kitchen of recipes

Daily Easy Food Recipes

2012-02-10T15:09:00.001-08:00

Daily Easy Food Recipes

How To Make Bacon Quiche Tarts
How To Make Lime Chicken Soft Tacos
How To Make Seafood Pea-Asta Salad
How To Make Lemon Pound Cake II

How To Make Bacon Quiche Tarts

Posted: 09 Feb 2012 08:47 PM PST

This is Bacon Quiche Tarts recipe. Light and flaky, these tarts are easy to make and easy to reheat.

Bacon Quiche Tarts Photos

Just wrap loosely in foil and heat at 350 degrees F for 10 to 15 minutes, or until warm.

Bacon Quiche Tarts Ingredients

1/2 cup shredded Swiss cheese
1 (8 ounce) package cream cheese, softened
1 (10 ounce) can refrigerated flaky biscuit dough
2 tablespoons milk
2 eggs
2 tablespoons chopped green onion
5 slices bacon

Bacon Quiche Tarts Photos Gallery

Bacon Quiche Tarts Directions

First, preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
Then, place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
Next, place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.
Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
And last, bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.

Bacon Quiche Tarts Video

Cooking time (duration):40 Mins

Welcome practice Bacon Quiche Tarts recipe.

How To Make Bacon Quiche Tarts is a post from: Daily Easy Food Recipes

How To Make Lime Chicken Soft Tacos

Posted: 09 Feb 2012 08:15 PM PST

Here is a special recipe to you.

Lime Chicken Soft Tacos Photos

Yes, this is Lime Chicken Soft Tacos recipe.

Lime Chicken Soft Tacos Ingredients

1/8 cup red wine vinegar
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
1/2 lime, juiced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon white sugar
1 teaspoon dried oregano
1 tomato, diced
1 1/2 pounds skinless, boneless chicken breast meat – cubed
2 green onions, chopped
2 cloves garlic, minced
10 (6 inch) flour tortillas

Lime Chicken Soft Tacos Photos Gallery

Lime Chicken Soft Tacos Directions

At first, saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
And heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Lime Chicken Soft Tacos Video

Cooking time (duration):50 Mins

We are confident, Lime Chicken Soft Tacos will be your favorite.

How To Make Lime Chicken Soft Tacos is a post from: Daily Easy Food Recipes

How To Make Seafood Pea-Asta Salad

Posted: 09 Feb 2012 08:00 PM PST

Do you want to make Seafood Pea-Asta Salad? We have the recipe.

Seafood Pea-Asta Salad Photos

It is quick and easy recipe.

Seafood Pea-Asta Salad Ingredients

1/4 cup Italian-style salad dressing
1/4 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup chopped tomatoes
1/2 cup mayonnaise
1 cup crabmeat
1 cup broccoli florets, parboiled
2 tablespoons grated Parmesan cheese
2 cups black-eyed peas, rinsed and drained
8 ounces fusilli pasta

Seafood Pea-Asta Salad Photos Gallery

Seafood Pea-Asta Salad Directions

First, bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside.
Then, in a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.
And sdd peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hours.

Seafood Pea-Asta Salad Video

Seafood Pea-Asta Salad-so-delicious!

How To Make Seafood Pea-Asta Salad is a post from: Daily Easy Food Recipes

How To Make Lemon Pound Cake II

Posted: 09 Feb 2012 07:29 PM PST

This time I’ll share the Lemon Pound Cake II recipe.

Lemon Pound Cake II Photos

A lemon pound cake with lemon pudding for an additional extra extra moist taste sensation.

Lemon Pound Cake II Ingredients

1/3 cup vegetable oil
1 cup water
1 (3 ounce) package instant lemon pudding mix
1 (18.25 ounce) package lemon cake mix
4 eggs

Lemon Pound Cake II Photos Gallery

Lemon Pound Cake II Directions

First, preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
Then, combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
And bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner’s sugar or frost with lemon frosting, if desired.

Lemon Pound Cake II Video

Try to make Lemon Pound Cake II and enjoy delicious.

How To Make Lemon Pound Cake II is a post from: Daily Easy Food Recipes

Streamline Your Grocery Shopping: Meal Planning Made Simple - Simply Sugar & Gluten-Free

2012-02-10T09:10:00.001-08:00

Streamline Your Grocery Shopping: Meal Planning Made Simple - Simply Sugar & Gluten-Free

Streamline Your Grocery Shopping: Meal Planning Made Simple

Posted: 10 Feb 2012 07:00 AM PST

Welcome to Meal Planning Made Simple! If this is the first time you're visiting this series, you might want to check out:

Last week we talked about how important a well-stocked kitchen is to meal planning. It’s imperative to keep the foods you use most frequently on hand.

This week, let’s chat about streamlining your grocery shopping. If you’re like me, you love to go to the grocery store. I like to look at the produce, browse new specialty ingredients, and stand in the aisle just thinking about what I could create with this or that.

Not the most effective use of my time, especially when I have to go to three, sometimes four, stores to get everything we need. It’s one of the pieces of being on a ‘special’ diet that I haven’t been able to avoid. Yes, I order many of the foods I stock on-line. But there are certain items I can only get at one particular health food store.

Here’s how I streamlined the process:

I made a master grocery list containing the par stock items I keep on hand and organized them by store and where they’re located within that particular store. (This is where the list you made from last week comes in!) That means all my produce items go in one category, my bulk items in another, meats in yet another, and so on.

I make multiple copies of my master list and hang them together in my pantry on a cork board. As the week goes by I simply note what items I’m running low on. By the time I sit down and meal plan, half of my grocery list is complete and I can go to the store knowing I won’t leave without something I need. And, I don’t have to bother printing another list because I already have more lists hanging in the pantry that I can use for the coming weeks.

No, I haven’t been able to train my husband to mark off what he needs on a consistent basis. So, I check the refrigerator and pantry for his staple items, like his snacks, and add them to the list. I ask if he needs anything, too. It helps avoid an extra trip to the store.

I’ve got two free printable versions of the grocery list for you – one is a big master list if you can do most of your shopping at one store. The other is divided into four sections so you can list items by store in case you shop at multiple stores like I do. My brain needs very explicit categories, which is why I like to divide my list by store.

Free Printables!

How do you streamline your grocery shopping? What items do you buy on-line?

Next week: Inventory Your Freezer

Much love,
Amy

Friday’s Favorite Things - 2.10.12

2012-02-10T06:06:00.001-08:00

Friday’s Favorite Things - 2.10.12

Posted: 09 Feb 2012 09:01 PM PST

1. Trader Jacques' Fleur de Sel Caramel Sauce @ Trader Joe's

I refuse to make caramel sauce at home with heavy cream, but I have tried a milk version and it turned out okay. When I spotted Caramel Sauce at Trader Joe's the other day, I was so excited, mainly because each serving size (1 tablespoon) only had 2.5 grams of fat. Not so terrible. TJ's caramel sauce has a slightly sweet-salty taste and is made with milk & cream. So far, I've used it as a topping on my sliced bananas, but the possibilities are endless. ~ $3.49 @ Trader Joe's

manusmenu.com

2012-02-09T14:10:00.001-08:00

manusmenu.com

GORGONZOLA SOUFFLÉ

Posted: 09 Feb 2012 01:18 AM PST

Ok, I guess by now you all know how much I love gorgonzola… so I won't bore you with that… suffice it to say that I often have some in my fridge. The other day, I just wanted to cook something new with it. There are certain dishes that I have always been scared to make at home, but ever since I started blogging, the list of these "scary items" is reducing by the day! I now often find myself daring to cook completely out of my comfort zone, and I have to admit that I love it! I am starting to realise that there is (almost) nothing you cannot do at home… it may not come out perfect, it may require a few attempts and tweaks to get it right, but it will work out eventually. Well, soufflé was one of the dishes on my "scary items" list… and it was actually pretty high on the list!!! After making it though, I must admit I have no idea why it scared me so much! It was so much easier to make than I expected! And quite quick to whip up too… it puffed up beautifully and I even managed to take a couple of pictures of it before it started to deflate! So… there you have it: my gorgonzola soufflés! And don't be afraid to try it!

