Sunday, September 30, 2012

Toasted Sesame Ginger Salmon

Toasted Sesame Ginger Salmon
                                           Picture from howsweeteats.


Toasted Sesame Ginger Salmon

Ingredients:

1 ½ pounds raw salmon

¼ cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced

Sesame Ginger Honey Glaze:

¼ cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

½ teaspoon freshly grated ginger

½ teaspoon toasted sesame seeds

Preparation:

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with 
nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, 
brown sugar and whisk well until combined.

Add salmon to the dish or place everything in a sealed bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler.

Cook for 10-12 minutes, depending on the salmon’s thickness, until opaque and flake easily with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and 
the glaze below.

Combine all ingredients for the glaze in a bowl and whisk until smooth. Pour over salmon.

You can combine this amazing recipe with some others from our collection.

Serve 4.

Variation from howsweeteats.

Cuban Moors and Christians (arroz moro cubano)

Cuban Moors and Christians (arroz moro cubano)
                                          Picture from masaassassin


Cuban Moors and Christians (arroz moro cubano)

Ingredients:

1 cup black beans

2 cups white rice

5 cups water

1 pound of salt pork

½ orange bell pepper

½ yellow bell pepper

½ green bell pepper

9 garlic cloves, crushed

1 yellow onion

2 teaspoon cumin

2 tablespoon Olive Oil

¼ teaspoon salt, to taste

Preparation:

Cook black beans in water (we used 5 cups of water in a pressure cooker, with dry beans it 
took approximately 20 min).

Roughly chop the peppers and onions.

Crush the garlic cloves.

Cut the salt pork in 1 inch pieces or you can purchased already cut.

Add two tablespoons of olive oil to pan and cook salt pork in saucepan over moderate heat, 
stirring occasionally, until pork is golden and crisp, 6 to 8 minutes.

Add onions, bay leaves, bell peppers, garlic and cumin.

Sauté over medium-high heat 3-4 minutes or until onion is tender.

Add rice and stir in.

Add the cooked beans along with the water used to cook them and let sit, do not cover or stir.

After water has absorbed (approx 10 min) reduce heat, stir, and cover the pot. Let simmer 20 
minutes or until rice is tender.

Remove from heat and serve.

You can combine this amazing recipe with some others from our collection; basically it pairs 
well with any pork dishes.  

Serve 8.

Note: there are many other versions, we will bring some to you shortly.

Version from masaassassin


Saturday, September 29, 2012

Crock Pot Beef Tips in Mushroom Sauce Recipe

Crock Pot Beef Tips in Mushroom Sauce Recipe
                                               Picture from laaloosh


Crock Pot Beef Tips in Mushroom Sauce Recipe

Ingredients:

1 pound boneless beef chuck roast, sliced into thin strips

1 can (12 ounces) fat free cream of mushroom soup

1 package onion soup mix

1 can Sprite

4 large carrots

8 fresh broccoli florets

¼ cup brown sugar

Directions:

Put meat in crock pot.

Pour soup and onion soup mix over meat.

Add carrots and broccoli florets.

Add Sprite.

Add sugar.

Cook in crock-pot 8 hours on low or high for at least 4 hours.

Turn off crock-pot and let sit for 30 minutes before serving.

You can combine this amazing recipe with some others from our collection.

Serve 4.

Variation from laaloosh

Friday, September 28, 2012

Quinoa Guacamole Salad

Picture from  justataste
Image credit: Kelly Senyei


Quinoa Guacamole Salad


Ingredients:

2 cups uncooked quinoa

2 cloves garlic, minced

2 tablespoons cilantro, chopped

2 teaspoons freshly grated lime zest

3 tablespoons fresh lime juice

1 teaspoon salt

½ teaspoon fresh ground black pepper

3 tablespoons olive oil

2 avocados

2 tomatoes

½ cup white onion, chopped

Preparation:

Rinse the quinoa in a fine mesh sieve until the water runs clear.

Add the quinoa, plus 4 cups water, to a medium saucepan.

Bring the quinoa to a boil then reduce the heat to low and simmer for 25 minutes (uncovered), or until the germ ring is visible (indicating the quinoa is cooked).

Transfer the quinoa to a large bowl to cool.

Whisk together the garlic, cilantro, lime zest, lime juice, salt, pepper and olive oil in a small bowl. Set aside.

Dice the avocados and tomatoes into bite-sized pieces.

Add the diced avocado, tomatoes and onions to the quinoa.

Drizzle with dressing and fold to thoroughly combine.

Serve salad at room temperature or refrigerate and serve cold.

You can combine this excellent recipe as side dish for some others from our collection.

To avoid adding excess liquid to the salad, de-seed the tomatoes with a small spoon before 
dicing.

Dice the avocados at the last possible moment to avoid having them brown prior to folding into 
the salad.

