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Cooking, Recipe and Food Blog

Archives for April 2007

Last Snack of the Day: Caper Buschetta Recipe

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tomato-caper-bruschetta-recipe-4-29-07.jpgWell, the Snack of the Day posts end today & tomorrow will bring a new daily treat.  So, let’s go off with a big bang with this fabulous Caper Bruschetta recipe.  Enjoy!

Ingredients:

  • 2 tablespoons capers, rinsed & drained
  • 5 Roma tomatoes, diced
  • 2 cloves garlic, minced
  • 1/3 cup olive oil, divided
  • salt & pepper
  • 1 baguette
  • 1 bunch fresh basil, chopped

What’s Next:

In a medium-sized bowl, stir together tomatoes, capers, garlic, basil and 1 tablespoon oil, along with salt and pepper to taste.

Cover and let stand at room temperature for 30 minutes.

Preheat broiler or grill. Slice bread into 1/2″ slices, brush with oil.

Toast bread on both sides. Sprinkle basil over toasted bread.

Eat well & Laugh often!

Snack of the Day: Cheddar Apple Scones Recipe

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Good Monday morning to you!  I trust your weekend was spent relaxing & getting all those projects done that have been waiting for you.

Well folks, the month of April is about to pass us by & bring May with it.  So, Snacks of the Day will soon be replaced with something else delicious, with that said, let’s make sure to enjoy today’s Cheddar Apple Scones Recipe!

Ingredients:

  • 1 3/4 cup flour
  • 1 tbsp. plus 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbsp. plus 1 tsp. white sugar
  • 3/4 cup buttermilk
  • 1 egg
  • 4-tbsp. plus 1 tsp. cold butter cut into small pieces
  • 1/2 cup cheddar cheese, grated on the large side of a grater
  • 1/3 cup cheddar cheese, grated on the fine side of a grater – reserve for top of each scone
  • 2 apples, peeled, seeded and cut into small chunks
  • 1 beaten egg, reserve for brushing the tops of the scones

What’s Next:

Preheat oven to 450 F 0r 230 C.

Combine dry ingredients – flour, baking powder, baking soda, salt and sugar in a mixing bowl. Stir until well combined. Combine buttermilk and egg in a small bowl and whisk to break up egg and incorporate ingredients.

Add the cold butter into the flour mixture. Using a pastry blender, or your hands, work butter into flour until butter is broken into little pieces and the mixture is crumbly. Work quickly so butter does not soften up too much.

Toss in apples and cheddar cheese until just combined. Pour wet ingredients over dry and, using a wooden spoon, quickly mix together until mixture comes together and forms a ball. Do not over mix dough or it will become tough.

Turn dough out onto floured surface and flatten slightly. Roll dough with a rolling pin until it is about 1 inch thick. Using a 2-inch biscuit cutter, or a glass, cut dough into circles.

Place cuts close together to reduce the amount of scrap dough. Dough scraps can be gently kneaded together and reused. Arrange scones on a baking tray – it is okay if they touch. Brush the tops of the scones with the beaten egg then top each scone with the reserved finely grated.

Bake 12 to 15 minutes, or until that golden brown stage.

Eat well & Laugh often!

Wow, Hugh Grant Throws Baked Beans at Paparazzi

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Now, that’s just funny.  British actor Hugh Grant was arrested in London this week for heaving a container full of baked beans at some paparazzi. 

I don’t know what’s more humorous, the fact that Grant threw a container of baked beans at some photographers or that fact that Hugh Grant had a container of baked beans.

Silly people…  Happy weekend, ya’ll!

Photo Credit & Source

Snack of the Day: Banana Pecan Bread Recipe

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Weekends are perfect for baking projects, am I right?  So, this yummy Banana Pecan Bread Recipe is just the thing we need for a Friday.

Nothing warms up the senses like good bread baking away in the oven.  Enjoy!

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup very ripe mashed banana
  • 1/3 cup unsweetened applesauce
  • 2 large egg whites
  • 1 large egg
  • 1/4 cup chopped pecans

What’s Next:

Preheat oven to 350 F or 175 C.

Spray a 9″x5″ loaf pan with nonstick cooking spray.

In a large bowl, combine flour, sugar, baking powder, baking soda & salt.

In a medium bowl, mix mashed banana, applesauce, egg whites and egg with a fork.

