Friday, May 6, 2011

Potato and Leek Galette...and Listening


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Cooking is relatively easy.  Listening is hard.  


I repeat...Listening. is. hard.  


I have always wanted to be a better listener to others.  Time and time again, I fail rather  miserably in that category.  Look at me.  I am such a chatterbox, word warrior, sentence streamer... that I have to resort to talking to the World Wide Web.  Seriously!


The advice I have been told over and over again by mothers who have gone before me and reared teens is that the key is:  Listen to them


Sheeeeesh.   Like I said, this potato and leek galette is easy!  Listening... is a challenge.  What they didn't say to me is that listening involves hearing what your KIDS' interests are, not what I would prefer discussing.  My kids' eyes glaze over when I get tickled by how expertly I diced my onion and want to demonstrate for them my newfound technique.  Where is their fascination with my budding culinary talents?






My eyes glaze over when I am excitedly approached and  eagerly engaged in a scene by scene description of the current novel  or heroic deed  of "Vorax the Brave" in the latest video game.  Whether it be play-by-play of Vorax's escapades within the medieval lands or scene-by- scene of the tortuous struggles by "Saffron the Light" throughout the novel, its not always easy to engage actively in your teens' world of hobbies.


But I'm working on it... the "glazed eyes" that is.  Video games and fantasy fiction just aren't up my alley!  I'm working on being a better listener; just like I am working on mastering recipes that strike my fancy; just like I am working on mastering photography so that one out of 5 photos I submit to food publications don't get rejection e-mails.  


(To my fellow food bloggers...don't you just hate those rejection e-mails?  Ouch.  Oh that could be a lament for another article...)




Anyway, just as I am listening with my eyes to the nuances of light on the tip of a frosted cupcake and with my nose to the just right smell of baking bread, I am working on listening to my teens.






Now, a little about this galette.  It is delicious.  Who doesn't like crisped potatoes and leeks sliced in a pancake round?  My biggest piece of advice making this is to be sure (REALLY SURE) that you use a a non-stick pan.  Are you listening?  Hmmmmm??  If not, return to the top of this article and re-read.  I took a risk and thought I could flip the galette easily enough.  Nope.  Need a non-stick pan.  See?  I didn't listen!   Sigh.



This would make a great appetizer for a small group.  Its a nice little savory to cut into wedges for a party.  The colors are pleasing but the aroma is what is enticing. 

Enjoy!  I'm going to go now and hear what my kids have to say... about Vorax... and Saffron!



Potato and Leek Galette with Watercress
(adapted from Martha Stewart Living, April 2011)




Prep Time: 10 minutes      Total Time:  20 minutes
Yield:  Serves 4


Ingredients:






1 large russet potato, peeled and grated (1 1/2 cups)
1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
3 tablespoons all-purpose flour
1 pinch of freshly grated nutmeg
Coarse salt and freshly ground pepper
Extra-virgin olive oil
1 cup watercress, trimmed
1/2 teaspoon fresh lemon juice

Recipe:

Place potato in a bowl of cold water, and let soak for 10 minutes. Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water. Combine potato, leek, flour, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together. Cook until underside is golden, about 6 minutes. Flip. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.

Turn out galette. Toss watercress with lemon juice and 1 1/2
teaspoons oil, and place on top of galette. Slice into 8 wedges.



MINTY PINEAPPLE JUICE


Ingredients:
Pineapple .... 1
Mint leaves ... 1 sprig ( 7-8 leaves)
Sugar ............ 1-2 tbsps. ( as per your taste)
Water ............ 2 glasses

Method:
1. Peel and cut pineapple into pieces ( use half of it for 2 glasses)
2. Blend all the ingredients and strain the juice.
3. Serve chilled.



Participating in:

'ONLY' Coolers And Mocktails



Fun N Sun





The little bird

The little bird by good mood factory
The little bird, a photo by good mood factory on Flickr.

The little bird - Friend of Nitinha

Friday with an illustration.


A ilustração da semana.

STUFFED BUNS



Ingredients:
(For the dough)

White flour......... 2 cups
Fresh yeast ...... 1 tablet/cube
Salt .................... 1 tsp.
Sugar ................. 2 tsp.
Ghee .................. 2 tsp.
Luke warm water for kneading (you can also use water+milk)

For the filling:
Carrots ..............1/2 cup (finely chopped)
Potato ................ 1/2 cup (finely chopped)
Green peas ....... 1/2 cup (finely chopped)
Beans ..............1/2 cup (finely chopped)
Onion ................ 1/4 cup (finely chopped)
Ginger-garlic paste ...... 1 tbsp.
Turmeric powder ......... 1/4 tsp.
Garam masala ................ 1 tsp.
Pav-Bhaji masala ........... 1 tbsp.
Salt to taste
Oil

Method:


1. In a pan, saute the ginger-garlic paste. Add onion and stir fry.
2. Add all the chopped vegetables, salt and stir fry for a minute.
3. Add the spices, sprinkle little water and simmer till done.(it should be dry)
Let it cool

.
4. Take the white flour, make a well in the middle.Put only sugar and break the yeast on top of the sugar.
5. Sprinkle the salt on the side (there should be no contact between salt and yeast)
6. Now take water and milk, (make sure the water is not HOT. just luke warm) pour it on the yeast, mix well and knead it, adding the ghee.


