Selasa, 31 Maret 2009

Recipe: Crispy Chocolate-Marshmallow Treats


6 tablespoons unsalted butter, plus more for pan
1 bag (10.5 ounce) mini marshmallows
1/4 cup unsweetened Dutch-process cocoa
6 cups crisp rice cereal
2 ounces bittersweet chocolate, melted

Butter an 8-inch square baking pan.

Line bottom and two sides with aluminum foil, leaving a 2-inch overhang on both sides.

Butter foil; set pan aside.

In a large saucepan, combine butter, marshmallows, and cocoa.

Cook over medium heat, stirring frequently, until melted, about 6 minutes; stir in rice cereal.

Press rice mixture into prepared pan; drizzle with melted chocolate.

Let cool to room temperature; cut into 16 bars.

To store, keep in an airtight container at room temperature, up to 5 days.


Martha Stewart Everyday Food Magazine

Senin, 30 Maret 2009

Quote


"Sleep is a symptom of caffeine deprivation."
- Author Unknown

Minggu, 29 Maret 2009

Recipe: Open-Faced Egg Salad Sandwich


1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
8 hard-cooked eggs, peeled and roughly chopped
1 celery stalk, minced
1/4 cup small red onion, minced
course salt and ground pepper
8 slices Italian bread, toasted
green leaf lettuce, for serving

In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth.

Add eggs, celery, and onion; season with salt and pepper, and mix to combine.

To serve, top toasts with lettuce and egg salad.

Makes 4 servings.

Martha Stewart Everday Food

Sabtu, 28 Maret 2009

New Postings Coming in April

I will be posting a daily Cookie of the Day recipe for the month of April. There are lots of yummy cookie recipes just waiting to be made in some kitchens!


Jumat, 27 Maret 2009

Recipe: Grilled Asian Flank Steak


1/4 cup soy sauce
2 tablespoons rice vinegar
1/2 cup vegetable oil
1/4 cup brown sugar
1 teaspoon chopped ginger
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper

Thaw flank steak completely, if frozen.

Take a large ziplock bag and place flank steak and all ingredients.

Place in refrigerator and allow steak to marinate for 2 hours or up to 2 days.

Preheat grill or broiler.

Remove steak from marinade; place marinade in a small sauce pan and simmer for 10 minutes.

Grill or broil steak until rare (135 degrees) or medium (140 degrees) and allow to rest 10 minutes before slicing.

Slice very thin against the grain of the meat.

Drizzle simmered marinade over sliced steak just before serving.

NOTE: This flank steak recipe goes well with the potato casserole posted below.

Recipe: Potato Casserole



1 1/2 cups sour cream
1 1/4 cups finely shredded sharp Cheddar cheese
1/2 cup low sodium chicken broth
2 tablespoons minced fresh onion
5 tablespoons butter, melted
1/2 tablespoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30 ounce) package shredded frozen hash browns, thawed
1 can cream of chicken soup
cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped parsley


Preheat oven to 350 degrees.

Combine first 10 ingredients in a large bowl; spread evenly in a 9x13 inch baking dish coated with cooking spray.

Sprinkle cornflakes over potato mixture.

Bake at 350 degrees for 1 hour or until bubbly.

Sprinkle with fresh parsley.

Makes about 10 servings.

Rabu, 25 Maret 2009

Egg Salad with Fruits


  • 2 Caned whole kernel corn (no salt added), well drained

  • 5 Peeled, hard-cooked eggs, coarsely chopped

  • 1 Canned pineapple, well drained

  • 1 Fresh apples, cored and chopped

  • 1/2 cup strawberries, chopped

  • 1/2 cup grapes, halved

  • 4 to 5 Tbsp Mayonnaise (more or less to taste)



  1. In a large bowl, blend the chopped, hard-cooked eggs,all other ingredients, and mayonnaise. Cover and refrigerate until service.


Egg Amp Salad With Fruits @ Group Recipes

Recipes Posted on Blog

All recipes I post on Simply Delicious Everyday blog have been tested and tried through my kitchen. Some recipes I have altered. I do the best to cite where the recipes came from, however I have a huge stack of magazine tear outs I have had for years so sometimes it is hard to tell where they came from. Please try any or all recipes that look good to you, and feel free to leave comments. I know I seem to post a lot of dessert recipes, but sweets are my treats! I will be posting more of a variety that consists of dinner recipes, salads and dressings, and much, much more soon.

