from Greatest Ever Indian
2/3 cup plain yogurt
4 TBSP lemon juice
2 TBSP corn oil
2 tsp Garam Masala
2 tsp ground cumin
1 tsp chopped fresh ginger root
1 tsp chopped garlic
salt
4 skinless, boneless chicken breasts
1 tsp dried fenugreek
2 tsp amchoor (dried mango powder)
1 tsp dried mint
cilantro sprigs, to garnish
Mix the yogurt, lemon juice
Tuesday, July 1, 2008
Cracker Barrel Hash Brown Casserole Recipe
Ingredients
* 1 cup milk
* 1/2 cup beef broth
* 1 TBS butter or margarine, melted and divided
* 1 tsp salt
* 1/4 tsp pepper
* Dash garlic pepper
* 1 package (30 oz) frozen country style shredded hash brown potatoes
* 2 cups (8oz) shredded Colby cheese
Directions
1. In a large bowl, combine the milk, brother, 1 TSP butter, salt, pepper, and garlic powder. Stir in hash browns.
2. Heat remaining butter in a large nonstick skillet. Add hash brown mixture.
3. Cook and stir over medium heat until potatoes are heated through.
4. Stir in cheese.
5. Transfer to a greased shallow 2 quart baking dish.
6. Bake, uncovered, at 350 degrees for 40-45 minutes or until potatoes are tender.
* 1 cup milk
* 1/2 cup beef broth
* 1 TBS butter or margarine, melted and divided
* 1 tsp salt
* 1/4 tsp pepper
* Dash garlic pepper
* 1 package (30 oz) frozen country style shredded hash brown potatoes
* 2 cups (8oz) shredded Colby cheese
Directions
1. In a large bowl, combine the milk, brother, 1 TSP butter, salt, pepper, and garlic powder. Stir in hash browns.
2. Heat remaining butter in a large nonstick skillet. Add hash brown mixture.
3. Cook and stir over medium heat until potatoes are heated through.
4. Stir in cheese.
5. Transfer to a greased shallow 2 quart baking dish.
6. Bake, uncovered, at 350 degrees for 40-45 minutes or until potatoes are tender.
Spanakopita
By Cathe Olson, author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food available at www.simplynaturalbooks.com
Moderator of Mothering's Nutrition and Good Eating Discussion Forum
This delicious Greek pie will give you your daily dose of greens and more. It is very easy to make so you may want to make an extra to freeze. The Fillo Factory (www.fillofactory.com) makes organic, vegan phyllo dough with no hydrogenated oils. It comes in unbleached white flour, spelt and whole wheat varieties and is available at many natural foods stores and supermarkets.
2 teaspoons olive oil
4 green onions, thinly sliced
1 pound fresh spinach, washed and chopped (about 10 cups)
2 eggs 1 teaspoon dried dill or 1 tablespoon fresh
1 cup crumbled feta cheese (4 ounces)
Black pepper to taste
8 sheets phyllo dough, preferably whole grain
Olive oil for brushing dough
Preheat oven to 375?F.
Warm oil in large skillet over medium heat. Add green onions and saut? 2 minutes, or until soft. Add spinach to pan. (It looks like a lot of spinach but just pack it in. It will cook down.) Cover pan and cook 5 to 10 minutes or until spinach is wilted. Transfer to a colander and let it drain.
In bowl, beat eggs and dill. Stir in cheese and spinach. Season with black pepper. You can add sea salt but the salt from the feta is usually enough for me.
Set up your work station. Unwrap phyllo dough and cover it with a damp towel. Pour some olive oil into a bowl and get a pastry brush. Lightly brush a 10-inch pie or tart pan with olive oil. Place a sheet of phyllo in pan. Brush lightly with oil. Place a second sheet over the first but position it so the corners don?t match up. Brush with oil. Repeat until you have four layers of phyllo. Spread the spinach filling evenly in pan. Turn the corners of the phyllo dough over filling. Layer 4 more sheets of phyllo over filling, brushing each piece with oil as before. Tuck corners under pie. Bake 40 to 45 minutes, or until golden brown.
Makes 6 servings
Variations:
Kale and Spinach Spanakopita - Substitute kale for up to 1/2 of the spinach.
Zucchini and Spinach Spanakopita - Finely dice 1 medium zucchini and saut? with spinach.
Moderator of Mothering's Nutrition and Good Eating Discussion Forum
This delicious Greek pie will give you your daily dose of greens and more. It is very easy to make so you may want to make an extra to freeze. The Fillo Factory (www.fillofactory.com) makes organic, vegan phyllo dough with no hydrogenated oils. It comes in unbleached white flour, spelt and whole wheat varieties and is available at many natural foods stores and supermarkets.
