Google Alert - recipe

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• Bite Buff: <b>Recipe</b>: Classic Beef Stew
• Homemade Pumpkin Puree <b>Recipe</b> | Incredible Smoothies
• Acorn Flour and Oat Flour Pie Crust <b>Recipe</b> | Gluten-Free, Wheat <b>...</b>
• NUTELLA CHAPATI | INDIAN NUTELLA <b>RECIPES</b> | KIDS <b>RECIPES</b> <b>...</b>
• The Comforting Vegan : Sophie&#39;s Kitchen <b>Recipe</b> Contest
• THANKSGIVING <b>RECIPE</b>: Sweet Potato Pie - PE.com Blogs

Bite Buff: <b>Recipe</b>: Classic Beef Stew Posted: 14 Nov 2013 03:00 AM PST One of my favorite things to do on a Sunday is to do our grocery shopping for the week, and then throw something in the slow cooker. The smells that fill the house the rest of the day are worth the wait. Recently, "R" and I attempted a Classic Beef Stew. I grew up on my dad's beef stew, and it still remains one of my favorite dishes to request when I'm visiting my family. So, this recipe had a lot to live up to. Luckily, this version was totally different than my dad's, but was also very good and satisfied my craving. This recipe came from the October 2012 issue of Cuisine at Home magazine. Class Beef Stew with peas and pearl onions (makes 6 servings- 10 cups; Prep Time = 45 minutes; Cook Time = 3-4 hours) Cook: 6 strips thick-sliced bacon Combine: 1/3 cup all-purpose flour 1 tsp. kosher salt 1 tsp. Spanish paprika 1 tsp. dried thyme 1/2 tsp. black pepper 1/4 tsp. cayenne pepper 3 lbs. boneless beef chuck roast, cut into 1 1/2 inch chunks (yields 2 lb. trimmed) 1 lb. small, red skinned potatoes, quartered 2 cups baby carrots 1 1/2 cups sliced celery 2 dried bay leaves Stir: 2 Tbsp. tomato paste 1 Tbsp. minced garlic 1 Tbsp. beef base (We used Better Than Bouillion.) Combine: 2 1/2 cups low-sodium beef broth 1 1/2 cups vegetable juice cocktail (We used V-8 Original.) 2 Tbsp. Worcestershire sauce Add: 1 cup frozen green peas, thawed 1 cup frozen pearl onions, thawed 2 tsp. red wine vinegar Chopped fresh parsley Cook bacon in a skillet over medium heat until crisp. Drain bacon on a paper-towel lined plate, reserve the drippings. Combine flour, salt, paprika, thyme, black pepper, and cayenne in a bowl; add beef and toss to coat. Heat 1 Tbsp. drippings in same skillet over medium heat. Sear half of the beef until brown (3 minutes per side). Repeat with 1 Tbsp. drippings and remaining beef. Transfer to a 4-6 quart slow cooker. Add any remaining flour mixture to the slow cooker, top with potatoes, carrots, celery, and bay leaves. Stir tomato paste, garlic, and beef base into the skillet and cook over medium heat (1 minute). Combine broth, vegetable juice, and Worcestershire and stir into skillet, scraping up bits from the bottom. Bring to a simmer over medium-high heat and cook until thick (2-3 minutes). Pour broth mixture over beef in slow cooker. Cover slow cooker and cook until beef is fork-tender on high setting (3-4 hours) or low setting (6-7 hours). Discard bay leaves. Add peas, pearl onions, and vinegar to stew. Garnish servings with parsley and bacon. One note--- the recipe doesn't list cutting the baby carrots, but I would suggest it after our experience. The quartered potatoes and whole baby carrots took much longer to cook than stated in the recipe. We had it on high, and it took about 5 hours. We also added mushrooms, because we are always trying to find ways to add more vegetables to any dish. Enjoy! This is perfect for a fall weather day.

Homemade Pumpkin Puree <b>Recipe</b> | Incredible Smoothies Posted: 14 Nov 2013 02:21 AM PST Pumpkin puree is a staple ingredient for fall and winter recipes. I regularly use it in green smoothies. It helps provide a rich, creamy texture as well as a seasonal pumpkin flavor. This homemade pumpkin puree is super simple to make. I've had a few people ask me for my recipe so I decided to type it and share it with you. What Pumpkin To Use I've made this pumpkin puree recipe a few times using both the large "Jack-o-Lantern" pumpkins as well as the smaller pie (or "sugar") pumpkins. Smaller pie pumpkins are sweeter and have a richer pumpkin color, but the large Jack-o-Lantern pumpkins are just as edible and flavorful. The recipe below calls for a medium-sized pie pumpkin. By the way, you can freeze raw pumpkin until you are ready to use it. Just cut it into chunks and place in freezer bags. I save and reuse the bags that frozen berries come in. When you are ready to make pumpkin puree from the frozen chunks of pumpkin, simply place them in a casserole dish and follow the directions below. Be sure to drain out excess moisture that will be released as the pumpkin thaws and bakes. Ingredients: Directions: Preheat your over to 350 degrees. Next, cut the pumpkin in half and place it cut side down onto a baking sheet. Place it in the oven and cook for about 45 to 50 minutes, or until you can easily spoon out the pumpkin. After the pumpkin is fully cooked, remove it from the oven and let it cool for about five minutes, or until you can handle it without burning your hands. The outside of the pumpkin will turn a dark orange. The inside of the pumpkin will also become darker after it is cooked. Spoon out the seeds and set them aside. You can roast them or make pumpkin seed milk with them. After all of the seeds are removed, spoon out the pumpkin and let it cool. Once it is fully cool, add it to your blender or food processor. Blend until smooth. You can use the pumpkin puree for pies, smoothies or anything else you would add pumpkin to. It lasts about a week in the refrigerator. I store mine in mason jars. Browse more delicious vegan recipes from Incredible Smoothies. About Tracy Tracy Russell is the creator of the Green Smoothie Health & Weight Loss Program and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle. Tags: holiday, pumpkin, Vegan, vegan recipe

