Friday, January 31, 2014
Winners
WINNERS
The Winner for the Candy Clips Head band is.....................Laurie
The Lucky Winner for the do Terra giveaway is...............Marguerite
Please email us with your info right away!
Thank you everyone who entered! Another Giveaway starts Tomorrow!!
The Winner for the Candy Clips Head band is.....................Laurie
The Lucky Winner for the do Terra giveaway is...............Marguerite
Please email us with your info right away!
Thank you everyone who entered! Another Giveaway starts Tomorrow!!
SANDRAS FESTIVE PEAR and POMEGRANATE SALAD
I love to serve this festive salad this time of year when pomegranates are in season... |
Prep: 10 Mins. |
Stand: 15 Mins.
INGREDIENTS
3 pears, peeled, cored, and cut into thin wedges
½ cup pomegranate seeds, (skin and light-colored membrane removed from on pomegranate, see *Tip below)
1 tablespoon lemon juice
2 tablespoons dark brown sugar
pinch of nutmeg, freshly grated
1/2 teaspoon cinnamon
4 cups torn lettuce
½ teaspoon vanilla extract
2 tablespoons candied pecans, finely chopped
METHOD
Place the sliced pears and pomegranate seeds into medium non-reactive bowl. Toss with lemon juice to coat. Add the brown sugar, nutmeg, and cinnamon, and vanilla, then fold to coat once again. Cover and refrigerate for at least 15 minutes before serving to let the flavors meld.
Place torn lettuce equally amongst four plates, top with pear mixture, and sprinkle with chopped candied pecans. – Enjoy!
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*Tip: To easily seed a pomegranate without making a mess, use a large mixing bowl filled half-full of room temperature water. Cut the pomegranate in half and submerge the halves in water, using your hands to separate the seeds from the inner membrane. The membrane should float to the surface. Discard membrane and outer rind as you remove the seeds. Skim the surface to remove any bits of membrane. Drain seeds in a colander.
--Pomegranates when prepped have a seed inside of the dainty fruit that I do not mind, although if you prefer, substituting blueberries in this recipe is delicious as well --
Thursday, January 30, 2014
Muslims Chicken Biryani Fail Safe Recipe
This is an authentic Muslim biryani recipe which i got from a local caterer who caters delicious food for Muslim weddings. Everyone calls him "Bhai" he is very humble and generous to share his trade secret with me.
Ingredients
Chicken pieces with bone-1 kg( 2 pounds)
Basmati Rice uncooked( India Gate Classic)-4 cups( 960 gms or 1 kg)
Onion large( chopped)-4 nos
Tomato medium( chopped)-4 nos
Green chilli-14 nos( +/-)
Ginger-2" pieces
Garlic cloves( peeled)-12
Thick curd/ Yogurt- 3 tbsp
Mint/ Pudina leaves( chopped)-1 bunch
Coriander leaves( chopped)-1/2 bunchTurmeric powder-1/2 tsp
Biryani Essence( Tiger Brand)- 1 tsp( optional)
Salt to taste
Water-6 cups
Oil or Ghee- 1/4 cup
For tempering
Muslim Biryani Recipe |
Chicken pieces with bone-1 kg( 2 pounds)
Basmati Rice uncooked( India Gate Classic)-4 cups( 960 gms or 1 kg)
Onion large( chopped)-4 nos
Tomato medium( chopped)-4 nos
Green chilli-14 nos( +/-)
Ginger-2" pieces
Garlic cloves( peeled)-12
Thick curd/ Yogurt- 3 tbsp
Mint/ Pudina leaves( chopped)-1 bunch
Coriander leaves( chopped)-1/2 bunchTurmeric powder-1/2 tsp
Biryani Essence( Tiger Brand)- 1 tsp( optional)
Salt to taste
Water-6 cups
Oil or Ghee- 1/4 cup
For tempering
Bay leaf-4
Cinnamon-2" piece
Cardamom-8
Cloves-8
To serve with Biryani
Boiled Eggs- 6
Chicken Chalna <-----click Chicken Chalna for recipe.
Muslims Chicken Biryani Recipe |
Clean and wash the chicken pieces.
Soak basmati rice in 6 cupwater for half an hour.
Grind the green chillis, ginger and garlic together to a smooth paste.
Heat oil or ghee in a pan, when oil is hot add the bay leafs, cinnamon, cloves and cardamoms and fry until the aroma of spices rise.
Next add the onions to the frying spices and fry till the onion turns golden brown.
