Friday, January 31, 2014
Galloway Irish Stew
Its St Patricks day on 17th March and Im celebrating this Irish festival, with some Irish dishes and products from Ireland.
Over a period of time the dialect spoken in the area took on a distinct Irish influence and became known as Galloway Irish. You can hear the accent on this BBC recording
Galloway Irish Stew
1.1kg leg of lamb
2 onions, cut into chunks
3 carrots, peeled and cut into chunks
4 parsnips, peeled and cut into chunks
3 sticks of celery, sliced
1 tbsp tomato puree
1 pint lamb stock
salt & pepper
As many peeled potatoes, cut in large chunks, as you can fit in the pot!
Heat the oil in a flameproof casserole, brown the meat, then remove to a plate. Turn the heat down and add the onions, carrots, parsnips and celery and saute for about 10 minutes.
Put the lamb back in on top of the vegetables and pile in the potato chunks round about it. Add the tomato puree to the vegetable stock and pour over the meat and vegetables, season with salt and freshly ground black pepper.
Cover the pan and cook at 160C for 2 hours until the meat falls away from the bone.
More Irish goodies coming soon.
Yummy Tacos
Howdy! Im Ami with AliLilly
I am really excited to be here today to share this awesome recipe with yall. This taco recipe was exclusively requested by the Envy Girls!
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I am really excited to be here today to share this awesome recipe with yall. This taco recipe was exclusively requested by the Envy Girls!
Born and raised in Texas, it never really dawned on me that Tex-Mex was something you could really only find in Texas. It is BY FAR my favorite style of food. Living in Arizona now, there is NO TEX-MEX ANYWHERE!!! Luckily I know how to make Tex-Mex.
This is my version of Tex-Mex tacos. It is a simple and fast way to make FANTASTICALLY TASTEFUL TACOS!!
You will need:
- 2 pounds ground beef or ground turkey
- 1 packed taco seasoning mix
- 1 can fire roasted tomatoes (salsa style or crushed)
- 2 avocados
- 12 large or jumbo taco shells
- Mexican or Taco seasoned shredded cheese (1 small bag is fine as it is just a garnish)
- 1 can seasoned black beans
- 1 Roma tomato
- 1 lime
- salt and pepper to taste
Brown and chop your ground beef or turkey. I have learned this little trick, add water just enough to cover the meat after it is browned. Let the water come to a boil then start chopping the meat some more. It helps break up the meat, turning it into finely ground taco meat. Drain the water carefully after you are finished. I use a metal strainer instead of a colander. I lose too much meat with the large holes of a colander. Add the taco seasoning according to the package instructions. I know that it calls for 1 pound of ground beef per packet. Trust me, 2 lbs to 1 packet or 1 lbs to a half a packet is perfect!
This is a simple guacamole recipe. While meat is cooking, chop and mash one of your avocados. Squeeze lime juice from half your lime into the mashed avocado then add salt and pepper to taste. Slice your other avocado into thin long pieces and sprinkle them with salt and pepper to taste. Chop your Roma tomato into small cubes. Once your meat is done add the can of fire roasted tomatoes, stir well. Now strain but do not wash your black beans. Add then to the meat mixture, turn down heat to low and stir well. Bake your taco shells according to the package instructions. While taco shells bake squeeze the other half of your lime onto the meat. Cook your taco meat mixture on low for those few minutes, stirring frequently. Once shells are done fill them with your taco meat mixture and top them with guacamole, chopped tomatoes and shredded cheese. Garnish with slices of avocado on the side. I hope you enjoy this recipe as much as my family and I do. Come by and visit my blog. I post another new recipe every Thursday along with other crafting and jewelry making endeavors!!
Pastirma Leek Potato Gratin Pastırmalı Pırasalı Patates Graten
This is an "almost" Turkish recipe because of the pastirma. It is not easy to find Turkish or middle eastern pastirma in states, but its not imposssible either. I buy pastirma from international markets. To see what pastirma looks like click here.
-pastirma is optional
1 pound/bag of baby potatoes, red or golden peeled and sliced thinly
2 leeks, chopped finely
10 strips of pastrami, cut in thin slices (you can have more or less)
1 cup cream
1 1/2 cup vegetable stock
3 cloves of garlic, minced
2 bay leaves
black pepper
pepper flakes
salt
1 cup or more crumbled feta or grated cheddar cheese
-Grease an oven pan (I used an 11 X 9 inch one) and place one layer of potatoes. Season with salt, black pepper, pepper flakes, and garlic. Sprinkle half of the leeks and pastrami. Put another layer of potatoes. Season with salt, black pepper, pepper flakes, and garlic. Add the other half of leeks and pastrami. Finally, put the last layer of potatoes. (With less ingredient, you can easily have only two layers of potatoes)
-In a little pot mix cream, stock, and bay leaves. First bring them to a boil and then turn it off.
