Tuesday, March 16, 2010
Cooking Green
Every thing was made with cooking green in mind; which included cooking classes theme " cooking with something green"; in celebration of "ST Patrick's Day" this month .It included using organic products. How to make "homemade pesto" and all the things that you can make with it. I was excited to see what other people brought, with Ireland in mind and using something green . My menu was shrimp with pesto sauce over whole wheat organic pasta. Turkey pesto sandwich made with my easy French bread recipe. It was good to see you all there. Happy cooking! I will be listing the recipes and what people brought soon! It was a lovely night with beautiful music supplied by Mary Lou. Thank you all!
Here are some sour dough recipes
Sourdough Pancakes
1 c. flour
1 c. starter
2 T. oil
1 1/2 t. baking powder
1/2 c. milk
1 egg
Sourdough Oatmeal Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 t. baking soda
1/2 c. buttermilk
1/2 c. oil1 c. rolled oats
1 t. salt
1 egg
3/4 c. starter
Stir ingredients just until mixed. Batter should be lumpy. Fill greased muffin tin 2/3 full. Bake 375_ 30-35 minutes.
Sourdough Raisin Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 t. baking soda
3/4 c. starter
1/2 c. oil
1/2 c. whole wheat flour
1 t. salt
1 egg
1/2 c. milk
1 c. raisins
Mix ingredients and fill greased muffin tin 1/2 full. Bake 375_ 30-35 minutes. Makes 1 dozen.
Sourdough English Muffins
1/2 c. starter
2 3/4 c. flour
3/4 t. salt
1 c. milk
1/2 t. baking soda
3 T. cornmeal Mix and let rise 8(?) hours.
Knead in 3 T. cornmeal. Roll dough and cut 3 inch diameter; let rise. Cook on a griddle 8-10 minutes per side.
Sourdough Oatmeal Cinnamon Raisin Bread
1 pkg. yeast
1 T. salt
5 T. melted butter
1 c. starter
1 1/2 t. baking soda
4 t. cinnamon
5-6 c. flour
2 c. warm water
2 T. molasses
1 1/2 c. oatmeal
1/2 c. sugar
1 1/2 c. raisin
Boil Warm water to just hotter than it is comfortable to keep your finger in. Mix yeast, salt, and 2 1/2 c. flour. Add hot water and mix on high 2 minutes. Stir in 3 T. melted butter, molasses, starter, oats, and baking soda. Add 2 c. flour and knead 8-10 minutes. Let rise until double (1 hour). Knead 2 minutes and divide in half. Roll a rectangle 9 x 12 in. Brush with 2 T. melted butter. Sprinkle with sugar and cinnamon; spread raisins in single layer. Roll and pinch seam. Brush with oil. Let rise until double (1 hour). Bake 400_ 35-40 minutes.
Pieter's Bread - Donna's Sourdough Variation
2 1/2 c. water
2 pkg. dry yeast
1 T. salt
1 1/2 c. Arrowhead Mills 7-grain cereal
3 c. flour
1c. starter
Bring 2 1/4 c. water to a boil and add cereal. Let cool to lukewarm. Mix flour, salt and yeast. Warm 1/4 c. water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add cooled cereal and starter. Let rise 45 minutes until doubled. Stir again and pour onto a greased cookie sheet. Let rise 70 minutes. Bake 485_ 22 minutes. (Serve sliced the thin way, toasted. Good with orange marmalade.)
Sourdough French Bread
1 1/2 c. water
1c. starter
1 pkg. dry yeast
4 c. flour
2 t. salt
2 c. flour + 1/2 t. baking soda
Warm water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add the starter and mix again at high speed for 2 minutes. Let rise until double (1-2 hours). Stir in remaining flour and baking soda. Knead for 8 minutes. Divide in half. Let rise until double (3/4-1 hours). Slash and brush with water. Bake 400_ 35-45 minutes.
Sourdough Breadsticks
Use dough from French Bread. Shape into breadsticks. Bake 400_ 20 minutes.
1 c. flour
1 c. starter
2 T. oil
1 1/2 t. baking powder
1/2 c. milk
1 egg
Sourdough Oatmeal Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 t. baking soda
1/2 c. buttermilk
1/2 c. oil1 c. rolled oats
1 t. salt
1 egg
3/4 c. starter
Stir ingredients just until mixed. Batter should be lumpy. Fill greased muffin tin 2/3 full. Bake 375_ 30-35 minutes.