Now add the ground ginger, garlic and green chilli paste to the onions and fry till the raw smell of paste leaves.
Add the chicken pieces to the onions and sauté till the chicken pieces are lightly browned.
Add the chopped mint and coriander leaves( reserve some mint and coriander leaves to garnish) to the chicken and stir fry well.
Now add the chopped tomatoes, curd, turmeric powder and required salt to the chicken and saute for few more mins until tomatoes are cooked.
Add water in which basmati rice soaked to the chicken mixture, cover the pan with a lid, bring the chicken gravy to boil and check for salt.
When the chicken gravy starts boiling, add the soaked basmati rice to the boiling chicken gravy.
Gently stir the rice, until 3/4th of the chicken gravy is absorbed by the rice.
Again cover the pan tightly with lid, reduce the heat to medium and cook the rice for 10 mins or until the rice is tender.
Once the rice is cooked, add the reserved mint and coriander leaves to the Biryani and gently stir the Biryani
Soak basmati rice in 6 cupwater for half an hour.
Grind the green chillis, ginger and garlic together to a smooth paste.
Heat oil or ghee in a pan, when oil is hot add the bay leafs, cinnamon, cloves and cardamoms and fry until the aroma of spices rise.
Next add the onions to the frying spices and fry till the onion turns golden brown.
Now add the ground ginger, garlic and green chilli paste to the onions and fry till the raw smell of paste leaves.
Add the chicken pieces to the onions and sauté till the chicken pieces are lightly browned.
Add the chopped mint and coriander leaves( reserve some mint and coriander leaves to garnish) to the chicken and stir fry well.
Now add the chopped tomatoes, curd, turmeric powder and required salt to the chicken and saute for few more mins until tomatoes are cooked.
Add water in which basmati rice soaked to the chicken mixture, cover the pan with a lid, bring the chicken gravy to boil and check for salt.
When the chicken gravy starts boiling, add the soaked basmati rice to the boiling chicken gravy.
Gently stir the rice, until 3/4th of the chicken gravy is absorbed by the rice.
Again cover the pan tightly with lid, reduce the heat to medium and cook the rice for 10 mins or until the rice is tender.
Once the rice is cooked, add the reserved mint and coriander leaves to the Biryani and gently stir the Biryani
Chicken Biryani Muslim Style |
Peanut Butter Banana Cake
My gluten-free peanut butter banana cake was inspired by a sandwich. |
It has been an awful week. Our hearts ache for the profound and inconceivable loss suffered by Japan. To conjure sweet nothings about cake or cookies, or celebrating the first day of spring rings a tinny, grating note. So I am excavating a recipe from the archives instead, sharing it now for those of you new to the blog, or those of you who may have missed it the first time around. It's a simple, sugar-free recipe based upon a childhood favorite- the peanut butter and banana sandwich.
Read more + get the recipe >>
Wednesday, January 29, 2014
Kofta Bhuna
Kofta Bhuna
Ingredients for Kofta:
- Beef minced ½ kg
- Medium sized onion 1
- Green chilies 2-3
- Coriander leaves ¼ bunch
- Garlic cloves 2
- Ginger 1 medium sized piece
- All spice powder 1 tsp
- Salt as required
Ingredients for Gravy
- Medium sized onion 1
- Boil and chopped tomatoes 2
- Water 1 cup
- Peas ½ cup
- Oil ¼ cup
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Red chili powder 1 tsp
- Turmeric 1 tsp
- Ginger garlic paste 1 tbsp
- All spice powder ½ tsp
- Tomato Paste 2 tbsp
- Crushed coriander 2 tbsp
Method
- In chopper put together ½ kg beef mince, 2 cloves of garlic, 1 tsp all spice, 2 – 3 green chilies, ¼ bunch of coriander leaves, salt to taste, 1 medium onion and 1 piece of ginger. Chopperize well, remove mixture in a bowl and make small balls. Heat ¼ cup oil in a wok, add 1 chopped onion and fry till golden brown.
- Then add 1 tbsp ginger garlic paste and fry for few seconds.Now add 2 boiled chopped tomatoes, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp chili powder, 1 tsp turmeric and 2 tbsp tomato paste. Fry well for 1 – 2 minutes.
- Add 1 cup water, also add prepared kotfay and cook on low flame. Then add ½ cup peas and 2 tbsp coriander leaves, cover and cook for 10 – 15 minutes.