Bon Appetite!

Recipe: Chocolate Peanut Butter Mallow bars


1 package (2 layer) Devils food cake mix
1/2 cup (1 stick) butter, melted
2/3 cup milk, divided
3/4 cup creamy peanut butter
1 jar (7 ounce) marshmallow creme
1/2 cup salted peanuts
1 cup bittersweet chocolate chips

Preheat oven to 350 degrees.

Mix dry cake mix, butter and 1/3 cup milk until blended.

Spread in a 9x13 inch baking pan.

Bake 12 to 14 minutes or until center is almost set; cool 3 minutes.

Meanwhile, mix peanut butter and remaining milk.

Spreak peanut butter mixture onto crust, top with small spoonfuls of marshamllow creme.

Sprinkle with nuts and chocolate chips; press gently into cake mixture.

Bake 18 minutes, or just until center is set.

Cool completely before cutting bars.

Makes about 32 bars.


NOTE: I had a hard time finding the box of 2 layer cake mix, so instead bought two boxes of the single layer cake mix. It worked fine and still tasted yummy!

Korean Braised Oxtail


Serve: 4 Prep: 10 minutes Cook: 2 hours

Ingredients:


  • 2.5 - 3 lbs oxtail, cut into pieces
  • 3 Tbsp Mirin (rice wine)
  • 1/4 cup soy sauce
  • 1 tsp brown sugar
  • 2 scallions, trimmed and sliced
  • 1 onion, chopped
  • 1 tsp minced ginger
  • 1 Tbsp minced garlic
  • 2 Tbsp chili garlic sauce
  • a pinch of black pepper
  • Cooked rice, for serving

Direction:

  1. Put the meat into cold water to soak the blood out for at least 30 minutes. Remove oxtail from water & cut off the fat from the meat. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 5minuts. Remove the pot from stove and rinse the meat with cold water.
  2. In a medium pot, add oxtails, onions, garlic, chili garlic sauce, ginger, Mirin, brown sugar, and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
  3. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 1 hour;stir often to keep oxtails covered with liquid.
  4. At 1 hour, add 1/2 to 1 more cup of beef broth or water, if needed. Bring to a boil then simmer uncovered 30 minutes to 1 hour,or till meat is tender enough to easily pull apart. stir occasionally but gently. In the last a few minutes of cook time, season with green onions, black pepper and salt to taste.
  5. Serve with rice.

Quick Way: Put marinated oxtail with 1 cup of water or beef stock in the pressure cooker, and cook 30 - 40 minutes.


http://www.grouprecipes.com/90533/korean-braised-oxtail.html

Senin, 23 Maret 2009

Asian Style Stir-Fry Pork


Serve:4 Prep: 10 minutes Cook: 20 minutes

Ingredients:
  • 2 lbs boneless loin of pork
  • 2 lemongrass stalks, finely chopped *Hard to get lemongrass at the local grocery store. Make sure, remove the tough, fibrous outer layers from lemongrass before chopping. Use only the pale bottom part of the stalk. OR you can purchase the Lemon Grass Herb Blend in Tube from super Market.
  • 4 green onions, thinly sliced
  • 1 tsp salt
  • 12 black peppercorns, coarsely crushed
  • 2 Tbsp peanut oil
  • 1 1/2 - 2Tbsp Chili-Garlic Sauce
  • 1 tsp minced garlic
  • 1 tsp light brown sugar
  • 2 Tbsp fish sauce, or more to taste
  • 1/4 cup roasted unsalted peanuts, chopped
  • a pinch of salt & pepper
  • fresh cilantro leaves, to garnish
  • 4 cups of steamed rice, to serve (or rice noodle)

Direction:
  1. Trim any excess fat from the pork. Cut the meat across into 1/4 inch thick slices, then cut each slice into 1/4 inch strips.
  2. Put the pork into a bowl with the lemongrass, green onion, salt and crushed peppercorns. Mix well, then cover and let marinate for 30 minutes.
  3. Heat a deep pan or wok until hot, add the oil and swirl it around.
  4. Add the pork mixture and stir-fry for 3 minutes.
  5. Add the Chili Garlic Sauce, garlic and stir-fry for another 5-8 minutes over medium heat, until the pork no longer looks pink.
  6. Add the sugar, fish sauce and chopped peanuts and toss to mix.
  7. Taste and adjust the seasoning, if necessary.
  8. Garnish with cilantro leaves and serve on a bed of rice or rice noodles.


