Looking for a website?

Get a custom design website (mobile friendly layout) starting at $89 with free domain and hosting!!

Wednesday, April 30, 2008

NOODLES


Ingredients:

  • 2 cups (200 grams) noodles.
  • 1 tablespoon oil.
  • 2 spring onions, sliced.
  • 1 small yellow capsicum, seeded, sliced.
  • 1 small red capsicum, seeded, sliced.
  • 4-5 French beans, sliced diagonally and blanched.
  • ½ cup sweetcorn kernels, boiled.
  • 2 teaspoons soy sauce.
  • Salt to taste.
  • 2 tablespoons hot and sweet tomato ketchup.
  • 1 tablespoon sweet chilli sauce.
  • ¼ cup bean sprouts.
  • 2 stalks spring onion greens, sliced.

Method:

  • Boil noodles in plenty of salted water.
  • Drain, refresh and set aside.
    Heat oil in a pan. Add spring onions and sauté.
  • Add yellow and red capsicums and French beans.
  • Add sweetcorn kernels, soy sauce and mix well.
  • Add noodles and salt and toss.
  • Add hot and sweet tomato ketchup and sweet chilli sauce and mix gently.
  • Add bean sprouts and spring onion greens and mix.
  • Serve hot.

Chocolate Coffee



Ingredients:



  • Chocolate 200 grams.
  • Instant coffee powder 4 teaspoons.
  • Milk 4 cups.
  • Powdered sugar 4 teaspoons.
  • Cream (Beat severely with a whip) ½ cup.
  • Chocolate vermicelli 2 teaspoons.

METHOD

  • Break chocolate into small pieces.
  • Put them in a bowl. Add one cup of milk, coffee powder and sugar.
  • Keep the bowl in Microwave oven on HIGH (100%) for one minute.
  • Take the bowl out and mix well.
  • Put the mixture in a blender and blend.
  • Add remaining milk and some ice cubes and blend again.
  • Pour the mixture into glasses.
  • Put some whipped cream on top.
  • Garnish with chocolate vermicelli and serve immediately.

Gajar Ki Kanji



Ingredients:

  • 4 Large Carrots.
  • 1 Medium Beetroot.
  • 3 tablespoons Salt.
  • 1½ tablespoons Coarse red chilli powder.
  • 4 tablespoons Coarse mustard seeds powder.



Method:

  • Scrub carrots and beetroot and wash under running water. Peel and cut into batons.
  • Take carrot and beetroot batons in a bowl.
  • Add salt, coarse red chilli powder, coarse mustard powder and mix.
  • Add eighteen cups of water and stir.
  • Cover the bowl with a muslin cloth and tie it round the rim.
    Let it stand in the sun for three to four days.
  • When ready chill in the refrigerator and serve chilled.
  • The kanji must not be used after 10 days and it should be consumed within ten days.

Strawberries Syrup






INGREDIENTS:
  • 1 cup sugar.
  • 1 cup water.
  • 1/2 teaspoon ground cinnamon.
  • 1/4 teaspoon ground nutmeg.
  • 1 tablespoon vanilla extract.
  • 2 pints strawberries, hulled and sliced.

DIRECTIONS:

  • In a saucepan, stir together the sugar and water.
  • Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy.
  • Mix in the nutmeg and cinnamon, and remove from the heat.
  • Stir in the vanilla.
  • Allow to cool for a few minutes, then pour over sliced strawberries.

Tuesday, April 29, 2008

Mexican Scrambled Eggs



Ingredients:
  • 1/2 tsp. vegetable oil.
  • 1 tsp. chopped seeded jalapeño pepper.
  • 1/4 cup cholesterol-free egg substitute.
  • Freshly ground black pepper.
  • 1 tsp. chopped fresh cilantro leaves.
  • 1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted.
  • 1 tbsp. salsa fresca.

Preparation:

  • Heat oil in small nonstick frying pan over medium heat.
  • Add jalapeño pepper and cook for 30 seconds.
  • Add egg.
  • Cook and stir until set but still moist.
  • Flavour to taste with black pepper.
  • Stir in cilantro.
  • Divide egg mixture between muffin halves.
  • Top with salsa fresca.

Broccoli Cheese Potato Topper



Ingredients:
  • 1 Can 10 3/4 oz. Condensed Cream of Broccoli Soup.
  • 1/4 cup milk.
  • Dash ground black pepper.
  • 4 hot baked potatoes, split.
  • 1 cup cooked broccoli flowerets.
  • 1/4 cup shredded Cheddar cheese.

Preparation

  • Mix soup, milk and pepper.
  • Place hot potatoes on microwave-safe plate.
  • Bagatelle potatoes with fork.
  • Top with broccoli.
  • Spoon soup mixture over broccoli.
  • Top with cheese.
  • Microwave on HIGH 4 min.

