grillsósa með kjúkling | Eldhússögur Ég er ekki sérstaklega hrifin af tilbúnum barbecue sósum í flöskum með þessu týpíska reykta barbecue bragði. En um daginn fann ég uppskrift af grillsósu sem mér fannst líta girnilega út og ákvað að prófa. Þessi sósa passar mjög vel með ljósu kjöti, til dæmis kjúkling og svínakjöti. Ég prófaði hana á grilluðum kjúkling og okkur öllum fannst hún afar ljúffeng. Uppskrift: 1 lítill laukur, fínsaxaður (ég átti skarlottulauka og notaði nokkra svoleiðis í staðinn)1 msk ólífuolía1 dl tómatsósa2-3 tsk hunang2-3 tsk balsamedik2-3 tsk Dijon sinnepsalt og pipar Steikið laukinn í olíu þar til að hann er orðinn mjúkur. Kælið sósuna. Líkar við: Like Loading...
TWICE-BAKED SWEET POTATOES, THANKSGIVING WINS Over the weekend, some friends and I hosted a Friendsgiving at my house. It’s a winning Thanksgiving strategy: instead of the immense pressure on the host to prepare so many dishes, people bring their favorite sides and desserts, the host takes care of the bird, and everybody is happy. It was a tremendous success; every plate was cleaned and the turkey was devoured! (No turkey and cranberry sandwiches for us!) One of my favorite dishes that evening was a simple twice-baked sweet potato. Last week on Etsy I wrote about a lovely, simple way to use your holiday leftovers: in Turkey, Apple and Cheddar Handpies. As for the bird, I used Martha Stewart’s brine followed by Gourmet’s high heat roasting method (nixing the salt as it was already brined) for a second year with great results. And let’s end this debate, once and for all: there are no yams in North America. TWICE BAKED SWEET POTATOESServes 12 as a Thanksgiving or party side; 4-6 as a substantial dinner side Preheat oven to 400 degrees.
aloo gobi-ish I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites and this is my at-home version. The basic components are all here: potato (aloo), cauliflower (gobi). The rest is a bit of a riff… it’s a little lighter and a lot greener. Also, these ingredients should be easy to find. I think this is the perfect “it’s still winter but almost spring” meal. Feel free to make this as spicy or as mild as you like… An extra pinch of cayenne for me, please. Ingredients Instructions Heat oil in a large skillet over medium heat. Notes To cook the potatoes faster, pre-bake, boil, (or microwave) them so they just slightly begin to soften before you start. *I've been loving muchi curry powder lately (Whole Foods makes a nice one - in their bottled spice section, not bulk), if you don't have/can't find it, sub in a combo of cumin, coriander, turmeric, and a pinch of cayenne.
Vegan Enchiladas with Cilantro Avocado Cream Sauce Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about! I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever since. I must agree that I really don’t make them enough…and I’m not sure why because I’m crazy about them. Last night, I jazzed up the original recipe and the outcome was so drool-worthy we found ourselves forgetting that they didn’t contain- or even need- cheese. For this version, I made a creamy green sauce made from Cilantro, avocado (the cream!) They satisfied our every craving…and then some. Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas Adapted from Time Crunch Vegan Enchiladas. Yield: 4 Enchiladas Ingredients: Directions: 1. 2. 3. 4. 5. Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. Make your filling and adjust all seasonings to taste. Fill and roll your tortilla wraps, placing fold side down in the dish. 1. A couple hints:
Blómkál masala með mangó chutney og bananasósu 1 stórt blómkálshöfuð, blómin eingöngu 1/2 bolli macadamiu hnetur 1 bolli vatn 1 msk. garam masala 2 stk. chunky chat masala (eða garam masala duft) 1 msk. saxaður ferskur engifer sjávarsalt svartur pipar 1 bolli ferskar baunir eða þýddar frystar baunir 1 handfylli af cilantro (kóriander lauf) borðum. Setjið blómkálið í matvinnsluvél og púlsið nokkrum sinnum þar til smáir bitar en ekki mauk. Setjið hnetur, vatn, garam masala og engifer í blandara - blandið vel í 2 mín þar til slétt (á að líkjast þykkum rjóma). Bragðbætið með salti og pipar. Setjið blómkál, baunir og krem í víða skál og í þurrkofn í 2 tíma, hrærið öðru hvoru. Bætið cilantro í og setjið í vefjur (blaðsalat t.d. kínakál eða lambhagasalat) eða borðið beint úr skálinni. Berið fram með Banana - tamarind sósu og Mangó chutney.