2 teaspoons olive oil
4 green onions, thinly sliced
1 pound fresh spinach, washed and chopped (about 10 cups)
2 eggs 1 teaspoon dried dill or 1 tablespoon fresh
1 cup crumbled feta cheese (4 ounces)
Black pepper to taste
8 sheets phyllo dough, preferably whole grain
Olive oil for brushing dough
Preheat oven to 375?F.
Warm oil in large skillet over medium heat. Add green onions and saut? 2 minutes, or until soft. Add spinach to pan. (It looks like a lot of spinach but just pack it in. It will cook down.) Cover pan and cook 5 to 10 minutes or until spinach is wilted. Transfer to a colander and let it drain.
In bowl, beat eggs and dill. Stir in cheese and spinach. Season with black pepper. You can add sea salt but the salt from the feta is usually enough for me.
Set up your work station. Unwrap phyllo dough and cover it with a damp towel. Pour some olive oil into a bowl and get a pastry brush. Lightly brush a 10-inch pie or tart pan with olive oil. Place a sheet of phyllo in pan. Brush lightly with oil. Place a second sheet over the first but position it so the corners don?t match up. Brush with oil. Repeat until you have four layers of phyllo. Spread the spinach filling evenly in pan. Turn the corners of the phyllo dough over filling. Layer 4 more sheets of phyllo over filling, brushing each piece with oil as before. Tuck corners under pie. Bake 40 to 45 minutes, or until golden brown.
Makes 6 servings
Variations:
Kale and Spinach Spanakopita - Substitute kale for up to 1/2 of the spinach.
Zucchini and Spinach Spanakopita - Finely dice 1 medium zucchini and saut? with spinach.
Calzones Crust recipe
Calzones Crust recipe
Description:
This is my basic calzone crust recipe. I usually use my table top mixer. As to what you want to put in it, the sky is the limit. The key is to remember not to over stuff, since you do not want your calzone stuffing all over the place.
This recipe makes 2 large calzones or 4 small calzones.
Ingredients:
1. 1 package active dry yeast (.25 ounce)
2. 1 cup warm water
3. 1 tablespoon olive oil
4. 1 teaspoon white sugar
5. 1 teaspoon salt
6. 2 1/2 cups all-purpose flour
7. 1 teaspoon Italian Seasoning
8. 1 teaspoon olive oil
Instructions:
1. To Make Dough: In large bowl, proof the yeast by dissolving yeast in water and sugar. Add the oil, Italian seasoning and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
2.
3. When dough is ready, punch it down and separate it into 2 equal parts (or 4 equal parts). Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. To avoid stuffing from exploding out, either cut small slits or poke holes with a fork.
4. Bake in a preheated 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Description:
This is my basic calzone crust recipe. I usually use my table top mixer. As to what you want to put in it, the sky is the limit. The key is to remember not to over stuff, since you do not want your calzone stuffing all over the place.
This recipe makes 2 large calzones or 4 small calzones.
Ingredients:
1. 1 package active dry yeast (.25 ounce)
2. 1 cup warm water
3. 1 tablespoon olive oil
4. 1 teaspoon white sugar
5. 1 teaspoon salt
6. 2 1/2 cups all-purpose flour
7. 1 teaspoon Italian Seasoning
8. 1 teaspoon olive oil
Instructions:
1. To Make Dough: In large bowl, proof the yeast by dissolving yeast in water and sugar. Add the oil, Italian seasoning and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
2.
3. When dough is ready, punch it down and separate it into 2 equal parts (or 4 equal parts). Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. To avoid stuffing from exploding out, either cut small slits or poke holes with a fork.
4. Bake in a preheated 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Lentil and Veggie Casserole
Ingredients:
1. 1 c lentils
2. 1/2 c brown rice
3. 32 oz vegetable broth
4. 1 lb frozen green beans, broccoli or other veggie
5. 1 cup shredded cheese
Preparation:
1. Preheat oven to 375.
Instructions:
1. Mix lentils, rice, broth, water, 3/4 cup cheese and salt/pepper (if desired) in casserole dish. Cover and cook 1 hour.
2. Mix in frozen vegetables and top with remaining cheese, then cook for 30 minutes or until rice is tender and liquid is absorbed.