7.Knead the dough well for 3-4 minutes (preferably on the kitchen platform, using both hands)and keep it in a covered dish in a warm place till it is risen to double.


(about 15-20 minutes in summer ... in winter it takes a little longer)


8. Now take a small portion of the dough, roll it (do not use dry flour to roll ..if needed use oil with finger tip)


9. Place the filling in the middle and close it.


10. Place the stuffed buns on a greased baking tray, leaving enough space beween each.


11. Leave them in the oven again for 15-20 minutes to rise.(brush them with egg-white if desired,this gives a glossy look when ready)


11.Now bake them in the pre-heated oven. It takes 15-17 minutes.
(If you have not used egg-white to brush, you may brush them with ghee after they are baked and still hot.)


Using the same dough, you can make plain rolls of different shapes.

Incident at the CIA

May 6

Did you know that if you cut your finger at the CIA, it’s an incident?

I don't mean the Central Intelligence Agency. Obviously if you cut your finger there it would be an incident. I mean the Culinary Institute of America, where practically everyone is wielding knives, and a lot of them don’t have much experience doing it.

I figured I’d just grab a band-aid, apply it to my left index finger and get back to work.

But no. I had to sit there with a paper towel wrapped around my finger while a security officer named James came and applied first aid.

“Apply pressure and hold the finger over your head to control the bleeding,” an administrator told me. She seemed concerned that I would bleed out.

All I had done was bring the knife down hard enough on my left index’s fingernail to break it and draw a little blood. I hadn't severed anything. I’d cut myself worse when I was in culinary school. Since that was in France in the 1980s, my chef-instructor wondered why I had stopped chopping apples.

“Because I’m getting blood in them,” I said.

Chef Pétrof agreed that I could wash my finger and apply a bandage to it if I wanted to. Which I did and then finished chopping my apples.

I think I was making a charlotte aux pommes, but I don’t really remember. It was 1986.

Last weekend I was at the CIA's Greystone campus in St. Helena, Calif., for the inaugural Pork Summit.

That event replaces the Taste of Elegance, a the finals of a national competition among chefs to make delicious pork dishes.

In the past, winners of regional competitions would be flown to the semi-finals for a second round of competition, and then the top eight performers in that contest would have to get back into the kitchen to do it again.

Members of the trade press like me were invited to hang out, meet the chefs and learn more about pork.

I guess the National Pork Board decided that it was the hanging out, meeting and learning that was valuable, because they got rid of the national competition. Instead they flew all the regional winners to the Napa Valley for a demonstration on how to butcher half a pig, followed by cooking demonstrations by celebrity chefs.

The next day we were all split into teams to butcher and cook half a pig.

I’m not sure why they decided to have the journalists cook, too, but hey, I'm a team player. I’m no chef, but I do cook, and I'm good at fetching spices and whatnot. I was happy to be a helper.

Our team leader was Philadelphia chef and restaurateur José Garces, who, as you probably know, is also a star of Iron Chef America. He seemed like a good choice for team captain.

“Are you comfortable in a kitchen?” he asked everyone on the team, which included several chefs who won regional competitions, but also me and Plate editor Chandra Ram, both of whom had been to culinary school.

Michigan-based chef Steven Grostick, who was a butcher before he became a chef, volunteered to handle breaking down the pig half.

“I’m a food writer,” I said, and volunteered to fetch things and be a prep cook and slave as they saw fit.

So the next day, José handed me lists of spices and ingredients to fetch. He had me put eggs in the immersion circulator and track down a terrine mold for him to put his scrapple in.

Then he asked: “How are your knife skills?”

Compared to what? I thought. Because, you know, they’re better than my 11-year-old nephew’s but I would presume considerably worse than an Iron Chef’s.

I shrugged and tried to indicate as much trepidation as I could when I said they were okay.

That was good enough for him, and he had me chop mushrooms and julienne onions.

It was interesting to watch José manage everyone. He seemed aware of the need to respect the skills of the other chefs, with whom he spoke with great diplomacy but generally left alone, and he also gave me increasingly challenging tasks, as though he were automatically training me.