Recipe adapted from Chez Us

Ingredients (makes 2 ramekins of 1 cup capacity):
20 gms butter – 1 ½ tbsp, softened – plus a little extra, melted
17 gms – 0.6 oz. flour
125 ml – ½ cup milk
2 eggs, separated
70 gms – 2.5 oz. gorgonzola
Salt

Brush 2 ramekins with melted butter. Place on a baking tray and refrigerate them for 15 minutes.

Melt the 20 gms of butter in a saucepan over low heat (1). Add the flour (2) and cook, stirring, for 1 minute (3). Slowly add the milk (4), stirring continuously for 2 – 3 minutes or until thickened (5). Stir in the gorgonzola (6-7), remove from the heat and whisk in the egg yolks and salt (8-9-10).

Beat the egg whites with an electric mixer until firm peaks form (1-2). Gently fold them through the cheese mixture (3-4).

Take out the ramekins from the fridge and fill them up to two-thirds.

Bake in a preheated fan forced oven at 205°C – 400°F for 18 – 20 minutes or until puffed and golden. Serve immediately, before they deflate!!

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Chow Times

2012-02-09T09:39:00.000-08:00

Chow Times

Curried Butternut Squash Soup with Coconut Milk

Posted: 09 Feb 2012 09:00 AM PST

Minoo prepared a Curried Butternut Squash Soup with Coconut Milk for the comfort food theme. The colour of the meals at today’s kitchen is simply a shade of yellowish orange, just like fall colour.

The Curried Butternut Squash Soup with Coconut Milk is gingery and sweet. It can also served as a dessert soup if we leave out the salt.

Ingredients

7 to 8 cups diced butternut squash (1 large 3 lbs squash)
2 tablespoons olive oil
3 onions, finely diced
4 garlic cloves, minced
1 tablespoon minced ginger root
1 tablespoon curry powder or curry paste
4 cups chicken broth or water
salt and pepper to taste
2 teaspoons sugar, optional
1 x 14oz can unsweetened coconut milk
2 tablespoons lemon juice

Source: adapted from Vegetarian classics

Serves 4

More after the jump. Click to read the rest of Curried Butternut Squash Soup with Coconut Milk (195 words)

Simple Butter Chicken

Posted: 08 Feb 2012 09:00 AM PST

The Gilmore Park Church Community Kitchen resumed in late January. It’s been a month since we last met at the Christmas Potluck.

Minoo started the kitchen with 3 recipes. The theme for this kitchen was curry and comfort food.

Butter Chicken is certainly my family’s comfort food. Arkensen loves butter chicken.

Minoo served the butter chicken with a Quick Curried Couscous.

The Quick Curried Couscous had been covered in chowtimes.com before.

Ingredients

2 lbs boneless chicken meat (cut into cubes)
2 lbs tomatoes
lemon juice from 1/2 lemon
1 cup half & half
2 tablespoons butter
1 packet Shan Butter Chicken mix

Source: Minoo adapted the recipe from a Pakistani family

More after the jump. Click to read the rest of Simple Butter Chicken (177 words)

Restaurants: Fig & Olive (New York City... Meatpacking District)

2012-02-09T06:05:00.001-08:00

Restaurants: Fig & Olive (New York City... Meatpacking District)

Posted: 08 Feb 2012 09:01 PM PST

My buddy, Kinjal, and I headed to the trendy Meatpacking District to dine at Fig & Olive during Restaurant Week Winter 2012.

2012-02-09T05:18:00.001-08:00

ALDI Grocery AD 2/8/12-2/14/12

Posted: 08 Feb 2012 04:17 PM PST

Do you have a recipe or willing to submit a recipe? Email nina at askmsrecipe gmail com

What are you buying from Aldi this week?

FROZEN FOODS
Sea Queen Maine Lobster Tails Two 4-0z tails per package. Products of the U.S.A	$12.99 each
Bremer Selects Seafood Soup New England Clam Chowder, Shrimp Bisque or Lobster Bisque 15-oz	$3.99 each
Seasons Choice Baked Potato Quick Sides. Assorted varieties 22-oz	$3.29 each
Seasons Choice Corn on the Cob. Six ears	$1.69 each
Mama Cozzis Pizza Kitchen Garlic Bread Pepperoni Pizza 30.7	$3.89 each
Lunch Buddies PB Delights. Grape or Strawberry 8-oz	$1.99 each
PANTRY
Millville Creamy Wheat Cereal 28-oz	$1.99
Cheft Cupboard Beefy Onion Soup Mix 2.2 oz	$.99 each
Chefs Cupboard Cream of Celery Soup 10.5 oz	$.59 each
Reggano Assorted Long Cut Pasta. Fettuccine or Angel Hair 16-oz	$.99 each
Grandessa Signature Pasta Sauce. Caramelized Onion and Roasted Garlic or Spicy Red Pepper 24-oz	$1.79 each
Bon Italia Macaroni & Beef or Mini Ravioli 40-oz	$1.79 each
Happy Harvest Fire Roasted Diced Tomatoes. Regular or Salsa Style 14.5-oz	$.89 each
Hormel Chili Master. Roasted Tomato or White Chicken 15-oz	$1.99 each
Bakers Corner Honey or Jalapeno Cornbread Mix 14.25-oz	$1.99 each
Dakotas Pride Lentils 16-oz	$.79 each
Stonemill Essentials 4-in-1 Gourmet Seasonings. Assorted varieties 2.9-5.1 oz	$3.99 each
Uncle Bens Country Inn Rice. Assorted varieties 6-oz	$.99 each
Campbells Chunky Soup Bowls. Chicken & Dumplings, Sirloin Burger or Classic Chicken Noodle 15.25 oz	$1.69 each
SNACKS & SWEETS
Belmount Chocolate Cheesecake Sampler 50-oz. Located in the freezer section	$9.99
Loven Fresh Triple Chocolate Crème Cake 20-oz	$2.99
Savority Cornbread Snack Crackers 7-oz	$1.49 each
BEVERAGE
Natures Nectar Mango Tangerine Juice 64-oz	$2.89 each
Sesame Street 100% Juice Boxes. Eight 4.23-oz boxes	$1.89 each
OTHER
House of Raeford Fully Cooked Chicken Breast 3.25-lb. avg. weight	$3.49 per lb
Cattlemens Ranch Bacon Wrapped Beef Tenderloin. 10-oz	$4.99 each
Lunch Mate Black Forest Ham or Turkey 16-oz	$3.29 each
Loven Fresh French Baguette. Imported from France 10.6-oz	$1.99 each
Lifeway Lowfat Kefir. Strawberry or Blueberry 32-oz	$2.79 each
Valentines Day Gift Bag	$3.99 each

Baguettes - Simply Sugar & Gluten-Free

2012-02-08T09:38:00.001-08:00

Baguettes - Simply Sugar & Gluten-Free

Baguettes

Posted: 08 Feb 2012 07:00 AM PST

My dear friend, Jen Cafferty, and I were in the middle of a planning meeting for Nourished – you know, the first ever gluten-free and allergen-friendly food blogger conference we’re hosting in April? I must say that we have put together one heck of an event. Don’t take my word for it – you can check out the agenda here. And the stellar presenter line-up here.

Anyway, back to the baguettes.

