A Real Dinner

        

  • Every cook has them: the meals we turn to when we are busy, sad, stressed, or just too damn lazy to cook a real dinner. But what is a real dinner anyway? In the midst of a bustling week, sometimes there is nothing more dependable, more real, than sitting down and eating a simple, satisfying meal that you managed to pull together in under 15 minutes. Here are my five favorite ways to feed myself well with almost no work.
           

  • Anything With an Avocado 
  • Stuff it, mash it, slice it — whatever you do, an avocado transforms any mishmash of ingredients into a more filling and infinitely more delicious meal.
        5 Favorite Almost-No-Work Meals

  • A Ploughman's Lunch
  • Cheese, meat, pickles and a hunk of bread or crackers makes a fine lunch — but it works as a simple supper too! Olives, dried fruit, hard-boiled eggs and flavorful greens like arugula are a few more of the many options for this easy, adaptable meal.
source

Fighting Culinary Spices and Herbs



  • Ginger
  • Ginger has long been used in folk medicine to treat everything from colds to constipation. Ginger can be used fresh, in powdered form (ginger spice), or candied. Although the flavor between fresh and ground ginger is significantly different, they can be substituted for one another in many recipes. In general, you can replace 1/8 teaspoon of ground ginger with 1 tablespoon of fresh grated ginger, and vice versa.
  • Consuming ginger and ginger products, in addition to taking any anti-nausea medications as prescribed, may provide some comfort for a queasy stomach during cancer treatment.
source


http://www.dummies.com

Real Dinner,

         

  • Every cook has them: the meals we turn to when we are busy, sad, stressed, or just too damn lazy to cook a real dinner. But what is a real dinner anyway? In the midst of a bustling week, sometimes there is nothing more dependable, more real, than sitting down and eating a simple, satisfying meal that you managed to pull together in under 15 minutes. Here are my five favorite ways to feed myself well with almost no work.
          5 Favorite Almost-No-Work Meals

  • Rice (or Other Grain) Porridge
  • If you have leftover cooked rice or other grains like quinoa, it takes just a few minutes to turn those leftovers into a warm, comforting porridge or soup. Add some protein in the form of tofu, leftover cooked meat or an egg, and some quick-cooking greens like baby spinach and you have a satisfying meal in minutes.
source

Recipe: The Jungle Bird Cocktail

         

  • The term "tiki drink" conjures images of a cocktail suitable only for an island oasis or for sipping while sinking your toes in the sand. With the Jungle Bird, no frilly accessories are necessary, and even the sunshine is optional. This throwback cocktail has layers of dark rum, Campari, pineapple and lime juice — it works in a weirdly wonderful way. Just grab a glass and some ice and you're halfway there.
          
  • I love the Jungle Bird because it's a taste of tiki without the fuss. Put out some bar nuts and mix yourself a bird for a tiki- inspired happy hour in no time.

The Jungle Bird Cocktail

Serves 1
1/2 ounce simple syrup
1 1/2 ounces dark aged rum
3/4 ounce Campari
1 1/2 ounces pineapple juice
1/2 ounce fresh lime juice
Pineapple wedge for garnish

source:

Chocolate cake

  recette Moelleux au chocolat

Ingredients (one person):


12 parts:
125 grams of milk chocolate
125 gr of butter
200 grams of sugar
6 eggs
150 grams of flour
50g cocoa powder
1 teaspoon baking powder
1 sachet of vanilla sugar
for decoration: a little icing sugar

preparation:


Melt chocolate and butter in a double boiler, stir and let cool. In another bowl beat the eggs sugar and vanilla sugar until the sugar is melted and the mixture is slightly frothy. Mix the eggs + sugar + chocolate butter. Mix the flour and cocoa powder and stir in the yeast mixture to the batter. Pour the batter into a greased 26 cm diameter lined with parchment paper and bake about 35 minutes in a preheated 180 ° oven. Remove cake from pan and let cool. Decorate with icing sugar through a stencil.