- Remove lid, fry well on high flame till water dries and gravy thickens. Lastly add ½ tsp all spice powder and a few coriander leaves. Dish it out and serve hot.
Fish and Chips the healthier takeaway option
We all know that fish and chips is a healthier takeaway option than other choices like pizzas, burgers or kebabs. If you live in the countryside like me, its not easy to access takeaways, they dont deliver you have to go and collect!
Thats why I prefer to keep some breaded cod or haddock in my freezer along with some oven chips and frozen peas. In 30 minutes you can have a comforting plate of Fish and Chips ready and on the table.
If you have more time and want to make your own, you might want to check out some of the recipes on the Fish and chip style fish recipes on the Fish is the Dish website:
Fish n Chips Jubilee Fish and Chips by Nick Coffer Spooky Witch Fingers
Fish is the Dish has been educating people across the UK about the health benefits of eating fish for over a year now, and they are delighted to announce that after months of hard work, their Healthy Happy Hearts Challenge is finally complete and underway!
);
Read More..
Thats why I prefer to keep some breaded cod or haddock in my freezer along with some oven chips and frozen peas. In 30 minutes you can have a comforting plate of Fish and Chips ready and on the table.
If you have more time and want to make your own, you might want to check out some of the recipes on the Fish and chip style fish recipes on the Fish is the Dish website:
Fish n Chips Jubilee Fish and Chips by Nick Coffer Spooky Witch Fingers
Fish is the Dish has been educating people across the UK about the health benefits of eating fish for over a year now, and they are delighted to announce that after months of hard work, their Healthy Happy Hearts Challenge is finally complete and underway!
);
Madeira Cake Recipe Infused with Coconut
My Madeira cake recipe is infused with coconut yet still has the beautiful lemon flavour which is moist and spongy in texture.
Taking only 35 minutes to cook this Madeira cake recipe takes only half the time of a traditional Madeira cake recipe to bake.
My cake recipe uses xylitol instead of sugar so my cake is sugar free.
I cooked this cake today and there is only cake crumbs left, it is a very tasty cake indeed!
Ingredients for Jeenas Kitchen Madeira Cake with Coconut Recipe
4oz Self Raising Flour
4oz Sunflower Margarine
3oz Xylitol (or 3-4 ounces caster sugar)
1 Small lemon
1oz Fine Cornmeal/Polenta
2 Eggs
1oz Unsweetened Desiccated Coconut
note...After the cake is cooked you can brush the top of the cake with fresh lemon juice and sprinkle with coconut if desired, you can even sprinkle on a little lemon zest for decoration.
4oz Self Raising Flour
4oz Sunflower Margarine
3oz Xylitol (or 3-4 ounces caster sugar)
1 Small lemon
1oz Fine Cornmeal/Polenta
2 Eggs
1oz Unsweetened Desiccated Coconut
note...After the cake is cooked you can brush the top of the cake with fresh lemon juice and sprinkle with coconut if desired, you can even sprinkle on a little lemon zest for decoration.
How to make Jeenas Kitchen Madeira Cake with Coconut
Cream together the margarine and xylitol until light and fluffy.
Add the zest of one small unwaxed lemon and squeeze in approximately 1-2 tablespoon of fresh lemon juice.
Add eggs, flour and coconut.
Mix very well.
Pour Madeira cake batter into a small greased and floured tin.
Place into a hot oven at 180C cook for 35-40 minutes or until golden and spongy to the touch.
Do not open the oven door for at least 25-30 minutes or else the cake will sink.
Place into a hot oven at 180C cook for 35-40 minutes or until golden and spongy to the touch.
Do not open the oven door for at least 25-30 minutes or else the cake will sink.
Leave the Madeira and coconut cake in the cake tin for 5-10 minutes before removing it and leaving the cake to cool.
Your lemon Madeira and coconut cake will have cracks on the top, this is how it is supposed to be.
Slice and enjoy Jeenas delicious lemon Madeira and coconut cake recipe.
See more cake recipes cooked by Jeenas Kitchen.
Tuesday, January 28, 2014
Vanilla Pudding Pie
Pudding Pie
Perfect after school snack- My kids love this and its quick and easy too.
Directions:
cut bananas and place into the bottom of the pie pan. (if you dont like bananas than skip this part)
Than pour vanilla instant pudding over bananas and thats it. refrigerate until your little ones are ready to eat it.
You can find the pie crust at any store but Walmart usually carries the individual ones like seen in the pic.
Thanks for following us.
