Let's have Indian food tonight

Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society.


Food is an integral part of India's culture, with cuisines differing according to community, region, and state. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food. Many recipes first emerged when India was predominantly inhabited by Vedic Hindus. Later, Christians, British, Buddhists, Portuguese. Muslims from Turkey, Arabia, Mughal, and Persia settlers and others had their influence as well. Vegetarianism came to prominence during the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism. In India, food, culture, religion, and regional festivals are all closely related. Indian meat and fish cuisine is mostly influenced by the Muslim population.


* Bell Pepper Pulao


Rice-2cups(Uncooked)
Crushed red pepper
Red bell pepper-1/4cup(finely chopped
Green bell pepper-1/4cup(finely chopped)
Yellow bel pepper-1/4cup(finely chopped)
Vegetable stock-1/2 cup
(or vegetable cube)
Green onion-1/4 cup
Lemon juice- 1 tbsp
Oil-2 tbsp
Salt to taste

Cook rice with right amount of water.(1cup of rice= 1 1/2 water). Cool the rice before mixing,For better taste cook the rice in vegetable stock. Heat kadai with oil,add crushed red pepper,all three bell peppers,green onions,vegetable stock and simmer till peppers are soft. Then add the lemon juice,rice and mix well. Serve hot with curry & raita.


* Naan


All purpose flour-2cups (maida)
Dry yeast-2 tsp
Sugar-1tbsp
Butter-3 tblsp
Plain Yogurt-2 tbsp
Milk –1/2 cup
1tbsp –ajwain
1/4 tsp saffron extract
Oil
Salt to taste

Add sugar and yeast to warm milk. Allow 30 minutes for the yeast to foam up and then add yogurt to milk mixture,leave it for 10 minutes. Finally add the flour with ajwain little by little to the milk mixture . The dough becomes little sticky . Rest the dough for fermenting overnight or 10 hrs.
Divide the dough into 10 balls and roll them into flat thick round and sprinkle some saffron extract. Heat the tawa hot with little oil or butter cook the dough on both sides well. Serve hot with curry and raita.


* Indian Stir-Fried Shrimp in Cream Sauce - Bhagari Jhinga


1 tablespoon tomato paste
1/2 teaspoon salt
1 teaspoon white sugar
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 tablespoons finely chopped fresh cilantro
1 fresh jalapeno pepper, chopped
1 tablespoon fresh lemon juice
1 cup coconut milk
3 tablespoons vegetable oil
1 teaspoon black mustard seed
3 cloves garlic, minced
1 1/4 pounds medium shrimp - peeled and deveined
1 tablespoon cornstarch
1 tablespoon cold water

In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.


* Indian Eggplant - Bhurtha


1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste
1/4 cup chopped fresh cilantro

Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.


* Chicken Kandhari Kofta-Mughlai


500 gms ( 1 Pound ) of chicken mince
1/2 tspn of cinnamon powder
Salt to taste
3 tblspns of oil
3/4 cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
1/2 cup of tomato puree
2/3 cup of cashewnut paste
1/2 tspn of garam masala powder
2 tblspns of pomegranate syrup
1/2 cup of fresh cream

Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.
Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Sauté for a minute, then add coriander powder and red chilli powder. Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously. Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream. Serve with naan.

Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).


Enjoy your spicy meal.


Thanks kadaicuisine, allrecipes and corbis

Sushi 101

In Japanese cuisine, Sushi is a food made of vinegared rice combined with various toppings or fillings, which includes seafood and can also include vegetables, mushrooms, eggs, or meat. Sushi toppings may be raw, like most fish; cooked; blanched; or marinated.
Sushi as an English word has come to refer to the complete dish (rice together with toppings); this is the sense used in this article. The original term Japanese: sushi (-zushi in some compounds such as makizushi), written with kanji (Chinese characters) refers to the rice, not the fish or other toppings.
Outside of Japan, sushi is often misunderstood to mean only clumps of rice topped with raw fish or even the raw fish by itself, as well to refer to other raw-seafood dishes, such as sashimi (sushi and sashimi are considered distinct in Japan).
There are various types of sushi. Sushi served rolled in nori (dried sheets of laver, a kind of pressed and dried alga) is called maki (rolls). Sushi made with toppings laid onto hand-formed clumps of rice is called nigiri; sushi made with toppings stuffed into a small pouch of fried tofu is called inari; and sushi made with toppings served scattered over a bowl of sushi rice is called chirashi-zushi, or scattered sushi. In Korea, a type of maki known as Kimbap or Gimbap is popular.

All sushi has a base of specially prepared rice, complemented with other ingredients.

* Sushi rice
Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, kombu, and occasionally sake. It is cooled to body temperature before being used. In some fusion cuisine restaurants, short grain brown rice and wild rice are also used.
Sushi rice (sushi-meshi) is prepared with short-grain Japonica rice, which has a consistency that differs from long-grain strains such as Indica. The essential quality is its stickiness. Rice that is too sticky has a mushy texture; if it is not sticky enough, it feels dry. Freshly harvested rice (shinmai) typically has too much water, and requires extra time to drain after washing.
There are regional variations in sushi rice, and of course individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: the Tokyo version of the dressing commonly uses more salt; in Osaka, the dressing has more sugar. Sushi rice generally must be used shortly after it is made.

* Nori
The seaweed wrappers used in maki and temaki are called nori. This is an algae traditionally cultivated in the harbors of Japan. Originally, the algae was scraped from dock pilings, rolled out into sheets, and dried in the sun in a process similar to making paper. Nori is toasted before being used in food.
Today, the commercial product is farmed, produced, toasted, packaged, and sold in standard-size sheets, about 18 cm by 21 cm in size. Higher quality nori is thick, smooth, shiny, black, and has no holes.
Nori by itself is edible as a snack. Many children love flavored nori, which is coated with teriyaki sauce. However, those tend to be cheaper, lesser quality nori that is not used for sushi.

* Omelette
When making fukusazushi, a paper-thin omelette may replace a sheet of nori as the wrapping. The omelette is traditionally made in a rectangular omelette pan (makiyakinabe), and used to form the pouch for the rice and fillings.


Toppings and fillings

* Fish

For culinary, sanitary, and aesthetic reasons, fish eaten raw must be fresher and of higher quality than fish which is cooked.
A professional sushi chef is trained to recognize good fish, which smells clean, has a vivid color, and is free from obvious parasites (many go undetected).
Only ocean fish are used raw in sushi; freshwater fish, which are more likely to harbor parasites, are cooked.
Commonly-used fish are tuna, Japanese amberjack, snapper, conger, mackerel and salmon. The most valued sushi ingredient is toro, the fatty cut of tuna. This comes in varieties toro (often from the bluefin species of tuna) and chutoro, meaning middle toro, implying it is halfway in fattiness between toro and regular red tuna (akami).

