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How to De-seed and Juice a Pomegranate

[9 Apr 2014 | By | No Comment ]
How to De-seed and Juice a Pomegranate

Pomegranate juice is made from the fruit of the Pomegranate. It is used in cooking both as a fresh juice and as a concentrated syrup.

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Chicken Kolhapuri

[7 Apr 2014 | By | No Comment ]
Chicken Kolhapuri

Bold, and spicy is what defines this chicken curry; a very aromatic dish that heavily pronounces the flavors from the south western part of India – Kolhapur; a recipe as vibrant and rich as the history of this ancient town.

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Traditional Barley with Ginkgo Nuts Desserts

[5 Apr 2014 | By | No Comment ]
Traditional Barley with Ginkgo Nuts Desserts

Barley has a long history in healing, and in the Traditional Chinese Medicine, Barley is considered to have cooling properties. If your kids do not like traditional Chinese desserts, serve your Barley chilled in cute #hellokitty bowls like these to tempt them.

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Easy Mashed Potatoes

[4 Apr 2014 | By | No Comment ]
Easy Mashed Potatoes

Mashed potato is a dish prepared by mashing boiled potatoes

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MAKING LIGHT BODIED APPLE WINE AT HOME

[3 Apr 2014 | By | No Comment ]
MAKING LIGHT BODIED APPLE WINE AT HOME

When we speak of wine, generally we think of grape wine. However, we can make wine with so many other fruits. Apples are a delightful option besides grapes. Here is a simple wine recipe made with apples.

Ingredients:

Apples of mixed variety 6 lbs

Golden raisins ½ lb

Sugar ( granulated) 3 lb

Lemon 1 no ( juice taken out and zest preserved)

Pectic enzyme ½ tsp

Yeast and nutrient

Instructions:

1. Wash the apples and dry them with absorbent paper.

2. Chop the apples into small pieces.

3. Chop the raisins into small pieces.

4. Add the apples to a gallon of water in a large vessel and bring it to a boil. Once the water comes to a boil, lower heat and simmer for 15 minutes.

5. Strain this liquid into primary fermentation vessel. Add the sugar and lemon zest and stir well.

6. Once cool, add pectic enzyme and lemon juice to the liquid, stirring well. Cover and keep in a warm place for 24 hours.

7. After 24 hours, add the yeast and the nutrient to the liquid. Stir well and again cover to set aside for another 24 hours in a warm place.

8. Strain this liquid into the secondary fermentation vessel and fit it with an airlock to make it fully airtight.

9. Let the vessel stand for 30 days in a cool dry place.

10. At the end of the 30 days, open the vessel and siphon off the top clear liquid into another vessel with help of a pipe. In wine recipes this process is called racking.

11. Add chopped raisins to this and again close the mouth of the vessel with airlock. Keep this vessel to ferment undisturbed for about 6 months.

12. After 6 months, siphon off the top clear liquid again into bottles. Taste and you may leave to mature for an year.

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Vegetable Frittata

[26 Mar 2014 | By | No Comment ]
Vegetable Frittata

If you’re looking for something a little different than the usual scrambled eggs, omelet, or sunny side up egg breakfast, this vegetable frittata recipe is the perfect alternative. This under 30 minute recipe features a colorful trio of vegetables with a splash of balsamic vinegar that brings the recipe together. This is one of my favorite Sunday morning dishes.

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Healthy Oats with Fruits

[25 Mar 2014 | By | No Comment ]
Healthy Oats with Fruits

Including oats in our diet may aid in providing a wide range of health benefits. It is recommended to have at least ½-1 cup of oats every day, so as to derive its health benefits.
The dietary fiber helps to make you feel full faster and longer. This help to reduce cravings and bingeing tendencies and leads to better chances of losing weight effectively.