course
http://www.lesfoodies.com

APPLE CIDER CHALLAH



This year I committed myself to bake my first-ever challah with my daughter.  I have so many fond memories of Mom making unusual breads; watching her carefully place the dough in our dark, hot, creepy furnace room- waiting for it to rise.  We loved checking to see whether the dough had doubled in size.
My biggest joy was watching my daughter peek into the bowl containing our dough ball, hearing her scream, “it grew, it grew.”  That was me, 30 years earlier in my furnace room shouting to my mother.
our dough has risen, our dough has risen!
After it had successfully risen twice, she carefully braided the dough, coated the outside with honey and oil, and popped it in the oven for the final baking process.
Ingredients:
  • 1 package dry yeast (check the date, make sure it hasn’t expired)
  • 1 cup warm apple cider or juice
  • 5 cups flour
  • 1/3 cup sugar
  • 2 teaspoons kosher salt
  • 1 cup diced dry apples
  • 1/4 cup canola oil
  • 2 large eggs plus 1 yolk
  • honey + 1 teaspoon canola oil for wash

source


POTATO LATKES



Like an archeologist discovering a lost treasure, I carefully unraveled the remaining blue and white candles from last year as well as the two little dreidels we’ve used since my kids were preschoolers.
While I like to say Hanukah is my kids’ favorite Jewish holiday, I’ve never really admitted it’s mine too.
I truly enjoy turning out the lights after dinner to light the candles of the menorah and to sing the festive holiday songs.  Not surprisingly, my kids adore the holiday for the gift-giving.  We aspire to give a little gift every night.
Some latke recipes might have you lightly brown the potato pancakes in the skillet and then transfer them to the oven for a couple minutes of baking to achieve a nice fluffy center.
Potatoes pancakes cooking on the skillet
My latkes were crispy and somewhat flattened—exactly how I remembered eating them as a kid.
Lastly, make sure you place your newly-cooked latkes on a paper towel with which you’ll pat out all the grease.  While the oil is necessary to get your potatoes properly fried on the outside, if they’re too greasy, guaranteed you won’t even get through one whole pancake.
Ingredients:·         4 Idaho potatoes, peeled and shredded·         3 large eggs·         1 Spanish onion, diced·         1 cup vegetable oil·         4 tablespoons matzo meal·         1 teaspoon kosher salt·         1 teaspoon fresh pepper·         applesauce·         sour cream

source

Fajitas chicken, red beans and small peppers :Mexicooo

Hello! 


 A small recipe to travel today, towards the Mexico!
 It enjoys good fajitas, just revisited all the same, but full of spices!

 I love Mexican food ... I love spicy cuisines all the way ... But especially Mexican cuisine!
And fajitas, it's really easy to do ..
There is probably a basic recipe, but in general, meat and then put lots of things in the cake ...
 We put everything on the table and it is very user friendly is prepared!


For 4 people

4-8 wheat cakes (depending on appetite greedy)
500 g chicken fillet
1 onion
1/2 red pepper
small red peppers (I took the little birds peppers)
3 tbsp Mexican spices (cumin or mixture ready, paprika, pepper, garlic)
4-5 tbsp red beans
20 cl tomato sauce
the rapping cheese
brown rice
and everything that goes through your head: guacamole, cream ...

Prepare the meat:
Detail from small chicken fillets. Chop the onion finely. Sauté everything in a pan. When the chicken breasts are browned, add Mexican spices and a little water. Stir well.
Then add the tomato sauce, red beans, detailed little early and peppers into small pepper soon.
Let reduce over low heat until the sauce is completely absorbed by the meat.


sourse
http://juleacuisine.blogspot.com

Hawaiian Teriyaki Burgers

tereiyaki burger (1 of 2)

