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あ、パンだ?! by TARO-TARO [クックパッド] 簡単おいしいみんなのレシピが112万品. Jewels’ Juicy Turkey Jasmine Burger. Life is a funny creature isn't it? One day you might be your 12 year old self kissing the posters of Duran Duran goodnight and some years later you might find yourself talking to one of Duran Duran's wives on twitter and discussing Hallowe'en celebrations. And that's what I found myself doing with Julie Anne Rhodes (nickname Jewels), Duran Duran keyboardist Nick Rhodes's former wife and supermodel turned chef and blogger who is based in Los Angeles where she runs The Roving Stove, a personal chef and catering business.

We were introduced on twitter by a mutual friend and we've been twitter and blog buddies ever since. Julie Anne is fabulously down to earth and approachable and loves cooking good food with an emphasis on healthy but tasty food. Now I try not to get too pushy (ok that's an outright lie, I am pushy and small) but I have to insist Dearest Darlingest Reader that you try this burger. So tell me Dear Reader, who was your teen idol? Recipe by Julie Anne Rhodes Cucumber salad. Breakfast toast. It was the first time my kind-hearted boss shook his head in disappointment at me in front of everyone. The embarrassment and shame when he said I had forgotten where I came from. I felt all eyes on me, in disbelief, as if I had done something so terrible.

I just hoped that they didn't think my parents failed to raise me right. As blood rushed to turn my face red, I wanted to close my eyes and magically disappear from the attention. So what 'crime' did I commit? Well, one early morning, I groggily responded with a confused "huh? " So I've learnt my lesson and the next morning, I made sure I woke up early for a hearty meal before leaving the house. Creamy avocado egg salad. And juicy tomatoes and goat cheese.

On toasted spelt sourdough. Yes please! Just brush each slice of bread with some olive oil then rub with the cut side of halved garlic. Grill them in the oven at around 230C (450F) for a few minutes (until cheese melts). Mash 2 hard boiled eggs with one large avocado. Pickled Strawberry Jam - Recipe. Edamame Soup Recipe. Today's edamame soup recipe comes from a delightful new cookbook by London-based Charlotte Hume - The Great Big Veg Challenge - a book my mom (and parents of all picky eaters) could have benefited from.

It stems from a blog of the same name, inspired by her son, a vigilant seven-year-old vegetable hater by the name of Freddie. Aside from corn and potatoes, Freddie won't eat vegetables. One evening, desperate, Charlotte signs up for a blog. Her idea was to take Freddie on an A to Z tour of the veg-kingdom, hoping the site would serve as a forum for inspiration and support. She starts off by opening the site up to... "...all of you parents out there who have tried and succeeded to introduce your offspring to the joys of carrots, peas, lettuce, spinach, asparagus, beetroot, green beans - in fact any vegetable. Any ideas gratefully received. " Flash forward through L,M,N,O,P, and the transformation of a fussy eater.

The book is packed with very approachable and appetizing recipes. Serves 4. Tofu for Two » Edamame Avocado Soup. This gentle soup made an amazing weekday lunch for the two of us. Somehow it managed to be light and filling at the same time, and the subtle flavors of edamame and avocado enhanced each other beautifully. Edamame means fresh young soy beans in Japanese, and they’re usually cooked and served in their pods.

Fresh soy beans are not available in Helsinki, but some Asian markets stock frozen edamame without pods, and that’s what we used in this soup. The soup only took 15 minutes to prepare from start to finish. Edamame Avocado Soup (serves 2): 5 dl frozen edamame2 teaspoons olive oil1 medium onion, chopped1 small avocado (Hass variety is what we had)5 dl vegetable stock (we had boiling water mixed with 2 teaspoons vegetable broth powder)2 tablespoons dry sherry wine We first fried the onion in the olive oil until translucent, for about 6 minutes, and then added the rest of the ingredients except for avocado.

Frozen edamame beans are very pretty. Edamame and Pea Soup with Herbed Lemon Cream — Pinch My Salt. When I first read about Phoo-D’s Edamame Soup with Wasabi Cream, I knew I had to make it. For one thing, I’ve had a bag of shelled edamame hanging out in my freezer for quite a while, but what really caught my attention was the combination of flavors she incorporated into her soup. You just can’t go wrong with garlic, ginger, and toasted sesame oil – not to mention the horseradish cream on top. Perfect. I had planned on following the recipe. Really, that was my intention. It wasn’t until I noticed that my bag of frozen edamame was of insufficient size that I knew I would have to improvise. My first change was to use frozen peas to shore up my meager soybean supply.

