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Keeping Cookies Fresh [18 Dec 2006|11:06am]

[ mood | curious ]

I am using my last day of vacation to bake for our holiday client appreciation open house.  I have 13 different kinds of homemade cookies.  It has been so much fun baking all day.  So far every batch has turned out perfectly.   I want to keep them in good shape and at their best until the party.  It will be a waste of time and money if the snickerdoodles, fudge crinkles, haystacks, chocolate chip, peanut, apricot butter, chocolate cherry, almond roca, cornflake wreath, sugar, vanilla meringues, gingersnaps, and applesauce cookies aren't yummy and fresh for a couple of days.

What is the best way to keep them fresh until later this week?

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A+ [10 Dec 2006|09:05pm]

Asian-Style Braised Short Ribs
Recipe courtesy Emeril Lagasse, 2004
Show:  Emeril Live
Episode:  Emeril's Butcher Shop
5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water
1/2 cup sliced green onion bottoms, white part only
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
Jasmine Rice, for serving
2 teaspoons finely grated orange rind, for serving
Sliced green onion tops, optional for garnish
Preheat the oven to 350 degrees F.

In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

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Vegan Pumpkin Cake [16 Nov 2006|09:39am]

8 tablespoons margarine (softened)*
1 1/2 cups maple syrup
2 egg substitutes*
2 cups pumpkin (baked and mashed or puree from can)
1 teaspoon vanilla
1 cup unbleached white flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons apple cider vinegar
1 teaspoon each: cinnamon, ginger
1/2 teaspoon each: nutmeg, cloves
1/2 cup pecans (chopped)


Preheat oven to 350 degrees. Oil and flour 2 8-inch round pans.

Mix together flour, baking powder, baking soda, salt and spices.

In a separate bowl mix all remaining ingredients except pecans.

Slowly add wet ingredients mixture into dry mixture. Add pecans.

Pour into pans. Bake 30 minutes or until fork comes out clean. Frost with a vegan cream cheese frosting.

*vegan versions, of course

I wanted to bake something sweet for my friend that's vegan. I found this recipe on the internet. Has anyone tried this or something similar? Any vegans out there that can speak to this? Do you think it would be yummie?

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[27 Oct 2006|12:55pm]

This isn't a recipe but it is something that I ran across that I love.

Roasted Garlic Triscuits.

If you like garlicy, salty, crunchy goodness, these are for you!

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Caramel Corn Recipe [13 Oct 2006|10:39am]

2 packages microwave popcorn (not butter flavored)
4 tablespoons butter
3 tablespoons water
3/4 cup sugar
1 1/2 teaspoons ground cinnamon

Prepare popcorn in microwave according to package directions. Pour popcorn into 1 or 2 large bowls. (You will need plenty of room to toss with hot sugar mixture.)

Meanwhile, in a small saucepan over medium heat, melt butter. Add water, sugar and cinnamon, increase the heat, and bring to a boil. Boil for 3 to 4 minutes. Remove from heat. Be careful; the sugar mixture is extremely hot! Pour half of mixture over the popcorn. Carefully stir or toss to combine. Add remaining sugar mixture and combine. Serve.


This is from Semi-Homemade Cooking with Sandra Lee. I had a crunchy/sweet tooth craving last night and I just happened to have seen this on her show yesterday. Lucky for me it's so simple that I had everything needed to make it! It was scrumptious and I can't wait to make it again!


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home-made hot and spicy veggie burgers [31 Jul 2006|10:57am]

Courtesy of allthecolors....

Original Recipe:
Hot & Spicy Chickpea Patties

15-oz can chickpeas, rinsed & drained
1/3 cup fat free sour cream (you can also use strained yogurt for this, make sure it’s plain, unflavored.)
4 garlic cloves, crushed
1 tsp cumin
1/2 tsp salt
3/4 tsp hot sauce
1/4 cup plus 2 tbs cornmeal
Cooking spray
1-1/2 cups salsa

1.In a food processor or blender, puree the chickpeas, sour cream, garlic, cumin, salt, hot sauce and 2 tablespoons of cornmeal. Transfer to a bowl, cover and refrigerate until chilled, about 30 minutes.

