Wednesday, August 23, 2017

Brazilian Kale Salad

Ingredients for 8 servings

¼ small red cabbage, shredded
½ orange, juiced
1 avocado, sliced
2 carrots, peeled and julienned
2 tbsp red wine vinegar
2 x 206g packs curly kale, sliced
4 tbsp extra-virgin olive oil
200g (7oz) cherry tomatoes, halved

Directions

Put the kale, cabbage and carrots into a large salad bowl. Season to taste and top with the avocado and cherry tomatoes.

Mix together the olive oil, orange juice and vinegar and pour over the salad. Allow to sit for 5 minutes, so the flavours soak in, then serve.

Tuesday, August 22, 2017

Masa Polenta With Sausage & Peppers

Ingredients for 4 servings

¼ cup Mayonnaise
½ cup masa harina
1 medium sweet onion, chopped
1 Tbsp. Chicken flavor Bouillon
2 cloves garlic, finely chopped
2 Tbsp. chopped fresh cilantro
2 ½ cups water
3 medium green and/or red bell peppers, sliced
3 Tbsp. vegetable oil, divided
8 ounces fresh chorizo sausage, crumbled

Directions

Cook chorizo in 12-inch nonstick skillet over medium-high heat, stirring frequently, until browned, about 4 minutes. Remove from skillet and set aside.

Heat 2 tablespoons oil in same skillet over medium-high heat and cook green peppers and onion, stirring occasionally, until very soft, about 8 minutes. Remove from skillet and keep warm.

Heat remaining 1 tablespoon oil over medium heat and cook garlic, stirring occasionally, 1 minute. Stir in water and Chicken flavor Bouillon. Bring to a boil over high heat. Gradually whisk in masa. Boil until thickened, about 2 minutes. Remove from heat and whisk in Mayonnaise. Stir in cilantro.

Transfer polenta to serving platter, then top with sausage and peppers. Garnish, if desired, with crumbled queso fresco.

Monday, August 21, 2017

Slow Cooker Vegetarian Quinoa Soup

Ingredients for 6 servings

½ cup carrots, chopped
½ cup quinoa
½ onion, chopped
1 bay leaf
1 medium zucchini, chopped
1 tablespoon olive oil
1 tbsp chili powder
1 tbsp dried parsley
1 tbsp garlic powder
1 medium zucchini, chopped
2 cans chickpeas (rinsed & drained)
2 cloves minced garlic
3 stalks celery, chopped
5 cups spinach
6 cups vegetable broth

Directions

In a medium saucepan, sauté carrots, celery, onion and garlic in olive oil for 6-8 minutes.

Transfer vegetables to slow cooker.

Using a food processor, chop zucchini and add it to the slow cooker.

Add spinach to the food processor and processes until it's finely chopped.

Add greens to the slow cooker along with the rest of the ingredients.

Cook on low for 5-6 hours.

Sunday, August 20, 2017

Open-Faced Salmon Sandwiches With Herb Cucumber Relish

Ingredients for 4 servings

¼ cup finely chopped cucumber
½ cup mayonnaise
1 cup lightly packed arugula
1 Tbsp. finely chopped fresh herbs, (dill, tarragon or parsley)
1 tsp. Dijon mustard
3 Tbsp. finely chopped red onion
4 slices beefsteak tomato
4 slices pumpernickel bread, toasted
8 ounces salmon fillet, broiled or poached, cut into 4 pieces

Directions

Combine mayonnaise, cucumber, onion, herbs and mustard in small bowl.

Spread 1 tablespoon cucumber relish on each toast slice. Evenly top with arugula, tomato, salmon, then remaining relish.

Saturday, August 19, 2017

Roasted Asparagus With Hollandaise Sauce

Ingredients for 8 servings

¼ cup I Can't Believe It's Not Butter!® Spread
1 cup milk
1 package Knorr® Hollandaise sauce mix 

2 lbs. asparagus, trimmed
2 Tbsp. olive oil
Directions

Preheat oven to 450°. Arrange asparagus in roasting pan; drizzle with olive oil. Roast 12 minutes or until asparagus are crisp-tender.

Meanwhile, blend Knorr® Hollandaise sauce mix with milk in small saucepan. Add Spread. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer uncovered, stirring constantly, 1 minute or until slightly thickened. To serve, pour sauce over asparagus.

Friday, August 18, 2017

Kofta Kebabs

Ingredients for 4 servings

½ inch piece ginger, peeled
1 pound ground lamb (or ground beef)
1 tbsp fresh mint
1 tsp cinnamon
1 tsp ground black pepper
1 tsp salt

2 tsp coriander
2 shallots, peeled
2 tsp cumin
3 garlic cloves
3 tbsp fresh parsley
Directions

Add all the ingredients, except the ground lamb, to a food processor and pulse until the garlic and ginger are finely minced - about 20-30 seconds.

Add the spice mixture to the ground lamb and knead until well combined.

If using bamboo skewers, soak for 15 minutes before using.

Take a handful of the meat mixture and form into a meatball. Thread onto the skewer and roll the meat in your hands to flatten it into a long egg type shape. Do this with the remaining meat mixture.

Heat grill to high heat. Place kebabs on grill and cook for about 6 minutes. Turn and cook another 6 minutes or until the meat is no longer pink. Remove from the grill.

Serve with tzatziki.

Thursday, August 17, 2017

Spicy Beef And Tomato Sausage Rolls

Ingredients for 16 rolls

1 small red onion, peeled and finely chopped
1tbsp sun dried tomato paste
1-2tsp chilli flakes
2 egg yolks beaten, to glaze pastry
250g minced beef
375g puff pastry, ready rolled
freshly ground black pepper
salt

Directions

Combine all the filling ingredients together and preheat the oven to 220°C / 425°F / Gas 7. Unroll the pastry on to a lightly floured work surface. Cut into 2 long rectangles. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total.

Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage filling at the other end. Roll the sausage filling up in the pastry to enclose and repeat until all the pastry and filling has been used. Score the tops with a sharp knife for decoration. Brush all over with the rest of the beaten egg.

Bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.

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