http://www.grouprecipes.com/90377/asian-stir-fried-pork.html

Korean Curry Rice - Baekse Curry




  • 5 oz, beef or chicken, pork, cut into small cube

  • 1 medium onion, cut into small cube

  • 1 medium potato, cut into small cube

  • 1/2 carrot, cut into small cube

  • 1/2 zucchini. cut into small cube

  • 1 1/2 cup water

  • 1 Tbsp olive oil

  • 1 bag Baekse Curry powder (Hot or mild)

  • 4 cups short grain steamed rice



  1. Heat a deep pan and saute the meat. Add onion, potatoes, and carrots in the pan and saute together.

  2. Add water in the pan and bring to a boil Turn the heat down to low and cook for 10-20 min until vegetable and chicken get soft.

  3. Turn the heat off; then add 5 Tbsp curry powder little by little in the pan and stir it around until it melts in..

  4. Turn the heat to low; simmer for 10 min.stir it often.

  5. Serve the curry over steamed rice.


Korean Curry Rice-Baekse Curry @ Group Recipes

Minggu, 22 Maret 2009

Kitchen Tip: Cleaning a Coffeemaker


Oily residue from brewing, along with hard-water deposits and other impurities, build up in coffeemakers over time. Your coffee can end up with an unpleasant flavor. A monthly cleaning will help ensure a great-tasting cup of coffee.


To Clean: once a month, fill the water reservoir with a mixture that's half distilled white vinegar and half water. Turn on the coffeemaker. Let several cups run through, then turn it off and let sit for an hour. Start the machine again to complete the cycle, discarding the vinegar mixture afterward. Run plain water through the coffeemaker a few times until the vinegar odor disappears. To clean the carafe and filter basket, place in the top rack of the dishwasher.


Everyday Food Martha Stewart October 2006

Watercrest Salad




  • 1 bags watercrest, trimmed

  • 4 strawberries, quarted

  • 1/3 to 1/2 cup bluberries

  • 2 oz. sliced almond, toasted

  • 2 Tbsp whole toasted sesame seed

  • DRESSING:

  • 1/4 cup olive oil

  • 2 Tbsp Vinegar

  • 1 tsp salt

  • a pinch of black pepper

  • 1 Tbsp sugar



  1. Mix all vegetables.

  2. Add dressing right before serving and toss.


Watercrest Salad @ Group Recipes

Kitchen Tip: Juicing a Lemon

To get the most juice from a lemon, start by rolling it on a work surface under your palm a few times, or can also microwave it for 10 seconds, before cutting it in half. A juicer or handheld reamer will help release more juice than a simple squeeze. A thin-skinned lemon should yield about 3 tablespoons juice.

Thin-skinned lemons have more juice and fewer seeds. Look for round lemons that give slightly when pressed and are heavy for their size.
Martha Stewart Everyday Food April 2009

Spicy Hot Baked salmon


Serve: 4 prep: 10 minutes Cook: 40 to 50 minutes


Ingredients:

  • 1.5 - 2 lbs whole salmon fillet ( skin removed)

  • 1/3 cup mayonnaise

  • 2 Tbsp Masago (fish egg)

  • 1 stick imitation crab meat, chopped

  • 1 tsp dill or parsley (dried or fresh herb)

  • 1 Tbsp Sriracha Hot Chili sauce ( add more to make hotter )

  • 1/2 onion, thinly sliced

  • 1/2 lemon

  • 1 Tbsp capers

Direction:

  1. Preheat the oven at 360 F.

  2. wash the fillet and pat dry.

  3. In a small bowl, add mayonnaise, Masago, chopped crab meat, dill or parsley, Sriracha sauce; mix well.

  4. Spray Pam on baking pan. Put the fillet,

  5. Spread mayonnaise mixture over the fillet; then onion slices and capers over the top. Sprinkle lemon juice over the top.

  6. Bake about 40 to 50 minutes until salmon flakes


http://www.grouprecipes.com/90301/spicy-hot-baked-salmon.html

Recipe: Maple Date Bars


1 3/4 cup finely chopped pitted dates
3/4 cup water
1/3 cup maple syrup
1 teaspoon grated lemon grind
2/3 cup sugar
1/2 cup butter, softened
1 cup all-purpose flour
1 cup regular oats
1/4 teaspoon baking soda
1/4 teaspoon salt
cooking spray

Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil.

