Wednesday, February 22, 2012
California Avocado and Mango with Yogurt, Honey and Lime | California Avocado Commission
California Avocado and Mango with Yogurt, Honey and Lime | California Avocado Commission
I tried this recipe today, substituting paprika for cayenne, and it turned out wonderful. It's very light and refreshing, perfect for a summertime salad or even a dessert.
Friday, February 17, 2012
Thursday, February 9, 2012
Chilled Cucumber Soup with Coconut Milk and Mint
The original recipe for this soup was from 911 Chef Eric, but the following is my modified version. The original recipe turned out too tangy (way too much lime juice), and I felt that Greek yogurt added the extra creaminess needed). Serves 8.
Ingredients: (*signifies my modifications to original recipe)
Ingredients: (*signifies my modifications to original recipe)
- 2-3 large cucumbers, about 2 lbs.
- 1 3/4 cups of coconut milk
- 1 Tbsp Greek Yogurt*
- 1/4 cup fresh mint leaves*
- 1 lime, zested; juice of 1/2 lime
- salt to taste (I didn't need any with mine)
To garnish:
- mint leaves
- pinch of paprika
- 2-3 diced cucumbers
Directions:
- Peel cucumbers, and cut them in half, scraping out the seeds. Chop coarsely and place in colander over mixing bowl. Reserve a handful of cucumber dices for garnish.
- Sprinkle cucumbers with salt and allow to stand for 30 minutes.
- Rinse cucumbers with cold water to remove salt, then pat dry with clean cloth.
- Place cucumbers, coconut milk, Greek yogurt, mint leaves (bruised), lime juice and zest into blender. Blend at high speed. Chill for at least 1 hour.
Serve soup in small glasses or bowls, garnishing with a few cucumber dices, a pinch of paprika, and a mint leaf.
Thursday, February 2, 2012
Cook a whole chicken in 30 minutes...seriously
Before yesterday, I had never attempted to cook a whole chicken. I've cooked chicken breasts, pork loin, roasts, etc., but never a whole chicken. The idea scared me, as crazy as that sounds. I don't have a meat thermometer, so I had no way of really knowing if the thing would be completely cooked, and the idea of eating raw chicken makes me gag.
However, Pampered Chef has a deep covered baker (stoneware) that is supposed to cook an entire chicken in the microwave--the microwave--in 30 minutes or less. Being a PC consultant, naturally, I have a deep covered baker, so I finally got up the courage to attempt cooking a whole chicken.
And guess what? It turned out amazing. And, if the moist, flavorful chicken wasn't enough--the outside was a golden brown color! It browned the chicken, even though it was cooked in the microwave.
Here's the recipe that I used to make this wonderful chicken. I'm not sure how it'll turn out in any other dish, so you may want to invest in a deep covered baker from PC to get the results that I got.
Ingredients:
Directions:
Rinse chicken with cold water, then pat dry with paper towels. Brush entire surface of chicken with olive oil. Add seasoning to surface of chicken. Place sliced lemon into chicken cavity.
Place chicken in deep covered baker. Microwave uncovered for 25-30 minutes (7 minutes for each pound of chicken). Remove and check chicken. Stick knife in deepest part of chicken. If juices are clear, chicken is done (160 degrees fahrenheit--internal temp). If juices are pink, continue to cook.
Remove from microwave. Cover with lid for 10 minutes. Your chicken is ready! (And it should be golden brown).
However, Pampered Chef has a deep covered baker (stoneware) that is supposed to cook an entire chicken in the microwave--the microwave--in 30 minutes or less. Being a PC consultant, naturally, I have a deep covered baker, so I finally got up the courage to attempt cooking a whole chicken.
And guess what? It turned out amazing. And, if the moist, flavorful chicken wasn't enough--the outside was a golden brown color! It browned the chicken, even though it was cooked in the microwave.
Here's the recipe that I used to make this wonderful chicken. I'm not sure how it'll turn out in any other dish, so you may want to invest in a deep covered baker from PC to get the results that I got.
Ingredients:
- 1 whole chicken (gizzard, neck, insides removed)
- olive oil
- seasoning of your choice (I used PC Moroccan Rub)
- sliced lemon
Directions:
Rinse chicken with cold water, then pat dry with paper towels. Brush entire surface of chicken with olive oil. Add seasoning to surface of chicken. Place sliced lemon into chicken cavity.
Place chicken in deep covered baker. Microwave uncovered for 25-30 minutes (7 minutes for each pound of chicken). Remove and check chicken. Stick knife in deepest part of chicken. If juices are clear, chicken is done (160 degrees fahrenheit--internal temp). If juices are pink, continue to cook.
Remove from microwave. Cover with lid for 10 minutes. Your chicken is ready! (And it should be golden brown).
