Google Alert - recipe |
- <b>Recipe</b>: Mince Pies with Clementine Pastry
- Skinny Cheese Enchiladas: Updated <b>Recipe</b>! | Skinny Mom | Tips for <b>...</b>
- Yakisoba with Shio Koji | Noodle <b>Recipe</b> | Just One Cookbook
- Flavor Your Life Shares a Tuscan Bean & Tuna Salad Crostini <b>...</b>
- Staying in Afghanistan Is a <b>Recipe</b> for More Terrorism | The Muslim <b>...</b>
- Chocolate Amaretto Truffle <b>Recipe</b> | GoodMorningGloucester
| <b>Recipe</b>: Mince Pies with Clementine Pastry Posted: 14 Dec 2013 02:30 AM PST Ellie gives us a festive recipe to get us in the Yuletide spirit  Photo Credit: Ellie Lord Here is my version of the classic mince pie, with extra fruity mincemeat and a clementine and cinnamon pastry. Just the thing to get into a festive mood! 250g plain flour, 50g icing sugar, zest of ½ clementine, 125g butter, cut into cubes 1 egg, splash of water, 250g mincemeat, zest of ½ clementine, 1 small apple, grated, then patted with kitchen towel to get rid of most of the liquid, 50g raisins, 30g candied peel, chopped, 7.5cm fluted round cutter, Small christmas cutters, shallow 12 holed tin Pre-heat your oven to 180°C Bake for 12-15 minutes, or until the pastry is golden and the mincemeat is bubbling.  |
| Skinny Cheese Enchiladas: Updated <b>Recipe</b>! | Skinny Mom | Tips for <b>...</b> Posted: 14 Dec 2013 02:00 AM PST
Plus, the prep and cooking process is very simple, which is always an added benefit. These enchiladas will make your dinner rotation quite often…trust me!
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| Yakisoba with Shio Koji | Noodle <b>Recipe</b> | Just One Cookbook Posted: 14 Dec 2013 12:37 AM PST
Yakisoba (ηΌγγγ°) is a popular Japanese stir fried noodle dish; similar to chow mein. The noodles are much thinner than the Chinese version and it's seasoned with Worcestershire-like sauce instead of soy sauce. Recently, a college friend in Japan shared a picture of her bento on Facebook and I was really intrigued because it was Yakisoba seasoned with shio koji. I knew this would be fun and tasty to try! And it was! I had no idea how shio koji's simple ingredients can enhance the flavor so dramatically for yakisoba. I was also pleasantly surprised with its elegant flavors. Shio koji adds nice umami to the simple ingredients of noodles, meat, and veggies. Instead using a lot of yakisoba sauce for my family on the noodles, I now use shio koji in my yakisoba as a the alternative. Plus it tastes much better, you'll have to try it to believe it. Yakisoba is really simple to make and it's versatile. Throw in your favorite protein (chicken, shrimp, sausages, etc) and veggies in a wok and finish with noodles and seasonings. It's a great week night meal for a busy day.
By the way, Hikari Miso is currently hosting sweepstakes to give away 30 Shio Koji bottles on their website (U.S. only). Entries will be accepted until 11:59 pm PST December 15, 2013 (2 more days!). Don't miss out on a chance to win a bottle! You can click here to enter. Good luck! To get the Yakisoba with Shio Koji recipe, click here over at the Hikari Miso's website.
