Posts Tagged recipes

Date: January 7th, 2010
Cate: House-of-Chaos, family, personal

Yum!: Crockpot Soy-Ginger Chix

Soy-Ginger Chicken

Ingredients

Serves 4.

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 tablespoon cornstarch more))

Date: November 15th, 2009
Cate: life the universe and everything

Holy Hot Pink Hummas, Batman…

From Libby at ExoSkeleton Cabaret:

No, really–not Photoshop. My hummus is that fuchsia. It matches my head.

more))

Date: November 9th, 2009
Cate: life the universe and everything

Make Your Own Tahini Sesame Seed Paste

Tahini is an essential ingredient in Middle Eastern dishes such as humous and falafel. A simple, cheap recipe for homemade tahini.

Tahini, or sesame seed paste, may be made of hulled or whole sesame seeds. This recipe for home made tahini, using a food processor with metal blades, uses whole sesame seeds which is more nutritious, but it does have a slightly stronger taste than tahini made with hulled seeds. The texture may also be slightly coarser than store bought tahni, but it has the same delicious flavor, and may be far cheaper!

When you make your own tahini, you are on your way to making tasty homemade homous and falafel which are delicious and cheap to make.

Sesame seeds are rich in minerals such as calcium, zinc and manganese. They also contain useful quantities of some B group vitamins including thiamin and B6, and are a useful source of vegetable protein. Sesame seeds are a useful addition to your diet, particularly if you eat little or no meat. It is said that the nutrients of sesame are more easily absorbed when the seeds are ground, as is the case in tahini.

Ingredients

It is worth making tahini in bulk to reduce waste as the sticky paste is difficult to empty cleanly from your food processor. This is the proportion of oil to sesame seeds to use, increase the quantities to suit your needs

¼ cup vegetable oil to 1 cup sesame seeds

Preheat your oven to 340°F (170° C).

Spread your sesame seeds on a roasting tray, and toast in the oven for 15 minutes, stirring regularly to toast evenly. Do not allow to brown as this impairs the flavor.
Remove the sesame seeds from the oven and allow to cool briefly.
Put the toasted sesame seeds in your food processor, with metal blades fitted, and add half the oil.
Process the mixture on a high setting for a minute, stopping to clean the sides of the food processor with a spatula from time to time.
Add the rest of the oil, and continue to process the seeds to a paste, again cleaning the sides regularly and ensuring that the paste still covers the blades. Ensure that all the mix is blended to a paste. This can be a somewhat messy process but stick with it. The results will be worth it!
When the mixture is evenly smooth, and further processing does not further refine the texture, transfer your tahini to a tight fitting glass jar using a flexible spatula, if you have one, to reduce waste.

Tahini may be kept in the refrigerator for many weeks in a well sealed jar.

Date: November 9th, 2009
Cate: life the universe and everything

Yum!: Hummas

Cilantro – you either love it or hate it. But, if you love it, then this hummus recipe is for you! The smooth consistency of hummus is met with a sweet, pungent lemon flavor with a cilantro twist.

Not a fan of cilantro? Try one of these other hummus recipes

Prep Time: 10 minutes

Ingredients:

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon cilantro, finely chopped

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with extra cilantro (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Date: November 4th, 2009
Cate: family, life the universe and everything, personal

Yummy: Baked Potato Soup

soups

POINTS® Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 70 min
Level of Difficulty: Moderate

This satisfying soup replicates the great flavor of a baked potato topped with the works—except we’ve used healthier toppings like turkey bacon and reduced-fat versions of sour cream and cheese.

Ingredients


	1 bulb(s) garlic clove(s), large, 1/4-inch-slice cut off top
	3 pound(s) potato(es), rinsed, pierced with a fork (about 6 large baking potatoes)
	6 slice(s) uncooked turkey bacon
	4 cup(s) reduced-sodium chicken broth
	1 1/2 Tbsp thyme, fresh, chopped
	1/2 tsp table salt
	1/4 tsp black pepper, freshly ground
	6 Tbsp reduced-fat sour cream
	6 Tbsp low-fat shredded cheddar cheese
	6 Tbsp scallion(s), sliced

Instructions

Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.

© 2009 Weight Watchers International, Inc. © 2009 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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Date: November 4th, 2009
Cate: family, life the universe and everything, personal

Yummy: Sesame-Ginger Pasta Salad

This pasta salad is packed with fresh crisp vegetables, salty nuts and Asian seasonings. It’s a flavorful side dish that’s easy to prepare.

