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Reader's Watchdog: Group finds right recipe to help the homeless
Recipe | Roasted Veg & Feta Pasta Bake | Mayfair Mum
Mor Vada Kuzhambu Cooking Methods Today recipe By Tamil Chef ...
Vazhakkai Podimas Recipe – Raw Banana Stir Fry | Sidedish For ...
A Recipe for Love Cake | Commentary by Jennifer Fischer
Recipe For The Eyes (Spinach And Carrot Salad)

Reader's Watchdog: Group finds right recipe to help the homeless

Posted: 09 Nov 2013 01:11 AM PST

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Recipe | Roasted Veg & Feta Pasta Bake | Mayfair Mum

Posted: 09 Nov 2013 01:05 AM PST

Posted on November 9, 2013 by Mayfair Mum

I've had so much fun joining in with Vicky's Prose for Thought linky, that I thought I'd join in with another linky this week. This time Recipe of the Week which is run by the clever Emily at A Mummy Too.

This is a quick, healthy and comforting hot meal, that is versatile enough to adapt so you can make good use of any seasonal veg you might have lying around. Courgette/aubergine or squash/sweet potato would work just as well. You could add crispy bacon, small roasted onions or garlic for extra sweetness and flavour.

Serves: 4 adults or 2 adults & 2 kids

Cooking time: <30 mins

Ingredients

8 oz pasta shapes (I used radiattore, but fusilli or penne can easily be substituted)
2 medium carrots, sliced lengthways and chopped into bite sized chunks
4 oz mushrooms, quartered
1 red pepper, chopped into bite sized chunks
1 yellow pepper, as above
mixed herbs
garlic salt (or a few whole bulbs of fresh garlic if you prefer)
Creme fraiche – 4 tbsps
Tomato puree – 1 tbsp
1 pot feta cheese cubes

Method

1. Heat the oven to 200C (Fan 180C) and roast the veg in bite size pieces for 20 mins. Sprinkle over a little dried mixed herbs and garlic salt to season first.

2. Meanwhile, bring a saucepan of water to the boil and cook the pasta according to the instructions. Usually 10-12 minutes.

3. Drain the cooked pasta and mix in the creme fraiche and tomato puree.

4. Add the roasted vegetables and transfer to an oven proof dish.

5. Pop under a preheated grill for ten minutes or until the feta starts to soften.

6. Spoon into bowls and serve with a fresh green salad or even a cheeky glass of white wine!

What's your favourite quick Autumn supper? Please leave a link in the comments box below or hop on over to join in with the Recipe of the Week linky over at A Mummy Too.

About Mayfair Mum

Writing for myself, while juggling it all in the brave new world of motherhood.

View all posts by Mayfair Mum →

Mor Vada Kuzhambu Cooking Methods Today recipe By Tamil Chef ...

Posted: 09 Nov 2013 12:52 AM PST

Description:

There are two sorts of vada – Paruppu vada a product of chana dal (part de-husked dark chickpeas), and Ulundu vada produced out of urad dal (de-husked dark lentils.) Sliced green chillies, curry leaves and onion are likewise blended into the player, and ulundu vadai hitter holds rice notwithstanding these. While paruppu vadai is roundabout and marginally level, ulundu vadai is wheel-molded with an opening in the center. Ulundu vadai is tasteless and normally delighted in with chutney or sambar.

Title: Mor Vada Kuzhambu Cooking Methods Today recipe By Tamil Chef

Vazhakkai Podimas Recipe – Raw Banana Stir Fry | Sidedish For ...

Posted: 09 Nov 2013 12:25 AM PST

I love vazhakkai (Raw banana / Plantain) very much. Mostly it is cooked in every household on the Amavasya (New Moon) day, as a part of the lunch to give thidhi (offering) to the family members who passed away. The recipes prepared on that day are not supposed to have both onion and garlic as many fast (vrat) on that particular day. Likewise this vazhakkai podimas is also no onion no garlic recipe making it a perfect vrat recipe.

Recently when I went to my In-Laws place to celebrate Diwali, I returned with a big bunch of Vazhakkai. They were grown organically in the backyard without using any pesticides or chemicals and they were so yummy as well when cooked. I made homemade Vazhakkai chips, as the boys love it very much and some finger licking Chettinad Vazhakkai Kurma and still have some left.

Prep time: 5 mins | Cook time: 20 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Side Dish

Ingredients:

Vazhakkai (Raw Green banana/Plantain) – 2
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Whole dry red chilies – 2
Green chilies – 2
Turmeric powder – 1/2 tsp
Curry leaves – 1 sprig
Fresh grated coconut – 4 tbsp
Lemon juice – 1/2 tsp
Salt – to taste
Oil – 2 tsp

Instructions:

Place whole vazhakkai with the skin in a pressure cooker and 1/2 cup water and pressure cook for 1 whistle. It would have a parboiled by now.
Once it cools down, make a slit with a knife from top to bottom and open the the skin like you would open a book and peel away the skin of the vazhakkai.
Grate the parboiled plantain using a big holed grater and keep it aside.
Heat a pan with oil. Add mustard seeds and once it splutter, add urad dal and roast till golden brown. Now add broken whole dry red chilies and finely chopped green chilies and sauté for a few seconds.
Now add grated vazhakkai, turmeric powder, salt, curry leaves, fresh grated coconut.
Mix well and close the pan with a lid and cook for 3-4 mins over low flame. Take off fire. Add the lemon juice, once again mix well and serve hot with rice as an accompaniment.