Mediterranean Pasta Frittata





Ingredients:

  • 2 Cups cooked-over spaghetti pasta tossed in a sauce (made with: roasted red peppers, diced fire roasted tomatoes, capers, balsamic vinegar, garlic, basil and red pepper flakes).
  • 1 Cup thawed frozen chopped spinach, drained well.
  • 4 oz Goat cheese.
  • 6 Organic free-range eggs.
  • 1/2 Cup sour cream.
  • Several bolts of Old Bay Seasoning, nutmeg, red chili flakes, dried basil, to taste.
  • 1-2 Tablespoons Parmesan, freshly shredded, for the top.
  • Preheat the oven to 375 degrees F.

Preparation:
  • Arrange the cooked-over spaghetti pasta in the bottom of a 9-inch oiled pie (Dish baked in pastry-lined pan).
  • Scatter the spinach and pieces of goat cheese all over the pasta.
  • Whisk the eggs with the sour cream till smooth and frothy.
  • Flavour to taste with spices and herbs.
  • Pour the egg mixture all over the pasta and using a fork, shimmy the pasta a bit to allow the egg mixture to ooze in and around.
  • Sprinkle with extra red pepper flakes, basil, or your favorite seasoning.
  • Sprinkle the top with chopped Parmesan.
  • Bake in a hot oven on a center excruciate for 35 minutes or so until the frittata is puffed and golden brown, and the center is set.
  • Allow the frittata to cool for ten minutes before slicing and serving.

Thursday, April 24, 2008

Apricot, Blueberry and Sunflower Seeds



Ingredients:

  • 1-1/2 cups Spelt Flour.
  • 1/2 cup Buckwheat Flour.
  • 1 lg. or 2 sm. Bananas.
  • 1/2 cup Pitted Dates (whole or pieces).
  • 1/2 cup Sunflower Seeds, raw, hulled.
  • 1-1/2 tsp. Baking Soda.
  • Apple Juice.
  • 1 pint Blueberries frozen.
  • 6-12 Apricots.

Preparation

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl place the spelt and buckwheat flour.
  • Add the baking soda and mix well.
  • Add the sunflower seeds and frozen blueberries.
  • We use frozen blueberries to prevent premature bursting while baking, and suggest washing and freezing the blueberries the day before use.
  • Mix well.
  • In a high speed blender place the bananas, dates, and just enough apple juice to facilitate grinding into a smooth, thick liquid.
  • Cover the blender and run it at high speed until smooth.
  • Add to the flour mixture.
  • Wash down the blender container with a little apple juice and add as necessary to the flour mixture.
  • Mix until the batter is smooth but slightly stiff, adding apple juice as necessary.
  • Spoon the batter onto a non-sticky or lightly oiled baking sheet to form the size oven cakes as desire.
  • Add apricot halves on top of the oven cakes.
  • Place the baking sheet in the oven and bake for approximately 30 minutes or until the oven cakes are firm.
  • The juice from the apricots and blueberries provides a natural syrup.

Apple Cinnamon Raisin Oven Cakes



Ingredients:



  • 3 Apples.

  • 2 Bananas.

  • 2 cups Raisins.

  • Apple Juice.

  • 3 cups Spelt Flour.

  • 1 cup Oat Flour or Quick Oats.

  • 2 tsp Cinnamon, ground.

  • 1 ½ tsp Baking Soda Pecan Halves.

Preparation:
Mix it well in the blender:

  • Place the peeled bananas, 1 of the apples cut into slices, 1/2 cup raisins, and ¼ cup apple juice in the blender container.
  • Set the blender on high speed and run until ingredients are smooth.
  • The add the remaining 2 apples and set the blender to slow speed and chip the apples into small pieces.
  • Set the mixture aside.

Now take a bowl:

  • Mix the spelt flour, oat flour, cinnamon, baking soda, and 1 ½ cups raisins together.
  • Mix in the banana ,apple, raisin mixture and sufficient additional apple juice into the flour mixture until it gets smoothen, but on the thick side so that the mixture won’t flow out on the sheet.

Baking:

  • Preheat the oven to 350 degrees F.
  • On a lightly oiled or non-stick cookie sheet, spoon out about 2 or 3 heaping tablespoons of the mixture for each cake.
  • Arrange pecan halves on top for decoration and added flavor.
  • Bake in a preheated oven at 350 degrees F. for 30 minutes or until it turns golden brown. When the Oven Cakes are firm to the touch, they should be done. The checking should be done of the bottoms to make it sure that they are not burning.
  • These Cakes may be served with Maple Syrup, Banana Date Syrup .
  • Cakes are good in taste as that of a cookie.

Surprise chili



Ingredients:



  • 1 pound great northern beans.

  • 6 cups water.

  • 1 large yellow onion chopped.