2.Form the mixture into six 3-inch patties, about 1/2 inch thick. Place the remaining cornmeal on a plate and gently dredge the patties through to coat both sides.

3.Spray a large nonstick skillet with cooking spray and set over a medium heat. Add the patties and cook until browned on the bottom, about 5 to 6 minutes.

4.Spray the tops of the patties with oil, then flip and cook until browned, about 5 minutes. To serve, spoon salsa onto individual plates and set patties on top. Alternatively, spoon salsa over patties.

Serves 6

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Recipe from foodtv.com. [25 Jul 2006|03:52pm]

Seared Shrimp in Endive Leaves with Parsley Sauce Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 30 minutes
Cook Time: 3 minutes
Yield: 6 servings

12 ounces uncooked large shrimp, peeled and de-veined
5 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
3 teaspoons fresh lime juice
1/4 cup lightly packed fresh Italian parsley leaves
1/4 cup low-fat sour cream
1/4 cup low-fat yogurt
3 tablespoons chopped fresh chives
1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
2 tablespoons drained capers
2 heads Belgian endive

To make the shrimp salad: Toss the shrimp with 3 teaspoons (1 tablespoon) of oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut the shrimp into small cubes.
To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper.

Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat. Season the salad, to taste, with salt and pepper.

Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.

Episode#: EI1F12
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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[12 Jul 2006|12:52pm]

[ mood | okay ]

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DARING DAIQUIRI PIE [05 Jul 2006|01:15pm]


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Lemon Bar Goodness! [05 Jul 2006|09:31am]

I made this recipe for Lemon Bars yesterday for an Independence Day gathering. They were a big hit and uber easy to make. So, I thought I would share! The recipe is from FoodNetwork.com.

To fancy them up for the holiday, I took a dispenser bottle and filled it with some seedless raspberry jam, microwaved it for about 15 seconds to thin it out a bit and drizzled it over the bars. Then I put a couple blueberries on the top of each bar.

Lemon Bars
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
Hot shortbread base, recipe follows
3 tablespoons confectioners' sugar

Preheat oven to 350 degrees F. In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees F. And bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.

Shortbread Base:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preheat oven to 350 degrees.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 by 9 by 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

Crossposted to a couple recipe communities and my own journal.

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thai [23 Jun 2006|05:56pm]

Grilled Salmon with Peanut Sauce
The sweet and mildly spicy flavors of peanut sauce nicely balance the stronger flavor of salmon.

4 servings

12-15 minutes


Oil for brushing skin and grill
4 (6-8 oz) salmon fillets*, skin on (uniform thickness)
1 can (13.5 oz) A Taste of Thai Coconut Milk
1 packet (3.5 oz) A Taste of Thai Peanut Sauce Mix
1 lime, cut into 4 pieces
4 Tbsp chopped peanuts
4 Tbsp chopped basil
*Striped bass, red fish (croaker) or snapper can be substituted for salmon.

1 Preheat grill to medium (325°-350°).

2 When grill is ready, oil salmon skin and grill grates for easy release. Place fillet skin side down on grill and cover. Cook 12-15 minutes (depending on thickness of fillet) or until fish is cooked through, but still moist.

3 While the fish is cooking, make the peanut sauce by combining Peanut Sauce Mix and Coconut Milk in a medium saucepan. Cook according to directions on Peanut Sauce Mix.

4 Pour some peanut sauce on a serving platter (or plates), and place cooked fish on top. Pour 1/4 cup of peanut sauce over each fillet and squeeze lime wedges over each.

5 Sprinkle with chopped peanuts and basil. Pour any leftover peanut sauce in a bowl, and serve on the side. This dish goes particularly well with a side of Jasmine Rice

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interresting summer dish [18 Jun 2006|09:05pm]

[ mood | sleepy ]

Pineapple Enchiladas!
1 (20oz) can of crushed pineapple
1/4 cup of sour cream
2 cups shredded cheese
10oz enchilada sauce or salsa
(we use fruit salsa usually)
6 (8 inch) tortilla's

preheat onen to 375 degrees F (or 190C)

mix pineapple sour cream and 1 cup cheese together

pour enough enchilada sauce or salsa to cover a 9X13 inch pan

fill tortillas with the mix, roll, and put them in the pan

Cover with sauce or salsa, dump the rest of the cheese on

bake for 20-30 minutes.