Somehow Jen and I started talking about bread baking. I told her that I’d never made a gluten-free baguette in my life. Jen said, “Oh Amy, it’s so easy. Just make the dough into the shape of a baguette.”

Duh. I should have known that. That’s what you do with wheat dough, right? And it’s not like I didn’t have a baguette pan in my pantry. (I have a habit of buying kitchen supplies and not using them in a timely manner. Like the English muffin rings, the mini springform pans, the 10-inch cake pans, the truffle dishes, the wire cake stand…I should stop there.)
(...)
Read the rest of Baguettes

Newest Post On the 5 Star Foodie Culinary Adventures

2012-02-08T04:13:00.001-08:00

Newest Post on 5 Star Foodie Culinary Adventures Blog:

Ginger and Curry Beef Blintzes

Blintzes are one of my favorite dishes to make and eat. Typically, the filling is sweet ricotta, but growing up we also had our savory blintzes filled with ground chicken or mushrooms. ...

Read Full Blog Entry »

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Monsoon Spice

2012-02-07T23:16:00.000-08:00

Monsoon Spice

Banana 65 Recipe | Deep Fried Raw Banana/Plantain in Creamy Tomato Gravy

Posted: 07 Feb 2012 02:16 AM PST

Deep fried plantain in creamy tomato gravy ~ Banana 65 Last evening I decided to walk back to home from work. It's not exactly a long walk as our cosy little nest is just over 3 miles from my work...

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manusmenu.com

2012-02-07T14:06:00.001-08:00

manusmenu.com

TUSCAN CABBAGE SOUP

Posted: 07 Feb 2012 01:13 AM PST

Today I am going to share with you the recipe for one of my favourite soups. I know it's summer here, but to tell you the truth, it has been a rather unusual summer… quite cool and rainy. And I am thankful for that as it makes it easier to have a healthy and tasty soup for dinner!! This is a recipe from Tuscany and it is part of my series on Regional Italian dishes. It is made with Tuscan cabbage and it is a very hearty dish that is very easy to make. I love the addition of polenta to it and if, like me, you like thicker and creamier soups, this is the perfect dish for you. Enjoy… and don't forget to take a look at all the other Regional Italian dishes that I have already posted.

Ingredients (for 4 persons):
1 tin of cannellini beans, rinsed
500 gms – 1 lb. Tuscan cabbage, shredded
2 small onions, chopped
2 small carrots, chopped
2 small potatoes, chopped
100 gms – 5.25 oz. lardo or pancetta (optional)
8 tbsp tomato purée
3 tbsp extra virgin olive oil
1.5 to 2 lt – 6 to 8 cups water
Salt and pepper to taste
4 tbsp polenta

Sauté the onions, carrots and lardo/pancetta in the extra virgin olive oil for 3 or 4 minutes (1). Then add the potatoes and sauté for another couple of minutes (2). Now add the shredded Tuscan cabbage (3), the tomato purée and the cannellini beans (4). Add the water, cover and cook until all the vegetables are well cooked.

Then add the polenta and let it cook following the package instructions.

Season with salt and pepper and serve hot with a drizzle of extra virgin olive oil.

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Slightly Indulgent Tuesday; 2/7/12 - Simply Sugar & Gluten-Free

2012-02-07T09:51:00.001-08:00

Slightly Indulgent Tuesday; 2/7/12 - Simply Sugar & Gluten-Free

Slightly Indulgent Tuesday; 2/7/12

Posted: 06 Feb 2012 06:00 PM PST

Thanks for stopping by Slightly Indulgent Tuesday! We had an incredible round-up last week of healthier recipes of all kinds including gluten-free, vegan, dairy-free, egg-free and more.

Please Vote….

My dear friend, Maggie, from She Let Them Eat Cake has been nominated for Circle of Mom’s Top 25 Vegan & Vegetarian Moms. PLEASE take a second and vote for her. (I’ll adore you always and forever if you do…)

All you have to do is click to vote – nothing else required!

Maggie has an incredible blog – and she’s also my partner-in-crime for The Balanced Platter. She’s so passionate about helping people find healthier and delicious ways to eat. I’d love to see her win this!

VOTE for Maggie HERE!

Healthier Highlights

My Picks
(...)
Read the rest of Slightly Indulgent Tuesday; 2/7/12

Chow Times

2012-02-07T09:21:00.001-08:00

Chow Times

Beijing Day 5: Dinner in Din Tai Fung

Posted: 07 Feb 2012 09:00 AM PST

After a tiring and long day at the Summer Palace, Ben brought me to Din Tai Fung for a late lunch or early dinner.

Din Tai Fung is an award winning restaurant with it’s origin from Taiwan. They are famed for their Xiao Long Bao and being called by the New York Times as one of the Top Ten Restaurants in the world. Two of their restaurants (in Hong Kong) has one Michelin star.

When we got there, the restaurant looked empty. It was because it was way past lunch hour and too early for dinner.

It is bright and clean. The service was, as expected, very good and the fuwuyuan (waitress in Mandarin) were dressed immaculately. Ben was curious how all of the waitresses had their
More after the jump. Click to read the rest of Beijing Day 5: Dinner in Din Tai Fung (347 words)

Beijing Day 5: Suzhou Street in Summer Palace

Posted: 06 Feb 2012 01:00 PM PST

Ben and I was debating on whether we should visit Suzhou Street or not because it was a long walk from where we were. Suzhou Street is located within the grounds of the Summer Palace.

I insisted I want to go there because our entrance ticket included the entrance to Suzhou Street. I did not want to waste the ticket even though we were all tired already from all the walking.

Suzhou Street (Suzhou Jie) was a street built by Emperor Qianlong for the members of his court to imagine themselves being in the canal town of Suzhou. This is like his personal playground.

The shops here were even filled with products from Suzhou. The shop assistants wearing clothes in the style of the Qing Dynasty warmly welcome customers from all over the world.

Suzhou Street is in the middle section of Back Lake that runs for over 300 meters. The …
More after the jump. Click to read the rest of Beijing Day 5: Suzhou Street in Summer Palace (559 words)

Grilled Cheese Guacamole Sliders & A Super Bowl Partay!

2012-02-07T06:09:00.001-08:00

Grilled Cheese Guacamole Sliders & A Super Bowl Partay!

Posted: 06 Feb 2012 09:01 PM PST

I ain't gonna lie, I could care less about football, but I did watch half the Super Bowl because the New York Giants were playing and of course, the commercials and Madonna. She's still got it at 53!

Read more »

Daily Easy Food Recipes

2012-02-06T15:47:00.001-08:00

Daily Easy Food Recipes

How To Make Strawberry Torte
How To Make Naan
How To Make Restaurant-Style Potato Skins
How To Make Quick Berry Milkshake

How To Make Strawberry Torte

Posted: 06 Feb 2012 03:02 PM PST

Time to share Strawberry Torte recipe.

Strawberry Torte Photos

Lightweight and smooth, easy and elegant.

Strawberry Torte Ingredients

3/4 cup white sugar
1 tablespoon cornstarch
1 pint heavy whipping cream
1 (16 ounce) package frozen strawberries
2 teaspoons vanilla extract
2 (12 ounce) packages ladyfinger cookies
11 ounces cream cheese, softened

Strawberry Torte Photos Gallery

Strawberry Torte Directions

First, strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
Then, whip cream cheese, sugar, and vanilla together.
Next, in a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
And spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

Strawberry Torte Video

Good luck Strawberry Torte recipe. Happy Cooking

How To Make Strawberry Torte is a post from: Daily Easy Food Recipes

How To Make Naan

Posted: 06 Feb 2012 11:02 AM PST

This recipe makes the best Naan.

Naan Photos

It took 30 minutes to prepare and 7 minutes for cook.

Naan Ingredients

1/4 cup white sugar
1/4 cup butter, melted
1 cup warm water
1 egg, beaten
1 (.25 ounce) package active dry yeast
2 teaspoons minced garlic (optional)
2 teaspoons salt
3 tablespoons milk
4 1/2 cups bread flour

Naan Photos Gallery

Naan Directions

First, in a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Then, punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Naan Video

Cooking time (duration):3 Hrs

Now, it’s time you tried to make Naan.

How To Make Naan is a post from: Daily Easy Food Recipes

How To Make Restaurant-Style Potato Skins

Posted: 06 Feb 2012 07:02 AM PST

This is a Restaurant-Style Potato Skins recipe. A special dish.

Restaurant-Style Potato Skins Photos

It’s easy to make.

Restaurant-Style Potato Skins Ingredients

1/8 cup bacon bits
1 cup vegetable oil
1 (16 ounce) container sour cream
6 potatoes
8 ounces shredded Cheddar cheese

Restaurant-Style Potato Skins Photos Gallery

Restaurant-Style Potato Skins Directions

First, preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking pan.
Then, pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
Next, cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
After that, heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
Next, fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
And last, bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Restaurant-Style Potato Skins Video

Cooking time (duration):37 Mins

Restaurant-Style Potato Skins is a wonderful appetizer for you and your family to enjoy.

How To Make Restaurant-Style Potato Skins is a post from: Daily Easy Food Recipes

How To Make Quick Berry Milkshake

Posted: 06 Feb 2012 03:07 AM PST

Hi, meet again in Solidrecipe which serves to share recipes. And this time we will share Quick Berry Milkshake recipes.

Quick Berry Milkshake Photos

This milk shake made with milk, not ice cream.

Quick Berry Milkshake Ingredients

1/3 cup white sugar
1 teaspoon vanilla extract
2 cups milk
2 cups frozen mixed berries
4 1/2 cups ice cubes

Quick Berry Milkshake Photos Gallery

Quick Berry Milkshake Directions

Very simple, fill the blender 3/4 full of ice cubes. Pour in the milk, sugar, berries and vanilla. Blend until smooth.

Quick Berry Milkshake Video

Cooking time (duration):9 Mins

Quick Berry Milkshake is very refreshing and healthy! Happy Cooking

How To Make Quick Berry Milkshake is a post from: Daily Easy Food Recipes

Chow Times

2012-02-06T09:54:00.001-08:00

Chow Times

Beijing Day 5: Summer Palace (Yihe Yuan)

Posted: 05 Feb 2012 03:00 PM PST

We dedicated a whole day on our fifth day in Beijing to visit the Summer Palace.

The Summer Palace is situated in the northwest suburb of Beijing. It is huge and is almost the size of Vancouver’s Stanley Park. It is definite much bigger than the Forbidden City by about four times. The Summer Palace was built around Kunming Lake, West Lake and South Lake.

The Summer Palace was declared by UNESCO as a as a masterpiece of Chinese landscape garden design and is recorded as one of about 1000 sites on the World Heritage List. It is the natural landscape of hills and open water is combined with artificial features such as pavilions, halls, palaces, temples and bridges that form a harmonious ensemble of outstanding aesthetic value.

The Summer Palace is officially known as Yihe Yuan in Mandarin which stands for the word Garden of Nurturing Harmony. This area was developed as an imperial garden over 800 years ago. It was not until the reign of the Emperor Qianlong of the Qing Dynasty that it was built as it stands today. It was built as a present to his mother to celebrate her 60th birthday.

We took the long subway out to the Summer Palace. That ride took almost 1 hour but good thing we had a seat after a few stops. I think it was because it was a weekday and not many people visits the Summer Palace then. The moment we got out of the subway, we were inundated by pedicab drivers! We did not want to take those pedicabs. We were more afraid of being scammed. :-)

Ben was telling me story of his friend who was scammed by a pedicab driver outside of Forbidden City. The poor-looking pedicab driver convinced him to take his trishaw saying “three kuai, three kuai” (3 Kuai is about 50 cents Canadian). Seeing how cheap it was and also taking a pity on the pedicab driver he got on for a 20 minute ride back to his hotel. After a short distance, the pedicab driver got off and then another pedicab driver got on. Guess what happen next …
More after the jump. Click to read the rest of Beijing Day 5: Summer Palace (Yihe Yuan) (1,582 words)

2012-02-06T05:16:00.000-08:00

Frugal Menu Ideas By Nina #4

Posted: 05 Feb 2012 08:57 PM PST

Do you have a recipe or willing to submit a recipe? Email nina at askmsrecipe gmail com

Hope everyone has a great week with all these delicious recipes

Loaded Turkey Santa Fe Baked Potato

By gina skinny recipes

Butter milk roast chicken

By smitten kitchen

Bacon and egg Cups

By how to simplify

Cauliflower Casserole

By Zoom yummy

FRIDAY FREE

Mini Cheesy Salsa Meatlovers

By A Southern fairytale

Roasted Tofu with Tangerines Olives

By the type a housewife

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2012-02-05T14:05:00.001-08:00

manusmenu.com

NUTELLA PIZZA

Posted: 05 Feb 2012 02:16 AM PST

Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso have declared February 5th "World Nutella Day 2012″ – "a day to celebrate, to get creative with, and most importantly, to EAT Nutella".

Yay! What a FANTASTIC day! I know… nowadays Nutella is famous all over the world. And that is awesome as so many people get to enjoy it! But you have to understand this: for Italian children, Nutella is the equivalent of Peanut Butter for American children. I was brought up eating "pane e Nutella" (Nutella on bread – well it was mainly on Panini al latte), literally. It was my favourite after school snack. And the thing is, I still LOVE it. To me it is total comfort food. Did you know that Nutella is almost 50 years old? The first hazelnut spread was created right after the Second World War in Alba, in Piedmont, an area famous for truffles and… hazelnuts and Nutella the way we know it was created in 1964!! I could eat Nutella in any shape or form, transformed into ice cream or into a cake, but to me the best way to enjoy its perfection is still plain, so you can really taste the reason why Nutella is so loved by children and adults alike. That is why, to celebrate Nutella Day, I decided to post a classic recipe. This is one of the most common desserts in a Pizzeria: pizza with Nutella. I know it may sound strange, but when you really think about it… it makes perfect sense: what is pizza if not bread with toppings??? And this dish is basically made up of a pizza base, topped with Nutella. I also added some whipped cream both to cut through the sweetness of Nutella and to make it look like mozzarella on a real pizza. I added a few toasted hazelnuts for some crunch. It was delicious and it instantly became my kids' favourite pizza…

Ingredients:
Pizza dough
Nutella
Whipped cream, unsweetened
Toasted hazelnuts

Start by preparing the pizza dough as per my tutorial on How to make pizza dough.

When the dough has doubled in size, roll it as if you would roll a normal pizza.

Make it 0.5 cm thick and poke the centre a few times with a fork, so that it stays flat while cooking.

Bake in a preheated oven at 180ºC – 350ºF for about 15 minutes or until the pizza is cooked through. I made mine on a pizza stone, so it took a little less.

When ready, take it out and generously spread some Nutella on the top. Decorate it with whipped cream, to make it look like mozzarella, and toasted hazelnuts.

Serve warm.

Make sure to also check out these older posts made with Nutella!

