maandag 18 april 2011
zondag 3 april 2011
Beef and broccoli stir-fry recipe by Jamie Oliver
Here's a great recipe from chef Jamie Oliver: Beef and broccoli stir-fry:
http://www.jamieoliver.com/recipes/beef-recipes/beef-broccoli-stir-fry
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woensdag 17 november 2010
Tasty Fruit Salsa Served With Cinnamon Tortilla Chips
Nothing beats a fresh, healthy, and vitamin loaded fruit salad, no matter what time of the year.Here is a tasty fruit salsa recipe, served with delicious cinnamon tortilla chips. Can be served as an appetizer or snack.
Here is what you need:
2 peeled and diced kiwis
2 Golden Delicious apples, peeled, cored, and diced
1 (8 ounce) package raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, thoroughly mix the kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.
(Here's a great tip to save time chopping: get yourself an egg slicer (available on the kitchen aisle of most grocery stores). Just put the hard fruit in it and slice them and then turn the other way and slice again. It dices the fruit perfectly.)
Cover and chill in the refrigerator at least 15 minutes.
Preheat the oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into the wedges and arrange them in a single layer on a large baking sheet. Sprinkle the wedges with the desired amount of cinnamon sugar.
Spray again with the cooking spray. Bake in the preheated oven; 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool for approximately 15 minutes. Serve with the chilled fruit and spice mixture.
TIP: To cut back on the sweetness and juice, you can also select to use no sugar. Instead you can use orange marmalade for the preserves and peaches in place of the raspberries.
You can also replace the Golden Delicious apples with Fuji apples which have less tendency to turn brown.
Check out this Ebook for much more recipes:
maandag 15 november 2010
How To Make A Classic Alfredo Sauce
An Alfredo sauce is a pasta sauce, made with Parmesan cheese, butter and garlic. It was named by an Italian restaurateur at his restaurant Alfredo alla Scrofa in Rome.
There are many ways to prepare this tasty sauce, but the basic parts are cream, butter and Parmesan cheese.
You can add other ingredients as well to an Alfredo sauce, like parsley and Italian spices.
Here's a video on how to make a penne pasta with Alfredo sauce, step-by-step:
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There are many ways to prepare this tasty sauce, but the basic parts are cream, butter and Parmesan cheese.
You can add other ingredients as well to an Alfredo sauce, like parsley and Italian spices.
Here's a video on how to make a penne pasta with Alfredo sauce, step-by-step:
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Steamed Clams and Mussels With Pasta
Buy your live clams and mussels at a market you trust. Important: if the clam or mussel shells are open, tap them lightly. If they do not close, throw them out.
When you buy them, ask your grocer to check to make sure they are all alive - this will save you having to throw many away when you get home.
Still, some may die between the market and your home. If you have a long way to drive, get ice from the grocer to keep them cool.
It takes a little time to prepare the clams and mussels properly. Obviously this recipe calls for fresh and live clams and mussels.
Soak the clams in about a gallon of cold water with 1/2 cup dissolved Kosher salt along with 1 cup cornmeal for 1 hour (Do not use anything but Kosher salt because iodine may kill the clams while they soak). This will remove grit and sand from the clams.
Scrub the clams in cold water with a vegetable brush to clean them. With the mussels, make sure you rinse them several times before scrubbing. The mussels do not need to be soaked, but they must be scrubbed and their "beard" removed. You can simply grab the beard with your fingers and forcefully pull it off.
It is important not to overcook the clams or mussels, because they become rubbery. Use the following recipe to cook them.
Clam and mussel ingredients for steaming (5 servings):
3 tablespoons - butter
1 - small onion, chopped
3 cloves - garlic, minced
1/2 cup - Italian parsley, chopped
1/2 teaspoon - red pepper flakes
1/4 cup - extra virgin olive oil
1/2 cup - dry white wine (e.g., chardonnay)
In a large Dutch oven, melt the butter and saute the onion and garlic until they are soft.
Add the parsley, red pepper, oil, and wine and bring to a boil slowly.
Place the clams and mussels in the pan, cover, and steam on low heat for about 8 minutes or until clams and mussels open.
Use tongs to transfer to a bowl. Throw away any clams or mussels that do not open. Reserve sauce.
Boil one pound of spaghetti or linguine in salted water until cooked. Place a serving on each dish and spoon sauce over the pasta. Place the mussels and clams around the pasta and serve.
Enjoy!
You can see the article images and read more Italian recipes here: http://www.shopzeus.com/steamc.html
Article Source: http://EzineArticles.com/?expert=Jack_Botticelli
When you buy them, ask your grocer to check to make sure they are all alive - this will save you having to throw many away when you get home.