Tuesday, January 31, 2012
Martha Stewarts "Smashed Parsnips and Potatoes with Thyme"
I found this recipe in Martha Stewart Living magazine (Nov 2011), so I thought I'd give it a try. Parsnips isn't a common staple in the South. In fact, many Southerners couldn't identify a parsnip to save their lives. I was guilty of this until a few days ago myself.
This dish tastes a bit like beefed up mashed potatoes and is really delicious. I would recommend adding 1/2 cup of milk or cream because the recipe is a bit dry for my taste.
Ingredients:
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1 1/2 lbs. baby Yukon Gold potatoes, quartered
1 tablespoon plus 1 1/2 teaspoon fresh thyme leaves
Salt and pepper
Directions:
Heat 1 tbsp oil in medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water.
Bring to a boil, then reduce heat. Simmer until parsnips and potatoes are very tender but still hold their shape (12-14 minutes).
Drain parsnips and potatoes. Return empty sauce pan to high heat, allowing remaining water to evaporate. Add remaining 3 tablespoons oil and thyme. Cook until thyme sizzles, about 1 minute. Add parsnips and potatoes, and smash with the back of wooden spoon until combined but still chunky. Season with salt and pepper. [Add cream or milk]. Drizzle with oil.
Refrigerate up to 2 days. Serves 4.
This dish tastes a bit like beefed up mashed potatoes and is really delicious. I would recommend adding 1/2 cup of milk or cream because the recipe is a bit dry for my taste.
Ingredients:
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1 1/2 lbs. baby Yukon Gold potatoes, quartered
1 tablespoon plus 1 1/2 teaspoon fresh thyme leaves
Salt and pepper
Directions:
Heat 1 tbsp oil in medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water.
Bring to a boil, then reduce heat. Simmer until parsnips and potatoes are very tender but still hold their shape (12-14 minutes).
Drain parsnips and potatoes. Return empty sauce pan to high heat, allowing remaining water to evaporate. Add remaining 3 tablespoons oil and thyme. Cook until thyme sizzles, about 1 minute. Add parsnips and potatoes, and smash with the back of wooden spoon until combined but still chunky. Season with salt and pepper. [Add cream or milk]. Drizzle with oil.
Refrigerate up to 2 days. Serves 4.
Monday, January 30, 2012
Tempting Bread Pudding...without using alcohol
Most of the recipes that I found for bread pudding called for brandy, rum, or bourbon. Since I don't keep alcohol on hand, I decided to try bread pudding and omitting the alcohol. It turned out wonderful. Here is my revised recipe.
This recipe yields 4-6 servings.
Ingredients:
1/2 loaf of French bread, cut into cubes
2 cups whole milk
1 large egg
1 cup sugar
1 tbsp vanilla extract
1/2 cup raisins
1/2 tsp cinnamon
1.5 tbsp butter, melted
Pour milk into medium bowl. Add bread cubes. Press down to allow bread to absorb milk. In separate bowl, mix egg, sugar, vanilla, and cinnamon.
Pour egg mixture over bread and gently incorporate. Add raisins.
In 9x12 baking dish, add melted butter. Coat bottom and sides of dish to prevent bread from sticking. Add bread mixture.
Bake at 350 degrees for 35-40 minutes. Bread will start to pull away from sides when done.
Drizzle with sauce.
Sauce for Bread Pudding
1/4 cup sugar
1/4 cup brown sugar
1/4 cup butter
1/2 tsp vanilla extract
1/4 cup heavy cream
Bring all ingredients (except vanilla) to a boil in small sauce pan. When mixture boils, remove from heat and add vanilla. Drizzle over bread pudding when sauce thickens.
This recipe yields 4-6 servings.
Ingredients:
1/2 loaf of French bread, cut into cubes
2 cups whole milk
1 large egg
1 cup sugar
1 tbsp vanilla extract
1/2 cup raisins
1/2 tsp cinnamon
1.5 tbsp butter, melted
Pour milk into medium bowl. Add bread cubes. Press down to allow bread to absorb milk. In separate bowl, mix egg, sugar, vanilla, and cinnamon.
Pour egg mixture over bread and gently incorporate. Add raisins.
In 9x12 baking dish, add melted butter. Coat bottom and sides of dish to prevent bread from sticking. Add bread mixture.
Bake at 350 degrees for 35-40 minutes. Bread will start to pull away from sides when done.
Drizzle with sauce.
Sauce for Bread Pudding
1/4 cup sugar
1/4 cup brown sugar
1/4 cup butter
1/2 tsp vanilla extract
1/4 cup heavy cream
Bring all ingredients (except vanilla) to a boil in small sauce pan. When mixture boils, remove from heat and add vanilla. Drizzle over bread pudding when sauce thickens.
Subscribe to:
Posts (Atom)