Double Nutella Kulfi with toasted hazelnuts

Piadine with sweet fillings

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2012-02-04T14:04:00.001-08:00

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SUPER BOWL OR FOOTY NIGHT SUGGESTIONS

Posted: 04 Feb 2012 01:02 AM PST

I must admit I am no football lover. In fact, the only football I like is soccer… I am Italian after all. After reading quite a bit about the upcoming Super Bowl though, I started thinking that the most fun part about the event would be watching it with friends and family while sharing some yummy snacks. So I thought of compiling a list of all the food I think would be great to eat on such an occasion. Obviously, this is all food I consider "party food" or "finger food" that is easy to prepare, serve and eat and that I have published during the last year. Feel free to use this post also if you need ideas on what to serve for your next buffet or to take to a potluck… it is not strictly "Super Bowl food"!

So here go my suggestions, just click on the image and you will be redirected to the post!

[Show as slideshow]

Have fun and enjoy the Super Bowl!

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2012-02-04T05:14:00.001-08:00

Slow Cooker Italian Beef

Posted: 03 Feb 2012 02:25 PM PST

Do you have a recipe or willing to submit a recipe? Email nina at askmsrecipe gmail com

Italian beef cooked with Italian seasoning makes for a mouth
watering slow cooker meal.
Preparation time: 20 minutes
Cooking time: 6-8 hours on low in slow cooker
Servings: 6-8

Ingredients :
1 (4 pound) chuck roast
1 cup beef broth
1 cup water
2 packs Italian salad seasoning
3 whole peppercorns
1 small bay leaf
3 tablespoons Worcestershire sauce
½ teaspoon onion powder

Directions:
1. Trim excess fat off chuck roast, if needed.
2. Place chuck roast into large slow cooker with all ingredients
except 1 package of Italian seasoning mix. Cover and cook for 5-
6 hours on low or until fork tender (do not cook on high).
3. Place chuck roast on a platter and shred with two forks. Strain
broth into large bowl and skim fat off beef broth. Discard bay
leaf.
4. Return broth and chuck roast to slow cooker. Pour in
remaining Italian seasoning mix. Cook with lid for 1 hour on low,
stir well.
Tips:
#1 Serve with Cole slaw, potatoes salad, and chips.
#2 Serve on French rolls or thick bread.

This recipe is part of the Ask Ms Recipe: Simple Recipes that Make Cents Cookbook

manusmenu.com

2012-02-03T14:09:00.001-08:00

manusmenu.com

SCALOPPINE AL LIMONE – LEMON SCALOPPINE

Posted: 03 Feb 2012 01:31 AM PST

My mom used to make this dish quite often and I have always liked it. It is quick to make and it tastes delicious. It is also somewhat refreshing thanks to the lemon sauce. It is a classic of Italian cuisine and it is quite popular outside of Italy… so if you are interested in finding out how it is made in Italy, here goes the original recipe for lemon scaloppine (pronounced skah-luh-pee-nay and not skah-luh-pee-nee )! Enjoy!

Recipe adapted from Giallo Zafferano

Ingredients: (for 4 people)
400 ml – 1 ¾ cup water
500 gms – 1 lb. veal schnitzel
Flour
1 lemon (juice)
1 tbsp corn starch
3 tbsp extra virgin olive oil
Salt

Start by flattening the veal schnitzels till they become approximately 0.5 cm – 0.2 inches thick.

Now coat the schnitzles with flour.

Sauté them in a frying pan with the warm extra virgin olive oil. Brown them well on both sides, then remove from the pan and keep aside.

Melt the corn starch in the 400 ml – 1 ¾ cup of water and pour this mixture into the pan. Add the lemon juice and stir well over the fire until the sauce starts thickening. Season the sauce with salt to taste and add the schinitzels. Coat them well with the lemon sauce and cook for a few minutes.

Serve warm.

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A Well-Stocked Kitchen: Meal Planning Made Simple - Simply Sugar & Gluten-Free

2012-02-03T09:20:00.001-08:00

A Well-Stocked Kitchen: Meal Planning Made Simple - Simply Sugar & Gluten-Free

A Well-Stocked Kitchen: Meal Planning Made Simple

Posted: 03 Feb 2012 07:00 AM PST

Welcome to Meal Planning Made Simple! If this is the first time you’re visiting this series, you might want to check out:

Week 1: Meal Planning Made Simple
Week 2: How to Meal Plan

A Well-Stocked Kitchen

When you work in a professional kitchen, there’s something called par stock which is simply the items you keep on hand at all times. These are the items you use on a regular basis. Without a par stock, the kitchen wouldn’t run.

Several years ago my friend, Helen, pointed out to me that I was always at the grocery store. Yes, I love to grocery shop. But, I hadn’t translated my knowledge about how a professional kitchen runs to my kitchen at home. I wasn’t stocking my pantry and freezer.

All those grocery runs were taking up valuable time. Now, I keep my pantry and freezer stocked. It’s a necessity.

Here’s what I did to get started:

I made a list, divided into categories, of all the items I use on a regular basis. This included pantry, refrigerator, and freezer items.
I circled the items I didn’t have on hand currently. These were added to my pantry as I was financially able.

It’s pretty simple. Here’s a free printable to help you get started:

A Well Stocked Pantry Printable

Here’s a list of some of the items on my par stock list:

dry beans – garbanzo, navy, black
rice – brown, wild
gluten-free flours that I use most often
lentils – puy (french) and brown
gluten-free pasta
nuts – almonds, pecans, walnuts
seeds – pepitas, sunflower
Hol-Grain Brown Rice Bread Crumbs
quinoa
dried fruit – raisins, currants, apricots, cherries, & cranberries
chia seeds
flaxseeds
vanilla beans
gluten-free oatmeal
quinoa flakes
sweeteners – coconut palm sugar, agave, honey, maple syrup
Specturm non-hydrogenated shortening
oil – coconut, canola, olive, grapeseed
vinegar – apple cider, red wine, white wine, rice
foods we eat regularly for lunch
coffee beans
salt – kosher, sea
fruit – apples, bananas
condiments – mustard, mayo, salad dressing
meats – chicken, ground turkey
canned goods – tomatoes, tomato paste, tomato sauce
baking powder & baking soda
xanthan gum
spices
cocoa powder
household supplies – paper towels, toilet paper, napkins

It shouldn’t take much longer than 15 minutes to make your list. If your pantry isn’t stocked, that 15 minutes will be incredibly well spent.

Next week, I’ll show you how I take this list and streamline it to make the most of your grocery planning and shopping time.

What items are essential to make your kitchen run smoothly?

Next Friday: Streamline Your Grocery Shopping!

Much love,

Amy

Chow Times

2012-02-03T09:15:00.000-08:00

Chow Times

Beijing Day 5: Breakfast at Yoshinoya in Oriental Mall

Posted: 03 Feb 2012 07:00 AM PST

Day 5. I was truly rested. It seems like I have seen the last of the jet lag and adjusted myself to the day-night cycle. Which is good because I was so worried about wanting to sleep during the day time and being awake like an owl during the night.

We started with breakfast in Oriental Mall. We had breakfast there because we planned to use the subway to get to the Summer Palace. Ben told me that there are two subway stations around the Oriental Mall. So you can imagine how long that one building is.

I like the Oriental Mall because there are so many things to eat. Moreover it is so clean and modern.

We had breakfast at Yoshinoya in the Gourmet Street in the Oriental Mall. Ben was telling me about Yoshinoya which is found all over Beijing. There are so many of them that you can almost be sure there is a Yoshinoya in every shopping complex, mall or major street. It seems like there are more Yoshinoya than there are McDonalds and KFC.

Yoshinoya is a Japanese fast food chain who are famous for its beef bowl. Believe it or not, Yoshinoya is older than McDonalds or KFC. Yoshinoya is more than 110 years old already.

We ordered one breakfast combo to share because we wanted to save some stomach room just in case we came across something interesting to try later.

