Showing posts with label red. Show all posts
Showing posts with label red. Show all posts
Wednesday, April 30, 2014
Roasted Red Gold Blue Potatoes
 |
| Roasted potato wedges make a tasty side dish. |
Mornings have been bone-chilling frigid. The distant mountain peaks are snow capped, almost mystical against the deep-sea sky. The mesa behind us is still frosted white on the shadow side. Coyote tracks zigzag through the junipers. Yesterday, I watched a jackrabbit sprint across the western slope below our casita, his desert brown camouflage useless against the snow. I shivered and hustled to the kitchen to slice up potatoes.
Trader Joe's in Santa Fe had some of those trendy heirloom tri-colored potatoes this week, the sweetest little gems in purple-blue, red and gold. So, of course, Darling, we had to snag a bag to bring back home. We were both craving comfort food.
Monday, April 14, 2014
TwoFaced Red Onion
"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
Indian food is one of those cuisines that I love to eat out but feel intimidated to prepare at home, like Chinese or Ethiopian. Considering the amount of bread (naan) and rice involved, I wouldnt naturally be inclined to make it anyway, as I like to keep my kitchen the picture of Paleo perfection. No, you did NOT just find two pounds of white sugar and flour in my pantry!!!!!! Im just holding it...for a friend!
When I order out, my dish of choice is Saag Paneer--cubes of mild cheese floating in creamy spinach, scooped up with loads of naan.
Just.
Stop.
It.
Its so delicious, but clearly not paleo, and definitely on no ones diet. But a close second, and far more easily made Paleo, is butter chicken.
For even more onion-y goodness, head over
to The Paleo Project to see what Jenna made!
to The Paleo Project to see what Jenna made!
Makes 4 large servings
(adapted from Everyday Paleo)
- 2 1/2 lbs boneless chicken breasts or thighs
- 1 medium red onion, diced
- 3 Tbsp. coconut oil
- 1 6 oz. can tomato paste
- 1/2 can coconut milk
- 2 cloves garlic, minced
- 1/2 tsp. cardamom powder
- 1/2 tsp. coriander powder
- 1 tsp. fenugreek powder
- 1 tsp. sea salt
- 3 Tbsp. ghee (you can find this in the ethnic section of the grocery store)
1. Dice chicken into bite-sized cubes and set aside.
2. In a large skillet, heat coconut oil over medium heat. Add diced onion and saute until translucent.
3. Turn heat to low and add garlic and spices to the onion, mixing to create a paste.
4. Add tomate paste to onions and stir. The mixture will be thick.
5. Turn heat up to medium and add coconut milk and salt, using a whisk to blend everything into a thick sauce.
6. Bring sauce to a simmer and add the chicken. Bring everything to a simmer and then turn to low, cover, and cook for about 15 minutes, or until chicken is cooked through.
7. After chicken is cooked, add the ghee and mix until melted.
8. Serve over steamed swiss chard.
Monday, April 7, 2014
Red and Green Potato Pancakes
Who doesnt love a potato pancake, right? Crispy flavored potatoes that can be eaten at any time of the day make this girl very happy! I thought that this would be a great addition to my cookie exchange brunch menu. In fact, I think it was the best new recipe I made that day. I found this recipe on The Enchanted Cook and loved her kicked up version of potato pancakes. Even more I loved how the red of the pepper and the green of the chives made this seem very festive! I never made potato pancakes before so I got a little nervous when the potatoes didnt hold together. I just went with it and they were perfectly fine. I spoke to a few people and was told that this is totally normal. Thank goodness! I slightly adapted this recipe because I had pre-shredded potatoes I wanted to use and wasnt sure what the measurements were. I also bought a package of thinly sliced pancetta and it only had 6 slices in it. I wouldnt mind doubling that next time. It all worked out and I was very pleased. The only thing that I think that could be improved is my drying of the potatoes. The potatoes should be very dry and I was a little lazy about it. I ended up with a pool of eggy water at the bottom of the bowl which made the last batch a little messy. I served these two per person with a poached egg cradled in between. Of course, at that point I was rushing too much to take a picture. No worries though, I will be making these again without a doubt and will be sure to get a good picture of the plated dish.