Acorn Flour and Oat Flour Pie Crust <b>Recipe</b> | Gluten-Free, Wheat <b>...</b> Posted: 14 Nov 2013 01:01 AM PST Previously we talked about acorns and acorn flour, today I'm going to be sharing the first recipe in which you can use acorn flour. Being that it's pumpkin season and the holidays are right around the corner, it is only natural that we talk pie crust. Side note: Without getting to deeply into it, over the past six months I discovered that a big trigger of my hypoglycemia were certain carbohydrates, some grains and simple starches. In attempt to get my hypoglycemia under control I've had to change certain things about my diet. Though I've had a few frustrated moments and I'm still trying to figure it all out, it hasn't been all bad. (My husband has been super supportive and encouraging about it.) But because of these changes I've gotten to taste and experiment with some wonderful new ingredients; two of those being oat flour and acorn flour. Over time I will continue to share with you other delicious foods I've discovered, but for now let's talk pie crust. I won't lie to you, 99% of the time when I needed pie crust I just ran to the store for it. I enjoy baking but pie crust has always bored the heck out of me — not the eating part, the making it part… perhaps it's because mine has never been that great. (Haha) Now that I don't have the option of running to the store for it I've had to suck it up and get practicing. The pie crust you see before you has become my go-to choice for sweet pies (though it would also work for savory pies), and you know what? It's pretty dam good too, if I do say so myself. A tremendous benefit, besides the whole meeting my new dietary guidelines, is that with minimal effort I can have yummy pie crust. Both the acorn and oat flour help make this crust extra crumbly, and because neither have gluten it will resemble something more like a graham cracker pie crust. You want to hear another great thing about it? I'll tell you, you won't have to spend time rolling it out, just push it into the pie mold. Don't know about you, but I've always hated having to roll out fragile pie crust. The use of buttermilk and butter give it a slight creamy taste and texture that helps bind the flours together. If you want to add more binding, and if your diet allows you, then you may add a bit of cornstarch to the mix. Being that acorns are a nut, d'uh, and the use of whole grain oat flour really gives the crust a nutty taste. These two flours make for a wonderful aroma and taste which could be even better by adding herbs and spices to it. To give it a seasonal touch you could try adding cinnamon, nutmeg, cardamom, or even cloves. My recipe can be used as a base from which to work off of. Please make sure to read the notes in the recipe before you get started. Acorn Flour and Oat Flour Pie Crust Author: SpicieFoodie.com & Nancy Lopez-McHugh Recipe type: Pie, Baking, Gluten Free, Starch free, Wheat free Cuisine: International, American Serves: 2 40 gm acorn flour 100 gm whole grain oat flour (see notes) large pinch fine sea salt large pinch white or brown sugar (see notes) 40 gm cold unsalted butter (can use grass fed butter if desired) 2 tbsp buttermilk Mix acorn flour, oat flour, salt and sugar until well combine. Using a pastry cutter or fork, cut in the butter, next, and 1 tbsp at a time, add the buttermilk. Use your hands to distribute the butter and milk until the dough comes together. Don't worry about over mixing as neither of these flours contain gluten. Form a ball, wrap with plastic wrap and place in the refrigerator for 10 minutes. You will not be able to roll out this pie crust, it is very fragile and breaks easily; it has to be pushed into the molds. I advise you to butter the pie or tart moulds to help release the pie/tart easier. Simply use your fingers to push and shape into the mold, fill with filling and bake accordingly. - This recipe makes enough for two small pies sized 5.5 inches or 14 centimeters. - If you are allergic to wheat or gluten then it is imperative that the flours be certified both wheat and gluten free. Though both flours are naturally wheat and gluten free, if processed in wheat factories they may become contaminated. (Whole grain and GF oat flour can be purchased here.) - After you've mixed all of the ingredients give the mixture a taste. The acorn might need a little more sweetness — I've never needed more than 1 tbsp of sugar. - You may play around with the acorn to oat flour ratio, but be warned that too much (or 100%) acorn will not bind together and there is also a possibility of a bitter taste. - To make this a vegan pie crust substitute the butter for unsalted vegetable fat or coconut oil, and the buttermilk for a vegan milk of choice with a high fat content or thick consistency. WordPress Recipe Plugin by EasyRecipe 3.2.2124 See the bits of whole oats in the dough? Good nutritious stuff, in fact both whole grain oat and acorn flours pack more nutrition than wheat flour. This gorgeously golden pie crust you seen in the photos is raw, or un-baked. In a couple of days I will share the wonderful filling that went into it, I think you're going to love it as much as hubby and I did. Who knows you may want to make it for your Thanksgiving Day celebration.   P.S. If you missed the acorn flour article and information on where to purchase it, read it here. Whole grain oat flour can be found at health food stores or online too.     in Baked,Gluten Free