Cook 12 minutes or until most liquid is absorbed, stirring frequently. Mixture will look like jam.

Stir in rind; cool completely.

Preheat oven to 400 degrees.

In a large bowl, with stand mixer, beat sugar and butter at medium speed until smooth.

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour, oats, baking soda, and salt.

Stir in flour mixture into sugar mixture (mixture will be crumbly).

Press 2 cups flour mixture into bottom on a 9x13 inch baking pan coated with cooking spray.

Spread date mixture over flour mixture.

Sprinkle with remaining flour mixture.

Bake at 400 degrees for 20 minutes or until golden brown.

Cool completely in pan on a wire rack.
Makes about 20 bars.
Cooking Light, November 2005

Sabtu, 21 Maret 2009

Recipe: Creamy Italian Dressing


1 (.7 ounce) package Italian dressing mix, Good Seasons
1/4 cup mayonnaise
6 tablespoons white balsamic vinegar


In a medium bowl, whisk together dressing mix, mayonnaise, and vinegar. Serve with choice of salad. Dressing can be stored covered, in refrigerator, for up to 1 week.
Semihomemade Magazine, Feb/March 2009

Quote


"Be a coffee-drinking individual - espresso yourself."
-Unknown

Recipe: Peanut Butter-Chocolate Chunk cookies


These little cookies showcase a perfect pairing of peanut butter and chocolate!


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter, smooth or chunky
4 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks


Preheat oven to 350 degrees.

In a bowl, whisk together flour and baking soda; set aside.

In a large bowl, using a stand mixer, beat peanut butter, butter, and sugars until light and fluffy.

Add eggs, and vanilla, and beat until smooth.

With mixer on low, gradually add flour mixture, beating just until combined.

Stir in chocolate chunks.

Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheet.

Bake until golden, 13 to 15 minutes, rotating sheets halfway through.

Transfter cookies to wire racks to cool.

Makes about 36 cookies.

Jumat, 20 Maret 2009

Recipe: Parmesan Twists


1 (17.25 ounce) puff pastry, thawed
1 egg, lightly beaten
1 1/2 cups (6 ounces) parmesan cheese, grated
1 tablespoon poppy seed or sesame seeds, optional

Heat oven to 400 degrees.

Cut thawed puff pastry into 24 strips.

Brush both sides with lightly beaten egg.

Sprinkle with parmesan cheese and twist.

Place on 2 baking sheets.

Lightly press ends of puff pastry down on pan.

Bake until golden brown, 12 to 15 minutes.

Serve warm. Makes about 24 twists.

Quote

"Friends are the most important ingredient in this recipe of life." -Unknown


Kamis, 19 Maret 2009

Recipe: Chocolate Malted Whopper Drop cookies


These cookies sound like they could come out of Willy Wonka's chocolate factory! They are almost equal parts candy and cookie. The candy part is chunks of chocolate-covered malted milk balls and big chunks of chocolate, while the cocoa cookies are soft and lightly flavored with malted milk powder.

1 3/4 cup all-purpose flour
1 cup malted milk powder, vanilla
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick plus 3 tablspoons butter, at room temperature
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup whole milk
2 cups chocolate-covered malted milk balls, coarsely chopped, Whopper brand
6 ounces bittersweet chocolate, coarsely chopped

Sift together the flour, malted milk powder, cocoa, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, beat the butter and sugar together on medium speed for 3 minutes, until very smooth.

Add eggs one at a time, beating for 1 minute after each addition.

Beat in the vanilla; don't be concerned if the mixture looks curdled. It will even out when the dry ingredients is added.

Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough-and that's fine. With the mixer on low, mix in the malted milk balls and chopped chocolate.

Drop the dough by rounded teaspoonfuls onto the baking sheet, leave about 2 inches of space between.

Bake for 11 to 13 minutes, at 375 degrees, rotating sheets from top to bottom and front to back after 6 minutes.

When done, the cookies will be puffed and set but slightly soft to the touch.

Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature.

Repeat with the remaining dough, cooling the baking sheets, between batches.

Caffe Vita coffee shop

I tried a new coffee shop, Caffe Vita, in downtown Olympia. My coffee looked just like the picture. I took one sip of my café mocha and tasted so smooth and creamy. YUM! Definately worth a try.





