Lunch Idea - Sweet Potatoes

Tuesday, December 25, 2018


Green Stories - Tips









Yorkshire Pudding - Jamie Oliver & Ishbel's

Ishbel's Yorkshire Pudding

  • vegetable oil
  • 4 large free-range eggs 
  • 100 g plain flour
  • 100 ml milk

Method

  1. Preheat the oven to 225°C/425°F/gas 9.
  2. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
  3. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
  4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
  5. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
  6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden. Do not open the oven door until done
Jamie Oliver Recipe
  • 4 Eggs
  • 200 ML of milk is one cup and 
  • 200 grams of flour is about 1 1/2 cups plus 2 tablespoons.
  • Pinch of salt
Method:

  1. Mix Eggs with Wire Whisk
  2. Add milk and mix
  3. Shift flour in
  4. Mix batter until smooth and coats the back of the spoon
  5. Add salt
  6. Pour the batter into a cup
  7. Heat oven to 370 degrees
  8. Prepare muffin pan by adding beef dripping or combination of oil and butter
  9. Pre-heat for 15 minutes
  10. Pour the batter using the spoon to catch the drip between different muffin cups
  11. Stick back the muffin pan in oven and do not open the door until the Yorkshire pudding is done - 20 minutes



Standing Rib Roast - Parade/Epicurious

Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.
YIELD 
Makes 8 servings

INGREDIENTS

    • 1 standing rib roast of beef, about 6 1/2 pounds
    • 3 or 4 cloves of garlic, thinly slivered
    • Coarse salt and pepper
    • N/A pepper

PREPARATION

    1. 1. Preheat the oven to 450°F.
    2. 2. Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.
    3. 3. Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.
    4. Au Jus:
    5. Used drippings in the pan, added some minced shallots and a splash of red wine and added some beef stock to taste. Finished the sauce with a pat of unsalted butter but cream would be excellent, too. Served w/ creamed horseradish, but also could have made sour cream horseradish sauce from this site.
    6. Reader Comments:
    • I was told the best way to re-heat leftover standing rib roast! You place it in a pot with some high simmering liquid( drippings and beef broth) for about 25 minutes. Perfect, not dry at all!

Baked Macaroni and Cheese - Alton Brown


Total: 1 hr 5 min Prep: 20 min Cook: 45 min Yield: 6 to 8 servings Level: Easy 
  • 1/2 pound elbow macaroni 
  • 3 tablespoons butter 
  • 3 tablespoons flour 
  • 1 tablespoon powdered mustard 
  • 3 cups milk 
  • 1/2 cup yellow onion, finely diced 
  • 1 bay leaf 
  • 1/2 teaspoon paprika 
  • 1 large egg 
  • 12 ounces sharp cheddar, shredded 
  • 1 teaspoon kosher salt 
  • Fresh black pepper 
Topping
  • 3 tablespoons butter 
  • 1 cup panko bread crumbs


Directions: 

  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling, salted water cook the pasta to al dente. 
  3. While the pasta is cooking, in a separate pot, melt the butter. 
  4. Whisk in the flour and mustard and keep it moving for about five minutes.
  5.  Make sure it's free of lumps. 
  6. Stir in the milk, onion, bay leaf, and paprika. 
  7. Simmer for ten minutes and remove the bay leaf. 
  8. Temper in the egg. - Whisk egg and then add the roux to the egg before adding the egg mix to the Sauce - this way the egg will not turn into scrambled egg.
  9. Stir in 3/4 of the cheese. Season with salt and pepper. 
  10. Fold the macaroni into the mix and pour into a 2-quart casserole dish. 
  11. Top with remaining cheese. 
Just before putting it on the oven
  1. Melt the butter in a saute pan and toss the bread crumbs to coat. Mix with hand and then spread it on top
  2. Top the macaroni with the bread crumbs. 
  3. Bake for 30 minutes. 
  4. Remove from oven and rest for five minutes before serving. 
  5. Remember to save leftovers for fried Macaroni and Cheese.