-Top with grated cheese. Pour the creamy mixture on top (take the bay leaves out). Bake in a preheated oven at 400 F for 40-60 minutes loosely covered with an aluminum foil. For a crispy top, uncover and broil for 5 -10 minutes or until lightly brown.
This is a recipe I tried for a Turkish food blogging event "Patates Ye" (Eat Potatoes) which is hosted by Evren of Annemin Mutfak Kokusu (the smell of my moms kitchen).
Papaya Muffins with Choco Chips Topping
I hope everyone had a wonderful weekend !!!
I tried papaya muffins with choco chips topping and they came out so well and delicious.
Papaya is a great source of Vitamin A. Papaya Muffin is a great way to lure Non-Papaya eaters especially kids :-)
Perfect for a light snack or handy breakfast!!!!!
Ingredients:
For 6 Muffins
All purpose Flour – 1 cup
Sugar – ¾ cup
Unsalted butter – ½ cup melted
Egg – 1 no
Baking powder – 1 tsp
Baking Soda a pinch
Vanilla extract – 1 tsp
Ripe Papaya mashed – 1 cup
Milk – 2 tsps
Semisweet chocolate chips – 3 tsps
Salt a pinch
Preparation
- In a small bowl take baking powder, baking soda and salt and mix well.
- Add melted unsalted butter, sugar and beat for few minutes until light and fluffy.
- Add the egg and mix well.
- Now add milk, vanilla extract and mashed papaya and mix well.
- Add flour to the batter and mix well until fluffy.
- Preheat oven to 350 degrees.
- Put paper liners in 6 muffin tins and fill them to ¾ with batter and put some choco chips top of the batter of muffin.
- Bake for 27 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Transfer muffins and let them cool.
Sending this to Show me your Muffin hosted by Divya and Kids Delight event hosted by Mina orginally started by Srivalli and Breakfast mela hosted by Srivalli.
Traditional Icelandic fish balls Fiskibollur
Fish balls are one of the many ways in which Icelanders like to cook fish, and the recipes are numerous. When I was little I loved to eat fish-balls in pink sauce (see recipe below), mostly because of the colour of the sauce.
1 large fillet white fish (cod, haddock and saithe are traditional), skinned and boneless
1 medium onion
2/3 cup flour
1/5 cup potato starch (use cornstarch if potato starch is not available)
1 1/2 tsp salt
2 eggs
milk, as needed
Finely chop or grind the fish fillet and onion. Mix together in a bowl (or just throw both ingredients into a food processor and let it do the work). Add the dry ingredients, mixing well. Add the eggs and then the milk. The fish-dough should be just thick enough to stick together when you form it into balls. Form small balls with two tablespoons or use your hands. Fry in oil or butter over medium heat, until browned and cooked through. Serve with fresh salad and potatoes. Ketchup also goes well with fish-balls.
-If you must have some sauce on your fish-balls, serve with melted butter, brown gravy or cocktail sauce , or make pink sauce.
These are two ways to make pink sauce:
-1. Make basic white sauce and add ketchup until it turns pink.
-2. When the fish balls are just about done, add 250 ml. water to the pan. Take 1 1/2 tbs. flour and 100 ml. water or milk and mix into a smooth paste. When the water in the frying pan boils, add the flour paste and stir well. Add 1 tsp fish stock powder and 2 tbs. ketchup or tomato sauce. Cook for 5 minutes.
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1 large fillet white fish (cod, haddock and saithe are traditional), skinned and boneless
1 medium onion
2/3 cup flour
1/5 cup potato starch (use cornstarch if potato starch is not available)
1 1/2 tsp salt
2 eggs
milk, as needed
Finely chop or grind the fish fillet and onion. Mix together in a bowl (or just throw both ingredients into a food processor and let it do the work). Add the dry ingredients, mixing well. Add the eggs and then the milk. The fish-dough should be just thick enough to stick together when you form it into balls. Form small balls with two tablespoons or use your hands. Fry in oil or butter over medium heat, until browned and cooked through. Serve with fresh salad and potatoes. Ketchup also goes well with fish-balls.