Serve 8.

You can enjoy this recipe and many more at  justataste

Vitamin Good Morning

Vitamin Good Morning
                                                     Picture from nativejuicer


Ingredients:

2 cup spinach leaves or kale leaves (de-stemmed if Kale Leaves)

1 celery stalk

1 banana (previously frozen and sliced or fresh ripe)

1 cup frozen strawberries

1 cup frozen pineapple

Water (enough to make the smoothie the consistency you like)

Preparation:

Place the softer fruits in the bottom of the blender jug or pitcher and place any ice or frozen 
fruits at the top.

Place all the ingredients in the pitcher at once.

When you place the softer produce and liquids (juices or milks) in the bottom, the blades will 
purify the soft items and the liquids easily, creating slurry that the hard items (ice, hard 
vegetables or fruits) can then more easily slip into and blend.

If you pack too much hard fruit or veggies in to the bottom, the blades will pulverize the hard fruit 
easily, but the softer fruit may not drop down into the blades because the hard pulverized produce hasn’t become slurry.

Add ice as an ingredient to cool down the smoothie or to create the pureed frozen viscosity of 
the drink.

If you are using frozen fruits and vegetables instead of fresh, you’ll already have the frozen viscosity taken care of, so you’ll not need to use as much ice as the recipe calls for if at all.

Adjust your smoothies after you have blended everything.

Take a small taste and make sure the flavor and viscosity is right. You can drop a few more ice 
cubes in to chill it more or add more fruit to sweeten it up.

Keep the blender on for 3-4 minutes to get the smoothie completely blended.

With a tamper stick push down on the ingredients like the pros do, you will have the smoothie 
perfectly blended.

Serve 4.

Thursday, September 27, 2012

Crock-Pot Cafe Rio Sweet Pork

Crock-Pot Cafe Rio Sweet Pork
                                                 Picture from chef-in-training 


Ingredients:

2 pounds pork roast

2 cans Coke (NOT diet)

1½ cup brown sugar

½ teaspoon garlic salt

¼ cup water

1 (4 oz) can diced green chilies

1 (10 oz) can enchilada sauce

Preparation:

Put the pork in a plastic bag to marinate, pour in one of the cans of Coke and ½ cup brown 
sugar.

Marinate for a few hours or overnight.

Drain marinade and put pork, ½ can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours.

Remove pork from crock-pot; drain off liquid, shred pork.

Mix together (in a bowl or in the blender) other ½ can of Coke, can of chilies, enchilada sauce and 1 cup brown sugar.

Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

You can combine this awesome recipe with some other of our collection.

Serve 4.

Orange You Happy

Orange You Happy
                                               Picture from  nativejuicer


Ingredients:

2 large Swiss chard leaves (remove the stem and rib)

2 whole oranges (peeled and seeded… the white pith is very nutritious)

Zest of ½ the orange

1 banana (previously frozen and sliced)

5-6 ice cubes

Water (enough to make the smoothie the consistency you like)

Preparation:

Place the softer fruits in the bottom of the blender jug or pitcher and place any ice or frozen fruits at the top.

Place all the ingredients in the pitcher at once.

When you place the softer produce and liquids (juices or milks) in the bottom, the blades will purify the soft items and the liquids easily, creating slurry that the hard items (ice, hard vegetables or fruits) can then more easily slip into and blend.

If you pack too much hard fruit or veggies in to the bottom, the blades will pulverize the hard fruit easily, but the softer fruit may not drop down into the blades because the hard pulverized produce hasn’t become slurry.

Add ice as an ingredient to cool down the smoothie or to create the pureed frozen viscosity of 
the drink.

If you are using frozen fruits and vegetables instead of fresh, you’ll already have the frozen 
viscosity taken care of, so you’ll not need to use as much ice as the recipe calls for if at all.

Adjust your smoothies after you have blended everything.

Take a small taste and make sure the flavor and viscosity is right. You can drop a few more ice 
cubes in to chill it more or add more fruit to sweeten it up.

Keep the blender on for 3-4 minutes to get the smoothie completely blended.

With a tamper stick push down on the ingredients like the pros do, you will have the smoothie 
perfectly blended.

Serve 4.



Wednesday, September 26, 2012

Caramelized Black Pepper Chicken

Caramelized Black Pepper Chicken
Picture from justataste.
Image credit:  Kelly Senyei
             

Caramelized Black Pepper Chicken


” I’ve tweaked the cooking method to include a simple extra step of reducing the leftover sauce.” Kelly Senyei, author of Food Blogging For Dummies

Ingredients:

⅓ cup dark brown sugar

¼ cup fish sauce

¼ cup water

3 tablespoons rice vinegar

1 teaspoon minced garlic

1 teaspoon finely grated fresh ginger

1 teaspoon black pepper

2 dried red chilies, halved

1 tablespoon canola oil

1 shallot, minced

1 pound skinless, boneless chicken thighs cut into 1-inch cubes

Cilantro for garnish

Preparation:

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and 
chiles.

