Google Alert - recipe |
- Easy, healthy and tasty: Share your favorites
- NEW VIDEO <b>RECIPE</b>: Dijon Chicken Linguine with Crimini <b>...</b>
- "RoundUp Review" End 10/26/13 | <b>Recipes</b> For Our Daily Bread
- Tanishaa Mukerji's Mase Kalvan
- Gok's cooking up a storm with fashionable, fast and fresh Asian <b>...</b>
- 90 years hence vegemite still has the same <b>recipe</b>
| Easy, healthy and tasty: Share your favorites Posted: 27 Oct 2013 02:57 AM PDT Through comments and requests on my Fountain Avenue Kitchen blog and Facebook page, I am developing a pretty good sense of what type of recipes people like to see… and are willing to cook. Ideally, the recipes should be easy to prepare, mostly healthy and, of course, taste great. Seasonal ingredients never seem to lose their appeal; beets and pumpkin are current crowd-pleasers. Quinoa consistently sparks an interest, and gluten-free recipes are increasingly in demand. People often comment that they are hesitant to cook seafood and would like more simple fish recipes. And there is always room for a make-ahead breakfast item that allows for a wholesome breakfast on the go. Recently, I asked my online readers, "What types of recipes would you like to see more?" The most frequent reply was quite general: simple dinner recipes. In my mind, this includes recipes with a short list of ingredients that can be assembled in minutes. It may also include slow-cooker or make-ahead meals. While I keep adding to my personal arsenal of recipes that I will continue to share, all of us at the Sunday News would love to hear from YOU. I know many of you are sitting on your own stockpiles of tried-and-true recipes and helpful tips that make day-to-day dinners doable. When readers, on occasion, email me one of their recipe box favorites, I cook it and delight in the backstory that is often included. So, we want to hear from you. These recipes will be the basis for a future column. Who knows how many harried parents and bored home cooks we can inspire? And I bet you will even inspire me. A recipe may be your own creation or one that was discovered through a friend or favorite cookbook. (Simply credit any published sources.) It could be a one-pot soup, a hearty salad or even breakfast for dinner. The following recipe is a busy night favorite in our house. The three-ingredient topping can be mixed up in a minute and the actual bake time is brief. Although I have traditionally made the topping with olive oil, more recently I have used avocado oil. A relative newcomer to grocery store aisles, this heart-healthy oil boasts a mild yet appealing flavor, a smoke point of 500 degrees, and may be used just like olive oil. 1/2 cup grated Parmesan cheese 1/2 cup panko or crushed Rice Chex (see notes) 3 tablespoons olive or avocado oil Freshly ground pepper and sea or kosher salt Preheat the oven to 425 degrees F. Grease a baking sheet that has sides. Place the fish on the baking sheet and sprinkle with pepper. I do not salt at this point, but you may if you wish. In a small bowl, thoroughly combine the panko or crushed Chex, Parmesan and oil. Distribute the mixture evenly over the fish fillets, patting down lightly. Bake until the fish is just cooked through and golden on top. Depending on the thickness of the fish, this should take about 15 minutes. If you are not sure, remove from the oven a few minutes early and cut into the thickest part. You want to see that the fish is opaque throughout. If the center is still translucent, return to the oven for a couple more minutes and check again. The fish will continue to cook once removed from the oven so just a hint of translucence in the center is OK. If desired, sprinkle lightly with sea or kosher salt and enjoy. Notes: As I have mentioned in the past, crushed Rice Chex is a worthy gluten-free option to panko. You may wish to try it even if you can eat gluten. Three cups whole Chex yields about 1 cup crushed.
Though the recipe was not included in the paper at the time, I thought it appropriate to share now as my family has been enjoying it on a favorite fall salad quite often in recent weeks. A batch prepared over the weekend expedites many welcome salads in the weeks ahead. Nancy reported that the recipe is originally from "Lancaster Entertains," a cookbook published by the Lancaster Medical Society Auxiliary more than 50 years ago. It is credited to Evelyn Jones, a friend of Nancy's mother. Nancy always keeps a jar in her fridge, using it as her go-to salad dressing. When I asked Nancy what sort of salads she uses this special dressing on, she replied quite simply: "Everything!" I find the dressing well suited for a basic spinach and strawberry salad and almost anything with fruit, nuts and cheese. The slight sweetness is also a welcome contrast to bitter greens and vegetables such as broccoli and radishes. Dressing Ingredients: 3/4 cup sugar ? cup vinegar (I use apple cider vinegar; plain white vinegar may be used) 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon celery seed 1/4 cup chopped onion 1 cup salad oil Autumn Salad: 6 ounces baby spinach or mixed greens of choice 1 pear, cored and chopped 1/2 cup crumbled blue cheese 1/3 cup dried cranberries 1/3 cup roasted sunflower seeds and/or pepitas (pumpkin seeds) Mix all the dressing ingredients in blender until thick and well blended, about a minute. Store in the refrigerator. Combine the salad ingredients in a large bowl (or plate individually), drizzle with the dressing, and toss to combine. The dressing will keep for several weeks in the refrigerator. The recipe may be cut in half, if desired. Have questions or comments about Ann Fulton's column? Check out her blog at fountainavenuekitchen.com or at facebook.com/thefountainave.... She also welcomes email at ann@fountainavenuekitchen.com. blog comments powered by | ||