Note: If you cannot find shio koji, use 1/2 tsp. salt for marinating and 1 to 1 1/2 tsp. salt for seasoning instead for this recipe. However, I haven't tried seasoning with just salt yet. If you want the regular Yakisoba recipe, please click here. Hikari Miso products are available in Japanese grocery stores and Amazon. Disclosure: This post is sponsored by Hikari Miso. To read more about my partnership with Hikari Miso, click click here. Thank you for reading my blog, and enjoy cooking with shio koji! |
| Flavor Your Life Shares a Tuscan Bean & Tuna Salad Crostini <b>...</b> Posted: 14 Dec 2013 12:15 AM PST Bohemia, NY (PRWEB) December 14, 2013 Flavor Your Life, a European Union funded campaign dedicated to providing the latest in olive oil industry news, shares their recipe for Tuscan Bean & Tuna Salad Crostini prepared with extra virgin olive oil. For the dressing, the recipe requires 1/3 cup and a tablespoon of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of red wine vinegar, 1 teaspoon of Dijon mustard, 1 small minced garlic clove, ½ tablespoon of salt, and 1/8 teaspoon of crushed red pepper flakes.To make the dressing, whisk together all the dressing ingredients until well combined in a small bowl and set aside. For the salad itself, the recipe requires 1 can of cannelloni beans (rinsed and well drained), 2 5-ounce cans of solid white tuna, ½ cup of fennel, ¼ pimento-stuffed green olives, 2 tablespoons of finely chopped red onion, 2 tablespoons of finely chopped Italian parsley, and 1 tablespoon of capers. The recipe also asks for 1 head of radicchio (finely shredded) and 2 long, thin baguette loaves cut into ¼ inch thick rounds, lightly brushed with olive oil and oven toasted. To make the salad, gently toss together the beans, tuna, fennel, olives, onion, parsley and capers. Pour the dressing over the tuna salad and toss until it is all well combined. Season to taste with additional salt and pepper. Then, cover the bowl with plastic wrap and refrigerate for 30-60 minutes. To make each crostini, place a few radicchio shreds onto a toasted baguette round.Then, top each crostini with about 1 tablespoon of the prepared chilled bean &tuna mixture. This recipe is best served fresh. One variation to the recipe can be made by substituting the fennel for celery. This recipe is perfect for holiday parties and can also be thrown on top of a salad bed of greens or made into sandwiches. It is also a great way to incorporate some antioxidant rich olive oil into your meal. Flavor Your Life, a campaign supported by the European Union, Unaprol and the Italian Ministry of Agriculture, is dedicated to providing the latest in industry news and health information about European extra virgin olive oil. Extra virgin olive oil enhances the flavors of your recipes while providing health benefits. Flavor Your Life campaign, the voice of olive oil production quality control, aims to educate consumers so they can make informed decisions when purchasing olive oil. Read the full story at http://www.prweb.com/releases/2013/12/prweb11417210.htm |
| Staying in Afghanistan Is a <b>Recipe</b> for More Terrorism | The Muslim <b>...</b> Posted: 13 Dec 2013 11:12 PM PST Posted by Rafiq A. Tschannen Anthony W. Orlando HUFFINGTON POST Lecturer in the College of Business and Economics at California State University, Los Angeles Barack Obama is daring the terrorists. He's standing in their front yard. He's calling them out. Of course, that's not how it's reported. "U.S. 'nowhere near' decision to pull all troops out of Afghanistan," was the understated Reuters headline. Under negotiation is an agreement keeping 8,000 to 10,000 American troops in Afghanistan "through 2024 and beyond." Also on the table are night raids and drone strikes that Afghan President Hamid Karzai refuses to allow. This is madness. "If the job is not done," said the Russian ambassador to Kabul, "then several thousand troops…will not be able to do the job that 150,000 troops couldn't do." The only thing worse than the hopelessness of this plan is the backwardness of it. In an effort to prevent terrorism, we are continuing the very thing that creates terrorism: our presence! Al Qaeda "has been precise in telling America the reasons [it's] waging war on us," according to CIA analyst Michael Scheuer, who tracked Osama bin Laden from 1996 to 1999. "None of the reasons have anything to do with our freedom, liberty, and democracy, but have everything to do with U.S. policies and actions in the Muslim world." In his book Dying to Win: The Strategic Logic of Suicide Terrorism, political scientist Robert Pape analyzed every known case of suicide bombers from 1980 to 2005. He found that "what nearly all suicide terrorist attacks have in common is a specific secular and strategic goal: to compel modern democracies to withdraw military forces from territory that the terrorists consider to be their homeland." Specifically, he discovered that "al Qaeda is today less a product of Islamic fundamentalism than of a simple strategic goal: to compel the United States and its Western allies to