Grow your own!
Friday, February 21, 2014
This month the challenge at No Croutons Required is to make a soup or salad using something you have grown yourself. That was going to be a bit of a challenge for me as it has been raining non-stop here for what seems like weeks, combined with fierce winds my little courgette plants looked like they had given up early.
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| No Croutons Required is hosted by Tinned Tomatoes and Lisas Kitchen |
However, one nice day last week seemed to perk them up and I managed to harvest four teeny tiny courgettes and a handful of radishes and some herbs.
I used the veg peeler to cut thin strips from the courgettes and finely sliced the radishes, I made a simple dressing with Champagne vinegar, olive oil, honey, Colmans mustard powder and some salt and pepper.
Because the courgettes were so young, they made a delicious salad with the peppery radishes and the sweet and sour dressing.
If youd like to see more entries to No Croutons Required, head over to Lisas Kitchen.
Namkeen Chicken
Namkeen Chicken
Ingredients
- Chicken ½ kg
- Yogurt 125 gm
- Ginger 1 piece
- Green chilies 4 – 5
- Oil ¼ cup
- Black pepper crushed 1 tbsp
- Sesame seeds 1 tbsp
- Yellow color ¼ tsp
- Ginger garlic paste 2 tbsp
- Lemon juice 2 tbsp
- Fresh cream 4 tbsp
- Salt to taste
Method
- Heat ¼ cup oil in pan, add 2 tbsp ginger grlic paste and ½ kg chicken pieces. Fry well till golden brown.Now add 125 gm whipped yogurt, ¼ tsp yellow color and salt to taste. Simmer on low flame for 8 – 10 minutes.
- Add 4 – 5 green chilies cut into strips, 1 tbsp crushed black pepper, 1 tbsp sesame seeds and 2 tbsp lemon juice.Fry well on high flame for 2 – 3 minutes. Namkeen chicken is ready to serve.
Dum ka gosht
Dum ka gosht
Ingredients
- Mutton ½ kg
- Raw papaya grinded 1 tsp heaped
- Allspice 1 tsp
- Coriander powder 1 tsp
- Chili powder 1 tsp
- Brown onion ½ cup
- Oil ½ cup
- Lemon juice 2 tbsp
- Yogurt 1 cup
- Nutmeg grinded ¼ tsp
- Ginger garlic paste 1 tbsp
- Turmeric ¼ tsp
- Cumin seeds 1 tsp
- Coriander leaves 2 tbsp chopped
- Mint leaves chopped 1 tbsp
- Spring onion 1 tbsp
- Almonds 6 grounded
- Poppy seeds 1 tsp grinded
- Sesame seeds 1 tsp grinded
- Desiccated coconut 1 tsp grinded
Method
- Marinate mutton with yogurt, papaya, allspice, coriander powder, chili powder, ginger garlic, turmeric, salt, lemon juice and grinded spices, leave it for 2 hours, heat oil add brown onion with marinated mutton, cook till soft when oil comes on top give dum of coal, garnish with chopped greens, serve hot with roti.
Blueberry Ricotta Cake
Thursday, February 20, 2014
Blueberry Ricotta Cake
from Stacey Snacks
Ingredients:
Batter:
1 cup All-Purpose Flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup butter
1 large egg
1/2 teaspoon vanilla
zest of a lemon
3/4 cup fresh blueberries
Topping:
2 large eggs
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 teaspoon vanilla
Directions:
Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan
For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.
For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.
Bake the cake for 55 to 60 minutes, or until its golden brown around the edges. Remove from the oven and cool to lukewarm before serving.
Click here for a printable version of this recipe.
SANDRA’S EASY CHEESY TATER TOT CASSEROLE
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| I found my photograph and recipe are featured at the Yummily website @ http://www.yummly.com/ recipe/Opie_s-Cheesy-Tater-Tot-Casserole-Recipezaar, on the "Cooking-Bakeware.net" website @ http://cookware-baking.net/ Baking/casserole-recipes/, and at the Frugal Cafe Blog Zone http://www.frugal-cafe.com/public_html/frugal-blog/frugal-cafe-blogzone/2011/04/22/fab-food-friday-fotos-almond-cantucci-cheesy-tater-tot-casserole-rhubarb-blueberry-pie-turnip-corn-chowder-pretzel-dogs-salads-red-bean-jambalaya-pasta-recipes/ |
Prep: 5 Mins.
Bake: 50 Mins.