To add some variation to our burgers this summer, I made these Hawaiian Teriyaki Burgers (with Chad’s help on the grill). The beef patties topped with sauteed mushrooms, grilled pineapple, and sweet teriyaki sauce with a hint of orange and ginger created a fantastic burger. I used Havarti cheese, but if you have another preference, feel free to substitute. There are a few steps to assembling this burger, but the sauce can be put together up to a week earlier and refrigerated if you are short on time.
tereiyaki burger (2 of 2)
Ingredients
Sauce:
1/2 cup teriyaki sauce
1/2 cup water
1/4 cup sugar
1/4 cup brown sugar
2 orange wedges, juiced
1 1/2 tablespoons cornstarch dissolved in 1 tablespoon water
pinch ground ginger
Burger:
2 pounds ground beef
salt and pepper to taste
2 tablespoons butter
8 ounces mushrooms, sliced
1/2 pineapple, cored and thinly sliced




source
http://www.tarasmulticulturaltable.com

Loco Moco (Hawaiian Beef and Egg over Rice)

loco moco (1 of 2)

  • Sometimes I find a recipe and set it aside as a special meal for Chad. I found this recipe for Loco Moco, a Hawaiian dish with a beef patty, fried egg, and gravy over rice, and immediately thought of him. He loves breakfast food and this one seemed very fitting. I was cooking the beef patties when he came in from work and asked if we were having burgers. I told him about the dish and he groaned. For lunch, he has eaten a large burger topped with an egg and sauce. He still loved the meal, but we went a bit more health conscience over the next few days to recover. Evan still won’t eat eggs, but he enjoyed the hamburger patty and rice.
loco moco (2 of 2)


Ingredients
1 pound 85% ground beef
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1 tablespoon butter
1 tablespoon all purpose flour
2 cups beef stock
4 cups cooked rice
4 eggs, fried or poached

source
http://www.tarasmulticulturaltable.com

Orange Chiffon Cupcakes

orange chiffon cupcakes (2 of 4)

Today is a big day for me! It has been exactly 1 year since my first blog post. I feel like I have already come a long way. Some of my earlier posts and photos make me cringe, but I have had so much fun sharing all these recipes and look forward to many more posts in the future. Thanks for taking the time to read and try out my recipes. It means so much to me.
orange chiffon cupcakes (1 of 4)I made these Orange Chiffon Cupcakes for Chad’s birthday last weekend and thought they would be perfect for my 1st Blogiversary. The cupcakes are light, airy, and bursting with orange flavor from the orange juice and zest. Chad and I both preferred the cupcakes with the orange glaze. If you want to omit the glaze, just sprinkle the tops of the cooled cupcakes with powdered sugar. Evan didn’t like the cake at all, but he hasn’t liked any cake so far.
orange chiffon cupcakes (4 of 4)
Chiffon Cake was created in the United States by Californian Harry Baker in 1927. His light cake, prepared by beating the egg whites separately from the yolks, was a huge hit and he eventually sold the recipe to General Mills in 1947. While the cake was first made in the United States, it is especially popular in Asia, especially Hong Kong, Japan, Malaysia, and Singapore.

Ingredients
1 1/2 cups cake flour
1 teaspoon baking powder
4 large eggs, separated
1/4 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup sugar, divided
4 tablespoons unsalted butter, melted
zest of 2 oranges
1 teaspoon vanilla extract
1 teaspoon orange liqueur or extract

1/2 cup orange juice


source
http://www.tarasmulticulturaltable.com

“I’m-So-Dainty” Cranberry Shortbread Cookies

Cranberry Shortbread Cookies
  • Shortbread is a type of unleavened cookie, which means that baking powder, baking soda, even eggs is not used while baking these cookies. These cookies are crumbly and this texture is made possible because of the high fat content of the butter used. I found this recipe forcranberry shortbread cookiesin Jill Snider’s Cookies. I have tried a couple of recipes from that book and all of them have turned out very good. This shortbread recipe is my most favorite in that book. Hopefully I get a chance to try the other recipes I have bookmarked too.
  • I had to bake a big batch of cookies for a get-together and I was so glad that I chose this recipe. I made few changes based on the tips suggested in the original recipe. Dried cranberries and white chocolate chips were used in the recipe and the author had suggested that dried blueberries and semi sweet chocolate chips can also be used. While going through the procedure I got another idea. I decided to halve the dough, mix in cranberries and milk chocolate chips to one part and blueberries and semi sweet chocolate chips to the other half. I had to bake another batch too and for that I used diced apricots and milk chocolate chips. These shortbread cookies were a huge hit in the party.
Cranberry Shortbread Cookies


