EasyDeliciousRecipes.com

Valentine’s Day Recipes: Menu 3

February 12, 2010 – 6:21 pm | by admin

cb318f827769 150x112 Valentine’s Day Recipes: Menu 3

Menu 3: Note: I am assuming you have coconut butter as a staple – If you don’t have any – buy a very small jar which will cost around $6.99 and you will need less than an eighth of it. Also we will make some Harissa Spice Mix for the stuffed Eggplant. You should really double or quadruple the spice amounts and make a staple of it. It keeps nicely in the fridge and will dress up future meals for cents. Appetizer: Salad of Beet-greens, Feta and Hazelnuts in a Mustard Balsamic Vinaigrette Main Event: Moroccan Stuffed Eggplant over Cous-Cous Dessert: Real Red Velvet Cupcakes with Coconut Icing Salad of Beet-greens, Feta and Hazelnuts in a Mustard Balsamic Vinaigrette For the Salad: 1 bunch beets with tops 2 tablespoons feta cheese ½ tablespoon hazelnuts Staples you should have on hand: 1 tablespoon dijon mustard olive oil vinegar How to: Separate the greens from the beets – set the beets aside to boil in a pot with water – you will need them for the cupcakes. Trim the greens from the stalks and wash both thoroughly. Cut…

This Post was extracted from The Vegetarian Recipes
See the original post here and read more: Valentine’s Day Recipes: Menu 3

Tags: , , , , , , ,

No Comments | Posted in » Cooking Food

Raw Food Wednesday: Taco Salad with Blood Oranges, Stuffed Mini-Peppers

February 8, 2010 – 1:59 pm | by admin

a371b89e138d 150x99 Raw Food Wednesday: Taco Salad with Blood Oranges, Stuffed Mini Peppers

Raw Food Wednesday 2/03 Taco Salad with Blood Oranges Stuffed Mini-Peppers We made the taco salad again , slightly changing a couple of things around. The shells used fresh and sun-dried tomatoes in place of the red bell peppers, and the filling included supremed blood oranges pieces as well as using the juice for the salad dressing base — 1 tsp. blood orange juice, pinch of salt, with 1 tbs. olive oil whisked together until emulsified. Liz made the stuffed mini-pepper with a pine nut and hemp seed filling which made for a nice one-bite appetizer. Tomato Tortillas (makes approximately 6 large tortillas) 1/2 cup flax seeds 1/2 cup water 1 cup grape tomatoes, chopped in half 1/2 cup sun-dried tomatoes, soaked in water for 20 minutes 1 tbs. olive oil 1 tbs. nama shoyu 1 jalapeño, diced 1 tsp. Mexican oregano 1 tsp. fresh ground cumin salt and pepper to taste Put the flax seeds in a spice grinder and process, then add to the vita-mix along with the water and let sit for 15 minutes. Put the tomatoes and the rest of the ingredients into the Vita-Mix and process on high until smooth. Spread out the mixture into 10″ rounds with an offset…

This Post was extracted from The Vegetarian Recipes
See the original post here and read more: Raw Food Wednesday: Taco Salad with Blood Oranges, Stuffed Mini-Peppers

Tags: , , , , , , ,

No Comments | Posted in » Cooking Food

Pod-Cast From "Behind The Menu"

February 2, 2010 – 12:51 am | by admin

It was our pleasure a while back to go to lunch with Michael Boss of Behind The Menu . He is on Facebook. Here is that interview. Enjoy! Forever Young(s) from Michael Boss on Vimeo . —————————— See the rest here: Pod-Cast From “Behind The Menu”

This Post was extracted from New Vegetarian Recipes
See the original post here and read more: Pod-Cast From "Behind The Menu"

Tags: , , , , , , , , , , , ,

No Comments | Posted in » Cooking Food

Eat for Eight Bucks: Mexican Eggs

January 5, 2010 – 7:00 pm | by admin

b5b028026520eggs 150x99 Eat for Eight Bucks: Mexican Eggs

From Recipes Mexican eggs. [ Photograph: Robin Bellinger ] Shopping List 7 eggs (pro-rated): $1.40 5 tortillas (pro-rated): $0.90 Cilantro (pro-rated): $0.50 1 small onion: $0.25 3 ounces Monterey jack: $0.75 1 cup instant refried beans: $0.25 1 pound potatoes: $1.00 Pantry items: Oil, salt, pepper, garlic, cumin, salsa (optional). Total cost (for 4 portions): $5.05 For years I called this dish chilaquiles, migas, and then huevos rancheros before throwing my hands up and settling on Mexican eggs . It’s a favorite last minute dinner for us, combining as it does ease and speed of preparation with delicious tortillas and cheese. We ate it no fewer than four nights in busy December. If you have tortilla chips on hand, you needn’t fry your own. Take two cups of crushed tortilla chips (about 4 ounces); scramble half of them into the eggs before cooking and stir the rest in with the final addition of cheese. Of course, you can also bake corn tortilla strips brushed with a little oil in a 400 degree oven for about 10 minutes, a healthier and only slightly less yummy alternative. On the night pictured I served the eggs with aggressively roasted potatoes and instant refried beans, an experimental purchase from my favorite natural grocery store. I can’t say I’d…