Jelly Bowl Xmas Cookies

Sunday, December 23, 2018

YIELD  - Makes about 3 pounds dough

Basic Butter Dough

INGREDIENTS

    • 4 sticks (1 pound) unsalted butter, softened
    • 1 1/3 cups sugar
    • 3/4 teaspoon salt
    • 3 large egg yolks
    • 2 teaspoons vanilla
    • 4 2/3 cups all-purpose flour

PREPARATION

    1. In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.

    Jelly Bowl Cookies

    INGREDIENTS

  • Preheat oven to 350°F.

    • Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. 
    • With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
    • Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. 
    • Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely.
    • Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
  2. Reader Tips: 

    • The only change I do is to make the indentation with the cylindrical handle of a wooden spoon instead of my thumb; it leaves a perfect round well.
    • For less mess, use a 1/8 tsp. to place the jelly into the indentation. 
    • If you have a melon baller, dip it in a bit of water to make the "bowl" part of the cookies, that way each cookie has a standard sized circle and it keeps your hands from getting dirty. These cookies are very pretty and were a favorite of many.
    • I suggest placing a generous scoop of jam on the cookies or it will bake down and you won't be able to taste it! I tried using raspberry, apricot and mint jams. The raspberry went the fastest.
    • I think that these cookies are delicious and I recommend baking them for 12 minutes and no longer. Its not necessary to strain the jam because it tastes just as good without the straining. I think they taste great, look professional, and they are simple to make, you can't go wrong with these!

Xmas 2018 Holiday Menu

Saturday, December 22, 2018

Sunday

 

Biscuits and Ham Sandwich - 
Breakfast

Lunch 
Sandwiches 
Chips
Soda
Beer

Afternoon
Crudités 
Chips & Salsa

Dinner - Indian
Chicken Curry
Vegetables
Raita
Papad
Nans

Monday - Xmas Eve

Morning
Waffles
Egg
Bacon


Cheese & Hummus
Cookies
Mulled Wine

~ Dinner @ Maggiano



-Xmas Linner 

Lunch @ 4:30

Standing Rib Roast
Mashed Potato
Green Beans
Macaroni & Cheese
Broccoli
Whipped Sweet Potatoes
Collard Greens
​

Chicken Enchilada Recipes

Sunday, December 16, 2018

Chicken Enchilada Recipes

Ingredients:

  • 1 whole chicken (makes 15 - 18 enchiladas) or
  • 5-6 thighs (9 - 12 enchiladas)
  • Corn tortillas
  • Vegetable oil
  • 12 oz. of mild cheddar cheese, grated
  • 1/2 cup yellow onion, finely chopped
  • Enchilada sauce
  • Sour cream optional
  • Guacamole optional

Directions:
  1. Personally, I think dark meat makes the chicken enchilada recipes better than white meat. The choice is yours.

  2. Rinse your chickens in cold water and place them in a pot and fill with water. You are going to boil the chicken for 1/2 hour.

  3. Always test your chicken to make sure it is done. You don't want to see any red juices coming out of the chicken.

  4. When done, remove the chicken to a dish to cool off.

  5. When the chicken is cool enough to touch, you will debone the chicken. Discard the skin, bones, gristle, and any other parts you don't want to eat!

  6. Try not to leave your chicken out at room temperature too long. You don't want to encourage bacterial growth.

  7. Place your deboned chicken on a clean cutting board and cut the chicken into approximately 1 inch chunks. If you have ever considered buying one good knife for your kitchen, here is one I have been happy with. I use it all the time and love it. It's razor sharp and lightweight.

  8. At this point you can start assembling your chicken enchiladas. If you want to keep your chicken warm just put it in a pot on the stove in the juice it was cooked in.