| NEW VIDEO <b>RECIPE</b>: Dijon Chicken Linguine with Crimini <b>...</b> Posted: 27 Oct 2013 02:56 AM PDT
The recipe is quite simple and based upon a restaurant dish I had many years ago. While the recipe can quite rightly be considered a "quick and easy" meal, it is also one I have served many times to guests at dinner, whether they are last minute friends dropping over or guests at well planned dinner parties. It really is versatile enough to be served casually or at a dressed up dinner. Fresh pasta, whether you make your own or buy it packaged, is sort of a must here but I won't tell if dry pasta is all you have on hand. If you want a recipe for homemade pasta click here to find it in our recipe for Chicken Parmesan Lasagna. CLICK HERE FOR THE COMPLETE RECIPE For Iphone, Ipad and other mobile users if the video does not appear below, please CLICK HERE. | ||
| "RoundUp Review" End 10/26/13 | <b>Recipes</b> For Our Daily Bread Posted: 27 Oct 2013 02:43 AM PDT   Click on the picture for this Deli Roast Beef with homemade Brown Onion Gravy Recipe Each Sunday I add a review of what has been happening on Recipes for our Daily Bread. Just click on the pictures below. Each picture will take you to a post I added this past week. Thank you for another great week! I truly enjoy blogging and sharing recipes, restaurant reviews, travel ideas, and more. I am honored when you try one of my recipes, restaurant recommendations, or vacation spots and you leave me a comment. Go ahead and Make my day! I read all of my comments and will respond to each one. If you know someone who might enjoy Recipes, Restaurant Reviews, Travel Ideas & Giveaways, please share my blog link. Feel Free to post anything to Twitter, Pinterest, Google Plus, and Facebook. You can find these social media links at the bottom of each post. I am so excited about all the giveaways I have lined up beginning October 30 through the end of December. I have a great cutting board and five different cook books I know you will enjoy. What have I been working on for this coming week?
 Click on the picture for this Crock-Pot Tex Mex Chicken Recipe  Click on the picture for this Moist Meatloaf Recipe with a great sauce.  Click on the picture for this VMatter Knife Review with pictures and videos  Click on the picture for Gus's Fried Chicken Restaurant Review in Little Rock I am a Southern Food & Travel blogger. I blog about RECIPES, RESTAURANT REVIEWS, FAITH, FAMILY, TRAVEL EXPERIENCES & GIVEAWAYS. I grew up in Alabama but currently live in ARKANSAS. I have lived in 6 Southern States. I have 5 children including 2 adoptive children and a son who has Cerebral Palsy. I am a Christian & Pray you will be encouraged when visiting my blog. Blessings Always and Come Again!! | ||
| Tanishaa Mukerji's Mase Kalvan Posted: 27 Oct 2013 02:24 AM PDT My earliest memory of food Is eating varan bhaat, a typical Maharashtrian staple, which we used to have a lot as kids. My favourite recipe My mom's mase kalvan (fish curry); it's absolutely delicious and so perfect that no one can match its taste. When I have the kitchen to myself, I like cooking Different kinds of egg preparations, as one can really be experimental and at the same time, you can't really go wrong with eggs! When I am travelling I gorge on continental cuisine, like roast chicken, salad and fish. The best meal I have ever had Was at Tetsuya's in Sydney, Australia. My favourite cuisine Modern Australian and French. I have a sweet tooth for Anything with chocolate and mishti doi! I learned to cook from My mom and grandmom. I would take down recipes from them on the phone, when I was overseas. I love to share my meals with My family. Basically, I love food and people who love food. My perfect dinner date companion Is someone who knows how to appreciate the moment. One country other than India that serves heavenly food Australia. I really loved the food there during my college days, when I was studying in Sydney. — Any white fish (cleaned and sliced): 500 gm, Tamarind paste: 2 tbsp, Garlic paste: 2 tsp, Turmeric powder: 1/2 tsp, Red chilli powder: 2 tsp, Coriander powder: 1 tsp, Garlic (crushed): 2 flakes, Asafoetida powder: 1/2 tsp, Green chilli (slit): 1, Coconut milk: 1/2 cup I Oil: 1 tbsp, Salt to taste METHOD Wash the fish slices and marinate them in a mixture of tamarind paste, garlic paste, turmeric powder, red chilli powder, coriander powder and salt. Keep them aside for 15 minutes. Heat oil in a frying pan. Put in the crushed garlic, asafoetida and green chilli. Stir-fry briefly and add the marinated fish. Mix gently and sprinkle some water on the fish. Cover and cook for about 20 minutes or till the fish is almost cooked. Slowly stir in the coconut milk and bring to a boil on low flame. Cover and cook on low flame for about five minutes or till the fish is well-cooked but firm. | ||