INGREDIENTS:
  • 2 CupsAll Purpose Flour
  • 1/4 CupCornstarch
  • 1/4 TeaspoonSalt
  • 1 CupSoftened Butter
  • 3/4 CupConfectioner’s Sugar
  • 1 TeaspoonVanilla Extract
  • 1/2 CupDried Cranberries
  • 1/2 CupDried Blueberries
  • 1/3 Cupwhite Chocolate Chips
  • 1/3 CupSemi Sweet Chocolate Chips

source
http://www.egglesscooking.com

Bad-ass cheesy corn on the cob

              
Griddled corn on the cob, dipped into lime-spiked mayo and grated cheese – this is naughty and really nice.


Method
Soak the corn (husks and all) in cold water for at least 30 minutes – if you can't find cobs with the husks intact, you don't need to do this. Meanwhile, place the mayo into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1. Mix well, taste and add a squeeze more juice, if needed. Spread the mayo onto a plate, then dust with the paprika or cayenne pepper and put to one side. Grate the cheese onto another large plate, then set aside also.

Preheat a griddle pan over a high heat. Add the corn and griddle for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally – the husks will help to steam the corn until tender.

Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayo, before rolling into the cheese. Shake off any excess and get stuck in.




















source
http://www.jamieoliver.com





Empanadas de Espinaca (Spinach Empanadas)

spinach and cheese empanadas (1 of 1)
  • Empanadas (Empada in Portuguese) are hand pies originally from Portugal and northwestern Spain, Galicia. They can be traced back to the Middle East and India. There are now many variations of empanadas, as settlers brought them to North America, South America, and Asia.
  • Empanadas de Espinaca were created by a bakery in Cali, Colombia. These empanadas are filled with garlic, spinach, ricotta (or cottage cheese), and Parmesan. They can be baked or fried. I made the baked version.

spinach and cheese empanada
  • To seal the edges, a “repulgue” technique is used to create the rope shaped edge. This is the first time I have made empanadas and still had a few burst in the oven. The ones that burst had a weak spot in the front, so I still need to work on the technique a bit. I also rolled the dough a little too thin. Be careful not to overfill the empanadas, as this can also cause bursting.


spinach and cheese empanadas (8 of 8)



  • I froze the extras before baking for quick lunches during the week. I put them straight into the oven from the freezer and added about 10 minutes to the baking time.
spinach and cheese empanadas (7 of 8)

Ingredients
Dough:
2 3/4 cups all-purpose flour
2 teaspoons salt
pinch paprika
1 cup warm water
3/4 cup lard or butter, melted
Filling:
1 tablespoon butter
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon red chile powder
8 ounces fresh spinach, stems removed and thinly sliced
1 cup ricotta
8 ounces whole milk mozzarella or queso quesadilla, shredded
2 tablespoons Parmesan, grated

salt and pepper to taste



source
http://www.tarasmulticulturaltable.com

Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)


pan con milanesa (7 of 8)

  • Pan con Milanesa (Carlitos, Sánguche de Milanesa, Sanguche de Milanga, Milanesa al Pan) is an Argentinian sandwich also popular in Paraguay and Uruguay. It was brought to the region by Italian immigrants. Veal cutlets are pounded thin, breaded, fried, then baked before being assembled on rolls with tomato, lettuce, mayonnaise, and mustard. The only cutlets I had available were on the smaller side, so I put two in each sandwich. If your cutlets are too large for the bread, just cut them to fit after baking. I used this Ciabatta bread recipe, but just formed them into rolls instead of one large loaf.