  • 2 cloves garlic minced.

  • 2 4-oz cans diced green chili pepper.

  • 1 tablespoon dried oregano.

  • 1 tablespoon ground cumin.

  • 1/2 teaspoon ground red pepper.

  • 4 cups chopped cooked chicken.

  • 2 fresh chili peppers – chopped.

  • 1/2 teaspoon salt and pepper.

  • 1/2 cup shredded Monterey Jack cheese.

Preparation:



  • Wash beans. Place in an oven and add water.

  • Bring to boiling. Reduce heat; simmer, uncovered for 2 minutes.

  • Remove from heat.

  • Cover and let beans soak for several hours, (or cover and soak beans overnight).

  • Drain off water. In the same oven, combine beans, onion, garlic, green chilies, cumin, red pepper, chili peppers, salt and pepper, and oregano.

  • Bring to a boil,and reduce heat.

  • Cover and simmer for half an hour.

  • To serve stir in the cheese till just melted just before serving, with sliced chilies.

Crispy Corn Relish






Ingredients:





  • 1 16 oz package frozen corn.


  • 3/4 cup red bell pepper chopped.


  • 1/2 cup green onions chopped.


  • 1/2 cup yellow onion chopped.


  • 2 cloves garlic minced.


  • 1 4-oz can diced green chili peppers.


  • 1/3 cup vinegar.


  • 1 tablespoon sugar.


  • 1/2 teaspoon crushed red pepper flakes.


  • 1/2 teaspoon freshly grated ginger.


  • 2 fresh chili peppers – chopped.


  • 1/4 teaspoon salt.
  • 1 jalapeno pepper thinly sliced.


Preparation





  • Combine all ingredients in a large saucepan.


  • Start boiling , Reduce heat and simmer 5 minutes stirring occasionally.


  • Cool completely Refrigerate before serving.


  • Can be stored up to a week Garnish with Jalapeno peppers before serving.


Wednesday, April 23, 2008

Black Bean Chipotle Salsa



Ingredients:


  • 4 cups ripe chopped tomatoes.

  • 1 16-oz can of black beans.

  • 1/2 cup fresh or frozen yellow corn.

  • 2 cloves garlic.

  • 3 tablespoons chopped chipotles in sause (which contains the mixture of tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. )

  • 1 tsp fire-roasted canned jalapenos or fresh minced jalapenos.

  • 1/4 cup chopped red onion.
  • 1/4 cup chopped cilantro.
  • 1 tbsp lime juice.
  • 2 tsp tequila.
  • 1 tsp extra virgin olive oil.
  • salt.

Method:

  • Heat the olive oil, add the minced garlic and fry for 10 seconds.
  • Add half the chopped tomatoes, and some salt. Fry for a few minutes until they have cooked down to half their volume.
  • If using frozen corn, add at this stage, and switch off the flame. The corn will thaw in the tomato mixture.
  • Let the mixture cool.
  • Meanwhile, drain and rinse the black beans under running water in a sieve. Drain it well.
  • Add it to the tomato mixture along with the rest of the ingredients.
  • Stir and cover. let it sit for about 15 minutes for the flavours to blend.

Black Bean Pasta Recipe



Ingredients:

• 4 Ribs of celery, chopped.

• 2 Cloves of garlic, chopped.

• 1 tsp Crushed red pepper flakes.

• 2 tbsp Olive oil.

• 1 Can of black beans.

• 1 Can of diced tomatoes.

• 3 Roma tomatoes, chopped.

• 8 Ounces of penne pasta, cooked.

• Parmesan cheese to sprinkle.

Method To Prepare:

•Heat 2 tbsp oil in pan and fry the celery for about 2 minutes.
•Add garlic and fry for 3 minutes more.
•Now add black beans and tomatoes.

•Remove the pasta when cooked well.
•Drain it and add to the skillet.

•Cook for another three minutes until the ingredients get mixed.

•Sprinkle with Parmesan cheese and serve.

Tuesday, April 22, 2008

Baked Macaroni Cheese Recipe




Ingredients:


• 2 Cups cooked Macaroni.

• 1/4 Cup flour.

• 1/4 Cup margarine.

• 1 Cup milk.

• 1 Cup cream.

• 2 Cups shredded cheddar cheese.

• 1/2 Cup bread crumbs.

• Fresh ground pepper.

• Salt to taste.


Method of Preparation:


•Mix flour, salt and pepper.
•Blend it well.
•Heat the butter.
•Add the blended mixture.
•Pour milk and cream.
•Stir it properly and boil it.
•Cook over medium heat for 10 minutes.
•Add cheddar cheese little by little.
•Put over medium heat till the cheese gets melted.
•Add macaroni toss it to coat with cheese sauce.
•Place it on a baking dish and put bread crumbs over it.
•Bake it at 400f till the top turns golden brown.