Set aside.

Heat the canola oil in a large deep pan.

Add the shallots and cook until soft (about 3 minutes).

Add the cubed chicken pieces and the reserved sauce.

Bring to a simmer over high heat.

Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken 
from the pan.

Increase the heat and continue simmering the sauce until it has reduced by half (it should have 
a syrupy consistency).

Add the chicken back into the pan and toss to coat.

Garnish with cilantro and serve with rice or veggies.

Enjoy this excellent recipe and many more when visiting justataste.

Homemade Soft Bread Sticks

Homemade Soft Bread Sticks
Recipe from: You Made That?
Image Credit: Suzanne
                                       

Homemade Soft Bread Sticks

One of the things I liked about this recipe is there is only one rise time, so they don't take too long to make.Suzanne

Ingredients:

1½ cups warm water

2¼ teaspoon dry yeast

2 tablespoon sugar

4¼ cup all purpose flour

1 tablespoon salt

2 tablespoon melted butter

For brushing on top:

1 sticks unsalted butter (or ½ cup margarine)

2 teaspoons garlic powder

2 teaspoons salt

Preparation:

Heat water until warm but hot to touch.

In small bowl put the sugar and yeast in and add the water, stir and let sit until frothy about 5- 10 
minutes...

Read more and enjoy this amazing recipe and many more when visiting You Made That?

Yield up to 12 small loaves.

Tuesday, September 25, 2012

Lighter Chicken Salad

Lighter Chicken Salad
                                          Picture from marthastewart


Ingredients:


1 tablespoon coarse salt

1 teaspoon fresh black ground pepper

4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

¼ cup light mayonnaise

¼ cup low-fat buttermilk

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

½ teaspoon hot sauce

2 celery stalks, finely chopped

½ small red onion, finely chopped

¼ cup chopped fresh parsley

Preparation:

Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid.

Add chicken, cover, and reduce heat to medium-low.

Simmer 5 minutes.

Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes.

Remove from skillet; when cool enough, cut into chunks or shred with two forks.

In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce.

Stir in chicken, celery, onion, and parsley.

Season with salt and pepper.

Serve on bread or over greens.

Serve 4.

Carrot and Spinach Salad Smoothie

Carrot and Spinach Salad Smoothie
                                                      Picture from nativejuicer
                                                         


Ingredients:

2 cup spinach leaves

1 cup chopped carrot

1 cup apple juice

5-6 ice cubes

Preparation:

Place the softer fruits in the bottom of the blender jug or pitcher and place any ice or frozen fruits at the top.

Place all the ingredients in the pitcher at once.

When you place the softer produce and liquids (juices or milks) in the bottom, the blades will purify the soft items and the liquids easily, creating slurry that the hard items (ice, hard vegetables or fruits) can then more easily slip into and blend.

If you pack too much hard fruit or veggies in to the bottom, the blades will pulverize the hard fruit easily, but the softer fruit may not drop down into the blades because the hard pulverized produce hasn’t become slurry.

Add ice as an ingredient to cool down the smoothie or to create the pureed frozen viscosity of the drink.

If you are using frozen fruits and vegetables instead of fresh, you’ll already have the frozen 
viscosity taken care of, so you’ll not need to use as much ice as the recipe calls for if at all.

Adjust your smoothies after you have blended everything.

Take a small taste and make sure the flavor and viscosity is right. You can drop a few more ice cubes in to chill it more or add more fruit to sweeten it up.

Keep the blender on for 3-4 minutes to get the smoothie completely blended.

With a tamper stick push down on the ingredients like the pros do, you will have the smoothie perfectly blended.

Serve 4.



Monday, September 24, 2012

Chocolate Banana Bread

Chocolate Banana Bread
Recipe from: You Made That?
Image Credit: Suzanne
                                       

Chocolate Banana Bread

One pan was a regular size loaf pan around 9 X 3 inches then a smaller loaf pan and then an 8 inch round cake pan.Suzanne

Ingredients:

½ cup coconut oil

1 cup brown sugar

1 cup granulated sugar

1 teaspoon vanilla extract

2 eggs

4 ripe bananas, mashed well

1 cup butter

3 cups all purpose flour

1½ teaspoon baking soda

1½ teaspoon baking powder

½ cup unsweetened cocoa powder

¼ cup flax meal

1½ cup of dark chocolate 60% cocoa chocolate chips

½ cup chopped pecans

Preparation:

In a large mixing bowl, cream together the coconut oil with the sugars.

Add the eggs and vanilla, mix well...

Read more and enjoy this amazing recipe and many more when visiting You Made That?

Serve 3 loaves.


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