Here you will find my favorite recipes and more.
I made this recipe up myself and I love it very much. It's healthy very quick to make.
Servings: about 4
Ingredients:
2 Tbsp olive oil
2 garlic cloves, minced
1 small onion, minced
1 tsp ground Cumin
1 tsp dried Oregano
Cheyenne pepper to taste
1 1/2 - 2 cups diced mushrooms
4 - 6 cups fresh baby spinach (or more, if you like)
1 1/2 cups couscous
2 cups chicken broth
4 oz crumbled feta cheese
Fresh ground black pepper and salt to taste
1/4 cup fresh chopped parsley
Saute garlic and onions in olive oil. Add Cumin, Oregano, and Cheyenne pepper and continue sauteing for 1 min. Stir in mushrooms and spinach and saute for an additional 3 - 4 min. Pour in the chicken broth and bring to a boil. Turn off the heat, add couscous and let stand covered for 10 min. Fluff with fork and add the feta cheese and parsley. Finish with salt and pepper to taste.
Guten Appetit!
Last week a couple friends came over and I wanted to do something on the BBQ since the weather was just perfect. I didn't want to do the typical burgers and hot dogs, so I came across this recipe on allrecipes. As usual, I made a couple changes. The fish turned out so tasty and the Mango salsa made it summer-fresh exotic.
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
3 tablespoons minced red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste
1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
This fits great to a white or regular chili. The sour cream makes it moist.
1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
1/8 cup honey
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk, honey, and butter; stir into dry ingredients just until moistened.
2. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
I found a very simple pumpkin soup recipe online and made a few changes to it to make the consistency and taste just right. This recipe got the first prize on a soup cook-off competition!
Serves about 6-8:
Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon and then build from there until the soup has a level of spiciness and flavor that works for your palette. Top with toasted pumpkin seeds.
2 acorn squash, pumpkins, or other smallish winter squash
(my favorite is the Indian Hokaido pumpkin)
3 tablespoons unsalted butter, room temperature
1/2 onion, minced
2 cloves garlic, minced
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
2 - 4 cans chicken broth (depending on the size of the pumpkins and the thickness you prefer)
2 teaspoons fine grain sea salt (or to taste)
Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
Saute the onion and garlic in some oil in a large pot over medium-high heat. When the pumpkin/squash are cool enough to handle scoop it into the pot. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add broth a cup at a time pureeing between additions until the soup is the consistency you prefer. Bring up to a simmer again and add the salt (and more curry paste if you like).
I made this lasagna a couple times and it turned out really well. Both Nathan and I love the taste of the different spices and herbs. Even though it takes some time to make it, it is definitely worth it!
http://allrecipes.com/Recipe/Worlds-Best-Lasagna/Detail.aspx
I tried a few crepe recipes, but this one turned out the best. I made a few changes, and everybody so far loves my crepes. You can eat them with Nutella, jam, cinnamon-sugar, powdered sugar and lemon juice, fruits and whipped cream, and whatever sounds good to you.
This makes about 12-14 crepes.
4 eggs
500 ml (2 1/8 cups) milk
1 little bag of vanilla sugar (or 1 tsp vanilla extract + 1 Tbsp sugar)
Rum flavoring to taste ( I add 1/2-1 tsp)
3 Tbsp sugar
50 g (3 1/2 Tbsp) butter, melted
250 g (2 cups) flour
In a bowl, lightly beat eggs. Add milk, vanilla sugar, rum flavoring, sugar and butter. Mix with a hand whisk. Not too much though, you don't want to get the batter foamy.
Lastly mix in flour. The batter should have the consistency of paint, not too thick or too liquid.
Heat up a medium size non-stick frying pan and brush with a little bit of vegetable oil or shortening.
Pour about 1/2 cup of the batter into the pan. Depending on the size of the pan it might be more or less. The thickness of a crepe is about 1/4 - 1/8 of the thickness of a pancake.
Sway the pan so that the batter covers the whole pan evenly. Bake the crepe until the edges become a little brown and the crepe comes off the pan easily. Turn the crepe and bake the other side for a few more seconds. Don't get discouraged if the first few crepes don't turn out nicely, it does take a little bit of practice.
Voila, the crepe is ready to enjoy!
1 onion, chopped
3 cloves garlic, minced
4 small chicken breasts, grilled and cut into smaller pieces
1 (4 ounce) can canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans (or other white beans, like northern beans)
5 cups chicken broth
1/2 cup fresh cilantro, chopped
2 cups shredded Monterey Jack cheese
Fresh cilantro to garnish
1. In a large pot over medium heat, combine the onion, and garlic and saute for 10 minutes. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2. Add the grilled, cubed chicken and saute for two min. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese and 1/2 cup cilantro. Stir well and simmer for 10 minutes, allowing the cheese to melt.
3. Garnish with cilantro and eat with warm corn bread.