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Amateur Deaf Chef


Mango Salsa with Fried Corn Tortilla Chips

Recipe:
1 ripe mango, peeled and chopped
1/2 red bell pepper, seeded and chopped
1/2 cup corn kernels, fresh or frozen and thawed
1 small jalapeño or habanero chili, seeded and minced
2-3 cloves garlic, minced
3-4 green onions, diced (including white parts)
1/4 cup diced Thai basil or cilantro
Juice of 1 small lime
[1 can of organic black beans, rinsed]

1. Combine all salsa ingredients in a medium bowl. Chill at least 1/2 hour.
2. Cut up corn tortilla into chip and fry them in a hot oil, season with sea salt.

Serve immediately!

Amateur Deaf Chef


Green Tomato Bread

2 3/4 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 cup chopped crystallized ginger
3/4 cup chopped walnuts
2 eggs
1/3 cup maple syrup
1/3 cup melted sweet butter
2/3 cup apple cider
1 -2 green tomatoes, diced (to make 1 1/4 cups)
Mix the flour, baking powder, baking soda, salt, cinnamon, and ground ginger together, tossing to mix thoroughly. Toss in the crystallized ginger, then the walnuts, separating and coating each piece.

In a medium-size bowl, beat the eggs until light and thickened. Add the maple syrup, butter, and cider, mixing well.

Now fold the dry ingredients into the bowl, add the diced green tomatoes, and stir until just mixed. Pour the mixture into a buttered 9-inch loaf pan and bake in a preheated 350-degree oven for 60-65 minutes, until the edges are browned and start to leave the sides of the pan.

Cool in the pan for 10 minutes, then turn out onto a cooling rack.

Yield: One 9-inch loaf

Amateur Deaf Chef


Cold Beet Salad with Mint
Serves 6

Ingredients:
•1 bunch of beets (3 large), any garden variety
•1/2 cup fresh mint leaves, loosely packed
•1/4 oz. chèvre, crumbled
•Olive oil & Vinegar
•Sea salt or kosher salt
Arugula (optional)
Walnuts (optional)

Directions:
Discard top leaves and drop beets in boiling water. Cook for about 1 hr or until done. With a fork pierce them and test for doneness.
Transfer them to a large bowl, cover with plastic wrap and let them sit for about 30 minutes until cool enough to peel.
Cut beets in slices or large chunks.
Stack mint leaves on top of each other and chiffonade them by rolling lengthwise like a cigarette and slicing into thin ribbons. Discard the stems.
Place the beets in the refrigerator until cold.
Using a fork, crumble a small amount of chèvre into a small bowl or plate and set aside.
Sprinkle mint onto the beets and stir, leaving a few ribbons for garnish. Add olive oil and vinegar to taste (i use 1 part vinegar, 3 parts olive oil). Adjust salt to taste. Transfer beets to a serving bowl and sprinkle with chèvre and remaining mint. Serve immediately.
You can serve on a bed of arugula and/or sprinkle walnuts on top.

Amateur Deaf Chef


Butternut Flan

Ingredients

1 small butternut squash (about 1 1/2 pounds), halved length-wise and seeded
1 1/2 cups whole milk
4 large egg whites
2 large eggs

1/4 cup maple syrup
3 tablespoons pure vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Garnish: fresh berries, kiwi or orange slices, and mint sprigs (optional)

Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.

Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)

Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.

In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.

Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups.

Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.

Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.

Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.

Amateur Deaf Chef


Curried EggPlant Chutney

This spicy condiment is delicious with curries or served with sharp cheese and pickles for a British ploughman’s lunch. Adjust the quantity of peppers to your desired heat level.

Season: late summer through fall
Yield: 3 pints
Store: cool, dark pantry

2 large eggplants, unpeeled
3 tablespoons distilled white vinegar
2 cloves garlic, minced
2 tablespoons prepared chili powder
2 tablespoons ground ginger
2 teaspoons turmeric
1 tablespoon cumin seed
1 tablespoon fenugreek seed 1/3 cup vegetable oil
1 cup sugar
1 1/4 cups distilled white vinegar
2-4 hot red chilies, seeded and finely chopped
1/3 cup grated fresh ginger
2 tablespoons pickling salt

Cut the eggplant into small cubes and reserve.

Combine the vinegar, garlic, chili powder, ground ginger, and turmeric in a small bowl to form a paste; reserve.

In a large saucepan, heat the oil over medium high heat and briefly saute the cumin and fenugreek seed. Add the eggplant and cook until tender, about 10 minutes. Reduce heat and add the reserved spice paste and the vinegar, sugar, chili peppers, fresh ginger, and pickling salt. Bring to a boil and stir for 5 minutes.

Ladle the chutney into hot, sterilized half-pint or pint jars, allowing 1/2 inch headspace. Follow water-bath canning instructions and process for 15 minutes for half-pints, 20 minutes for pints.

from Canning & Preserving Your Own Harvest, An Encyclopedia of Country Living Guide by Carla Emery & Lorene Edwards Forkner, 2009 Sasquatch Books.

Vegan Butternut Soup

A vegetarian butternut squash soup recipe with carrots and fresh chopped sage. This butternut squash soup with carrots is both vegetarian and vegan. A reviewer gave this butternut squash soup recipe 4 out of 5 stars and said, “I loved this soup recipe. It was quick, easy, and flavorful.” I certainly agree!

Ingredients:
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
4 carrots, sliced
3 stalks celery, diced
2 small or one large butternut squash, peeled and chopped
5 cups vegetable broth
2 tbsp chopped fresh sage
1/2 cup soy milk
salt and pepper to taste

Preparation:
In a large soup pot, sautee the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
Add the carrots and celery and cook for another 3 to 5 miutes.
Add the squash and stir just to coat, then add the vegetable broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.
Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor or blender.
Stir in the soy milk and season with salt and pepper to taste.

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