Corn Salsa Over Grilled Salmon corn-salsa-grilled-salmon – Kitchen Explorers. Sweet Potato Gnocchi with Gouda Cheese Sauce - StumbleUpon. This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? In keeping with the autumn orange theme I got the idea to try a sweet potato gnocchi covered in gouda cheese sauce. The idea was to do it in a stovetop mac and cheese kind of style. I have never made a potato gnocchi before. First and most important you need 1 pound of sweet potato. In the photos I as preparing a double recipe so that is why you see so many potatoes. Pierce the potatoes with a fork. Microwave the potato for 5-6 minutes on each side, until tender.
Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. You have made a roux! Gnocchi. Homemade Baked Mozzarella Sticks | Penelope's Oasis - StumbleUpon. Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Here is a recipe I love, and your family will too. Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1.
I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like: Easy As 1, 2, 3 | Churros with Chocolate Dipping Sauce & toasty biscuit - StumbleUpon. The other day my friend sent me a text and asked, “I want to try making doughnuts and want to make churros but they look difficult. Are they tricky to get right?!” I replied, “Nope! In fact, churros are the easiest doughnuts of all to make. There are only basic three steps!” She didn’t believe me, so I whipped up a batch that night, outlining the three steps and texted her with photos at each stage just to prove my point (hooray for technology!).
She was so surprised that it only took me about twenty minutes to prepare a fresh batch of these delicious crispy doughnuts. For the doughnuts, I have a recipe that I’ve been using for years, and it never fails me. It really is as easy as 1, 2, 3. Churros with Chocolate Dipping Sauce 2 cups plain flour 1 tablespoon baking powder pinch of salt 500ml of boiling water 2 tablespoons of olive oil vegetable oil, to fry cinnamon sugar, to dust (just combine caster sugar with ground cinnamon) Chocolate Dipping Sauce 150g milk chocolate, chopped 300ml of cream 1. Spinach, Mushroom and Pesto Lasagna - StumbleUpon. When I was growing up, my Mom kind of took meatless Lenten meals to the extreme. Not only was it forbidden to eat meat, she was fairly adamant about making sure we ate something that we really didn't like.
There were no Friday night fish fries at the Legion Hall for us. Not once in my childhood did a Phil A. O'Fish sandwich cross my lips. I think that in her eyes, dining out on Fridays in Lent was a sin. (Although to this day I'm not really sure if it was a mortal sin or merely a venial sin. I should probably check that out, eh?) So Mom...
Spinach, Mushroom and Pesto Lasagna Preheat oven to 350 degrees. In a separate baking dish place lasagna noodles and cover with boiling water. In a medium size mixing bowl, combine the spinach, ricotta cheese, garlic powder and egg. In a large skillet heat olive oil and butter over medium heat. Drain lasagna noodles. Spoon 2 TBSP of the pesto on the bottom of the prepared baking dish. Skinny Spaghetti - StumbleUpon. There is no denying that a delicious bowl of pasta is satisfying and delicious...but did you know that you can still have "pasta" without the carb overload? Spaghetti squash is a delicious and healthy alternative that is high in fiber and low in calories. Once cooked the inside of a spaghetti squash looks just like pasta and you can make it however you would normally make a pasta dish.
There are several ways to cook a spaghetti squash. You can microwave it, bake it, boil it or crock pot it. I pierced it with a knife several times (if you don't pierce it you will end up with a squash explosion..yes this happened to me one time when I tried to microwave it) and boiled it whole for about an hour. Once it has cooked and cooled, cut it in half and remove the seeds. Use a fork to scoop out the spaghetti. You can season it however you want! Lunch Sandwich Round-Up - KitchenDaily - StumbleUpon. Hasselback Potatoes. These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F).
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. Carpe Season | Living Seasonally in an Underseasoned World. Shrimp Lo Mein - Cook This! Not That - Mens Health - StumbleUpon. While restaurants drown their lo mein dishes in oil, we prefer them long on produce and rich with the delicious flavors of Asian cuisine Restaurant wok-fried noodle and rice dishes tend to be heavy on starch and oil, with a few token vegetables thrown in for color. We prefer our lo mein long on the produce, short on oil, and rich with the flavors that make Asian cuisine one of the world's best.
You'll Need: 12 oz lo mein noodles 1 Tbsp peanut or vegetable oil 2 cloves garlic, minced 1 Tbsp grated fresh ginger 4 scallions, whites and greens separated, chopped 4 oz shiitake mushrooms 2 medium carrots, cut into thin slices 1/2 red bell pepper, sliced 3/4 lb medium shrimp, peeled and deveined 2 Tbsp oyster sauce 2 Tbsp low-sodium soy sauce How to Make It: *Prepare the noodles according to the package instructions. *In a wok or large skillet, heat the oil over high heat. *Toss in the shrimp and cook until just pink and slightly firm. Corn with coconut milk (Ginataang mais) When this month’s Kulinarya Cooking Club theme was announced, I was incredibly excited. The theme was gata, which is Filipino for coconut milk.
Anything made with coconut milk was fair game, and the posts so far have covered both savory and sweet bases. With the wealth of choices available, I expected to be overwhelmed by the task of choosing just one. However, my mind pretty much made itself up for me early on, and despite my attempts to steer it toward more creative lines, it stubbornly held on to its first choice.
It’s an understandable choice, since I’m in New Jersey and have access to incredibly sweet corn grown in a field right in our town. Corn with coconut milk, or ginataang mais, is very simple to make. You don’t even need to dirty your measuring cups. The ingredients are fairly easy to come by, too. Want a closer look at that rice? I love sweet rice. This recipe is easy enough to make with kids. It’s a great afternoon treat to throw together.