Recipes Collection: new

Showing posts with label new. Show all posts

Wednesday, May 14, 2014

Happy New Year 2013

May all your dreams come true in

this coming year, may success kiss your feet,

happiness prevail in your heart

and love embraces your life,

Happy New Year Friends.

Happy New Year 2013

Wednesday, April 30, 2014

Okay This is New I Made Strawberry Jam and It Set!

So. I have made three batches of strawberry jam in the last couple of weeks and they have all set. Beautifully. This is a very new experience for me; my strawberry jam has traditionally been on the runny side. The reason is that I bought and tried Bernardins No Sugar Needed Pectin.

Im feeling a bit strange about this, because I am not usually very inclined to write about the products of mega-gigantico international corporations. Au contraire. But this is the first time ever that I have used pectin and had it work. Moreover, Ive made a batch of each of three suggested variations, and they all worked equally well.

While this is "no sugar needed" pectin, you can use sugar if you want. My first batch was made as they suggest, with 4 cups strawberries, 1 cup fruit juice and 1 1/2 cups sugar. Compare this to regular jam recipes - the sugar used is way lower. Next, I made a batch with Splenda for my dad, the sweet-toothed diabetic. Finally I made a batch with no sugar, just the strawberries and fruit juice, for my mom, who is on a low-sugar diet and who isnt quite so inclined to sweets. I used a mixture of lime juice and water for my fruit juice in the first batch, and grape juice for the other two batches. They all set up equally well.

My measurement of strawberries got bigger and bigger with each batch I made; I should really concede that the last batch had a good solid 5 cups of strawberries in it. Worked fine. This really seems to be pretty fool-proof stuff.

The ingredients are simple enough; dextrose (a sugar), fruit pectin, citric acid, and calcium ascorbate (a form of vitamin C. No problems there.

I didnt skim my jam, which jam recipes have always said to do. Mine always took so long to set up (assuming it did) that any foam had lots of time to settle out before the jam set. Not this time. The foam managed to make it about two-thirds up the jar before it was caught and set, so my jam looks a little funny. Ho hum. I can live with that.

Ive had a number of people recommend Pomona pectin to me, but the trouble is I live in the sticks. Its the products of mega-gigantic international corporations, or local farmers, with nothing in between. In short, I cant get it. Therefore, I really dont know how well it would compare.

Saturday, March 15, 2014

NEW Food Blog Event

NEW Food Blog Event at Jeenas Kitchen!!!

Hi Everybody,

We will be hosting a brand NEW blog event here at Jeenaskitchen. called "KITCHEN DELIGHTS."

Each event will have a different theme, so there will always be something NEW to look forward to each time.

You can enter this FOOD BLOG EVENT whether you are a food blogger or a silent reader of this blog.

The theme of this event is..

Yes, for this event your cooking will be going on vacation! You must cook a dish from a nationality that you have never cooked before:

1. Cook an authentic recipe from a different countries cuisine to your own.

2. Cook any recipe that is using another countries ingredients that you would not normally use.

3. Theme a dish around another countries cuisine.

We all have our set few styles of cooking inspired by different countries around the world, for this event I want everybody to look even further and make that dish you always wondered about but never did.

We can all learn so much from each other when it comes to cooking so lets get truly International in our kitchens and send our home cooking on vacation!

To enter this event....

1. If you have a blog link back to this page so that others can join in. Feel free to use either of the logos above.

2. Email me at askjeena@googlemail (dot) com with a photo of your finished dish and a few words about it.....for exsample, what your countries theme is and why to picked it.

3. This event starts on 20th March and finishes on the 20th April, I will announce the round up on and www.com.

4. All names will be placed into a hat and we will pick out a name LIVE by video, the name picked out will get a free kitchen reward!

So lets get cooking and all join in the fun at this NEW Kitchen Delights Food Event.

Check out food event news, food blog news, new food recipes, make new friends and much more at jeenas new cooking food recipe forum it is free and easy to join so come on over!

