 minute. Add the chickpeas, potatoes, lime juice, reserved cooking liquid, salt and chopped tomato. Cook for another 5 to 10 minutes, stirring often. </p></li> <li><p>To serve, ladle some of the chickpeas into a bowl, top with a tablespoon or two of yogurt, a tomato wedge and a scattering of chopped parsley or cilantro.</p></li> </ul>Makes 4 to 6 servings </td></tr> </table> <br /> <a href="//3.bp.blogspot.com/-D_3LVTT0o9o/SIpS4ruPt-I/AAAAAAAACsw/Fp_sTXnNdq4/s1600/chickpea_curry2.jpg"><img border="0" src="//3.bp.blogspot.com/-D_3LVTT0o9o/SIpS4ruPt-I/AAAAAAAACsw/Fp_sTXnNdq4/s640/chickpea_curry2.jpg" width="550"></a><p>source : www.foodandspice.com , www.mozvid.blogspot.com , www.kaemfret.blogspot.com , www.tutsdot.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-50220379795299916542021-07-13T18:03:00.000-07:002021-07-13T18:03:00.258-07:00Mor Kali (Savory Fried Rice Flour and Buttermilk Porridge)<a href="https://3.bp.blogspot.com/-nX7XBH4GDCk/SDs1YTQIotI/AAAAAAAACZI/jpWJcAnlPo8/s1600/mor_kali.jpg"><img border="0" src="https://3.bp.blogspot.com/-nX7XBH4GDCk/SDs1YTQIotI/AAAAAAAACZI/jpWJcAnlPo8/s640/mor_kali.jpg" width="550"></a> <br /> No, this is not a photo of a plate of mashed potatoes, although the texture of the dish is quite similar to fried mashed potatoes. What you are seeing is my attempt to make a popular south Indian savory breakfast porridge called "Mor Kali". Usually a <a href="http://en.wikipedia.org/wiki/Kadai">kadai</a> is used to cook this dish, but I used a wok, which is similarly shaped. I didn't manage to produce the thick brown crust I was hoping for, but the result was a fragrant treat that I enjoyed for dinner with a bowl of <a href="https://www.foodandspice.com/2008/05/indian-style-split-pea-soup.html">yellow split pea soup</a>. <br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://3.bp.blogspot.com/-nX7XBH4GDCk/SDs1YTQIotI/AAAAAAAACZI/jpWJcAnlPo8/s100/mor_kali.jpg"> Mor Kali (Savory Fried Rice Flour and Buttermilk Porridge) </td></tr> <tr><td>Recipe by Lisa Turner ><br /> Cuisine: Indian <br /> Published on <meta>July 22, 2008<br /> <br /> A classic south Indian savory breakfast porridge made with rice flour and buttermilk — equally delicious as a "mashed potato" style dinner side <br /> <br /> Preparation: <meta>5 minutes<br /> Cooking time: <meta>15 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>2 cups rice flour</li> <li>2 cups buttermilk or plain yogurt</li> <li>1 teaspoon sea salt</li> <li>1/4 teaspoon brown mustard seeds</li> <li>1/2 teaspoon cumin seeds</li> <li>1/4 teaspoon kalonji (nigella or black onion) seeds</li> <li>1 tablespoon skinned urad dal, rinsed</li> <li>generous pinch of asafetida</li> <li>2 to 3 green chilies, seeded and finely chopped</li> <li>small handful of fresh or dried curry leaves</li> <li>3 dried whole red chilies</li> </ul>Instructions:<br /> <ul><li><p>Mix the rice flour and buttermilk or yogurt together. Pour in enough water to make a batter that is a bit thinner than a pancake batter.</p></li> <li><p>Heat a few teaspoons of ghee or oil in a large wok over medium heat. When hot, add the mustard seeds, cumin seeds, kalonji seeds and urad dal, and stir for a few minutes. Now add the asafetida, green chilies and curry leaves and cook for another minute or so. Add the dried red chilies to the pan, stir for another few minutes and then pour in the batter.</p></li> <li><p>Stir the mixture continuously until it thickens. Cover and cook for another few minutes until a golden crust forms on the bottom. </p></li> <li><p>Serve warm.</p></li> </ul>Makes 4 servings </td></tr> </table> <br /> <a href="https://4.bp.blogspot.com/-Rk6Us3Z-cC8/SDs1ezQIouI/AAAAAAAACZQ/V--U6IUeqsI/s1600/mor_kali2.jpg"><img border="0" src="https://4.bp.blogspot.com/-Rk6Us3Z-cC8/SDs1ezQIouI/AAAAAAAACZQ/V--U6IUeqsI/s640/mor_kali2.jpg" width="550"></a><p>source : www.foodandspice.com , www.mozvid.blogspot.com , www.kaemfret.blogspot.com , www.tutsdot.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-79414745558171240862021-07-13T17:14:00.000-07:002021-07-13T17:14:00.246-07:00Mixed Greens with Warm Goat Cheese and Pesto on Toast<a href="https://3.bp.blogspot.com/-T3vHh2VTomM/SIEOcyrJQ5I/AAAAAAAACrQ/_znwroPWi-I/s1600/goat_cheese_salad.jpg"><img border="0" src="https://3.bp.blogspot.com/-T3vHh2VTomM/SIEOcyrJQ5I/AAAAAAAACrQ/_znwroPWi-I/s640/goat_cheese_salad.jpg" width="550" /></a> <br /> An old friend of mine is soon to embark on a journey a great geographic distance away from me. Always an enthusiastic and appreciative dinner guest, most importantly a highly creative and rational influence and loyal friend, I selfishly regret that Mike will be escaping the city walls of London, Ontario. Virtually we will remain connected, and I'll mail him non-perishables. <br /> <br /> In the meantime, Mike would have loved these pieces of toasted bread slathered with pesto, warm baked goat cheese and olives as much as I would have enjoyed serving them to him. At least it's so easy that he and anyone else will not have the slightest difficulty making these delicious appetizers.