In Chef John we trust.
Unlock the secret to perfectly boiled okra! This underrated veggie is a mealtime superhero, the ultimate sidekick to any dish!
Receita de Sirniki "Panquecas de Ricota" Geralmente é servido no café-da-manhã ou janta, e acompanhado de smetana (creme azedo), mel ou geléia. - 1 Kg de ricota (pode usar ricota de kefir!) - 1 ovo - 1/2 xíc. de açúcar, + açúcar p/ polvilhar - 1/2 colh. (chá) de sal - 1 a 1 e 1/2 xíc. de farinha - óleo de girassol p/ fritar 1- Em uma tigela, amasse a ricota com um garfo e misture bem com o ovo + açúcar + sal. 2- Misture farinha aos poucos, até a massa ficar firme o suficiente p/ sovar com as mãos. Continue colocando farinha até conseguir modelar bem a massa com as mãos. 3- Passe farinha nas mãos, pegue um tanto de massa (+- tamanho de uma maçã), faça uma bolinha e pressione até formar uma panqueca com +- 2 cm de largura. Faça umas 3-4 antes de começar a fritar. 4- Coloque um pouco de óleo na frigideira, e esquente em fogo médio por 1 minuto. Coloque as panquecas com cuidado e frite uns 3-4 minutos até dourar. Vire com uma espátula e frite até dourar do outro lado também. Retile da frigideira e coloque sobre um papel absorvente. 5- Continue fazendo e fritando as panquecas, colocando mais óleo na frigideira, quando necessário, até acabar a massa. Se quiser, pode polvilhar com açúcar. Tempo de preparo: 15 ~ 20 minutos Tempo de fritura total: 45 ~ 60 minutos Porções: 6
I have another zucchini recipe for you today; summer isn’t over quite yet! I’m home for the weekend to celebrate my mom’s birthday, which was earlier in the week, so I’ll keep today’s post semi-short and to the point. These zucchini bites are the best appetizer or snack served up with some marinara sauce. […]
This simple pasta with spinach is fast, easy and delicious. It's ready in less than 15 minutes and makes a weeknight meal the whole family will love: creamy, packed with spinach, and convenient. Recipe yields 4 medium-sized servings.
I am quite amazed at how time flies. This tomato chutney was photographed on January end. And we are into the end of February already. Yes, I’ve been happily busy with recipes and photographs and, more recipes and photographs as seen here. But alas, I hardly find the time to sit down for a blog post. And whenever I do find a bit of breathing space, I’m hardly in the mood to write. And when I have enough of both, I’m simply lost for words. Such has been my life lately. Er, not to mention the unwritten emails scandalously piling up, and the even busier state of disarray at home. I wish, I wish… oh how I wish, the fairy godmother came to my rescue with her magic wand. As if! Anyways, today I decided to pull myself together and jot down something—anything, to be honest—to go with this beautiful condiment recipe and set of photographs. Chutney is one of those condiments that is so widely loved that it graces our dinning table on a fairly regular basis. Well, if you are from the Indian subcontinent, you know what I am saying—right? With a riotous mix of color and character, ranging form the red tomato chutney and white coconut chutney to the green mango chutney or fiery dry chili chutney, it takes on different avatars, and transforms a simple platter of dish to wonderfully flavorful heights. When I flipped through the stunningly delicious pages of Hari Nayak’s My Indian Kitchen—a beautiful cookbook added to my quickly expanding possession a while back—the chutney recipes stood out instantly. What lured me to this particular recipe is that it is different from all the tomato chutneys I regularly do at home, plus it has a south Indian touch with the use of mustard seeds, curry leaves and dry red chili for tempering. And never hurts to have one more tomato chutney recipe, right? Packed with great flavor, and of course the phenomenal tang of chutney, it is spicy, but subtly so. My family loved this version, and I’m definitely making it again. Don't lose heart by looking at the little long list of ingredients. It is pretty easy to make, and the preparation is simple. Just as the mustard seeds dance to the temper of hot oil—you know, I’m always fascinated by this—minced vegetables and freshly ground whole spices are added, filling the kitchen with an appetizing aroma. After few minutes of stir-frying, the chopped tomatoes together with a bit of tomato paste and vinegar are thrown in, and then the wonderful