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Simple Sesame Noodles

Simple Sesame Noodles
I’ll be spending the weekend cooking some new recipes and making such a mess of my kitchen I’ll want to cry and burn down the house and move. I’m really looking forward to it! In the meantime, because it’s Friday, I’m bringing this, one of my all-time favorite recipes, up to the front. It’s cool, easy, and the perfect thing to get us through the remaining days of this inferno some humans are referring to as “Summer”. Sometimes, simple is best. Often, simple is best. Most of the time, simple is best. Sesame noodles fall under that umbrella. This is a very simple recipe for yummy sesame noodles. I love them just the way they are. Start by cooking noodles. Next comes the simple sauce/dressing: 1/4 cup soy sauce. These measurements are all approximations; I almost always go in after the fact and taste, adjust, taste, adjust. I’m a rebel. Chop up 3 to 4 cloves of garlic. Now add 3 tablespoons white sugar to the soy sauce. Sweet and savory. Throw in the garlic. Rice vinegar. Add about 2 tablespoons. Related:  food and drink

Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) If you’ve been following my blog for a while, you probably already know that I love Indian flavors. I’ve shared recipes for classics like Dal Makhani (Indian Butter Lentils) and Lamb Tikka Masala, and I’ve also shared a few dishes remade with Indian twists, like Bloomin’ Indian-Spiced Whole Roasted Cauliflower, Indian-Spiced Roasted Potatoes, and Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous. Today I’m sharing my version of Gobi Manchurian, an Indo-Chinese fusion of battered, fried cauliflower florets in a spicy, sticky sauce that’s commonly eaten in India. I first had it when I was in undergrad school when eating a homemade Indian feast at my friend’s house. This dish isn’t something I’ve ever seen on a menu at an Indian (or even a Chinese!) Instead of frying the fritters, I batter and roast them (like Cauliflower Buffalo Wings, which, it bears noting, are pretty fabulous too). Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) Ingredients Cauliflower: Sauce:

Fiesta Lime Rice Rice, black beans, tomatoes, scallions, cilantro and lime juice, every bite of this colorful side dish will feel like one big fiesta in your mouth! Use leftover rice and this side dish comes together in minutes. I think my love of rice is innate having a Hispanic mother. This dish started as the filling for a vegetarian stuffed pepper recipe I dreamed up in my head, but when I put all the stuffing ingredients together all I kept thinking was... Wow this would be wonderful as is, or with some Chicken Ropa Vieja and melted cheese on top, or as a big burrito bowl topped with Sweet Barbacoa Pork or Barbacoa Beef or Pork Carnitas! You see excited a bowl of rice can make me! So I decided to make this a two part recipe. There is always leftover rice in my house, my kids love it and leftovers make great lunches mixed with whatever we had for dinner the night before.

tried-true-tuesday-crazy-for-crazywacky This week's Tried & True I'm sharing two more Crazy Cake recipes I tried out in my kitchen...Vanilla & Spiced Crazy Cake! Last week's Tried & True I shared a Chocolate Crazy Cake recipe that was given to me several years ago by a close friend. This super moist and delicious cake has no eggs, milk or butter. You don't even need a bowl! This recipe was born during the Great Depression, when people had to be creative during hard times. I am so thankful for this recipe, it was such a gift to my family - our youngest has an egg allergy and is able to enjoy real cake! Since I shared this recipe last Tuesday, it has received over 100,000 page views! Vanilla Crazy/Wacky Cake Recipe: Print Recipe Ingredients1 1/2 Cups flour + 3 Tablespoons (all-purpose)1 Cup white sugar1 tsp. baking soda1/2 tsp. salt1 tsp. white vinegar1 1/2 tsp. pure vanilla extract5 Tbsp. vegetable oil 1 Cup water DirectionsPreheat oven to 350 degrees F.Mix first 4 dry ingredients in a greased 8" square baking pan. Cheers!