Sourdough Raisin Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 t. baking soda
3/4 c. starter
1/2 c. oil
1/2 c. whole wheat flour
1 t. salt
1 egg
1/2 c. milk
1 c. raisins
Mix ingredients and fill greased muffin tin 1/2 full. Bake 375_ 30-35 minutes. Makes 1 dozen.
Sourdough English Muffins
1/2 c. starter
2 3/4 c. flour
3/4 t. salt
1 c. milk
1/2 t. baking soda
3 T. cornmeal Mix and let rise 8(?) hours.
Knead in 3 T. cornmeal. Roll dough and cut 3 inch diameter; let rise. Cook on a griddle 8-10 minutes per side.
Sourdough Oatmeal Cinnamon Raisin Bread
1 pkg. yeast
1 T. salt
5 T. melted butter
1 c. starter
1 1/2 t. baking soda
4 t. cinnamon
5-6 c. flour
2 c. warm water
2 T. molasses
1 1/2 c. oatmeal
1/2 c. sugar
1 1/2 c. raisin
Boil Warm water to just hotter than it is comfortable to keep your finger in. Mix yeast, salt, and 2 1/2 c. flour. Add hot water and mix on high 2 minutes. Stir in 3 T. melted butter, molasses, starter, oats, and baking soda. Add 2 c. flour and knead 8-10 minutes. Let rise until double (1 hour). Knead 2 minutes and divide in half. Roll a rectangle 9 x 12 in. Brush with 2 T. melted butter. Sprinkle with sugar and cinnamon; spread raisins in single layer. Roll and pinch seam. Brush with oil. Let rise until double (1 hour). Bake 400_ 35-40 minutes.
Pieter's Bread - Donna's Sourdough Variation
2 1/2 c. water
2 pkg. dry yeast
1 T. salt
1 1/2 c. Arrowhead Mills 7-grain cereal
3 c. flour
1c. starter
Bring 2 1/4 c. water to a boil and add cereal. Let cool to lukewarm. Mix flour, salt and yeast. Warm 1/4 c. water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add cooled cereal and starter. Let rise 45 minutes until doubled. Stir again and pour onto a greased cookie sheet. Let rise 70 minutes. Bake 485_ 22 minutes. (Serve sliced the thin way, toasted. Good with orange marmalade.)
Sourdough French Bread
1 1/2 c. water
1c. starter
1 pkg. dry yeast
4 c. flour
2 t. salt
2 c. flour + 1/2 t. baking soda
Warm water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add the starter and mix again at high speed for 2 minutes. Let rise until double (1-2 hours). Stir in remaining flour and baking soda. Knead for 8 minutes. Divide in half. Let rise until double (3/4-1 hours). Slash and brush with water. Bake 400_ 35-45 minutes.
Sourdough Breadsticks
Use dough from French Bread. Shape into breadsticks. Bake 400_ 20 minutes.
Ellen's Sour dough starter recipe
Ellens Sourdough starter
1 c. flour
1/2 c. water
In glass or pottery container mix these and cover with a plastic wrap for 24 hours then replenish never use metal containers or utensils.
Here are some other starter for you to try!
starter #1 In glass or pottery container, let 1 c. milk stand for 24 hrs. Add 1 c. flour, let stand in warm place for 2-5 days. Replenish with equal parts flour and milk. Let stand. Note: Never use metal containers or utensils.
Sourdough Starter #2 Mix 1 pkg. yeast, 1 c. flour, 1 c. sugar. Slowly stir in a combination of 1 c. milk and 1/4 c. water. Let stand in a glass or pottery container for 24 hrs. Add 1 c. flour, let stand in warm place for 2-5 days. Replenish with equal parts flour and milk, or follow the friendship bread instructions. Let stand. Note: Never use metal containers or utensils.
1 c. flour
1/2 c. water
In glass or pottery container mix these and cover with a plastic wrap for 24 hours then replenish never use metal containers or utensils.
Here are some other starter for you to try!
starter #1 In glass or pottery container, let 1 c. milk stand for 24 hrs. Add 1 c. flour, let stand in warm place for 2-5 days. Replenish with equal parts flour and milk. Let stand. Note: Never use metal containers or utensils.