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Dips! [18 Jun 2006|08:54pm]

[ mood | sleepy ]

Thank you Janie Hawk!
Originally posted at www.punkrockdomestics.com

These are not all on the cheap, but they all taste great.

* Spinach-Artichoke Dip

16 oz. frozen spinach, thawed and chopped
8 oz. cream cheese
1 can artichokes, cut in small pieces
3 tbs. dry white wine
1/4 cup parmesan cheese, grated
1/2 tsp garlic salt

Mix in microwaveable bowl. Heat 2 minutes, then stir. Reheat if need. Serves best with pita or tortilla chips.

* Southwest Salsa Dip

3/4 cup salsa
15 oz. can black beans, drained
1/2 cup fresh cilantro
2 tsp. olive oil
1/4 tsp. salt
hot sauce to taste

Process all the ingredients in a food processor (blender would probably work, too) until smooth. Cover and refrigerate 8 hours. Serve chilled or at room temperature with tortilla chips.

* Tex-Mex Black Bean Dip

1 tsp. vegetable oil
1/2 cup chopped onions
2 garlic cloves, minced
1/2 cup diced tomatoes
1/3 cup picante sauce
1/2 tsp. chili powder
1/2 tsp. ground cumin
15 oz. can black beans, drained
1/4 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tbs. lime juice

Heat oil in skillet over med. heat. Add onions and garlic and saute about 4 min. or until tender. Add tomato, picante, chili powder, cumin and black beans; cook 5 min. or until thick, stirring constantly. Remove from heat. Partially mash, then return to heat. Add cheese, cilantro and lime juice, stirring until cheese melts. Serve warm or at room temperature with tortilla chips.

* Hummus

2 cups chickpeas (canned works best)
1/3 cup lemon juice
1/4 cup tahini
2 cloves garlic, minced
1/4 cup or more water
salt to taste
1 tbs. olive oil
1 tsp. paprika

Drain and rinse chickpeas. Blend in food processor with lemon juice, tahini and minced garlic, adding water as needed to form a smooth paste. Add salt to taste. Refrigerate overnight at least 3 hours before serving. When serving, spread onto a shallow plate, swirling top with back of spoon. Drizzle with olive oil and sprinkle paprika on top.

* Hummus 2
15 oz. can chickpeas, drained and liquid set aside
2 oz. fresh jalapeno, sliced
1/2 tsp. cumin
2 tbs. lemon juice
3 cloves garlic

Blend all the ingredients in a blender or food processor using the reserved chickpea liquid to thin the mixture into a smooth paste.

Putting the fun back in dysfunctional.

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[16 Jun 2006|02:03pm]

So, I used to go to a place in OKC called Beverly's that had a wonderful lemon icebox pie. They don't have it when I go there now. Sometimes they still have the chocolate icebox pie, but I liked the lemon. Anyway, I'd like a good recipe for a lemon icebox pie if anyone can help. The one I liked had a whipped cream topping, not meringue.

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I found this on ediets.com [16 Jun 2006|10:35am]

"It's tasty on a hot summer day."

Fruity Pasta Salad With Lemon & Poppy Seed Dressing.

Submitted by Jen
Serves 6 servings
Prep time: 10 minutes cook time: 15 minutes total time: 25 minutes

Calories: 93.19
Calories from Fat: N/A
Total Fat: 0.83g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 18.34g
Dietary Fiber: N/A
Sugars: N/A
Protein: 3.08 g
Vitamin A: N/A
Vitamin C: N/A
"I love this information about recipes I find on ediets.com"

3/4 cup seashell pasta
2 cups washed, dried and torn butter head lettuce
1 small pear, cored and chopped
1 cup sliced fresh strawberries
1/3 cup chopped celery
1/3 cup low-fat lemon yogurt
1 tablespoon orange juice
1/2 teaspoon poppy seeds

1.Cook pasta in boiling water until al dente. Drain, and rinse in cold water until cool.
2.In a salad bowl, combine macaroni, lettuce, pears, strawberries, and celery. Set aside.
3.In a small bowl, stir together yogurt, orange juice, and poppy seeds. Add to the macaroni mixture, and gently toss until well coated.

