Recipes: June 2014

Monday, June 30, 2014

PINEAPPLE FRIED CHICKEN COOK

Fresh pineapple combined with savory Chicken are served with fried chicken recipe in Cook pineapple here. A combination of flavors that support each other is worth for you to try at home.

Ingredients/spices:

1/2 chickens, cut into 12 pieces, fried skinned

150 grams pineapple, cut into pieces

1 piece of onion, sliced long

3 cloves garlic, coarsely chopped

2 cm ginger, bruised

2 large red chilli, chopped off his

2 large green peppers, chopped off his

2 plum tomatoes, cut in squares

1 teaspoon Worcestershire sauce

1 stalk green onion, cut in 1 cm

1/4 teaspoon pepper powder

1/2 teaspoon granulated sugar

500 ml water

2 tablespoons oil for sautéing

How to make Fried Chicken Cook pineapple:

Heat the oil. Saute onions, garlic, and Ginger until fragrant.

Stir fried chicken. Mix well.

Add pineapple, chilies, tomatoes, Worcestershire sauce, pepper powder, and sugar. Mix well.

Pour the water gradually. Cook until done and pervasive.

Saturday, June 28, 2014

Busy Women Vegetarian Weight Loss

A busy women vegetarian weight loss diet can help you to see the changes that you can make to the way that you eat and live. While you are looking at the dissimilar vegetables and fruits which can be used in a vegetarian diet you should look to the best ways of preparing these items.
You will find that planning a busy women vegetarian weight loss diet is not one that will be boring. There are a broad diversity of vegetables, fruits, spices and condiments that you can use in your diet to make them more interesting.

Also if you are serious about losing weight by going through with a busy women vegetarian weight loss diet then you should see if there is any way that you can cut down or change the way that certain dressings and fillings are made.

You will find there are assorted types of vegetables and fruits that can be placed on a busy women vegetarian weight loss diet. These different vegetables all conduce to the way that your health and metabolism can change for the better.

While being on a vegetarian diet does mean that you will be feeding more green vegetables and leafy greens you don't have to interest about losing sight of some of your favorite meats.

By looking at at the various ideas about what is considered as the right quantities of vegetables you can control the way that these foods interact in your meal. This is one of the main aspects that you should look into with a busy women vegetarian weight loss diet.

To this end your best solution of cookery and preparing information can be found in assorted recipe books. These recipe books can be ones that you find in book stores and also online. From all of these you will be able to look at vegetarian foods from lots of dissimilar countries.

You may want to see good, healthy busy women vegetarian weight loss diets which you can get from assorted countries. With all of this data and that of the nutritionary prize that you can get from other vegetables you will have the foundations for building good eating habits that can last you through your lifetime.

In your busy women vegetarian weight loss diet you can see about changing various foods that are added to make your meal. For case you can see how sautéed foods preference with a minimum of oils. The benefit of cutting and bloodless vegetables will provide an interesting contrast to your meals.

By looking at all of these different ways to have good food you maximize your health status. A busy women vegetarian weight loss diet coupled with vigorous workout will provide you with the push and new mesh on life that you have been craving.

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Saturday, June 21, 2014

Vegetarian Moussaka - A Delectable Way to Use Butternut Squash

The inspiration for this Vegetarian Moussaka came after I had drawn a blank with many other vegetarian moussaka recipes. I love using butternut squash - it is both filling and nutritious. Therefore, using butternut as a base in this dish meant that there didn't have to be as much bulky pulse added. The result is a very satisfying dish, rich in flavor and packed with nutrients.

With regards to roasting the butternut squash: peel the butternut. Next, chop the butternut into inch (2½ cm) cubes, discarding the seeds. Place the cubes on an oiled baking tray. Massage a little oil over the butternut cubes and roast them in a moderate oven for about 30 - 40 mins, until they are cooked. Simple!

The greatest improvement in this Vegetarian Moussaka recipe is that the aubergines are not fried. I hate greasy food - but I love the taste of it! Baking the aubergines gives you the taste with minimal fat. In order to do this, grease a couple of large baking sheets. Slice 2 large aubergines into ¼ inch / 5 mm slices. Place the slices on the baking sheets in a single layer. Brush the slices with oil. Bake at 350 deg F / 180 deg C for about 20 minutes. Turn the slices over and cook for another 20 minutes. I usually prepare 4 aubergines like this and freeze the slices in between sheets of freezer paper. I haul them out to put on top of salads or into pasta sauce.