sandwich de milanesa
  • For quick sandwiches, the cutlets can be prepared in advance. After baking, place the cutlets in a single layer on parchment lined baking sheet. Once frozen, transfer to a freezer safe bag. Once ready to use, cook in a 350 degrees F oven until heated through, about 8 minutes.

pan con milanesa (8 of 8)
Ingredients
6 large veal cutlets (1- 1 1/2 pounds total)
salt and pepper to taste
1/2 cup all purpose flour
1- 1 1/4 cups dry bread crumbs
2 large eggs
1/4 cup unsalted butter
1/2 cup vegetable oil
4-6 large crusty rolls (French Rolls, Bolillos, Small Ciabatta Rolls)
For Serving:
Mayonnaise
Mustard
Romaine lettuce
1 beefsteak or heirloom tomato, thinly sliced
Hot sauce
Lime wedges



source
http://www.tarasmulticulturaltable.com

Paella Mixta (Spanish Paella with Seafood and Meat)

paella mixta (2 of 2)
Of course, the first dish I made in the Paella Pan was Paella. Paella (the word directly translates to “pan”) is a Valencian dish combining short grain rice with meat (or seafood), vegetables, and seasoning. The additions to Paella may vary based on the area and family, but there are three basic versions. Paella Valenciana (Valencian Paella) is the original paella and made from chicken, rabbit, maybe snails or duck, beans, tomatoes, paprika, saffron, garlic, and olive oil. Paella de Marisco (Seafood Paella) adds varied seafood to the rice and vegetables. Paella Mixta (Mixed Paella) was created by outside influences on the Valencian Paella and combines meat and seafood.
cooking demo (3 of 6)
Before testing out this pan, I had never attempted to make paella. It was on my bucket list, but I was quite intimidated. Paella requires a few specialty (and expensive) ingredients that I had never worked with (plus a new pan that I had never worked with) and during the trial run, I was worried about ruining the entire dish. I am so happy to say that the paella turned out beautifully. The top of the paella was light and barely moist with a crisp layer at the bottom. I enjoy shrimp, but am not the biggest fan of other seafood. This was the first time I had even touched a mussel- had to google search how to purchase and clean them prior. I did give them a try, but the texture is still a bit much for me. Evan didn’t like them either, but he wasn’t feeling well during the trial run so I will see if he likes them next time. Chad was happy to have them all to himself.
cooking demo (4 of 6)cooking demo (5 of 6)
Paella is not risotto. Stir as little as possible here, so you get a crispy layer to form on the bottom. If using mussels, buy them the day you make the paella if at all possible. They should be alive and fresh. Don’t use any that are chipped or broken. If they are open at all, gently tap them so they close. If they don’t close, toss them out. Right before putting them in the paella, scrub them clean and pull or cut off the beards towards the hinge. Place them in the paella hinge side down, so they have room to open.
paella mixta1
The type of rice used for Paella needs to be a short grain Spanish rice. Bomba (sometimes labelled Valencia rice) is the best type to use. It is nearly round and absorbs more liquid than other varieties of rice. Calasparra can also be used.
paella mixta (3 of 3)

Ingredients
3 cups strong chicken broth (bouillon)
1/4 teaspoon saffron
1/8 teaspoon Pimentón (smoked Spanish paprika)
1 medium onion, divided
1/4 cup olive oil
1 1/4 pound boneless chicken, cut into bite size pieces
4 ounces Spanish chorizo, cut into 1/4 inch slices
2 scallions, thinly sliced
2 tablespoons minced garlic
1 roasted piquillo pepper, finely diced
1/2 pound small-medium shrimp, shelled
1 1/2 cups short grain Spanish rice
2 1/2 tablespoons chopped fresh parsley
1 bay leaf, crumbled
1/4 cup dry white wine
2 ounces green peas
9 clams or mussels, scrubbed
4 jumbo shrimp with shells on
salt to taste
1 lemon, cut into wedges for garnish

