CookEatShare - New Recipes

Sunday Italian Fried Meatball Video Tradition

Claudia lamascolo — Mon, 20 May 2013 11:33:03 +0000

Average Rating: 4/5, 1 vote

Every Sunday our family from generation to generation frys meatballs. Kids from all over would smell the wonderful garlic frying in those meatballs and that aroma would bring them to our house. These still are a tradition in all our families handed down.

Braised Pork Belly with Red Glutinous Wine Lees (紅糟,Ang Zhao) Read more: Simply Beautiful and Healthy Living http://simplybeautifulhealthyliving.blogspot.com/#ixzz2ToEnGKcK

simply beautiful and healthy living — Mon, 20 May 2013 05:53:33 +0000

Average Rating: 5/5, 1 vote

Ang Zhao (紅糟) or Red Glutinous Wine Lees is beneficial to our health as it is believed to have cholesterol lowering function. My family always have homemade red glutinous wine and after harvesting the red wine, we keep the lees in the fridge. It stays good for many years. I like to use the lees when cooking meat, mushrooms or use it to fry rice. It is very delicious. Read more: Simply Beautiful and Healthy Living http://simplybeautifulhealthyliving.blogspot.com/#ixzz2ToEi68mz

Breakfast Loaf with Chia, Hemp and Flax Seeds

Melissa — Mon, 20 May 2013 03:35:11 +0000

Average Rating: 4/5, 1 vote

This breakfast loaf is absolutely loaded with healthy ingredients, so it’s perfect to have first thing in the morning for a nutritious breakfast. It tastes so delicious and it’s perfectly moist on the inside, and crisp on the outside. It’s filled with protein and fibre, which is ideal to have in the start of the day. A nice cup of warm tea, and a slice of this hearty loaf is sure to fill you up, and get you started!The loaf contains three very important and healthy seeds, that everyone should learn to incorporate more of them into our diets. Chia seeds, flax seeds, and hemp seeds, are all very nutritious and special in their own way.Chia seeds are certainly a ‘superfood,’ as they are packed with a profusion of beneficial properties. This ancient super seed contains similar nutritional content as flax seeds, however unlike flax seeds, it is not necessary to ground the seeds in order to reap the wonderful benefits. If flax seeds are not ground, it’s harder to digest, thus leading to insufficient absorption. Chia seeds contain a lot of fibre, magnesium, antioxidants, calcium, omega fatty acids and many other nutrients that are fundamental in maintaining proper health. These tiny seeds contain so many nutrients without having to worry about consuming an overload of calories. Chia seeds are a colons best friend, since they help keep the lining moist and ease the movement of food within the intestinal tracts. This prevents many diseases and disorders, such as diverticulitis/diverticulosis or colon cancer. One thing to remember about chia seeds, is that when they are mixed with a liquid, they form a jelly texture, so it’s great to add them to smoothies, jams, etc. This ‘chia gel’ is ideal for baking, since it allows you to omit or cut down the amount of butter, oil, and eggs used.One unique benefit of hemp seeds, is that they contain all of the essential amino acids that our bodies require. This is important to keep in mind if you’re a vegetarian or vegan, since consuming plant-based protein sources normally don’t contain all of the amino acids. Hemp seeds are also high in protein, which help make this loaf excellent for breakfast.Ingredients:Directions:Preheat over to 350F. Combine all of the above ingredients. Mix thoroughly, until completely incorporated. Pour into a loaf pan lined with parchment paper. Sprinkle rolled oats and hemp seeds over top for garnish, and bake in the oven for 35-40 minutes. When done, check by sticking a knife in the middle of the loaf and make sure it is clean when removed (this is an old, common trick to ensure the loaf is cooked). Set aside to cool, and enjoy with some tea/coffee.This recipe is very simple, since all you have to do is toss all the ingredients into a large bowl, mix thoroughly, pour into a loaf pan, and bake!Using natural maple syrup, helps to reduce the amount of sugar used, as it’s a natural sweetener.Like Loading...