The combo was just …
More after the jump. Click to read the rest of Beijing Day 5: Breakfast at Yoshinoya in Oriental Mall (145 words)

Friday’s Favorite Things - Pinterest - 2.3.12

2012-02-03T06:07:00.001-08:00

Friday’s Favorite Things - Pinterest - 2.3.12

Posted: 03 Feb 2012 04:00 AM PST

It's the new website that everyone has been talking about - Pinterest. Pinterest is an image driven website that is extremely powerful. I can easily spend an hour, sometimes 2 hours just looking at beautiful things, or just looking at edible food items, or just reading the most inspirational quotes.

So here to share with you are some of my most Favorite Images on Pinterest (all the images below can be found on my board, here):

Read more »

Grain-Free Orange Cake & Nutritional Content of Gluten-Free Flours - Simply Sugar & Gluten-Free

2012-02-02T09:26:00.001-08:00

Grain-Free Orange Cake & Nutritional Content of Gluten-Free Flours - Simply Sugar & Gluten-Free

Grain-Free Orange Cake & Nutritional Content of Gluten-Free Flours

Posted: 02 Feb 2012 06:00 AM PST

If you read my blog regularly, you know I don’t do a lot of almond flour baking. I love it. It’s delicious, moist, and fun to play around with. And, it has some health benefits too.

But, I’m not going to tell you it’s the only high (higher) protein flour out there. It’s not.

And, I have to be honest. It’s quite calorie and fat dense. Yes, it’s low in carbs. So, if you’re a low-carber (and I’m not) then it might be a great option for you.

Our bodies need carbs, though. I’m not talking about refined, simple carbs. I’m talking about healthier complex carbs – fruits, veggies, whole grains, beans. They help with energy, brain function, add fiber to our diets which assists digestion, and help our bodies digest other nutrients.

Enough of my babbling about our bodies and carbs. Let’s look at the flour facts.

Almond Flour

1/4 cup contains:
(...)
Read the rest of Grain-Free Orange Cake & Nutritional Content of Gluten-Free Flours

Newest Post On the 5 Star Foodie Culinary Adventures

2012-02-01T15:43:00.001-08:00

Newest Post on 5 Star Foodie Culinary Adventures Blog:

Product Review: More Than Gourmet Sauces

More Than Gourmet is a company that makes classic French stocks and sauces in the old world tradition. Only the highest quality fresh ingredients are used to produce these sauces. All the sauces... Read Full Blog Entry »

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2012-02-01T14:05:00.001-08:00

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GNOCCHI ALLA BAVA

Posted: 01 Feb 2012 01:20 AM PST

This week's Regional Italian recipe is quite a decadent one. It comes from the Alpine region of Valle d'Aosta (Aosta Valley) that borders with France and Switzerland. It is a renowned tourist destination for winter sports and summer hikes. It is beautiful, as only the Alps can be. And the food? It is hearty and simple, made mainly with local produce. Valle d'Aosta is especially famous for its cheese, the most known of all being Fontina, a cow's milk and PDO cheese, which I am using for this recipe. In fact, this is quite a simple dish made with buckwheat gnocchi, butter and Fontina… when you have only few ingredients, their quality becomes paramount to obtain the best results. The name "Gnocchi alla bava", literally means "Gnocchi à la dribble"… yeah, I know… it sounds gross, but the "dribble" is in fact the stretchy cheese (even though, in my opinion, it could easily refer to the fact that the dish is mouthwatering!)… Enjoy and don't forget to check out all the other Regional Italian dishes that I have posted up till now!

Ingredients (for 4 to 6 people):
150 gms – 5.25 oz. Fontina cheese (or fontal), thinly sliced
75 gms – 2.65 oz. butter, melted

500 gms – 1 lb. buckwheat gnocchi

Start by preparing the gnocchi following my tutorial on How to make Buckwheat Gnocchi.

While the gnocchi are cooking, slice the cheese and melt the butter. Put some of the melted butter at the bottom of a big microwave proof bowl. When the gnocchi are ready, put some in the bowl, pour some melted butter on top and cover with some sliced cheese, then put another layer of gnocchi and so on.

Heat it in the microwave for 30 seconds, take it out and stir. Put it back in the microwave if needed. It will be ready when the cheese melts and stretches.

Enjoy hot!

It is the end of the month again! Which means it is time to check out the great roundup that Nancy from Spicie Foodie has put together of some of the best recipes from the blogosphere! Check out Your Best Recipe of January! I am contributing my Fish Couscous to it! Have fun!

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6 Tips for Balanced Living for The Balanced Platter - Simply Sugar & Gluten-Free

2012-02-01T09:47:00.001-08:00

6 Tips for Balanced Living for The Balanced Platter - Simply Sugar & Gluten-Free

6 Tips for Balanced Living for The Balanced Platter

Posted: 01 Feb 2012 06:00 AM PST

Lately my life has been more hectic than I could have imagined. Our baby is due in just over 14 days. I’m preparing for maternity leave, cooking extra meals so our freezer is well-stocked, organizing the baby’s room, have weekly doctor’s appointments, and am trying to tie up any loose ends before the big day gets here.

I’m striving for balance in the middle of what could be a really stressful time. I don’t want to feel pressure. I want to savor every moment. Though I won’t claim perfection, I can honestly say I’ve managed to do pretty darn well.

What have I been doing to stay balanced more of the time than not?

1. Every appointment and commitment goes into one calendar.

One central calendar lets me see everything going on in my life at a glance. Using more than one calendar is a sure recipe for disaster.

I use the iCal on my Mac which is set up to automatically sync with my iPhone and iPad. Each morning I review my daily calendar so I’m prepared for the day. I also set alarms with important appointments to help me remember commitments.

Read the rest of my tips for balanced living at The Balanced Platter, the new gluten-free site for living well.

While you’re there, check out our Baking Gift Pack Give-Away sponsored by iHerb.com!

Chow Times

2012-02-01T09:33:00.001-08:00

Chow Times

Prata Man on Capstan Way, Richmond

Posted: 01 Feb 2012 07:00 AM PST

When we visited Pho Han, we put a long forgotten hole in the wall restaurant, Prata-Man back in the our places to visit. We had visited it when we were new to the city. That was more than 10 years ago. We over heard the server telling a customer at the table next to us that Prata-Man has been in business for more than 20 years.

It was a Saturday that we came here. Only Arkensen came with me because Nanzaro wanted to watch a winter classic alumni hockey game that afternoon.

Prata-Man served Singaporean cuisine which is very similar to Malaysian cuisine. We noticed there were quite a number of Costco staff that came here for lunch because of it’s proximity to Costco in Richmond.

There is hardly any decoration and even the tables and chairs are mix and match.

The good thing is they have menu with photos for easy ordering. Their menu is limited, less than 30 items. So, ordering is made simpler rather than some restaurants which offer 100 over items and making choices seemed so difficult. You can click on the photos to have a larger view.

Prata-Man also offers combo for 2 for eat in only from Tuesday to Thursday. It looks like a good bargain. You can click on the menu to have a larger view.

For appetizer, we ordered half and order of BBQ satay. We ordered the mix version, i.e. 2 beef, 2 chicken and 2 pork to try. The half dozen satay costs $7.75.

The BBQ satay is served with sliced cucumber, pickled daikon and carrot and peanut sauce. The peanut sauce is not as spicy as we are used to. But I like the chunky peanut texture. Of the three types of meat, I still prefer chicken which is more tender.
More after the jump. Click to read the rest of Prata Man on Capstan Way, Richmond (306 words)

Restaurants: Vermilion (New York City... Midtown East)

2012-02-01T06:07:00.001-08:00

Restaurants: Vermilion (New York City... Midtown East)

Posted: 01 Feb 2012 03:00 AM PST

My husband and I headed to Vermilion, an Indo-Latin establishment, for Restaurant Week which included a 3 course meal for $35 per person (drinks excluded).
Read more »

Newest Post On the 5 Star Foodie Culinary Adventures

2012-01-31T09:48:00.001-08:00

Newest Post on 5 Star Foodie Culinary Adventures Blog:

Product Review: Happy Chef Uniforms

Happy Chef Uniforms is a a New Jersey based company specializing in chef coats, pants, hats, and accessories like kitchen knives. This company has over 75 years of experience of providing high...