Ingredients:

1 cup Oats
4 cup Skimmed milk
Sugar powder as per taste
Honey as per taste
½ cup Dry fruits like almond, apricot, prunes
½ cup Fresh fruits like grape, strawberry

Instructions:

Take a microwave safe bowl and put oats into it. Microwave it for one minute. Now, add milk and microwave to it for two to three minutes. Add sugar powder or honey as per your taste. Serve it hot. Add pieces of fresh fruits on it. You may also garnish it with dry fruits small pieces of fruits such as strawberry.

If you cook it on the gas stove then take a pan and roast oats for two minutes. Add milk and bring it to a boil. Now add dry fruits and cook it for five minutes. Remove it from the flame and add sugar powder or only honey as per your taste. Add fresh fruits to it and serve it hot to relish this #healthy recipe.

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World’s Best Turkey Meatballs

[25 Mar 2014 | By | No Comment ]
World’s Best Turkey Meatballs

My son’s favorite dinner made by his friend’s mom. We begged for the recipe — a family heirloom — and here it is!

From the original site:

Healthy turkey meatballs in a 2-ingredient sweet-sour sauce is a kid-pleaser that makes the adults smile, too.

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Roasted Rosemary and Garlic Potatoes

[23 Mar 2014 | By | No Comment ]
Roasted Rosemary and Garlic Potatoes

Rosemary and garlic combination is marriage made in heaven, though both are strong and over powering flavors still they compliment each other so well like a perfect couple. These potato wedges are super easy to make and end result is crisp from outside and tender from inside potato wedges.

Ingredients:

4 Large Potatoes, washed and dried
2 Sprigs of Fresh Rosemary, chopped
5 Cloves of Garlic, slightly smashed
2 tsp Red Chilly Flakes
2 Spring Onion Greens, chopped
Salt and Pepper (to taste)
4 Tbsp Olive Oil
1 Large Zip Lock Bag

Instructions:

Cut the potatoes into wedges with skin on.
Place the potato wedges on a microwave safe plate and microwave for 5 minutes.
Place all the ingredients except potatoes into a large zip lock bag and toss to mix.
Once the potatoes come out of the microwave place them in the zip lock bag with the rosemary mixture, give it a nice shake and let stand for 10 minutes or you can leave them overnight in the fridge so that the warm potatoes can absorb all the flavor of the garlic, rosemary and olive oil.
Preheat oven to 230 degrees Celsius and place a large non stick baking sheet lined with aluminum foil into the oven to get extremely hot (this is so that potatoes wont stick and they get very crisp).
Bring out the tray from oven and adjust potato wedges in it. Make sure there is enough space between wedges so that each piece can get cooked properly.
Roast potatoes for 30 minutes or until crispy golden brown, turning them once after 15 minutes so that both sides get crispy golden brown.
Serve hot with Thai Sweet Chilly Sauce!!!

 

Originally published 9/12/13

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Soy – Free “Soy Sauce”

[23 Mar 2014 | By | No Comment ]
Soy - Free

There are several recipes out there for a “no – soy” soy sauce. However, all of them use either vegetable broth or beef broth as the base. AND, unless the brand you choose specifically states that it is “Soy Free” (and the majority of them aren’t) I’m still getting soy in the mix. You see, soy is a flavor enhancer. It’s added to vegetable broths and stocks to add color and that dreaded word… umami. Soybean oil is cheap, and companies that use a blended oil aren’t required to say that it does have it… just that it .. might. And as far as the recipes go, regardless of all the gushing going on about how wonderful they are, and how much they taste “exactly” like soy sauce… they really don’t… and most don’t even come close.

So… the Test Kitchen Challenge: Make a soy sauce substitute that it truly soy free, has enough body to stand up on it’s own or in a marinade, and gives me that satisfaction of flavor aspect that the real stuff does.

Tall order, huh…

From the original site:

The thought process:

1. Instead of generic broths, why not utilize the natural glutemate properties of mushrooms to base the stock and bind the flavors together.

2. To get that toastiness that a good sauce has, why not toast basmati rice to add to the steeping liquid

3. For bitterness, color, and depth of flavor – Coffee

4. For more color, and that fermented tang – Balsamic Vinegar

Get the Recipe: Soy – Free “Soy Sauce

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