bFeedme

Cooking, Recipe and Food Blog

Archives for October 2011

Braised Green Beans & Summer Vegetables

By


Braised green beans and summer vegetables is an easy vegetable recipe with a salty and nutty Parmesan flavor. If you want it to be a vegan dish, simply replace the Parmesan cheese with nutritional yeast which is a common cheese substitute.
Makes 6 servings

Ingredients:

1 tablespoon extra-virgin olive oil

1 small onion, halved and sliced

3 cloves garlic, minced

1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried

1/2 cup white wine  or chicken broth

1 pound green beans, trimmed

1 medium summer squash, peeled, seeded and cut into 1-inch pieces

1 cup halved cherry tomatoes, or grape tomatoes

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup finely shredded Parmesan cheese

 

Heat the oil in a large skillet over medium heat.  Sauté the garlic, onions and oregano for 1-2 minutes until it becomes fragrant and the onions are soft.  Pour in the wine and set the heat to high. Bring it to a boil. Add the green beans and reduce the heat to medium. Let it simmer for 5-8 minutes. Stir occasionally. Place the squash and tomatoes in the skillet. Cook it for another 8-10 minutes until all the vegetables are tender. Season it with salt and pepper to adjust the taste. Transfer it to a serving bowl and sprinkle with Parmesan cheese before serving.

 

Photo Courtesy Of:  Dan4th

Baked Chicken with Onions & Leeks

By


This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic which you can serve alongside it. It is a delectable meal in itself which you can eat with rice pasta. Add more pepper for some spice.

 

Makes 6 servings

Ingredients:

2 large onions, thinly sliced

4 stalks leeks, washed and the white and green parts thinly sliced

4 cloves garlic, thinly sliced

3 tablespoons extra-virgin olive oil, divided

2 teaspoons fresh thyme leaves

1/4 teaspoon salt

2 1/2-3 pounds chicken, cut into pieces, skin removed and trimmed

1/4 cup Dijon mustard

2 teaspoons minced shallots

1 1/2 teaspoons chopped fresh rosemary

1 teaspoon reduced-sodium soy sauce

3/4 teaspoon freshly ground pepper

 

Preheat oven to 400°F and lightly grease a baking dish with oil.

Combine the onions, leeks garlic, thyme, oil and salt in a large bowl. Toss well and make sure that the vegetables are coated in oil. Transfer the mixture to the baking dish and place the chickens on top of it.

In a small bowl, combine the mustard, shallots, rosemary, soy sauce and pepper. Gradually add one tablespoon of oil. Continue to whisk until well combined.

Glaze the chicken with the mustard mixture. You may use a brush or marinate the chicken. Bake it for 20-30 minutes or until the chicken is browned and the meat is tender. Transfer it to a serving plate or individual plates. Serve with the baked onions and leeks.
Photo Courtesy Of:  VirtualErn

Broccoli Salad with Creamy Feta Dressing

By


Broccoli salad with creamy feta dressing is originally a raw vegetable salad recipe, but I found the broccoli too tough, so I decided to steam it. This hearty salad goes well with steaks and other grilled meats. Adjust the taste of the dressing by adding more of the ingredients that you like. Enjoy!

Makes 4 servings

Ingredients:

1/3 cup crumbled feta cheese

1/4 cup nonfat plain yogurt

1 tablespoon lemon juice

2 cloves garlic, minced

1/4 teaspoon freshly ground pepper

8 ounces broccoli crowns, trimmed and finely chopped

4 large tomatoes, seeded and chopped

1 red bell pepper, seeded and sliced thinly

Salt to taste

 

Combine the yogurt, feta cheese, lemon juice, garlic, freshly ground pepper and salt in a large bowl. Whisk until all the ingredients are well combined.

Steam the broccoli for 5-8 minutes or until it becomes bright green and crunchy. Place it in the bowl with the yogurt and cheese mixture.

Add the tomatoes and bell pepper. Toss to coat the vegetables in the dressing. Serve chilled or at room temperature.
Photo Courtesy Of:  jeffreyw

 

Pear Crumble

By


Easy comforting pear crumble may be served as is or with ice cream. It is a wonderful dessert or snack that you can have during warm days. Use this recipe for other fruits like apricots or apples if desired.