-If you must have some sauce on your fish-balls, serve with melted butter, brown gravy or cocktail sauce , or make pink sauce.
These are two ways to make pink sauce:
-1. Make basic white sauce and add ketchup until it turns pink.
-2. When the fish balls are just about done, add 250 ml. water to the pan. Take 1 1/2 tbs. flour and 100 ml. water or milk and mix into a smooth paste. When the water in the frying pan boils, add the flour paste and stir well. Add 1 tsp fish stock powder and 2 tbs. ketchup or tomato sauce. Cook for 5 minutes.
SANDRA’S SAUSAGE STUFFED MINI PIZZA ROLLS
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| A delightful afternoon snack that would be a great game day appetizer as well... |
Yields: (16 Rolls)
Prep: 15 Mins.
Bake: 12 to 15 Mins.
INGREDIENTS
1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandras Pizza Dough)
Filling:
1/4 cup pizza sauce, plus more for dipping
4 slices pepper-jack cheese, finely chopped
1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as well)
Topping:
1 tablespoon unsalted butter, melted
Pinch of garlic powder
Pinch of dried Italian seasoning
1 tablespoon freshly grated Parmesan cheese
For dipping:
1/4 cup warm pizza sauce
METHOD
Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.
In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.
Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.
Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.
Bake until rolls are golden brown, about 12 to 15 minutes.
Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.
Serve rolls with warm pizza sauce for dipping. ~ Enjoy!
~~~~~~~~~~~~~~~
Tips: I like to break my sausage into rather small bits while browning. You can also change up these pizza rolls with many other types of topping ingredients to your hearts desire.
Thursday, January 30, 2014
Frozen fruit and salad mold
Frozen fruit and salad mold
Ingredients
- Potatoes 1 peeled, cubed and boiled
- Carrots ½ cup cubed and boiled
- Peas ½ cup
- Cucumber 2 cut in cubes
- Fruit cocktail 1 cup
- Apple 1 cut in cubes
- Caster sugar 2 tbsp
- Pineapple jelly 1 packet dissolved in ½ cup water
- Gelatin powder 1 tbsp heaped
- Salt 1 tsp leveled
- White pepper ½ tsp
- Fresh cream 1 cup
- Mayonnaise 1 cup
Method
- Dissolve gelatin in ¼ cup water, dissolve pineapple jelly in ½ cup water, mix both together with mayonnaise, cream, salt, white pepper and sugar.Add in chopped vegetables and fruits, mix well set in a jelly mold till firm, over turn, serve decorated over a bed of salad leaves.
SIMPLE TOMATO SAMBAL
4 large tomatoes chopped
2 green chilies chopped
2 large onions sliced finely
Salt to taste
1teaspoon chillie powder
Juice of 1 lime
2 tablespoons oil
Heat the oil in a pan and fry the onions till golden brown. Add the chopped tomatoes, chilies, salt, chillie powder and lime juice. Simmer on low heat till the tomatoes are cooked to a pulp and all the water dries up. Serve with rice, chapattis, Dosa or Idlis
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2 green chilies chopped
2 large onions sliced finely
Salt to taste
1teaspoon chillie powder
Juice of 1 lime
2 tablespoons oil
Heat the oil in a pan and fry the onions till golden brown. Add the chopped tomatoes, chilies, salt, chillie powder and lime juice. Simmer on low heat till the tomatoes are cooked to a pulp and all the water dries up. Serve with rice, chapattis, Dosa or Idlis
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Thank you again for your interest in my blog!
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Thank you again for your interest in my blog!
Gluten Free Potato Frittata
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| Lovely roasted potatoes make a fab frittata. |
Whenever I roast potatoes I make extra. That way Im sure to have some yummy leftover morsels to play around with the following day. The night before I roasted Yukon Gold, red and blue potatoes cut into wedges and tossed in olive oil, sea salt and Old Bay Seasoning. The leftovers were perfect for a crustless quiche or baked frittata- an easy and simple way to make a savory gluten-free pie.
Roasted Potato Frittata Recipe
How relaxed and laid back easy can you get? Whisk a few eggs with a little sour cream. Grate some Jarlsberg. Chop some parsley. Whisk the custard and toss in those leftover potato wedges you roasted last night. Dinner in a New York minute.