Sourdough Starter #2 Mix 1 pkg. yeast, 1 c. flour, 1 c. sugar. Slowly stir in a combination of 1 c. milk and 1/4 c. water. Let stand in a glass or pottery container for 24 hrs. Add 1 c. flour, let stand in warm place for 2-5 days. Replenish with equal parts flour and milk, or follow the friendship bread instructions. Let stand. Note: Never use metal containers or utensils.
Thursday, February 18, 2010
Amish Friendship starter and bread recipes
The cooking class secret ingredient was Chocolate and Sourdough. Love and Friendship are in the air. What better way to celebrate than with chocolate and Amish friendship bread. Ellen was our sourdough instructor. She whipped up some Delicious sourdough biscuit. We also had some of her Sourdough Chocolate cake. Yummy! I had a chance to make Amish bread sourdough starter and although it seems a little overwhelming with having 10 days to do it,I found that it was quite simple and I did not forget to stir it and the results were great. Here is the recipe I used, I hope you enjoy. It's always good to let your friends know you went the extra mile. Bon Appetite!
Let's start with-
AMISH FRIENDSHIP BREAD STARTER
□ 1 pkg. active dry yeast
□ 3 c. sugar
□ 3 c. flour
□ 3 c. milk
On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk 1 Tbl spoon of yeast or one packet. First warm milk to luke warm and mix yeast in it then add to other ingredients. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).
On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.
On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.
On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.
On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.
AMISH FRIENDSHIP BREAD:
□ 1 c. Amish friendship bread starter
□ 2/3 c. oil
□ 3 eggs
□ 2 c. flour
□ 2 tsp. baking powder
□ 1/2 tsp. baking soda
□ 1/2 tsp. salt
□ 2 tsp. vanilla
□ 1 1/2 tsp. cinnamon
□ 1 c. sugar
In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9"x5" bread pans. Bake in 350 degree oven for 40 to 45 minutes.
NOTE: Raisins, chopped apples, drained, crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup each) may be added to batter before baking.
Let's start with-
AMISH FRIENDSHIP BREAD STARTER
□ 1 pkg. active dry yeast
□ 3 c. sugar
□ 3 c. flour
□ 3 c. milk
On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk 1 Tbl spoon of yeast or one packet. First warm milk to luke warm and mix yeast in it then add to other ingredients. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).
On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.
On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.
On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.
On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.
AMISH FRIENDSHIP BREAD:
□ 1 c. Amish friendship bread starter
□ 2/3 c. oil
□ 3 eggs
□ 2 c. flour
□ 2 tsp. baking powder
□ 1/2 tsp. baking soda
□ 1/2 tsp. salt
□ 2 tsp. vanilla
□ 1 1/2 tsp. cinnamon
□ 1 c. sugar
In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9"x5" bread pans. Bake in 350 degree oven for 40 to 45 minutes.
NOTE: Raisins, chopped apples, drained, crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup each) may be added to batter before baking.
Wednesday, January 27, 2010
Crock-pots and Holiday Left Overs from January Cooking Class
Holidays are gone and winter has set in. Why not warm up your evenings with some wonderful recipes for your crock pot. What to do with your holiday left overs? Check out these recipes for January!We had another lovely evening at the January cooking class. Thank you to all who came and all who made these delightful recipes! we had a wonderful time at Mary Lou's as always! Thanks Mary Lou!
Here is a recipe called "Breakfast Casserole" made by Mary Lou, It is the perfect breakfast to make the night before. Then you and your family can just wake up to morning breakfast with no fuss. You can even sleep in and let others serve them selves. It was Yummy!
Breakfast Casserole
32 oz. frozen hash brown potatoes
1 – 2 lbs. cooked sausage
1 onion, diced (optional)
1 ½ cups shredded cheese
12 eggs
1 cup milk
Salt and pepper to taste
Directions
Layer potatoes, sausage, onion and cheese, repeating 3 times in crock-pot. Mix eggs, milk, salt and pepper. Pour over the top. Cook on low over night.
Here is a simple Chili brought from Ellen's kitchen! Sure to warm up those cold nights.