withdraw combat forces from the Arabian Peninsula and other Muslim countries." The Obama administration can't pretend that it doesn't know this fact. In 2004, the Pentagon concluded that "American direct involvement in the Muslim World has paradoxically elevated the stature of and support for radical Islamists, while diminishing support for the United States to single-digits in some Arab societies. Muslims do not 'hate our freedom,' but rather, they hate our policies. [In] the eyes of the Muslim world, American occupation of Afghanistan and Iraq has not led to democracy there, but only more chaos and suffering." Firsthand accounts confirm these conclusions. British journalist Johann Hari interviewed former Islamic militants who had since rejected jihad. He probed them, in independent interviews, about what made them join the cause in the first place. "Every one of them said the Bush administration's response to 9/11 — from Guantanamo to Iraq — made jihadism seem more like an accurate description of the world." One of them put it this way: "You'd see Bush on the television building torture camps and bombing Muslims and you think — anything is justified to stop this. What are we meant to do, just stand still and let him cut our throats?" New York Times reporter David Rohde saw this attitude up close when the Taliban held him hostage for seven months. Looking back on his captors, he remembered, "Commanders fixated on the deaths of Afghan, Iraqi and Palestinian civilians in military airstrikes, as well as the American detention of Muslim prisoners who had been held for years without being charged." BBC journalist Owen Bennett-Jones found the same reaction in his research on the drone strike that killed Taliban leader Hakimullah Mehsud earlier this year. "Although many Pakistanis were happy that Mehsud was no long threatening them," Bennett-Jones reports, "their relief was outweighed by the thought that the US's use of drones in Pakistan was an unacceptable breach of sovereignty and a national humiliation." The result was "a wave of sympathy in the country" for Mehsud and his fellow terrorists. "As I travelled around the Middle East during the Arab Spring," writes Bennett-Jones in this week's London Review of Books, "the word that most often cropped up in the slogans in various capitals was not 'freedom' – the one the Western media recognised and highlighted – but 'dignity.'" These are the sad facts of a desperate region. We do not condone their violence, but we must understand their motives. American troops, night raids, and drone strikes in Afghanistan will only make it easier for terrorists and insurgents to recruit angry young men to fight and die for their cause. By extending the occupation into perpetuity, we are not stopping terrorism at the source, as President Obama would have us believe. We are multiplying their ranks. We are taunting and humiliating them. We are endangering our nation. This op-ed was published in Friday's South Florida Sun-Sentinel. Follow Anthony W. Orlando on Twitter: www.twitter.com/AnthonyWOrlando  Posted by Rafiq A. Tschannen on December 13, 2013. Filed under Afghanistan,Americas,Taliban,United States. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry |
| Chocolate Amaretto Truffle <b>Recipe</b> | GoodMorningGloucester Posted: 13 Dec 2013 11:08 PM PST A fun to make and relatively easy recipe, Chocolate Amaretto Truffles make a wonderful host/hostess gift and also easily freeze for make-ahead gifts. I am bringing a batch to the GMG Holiday Party tonight at Fred Bodin's gallery and hope to see you there!
Mini baking cups 2 ounces Baker's sweet German chocolate, broken into small bits 6 ounces Ghiradelli semi-sweet chocolate chips ¼ C. Disaronno Amaretto liqueur 2 Tbs. strong coffee Few drops almond extract 2 ounces (1/2 stick) unsalted butter, softened 1 Tbs. vanilla extract ½ C. pulverized Jules Destrooper almond thins (or Anna's, or any super fine, thin cookie) Confectioner's sugar to taste (approx. ¼ cup) ½ C. Ghiradelli unsweetened cocoa powder for final powdering Melt sweet chocolate bits and semi-sweet chocolate chips over a gently simmering double boiler. Whisk in liqueur, coffee, almond extract, and vanilla. Whisk vigorously, over gentle heat, a few minutes more until mixture is shiny and smooth. Gradually add the butter by tablespoons. With a wooden spoon, beat in the pulverized cookies. Beat in sifted confectioner's sugar, to taste. Remove the pan from the double boiler and place in a bowl of ice with water. Stir until well chilled and firm enough to form into balls. By teaspoonful, gather up a gob and form into a rough, truffle-like shape. Roll in cocoa powder and drop into frilled paper cup. Makes about 22, depending on size. Refrigerate in an airtight container. They will keep for several weeks or they may be frozen. Very loosely adapted from Julia Child's Chocolate Amaretti Truffles The Way to Cook Page 485. I think you will find this recipe relatively easy. Let us know if you give it a try. Reposted from December 2011. |
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