Monday, March 31, 2014
SANDRA’S SLOW COOKER HERB and MEYER LEMON CORNISH GAME HENS
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A quick meal to prepare starting out with frozen cornish game hens during mid-morning or at noon on a busy work day for a quite rewarding dinner... |
Prep: 15 Mins.
Slow-Cook: 6 Hrs. on low
INGREDIENTS (All organic)
Veggies/Hens:
½ red onion, cut into 8 wedges
2 carrots, roughly chopped
2 ribs of celery, roughly chopped
2 (1.5 lb.) frozen cornish game hens
Drizzle mixture:
2 tablespoons extra virgin olive oil
1 meyer lemon cut in half, juiced, (reserve juiced halves)
2 tablespoons quality white wine
4 cloves garlic, minced
½ teaspoon poultry seasoning
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
Side option:
-- Sandra’s Flavorful Steamed Basmati Rice and Herbs
METHOD
Spread veggies in bottom of 6-quart slow-cooker, and place frozen cornish game hens on top. Whisk the remaining drizzle mixture ingredients in a small bowl, and drizzle over hens. Place the reserved (pre-squeezed) lemon halves next to hens in slow-cooker.
Slow-cook, covered, on low heat for 6 hours, or until the legs begin to fall away from hens, (or when the temperature of the breast meat reaches 160 degrees).
If making, start preparing the Flavorful Steamed BasmatiRice and Herbs about 30 minutes prior to serving your meal.
To crisp skin: Preheat the oven broiler. Line a 9”x13” baking pan with foil and spray with olive oil. Toss the lemon halves. Carefully remove hens using two large spatulas and place them on the prepared baking dish.
Place baking dish in the oven under the broiler for about 4-5 minutes, until golden brown and skin is crisp. Allow hens to rest after removing them from the broiler for 5-10 minutes.
To serve, cut the hens down the middle, serve with the prepared basmati rice and herbs, along with steamed vegetables removed with a slotted spoon from slow-cooker. ~ Enjoy.
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Tips: If you wish to make a gravy from the drippings keep it hot in the slow-cooker. Skim excess oil from the top with a spoon (or use a gravy/oil separator), and make a slurry by whisking 2 tablespoons of cold water with 1 tablespoon of corn starch in a small bowl, then slowly whisk in slurry until gravy has thickened.
You can also do the same with a 3 lb. whole chicken, although thaw it first so you are able to remove the giblets and neck from cavity, then be sure to place the lemon halves inside cavity before cooking.
To serve, cut the hens down the middle, serve with the prepared basmati rice and herbs, along with steamed vegetables removed with a slotted spoon from slow-cooker. ~ Enjoy.
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Tips: If you wish to make a gravy from the drippings keep it hot in the slow-cooker. Skim excess oil from the top with a spoon (or use a gravy/oil separator), and make a slurry by whisking 2 tablespoons of cold water with 1 tablespoon of corn starch in a small bowl, then slowly whisk in slurry until gravy has thickened.
You can also do the same with a 3 lb. whole chicken, although thaw it first so you are able to remove the giblets and neck from cavity, then be sure to place the lemon halves inside cavity before cooking.
Keerai Masiyal Simple Spinach Mash
Masiyal is ready! Our lunch today with Mor Kozhambu, Beans Paruppusuli and RiceSince my mom is here to stay with us for a few days, it is my pleasure to present / record some really simple traditional recipes like Keerai Masiyal.
According to my knowledge, there are three common dishes made with Spinach in Tambram cuisine. The first one being the simple mashed spinach or Masiyal ( Masikka means to mash in Tamil) , the second one being Keerai Kootan / Keerai Milagootal which is a delicately spiced spinach - lentil preparation had with rice and the third (and my not-so-favourite) Pulikkeerai or spinach soured with tamarind. There is also a fourth variety in which cooked udad dal is added to mashed spinach. The recipe Im sharing today is Keerai Masiyal or very simple mashed spinach that can be served as a side when you are just in the mood for some steamed rice and dal. This one also goes fantastic when mixed with some sambar and had along with yogurt rice (tairsaadam).