* Seafood
Other seafoods are squid, octopus, shrimp, fish roe, sea urchin (uni), and various kinds of shellfish. Oysters, however, are not typically put in sushi because the taste is not thought to go well with the rice. However, some sushi restaurants in New Orleans are known to have Fried Oyster Rolls, and Crawfish rolls.

* egetables
Pickled daikon radish (takuan) in shinko maki, various pickled vegetables (tsukemono), fermented soybeans (natto) in natto? maki, avocado in California rolls, cucumber in kappa maki, asparagus, yam, tofu, pickled ume (umeboshi), gourd (kampyo?), burdock (gobo), and sweet corn mixed with mayonnaise.

* Red meat
Beef, ham, Sausage, and horse meat, often lightly cooked.
Note: It is a common misconception that in Hawaii, fried Spam is a popular local variation of sushi. In reality, Spam musubi differs from sushi in that its rice lacks the vinegar required to classify it as such. Spam musubi is correctly classified as onigiri.

* Other fillings
Eggs (in the form of a slightly sweet, layered omelet called tamagoyaki), raw quail eggs riding as a gunkan-maki topping.


Condiments

* Shoyu

The common name for soy sauce. In sushi restaurants, may also be referred to as murasaki (lit. "purple").

* Wasabi
A piquant paste made from the grated root of the wasabi plant. Real wasabi (hon-wasabi) is Wasabi japonica. Hon-wasabi has anti-microbial properties and may reduce the risk of food poisoning.[3] The traditional grating tool for wasabi is a sharkskin grater or samegawa oroshi.
An imitation wasabi (seiyo-wasabi), made from horseradish and mustard powder and dyed green, is common. It is found at lower-end kaiten zushi restaurants, in bento box sushi, and at most restaurants outside of Japan, If it is manufactured in Japan, it may be labelled "Japanese Horseradish".[4]
In sushi restaurants, wasabi may be referred to as namida ("tears").

* Gari
Sweet, pickled ginger. Eaten to both cleanse the palette as well as to aid in the digestive process.

* Ocha
In Japan, green tea (ocha) is invariably served together with sushi. Better sushi restaurants often use a distinctive premium tea known as mecha. In sushi vocabulary, green tea is known as agari.


Sushi Vocabulary - good tips for the beginners

* Sushi a la carte
aji -- horse mackerel
akagai -- ark shell
ama-ebi -- raw shrimp
anago -- conger eel
aoyagi -- round clam
awabi -- abalone
ayu -- sweetfish
buri -- adult yellowtail
chUtoro -- marbled tuna belly
ebi -- boiled shrimp
hamachi -- young yellowtail
hamaguri -- clam
hamo -- pike conger; sea eel
hatahata -- sandfish
hikari-mono -- various kinds of "shiny" fish, such as mackerel
himo -- "fringe" around an ark shell
hirame -- flounder
hokkigai -- surf clam
hotategai -- scallop
ika -- squid
ikura -- salmon roe
inada -- very young yellowtail
kaibashira -- eye of scallop or shellfish valve muscles
kaiware -- daikon-radish sprouts
kajiki -- swordfish
kani -- crab
kanpachi -- very young yellowtail
karei -- flatfish
katsuo -- bonito
kazunoko -- herring roe
kohada -- gizzard shad
kuruma-ebi -- prawn
maguro -- tuna
makajiki -- blue marlin
masu -- trout
meji (maguro) -- young tuna
mekajiki -- swordfish
mirugai -- surf clam
negi-toro -- tuna belly and chopped green onion
ni-ika -- squid simmered in a soy-flavored stock
nori-tama -- sweetened egg wrapped in dried seaweed
Otoro -- fatty portion of tuna belly
saba -- mackerel
sake -- salmon
sawara -- Spanish mackerel
sayori -- (springtime) halfbeak
seigo -- young sea bass
shako -- mantis shrimp
shima-aji -- another variety of aji
shime-saba -- mackerel (marinated)
shiromi -- seasonal "white meat" fish
suzuki -- sea bass
tai -- sea bream
tairagai -- razor-shell clam
tako -- octopus
tamago -- sweet egg custard wrapped in dried seaweed
torigai -- cockle
toro -- choice tuna belly
tsubugai -- Japanese "tsubugai" shellfish
uni -- sea urchin roe

* Maki-zushi (sushi rolls)
maki-mono -- vinegared rice and fish (or other ingredients) rolled in nori seaweed
tekka-maki -- tuna-filled maki-zushi
kappa-maki -- cucumber-filled maki-zushi
tekkappa-maki -- selection of both tuna and cucumber rolls
oshinko-maki -- -pickled-daikon (radish) rolls
kaiware-maki -- daikon-sprout roll
umejiso-maki -- Japanese ume plum and perilla-leaf roll
negitoro-maki -- scallion-and-tuna roll
chUtoro-maki -- marbled-tuna roll
Otoro-maki -- fatty-tuna roll
kanpyo-maki -- pickled-gourd rolls
futo-maki -- a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables
nori-maki -- same as kanpyo-maki; in Osaka, same as futo-maki
natto-maki -- sticky, strong-tasting fermented-soybean rolls
ana-kyU-maki -- conger eel-and-cucumber rolls
temaki -- hand-rolled cones made from dried seaweed
maguro-temaki -- tuna temaki

* Other sushi terms
nigiri(-zushi) -- pieces of raw fish over vinegared rice balls
Edomae-zushi -- same as nigiri-zushi
chirashi(-zushi) -- assorted raw fish and vegetables over rice
tekka-don -- pieces of raw tuna over rice
sashimi -- raw fish (without rice)
chakin-zushi -- vinegared rice wrapped in a thin egg crepe
inari-zushi -- vinegared rice and vegetables wrapped in a bag of fried tofu
oshi-zushi -- Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish
battera(-zushi) -- oshi-zushi topped with mackerel
-tataki -- pounded, almost raw fish
odori-ebi -- live ("dancing") shrimp
oshinko -- Japanese pickles
neta -- sushi topping
wasabi -- Japanese horseradish
gari -- vinegared ginger
shoyu -- soy sauce


Hmmm...my favorite is saba. What's yours?

Thanks bento.com and corbis

In Loving Momory...Eldee Young

The time you smile,
The flowers grow,
The birds sing with you,
We sing with you,
Today and Everyday,
Tonight and Every night,
You’re in our heart…always.
02.21.2007

I love you. You’re always in my heart.

Oh Buddharat

Chocolate Chip Cookies- What's your favorite?

Let choose your favorite chocolate chip cookie.

Interesting tips:

What makes cookies soft and chewy?

High moisture content does; so the recipe, baking time, and temperature must be adjusted to retain moisture. Binding the water in butter, eggs, and brown sugar (it contains molasses, which is 10 percent water) with flour slows its evaporation. The dough needs a little extra flour, which makes it stiffer. The stiff dough spreads less, less liquid evaporates, and the cookies are thicker. Mass also helps cookies stay moist--big dollops of dough make softer and chewier cookies than tiny spoonfuls of dough. Bake these thick cookies for a shorter time at a high temperature to firm them quickly and minimize spreading. Most important, don't bake them too long--remove from the oven when the cookie rim is brown and at least 1/3 of the center top remains pale. The cooked centers will be soft.


Why are some cookies cakelike instead of chewy?

A little extra liquid in the cookie dough from water, egg, or milk makes the dough more elastic and adds steam as the cookies bake, making them puff more.


What makes a cookie crisp or crunchy?

Reducing the amount of ingredients that hold moisture--flour, egg, and brown sugar--makes it easy for liquid to evaporate, producing crisp cookies. The fat, which goes up proportionately when other ingredients are cut back, gets hotter than the water in the dough and drives out the moisture. Fat also makes the dough softer and melts when hot, making the cookies spread. For crispness, bake cookies longer at a lower temperature to give them more time to spread before they firm. Then bake long enough to dry and brown them evenly to develop the maximum toasty flavor and crisp texture throughout.


What else makes cookies spread as they bake?

Most often the culprit is low-fat butter or margarine spread, which has about 20 percent more water, used in place of regular butter or margarine. It's this extra liquid that's causing the problem. Low-fat products can't be used interchangeably with regular fats for baking without recipe adjustments.

Cookies also spread when you drop high-fat dough onto a hot baking sheet; the heat melts the dough, and cookies spread before they're baked enough to hold their shape.


* Thick, Soft, and Chewy Chocolate Chip Cookies

Cooking time: About 7 minutes per pan
Makes: About 18 cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1/4 lb.) butter or margarine, at room temperature
3/4 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 package (6 oz.) or 1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)

Mix flour, baking soda, and salt. Beat butter, sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.
Drop batter in 2 tablespoon portions about 2 inches apart on baking sheets.
Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions at half-time.
Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 8 hours, or freeze for longer storage.


* Thin, Crisp Chocolate Chip Cookies

Cooking time: About 20 minutes per pan
Makes: About 32 cookies

1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1/4 lb.) melted butter or margarine
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 package (6 oz.) or 1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)

Mix flour, baking soda, and salt. With a mixer on medium speed, beat butter, brown sugar, granulated sugar, 3 tablespoons water, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips and nuts. Drop batter in 1-tablespoon portions about 2 inches apart on baking sheets.
Bake in a 300° oven until an even golden brown, 18 to 20 minutes. If using 2 pans in 1 oven, switch places at half-time.
Let cookies cool on pan about 3 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 1 day, or freeze for longer storage.


* Thin, Crisp, and Chewy Chocolate Chip Cookies

Make thin, crisp chocolate chip cookies, preceding, baking until edges of cookies are browned but an area about 1 inch wide in the center is still pale, about 14 minutes.


* Thick, Crunchy Chocolate Chip Cookies

Make thin, crisp chocolate chip cookies, preceding, increasing butter to 2/3 cup and omitting water. Dough will be dry and crumbly; pinch into 1-tablespoon-size lumps. Bake cookies until they are an even golden brown, 18 to 20 minutes.


My favorite would be the soft cookies with lots of chocolate and a little of macademia. I cannot wait to have one now.
How's about you?

Thanks Sunset Publishing Corporation and Corbis

Hello Avocado!

Fun Facts

Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family.

Avocados are sodium- and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind.

Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life.

Brazilians add avocados to ice cream.

Filipinos puree avocados with sugar and milk for a dessert drink.

Latin Americans wrap avocados up and give them as wedding gifts.

The avocado is also called an Alligator Pear because of its pear-like shape and green skin.

Avocado is a corruption of the Spanish word aguacate, which is in turn a corruption of the Aztec word ahuacatl.

California produces about 90% of the nation's avocado crop.

San Diego County is the Avocado Capital of the U.S., producing 60% of all the avocados grown in California.

There are about 7,000 avocado groves in California; the average size is around 10 acres.

A single California avocado tree can produce about 500 avocados (or 200 pounds of fruit) a year although usually average about 60 pounds from 150 fruit.

There are seven varieties of avocados grown commercially in California, but the Hass is the most popular, accounting for approximately 95% of the total crop volume.

California avocados grow year-round.

About 43% of all U.S. households buy avocados.


Health Benefits

One-fifth of a medium avocado or about one ounce is 55 calories, but contributes beneficial nutrients such as fiber, potassium, Vitamin E and lutein to the diet.

Avocados act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein, in foods that are eaten with the fruit.

Avocados provide more than 25 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid.

One-fifth of a medium avocado has 55 calories and provides beneficial phytochemicals such as glutathione, beta-sitosterol, and lutein. Phytonutrients are thought to help prevent many chronic diseases.

Avocados can help consumers meet the dietary guidelines of the American Heart Association, which are to eat a diet that is low to moderate in fat. The fats should be primarily unsaturated and low in saturated fat and cholesterol. The avocado is virtually the only fruit that has monounsaturated fat.

Avocados help assist consumers in meeting a major dietary goal of reducing saturated fat in the diet, when they are consumed in place of saturated-fat containing foods.

Avocados are a good source of fiber and fiber may help maintain heart health.

When used instead of other fats, avocados contain over 25 vitamins, minerals and phytonutrients and can be part of a calorie-reduced diet.

When used instead of other fats, avocados can be a satisfying addition to a calorie-reduced diet.

Avocados are a good way to get more lutein in the diet. An ounce of avocado contains 77 micrograms of lutein.

Avocados are a good way to get more lutein in the diet. By adding avocado to foods like salads, salsa, soups or sandwiches you can get more of the phytonutrient in your diet.

Now, it's time to cook and eat more avocado.


* Guacamole


2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready. Just before serving, add the chopped tomato to the guacamole and mix. Garnish with red radishes or jicama (maxican turnip). Serve with tortilla chips.


* Scrambled Eggs With Bacon and Avocado

2 slices bacon
2 large eggs
Coarse salt and ground pepper
1/4 avocado, diced
Toast (if desired)

Brown bacon in a small skillet over medium heat, 3 to 5 minutes per side. Remove bacon; pour off all but 1 teaspoon fat.In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Pour into pan; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes. Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.


* Avocado Green Salad

1 big or 2 small size avocado(s)
1 to 2 kiwi fruit (not very soft and sweet)
½ Pound fresh spinach (baby spinach preferred)
5 to 6 scallions
½ green bell pepper
1 to 2 plum tomato or 1/2 tomato
salt, to taste
lemon juice (1 whole lemon)


Chop the scallions, bell pepper fine. Cut the kiwis and tomatos in fine cubes. Mesh the avocados. Mix ingredients.
Steam the spinach in a pan with a very little water, wait till water gets evaporated almost totaly and spinaches should get softened. Add the spinach on top. Again mix them by adding salt and lemon juice.


* Portobello Mushroom Burger with Spicy Avocado Sauce


4 large portobello mushrooms, stems removed
1 tablespoon olive oil
Coarse salt and ground pepper
1 ripe avocado, pitted, peeled, roughly chopped
1 tablespoon spicy brown mustard
1 tablespoon horseradish
1 tablespoon fresh lime juice
1 jalapeño chile, finely chopped (ribs and seeds removed, for less heat), if desired
4 soft rolls, split horizontally
1 beefsteak tomato, cored and thinly sliced

Preheat oven to 425°. On a large rimmed baking sheet, toss mushrooms with oil and 2/3 cup water; season with salt and pepper. Arrange stemmed side down; cover loosely with foil. Roast until tender, 30 to 45 minutes.

Meanwhile, in a medium mixing bowl, mash avocado with a fork. Stir in mustard, horseradish, and lime juice. Fold in jalapeño; season with salt and pepper.

Toast rolls. Dividing evenly, layer each bottom half with tomato and portobello, and each top half with avocado mixture.


* Panko-crusted Salmon Roll with Avocado and Grilled Maitake Vinaigrette

4 pieces salmon fillet, center cut, 4 ounces each, 1/4-inch thick (like a paillard)
4 sheets nori
2 avocados, sliced, lightly tossed with juice of 1 lime, salt, pepper and 1 tablespoon extra-virgin olive oil
1 cup all-purpose flour
3 eggs lightly beaten
2 cups panko, (Japanese bread crumbs)
Canola oil, for frying
2 shallots, roughly chopped
1 tablespoon fresh grated wasabi
1 tablespoon naturally brewed soy sauce
3 tablespoons lemon juice
1/4 cup extra-virgin olive oil
3 cups prepped maitakes, lightly tossed in extra-virgin olive oil, seasoned with salt and pepper and grilled
Fleur de sel and black pepper, to taste

Lay each piece of salmon on a sheet of nori (on a bamboo mat) towards the bottom half. Season and lay down avocado slices and roll tightly like maki sushi. Place flour, egg and panko in 3 separate dishes. Roll sushi in flour, then egg, then panko and fry at 375 degrees F until golden brown, about 3 to 5 minutes. Meanwhile, in a blender, add the shallots, wasabi, soy and lemon juice and blend. Drizzle in the oil and toss with grilled maitakes. Check for seasoning.


* Tuna and Avocado Tartare Tostada

Tortillas:
Canola oil, for frying
4 flour tortillas, cut into 2-inch by 1-inch rectangles
Kosher salt
Avocado Butter:
1 ripe avocado, peeled, pitted and chopped
3 tablespoons fresh lime juice
2 teaspoons honey
Kosher salt and freshly ground black pepper

Tartare:
12 ounces sushi grade tuna, finely diced
2 tablespoons mustard oil
1 tablespoon olive oil
2 tablespoons capers, drained
1 tablespoon chipotle pepper puree (from chipotles in adobo sauce)
3 tablespoons chopped fresh cilantro leaves
1/4 cup finely sliced green onion
1 ripe Hass avocado, peeled, pitted, and finely diced
Kosher salt and freshly ground black pepper

For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt.
For the avocado butter: Combine all ingredients in a blender and blend until smooth.

For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste.

Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.


Enjoy your healthy meal!

Thanks avocado.org and corbis

Happy Holidays!

Cosmo, please?

A Cosmopolitan is a cocktail made with vodka, Cointreau, cranberry juice, and lime juice. Informally referred to as a Cosmo, the Cosmopolitan is usually served in a cocktail glass. For this reason it is often erroneously categorized as a martini because martinis are also served in cocktail glasses. Some variations call for Rose's lime cordial or sour mix instead of lime juice, and triple sec instead of Cointreau.

The Cosmopolitan first gained noted popularity in the 1990s, and was further popularized among young women by its frequent mention on the the television program "Sex and the City".


* Cosmopolitan Cocktail recipe

1 oz vodka
1/2 oz triple sec
1/2 oz Rose's® lime juice
1/2 oz cranberry juice

Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.


* Strawberry Cosmopolitan recipe

2 - 4 fresh strawberries
1 oz Cointreau® orange liqueur
1/4 oz fresh lime juice
1 1/2 oz citrus vodka

Muddle the cointreau and lime juice with all but one half of the strawberries in the bottom of a mixing glass. Add vodka and ice, shake well, and strain into a martini glass. Garnish with the reserved strawberry half, and serve.


* Tequila Cosmo recipe

1 1/2 oz Nacional® silver tequila
1 oz triple sec
1 oz fresh lime juice
1 oz cranberry juice
1 splash lime juice

Shake tequila, triple sec, fresh lime juice and cranberry juice together with ice in a cocktail shaker. Strain into a whiskey sour glass and squeeze a further wedge of lime on top. Discard lime, and serve.


Night out...better try this fabulous drink. Find more recipes at drinksmixer.com

Thanks carrie bradshaw, drinkmixer and corbis

Let's Salsa

In Spanish or Italian, salsa can refer to any type of sauce, but in English it usually refers to the spicy, often tomato-based sauces typical of Mexican cuisine, particularly those used as dips.


* Fresh Tomato Salsa

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.


* Simple Salsa

1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
1 7-oz can green chiles, chopped (or one large 6 inch or two smaller anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.)
1 clove of garlic, or 1/2 teaspoon garlic salt
2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
1 Tbsp olive oil
2 teaspoons red wine vinegar
1/4 teaspoon dried oregano (can supplement with fresh)
1/4 cup of very loosely packed fresh chopped cilantro
Salt
Freshly ground black pepper

Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes. Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste. Refrigerate when not using. Will keep several days.


* Fruit Salsa

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.


* Spicy Fruit Salsa

5 kiwis, peeled and diced
1 quart strawberries, finely chopped
1 pint fresh blackberries, chopped
4 Granny Smith apples, peeled, cored and coarsely shredded
2 tablespoons any flavor fruit jelly
¾ cup brown sugar
1 tablespoon cayenne pepper
3 tablespoons habanero hot sauce
1 7 ounce can green salsa
1/3 cup lime juice

Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together.


* Avocado, Tomato and Mango Salsa


1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.


* Sour Cherry Salsa

2 ¼ cups fresh or frozen pitted sour cherries (¾ pound)
1 tablespoon sugar
3 tablespoons finely chopped red onion (½ small)
1 large fresh jalapeño chile, finely chopped, including seeds (1 ½ teaspoons)
2 tablespoons fresh lime juice
1/3 cup fresh chopped cilantro
½ teaspoons salt

If using fresh cherries, coarsely chop, then site together with sugar in a small bowl until sugar is dissolved, about 5 minutes. If using frozen cherries, thaw in a small bowl, reserving any juices in bowl, then coarsely chop and stir together with sugar in same bowl. Stir in onion, jalapeño, lime juice, cilantro, and salt and let stand at room temperature 30 minutes for flavors to develop.