1. 1 c lentils
2. 1/2 c brown rice
3. 32 oz vegetable broth
4. 1 lb frozen green beans, broccoli or other veggie
5. 1 cup shredded cheese
Preparation:
1. Preheat oven to 375.
Instructions:
1. Mix lentils, rice, broth, water, 3/4 cup cheese and salt/pepper (if desired) in casserole dish. Cover and cook 1 hour.
2. Mix in frozen vegetables and top with remaining cheese, then cook for 30 minutes or until rice is tender and liquid is absorbed.
Pizza Sauce
Ingredients:
1. 1/2 cup chopped onions
2. 2 tablespoons minced garlic
3. 2 tablespoons oil
4. 1 cup chopped fresh tomatoes
5. 8 ounces tomato sauce
6. 6 ounces tomato paste
7. 1 teaspoon salt
8. 2 teaspoons oregano
9. 2 teaspoons basil
10. 1/8 teaspoon pepper
Instructions:
1. In lg skillet, saute onion and garlic in oil until tender.
2. Stir in remaining ingredients.
3. Simmer for 30 minutes.
4. Stir occasionally.
1. 1/2 cup chopped onions
2. 2 tablespoons minced garlic
3. 2 tablespoons oil
4. 1 cup chopped fresh tomatoes
5. 8 ounces tomato sauce
6. 6 ounces tomato paste
7. 1 teaspoon salt
8. 2 teaspoons oregano
9. 2 teaspoons basil
10. 1/8 teaspoon pepper
Instructions:
1. In lg skillet, saute onion and garlic in oil until tender.
2. Stir in remaining ingredients.
3. Simmer for 30 minutes.
4. Stir occasionally.
Light Oat Sandwich Bread
1. 1 1/4 cups water
2. 2 tablespoons olive oil
3. 1 teaspoon salt
4. 3 cups flour (I use bread flour)
5. 1/2 cup rolled oats
6. 2 tablespoons brown sugar
7. 1 1/2 teaspoons active dry yeast
8. 1 tbs ground flax seed (optional)
Instructions:
1. This recipe can be made in a bread maker or not! I will add the instructions I use to make in a bread machine as I think its easily adaptable to hand mixing.
2. When machine is done pull out the dough, it may be sticky. Knead it out onto a floured surface, add flour if you need to. Shape into loaf.
3. Place loaf into a greased loaf pan and loosely cover with plastic wrap to rise till 1 inch above the pan (about 30 minutes).
4. Bake 30-40 minutes at 350 degrees.
2. 2 tablespoons olive oil
3. 1 teaspoon salt
4. 3 cups flour (I use bread flour)
5. 1/2 cup rolled oats
6. 2 tablespoons brown sugar
7. 1 1/2 teaspoons active dry yeast
8. 1 tbs ground flax seed (optional)
Instructions:
1. This recipe can be made in a bread maker or not! I will add the instructions I use to make in a bread machine as I think its easily adaptable to hand mixing.
2. When machine is done pull out the dough, it may be sticky. Knead it out onto a floured surface, add flour if you need to. Shape into loaf.
3. Place loaf into a greased loaf pan and loosely cover with plastic wrap to rise till 1 inch above the pan (about 30 minutes).
4. Bake 30-40 minutes at 350 degrees.
Herbed pasta salad
Ingredients:
• 1 pound whole wheat pasta
• 2 tomatoes, diced
• 1/2 red onion, finely diced
• 2 cloves garlic, finely chopped
• 1/2 cup Kalamata olives, cut in half
• 1/2 cup olive oil
• Fresh herbs, basil oregano and parsley
• Parmesan cheese
• Salt and pepper
Procedure:
Cook pasta according to directions on the box. Place tomatoes, onion, garlic and olives in your serving bowl.
Drain pasta and place on top of ingredients in bowl. The heat of the pasta will warm the ingredients in the bowl.
Let sit for 5 minutes. Top with olive oil, fresh herbs, cheese and salt and pepper. Mix through and serve.
Can be eaten warm or cold.
Serves 6
• 1 pound whole wheat pasta
• 2 tomatoes, diced
• 1/2 red onion, finely diced
• 2 cloves garlic, finely chopped
• 1/2 cup Kalamata olives, cut in half
• 1/2 cup olive oil
• Fresh herbs, basil oregano and parsley
• Parmesan cheese
• Salt and pepper
Procedure:
Cook pasta according to directions on the box. Place tomatoes, onion, garlic and olives in your serving bowl.
Drain pasta and place on top of ingredients in bowl. The heat of the pasta will warm the ingredients in the bowl.
Let sit for 5 minutes. Top with olive oil, fresh herbs, cheese and salt and pepper. Mix through and serve.