Stir banana mixture into flour mixture just to moisten. Spoon batter into pan, sprinkle with chopped pecans.

Bake 40 to 45 minutes. Cool loaf in pan on wire rack for 10 minutes. Remove loaf from pan, cool completely before snacking away!

Eat well & Laugh often!

Snack of the Day: Sweet Potato Fries Recipe

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Anyone who knows me, knows that I have a great love affair with the sweet potato.  And today is certainly no exception. 

In a dessert, in a soup or as a snack, these tasty little taters can do just about anything.  On the menu for today we have a fantastic recipe for Sweet Potato Fries, enjoy!

Ingredients:

  • 4 sweet potatoes, peeled
  • 1/4 c. organic olive oil
  • 1 garlic clove, finely minced
  • salt and pepper to taste

What’s next:

Preheat oven to 400 F or 200 C.

Cut potatoes into 1/2 inch thick planks. Cut the planks into 1/4 to 1/2 inch sticks.

Place in a bowl and toss with olive oil and garlic. Arrange on a cookie sheet.

Sprinkle with salt and pepper. Bake for 15 minutes, or until golden.

Flip the potatoes over and bake for another 15 minutes. Sprinkle with more salt and get ready to serve!

Eat well & Laugh often!

Television Commercials are Turning Our Kids Into Fatties

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According to a new study, British researchers have found that watching television commercials are turning our children into fatties. 

During the research, 60 kids were studied while scientists looked on in amazement.  Apparently a child’s weight severely influenced what they ate.  For instance, an obese child would choose sweets over healthier choices like veggies.  And all the children studied wanted to eat more after they saw TV commercials advertizing sweet treats & other types of food.

So, ummm, what does that say about us & those Viagra commercials then, huh?

Photo Credit

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Snack of the Day: Avocado Pie Recipe

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Well, folks, I couldn’t resist this one, it was just too fabulous.  On the menu for today we have an Avocado Pie Recipe.

I know, I know, this recipe is verging more on the dessert side of things rather than the snack side of things, but come on, it’s avocado pie!  Enjoy all the same!

Ingredients:

  • 1 (9-inch) prepared graham cracker pie crust
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 envelope unflavored gelatin
  • 3 medium-size very ripe avocados
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup heavy cream
  • 1/2 cup sour cream

What’s Next:

Refrigerate graham cracker crust until well chilled.

In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.

In a large bowl or the food processor, combine gelatin mixture, avocados, and sweetened condensed milk. Pour mixture into prepared graham cracker pie crust. Refrigerate at least 2 hours or until the filling is firm. In a small bowl, whip heavy cream and sour cream together until stiff peaks form.

Serve pie topped with prepared whipped cream mixture & enjoy!

Eat well & Laugh often!

Cadbury Schweppes Faces Charges Over Salmonella Outbreak

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Man, talk about a bad year for food- human & pet both.  Sweet-tooth giant, Cadbury Schweppes, is to face prosecution over their recent outbreak of salmonella that caused more than a million chocolate bars to be recalled.  Poor little kids, I bet they hated given up those goodies. 

The company is being accused of adding “unsafe” sweets on the market, according to Birmingham City Council members in the UK.

Cadbury Schweppes will appear before the Magistrate on June 15 to state their case, which so far as I can see, they don’t really have one.

Photo Credit

{Source}

Snack of the Day: Pakistani Carrot Pudding

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Hello there, you!  Wishing you a happy & healthy Tuesday morning. 

On the snack menu for today we have a very interesting recipe from Pakistan, Carrot Pudding.  It’s a little sweet & a little spicy, which works out perfectly.  Enjoy!

Ingredients:

  • 1 quart whole milk
  • 1/4 cup basmati rice
  • 1 pound carrots, scrubbed and grated
  • 1/2 cup sugar
  • 3/4 tsp ground cardamom
  • 1/2 cup golden raisins
  • 1/4 cup shelled pistachios

What’s Next: 

Pour milk into a sauce pan and add rice — soak for 30 minutes.

Add carrots, sugar and cardamom to the milk and rice. Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours, stirring occasionally. Taste. Add more sugar if desired. An immersion blender can be used if you want a creamier texture. (Mine was pretty creamy just from the cooking). Finally, add the raisins and cook for 30 minutes longer.