Oats Uttapam Vegetarian Recipe | FoodFood | Turban Tadka by Master Chef Sanjeev Kapoor. Method Step 1 Grind oats to a coarse powder and put into a bowl. Step 2 Heat a non-stick pan. Step 3 To make each uttappam, spread a ladleful of the batter in the pan. Step 4 Transfer onto serving plates and serve hot with chutney of your choice. Spiced Red Lentil, Tomato, and Kale Soup This is the kind of soup with broth that tastes just as good, if not better, than the actual add-ins. Is it normal to want to guzzle the broth? Well, it is now, my friends. It’s actually a miracle I have any taste buds left because I’ve burned my tongue so many times since dedicating the last two weeks for cookbook soup makin’. After concocting 6 different soups and stews my freezer is very happy. Chili powder, cumin, coriander, smoked paprika, and cayenne pepper create a downright irresistible flavourful broth bursting with nutrition. Since most vegetable soups don’t hold me over very long, I added a cup of red lentils to amp up the protein (and fibre). Spiced Red Lentil, Tomato, and Kale Soup Email, text, or print this recipe 2 years ago: Pumpkin Butter Oat Squares 1 year ago: Vegan Lasagna with Basil Cashew Cheese Yield: 5.5- 6 cups Ingredients: 1. 2. 3. 4. …and in the words of Stephanie Tanner, whoa baby!

Honey Lime Shrimp | The Dough Will Rise Again On Sunday, my husband decided he wanted me to pick up some fish at the grocery store for dinner that night. Now, I am not the world’s biggest fish fan. I can tolerate it in some cases, but most types of fish are unappealing to me (with the exception of shellfish, which I love – our collective love of shrimp is well-documented on this blog). Honey Lime Shrimp serves 2 1/2 pound large shrimp, peeled and deveined 1/4 cup olive oil 2 T honey juice of one small lime, or half a large lime (2-3 T) zest of one small lime, or half a large lime 2 cloves garlic, smashed 1/2 tsp kosher salt 1/4 tsp black pepper 1/4 tsp red pepper flakes 1.) 2.) 3.) 4.) I am a big fan of these shrimp – the sweet honey got a little caramelized and crunchy in the hot pan, and the red pepper flakes and lime add just enough kick to cut through the sweetness. Shrimp: they’re the fruit of the sea! Like this: Like Loading...

City Food – Julia Child Cooks Mutton Korma in Farash Khana | The Delhi Walla The great chef’s life in Delhi. [Text and pictures by Mayank Austen Soofi] Meet the Julia Child of Farash Khana, a dilapidated neighborhood in Old Delhi. A ‘legal journalist’, Child, 56, has done Master of Arts in English Literature and Sociology. His dream was to be a university lecturer but he couldn’t pursue his PhD since his father, who was suffering from hypertension, died early. My mother, Kaniz Zehra, cooked excellent biryani. ½ kg mutton (chop, foreleg, shank et cetera), washed and cleaned 250 gm curd 200 gm chopped onions 1 ginger root, peeled and chopped 1 whole garlic, peeled 10-15 black cardamom 8 cardamom cloves 1 small piece of cinnamon 8 black pepper seeds 6 pieces of clove 5 tea spoon coriander powder 1 tea spoon cumin seeds A little mace A little nutmeg Red chilly powder to taste Salt to taste ½ tea cup vegetable oil ½ cup freshly plucked coriander leaves Heat the oil in pressure cooker. Julia’s empire Taste of India Meat is cleaned Chop coriander leaves, please Fry onions

Ultimate Veggie Burger Recipe I'm going to highlight one of my favorite recipes from Super Natural Cooking - my favorite veggie burgers. I think I cracked the code on how to make a better veggie burger, I was doing it wrong for years. When you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. As a side note, I was surprised and delighted to walk into one of my favorite stores a few days ago and come face to face with my own cookbook. This was the first time I've seen Super Natural Cooking in public, in an actual brick-and-mortar establishment. So, I wanted to give you all the heads up, you might start seeing my book out and about. Filling ideas for your next round of veggie burgers: Avocado SlicesCipollini onions - sweet and just the right sizeSliced Roma tomatoesA sprinkling of smoked paprikaGrilled vegetables These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Print Recipe

Nutella Stuffed French Toast Sticks | From Valerie's Kitchen Very soon it will be time to think about what to feed the gremlins before they head off to school in the morning. I will be gremlin-less for the first time this year since Boy #4 will be waking up in his college dorm room and fending for himself in the mornings. But, he doesn’t leave until the end of September so I’ll ply him with Nutella Stuffed French Toast Sticks until then. They freeze very well so they can be made ahead. What makes these different from most French toast sticks is that they’re stuffed with Nutella and then baked at a high temperature in the oven until nice and toasty. The stars of the show. Spread a heaping tablespoon of Nutella on a slice of bread. Place another piece of bread over the Nutella and use a serrated bread knife to slice the sandwich into thirds. Whisk up the eggs, milk, pure vanilla extract, and sugar in a pie dish or your dish of choice. Using your hands, dip the assembled sticks in the egg/milk mixture, turning to coat all sides.

