Recipe: Bombay Sliders

Spice up your ground turkey with  curry powder, cumin, fresh  ginger, cilantro, hot chili powder or hot Hungarian paprika, and ingredients such as plain yogurt , mayonnaise and ketchup.

Recipe courtesy of 3/07 Bon Appetit magazine
Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.

Makes 4 servings (3 burgers each).

1 cup mayonnaise, divided (I used 1/2 cup mayo)
6-1/4 teaspoons curry powder, divided (I used 3-1/2 teaspoons)
1-1/2 tablespoons plain yogurt (I used 3/4 tablespoon)
1-1/2 tablespoons ketchup (I used 3/4 tablespoon)
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger (I used 1 tablespoon ginger paste)
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted preparation

Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.

Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.

Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).

Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

Quinoa, get your grains!

Quinoa

Quinoa is similar to the grain amaranth ( native to Mexico).  Quinoa is traditionally grown in South America, but has recently begun to be cultivated in the Rocky mountains of Colorado. It thrives in thin air, low rainfall, and high altitudes.

Having 16 percent protein , it surpasses other grains in quantity and quality of protein with substantial amounts of all the amino acids.  It is rich in the minerals,particularly calcium, phosphorus , and iron.  It also provides a wide-range of B-Complex vitamins as well as Vitamin E.  Quinoa is mild and distinctively nutty; it’s texture is very light and fluffy. It has a quick cooking time.

Quinoa and Summer Squash Saute

Yield: 4  to 6 servings

1 Tablespoon safflower oil

1 cup Quinoa

2 cups water or vegetable stock

2 TBSP olive oil

1 medium onion ,chopped

2 cloves garlic, minced

2 medium zucchini (about 1 and 1/2 pounds) or 

1 zucchini and 1 medium pattypan squash, sliced into bite sized pieces

6 large or 10 medium mushrooms sliced

1 or 2 green chilies , seeded and minced

2 to 3 Tablespoons chopped cilantro or fresh parsley

1 tsp oregano

1/2 tsp ground cumin

salt and freshly ground pepper to taste

DIRECTIONS

Heat the safflower oil in a large heavy skillet.

Toast the Quinoa until it is lightly browned and aromatic about 5 minutes.

In the meantime, bring the water or stock to boil in a heavy saucepan.  Stir in the quinoa and cook as directed on  the package. 

Heat the olive oil in the same heavy skillet. 

Add the onion and garlic and saute over moderate heat until it is translucent.

Add the squashes , mushrooms, and chilies, and stir-fry until the squashes are touched with golden spots ( hmm, ,I use the green zucchini’s and have yet to see golden spots?) 

Stir in the cooked quinoa , along with the seasonings.   Cook over very low heat , stirring frequently, for 8-10 minutes.  Serve at once. 

Source:

The Whole Food Catalog , A complete guide to Natural Foods

By: Nava Atlas

P.S. This is a great resource book that someone donated , and my mom thought I would like it and I do.

Sunday Favorites

Sunday Favorites” Information
“Sunday Favorites”…. A New Sunday Meme!!!

Hello my friends! I hope that you’re having a super Sunday!

“Chari” Of “Happy to Design” blog thought that it might be fun to dedicate Sundays to a “re-run” of a favorite blog post!
“Sunday Favorites” is designed to give bloggers an opportunity to share, once again, one of their favorite posts! She loves this idea!!! So many fabulous posts have been published…and regrettably, forgotten about…they have been buried under a myriad of previous posts. She believes these fabulous posts deserve a second showing!!!
Here’s Sunday meme( begun in 2009)…”Sunday Favorites”…where we can repost a favorite! Many of you have been blogging for years and you have published some really great posts…it would be so nice to share them again!
Cranberry Banana Bread with Orange sauce

********[Originally posted in 2009] ***********

Delicious fruited bread to eat on a Saturday morning or to serve for a brunch or afternoon tea.

Bake the night before plan to serve it.

Cranberries were probably first known as crane berries because cranes living near cranberry bogs fed on the fruit. Later they were dubbed “bounce berries” because by the way ripe berries jump if dropped (bruised ones stay put).

The marshy waters of Cape Cod are a prime source of this native wetland berry and they are also in southern New Jersey.

CRANBERRY BANANA BREAD WITH ORANGE SAUCE

Directions:

1 1/2 cups all-purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 beaten eggs

1 cup sugar

3/4 cup coarsely chopped cranberries

3/4 cup mashed ripe banana

1/4 cup cooking oil

1 teaspoon finely shredded orange peel

Orange Butter

In a mixing bowl combine flour, cinnamon, baking soda, salt, and nutmeg.

In another bowl stir together eggs, sugar cranberries, banana, oil, and orange peel. Ad to flour mixture, stirring just until combined.

Pour batter into greased   9x5x3 inch loaf pan.

Bake in a 350 degree oven for 50  to 60  minutes or till a toothpick inserted near the center comes out clean.

Cool 10 minutes.