<br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://3.bp.blogspot.com/-T3vHh2VTomM/SIEOcyrJQ5I/AAAAAAAACrQ/_znwroPWi-I/s100/goat_cheese_salad.jpg"> Mixed Greens with Warm Goat Cheese and Pesto on Toast </td></tr> <tr><td>Recipe by Lisa Turner <br /> Published on <meta>July 18, 2008<br /> <br /> Toasted crusty bread topped with pesto and baked goat cheese and served on mixed salad greens — simple, elegant and delicious <br /> <br /> Preparation: <meta>15 minutes<br /> Cooking time: <meta>10 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>generous handful of fresh basil leaves, finely chopped</li> <li>1/2 cup olive oil</li> <li>4 thick slices of crusty bread</li> <li>1 clove garlic, split</li> <li>6 oz (170 g) soft unripened goat cheese</li> <li>5 cups mixed salad greens</li> <li>juice from 1 lemon (3 tablespoons)</li> <li>sea salt and fresh cracked black pepper to taste</li> <li>handful of green or black olives, pitted</li> </ul>Instructions:<br /> <ul><li><p>Using a mortar and pestle, mash the basil together with enough olive oil to make a watery paste (about 1/4 cup). Set aside for at least 1 hour.</p></li> <li><p>Lightly toast the bread slices and rub with garlic. Preheat an oven to 450°F.</p></li> <li><p>Whisk together the lemon juice, remaining olive oil, and salt and pepper to taste. Toss the salad greens with the dressing.</p></li> <li><p>Place the slices of toast on a baking pan and top with 3/4 inch slices of goat cheese. Bake for 8 to 10 minutes or until the cheese is slightly browned on the edges. Remove from heat and top each slice with the pesto.</p></li> <li><p>To serve, transfer some of the salad greens to plates and top with slices of toast. Scatter the olives on the plates.</p></li> </ul>Makes 4 servings </td></tr> </table> <br /> <a href="https://3.bp.blogspot.com/-Wxm66h2irSA/SIEOr4grt0I/AAAAAAAACrY/NNzAxopWkbk/s1600/goat_cheese_salad2.jpg"><img border="0" src="https://3.bp.blogspot.com/-Wxm66h2irSA/SIEOr4grt0I/AAAAAAAACrY/NNzAxopWkbk/s640/goat_cheese_salad2.jpg" width="550"></a><p>source : www.foodandspice.com , www.trendsfitness.blogspot.com , www.youareyoungdarling.blogspot.com , www.kaemfret.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-70993433314849497772021-07-13T17:07:00.000-07:002021-07-13T17:07:00.279-07:00No Croutons Required - The Roundup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_PrAvgW_UQiM/SITqFLKeIzI/AAAAAAAACsA/qYQ1LkSrGwQ/s1600-h/no%2Bcroutons%2Brequired.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEj8LfaLUu25pYnE3nhrXsDyhYNt7jV3FUKlTa-dy_tOo_5pJ04OS6M-AtZ4RsLRaMnr2CDMJED07y7haDYHfV6JdONKgv41y4Ob1NcVLPxhQiq22FGHdkUXXA6j0oe3SyclkiR3xo4sxDydTZS12Iwp2qyEfYP75wJe0z0HTy8DMChVXJrW8FqaiQaQwKOHsVGrAmNNwJFlkge1a0rRjEVUmEP0mHhuzwwX=s0-d"></a>July's edition of <a href="http://foodandspice.blogspot.com/2008/02/no-croutons-required.html">No Croutons Required</a> is now complete. Check out all of the <a href="http://tinnedtomatoes.blogspot.com/2008/07/no-croutons-required-july-roundup.html">tempting herb creations</a> and vote for your favorite. <br /><br />I will be the host for August. Check back at the beginning of August for the theme and the winner for July.<p>source : www.foodandspice.com , www.jogjacamps.blogspot.com , www.trendsfitness.blogspot.com , www.kaemfret.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-21636337750436460262021-07-13T15:15:00.000-07:002021-07-13T15:15:00.287-07:00Mung Tamarind Dal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicziDhRcaKneHbEWvxU5p6MQqspzeMcQ0_Q_dq0HrbmNwkq4_7pKZogXsm_Ka2PzQ9V5DWmQKWjICQvH9ZJnK87lI3dbJOCTK0-mSy9SLMBqvySIzSGbCoqSCDZCtQAJEG9jMuXD1KB6oAzcuO/s1600/mung_tamarind_dal_1.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicziDhRcaKneHbEWvxU5p6MQqspzeMcQ0_Q_dq0HrbmNwkq4_7pKZogXsm_Ka2PzQ9V5DWmQKWjICQvH9ZJnK87lI3dbJOCTK0-mSy9SLMBqvySIzSGbCoqSCDZCtQAJEG9jMuXD1KB6oAzcuO/s640/mung_tamarind_dal_1.jpg" width="550" /></a> <br /> Contrary to some people's expectations, nothing beats the summer heat like a spicy hot dal from south India — where they ought to know about beating heat, after all. But if the idea of plenty of fresh and dried hot chilies makes you sweat a little, tamarind infuses this refreshingly light and fragrant dal with a sour and sweet tang that pushes the heat to almost a pleasant undertone. Wonderful for lunch or a small dinner with a plate of hot rice to spoon a little of the colorful dal liquid over top.<br /> <br /> The instruction for a 1-inch piece of tamarind is based on the cake form of the dried pulp sold in every Indian and Asian grocery here in North America. Likewise the brown mustard seeds, curry leaves and asafetida called for in this recipe are always easily found at Indian stores.<br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicziDhRcaKneHbEWvxU5p6MQqspzeMcQ0_Q_dq0HrbmNwkq4_7pKZogXsm_Ka2PzQ9V5DWmQKWjICQvH9ZJnK87lI3dbJOCTK0-mSy9SLMBqvySIzSGbCoqSCDZCtQAJEG9jMuXD1KB6oAzcuO/s100/mung_tamarind_dal_1.jpg"> Mung Tamarind Dal </td></tr> <tr><td>Recipe by Lisa Turner <br /> Cuisine: Indian <br /> Published on <meta>July 17, 2008<br /> <br /> Simple creamy, fragrant and spicy dal curry with sweet green mung beans and the sour and sweet tang of tamarind <br /> <br /> Preparation: <meta>15 minutes<br /> Cooking time: <meta>1 hour 15 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>1 cup dried whole mung beans</li> <li>1-inch piece of tamarind pulp</li> <li>1 tablespoon olive oil or ghee</li> <li>1 teaspoon brown mustard seeds</li> <li>2 dried whole red chilies</li> <li>6 curry leaves, fresh or dried</li> <li>1/2 teaspoon asafetida</li> <li>4 red cayenne peppers, seeded and minced</li> <li>1/2 teaspoon turmeric</li> <li>1 teaspoon sea salt, or to taste</li> <li>handful of fresh cilantro, finely chopped</li> </ul>Instructions:<br /> <ul><li><p>Rinse the mung beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with 2 cups of fresh water. Bring to a boil, then reduce the heat to low and cover. Simmer for 1 hour or until the beans are soft and broken up. Set aside.