About Simply Delicious Everyday blog

I thought it would be fun to have something new to do. This blog, Simply Delicous Everyday, will contain anywhere from dinner recipes, dessert recipes, quotes, coffee, baking tips, new restaurant/cafes I try, and some random postings of interest. Please check back anytime to read the latest postings. Mostly, I want to have fun and share some everyday interests of mine.



Sabtu, 14 Maret 2009

Korean Spicy Beef and vegetable Soup (Yuk Gae Jang)




Serve: 12 Prep: 20 minutes Cook: 90 minutes

Ingredients:
  • 1.5 lbs Beef Brisket or Beef Loin Tri Tip

  • 1 bundle large green onion (Leek?)

  • 3 green onions, chopped

  • 1 bag (12oz.) green bean-sprouts

  • 6 oz. dried toran stem - korean vegetable

  • 6 oz. Kosari (Korean mountain Vegetable. Fern Brakets) - OR use 16 oz. boiled royal fern(Zenmai Mizuni) instead of Toran & Kosari

  • 7 cloves garlic (3 Tbsp minced garlic)

  • 3 Tbsp sesame oil

  • 2 Tbsp olive oil

  • 1/3 cup soy sauce, more or less to taste (Guk kanjang)

  • 1/3 cup Korean hot Pepper Flakes
Direction:


  1. Put beef in a cold water to draw out blood from the beef about 1 hour. Discard water.

  2. Place trimmed beef in a large stockpot with enough water to cover and bring to a boil; then simmer for 3 hours. remove the cooked beef from the pot. torn the beef in length by hand.

  3. Remove pot from heat, cool and refrigerate overnight.

  4. The following day, remove any solidified fat from the soup base.

  5. Soak in dried toran in warm water; leave 30 minutes.

  6. Discard water from toran; boil with hot water (2 cups) until it gets softer, then squeeze water out, cut into 3 inch length.

  7. If you are using fresh kosari (fern); boil in hot water (2cups) until it gets softer, then squeeze water out, cut into 3 inch length. If you purchased dried ones, soak in dried kosari in warm water over night, then boil kosari for thirty minutes until tender.

  8. Boil 2 cups water; add bean sprout ; boil slightly, then pour into colander, rinse with cold water. squeeze water out.

  9. Boil 2 cup water; add green onions (3 inches length), then boil slightly; remove from the heat, pour into the colander, rinse with cold water.

  10. Mix beef, toran, kosari, bean sprout and minced garlic, chopped green onions, soy sauce, dried red pepper flakes, sesame seed oil: mix well.

  11. Preheat the big pot; add olive oil, then add the above mixed ingredients and saute about 5 minutes; then add soup base & boil the soup.

  12. Add red pepper flakes, salt or soy sauce to taste.

  13. Serve with rice.


http://www.grouprecipes.com/89870/korean-spicy-beef-and-vegetable-soup-yukgae-jang.html

Vanilla Cupcake with fruit Topping



Serve: 12 Prep: 15 minutes Cook: 20 minutes

Ingredients:
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup butter, unsalted, room temperature
  • 2/3 cup sugar
  • 3 eggs, room temperature
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • Sliced Fruits
  • Light whipped topping
  • Zest of 1 large lemon (optional)

Direction:

  1. Preheat oven to 375f degree; line muffin cups with paper liners
  2. In a large bowl, beaten butter and sugar till light and fluffy using electric mixer. add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
  3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
  5. Divide evenly among pans and bake for 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean
  6. Remove from oven and place on a wire rack to cool.
  7. Once the cupcakes have completely cooled, using a small knife, cut a shallow dip in the top of each cupcake.
  8. Top with fruit and whipped topping.


http://www.grouprecipes.com/89749/vanilla-cupcake.html

Kamis, 12 Maret 2009

Low-country Shrimp Boil (Frogmore Stew)



Serve: 10 Prep: 10 minutes Cook: 30 minutes
Ingredients:


  • 16 cup water
  • 1/4 cup Old Bay seasoning
  • 2-3 tsp. ground red pepper
  • 2 lb. cooked smoked sausage, cut in 1 1/2 chunks.
  • 2 lb tiny new potatoes, halved if large
  • 10 small onions, peeled (pearl onions)
  • 5 fresh ears corn, shucked and halved.
  • 2 lb. fresh or frozen large shrimp in shells
  • 1/4 cup butter, melted (optional)
  • 1/4 cup snipped fresh herbs, such as thyme, oregano
  • Cocktail sauce (optional)
  • Hot sauce (optional)