This is a fine example of typical Tamil Brahmin cuisine, where less is always more and the flavours of the main ingredient are relied upon to the maximum without adding strong flavours like onion or garlic.
Keerai Masiyal
Category - Greens, Tambram recipes, Side, low-carb
Time taken - Under 30 minutes
Recipe source- Traditional tamil brahmin recipe
Makes - 2 cups of mash, serves 4 as a side along with rice
ingredients
2 fat bunches of spinach (7-8 cups of finely chopped spinach and thin stems - excluding the thick stems)
1/2 cup water
Salt to taste
1 tsp oil
1 tbsp udad dal
2 dried red chillies, broken into pieces
1 heaped tsp rice flour dissolved in 2 tbsp water (You can use wheat flour alternatively)
special equipment
a stone-pot or kal-chatti is the best option, followed by a heavy cast iron pot.
a rounded heavy wooden / iron spoon for mashing
directions
In a very heavy bottom pan (traditionally a kal-chatti /heavy stone pot) place the chopped spinach leaves with half cup water. Keep the flame on medium high. It will take 6-7 minutes for spinach to completely wilt and release the water content.
Keep mashing the spinach in the pot with the heavy iron /wooden spoon. Once thoroughly cooked, remove the pot from flame. Keep it on the counter top and mash well for 3-4 minutes, until the spinach is creamy. Add salt to taste.
In a small skillet, place 1 tsp of oil and put in the udad dal. Fry until light golden, and then add the red chillies. Saute for a few seconds until crisp and slide the tempering onto the mashed spinach. Add the rice flour-water mix into the pot as well, place it back on the flame, let the whole mix come to a simmer. The rice flour will get cooked and flavours of the tempering will merge into the mash.
Serve hot with rice.
Since there are very few ingredients, it is best to use the freshest possible spinach for this dish. Frozen spinach could work well too. We always use regular spinach, but I guess baby spinach would work as well.
Finally I get to send something for Nupurs A-Z of Indian Vegetables - M for Masiyal
I would also like to submit this in addition to this for RCI - Tamil Cuisine
Tags:
Show you care with the Lindt Bear
What a great way to give to charity! With its familiar cheery smile, loveable little heart and smooth milk chocolate body, the Lindt Bear makes the perfect treat. It’s also the perfect way to ‘show you care’, as the Lindt Bear is helping raise £100,000 for BBC Children in Need in 2012.
Lovingly crafted by the Lindt Master Chocolatiers, each luxury chocolate Lindt Bear is a seasonal favourite that helped to delight thousands of adults and children after its launch last year. Wrapped in its distinctive golden foil and complete with keepsake heart and ribbon, it looks almost as good as it tastes.
The charming Lindt Bear 100g is already in your local store (RRP £2.99)
In the run up to the BBC Children in Need Appeal which culminates on 16th November 2012, there will be a special charity auction of limited edition porcelain Lindt Bears - each signed by a well known celebrity. Keep an eye out for more information and auction details at facebook.com/lindtuk.
As well as the classic Lindt Bear 100g, there are also six other ways to ‘Show you care with the Lindt Bear’ this festive season, available from stores nationwide or online from lindt.co.uk.
Cod tongues – soðnar gellur
The humble cod has been the dominant fish in Icelandic cuisine for centuries. An example of its importance is that there is an Icelandic name for every bone and muscle in the cods head, more than forty terms in all, and every one of those muscles has been eaten.
Cod tongues arent really tongues, but rather the fleshy, triangular muscle behind and under the tongue. They are available from all good fishmongerss shops in Iceland, both salted and fresh. When I was working in a salt fish factory in my teens, we could take home all the gellur we wanted for free. Salted gellur need to be soaked in cold water over night.
Take the gellur and scrape off the slime. Drop into boiling water (salted if theyre fresh) for 10-15 minutes. Serve with plain boiled potatoes, rye bread and butter.