This Post was extracted from Serious Eats
See the original post here and read more: Eat for Eight Bucks: Mexican Eggs

Tags: , , , , , , , , , , ,

No Comments | Posted in » On And Off, cooking, recipes

What’s the Worst Burn You’ve Endured While Eating?

January 4, 2010 – 6:00 pm | by admin

7c8db3dc8curning 150x99 Whats the Worst Burn Youve Endured While Eating?

Right before the tears flowed. (Sorry, Colin; I hope you don’t mind I used this photo.) [ Photograph: Robyn Lee ] While eating dinner with my friends Colin and Tristan last weekend, Colin had stuck an entire soup dumpling in his mouth, straight from the steamer, not knowing that the dumpling was full of scalding hot liquid. Tristan and I watched his face, frozen in horror, turn flush as the dumpling’s contents wreaked havoc upon his mouth. Oops. After a few moments of staring at him helplessly, Colin managed to consume the dumpling and enjoy the rest of the meal. We all had a good laugh. Phew. I have one distinct memory of when I chowed down on something hot—in the spicy sense, not temperature—and freaked out as my tongue went numb, along with the rest of my mouth. It was more tear-inducing than laugh-inducing. But I guess it made the meal more memorable. What’s the worst burn you’ve ever endured while eating?

This Post was extracted from Serious Eats
See the original post here and read more: What’s the Worst Burn You’ve Endured While Eating?

Tags: , , , , , , , , , , , ,

No Comments | Posted in » On And Off

White Chicken Enchiladas

November 9, 2009 – 9:19 am | by admin

ca9136c36e35 150x99 White Chicken Enchiladas

I’m happy to share my method for making creamy, dreamy, delicious, nutritious, yummy, nummy white chicken enchiladas. They’ll keep you off the streets, I promise you that much. And don’t be intimidated by the multiple steps. They’re numerous, but they ain’t difficult. The first thing we’re going to do is cook some chicken. Please do not be afraid, my darlings . There’s nothing inherently scary about raw chicken. I hate to be gross, but…you and I are raw, too, if you really hunker down and think about it. Gosh, am I ever sorry I just typed that. Anyway, back to business: I buy a whole cut up fryer—basically a whole chicken that’s been cut up by the butcher. It’s best if he does the dirty work.

This Post was extracted from Roasted Chicken Recipes
See the original post here and read more: White Chicken Enchiladas

Tags: , , , , , , , , , ,

No Comments | Posted in » Cooking Food

Sunday Brunch: Aunt Patty’s Coffee Cake

November 8, 2009 – 8:00 am | by admin

4c7ec57404eecake 150x99 Sunday Brunch: Aunt Pattys Coffee Cake

From Recipes [Photo: Robin Bellinger] This simple coffee cake is from Lucinda Scala Quinn’s wonderful new book Mad Hungry: Feeding Men and Boys . I’ve been immersed in this book for about a week; my mother sent it to me because my husband is always complaining that I don’t make enough food. He thinks you’re wasting your time if you cook less than a pound of pasta at once, whereas I, as a single girl, was known to go through a box 2-ounce serving by 2-ounce serving. Although I dearly love a cinnamon-scented, streusel-topped butter bomb , this cake’s subtlety is not without appeal. It’s very tender and buttery but doesn’t send you straight back to bed for a nap. It could be part of a bread and muffin basket at any brunch, or you could serve a slice with a cup of maple-syrup-drizzled yogurt for a very simple meal—one that leaves room for a big spaghetti dinner. Aunt Patty’s Coffee Cake -makes 1 Bundt cake- Ingredients 2 tablespoons plus 1 cup sugar 1 tablespoon instant coffee 1 tablespoon unsweetened cocoa powder 2 cups all-purpose flour 1 teaspoon…

This Post was extracted from Serious Eats
Read more from the original source: Sunday Brunch: Aunt Patty’s Coffee Cake

Tags: , , , , , , ,

No Comments | Posted in » On And Off, food, recipes

Sugar Snap Pea Maple Nut Salad. In a Snap!

