white pizza with roasted garlic coconut cream and sun dried tomatoes : sweet beet and green bean white pizza with roasted garlic coconut cream and sun dried tomatoes Posted by Jacqueline Gabardy, L.Ac. on Sunday, February 21, 2010 · 64 Comments i love pizza in all it’s forms. sure it’s traditionally topped with red sauce and gooey strands of cheezy goodness, but also layered with pesto instead, or no sauce at all. with this recipe i had the idea that rather than worrying about not only making a sauce but also a cheese substitute, i could make a combination of the two. the sauce is made creamy by a little coconut milk, while all the flavor explodes from the roasted garlic, which permeates the soft chewiness of the crust. complimented nicely by hints of tangy sweetness from sun dried tomatoes and little bursts of freshness added by thyme. if you’ve never taken a crack at making your own pizza, what better time than now? crust 1 1/2 tsp active yeast 2 tbsp sugar 1 tsp ground coriander 1 c warm water about 2 c unbleached all-purpose flour 1 tsp salt 2 tbsp + 2 tbsp olive oil
Bird On A Cake: Red Velvet Bundt Cake Bundt. Every time I hear that word I imagine the family dinner from "My Big Fat Greek Wedding", when the future in-laws arrive with a Bundt cake. "What is it?" "It's a Bundt." "Bonk?"" (Look of dawning realization) "It's a cake!" Red Velvet Bundt Cake 2 1/2 cups all-purpose flour2 cups granulated sugar1 cup vegetable oil1 teaspoon baking soda1 teaspoon salt 3 tablespoons cocoa powder1 tablespoon white vinegar1 teaspoon vanilla extract2 eggs1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)1 oz. red food coloring Preheat oven to 325 degrees. In a large mixing bowl, mix together all the dry ingredients. Cream Cheese Frosting 8 oz. package cream cheese 1/2 cup unsalted butter4 cups confectioners' sugar1 teaspoon vanilla extract1/4 cup milk* Let cream cheese and butter sit in mixing bowl until softened. * I added milk to my favorite cream cheese frosting, to make the consistency pourable. Crumble the cupcake and sprinkle over the top of your cake.
Tasty Kitchen: A Happy Recipe Community! Teriyaki Chicken I always feel like a tourist when I got to a Japanese restaurant because if bento boxes are on the menu, I’ll scan the other choices, but will invariably choose the teriyaki chicken. I know, I know. It’s the “safe” choice – but I can’t help it. I may have an overload of adjectives in my food vocabulary (case in point: the last sentence of the previous paragraph) but I don’t have a grill, but shortly after I received a copy of Japanese Farm Food, I saw a grill pan on one of those ‘flash’ shopping sites in France and I snagged one. I met Nancy Singleton Hachisu at Food Blogger Camp in Mexico a few years ago and I guess I said something to her about writing a book. (So I will not besmirch her good name and point out that she gave me a run for the money in how much Mexican food – especially those duck tacos, Nancy… – that one could eat.) But how could someone not encourage her to write about her fascinating life in the Japanese countryside? Related Recipes and Links Kimchi Sui Mai Pajeon
Ratatouille - Katrika Week # 2 Recipe attempted on 24th May 2011 According to Chef Michael Smith , sautéing the aubergine and zucchini first will give much better flavour. Of course I won’t skip the step. If the chef tells you this step will give you better flavour, go ahead and do it. Slicing the vege is a breeze to me. RatatouilleRecipe source: WendyinKKInspired by the animated movie, RatatouilleVegetables 1 aubergine (12 inches) 1 yellow squash (12 inches) 1 green zucchini (12 inches) 3 roma tomatoes Olive oil for rubbing onto the vegePreparation of vege: Slice every vegetable into 2-3m thick. Verdict: We had this with some homemade buns. I am submitting this post to
Healthy. Delicious. - Good, simple food and healthy recipes you're sure to love. 12 things about tea your local dim sum restaurateur wont tell you "What type of tea do you usually order when you eat dim sum?" asks Ying Kee Tea House Master Leung Ka-Dong (梁家棟). "I usually order white hair peony because my family always orders it," I reply. "Did you know that almost all restaurants mix their white teas with black to to add flavor and color?" he says. No, I did not know that. With a richer economy, Hong Kong people stirred away from simple black teas from India and Sri Lanka and began to enjoy tea for various health reasons or collect pu-erh tea like wine. Thanks to Master Leung, who has worked at Ying Kee Tea House since the early 1970s, I now know a little more about how to appreciate Chinese tea. Here are 12 things he told me about tea that no restaurateur would have: 1. Always drink tea during or after a meal. Acid and alkaline combined have a bloating effect. 2. White tea is really good for the lungs and throat, so it is especially beneficial for smokers. 3. Pure white tea itself has hardly any flavor or color compared to other teas.
48 Homemade Breakfast Cereals I like variety. Sure, sometimes during the week I can get on a kick and eat the same thing every night for dinner (hellooo, lima beans, I’m lookin’ at you), but I also really appreciate mixing it up every now and then. That’s why a few months ago when I decided I wanted some breakfast cereal, I went to the store and bought about 8 different boxes of the stuff. The store-bought cereal was okay. It all started when I was perusing one of my favorite blogs, Not So Humble Pie, and saw her (you’re not going to believe it) S’mores Candy Bar. The premise of her post was that she didn’t understand the excitement over this new company that makes customizable candy bars, since it’s so easy to make them at home. Because even more than I had been excited about customizable candy bars, I was excited about customizable cereal. BUT. A dream was born. If you’re about to post a comment calling me a hippie for making my own bran flakes, hold it right there. The Oh!
Call me cupcake!