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Chili Con Carne Recipe - Food.com - 507139
RAJASTHANI BHINDI A Recipe
Strictly Come Dancing star and Hairy Biker cook Dave Myers hopes ...
Healthy snack: Spinach Muthiya recipe
Coconut pie and rum (yum!) sauce
DeWitt library announces upcoming events

Chili Con Carne Recipe - Food.com - 507139

Posted: 22 Sep 2013 02:05 AM PDT

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RAJASTHANI BHINDI A Recipe

Posted: 22 Sep 2013 01:52 AM PDT

By: Ramesh Nsw on Sep 22, 2013 | 15 Views | Post Response

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Strictly Come Dancing star and Hairy Biker cook Dave Myers hopes ...

Posted: 22 Sep 2013 01:46 AM PDT

22 Sep 2013 09:39

THE Hairy Bikers star reckons the food analogies given to him by partner Karen Hauer will bring the pair success on the show.

TV cook Dave Myers has revealed his recipe for success on Strictly Come Dancing.

The Hairy Bikers star and partner Karen Hauer are being tipped to shine on the BBC show – and it's all down to beans and toast.

Dave and his Venezuelan professional dancer have cooked up a menu to help him master his steps.

He said: "Karen keeps giving me food analogies for dance steps. The Cha Cha Cha is beans on toast, beans on toast. Then there's one bit when you side-step and swing round – that's just like frying an egg in a frying pan.

"So, I know that after the beans on toast, we fry an egg. Then it's peel the potato and you bounce from one to the other. It's a bit like when you do recipes – if you're well prepared, it's okay.

"I just hope I don't turn into a frightened rabbit in the headlights.

"I'm lucky I'm with Karen. She's a really good character and we're having a scream in the training. She's bringing the best out of me."

Dave, 55, isn't one of the bookies' favourite to win the glitterball but he has faith in the public.

He said: "The beauty of Strictly is that it's not all youngsters and athletes. It's a real cross-section and the public have a say on who stays on.

"I don't think anybody could compete with Louis Smith last year. What he brought was something very special but Lisa Riley was the same – she could dance brilliantly and her enthusiasm and sense of fun came over."

Dave, from Barrow-in-Furness, Cumbria, will be looking to Scotland for support as he stayed in Huntly,Aberdeenshire, for 15 years.

It was where the chef and his Hairy Bikers partner Simon King first cooked together and they also had their first attempt at learning to dance.

He has enjoyed the company of his fellow dancers, who include model Abbey Clancy, singer Sophie Ellis-
Bextor, rugby player Ben Cohen and Hollyoaks star Ashley Taylor Dawson.

Dave, who was a make-up artist specialising in prosthetics before he found fame as one of the Hairy Bikers, admits he has been sucked into the "Strictly bubble" – happily wearing spangled shirts.

But he still feels nervous about it.

He said: "I'm used to being on live TV but I think it would phase anybody going in front of 12million people."

He'll have the support of his wife, Liliana, and Hairy Biker partner Si.

He said: "Si came to the red carpet show with Liliana and it was fantastic to have the two people who meant most to me sitting in the front row.

"Si thinks it's bonkers and my wife thinks it's funny."

Strictly Come Dancing is on BBC1 on Friday at 9pm.

Healthy snack: Spinach Muthiya recipe

Posted: 22 Sep 2013 01:33 AM PDT

Most of us avoid deep fried snacks and instead choose healthy options. One such healthy snack is Muthiya - a Guajarati dish of steam cooked dumplings with the goodness of vegetables.

Ingredients: For Dough

Whole wheat flour - ¼ cup

Chickpea flour/gram flour - ½ cup

Semolina - ½ cup

Corn meal-1 cup

Turmeric powder - ½ tsp

Spinach 2 cups washed and chopped

Asafoetida - ¼ tsp

Baking soda - ¼ tsp

Cumin seeds - ½ tsp

Fennel seeds - ½ tsp

Sugar - 1 tsp

Ginger paste - 1 tsp

Garlic paste- 1tbsp

Curd-1 tbsp

Green chillies - 4, chopped finely

Coriander leaves - 10 sprigs, chopped finely

Lemon juice - 1 tsp

Salt - to taste

Oil - 1 tsp

For Tempering:

Oil - 3 tsp

Mustard seeds - ½ tsp

Sesame seeds- 2 tsp

Method:

In a bowl mix the wheat flour, gram flour, semolina, corn meal, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.