NUTELLA CHAPATI | INDIAN NUTELLA <b>RECIPES</b> | KIDS <b>RECIPES</b> <b>...</b> Posted: 14 Nov 2013 12:57 AM PST    I am sure most of you and mainly your kids will be nutella fans. I wanted to post some kids recipes using nutella that too something that is easily adapted to our usual Indian cooking. This is a simple and easy Indian nutella recipe that you can make for your kids lunch box or as a snack/ dinner. Kids would love this, even you may like it. And I am so sorry for tempting you all who ever are determined not to touch nutella here after. I am also one who take it as oath that from tomorrow I wont touch nutella and then breaking it everyday. There is no such recipe to share, just I am sharing an idea, hope it will be useful. And thanks to friend Sangeeta for the idea of folding, I made use of it here in this recipe. Is your kid allergic to coco? Dont worry, you can stuff sugar and ghee paste inside instead nutella. That's what she originally shared, but I tried with nutella. Recipe Cuisine: Indian  |  Recipe Category: Breakfast Prep Time: 20 mins    |  Cook time: 15 mins    |  Makes: 8 Ingredients Wheat flour / atta  1 cup  Nutella  1 tblsp per chapati  Water  As needed  Salt  As needed  Oil/ Ghee  As needed  Method Mix flour with salt and add water and prepare dough. Usually its little less than half cup for 1 cup flour. Prepare dough and let it rest for 15 mins. After 15 mins, knead again to make it smooth and divide into 6 or 8 equal sized balls depending how big you want it. Roll it as you do for chapati, but make sure not too thin. You can roll slightly thicker. Spread the nutella in half the chapati and fold it leaving a little space as shown in the picture. Press it with your fingers to seal it. Now fold it decoratively with the left extra space. By practise this will come our pretty well. I will try to upload video to show how to fold it later. Heat tawa and toast both sides with few drops of oil or ghee as required. Press gently in the folded area to ensure even cooking.  Notes Make sure you fold the edges small, otherwise it wont get cooked. CAUTION: The inside stuff will be hot as soon as you take it out from tawa. So be careful. Use your imagination for stuffing, you can add a tsp of finely chopped banana or thinly sliced banana 2 or 3 pieces. You can try the same with strawberry too. Goes well with nutella. You can also try coconut, sugar and dry fruits and nuts inside in this same way. I am sure your kids  will be excited to have this, so try it for their lunch box or snack box or as evening snack when they are back from school. I am sure you too will be equally loving this one. Bachelors who do not want to disturb their moms also can try this on their own.

The Comforting Vegan : Sophie&#39;s Kitchen <b>Recipe</b> Contest Posted: 13 Nov 2013 11:51 PM PST Sophie's Kitchen Holiday Recipe Contest A great contest is underway being conduct by a great product. Sophie's Kitchen is hosting a contest to see what great recipes are out there using the great and delish products that come from Sophie's Kitchen. Don't miss out at your chance to WIN!!  If you want to try the recipe I submitted, the link is below and ready to make. Perfect for cold nights and even holiday starters. Enjoy!!  Link to my Blog/Recipe: http://thecomfortingvegan.blogspot.com/2013/11/vegan-seafood-pot-pie.html?m=1 Contest Link http://sophieskitchen.net/cookoff/cookoff.html -Amy  AKA  The Comforting Vegan  Ready to Serve Pot Pie

THANKSGIVING <b>RECIPE</b>: Sweet Potato Pie - PE.com Blogs Posted: 13 Nov 2013 11:45 PM PST This is a recipe I've been making for years and it's always a crowd favorite. It can be made days before the big day and reheated for dessert. 1 rolled out pie crust (I use store bought, but if you have a special recipe that works too.) 2 8 oz. cans of yams, mashed 2 cups of sugar 1 cup of milk 1 Tbsp. of Nutmeg 1/2 Tbsp. of Cinnamon 1 Tsp. of Ginger 1/2 Tsp. of Cloves Preheat oven to 350 degrees. Roll out pie crust onto a floured surface and let it get slightly room temperature. In a large bowl mix together all ingredients until filling has a smooth, slightly loose consistency. Add milk a little at a time to avoid making mixture too wet. More or less spice can be added to taste. Place pie crust into nine inch pie pan and add filling. Bake for 45 minutes or until inserted toothpick comes out clean. Let cool before slicing. If you have extra filling, use egg roll wrappers to make fun dessert ravioli.

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