Vegan Chocolate Mousse Pie

Melissa — Mon, 20 May 2013 03:34:38 +0000

Average Rating: 4/5, 1 vote

Unlike most decadent, chocolate mousse desserts, this one is definitely guilt free that will actually do your body some good! What makes this dessert so special, is that it’s dairy and sugar free, but it tastes like real chocolate mousse. Especially with the holidays that are practically here, I’m sure everyone will have their share of heavy and fattening desserts made with lots of sugar and creams. This is a great alternative, and it’s incredibly easy to make. Whether your guests are health conscious, vegan, or good ol’ chocolate lovers, this lovely dessert is sure to be a crowd pleaser at any table.Filling Ingredients:Directions:Combine all of the crust ingredients in a food processor, and process until fine. Pour into a pie plate and press evenly throughout the plate, including the sides of the plate as well. Bake in the oven at 375 F. for 12 minutes. Remove and set aside to cool.Make sure food processor is cleaned, then add all of the filling ingredients. Process until smooth. Once the pie crust is completely cooled, pour the filling onto the crust and distribute evenly. Garnish with some nuts and cocoa powder, and store in the fridge for 45 minutes before serving.Like Loading...

Best Birthday Beef Bourguignon

Melissa — Mon, 20 May 2013 03:34:06 +0000

Average Rating: 4/5, 1 vote

So today is a special day, as my little brother turns 19…Not so little anymore. It really makes me realize that we need to cherish these years, as we will never get them back. One of his favourite meals is the classic beef bourguignon stew, which he has requested to have for dinner tonight. I am not a huge fan of beef in general, however the way the meat comes out in this heavenly stew, makes it so enjoyable. The meat literally ‘melts in your mouth.’ Since it is first lightly seared, and then slow cooked for 3 hours, this method really makes the beef so incredibly tender, and it breaks apart at the touch of a fork. I think this is so important when cooking beef, because nothing is worse than chewing on a piece of dry meat for quite some time. This can really ruin a stew. It’s a slow cooking recipe, which is why it is important to start early and plan ahead.In terms of the health benefits of this stew, there’s not too many, except for the delight of having a mouthwatering, rich taste of a red wine infused broth, and the gratification of enjoying such a delicious, home cooked meal.This dish is part of the classic French cuisine and is real comfort food that is especially fit for special occasions. The classic recipe calls for mushrooms and pearl onions, however I usually omit these two ingredients due to preference. The wine of choice for this dish usually calls for a wine from the Burgundy region of France, but any dry, red wine will do. The stew comes out dark, silky and deeply flavoured. It’s perfect for a chilly, and damp November night.What you need:large sized pot (oven safe!)Getting started…Prepare all ingredients. This is quite time consuming, since you have to wash, peel and chop everything. To start, chop up the trilogy of carrots, celery and onion. Combine and set aside. Next chop garlic and thyme (if using fresh), and set aside.Fry bacon strips in a large, oven safe pot (same pot will be used for the stew). Fry until browned. Remove strips and set aside on paper towel to drain excess fat. Cut bacon into 1/2 inch pieces.Leave the bacon fat in the pot and fry carrots, celery and onion for about 6 minutes on medium heat. Add thyme and garlic. Cook for 2 minutes or until slightly browned. Set veggies aside in a large bowl.Start coating the beef chunks in flour, until slightly coated throughout (I used two plates for this step, one with flour and one with the beef, to make it easier to coat the pieces).Warm olive oil in the pot. Braise beef for about 2-3 mins on each side on medium to high heat. This locks in the moisture. Add more oil when needed, to avoid burning.Preheat oven to 325 F.Return the beef to the pot and stir in tomato paste. Add vegetables, bacon, bay leaves and red wine. Pour beef stock until the meat is just covered (this amount of stock usually will vary). Add salt and pepper to taste. Be sure to scrape the bottom of the pot. Simmer on medium-low heat until it starts to slightly boil. Remove and place in oven for 3 hours. Make sure to time it!While the the stew is cooking, chop about 5 medium sized potatoes and coat with extra-virgin olive oil, fresh rosemary, salt and pepper. Place on an oven pan and cover with foil. Bake potatoes in the oven during the last hour of the cooking time. During the last 10-15 minutes, uncover the potatoes to allow to crisp up.When ready, serve stew in a bowl, add some potatoes and enjoy. You can even add the potatoes to the pot with the stew and mix everything together. I find that keeping the potatoes separate helps keep their crispness.Serve with a fresh baguette and perhaps a glass of red.Like Loading...