</p></li> <li><p>Meanwhile soak the tamarind in 1 cup of hot water for 15 minutes. Strain the liquid into a bowl, squeezing as much liquid as possible out of the tamarind pulp. Discard the pulp and set aside the liquid.</p></li> <li><p>Heat the oil of ghee in a large saucepan over medium heat. When hot, toss in the mustard seeds, dried red chilies, curry leaves and asafetida. As soon as the mustard seeds begin to splutter, usually a few seconds, quickly add the tamarind liquid and stir in the red cayenne peppers and turmeric. Reduce the heat to medium-low and simmer until the raw smell of the tamarind fades — about 15 minutes.</p></li> <li><p>Pour in the undrained mung beans and let the mixture simmer for a few minutes while the flavors mingle. Stir in the salt and taste for seasoning.</p></li> <li><p>Serve hot garnished with the finely chopped cilantro in warm bowls alongside plates of hot fresh cooked white rice.</p></li> </ul>Makes 4 main servings </td></tr> </table><p>source : www.foodandspice.com , www.gebynyan.blogspot.com , www.jonygoblog.blogspot.com , www.ferdinblog.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-22235576640848303182021-07-13T12:18:00.000-07:002021-07-13T12:18:00.251-07:00Feta, Olive, and Sun-Dried Tomato Scones<a href="https://2.bp.blogspot.com/-17fNCCElVrE/SHz7gLw9JKI/AAAAAAAACqo/aYEhSO9zQZI/s1600/feta_scones.jpg"><img border="0" src="https://2.bp.blogspot.com/-17fNCCElVrE/SHz7gLw9JKI/AAAAAAAACqo/aYEhSO9zQZI/s640/feta_scones.jpg" width="550" /></a> <br /> It might seem strange that I would choose a recipe from Delia Smith's <a href="http://www.amazon.ca/gp/product/0563364777/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0563364777&linkCode=as2&tag=lisskit-20">Winter Collection</a><img border="0" height="1" src="https://ir-ca.amazon-adsystem.com/e/ir?t=lisskit-20&l=as2&o=15&a=0563364777" width="1"> when it's close to 30 degrees during the day here, but once you try these savory scones you will understand why I just couldn't resist. Containing as they do some of my very favorite ingredients, these cheesy little treats are a comfort food anytime of year as far as I am concerned. Besides, the air conditioning has finally been turned on, which is a reason to celebrate as a heat wave is in the forecast, they don't take too long to prepare, and they are in the oven for a short time. Serve with a soup and salad for lunch or light dinner, or simply enjoy as a satisfying snack. <br /> <br /> <a href="https://3.bp.blogspot.com/-DqbSY5s5Gu4/SHz7nadl3zI/AAAAAAAACqw/wu84J2Aimpk/s1600/feta_scones2.jpg"><img border="0" src="https://3.bp.blogspot.com/-DqbSY5s5Gu4/SHz7nadl3zI/AAAAAAAACqw/wu84J2Aimpk/s640/feta_scones2.jpg" width="550"></a> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://3.bp.blogspot.com/-DqbSY5s5Gu4/SHz7nadl3zI/AAAAAAAACqw/wu84J2Aimpk/s100/feta_scones2.jpg"> Feta, Olive and Sun-Dried Tomato Scones </td></tr> <tr><td>Recipe by Lisa Turner <br /> Adapted from <a href="http://www.amazon.ca/gp/product/0563364777/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0563364777&linkCode=as2&tag=lisskit-20">Delia Smith's Winter Collection</a><img border="0" height="1" src="https://ir-ca.amazon-adsystem.com/e/ir?t=lisskit-20&l=as2&o=15&a=0563364777" width="1"><br /> Published on <meta>July 15, 2008<br /> <br /> Easy, delicious savory quick bread biscuits with feta cheese, black olives, sun-dried tomatoes and fresh thyme — a terrific afternoon snack or dinner accompaniment <br /> <br /> Preparation: <meta>30 minutes<br /> Cooking time: <meta>12 to 15 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>1/2 cup sun-dried tomatoes</li> <li>1 1/3 cups unbleached white flour</li> <li>1/2 cup whole wheat flour</li> <li>1/4 teaspoon sea salt</li> <li>1 1/2 teaspoons baking powder</li> <li>1/2 teaspoon cayenne</li> <li>1/4 teaspoon dried mustard</li> <li>2 tablespoons olive oil</li> <li>1 1/2 teaspoons fresh thyme (1/2 teaspoon dried)</li> <li>3/4 cup feta cheese, crumbled or cut into small cubes</li> <li>12 black olives, pitted and coarsely chopped</li> <li>1 large egg</li> <li>2 tablespoons milk</li> </ul>Topping:<br /> <ul><li>a few teaspoons of milk</li> <li>1/2 cup Feta cheese, crumbled</li> </ul>Instructions:<br /> <ul><li><p>Soak the sun-dried tomatoes in hot water for 20 minutes. Reserve a tablespoon of the soaking liquid, then drain and chop the tomatoes.</p></li> <li><p>Preheat an oven to 425°F and grease or line a baking sheet with parchment paper.</p></li> <li><p>In a large bowl, combine the flours, salt, baking powder, cayenne and mustard powder. Stir well. Now add the olive oil and the reserved tablespoon of liquid from the soaked sun-dried tomatoes. Using a fork, work the oil into the flour until a lumpy dough forms. Now stir in the thyme, feta, sun-dried tomatoes and olives. </p></li> <li><p>In a small bowl, beat together the egg and the milk. Pour into the flour mixture and stir with a fork to combine. </p></li> <li><p>Turn the mixture out onto a lightly floured board and knead a few times. At this point, you can roll out the mixture to roughly a 1-inch thickness and cut into 2-inch circles, or you can just shape the dough into small flat rounds.</p></li> <li><p>Transfer to the prepared baking sheet. Brush each scone with milk, sprinkle with crumbled feta cheese, and bake for 12 to 15 minutes or until the scones turn golden brown. Cool on a wire rack and serve warm or cool.