If there is anything left over at the end of the meal, you can try this recipe with the leftovers:
Fried gellur:
1/2 kg cooked gellur
2 tbs flour
Salt and fish spice mix
75-100 g butter
If you want sauce (I dont)
1/4 litre water
Sauce colouring
Salt and pepper
Roll the gellur in flour into which salt and spice has been mixed and brown in butter in a frying pan. Remove from the pan. Deglaze the pan and add sauce colouring. Cook until it is sufficiently thickened. Pour over the gellur. Serve on toast with fresh salad on the side.
Sometimes I make British fish batter (of fish-and-chips fame), dip gellur in it and deep-fry. Yummm!
Note:
The first recipe is traditional, the second is not.
Read More..
Cod tongues arent really tongues, but rather the fleshy, triangular muscle behind and under the tongue. They are available from all good fishmongerss shops in Iceland, both salted and fresh. When I was working in a salt fish factory in my teens, we could take home all the gellur we wanted for free. Salted gellur need to be soaked in cold water over night.
Take the gellur and scrape off the slime. Drop into boiling water (salted if theyre fresh) for 10-15 minutes. Serve with plain boiled potatoes, rye bread and butter.
If there is anything left over at the end of the meal, you can try this recipe with the leftovers:
Fried gellur:
1/2 kg cooked gellur
2 tbs flour
Salt and fish spice mix
75-100 g butter
If you want sauce (I dont)
1/4 litre water
Sauce colouring
Salt and pepper
Roll the gellur in flour into which salt and spice has been mixed and brown in butter in a frying pan. Remove from the pan. Deglaze the pan and add sauce colouring. Cook until it is sufficiently thickened. Pour over the gellur. Serve on toast with fresh salad on the side.
Sometimes I make British fish batter (of fish-and-chips fame), dip gellur in it and deep-fry. Yummm!
Note:
The first recipe is traditional, the second is not.
It Takes Some Huevos to Cook on a Ranch
I was very excited when I saw Huevos Rancheros on my assignment list for About.com. Its one of those breakfast recipes that I love, but never remember to make.Huevos Rancheros simple means ranch-style eggs, and if youve ever worked on a ranch, like I have (I picked corn one summer), you understand the importance of a hearty breakfast.
There are many variations of this dish, all which includes some kind of eggs topped with some kind of tomato and chili-based sauce. This video recipe shows a fairly traditional preparation with two slight twists. I like my ranchero sauce kind of smooth - where as most classic versions are quite chunky. Also, instead of the plain tortilla base, I slip in a slice of cheese for a little quesadilla action.
If you decide to go ahead and try this (and when you see the money shot at the end, you really wont have much choice), you should follow my lead and have it with the rice and beans. I love homefries the much as the next ranch hand, but theres something about the way the egg yolk and ranchero sauce mix together that works so well with frijoles refritos and arroz.
Since this recipe was produced for About, the following video link will take you off the site to watch the video, just don’t forget to come back. Enjoy!
Ingredients:
1 tbsp of tomato paste
1 tsp of vegetable oil
1/2 cup diced onions
big pinch of salt
2/3 cup diced green chilies - combination of hot or sweet i.e.jalapeno & Fresno chilies
2 cloves minced garlic
1/2 tsp chili powder
2 tsp oregano
14.5-oz diced tomatoes
1/2 cup of water
salt and cayenne pepper
Corn tortillas
Pepper jack cheese
2 eggs
Cilantro
Coconut Ice Cream
Ingredients:
1. 1 cup coconut milk
2. 1 cup whipping cream
3. 1 cup milk powder
4. 1/2 cup sugar powder
Method:
1. In blander add sugar, milk powder, coconut milk and whipping cream.
2. Churn for 2 minutes or until sugar and milk powder is dissolved.
3. A foamy mixture is ready. Pour into a box with a tight fitting lid.
4. Now cover and place in the freezer for 3 - 4 hours.
5. After 4 hours again churn in mixer jar.
6. Allow it to freeze for another 5 - 7 hours or so.
7. Enjoy.
You may also like:
Curry Recipes
Jeenas Step-by-Step Curry Recipe Index Page:
Here is Jeenas selection of delicous aromatic curry recipes.
