Monthly Archives: May 2011

by | May 27, 2011

Pumpkin Muffins with oats, nuts, cranberries and mixed raisins

Love the flavor of pumpkin bread or muffins?  A friend was craving pumpkin muffins so I decide to bake her some.  She can freeze the muffins,  for her sweet cravings.
My friend loves a lot of fruits and nuts,  and always wants more fruits and nuts in every bite.  I  made these muffins loaded with fruit and walnuts. The muffins are chewy with a dense texture.  Do not expect a fluffy light texture like a cupcake.

Ingredients:
3 1/2 cups all purpose flour
2/3 cups sugar
1 cup cranberries
1 cup mix raisins
1/3 cup chopped walnuts
2 teaspoon baking powder
1 can pumpkin mix 30 oz
3 eggs
1 teaspoon cinnamon
1/2 cup oats
1/4 cup canola oil
Other options
unsalted pumpkin seeds
chocolate chips

Directions: Pre-heat oven at 400 degrees F
There is no order in mixing except in a large bowl mix the eggs and sugar until creamy.  Add the oil, flour , baking powder,  cinnamon.  Add dried fruits and nuts.  I used a muffin pan and used paper cupcake holder which I do not recommend,  very hard to take off.   Foil cupcake holder are very easy to pop off.  I will use foil cupcake holders next time.

Bake for about 13-15 minutes or until a wooden pick comes out clean when inserted.

Topping is cinnamon, sugar, butter and flour. All equal parts 2 tablespoons of each ingredients.

Also great without the topping. I think the topping is too sweet .

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by | May 27, 2011

Korean Spicy Tofu and Mushroom Soup

This is very spicy but you can make it mild.  This is for people who love chili and spicy food,  it is healthy and very flavorful!  Best of all so easy to make!

Ingredients:
4 tablespoons sesame oil
1 lbs mix mushrooms
2 lock of white soft tofu cut in cubes
2 teaspoons soy sauce
3 cloves garlic  minced
2 tablespoons   hot chili powder (you control the degree of spiciness)
1 carton 32 oz vegetable broth or chicken broth  (vegetarian use vegetable broth)
 green onions chopped 4-5 onions
Directions:
In a medium pot add the sesame oil at a medium heat. Saute the mushrooms for a few minutes than add the garlic,  stir the mushrooms and garlic for one minute. Add the broth, soy sauce and chili into the pot.
Add soft cubed tofu.  Cook for about 25 minutes.
Enjoy Korean spicy mushroom soup with the following dishes.
Serve with Korean recipe cold cucumber salad (see my recipe)
Korean Pancake recipe     (see my recipe)
Korean bean sprout salad Bean sprouts (see my recipe )
Red Thai Cargo rice with Barley. Red Cargo rice (see my recipe)

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by | May 27, 2011

Korean Spicy Bean Sprouts

bean sprouts

This is a light salad with a touch of spicy chili powder.

Ingredients:
1 lb bag of Bean sprouts
1  1/2 teaspoons sesame oil
1 teaspoon  garlic minced
3 green onions finely chopped
salt to taste
sesame seeds toasted..to taste
a pinch of cayenne pepper or Korean chili powder

If you want a fresh crunch taste do not boil but the traditional way is to place the bean sprouts in a pot of boiling water for about 4 minutes.
Drain all the water and keep the sprouts in the pot adding the other ingredients such as  sesame oil, garlic, green onion, chili powder or cayenne pepper and salt. Stir and toss for about 2 minutes than add the sesame seeds.

Refrigerate and serve cold.

Enjoy <3

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by | May 27, 2011

Korean Cold Cucumber salad, a side dish

This salad is refreshing with a nutty spicy taste.

Ingredients:

4 Persian cucumbers

2 teaspoons sea salt

3 green onions  finely chopped

1 tablespoon Rice Vinegar

1 teaspoon red chili flakes

1/2 teaspoon sugar

1 teaspoon sesame oil

sesame seeds (optional)

Directions:

Using a slicer,  slice cucumbers and place in a large bowl,  sprinkle salt and toss until all sides of the cucumber is covered with salt.

Let it sit for about 15 minutes at room temperature,  if you like a crunch in the cucumbers, rinse cucumbers sooner,  or let it sit longer for a soft texture.

Rinse and drain, with a paper towel squeeze dry.