INGREDIENTS
1 lb. lean moose burger
--(or venison, or beef, or buffalo)
1/2 onion, chopped
2 cloves garlic, minced
1 (12.5 oz. can) healthy request cream of mushroom condensed soup
½ cup sour cream
1/2 cup milk
2 teaspoons worcestershire sauce
2 teaspoons low-sodium tamari sauce (aged soy sauce)
½ teaspoon dry mustard
¼ teaspoon freshly ground pepper
1/2 pkg. frozen extra crispy ore-ida tater tots
1 (14.5 oz.) can french-cut green beans, drained
1-1/2 cups grated medium cheddar cheese, divided
METHOD
Preheat oven to 400° degrees. Coat a square 9"x9" baking dish with nonstick cooking spray, and set aside.
In a large skillet non-stick skillet over medium-high heat, brown the burger until about ¾’s the way cooked through, and then add the onions, and garlic, and continue to saute until the onions are translucent. Layer meat mixture evenly into prepared baking dish.
In a medium bowl, whisk the condensed soup, sour cream, milk, worcestershire sauce, tamari sauce, dry mustard, and pepper. With a spoon, fold in the drained green beans, and spoon the sauce evenly over the meat mixture in the baking dish. Sprinkle ½ of the shredded cheddar cheese over the sauce mixture. Arrange the frozen tater tots to completely cover top.
Bake, uncovered, for about 45 minutes until tater tots are golden brown and beef mixture is bubbly. Remove from oven, and sprinkle with remaining ½ of shredded cheddar cheese, and continue baking, just until cheese melts for 5 to 10 minutes. Let the casserole stand for 10 minutes, and serve. – Enjoy!
VEG PULAO
VEG PULAO
INGREDIENTS
- Rice-200 grams-4/5 cup
- Potatoes cut into cubes-2 medium sized
- Cauliflower-200 grams-1 small
- Peas-200 grams-1/2 cup
- Tomato chopped-2 medium sized
- Dalchini (cinnamon)-1 small piece
- Laung (cloves)-2 pieces
- Black pepper whole-2-4 pieces
- Salt-1 teaspoon
- Red chilli powder-1/4 teaspoon
- Turmeric powder-1/4 teaspoon
- Garam masala powder-1/4 teaspoon
- Oil-2 tablespoons
- Cumin seeds (jeera)-1/4 teaspoon
- Desi ghee-1 tablespoon
- Water- 3 times the quantity of rice
My one cup measures 250 grams. If you are using a smaller cup, then take 1.5 cups of rice.
METHOD
- Soak rice in water for 10-15 minutes.
- Cut the potatoes into thick cubes.
- Cut the caulifower & tomatoes into pieces.
- Next, heat oil in a pan & add cumin seeds (jeera), dalchini (cinnamon) , laung (cloves) & black pepper (whole) to it.
- As they crackle, add the chopped tomatoes.
- Add red chilli powder & turmeric powder & mix well.
- Fry them till they leave oil.
- Add peas to the tomatoes & mix well.
- Next, add cauliflower & mix well.
- Add the potatoes & mix well.
- Fry these vegetables for around 3-4 minutes & then add salt & mix them well.
- Fry these vegetables for another few minutes.
- Drain out the water from the soaked rice.
- Add rice to these vegetables & fry them for 2-3 minutes.
- Now, add water 3 times in quantity as rice.
- Bring it to a good boil & lower the flame.
- Cover the pan half with the lid & allow the water to get dried up.
- As water is almost dried up, add desi ghee & garam masala powder & mix them well.
- Allow water to get completely dried up.
- When water is dried up, cover the pan with the lid.
- Open the lid after 5-10 minutes.
- Veg pulao is ready to serve.
Gluten Free Breakfast Bars
Wednesday, February 19, 2014
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| Gluten-free breakfast bars with quinoa flakes. |
Tired of gnawing on gluten-free toast or slurping down a bowl of gluten-free cereal for breakfast? Me too. I'm in a rut. An almond butter on toast rut. And though I hate to complain (the simple truth is, I adore almond butter with the white hot passion of a thousand suns, so chowing down on it daily does not qualify as drudgery or sacrifice), I used to start my day a little sexier. I used to indulge in these rich and dense Quinoa Breakfast Bars or this orange infused Quinoa Breakfast Cake. Both are beyond delish.
But alas they contain sugar.
Read more + get the recipe >>
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