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Slightly Indulgent Tuesday; 1/31/12 - Simply Sugar & Gluten-Free

2012-01-31T09:37:00.001-08:00

Slightly Indulgent Tuesday; 1/31/12 - Simply Sugar & Gluten-Free

Slightly Indulgent Tuesday; 1/31/12

Posted: 30 Jan 2012 06:00 PM PST

Welcome back to SIT!

Last week we had over 100 recipes – oh yes we did! Thank you for helping me spread the word that healthy food can be delicious.

Baby Talk…

I haven’t posted a Baby Green update lately but thought I’d let you know that our little guy will be here very, very soon.

SIT will continue each week but I won’t be posting Healthier Highlights once he gets here. I’m taking some time off to bond with our little miracle. So, keep coming back and when I can I’ll update you about the little addition to our family.
(...)
Read the rest of Slightly Indulgent Tuesday; 1/31/12

Chow Times

2012-01-31T09:30:00.001-08:00

Chow Times

Almond Thins

Posted: 31 Jan 2012 07:00 AM PST

Michelle prepared some Almond Thins cookies for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.

Michelle called it Monica’s Almond Thins. I guessed the recipe is from Monica. The Almond Thins are crispy and quite additive. They are great with a cup of tea.

Ingredients

3 eggs
1/2 cup sugar
4 tablespoons all-purpose unbleached flour
1 1/2 cups sliced almonds
orange rind from one orange

Source: this recipe is adapted from Monica

More after the jump. Click to read the rest of Almond Thins (116 words)

Monsoon Spice

2012-01-31T05:15:00.001-08:00

Monsoon Spice

Veg Manchurian or Vegetable Manchurian Recipe

Posted: 31 Jan 2012 02:55 AM PST

Veg Manchurian Nature is beautiful. Nature is inspiring…. And sometimes, it can be deceitful! Don't take it wrong, as my intentions are not bad… It's just an observation from my end when I actually...

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2012-01-31T05:14:00.001-08:00

Giveaway Winner of Blog Design

Posted: 30 Jan 2012 05:48 PM PST

Do you have a recipe or willing to submit a recipe? Email nina at askmsrecipe gmail com

The winner of the Freelance by Sasha blog design giveaway is Mandy.

Frugal Menu Ideas by Nina #3

Posted: 29 Jan 2012 10:15 PM PST

Do you have a recipe or willing to submit a recipe? Email nina at askmsrecipe gmail com

How to Make Cheese and Onion Pie
By British food recipes

Pasta with Homemade Tomato Sauce
By preetys kitchen

Feta and Sun-dried Tomato Meatballs

By Simple Eats

Sour Pork Bone Soup
By the food recipe

FREE FRIDAY

Mushroom and Potatoes
By vegetrianmama

Homemade Pepperoni Bread

By Confessions of a Psychotic Housewife

manusmenu.com

2012-01-30T14:05:00.001-08:00

manusmenu.com

CHOCOLATE PANNA COTTA AND THE GIVEAWAY WINNERS

Posted: 30 Jan 2012 01:25 AM PST

Does it ever happen to you to feel like having a little sweet treat but you don't really want to go out to the stores to buy the ingredients?? To me, it happens oh so often. So, what do you do when you have a sweet craving to quench? I usually open my fridge and pantry and quickly look through all the items I have available and then start pairing them in my head. I had some left-over chocolate and cream that needed to be used and who am I to oppose? I did not feel like making anything too complicated… that's why I whipped up a very quick and simple chocolate panna cotta and used up all my left-overs! Let me show you how I did it!! These are perfect for parties and little get togethers, or to celebrate the winners of my 1 year blogiversary giveaway… read on to find out who the lucky readers are! Enjoy!

Ingredients (for 4 persons):
300 ml cream
100 ml milk
100 gms dark chocolate, roughly chopped
80 gms sugar
3 sheets (6 gms) of gelatine or 2 tsp of gelatine powder
¼ tsp of vanilla extract

Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.

Put the cream, milk and sugar in a pot and cook it on a slow fire until the mixture boils (1). Remove from the fire and add the chopped chocolate and vanilla extract (2). Mix well until melted (3). Now squeeze the excess water from the gelatine sheets and add them to the hot chocolate cream (4). Mix well until completely incorporated.

Strain the mixture into 4 individual moulds or ramekins.

Refrigerate for at least 4 hours (or overnight) before serving.

Unmold and decorate with cocoa powder and raspberries for a touch of colour.

~*~*~*~*~*~*~*~*~

AND now to the WINNERS of MsM's 1 year blogiversary giveaway… I used random.org to draw 2 random entries. And the first entry drawn was…………………………

Entry #139, Tenille from My family table is the winner of the $50 Amazon.com Gift card!!

And the second entry drawn was…………………………

Entry #88, Nami from Just One Cookbook is the winner of the $25 Amazon.com Gift card!!

CONGRATULATIONS Tenille and Nami!!!! I will email you shortly with the details.

I would like to thank everyone for participating! It has been a lot of fun organising this giveaway and I am grateful for all your help in spreading the word. Great way to celebrate MsM’s 1st blogiversary! <3

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Chow Times

2012-01-30T09:41:00.001-08:00

Chow Times

Pork Lettuce Wrap

Posted: 30 Jan 2012 07:00 AM PST

For the main dish, Michelle prepared a Pork Lettuce Wrap for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.

You can use ground turkey or chicken for this recipe.

Michelle served the meat mixture, lettuce cups, cashew and cilantro separately. The diners will help themselves with the assembly of the lettuce wrap by spooning the meat and vegetable mixture into the lettuce cup and garnish with cilantro and chopped cashews if desired.

Ingredients

2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 tablespoons rice vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons minced ginger
1/3 cup finely chopped red onion
1 cup finely chopped button mushrooms
1/2 cup water chestnuts, finely chopped
1 lb ground pork or chicken or turkey
8 to 10 iceberg lettuce leaves, washed and edges trimmed
handful of cilantro, chopped
1/4 cup chopped cashews

Source: this recipe is adapted from Epicurious.com

More after the jump. Click to read the rest of Pork Lettuce Wrap (140 words)

Vegan Soft Peanut Butter Cookies (126 calories)

2012-01-30T06:05:00.001-08:00

Vegan Soft Peanut Butter Cookies (126 calories)

Posted: 29 Jan 2012 09:01 PM PST

Hey y'all. Did you all have a nice weekend?

Newest Post On the 5 Star Foodie Culinary Adventures

2012-01-29T09:21:00.001-08:00

Newest Post on 5 Star Foodie Culinary Adventures Blog:

Product Review: Tropicana® Trop50® Juices

Recently I received a coupon to try a sample of a Trop50® line of Tropicana juices, healthy and nutritious juices with 50% less sugar and calories, and no artificial sweeteners. At 50... Read Full Blog Entry »

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Chow Times

2012-01-29T09:06:00.001-08:00

Chow Times

Creamy Corn Soup

Posted: 29 Jan 2012 07:00 AM PST

Michelle prepared a very simple Creamy Corn Soup for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.

The Creamy Corn Soup can be made with ham, cooked chicken, cooked crabmeat, salmon or shrimp.