 

Makes 1 4 servings

Ingredients:

1 1/2 cups old-fashioned rolled oats

1/2 cup chopped walnuts

1/2 cup packed brown sugar

1/3 cup whole-wheat or all-purpose flour

1/2 teaspoon ground cinnamon

5 tablespoons canola oil

3 1/2 pounds ripe but firm pears, peeled and cut into 1/2-inch pieces

1/2 cup pure maple syrup

1/2 cup raisins

2 tablespoons all-purpose flour

2 tablespoons lemon juice

2 teaspoons minced crystallized ginger
Preheat the oven to 350°F and lightly grease a 9×13 –inch baking dish with butter.

Next, prepare the toppings by combining the oatmeal, walnuts, brown sugar, flour and cinnamon in a medium sized bowl. Drizzle it with oil and stir until it is moist. Set aside.
After, prepare the filling by placing the pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl. Mix well. Transfer the filling mixture to the greased baking dish. Sprinkle the oatmeal and walnut topping on top of it.

Bake the crumble for 40-50 minutes or until the pears are tender and the topping is golden brown.

Let stand for at least 10 minutes before serving. Serve warm.

 

Photo Courtesy Of: Nick J Webb

Almond-Crusted Chicken Fingers

By

Eat to your heart’s content with half the fat. Here is a delicious chicken fingers recipe that you will surely love. It is perfect for sharing. Serve it with a hearty salad or some potatoes.

Makes 4 servings

Ingredients:

Canola oil cooking spray

1/2 cup sliced almonds

1/4 cup whole-wheat flour

1 1/2 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 1/2 teaspoons extra-virgin olive oil

4 large egg whites, beaten

1 lb. chicken breast fillet, sliced into strips
Preheat oven at 475°F and line a baking sheet with foil. Slightly grease the foil with oil or coat it with cooking spray. Place a wire rack on the tray and lightly coat it with oil as well.

Next, combine the almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor or blender. Gradually add the olive oil. Process it for one minute or until the almonds are finely chopped and all the ingredients are well combined. Transfer the almond mixture to a shallow dish.

Dip a chicken strip into the egg and then evenly coat it with the almond mixture.  Repeat this process for the remaining chicken.

Put the coated chicken strips on the prepared wire rack. Bake the chicken fingers for 20-30 minutes or until it becomes golden brown and crisp. Remove from oven and move the cooked chicken on a serving platter. Serve immediately.

 

Photo Courtesy Of: ultrakickgirl

 

 

 

Steamed Mussels in Tomato Broth

By



Steamed mussels in tomato broth is a bistro style dish that you can easily make at home. This yummy appetizer can be served as a light main course as well.  Serve it with a hearty salad and some bread. Add some ginger or chili if desired.

Makes 4 servings

Ingredients:

1 teaspoon extra-virgin olive oil

4 cloves garlic, finely chopped

6 ripe plum tomatoes, cored and coarsely chopped

1 cup dry white wine

3 pounds mussels, scrubbed and de-bearded

2 teaspoons chopped fresh parsley

 

Heat the oil in a large pot with a heavy lid over low heat. Sauté the garlic for 2-3 minutes until it is golden brown and fragrant. Add the tomatoes and then set the heat to high and cook for another 2-3 minutes until the tomatoes are soft. Pour in the wine and bring it to a boil. Pour in the wine and bring it to a boil.  Place the mussels in the pot. Cover it and steam the mussels for 3-5 minutes or until the mussels have opened. Shake the pot occasionally. Discard unopened shells. Place the mussels in a serving bowl or individual bowls. Pour some broth over them. Sprinkle with chopped parsley before serving. Serve warm.