Still, some may die between the market and your home. If you have a long way to drive, get ice from the grocer to keep them cool.
It takes a little time to prepare the clams and mussels properly. Obviously this recipe calls for fresh and live clams and mussels.
Soak the clams in about a gallon of cold water with 1/2 cup dissolved Kosher salt along with 1 cup cornmeal for 1 hour (Do not use anything but Kosher salt because iodine may kill the clams while they soak). This will remove grit and sand from the clams.
Scrub the clams in cold water with a vegetable brush to clean them. With the mussels, make sure you rinse them several times before scrubbing. The mussels do not need to be soaked, but they must be scrubbed and their "beard" removed. You can simply grab the beard with your fingers and forcefully pull it off.
It is important not to overcook the clams or mussels, because they become rubbery. Use the following recipe to cook them.
Clam and mussel ingredients for steaming (5 servings):
3 tablespoons - butter
1 - small onion, chopped
3 cloves - garlic, minced
1/2 cup - Italian parsley, chopped
1/2 teaspoon - red pepper flakes
1/4 cup - extra virgin olive oil
1/2 cup - dry white wine (e.g., chardonnay)
In a large Dutch oven, melt the butter and saute the onion and garlic until they are soft.
Add the parsley, red pepper, oil, and wine and bring to a boil slowly.
Place the clams and mussels in the pan, cover, and steam on low heat for about 8 minutes or until clams and mussels open.
Use tongs to transfer to a bowl. Throw away any clams or mussels that do not open. Reserve sauce.
Boil one pound of spaghetti or linguine in salted water until cooked. Place a serving on each dish and spoon sauce over the pasta. Place the mussels and clams around the pasta and serve.
Enjoy!
You can see the article images and read more Italian recipes here: http://www.shopzeus.com/steamc.html
Article Source: http://EzineArticles.com/?expert=Jack_Botticelli
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How to Cook Fresh Pumpkin
My favorite part of fall is food laced with pumpkin! From scones to lattes, to cookies and roasted seeds, I never get sick of pumpkin.
Although most recipes that use pumpkin will allow you to use canned puree, it's not as hard as you might think to cook your own fresh pumpkin to use in your recipes.
Not all Pumpkins are Created Equal
There are well over 50 different varieties of pumpkins. Some were developed specifically for carving and decoration, while others were developed for use in food. The jack-o-lantern varieties, while large and impressive, aren't as good to eat.
Most have been grown to carve and are stringy, tasteless, and watery. You can eat them without harm, but you'll get better results with your pumpkin if you use a variety grown specifically for culinary purposes.
A culinary pumpkin is usually much smaller than their jack-o-lantern cousins. Their small size makes them easier to manage in the kitchen, easier to cook and cut into pieces. They also have much better flavor and texture for cooking.
Popular cooking pumpkins have names like Pie, Sugar, Cheese, Cinderella and Sugar Pie.
Methods for Cooking Pumpkin
There are several ways to cook a fresh pumpkin, but the preparation work is essentially the same, regardless of the way you cook it. First, cut your pumpkin in half and remove all seeds and membrane from the inside.
Next, decide on a method you will use for cooking it. You can bake, boil or microwave it. Although there are different techniques, because the end goal is pumpkin puree, the method you choose is more out of personal preference than finished result.
For baking, cover a cookie sheet with foil and place your pumpkin halves flesh side down on the sheet. Bake in a 375-degree oven. The length of baking depends on the size of pumpkin you're cooking. For an average sized cooking pumpkin, it will take 1-1.5 hours.
If you choose to boil the pumpkin, fill a large pot with water. Cut the pumpkin into quarters and add to the water. Bring to a boil and cook until tender.
To microwave the pumpkin, place quartered chunks in a microwave safe dish and microwave for approximately 6 minutes per pound of pumpkin you're cooking. Occasionally rearrange chunks to help ensure even cooking.
No matter which cooking method you choose, you will know it's done by sticking a fork in the flesh. If it's easily pierced and tender, it's done. At this point, remove the soft flesh from the rind of the pumpkin with a spoon or ice cream scoop.
To turn your pumpkin into a puree to use in most recipes, simple mash the pumpkin with a potato masher, or use a food processor or blender to puree it. A typical cooking pumpkin will yield 1-2 cups of puree for you to use in any of your favorite recipes.
Although it adds a bit of extra time to create your own pumpkin puree, cooking fresh pumpkin is a healthy, simple alternative to the canned variety on the store shelf. So next time you're hungry for a recipe calling for pumpkin, pick up a fresh pumpkin from the store and try your hand at making your own puree.