Whats your favorite after school snack?
Cedar Plank Salmon with Garlicky Sugar Snap Peas and Grilled Lemon
I promised, after my glutenous 4th of July weekend, that I would return to a more healthy and summer appropriate meal plan and, after 1 day, I have remained true to my word. I must admit, after a well balanced and heart healthy meal such as this, I did feel particularly motivated to continue down this fresh and delightfully delicious culinary course.
If the idea of using a cedar plank at home is a bit daunting or sounds like a bit too much trouble, let me put your concerns to rest! This method is actually much easier than grilling the fish directly on the grates because the plank is the cooking medium. There are no worries about flipping the fish in one piece or concerns about it sticking and fusing itself molecularly to the grill. It infuses the fish with the most wonderful smokey flavor with absolutely no muss or fuss.
Culinary cedar planks are available at most large supermarkets (usually in the same aisle as grill accessories and charcoal) but, please, make certain you are using a cedar plank for cooking and not one from the home improvement store which may have been chemically treated. Once you have your cedar plank, the first thing to do, approximately 2 hours before you will be ready to grill, is fill up the kitchen sink and let it soak. This will encourage the plank to give off copious amounts of smoke which is what will flavor the fish and it will prevent the plank from catching fire and going up in flames.
Arrange your grill for indirect cooking. If you are using a gas grill, like me, leave the middle burner off and set the other two to medium high. Let the grill preheat for about 20 minutes. Meanwhile, remove the cedar plank from the kitchen sink where it was soaking and dry it off. Remove the skin from the salmon, if it has not been done already and season it with salt and pepper. Place it on the cedar plank with the side where the skin was directly on the plank. Spread the salmon with a layer of Dijon mustard covering the top and the sides. Then, sprinkle with an equal amount of brown sugar and top with a thinly sliced lemon wheel. Simply place the plank directly on the grill over the center where the burner is off. Let it cook for about 20-30 minutes. During the last 10 minutes place half of a lemon, cut side down, directly on the grill. Remove the cedar plank and place it on a heat proof baking sheet, along with the lemon. You can remove the fish to your plate or, if you choose, it can also be served directly from the cedar plank.
Serve with sugar snap peas which were quick sauteed in a hot pan with canola oil, hot pepper flakes, and a large minced garlic clove. Remove from the heat, drizzle with toasted sesame oil and coarse sea salt. As a finishing touch, be sure to shower your plate with a bit of that wonderfully smokey sweet and tart grilled lemon juice!
This is my entry into the Two for Tuesdays Blog Hop Carnival. Hop on over to see Heather at girlichef and be sure to visit some of the other great food blogs hosting and contributing to the Real Food movement!
Monday, January 27, 2014
Almond Crumble
This recipe is just delightful! My hubby and I enjoyed it so much I just had to blog it. It is very easy and quick to make, you dont need it to set or cook. The smooth toffee taste to the eucalyptus honey and the lovely caramel flavour of the manuka honey sweeten this dish to absolute perfection! Raw almonds are packed with flavour and they compliment every other flavour in this dish. When you need a quick fix to a sweet tooth after a meal this definitely is it! You will truly believe the exquisiteness of this sweet dish when you taste it for yourself. Go ahead and give it a go. :)
Ingredients
approx 1/2 Tub Cream Cheese
1 Tbsp Manuka Honey(active10+)
1 Tbsp Eucalyptus Honey(mine was Australian)
2 Crushed Ginger Biscuits
2 Tbsp Strawberry Conserve
approx Handful Raw Whole Almonds(Chopped)
Finish off by adding a little strawberry conserve in the middle and a few sliced raw almonds. Enjoy this simple yet so very delicious sweet!
Read More..
Ingredients
approx 1/2 Tub Cream Cheese
1 Tbsp Manuka Honey(active10+)
1 Tbsp Eucalyptus Honey(mine was Australian)
2 Crushed Ginger Biscuits
2 Tbsp Strawberry Conserve
approx Handful Raw Whole Almonds(Chopped)
Stir together well your honeys and cream cheese, taste it to see if you want a little more honey. You dont need to whisk it just mix well. Mix your crushed ginger biscuits and chopped almonds into 2 small dishes.
Add your cream cheese/honey mixture on top of the crumble. Do it a small spoon full at a time, dont worry that it doesnt spread easy - it is not supposed too.
Finish off by adding a little strawberry conserve in the middle and a few sliced raw almonds. Enjoy this simple yet so very delicious sweet!
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