  9. Heat the vegetable oil on medium high heat in a pan big enough to fit the tortillas in.

Assembly Time
  1. When the oil is hot, take two tortillas with tongs and hold them in the oil until they bubble. The tortillas should bubble right away. If they don't, your oil is not hot enough.

  2. Lift and dip the tortillas in and out of the oil 3 times fairly quickly.

  3.  The goal is to make the tortillas soft so they are easy to roll. If you leave them in the oil too long,the tortillas get stiff and are hard to roll. Toss those aside and try again.
     If you make these chicken enchilada recipes enough times, you will get good at it.

  4. Now dip the tortillas in hot enchilada sauce to coat them. Transfer the coated tortillas to a plate or tray. The tortillas will be hot, so be careful.

  5.  You might want to wait 1 minute to let the tortillas cool.

  6. Now add a large spoonful of chicken on top of the coated tortilla. Lay it right down the middle from end to end.

  7. Grab one end of the tortilla (closest to you) and bring it over 3/4 of the way to the other end. Place your fingers on top near the chicken. Tuck and roll the enchilada over so that the opening is now on the bottom.

  8. Pick up the enchilada and place it on a oven-proof dish. When you pick it up, make sure you grab the seam on the bottom with your fore fingers and let your pinky fingers cover the ends of the enchilada so the chicken doesn't fall out.

  9. After a little practice you'll realize that making these chicken enchilada recipes is a breeze.

  10. After you have placed your chicken enchiladas in the dish, use a ladle to spoon the enchilada sauce over the top of all the enchiladas. Spoon plenty of sauce to completely cover the enchiladas and the bottom of the dish.

  11. Sprinkle grated mild cheddar cheese over the top of the chicken enchiladas. Use a much or as little as you desire.

  12. Then sprinkle finely chopped yellow onions on top or not.

  13. Preheat your oven to 400 degrees and place the chicken enchiladas in the oven. You don't need to cover them.

  14.  Since all of your ingredients are warm, you will only need to leave them in the oven a few minutes.

  15. When you see that the cheese has completely melted and the sauce is bubbling around the edges, you know it's hot enough.

  16. Take the chicken enchiladas out of the oven and serve immediately.

Spanish Rice Recipe

Ingredients:

  • •12 inch frying pan, with tight fitting lid
  • •2 cups long grain white rice
  • •1/4 cup vegetable oil
  • •1/2 yellow onion cut into 1 inch chunks
  • •1/2 bell pepper any color, cut into 1 inch pieces
  • •3 cloves of garlic, minced or 3 heaping tsp garlic powder
  • •3/4 cup tomato puree
  • •2 tsp. sea salt
  • •2 tsp. granulated chicken base
  • •2 3/4 cups of chicken broth
  • •3/4 cup of frozen peas, optional

Directions:

  1. 1. Add the oil to the pan and put heat on to medium high. Add the rice and saute untilgolden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes.
  2. 2. The important thing is to make sure the rice is toasted to a nice golden brown.
  3. 3. Using a garlic press, add the mincedfresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife.
  4. 4. Continue to saute for an additional 3 minutes. You will notice a wonderfulgarlic aroma.
  5. 5. Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.


  8. 6. When it's done, turn off the heat, remove the lid and stir in the peas. Replace the lid and wait 5 minutes before serving.
  9. 7. You have just made some wonderfully flavorful spanish rice.
  10. 8. Cooking is like an art and it's okay to try different things and experiement. So if you think of something different you want to add, go for it.
  11. 9. For those of you who like to follow a recipe, you should have great success following this spanish rice recipe. Enjoy!