I mean, they didn't get too challenging, but I did graduate from chopping mushrooms and onions to finely chopping parsley and chives. I think that’s a little bit harder.

At any rate, it was while I was chopping chives that I managed to smash the fingernail on my right index finger and cause an incident.

Seriously, I thought I just needed to wrap the thing up and keep chopping, but James the security guy rubbed it with an antiseptic ointment and applied one of those fingertip band-aids to my finger — really expertly, I might add; it covered everything perfectly. Then he gave me what he called a “finger cot,” a sort of (non-lubricated) condom for my finger, to keep me from bleeding into the chives. I give him a business card so he could spell my name right in the incident report that he’d have to file.

I apologized to José for the delay in finishing my chive chopping, grabbed some parsley from the walk-in, washed it off and chopped it up.

He had no interest in the fact that I'd chopped up my finger, and I appreciated that.

It made me feel like a grown-up.

We Had To Destroy The Environment In Order To Save It

No, really.

Bali Cooking Class,Lovina cooking,Balinese food

The art of cooking is a joy for many people, while some seem to dread it like the plague! Many factors contribute to this love or hate relationship that so many have with cooking; personality traits, prior cooking experiences, knowledge passed down from one generation to the next. Some non-cookers have simply never been taught properly in the ways to prepare food. Others simply were not interested in learning because their mother, father or other guardian always did the work. Yet, cooking can be made into an enjoyable experience with a bit of creativity and some knowledge
on the process. Those who cannot even boil water can learn, and with time, even become experts in the art of cooking!www.adjanibali.com
Cooking With A Purpose And A Plan
Often, we stumble into the kitchen and open the refrigerator only to stare into it blankly with no idea of where to begin. We just want something, and we want it now! Yet, cooking with joy is obtained when there is a purpose for your cooking and a plan to help you. The purpose for cooking could be that you want to provide healthy, whole and nutritious food for your growing children and your husband or wife. You want them to have the healthiest bodies that they can, and you have a desire to see them thrive. This motivation can serve to give you joy in your cooking experience, knowing that you are giving them the best that their bodies deserve.
   Another great way to begin to enjoy cooking is to have a plan. Having a meal planned out in advance takes the stress and struggle of deciding away from last-minute preparations. Planning helps to ensure that you will have the right ingredients on hand in order to make your dish, and you will not be frustrated with coming up with a meal and then give up. With a plan, you can calmly prepare the meal even while listening to music or talking to a friend on the phone. This will help you be more relaxed at dinnertime as well.
   Having the right attitude toward cooking goes a long way in making it an enjoyable experience. It is true that some tend to be more natural when it comes to food preparation, but that is no excuse for not attempting to cook a healthy meal. Anyone can learn to cook simple and tasty meals for themselves and their loved ones each day. Do not let a long-standing distaste for cooking sway you into sticking with your TV dinner rut. This is not only bad for your health but it is an expensive way to eat. Letting your children help you in the kitchen can also create fun as well as become a great learning experience for them.
With all the easy and exciting ways to simplify your life, cooking should definitely be a part! www.adjanibali.com
 Some outdoor cooks prefer barbecue while others prefer the slower method of smoking. While both methods have their advantages, many swear by the distinct flavor advantages of smoker cooking. While cooking with heated smoke will take considerably longer than with straight heat, it is a more flavorful way of cooking.
Typically, smoker cooking has an offset fire chamber, which provides a means of the heat and smoke from the burner to pass over and through the meat. The flame itself never comes into contact with the food and therefore will not burn it. Neither will the oils and juices that drip from the cooking meat ignite short bursts of flame that can cause flare ups and scorched food.
   The type of wood used in smoker cooking also helps determine the flavor with most people using hickory to   provide a heavy smoky flavor to the meat. Apple and pecan wood is sometimes added to lighten the wood smoke flavor and wood from fruit trees will make for a slightly sweeter flavor.
Smoker Cooking Not For The Impatient
   When smoker cooking it must be realized that this type of cooking cannot be hurried. It is going to take time to properly cook your food in a smoker. On average, depending on the cut of your meat and temperature at which you maintain the grill, smoker cooking a four-pound piece of meat will take over two hours. By comparison, the same size slab on a conventional grill will take less than an hour.
There is no limit to the types of meat you can cook in a smoker, beef, pork, poultry and fish and there are many recipes available to offer instruction on how to prepare them all. Some of the more popular meats for smoker cooking are spare ribs, large fish fillets as well as beef briskets. A four pound whole chicken will take about four hours to be thoroughly cooked in a smoker. The best way to tell if the chicken is done is to insert a thermometer into the thick part of the bird without touching any bones and making sure it reads 165 degrees.
You can rub the chicken or other meat with spices to prepare it for smoker cooking and add other sauces during and after. If you a smoker cooking without an automatic turning device, you will need to turn it occasionally to ensure even cooking and browning. www.adjanibali.com