Ellen Chili
1 qt. whole tomatoes
1 ½ lb. hamburger
1 whole onion, chopped
1 green pepper, chopped
½ tsp. paprika
2 bay leaves
4 cloves
½ tsp. chili powder
1 can tomato sauce
1 jalapeno pepper, chopped with the seeds removed
3 cans kidney beans
Directions
Brown the hamburger, onion, and pepper. Drain. Put all the ingredients (except beans) in the crock-pot for 4 to 6 hours. Add beans and simmer for 2 more hours.
Don't know what to make for dinner? Try Lorraine's Pork Chops, put ingredients in that morning and forget about it till dinner! Creamy comfort on a plate. For those who have Shirley J Universal cream or cheddar you can use that instead of the cream of mushroom soup! It will reduce the salt and calorie intake. Could cooking get any easier?
Crock Pot Pork Chops
4 to 6 pork chops
salt
pepper
garlic powder
onion powder
4 to 6 potatoes
Sour cream
1 can mushroom soup
parsley
Directions
Season pork chops with salt pepper garlic powder and onion powder. Brown chops on the grill or skillet. Scrub and slice the potatoes. Mix the sour cream, mushroom soup, and parsley into a sauce.
Layer ½ of the potatoes into the bottom of the crock-pot. Sprinkle with salt and pepper. Spread 1/3 of the sauce over the potatoes. Put on the other ½ of the potatoes and another 1/3 of the sauce. Lay the pork chops over the top and cover with the rest of the sauce. Cook on low for 8 hours.
Left over from the Holidays? Try these two dishes that Emily put together with left overs. We got to try these and they were wonderful
Got some left over Ham make these savory muffins!
Ham Dijon Muffins
1 2/3 cups all-purpose flour
1/3 cup cornmeal
1/4 cup sugar
1 teaspoon baking powder
1 to 2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
3 tablespoons Dijon mustard
1 cup finely chopped fully cooked ham
Directions
In a large bowl, combine the first eight ingredients. Combine the eggs, buttermilk, oil and mustard; stir into dry ingredients just until moistened. Fold in the ham.
Fill greased muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Who would have thought you could have thanksgiving dinner all over again in a pie, the crust was wonderful, light and flaky!
Thanksgiving Leftover Pot Pie
No Fail Pie Crust
3 cups flour
1 ½ cups shortening
½ cup + 2 T. water
1 tsp. salt
½ c. flour
Directions
Cut the shortening into the 3 c. flour until the size of a pea. In a separate bowl mix water, salt and flour together into a paste. Fold paste mixture into shortening mixture. Knead five to ten times until it forms a ball. Divide dough into 4 sections for 9” pies, 2 sections for 9x13” pan. Roll out each section on a lightly floured surface. Place dough into the pie tin. Fill with desired filling and bake for 30 – 45 minutes at 350°F (the time and temperature is for a double crust pie). Makes two double crust pies.
Emily layered, Turkey, potatoes( you could even put gravy over the potatoes), vege, Stuffing and cranberry sauce on Top. I loved how she stated that they did not have any mashed potatoes left over so she got some hash browns out of the freezer and used it. We got a wonderful slice of the holidays.
We have all the recipes here from that evening. Thanks to Emily for being my typist!
Love to you all! Have a wonderful month and I should be posting other recipes for Crock pots so check back in these winter months.
Here is a recipe called "Breakfast Casserole" made by Mary Lou, It is the perfect breakfast to make the night before. Then you and your family can just wake up to morning breakfast with no fuss. You can even sleep in and let others serve them selves. It was Yummy!
Breakfast Casserole
32 oz. frozen hash brown potatoes
1 – 2 lbs. cooked sausage
1 onion, diced (optional)
1 ½ cups shredded cheese
12 eggs
1 cup milk
Salt and pepper to taste
Directions
Layer potatoes, sausage, onion and cheese, repeating 3 times in crock-pot. Mix eggs, milk, salt and pepper. Pour over the top. Cook on low over night.
Here is a simple Chili brought from Ellen's kitchen! Sure to warm up those cold nights.
Ellen Chili
1 qt. whole tomatoes
1 ½ lb. hamburger
1 whole onion, chopped
1 green pepper, chopped
½ tsp. paprika
2 bay leaves
4 cloves
½ tsp. chili powder
1 can tomato sauce
1 jalapeno pepper, chopped with the seeds removed
3 cans kidney beans
Directions
Brown the hamburger, onion, and pepper. Drain. Put all the ingredients (except beans) in the crock-pot for 4 to 6 hours. Add beans and simmer for 2 more hours.