Szechuan Shrimp and Rice Stir-Fry

Melissa — Mon, 20 May 2013 03:33:31 +0000

Average Rating: 4/5, 1 vote

Happy New Year everyone!The holidays have come and gone, and it’s hard to believe we are already into year 2013! Looking back throughout the past year, 2012 was a very stressful one for myself, as there were a lot of challenges and changes, as well as a lot of adjusting and accepting that was required. That being said, I’m excited for 2013 to begin. A new beginning is much needed and I hope to do my very best to make this year a good one. Early this year I will be starting school again, which I’m excited about. This in itself is a new beginning, one that will allow me to one day gain the title of a Registered Holistic Nutritionist. Other than obviously studying, I hope to spend 2013 cooking new, delicious meals, spending time with family and friends, all while making new memories and embarking on new adventures.This Szechuan style stir-fry is so incredibly flavourful, since it’s made with fresh ingredients including a large amount of ginger and garlic. I find that taking the time to make your own homemade sauce, is much better and healthier than any store-bought sauce. Stir-fries are an easy way to eat your grains, a variety of vegetables and protein, all in one easy to make dish. There are endless variations of asian inspired stir-fries, so it’s all about incorporating what you have, and being creative in the kitchen!Szechuan Shrimp and Rice Stir-FryIngredients:Directions:Cook rice accordingly and set aside.Heat oil in a wok or large frying pan. Add garlic and ginger, cook for 2 minutes. Add onions and salt, cook until onions are translucent (about 6 minutes). Add carrots, peas, corn and celery. Stir well and cook for 2 minutes. Add shrimp, soy sauce and chili powder. Cook until shrimps are pink in colour, about 6-8 minutes. Add peppers, cook for 2 minutes. Stir in Szechuan sauce. Keep stirring until sauce has thickened. Mix in rice, cilantro and green onions. Mix well and serve with a garnish of green onions.Szechuan-Style Sauce:1/2 cup chicken broth3 tablespoons low-sodium soy sauce1 teaspoon sesame oil2 tablespoons rice vinegar1 tablespoon worcestershire sauce2 teaspoons corn starch1 teaspoon sugar1 tablespoon honey1 teaspoon sweet-chili sauce1 tablespoon garlic, minced1 tablespoon ginger, minced2 tablespoons green onion, finely choppedLike Loading...

Lemon and Garlic Baked Spaghetti

Melissa — Mon, 20 May 2013 03:33:06 +0000

Average Rating: 4/5, 1 vote

Lemon, parmesan, and roasted garlic are the three fundamental ingredients that make this pasta dish what it is! The three flavours combined make a fragrant, delicious trio. The taste of roasted garlic is so delicious and really adds a nice roasted flavour to this meal. Instead of using cream or other fattening ingredients to make a sauce, yogurt is definitely a healthier alternative. This pasta dish is a light, tasty and healthy meal that can be enjoyed with a glass of white wine.Ingredients:Directions:Lightly coat garlic in butter and roast the head of garlic in the oven at 350F for 15-20 minutes. See picture below. In the meantime, cook the pasta accordingly.Combine lemon juice, zest, yogurt, 5-6 tablespoons parmesan (reserve the rest for later), salt and pepper in a bowl and stir until well mixed. Set aside.When garlic is done, remove skin and slightly mash garlic. In a large pan, heat butter on medium-low heat and fry garlic for 2 minutes. Add the sauce mixture, and cook for about 7 minutes. Combine spaghetti and sauce. Mix well, until evenly coated. Transfer to an oven-safe, bowl. Sprinkle parmesan cheese on top and bake in the oven until slightly browned, about 10 minutes. Garnish with parsley and serve.Add extra parmesan and fresh lemon juice to your plate for extra flavour.Like Loading...