Red and Green Potato Pancakes
Slightly Adapted from The Enchanted Cook
makes 18-20 pancakes
Ingredients:
1 1/2 bags Simply Potatoes, shredded hash brown potatoes
6 - 12 slices pancetta, thinly sliced
2 cups shredded cheesem, combo bag Monterrey Jack and Cheddar
4 large cloves garlic, minced
1 red bell pepper, diced
1 small package of scallions, finely chopped (approx 1/2 cup)
3 large eggs, beaten
kosher salt and fresh cracked pepper to taste
canola oil for frying
Directions:
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place pancetta slices on parchment and bake for about 15 minutes or until crispy. Remove from oven and blot off oil with paper towel. When cool enough to handle give them a rought chop.
2. In a large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper.
3. Heat a large skillet over medium high heat and add oil. Form patties in your head and press together (they will not stay together completely). Place the mound of potatoes in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.
3. Remove pancakes and place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.
If you would like to make these patties a couple of hours ahead of time just leave them out on the counter and right before serving preheat the oven to 375 place on baking sheet and heat until warmed through.
Serving options - Sour Cream or cream fraiche topped with chopped chives, Serve with a poached egg on top or enjoy them as they are.
Click here for a printable version of this recipe.
Thursday, April 3, 2014
Thai Red Curry Beef in Grilled Flank Steak Form
This red curry flank steak recipe represents a departure from my usual game plan regarding marinating meat for the grill.I normally dont try to make the meat taste like something specific, rather just use whatever vinegar is nearby, some garlic, herbs, and whatever spices strike my fancy at that moment.
This time I actually had an idea. I love Thai food, and in particular red curry beef. If youve never had this amazing dish, its basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce until fork tender. Its clearly one of the top 50 recipes in the history of the world.
So, inspired by this classic Thai recipe, I decided to see if the same sort of flavors could be turned into some sort of marinade for flank steak. Im so glad I did. The results knocked my socks off.I made a point to use only ingredients found in your typical higher-end grocery store (like Whole Foods). I really hope you make the effort to find these items, since there really aren’t suitable substitutions.One note about doneness – as I mention in the video, I like to cook the flank steak to about 132 on the grill which goes up another 5 or so degrees while it rests. This will give you something between medium rare and medium. Rare flank steak is very chewy, and I believe cooking it closer to medium gives a much better texture to the meat.
Having said that, it may look like the meat is a little rarer than that in the video. Thats because I started cutting from the thick end, which is going to be rarer – but as you slice towards the thinner end, it will turn medium, and youll even get a few slice of medium well towards the end.For this reason flank steak is a perfect choice for a group, since the same piece of meat will provide a range of different doneness. So, go find those not-so-exotic Asian ingredients and give this delicious beef flank steak recipe a try. Enjoy!
Ingredients:
1 whole beef flank steak, trimmed
3 tablespoon fish sauce
1/4 cup seasoned rice vinegar
3-4 cloves crushed garlic
1 tablespoon finely grated fresh ginger
1 teaspoon hot sauce
1 teaspoon red curry powder
1/2 teaspoon red curry paste
View the complete recipe
Thursday, March 6, 2014
Red velvet woopie pie
Red velvet woopie pie
Ingredients
- Flour 125gm
- Baking powder ¼ tsp
- Salt ¼ tsp
- Coco powder 1 tbsp leveled
- Unsalted butter 60 gm
- Egg 1 large
- Sugar 150 gm or ¾ cup
- Vanilla essence 1 tsp
- Butter milk ½ cup
- Red food color 1 tbsp
- White vinegar ½ tsp
- Baking soda ½ tsp
Method
- Sieve together flour, coco powder, salt and baking soda in a bowl, beat butter for 2 minutes adding in sugar continue to beat till fluffy add the egg and beat till mix, add vanilla, in a cup whisk butter milk with red food color, now on low speed, alternately add the flour mixture and butter milk to the beaten butter mixture, beginning and ending with flour, lastly mix in a bowl, vinegar and baking soda, allow the mixture to fizz quickly fold in the batter, grease a woopie pie pan lightly with a small cookie scoop, put on each hole, tap tray well, bake in a preheated oven 180 degree C for 15 minutes until done, cool the woopie pie in pan on a wire rack for 10 minutes, remove and cool completely before frosting.
Ingredients for frosting
- Cream cheese 4 ounces
- Shortenings or margarine 2 tbsp
- Vanilla essence ½ tsp
- Icing sugar 1 to 1 ½ cup
- Milk 1 tbsp if required
Method
- In a large bowl beat cream cheese, shortening, vanilla and milk if required on low speed until smooth, gradually adding in sugar, beat till frosting, smooth and spreadable, spread prepared icing on one side of woopie and sandwiched the 2nd woopie.