The ingredients seem endless - but everything can be prepared in advance. In fact, it is wise to make the tomato sauce the day before. It can even be made well ahead and frozen.

The addition of a teaspoon of mustard to the cheese sauce adds flavor and means that you can cut down on the amount of cheese.

A little effort - but can be prepared in advance
Preparation time: 45 minutes, but everything can be done in advance
Cooking time: ½ hour for moussaka
Serves 6

Ingredients:

4 cups roasted butternut - approx 1lb 4oz / 550g (see above for instructions)
2 cups cooked brown lentils
3 cups tomato sauce (see below)
1 quantity white sauce (see below)
2 large aubergines, cut into ¼ inch thick slices and baked (see above for instructions)

Tomato Sauce Ingredients:

2 large onions, diced
about 3 tablespoons oil
2lbs / 900g tomatoes, chopped
2 cloves garlic, crushed
4 tablespoons tomato paste
½ cup (loosely packed) parsley
½ cup (loosely packed) coriander
1 cup water
½ teaspoon salt
freshly ground pepper

Cheese Sauce Ingredients:

2oz / 60 g butter
2oz / 60 g flour
2 cups milk
1 teaspoon wholegrain mustard
½ teaspoon salt
1 cup strong cheese, grated - cheddar is a good choice

Use a large frying pan to make the tomato sauce.
You will need a small pot for the white sauce and an oven proof dish for the Moussaka.
When you are ready to assemble, heat the oven to 350 deg F / 180 deg C.

Method:

To make the tomato sauce: fry the onions in the oil until they soften and begin to brown.
Add the garlic, tomatoes, tomato paste. Allow to simmer for about 5 minutes. Add the parsley, coriander, salt and pepper and slowly add the water. Allow to simmer for about 10 minutes until the sauce thickens. You may either blend the sauce or leave it so that it is chunky. This quantity yields about 5 cups.
To make the cheese sauce: melt the butter in the pot. Add the flour and cook for a minute. Slowly add the milk, stirring constantly. Allow to come to the boil and thicken. Add the mustard, cheese and salt and cook for another minute. Keep aside.
To assemble: place the cooked diced butternut in the oven-proof dish. Sprinkle over the lentils. Spoon over 3 cups of tomato sauce. Arrange the aubergine slices on top. Spoon the cheese sauce over.
Bake at 350 deg F / 180 deg C for ½ hour. Serve with a big salad.

Friday, June 13, 2014

Exciting Meal Choices For The Vegetarian Family

While many people think of backyard barbecues during the summer complete with fish, chicken, and burgers, you can enjoy some great summer meals even if you are a vegetarian. There is no need to miss out on the flavors of summer just because you choose to avoid eating meat. You will find there are plenty of great alternatives that you can cook up for a wonderful barbecue, picnic, or just a nice family dinner together. Here is a look at a few exciting meal choices for the vegetarian family that are sure to be a big hit.

Tasty Portobello Burgers

You do not have to miss out on a summer favorite - burgers. Vegetarians will find that Portobello burgers provide plenty of flavor without the meat. Since you are using no meat, you are able to save some of the fat and calories that come with eating ground beef burgers. You will need just a few ingredients to turn out these tasty burgers for the whole family. You will need some larger Portobello mushrooms. Make sure you take off the stems before you are ready to cook the mushrooms. While you can cook these mushrooms on the stove top, you will get the best flavor by cooking them out on the grill. Brushing them with a bit of olive oil that includes garlic will give them plenty of flavor. Usually grilling for about 4-5 minutes for each side is going to be plenty. Enjoy using a variety of toppings, such as feta cheese, red peppers, lettuce, sliced onions, and more.