The links on this page vary from vegetarian curry recipes, to chicken curry recipes, lamb curry recipes, "keema/kheema" curry recipes and tofu curry recipes !
Click the link next to the picture of the curry recipe you would like to see a full step by step picture guide recipe tutorial, or check out more food recipes at my recipe home page.
Step-by-Step Curry Recipes Index:
Butter Chicken Recipe (Murgh Makhani Recipe)
Oven Baked Chicken Biryani Recipe
Chicken Biryani Recipe
Restaurant Style Chicken Curry Recipe
How to make a restaurant style chicken curry
Vegetable curry recipe
Vegetable ( vegetarian curry) curry recipe
Tofu curry recipe
Tofu curry recipe (vegetarian curry recipe)
Spicy mushroom curry recipe
Mushroom curry recipe
Egg curry recipe
Spicy egg curry recipe
Mushroom and potato curry recipe
Mushroom potato curry recipe
Mild egg curry recipe
Mild egg curry recipe
Thick mixed pea curry recipe
Pea curry recipe
Fat free curry
Fat free split pea curry
Vegetarian kofta curry recipe
Vegetarian kofta curry recipe
Lamb & mushroom kheema/keema recipe
Lamb keema/kheema recipe
Lamb curry recipe
Lamb curry recipe
Lamb keema/kheema recipe
Lamb kheema/keema recipe
Aromatic chicken special curry recipe
Aromatic chicken curry recipe
Coconut chicken curry recipe
Coconut chicken curry recipe
Chicken curry recipe
Chicken curry recipe
Chicken korma recipe
Chicken korma recipe
Chicken madras recipe
Chicken madras recipe
Kerala chicken curry recipe
Kerala chicken curry recipe
Aduki bean curry recipe
Aduki bean curry recipe
For more curry recipes click the link below:
Curry recipes page 2
You can enjoy your Chefs curry with naan bread, dosa or even with low fat oven chips.
Sunday, March 30, 2014
Ilah Abadi Chicken
Ilah Abadi Chicken
Ingredients
- Chicken ½ kg
- Onion chopped 2
- Yogurt 125 gm
- Tomato puree ½ cup
- Turmeric 1 tsp
- Chili powder 1 tsp
- Crushed red pepper 1 tsp
- Lemon juice 1 tbsp
- Butter 1 tbsp
- Dry ginger powder ½ tsp
- All spice powder ½ tsp
- Coriander leaves chopped 2 tbsp
- Ginger garlic paste 2 tbsp
- Oil 3 tbsp
- Mix whole spice as required
- Salt to taste
Method
- Cut ½ kg chicken into cubes.Heat 3 tbsp oil in a pan, add 2 tbsp ginger garlic paste, fry well.Now add 2 chopped onion and mix whole spice as required. Fry for 2 – 3 minutes.Now add chicken pieces and fry well till its color turn to golden brown.
- Add ½ cup tomato puree, 1 tbsp lemon juice, 1 tsp chili powder, 1 tsp crushed red pepper, 125 gm yogurt and ½ cup water. Cover and cook for 8 – 10 minutes.Remove the lid, turn the flame high and fry well till water dries.
- Also add ½ tsp dry ginger powder. Fry till oil comes on top.Lastly ad 1 tbsp butter and 2 tbsp coriander leaves.Dish it out, sprinkle with ½ tsp all spice powder and serve hot.
Chocolate Beet Cake
For the last month I have found myself wanting chocolate cake. So, eventually, I broke down and made one. Also for the last month I have been looking at some beets in the fridge and trying to decide what to do with them. Id been hearing about this cake for years, so I decided now was the time.
I also tried an unusual icing Ive been hearing about for years too, which I will post tomorrow. Together, they were great. This was a nice cake but I do think the better for some frosting. It was very moist and kept well. The beets added colour and kept it moist but if you did not know they were there, you probably would not guess.Neither the cake nor the icing were intensely sweet, but dense, moist and richly flavoured.