"Note: I add some fresh lemon juice and zest for a more tart flavor."

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Recipes for summer! [16 Jun 2006|10:35am]


What's in Season in Summer?

It's now summer (in the northern hemisphere) and our thoughts are turning to warm weather. The great chefs know that one of the secrets of cooking great meals is to serve fresh, in-season fruits and vegetables. In the northern hemisphere, most of what is currently in season is coming to us from local growers in our area.

Some of the fruits and vegetables that may now be in season where you live (assuming you live in the Northern Hemisphere) are:

Click on one of the above links for information and recipes.

Brew Burgers Serves about 4

For the sauce:
1/4 cup beer
1/4 cup prepared steak sauce

For the burgers:
1-1/2 pound ground beef
4 slices sweet onion
4 slices Swiss cheese
4 crusty white or whole wheat rolls, split lettuce

In 1-cup glass measure, combine sauce ingredients. Cover and microwave on HIGH 1 to 1-1/2 minutes or until bubbly; set aside (you could alternately heat ingredients on a stove top).

Lightly shape ground beef into four 3/4"-thick patties. Place patties and onion on grill over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt if desired, after turning.

Approximately 2 minutes before burgers are done, brush generously with sauce and top with cheese.

Line bottom of each roll with lettuce; top with burger, onion and sauce. Close sandwiches and serve.

Note: Recipe of the National Cattlemen's Beef Association. 

Shrimp Enchiladas Verde

hrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Precooked shrimp help get them on your table in a hurry.

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

1. Preheat oven to 425ºF. Coat a 9-by-13-inch glass baking dish with cooking spray.

2. Combine shrimp, corn, chiles and ½ cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2-1/2 minutes.

3. Spread ¼ cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Makes 8 servings.

Active Minutes: 20

Total: 45 minutes

To Make Ahead: Prepare through Step 2, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Per Serving: 320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.

Nutrition Bonus: Fiber (28% daily value), Vitamin C (25% dv), Calcium (20% dv), Iron (20% dv).

High Fiber

Apple Pineapple Slaw
3 cups shredded cabbage
1 cup chopped canned pineapple, drained
1 cup diced apples
1 cup mini-marshmallows
1/2 cup chopped celery
1/2 cup mayonnaise
apple slices
lemon juice

Line a salad bowl with whole leaves of lettuce. Combine cabbage, pineapple, diced apples, marshmallows, celery and mayonnaise in a mixing bowl until mayonnaise coats all ingredients. Transfer salad to lettuce-lined bowl. Toss apple slices in lemon juice and garnish the slaw with the apple slices.

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A yummy summer treat. I got this recipe from the "bakebakebake" community here on LJ. [14 Jun 2006|01:07pm]

Summer Berry and Fresh Fruit Tartlettes with Lavender-infused Cream

yields about 20 -- 2.5" fluted tartlettes or one 10" tart

1/2 stick unsalted butter at room temp ( I like Plugra )
1/4 cup veg shortening ( I loveee earth balance! It was a vegan staple of mine)
14 t salt
1/2 t vanilla extract
1 1/4 c AP flour

bit of melted and cooled butter for tart shells

note: If you are making a single 10" tart rather than a million tartlettes, weigh your shell with pie weights or raw rice in a sheet of parchment so that it does not shrink while baking. For the mini tarts, you do not need to worry about this.

lavender cream:
1 cup milk
a few sprigs of lavender
3 large egg yolks
1/2 c sugar
3 tablespoons cornstarch
1 tea vanilla
1/2 cup well-chilled heavy cream

basket strawberries, rinsed, dried and halved (hulls intact for aesthetics)
pint nice fat blackberries!
one peach
(you can really use any fruit you want here)
lemon zest

Preheat the oven to 375ºF. I prepare the crust by hand, with a pastry cutter, but feel free to use a cuisinart and cut the butter and then the wet into the dry ingredients by pulsing until it becomes a nice coarse meal. If the crumbs form a dough when you pinch a bit together, you're ready. If not, you can add a tiny bit (tablespoon) of ice water to pull it together.