Don't know what to make for dinner? Try Lorraine's Pork Chops, put ingredients in that morning and forget about it till dinner! Creamy comfort on a plate. For those who have Shirley J Universal cream or cheddar you can use that instead of the cream of mushroom soup! It will reduce the salt and calorie intake. Could cooking get any easier?
Crock Pot Pork Chops
4 to 6 pork chops
salt
pepper
garlic powder
onion powder
4 to 6 potatoes
Sour cream
1 can mushroom soup
parsley
Directions
Season pork chops with salt pepper garlic powder and onion powder. Brown chops on the grill or skillet. Scrub and slice the potatoes. Mix the sour cream, mushroom soup, and parsley into a sauce.
Layer ½ of the potatoes into the bottom of the crock-pot. Sprinkle with salt and pepper. Spread 1/3 of the sauce over the potatoes. Put on the other ½ of the potatoes and another 1/3 of the sauce. Lay the pork chops over the top and cover with the rest of the sauce. Cook on low for 8 hours.
Left over from the Holidays? Try these two dishes that Emily put together with left overs. We got to try these and they were wonderful
Got some left over Ham make these savory muffins!
Ham Dijon Muffins
1 2/3 cups all-purpose flour
1/3 cup cornmeal
1/4 cup sugar
1 teaspoon baking powder
1 to 2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
3 tablespoons Dijon mustard
1 cup finely chopped fully cooked ham
Directions
In a large bowl, combine the first eight ingredients. Combine the eggs, buttermilk, oil and mustard; stir into dry ingredients just until moistened. Fold in the ham.
Fill greased muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Who would have thought you could have thanksgiving dinner all over again in a pie, the crust was wonderful, light and flaky!
Thanksgiving Leftover Pot Pie
No Fail Pie Crust
3 cups flour
1 ½ cups shortening
½ cup + 2 T. water
1 tsp. salt
½ c. flour
Directions
Cut the shortening into the 3 c. flour until the size of a pea. In a separate bowl mix water, salt and flour together into a paste. Fold paste mixture into shortening mixture. Knead five to ten times until it forms a ball. Divide dough into 4 sections for 9” pies, 2 sections for 9x13” pan. Roll out each section on a lightly floured surface. Place dough into the pie tin. Fill with desired filling and bake for 30 – 45 minutes at 350°F (the time and temperature is for a double crust pie). Makes two double crust pies.
Emily layered, Turkey, potatoes( you could even put gravy over the potatoes), vege, Stuffing and cranberry sauce on Top. I loved how she stated that they did not have any mashed potatoes left over so she got some hash browns out of the freezer and used it. We got a wonderful slice of the holidays.
We have all the recipes here from that evening. Thanks to Emily for being my typist!
Love to you all! Have a wonderful month and I should be posting other recipes for Crock pots so check back in these winter months.
Friday, November 13, 2009
Hollidays Around the World Recipes
It was a wonderful evening!Thank you to everyone there! "It's a small world after all" as we got to try cuisine from other countries just a few blocks from my house!
Let's start off with the appetizers:
Vegetable Samosas from India prepared by Deb.Bee ( served with chutney bought from "Bombay" an Indian cuisine restaurant in Provo, Utah)
INGREDIENTS:
Dough:
3/4 C. self-rising flour
1/2 tsp salt
3TBS butter, cut into small pieces
4 TBS water
For a quick and easy dough you can substitute 1 packet of spring roll pastry, thawed and wrapped in a damp dish towel.
Directions:
Sift the flour and salt into a large mixing bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs. Pour in water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 minutes, or until the dough is smooth. Add a little flour if dough is sticky. Cover with a damp cloth and set aside to rise. Then start making the filling.
Filling:
3large potatoes
1 tsp finely chopped fresh ginger root
1 tsp crushed garlic
1/2 tsp white cumin *( I substituted 1 tsp of ground cumin)
1 tsp of coriander
1/2 small onion finely chopped (I recruit my husband for this task as he is the fine chopper in the family) If you do not like onions you can leave out or Just put a Tables spoon in.