When pudding is done, transfer to a serving dish or individual bowls. Garnish the top with the pistachios and more raisins & enjoy!

Eat well & Laugh often!

Salt & Pepper Orbs for Earth Day

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Earth Day was Sunday, so I hope you had the world on your mind, so to speak.

To kinda celebrate Earth Day, we’re highlighting these beautiful Salt & Pepper Orbs.  Pretty, aren’t they? 

Designed by Andi Kovel, these handmade salt & pepper shakers are made of recycled glass & processed in an electric furnace that just happens to be powered by wind, so you can feel good about your purchase!

Snack of the Day: Savory Stuffed Tomatoes Recipe

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A lovely good Monday morning going out to everyone.  I trust your weekend was relaxing & full of delicious bites! 

To start off the day right, I have this amazing Savory Stuffed Tomatoes Recipe for you.  A great after-work snack, this stuffed tomato recipe is sure to win over the workday blues.  Enjoy!

Ingredients:

  • 4 large local tomatoes
  • 2 countrystyle bread slices, with crust
  • 1 red onion
  • 1 Tbsp savory, chopped
  • Olive oil
  • Salt and pepper
  • 1 small zucchini
  • 1 oz Parmesan, grated

What’s Next:

Wash the tomatoes and slice the top part, about a half inch thick.

With a sharp spoon, remove the seeds and flesh inside. Place in a bowl and set aside.

Sprinkle the inside of the tomatoes with salt and turn them open face down on a cutting board. Leave them like this for 30 – 40 minutes.

In the meantime, slice the onion thinly.

Heat 2 Tbsp olive oil in a frying pan and cook the onion for 5 minutes until softer.

Cover and reduce the heat to cook it for about 30 minutes.

Go ahead & preheat your oven to 350 F or 175 C.

Slice the zucchini in julienne and keep it.

Dice roughly the tomato flesh.

Chop the bread in small cubes.

Mix the bread with the diced tomatoes.

Season with salt and pepper.

Add the zucchini julienne, onion and chopped savory. Mix well.

Place the stuffing in the tomatoes.

Sprinkle with Parmesan cheese and place the top (le chapeau — the hat) of the tomatoes.

Add a splash of olive oil on top of each.

Place in the oven and cook for 30 minutes & enjoy!

Eat well & Laugh often!

Frank DeCaro Says Celebrities Can Cook with New Website

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frank-decaro-celeb-food-list-4-20-07.jpgIt’s funny, but I guess most celebrities are not born celebrities, so they need to know how to fend for themselves before they make the big time, right?

Well, ex-“The Daily Show” correspondent Frank DeCaro isn’t going to let us slide by life without knowing what celebrities are cooking these days. 

DeCaro has a new Website that features a pretty extensive list of celeb recipes.  From Andy Warhol’s Ghoulish Ghoulash Stuffed Cabbage to Moby’s Pan Bagna, there is something for everyone!

Photo Credit

Snack of the Day: The Best Zucchini Bread Recipe

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Well, the cold streak continues this weekend so I thought we might need to cuddle up with some warm homemade bread.  Am I right or am I right?

This delicious recipe for the Best Zucchini Bread out there is sure to take that cold right out of your bones & replace it with yummyness.  Enjoy!

Ingredients:

  • 3 1/2  cups all-purpose flour 
  • 2  teaspoons baking powder 
  • 1/2  teaspoon baking soda 
  • 1  teaspoon salt 
  • 1  teaspoon ground cinnamon 
  • 1/2  teaspoon freshly grated nutmeg 
  • 1/4  teaspoon ground cloves 
  • 2 1/2  cups zucchini (grated unpeeled) 
  • 1  cup sugar 
  • 4  large eggs, lightly beaten 
  • 1/2  cup vegetable oil 
  • 2  tablespoons orange zest, grated 
  • 1  cup toasted walnuts or pecans (coarsely chopped) 

What’s Next:

Go ahead & preheat your oven to 350 F or 175 C.

Grease and flour two 8½-inch loaf pans.

Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside; Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended.

Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the batter is evenly moistened and blended; Fold in the nuts; divide batter between the prepared loaf pans.

Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50-55 minutes.

Remove the loaves from the pans and let cool on wire racks before serving & enjoy!

Eat well & Laugh often!