Shrimp Linguini in a White Wine Tomato Sauce

Melissa — Mon, 20 May 2013 03:32:04 +0000

Average Rating: 4/5, 1 vote

This is a quick, yet completely satisfying dish that can be ready in just half an hour. This Italian inspired meal consists of succulent shrimp smothered in a lightly spicy tomato sauce, infused with white wine, garlic, a hint of onions and Italian seasoning. Adding shrimp to pasta is an easy way of incorporating some light protein and amazing taste!Ingredients:Package of LinguiniDirections:Heat oil in a pan on medium-high heat. Sauté onion for 4 minutes. Add garlic and sauté for 1 minute. Add tomatoes, basil, oregano, salt and pepper. Cook for 5 minutes. Add wine, and cook for about 5-7 minutes, stirring frequently. Add shrimp and cook until thoroughly pink. Check to make sure sauce is seasoned enough with salt and pepper. Serve over top of linguini, or pasta of choice, and garnish with a sprig of parsley.As you can tell by this recipe, I like to drench my sauce in wine, as opposed to allowing most of the wine to evaporate. This method allows you to really taste the white wine in the sauce, which is what I love!For the wine, I used Prosecco, which is actually an Italian sparkling, dry, white wine. I had no idea I was using sparkling wine for this sauce, until I actually took a sip of the wine with my meal! I would have never known the sauce was made with sparkling wine, because the bubbles completely disappear. I definitely learned something new, and acquired a new found love for Prosecco.Ps. Merry ChristmasLike Loading...

Chicken with Homemade Teriyaki Sauce

Melissa — Mon, 20 May 2013 03:30:51 +0000

Average Rating: 4/5, 1 vote

Having a day off today, I thought I would cook dinner for my family, and give my mom a break. It’s hard to please everyone’s taste buds, however I knew a simple chicken teriyaki dish would be a success. My brother loves good, authentic asian cuisine, and is undoubtedly my toughest critic. So if he likes it, I know its a pleaser!Many store-bought sauces are filled with insane amounts of sodium and other unnecessary fillers to increase shelf time, colour and taste. This is why I try whenever possible, to make my own sauces, entirely from scratch.Chicken with Homemade Teriyaki SauceBoneless and skinless chicken breasts cut into small pieces.Bring the soy sauce and honeyed water to a boil.Add brown sugar till you acquire your desired sweetness.Reduce heat and add garlic and ginger.Add corn starch to 2-4 tablespoons of water to dissolve, then slowly stir into sauce until it is thickened (this will take some time).Remove sauce from heat and set aside.Fry or grill your chicken for about 8-10 mins or until done.Place chicken over top of rice.Drizzle the delicious teriyaki sauce and top with some sesame seeds and green onions or chives.This was definitely a hit within my family, however if I was making it for just myself, I would have probably used a healthier choice of rice, such as brown or long-grain rice.Like Loading...

Fried Noodles with Chicken

Shalina Silva — Mon, 20 May 2013 00:55:51 +0000

Average Rating: 4/5, 1 vote

Quick Fish 'n Chips

Shalina Silva — Mon, 20 May 2013 00:32:29 +0000

Average Rating: 4/5, 1 vote

I got this version of fish and chips from Jamie Oliver from Oliver's Twist. You've got to try it too!

Peanut Butter Cream Pie

Carolinaheartstrings — Sun, 19 May 2013 23:20:19 +0000

Average Rating: 4/5, 1 vote

This peanut butter cream pie is made extra yummy by having a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.

"MustGo" Gumbo

Cindy Gleason Johnson — Sun, 19 May 2013 21:13:51 +0000

Average Rating: 4/5, 1 vote

I am really going to date myself with this post…but I am OK with that.When I was a little girl, on Friday nights we would pack up after my Dad got home from work and travel aboutan hour to one or the other Grandparents home for the weekend. If we went to Grandmother and Granddaddy Gleason’sin Minden, Grandmother would have supper ready for us upon arrival, consistingusually of spaghetti or fried chicken.After dinner, we would watch television shows like “Gomer Pyle, U.S.M.C.”or “The Brady Bunch”. The next morning aftercartoons and French toast, we would often buy fabric and sew a new outfit, playoutside with cousins climbing trees, or walk to the duck pond. My Grandparents loved “The Lawrence Welk Show”so Saturday night; it was appointment television for the entire family. An idea has stuck with me all of these yearsthat I remember from what the Lennon Sisters (singing group appearing regularlyon the show) said about their family one night on Lawrence Welk. They shared that every Sunday whatever food wasleftover from the week in the refrigerator was placed in one pot, heatedthrough and was called… “MustGo”. It was their favorite meal.Here in Louisiana the word “Gumbo” is often used as ametaphor for our mix of cultures. As adish, Gumbo is a heavily seasoned stew-like concoction, combining severalvarieties of meats or seafood with the texture of gravy made from aRoux.Remembering the Lennon Sisters, plus having most of the3 minutes until soft.Add Giardiniera and garlic , continue to sautéing foranother 2 to 3 minutes.Add liquid,salt, pepper thyme and bouillon continuing to stir until thoroughly combined.Cook over medium for an hour stirringoccasionally.Add sausage, chicken, okraand stew vegetables continuing to cook for another 30 minutes, stirringoccasionally.Season to taste.Serve over rice.Enjoy!~CGJ