Author Notes: The magic of pork + water + salt -- a genius recipe from The Cuisines of Mexico by Diana Kennedy. - Genius Recipes
Serves 4 to 6
• 3pounds pork shoulder, butt, or country-style spare ribs, skin and bone removed
• Cold water to barely cover
• 2teaspoons salt, or to taste
1. Cut the meat, with the fat, into strips about 2 x 3/4 inches. Barely cover the meat with water in a flameproof dish, add the salt, and bring it to a boil, uncovered.
2. Lower the flame enough to bring down to a simmer. Let the meat continue simmering until all the liquid has evaporated -- about 1 hour and a half, depending on the shape of your pot. By this time the meat should be cooked through but not falling apart.
3. Lower the flame a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over -- about 1 hour and 10 minutes.
4. Notes: The meat will get more evenly cooked if the dish is rather large and shallow. Do not add too much water at the beginning or the meat will fall apart at the frying stage. If the meat is still fairly hard when the water has evaporated, then add a little more water and continue cooking. Choose pork that has a fair amount of fat or you will have to add some lard for it to brown properly.

Pork Soup with vegetables


Sauté onion and garlic chunks
Add carrot and Potatoes
Cook for bit
Add herb de Provence & salt
Sauté more. Cook until the potato is soft
A pork chunks. Cook more
Add chicken stock & cook until everything is tender. Add chopped tomatoes and Hungarian paprika and can of chickpeas.
Mash the potatoes and chickpeas a bit. Boil one more time.
Ladle soup and serve with sprinkling of chopped mint and serve with slice of 🍋
​

Pumpkin, Lauki or Tatum Squash

Pumpkin, Lauki or Tatum SquAsh

  1. Heat oil, add green Chills, 
  2. cool oil bit and then add panch poran, 
  3. add veggie, 
  4. sauté bit before adding haldi and jeera powder. 
  5. Cook until done. 
  6. Add salt aamchoor powder and sugar and cook until done.
​

Bhindi okra


Add Jeera to oil
Add green chili
Add cut onion and okra
Sauté till done
Then add jeera powder, coriander powder, Lal mirch, salt and anchor powder. Cook for another 5 mins
​

Keema Karahi - Cook with Saima

Thursday, December 13, 2018



Keema karahi is a easy and tasty recipe. This warm, healthy and satisfying meal Mincemeat Karahi will accompany with boil eggs, chapati and paratha. Ingredients اجزاء Minced meat 1 kg قیمہ 1 کلو Tomatoes 750 grams ٹماٹر 750 گرام 2 onions پیاز 2 عدد 5 green chillies ہری مرچیں 5 عدد Coriander leaves 4 tbsp ہرا دھنیا 4 ٹیبل سپون Mint leaves 2 tbsp پودینا 2 ٹیبل سپون Ginger 2 tbsp ادرک 2 ٹیبل سپون Green onion 1 cup ہری پیاز 1 کپ Oil ¾ cup کپ ¾ تیل Yogurt ½ cup کپ ½ دہی Ginger-garlic paste 2 tbsp ادرک لہسن کا پیسٹ 2 ٹیبل سپون Roasted chopped coriander 1 tbsp بُھنا کٹا دھنیا 1 ٹیبل سپون Roasted chopped cumin 1 tbsp بُھنا کٹا سفید زیرہ 1 ٹیبل سپون Ground black pepper 1 tsp کُٹی ہوئی کالی مرچیں 1 ٹی سپون Dry Fenugreek Leaves 1 tbsp قصوری میتھی 1 ٹیبل سپون Red chilli powder 1 tsp سُرخ مرچ پائوڈر 1 ٹی سپون Salt as required نمک حسب ذائقہ Chopped red chili pepper ½ tsp ٹی سپون ½ کُٹی لال مرچ Garam masala powder ½ tsp ٹی سپون ½ گرم مصالحہ پائوڈر
  1. Fry onion until golden brown
  2. Add Ginger/garlic paste
  3. Add yogurt and mix well
  4. Add chopped tomatoes, salt and red pepper powder. Cook until oil separates
  5. Add keema, Hari mirch, dhania, jeera powder, black pepper and Kasturi methi. Mix well
  6. Add chopped green spring onions, coriander and mint.
  7. Add garam masala and dum for 5 minutes on slow fire.







Tofu Light House Lunch

Saturday, December 1, 2018





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