 

Photo Courtesy Of:  wEnDaLicious

Spinach Salad with Steak & Blueberry Dressing

By


Combining the ingredients will bring you a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Makes 4 servings

 

Ingredients:

1 cup fresh blueberries, divided

1/2 cup chopped walnuts, toasted

3 tablespoons raspberry vinegar

1 tablespoon minced shallots

1 teaspoon sugar

1/2 teaspoon salt, divided

3 tablespoons walnut or canola oil

1 lb. sirloin or strip steak (1-1 1/4 inches thick), trimmed

1/2 teaspoon freshly ground pepper

8 cups baby spinach

1/4 cup crumbled feta cheese

 

Preheat the stovetop grill over medium heat and lightly grease it with oil. Season the steak with the remaining 1/4 teaspoon salt and pepper.

Combine 1/4 cup walnuts, 1/4 cup blueberries, shallots, vinegar, sugar and 1/4 teaspoon of salt on a food processor or blender. Process it for 30 seconds. Gradually add the oil to form a chunky paste. Transfer the dressing to a bowl.

Grill the steak for 5-6 minutes per side, depending on your desired doneness. Once it is cooked, let it rest on a clean cutting board for 5 minutes.

Meanwhile, place the spinach in a large salad bowl. Add the blueberry dressing and gently toss. Divide the spinach among 4 plates.

Slice the steak thinly and then top the spinach salad with it. Sprinkle it with the remaining blueberries, walnuts and feta cheese.

 

Photo Courtesy Of:   ericksondesign

Sweet Potato Casserole

By


This scrumptious sweet potato casserole gets fabulous flavor from honey and freshly grated orange zest rather than the traditional stick of butter. It makes a wonderful side to white meats and it is great for parties too.

 

Makes 10 servings

Ingredients:

2 1/2 lbs. sweet potatoes, peeled and cut into 2-inch chunks

2 large eggs

1 tablespoon canola oil

1 tablespoon honey

1/2 cup low-fat milk

2 teaspoons freshly grated orange zest

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup whole-wheat flour

1/3 cup packed brown sugar

4 teaspoons frozen orange juice concentrate

1 tablespoon canola oil

1 tablespoon butter, melted

1/2 cup chopped pecans

 

Place the sweet potatoes in a large saucepan and then fill it with water. Set the heat to high and bring to a boil. Reduce the heat to low. Cover and cook for 10-15 minutes or until the sweet potatoes are tender. Drain well and discard the liquid.

While waiting for the sweet potatoes, prepare the topping by combining the flour, brown sugar, orange juice, oil and butter in a small bowl. Blend all the ingredients with a fork until it becomes crumbly. Stir in the pecans. Set aside.

Return the sweet potatoes into the pan and then mash it with a potato masher or fork. You should get around 3 cups. Reserve excess mashed sweet potato for another use.

Preheat the oven at to 350°F and coat an 8 inch square baking dish with cooking spray or lightly grease it with oil.

After, whisk the eggs in a medium sized bowl. Add the oil and honey. Mix until well combined. Fold in the mashed sweet potato. Next, stir in the milk, orange zest, vanilla and salt. Once it is ready, place the sweet potato mixture in the greased baking dish. Sprinkle the pecan topping mixture over it. Bake the casserole in the oven for 30-45 minutes or until the toppings are light brown. Remove from oven and let it stand for 5 minutes before serving. Serve warm.

 

Photo Courtesy Of: Aine D

Three Chefs That Helped Define Modern English Cuisine

By

For the longest time English food had to live with a fairly bad reputation. English cuisine was seen as bland and unimaginative by many people. But the truth is, it is a reputation that it does not deserve. English food has developed and improved over the last few decades and it is now one of the culinary hot spots in the world. [Read more…]

National Greasy Foods Day

By

 

 

 

October 25 is National Greasy Foods Day. So what comes into mind whenever you think of greasy food? For me it is burgers and fries, since I will never admit that pizza is part of the equations. I would like to believe that it is homemade.  I am quite guilty of food indulgence. I never count calories and I just love to eat heart stopping food, which is why I would like to feature a burger joint that will definitely give you a heart attack.

Heart Attack Grill is an American fast food restaurant that started in Dallas, Texas. Recently they opened the doors of their hospital themed restaurant in Las Vegas. Waitresses dressed as nurses take orders and tag them to the customers.

Here is a sample of their menu.