Use a pastry brush to lightly butter several fluted tartlette pans. Use your hands to press sandy mixture into pans, working the sides first and then the bottom. The goal is to cover the metal but not let the shell get too thick, as it puffs up when baking. You can chill the shells if you wish, and it is best to do so if it's especially warm out or you are slow going in terms of assembling shells. The mixture will soften against warm hands, and you should chill for about 30 minutes if this is the case! I do not prick the tartlettes before baking, but definitely prick a 10" if you are going that route. Bake the shells for 10-15 minutes ( I watched mine VERY carefully and pulled them right as they started to become golden).

COOL the shells in their tins for five minutes and then remove from pans. The shell should be study, crisp and cookie-like -- crisp but chewy in the center.

For the cream, bring the milk to boil in a small saucepan with the lavender. Remove the pan from the heat, cover, and let sit for about five minutes or until the lavender is suitably strong/mild/how you like it! You could also try this with fresh mint leaves. Strain the milk through a fine sieve into a bowl, pressing hard on the lavender. In a clean pan, whisk egg yolks, sugar, cornstarch and vanilla, whisk in the milk (temper! you don't want scrambled eggs). Bring the mixture to a boil over MODERATE heat, whisking constantly. Simmer pastry cream, whisking, for 3 minutes (it'll be thick). Transfer it to a bowl. Chill it, covered for a bit until firm.

Beat heavy cream in a mixer until it holds stiff peaks. Whisk pastry cream, whisk in half the whipped cream, and fold the rest in.

Prepare fruit, washing gently and patting dry. I made a simple syrup with sugar and water, and used it as a glaze at the last minute.

Fill the shells with the lavender pastry cream using a 16" pastry bag with a standard, round tip. You should end up with extra. Place fruit on top of cream in any arrangement you wish, duhhh. :]

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[14 Jun 2006|12:47pm]

[ mood | moody ]

x-posted to </strong>faboofood [14 Jun 2006|11:59am]

 I got the following recipe from the current issue of Saveur magainze

Mango Sherbet

Makes about 1 quart

Some believe that mangoes make the creamiest kind of sherbet.
Among Mango varities, "Kent" has an excellent flavour and is less fibrous, while "Manila" is mild and tart, with little fiber.

You'll need:
-- 3 kent mangoes pelled, pitted, and chopped (or 4 if you're using a smaller variety, such as "manila") 
-- 3/4 cups sugar
-- 2 tablespoons of vodka (flavoured vodka might be good too)
-- 1 tablespoon of lemon juice (omit if using "Manila" mangoes)


#1 Put mangoes, sugar, vodka, and lemon juice into a food processor and puree until completely smooth, 1-2 minutes approximately.
#2 Strain the mango mixture through a fine sieve, pressing and scraping it through with the back of a wooden spoon, to extract as much of the puree as possible. Discard the remaining solids.
#3 Process the mixture in an ice cream maker according to the manufacturer's directions. Transfer mango sherbet to a sealable, freezer-safe container, and freeze.

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[08 Mar 2006|08:37pm]

courtesy of jamie oliver
3 tablespoons sunflower oil
1 teaspoon mustard seeds
Pinch ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 knob fresh ginger, peeled and grated
4 knobs butter
6 potatoes, peeled, parboiled and cut into cubes
4 tomatoes, cores removed and flesh diced
Handful fresh coriander, roughly chopped

Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

**just add some chopped eggplant when you put the potatoes into the frying mixture. it was heavenly.

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[29 Jan 2006|09:05pm]

i made the tastiest chicken salad today.
fresh chicken, slowly poached for tenderness and shreaded
diced sweet asian pears
if only i'd had walnuts to complete it!
i give myself an a+ for this one!

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