funny story about my grandma and KLCC

assalamualaikum wbt and evening! :)

i wouldn't be surprised if some of you did not know why did i call my grandma as 'cik'. she is mum's mother. mama and her siblings call cik, as cik instead of mak, or ibu. and we as the third generation, as cik's grandchildrens, still call her as CIK. if i am not mistaken, it is a nickname for a mother/grandmother who lives in Terengganu. correct me if i'm wrong. i didn't know much, sorry! :D

wokay. Cik is slightly different with any other grandma you would have ever met. yes she is. She used to be a heavy smoker, she got 2 mobile phones, she wears shawl, she loves chicken chop, and mc D as well. *wuhuu*. but one thing i can tell for sure, she did not know how to top up on her own :P

this is CIK, my grandma.


okay here is the story. My house is located in the middle of the main city road which is between Ampang, Jalan Tun Razak, and Wangsa Maju etc. As i am living in the 3rd floor of the apartment, we could clearly see the view of KLCC from this house, especially from Cik's room. Yarr, we don't have to join the crowd during any big celebration such as New Year's Eve as we could just stand at the corridor to watch the firework from up here :)

one fine day, you know, when the whole family gather around, and decided to visit all the other relative nearby, we stopped by at teh ani's house located at Jalan Kuching. Jalan Kuching is a lil bit far, it took about 30 minutes above from my house. It is a very high exclusive condominium, so i guess u could imagine how tall the building is. From teh ani's house, the view is something like this :


*credit to google*
it was the 20th something, or 30th something floor




CIK: eh, dekat je lahhh rumah ani (teh ani) dengan rumah pina. (mama)


MAMA: eh? kenape pulak cik?


CIK: sebab rumah ani nampak KLCC jgk. rumah pina pun nampak KLCC jgk.


ABAH & ME: HAHAHAHAHAHAHAHA. semua rumah tinggi pun boleh nampak KLCC cik.


CIK: oh ye? jauh lah ni?


ABAH: dah berapa belas ke puluh KM dah cik... :P


CIK: cik ingat semua yg nampak KLCC tu dktlah rumah pina.




Photobucket

this is the map. *credit to google*


since that, everytime i think of KLCC, it reminds me of cik. kalau 30km dr KLCC pun, asal nampak KLCC, dekatlah tu :P


Lovina Cooking Class,Bali cooking School, Balinese Recipe

Cooking Tofu for Vegans

  If you are cooking tofu for vegans, it is not difficult, but it is a matter of science just as any other cooking is a science. Including tofu in your diet is a good way to supplement your meals. It acts as a replacement for that which meat would normally provide, as far as essential vitamins and minerals go. Many of the non-meat products that you buy in the grocery store are actually made with tofu; that is how commonplace and important tofu is in many aspects of the Vegan diet.
Is cooking tofu imperative for Vegans? Probably not. Tofu is a soy bean product, and soy beans are packed with protein. Protein is the important part of meat that makes it so imperative in our diet, so replacing meat with tofu in your diet is a great way of keeping the protein and eliminating the dangerous animal fat. The problem with being a vegetarian lies in the dangers of not having enough protein in your diet, but tofu can help to eliminate this as a risk at all if you regularly include it in your diet as you would meat.
   Many vegans out there choose not to include tofu in their diets, simply for reasons of taste. Not everybody is going to like everything and let us face it; tofu is not one of the tastiest foods out there, but it can be worked with. Cooking tofu is an art. Tofu can definitely ruin a meal, but not if it is prepared right.
It is often said that when you cook with tofu, it does not maintain a taste of its own, but it does tend to take the taste of the food it is prepared with. For example, if you were to include tofu in a Vegan tofu stir fry, it takes the taste of the noodles and soy sauce in the stir fry; if you include tofu in spaghetti, it would take the taste of the vegetables and/or the marinara sauce.
   For Vegans, cooking tofu can be rather intimidating, but it doese not have to be. If you are considering become a Vegan, or just want to learn about cooking tofu for a Vegan you love, there are ways to learn. The internet is chock full of great recipes for tofu-cooking beginners, from the tofu spaghetti and stir-fry that was already discussed to great veggie burgers, hot dogs, and other things.
Cooking tofu for Vegans doese not have to be a chore, and with proper information and a bit of practice, you should not have to live with results that are less than pleasing for very long. www.adjanibali.com

When To Read And When To Listen

Right now, I'm making my way through C. S. Lewis' conversion story, Surprised by Joy. Again. And again. I've got both the Audible version and a hardbound book version and going through it is like driving a jeep across unpaved roads.

For the most part, the book is easy driving in the Audible version. It tells of his life growing up and a little bit of his time in the Great War. It ends with his experiences as a teacher of philosophy. Only those experiences that apply to his conversion are included. At times, he goes into a logical deconstruction of how those experiences were internalized and analyzed to produce his world view. When he tells stories from his life, the jeep is running across solid ground. When he dips into philosophy, you've got to get out and push the thing.

"You can see where it got stuck. Right there, where he is differentiating between experiences and the feelings they produce and how this leads to a tripartite nature of the world rather than a dual one."

For that reason, you need both species of his work. I listened to chapters 13 and 14 yesterday while driving in the car, but had to come home and read them last night to really understand what he was saying. I'm still not completely there, but I'm close. I'd read the book about 6 months ago and had the same problem in reverse. The stories from his life left me unprepared for the hard slogging of the philosophical parts.

I'm going through St. Augustine's The City of God right now on audio only and it's much the same. While he's refuting pagan critics following the sack of Rome, it's easy driving. As soon as he gets into theology, you're pretty much done and have to find a solid copy of the book so you can get out and push.

Despite the need to flip back and forth from time to time, and the need to buy two copies of these kinds of books, I'm finding this an excellent way to muddle through philosophy and theology. The Audible version keeps you interested enough to want to push your jeep through the mud in the deeper parts.

Mini Pizza Recipe

Ingredients
  • Maggi Pizza Mazza - 120 g
  • Mini Pizza Base - 6 pcs
  • Bell pepper, chopped - 40 g
  • Onion, chopped - 40 g
  • Pizza Cheese, grated - 40 g



Preparation:

  • Spread Maggi Pizza Mazza same on all pizza bases.
  • Place chopped bell peppers and onions over it and / or other toppings as desired. Then sprinkle grated cheese on pizza.
  • Three. Heat a skillet over medium heat for 1-2 minutes. Place a pizza pan. Cover the pan and reduce heat. La pizza cook for 7-8 minutes or until cheese melts and the base is golden brown. Repeat with second pizza.

OR

  • Place in a hot oven until cheese melts and the base is golden brown.
  • Tips
  • Use sliced ​​mushrooms, cooked and chopped chicken, corn kernels, sliced ​​sausages, salami, paneer, or a combination of two or more ingredients .... for topping

Mini Pizza Recipe

Ingredients
  • Maggi Pizza Mazza - 120 g
  • Mini Pizza Base - 6 pcs
  • Bell pepper, chopped - 40 g
  • Onion, chopped - 40 g
  • Pizza Cheese, grated - 40 g



Preparation:

  • Spread Maggi Pizza Mazza same on all pizza bases.
  • Place chopped bell peppers and onions over it and / or other toppings as desired. Then sprinkle grated cheese on pizza.
  • Three. Heat a skillet over medium heat for 1-2 minutes. Place a pizza pan. Cover the pan and reduce heat. La pizza cook for 7-8 minutes or until cheese melts and the base is golden brown. Repeat with second pizza.

OR

  • Place in a hot oven until cheese melts and the base is golden brown.
  • Tips
  • Use sliced ​​mushrooms, cooked and chopped chicken, corn kernels, sliced ​​sausages, salami, paneer, or a combination of two or more ingredients .... for topping

Sandwiches With Ricotta Chesse Filling Recipe

Ingredients

NESTLE Fresh 'n' Natural Dahi

  • 1 package (200 g)
  • Carrots, grated
  • ½ cup (40 g)
  • Cucumber, grated
  • ½ cup (50 g)
  • Cabbage, shredded
  • ½ cup (30 g)
  • Cheese, grated
  • ½ cup (50 g)
  • Mint Leaves
  • 80-10 leaves, chopped
  • Salt
  • To taste
  • Bread (white)
  • 6 slices
  • Bread (brown)
  • 6 slices



Method
  • To prepare the ricotta cheese, Dahi hang in a muslin cloth and put it in a colander for about half an hour to allow water to drain completely.
  • Mix ricotta cheese, carrot, cucumber, cabbage, cheese, chopped mint leaves and salt.
  • Three. About 1 ½ Tbsp. of the above mixture on a slice of bread. Evenly and cover with another slice. Trim the edges of the sandwich.
  • Cut into triangles or squares as desired.

Sandwiches With Ricotta Chesse Filling Recipe

Ingredients

NESTLE Fresh 'n' Natural Dahi

  • 1 package (200 g)
  • Carrots, grated
  • ½ cup (40 g)
  • Cucumber, grated
  • ½ cup (50 g)
  • Cabbage, shredded
  • ½ cup (30 g)
  • Cheese, grated
  • ½ cup (50 g)
  • Mint Leaves
  • 80-10 leaves, chopped
  • Salt
  • To taste
  • Bread (white)
  • 6 slices
  • Bread (brown)
  • 6 slices



Method
  • To prepare the ricotta cheese, Dahi hang in a muslin cloth and put it in a colander for about half an hour to allow water to drain completely.
  • Mix ricotta cheese, carrot, cucumber, cabbage, cheese, chopped mint leaves and salt.
  • Three. About 1 ½ Tbsp. of the above mixture on a slice of bread. Evenly and cover with another slice. Trim the edges of the sandwich.
  • Cut into triangles or squares as desired.

Dark Chocalate Grilled Sandwich

Both simpler and more decadent than a chocolate croissant, a grilled chocolate sandwich a marriage of bread and chocolate, where the two components are evenly matched.

INGREDIENTS
  • 1 / 4 cup fat-free evaporated milk
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 1 / 2 tablespoons butter, softened
  • 8 slices light whole-wheat or white sandwich bread
  • 3 tablespoons bittersweet or semisweet chocolate chips
  • 2 tablespoons chopped toasted hazelnuts (optional)



PREPARATION
  • Heat evaporated milk just until it boils. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.
  • Spread butter on one side of each slice of bread. Spread chocolate mixture on 4 slices of unbuttered side, leaving a slight edge. Press chocolate chips and nuts, if using, in chocolate. Cover with remaining bread slices, buttered up, and press lightly.
  • Cook sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn, press with a spatula and cook until nicely browned and the chocolate is almost melted, 30 seconds to 1 minute. Serve hot.
NUTRITION

Per serving: 151 calories, 7 g fat (4 g Sat 1 g mono) 6 mg cholesterol, 21 grams carbohydrates, 4 g protein, 2 g fiber, 131 mg sodium 28 mg potassium.

Carbohydrate Servings: 1 1 / 2

Exchanges: 1 / 2 starch, 1 / 2 other carbohydrate, a fat

Dark Chocalate Grilled Sandwich

Both simpler and more decadent than a chocolate croissant, a grilled chocolate sandwich a marriage of bread and chocolate, where the two components are evenly matched.

INGREDIENTS
  • 1 / 4 cup fat-free evaporated milk
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 1 / 2 tablespoons butter, softened
  • 8 slices light whole-wheat or white sandwich bread
  • 3 tablespoons bittersweet or semisweet chocolate chips
  • 2 tablespoons chopped toasted hazelnuts (optional)



PREPARATION
  • Heat evaporated milk just until it boils. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.
  • Spread butter on one side of each slice of bread. Spread chocolate mixture on 4 slices of unbuttered side, leaving a slight edge. Press chocolate chips and nuts, if using, in chocolate. Cover with remaining bread slices, buttered up, and press lightly.
  • Cook sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn, press with a spatula and cook until nicely browned and the chocolate is almost melted, 30 seconds to 1 minute. Serve hot.
NUTRITION

Per serving: 151 calories, 7 g fat (4 g Sat 1 g mono) 6 mg cholesterol, 21 grams carbohydrates, 4 g protein, 2 g fiber, 131 mg sodium 28 mg potassium.

Carbohydrate Servings: 1 1 / 2

Exchanges: 1 / 2 starch, 1 / 2 other carbohydrate, a fat

COOKING TREND: Recreate your childhood favourites

Cadbury Creme Eggs






Pictures: not without salt
Covered in bittersweet chocolate to counter act the super-sweet gooey egg within, these revamped favorites are the handy work of Ashley from genius food blog Not Without Salt. You'll find step-by-step instructions
to follow here.

Gummi Bears




Pictures: Skiptomylou.org
The perfect cooking task for little people this recipe can be used with any mold (bears, stars, dinosaurs...whatever your sweet tooth desires) and is brilliantly simple.

All you need is:
3 oz box of flavored gelatin
two 1/4 ounce packages of unflavored gelatin
water
candy molds

You'll find full instructions at skiptomylou.org

Jaffa Cakes




Picture: Bake until Scrumptious
Not only does it look spectacularly like the real thing, it's also reassuringly enormous: 10 inches wide from edge to chocolate coated edge (could enormous biscuits be a new trend within a trend i wonder? super-sized jammy dodgers, foot long Bourbons...it's a world of happiness!) In a nutshell this is vanilla sponge, a double-strength mix of orange and tangerine jelly and a hefty coating of dark 85% chocolate. bakeuntilscrumptious.com

Fat-free Low Calorie Chocolate Brownies Recipe

These brownies are low in calories and completely fat free! That does not make them healthy, but when these fat-free brownies are still full of sugar.

Ingredients:

  • 1 cup flour
  • 1 / 3 cup unsweetened cocoa powder
  • 1 / 2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 / 4 teaspoon baking powder
  • 1 / 4 teaspoon cinnamon
  • 1 / 2 cup sugar
  • 1 / 4 cup brown sugar
  • 1 / 4 cup non-fat dry milk powder
  • 1 egg white, lightly beaten
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon powdered sugar




How to make?

  • Pre-heat oven to 350 degrees.
  • Lightly coat an 8 x 8 x 2-inch pan with cooking spray, set aside.
  • In large bowl, sift together the flour, cocoa, salt, baking powder, baking powder and cinnamon, set aside.
  • In medium bowl, beat sugar, brown sugar, fat free dry milk powder, egg whites, applesauce and vanilla with a spoon until well combined. Stir wet mixture into dry mixture, mixing just until moistened.
  • Spread evenly into prepared pan. Bake 22-23 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. If the dust with powdered sugar.
  • Makes 16 fat-free and low-calorie brownies.

Fat-free Low Calorie Chocolate Brownies Recipe

These brownies are low in calories and completely fat free! That does not make them healthy, but when these fat-free brownies are still full of sugar.

Ingredients:

  • 1 cup flour
  • 1 / 3 cup unsweetened cocoa powder
  • 1 / 2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 / 4 teaspoon baking powder
  • 1 / 4 teaspoon cinnamon
  • 1 / 2 cup sugar
  • 1 / 4 cup brown sugar
  • 1 / 4 cup non-fat dry milk powder
  • 1 egg white, lightly beaten
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon powdered sugar




How to make?

  • Pre-heat oven to 350 degrees.
  • Lightly coat an 8 x 8 x 2-inch pan with cooking spray, set aside.
  • In large bowl, sift together the flour, cocoa, salt, baking powder, baking powder and cinnamon, set aside.
  • In medium bowl, beat sugar, brown sugar, fat free dry milk powder, egg whites, applesauce and vanilla with a spoon until well combined. Stir wet mixture into dry mixture, mixing just until moistened.
  • Spread evenly into prepared pan. Bake 22-23 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. If the dust with powdered sugar.
  • Makes 16 fat-free and low-calorie brownies.

Tsutsuji

6 May 2011, jumat

Da lama mo update tentang bunga ini, bunganya cantik, tumbuhnya di pinggir jalan deket rumah. Setiap nganterin Xiang sekolah pasti ngelewatin deretan bunga ini. Kira2 akhir bulan april mpe akhir may mekarnya. Cantik, ada warna pink, putih, orange, pink tua. Bersepeda diantara bunga2, bukankah membuat hati menjadi senang? Makanya gw suka banget bersepedaan pada bulan2 ini, ditambah cuacanya yang ga terlalu dingin n ga terlalu panas.

Bean Burgers with Spicy Guacamole Recipe

INGREDIENTS
  • BEAN BURGERS WITH SPICY GUACAMOLE
  • 1/2 cup water
  • 1/4 cup quinoa, rinsed (see Note)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 2 1/2 cups cooked pinto beans, well drained (see Tip)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground toasted cumin seeds (see Tip)
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons cornmeal, plus 1/3 cup for coating burgers
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 6 whole-wheat hamburger buns, toasted
  • 6 lettuce leaves
  • 6 tomato slices
  • GUACAMOLE
  • 1 ripe avocado
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 2 teaspoons finely chopped red onion
  • 1 clove garlic, minced
  • 1/8 teaspoon cayenne pepper, or more to taste
  • 1/8 teaspoon salt



PREPARATION
  • Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.
  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.
  • Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
  • To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt.
  • Preheat oven to 200°F.
  • Heat 1 tablespoon oil in a large cast-iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning. Serve the burgers on buns with lettuce, tomato and the guacamole.
  • TIPS & NOTES
  • Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
  • Ingredient Note: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.
  • Tip: How to Cook a Pot of Beans
  • 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
  • 2. When you’re ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.)
  • Makes about 6 cups.
  • NUTRITION
  • Per serving: 412 calories; 15 g fat ( 2 g sat , 9 g mono ); 0 mg cholesterol; 60 g carbohydrates; 4 g added sugars; 14 g protein; 14 g fiber; 502 mg sodium; 764 mg potassium.
  • Nutrition Bonus: Folate (48% daily value), Magnesium (26% dv), Potassium (22% dv), Vitamin A (20% dv), Vitamin C (18% dv).
  • Carbohydrate Servings: 3

Bean Burgers with Spicy Guacamole Recipe

INGREDIENTS
  • BEAN BURGERS WITH SPICY GUACAMOLE
  • 1/2 cup water
  • 1/4 cup quinoa, rinsed (see Note)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 2 1/2 cups cooked pinto beans, well drained (see Tip)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground toasted cumin seeds (see Tip)
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons cornmeal, plus 1/3 cup for coating burgers
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 6 whole-wheat hamburger buns, toasted
  • 6 lettuce leaves
  • 6 tomato slices
  • GUACAMOLE
  • 1 ripe avocado
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 2 teaspoons finely chopped red onion
  • 1 clove garlic, minced
  • 1/8 teaspoon cayenne pepper, or more to taste
  • 1/8 teaspoon salt