While I’ll definitely give the original soup recipe a try next time, I was absolutely thrilled with this version. When it comes to blending this soup, you can’t mess around. Edamame and Pea Soup with Herbed Lemon Cream Heat olive oil in a large pot over medium heat. Yield: 6 servings Herbed Lemon Cream Related Recipes: Edamame Soup with Wasabi Cream. Thursday January 07th, 2010 in Healthy, Home Cooking, Soup Every now and then I get a wild and crazy food idea that refuses to go away. This one came to me while I chatted on the phone with my mom about (what else) food. We were going back and forth throwing out ideas for dinner and healthy proteins, when all of a sudden I said “Oooh, what if I made a soup out of edamame?

That could be really cool!” Supportive as always, my mom said, “That sounds interesting.” A New Year’s cleaning binge resurrected the post-it note and with a batch of homemade vegetable stock waiting in the fridge, I could ignore the crazy idea no longer. So if you are bored with the usual line-up of healthy soups and want to shake it up, grab some frozen edamame and get crazy with your soup pot! Serves 4-6 (As a starter course) Ingredients: Soup 1 Tablespoon Olive oil 1/4 teaspoon toasted sesame oil 4 cloves garlic, minced 2 shallots, diced 1 medium onion, diced (about 1 1/2 cups) 1 ” piece of ginger, peeled and diced. Roasted Carrot & Cilantro Soup Recipe. Nothing says summer like a nice, big bowl of……hot soup? I know what you’re thinking, but this soup will seriously change your mind. My in laws went on vacation this week and left us to look after their garden.

Also, they asked us to clean out their fridge. What should I find but a large bag of delicious, bright orange carrots! Again, I know what you’re thinking. Roasted Carrot & Cilantro SoupYield: Approximately 1 litre of soupPrep Time: 20 minutesCooking Time:40 minutes1lb. carrots, peeled and uniformly sliced 1 tsp. veg oil salt & pepper to taste 1/4 tsp. cumin 1 small onion, roughly chopped 1 Tbsp. veg oil 3 small potatoes (I used 3 small nugget or new potatoes) 900mL low sodium chicken broth 1/2 bunch cilantro (I use just the leaves) 1. French Onion Soup Recipe. While we’re on this soup/stew kick, I’d thought I’d give you a recipe for my take on a classic French dish. Now, though I took French Immersion from kindergarten to high school, my grasp of the French language is somewhat limited.

I’m sure I understand more than the average Joe, but left to wander the streets of Paris, I may have a hard time finding my way to the best place for a nice, steamy bowl of French Onion Soup. Would it still be called French Onion Soup, or just Onion Soup? Soupe D’oignan? In any case, this is a pretty standard, classic dish. On another note, as you are reading this, I am kicking up my feet and relaxing in wine country for a few days. Until next time! Liz French Onion Soup 1. 2. 5. Try this as a showy appetizer (in small bowls) at your next get together, or savour it alongside a light spinach salad as a full meal. Pulled Chicken Tacos Recipe. If ever there was an ingredient I love purely for it’s convenience, it would be this: Rotisserie chicken. Right…the ones you can buy at your grocery store that are all hot and ready to go. I don’t know about everywhere else, but here in Victoria, you can buy one of these deliciously moist, ready to eat chickens for $7.99 when hot, and $6.99 when cold.

That’s cheaper than buying a whole, raw chicken from the meat department. Which would explain why, at around 6pm on weekdays, there is always a line up to grab one. They are fabulous for quick meals during the week when you run out of ideas or time. Today was one of those days where I wanted to make something really tasty, but not spend the whole night in the kitchen away from my family.

Today I felt like some kind of Mexican food, and rotisserie chicken of course. If you’ve noticed my pictures are getting better (well, I hope they are), we can all thank my Father-in-Law, Dirk for giving me his Tripod. Let me know what you think! Back to Basics: Culinary Fundamentals (Butter) Recipe. Today on Guilty Kitchen, is the start of a new series that I like to call: Culinary Fundamentals.

It’s going to be a back to basics approach to food, kind of like my way of showing you that anyone can cook from scratch. Really from scratch, like butter and mayonnaise and bread. Those kinds of things. It hit me a couple of days ago, when we were in the back lot of forest behind our house foraging for mushrooms, that everyone should know the basics. Some people have never made salad dressing from scratch, or tomato sauce or even bread!