October 18, 2009 – 1:12 pm | by admin

df7cdb976flad 26 150x140 Sugar Snap Pea Maple Nut Salad. In a Snap!

Shiny bright green sugar snap peas. They had been catching my eye in the produce section of Whole Foods for a while now, but I never decided to plop them in my shopping cart – until now . And I’m so glad I did! I always put sugar snap peas in the same category as the sometimes-too-chew y ‘green bean’ or the sometimes-stringy ’snow pea’. But no matter what your thoughts on sugar snap peas , I beg you to give them a try. They are crunchy and crisp without a hint of chewiness or stringiness sometimes associated with ‘whole beans’ . They add a bright fresh-picked flavor to any salad. In my recipe for Sugar Snap Pea Maple Nut Salad , I add some sweet-tart grapefruit , a mix of my favorite nuts and a salty sweet apple cider vinegar, EVOO and maple dressing. The flavor is complex, refreshing, delicate and definitely cravable . I will be making this again, and again, and again. Plus I have a secret for getting the peas that bright vibrant green color. Health in a Snap. Sugar snap …

This Post was extracted from Healthy. Happy. Life.
See the original post here and read more: Sugar Snap Pea Maple Nut Salad. In a Snap!

Tags: , , , , , , , , , , ,

No Comments | Posted in » Vegetarian, cooking, food, recipes

Sweet Treats: Fresh Lemon Coconut Cake

October 10, 2009 – 4:22 am | by admin

e72f7d3cb7ncake1 150x109 Sweet Treats: Fresh Lemon Coconut Cake

The recipe and photos from this week’s Sweet Treat come from our friend Marianne. She has quite the reputation for her baking skills, so even though the Fru Gals didn’t get to taste this little confection ourselves, we have no doubt that it tastes at least as good as it looks. The recipe is a little more involved than what we usually post at the crack of dawn on Saturday, but given Marianne’s clear and concise directions, we thought our readers could handle it. Fresh Lemon- Coconut Cake For the Cake 2 1/2 cups cake flour (not self-rising) or use all purpose flour, the cake will be a little heavier but still great. 2 teaspoons baking powder 1 teaspoon salt 1 cup unsalted butter, softened 2 cups sugar, or you can substitute 1 cup of Splenda for half of the sugar, which makes this cake practically health food! 5 large eggs, separated 2 teaspoons grated lemon zest 3 tablespoons fresh lemon juice 2 teaspoons vanilla extract 1 cup sour cream (you can use low fat, but Marianne doesn’t recommend non-fat) Lemon Filling 1 cup sugar 3 tablespoons cornstarch 1/4 tsp salt 3/4 cup water 2 large egg yolks 1/2 cup fresh lemon juice 2 Tbsp unsalted butter Frosting 3 large egg whites 3/4 cup sugar 3 tablespoons water 1/4 teaspoon cream of tartar 1/4 teaspoon almond extract 1/4 teaspoon vanilla extract 1 1/2 cups sweetened flaked coconut For the cake: Preheat oven to 350. Grease 2 nine…

This Post was extracted from Frugal Feasts
See the original post here and read more: Sweet Treats: Fresh Lemon Coconut Cake

Tags: , , , , , , ,

No Comments | Posted in » Cooking Food, food

Veggie Might: Golden Delight Egg Salad

September 27, 2009 – 5:35 pm | by admin

4f7bc26b74de5826 150x108 Veggie Might: Golden Delight Egg Salad

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian. Moms and dads of the world, I salute you. This past week, I played host, tour guide, and shepherd to my 12-year-old nephew, L (not to be confused with his brothers, 10-year-old L and 7-year-old L). After six days of museums, baseball games, comic book stores, and nonstop kid chatter (Aunt Leigh…Aunt Leigh…Aunt Leigh…), I am slain. But we had a great time. It was L’s first trip to New York City since he was 2 or 3, so we had much to do. Between trips to Chinatown and the Museum of Natural History, we even managed to squeeze in a few home-cooked meals. My initial concern—vegetarian guardian, omnivarian charge—was never an issue. He accepted all my at-home meal suggestions, and he ate meat when we ate out. L’s pretty handy in the kitchen too. For dinner one night, we made pasta with tomato sauce and garlic bread. While I made the sauce, L doctored the bread himself, melting the butter in …

This Post was extracted from Vegetarian Recipes Online
Go here to see the original and read more: Veggie Might: Golden Delight Egg Salad

Tags: , , , , , , , , , , ,

No Comments | Posted in » Cooking Food, cooking
 Pages:  1  2 Next »