Maple Bacon Popovers

Charles Kellogg — Sun, 19 May 2013 19:52:39 +0000

Average Rating: 4/5, 1 vote

Maple Bacon PopoversWhy don't I make popovers more often? They are easy, delicious, and impressive. It may be because the cabinet in the kitchen that holds most of the less commonly used equipment is ridiculously non-ergonomic. Getting the popover pans out is an enormous pain in the ass.If you haven't tried popovers, you need to, soon. They are descended from the Yorkshire pudding. They are a thin batter, cooked in a very hot oven, and are dependent on the mechanical leavening of steam. They develop a crisp, chewy exterior, and a soft, fluffy interior. They must be eaten as soon as possible after coming out of the oven. A cold popover is not pleasant, and don't even try re-heating in a microwave *shudder*.All the recipes say you can use a muffin tin. I never have, and I'm dubious that the results would be optimal. They would certainly be smaller than ones from a proper popover pan. That would also result in a higher crust to fluffy interior ratio, the cube square law being what it is.The proper popover pan has a kind of trumpet shaped cup, which is much longer than it is wide.We are still frantically busy getting ready for Potrero War. Since the spouse is pretty much the anti-morning person, I find doing a special breakfast helps encourage her to get on with the days business.So today I decided to make popovers. I went with maple bacon, because, well, bacon. The recipe I use as a base is from the famous Jordon Pond House in Maine. The order they do things seemed a little wonky to me, so I changed things around to be more in line with the methods I learned in my pastry class.To accompany the popovers, I made some Bingo Blueberry tea from the Cobblestone Cottage Tea Shoppe in Alpine California. I thought it continued the New England vibe well. It was very good, just needed a little sugar to balance it out. It went well with the popovers.Maple Bacon PopoversPre-heat oven to 425 F.Sift together flour, salt, and baking powder. Set aside.In the bowl of a stand mixer, beat eggs until fluffy and light yellow. Add maple syrup, beat on high until well incorporated. Add flour mixture in three stages, alternating with half the milk. After each addition, beat on high until well incorporated. Scrape down sides of bowl after each addition of flour.Once all the milk and flour mixture are incorporated, beat on high for two minutes.Strain batter. Stir in bacon bits, distribute batter evenly among the six cups of the popover pan.Bake for 15 minutes. Turn heat down to 350F, and bake for another 15 minutes.Serve immediately.Happy Eating!