Ingredients

2 cans 14oz cans creamed corn (about 3 cups)
2 cups chicken stock
2 tablespoons rice wine or white wine
2 teaspoons cornstarch
2 tablespoons cold water
salt to taste
1 teaspoon Asian sesame oil
3 tablespoons finely chopped green onions
1/4 cup chopped cooked meat

Source: from “Quick and Easy Chinese” by Nancie McDermott

Serves 4

More after the jump. Click to read the rest of Creamy Corn Soup (61 words)

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2012-01-28T14:07:00.001-08:00

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FALAFEL

Posted: 28 Jan 2012 01:34 AM PST

The first time I ate falafel I was in Paris… as it often happened with Middle Eastern food that was almost unknown in Italy. I am talking about 20+ years ago! I still remember the shop I bought them from. It was near Place des Vosges, in my favourite area of town: the Marais, which is also the most famous Jewish quarter in Paris, thus abounding in Middle Eastern and Jewish shops. If you are ever in town, make sure to pay the area a visit, you will love it! Probably as much as I love falafel! Anyhow, many years (alas) have passed and I now know how to make falafel at home! Thank God for that as in the meantime I moved to Australia and the Marais is a bit out of my way! I love eating mine in whole meal pita with hummus, tarator sauce or yogurt sauce, tomatoes and onions! It makes a very hearty and healthy meal, especially if you bake them! Enjoy and don't forget to enter my giveaway for a chance to win a $50 or a $25 Amazon.com gift card!

Recipe adapted from Cooking and Me

Ingredients (makes around 15 falafels)

For the falafel
½ cup dry chickpeas, soaked overnight (or 1 cup tinned chickpeas*)
1 tsp cumin seeds
½ tsp coriander powder
½ tsp red chilli powder
½ tsp minced or crushed garlic
1 bunch fresh coriander leaves, chopped
1 small red onion, chopped fine
1-2 tbsp freshly squeezed lemon juice
2-3 tbsp plain flour (or crumbs from 2 slices of stale bread)
Salt to taste

Vegetable Oil to deep fry

For the yogurt sauce
½ cup yogurt
1 tbsp lemon juice
½ tbsp extra virgin olive oil
1 clove garlic, minced
Salt and pepper

Drain the soaked chickpeas on kitchen towels and drain out as much moisture as possible.

Put the chickpeas with all the rest of the ingredients into a food processor or mixer jar and grind until smooth and dry. You should be able to shape them easily into small discs. If the mixture is too moist or sticky at this stage, add a little bit more flour/breadcrumbs.

Shape into small discs and deep fry them on medium heat until dark brown on both sides. Drain on kitchen towels

To make the yogurt sauce, simply mix all the ingredients together.

Serve with tomatoes, red onion rings, coriander leaves, hummus or tarator sauce or the yogurt sauce and warm whole meal pita.

NOTE: You can also bake the falafel (I often do). Just put them on a baking dish covered with baking paper, spray them with some olive oil and bake at 180ºC – 350ºF for about 20 minutes (depending on the size) or until golden brown.

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Alterações na Política de Privacidade e nos Termos de Serviço do Google

2012-01-28T12:30:00.001-08:00

		Esta mensagens não está sendo exibida corretamente? Abra-a em seu navegador.
Caro usuário do Google, Estamos substituindo mais de 60 políticas de privacidade diferentes do Google por uma política mais concisa e fácil de ler. A nova política abrange vários produtos e recursos, refletindo nosso objetivo de criar uma experiência extremamente simples e intuitiva em todos os produtos do Google. Isto é importante. Assim, dedique alguns minutos para ler as versões atualizadas da nossa Política de Privacidade e dos nossos Termos de Serviço em http://www.google.com/policies. Estas mudanças entrarão em vigor no dia 1º de março de 2012.
Uma política, uma experiência no Google

Fácil de trabalhar em vários produtos Nossa nova política reflete nosso desejo de criar uma experiência de produto simples, que ofereça o que você precisar, quando você quiser. Seja ao ler um e-mail que o faça lembrar de marcar um encontro familiar ou encontrar um vídeo favorito que você queira compartilhar, queremos que você possa utilizar com facilidade o Gmail, o Google Agenda, a ferramenta de pesquisa, o YouTube ou o que mais você quiser.	Sob medida para você Se você fizer login no Google, podemos sugerir consultas de pesquisa ou adequar os resultados da pesquisa de acordo com os interesses que você expressou no Google+, Gmail e YouTube. Assim, poderemos compreender melhor qual versão do Pink ou Jaguar você está pesquisando e oferecer esses resultados com mais rapidez.	Compartilhar e colaborar é fácil Ao postar ou criar um documento on-line, é provável que você queira que outras pessoas o vejam e contribuam. Ao lembrar as informações de contato das pessoas com quem você deseja compartilhar, facilitamos seu compartilhamento em qualquer produto ou serviço do Google com o mínimo de cliques e erros.

A proteção de sua privacidade não mudou. Nosso objetivo é fornecer a você o máximo de transparência e de escolha possível, por meio de produtos como Google Dashboard e Gerenciador de preferências de anúncios entre outras ferramentas. Nossos princípios de privacidade permanecem os mesmos. Ainda, nunca venderemos nem compartilharemos suas informações profissionais sem sua permissão (a não ser em raras circunstâncias, como solicitações legais legítimas).	Alguma dúvida? Temos a resposta. Visite nossas Perguntas frequentes em http://www.google.com/policies/faq para saber mais sobre estas mudanças. (Imaginamos que nossos usuários podem ter uma pergunta ou vinte e duas.)

Aviso de alteração A nova Política de Privacidade e os novos Termos de Serviço do entrarão em vigor em 1º de março de 2012. Se optar por continuar usando o Google assim que a alteração ocorrer, você fará isso de acordo com a nova Política de Privacidade e os Termos de Serviço. Não responda a este e-mail. Respostas enviadas para este endereço não serão respondidas. Nunca insira sua senha após abrir um link que aponte para um site não confiável. Em vez disso, acesse diretamente o site, como mail.google.com ou www.google.com/accounts. O Google nunca mandará um e-mail pedindo sua senha ou outra informação confidencial.

Chow Times

2012-01-28T09:30:00.001-08:00

Chow Times

Exotic Fruit Salad

Posted: 28 Jan 2012 07:00 AM PST

The South Arm Cooking Club for Seniors celebrated the Chinese New Year with some Asian recipes. Stella, the South Arm senior program coordinator distributed red packets to the participants during the meal. Stella distributed 2 red packets to each participant as double number is auspicious.

Michelle Li, the facilitator prepared some Asian recipes for the Chinese New Year celebration.

The dishes include an Exotic Fruit Salad, a Creamy Corn Soup, a Pork Lettuce Wraps and Almond Thins for dessert. Stella also bought some Chinese New Year cookies for the occasion.

The Chinese New Year cookies include a “Laughing Pastry” (the one coated with sesame seeds), a deep fried Peanut Dumpling and Elephant Ear cookies which I brought for sharing. Stella told us that she was shocked at the price of the Chinese New Year cookies that she bought. They are exorbitantly expensive.

I also contributed in this kitchen by making a Chinese dish called Chicken Braised with Chestnuts with the help of Helmut and Chris.

The Exotic Fruit Salad can be a great starter to meal or as a dessert at the end of a meal. It is colourful and healthy. This is a very flexible recipe and seasonal fruits are recommended.

Ingredients

6 cups diced seasonal fruit; we used oranges, apples, blueberries and strawberries
lime juice from one lime (about 2 to 3 tablespoons)
peel from one lime, cut into thin strips
2 to 4 tablespoons brown sugar
mint leaves, minced

Source: via Michelle Li

More after the jump. Click to read the rest of Exotic Fruit Salad (21 words)

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