Remove from pan;cool on a wire rack. Wrap and store overnight. Serve with Orange Butter.

Makes 1 loaf(18 servings).

Orange Butter:

In a small mixing bowl beat 1/2 cup margarine or butter with an electric mixer til softened. Add 1 tablespoon powdered sugar, 1 teaspoon finely shredded orange peel, 1 tablespoon orange juice, and 1/4 teaspoon vanilla.

Beat until smooth.

Nutrition information:

173 calories, 2 gram protein, 22 gram carbohydrate,9 gram total fat,(1 g saturated), 24 mg cholesterol, 103 mg sodium, 53 mg potassium

Source:

Heritage of America cookbook, copyright 1993.

Better Home and Gardens.</strong

Doreen’s Penne pasta with Vodka Sauce

Penne Pasta with Vodka Sauce

Vodka Sauce 

Prepare this delicious sauce the night before, so the flavors can meld.

1 pint of heavy cream

1/4 cup Vodka

1 ( 8  ) ounce can tomato sauce

1/4 cup olive oil

1 medium onion chopped (use food processor)

1/4 prosciutto slab type chopped, slice and use food processor.

Directions:

Heat oil and , chop onion and put in pot, simmering for 5 minutes.

Add prosciutto , chopped, and brown for 5 minutes.

Raise the heat on stove, and add Vodka, then lower heat , add tomato sauce  and cook 10 minutes.

This amount of sauce is for 1 pound of pasta.

Please Note:   This recipe is from a former co-worker Ronni Germaine, who has moved to a southern sunny state, yet her recipe remains with my collection.

Second Note:   Another Cook ( friend) suggests that  For a richer flavor:   add oregano and another 1/4 cup vodka and simmer for 10 min longer.

Penne Pasta w/ Vodka Sauce : Amounts for 3 trays of Penne = 4 pounds of pasta.

4 lbs. pasta

6 qts heavy cream

1 1/2 cups Vodka

1/1/2 c. Olive oil

10 8 ounce cans tomato sauce plus 2 cups of water

5 medium onions

Recipe: Brisket of Beef

1 Brisket of Beef   ? amt of lbs

Using a ” Brown and Serve ” bag ( not the Turkey size), place the brisket meat, 1 lb of baby carrots, 2/1/2 lbs. red potatoes, 1 inch square diced, 1 bottle of French dressing.

Bake at 300 degrees for 4 hours or longer.

recipe-dessert

Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet     and reposted from  Smitten Kitchen.

Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heat-proof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn't test this because we don't have one, but it sounds like it would work.]

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

recipe- Carolina Beef Hash

Carolina Beef Hash  

Reposted from another website.

Mike Kendrick
live’s in South Carolina, about 50 miles south of Charlotte, NC..around here we cook such things as beef hash, chicken stews, cooter stew ( snapping turtle) and catfish stews. I guess it’s a southern thing. Beef hash and chicken stew are poplar foods that are sold at local fund raisers, such as fire departments, churches and rescue squads. Beef hash is made in different ways and it depends in what part of the state you live in as to the way it is made. I guess have made a few thousand gallons of beef hash in my life time and I have my own way and style how I make it. I have tried to down size the recipe.

6 lbs boneless chuck roast

2 lbs boneless pork roast (Boston butt)
approx 2 gals water
1 pound of yellow onions (peeled & fine diced)
1/2 tsp red ground cayenne pepper
2 tsp hot sauce
1/2 tsp red crushed peppers
salt (to taste)
black pepper
1 lbs real sweet cream butter (salted)
1/4 cup apple cider vinegar

Boil beef & pork until fork tender and remove from broth and let cool, then add onions, peppers and salt, add back to broth. Shred meat with a fork or fingers until it looks stringy and add back to broth. Bring back to a boil and then reduce heat to a slow simmer for about an hour, add more water if needed and keep the pot stirred from the bottom. Add vinegar and let it simmer for another 15 minutes. The last I do is add the butter, cut off heat and cover with a lid and let it rest for 30 minutes before serving. This great served over white rice. I did my best to down size this recipe, I usually make at least 20 gallon at a time.

Recipe for Peach Cobbler

Peach Cobbler

5-6 cups FRESH peaches
2 cups flour
3 cups sugar (divided in half, set 1.5 cups aside)
1 cup milk
1/3 cup butter
2 teaspoons baking powder
1 teaspoon salt (divided in half, set 1/2 teaspoon aside)
2 Tablespoons cornstarch
1 and 1/2 cups BOILING water (Yes you read that correctly this is key in the making of this cobbler)

Peel and slice peaches, spread in greased 2 quart shallow baking dish. Let sit until syrup forms ( I let it sit while oven heats up and I prepare the “dough”).