mix of flavors are left alone for a few minutes to simmer away to aromatic deliciousness. No kitchen should be without the versatile tomato chutney. This ubiquitous Indian condiment goes well with almost anything—be it crisp bits of pappadam, chunks of bread, burgers, or grilled food. It is also amazingly good as a pizza topping, dipping for baked potatoes, or spread in savory sandwiches. For more options, serve with crackers, samosas, use as filling in burrito, or toss with pasta. That said, we love it best with idli or dosa for breakfast, or as a relish with steamed rice. Did you know that the vibrant red tomato is loaded with antioxidant lycopene, and cooking tomatoes in olive oil increases the absorption of this antioxidant? So pack more hero food into you diet by making a jar of tomato chutney and using it as a relish to go with meals. Or simply make a jar, seal with love, and give away as a gift to someone you know loves Indian food. Hmm, not much more to say. So pull out your mason jar, and get to work! Tomato Chutney Recipe source: here Ingredients Makes about 1 cup Prep+cooking: 30 min 1 tablespoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon black peppercorns 3 tablespoons oil (I used olive oil) 2 teaspoons black mustard seeds 1 spring curry leaves, torn 2 dried red chili, broken into half 1 tablespoon minced garlic 1 small red onion, minced ½ teaspoon paprika 1 ½ cups chopped tomatoes 2 tablespoons tomato paste 2 tablespoons white vinegar ½ cup water salt, to taste Directions Grind coriander, cumin and peppercorns to a fine powder in a spice or coffee grinder. Set aside. Heat oil in a wok or deep non-stick pan over medium-low heat. Add mustard seeds and cook until seeds crackle. Add curry leaves, dried red chili, garlic, and toss well for 15 seconds. Stir in onion and cook for a minute. Tip in paprika, ground spices and salt, and cook, stirring continuously for 2 more minutes. Add chopped tomato, tomato paste, vinegar and water, and bring to the boil over medium heat. Reduce heat to low and cook, stirring occasionally, for about 10 to 15 minutes, until chutney is thick and fragrant. Taste and adjust seasoning as needed. Serve hot or cold. Once cool, store in an airtight sterilized jars in the refrigerator for up to 6 weeks. Tastes even better with age—it’s a promise. So until next time, hope you enjoy every bit of this beautiful season before it slips away.
Made with tender meat chunks, carrots, and potatoes in a deliciously seasoned sauce on a stove-top.
Confira no blog do TudoGostoso a receita de biscoito de aveia e mel!
This Low Calorie Tartar Sauce is just 9 calories per 1/8 cup! Best of all, it's made with no mayonnaise, so it's actually good for you! And instead I use Greek yogurt (which actually boosts metabolism!)Special Tip: If you are wary of using Greek yogurt in place of mayonnaise, use 1/2 greek yogurt and 1/2 mayo (and omit the dijon mustard). It will still be much healthier and lower in calories than an traditional tartar sauce.
There are oodles of ways to to turn this healthy veggie into a meal.
A Madeira cake is a classic butter or sponge cake from British and Irish cookery. It is a traditional treat. This cake is often made with cherries and nuts. It is a traditional snack and goes perfectly with a cup of tea. It is a wonderful way to celebrate the arrival of spring. Bolo de Mel The Bolo de Mel is a traditional cake of Madeira Island. It is a rich and delicious cake made with nuts and soaked in brandy. Its rich flavor will keep you coming back for
A quick and refreshing salad featuring chunks of juicy pineapple and crunchy cucumber, all tossed in a chili-lime dressing.
Deze bloemkoolcouscous met geroosterde kikkererwten is toch net weer even anders dan de andere versies van bloemkool couscous dus probeer het zelf!
Ready in just 15 minutes, these Thai Red Curry Noodles are the perfect simple dinner recipe. They're naturally vegan, gluten free and pair perfectly with steamed veggies and your choice of protein!
Chivo Guisado - aka braised goat Dominican style!
Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000
The easiest simple --- yet delicious --- dinner idea: garlic basil pasta. Fresh herbs and a lot of garlic for an explosive result.
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
This whole wheat ciabatta bread is easier to make than you would think - you won't buy store bought again!