I think I will settle for a butterfat milkshake, flat liner fries and a single bypass burger. I doubt if I can finish it, but I will definitely give it a shot –even if I risk being on a comatose after the meal. That shouldn’t be a problem though, because this establishment also boasts of an awesome staff which will take care of your “heart problems”.

They have interesting promos such as all-you-can-eat flat liner fries. These fries are deep fried in lard for more guilty pleasure. In this “hospital” people who weigh more than 350lbs get to eat for free. If you have always wanted to have your own private nurse, then all you have to do is eat a quadruple bypass and your wish will come true. A “private nurse” will wheel you out in a wheelchair and take you to your car.

Let’s all celebrate this day with a big fat burger and some gooey fries, since we all have an excuse to eat greasy.

Mediterranean Style Fish Soup

By

This tomato based seafood soup is a perfect start to a home cooked meal.  The light taste of the fish is complemented by the herbs. You may use different types of fish fillets to give the soup more texture. Mussels, shrimps and vegetables can also do wonders for this mouthwatering dish.

 

Serves 4

Ingredients:

1 tablespoon olive oil

1 large brown onion, finely chopped

1 red capsicum, seeded and finely chopped

5 garlic cloves, crushed

1 400g can diced Italian tomatoes or 400g fresh tomatoes, seeded and sliced

1 1/2 cups fish stock

Pinch of saffron threads

1 dried bay leaf

Rind from 1 lemon

1kg skinless fish fillets, cut into cubes

1/2 cup fresh basil, finely shredded

Salt and freshly ground black pepper

 

Heat the oil in a heavy pot or Dutch oven over medium heat. Sauté the onions and capsicums for 8-10 minutes or until they are soft. Add the garlic and cook it for 1-2 minutes until it becomes fragrant and light brown. Add the tomatoes, saffron, bay leaves and lemon rind. Cook for 1 minute. Pour in the broth and set the heat to high. Bring it to a boil. After, reduce the heat to low and let it simmer for 10-15 minutes or until the soup thickens. Place the fish in the pot and cook it for another 4-6 minutes or until it is cooked. Season it with salt and pepper to taste. Ladle the soup into individual bowls. Top it with shredded basil before serving. Add lemon juice if desired.

 

Photo Courtesy Of:  Miia Ranta

Beef Skewers with Wasabi Mayo

By

Beef skewers with wasabi mayo is a delicious Japanese inspired recipe that popped into my head while looking for food ideas. It is a fun and creative dish that will suit your taste especially if you love spicy food or condiments like wasabi.

 

Ingredients:

1 teaspoon finely grated ginger

1/4 cup salt-reduced soy sauce

3 teaspoons lemon juice

1/2 teaspoon sesame oil

750g lean beef cubes

1 teaspoon wasabi

1/2 cup mayonnaise

 

Combine the soy sauce, ginger, half of the lemon juice and sesame oil in a medium sized glass bowl. Add the beef and allow it to marinate for 20 minutes in the refrigerator.

If you are using wooden skewers, soak them in water for 20 minutes. Drain and then set them aside.

To make the wasabi mayo, place the mayonnaise, wasabi and lemon juice in a small bowl. Mix well until well combined. Cover and refrigerate as needed.

Thread the marinated meat onto the skewers. After, slightly grease a stovetop grill with oil or oil spray. Cook the skewers for 4-6 minutes or until they are soft. Turn the skewers occasionally while cooking, depending on the desired doneness.

Place the beef skewers on a platter and serve it with the chilled wasabi mayo. Serve warm.

 

Photo Courtesy Of:   cherrylet

Garlic Chicken Farfalle

By

Farfalle is French for butterfly. I have always associated this dainty pasta to bow ties until I found out what it literally meant.

I found this delicious recipe by Kevin & Amanda  that uses mesquite marinade. You can buy it or make your own. If in any case you cannot find any, you can simply marinate the chicken in lemon or lime soda instead. It also gives a sweet and tangy taste.

You may use a crock pot to cook the chicken if you do not want to bake it for that long. Broiling it is another option. Preparing it ahead of time is also a great idea since it takes a while to prepare it.