Kerrie Hubbard lives in Portland, Oregon with 10 chickens, 1 cat and several small raised bed gardens. Her website, City Girl Farming (http://www.citygirlfarming.com) is an urban guide to raising and growing your own food in small spaces.
For some great recipes using pumpkin puree, check out this page: http://www.citygirlfarming.com/Recipes/ByVegetable/CookingWithPumpkin.html
Article Source: http://EzineArticles.com/?expert=Kerrie_Hubbard
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Although most recipes that use pumpkin will allow you to use canned puree, it's not as hard as you might think to cook your own fresh pumpkin to use in your recipes.
Not all Pumpkins are Created Equal
There are well over 50 different varieties of pumpkins. Some were developed specifically for carving and decoration, while others were developed for use in food. The jack-o-lantern varieties, while large and impressive, aren't as good to eat.
Most have been grown to carve and are stringy, tasteless, and watery. You can eat them without harm, but you'll get better results with your pumpkin if you use a variety grown specifically for culinary purposes.
A culinary pumpkin is usually much smaller than their jack-o-lantern cousins. Their small size makes them easier to manage in the kitchen, easier to cook and cut into pieces. They also have much better flavor and texture for cooking.
Popular cooking pumpkins have names like Pie, Sugar, Cheese, Cinderella and Sugar Pie.
Methods for Cooking Pumpkin
There are several ways to cook a fresh pumpkin, but the preparation work is essentially the same, regardless of the way you cook it. First, cut your pumpkin in half and remove all seeds and membrane from the inside.
Next, decide on a method you will use for cooking it. You can bake, boil or microwave it. Although there are different techniques, because the end goal is pumpkin puree, the method you choose is more out of personal preference than finished result.
For baking, cover a cookie sheet with foil and place your pumpkin halves flesh side down on the sheet. Bake in a 375-degree oven. The length of baking depends on the size of pumpkin you're cooking. For an average sized cooking pumpkin, it will take 1-1.5 hours.
If you choose to boil the pumpkin, fill a large pot with water. Cut the pumpkin into quarters and add to the water. Bring to a boil and cook until tender.
To microwave the pumpkin, place quartered chunks in a microwave safe dish and microwave for approximately 6 minutes per pound of pumpkin you're cooking. Occasionally rearrange chunks to help ensure even cooking.
No matter which cooking method you choose, you will know it's done by sticking a fork in the flesh. If it's easily pierced and tender, it's done. At this point, remove the soft flesh from the rind of the pumpkin with a spoon or ice cream scoop.
To turn your pumpkin into a puree to use in most recipes, simple mash the pumpkin with a potato masher, or use a food processor or blender to puree it. A typical cooking pumpkin will yield 1-2 cups of puree for you to use in any of your favorite recipes.
Although it adds a bit of extra time to create your own pumpkin puree, cooking fresh pumpkin is a healthy, simple alternative to the canned variety on the store shelf. So next time you're hungry for a recipe calling for pumpkin, pick up a fresh pumpkin from the store and try your hand at making your own puree.
Kerrie Hubbard lives in Portland, Oregon with 10 chickens, 1 cat and several small raised bed gardens. Her website, City Girl Farming (http://www.citygirlfarming.com) is an urban guide to raising and growing your own food in small spaces.
For some great recipes using pumpkin puree, check out this page: http://www.citygirlfarming.com/Recipes/ByVegetable/CookingWithPumpkin.html
Article Source: http://EzineArticles.com/?expert=Kerrie_Hubbard
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vrijdag 12 november 2010
Ostrich And Shrimp In Roasted Garlic Sauce
Ostrich meat is red meat, low in fat, and can be used in any traditional red meat recipe to produce great tasting dishes. It is low in cholesterol and high in calcium, protein and iron.Ingredients:
8 jumbo shrimp
12 pieces of ostrich, sliced medallion size and then pounded into scaloppini
15−20 medium sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Salt and pepper to taste
1 tbs. olive oil
1/2 cup chicken stock
Prepare the ostrich and set aside. Place the garlic cloves in the oven at 400F and bake until soft and brown (about 10−15 minutes).
Melt butter and saute the onion in a sauce pot until the onion is fully cooked (about 5 minutes).
Add the white wine and allow to cook until dry over medium heat.
When the mixture has evaporated back down, add the roasted garlic and puree. Place back on heat and slowly add cream, salt and pepper. Bring to slight boil and set aside.
In a separate pan, heat the olive oil, add the ostrich, sear on both sides and set aside. Add the shrimp and chicken stock to the oil and saute until cooked. Add ostrich and sauce.
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