Ingredients:
Light olive oil or butter, as needed
Light olive oil or butter, as needed
About two cups cooked seasoned potato wedges
1 1/4 cups shredded Jarlsberg
5 extra large organic free-range eggs
1 heaping half cup of sour cream
2 tablespoons chopped fresh parsley
12 grape tomatoes, halved
1-2 tablespoons shredded Parmesan
Instructions:
Pre-heat the oven to 375ºF. Lightly oil or butter a nine-inch glass pie plate.
Pre-heat the oven to 375ºF. Lightly oil or butter a nine-inch glass pie plate.
Arrange the potatoes in the bottom of the pie plate. Sprinkle with the shredded cheese.
In a large mixing/measuring cup, whisk the eggs with the sour cream till smooth. Add almost all of the parsley [save a little to decorate the top]. Pour the egg mixture all over the potatoes.
Dot the top with the halved tomatoes and remaining parsley. Using the back of a spatula, lightly press down all over the top surface to encourage the egg custard to seep in and around the potato wedges. Sprinkle the top with Parmesan.
Bake in a hot oven for 35 minutes, until the frittata is set and golden. Cool slightly before slicing and serving.
Serves 4 to 6.
Recipe Source: blogspot.com
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Asparagus Wrapped in Pastry Puff
Ingredients:
1 lbs asparagus
1/4 Pastry Puff Dough Recipe
1 tbs Johnnys Garlic spread
2 tbs shredded Parmesan
1 egg (fluffed)
Enjoy!!!
Simple Egg Sandwich
This is very quick and easy sandwich and also a great comfort food. We can use any type of bread or cheese.
When I am concerned about my calorie intake I carry them in my lunchbox.
Ingredients:
For 2 sandwiches
Egg – 2 no
Bread – 4 slices
Tomato – 4 slices
Onion – 4 slices
Lettuce – 2 leaves
Salt As Required
Pepper As Required
Mayonnaise – 4 tsp
Honey Mustard – 4 tsp
Preparation
- In a large sauce pan, add oil heat on medium heat.
- Crack eggs in pan and cook to desired firmness.
- Season eggs with salt and pepper.
- Cook on both sides of the egg and keep it aside.
- Now spread mayonnaise and honey mustard on bread slices
- Cover it with lattice, tomato slices, onion slices, above cooked egg with bread to make two sandwiches
- Serve warm
Sending this to Sandwich Mela hosted by srivalli and Quick and Easy Recipes hosted by DD
BADAMI RAITA
BADAMI RAITA
Ingredients:
- Yogurt 250 gm
- Almond paste ½ cup
- Green coriander ½ bunch
- Green chilies 4-5
- White pepper ½ tsp
- Salt to taste
For garnishing:
- Almonds (sliced) 4-5
Method:
- Take 250 gm yogurt, ½ cup almond paste, ½ bunch green coriander, 4-5 green chilies, ½ tsp white pepper, some salt and water in the blender and blend everything together.Garnish the raita with sliced almonds and serve.
Yes Another GIVEAWAY starts today!
Ever wonder who designed our new, cute and improved blog?
Ever wonder how you can have a cuter blog?
Well her name is Kassie and she does an amazing job with making your blog look spectacular in no time!
Please check out her site and see for yourself
http://www.designsbykassie.blogspot.com/
Here is our fantastic GIVEAWAY that you cant pass up...
A Free Blog-Makeover( face value $20)
Yes thats right All you need to do to enter to win this free blog makeover is.......
Ever wonder how you can have a cuter blog?
Well her name is Kassie and she does an amazing job with making your blog look spectacular in no time!
Please check out her site and see for yourself
http://www.designsbykassie.blogspot.com/
Here is our fantastic GIVEAWAY that you cant pass up...
A Free Blog-Makeover( face value $20)
Yes thats right All you need to do to enter to win this free blog makeover is.......
1. Become a follower...... 1 entry
2. Copy and paste our button to your blog...... 3 entries
3. Blog, facebook, or myspace about the giveaway with a link to our blog...... 5 entries!
4. Email us at envy.my.cooking@gmail.com with a recipe, a find, or a picture of your kitchen to feature for 1 additional entry each.
Please leave a comment to let us know how many entries you have earned!!!
Were excited... giveaway ends Saturday night @ 12am..... GOOD LUCK!!!
The Winner for the apron and magazine give away is-
Amy said... I became a follower, grabbed the button for my blog, and posted this on facebook. 9 entries!
Please email us asap!!!!
Giveaway closed
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