Orzo with Caramelized Fall Vegetables & Ginger This is also a satisfying dish to eat — there's no meat, and it's even vegan, if you leave off the final sprinkle of Parmesan cheese. But I would happily serve this to a crowd of dedicated meat-eaters; it's one of these dishes that really spans a group of various preferences. I have a slideshow here with photos, too, of most of the steps in the process, showing you how I caramelized each ingredient, then pushed them aside to soften and cook down while I went on to the next one. Orzo Caramelized with Fall Vegetables & Ginger serves 4 as a main dish and 6 as a side dish Heat a large pot of water to boiling and salt it generously. Peel the sweet potato and dice it finely into cubes about 1/4 to 1/2 inch to a side. Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the diced shiitake mushrooms to the hot center of the pan and cook them for 4 minutes without turning them. Whisk together the vinegar, soy sauce, and 2 tablespoons of oil.
Mixed Dal with Tomato Tarka Recipe nutritional information Serves 8 Orange and yellow split peas and mung beans give this soup a lovely golden color. ⅓ cup dried red lentils ⅓ cup dried split yellow or green peas ⅓ cup dried split mung beans 3 Tbs. melted butter, ghee, or vegetable oil, divided 2 Tbs. grated fresh ginger, divided 1 tsp. ground turmeric 4 cups baby spinach leaves (4 oz.) 1 tsp. salt 2 tsp. whole cumin seeds 1 medium onion, chopped (1 ½ cups) 1 tsp. garam masala ⅛ tsp. cayenne pepper 3 cloves garlic, minced (1 Tbs.) 1 large tomato, diced Cilantro leaves for garnish, optional 1. 2. 3. 4. November 2012 p.70 enchiladas w/ cashew poblano crema Nothing like a five o’clock Friday post the day before Cinco de Mayo… I’m sure everyone’s off on a patio with a margarita in hand by now, but I just had to get this one last recipe out before I go pour my first happy hour drink. We made this last night (hence, the late post). I’ve posted cashew cream before, but I have to say that this roasted poblano version really takes the cake. If you make only one component here, make that. It’s a wonderful creamy sauce on these vegan enchiladas, but it would be delicious dolloped onto many things (ie. the salad I ate for lunch today), or by itself as a dip… (oh and hey, neighbor friends (you know who you are), I have a whole bunch of this leftover… so we’ll see you tomorrow? (quantity: I made 5 small enchiladas which served 2 of us with lots of extra crema left over) (quick tip: roast poblano, tomatillo’s and jalapeno all at the same time – just keep watch, they’ll require different amounts of time. In a medium skillet, heat oil.
Lightened-Up Sundried Tomato Basil Pesto Pasta Don’t you love when you discover a new food that blows your mind, despite the fact that others have been raving about it for ages? Some of mine: Avocado (I “hated” avocado until I ate my face off w/ guacamole in Mexico, 2007)Mushrooms (anyplace, anytime)Beets (raw, cooked, juiced, I like them all)Tofuraw cacao powder (a recent baking discovery…I’m obsessed!)Dark chocolate (it took me a while to appreciate the intensity, but now I love it) My latest cooking discovery: Sundried Tomatoes! Where have you been all my life? I can’t seem to stop putting them in my food. For some reason, I could not get the thought of sundried tomato basil pesto out of my mind. I made two trials of this pesto using both oil-packed (shown today) and non-oil packed sundried tomatoes. Don’t mind the upside down sea salt. You will need about 20 grams of fresh basil which is equal to a 1/2 packed cup. Much like my Roasted Tomato Basil Pesto, this pesto isn’t the prettiest to look at, but it sure tastes incredible!
Baked Sweet Potato with Greens Whole Living, January/February January/February 2013 Yield Serves 2 Add to Shopping List Ingredients 2 pricked sweet potatoes 1 Tbsp extra-virgin olive oil 1 thinly sliced small onion 1 stemmed and chopped bunch Swiss chard Coarse salt 1 sliced avocado, divided Cayenne Lemon Directions Heat oven to 400 degrees. Cook's Note Refrigerate potatoes and greens in an airtight container up to two days.