Most of the recipes today are going well with grilled dish. Bon Appetite!

Thanks allrecipes, simply recipes, clay's kitchen and corbis

An Apple A Day

"An apple a day keeps the doctor away." suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Like many fruits, Apples contain Vitamin C as well as a host of other antioxidant compounds, which may reduce the risk of cancer by preventing DNA damage. The fibre content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss and controlling cholesterol, as they do not have any cholesterol, have fibre (which reduces cholesterol by preventing reabsorption), and are bulky for their caloric content like most fruits and vegetables.


* Hot Apple Cider

6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips

Pour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.


* Apple Punch

1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple

In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.


* Apple Jell-o Shots

16 oz DeKuyper® Sour Apple Pucker schnapps
1 package sour apple jell-o
16 oz boiling water

Mix the boiling water with the single package of sour apple jell-o. Stir for 2 minutes until all dissolved. Add 2 cups of DeKuyper Sour Apple Pucker schnapps, and mix well. Pour into small cups with lids and let set overnight. Serve, preferably at parties.


* Apple Crumb Pie


1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter

Preheat oven to 375 degrees F (190 degrees C). Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.

In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.


* Apple Bread Pudding

Pudding
4 cups soft bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 3/4 cups milk
1/4 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

Vanilla Sauce
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.

Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding


* Applesauce

4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.


* Apple Salad


1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.


* Romaine With Apple, Pecans and Blue Cheese

Blue Cheese Dressing
1/3 cup blue cheese
2 tablespoons white vinegar
1 teaspoon Dijon mustard
1/3 cup orange juice
8 ounces plain non-fat yogurt

Salad
4 1/2 cups hearts of romaine lettuce, torn into pieces
1 large unpeeled apple, chopped
1 Hass avocado, cubed
1/2 cup chopped red onions
1/4 cup toasted pecan pieces

In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly. In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.


Sweet Apple,
Sour the Taste,
Peel it,
Drink it,
and Love it.

Thanks allrecipes, drinkmixer and corbis

Crab Rangoon- I'm American Chinese

Crab Rangoon are deep-fried dumplings served in American Chinese restaurants, stuffed with a combination of cream cheese and imitation crab meat. They are made from Chinese wontons and deep fried. Although served in typical Chinese restaurants, crab rangoon isn't considered authentic Chinese cuisine. Although the history of crab rangoon is misty, cream cheese was barely used in China. Crab rangoon is similar to another American Chinese dish, the Fortune cookie, that is falsely associated with authentic Chinese dishes. Crab rangoon is rumored to have been introduced at the 1904 St. Louis World's Fair. Since then, it has become a major hit in most Asian cuisine restaurants.



* Crab Rangoon

8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce (or other sauces)
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying

Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.

Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.

(To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).


Good, Good Combination!

Thanks chinesefooddiy and homel

Bagel Lover

What is bagel?

A doughnut-shaped yeast roll with a dense, chewy texture and shiny crust. Bagels are boiled in water before they're baked. The water bath reduces starch and creates a chewy crust. The traditional water bagel is made without eggs and, because it doesn't contain fat, is chewier than an egg bagel. Bagels are the cornerstone of the popular Jewish snack of bagels, lox and cream cheese. Miniature cocktail-size bagels can be split, topped with a spread and served as an hors d'oeuvre.

Note: The dough may also be flavored to produce many traditional varieties: salt, onion, garlic, egg, pumpernickel, rye. There are also many nontraditional modern varieties: tomato dill, cajun, bran, sourdough, whole wheat, multigrain, cinnamon-raisin, cheese, caraway, blueberry, and muesli among others. Bagels may be topped with seeds such as poppy or sesame, which are baked onto the outer crust. A related bread product is a bialy, which has no hole, is often onion or garlic-flavored, and is less crispy on the outside. Though often made with sugar, malt syrup, or honey, bagels should not be confused with doughnuts (donuts).


Types of Bagel

The two most prominent styles of traditional bagel in North America are the Montreal bagel and the New York-style bagel. The Montreal bagel contains malt and egg but no salt; it is boiled in honey-sweetened water before baking in a wood oven; and it is predominantly either of the “black seed” (poppy) or “white seed” (sesame) variety. The New York bagel contains salt and malt and is also boiled prior to baking in a standard oven. The resulting New York bagel is puffy with a noticeable crust, while the Montreal bagel is smaller (though with a larger hole), chewier, and sweeter.

In addition to the plain bagel, variants feature seasoning on the outside, including sesame, garlic, poppy seed, onion, rye, and salt. The “everything” bagel is a mixture of all of the above. Other versions which change the dough recipe include cinnamon, raisin, blueberry, pumpernickel, egg and sourdough. Green bagels are sometimes created for St. Patrick's Day. Many chains now offer bagels in flavors such as chocolate chip, French toast, asiago cheese, olive and bacon.


* Let's make 18 bagels

cups of warm water
2 Tbsp. active dry yeast
1 tsp. brown sugar
1/4 cup of oil
1 Tbsp. salt
5 or more cups flour (mixture of white and whole wheat)
4 quarts of water
2 Tbsp. of brown sugar

Dissolve yeast in warm water. Add 1 tsp. sugar, oil and salt. Stir in four cups of the flour. Add flour a little at a time until the dough is too stiff to beat. Knead the dough for 10 minutes, adding enough flour so that it is elastic but not too stiff. Let dough rise in a greased bowl in a warm place until doubled in bulk. Punch down, knead for a few minutes and divide into 18 pieces. Roll each one into a rope 1 inch in diameter and 6 inches long. Form rings, pinching the ends together firmly.

Preheat oven to 375º. Bring 4 quarts of water to a boil, adding 2 Tbsp. of brown sugar. Drop 4 or 5 bagels at a time into the boiling water. Turn them with a long-handled spoon after they rise to the surface and boil for an additional minute. Lift them out with a slotted spoon and let them rest on a greased cookie sheet while boiling the next 4 or 5 in the same manner. Bake for 25 to 30 minutes, until golden brown.


Do you like Bagel Sandwich?