Notes:

You can cook the plantain in an open vessel also but it will take a long time and needs constant supervision.
I used home grown organic plantain which was also tender, so cooked for just 1 whistle but if you are buying it from veggie shop then cook for 2 whistles as they tend to be a bit hard.
Do not overcook the plantain. It should be soft, cooked but still firm enough to either grate or crumble.
If you feel that the skin is being sticky, then grease your hands with oil while peeling and grating.
Instead of grating, you can also either crumble the cooked plantain or cut them into cubes.
If you do not wish to add lemon juice, you can always skip it.

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A Recipe for Love Cake | Commentary by Jennifer Fischer

Posted: 08 Nov 2013 11:52 PM PST

I am writing on a very special day – my first son's birthday. It's official. We now have a 4-year-old at our house.

The morning started in a lovely way. He cuddled up next to me, full of smiles and hugs and excitement about his birthday. Then, he started talking about cakes: chocolate cakes, apple cakes, candy cakes. He eventually decided, though, that a love cake would be the best type of cake.

The idea got embedded in my mind. I began to think about this love cake and what ingredients are essential to making one.

I even put the question to Facebook and loved the responses: sweetness, empathy, kindness (three spoonfuls, to be exact), mommy smiles, dog licks (this one would definitely make my 4-year-old giggle), and hugs (of course) – a lovely list.

What would I add to my love cake if I already had sweetness, empathy, kindness, mommy smiles, hugs and (possibly) dog licks? I'd add compassion, kisses, squeezes and a teaspoon of tickles matched by equal parts giggles sprinkled with little pieces of my heart on top.

Another friend shared her more literally and quite lovely vision of a love cake: small, chewy, edible hearts inside the cake and all over the outside. Sugar kisses from mom on the cake (actual kiss shapes on the cake), and dad's arms around the cake's embossed heart in the middle.

Wow! I'm not talented enough to pull that off, but I love the way it sounds.

I think if I shared these cake "recipes" with my 4-year-old, he would be happy and probably only ask that we add lots and lots (and LOTS) of chocolate.

What would be in your love cake? I'd also love to hear what birthday traditions you have.

You can share your traditions or ultimate cake recipes with me on Twitter (@IndieJenFischer) hashtags: #lovecake and #birthday or at The Good Long Road on Facebook. We'll be celebrating throughout the three day weekend as a family, so I share your best birthday recipes and ideas.

Jennifer Fischer is co-founder of the SCV Film Festival, a mom of two, an independent filmmaker and owner of Think Ten Media Group, whose Generation Arts division offers programs for SCV youth. She writes about her parenting journey on her blog, The Good Long Road. Her commentary is published Saturdays on SCVNews.com.

Recipe For The Eyes (Spinach And Carrot Salad)

Posted: 08 Nov 2013 10:56 PM PST

Category: Food & Drink Published: Saturday, 09 November 2013 00:00 Written by By Chinelo Nwagbo Hits: 11

Spinach-9-11-13 THE eyes are undoubtedly the most sensitive and delicate organs we possess, and perhaps the most amazing. They present us with the window through which we view the world, and are responsible for four fifth of all the information our brain receives – which is probably why we rely on our eyesight more than any other sense.

As with any other human body organ, the eyes need to be appropriately nourished. An appropriate diet may protect against cataract (a medical condition in which the lens of the eye becomes progressively opaque, resulting in blurred vision), and night blindness (the inability to see well at night or in poor light), which is noticeable in car drivers.

One among many dishes that can be taken to prevent diseases of the eye is spinach and carrot salad. This nutritious salad allows the discovery of flavours from ingredients that are not normally eaten raw. It is very healthy due to the wealth of vitamins, trace minerals and phytochemical elements that make this dish especially recommended to prevent blurred vision.

Diseases of the eye, such as conjunctivitis (inflammation of the conjunctiva of the eye), cataracts, night blindness, retinal degeneration and loss of visual acuity can be prevented with provitamin A (beta-carotene) and other carotenoids that are contained in spinach, carroT and pumpkin, and also contribute to the prevention of abnormal eye condition.

Aside from prevention of diseases of the eye, intake of this dish helps in prevention of skin disorders such as dryness of skin, eczema and dermatitis (a condition in which the skin becomes red, swollen, and sore, sometimes with small blisters).

Pregnant women can benefit from this nutritious dish to help prevent congenital malformation, as the dish is a good source of vitamins and folic acid. It is also an ideal recipe for cancer prevention.

Ingredients Quantities

Spinach 1 medium size

Carrots 4 medium size

Cabbage 100g

Cucumber 1 medium size

Broccoli 100g

Sesame seeds 2 tablespoons

Shelled sunflower

seeds 2 tablespoons

Wheat germ 1 tablespoon

Additional ingredients

Parsley

Olive oil 2 tablespoon

Sea salt To taste

Method of preparation

Peel and cut the sweet potato.

Boiled till it is done.

Drain and keep aside.

Peel, wash and chop each of the raw vegetables and arrange them on a platter with part of the sesame and sunflower seeds.

To prepare the dressing, grind the remaining sesame and sunflower seed in a mortar and add this mixture to the wheat germ, the lemon juice, the olive oil and the salt.

Dress at the time of serving and enjoy.

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Google Alert - recipe

Google Alert - recipe