Direction:


  1. In a large pot, combine water, Ol Bay seasoning, and ground pepper.
  2. Cover and bring to boil.
  3. Once water is boiling, carefully add sausage, potaotes, onions, corn.
  4. Return to boiling, then reduce heat and cover and simmer for 10 min.
  5. Add shrimp, cover and cook 2-3 mins more until shrimp turn to pink color.
    remove from heat, then let stand for 5 mins.
  6. Cafefully drain in a large colander.
  7. Combine melted butter and herbs over the shrimp and vegitables, then gently toss them.
  8. Serve with cocktail sauce and hot pepper sauce
http://www.grouprecipes.com/57804/low-country-shrimp-boil.html

Rabu, 11 Maret 2009

Salmon Burger Steak with Tomato Sauce







Serve: 6 Prep: 10 minutes Cook: 20 minutes


Ingredients:

  • 2 (6 oz) caned salmon
  • 1 cup chopped onion
  • 1/2 cup chopped shitake mushrooms
  • 2 Tbsp parsley, diced
  • 1 tsp mix of dried herbs (rosemary, paprika, chili pepper, lemon peel)
  • a pinch of salt & pepper
  • 1/2 cup bread crumbs, or fresh whole wheat bread crumbs
  • 2 Tbsp grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 Tbsp milk
  • Spray oil or melted butter

FOR THE SAUCE

  • 14 oz canned diced tomato
  • 1/4 onion, diced
  • 1 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 1 bay leaf
  • 2 Tbsp hot sauce
  • 1 Tbsp parsley, diced
  • 1 tsp sugar
  • a pinch of salt & pepper

Direction:

  1. Preheat the oven at 370 degree.
  2. Drain and flake Salmon, saute onions & shitake mushrooms lightly.
  3. Combine salmon, onion, shitake mushrooms, parsley, bread crumbs, milk, egg, Parmesan cheese, and seasonings; mix well.
  4. Spray with non-stick oil or melted butter inside of muffin pan
  5. Form into 6 large muffin pan (silicon pan). Bake 15 minutes or more.
  6. In the mean time, prepare the mushrooms and sauce.
  7. Slice the mushrooms and stir fry in the pan; season with salt & pepper ; remove from the heat; set a side.
  8. preheat the saucepan; add olive oil; heat the oil
  9. Add onions & garlic; saute slightly.
  10. Add tomato, bay leaf; boil-stir often
  11. Add hot sauce, parsley, salt & pepper, sugar; mix well; simmer about 3 to 4 minutes.
  12. Remove from the heat. set a side.
  13. Remove the salmon from the muffin pan gently.
  14. Put some sauteed mushrooms on the plate, then salmon steak & top with tomato sauce.




http://www.grouprecipes.com/89477/salmon-burger-steak-with-tomato-sauce.html

Minggu, 08 Maret 2009

Chinese Fried Rice


Serve: 4 Prep: 10 minutes Cook: 40 minutes

Ingredients:

  • 2 cups uncooked basmati rice
  • 2 cups water
  • 1/2 cup ham steak (cut into cubes:pea size)
  • 1/2 cup frozen peas & carrots
  • 1 cup thinly sliced green onion
  • 1/3 cup chopped shiitake mushroom
  • 3 eggs, lightly beaten
  • 3-4 tablespoons canola oil (or peanut oil)
  • 1/4 teaspoon salt
  • 1/4 tsp white pepper
  • 1 Tbsp oyster sauce
  • 1 tsp sugar

Direction:

  1. Cook your rice (I use a rice cooker). You want it a bit on the crucnhy side, so even though you might want to add more water, DON'T.
  2. Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
  3. In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish) about 1-2 minutes..
  4. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes.
  5. Garnish with remaining scallions and serve.


http://www.grouprecipes.com/89332/chinese-style-fried-rice.html

Sabtu, 07 Maret 2009

Apricot Yogurt Delight

Serve: 2 Prep: 5 minutes

Ingredients:

  • 1 cup fat-free or low-fat Greek-style plain yogurt

  • 1/4 cup chopped fresh or dried apricots.