12 servings
1 hour 15 minutes - 30 minutes prep time, not including cooking the beets or icing
2/3 cup mild vegetable oil
100 grams (4 ounces) unsweetened chocolate
1 cup sugar
3 extra-large eggs
2 teaspoons vanilla extract
2 cups very finely grated or mashed cooked beets
2 cups soft unbleached flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
Put the oil and chocolate into a mixing bowl that can be heated over a double boiler, and do so, stirring regularly, until the chocolate is melted. Alternatively, it can be heated and melted in the microwave, if you are sure to check and stir it regularly. In either case, dont let it overheat or scorch.
When the chocolate is fully melted, mix in the sugar. Beat in the eggs once you are sure that the mixture is cool enough that it wont cause them to set (cook). Mix in the vanilla and the peeled and grated or puréed beets.
Preheat the oven to 375°F. Line the bottom of 2 9" round springform pans with parchment paper, and butter the sides and the paper.
Sift the flour, cocoa, baking powder and salt, and mix it into the wet ingredients in 2 passes. Divide the batter (it will be quite thick) between the 2 prepared pans. Spread the batter evenly to the edges of the pans and be sure it is level.
Bake the cakes for 40 to 45 minutes, until just firm. Let cool before icing.
Last year at this time I made Lamb Cabbage Rolls.
Read More..
I also tried an unusual icing Ive been hearing about for years too, which I will post tomorrow. Together, they were great. This was a nice cake but I do think the better for some frosting. It was very moist and kept well. The beets added colour and kept it moist but if you did not know they were there, you probably would not guess.Neither the cake nor the icing were intensely sweet, but dense, moist and richly flavoured.
12 servings
1 hour 15 minutes - 30 minutes prep time, not including cooking the beets or icing
2/3 cup mild vegetable oil
100 grams (4 ounces) unsweetened chocolate
1 cup sugar
3 extra-large eggs
2 teaspoons vanilla extract
2 cups very finely grated or mashed cooked beets
2 cups soft unbleached flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
Put the oil and chocolate into a mixing bowl that can be heated over a double boiler, and do so, stirring regularly, until the chocolate is melted. Alternatively, it can be heated and melted in the microwave, if you are sure to check and stir it regularly. In either case, dont let it overheat or scorch.
When the chocolate is fully melted, mix in the sugar. Beat in the eggs once you are sure that the mixture is cool enough that it wont cause them to set (cook). Mix in the vanilla and the peeled and grated or puréed beets.
Preheat the oven to 375°F. Line the bottom of 2 9" round springform pans with parchment paper, and butter the sides and the paper.
Sift the flour, cocoa, baking powder and salt, and mix it into the wet ingredients in 2 passes. Divide the batter (it will be quite thick) between the 2 prepared pans. Spread the batter evenly to the edges of the pans and be sure it is level.
Bake the cakes for 40 to 45 minutes, until just firm. Let cool before icing.
Last year at this time I made Lamb Cabbage Rolls.
NEUTRELA SOYABEAN CHUNKS GRAVY
NEUTRELA (SOYABEAN) CHUNKS (GRAVY)
INGREDIENTS
- Neutrela (soyabean) chunks-1 cup
- Tomatoes puree form-3-4
- Ginger grated-1/4 inch
- Asafoetida (hing)-a pinch
- Cumin seeds (jeera)-1/2 teaspoon
- Turmeric powder-1/2 teaspoon
- Red chilli powder-1/2 teaspoon
- Salt to taste
- Oil-2 tablespoons
- Dried fenugreek leaves (kasoori methi)-1/2 teaspoon
- Garam masala powder-1/4 teaspoon
METHOD
- Boil water in a pan & add neutrela to it.
- Boil for 5-10 minutes & as it appears done, turn off the flame.
- Strain out the water & rinse neutrela once with water (normal temperature).
- Keep it aside.
- Heat 2 tablespoons oil in a pan.
