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Baingan Bharta (Eggplant Curry) Recipe

Baingan Bharta (Eggplant Curry) Recipe
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Cinnamon Rice Crispy Treats Rice Crispy Treats are one of my favorite snacks to make. Not only because I can have them done in less than 10 minutes, but also because there are 1001 variations you can use. I love to add peanut butter or frost them with something made of chocolate. But this variation easily makes it into my Top 5 Rice Crispy Treats of all time list. Cinnamon Rice Crispy Treats Make about 24 treats 1/4 cup butter or margarine 3/4 tsp. cinnamon 1 (10 oz.) package mini marshmallows 6 cups Rice Crispy cereal 3/4 cup toffee chips 1 cup chocolate chips 1 Tbs. vegetable shortening In a large pan, melt the butter over medium heat. Stir in the cereal and toffee chips and mix well. In the microwave, melt the chocolate chips and shortening 30 seconds at a time until smooth. Source: A Mommy's original recipe

Black Bean Chilli with Avocado Salsa - Mexican The now familiar chilli con carne has suffered from its fair share of convenience shortcut versions but when it's made properly, with the right ingredients, it is still a wonderful concept. I think this version is even better than the original, using black beans and introducing the subtle flavouring of lime and coriander – and adding a contrasting cold garnish at the end. Serves 4-6 This recipe is taken from Delia Smith’s Winter Collection. Either pre-soak the beans overnight or start this recipe 3 hours ahead of time and begin by placing the beans in a large saucepan, covering them with cold water and bringing them up to boiling point and boiling for 10 minutes. Then turn the heat off and let them soak for 3 hours. Towards the end of the soaking time, pre-heat the oven to gas mark 2, 300°F (150°C). After that, take the casserole, heat half the oil in it and cook the onions, garlic, coriander stalks and chillies gently for about 5 minutes. Then remove it and brown the rest in 2 batches.

Fried Okra and Heirloom Tomato Salad - Louisiana Cookin Fried Okra and Heirloom Tomato Salad WHEN SUMMER ARRIVES and gardens across the Bayou State are bursting with life, savvy home cooks flock to the kitchen, perfecting their recipes for the abundant okra crop. While traditionally found in stews and soups, the earthy, velvety vegetable is surprisingly versatile and is delightful grilled, fried, or pickled. Here we’ve combined crispy fried okra with sweet heirloom tomatoes and topped them with a rich, lemony mix of crème fraîche and buttermilk for a distinctly Southern taste that captures the flavors of the season. Fried Okra and Heirloom Tomato Salad Serves 4 Ingredients Instructions In a small bowl, whisk together crème fraîche, buttermilk, lemon zest and juice, paprika, cayenne, and chives until combined. Louisiana Cookin Fried Okra In a shallow bowl, whisk together cornmeal, flour, Creole seasoning, salt, baking powder, cayenne, and ground black pepper.

Stuffed Potatoes - Batatis Meschi - Egyptian Recipes Stuffed potatoes are absolutely delicious! Peeled potatoes, stuffed with ground beef and spices, then baked to perfection make a great main course or side dish. Ingredients: 6 medium potaotes1/2 pound lean ground beef1/4 cup parsley, finely chopped1 small onion, chopped1 garlic clove, choppedsalt pepper16 oz. tomato sauce Preparation: Brown ground beef in large frying pan. Add onions and garlic to browned ground beef. Once ground beef is cool, stuff mixture into the potatoes. Once all potatoes are stuffed, add tomato sauce to bottom of pan with 2 cups of water. Cook in oven at 350 degrees for 30 minutes. Serve immediately.

Cauliflower with Gruyere Sauce Nutrition Facts cal. (kcal) 136 Makes: 4 servings Prep: 15 mins Start to Finish: 20 mins Carb Grams Per Serving: 13 Ingredients 8 cups bite-size cauliflower florets, (about 1 head) 4 teaspoons all-purpose flour 1 cup 1% milk, divided 1/2 cup shredded Gruyere cheese, (2 ounces) 1 tablespoon snipped fresh chives, or chopped fresh parsley 1/2 teaspoon minced garlic, (1 small clove) 1/4 teaspoon salt, or to taste Freshly ground pepper, to taste Directions Place cauliflower florets in a steamer basket over boiling water, cover and steam until tender, 8 to 10 minutes. Nutrition Information Servings Per Recipe: 4PER SERVING: 136 cal., 6 g total fat (3 g sat. fat), 18 mg chol., 247 mg sodium, 13 g carb. (5 g fiber), 10 g pro.