| Gok's cooking up a storm with fashionable, fast and fresh Asian <b>...</b> Posted: 27 Oct 2013 02:04 AM PDT He taught us how to look good now he is showing us how to cook good. Marion McMullen finds out how TV favourite Gok Wan flips from fashion to food TV fashion and style guru Gok Wan has made his mark by giving women the confidence to appreciate their bodies... whatever their size. Now he's cooking up another best seller following the success of his first recipe book, Gok Cooks Chinese, which topped the book charts and accompanied the Channel 4 series of the same name. Gok's Wok offers more than 80 of his fresh, simple and super-healthy one-pan dishes with the minimum fuss and maximum taste. Gok's Wok by Gok Wan is out now, Ebury Press £20. Packed Lunch Broth (Makes about 1.25 litres, 250ml/serving) Ingredients 1.25ltr miso stock ½tbsp oyster sauce 1 tbsp fish sauce 1 tbsp light soy sauce 1 spring onion, trimmed and bashed 2 sticks of celery, roughly chopped 1 clove of garlic, peeled and squashed A 4cm piece of fresh ginger, peeled and roughly chopped White pepper Method Place all the ingredients in a large saucepan and season with a generous pinch of pepper. Bring the ingredients to the boil over a medium heat and then reduce the heat and simmer for 15 minutes. Strain the stock through a fine sieve, discarding all of the vegetables. "Either drink this soothing stock on its own to brighten up any time of day, or take it to work in a flask for lunch and pour it over a selection of finely sliced veggies or cooked meat or prawns. "Thinly sliced carrots and baby spinach work particularly well with shredded cooked chicken. Just don't take anything too chunky, as it won't warm through in the broth." 10-Minute Noodles (serves 4) "Here is a recipe that delivers maximum flavour using only long-lasting store-cupboard basics and which will be ready in under half an hour." Ingredients 2 tbsp rice bran oil or vegetable oil 300g frozen prawns 1 red onion, peeled and roughly sliced into thin wedges 4 cloves of garlic, peeled and finely chopped 3cm piece of fresh ginger, peeled and finely diced 2 fresh red chillies, deseeded and finely sliced (leave in the seeds if you prefer it hotter) 80g frozen broad beans 80g frozen peas 80g drained water chestnuts, roughly chopped 350g straight-to-wok thick udon noodles 1 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp fish sauce Optional: lime juice and sweet chilli sauce, to serve Method Heat half of the oil in a wok over a medium to high heat. When hot, add the prawns and fry for two or three minutes, stirring every now and then, until they have defrosted and turned a delicious coral colour (they won't be fully cooked at this point). Tip the prawns onto a plate and wipe your wok clean with kitchen roll. Heat the remaining oil in the wok over a medium to high heat. Once hot, fry the onion for a minute before adding the garlic, ginger and chillies. Stir-fry for a further minute and then return the half-cooked prawns to the wok. Heat through for one to two minutes and then add the beans and peas. Stir-fry the whole lot for a further two to three minutes until everything is heated through. Add the remaining ingredients apart from the lime juice and sweet chilli sauce and toss together until well combined. Don't even mess around plating up this dish, just place the wok in the middle of the table with the lime wedges and chilli sauce, if using, alongside and revel in the eating-induced silence that is sure to fall over your friends. Mango and Lemon Grass Sorbet (serves 8) Ingredients 250ml water 4 stalks of lemon grass, outside husk removed, halved and bashed zest of 3 limes 300g caster sugar 5 ripe mangoes, peeled and stoned Method Pour the water into a saucepan and add the bashed lemon grass, lime zest and sugar. Bring the mixture to the boil, stirring a couple of times along the way, until all of the caster sugar has dissolved. Turn off the heat and leave the mixture to infuse for at least two hours. Roughly dice the mangoes and place in a blender. Sieve the infused sugar syrup over the mango pieces and blitz the mixture to a purée. Discard the lemon grass and lime zest. Pour the liquid into a container with a lid and freeze for a minimum of six hours, or preferably overnight. Serve with glasses of Champagne for a decadently delicious dessert. | ||
| 90 years hence vegemite still has the same <b>recipe</b> Posted: 27 Oct 2013 01:42 AM PDT
Jamie Callister's grandfather Cyril Callister was the one who developed Vegemite in 1923. He says that his granddad would be proud of his recipe if he was to see how well it has done. He spoke explaining the struggle they went through and said that it wasn't easy enough for them. Speaking at his Melbourne factory on Thursday he said, "By the end of the year when Vegemite rolled off the production line, it came out and it was instantly and spectacularly a complete and utter dud." Notwithstanding claimed by American organization Mondelez International, Vegemite's Melbourne industrial facility prepares 25 million containers a year of the dark salty spread. The mass is sold in Australia and New Zealand. Mondelez International administering executive of foods Darren O'brien says the organization has learnt from the presentation of the Vegemite Cheesybite mixture. He added that maximum individuals have returned to the first ever Vegemite. That is the one they adore. He said that they too learnt a smidge about how valuable Australians are for Vegemite. |
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Packed lunch broth
Gok's 10-Minute Noodles
Mango and Lemon Grass Sorbet
When it was first launched, vegemite was a flop with more units being sent back to the factory due to lack of sales. However, things have changed a lot since then.| You are subscribed to email updates from Google Alert - recipe To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
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