- Add a pinch of hing (asafoetida) & 1/2 a teaspoon cumin seeds (jeera).
- As they crackle, add grated ginger to it.
- As the ginger turns brown, add tomatoes to it.
- Add turmeric powder, red chilli powder & salt.
- Mix them well.
- As the mixture leaves oil, add kasoori methi to it.
- Add the boiled neutrela & fry them them well till they are dried up.
- Next, add a little water & fry them well till the water is dried up again.
- Repeat this process 4-5 times.
- This process makes the neutrela fried well & brings out a very nice flavour to it.
- After frying them well, add 1-2 cups water & bring it to a boil.
- Cover the pan with a lid & allow it to get cooked on a low flame till a thick gravy is formed.
- As the appear cooked with a nice gravy turn off the flame & add garam masala powder to it.
- Neutrela chunks are ready to serve.
Another Chef John is Traveling Rerun Cabbage Rolls a Mother Knows Best
Hello from freezing western New York. It looks like Im probably not going to have time or the opportunity to film any video recipes while Im here, but here is a winter classic that Im posting along with an important update to the procedure.My mother had some amazing cabbage rolls waiting for Michele and me upon our arrival. As we ate I could tell by the look in my wifes eyes she was thinking, "yours are good, but these are better." When youve been together as long as we have, you can actually read each others minds.
After a brief conversation it was discovered that while I use the same ingredients as mom, she cooks hers an additional hour. This explained the extra tender filling, and even sweeter, more tender cabbage. So, here is my cabbage roll recipe video (inspired by my Aunts recipe - you can read that original post here, and get the ingredients) and as you watch please take note the cooking time is not 2, but 3 hours. Thanks mom. Enjoy!
Update to the Update! After further discussions with my mother, and my aunt who I credited with the recipe, it seems that Im using several ingredients not officially sanctioned by the family elders. Apparently they dont use Parmesan or egg in the mixture, and it been "suggested" that if I continue using those ingredients I should stop telling people its their recipe!
PINEAPPLE COCONUT CREAM PIE
I found this quick and easy pie recipe over at Sweet as Sugar Cookies the other day. Lisa hosts a Saturday blog that is FULL of great dessert recipes. If you havent checked it out, please do so, it is lots of fun.
Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!
Pour into 9" graham cracker pie shell and place plastic wrap on the surface of the hot pudding. Chill for several hours, then remove plastic and top with stabilized whipped cream.
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid. Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but not totally whipped. While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.
NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.
Read More..
Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!
The pudding is nearly fool proof!!
½ cup white sugar
½ teaspoon salt
3 tablespoons cornstarch
1 tablespoon all purpose flour
2½ whole milk
3 egg yolks
Put all of the above ingredients into a heavy bottomed pan and whisk it until any lumps are gone. Bring to a boil over medium heat, stirring constantly with rubber spatula. Once the pudding starts to thicken, switch to a whisk and whisk, while it boils, for one minute (it will get very thick).
Remove from heat and stir in:
1 tablespoon butter
1 teaspoon vanilla (I used 2 teaspoons)
1 cup canned crushed pineapple (I drained it and squeezed it dry)
½ cup flaked coconut (my addition)
Stabilized Whipped Cream (wont deflate) Makes 2 cups1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid. Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but not totally whipped. While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.
NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.
Beef Ganoff
Beef Ganoff
Ingredients
Ingredients
- Beef undercut ½ kg
- Mushrooms ½ cup
- Onion 1
- Fresh cream ½ cup
- Boiled pasta ½ packet
- Beef stock 1 glass
- Crushed black pepper 1 tsp
- Garlic paste 1 tbsp
- Roasted flour 2 tbsp
- Worchester shire sauce 2 tbsp
- Tomato ketchup 2 tbsp
- Oil 2 tbsp
- Oil 3 tbsp
- Salt to taste
- In a pan put together ½ kg sliced undercut beef, 1 chopped onion, 1 tsp crushed black pepper and salt to taste. Fry well.Now add 1 tsp garlic paste, 2 tbsp Worchester shire sauce, 1 glass beef stock and 2 tbsp tomato ketchup. Cover and cook on low flame for 10 – 12 minutes till meat is tender.