Chopped fresh parsley for garnish


source
http://www.tarasmulticulturaltable.com

Pineapple Orange Coconut Smoothie

pineapple orange coconut smoothies (3 of 3)

  • This Pineapple Orange Coconut Smoothie is another delicious smoothie recipe. To make it chilled, use frozen pineapple and banana. I also added a handful of ice cubes. 

pineapple orange coconut smoothies (2 of 3)

  • The smoothie doesn’t get completely “smooth” due to the addition of whole peeled oranges. If you have an issue with texture, you may want to juice the oranges first. I personally liked the addition of the whole oranges to increase the nutrient level and fiber.

pineapple orange coconut smoothies (1 of 3)
Ingredients
2/3 cups coconut milk
4 oranges
2 bananas
2/3 cup chopped pineapple
1/2 cup yogurt
Garnish:
Orange Zest

Coconut Flakes



source
http://www.tarasmulticulturaltable.com

Melon sa Malamig (Filipino Cantaloupe Drink)


cantaloupe drink (3 of 3)
  • Melon sa Malamig is a Cantaloupe drink from the Philippines. Sa Malamig means “cold” in Tagalog and this is a great drink for a hot August day in Florida. It is a very simple recipe with minimal ingredients. I used a grater to shred the cantaloupe and combine it in a pitcher with sugar and water. You can also add vanilla extract or evaporated milk. If using evaporated milk, drink the Melon sa Malamig quickly after the milk is added. In the Philippines, a melon scraper is used to shred the cantaloupe, but I did not have one. It is available in Southeast Asia and some Asian food markets. If using a grater, take care to protect your hands in case the cantaloupe slice slips.
cantaloupe drink (1 of 3)
  • I really enjoyed Melon sa Malamig. It was an easy and refreshing drink. Evan immediately spit it out after trying it. He has been having a difficult time with his molars, so I am not sure if that was the issue or the texture of thin pieces of cantaloupe in the drink. Chad said it was alright, but wouldn’t care if I did not make it again. I want to try it with a melon scraper someday.

cantaloupe drink (2 of 3)
Ingredients
1/2 cup sugar
1/2 cup water, plus more for pitcher
1 medium cantaloupe
Optional:
Large splash vanilla extract
Evaporated milk
In a small saucepan, combine sugar and water over high heat. Once the water comes to a boil, reduce heat to low. Simmer, stirring often, until sugar is dissolved. Remove from heat and let cool.
Clean the outside of the cantaloupe and cut in half. Use a spoon to remove the seeds and use a melon scraper to scoop out threads of the cantaloupe into a medium bowl. If a melon scraper is not available, slice the cantaloupe and grate the flesh into the bowl.
Place the grated cantaloupe flesh into the pitcher and add the cooled syrup. Fill with water. If using, add a splash of vanilla extract or some evaporated milk.


source
http://www.tarasmulticulturaltable.com

‘Otai (Tongan Watermelon Drink)

'otai (2 of 3)
  • ‘Otai is a watermelon drink from Tonga (Kingdom of Tonga), an archipelago in the southern Pacific Ocean. It is made up of over 170 islands (52 inhabited). It is the only island in the Pacific to completely resist colonization and keep its government (monarchy). This was a great drink for a hot summer day. It is very quick to prepare, just combine crushed watermelon with coconut milk and lime juice. Other variations may include mango, pineapple, or mountain apple (fekika).

'otai (1 of 3)
  • My seedless watermelon was a mini, so I ended up adding the whole thing. The amount of watermelon should equal around 5 cups. This was best cold, so keep the watermelon and coconut milk in the refrigerator before making if you are going to serve it right away.
'otai (3 of 3)

Ingredients
1/2 seedless watermelon (5 cups mashed watermelon)
1 (15 oz) can coconut milk
1/2 lime, juiced
Garnish:
Shredded coconut

Lime wedges

source
http://www.tarasmulticulturaltable.com
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