Can be eaten warm or cold.
Serves 6
Coconut curry rice with shrimp
Ingredients:
• 1 small white onion, diced ( about 1/2 cup)
• 1 minced clove garlic
• butter for sauteing onions and garlic
• 1 rounded Tbs curry powder
• 1 1/2 cups medium grain white rice (not instant)
• 1 can coconut milk
• enough water to combine with coconut milk to make 3 cups total
For the shrimp:
• 24 large, raw peeled and deveined shrimp
• 2 minced cloves of garlic
• an equal amount of minced fresh ginger
• 1 small jalapeno pepper, deseeded and minced
• 1/3 cup fresh chopped cilantro
• 1 1/2 - 2 cups sliced grape tomatoes
• salt to taste
Procedure:
Shrimp and rice
Watch and learn as Chef Dan Eaton makes cocunut curried rice and serves it up with garlic, ginger and jalepeno pepper sautéed shrimp for a nice Pacific rim style meal.
Use a deep, stainless steel pot on medium high heat to sauté 1 minced clove of garlic and 1 small, thinly chopped white onion in a little butter until they start to soften up.
Stir the onions as they're cooking so they don't turn brown, and when you're happy with that, add 1 Tbs of curry powder and 1 1/2 cups of medium grained rice and stir that around as it cooks for a minute.
Use 2 parts liquid to 1 part rice, so since you’re using 1 1/2 cups of rice, you’ll need 3 cups of liquid total. Add enough water to 1 can of coconut milk to total 3 cups. Add that to the rice and bring it up to a boil and stir it around and turn the heat down to the lowest setting and put a tightly fitting lid on top.
After the rice has been cooking for 10-15 minutes, it's time to start cooking the shrimp, so while the rice is cooking, make sure you get everything ready for the shrimp.
Use a nonstick pan on medium high heat with a splash of olive oil or vegetable oil to sauté the shrimp for a minute or two and then add 1 minced clove of garlic, about the same amount of minced ginger and a little diced jalapeno pepper. Toss that around as the shrimp are finishing up. Finally, add some sliced grape tomatoes and fresh chopped cilantro and turn the heat off.
Hints:
If your stove has a "simmer setting" burner (a smaller burner) use that one to cook the rice on the lowest setting so that the bottom of the rice doesn't burn.
Serves 4-6
• 1 small white onion, diced ( about 1/2 cup)
• 1 minced clove garlic
• butter for sauteing onions and garlic
• 1 rounded Tbs curry powder
• 1 1/2 cups medium grain white rice (not instant)
• 1 can coconut milk
• enough water to combine with coconut milk to make 3 cups total
For the shrimp:
• 24 large, raw peeled and deveined shrimp
• 2 minced cloves of garlic
• an equal amount of minced fresh ginger
• 1 small jalapeno pepper, deseeded and minced
• 1/3 cup fresh chopped cilantro
• 1 1/2 - 2 cups sliced grape tomatoes
• salt to taste
Procedure:
Shrimp and rice
Watch and learn as Chef Dan Eaton makes cocunut curried rice and serves it up with garlic, ginger and jalepeno pepper sautéed shrimp for a nice Pacific rim style meal.
Use a deep, stainless steel pot on medium high heat to sauté 1 minced clove of garlic and 1 small, thinly chopped white onion in a little butter until they start to soften up.
Stir the onions as they're cooking so they don't turn brown, and when you're happy with that, add 1 Tbs of curry powder and 1 1/2 cups of medium grained rice and stir that around as it cooks for a minute.
Use 2 parts liquid to 1 part rice, so since you’re using 1 1/2 cups of rice, you’ll need 3 cups of liquid total. Add enough water to 1 can of coconut milk to total 3 cups. Add that to the rice and bring it up to a boil and stir it around and turn the heat down to the lowest setting and put a tightly fitting lid on top.
After the rice has been cooking for 10-15 minutes, it's time to start cooking the shrimp, so while the rice is cooking, make sure you get everything ready for the shrimp.
Use a nonstick pan on medium high heat with a splash of olive oil or vegetable oil to sauté the shrimp for a minute or two and then add 1 minced clove of garlic, about the same amount of minced ginger and a little diced jalapeno pepper. Toss that around as the shrimp are finishing up. Finally, add some sliced grape tomatoes and fresh chopped cilantro and turn the heat off.
Hints:
If your stove has a "simmer setting" burner (a smaller burner) use that one to cook the rice on the lowest setting so that the bottom of the rice doesn't burn.
Serves 4-6
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