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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:

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. 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

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

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

Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Recipe : Aarti Sequeira Directions Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside. Meanwhile, as the lentils cook, grab a large skillet. Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Add the rice and cook, stirring often (but gently so you don't break the rice!) Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes. Taste the rice for seasoning.

Candy Corn Popsicles - Delicious and Nutritious! - girl. Inspired. It rained here last week. Just enough to make the air smell yummy and bring a couple cooler mornings. It made me excited for fall, so we ate pumpkin pancakes for dinner and I scoured the grocery store for some little pumpkins to use as décor (with no luck.) Then the relentless heat returned and popsicles continue to win out over pots of soup! I oh-so-selflessly got the girls one of those quick popsicle makers last Easter. What we have here is plain yogurt mixed with honey or agave (they liked the agave sweetened ones better) on the bottom of the mold, 100% orange juice with a tad of food coloring in the middle, and 100% pineapple juice with a tad of food coloring as the final layer. By popular demand, I am including an affiliate link for the mold below – I ordered mine through Amazon and had it at my door within a couple days.

Ten delicious recipes for under 10$! Polenta with Spicy Tomato Lentils by Sarah on March 4, 2014 I’ve been meaning to make a polenta dish for the blog for almost a year now. Polenta lasagna, polenta pizza, grilled polenta…I’ve had so many ideas just not enough time. If you’re not familiar with it, it’s cornmeal mixed with water, or in this case, vegetable broth. You can serve it soft or set (as we’re doing with this dish) and it makes for a really nice gluten-free base. So I finally got around to making it after drawing some inspiration from Andrea’s recipe (Lentil Vegetable Salad with Miso-Harissa Dressing) which introduced me to Harissa. The brand of Harissa that I used for this recipe isn’t really spicy so I added two tablespoons but I would adjust that according to what your personal preferences are. You have to let the polenta firm up for quite a while so I don’t recommend making this on a weeknight unless you prep things ahead of time. Polenta with Spicy Tomato Lentils Ingredients Polenta 1 cup medium grind cornmeal 2 garlic cloves, minced salt & pepper

Creamy Tomato Soup with Grilled Cheese "Croutons" The perfect kind of comfort food together in one cozy bowl of soup! I hope you all are recovering from Thanksgiving. I obviously ate way too much than I could actually handle and then had a second round of Thanksgiving leftovers on Friday where we had the most amazing turkey ham sandwiches with cranberry sauce and gravy-drenched boxed stuffing. Yeah, you heard right, boxed stuffing. We all devoured the chestnut-pancetta stuffing that was made for Thursday so we had to resort to Mrs. Cubbison’s classic dressing. I am so grateful to be spending Thanksgiving with such an amazing family and to be surrounded by such awesome food. We were told to cook from our hearts and with that in mind, I couldn’t help but make a huge batch of creamy tomato soup. Creamy Tomato Soup with Grilled Cheese “Croutons” The perfect kind of comfort food together in one cozy bowl of soup! Ingredients For the grilled cheese croutons Instructions Heat olive oil in a grill pan over medium-high heat. Notes

How to make salt and vinegar seasoning - 93.9 Bay FM Geelong Ingredients 2 litres white vinegar ½ cup baking soda/bi carb soda Salt Method Place the baking soda into a large deep jug or container. The seasoning can be used on hot chips, homemade potato crisps, popcorn, fish, crumbed chicken, roast chicken, anything that you would like the flavor of salt and vinegar on. Easy cooking (with zoom) - Album on Imgur Worries Go Down Better with Soup - Album on Imgur

khichi recipe Archives | Deena Kakaya Vegetarian Recipes & Cooking Somewhere along the journey, the lines between work and play, rest and recreation changed. For most of the years that my husband and I have been together, we shared energy and squinted-eyed enthusiasm for filling our pockets of free time with making memories, having fun, exploring, travelling and being spontaneous in a sensible sort of way. Our summers were long and full of weekends away and eating outdoors and with friends in the weekday evenings. Each summer we would make our trip to our favourite spots in Cornwall. Pothcurno being one of them. In the cooler months we would visit farmers markets, recuperate in Spa’s, go to Edinburgh for windy stops and chill out in cottages in wales, and most excitingly, take our annual holiday to more exotic destinations. Along the way, a lot changed. This week I was clearing through the guest room and stumbled upon some old photographs. Ingredients to make 24 dumplings Method 1. I’m also liking with Helen and Michelle, for hidden veg Like this: