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Selasa, 30 November 2010

Leftover Cranberry Sauce Muffins



Call me crazy, but among all of the star dishes of thanksgiving, I honestly think my very favorite is homemade cranberry sauce. I'll never go back to the canned version again, there's no comparison! But I don't just love to eat homemade cranberry sauce, it's fun to make. My favorite part is listening to the POP POP POP of the cranberries, I'm not going to lie, it makes me giggle like a five year old. But then after it's been made, it chills into a thickened tart treat that goes well with just about every meat and side of the meal.

Unfortunately I'm one of the only ones in my family that feels that way, which consequently leaves me with about a gallon of the stuff left when the holiday is over (you'd think halving the recipe would have dawned on me by now, but it hasn't). So you can imagine how thrilled I was when I saw these beauties on Maria's blog at Two Peas and Their Pod. This is not the first time I've made something from her blog, and it certainly won't be the last. She consistently posts the most delicious dishes and gorgeous pictures.

These muffins were a real family pleaser, I've already made two batches and will most likely be going for a third! My first batch are what you see in the pictures. My second batch I got a bit lazy and just threw the cranberry sauce right in the batter. It turned the them a delightful shade of pink and infused cranberry flavor in the whole muffin. Both were just delicious. If you have extra cranberry sauce on your hands, I highly recommend these. Thanks Maria!


Leftover Cranberry Sauce Muffins
By Two Peas and Their Pod

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup granulated sugar
1 tablespoon orange zest
1/4 cup canola oil
1 large egg
1/3 cup milk
1 teaspoon vanilla extract
3/4 cup fresh cranberry orange sauce (about 2 tablespoons per muffin)

Directions

1. Preheat oven to 400 degrees. Line a muffin tin with paper liners or grease well. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Rub in sugar and orange zest together. Whisk into dry ingredients.

3. In a separate medium bowl, whisk canola oil, egg, milk, and vanilla together.

5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir together. The batter will be thick.

6. Place half the batter at the bottom of six muffin cups. Spoon about two tablespoons of fresh cranberry sauce on top of the muffin batter. Top muffins evenly with remaining muffin batter. Sprinkle each muffin generously with turbinado sugar.

7. Bake muffins for 15-17 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Makes 6 large muffins

Minggu, 28 November 2010

Dong Ba

Adulis and Dong Ba 029

I must have walked past Dong Ba too many times to count on my way to or from somewhere else, and there was the problem.  Either the more you pass by somewhere, the more it becomes an itch you just have to scratch, or conversely, the less you notice it until it merely becomes part of the landscape.

Adulis and Dong Ba 028

The only negative about being obsessed with food and restaurants is usually every time I go out with
someone, they want me to pick the place.  It was lovely that day to meet up with another intrepid foodie, Billy of Half-Eaten, and I happily deferred to his suggestion that we try Dong Ba.

Adulis and Dong Ba 027

The menu is a simple, purely Vietnamese affair (they have paper menus, not just this board).  There are various bun rice vermicelli noodle salads, com or rice dishes, plus a whole range of Vietnamese soups.  For a long time I thought pho was the be-all and end-all of the Vietnamese soupery arsenal, but far from it.  From the dark, chilli-slicked depths of bun bo hue to the crystalline clarity of hu tieu mi, from the pong of bun mam to the benign, translucent cassava noodles of mien ga - when you're tired of Vietnamese soups, you're tired of life.

Adulis and Dong Ba 022

Dong Ba's specialty is the bun bo hue, usually translated as "spicy beef noodle soup", and this was Billy's choice.  It's a traditional dish from Central Vietnam.  Check out the absolutely amazing array of offal!  This soup truly was a thing of beauty.  Pork blood, pork knuckles, braised beef, various sausages and loafs, even what Billy was sure was tongue.  I may be too gutless to eat offal but you could not help but be impressed.  I tried a little of the broth and Billy is absolutely right when he says that bun bo hue is actually meant to be a lemongrass beef soup rather than just a chilli beef soup.  The flavour of the lemongrass in this particular broth was just remarkable, so bright and fresh.

Adulis and Dong Ba 021

I went with something I had not tried before - the banh canh tom thit or prawn and pork "soup noodle".  The unique feature about this soup is the use of a particular noodle which very much resembles Japanese udon.  It differs in that udon is made from wheat whereas banh canh is made from rice or tapioca flour.  The noodles are thick, white and cylindrical, tender yet pleasantly toothsome.  I absolutely loved them - in fact I think I prefer them to flat, white, pho-style noodles.  They appear on menus in translation as "drop noodles" or "rice starch noodles".  They have more bite, more "spring" - altogether more character.  My stock was delicious, very fresh and clear.

We had a big plate of mixed lettuce, herbs, bean sprouts and a little cabbage and carrots to toss into the soup.  Billy explained that in Vietnam there would be more local vegetables such as water spinach, split and curled as described by Wandering Chopsticks.  I am getting more used to lettuce in a hot soup.  At first I found it odd - warm, wilted and unappealing - but after reading somewhere that it is supposed to sweeten the broth somewhat, I have to concur it does.

This is a lovely little restaurant - most things are under $10, it is bright and cheerful, and the small menu is easily navigated from the familiar to the obscure.  I can't believe I bypassed it for so long.  Sometimes we spend our whole life searching for what has been right under our nose the whole time.

Dong Ba on Urbanspoon

Dong Ba
133 Hopkins St, Footscray (map)
Phone: 9689 0608

Wheelchair Accessibility
Entry:  Small step to enter.
Layout:  Could accommodate.

Sabtu, 27 November 2010

White Chicken (or Turkey) Chili


How was everyone's Thanksgiving? Ours was lovely. There really isn't anything like waking up, putting on the apron, some Christmas tunes, and cooking all day. I know that you can appreciate how fun that really is! And of course sitting down to eat it all is just the cherry on top.

As I'm sure you all do, we have a fridge chuck full of leftovers, and I can't stand to see a shred of it go to waste. Sometimes nothing is more satisfying then turning one delicious food into another, which is why I'm loving all of these great leftover ideas you guys are producing.

Our church put on a chili cook off for Halloween a month ago. My friend Calli had made a white chicken chili which I heard nothing but rave reviews about. Since I never got a chance to try it at the party, I asked her for the recipe, which I promptly made and DEVOURED. I like chili, but I LOVED this white chili, so creamy, so flavorful and I could not wait to eat the leftovers, which isn't typical for me. This would be a great way to use up that huge Tupperware full of turkey, trust me, your whole family is going to love this!



White Chicken or Turkey Chili
Adapted from Calli's fabulous recipe

Ingredients

1 lb. boneless skinless chicken breast, cut into small cubes, cooked chopped turkey would work well too
1 med. onion, chopped
1 1/2 tsp garlic salt
1 TBS vegetable oil
2 cans great northern beans, rinsed and drained
1 can 14 oz chicken broth
2 cans 4 oz chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup whipping cream, I used fat-free half and half
1 cup sour cream

Directions

In large saucepan, saute chicken, onion, and garlic salt in oil until chicken is no longer pink, if using cooked chicken or turkey, just add when onions are soft. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 min. Remove from heat, stir in cream and sour cream. Serve immediately!

Jumat, 26 November 2010

OATMEAL EGG BAKE w/BACON AND MAPLE SYRUP



another one of my new cold weather favorites...easy and so satisfying.  nothing real gourmet about this one, just good old breakfast ingredients presented in a different way...makes breakfast more fun and feels a little gourmet-ish.  this would be great to throw together for a casual brunch because it's so easy to prepare and it stays quite warm.  this one held up well even after the photo shoot.


WHAT YOU'LL NEED...

your favorite OATMEAL.  cooked. enough for the servings you are making
BACON.  cooked.  enough for garnish...adds a great crunch.  i always have some cooked bacon in the fridge.  what can i say...I LOVE BACON.  check out this BACON CANDY recipe here for a tasty sweet, savory, spicy treat.  can be pre-made and crisped up in the oven.
EGGS
BUTTER
MAPLE SYRUP

INSTRUCTIONS ?
* see notes and excuses at the bottom

fill your serving vessels with the cooked oatmeal (a little butter inside doesn't hurt)  ramekins would work well.  i used this cute little retro cast iron dish that held the heat for quite some time, but anything at least an 1 1/2 inch deep will do.
make a little well for the egg and crack it right in. 
bake in a preheated oven at 370 degrees for approx 15-20 mins.  your cooking time depends on the temp of your cooked oatmeal (your oatmeal should be warm), the type of dish, and how you like your egg. i know everybody likes their eggs different so just keep checking the middle 'till it is to your liking.  i turned the top heating element (not broiler) on for the last five mins.  remember it will keep cooking a little bit after you take it out, so if your not serving right away take that into consideration.
NOTE...i just recooked this and i had the oven on convection 370 degrees for 15 min. and not much was happening except the oatmeal was baking.  then i turned the top element on for about 7 min. that's when the eggs started to cook.  i think the dish and the type of oatmeal really affects the time, so just keep your eye on the prize.  if you've never baked an egg before (i hadn't), i suggest doing a trial run as i did.
while they're in the oven crisp up your bacon get it ready.  you don't want to be waiting on bacon when your eggs are just perfect.  if your not into bacon or don't want to fuss with it some toasted pecans or almonds would be yummy...you just need something that will add a little crunch and texture.



* i know i didn't give you an exact recipe, but i hope you get the idea...the idea is delicious, but my instructions are pretty lacking.  actually, my instructions suck !  sorry about that.  i even tried to do a retest so i could get the timing right, but there are too many little factors.  the first time i just threw it together and thought it was so delicious and tasty...the second go around, i was trying to be too precise.

long story short.....use the idea and flavor combo...not the instructions...and you'll have a delicious breakfast as i just did....maybe it's all about the candied bacon...hmmmmm...

KNOW it's all about the candied bacon!

Kamis, 25 November 2010

Happy Thanksgiving




Turkey's in the oven, appetizers on the table, and I have a small break to sit, rest my back and wish you all a Happy Thanksgiving! I hope we all have a day filled with great food, love, and giving thanks for all of our many blessings and fortunes. Happy Thanksgiving my friends!

Rabu, 24 November 2010

Hop & Spice

City of Melbourne High School muck-up day.  Who do we have here?  Well, there's Footscray, the edgy cool girl who gets As in every class (without trying) but wears her uniform too short and smokes down at the end of the station.  Yarraville had a rough childhood but fools everyone that she was born with a silver spoon in her mouth.  Seddon has it all but is still everyone's best friend.  Maribyrnong lives to shop and jog along the river - you may not think she is all that fashionable but she is a good honest sort, always reliable and there for you.

Photo time!  Hang on, someone's missing.  Typical - Braybrook is wagging school again.  No great loss, smirk the mean girls, tossing their hair.  Her uniform is never on right, it's always unironed and she seems to skulk around on the outer.  Still waters run deep, though, and I believe Braybrook will come good.  Right now she's lying on her bed in her fibro house, dreaming of the person she will be and all the places she will go one day...  maybe even Sri Lanka.

Hop and Spice 017

Braybrook is often where you drive through to go somewhere else, but if you slow down you will be rewarded.  Right near the shell of an abandoned factory and next to an old-school Aussie takeaway, Sri Lankan restaurant Hop & Spice offers refuge from the roar of passing cars on Ballarat Road.

Hop and Spice 004

Sri Lanka has been called "the pearl in the ear of India", delicately poised just off its larger neighbour's southeast coast.  It was known during British rule as Ceylon and the tea brand Dilmah for one still uses this term.  The cuisine has overtones of south India in its use of curry leaves and a final "tempering" for dal (popping whole spices in oil separate to the lentils and adding them at the end of cooking).  It is also very unique, particularly in its use of Maldive fish, chips of dried tuna that looks like pinebark, and its unique dark-roasted curry powder.  There are echoes, too, of Sri Lanka's colonisation by the Dutch and the Portuguese, as well as their trading partners from Malaysia and the Middle East

Hop and Spice 002
Pan roll, $2

This is a typical Sri Lankan "short eat" or snack - a spicy minced meat, potato and pea filling (similar to that a samosa filling) tightly rolled up in a coconut pancake, dipped in breadcrumbs and deep-fried.  So yummy!  It came with a side of good ole dead horse.  Pan rolls - if only the tradies going in and out of the takeaway next door knew what they were missing out on! 

Hop and Spice 006

String hoppers are a very cool foodstuff unique to Sri Lanka.  They are little "webs" of what looks like rice vermicelli.  They are made from rice flour that is extruded by hand through a special press and steamed on individual mats (see here).  Bharat Traders sell them ready-made dried in boxes if you want to cook them at home.  Anyway, they taste different to rice vermicelli and because they are like little mats, you can pick them up and use them to mop up sauces and grab pieces of meat that you couldn't do with regular noodles.

Hop and Spice 012
String hopper pack, $7.50


My "pack" came with my choice of curry (I chose chicken) as well as dhal (parripu) and pol sombol (coconut chutney).  The dhal was absolutely fantastic - creamy and sweet with coconut, fragrant with curry leaves and mustard seeds and with a big chilli kick.  The lentils were perfectly cooked, neither hard nor too mushy.  The coconut chutney was fabulous - I am sure it was fresh coconut, not dessiccated, mixed with red chilli and lemon.  It hit all the right notes - sweet and somewhat cooling yet tangy, rich and spicy all at once.

Although tasty, I have to say I found the chicken somewhat dry.  Next time I will choose the lamb or the beef and see if either are the Sri Lankan "black" curry style, which is made with spices that are roasted until a very rich, dark brown and ground until they almost resemble coffee.  There is a really exciting range of vegetarian dishes like bathala - "sweet potato in thick sauce", stir-fried snake bean in hot chilli and even kaju hodi in which cashews are cooked with coconut and green peas until amazingly plump and creamy.

Hop and Spice 016
Pol roti (coconut roti), $4.50

These small roti were flavoured with onion, fresh coconut and a little green chilli and came with a very sweet onion sambal.  I did find these somewhat heavy.  Really I was craving the aapa or "hoppers", bowl-shaped pancakes made of a fermented rice flour and coconut batter, cooked in a special pan and not flipped - dosa or injera's Sri Lankan cousin.  These are available only on Friday and Saturday nights when Hop & Spice have their fabulous-sounding buffet.  For $20 for adults and $8 for kids, you can have a veritable feast of pan rolls and other "short eats", breads, hoppers and string hoppers as well as curry of all persuasions.  Unreal!

Hop and Spice 020
Kalu dodol, $2

Who can resist subcontinental fudgy sweets?  This was a yummy, jelly-like sweetmeat made from jaggery (unrefined cane sugar said to be higher in trace minerals than the white or even the raw supermarket stuff), coconut milk and cashews.  Ah, naptime may be sweet but it is made even sweeter when savouring a little slice of Sri Lanka, and sweeter still to know that it is from this fabulous little restaurant - a Sri Lankan pearl in Braybrook's slow but inexorable awakening.

Hop & Spice Sri Lankan Cuisines on Urbanspoon

Hop & Spice
284 Ballarat Road, Braybrook (map)
Phone: 9310 2000
Hours:  Tues - Sun 10am - late (buffet Friday and Saturday nights)

Wheelchair Accessibility
Entry:  Large step inside the doorway
Layout:  Could accommodate

Senin, 22 November 2010

Roasted Butternut Squash Penne with Bacon, Sage and Balsamic Vinegar



I'll be honest, when I found this recipe, all I could see in the title was BUTTERNUT SQUASH and BACON. Yeah, that's all it took, I'm not a difficult sell when it comes to those ingredients.

This is one of those dishes that just screams fall. With it's earthy sage, tangy and rich balsamic, and of course creamy butternut squash, you'll be savoring nothing but autumn goodness. I don't even need to mention the fact that it also has bacon in it too, do I?


Roasted Butternut Squash Penne with Bacon, Sage and Balsamic Vinegar
By Cuisine and Home

Ingredients

1 lb butternut squash, peeled, seeded and cut into 1/2 inch cubes (might I suggest precut butternut squash at the store, it will save you loads of time, and perhaps a finger)
2 TB olive oil
2 TB balsamic vinegar
salt and pepper
8 oz thick-sliced bacon, diced
8 oz dry penne
2 tsp. minced garlic
1/2 cup grated Parmesan
2 TB thinly sliced fresh sage
Balsamic vinegar

Directions

Preheat oven to 450

Toss squash with oil, vinegar, salt, and pepper. Transfer to a baking sheet and roast until tender and beginning to caramelize, about 15 minutes (stir squash halfway through roasting); set aside.

Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2-1cup pasta water; set aside.

Cook bacon in a saute pan over medium heat until crisp, about 15 minutes. Transfer bacon to a paper-towel-lined plate; discard drippings. Add garlic to pan, cook 1 minute.

Add roasted squash, pasta, and bacon to garlic, tossing to combine and heat through. Add pasta water, 1/4 cup at a time, until it loosely coats pasta.

Off heat, toss pasta with Parmesan and sage. Garnish each serving with a drizzle of balsamic vinegar.

Why do YOU bake, Irvin Lin?

AJ, Irvin and his prize-winning pie
While Irvin Lin is a relative newcomer to food blogging, having launched Eat the Love earlier this year, he has quickly been embraced by bakers, cooks and food lovers. He's extremely talented as a baker, having won various competitions, including the Food Wars:Pie or Die, also this year. Lin does it all with a sense of joy and humor that is positively delicious.

"There is something slightly schizophrenic about being a home baker.

It’s a soothing zen-like solitary experience where precision measurements are needed to ensure a perfect end result. It’s a bit magical, when you put that batter or dough into the oven, at the correct temperature, and it comes out a baked good, something worthy of sharing with the people you love. Baking may be a lot of science (as well as a lot of art – don’t let anyone tell you any differently) but it’s also a magic that everyone can access. Few things in life create the warm happy feeling I get when I smell something baking in the oven.

But baking is also an act of social engagement, as all my baked goods are meant to be shared with friends, family and loved ones. I enjoy cooking, but to me, cooking is something I do to survive. Everyone needs to eat, and cooking is one of the ways that I provide sustenance to my body. But baking…baking is about pleasure. It’s about providing an experience to not only for yourself but for others as well. Cooking is a necessary. It’s a need. Baking is special. It’s a want.

I bake because I love to give joy to others. I love to watch other people eat. I love to watch their reactions when they take a bite of pie that I’ve made, or break off a piece of cookie and put it in their mouth. I love watching their eyes light up as they see the dessert placed in front of them. I love to see their eye roll to the back of their head as they savor that rich butter and sugar that I use in my sweet baked goods. I love hearing about how a specific dessert reminds them of their trip to France, or their wedding day, or of their childhood kitchen. I love talking to them about desserts and baked goods, because inevitably, every single person has a story about their favorite cookie, their favorite cake, and/or their favorite pie.

It is not everyday that people eat desserts. However, every time someone bakes, a normal occasion is turned into a special occasion. I strive to have as many special occasions as possible. I bake because baking is a way to connect with others. Baking is a joy. And we all need a little more joy in our lives."

Minggu, 21 November 2010

Vivid Star

UPDATE:  This restaurant is now closed; Oriental Charcoal BBQ is now here.

Vivid Star 001

Vivid Star has recently opened on the site of the old Quan Hue.  It's a bold move, being between people's favourite Sapa Hills and reliable stalwart Huy Huy.  I refuse to segue with something lazy like (cue serious movie voiceover voice) "but is its star indeed vivid among the galaxy that is Hopkins St?"  Oh - guess I just did.

Vivid Star 002

Their menus are gorgeous - lovingly put together with careful formatting.  Don't bother bringing the paper with you - I was happy to browse the voluminous pages and ponder what my next meal or ten would be!  It spans everything from Vietnamese classics such as hu tieu mi and pho soups to Chinese-style stirfries and steamed whole fish.

Vivid Star 004

Loving this - an equation to deliciousness!  Vivid Star is a Vietnamese Chinese restaurant.  For a long time I eschewed the Chinese side of the menu of these places, assuming that it was an afterthought tacked on merely to appease Westerners.  I was totally wrong.  There is a large Chinese community in Vietnam who have called it home for in some cases hundreds of years.  Many fled following the end of the Vietnam War, becoming "boat people" and eventually settling in Footscray and elsewhere around Australia.  They have retained their Chinese identity and Cantonese language, and their cuisine although Chinese at its origin bears the hallmarks of their life in Vietnam.

Vivid Star 005
Pork spring rolls, $6

Simon and Courtney on the FFB Facebook page had given Vivid Star the thumbs up with Courtney making the bold claim of best pork spring rolls she had ever had.  They were good - fat and golden cigarillos with quite a plain minced pork filling.  Wrapped in lettuce with a swizzle in the spicy nuoc mam cham - yum!  I do like more lettuce and mints though!

Vivid Star 007
Tom yum soup, $5

My mother was on the hot & sour soup trail but had to settle for tom yum soup.  I know it's not very Vietnamese but it was delicious, a perfect combination of sweet, sour, fishy and spicy, with fat and juicy tofu, a freshly cooked prawn, tomato and pineapple.

Vivid Star 008
Salt and pepper quail, two for $12

Oh, so crispy, yummy, rich and juicy quail.  You squeeze the lemon into the salt and pepper mix to make a delicious dipping sauce.  I think my favourite part of salt and pepper dishes, though, is actually the lightly wokked sprinkle of chilli, garlic and spring onion that goes on top.  Halfway through I found my daughter eating the wing tips, bones and all, like chips.  Talk about calcium!

Vivid Star 009
Ga xao xa ot - Chicken with lemongrass and chilli, $12

This was excellent with juicy chicken chunks and crisp vegies.  There's such variation in "chilli and lemongrass" dishes, I find, and in some you can taste neither chilli nor lemongrass.  Not so Vivid Star's version.  The lemongrass was clean and fresh, not at all gritty and there was just enough chilli to keep it interesting.

Vivid Star 010
Com chien Duong chau bo luc lac $13.50

Bo luc lac or "shaking" beef is so called for the way you shake the wok when you cook the small cubes of beef.  It's a genuine Vietnamese dish, traditionally made for celebrations due to the high price of beef, but also a great option for people unfamiliar with Vietnamese food.  It is most traditionally served with red tomato rice but I was intrigued by the Yang Chow fried rice on the menu.  This turned out to be Cantonese-style fried rice made with a little BBQ pork - simple but very good.  The beef was great, garlicky and tender.

Vivid Star 006
Hu tieu kho Nam Vang, $9

In traditional Anglo-Australian cuisine, soups tend to be merely a prelude to the main meal.  It is definitely not so in Vietnamese cuisine where there is a whole repertoire of soups, all made unique by special stocks, noodles and toppings.  This is hu tieu kho Nam Vang or Cambodian-style noodle soup.  This dish has a really interesting history which Viet World Kitchen has explored in typically excellent fashion, but basically it is a Southern Vietnamese take on Cambodian noodles (Nam Vang is Vietnamese for Phnom Penh) which are in turn, a local version of Chinese noodles. 

This soup was great, mild broth concealing square-cut, translucent rice noodles.  The bowl was dressed with plenty of herbs and I was somewhat shocked to find what I thought was parsley!  It worked surprisingly well, though, and I later realised it was Chinese celery (celery and flat-leaf parsley are closely related - look at the shape of the leaves).  While it had fantastic minced pork and freshly fried shallot, its other toppings let it down a bit - precooked prawn and bland pork neck.  I think Vivid Star's forte is its drier dishes - if you feel like soup (other than pho), try Phu Vinh or Dong Ba (review coming soon).
Vivid Star 003

Vivid Star have a really interesting offer - you can bring your own fish, crab or lobster and they will cook it for you and charge you a set fee i.e. just the cost of labour and ingredients.  Pretty cool I reckon.  Vivid Star can hold its own among the mega-menu set on Hopkins St.  Next time you are headed for Sapa Hills, give them a shot instead.  Three stars!

Vivid Star on Urbanspoon

Vivid Star
110 Hopkins St, Footscray (map)
Phone:  9689 1888
Hours:  9.30am - 10.00pm, 7 days

Wheelchair Accessibility
Entry:  Small step to enter.
Layout:  Could accommodate if not busy.





View Footscrayfoodblog reviews in a larger map

Sabtu, 20 November 2010

CHOCOLATE COCONUT HEALTHY TRUFFLES


i like to call these "POWER BALLS"
a great alternative to all the sweet sugary goodies we are going to be exposed to in the next month or so. not that all those sugary goodies will be a problem or anything, but you can throw some of these together to make yourself feel good.....besides...they are really tasty!


full of goodness with natural sugars from dates and figs,  these will definitely get you through one of those "I NEED SOMETHING SWEET RIGHT NOW" moments.  you know, when you grab for bad stuff that will hype you up then put you to sleep in the blink of an eye


these little gems are so easy to make and i must say friends and family were quite pleased.  not only are they delicious, but they are impressive looking...anything "truffle-like" always seems decadent. 

i have seen many of these recipes around, but the one that caught my eye was from ANJAS Food 4 Thought called Coconut Pistachio Truffles...NOTE...i'm having trouble inserting the link, but you should really check out her whole blog.  i have tried many of her recipes and they all are fabulous...and healthy too.  try her recipe for Flourless Almond Butter Honey Cake, so simple soooo good (i'm making another one today).  try anjasfood4thought.blogspot.com.  sorry my link thingy is not working.  i will insert the info later.

here are 2 recipes i put together
the basic instructions are the same

POWER BALLS...Healthy Truffles

1st recipe
makes about 15-20 depending on how you roll

4 Calimyrna (white) figs
4 Medjool dates 
1 tsp vanilla
1.3 c. almonds 2-3 Tbsp cocoa powder
3-4 Tbsp unsweetened coconut
1 tsp coconut oil
 woops...i almost forgot to mention...i DID put a little cayenne pepper with the cocoa powder that i rolled them in.  i love the extra kick in the pants.  the ones rolled in coconut were for the ones who can't take the heat.

2nd recipe
this made ALOT...i forgot to count...24-30 ?

12 Medjool dates
5 Calimyrna (white) figs
1/2 c. unsweetened coconut
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp vanilla
1/4 c. salted roasted almonds
1/2 c. blanched almonds

if your dates and figs are too dry soften them by pouring boiling water over them and let them soak for 10-15 mins...i would suggest doing this.  then drain them and pat dry before using.  combine all ingredients in a food processor.  pulse at first, then give it good whirl.  you want a fairly smooth texture to resemble a smooth chocolaty truffle.  NOTE...if you want a little almond crunch inside, just add more of your almonds last to the processor and pulse to your liking.  taste as you go...check your spices.
now...with your hands, form balls the size of a cherry or a walnut and roll in cocoa powder, coconut, finely chopped nuts or anything you like...all the sudden you have these cute little beautiful truffles.  keep in an airtight container at room temperature or refrigerate.  i liked mine chilled...they kept well for at  a least a week.

Portrait of a blogger

My sister took this photo of me without me knowing while I was blogging the other day.  I really like it - it is such a snapshot in time.
Blogger

Have a wonderful Sunday!

Jumat, 19 November 2010

Scallops with Lemon-Basil Sauce



How hard to you guys work to make something that the whole family likes? I usually do my best to find things that are delicious, as well as family friendly, but then I find recipes like this. Yes, I'm the only one in my family that likes scallops. Yes, they are expensive. Yes, I am going to make them anyway and let my family fend for themselves.

Before you judge, we were going to have leftovers anyway, so c'mon, let a girl treat herself.