 

Ingredients:

16 oz. Farfalle pasta

1 cup heavy whipping cream

3-4 pieces skinless chicken breast fillets

6 cloves garlic, minced

1/2 cup butter

1 lb. bacon rashers

1 cup shredded Parmesan cheese

12 oz. mesquite marinade

Salt and ground white pepper to taste

Olive oil

 

Place the chicken and the mesquite marinade in a re-sealable bag and refrigerate it for 24 hours. Turn at least once.

Once the chicken has been marinated, bake it including the marinade in a pre-heated the oven at 200C for 6 hours or until it is very soft.  Shred the chicken and place it on a bowl.

Place the bacon rashers on a baking tray and bake it in the oven for 30 minutes or until it is crisp and crumbly. Adjust the heat and time as needed, so that it won’t be charred. Let the bacon cool completely and then crumble them into bits. Place them in a bowl and set aside.

Cook the farfalle in a large pot of salted boiling water according to package instructions or until al dente. Strain and return it back in the pot. Drizzle it with olive oil and gently toss, until the farfalle is coated in oil.

Melt the butter in a medium sized saucepan over medium heat. Sauté the garlic for 1-2 minutes or until it is light brown and fragrant.  Add the whipped cream and half of the Parmesan cheese. Cook it for 4-5 minutes or until it is creamy and warm.

Pour the sauce over the farfalle. Add the chicken and bacon. Gently toss until well combined. Place the garlic chicken farfalle in individual bowls and plates. Sprinkle it with the remaining Parmesan cheese. Serve warm.

 

Photo Courtesy Of:   mtcarlson

Mesquite Marinade

By

Mesquite is a legume plant that is found in the northern part of Mexico. The bean pods can be ground into flour and used for breads to add a sweet taste. As a marinade it gives a sweet smoky flavor to meats.

For best results, marinate the meat for 24 hours in the refrigerator and allow it to cool completely before grilling.

Yields 3 cups

Ingredients:

1 cup olive oil

1 cup rice wine vinegar

1/2 cup red wine

3 tablespoons minced garlic

Juice of 2 lemons or lime

4 tablespoons granulated white sugar

1/2 teaspoon salt

Freshly ground black pepper to taste

 

Place the olive oil, rice wine vinegar and red wine in a small pot. Add the garlic, lemon juice, sugar, salt and pepper. Mix well until the sugar is dissolved.

Next get a piece of mesquite wood soaked in water. Place it over hot coals on the grill. We want the wood to smoke and not flame up. Adjust the heat as needed.

Put the pot beside the wood and allow it to be smoked for 20-30 minutes. If you are using a covered outdoor grill, you may cover it so that the smoke can easily infuse into the marinade.

Add more red wine and lemon juice to adjust the taste. Let it cool completely. Store it in an sealed jar or container and refrigerate until needed.

 

Photo Courtesy Of:  kretyen

Eyeball Caprese

By

Halloween is coming up, so here is a simple and delicious recipe that you can serve to family and friends. It is derived from the Italian insalata caprese, which is made of olives, mozzarella, tomatoes and basil. Visit the Evil Mad Scientist website for more information and photos on how to make this spooktacular dish.

 

Ingredients:

Castelvetrano olives or any bright green olives

Black olives

Small balls of fresh mozzarella

Standard drinking straw

Plum tomatoes

Fresh basil leaves

Olive oil

Salt & pepper

 

Slice the ends of the green olives thinly. You will have a disk like shaped piece. Next, use the drinking straw to cut a hole at the center by pushing it down on the olive disk with a light twisting motion. Remove the cut portion using a toothpick.

With the same straw, create a hole in the black olive. Remove the piece and place it on the hole of your green olive. It should fit perfectly. Do this for the remaining olives.

Place the olive irises on the small mozzarella balls. Make sure that two mozzarella balls will fit on top of a tomato slice.

Assemble the caprese by placing a basil leaf and then top it with a tomato slice. Put the mozzarella eyeballs over the tomato. Drizzle it with olive oil and season it with salt and pepper. Serve chilled.

 

Photo Courtesy Of:  oskay

 

Beef Tortellini

By

Tortellini is an Italian stuffed pasta which is similar to a ravioli except that it is ring shaped. It often contains meat such as prosciutto or minced pork, although some variations contain cheese. They can be served in soups or as pasta dishes. Here is a simple recipe that you can enjoy as is or build upon. Enjoy!