Briam (Greek Mixed Vegetables in Tomato Sauce) Recipe Best Hummus Recipe | THE HUMMUS BLOG Making hummus isn’t too hard, but it’s not all about having the right recipe. Our simple recipe for traditional homemade hummus, comes with a little of our hummus-philosophy. See also: Quick Tahini Recipe Arbis chickpea snack the Real Falafel recipe [These three are all far less intellectually challenging] .There’s nothing like good, healthy, homemade hummus, and there’s no reason for you not to try making it. You shouldn’t, and can’t, compete with people who have been making hummus all their lives. A hummus made right, will not make you feel heavy or bloated after you eat it. To solve the gas problem, BTW, you should soak the chickpeas in clean water for 10-15 hours, switch them at list once, and take off the foam that appears over the boiling water during the cooking. Also, washing the chickpeas well between every two steps of the making, will help you leave out the aftertastes. There are lots of different hummus recipes. Ingredients [4 extra-large bowls of Hummus] 1/2 cup tahini salt olive oil

Mediterranean Lima Beans Nutrition Facts cal. (kcal) 190 Makes: 4 servings Prep: 25 mins Start to Finish: 25 mins Carb Grams Per Serving: 44 Ingredients 2 tablespoons extra-virgin olive oil 2 cups chopped fresh or frozen onions 4 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cinnamon 1/2 teaspoon crushed red pepper, or to taste 2 14 - ounce cans diced tomatoes 2 10 - ounce packages frozen baby lima beans, (4 cups) Directions Heat oil in a large nonstick skillet over medium-high heat. Nutrition Information Servings Per Recipe: 4PER SERVING: 190 cal., 8 g total fat (1 g sat. fat), 312 mg sodium, 44 g carb. (14 g fiber), 12 g pro.

Sun-Dried Tomato Pesto Recipe cancel TOP Filters What's in Your Fridge? Stumped for dinner? Recipe Box Grocery List Print Share Total Time 5mins Prep 5 mins Cook 0 mins I saw this recipe on the Oprah Winfrey Show, and it's really good! Make and share this Sun-Dried Tomato Pesto recipe from Food.com. Skip to Next Recipe Ingredients Nutrition 8 2 cups US 2 cups sun-dried tomatoes, drained (packed in oil) 1 cup freshly grated parmesan cheese 1⁄4 cup extra virgin olive oil 1⁄4 cup packed fresh basil leaf 1⁄4 cup packed fresh fresh parsley leaves 2 garlic cloves, crushed under a knife and peeled fresh ground pepper, to taste Check Out Our Top Sauces Recipe Directions Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. Reviews See All Reviews Write A Review Most Helpful Sun-Dried Tomato Pesto Great recipe for the tomatoe/pestosauce. Absolutely delicious, and the scalloped potato recipe that goes with this is just as good! I love this recipe! Related: Spreads

Fennel & How to Use It All About Fennel & How to Cook With It On the whole, the foods that restaurants deliver to the consumer use basically the same ingredients that a home cook would use. There is, however, a short list of ingredients that are commonly used in commercial kitchens that are underused by home cooks. If you ask Anthony Bourdain, one of those ingredients is shallots. What is Fennel? Fennel is a plant whose leaves look very much like dill thin, waving frondy filaments of bright green. Fennel bulb, which looks kind of like a cross between an onion and the base of a bunch of celery, has a sweet, perfumy, anise-like flavor. How Can Fennel Be Used at Home When raw, the texture of fennel is cold and crisp. Fennel leaves can be chopped up and used to flavor any number of dishes, either hot or cold, much like you would use any other culinary herb. Fennel seeds are one of the primary spices in Italian sausage, and they are also used frequently in Indian and Middle Eastern cuisine. Ingredients Heat a 10-12?

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