Saturday, March 1, 2014
Red Coconut Chutney Hotel Restaurant Style Red Chutney
Ingredients
Fresh shredded Coconut- 1/2 cup
Fried gram dal- 1 tsp
Tomato ripe small( chopped)- 1
Ginger- 1"
Whole red chilli- 4
Salt to taste
For tempering
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Curry leaves- few
Oil- 1 tsp
Method
In a mixer grinder add shredded coconut, fried gram dal, chopped tomato, ginger, whole red chilli and required salt. Grind to a smooth paste by adding little water. Remove the chutney to a bowl. Heat 1 tsp oil in a small tadka pan, when hot add mustard seeds and allow to crackle. Add the urad dal and curry leaves and fry until urad dal turns golden brown. Add this tempering to the prepared chutney and mix well. Serve Red Coconut Chutney with hot Idlis, Dosas, Bajji and Bondas.
Saturday, February 22, 2014
Red hot chicken masala
Red hot chicken masala
Ingredients
- Chicken 1 kg 12 pieces
- Ginger garlic paste 1 tbsp heaped
- Tomatoes 2 blended
- Tomatoes 2 chopeprized
- Peanuts 2 tbsp roasted and crushed coarsely
- Cream 3 tbsp
- Salt 1 ½ tsp
- Coriander powder 1 ½ tsp
- Allspice 1 tsp
- Oil ½ cup
- Kashmiri red chilies 8 soaked for 2 hours and grind with 1 large onion into a fine paste
Method
- Heat oil add grinded paste of onion and red chilies, ginger garlic paste fry for 5 minutes, add blended and chopperized tomatoes, fry till pulpy, add chicken, salt, coriander, allspice, cook for 5 minutes, add 1 cup water, cover and cook till chicken tender, lastly add peanuts and cream, serve hot with roti.
Monday, February 17, 2014
Pan Fried Chicken and Smashed Red Potatoes
To me, good fried chicken has the crispiest of skin which is gently fried to crunchy perfection and seasoned only with salt. One could compare the fried chicken skin Im talking about to chicken bacon. Equally as important is the tender, juicy meat which is in no way dried out. Although there are many schools of thought on the ideal coating for fried chicken, for me the best has always been the way my mama does it. A piece of chicken with a scant coating of flour and into a shallow pan with and inch or so of hot oil. Flip over after a few minutes and, thereafter, turning on a regular basis until the chicken is evenly golden brown and cooked thoroughly on the inside. While still hot and glistening with oil, season fairly liberally with salt.
The potatoes arose from having two leftover boiled and quartered red potatoes which I had seasoned with a bit of vinegar, olive oil and salt. The original intention was to make potato salad as an accompaniment for my BBQ Pork on a Bun the other night before I realized I had some of the Au Gratin Potatoes left over. So, not wanting the au gratins to go to waste I placed the boiled red potatoes in the refrigerator overnight. In a cast iron skillet I browned some bacon and onions and placed the potatoes in the pan and let them brown before turning them. As the pan began to dry out a bit, I added a bit of beef stock (which I just happened to have available, though chicken stock or water would have worked fine as well) and let them them simmer for just a bit until they were heated through. Simple, but delicious!
Wednesday, February 5, 2014
Red pudding Rauðgrautur
This is something that should appeal to kids:
1 litre red or purple fruit or berry juice, for example redcurrant, blackcurrant, raspberry, cranberry or pomegranate juice
60 g cooking starch (e.g. potato flour, cornflour, or sago)
Sugar to taste
Water, if needed
Put the cooking starch in a saucepan and stir in the juice. Heat gently to boiling. Add sugar to taste and thin with water if the flavour is too strong. When the juice boils, it should be thickened. Remove from the heat, pour into a large bowl and sprinkle sugar on top. Cool. Serve as a dessert.
Read More..
1 litre red or purple fruit or berry juice, for example redcurrant, blackcurrant, raspberry, cranberry or pomegranate juice
60 g cooking starch (e.g. potato flour, cornflour, or sago)
Sugar to taste
Water, if needed
Put the cooking starch in a saucepan and stir in the juice. Heat gently to boiling. Add sugar to taste and thin with water if the flavour is too strong. When the juice boils, it should be thickened. Remove from the heat, pour into a large bowl and sprinkle sugar on top. Cool. Serve as a dessert.
Subscribe to:
Posts (Atom)