Veggie Ribbon Side Dish

Another of the exciting meal choices for the vegetarian family during the summer is a nice veggie ribbon side dish. This is a dish that is full of color, flavor, and healthy nutrients. This type of a dish is best made with zucchini and carrots. A vegetable peeler can be used to make ribbons from the vegetables. Simply add a bit of olive oil to a skillet and heat with some minced onion and garlic. Add in the veggie ribbons for a few minutes, using salt and pepper to season them. One they are tender crisp, add a bit of thyme and serve the vegetables immediately.

Raspberry Rhubarb Dessert Bar Recipe

Not only do you need some nice main dishes and sides during the summer months, but it is always nice to finish up your meal with a nice dessert that is tasty and refreshing as well. Here is a recipe for an especially tasty dessert that includes both raspberry and rhubarb for a healthy finish to your summer meal.

What You'll Need:

1 tablespoon of cornstarch,
2 large oranges, juiced (use just the juice)
5 cups of raspberries, fresh
½ cups of rhubarb, diced
1 cup of rolled oats, uncooked
1/3 cup of granulated sugar
¾ cup of whole wheat flour
¾ cup of all purpose flour
Tablespoon of orange zest, grated
½ cup of light brown sugar, firmly packed
¼ teaspoon of ground ginger
½ teaspoon of ground cinnamon
¾ teaspoon of baking powder
¼ cup of canola oil
½ teaspoon of salt, optional
Almonds, finely chopped

How to Make It:

Preheat your oven to 350. Take a 9-inch baking dish and spray with cooking spray. In a small bowl, whisk together the cornstarch and a tablespoon of the orange juice. Combine the raspberries, orange zest, rhubarb, brown sugar, and 3 tablespoons of the orange juice in a saucepan, heating on medium high heat. Simmer the mixture. Lower the heat and simmer partially covered for about 5-9 minutes, making sure rhubarb has become tender. Stir the cornstarch mix into the pan, cooking until the mix thickens. Remove pan from the heat and allow to cool.

In another big bowl, combine together granulated sugar, ginger, flours, oats, salt, baking powder, and cinnamon. Add in the oil and the rest of the orange juice, using a fork to mix until it becomes crumbly. Take two cups of the mixture and press into your baking dish. Pour the raspberry rhubarb mix on top of the crust, spreading evenly. Take the rest of the oat mixture and add in almonds. Sprinkle it on top of the filling. Bake at 350 for about 30 minutes or until the topping is golden. Cool and then cut into bars.

Thursday, June 5, 2014

Easy, Tasty Vegetarian Swedish Meatballs

When I was a kid, my favorite food in the whole world was Stouffer's frozen Swedish meatballs. Eventually I started to feel bad about all the meat I was eating and have now been a pescetarian (fish-eating vegetarian) for about ten years. In the time that I have been eating vegetarian, there have been vast improvements in the quality of soy-based and mycoprotein-based meat substitutes -- and there are a number of companies that make quality meatless meatballs. Using these, I developed the following recipe to fill that craving I used to have for the old Stouffer's meatballs -- this recipe would also work just as well with real meatballs, of course!

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Ingredients:

1 bag egg noodles
1 bag meatless meatballs (your favorite brand)
1/4 mushrooms, finely chopped
1 shallot OR 1/2 a small onion, chopped
1.5 c vegetable stock (made from boullion cubes or vegebase) -- prepare beforehand, keep hot
3 T butter
3 T flour
1/4 t salt
1/8 t nutmeg
1/8 t allspice

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To make the sauce:

Start by making a simple roux: on low heat, melt butter in a large saucepan and stir in flour one tablespoon at a time, making sure to stir out all the lumps. Add shallots and cook until the mixture begins to bubble. Add the mushrooms, then remove the mixture from heat and stir in vegetable stock and seasonings. Return to heat and let boil for one minute, stirring until the sauce thickens. At this point you can stir in your sour cream and add your meatballs, and just let simmer on low heat until the meatballs are cooked through (if from frozen, about 15 minutes).

While the meatballs are heating up, put a pot of water to boil and follow the instructions on the package of egg noodles. Drain once cooked, and add noodles to sauce mixture (I hope you used a large enough pan! -- if you didn't, you can of course keep the noodles and meatballs/sauce separate for guests to serve themselves).

That's it! Enjoy -- this recipe serves 4-6.