Place the cucumbers in  a smaller bowl adding the other ingredients,  rice vinegar,  red chili flakes,  sugar, sesame oil and sesame seeds.
Toss and chill for 30 minutes.

Enjoy <3

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by | May 27, 2011

Red Cargo Rice with Pearl Barley

Red Cargo Rice is a long grain and has a nutty earthy flavor.  When cooked it has a deep burgundy color.  This rice is more chewy and has a nice texture.  I combined barley with rice in a half water half vegetable broth.  Sprinkle with sesame seeds.  Red cargo rice is non glutinous long grain rice.  Barley added is optional for glutton free.

Ingredients:

2 cups red cargo rice

2  1/3 cups water (1/3 cup water if adding the barely)

2 cups broth

big pinch of salt

1/2 teaspoon extra virgin olive oil

Barley  (optional) soak for 30 minutes in water  rinse & drain,

1/2 of lemon~ juice

lemon zest of one whole lemon(optional)

Directions:
In a large sauce pot add water or broth and bring to a boil.  Add salt and olive oil.
Cook for about 15-20 minutes.

If mixing  pearl barley add it with the rice.  Reduce heat to low. When rice is done,  fluff the rice adding lemon juice and lemon zest. (optional)

Enjoy!

A nutty texture rice from Thailand

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by | May 26, 2011

Classic Spicy Tandoori Chicken and side dishes

 Indian Tandoori chicken
I love any kind of chicken.  This recipe is one of my favorite India recipes for chicken.

Ingredients

4 pieces of skinned chicken breast.

1/3 cup plain unflavored yogurt

3 tablespoons fresh lemon juice

2 teaspoon red chili powder

2 1/2 teaspoons minced garlic or garlic paste

1/2 tablespoon fresh ginger  minced or paste

1 teaspoon powder cumin

1 teaspoon powder coriander

1/2 teaspoon cayenne red pepper

1/2 teaspoon garam masala powder  (can be found in international stores)

a big pinch of cardamom
1 teaspoon saffron

1/2 teaspoon kosher salt (to your liking)

butter for basting

Cilantro For Garnish

What compliments the chicken:
Sliced lemon and sliced cucumbers
4 roasted tomatoes on Vine (check my recipe)
Basmati rice
Naan ( Indian bread) or try buttered pita bread.

Directions: Bake at 400 degrees for 10 minutes on each side than grill for 5 minutes on each side.

Place the chicken in a large bowl.  Combine all the spices in a bowl,  add the yogurt and lemon juice, mix well and cover the chicken with the mixture.   Pierce the chicken with a fork so that the marinate will infuse into the chicken,  set a side for 30 minutes.

Cover and refrigerate over night  or marinate for 5 hours. When ready to grill
remove any extra spice paste.   Let the chicken sit at room temperature for 15 minutes.

If grilling the chicken,  grill about 10-12 minutes on each side until done.  Bast the chicken with butter on each side before serving,  or place the chicken on a baking sheet covering the bottom of the baking sheet with foil.

Place foil over the chicken so it will not dry.  Bake 10 minutes on each side than place the chicken on a hot grill for 5 minutes on each side.  You will have a moist and juicy tandoori chicken with a grill taste.

This is what I served for dinner with the Tandoori chicken.

Basmati  Rice.  Follow directions on package.  Bring to a boil add
1 1/2 teaspoon extra virgin Olive oil
Pinch of sea salt  reduce heat and slow cook the rice.
1/2 teaspoon Caraway seeds when rice is done.  Mix well before serving.  Has a nice flavor and aroma.

caraway seeds added to cooked rice

Adding sweet potatoes to rice is another way of serving rice!

Cucumber  salad
3 sliced  Persian cucumber

1/3 cup yogurt

1/8 teaspoon minced fresh garlic

minced  mint leaves (about 5 leaves)

pinch of salt

Yogurt and Tandoori chicken compliment each other with a unique flavor.
Grill yellow tomato. Spray olive oil on the tomato adding a pinch of salt.  Grill until tender.  (yellow for color balance).

Our dinner plate had  grill onions, rice, cucumber yogurt salad, grill tomato and tandoori chicken
(Photo)

 another way of serving Tandoori is with rice & sweet potatoes with a tabouli salad as a side dish on lettuce
Tabouli Salad on romaine lettuce

These are some of the products to buy at an Indian store,  Spices are already mixed for the Tandoori.