Then add ginger paste, green chillies, chopped coriander, lemon juice and oil.

Dry the wet spinach thoroughly.

Add spinach and curd to the bowl, mix well and knead it into soft dough. Use water only if needed.

Prepare to steam. Add about 5 cups of water and bring it to a boil. Then grease the steamer tray well.

Apply some oil on your palms and divide the dough into four equal portions. Shape each portion into a cylindrical log. Arrange on a grease tray and steam it for 20-22 minutes.

You can check if the Muthiya is cooked by inserting a toothpick in it, which should come out clean.

Let it cool for 5 minutes then cut it into half inch slices.

Heat the oil in a pan for tempering.

Then, add the mustard seeds and sesame seeds. Let them splutter. Then add sliced muthia.

Mix gently so muthia does not break and cook it until you get brown and crispy muthia. Turn off the heat. Serve hot.

Notes:

You can add other grated veggies lik ecabbage, bottle gourd /lauki, onions, fenugreek leaves, spring onions, beetroot, carrots, instead of spinach. Or you can make mixed vegetable muthiya

Read more Personal Health, Diet & Fitness stories on www.healthmeup.com

Coconut pie and rum (yum!) sauce

Posted: 22 Sep 2013 01:31 AM PDT

It's culinary confession time: I have stalked Bonefish Grill's coconut pie and rum sauce like it is my job. Oh, wait — it is my job! Seriously though, my Crustless Coconut Pie is the modern mix of an old-fashioned buttered coconut pie with coconut custard. I remember a recipe from my youth called an Impossible Coconut Pie because it had no official crust, yet formed one while baking. Although that pie was thinner and chewier than the creamy mountain wedge you get at the restaurant, there is a similarity.

Seems like Bonefish Grill doesn't make a secret of its recipe, nor am I the only one interested. With a quick Google search, I found several copycat recipes as well as more reputable sources claiming the recipe on their site was the official Jamaican Coconut Pie served at the restaurant.

So I hit the test kitchen with various versions in hand and gladly went to testing them. Of course, I couldn't help myself from tinkering just a little. One major change was reducing the rum in the sauce. In my opinion, it was way too potent for a dessert sauce. I also reduced the amount of sugar and whipping cream, figuring our waistlines would appreciate my efforts. I think an eighth of the pie is an ample serving with the rich sauce, so I have also increased the yield.

Even if you've never tried Bonefish Grill's coconut pie, but you love the dessert, you've got to give this recipe a try! Enjoy!

Crustless Coconut Pie

6 large eggs

1½ cups whole milk

½ cup whipping cream

1/3 cup sugar

½ cup all-purpose flour

2 teaspoons vanilla extract

2 cups fresh shredded coconut (frozen or thawed is fine), plus more for toasting, optional

Rum Sauce (recipe follows), optional

Start to finish: 60 minutes; yield: 8 servings

Preheat oven to 350 degrees.

In large bowl of an electric mixer, combine the eggs, milk, cream, sugar, flour and vanilla. Mix on medium-high speed 2 minutes until light and smooth. (You might need to break up any flour balls or bubbles with a fork.) Stir in 2 cups coconut. Pour coconut mixture into a greased 9-inch deep-dish pie plate. Place on center rack and bake 45 to 50 minutes or until set and light golden-brown on top.

Meanwhile, toast the reserved coconut, if desired, and let cool. Set aside. If using the rum sauce, prepare now. Set aside.

When pie is done, remove from the oven; cool 20 minutes. Slice and serve with toasted coconut and rum sauce, as desired.

Approximate values per ? pie serving: 238 calories, 14 g fat (9 g saturated), 152 mg cholesterol, 8 g protein, 20 g carbohydrates, 2 g dietary fiber, 78 mg sodium.

Jamaican Rum Sauce

1 cup unsalted butter

1 cup light brown sugar, packed

½ cup dark Jamaican rum

Start to finish: under 20 minutes; yield: About 2 cups

In a medium saucepan, melt the butter and stir in the sugar. Stirring constantly, heat over medium until the sugar is melted and smooth, about 4 to 5 minutes. Remove from heat and stir in rum. Set aside to cool slightly before using. Sauce can be refrigerated and heated in the microwave for leftovers.

Approximate values per tablespoon: 76 calories, 6 g fat (3 g saturated), 15 mg cholesterol, trace protein, 4 g carbohydrates, no dietary fiber, 42 mg sodium.

DeWitt library announces upcoming events

Posted: 22 Sep 2013 01:00 AM PDT