First anniversary of the blog and my first giveaway

Elviira — Sun, 19 May 2013 19:29:09 +0000

Average Rating: 4/5, 1 vote

First anniversary of the blog and my first giveawayPosted on May 19, 2013. Filed under: Giveaways | Tags: giveaway |I’ve been blogging actively for a year now. Every single week I have managed to publish a recipe which I have developed more or less from scratch. I have also published a recipe per week in my Finnish blog.Well, this blog has been a real challenge — sugar-free, gluten-free low-carb recipes with 5 or less natural ingredients, using foreign language and foreign measures — but totally fun! Over 100 000 unique visitors, hundreds of lovely comments. Thank you all! Your great feedback really keeps me going.I try to perfect my recipes but there is always room for improvement. That’s where your valuable comments really help. Please keep them coming, I appreciate every single comment (not spam, though)To show my appreciation to you, I’m doing my first giveaway now. I would like to give you the moon and the stars but since I can’t afford them (and there are some technical issues in between), I’ll give away something more practical: a great compilation of my favorite low-carb goodies and high-quality ingredients for healthy low-carb baking. And, there is a bonus as well: two secret special recipes using super-healthy cold-pressed Finnish sea buckthorn juice, which is included in the compilation. Here is what you might win:That is:2 packs of powdered Zsweet sweetenerSukrin Gold, the best brown sugar substitute I’ve tried so farCola stevia100 % Finnish cold-pressed sea buckthorn juice+ bonus: 2 secret recipes using that sea buckthorn juice!The worth of the prize is approximately $70 (without the recipes…)I’ve never done a giveaway before, but now I wanted to try out how it will work in practice. I have purchased all the products myself, except the Zsweet sweetener is sponsored by YesDeli, a great Finnish company which imports and sells high-quality special groceries.How to participate?Just simply leave a comment below in the comment field. In your comment, please mention what is your favorite comfort food which is saving your day no matter how dark the clouds are. Something you could eat every day if you could. Not that I just wanted to make something up, no, I’m really interested in thatYou have one week time to participate. The last day to leave a comment is 26th May 2013 after which I randomly choose one lucky winner and let him/her know right away. Please leave your correct e-mail address (won’t be published) so that if you are the lucky winner I can contact you asap. If I don’t reach you within three days (= 72 hours), I have to draw another winner, which I really would hate to do.If there are some restrictions which apply in your country, I might not be able to ship your prize. In that case I have to pick another winner.1 comment per person, please. I have a second giveaway on my Facebook page, so if you would like to maximize your chances, you can simply like my page, answer the question there and that’s how you can win almost similar prize! Well, there is still another giveaway in my Finnish blog, but to be able to answer the question there, you have to be able to read and write FinnishGood luck everyone (and sorry for using so many smileys… I’m just in a really good mood)!P.S. Next week you are going to get a recipe which is perfect for hot summer days…Make a CommentComments RSS FeedWhere's The Comment Form?

Filipino Coconut Macaroons Recipe

Eduardo Joven — Sun, 19 May 2013 19:11:00 +0000

Average Rating: 4/5, 1 vote

GD Star Ratingloading...Combine the coconut, condensed milk, and vanilla in a large bowl.Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.Carefully fold the egg whites into the coconut mixture.Scoop and drop a tablespoonful’s of batter onto sheet pans lined with parchment paper with 2 inch apart from each ball.If using a mini muffin tin lined with paper cups and fill each cups full.Bake in a preheated oven 325°F, for 25 to 30 minutes, until golden brown and cool on wire racks.This Filipino Coconut Macaroons Recipe yields 2 dozens of regular size.Filipino Coconut Macaroons Recipe, 5.0 out of 5 based on 1 ratingTags: desserts, pinoy desserts, sweetsFilipino Recipes Portal Content is now Protected and Monitored by:Recommended Readings and Gadgets:Please Recommend this Filipino Recipes:About the authorEd Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 6 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.Request a Filipino Recipe here>>>Join PinoyRecipe.net's Monthly Giveaway Contest >>>

Cluster beans Poriyal

Swapna — Sun, 19 May 2013 18:39:57 +0000

Average Rating: 4/5, 1 vote

Ingredients :Cluster beans - 250 gmsMethod :1. Heat oil in the pan, add mustard seeds. Once splutter, add urad dal, curry leaves, vadavam (optional) & finely chopped onions. Saute till tender.2. Add chopped tomatoes & chopped cluster beans. Saute for 5 mins.3. Add turmeric powder, chilly powder & salt to taste. Cover and cook till done.Note :Cluster beans takes long time to cook. I prefer to pressure cook the cluster beans with chilly powder & salt first & then cook with other seasonings.Curry varieties,Healthy food,Side dishes

BBQ Ribs

Turnips2Tangerines — Sun, 19 May 2013 18:35:30 +0000

Average Rating: 4/5, 1 vote

BBQ RibsBring ribs just to a boil, remove from heat, let stand in water 10 minutes, drain water.Grill ribs over medium heat on gas grillWhen ribs are browned on both sides, remove from heat and transfer to a glass 13 x 9 baking dishPour on 2 cups or more of your favorite bbq sauce. Cover tightly with foil.Place in oven and bake for 2 hours at 300 degreesRemove foil and bake 30 minutes longerThis sponsorship is brought to you by the Green Leaf's & Bananas who we have partnered with for this promotion.