These items (photo) makes  it easy to make Tandoori chicken just follow directions on pack
Tabouli recipe under ” Labels”  in the salad section

Enjoy <3

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by | May 26, 2011

Organic Kale Crispy Chips Oven Baked

Very Crispy Kale Chips

Organic Kale Chips,  so easy to make.  Kale, when baked becomes a delicious crispy chip.

Ingredients.
4 bunches of  Organic Kale
2 tablespoons Extra virgin olive oil for drizzling
Any kind of salt  to your liking  (I used Himalayan Pink salt)
Kosher or sea salt  is also flavorful

Optional  Ingredients  for a different taste.
Garlic powder for a garlic flavor or use fresh garlic in olive oil pan stir fry so that the olive oil infuse with the garlic. Discard garlic.
Cajun spices
Chili flakes
Fresh ground pepper
smoky paprika powder
Mrs. Dash has that lemony flavor
If you love vinegar & sea salt use a spray bottle to spring vinegar on the kale and add a sprinkle of sea salt.
Use a spray bottle to spray fresh lemon juice and sprinkle with salt.

Directions: Pre-heat the oven at 250 degrees F

Remove stems from Kale leaves and cut away from the rib. Discard stem and other pieces.

Rinse kale leaves and pat dry.  If you have a salad spinner,  spin kale several times and pat dry.    It is important that the leaves are dry to get a crispy chip.

Use parchment paper or foil and cover a baking sheet(cookie sheet).
Place the kale leaves in a large bowl making sure all the leaves are dried. Drizzle extra virgin olive oil on the kale and toss  to coat completely using tongs. Do not over use Olive oil or the Kale chips will be oily.

Place the Kale on a baking sheet loosely.

Bake for 15-20 minutes. Check to see if the Kale leaves are crispy,  do not let the Kale get over baked  or discolored, turn the Kale over using tongs.   Try to keep the leaves a green color.  The Kale will be done when the ends are crispy to the touch and the kale will feel dried.
Add the salt  once the Kale is baked and removed from the oven.
Salt can be added before baking or after.

Remove from the oven and sprinkle your favorite spices or salt.

Enjoy <3

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by | May 25, 2011

Pearl Barley and Wheat Mushroom Soup, a rich earthy soup

Mushrooms has always been a favorite ingredient,  I tend to over add more mushrooms in dishes or soup. You can add less if mushrooms are not your favorite vegetables.  Any of the following varieties of mushrooms will add a wonderful aroma, texture and flavor.
Select any of the following mushrooms for your Barley-Wheat Soup.

Potabello a meat-like flavor great for vegetarian,  Shiitake an almost meaty texture,  forest-flavor and will add a fragrant to the soup (soak shiitake in hot water if dried),  Agaricus (white button) has a pleasing mild flavor,  light and not intense in aroma or flavor,  Crimini a baby bella brown mushroom for a wonderful deeper richer earthly full-bodied flavor.

Mix and match with different types of mushrooms and you will have a wonderful flavored soup with a nice aroma!

Ingredients:
1/2 cup barley
1/3 cup  wheat
1/4 cup extra virgin olive oil
1 large white onion finely chopped
3 large cloves of garlic finely chopped
3 cups  sliced  mix mushrooms
fresh thyme 2 twigs or  1 teaspoon dried thyme
2 carrots finely chopped
2 whole celery stalks (remove from pot before serving)
2 cartons  mushroom broth or beef broth  32  Fl oz
each carton is 32 oz)  if not vegetarian use both beef & mushroom broth (optional)
1/2 cup water (more if needed)
10 minutes before serving add 1/2 cup of chopped parsley
fresh ground pepper to your liking
salt to your liking
a few minutes before serving add a  finely chopped celery (for the crunch)
fresh flat leaf parsley chopped (add before serving as a garnish
1/4 cup of  half & half (optional) if you like a creamy soup (cream to your liking)

Optional ingredients to add:
1 cup chopped can tomatoes
cilantro  finely chopped
Lemon slices  (if made with only mushroom broth)

Directions:
Rinse the barley and wheat a few times until the water comes out clear.  Keep in a bowl of water for an hour (helps to cook faster).
In a large pot over medium heat,  add olive oil,  onions,  cook until translucent. than add in the garlic.
Sir a minute and do not burn the garlic.  Add  mushrooms and stir a few minutes.  If using shiitake save the “soak”water and add to soup, gives it a nice flavor.