1/2 mustard seed ( mix with onion)
1 tsp salt or garlic salt
2 TBS each of cilantro and mint
1/2 tsp of crushed red pepper
1 small Serrano pepper finely chopped ( remove seeds) and if you do not like spicy go with milder pepper Jalapeno or leave out.
Juice of one lemon (if you only have limes you can try that)
3/4 cup of frozen peas and carrots thawed.
1/3 cup of canned sweet corn drained
Oil for deep frying.
To make the filling peal and cut the potatoes into big chunks 1/4 so that it will cook faster. Place in a pot cover with water and boil until soft, Same texture as when you make potato salad. Then gently make potatoes making sure to keep them course and crumbly. Then add the rest of the ingredients. adjust seasoning of lemon Juice and salt if necessary ix with your hands gently or wooden spoon.
Now set filling aside, and get your dough. Break small balls off the dough and roll each out very thin to form a round. Cut in half, dampen the edges, and shape into cones. Fill the cones with filling, dampen the top and bottom edges, and pinch together to seal. Set aside.
Cooking the Somosas:
Fill a deep pan one third full with oil and heat until a small cube of bread browns in 30 seconds carefully lower Somosas into the oil 1-2 minutes or until brown, remove and lay on a paper towel. Serve with tamarind chutney and spicy mint!
Humus from the Mediterranean ( served with pita)prepared by Deb.Bee
This is a a healthy yummy dish that can be used as an appetizer or even a meal.
I have made hummus for dinner and put pita bread, feta cheese, Greek olives, plain yogurt,on a plate around the humus and we just pick at all the different flavors.
It helps me feel like I am in the Mediterranean minus the view of course.
Ingredients and directions:
3/4 cup dried chickpeas soak over night with plenty of cold water. Drain and use fresh water to boil and cook bean. brink to boil for ten minutes then reduce and simmer on low for and hour until they are cooked, don't leave them on the stove and forget or you might burn your house down or cause smoke inhalation. ( can substitute canned garbanzo beans rinsed 2 14 oz can this is what I usually use)
juice of 2 lemons
2 garlic cloves
2-3 Tablespoons of olive oil
sprinkle of cayenne (add more for a little more spice)
2/3 cup of Tahini Paste.
Add above ingredients to food processor
after food processing
add salt and pepper to taste and process a little more then put on a dish and add
extra olive oil and a sprinkle or so of cayenne
garnish with flat leaf parsley.
Serves 4-6
These recipes below are coming soon!
MAIN ENTREE:
Beef Waterfall and Sticky Rice from Thailand
"Cooking with the Nelsons" (Leah and her husband showed us how to make this and it was yummy!)
Stampot with Bacon from Netherlands prepared by Ellen Nelson
Grecian Broiled Chicken from Greece prepared by Joann J.
Minestrone Soup from Italy prepared by Carolyn Fox
Potatoes Latis from Jewish Cuisine made by Roberta
Red Cabbage by Marilynn
Moroccan Harira from Morocco, Africa
Eaten during the month of Ramadan when the Muslim population fasts between sunrise and sunset. made by Deb.Bee
Egyptian Rice and Lentils
Desserts:
Scottish Shortbread Scotland prepared by Jane M.
Family favorite by Lorraine V
Ris ala mande Danish prepared by Mary Lou
Merry Bells a must for every grandma prepared by Shirley M
Melt-Away Cookies prepared by Reva Lynn
Chocolate Peanut butter bars brought by
Hawaiian guava cake prepared by Deb.Bee
Let's start off with the appetizers:
Vegetable Samosas from India prepared by Deb.Bee ( served with chutney bought from "Bombay" an Indian cuisine restaurant in Provo, Utah)
INGREDIENTS:
Dough:
3/4 C. self-rising flour
1/2 tsp salt
3TBS butter, cut into small pieces
4 TBS water
For a quick and easy dough you can substitute 1 packet of spring roll pastry, thawed and wrapped in a damp dish towel.
Directions:
Sift the flour and salt into a large mixing bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs. Pour in water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 minutes, or until the dough is smooth. Add a little flour if dough is sticky. Cover with a damp cloth and set aside to rise. Then start making the filling.
Filling:
3large potatoes
1 tsp finely chopped fresh ginger root
1 tsp crushed garlic
1/2 tsp white cumin *( I substituted 1 tsp of ground cumin)
1 tsp of coriander
1/2 small onion finely chopped (I recruit my husband for this task as he is the fine chopper in the family) If you do not like onions you can leave out or Just put a Tables spoon in.