Anyone who’s ever compared the taste of homemade to commercial, can say with confidence which is better. Take today’s first lesson, butter. Tasting fresh, homemade butter is better. So I hope the lessons that I will be sharing every Monday will be of value to you, my readers. Delicious recipes to use up your fresh butter: Grilling the Perfect Steak Recipe. Spring has sprung my friends! Today is more of a lesson in the fine art of grilling meat than it is a recipe, so no long lists of ingredients will haunt you this fine afternoon. One of the most popular questions I get asked by friends, family and readers alike is “how do you tell when meat is cooked?” This is a loaded question. Everyone likes it differently and everyone you ask this humble question to will probably have thier own answer.

Here’s mine: Practice. The actual testing of doneness is crucial, yes, but there are other steps of equal important. 1. 2. 3. 4. 5. 6. 7. 8. ** Duck and goose are the only things I can think of right now that you would pierce at all before cooking, but even then, you only pierce the skin and fat, never the flesh. Since I can say that Spring is officially on it’s way, we celebrated this week with a side of (California) asparasgus. It's Burger Time! Recipe. It’s coming and I could not be any happier. No, not the baby. That, I can say, is something I am waiting for extremely patiently. Unlike a first pregnancy, where you are in such a rush to get to the baby part (silly first timers), the second time around is a lot more easy going. I’m not counting the days until my next weekly baby update, or the next midwife appointment, nor am I impatiently decorating a nursery and hoping the days go by faster.

I can say this time that I am happy to wait, happy to have a few more weeks of just me and my precious little tornado. The time we spend in these next few weeks is very important to me, as they will be his last as an “only”. No, what is coming though, is grilling season! These burgers are not your average dry, overcooked patty. Guilty Kitchen Signature Beef Burgers 1. 4. 7.

Serve with a side of crispy sweet potato fries with curried aïoli and you have yourself a filling meal! Smoked Mackerel Pâté. Sometimes speed and convenience are quite important. Throw taste in there as well and you have yourself a near perfect lunch. If this isn’t the quickest, easiest, most delicious-ist pâté you’ve ever had then I’ll happily eat my trilby (proof required before hat-eating will commence).

Take a smoked mackerel fillet. Remove the skin Flake the fish into a bowl. Mash it up with the back of a fork. Add a squeeze of lemon juice and a tablespoon of mayonnaise (or plain yoghurt if you are feeling the pull of the health-side). Stir the whole tasty lot together and serve with oatcakes, perhaps? Hanger Steak Sandwich Recipe. Do I look frazzled? Hair a mess? No makeup (gasp!)? Yeah, that’s a pretty good summation of the previous eight weeks.

Turmoil, tears, triumph. We will overcome this period of our lives and one day we will look back on them with a selective blur and remember only those times that shine with happiness and laughter. But for now….it’s hard. I can’t say I really believe in the umbrella term of “colic”, but this child falls under the official definition. Each and every night from about the time I start on the task of making dinner, she is awake and she is not happy. I think we are getting a handle on not killing each other in frustration as we try to keep some semblage of our normal lives, playing with this little one as well as trying to calm down his new sister at the same time, but even with two sets of hands it can be hard. For now I bring comfort at those most hectic of times with food that we wouldn’t normally have. Similarly delicious recipes from other blogs: Beef & Stout Pie.

The transformation of ‘stew’ to ‘pie’ by the simple addition of a pastry case or lid is a great one. Although little more than starchy filler, hiding slow cooked meat within the confines of a flour and fat housing does wondrous things to the contents. Wondrous, magical things. A cheap staple food with a lengthy and sometimes less than illustrious history, the pie has undergone a renaissance of late. Artisanal and gourmet offerings now jostle for space alongside mass produced efforts with less than stellar provenance. The pie is becoming a shining beacon of all that is great about British food. The most satisfying of pies, though, are the ones that you nurture yourself. ‘Double carbing’ is a point of contention. The best meat for cramming into pastry is a cut that needs slow cooking. Beef shin, onion and mushroom pie Half a kilo of boneless shin should be enough for four people and definitely won’t break the bank.

You will also need a favoured pastry recipe. Beef Cheek Ragu. Braised Beef Cheeks Recipe.

Healthy

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