- Now add 2 tbsp roasted flour and cook sauce thickens.Also add ½ cup sliced mushrooms and ½ cup fresh cream, fry well on high flame for 2 – 3 minutes.Now spread mixture on top of boiled pasta and serve hot.
Saturday, March 29, 2014
SANDRA’S MEXICAN CHICKEN CORN TORTILLA LASAGNA
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An ideal lasagna entree you’re able to prepare ahead of time and make as mild or spicy to your heart’s content, including alternatively substituting chicken for precooked pork, beef, moose, venison, caribou, elk and so on... |
Servings: (12)
Prep: 15 Mins.
Cook Time: 1 Hr.
INGREDIENTS
Lasagna:
1 (16 oz. can) refried beans
1 (1.25 oz. pkg.) taco seasoning
18 (6”) corn tortillas
3 chicken thighs, cooked and roughly shredded*
1 (15 oz. can) black beans, rinsed and drained
2 cups prepared salsa
1 (4 oz. can) fire roasted mild diced green chilies, drained
1 cup sour cream
1 red bell pepper, finely chopped
1 (2.25 oz. can) sliced olives, drained
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
Garnish:
--Shredded romaine lettuce
--Diced fresh tomatoes
--Sliced pickled jalapenos
METHOD
Preheat oven to 350 degrees. Spray a 13”x9” baking dish, and set aside.
Place refried beans and taco seasoning in a small saucepan over low heat, mix to combine. Stir occasionally, and heat until warm (so it spreads easily).
Repeat following layers 3 times in prepared baking dish: Arrange a layer of 6 corn tortillas in baking dish, top evenly with 1/3 refried bean mixture, 1/3 chicken, 1/3 black beans, 1/3 salsa, 1/3 green chilies, 1/3 sour cream, 1/3 bell peppers, 1/3 sliced olives, 1/3 mozzarella cheese, and 1/3 cheddar cheese.
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| Ready for the oven... |
Spray bottom of foil (to prevent cheese from sticking) and cover lasagna, then bake for 45 minutes. Uncover, and continue baking for 15 minutes, until cheese is melted.
Cut into squares, and serve topped with shredded lettuce, diced tomatoes, and sliced pickled jalapenos. ~ Enjoy!
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| Hot and ready to serve... |
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*Tip: I precooked 3 bone-in and skin-on chicken thighs covered with water in a medium saucepan, then added a bit of sea salt, freshly ground pepper, onion powder, and garlic powder. I brought the mixture to a boil, covered, then reduced heat to a simmer to gently boil for 25 minutes. I cooled the thighs on plate, removed the skin and bones, then roughly shredded the meat.
Fish Vegetable Salsa Wrapped
Fish Vegetable Salsa Wrapped
Ingredients
- Fish fillet ½ kg
- Onion chopped 1
- Celery stick chopped 1
- Capsicum chopped 1
- Egg 1
- Tomatoes boiled 4
- Garlic chopped 4 cloves
- Manda patti ½ kg
- Parsley chopped ¼ bunch
- Black pepper ½ tsp
- Sugar ½ tsp
- All spice ½ tsp
- Lemon juice 2 tbsp
- Oil 3 tbsp
- Salt to taste
Method
- Finely chop 1 onion, 1 celery stick, 1 capsicum, 4 boiled tomatoes and ¼ bunch of parsley.Marinate ½ k fish fillets with 2 tbsp lemon juice, ½ tsp black pepper and salt to taste.Heat 3 tbsp oil in a pan, add 4 cloves of chopped garlic. Then add all the chopped vegetables, fry well for 2 – 3 minutes.Now add salt to taste, ½ tsp all spice, ½ tsp black pepper and ½ tsp sugar.Mix well and keep aside.