</p></li> </ul>Makes 12 scones </td></tr> </table> <br /> <a href="https://3.bp.blogspot.com/-6YkHyCko-TM/SHz7vVJ0lUI/AAAAAAAACq4/lpWb-PWMQrM/s1600/feta_scones3.jpg"><img border="0" src="https://3.bp.blogspot.com/-6YkHyCko-TM/SHz7vVJ0lUI/AAAAAAAACq4/lpWb-PWMQrM/s640/feta_scones3.jpg" width="550"></a><p>source : www.foodandspice.com , www.youareyoungdarling.blogspot.com , www.jonygoblog.blogspot.com , www.gebynyan.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-68668498560863979582021-07-12T19:23:00.000-07:002021-07-12T19:23:00.277-07:00Spicy Azuki Bean Risotto<a href="https://3.bp.blogspot.com/-zhMBnzBjY1k/SHtuck2g7PI/AAAAAAAACqQ/ZVUNdBT_xRY/s1600/risotto.jpg"><img border="0" src="https://3.bp.blogspot.com/-zhMBnzBjY1k/SHtuck2g7PI/AAAAAAAACqQ/ZVUNdBT_xRY/s640/risotto.jpg" width="600"></a> <br /> Just at those moments when cooking begins to feel like a recycling scheme for old ideas, new ideas crop up in the least likely of grounds. Looking for a dinner idea through my bulging folder of recipes printed off from other food blogs I was struck for no apparent reason by the copy I had made of Gattina's <a href="http://gattinamia.blogspot.com/2008/05/sweet-risotto-with-azuki.html">sweet risotto with azuki</a> inspired by her mother's Asian red bean dessert. Despite telling myself that the last thing I needed was another dessert idea when I was really just looking for something to make for dinner, I found I couldn't keep it out of my head…<br /> <br /> …which is when it came to me to substitute the sweetness for the savory. I adore <a href="https://www.foodandspice.com/search?q=risotto">risottos</a>, but until seeing a sweet risotto it had never occurred to me — me, who loves fiery flavors! — to make a spicy risotto. What I've been missing! Keeping with the oriental theme of Gattina's recipe it was a matter of just a little thought to scribble in my favorite Asian flavors — tamari, sesame, scallions and peppers — for an untraditional but warm, zesty and filling fusion of cuisines that didn't last long on anyone's plate. Gattina's lovely-looking dessert risotto is still on the radar for another day, but in the meantime I'm delighted with the off-the-wall inspiration the recipe provided.<br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://3.bp.blogspot.com/-zhMBnzBjY1k/SHtuck2g7PI/AAAAAAAACqQ/ZVUNdBT_xRY/s100/risotto.jpg"> Spicy Azuki Bean Risotto </td></tr> <tr><td>Recipe by Lisa Turner <br /> Cuisine: Asian <br /> Published on <meta>July 14, 2008<br /> <br /> A warm and zesty risotto with Asian-style vegetables, seasonings and spicings — this recipe will impress your guests at an Asian-inspired meal <br /> <br /> Preparation: <meta>10 minutes<br /> Cooking time: <meta>60 to 75 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>1/3 cup dried azuki beans</li> <li>3 cups <a href="https://www.foodandspice.com/2007/04/staple-corner-how-to-make-your-own.html">vegetable stock</a></li> <li>2 teaspoons sesame oil</li> <li>1 teaspoon toasted sesame oil</li> <li>1 small onion, diced</li> <li>1 bunch scallions, sliced (white and half the green parts)</li> <li>1 medium carrot, sliced</li> <li>1 green bell pepper, seeded and diced</li> <li>4 red cayenne peppers, seeded and minced</li> <li>1 cup arborio or other risotto rice</li> <li>1/4 cup dry white wine</li> <li>1/4 cup tamari sauce</li> <li>1/4 teaspoon cayenne powder, or to taste</li> <li>1 tablespoon white sesame seeds, toasted (optional)</li> </ul>Instructions:<br /> <ul><li><p>Wash the azuki beans and soak for 6 to 8 hours or overnight in several inches of cold water. Drain and rinse, remove to a medium saucepan, and cover with several inches of fresh cold water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 45 minutes or until the beans are just tender but not broken. Drain and set aside.</p></li> <li><p>Bring the vegetable stock to a good simmer in a small saucepan. In a large saucepan, heat the oil over medium heat. When hot, toss in the onion and the white parts of the scallions and stir for a couple of minutes until the onions start to turn translucent. Toss in the carrots, green pepper and cayenne peppers, and sauté for 5 minutes until the vegetables begin to soften.</p></li> <li><p>Turn down the heat to medium-low. Add the rice and stir gently to coat the grains with oil. Pour in the white wine and cook until the alcohol has evaporated, stirring all the while. Now pour in the tamari sauce and add the cayenne powder and continue to stir until the liquid has been absorbed.</p></li> <li><p>Begin adding the hot vegetable stock to the rice one ladleful at a time, stirring and waiting each time until the stock has been fully absorbed before adding the next. Continue this process until most of the stock has been used up. At this point taste the rice and check to see if it is cooked to your preferred texture — the risotto should be soft, creamy and cooked throughout while holding its shape, but you may not want to use all the stock if you prefer your risottos more on the al dente side. With the last ladle of stock that you use, stir in the reserved azuki beans and most of the green parts of the scallions.</p></li> <li><p>Serve hot garnished with the remaining green slices of the scallions. Scatter toasted sesame seeds on top if desired.</p></li> </ul>Makes 4 to 6 servings </td></tr> </table> <br /> <a href="https://2.bp.blogspot.com/-vmfkqA9mLOs/SHtuj5wEFDI/AAAAAAAACqY/Z7_BubmUbM8/s1600/risotto2.jpg"><img border="0" src="https://2.bp.blogspot.com/-vmfkqA9mLOs/SHtuj5wEFDI/AAAAAAAACqY/Z7_BubmUbM8/s640/risotto2.jpg" width="600"></a><p>source : www.foodandspice.com , www.ferdinblog.blogspot.com , www.mozvid.blogspot.com , www.jogjacamps.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-33826432241373515652021-07-12T17:28:00.000-07:002021-07-12T17:28:00.259-07:00Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla
Chips<a href="https://3.bp.blogspot.com/-L1NCbVXC6-c/SF_pibkq7LI/AAAAAAAACkc/GbUrIqm1gW0/s1600/lentil_rice1.jpg"><img border="0" src="https://3.bp.blogspot.com/-L1NCbVXC6-c/SF_pibkq7LI/AAAAAAAACkc/GbUrIqm1gW0/s640/lentil_rice1.jpg" width="550"></a> <br /> If I ever appear to be making fun of vegans, let me reassure my vegan friends and readers that it is only in the same gentle and slightly perplexed spirit with which my carnivore friends tease me. I'm not all about the eggs and cheese, you see, and I'm never one to complain about a good vegan meal, as much as my meat-eating friends enjoy my own vegetarian cooking.<br /> <br /> But I must say that after picking up a copy of <a href="http://www.amazon.ca/gp/product/156924264X?ie=UTF8&tag=lisskit-20&linkCode=as2&camp=15121&creative=330641&creativeASIN=156924264X">Veganomicon</a><img border="0" height="1" src="https://www.assoc-amazon.ca/e/ir?t=lisskit-20&l=as2&o=15&a=156924264X" width="0"> by Isa Chandra Moskowitz and Terry Hope Romero for its wide assortment of unique and appealing vegan recipes, the first recipe I tried out turned to be so full of glaring errors and omissions that my first thought was that the authors weren't getting enough nutrients to the brain. Ah well, there's no missing or duplicated steps or ingredients that a little imagination and innovation can't take care of, and this simple and satisfying lentil and rice dish with sweet roasted onions turned out to be a real delight for lunch, even if it required a substantial re-write.<br /> <br /> The added bonus for me was the suggestion of serving it with spiced pita crisps, which I did not discover until after having already decided to make it. What a glorious coincidence that I still happened to have plenty of my <a href="https://www.foodandspice.com/2008/06/spicy-baked-tortilla-chips.html">spicy baked tortilla chips</a> left over from the day before, turning an already tasty rice-and-lentil lunch into an incredible combination of flavors and textures. Do try making both.<br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://3.bp.blogspot.com/-L1NCbVXC6-c/SF_pibkq7LI/AAAAAAAACkc/GbUrIqm1gW0/s100/lentil_rice1.jpg"> Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips </td></tr> <tr><td>Recipe by Lisa Turner <br /> Adapted from <a href="http://www.amazon.ca/gp/product/156924264X/ref=as_li_tf_tl?ie=UTF8&tag=lisskit-20&linkCode=as2&camp=15121&creative=330641&creativeASIN=156924264X">Veganomicon: The Ultimate Vegan Cookbook</a><img border="0" height="1" src="https://www.assoc-amazon.ca/e/ir?t=lisskit-20&l=as2&o=15&a=156924264X" width="1"><br /> Published on <meta>July 10, 2008<br /> <br /> A simple and earthy seasoned rice and lentil dish with roasted onions — a great side dish or light lunch <br /> <br /> Preparation: <meta>10 minutes<br /> Cooking time: <meta>55 to 60 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>1 cup white basmati rice</li> <li>1 cup brown lentils</li> <li>2 lbs (900 g) yellow onions, sliced into thin rings</li> <li>1/2 cup olive oil</li> <li>1 3-inch piece cinnamon stick</li> <li>2 dried whole red chilies</li> <li>1/4 teaspoon ground cloves</li> <li>1/2 teaspoon allspice</li> <li>2 teaspoons ground cumin</li> <li>1 1/2 teaspoons sea salt, or to taste</li> </ul>Instructions:<br /> <ul><li><p>Rinse the rice and lentils separately under cold running water. Soak the lentils under cold water in a bowl and let the rice air dry in a fine-meshed strainer.</p></li> <li><p>Preheat an oven to 400°F. Separate the onion rings into a large baking pan and toss with the olive oil. Roast in the oven, stirring frequently, until the onions are a deep brown. It is quite alright to let some of the smaller rings blacken at the edges. Remove from the oven and set aside.</p></li> <li><p>Bring 4 cups of water to a boil in a large saucepan. Toss in the rice along with the cinnamon stick, red chilies, and ground cloves. Reduce the heat to low, cover, and simmer for 15 minutes without disturbing.</p></li> <li><p>Drain the lentils and add to the rice along with the allspice and cumin. Stir in gently. Cover again and continue to cook at low heat until the lentils are cooked and the water is absorbed, about 20 minutes. Remove from heat and let stand for 5 to 10 minutes.</p></li> <li><p>Remove the cinnamon stick and chilies. Fluff the lentils and rice with a fork and fold in the onion rings with their roasting oil.</p></li> <li><p>Serve warm or at room temperature with spicy baked tortilla chips placed around the edge of the plates.</p></li> </ul>Makes 4 to 6 servings </td></tr> </table> <br /> <a href="https://4.bp.blogspot.com/-bE5ocitFBN8/SF_ppzVG0uI/AAAAAAAACkk/P6Z2sQvQVFM/s1600/lentil_rice2.jpg"><img border="0" src="https://4.bp.blogspot.com/-bE5ocitFBN8/SF_ppzVG0uI/AAAAAAAACkk/P6Z2sQvQVFM/s640/lentil_rice2.jpg" width="550"></a><p>source : www.foodandspice.com , www.youareyoungdarling.blogspot.com , www.trendsfitness.blogspot.com , www.jonygoblog.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-821597988577951144.post-84985685227211010222021-07-12T17:26:00.000-07:002021-07-12T17:26:00.325-07:00Shahi Paneer (Butter Paneer Masala)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsT4Pigs-KuduCAkkcgexCSQ8z6A2BnyBSwO_CVux09aAMKLSDqArMIaV3IRxRS2i8XL-MJV1_MSE42BxhtUWrCxjcM_HEaAYE2TycRQNz5mL8l8mi0LTZkvmQmRAevljVrXZFS4_3LnVXXQc/s1600/shahi_paneer.