Spaghetti with broccoli and chicken

Droolsss — Sun, 19 May 2013 18:10:46 +0000

Average Rating: 4/5, 1 vote

PagesSpaghetti with broccoli and chickenIngredientsMethodIn a large pan bring lightly salted water to a boil. Add the spaghetti and cook for 8-10 minutes or until tender.Drain the spaghetti and transfer to a serving dish. Add 1 tablespoon of butter and toss well and keep aside.In another saucepan heat the olive oil. Add the lemon rind and cook on a low heat, for 5 minutes, stirring frequently.Stir in the ginger, garlic and sugar. Saute for 2 minutes. Season with salt and pour the chicken stock/water and bring to a boil.Continue to cook this for a further 5 minutes or until the sauce is reduced to half. Remove from flame and keep aside.Meanwhile, melt the remaining butter in a frying pan. Add the chicken and onion and cook stirring continuously for 5 minutes or until the chicken turns into a light brown colour. Add the broccoli and fry for 2 minutes.Stir in the lemon- ginger sauce, thyme and spring onion and cook for 1 minute.Add the chicken sauce on top of the spaghetti and serve.

Pink Panties

Nicole Sherman — Sun, 19 May 2013 18:09:53 +0000

Average Rating: 4/5, 1 vote

This is one of my favorite adult drinks. It’s very easy toa nice kick. It’s one of those drinks that you don’t taste the alcohol so I suggesttaking it easy because it will hit you before you know it. No one wants tocatch you in your pink panties! Ha!Ingredients:Place all the ingredients in a blender and blend untilsmooth, the add to glasses.Check Out Our Online Recipe Book: www.CafeChatterbox.com

Brooklyn Locavore Restaurant Week

Melissa Brody — Sun, 19 May 2013 17:48:01 +0000

Average Rating: 4/5, 1 vote

I’ve made an executive decision here. And I can do that. Why? Well, because it’s my blog. I have decided to dub this seemingly ordinary week of May Brooklyn Locavore Restaurant Week. If you haven’t noticed, I write a fair bit of recipes here. I also love dining out. At restaurants that focus on farm to table and seasonal ingredients, of course. And I take a lot of pictures, like I do with most anything that involves food these days. What I’m not too good at is sharing. It’s not that I don’t want to rave about ever delicious morsel that enters my mouth, it’s more the fact that I don’t want to be like every other foodie that reviews restaurants. One of my biggest pet peeves is when people review restaurants and everything is the best. Best bloody mary I’ve ever had. Best pasta dish. Best, best, best. Well, what is it? Is this the best meal you ever had or is it one of those dozen other meals you claimed to be the best?I don’t want to give everything away just yet, but as a taste, tomorrow you can look forward to reading about my late night dinner at Craftbar.Like Loading...

Tomato, Onion, Avocado Salad

Bizzy — Sun, 19 May 2013 16:47:50 +0000

Average Rating: 4/5, 1 vote

PagesTomato, Onion, Avocado SaladThe three ingredients in the title sold me. If you like them, give this a try. It looks good and tastes better.I buy avocados from Costco, six at a time, which means, I have to have some dishes to use them in. Usually, there is guacamole for one or two but the rest are not designated and I usually have fun searching for ways to use them.Granted a salad is not a big deal when using avocado but this particular one is plated on a platter so it has a different look to it, which helps sell it. For me, it was a special treat since it called for herbs growing right in my garden. It feels wonderful, seeing all those bits of green on the top, knowing where they came from.Tomato, Onion, Avocado Salad Recipe (adapted from Simply Recipes)Ingredients :Method :Place a layer of sliced tomatoes on a large serving platter.Arrange the slivers of red onions and the chunks of avocado over the tomatoes.Sprinkle with parsley, garlic, and oregano.Combine vinegar, olive oil, salt, pepper and sugar or honey and drizzle the vegetables on the platter.Eat and enjoy.