- Cut each Manda Patti into square, also cut fish fillets into 4 inch squares.Put fish piece on Manda patti. Top with vegetable mixture.Fold sides and seal well.Brush top with beaten egg. Now bake in a preheated oven on 200 degrees for 10 – 12 minutes till golden brown.Remove in a serving plate, garish with cooked vegetables and serve.
Basic sponge for pastries
Basic sponge for pastries
Ingredients:
- Eggs 6
- Caster sugar 6 ounce
- Flour 6 ounce
- Vanilla essence 1 tsp
Method:
- Beat eggs with sugar till light and fluffy. Add 1tsp of vanilla essence and mix gently.Continue beating till the mixture doubles in volume.Fold in the sieved flour. Gently grease a long rectangular pan and line with butter paper.
- Pour batter into baking pan and bake in pre heated oven for 20-25 minutes.The sponge is ready when it leaves the sides of the tin and is springy to touch.Remove from the oven and cool. Cut into desired shapes to make the pastries.
Gokulashtami Bhakshanam Stuff even God looks forward to
Krishna Pooja in my own little wayGokulashtami is the birthday of Lord Krishna and it is celebrated by Hindus all over India in their own way. In our homes, it is intimately related to food as a variety of fried sweet and savoury snacks are prepared and offered to the naughty Lord Krishna who was known for His love for butter.
Since childhood this was one festival that I used to eagerly await as it used to be windfall of goodies. I used to crib about the fact that my grandmom used to make all the good stuff on one day and then for a few months to come, there wouldnt be any of this stuff to eat.
But thats how the Gods like it and thats how its done at home.
Both my mom and Geeta chithi live in adjacent buildings which is an hours drive from my place. Theyve been preparing to make the bhakshanam for over a week by picking, soaking, drying and grinding rice to make fresh rice flour. Most of the savouries use rice flour as the base. My mom, aunt and grandmom generally sit in one of their kitchens together, in the afternoon. The gas stove is placed on the floor they prepare the snacks over latest family gossip and a hot cup of tea.
The stuff prepared is then divided into 5 portions for each one of us to do the Naivediyam in our respective homes.
The line up for Naivediyam is as follows:
Sweet aval with coconut and jaggery
Vadai
Appam
Thattai
Since childhood this was one festival that I used to eagerly await as it used to be windfall of goodies. I used to crib about the fact that my grandmom used to make all the good stuff on one day and then for a few months to come, there wouldnt be any of this stuff to eat.
But thats how the Gods like it and thats how its done at home.
Both my mom and Geeta chithi live in adjacent buildings which is an hours drive from my place. Theyve been preparing to make the bhakshanam for over a week by picking, soaking, drying and grinding rice to make fresh rice flour. Most of the savouries use rice flour as the base. My mom, aunt and grandmom generally sit in one of their kitchens together, in the afternoon. The gas stove is placed on the floor they prepare the snacks over latest family gossip and a hot cup of tea.
The stuff prepared is then divided into 5 portions for each one of us to do the Naivediyam in our respective homes.
The line up for Naivediyam is as follows:Sweet aval with coconut and jaggery
Vadai
Appam
Thattai
Murukku
Uppu cheedai
Vella cheedai
Tenkuzhal
Sweets this time: Badam cake and Besan-milk cake
The sweet cheedais are known to explode like mini-missiles in oil if the proportion of ingredients is even slightly changed. I couldnt make it to moms place on the day they were preparing the savouries-or else I would have had a field time photographing the various procedures. But I did manage to capture amma and chithi in the kitchen yesterday, making suda suda vadai for our favourite Lord. And that is precious footage for me :)
Uppu cheedai
Vella cheedai
Tenkuzhal
Sweets this time: Badam cake and Besan-milk cake
The sweet cheedais are known to explode like mini-missiles in oil if the proportion of ingredients is even slightly changed. I couldnt make it to moms place on the day they were preparing the savouries-or else I would have had a field time photographing the various procedures. But I did manage to capture amma and chithi in the kitchen yesterday, making suda suda vadai for our favourite Lord. And that is precious footage for me :)
Geeta chithi in the front and Amma behind :)
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