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsT4Pigs-KuduCAkkcgexCSQ8z6A2BnyBSwO_CVux09aAMKLSDqArMIaV3IRxRS2i8XL-MJV1_MSE42BxhtUWrCxjcM_HEaAYE2TycRQNz5mL8l8mi0LTZkvmQmRAevljVrXZFS4_3LnVXXQc/s640/shahi_paneer.jpg" width="550"></a> <br /> I have been craving a substantial dinner lately despite the hot and humid weather we are currently experiencing in Ontario. Having a taste for something spicy and Indian, I could resist the block of paneer cheese in the refrigerator no longer and transformed it into one of my favorite classic paneer dishes, paneer butter masala or "shahi paneer". Punjabi in origin, tender lightly fried paneer cheese cubes are smothered in a rich spicy tomato, butter and cream gravy. A staple on the menu at most Indian restaurants, along with <a href="http://foodandspice.blogspot.com/2008/05/matar-paneer.html">mattar paneer</a>, this is very easy to prepare at home. <br /> <br /> Serve with lightly buttered basmati rice or an Indian flatbread for a taste of India. <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="//3.bp.blogspot.com/-v6lns0lIK1A/SHPXFrORh0I/AAAAAAAACow/k87MlhobDow/s100/paneer2.jpg"> Shahi Paneer (Butter Paneer Masala) </td></tr> <tr><td>Recipe by <a href="https://plus.google.com/106683348779223645140">Lisa Turner</a><br /> Cuisine: Indian <br /> Published on <meta>July 8, 2008<br /> <br /> Simple but rich and delicious curry of fried tender paneer cheese pieces simmered in a spiced tomato, butter and cream sauce <br /> <br /> <table border="0" cellpadding="0"><tr><td><a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a></td><td width="40"></td><td align="right" valign="middle"><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=foodandspice&url=' target='_blank'><img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEg-alpJrUh44d5PUuPX3m0RdWfxiHMpHQhwNhsLqsF_JOLpdS7i9cGusTuE4L9YTxz5JgUR7sfas7KIUDpJWvG8voRhnLu6bVz_Gc0Z97uJ3uS0523KYNU2m_kT41vp-Qyrii9Jl6UqGiha3TuErcOgCw=s0-d"></a></td></tr> </table><br /> Paste:<br /> <ul><li>1-inch piece fresh ginger, chopped or grated</li> <li>1 clove garlic, chopped or crushed</li> <li>6 to 8 green or red chilies, seeded and chopped</li> </ul>Curry:<br /> <ul><li>4 tablespoons ghee, butter or oil</li> <li>14 oz (400 g) paneer cheese, cut into 1-inch cubes</li> <li>1 onion, finely chopped</li> <li>2 tablespoons dried grated unsweetened coconut</li> <li>1 teaspoon dried fenugreek leaves (kasoori methi)</li> <li>1 teaspoon chili powder</li> <li>1 teaspoon ground coriander</li> <li>1 teaspoon ground cumin</li> <li>1/2 teaspoon turmeric</li> <li>pinch of asafoetida (optional)</li> <li>pinch of cayenne (optional)</li> <li>3 medium tomatoes, chopped and puréed (1 1/2 cups)</li> <li>1 heaping teaspoon <a href="http://foodandspice.blogspot.com/2007/03/how-to-make-your-own-garam-masala.html">garam masala</a></li> <li>2 tablespoons butter</li> <li>3 tablespoons heavy cream</li> <li>1 teaspoon sea salt, or to taste</li> <li>handful of fresh cilantro, chopped</li> </ul>Instructions:<br /> <ul><li><p>Using a mortar and pestle or a small food processor, make a paste with the ginger, garlic and chilies. </p></li> <li><p>Heat 2 tablespoons of the ghee, butter or oil in a large non-stick frying pan. When hot, add the paneer cheese cubes and fry, turning often, until golden brown. Remove with a slotted spoon, drain on paper towel, and set aside.</p></li> <li><p>Add the remaining 2 tablespoons of ghee, butter or oil to the frying pan. Add the onion and stir for 5 minutes or until softened and just beginning to brown around the edges. Now add the ginger, garlic and chili paste and continue to stir for another 2 to 3 minutes. </p></li> <li><p>Now add the coconut, fenugreek leaves, chili powder, ground coriander, ground cumin and turmeric as well as the asafetida and cayenne if using. Stir once, then pour in the puréed tomatoes. Simmer, stirring occasionally, for 5 minutes. </p></li> <li><p>Add the fried paneer cheese cubes to the pan, along with the garam masala. Simmer for 10 minutes, adding a little water depending on how thick you want the curry to be. Add the butter, remove from heat and stir in the heavy cream and salt. Taste for seasoning, then cover and let stand for a few minutes to allow the flavours to blend. </p></li> <li><p>Serve hot, garnished with fresh chopped cilantro.</p></li> </ul>Makes 4 to 6 servings </td></tr> </table> <br /> <a href="//3.bp.blogspot.com/-v6lns0lIK1A/SHPXFrORh0I/AAAAAAAACow/k87MlhobDow/s1600/paneer2.jpg"><img border="0" src="//3.bp.blogspot.com/-v6lns0lIK1A/SHPXFrORh0I/AAAAAAAACow/k87MlhobDow/s640/paneer2.jpg" width="550"></a><p>source : www.foodandspice.com , www.youareyoungdarling.blogspot.com , www.tutsdot.blogspot.com , www.gebynyan.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-86875583510881009192021-07-12T16:27:00.000-07:002021-07-12T16:27:00.290-07:00Chinese-Style Sautéed Azuki and Mung Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_7T2tvdJ9oRRxitLGZUl4vvw_r4mM0NEXjkrobYp78i6EqP2Ywk16Xp-BfizsQ-sweDh3vqUx7CppPmN5BVrArNqvqoPAASV0d9XLnrHXjnX-zu7NAA9-SZHp74MY91_-DI0ykg7HaJBx58t/s1600/mung_azuki_chinese_800.