Tuesday, March 4, 2014

New York Strip Tossed Salad with Homemade French Dressing and Garlic Bread

On a recent trip to Sheltons Market, my mom purchased a 10 lb whole New York strip, which we hand cut into individual steaks. From that 10 lb piece of meat, which cost about $20, we were able to yield 14 steaks. While the process required a little bit of work (trimming and cutting that large of a piece of beef), the savings was well worth the effort. Mom was kind enough to share her bounty, and I was the joyful recipient of 5 lovely hand cut New York strip steaks. Here is how I prepared last nights steak.

While I am anxiously anticipating retreiving the grill from the back of the garage and firing it up for the first time this season, we are not quite there just yet, so I preheated my trusty cast iron skillet until it was very hot. I lightly oiled the pan and seasoned the steak on both sides with sea salt, freshly ground black pepper and garlic powder. I seared the steak for about 4 minutes on each side for a nice medium rare. Set it aside and tented it with foil until time to eat.

I prepared a simple garlic spread for my crusty loaf of french bread by mincing 2 cloves of garlic and combining with about 2 tablespoons of softened butter, 1 tablespoon of olive oil, salt and pepper. Spread a liberal layer on on the bread and bake for about 15 minutes at 425 degrees.

The addition of the best homemade French dressing I have ever tasted took this, otherwise average and potentially boring, tossed salad and turned it into a surprisingly delicious accompaniment to this steak dinner. My friends here on the blog, Jim and Sharon, were kind enough to share their recipe for this French Dressing and I hope they dont mind that I share it. I rarely, if ever, purchase or use bottled dressing so I am always looking for alternatives to my standard vinaigrette. This recipe is perfect in it simplicity. Combine 1/2 cup ketchup, 1/2 cup oil, 1/4 cup vinegar and 1/4 cup sugar. Thats it! I suggest you lightly dress the salad and add more a bit at a time as needed. Enjoy!

Sunday, February 23, 2014

Zooey Deschanel is the New Girl Awesome

I saw a preview for what is likely to become my new favorite tv show the other day, and as excited as I am for the days of summer (<--see what I did there? if not, itll make sense here in a sec...), Im uber-excited for the fall line-up for this reason ALONE:

I know what youre thinking: "Hol up...isnt this a movie?"

Yeah, I thought the same thing at first, but no!! Instead of just 90 minutes of Zooey ogling, you can officially worship at the temple of Deschanel weekly!!!!!!! Im not sure my excitement is coming across vividly enough. Allow me to elaborate:

!!!!!!!!! :) LMAO!! YAYSIES!!!!!!!!

Yeah, okay. I think that punctuates this post nicely. What about you? Are you peeing yourself, youre so excited to watch "New Girl"? Are you offended at the way I butchered the English language and its rules of punctuation? Tell me everything in the comments--I need to bond with someone over this!

Sunday, December 22, 2013

New York Cheesecake with Chocolate Chip Crust to the Rescue!

Believe it or not, this New York cheesecake with chocolate chip crust recipe post was suppose to be a spicy coconut shrimp bisque video. Please allow me to explain.

When I woke up this morning, I could not have been more excited about the video recipe I was about to film...an Asian-Cajun-inspired bisque that Ive been tasting with my mind since I saw John Besh make it in Atlanta.

As I set up the camera, my shrimp-eating grin turning into a frown that would have put Droopy the Dog to shame. I realized Id left my camera battery and charger in Santa Monica. Doh! So, after the longest video drought in Food Wishes history, my plans to make it all right were suddenly dashed.

Anyway, the show must go on, so Im posting this New York Cheesecake with Chips Deluxe Crust recipe, which was going to air tomorrow. This is part of a series of eight snack videos I did for Kelloggs Snackpicks.com, and while Im usually a cheesecake purest, this is one of my exceptions, since its works so well.

A little heads-up: when you click on the video player below, youll be taken to their site where you can watch the video and get the written recipe. Do not be afraid – if you have questions or comments, you can come on back and post them here. Thanks, and please stay tuned for the aforementioned bisque recipe. Enjoy!