Archive for August, 2011
Is the gang always seem to pick you up at home? Everyone came in the door and head for your snacks to see what goodies you have for them this time? Get out of the ordinary and surprise them with some new elements. Try these delicious nuts Stuffed Mushrooms, cheese and eggs Triple Dip carrot and ham for starters compliments addition to food for “your home”. Stuffing mushrooms with a mixture of nuts, add shredded carrots, cheese dip served, and instead of the usual ham balls sausage balls are not among the favorites of your score. It is easy to change, to give them a little taste is a subtle change.
Nutty Stuffed Mushrooms
1 pound large fresh mushrooms
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 / 2 cup chopped walnuts
3 tablespoons butter
1 cup Pepperidge Farms Herb seasoned stuffing mix
3 / 4 cup shredded Italian cheese blend
1 large egg, beaten
Potatoes are roots that are now in different varieties. They are all with excellent texture and taste, the traditional potato back to the 19th Century packaged. Often classified according to season and waxy floury texture varies, it can boiled, steamed, roasted, chipped, and much more. Fry is a cooking technique that most families would be their potatoes, especially if they are crispy and fluffy. Before going with the favorite recipes of my family, I give you some basic tips when you roast them.
Always use a large pan when fried, so they can be organized in a single layer and prevent them from steam. Enough space or room is required to be able to clear potatoes.
Make sure you cut the potatoes into pieces of two for a perfect crunch and soft product.
You can use oil or grease that can withstand high temperatures and improve the taste. Examples are the goose fat, duck fat or a mixture of sunflower oil and butter.
Here are the recipes I’m pretty sure your family will love:
Fried potatoes with onions and lemon
1 kg of potatoes, (about 600 g when peeled)
2 red onions, peeled and quartered
2 piece medium lemon, cut into 6 columns
2 tablespoons goose fat or duck fat or a mixture of butter and sunflower oil
Salt and pepper to taste
I’ve never had black cake was not tasty (at least as I remember). As I write this post, I know, Mom makes some for the holidays too. I usually do my order of one for the road. I love this cake with hot coffee at any time of day. Here in the U.S., you could use the darkness to this recipe to an ethnic supermarket to find. My family is happy that it shipped directly from Belize.
This cake is a part of the culture of Belize, especially around the holidays. Most are a number of these cakes throughout the year to keep. Some days, I saw one of his cabinet pull mom, who was on a holiday before cooking. The taste will naturally be different from that of freshly baked cakes. Families are to share and share this delicious dessert. This cake will last a year, if maintained properly. It is a practice that some type of rum Sprinkle when cooked. Rum is stored for some time. The flavor of the cake will change overtime, of course, but it also preserved. Run in the Caribbean, Belize common cold is produced locally. I’ll take any kind of rum, the same behavior.
Kerala is not as “God’s own country” for nothing. A stunning combination of magnificent scenery, its ancient culture and a people, seafood, this land of “Kera” Love – which means in the language local, Malayalam, coconut, Kerala, from which derives its name – is well worth a visit. Lush green rice fields, water large areas of return and lagoons, hills, fragrant with cardamom and slopes rubber trees, in addition to the numerous creeks, rivers and beaches are only a few jewels of this wonderful country.
Kerala, the land of spices and coconut is renowned for its gastronomy. The country is a treasure trove of seafood Pearl spot (or “Karimeen” that people here know that), a fish in stagnant water is a favorite with locals, known as the Malayali. What part of the world where they are, they never fail to remind the “frying Karimeen” without nostalgia.
Here is a delicious recipe from the heart of God’s own country – Kerala. Located in southern India, the country has become a world class tourist destination. Thank you to its breathtaking beauty and fine cuisine, Kerala, whose name derives from “Kera” which means “coconut” is fast becoming one of the most visited places in Asia.
This recipe is very popular with my family. I made some changes in the amount of spice to keep it not too hot for the Western palate.
To serve four, you will need:
600 g leg of lamb cut into small pieces
3 small onions, finely chopped
Half an onion separately with ground spices
10 garlic cloves
2 inch ginger
5 green chillies
A few sprigs of coriander or cilantro
A few sprigs curry leaves
250 ml coconut milk (Please see explanation below)
1 teaspoon chili powder
1 teaspoon ground coriander
½ teaspoon turmeric powder
Two pieces of cinnamon, 2 inches
Three pieces of cloves
1 ½ c. tsp salt (add or decrease to taste)
4 tablespoons coconut oil (you can also use olive oil)
This may be crazy for you, or maybe you’re like me, but until last week, I never had spaghetti squash. It was sold for a wicked good price at Trader Joe a few weeks ago, and was looking at me expectantly since. Just when he started accusing me look, I decided to cook it. Obviously, the most common way to deal with the spaghetti squash as spaghetti that was crowned with a nice tomato sauce. I was skeptical at first, it’s not spaghetti, it’s a squash. But it’s the kind of thing I’m often pleasantly surprised. So if you have been eyeing a new food cagily, dare I say take the plunge and try it. It was so phenomenal, I had for breakfast the next morning two. Vegans, or if your diet in any way is a great way to expand your range of food products. So if you return the same meals over and over again, head to the supermarket and choose something you have never done before.
1 tablespoon spaghetti squash
1 tablespoon olive oil
2 1 / 2 c. tablespoons chopped fresh herbs (try parsley, basil, oregano, thyme, chives or sage)
Salt and pepper to taste