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_7T2tvdJ9oRRxitLGZUl4vvw_r4mM0NEXjkrobYp78i6EqP2Ywk16Xp-BfizsQ-sweDh3vqUx7CppPmN5BVrArNqvqoPAASV0d9XLnrHXjnX-zu7NAA9-SZHp74MY91_-DI0ykg7HaJBx58t/s640/mung_azuki_chinese_800.jpg" width="600" /></a> <br /> We are in the grip of a heat wave here in Ontario, and as my appetite decreases, so too does my desire to cook. Besides, it was only just today that our landlords downstairs decided to turn on the air conditioning, and though I reside in an airy apartment, the humidity still results in an uncomfortably hot environment. <br /> <br /> Eating well is important to me though. Even when I don't feel like cooking, I do it anyway, as I don't eat prepackaged food and I don't like to eat out very often. Tonight I made a simple Chinese dish of beans that are cooked and flavored separately, providing a slight but enjoyable contrast. You can serve this dish with rice, with vegetables, or with some bread, or scoop them into a pita pocket with some tomatoes and lettuce for a satisfying lunch or light dinner. I was pleased with the end result, as the earthy flavor of the beans was nicely enhanced by the modest seasonings. <br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_7T2tvdJ9oRRxitLGZUl4vvw_r4mM0NEXjkrobYp78i6EqP2Ywk16Xp-BfizsQ-sweDh3vqUx7CppPmN5BVrArNqvqoPAASV0d9XLnrHXjnX-zu7NAA9-SZHp74MY91_-DI0ykg7HaJBx58t/s100/mung_azuki_chinese_800.jpg" width="100"> Chinese-Style Sautéed Azuki and Mung Beans </td></tr> <tr><td>Recipe by Lisa Turner <br /> Cuisine: Chinese <br /> Published on <meta>July 12, 2008<br /> <br /> Simple garlicky red azuki beans and green mung beans make a quick and colorful dinner <br /> <br /> Preparation: <meta>10 minutes<br /> Cooking time: <meta>50 to 60 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Azuki beans:<br /> <ul><li>1 cup dried azuki beans</li> <li>3 to 4 red or green chilies, seeded and chopped</li> <li>3 cloves garlic, minced or crushed</li> <li>2 tablespoons + 2 teaspoons sesame oil</li> <li>3 green onions, sliced into thin rounds</li> <li>3/4 teaspoon sea salt</li> <li>fresh ground black pepper</li> </ul>Mung beans:<br /> <ul><li>1 cup dried whole mung beans</li> <li>2 tablespoons + 2 teaspoons sesame oil</li> <li>3 cloves garlic, minced or crushed</li> <li>3/4 teaspoon sea salt</li> <li>fresh ground black pepper</li> </ul>Garnish:<br /> <ul><li>2 teaspoons toasted sesame oil</li> <li>small handful of fresh cilantro or parsley, chopped</li> </ul>Instructions:<br /> <ul><li><p>Rinse the azuki beans and mung beans separately and soak in separate bowls with enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to separate small or medium saucepans and cover each with several inches of fresh water. Bring each to a boil, reduce heat to low, cover partially, and simmer until the beans are tender — about 40 to 60 minutes. Drain and set each bean aside.</p></li> <li><p>For the azuki beans, make a paste of the chopped chilies and 1 clove of garlic in a mortar and pestle or small food processor. Heat 2 tablespoons of the sesame oil in a large wok or frying pan over high heat. When hot, add the remaining garlic and the green onions, and stir for 30 seconds. Add the azuki beans to the pan, crushing some of the beans against the side of the pan, and cook for another 30 seconds. Reduce the heat to low, add the chili and garlic paste, salt and black pepper, and cook for another minute or so. Pour in the remaining sesame oil, stir, remove from heat, and cover.</p></li> <li><p>For the mung beans, heat the oil over high heat in another large frying pan or wok. When hot, add the garlic and cook, stirring constantly, until the garlic begins to brown. Now add the mung beans, stir for 30 seconds, then reduce the heat to low and add the sea salt and black pepper. Stir, add the remaining sesame oil, stir again, and remove from heat.</p></li> <li><p>To serve, ladle the beans side by side onto a plate, drizzle with toasted sesame oil and garnish with cilantro or parsley.</p></li> </ul>Makes 6 servings </td></tr> </table><p>source : www.foodandspice.com , www.gebynyan.blogspot.com , www.mozvid.blogspot.com , www.trendsfitness.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-821597988577951144.post-65885053046093776942021-07-12T13:40:00.000-07:002021-07-12T13:40:00.278-07:00Creamy Sesame Miso Salad Dressing<a href="https://2.bp.blogspot.com/-QD6kdkxcavg/R_J8rmVDSlI/AAAAAAAAB_I/O66X2Mf0bps/s1600/miso_salad1.jpg"><img border="0" src="https://2.bp.blogspot.com/-QD6kdkxcavg/R_J8rmVDSlI/AAAAAAAAB_I/O66X2Mf0bps/s640/miso_salad1.jpg" width="600" /></a> <br /> Simultaneous cravings for a thick and creamy salad dressing and for the nutty and warming taste of toasted sesame led me to come up with this Asian-style miso and tahini sauce for a huge carton of mixed field greens I had on hand. It turned out to be better than I could have hoped for, and it's almost substantial enough to make a light meal out of by itself on a hot summer day. This would make a great dip for fresh cut vegetables like broccoli or peppers or for whole pea pods as well.<br /> <br /> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://2.bp.blogspot.com/-QD6kdkxcavg/R_J8rmVDSlI/AAAAAAAAB_I/O66X2Mf0bps/s100/miso_salad1.jpg"> Creamy Sesame Miso Salad Dressing </td></tr> <tr><td>Recipe by Lisa Turner <br /> Cuisine: Asian <br /> Published on <meta>July 7, 2008<br /> <br /> A creamy and slightly spicy Asian-style miso and tahini dressing with sesame seeds and sesame seed oil <br /> <br /> Preparation: <meta>15 minutes<br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>1/2 cup spring water</li> <li>1/4 cup rice vinegar</li> <li>1/4 cup miso</li> <li>1/4 cup tahini</li> <li>2 green onions, sliced, both green and white parts</li> <li>2-inch piece fresh ginger, finely grated</li> <li>2 teaspoons sugar</li> <li>1/4 teaspoon cayenne</li> <li>4 tablespoons sesame oil</li> <li>2 tablespoons toasted sesame oil</li> <li>1/4 cup sesame seeds</li> </ul>Instructions:<br /> <ul><li><p>Put together the water, rice vinegar, miso and tahini in a mixing bowl and let the miso and tahini soak in liquid for a while to soften up. Mix together well, then stir in the green onions, ginger, sugar, cayenne, and sesame oils.