PREPARATION
  • Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.
  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.
  • Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
  • To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt.
  • Preheat oven to 200°F.
  • Heat 1 tablespoon oil in a large cast-iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning. Serve the burgers on buns with lettuce, tomato and the guacamole.
  • TIPS & NOTES
  • Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
  • Ingredient Note: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.
  • Tip: How to Cook a Pot of Beans
  • 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
  • 2. When you’re ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.)
  • Makes about 6 cups.
  • NUTRITION
  • Per serving: 412 calories; 15 g fat ( 2 g sat , 9 g mono ); 0 mg cholesterol; 60 g carbohydrates; 4 g added sugars; 14 g protein; 14 g fiber; 502 mg sodium; 764 mg potassium.
  • Nutrition Bonus: Folate (48% daily value), Magnesium (26% dv), Potassium (22% dv), Vitamin A (20% dv), Vitamin C (18% dv).
  • Carbohydrate Servings: 3

Asian Tofu Salad Recipe

INGREDIENTS
  • 3 tablespoons canola oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon salt
  • 1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
  • 8 cups mixed salad greens
  • 2 medium carrots, peeled, halved lengthwise and sliced
  • 1 large cucumber, chopped

Preparation
  • Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
  • Tofu in a large nonstick skillet, place 2 tablespoons of dressing. Cook over medium high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from heat, add 1 tablespoon of dressing to the pan and stir to coat.
  • Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with warm tofu.
  • Tips and comments
  • Make ahead tip: (Step 1) to keep, will be dressing in the refrigerator for 2 days to cover. Whisk just before using.
  • Nutrition
  • Per serving: 237 calories, 16 grams fat (2 g sat, 8 g mono); 0 mg cholesterol, 16 grams carbohydrates, 4 grams added sugar, 11 grams protein, 5 grams fiber, 454 mg sodium, 749 mg potassium.
  • Nutrition bonus: Vitamin (180% daily value), A, Folate (41% DV), Vitamin (38% DV) C, calcium (29% DV).
  • Carbohydrate Servings: 1 1 / 2

Asian Tofu Salad Recipe

INGREDIENTS
  • 3 tablespoons canola oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon salt
  • 1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
  • 8 cups mixed salad greens
  • 2 medium carrots, peeled, halved lengthwise and sliced
  • 1 large cucumber, chopped

Preparation
  • Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
  • Tofu in a large nonstick skillet, place 2 tablespoons of dressing. Cook over medium high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from heat, add 1 tablespoon of dressing to the pan and stir to coat.
  • Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with warm tofu.
  • Tips and comments
  • Make ahead tip: (Step 1) to keep, will be dressing in the refrigerator for 2 days to cover. Whisk just before using.
  • Nutrition
  • Per serving: 237 calories, 16 grams fat (2 g sat, 8 g mono); 0 mg cholesterol, 16 grams carbohydrates, 4 grams added sugar, 11 grams protein, 5 grams fiber, 454 mg sodium, 749 mg potassium.
  • Nutrition bonus: Vitamin (180% daily value), A, Folate (41% DV), Vitamin (38% DV) C, calcium (29% DV).
  • Carbohydrate Servings: 1 1 / 2

Mediterranean Wrap Recipe

Ingredients:

  • 2 whole-wheat tortillas or pita breads
  • 2 cups baby spinach
  • 1 cup sliced roasted red peppers
  • 4 kalamata olives, pitted and sliced
  • 1/2 cup sliced red onion
  • 1/2 cup chopped cucumbers
  • 1/2 cup chopped tomatoes
  • 1/2 cup crumbled feta cheese
  • Olive oil and red wine vinegar for drizzling

Directions:

  • veggies equally each tortilla between drizzle with olive oil and vinegar over a fold to divide work.
  • (makes 2 servings)

Mediterranean Wrap Recipe

Ingredients:

  • 2 whole-wheat tortillas or pita breads
  • 2 cups baby spinach
  • 1 cup sliced roasted red peppers
  • 4 kalamata olives, pitted and sliced
  • 1/2 cup sliced red onion
  • 1/2 cup chopped cucumbers
  • 1/2 cup chopped tomatoes
  • 1/2 cup crumbled feta cheese
  • Olive oil and red wine vinegar for drizzling

Directions:

  • veggies equally each tortilla between drizzle with olive oil and vinegar over a fold to divide work.
  • (makes 2 servings)