  • 2 Tbsp low-sugar apricot preserves

  • 4 tsp chopped walnuts, toasted

Directions:


  1. Divide yogurt between 2 bowls.

  2. Top each serving with half the apricots, preserves, and walnuts.

  3. Serve!


http://www.grouprecipes.com/89180/apicot-yogurt-delight.html

Seared Scallops with Mint Pesto




A refreshing mint, almond, and Parmesan topper is a tantalizing flavor for these plump, tender sea scallops.
I served some scallops with mint pesto, and some of them with creamy roasted red pepper sauce. My husband tasted both of them, and his favorite one was a scallops with creamy roasted red pepper sauce. Which one do you like better? let me know!

Serve: 2 Prep: 10 minutes Cook: 10 minutes

Ingredients:
  • 1/3 cup lightly packed fresh mint
  • 1/4 cup lightly packed fresh flat-leaf parsley
  • 1 Tbsp almonds, toasted and chopped
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp lemon juice
  • 1 Tbsp minced garlic
  • 6 sea scallops ( 8-10 oz. total)
  • 1 tsp olive oil
  • 1 cup fresh watercress or spinach

Direction:

For pesto:

  1. In a food processor, combine mint, parsley, almonds, Parmesan cheese, 2 Tbsp water, lemon juice, garlic, 1/8 tsp salt, and 1/8 tsp black pepper.
  2. Cover and process until nearly smooth. Set aside.

For Scallops:

  1. Rinse scallops and pat dry with pepper towels.
  2. Sprinkle scallops with 1/8 tsp salt and 1/8 tsp black pepper.
  3. In a large nonstick skillet, heat oil over medium-high heat.
  4. Add scallops; cook 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
  5. Serve scallops and pesto over watercress.


http://www.grouprecipes.com/89170/seared-scallops-with-mint-pesto.html

Chunky Pear Chutney


  • 2 Tbsp butter

  • 3 Bartlett pears, peeled & cored, cut into 1 inch pieces

  • 1/2 cup cider vinegar

  • 1/2 cup raw cane sugar

  • 1/2 cup golden raisins

  • 1 jalapeno pepper, seeded & minced

  • 1 Tbsp ginger, minced

  • 1/2 tsp pink peppercorns

  • 1/2 tsp smoked paprika

  • 1/2 tsp hot paprika

  • 1/2 tsp allspice

  • a pinch of salt



  1. In a medium saucepan, melt butter over medium-high and saute pears, about 2 minutes.

  2. Add the remaining ingredients, except salt, and bring mixture to a boil.

  3. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes.

  4. Season with salt, to taste.

  5. Remove from heat and serve with Pork.


Chunky Pear Chutney @ Group Recipes

Spicy-sweet fried pork chop


Serve: 4 Prep: 10 minutes Cook: 20 minutes

I used the hot salsa for the sauce and it was too spicy for my son-in-law. So I served the pork chop with chunky mango chutney instead of spicy-sweet salsa mixture. He absolutely loved it!


Ingredients:

  • 2 cups canola oil, for frying
  • 4 pork chops, bone-in, 1/2 inch thick
  • Salt and pepper, for seasoning pork chop
  • 1/2 tsp black pepper
  • 2 eggs
  • 1 Tbsp water
  • 1/4 tsp cayenne pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup bottled salsa
  • 1 1/2 Tbsp seedless raspberry preserves
  • 3 Tbsp chopped fresh cilantro

Directions:

  1. Season pork chop with salt & pepper on both sides, set aside.
  2. On a shallow bowl beat eggs, water, cayenne pepper, & 1/2 tsp black pepper. In a ziplock bag mix flour and cornstarch ( 2:1 ratio)
  3. Preheat the oil to 360 degree in the deep frying pan.
  4. Coat pork chops in egg mixture one by one, transfer to a plastic bag, shake until coated.
  5. Fry pork chops until golden, about 3-4 minutes per side. Transfer to a paper towel to drain.
  6. Add salsa and preserves to pan; increase heat to medium-high.
  7. Cook 30 seconds or until slightly thick, stirring constantly.
  8. Serve pork chop with salsa mixture(about 1 Tbsp), and sprinkle with cilantro (1 1/2 tsp).


http://www.grouprecipes.com/89167/spicy-sweet-chicken-fried-pork-chop.html