</p></li> <li><p>Toast the sesame seeds over low heat, turning occasionally, until golden brown, about 15 to 20 minutes.</p></li> <li><p>Spoon the dressing over your favourite salad green mix and sprinkle over some of the toasted sesame seeds.</p></li> <li><p>Cover and refrigerate for up to 3 days.</p></li> </ul>Makes 1 1/2 cups or enough for a pound of salad greens </td></tr> </table> <br /> <a href="https://2.bp.blogspot.com/-iaqMOTJw-u4/R_J8zmVDSmI/AAAAAAAAB_Q/_CXcu6kmHJE/s1600/miso_salad2.jpg"><img border="0" src="https://2.bp.blogspot.com/-iaqMOTJw-u4/R_J8zmVDSmI/AAAAAAAAB_Q/_CXcu6kmHJE/s640/miso_salad2.jpg" width="600"></a><p>source : www.foodandspice.com , www.gebynyan.blogspot.com , www.jogjacamps.blogspot.com , www.tutsdot.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-821597988577951144.post-46272303149892399422021-07-11T14:54:00.000-07:002021-07-11T14:54:00.248-07:00Baked Strawberry Ricotta French Toast<a href="//3.bp.blogspot.com/-TOR5AVitde8/SHEepYGa6_I/AAAAAAAACng/v-SrxvHUpqE/s1600/french_toast.jpg"><img border="0" src="https://3.bp.blogspot.com/-TOR5AVitde8/SHEepYGa6_I/AAAAAAAACng/v-SrxvHUpqE/s640/french_toast.jpg" width="550"></a> <br /> If the reaction to the <a href="http://foodandspice.blogspot.com/2008/06/baked-strawberry-pancakes.html">baked strawberry pancakes</a> I posted last week is any indication, there's a blossoming passion for strawberries these days at least in those regions where the fresh local berries are just hitting the seasonal market. I know that I myself won't be without a pint or two around for the next month or so, so it seems like a good idea to share some other ideas for those extra strawberries that don't go straight into the bowl for snacking.<br /> <br /> For that reason, I do hope that you try these baked French toast slices stuffed with creamy ricotta and loads of fresh strawberries for a remarkably easy but extraordinary breakfast, made even simpler by preparing them the night before for baking the next morning. If you're not sure you're hungry first thing, the heavenly fragrance of strawberries baking that wafts through the kitchen will definitely have you anxious for their arrival on the breakfast plate.<br /> <br /> <a href="//4.bp.blogspot.com/-iJDLkAZ16RY/SHEew9ooyzI/AAAAAAAACno/fIg5ncEWNXc/s1600/french_toast2.jpg"><img border="0" src="https://4.bp.blogspot.com/-iJDLkAZ16RY/SHEew9ooyzI/AAAAAAAACno/fIg5ncEWNXc/s640/french_toast2.jpg" width="550"></a> <br /> <table border="0" cellpadding="10"><tr><td><img src="https://3.bp.blogspot.com/-yaYfyCjq9hg/SHEe5UAupGI/AAAAAAAACnw/Lc9dVxkLkgI/s100/french_toast3.jpg"> Baked Strawberry Ricotta French Toast </td></tr> <tr><td>Recipe by Lisa Turner <br /> Published on <meta>July 6, 2008<br /> <br /> French toast stuffed with creamy ricotta cheese and fresh sweet strawberries prepare the night before and popped in the oven the next morning for an easy and beautiful breakfast treat <br /> <br /> <a href="#"><img align="middle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuor2n7QAzfQaagglCYMujS5kTCQ-w_wjmPVKWcia76W9wXPKUZ9qLBIIYI5aswu-ZOS6LW6DMWq4o5m_u8A-TZkwApap0KmeocEiv884GRD_NNqP7PEtMI6KkbmFmiiy9Erny_CeThU/s1600/printButton.png">Print this recipe</a><br /> <br /> Ingredients:<br /> <ul><li>bakery loaf</li> <li>1/4 cup fresh ricotta cheese</li> <li>1/2 pint fresh strawberries, cut into small thin slices</li> <li>4 large eggs</li> <li>1/2 cup whipping cream</li> <li>1/2 cup milk</li> <li>1 tablespoon icing sugar</li> <li>1/2 teaspoon vanilla</li> </ul>Instructions:<br /> <ul><li><p>Cut 1-inch slices of the bread loaf until you have enough slices to cover a 9 × 13 baking dish.</p></li> <li><p>Using the tip of a sharp knife, cut a 2-inch wide pocket in one side of each bread slice. Spoon a small soupspoon of ricotta cheese into each pocket, then stuff with as many strawberry slices as will fit without bursting the bread. Arrange in a single layer on the baking dish.</p></li> <li><p>Lightly beat the eggs together with the whipping cream, milk, icing sugar and vanilla. Pour over the bread. Cover the pan with aluminum foil and refrigerate overnight.</p></li> <li><p>In the morning, preheat the oven to 350°. Remove the aluminum foil from the baking dish and gently flip each slice of bread in the pan. Cover again with the aluminum foil and bake for 30 minutes.</p></li> <li><p>Remove the foil and bake for 25 to 30 more minutes. Serve hot with <a href="http://foodandspice.blogspot.com/2007/04/homemade-maple-syrup-from-muskoka.html">maple syrup</a>.</p></li> </ul>Makes 4 to 6 servings </td></tr> </table> <br /> <a href="//3.bp.blogspot.com/-yaYfyCjq9hg/SHEe5UAupGI/AAAAAAAACnw/Lc9dVxkLkgI/s1600/french_toast3.jpg"><img border="0" src="https://3.bp.blogspot.com/-yaYfyCjq9hg/SHEe5UAupGI/AAAAAAAACnw/Lc9dVxkLkgI/s640/french_toast3.jpg" width="550"></a> <br /> If you like this recipe, you may want to try:<br /> <a href="http://foodandspice.blogspot.com/2008/03/blueberry-stuffed-french-toast-with_8865.html">Blueberry-Stuffed French Toast with Blueberry Orange Sauce</a><br /> <a href="http://foodandspice.blogspot.com/2007/07/gourmet-go-go-eye-opening-blueberry_9979.html">Blueberry French Toast</a>.<p>source : www.foodandspice.com , www.trendsfitness.blogspot.com , www.tutsdot.blogspot.com , www.mozvid.blogspot.com</p><div class="blogger-post-footer">OurSongForToday.blogspot.com - trend | news | fasions</div>Unknownnoreply@blogger.com0