Homemade French Fries « Naturally Ella Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off) Three potato (cut slices) Four (cut fries from slices) Five potato (Toss in herbs and olive oil) Six potato (Bake) Seven potato (Eat!) More! See how easy? Baked French Fries Author: Erin Alderson Recipe type: Side Dishes Prep time: Cook time: Total time: Serves: 2 1 large Potato1 tablespoon olive oil1 tablespoon garlic1 teaspoon black pepper1 tablespoon oregano1 teaspoon mustard powder1 teaspoon parsleysalt to taste Preheat oven to 425˚.Before cutting potato, rinse well under water. Related Supper In Stereo
Veggie Belly | Vegetarian & Vegan recipes food blog eat make read VeganYumYum Black pepper and cumin are two things that I can never have enough of. Pickles, on the other hand, I can usually do with a lot less of. Or, you know, none. None’s fine. Pickles live in the part of my brain labeled yuck. I was talking to my friend Bill and mentioned my dislike for pickled things. “Do you like vinegar?” Huh. It’s sort of embarrassing to be really into food but dislike things that are wildly popular. My conversation with Bill rattled around in my head for a bit and I realized that he’s probably right. Now, a note on spices. If you want to get back on the fresh spice train, and don’t think your local stores have anything worth investing in, find yourself a quality spice store that takes online orders. It’s good to have fresh cumin, but please please please tell me you are using whole peppercorns, in a grinder. Okay, enough yapping. Pickled CarrotsFor a 1 pint jar Mix together your picking spices and set aside. With VERY clean hands, load up the pickles into your jar.
Tokyo Terrace :: An American Foodie in Tokyo Rainbow Cake | Love and Olive Oil - StumbleUpon For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls. Let cakes rest in pans for 3 minutes.
General Tso’s Chicken…possibly the best food ever. A recipe! Can you believe it? The last couple of posts were just chatting chatting chatting. What happened to the food on this food blog? I must warn you…they are coming for my ghetto computer today. Ok, enough bitching and moaning. How about now? Ingredients: 2 pounds (1kilo) boneless skinless chicken, cut into bite sized cubes 2 eggs 1/4 cup cornstarch (or a little more) salt and pepper to taste 1/3 cup soy sauce 5 cloves garlic, minced a generous knob of ginger, minced (about 2-3 tablespoons or so, to taste) 1/4 cup hoisin sauce 2 tablespoons sugar 2 tablespoons rice vinegar 1 tablespoon mirin or sherry or white wine (whatever you have on hand) 1 cup cornstarch thai birds’ eye chilies to taste 1 bunch green onions, chopped 1 head broccoli florets, steamed 6 cups steamed rice (more or less) Preparation: Beat the egg with the salt and pepper and cornstarch until thoroughly combined. Pollo al estilo “General Tso” Ingredientes: Elaboración:
Carrot Cake Cinnamon Rolls with Cream Cheese Glaze & Healthy Food For Living - StumbleUpon I’m not exaggerating when I write that I have been thinking about making these cinnamon rolls for five months. After posting my Sweet Potato Pecan Cinnamon Rolls last November, I started brainstorming other varieties and carrot cake immediately came to mind. I waited all of these months to make these cinnamon rolls because for some reason I associate carrot cake with Spring. Is it the bunnies? Easter? I’m not sure what the connection is, but I stuck to my guns and held off until now to create these Carrot Cake Cinnamon Rolls with Cream Cheese Glaze. Indisputably a healthier recipe than that of most cinnamon rolls, this one calls for whole wheat pastry flour, applesauce, and a low amount of sugar. I know the directions list looks a bit intimidating, but I assure you none of the steps are too difficult. … rolling the dough up nice & snug and nestling the cut pieces into a cake pan. It’s so rewarding to peek at the rolls an hour later and behold them in their puffed-up risen glory.
Scallops and Chick Pea Puree Luck. You know, I’ve never thought of myself as a lucky person. I mean, I’ve never won any kind of prize. Never won even a small lottery prize, never won anything from Publisher’s clearing house. Never even won at bingo. Once in the Netherlands I held 20% of the tickets for a raffle that had 25 prizes, and I STILL didn’t win anything. I don’t care. The day began (for us) with lunch. It was a wonderful day. There was lots of wonderful conversation and wonderful food and we hated it when we had to leave. These scallops came from Brittany, fresh frozen and brought carefully in the van or the trailer (I’m not sure which), still frozen. Since they had been frozen, I had to use them quickly. Who needs Lotto luck, eh? This recipe would make a nice appetizer. This recipe might look familiar to you. Scallops and Chickpea Puree 1 can chick peas 4-5 sage leaves 2 Tablespoons olive oil 4 bay leaves 1 small shallot, chopped fine 1 dried hot pepper 1 Tablespoon tomato paste 4 large scallops Enough for 4. Notes:
Hot Cheesy Crab, Spinach and Artichoke Dip When I was looking for crab recipes I came across the concept of a hot crab dip and since I had some left over crab I decided to try making one. I found a bunch of recipes but none of them felt just right so I took what I liked from each of them and ended up with this one. I don't think you can go wrong with a base of cream cheese and sour cream. Add a bunch of of cheese and it only gets better. I really couldn't make a dip without some green so I added some spinach and green onions. Ingredients: 1 tablespoon butter 2 cloves garlic (chopped) 1/4 cup white wine 1 cup baby spinach (packed) 4 ounces cream cheese (room temperature) 1/2 cup sour cream chili sauce to taste salt and pepper to taste 1/4 parmigiano reggiano (grated) 1/2 cup mozzarella (grated) 1/2 cup cheddar (grated) 1 cup artichoke hearts (chopped) 1 cup crab (chopped) 2 green onions (chopped) Directions: 1.
The Traveler's Lunchbox - Journal