Posts tagged with: Fruit and Vegetable

Cutting round vegetables

Cucurbita moschata 'Butternut'.
Image via Wikipedia

Over the weekend I wanted to cook up a butternut squash for dinner and worried about chopping my fingers off while I worked, but I found a FABULOUS tip I had to share!

“It is very simple to prevent rolling of squash. Just fold up a small towel into quarters so there’s some padding and put the squash on top of the towel, this will help prevent the squash from rolling around upon the initial cut. After that, use the flat surface of the initial cut for the rest of the cuts”

Another tip? Use a very sharp knife!

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Coconut-Sweet Potato Rissoto

two slices of toasted white bread
Image via Wikipedia

Ingredients:
* 2 1/2 Tbsp Sweetened Cream of Coconut
* 1/2 tsp Curry Powder
* 1/2 tsp Pepper
* 1/2 tsp Salt
* 1 1/2 cups Water
* Juice of 1/2 a Lime (about 1 Tbsp)
* 1 cup Arborio Rice
* 1/4 cup Mashed Sweet Potato
* 1/8 cup (2 Tbsp) Chopped Green Onion
* Toasted Coconut (Optional)

Directions:
In a saucepan, combine the Water, Salt, Pepper, Curry Powder, Lime Juice, and Cream of Coconut.
Place on medium-low heat.
Place a large frying pan over medium heat and add the Rice to the Pan.
Toast the rice for 4-5 minutes or until translucent, stirring often with a wooden spoon. (Be sure not to let the rice turn brown when toasting.)
Then turn the Heat under the frying pan to medium-high and add about 1/4 of the liquid in the saucepan to the frying pan.
Cook and stir slowly until liquid is incorporated.
Then add another one-fourth installment of the liquid, and continue as before, cooking and stirring until liquid is incorporated.
Do this with the last two installments also.
Once all the liquid is incorporated, take off the heat and add the mashed sweet potatoes and green onion.
Then Transfer to a serving dish and garnish with toasted coconut.

Recipe courtesy of Best Recipes.

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Kasha Stuffing

rosół z kury
Image via Wikipedia

Ingredients:
* 2 cups fine kasha (roasted buckwheat groats)
* 4 large eggs, lightly beaten
* 2 cups boiling water
* 2 cups chicken broth, boiling
* 1/2 cup tsp salt
* 3 Tbsp vegetable oil
* 1 onion, chopped
* 1/2 lb fresh mushrooms, coarsely chopped
* 5 Tbsp fresh flat parsley, cut into ribbons
* 1/2 cup dried cranberries/craisins
* 1/3 cup walnuts, chopped
* Ground white pepper to taste

Directions:
Put kasha in bowl and add 1/2 of the beaten eggs, stirring until eggs are absorbed.
Turn into a cold skillet and slowly heat, stirring frequently, until kasha grains are dry and separate and just beginning to brown.
Pour in boiling water, boiling chicken broth and salt.
Stir once, then simmer, covered, over moderately low heat until all the liquid is absorbed and the kasha is half cooked, about 10 minutes.
Heat oil in skillet and slowly saute the onion until they begin to soften, do not brown.
Add mushrooms, raise the heat and saute for a minute or two, until liquid evaporates.
Toss in parsley, craisins and walnuts.
Combine sauteed onion and mushroom mixture with kasha and stir.
Taste and adjust seasoning with salt and pepper.
Stir in remaining beaten eggs.
Store in refrigerator and just before roasting stuff into a 10 to 15 pound turkey and cook according to package directions.

Recipe courtesy of Better Recipes

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Easy fish and vegetable packets

Cauliflower
Image via Wikipedia

Ingredients:

  • 2 frozen sole, perch or other lean fish fillets (about 1/2 pound)
  • 2 cups frozen mixed broccoli, cauliflower and carrots
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons dry white wine or chicken broth

Directions:
1. Heat oven to 450 degrees.
2. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fillet with 1 cup of the vegetables. Sprinkle with dill weed, salt and pepper. Pour 1 tablespoon wine over each. Fold up sides of foil to make tent; fold top edges over to seal. Fold in sides, making a packet; fold to seal.
3. Place packets on cookie sheet. Bake about 35 minutes or until vegetables are crisp-tender and fish flakes easily with fork.

1 Serving: Calories 170 (Calories from fat 20); Fat 2g (Saturated 1g); Cholesterol 90mg; Sodium 460mg; Carbohydrate 7g (Dietary fiber 3g); Protein 24g

Recipe courtesy of Betty Crocker

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Bean Soup

Assorted spices atop 1/2 cup extra hot chili p...
Image by windelbo via Flickr

Ingredients:
1 can (14.5oz) chicken or vegetable broth
1 can (15oz) black beans, rinsed and drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper
1 clove garlic, finely chopped
1 jalapeno chili, finely chopped
1 medium onion, chopped (1/2 cup)
1 small carrot, sliced (1/4 cup)
2 tablespoons tequila, if desired (dry sherry can also be used)
1/4 cup diced

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