* Smoked Salmon Suprise
Sesame Bagel, Smoked Salmon; Cream Cheese, Fresh Dill, Chopped Red Onion, Fresh Black Pepper, Splash of Lemon Juice

* Soft Crab
Sun-Dried Tomato Bagel, Shelled Crab; Chopped Lettuce, Fresh Dill, Tartar Sauce, Fresh Black Pepper, Splash of Lemon Juice


* Cajun Chicken
Jalapeno & Herb Bagel; Sliced Cajun Chicken; Chopped Capers, Chopped Lettuce, Dash of Mayonnaise, Fresh Black Pepper

* Fresh Veggie Melt
Jalapeno & Herb Bagel; Seasonal Vegetables, Hand-cut, Tossed with Balsamic Vinaigrette, and Melted Swiss Cheese

* Grilled Chicken & Bacon Melt
Onion Bagel; Grilled Chicken Breast with Melted Cheddar Cheese, Crisp Bacon, Ripe Tomato and Mayo

* Pastrami Favorite
Plan Bagel; Hot Pastrami, Melted Swiss cheese, Onions with Mustard

* Mushroom Breakfast
Garlic Bagel; Portabella Mushroom, Baby Spinach, Egg and Ketchup

* Chicken Caesar
Plan Bagel; Grilled Chicken, Sweet Pepper, Rocket, Parmesan and Caesar Mayo

Always remember that bagels taste best fresh out of the oven. In order to preserve the freshness and taste of the bagel for consumption within the next five to seven days, allow them to cool in a paper bag and then store them in a freezer in a closed paper bag which is wrapped tightly inside a larger, plastic bag. Some people omit the paper bag and just freeze their bagels in a plastic bag. To thaw, moisten lightly with cool water and toast or bake. Bagels freeze well for up to six months.


Hmm...get me some bagel! Thanks Darling:)

Thanks answers and corbis

Oh Marmalade

Marmalade is a sweet preserve with a bitter tang made from citrus fruit, sugar, water, and (in some commercial brands) a gelling agent. In English-speaking usage "marmalade" invariably refers to a preserve derived from a citrus fruit, most commonly from oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel. Such marmalade is most often consumed on toasted bread as part of a full English breakfast. The favoured citrus fruit for marmalade production in the UK is the "Seville orange", Citrus aurantium var. aurantium, thus called because it was originally imported from Seville in Spain; it is higher in pectin than sweet oranges, and therefore gives a good set. Marmalade can also be made from lemons, limes, grapefruits, or a combination of citrus fruits.


* Marmalade


1/2 pound oranges, preferably Seville
1 lemon
2 1/4 cups water
2 1/2 cups sugar

Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water. Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.

Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half. Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved. Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute. The marmalade should feel set and wrinkle when you push it.

Pour into sterilized jars. Cover, seal and store in a cool, dark place.


Have a good marmalade day!

Thanks foodnetwork and corbis

Tasty Tempura

One of the oldest imported dishes is tempura, although it has been so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered washoku. Tempura came to Japan from Portuguese sailors in the 16th century as a technique for cooking fish. The most popular seafood items include prawns, squid, shrimp, scallops, kisu (a type of smelt), and other kinds of fish. Many varieties of vegetable are also available, including eggplant, lotus root, green pepper, sweet potato, squash, shiitake mushroom, onion, shiso (perilla) leaf, and carrot. Usually some seasonal fishes are offered as well, depending on the time of year.

* Tempura


4 shrimps
1 fillet white fish (such as cod, haddock or plaice)
4 shiitake mushrooms or buttercup mushrooms
1/2 aubergine
1/2 sweet potato
1 green pepper
4 baby sweetcorn
1 onion
1/2 parsnip
30-50g plain flour

* Batter

200ml water
1 beaten egg
100g plain flour
1/2 tsp baking powder

Shrimps: Shell the shrimps, then de-vein by inserting a toothpick at the curve of the back and pulling out the alimentary canal.
White fish: Fillet and cut into bite-size pieces. Remove any fine bones if preferred.
Shiitake: Discard the stems but don't slice.
Aubergine: Wash thoroughly and trim both ends. Slice into rounds apporoximately 1cm thick.
Sweet potato: Wash thoroughly and scrape off the skin. Slice into rounds approximately 5mm thick.
Green pepper: Cut into half and discard the seeds. Slice roughly 1.5cm thick.
Baby sweetcorn: Wash thoroughly and leave whole.
Onion: Peel the skin and trim both ends. Slice into rounds 5mm thick.
Parsnip: Wash thoroughly and scrape off the skin. Cut in half and cut into cubes 5mm thick.
French radish and ginger: Grate the French radish and ginger separately.

Heat the vegetable oil either in a heavy sauce pan or deep fryer at about 170C (340F). Meanwhile, make the batter by measuring the water and beaten eggs up to 200ml. Then mix together and add the 100g of flour and the baking powder. Stir loosely so that the lumps remains in the batter. Test the oil temparature by dropping in a bit of batter. If the batter sinks halfway and then rises up to the surface, the oil is ready to use.

Fry the vegetables first as follows: Sprinkle some of the 30-50g of flour over the vegetables which you are going to cook and then dip each item in batter and shake off any excess. Fry until the food is cooked or the bubbles around the food become smaller and sizzle quieter.
Shrimp: Heat the oil to a slightly higher temperature, around 180C (360F). Dip into the batter up to the tail then, still holding the tail, slip each shrimp gently into the oil and let go. When they rise to the surface turn over and cook the other side.

* Dipping Sauce

400ml dashi (use bonito stock or other fish stock)
100ml soy sauce
100ml mirin

Combine all the ingredients in a sauce pan and bring to the boil. Cool to room temperature.

* To garnish

6 French radishes
1 ginger
700ml vegetable oil or deep frying


The rule of eating tempura is to get it while it's hot. For the dipping sauce, it's a good idea to dip the tempura quickly and avoid lengthy soaking. The sauce may come with a small mound of grated radish, which can be mixed in and serve at room temperature.


Yum Yum!!

Thanks kyokoskitchen, bento and google images

Fantastic Thai

Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates.

Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at "Siameseising" foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tasters.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.


Get to more about Thai Herbs.


CHILLI
"Phrik" in Thai Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digest

CUMIN (Cummin, Zeera)
"Yi-ra" in Thai Cumin is a small shrubbery herb, the fruit of which contains 2 to 4 % volatile oil with a pungent odour, and which is used as a flavouring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.

GARLIC
"Kra-thiam" in Thai Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as aflavouring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36 % garlic oil and organic sulfur compounds. Therapeutic use are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.

GINGER
"Khing" in Thai Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice, Ginger rhizomes contain 1 to 2 % volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent.

GREATER GALANGA(False Galangal, Galangal)
"Kha" in Thai Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

HOARY BASIL
"Maeng-lak" in Thai Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring, and containing approximately 0.7 % volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.

KAFFIR LIME (Leech Lime, Mauritus Papeda, Porcupine Orange)
"Ma-krut" in Thai The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetizer.

"KRA-CHAI" in Thai
(No Common English Name) This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavouring. The rhizomes contain approximately 0.8 % volatile oil. The plant has stomachache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.

LEMON GRASS (Lapine)
"Ta-khrai" in Thai This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as a flavouring. Lemongrass contains 0.2-0.4 % volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, antiflu and antimicrobial agent.