This was actually my first time making scallops, but after this dish, it will definitely not be my last. The trick is to not overcook them, or undercook them. I read once that if they have a nice spring to them when you press on them, they're done. I loved the freshness and simplicity of these scallops, such a bright and cheerful dish! I served this over a bed of angel hair that I tossed in butter and Parmesan cheese. Pure soft and velvety heaven.


Scallops with Lemon-Basil Sauce

By Fresh Food Fast Weeknight Meals, by Cooking Light (of course!)

Ingredients


1 large lemon
1 1/2 lbs large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon finely chopped fresh basil

Directions

1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

2. Sprinkle scallops with 1/8 tsp each salt and pepper. Melt 2 tsp butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

3. Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 tsp butter, remaining 1/8 tsp each salt and pepper, and basil. Remove from heat. Serve over scallops.

Serves 4: 5 oz scallops and 1 tablespoon sauce

Per Serving: 185 cal, 4g fat, 28.9g prot, 7g carb, 0.7g fiber

Points Per Serving: 4

Kamis, 18 November 2010

MOROCCAN GOAT STEW


well, i'm so sorry that i was away for a while with my computer problems, but i was definitely still in the kitchen trying out new savory flavors and sweet treats...i have loads of goodies to post.

let me start with this MOROCCAN GOAT STEW
 as you might guess by now, i'm always on the lookout for things a little out of the ordinary.  i came across some goat at one of my favorite markets in Irvine, CA called Wholesome Foods.  if you're lucky enough to have one in your area you should check it out.  great stuff for Middle Eastern cooking.  their produce alone is worth the trip.
as i was poking around looking for something new, i saw some fresh goat shanks...not knowing what the heck to do with it, i bought it anyway...and sooooo glad i did.

GOAT IS GOOD !

i think it tastes like a cross between lamb and beef.  the texture and flavor was fabulous.  i had to add a little beef to my recipe because i didn't have quite enough of the goat the recipe called for.  i was  surprised to find that i really liked the goat much better.  this slow cooking stew was just the right way to introduce a new meat to the party. (the "party" usually consists of ME, MYSELF and I.)  i will definitely try it again.


now with goat in my fridge i went straight to google.
luck on my side, i found this fabulous recipe at Cehun Family Recipes... Recipe.Cehun.com.
with many thanks to the Cehun Family for bringing goat to my table i have copied the recipe for you below exactly.  i usually put in some notes, but this time i did exactly as the recipe was written...i suggest you do the same because it is absolutely fabulous...no changes necessary.  one thing i would like to add is that this would lend itself to any slow cooked stew meat...lamb would be wonderful...beef was great...maybe even pork.  the base of this recipe is so delicious it's worth a try with anything you choose.  i am aware that "GOAT" is not available at every supermarket.


MOROCCAN GOAT STEW


FOR THE GOAT
1 tbspn olive oil
750g goat shoulder, cut into 4-5cm cubes
1 onion, finely diced
2 garlic cloves, crushed
1 can plum tomatoes, chopped
1 cinnamon stick
30g dried apricots, roughly chopped
pinch of saffron
goat or lamb stock or water

FOR THE SPICE MIXTURE
1 tspn ground cumin
1 tspn ground coriander
1 tspn ground ginger
1.5 tspn smoked paprika
1 tspn turmeric
Half tspn ground chilli
Salt and freshly ground pepper

TO GARNISH
4 tbspn finely chopped coriander
Half-1 tspn of Harissa paste
zest and juice of half a lemon
1 tbspn honey

SERVE WITH
300gm pumpkin, peeled, chopped into 1-2cm cubes and roasted in olive oil with a little seasoning.

METHOD
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.

Place all the spice mixture ingredients in a bowl and mix together. Toss the goat in the spices so that it is well coated.
Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.

Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the oil then reduce to a slow simmer. Leave the goat to cook for 1-1.5 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat). (You can do this on top of the stove or in the oven. If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
Stir in 3 tblspns of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey.
Garnish with roasted pumpkin and scatter over remaining coriander