1/2 mustard seed ( mix with onion)
1 tsp salt or garlic salt
2 TBS each of cilantro and mint
1/2 tsp of crushed red pepper
1 small Serrano pepper finely chopped ( remove seeds) and if you do not like spicy go with milder pepper Jalapeno or leave out.
Juice of one lemon (if you only have limes you can try that)
3/4 cup of frozen peas and carrots thawed.
1/3 cup of canned sweet corn drained
Oil for deep frying.
To make the filling peal and cut the potatoes into big chunks 1/4 so that it will cook faster. Place in a pot cover with water and boil until soft, Same texture as when you make potato salad. Then gently make potatoes making sure to keep them course and crumbly. Then add the rest of the ingredients. adjust seasoning of lemon Juice and salt if necessary ix with your hands gently or wooden spoon.
Now set filling aside, and get your dough. Break small balls off the dough and roll each out very thin to form a round. Cut in half, dampen the edges, and shape into cones. Fill the cones with filling, dampen the top and bottom edges, and pinch together to seal. Set aside.
Cooking the Somosas:
Fill a deep pan one third full with oil and heat until a small cube of bread browns in 30 seconds carefully lower Somosas into the oil 1-2 minutes or until brown, remove and lay on a paper towel. Serve with tamarind chutney and spicy mint!
Humus from the Mediterranean ( served with pita)prepared by Deb.Bee
This is a a healthy yummy dish that can be used as an appetizer or even a meal.
I have made hummus for dinner and put pita bread, feta cheese, Greek olives, plain yogurt,on a plate around the humus and we just pick at all the different flavors.
It helps me feel like I am in the Mediterranean minus the view of course.
Ingredients and directions:
3/4 cup dried chickpeas soak over night with plenty of cold water. Drain and use fresh water to boil and cook bean. brink to boil for ten minutes then reduce and simmer on low for and hour until they are cooked, don't leave them on the stove and forget or you might burn your house down or cause smoke inhalation. ( can substitute canned garbanzo beans rinsed 2 14 oz can this is what I usually use)
juice of 2 lemons
2 garlic cloves
2-3 Tablespoons of olive oil
sprinkle of cayenne (add more for a little more spice)
2/3 cup of Tahini Paste.
Add above ingredients to food processor
after food processing
add salt and pepper to taste and process a little more then put on a dish and add
extra olive oil and a sprinkle or so of cayenne
garnish with flat leaf parsley.
Serves 4-6
These recipes below are coming soon!
MAIN ENTREE:
Beef Waterfall and Sticky Rice from Thailand
"Cooking with the Nelsons" (Leah and her husband showed us how to make this and it was yummy!)
Stampot with Bacon from Netherlands prepared by Ellen Nelson
Grecian Broiled Chicken from Greece prepared by Joann J.
Minestrone Soup from Italy prepared by Carolyn Fox
Potatoes Latis from Jewish Cuisine made by Roberta
Red Cabbage by Marilynn
Moroccan Harira from Morocco, Africa
Eaten during the month of Ramadan when the Muslim population fasts between sunrise and sunset. made by Deb.Bee
Egyptian Rice and Lentils
Desserts:
Scottish Shortbread Scotland prepared by Jane M.
Family favorite by Lorraine V
Ris ala mande Danish prepared by Mary Lou
Merry Bells a must for every grandma prepared by Shirley M
Melt-Away Cookies prepared by Reva Lynn
Chocolate Peanut butter bars brought by
Hawaiian guava cake prepared by Deb.Bee
Thursday, November 12, 2009
Cooking Class tonight Holidays around the world!
Did you ever wonder what Christmas and Thanksgiving was like around the world ?
We are celebrating it with cuisine from around the world Tonight in our cooking class!
A peek as to what is cooking -Sushi, Samosas, Sticky Rice, Curry, Moroccan Harira,Guava Cake, and something from Egypt...just to mention a few!
We are celebrating it with cuisine from around the world Tonight in our cooking class!
A peek as to what is cooking -Sushi, Samosas, Sticky Rice, Curry, Moroccan Harira,Guava Cake, and something from Egypt...just to mention a few!
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