Add  drained barley and wheat,  adding mushroom or beef broth.  (if not a vegetarian add 1/2 mushroom broth & 1/2 beef broth)  and add 2 whole celery stalks.
Add fresh thyme or dried thyme.  Cook for 45 minutes.  occasionally keep stirring the soup.
Add more broth or water if needed.
Add carrots,  fresh ground pepper and salt.  Cook until barley is tender  another 45 minutes more or less.

Add parsley and diced celery before 5 minutes before serving as a garnish.

Enjoy<3

A  rustic Barley-Wheat Mushroom soup with a nice rich flavor.

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by | May 24, 2011

Vegetarian Spicy Chili Vegetarian-delicious

This Vegetarian Chili is a spoonful of flavor and has a spicy bite.  It is so good you will not miss the meat in your chili bowl!
Very easy recipe.  In the morning add all the ingredients in a slow cooker or crock pot and it will be ready in 8 hours or 2 hours depends on the timing of your slow cooker.  Long cooking hours IF you are using dried beans but if you are using can beans it takes 30 minutes to cook.
My Coleshaw salad recipe that is made without mayo is perfect with this Vegetarian Chili.

The coleshaw salad is refreshing to eat with a spicy dish!

Ingredients.
2 tablespoons extra virgin olive oil
1 large white onion chopped ( diced  )
4 cloves garlic diced
2 bay leaves
2 cups vegetable stock or broth  or water  ( I used mushroom broth )
2 teaspoon cumin
2 tablespoons chili powder ( more to your liking )
1 tablespoon chili flakes ( more to your liking )
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground pepper
1 tablespoon  dried oregano
2 tablespoons roasted dried tomatoes ( optional )
4 large tomatoes peeled and chopped or 1 can chopped tomatoes
1  small can ( 16 oz ) tomato paste
2 celery stalks  ( take out before serving )
1 cup black beans ( soaked & drain )  or 1 can black beans
1 cup chickpeas ( garbanzo beans ) or one can garbanzo drain
1 cup kidney beans drain
salt to your liking
1/2 cup cilantro ( add this a few minutes before serving

Optional  Ingredients:
1 cup corn ( can or frozen ) rinsed & drain ( optional )
1/2 cup bell peppers chopped
2 chopped zucchini  chopped ( add 12 minutes before  serving you do not want mush if cooked longer)
2 chopped potatoes small cube

Garnish with the following:
diced avocado ( dipped in lemon juice to keep the color )
diced jalapeno
chopped cilantro
sour cream or yogurt
chopped fresh onions
yellow or red fresh  tomatoes chopped

oops forgot to add the avocado ( Photo)

In a large pot at a medium add the olive oil and the onion, stir until translucent adding the garlic at this point.
Add  stock or water and the following ingredients,  bay leaves,  cumin,  chili powder, chill flakes. cayenne pepper,  ground pepper,  chopped tomatoes,  celery stalks whole,  oregano,  roasted dried tomatoes ( optional ).
Stir in the tomato paste and blend into the ingredients.  Cook for 15 minutes.
Add the beans and cook for about 15 minutes.  ( if can beans  )  All other beans should be soaked for a few hours and cooked until tender.  Do not forget to add the fresh chopped cilantro 5 minutes before serving.

 Serve and add all the garnish options on a serving dish and garnish to your liking.

Enjoy<3

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by | May 24, 2011

Rustic Flat Bread European Counrty Style

Looks pretty rustic!

This Rustic Flat bread is so easy to make if you have left over mash potatoes, or Irish Steel Oatmeal.  I had Irish steel oats leftover from breakfast (Photo).
I decided not to waste the cooked oats.  The oats have to be cooked but a little dry.  This simple bread is more like a big cracker or flat bread  You can eat it with cured salmon or with a bowl of chili.

Ingredients: Pre-heat oven at 425 degrees F

1 1/2 cups all purpose flour
2 cups Leftover mash potatoes or Irish steel oats
1large egg
1 tablespoon butter soften
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions
In a medium bowl place the cooked oats or mash potatoes mixing in the flour. Add the egg, butter, baking soda and salt.

On a clean floured work surface, place the dough and divide it into 4 pieces.  Roll into a ball form using your hands (dusted in flour)  flatten the ball into a circle and continue to make the others. Using a fork  prick a patten into the dough.  Dip the fork into flour so it will not stick.

Place on a cookie sheet using parchment paper.  Bake 12- 15 minutes

Enjoy <3

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