 

Serves 4

Ingredients:

5 1/2 cups all-purpose flour, sifted

1 tablespoon olive oil

4 eggs

1 tablespoon butter

400g ground beef

1 small onion, finely chopped,

2 cloves garlic, minced

1/2 cup freshly grated Parmesan cheese

Salt and pepper to taste

Place the flour in a bowl and form a well at the center. Put the eggs and olive oil at the center. Mix well.

Gradually add water into the bowl while mixing until you form a ball. If it becomes too dry add some water, but if it is wet add some flour. After, place the ball of dough on a floured surface and knead it until it becomes smooth. Cover it with a piece of cloth and let it stand for 20 minutes.

Melt the butter in a large skillet over medium heat. Sauté the garlic and onions for 1-2 minutes until the fragrant and the onions are soft. Add the beef and cook it for 3-5 minutes or until the meat is cooked and browned. Season it with salt and pepper to taste. Remove from heat and stir in half of the Parmesan cheese.

Divide the dough into two and roll it out until it is 1/8th of an inch. Cut the dough into 1 1/2 inch squares. Put half a teaspoon of beef filling at the center of the pasta square. Fold it in half to form a triangle. Press the edges together and then roll the ends to form a ring. Set it on a tray. Repeat this for the remaining ingredients. Let the tortellini stand for 20-30 minutes or until it becomes dry.

While waiting for the tortellini to dry up. Half fill a large pot with water. Place it over high heat and bring it to a boil. Drop a few pieces of tortellini into the pot. So not overcrowd them. Cook the meat filled pasta for 2-3 minutes or until they float to the surface.

Remove the cooked tortellini with a slotted spoon and place them on a large bowl. Add the butter and gently toss until the tortellinis are coated. Season it with salt and pepper if desired. Divide it into serving plates and sprinkle with Parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  andrewmalone

Guinness Stew with Colcannon

By

 

Guinness stew is an Irish meal that uses the same beer brand as the ingredient. The beef is slowly cooked in it giving it a malty and rich flavor which is perfect with the creamy texture of the colcannon. This entrée will definitely give you a yummy glimpse of Irish food. Enjoy!

Ingredients:

1/3 cup plain flour

1kg beef cubes, cut into 3cm pieces

1/4 cup olive oil

3 carrots, peeled and diced

1 brown onion, halved, and coarsely chopped

4 garlic cloves, crushed

2 tablespoons tomato paste

1 cup Guinness beer

1 cup beef stock

2 sprigs fresh thyme

2 dried bay leaves

1/4 cup fresh continental parsley, coarsely chopped

2 teaspoons finely grated lemon rind

4 cups colcannon

 

Set the oven temperature to 18C to preheat it. Next, dredge the beef in flour seasoned with salt and pepper.

Heat 3 parts of oil in a large frying pan over medium heat. Cook the beef in batches. Fry them for around 3-5 minutes per side or until they are browned. Do not overcook. Transfer the cooked beef in an ovenproof dish.

Place the remaining oil in the pan. Stir-fry the garlic, onions and carrots for 4-6 minutes or until the onions are soft. Stir in the tomato paste and cook it for another minute or 2. Pour in the Guinness and the stock into the large pan. Add the herbs –bay leaf and thyme. Cover the baking dish in foil and bake it for 2 hours or until the pork is tender. Adjust seasoning by adding salt and pepper if desired.

Spoon half a cup to one cup of colcannon on a plate and top it with stew. Do this for the remaining ingredients. Sprinkle it with parsley and lemon rind before serving.

 

Photo Courtesy Of:   idovermani

The History of Halloween Candy

By

Everyone’s favorite holiday is coming up, and I bet you are up to your neck in preparations. Okay, maybe Halloween is not everyone’s favorite holiday, but it still gets a whole lot of attention, especially in the United States.