LIME (Common Lime)
"Ma-nao" in Thai Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven antinflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, antiflu, stomachic and antiscorbutic properties.

MARSH MINT
"Sa-ra-nae" in Thai The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anaesthetic, diaphoretic and digestant properties.

PEPPER
"Phrik-Thai" in Thai Peper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, Pepper contains 2-4 % volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.

SACRED BASIL (Holy Basil)
"Ka-phrao" in Thai Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and oftentimes reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5 % volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.

SHALLOT
"Hom, Hom-lek, Hom-daeng" in Thai Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as antithelmintic, antidiarroheal, expectorant, antitussive, diuretic and antiflu agents.

SWEET BASIL (Common Basil)
"Ho-ra-pha" in Thai Sweet Basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavouring in Thai cooking. Volatile oil content varies according to different varieties. Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents.

TURMERIC (Curcuma, Indian Saffron, Yellow Root)
"Kha-min" in Thai Turmeric is a member of the ginger family, and provides yellow colouring for Thai food. The rhizomes contain 3 - 4 % volatile oil with unique aromatic characteristics. Turmeric's therapeutic properties manifest as a carminative, antiflatulence and stomachic.


* Pad Thai


8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots (or small red or purple onions)
1/4 cup dried or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind juice
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.

Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.


* Tom Yum Goong


20 prawns (shrimp), medium size
4-5 cups chicken broth/soup stock
2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced fresh galangal
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (or more to suit your taste)
2 tablespoons "prik pao" roasted chile in oil
Fresh cilantro for garnish

Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.


* Green Chicken Curry


100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves)

Clean the corn fed chicken legs, ensure all feathers are removed and trim. Warm half of the coconut milk until it is just near boiling. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry. Put the corn fed chicken legs in and stir it for 2 minutes Turn the heat down to medium

Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time. Leave on a low boil for 20 minutes. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat. Add the basil and kaffir leaves together with the cherry tomatoes.


I am hungry now.

Thanks Thailand Institute of Scientific and Technological Research and Corbis

Mac and Cheese...who won't like it?

Introduce Kraft Mac& Cheese

In 1937, Kraft Macaroni & Cheese dinner was introduced in the U.S. and Canada. The timing of the product's launch had much to do with its success. During World War II, rationing on milk and dairy, and an increased reliance on meatless entrees, created a captive market for the product, which was considered a hearty meal for families.

The following decades introduced improvements in flavor, shelf life and, eventually, different shapes. New shape expansions to the brand beganin 1975 with spirals, and then wheels in 1988. In the mid-1990s, Kraft Macaroni & Cheese expanded into even more innovative shapes with noodles in the form of popular kids' characters, including: Super Mario Brothers, Flintstones, Bugs Bunny and Friends, Rugrats, Pokémon, Blues's Clues, Scooby Doo! and SpongeBob SquarePants.

New product lines, including: Kraft Thick ‘N Creamy, Deluxe Four Cheese, Cheesy Alfredo, Light Deluxe and Premium White were introduced into the market throughout the 1990s. Kraft Easy Mac was launched in 1998 to provide kids and parents with easy-to-make, single-serving pouches of Kraft Macaroni & Cheese that only needs added water and can be cooked in the microwave.

Let's cook it yourself.

* Macaroni and Cheese

Freshly made bread crumbs are the key to achieving a crisp, golden crust—the hallmark of perfect macaroni and cheese. You can make bread crumbs from slices of stale or fresh bread. Arrange the slices in a single layer on a baking sheet, place in a 300ºF oven, and bake until they are completely dried and lightly toasted, 20 to 35 minutes. In a food processor, pulse the bread until the crumbs reach the desired consistency, then season with salt and pepper. You can also flavor them with butter or extra-virgin olive oil and fresh herbs or minced garlic.


Feel free to substitute another cheese for the cheddar. Gruyère, fontina and Emmentaler are good choices.

4 cups milk
4 Tbs. (1/2 stick) unsalted butter
1/2 cup all-purpose flour
1 whole clove
1 bay leaf
1 white onion, peeled
2 cups shredded sharp white cheddar cheese
Salt and freshly ground white pepper, to taste
Freshly grated nutmeg, to taste
2 tsp. dry sherry
1 lb. dried macaroni, such as Conforti Macaroni
1 cup bread crumbs

Position a rack in the upper third of an oven and preheat to 375°F. Butter a shallow 2-quart baking dish.

In a medium saucepan over medium heat, warm the milk until bubbles begin to form around the edges of the pan. Keep warm.

To make the roux, in another medium saucepan over medium heat, melt the butter. When the foaming subsides, add the flour and cook, stirring constantly with a whisk or wooden spoon, until the flour and butter thicken into a paste and smell fragrant, about 1 minute. Do not let the roux brown. Slowly whisk the milk into the roux until smooth and blended. Bring the sauce to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan to prevent lumping and scorching, then reduce the heat to low.

Using the clove, attach the bay leaf to the onion and add it to the sauce. Cook, stirring occasionally, until thickened, about 30 minutes. Remove and discard the onion, add 1 cup of the cheese and stir until blended. Season with salt, white pepper and nutmeg, add the sherry and stir until blended.

Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Add 1 Tbs. salt and the macaroni and cook according to the package instructions until al dente (tender but firm to the bite). Drain well.

Transfer the macaroni to the prepared dish. Spoon the sauce over the macaroni, scatter the remaining 1 cup cheese over the top and sprinkle the bread crumbs over the cheese. Bake, uncovered, until lightly browned and bubbling, 35 to 40 minutes. Serve immediately. Serves 4 to 6.


* Lobster and Macaroni Gratin


2 tablespoons unsalted butter
4 pounds lobster, claw and tail meat removed, and set aside, discard the shell and reserve the coral and tomalley
1/4 cup Cognac
1/4 cup small diced carrot
2 tablespoons small diced celery
3 tablespoons minced shallots
1 teaspoon minced garlic
2 tablespoons finely chopped parsley
1/2 cup port wine
1 bouquet garni
3 cups plus 2 tablespoons creme fraiche
7 ounces tiny macaroni, cooked al denta and tossed with olive oil
1 egg yolk
3 tablespoons shredded Gruyere cheese, plus 1 tablespoon
Salt and pepper
2 cooked whole lobster claws
Long chives
1 tablespoon chopped chives

Preheat oven to 400 degrees. In a large saute pan, heat the butter. When the butter is melted, add the lobster meat and saute until the lobster meat has turned red. Add the Cognac and flame. Stir in the carrots, celery, shallots, and garlic. Add the port, bouquet garni, and 2 3/4 cup of the creme fraiche. Season with salt and pepper. Cover the saute pan and simmer for 15 minutes on low heat.