POINTS® Value: 3
Servings: 8
Preparation Time: 25 min
Cooking Time: 10 min
Level of Difficulty: Easy

This pasta salad is packed with fresh crisp vegetables, salty nuts and Asian seasonings. It’s a flavorful side dish that’s easy to prepare.

Ingredients


	8 oz uncooked whole-wheat spaghetti, or buckwheat soba noodles
	1/4 cup(s) water
	2 1/2 Tbsp low-sodium soy sauce
	2 Tbsp canola oil
	2 Tbsp rice wine vinegar
	2 tsp dark sesame oil
	1 1/2 tsp ginger root, freshly grated
	1 tsp sugar
	1/2 tsp minced garlic
	1 cup(s) cucumber(s), English-variety, cut into 2-inch long thin sticks, divided
	3/4 cup(s) radishes, thinly sliced and then each slice cut in half, divided
	3/4 cup(s) carrot(s), thinly sliced diagonally and then each slice cut in half, divided
	1/4 cup(s) scallion(s), sliced, divided
	3 Tbsp peanuts, chopped, divided
	1/4 tsp crushed red pepper flakes

Instructions

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain spaghetti; rinse under cold running water and drain again.
In a large serving bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until blended.
Add pasta, 3/4 cup of cucumber, 1/2 cup each of radishes and carrots, 3 tablespoons of scallions and 2 tablespoons of peanuts; toss to mix and coat.
Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with red pepper flakes and serve. Yields about 1 cup per serving.

Date: November 2nd, 2009
Cate: House-of-Chaos

5-Minute Miso Soup with Dulse (sea vegetable)

Add this quick and easy miso soup to your Healthiest Way of Eating and give your body an extra boost of health-promoting minerals. Feel free to add other seaweed such as wakame for extra nutrition.

Prep and Cook Time: 5 minutes

Ingredients:

1 cups boiling water
1 TBS miso
¼ cup sliced dulse seaweed
2 TBS minced scallion
1 TBS grated ginger
Optional
2 TBS diced tofu

Directions:

Add miso, ginger, and dulse to 1 cup of boiling water.Serves 1

Healthy Cooking Tips:

There are several types of miso. They can be made from soybeans, rice, buckwheat, or barley. They also come in light to dark in color. The lighter varieties are less salty and more mellow in flavor while the darker ones are saltier and have a more intense flavor. Choose the miso that best suits your personal taste for this soup, as you can use any of them.

Date: October 28th, 2009
Cate: House-of-Chaos

Seven Uses for Leftover Rice

Everyone who cooks is likely to have faced this dilemma at one time or another: a bowl or pot of rice sitting in the refrigerator without any food to accompany it.

Here are seven ideas so good,you’ll always want to have cooked rice on hand: more))

Date: October 28th, 2009
Cate: House-of-Chaos, Tiny House Projects

HOC: Pumpkin Pie Wontons

from Vegetarian Times Issue: November 1, 2001 p.66 (30 minutes or fewer)

These dessert wontons are a great way to serve pumpkin pie individually, and won our reader recipe contest in 2001. Look for packaged wonton wrappers in the refrigerated produce section of most large supermarkets. more))

Date: October 21st, 2009
Cate: House-of-Chaos, personal

HOC: Shiitake Pot Stickers with Sesame Dipping Sauce

Vegetarian Times Issue: August 1, 2002 p.50

Use only pressed tofu, a product that is not water-packed, because it is very firm and dry, otherwise, the filling will be too wet. Pressed tofu should be so firm that you can easily dice it or cut into thin strips. I have found pressed tofu in natural food stores and Asian markets, but if you cannot find it, use tempeh instead. You can make the pot stickers ahead and flash- freeze them for several weeks, or dust with cornstarch, wrap in plastic and refrigerate for several hours. Frozen pot stickers can be cooked after partial thawing.

more))

Date: October 14th, 2009
Cate: House-of-Chaos, Tiny House Projects, life the universe and everything

HOC: Ravioli with Herbed Goat Cheese Filling

Vegetarian Times Issue: May 1, 2002 p.26 — Member Rating:

Homemade ravioli are always a special treat. And, if you use wonton wrappers rather than homemade pasta, they require very little preparation. Here, ravioli are filled with tangy goat cheese that is seasoned with a generous quantity of fresh herbs and enhanced with your choice of either a fragrant broth or a light tomato sauce.

more))

Date: October 6th, 2009
Cate: House-of-Chaos, life the universe and everything

HOC: Pungent Cucumber Salad with Black Sesame and Ginger

Vegetarian Times Issue: September 1, 2009 p.62 — Member Rating:

Vegetarian Times Issue: July 1, 2008 p.59

Herbed Potato Bread

Quick Info:

Servings

Contains Wheat/Gluten

Contains Egg

Vegetarian

Nutritional Info (Per serving):

Calories: 101, Saturated Fat: 0g, Sodium: 185mg, Dietary Fiber: 2g, Total Fat: 1g, Carbs: 17g, Cholesterol: 0mg, Protein: 4g

Carb Choices: 1

Recipe Source:

Prep Time: 40 mins

Cook Time: 40 mins

Rest Time: 2 h 50 mins

Total Time: 4 h 10 mins

Ingredients

1 medium potato(es)
1 tablespoon oil, olive, extra virgin
1/2 teaspoon sugar, granulated
2 tablespoon water
1 1/4 teaspoon active dry yeast
1 1/2 cup(s) flour, whole-wheat
1 tablespoon rosemary, fresh
1 tablespoon thyme, fresh
1 teaspoon sage, fresh
1 1/4 teaspoon salt
1 3/4 cup(s) flour, all-purpose
cornmeal
6 medium chives, fresh
8 sprig(s) parsley, flat-leaf
6 whole sage, leaves
1 large egg white(s)
1 tablespoon water

Preparation

1. Place potato in a small saucepan and cover with water; bring to a boil. Reduce heat to medium-low, cover and cook until tender, 15 to 20 minutes. Drain, reserving 1 cup cooking liquid. Place the potato in a bowl and mash with a fork or potato masher. Drizzle with oil. Let mashed potato and reserved cooking liquid cool to lukewarm.

2. Dissolve sugar in water in a large bowl. Stir in yeast and let stand until foamy, about 5 minutes. Add the mashed potato and reserved cooking liquid. Gradually beat in whole-wheat flour. Beat for 1 minute. Stir in rosemary, thyme, sage and salt. Gradually beat in enough of the all-purpose flour until the dough is too stiff to beat.

3. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, adding just enough flour to prevent sticking, about 10 minutes. (Alternatively, use a stand-up mixer fitted with a dough hook to mix and knead the dough.)

4. Place the dough in a lightly oiled bowl. Turn to coat and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2 hours.

5. Coat a large baking sheet with cooking spray. Sprinkle with cornmeal. Punch the dough down. Turn out onto the work surface and knead several times. Divide dough in half and shape each piece into a ball. Place loaves several inches apart on the baking sheet. Cover with plastic wrap and let rise for 1 hour.

6. Half an hour before baking, place a baking stone or inverted baking sheet on the middle rack of the oven. Place a small baking pan on the rack below. Preheat oven to 450°F.

7. To decorate loaves: Place a large bowl of cold water beside the stove. Bring a large saucepan of water to a boil. Drop chives, parsley sprigs and sage leaves into the boiling water for a few seconds. Retrieve with tongs or a slotted spoon and drop into the cold water. Pat herbs dry.

8. Blend egg white and water with a fork in a small bowl; brush over the risen loaves. Arrange herb sprigs decoratively over the loaves. Brush again with the egg-white glaze.

9. Pour 1 cup water into the baking pan in the oven. Place the baking sheet on the baking stone (or inverted baking sheet) and bake the loaves for 20 minutes. Reduce oven temperature to 400° and bake until the loaves are golden and the bottoms sound hollow when tapped, 10 to 15 minutes. Transfer to a wire rack and let cool.

Words to the CosmosPersonal & Professional blog of China Krys Darrington

Posts Tagged recipes

Soy-Ginger Chicken

Ingredients

CHRISTMAS ANISE COOKIE

HONEY BEE COOKIES

Make Your Own Tahini Sesame Seed Paste

Ingredients

Prep Time: 10 minutes

Ingredients:

Preparation:

soups

Ingredients

Instructions

Ingredients

Instructions

from Vegetarian Times Issue: November 1, 2001 p.66 (30 minutes or fewer)

These dessert wontons are a great way to serve pumpkin pie individually, and won our reader recipe contest in 2001. Look for packaged wonton wrappers in the refrigerated produce section of most large supermarkets. more))

Herbed Potato Bread

Ingredients

Preparation

Lemon-Leek Vichyssoise

Ingredients

Preparation

Minted Wild Rice and Barley Salad

Prep Time: 30 mins Cook Time: 40 mins Rest Time: 4 h Total Time: 1 h 10 mins

Ingredients

Preparation

Ingredients

Instructions

Prep Time: 30 mins

Cook Time: 40 mins

Rest Time: 4 h

Total Time: 1 h 10 mins