Lemon Rosemary Tilapia Amandine

Kristianne — Sun, 19 May 2013 16:43:06 +0000

Average Rating: 4/5, 1 vote

Did you know that I used to hate fish? Before I met my husband, I swore I would never eat it. Of course, with his love for fish, I eventually found myself trying a light, white fish in Malibu, CA and completely loved it. I was immediately fascinated with the many ways one could decorate fish – herbs, garlic, lemon, tomatoes, nuts – it seemed endless. One of my favorite fish to experiment with is tilapia, because the flavor is not very fishy. This allows you to add almost anything you want and it will always come out great! This weekend I made lemon rosemary tilapia with garlic and slivered almonds on the top (I learned garnishing something with almonds is called “amandine” – isn’t that a pretty word?). I love that this recipe is so easy and fast to make, it is perfect for any night of the week! I like to serve this tilapia dish with a side of vegetables and potato wedges or jasmine rice.This morning I woke up to many of my neighbors leaving at an early hour, including my husband, to go watch the annual San Francisco “Bay to Breakers” race/celebration. Apparently it gets pretty crazy here, but I had enough of that during my college years so I preferred to sleep in on my Sunday Does that make me sounds old? I think it does!What are you plans for the day?Lemon Rosemary Tilapia AmandinePreheat a toaster oven or oven to 325 degrees F.Line a baking sheet with aluminum foil and grease with olive oil, using a brush or your fingers.Place the two tilapia fillets on the baking sheet.In a small bowl, add the juice from ½ lemon, freshly grated lemon zest from the ½ lemon, olive oil, minced garlic, rosemary, salt and pepper. Stir well.Evenly distribute between the two fillets, using a brush to completely cover them with the lemon mixture on one side.Bake in the oven for 10 minutes, then quickly remove and top each fillet with 1 tbsp slivered almonds.Set the oven to broil, and broil for a few minutes – make sure to watch carefully because you want the almonds to be slightly browned but not burnt!Garnish with lemon slices and fresh rosemary on top, then serve immediately.3.2.1753Share and Enjoy

Homemade (Gluten Free) Granola Coins

Abisaac Saraga — Sun, 19 May 2013 16:40:55 +0000

Average Rating: 4/5, 1 vote

You might think that I am a magazine junkie, but I promise that my 3 monthly magazines that come just happen to always come in and around the same day that's all! One of the magazines I get each month is Today's Parent magazine. On numerous occasions I have commented that there are some really great tips and recipes in each issue. However this month I found more than just a few, I found a whole bunch of recipes that I wanted to try.Now on a family related note, I know it might sound silly to some, but even though our little girl is only 9 months old, every time I bake or cook in front of her I always make a point of saying "You know, when you're bigger we are going to do this together". Of course she smiles every time with glee and I like to believe that she fully understands what I am telling her. I do plan to have her bake & cook with us in the kitchen as I personally think it makes meal prep more enjoyable. I can only assume that if she were to participate in the preparation then not only might she be more inclined to try whatever we've made, but also I know that I can keep a closer eye on her while devoting my attention appropriately to my cooking/baking. I'm all about the whole "two birds one stone" idea these days even more than in my pre-baby days. As well, I want to teach her what I know. I want to watch her to ensure she understands the importance of safety not only with the hot surfaces or sharp utensils, but also with regards to avoiding cross contamination and ensuring my dietary safety.Here's the first recipe I simply had to try from the April 2013 Today's Parent issue:Homemade (Gluten Free) Granola Coins(makes 12)Preheat oven to 350 F.In a medium bowl, whisk together egg, maple syrup and vegetable oil. Stir in oats, pumpkin seeds, dried cranberries or raisins and sesame seeds.Generously coat a 12 cup muffin tin with oil. Divide oat mixture into 12 portions, about 1 heaping tbsp per muffin cup.Bake in centre of preheated oven until lightly golden around edges, 10-12 minutes.Carefully run a knife around the edges. Let cool completely.To maintain their cute shape, it's best to un-mould them as soon as they're cool., after about 5 minutes. Using a spoon, gently scoop and lift each coin out. These will keep well, stored in a single layer in an airtight container for 1- 2 days.Nutritional info per 1 coin: Calories 79; Protein 2 g; Carbohydrates 21 g; Fat 3 g; Fiber 1 g; Iron 1 mg; Sodium 7 mg.* I did not fully measure the seeds and I imagine you could put whatever you want into these granola coins, but it will certainly change the nutritional content and possibly baking time as well.As you can see from the recipe here that this one was particularly easy and as such I ended up making a second batch while the first batch was in the oven. Since I only have one 12 cup muffin tin, I chose to make the second batch using a mini muffin tin. Rest assured, they look and taste just as good, they're just mini!Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta

Zucchini Casserole with Stuffing Recipe

curt iffert — Sun, 19 May 2013 16:36:54 +0000

Average Rating: 4/5, 1 vote

With the Sports season upon us these are always a favorite for us! Easy refrigerator dough, hotdogs and some spicy brown mustard. Give the...