In medium bowl, stir flour, 1 1/2 cups of sugar,milk, butter, baking powder and 1/2 tsp of salt. Batter will be thick. Spoon batter over peaches, spread to edges of the dish. Set aside. In a small bowl,mix well the rest of the sugar (1 1/2 cups), cornstarch & the rest of the salt (1/2 tsp). Sprinkle this mixture over the batter. Then pour 1 1/2 cups of BOILING water over all of it. It will look VERY watery. Do not stir. Place carefully in the oven and bake at 350 degrees for 1 hour or until golden brown and glazed. (If knife inserted into cobbler comes out clean, it is done). Serve warm or cool with whip cream or vanilla ice cream.

Serves 12 normal people or 6 big teenage boys.

From :  Sandy Trefger

Sandy

Dessert-cake

Good afternoon, everyone.  A while back, my co-worker Desiree baked this delicious pecan cake, for our  Thanksgiving themed ,” Give Thanks” celebration luncheon for our staff , it was complemented as “so light and moist”  by our boss.

Shortly thereafter, I bought a pecan cake mix at William Sonoma store, and have been “saving” it for just the right occasion.  Well, here it is.

I’ve found a  recipe that I’m reposting.

One of the purposes of my blog is to book mark recipes that I find that I plan to make.  After I bake the cake in the bundt pan, , I’ll come back to this page and upload a photo of my cake.
This is so easy and delish that I have to share…

Butter Pecan Bundt Cake

· 1 package butter pecan cake mix

· 3 eggs

· 1/2 cup oil

· 1 cup water

· 1/4 cup maple syrup

· 1 (15 ounce) container coconut pecan frosting

Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.

Mix all ingredients together and pour into prepared pan.

Bake for 40-45 minutes.

Remove and let cool for 5-10 minutes then invert onto cake plate.

Stand back and wait for the praise.

by Beckie of Knoxville, Tennessee.

Recipe-Spaghetti Leonardo

I was raised with home-made spaghetti sauce every week so, the smell of tomatoes and oregano  and basil is soothing to my soul.   I have re posted this recipe from  Kelly at the Spunky Coconut;  many  of her recipes are gluten-free.

Spaghetti Leonardo

Add to Crock pot:

4 cups chopped vine-ripened tomatoes

4 Italian sausage (casing removed)

1/2 an onion, chopped

1/4 tsp garlic

1/4 tsp salt

1 tbsp balsamic vinegar

DIRECTIONS:

Set to 4 hours high.

After cooking throw in about 3 cups fresh chopped spinach to wilt.

I also added a drizzle of organic extra virgin olive oil, and a few cranks of fresh ground pepper.

Serve over noodles. I use Tinkyada.

She writes the reason why  she’s  calling it “Spaghetti Leonardo” .  Whilst looking for an Italian name, and who better to honor than this hero, Leonardo DiCaprio. No, it’s not his acting career, although  his movies are great.   It is  what Leonardo does in his free time. There’s  a link to one of  her  favorite organizations, the Natural Resources Defense Council. Leonardo DiCaprio is one of the board members of the NRDC, along with Robert Redford.  If you can, check them out and give them your support too.

Happy St. Paddy’s day-March 17, 2011

Green eggs and.....

A top o’ The Morning to You!

I remember my school days, that on the morning of March 17, my mother would dress in the green courdoy jumber that she had hand-sewn for the two of us, we are twins, and then tell us to pin on the Irish leprechan; he was whimsical and carefree looking, and I’ll bet if i check in my childhood jewelry box , I’ll find him there.

Another little note.  My sweetie gets up earlier than I.  As I sleepily opened my eyes, I said, “what color are you wearing?”, Brown, he said.  Once he’s gone down the stairs for breakfast, I “m more awake, And I say, it’s St. Patrick’s day, what about wearing green.   “I forgot” he says,  but he spends an extra two minutes to  come back upstairs and  change to green khaki slacks and green turtleneck, and socks to match.

An Irish Blessing!

“May you have warm words on a cold evening,

A full moon on a dark night,

And the road downhill all the way to your door.

An Irish recipe  for Boxtys

Ingredients:

1 pound potatoes, peeled and shredded,

3 eggs, beaten well

4 cups milk

1 cup sour cream

1 cup green onion, chopped

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground white pepper (oops almost wrote cinnamon) LOL)

3 cups all purpose flour

Directions:

Rinse potatoes in cold water after shredding.  Drain well.

Combine all ingredients in a bowl.  Mix Well.  Mixture should be of a consistency somewhat thicker than regular pancake batter.

Put about a teaspoon of butter in bottom of 9-inch, non stick skillet.   When butter is melted, ladle ( or using  a measuring cup) in 4 ounces of mixture.

Cook for 2 to 3 minutes on one side.  Flip pancake and cook for another 2 or 3 minutes.

Fillings:

Boxtys can be served plain or filled with almost anything including roasted or sauteed vegetables, salmon or shrimp sauteed in butter and garlic, or grilled chicken seasoned with sage, corned beef and cabbage, fried bacon or ham and cheese.

Place about 3 tablespoons of filling on top of the pancake, fold it over like an omelet and let it sit for a few minutes.  If using cheese in the filling, recommend returning the boxty to the heated pan for a FEW MINUTES TO MELT THE CHEESE.

YIELD: 12.