Remove the lobster meat. Chop the claw and tail meat into 1/4 inch slices. Whisk in the reserved coral and tomalley into the cream mixture. Fold in the lobster meat and pasta. Season with salt and pepper. Divide the mixture between the 6 individual ramekins. In a small mixing bowl, whisk the remaining creme fraiche until thick. Fold in the egg yolk and Gruyere. Season with salt and pepper. Top each ramekin with the cheese mixture. Place in the oven and cook for 8-10 minutes or until the top is lightly browned. Place on a plate. Garnish with whole lobster claw meat, grated cheese, long chives, and chopped chives.


Yummy!

Thanks Krafts, Williams, Emeril, and Corbis

Drink Mint

Learn more about Mint...


Mentha (mint) is a genus of about 25-30 species of flowering plants in the family Lamiaceae, with a subcosmopolitan distribution, seven from Australia, one in North America, and the others from Europe and Asia; several hybrids also occur.
According to Greek mythology, the plant was named after Minthe.

They are aromatic perennial herbs, growing to 10-120 cm tall, with wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, simple oblong to lanceolate, often downy, and with a serrated margin. The flowers are produced in clusters ('verticils') on an erect spike, white to purple, the corolla two-lipped with four subequal lobes, the upper lobe usually the largest. The fruit is a small dry capsule containing 1-4 seeds.

The mint family, Lamiaceae, includes many other aromatic herbs, including most of the more common cooking herbs, including basil, rosemary, sage, oregano, and catnip. In common usage, several other plants with fragrant leaves may be erroneously called a mint. Vietnamese Mint, commonly used in Southeast Asian cuisine, is not a member of the mint family. In Central and South America, mint is known as yerbabuena (literally, "good herb").

Now, it's time for refreshing yourself with mint.


* Minty Pineapple Punch

3 lemons, halved
6 cups water
2 cups sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
4 tea bags
4 cups boiling water
2 (46 fluid ounce) cans unsweetened pineapple juice
3 sprigs fresh mint

Squeeze juice from lemons; set juice aside. Place lemon halves in a large saucepan; add water and sugar. Bring to a boil; boil for 5 minutes. Remove from the heat and discard lemons. Stir in extracts and reserved lemon juice.

Steep tea in boiling water for 5 minutes; discard tea bags. Stir tea and pineapple juice into lemon mixture. Chill. Serve over ice. Garnish with mint if desired.


* Licorice Mint Iced Tea


2 1/2 teaspoons dried licorice root
1 cinnamon stick
1/2 cup dried peppermint leaves
1/2 cup raw honey
4 sprigs of fresh mint (optional)

In a large pot bring 6 cups of water to a boil over high heat. Stir in the licorice and cinnamon; lower to a simmer, partially cover the pot, and simmer for 10 minutes. Remove from heat, stir in peppermint, cover, and steep for 10 minutes.

Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on herbs to extract all liquid. Stir in honey until dissolved and let cool completely, about 1 hour. Fill four tall glasses with ice. Pour tea over ice and garnish each glass with a mint sprig, if desired. Serve immediately.


* Citrus Mint Cooler

1 cup fresh lemon juice
1 cup fresh orange juice
2 cups sugar
2 1/2 cups water
10 sprigs mint
32 fluid ounces ginger ale
1 cup water

Place first five ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Cover; remove from heat and let steep until cool. Strain. Cover and refrigerate. To serve, fill glasses or a pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve immediately.


* Italian Mojito

2 oz of white light rum
2 oz Italian sparkling wine - Proseco, dry sparkling wine
1/2 oz fresh lime juice
1 tsp brown sugar
1 tsp simple syrup
1 sprig fresh mint

In a high ball glass place mint leaves, brown sugar, simple syrup and fresh lime juice and muddle. Add ice cubes, pour light rum and top with Italian sparkling wine. Stir directly in the glass. Garnish with fresh mint leaves and fresh lime wheel.


* French Raspberry Mint Daiquiri

5 Fresh mint leaves
1/2 oz. Chambord
2 oz. Light rum
1/2 oz. Fresh squeezed lime juice
1/2 oz. sugar syrup

Muddle mint and other ingredients in a mixing glass. Add ice, shake the mixture vigorously. Strain into a chilled martini glass. Garnish with mint leaf.


* Hot Mint Malt


6 Chocolate-covered cream-filled mint patty
5 cups Milk
1/2 cup Chocolate malted milk powder
1 teaspoon Vanilla
Whipped cream

In slow-cooking pot, combine mint patties with milk, malted milk powder, and vanilla. Heat on low for 2 hours. Beat with rotary beater until frothy. Pour into cups; top with whipped cream.


* Hot Mint Tea Float

3 scoops Mint chocolate chip ice cream
3/4 cup Freshly brewed mint-flavored herb tea, hot
1/4 cup Heavy cream, whipped
Sweetened chocolate powder

Place the ice cream in a tall glass and add the tea. Top with whipped cream and sprinkle with chocolate powder.


Let's RELAX!!!!

Thanks cocktail time, allrecipes, martha, floras-hideout and corbis

8 for Breakfast

love it. love it. love it.


1. Thinking Eggs

* Egg Benedict

4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
1/2 teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted

In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.

Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.

Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.

In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.

Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

2. Crispy Bacon

3. Pancake

* Banana Pancakes

3 large free-range or organic eggs
115g plain flour
1 heaped teaspoon baking powder
140ml milk
salt
2 knobs of butter
3 tablespoons caster sugar
4 bananas
crème fraîche

Separate the eggs, putting the whites into one bowl and the yolks into another.

Combine the plain flour, baking powder and milk with the egg yolks and mix until it forms a smooth, thick batter. Whisk the whites with a pinch of salt until they form stiff peaks. Fold the whites carefully into the batter – it is now ready to use.

Heat a non-stick frying pan over a moderate heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Loosen with a spatula and turn or flip the pancake over. Continue frying until golden.

Melt the butter and sugar in a separate pan over a very low heat until it forms a caramel sauce – this should take about 3 minutes.

Peel the bananas and cut them lengthways. Add them to the pan and cook gently until they are golden, turning them after a few minutes. Serve the bananas on the pancakes, topped with a good spoonful of crème fraîche.

4. Anything Potato

5. Peanut butter and Sweet Jam

6. Hot Hot Chocolate

* Triple Hot Chocolate

1/2 cup semisweet chocolate chips
1/2 cup milk
1/4 teaspoon ground cinnamon
1 dash hot chili powder
1 teaspoon instant coffee granules
1/2 cup cold milk

Combine the chocolate chips and milk in a glass or plastic dish, and microwave on high, stirring every 20 to 30 seconds, until melted and smooth. Mix in the coffee, cinnamon, and hot chili powder until the instant coffee has dissolved. Stir in the cold milk. Strain into 2 mugs. Thin with additional milk, if desired.


7. Fresh Orange Juice

8. Juicy Strawberries and More Berries

ENJOY YOUR BREAKFAST!!!!

Thanks J. Oliver, allrecipes and corbis