Rockpool's Cream of Cauliflower Soup with Parmesan - Gastromony Cauliflower rocks. My kids love munching on little steamed florets of it and the classic gratin of cauliflower is a venerable side item to accompany any main meal. Unfortunately, half a head of cauli has been about $4 in the supermarkets and not a great deal cheaper at markets. It was therefore almost a shock for me to walk into Coles last week to find a whole head of cauliflower going for $1.80. I stumbled across this Rockpool recipe for Cream of Cauliflower and Parmesan Soup on the net and it sounded delicious. The recipe has been converted for the Thermomix but the above link will give instructions for stove top. Rockpool’s Cream of Cauliflower Soup with Parmesan Ingredients Instructions

Bok Choy Recipe Friday, January 9, 2009 photo of Bok Choy (learn about bok choy) – so vibrant and tender! I’m going to tell you to do something that is totally contrary to many Asian cookbooks out there. Okay, ready? Cold Wokky, Very Garlickky. The problem with using a very hot wok or frying pan to stir fry with minced garlic and ginger is that you’ll probably burn it. If you had used a hot wok and hot oil, you only get a few seconds before they burn. Bitter. Bitter can be good sometimes – I LOVE bitter. Now, I do want to say that the rules for cooking meat in a pan or wok are different – (that’s another lesson that I’ve written extensively about at Simply Recipes.) Young grasshoppa, let me show you the way. Start by trimming the bok choy stem off – don’t trim too much – just the end. But leave the tender baby that’s in the middle of each bok choy! Place wok or frying pan on your stove and pour in the cooking oil. I really mean it! Pour in broth, water or wine over the bok choy. That’s it! Leave a Comment

Candy Corn Drink Recipe Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE I might miss t his time every now or then – but I know you understand Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Ingredients 1 box of lemon jello Box 2 cups mango nectar 3 1/2 cups of Orange Soda Whipped Cream Honey Candy Corn Directions Add 1 cup of Boiling water, Mango Nectar, and lemon jello together in a bowl – mix well. If you make any of my recipes or crafts please take a picture and place it on Instagram or Twitter – use the hashtag #budgetsavvydiva so I can easily find it For more Halloween Ideas Please Check out the Budget Savvy Diva Halloween Pinterest Page Make sure you are following Budget Savvy Diva on Pinterest Candy Corn Drink Recipe 1 box of lemon jello Box 2 cups mango nectar 3½ cups of Orange Soda Whipped Cream Honey Candy Corn Add 1 cup of Boiling water, Mango Nectar, and lemon jello together in a bowl - mix well. Recipe is adapted from HERE

Paul Bertolli's Cauliflower Soup recipe on Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 5,024 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This soup might seem plain, but trust us. Serves 8 3 tablespoons olive oil 1 medium onion (6 ounces), sliced thin 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets Salt, to taste 5 1/2 cups water, divided Extra virgin olive oil, to taste Freshly ground black pepper, to taste Warm the olive oil in a heavy-bottomed pan. This recipe is a Community Pick! More Great Recipes: Cauliflower|Vegetables|Soups|Appetizers|Soup Topics: Soups 💬 View Comments (311) Share this Recipe Tweet this Recipe

Coconut Red Lentil Soup Recipe Years ago, two of my favorite neighbors hosted a soup party. It was an inspiring affair - big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet. Error loading player: No playable sources found Other things worth noting related to this soup - the slivered green onions sauteed in butter or coconut oil. - More Lentil Recipes - - More Coconut Milk Recipes - - More Curry Recipes - - More Soup Recipes - See the photo in the main entry if you aren't sure what type of lentils and split peas to buy. Give the split peas and lentils a good rinse - until they no longer put off murky water. In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Serves 6. Prep time: 10 min - Cook time: 35 min Print Recipe