Tuesday, September 20, 2016

Butternut-Cauliflower-Coconut Curry

Waterproof Patio Furniture Covers for more information.

Time: 40 min

Ingredients:
1 (15-oz.) can unsalted chickpeas, rinsed and drained
3 tablespoons olive oil, divided
1/2 cup frozen green peas, thawed
3/4 cup chopped yellow onion
2 tablespoons minced fresh garlic
2 tablespoons all-purpose flour
1 1/2 tablespoons curry powder
1 cup cubed peeled butternut squash
1 cup fresh cauliflower florets
1 cup diced red potatoes
4 cups unsalted vegetable stock
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup light coconut milk
Lime wedges (optional)



Butternut-Cauliflower-Coconut Curry

How To Make Butternut-Cauliflower-Coconut Curry

1. Preheat oven to 450°F.

2. Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.

3. Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.

4. Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.

Serves 4
Serving size: 3⁄4 cup

Lemony Chicken with Root Vegetables

Time: 20 min Total: 9 hr. 40 min

Ingredients:
1 (3-lb.) organic free-range whole chicken
3/4 teaspoon black pepper, divided
1/2 preserved lemon (about 1 oz.), seeds removed
2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic (about 3 cloves)
1 tablespoon honey
1 tablespoon canola oil
1 teaspoon dried oregano
1/2 teaspoon Aleppo pepper
Cooking spray
3 parsnips, peeled and halved lengthwise
4 carrots, peeled and halved lengthwise
3 small red potatoes, halved
1 medium red onion, quartered
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
Fresh parsley leaves



Lemony Chicken with Root Vegetables


How To Make Lemony Chicken with Root Vegetables

1. Pat chicken dry with paper towels. Sprinkle cavity and outside with 1/2 teaspoon black pepper.

2. Process lemon, ginger, garlic, honey, and canola oil in a blender until smooth. Stir in oregano and Aleppo. Rub lemon mixture over chicken, and place, breast side up, on a plate. Refrigerate, uncovered, 8 hours or overnight.

3. Lightly coat a wire rack with cooking spray; place in a roasting pan. Place chicken, breast side up, on rack; let stand at room temperature 30 minutes.

4. Position an oven rack in the bottom third of oven. Preheat oven to 425°F.

5. Combine parsnips, carrots, potatoes, onion, olive oil, salt, and remaining 1/4 teaspoon black pepper; toss to coat. Arrange vegetables on wire rack around chicken.

6. Bake chicken and vegetables at 425°F until a thermometer inserted in thickest portion of thigh registers 165°F and vegetables are tender, about 50 minutes. Let chicken stand 20 minutes before 
slicing. Garnish with parsley.

Serves 4
Serving size: 3 oz. chicken and about 4 vegetable pieces

Turmeric Chailatte

Time: 10 min Total: 20 min

Ingredients:
2 cups water
1⁄2 cup chopped fresh turmeric
1 Tbsp. chopped peeled fresh ginger
1 Tbsp. cardamom pods
2 tsp. whole cloves
1 cinnamon stick
2 orange pekoe tea bags
2 Tbsp. honey
2 cups steamed whole milk
Ground turmeric (optional)





Turmeric Chailatte

How To Make Turmeric Chailatte


1. Bring water, chopped turmeric, ginger, cardamom, cloves, and cinnamon stick to a boil in a saucepan over medium-high. Reduce heat to medium, and simmer 5 minutes. Remove from heat. Add tea bags; let stand 10 minutes. Pour through a finemesh strainer into a bowl; discard solids.
Stir in honey.

2. Pour steamed milk evenly into 4 glasses. Pour 1/4 cup tea mixture into each glass. Sprinkle with ground turmeric, if desired.

Serves 4
Serving size: 1 cup

Dark And Limey

Time: 5 min. Total: 5 min

Ingredients:
1 Tbsp. grated fresh turmeric
2 tsp. granulated sugar
Dash of salt
1⁄4 tsp. grated lime rind
3 Tbsp. (1 1⁄2 oz.) dark rum
1 1⁄2 Tbsp. fresh lime juice
3 ice cubes 1⁄2 cup seltzer water
Dash of bitters
Lime rind strips (optional)



Dark And Limey



How To Make It:
Muddle turmeric, sugar, salt, and lime rind in a cocktail shaker. Add rum, juice, and 3 ice cubes; stir until chilled. Strain into a highball glass filled with ice. Add seltzer and bitters;stir. Garnish with lime rind, if desired.

Serving size: 1 cup

Turmeric - Mango Smoothie

Time: 5 min Total: 5 min

Ingredients:
2 cups chopped Ataulfo or Champagne mango (from 2 mangoes)
1 cup plain 2% reduced-fat Greek yogurt
1⁄4 cup fresh orange juice
1⁄2 ripe banana
2 Tbsp. finely grated fresh turmeric
1 1⁄2 Tbsp. light agave nectar
1⁄2 tsp. vanilla extract
2 cups ice cubes




Turmeric - Mango Smoothie


How To Make Turmeric - Mango Smoothie

Process mango, yogurt, orange juice, banana, turmeric, agave nectar, and vanilla in a blender until smooth. Add ice; blend until smooth. Pour evenly into 4 glasses.

Serves 4
Serving size: 1 cup

Tuesday, June 17, 2014

Chicken Carbonara Pies Recipes

Ingredients Chicken Carbonara Pies

2 sheets frozen shortcrust pastry, thawed
3 large potatoes, peeled, chopped
20g butter ✛ ½ cup grated tasty cheese
1½ cups shredded cooked chicken
½ x 485g jar carbonara pasta sauce ✛ cooking oil spray




Chicken Carbonara Pies Recipes

Preheat oven to
220°C/200°C fan-forced. Cut 8 x 12cm discs from pastry. Line eight holes of a 12-hole (⅓-cup) muffin tray with pastry. Bake for 5 minutes. Place potato in a bowl; microwave on High (100%) for 10 minutes. Add butter; mash. Add cheese; mash until combined. Combine chicken and sauce in a bowl. Spoon into prepared holes. Top with mashed potato. Spray with oil. Bake for 15 minutes or until golden. Serve.

Saturday, January 11, 2014

The Red-Headed Mary

Easy Food Recipes and Cooking - The Red-Headed Mary

Serves 6
Fresh carrot juice replaces tomato juice to create a bright, surprising take on the
Bloody Mary, perfect for holiday brunch buff ets. If you like your drinks spicy, consider
adding a few dashes of your favorite hot sauce.

4 cups fresh carrot juice
12 oz. vodka
¼ cup lemon juice
2 Tbs. fresh or prepared horseradish
2 Tbs. vegetarian Worcestershire sauce

The Red-Headed Mary


Stir together all ingredients in pitcher, and season with salt and freshly ground black pepper, if desired. Chill

1 hour before serving.