I am willing to bet that one of the main reasons for the popularity of Halloween is the loads of candy that one can bring home. Sure, there are the costumes. It is the one time in a year that people can let their hair down, and dress up as anyone – or anything – they want. But at the end of the day, I really think candy plays a huge role. And speaking of candy, we have found a nifty infographic about the history of Halloween candy, which you will love if you have a sweet tooth. If nothing else, you might get a good idea of what to stock up on for trick or treat night.

So here’s the infographic. Enjoy the eye candy!

The History of Halloween Candy

The History of Halloween Candy by Recipe Finder

 

Roasted Carrots and Pork Loin Salad

By

Roasted carrots and pork loin salad is a fruity salad recipe that will definitely perk you up. The citrus marinade and dressing reminds you of summer. You may also slice the pork cutlets thinly and toss them into the carrot salad. It is best served with a hot and creamy bowl of soup. Enjoy!

 

Serves 4

Ingredients:

2cm piece ginger, peeled and finely grated

1 1/2 tablespoons brown sugar

3 oranges, juiced

4 tablespoons olive oil

4 pork loin cutlets

3 carrots, peeled and trimmed

100g baby spinach

50g feta cheese, crumbled

2 tablespoons currants

2 tablespoons pine nuts, toasted

Parsley for garnish

 

Preheat oven at 200C and then line a large baking tray with baking paper.

Place the brown sugar, ginger and orange juice in a small bowl. Mix well until the sugar is dissolved. Take two tablespoons of the juice mixture and place it in a medium sized bowl. Add 2 teaspoons of olive oil to the bowl with two tablespoons of juice mixture. Season it with salt and pepper. With a fork, whisk it until it is well combined. Set aside.

Put the pork cutlets in a re-sealable bag. Pour the sugar and juice mixture in it and seal the bag. Allow the pork to marinate in the refrigerator for 30 minutes up to overnight. Turn the bag at least once.

Rinse the carrots in running water and then pat them dry using paper towels. Place them on a tray and drizzle it with 1 tablespoon of olive oil. Roast the carrots in the oven for 20-25 minutes or until they are tender.

Heat the remaining oil in a large skillet. Remove the pork loin from the marinade and fry them for 2-3 minutes per side or until they are cooked. Transfer the cutlets to a plate and cover it to keep it warm.

Place the carrots, feta, currants and pine nuts in a salad bowl. Pour some orange juice and olive oil dressing over it. Toss well to combine. Add more salt and freshly ground pepper if desired. Divide the salad into 4 individual plates and top with cutlets.  Garnish with parsley before serving.

 

Photo Courtesy Of:  salimfadhley

Basil Mustard Beef

By

I love tender meats, so I use the pressure cooker to cook the beef beforehand. I then use the broth the beef was cooked in.  This reduces cooking time to half or less. So I skip the frying portion and prepare it as a stew instead. Basil mustard beef is a tangy beef recipe that is best eaten with rice or bread. Prepare it as you wish, fry it or stew it either way is deliciously fine.

 

Ingredients:

1 tablespoon plain flour

1.5kg beef brisket, cut into 1 inch cubes

2 tablespoons olive oil

2 large brown onions, coarsely chopped

5 garlic cloves, thinly sliced

2 tablespoons Dijon mustard

1 tablespoon horseradish cream

2 cups beef stock

1kg baby potatoes, halved

1/2 cup fresh basil leaves

Salt and pepper to taste

 

Put the flour in a large re-sealable plastic bag and add the salt and pepper. Place   beef inside the bag. Seal it and then shake. Make sure that the beef is coated in flour.

Next heat half of the oil in a large heavy saucepan over medium heat. Fry the beef in batches for 2-3 minutes on each side or until it is browned. Transfer the fried beef to a bowl.

Heat the remaining oil in the same pan. Sauté the garlic and onions for 2-3 minutes or until they are fragrant and the onions are soft. Add the beef stock, horseradish cream and mustard. Stir. Put the beef in the saucepan. Increase the heat to high and bring it to a boil.

Reduce the heat to low and let it simmer for 30 minutes to one hour or until the beef is tender. Season it with salt and pepper. Ladle the mustard beef into a serving bowl or individual bowls. Top with basil and serve with rice.

 

Photo Courtesy Of:   stu_spivack