Monday, May 29, 2017

 Creamy Black Bean & Corn Salad

Ingredients for 4 servings

¼ cup chopped red onion
¼ cup Mayonnaise
1 can (15.5 oz.) no-salt added black beans
1 cup quartered grape tomatoes or cherry tomatoes
2 cups frozen whole kernel corn, thawed
2 Tbsp. lime juice
2 tsp. Chicken flavor Bouillon


Microwave lime juice and Chicken flavor Bouillon in small microwave-safe bowl at HIGH 30 seconds or until hot.

Combine Bouillon mixture with remaining ingredients. Serve, if desired, with tortilla chips or your favorite dippers.

Friday, March 24, 2017

Molasses Sweet Potato Cookies

Ingredients for 24 cookies

¼ c (50g) Sugar
¼ c (60ml) Buttermilk, see head note for substitute
½ c Dark Rum (enough to cover raisins when macerating)
½ c (75g) Raisins
½ c (115g) Butter, soft at room temp
½ c (170g) Molasses
½ t Baking Soda
½ t Sea Salt
 ¾ t ground Cinnamon, if you can freshly grate Vietnamese Cinnamon it will be all the better
1 c (150g) grated raw Sweet Potato
1 Egg
1 t Baking Powder
2 c (250g) All-purpose Flour
2 t finely grated fresh Ginger
2 t finely grated Orange Zest
powdered sugar for dusting


Preheat oven to 375 °F. Line two sheet pans with baking paper or silpats.

Put raisins in a small bowl and pour enough dark rum to completely cover.  Allow to macerate for at least 30 min. (but the longer you can macerate them, the better.)

Cream together butter and sugar until light and fluffy.  Crack the egg into a small bowl, then pour into the butter/sugar mix and beat until thoroughly combined.

Add molasses, sweet potato, orange zest, and ginger.  Mix until well combined.

Sift together flour, sea salt, baking soda, cinnamon, and baking powder.  Add alternatively in two batches with buttermilk until everything is just mixed.  Drain raisins and mix them into the batter.

Using two small spoons, drop form tablespoon sized dough balls onto the lined sheet pans.

Put in oven.  Bake for about 15 min or until just set.  Allow to cool to room temp., then using a small mesh strainer sift powdered sugar gently over the cookies.

Wednesday, March 22, 2017

Lighter Alfredo Pasta With Mushrooms And Spinach

Ingredients for 2 servings

⅓ cup chicken or vegetable broth
½ Tbsp. unsalted butter
2 cloves garlic, minced
2 cups fresh baby spinach
2 cups (about ½ pound) thinly sliced button mushrooms
2 Tbsp. cream cheese
3 Tbsp. grated Parmesan cheese
4 oz dry bucatini, fettuccine, or spaghetti, cooked according to the package directions and drained
Kosher salt and freshly ground pepper


Melt the butter in a large skillet over medium heat, then add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and soft and any moisture they’ve let off has evaporated, about 5 minutes. Add the garlic and cook, stirring often, just until the garlic is fragrant, about a minute.

Turn the heat down to medium-low and add the broth, cream cheese, and Parmesan. Cook, stirring, until the cheeses have melted and a uniform sauce has formed and thickened slightly, 2 to 3 minutes. Add the spinach and toss everything to wilt the spinach, then add the cooked pasta and toss to combine. Serve immediately, topped with extra Parmesan.

Sunday, March 19, 2017

Ingredients for 6 servings

½ cup boiling water
1 can (6 oz.) pineapple juice
1 dried ancho chili peppers
1 large onion, chopped
1 tsp. cumin seed
2 cloves garlic, finely chopped
2 cubes Chicken flavored Bouillon
2 cups tamarind nectar
2 Tbsp. butter, divided
3 lbs. boneless pork shoulder, cut into stew cubes


Pour boiling water over ancho chili pepper; let stand covered 10 minutes. Process pepper with water in blender or mini food processor; set aside.

Heat 1 tablespoon butter in deep large skillet and cook ½ of the pork over medium high heat, stirring occasionally, until browned, about 4 minutes. Remove pork from skillet and repeat with remaining Spread and pork; set aside.

Stir onion into same skillet and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in cumin and garlic and cook, stirring occasionally, 1 minute. Stir in ancho puree and cook, stirring occasionally 2 minutes. Stir in tamarind nectar, pineapple juice, Chicken flavor Bouillon Cubes, and pork. Simmer covered, stirring occasionally, 1 hour. Partially remove cover and simmer, stirring occasionally, until pork is tender, about 1 hour. Garnish, if desired, with chopped cilantro.

Friday, March 17, 2017

Slow-Cooker Pumpkin Latte

Ingredients for 10 servings

¼ cup canned pumpkin (not pumpkin pie mix)
⅓ cup sugar
½ cup heavy whipping cream
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
4 cups milk (2% or whole)
5 cups strong brewed coffee
Whipped cream topping, if desired


In slow cooker, mix all ingredients except whipped cream topping. Beat with whisk until well combined.

Cover and cook on High heat setting 2 hours, stirring once after 1 hour.

Serve in mugs, and top with whipped cream topping.

Wednesday, March 15, 2017

Shrimp Scampi

Ingredients for 4 servings

¼ cup freshly grated Parmesan
¼ cup freshly squeezed lemon juice
¼ cup white wine
¼ teaspoon crushed red pepper flakes, or more, to taste
1 pound medium shrimp, peeled and deveined

2 tablespoons chopped fresh parsley leaves
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces linguine
Kosher salt and freshly ground black pepper, to taste
Zest of 1 lemon


In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.

Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.

Serve immediately, garnished with Parmesan, if desired.

Sunday, March 12, 2017

 Black Bean Chorizo Soup

Ingredients for 6 servings

¼ tsp. crushed red pepper flakes
½ lb. chorizo sausage, finely chopped
1 large green bell pepper, finely chopped
1 onion, chopped
1 Tbsp. ground cumin
2 cubes Beef flavor Bouillon
2 Tbsp. fresh oregano or ½ Tbsp. dried oregano leaves, crushed
2 Tbsp. vegetable oil
3 cans (15.5 oz. ea.) black beans, rinsed and drained
4 cups water
6 cloves garlic, finely chopped


In 4-quart saucepot, heat oil over medium heat and cook green pepper, onion and garlic, stirring occasionally, 4 minutes or until vegetables are tender. Stir in sausage, oregano, cumin and crushed red pepper flakes and cook 1 minute. Stir in beans and Beef flavor Bouillon Cube blended with water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 40 minutes.

In blender or food processor, process soup, in batches, until smooth. Return soup to saucepot and simmer 5 minutes or until slightly thickened. Season, if desired, with salt and ground black pepper. Garnish, if desired, with chopped fresh cilantro, sour cream, fried tortilla strips or diced onions.

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.


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