Easy chicken and sausage stew

post from Home cooking rocks! on 02 July 2010 11:22:28 PM. © Home cooking rocks!

Read The Full Article:
http://homecookingrocks.com/easy-chicken-and-sausage-stew/

Add to del.icio.us

Digg this

Post to Furl

Add to reddit

Add to myYahoo!

CASUAL AFFAIR - OUTDOOR DINNER FOR 4 -Spicy Corn
Salsa, Grilled Wild Salmon, Creamy Polenta

post from COOKING IN THE MOUNTAINS on 02 July 2010 06:22:01 PM. © COOKING IN THE MOUNTAINS

SPICY CORN SALSA

This Salsa is loaded with crunch and flavour. Colourful, and delicious when served with any GRILLED FISH or set out with a plate of Pita chips and crackers.

1- 12 ounce can of Corn Niblets (drain well)
1 Bell Pepper - diced
1 to 3 Jalapeno Peppers - seeded and diced
3 Tomatoes - diced (choose different colour Tomatoes from the Bell Pepper colour)
Keep the combo colourful!
3/4 Cup Fresh Cilantro - roughly chopped
1 Red Onion - diced
1/3 Cup fresh Squeezed Lime Juice
1/2 Cup Quality Olive Oil
Salt & Pepper to taste

Empty well drained Corn Niblets into a large bowl.
Add all the bite size diced veggies, Cilantro, Lime Juice and Olive Oil.
Salt & Pepper to your taste.

***Wear gloves when seeding and dicing up those Jalapeno Peppers and start with one.
You can always add the 2nd or 3rd Jalapena should you require more heat once the Salsa is complete.

Make the SALSA at least several hours before serving so that all the flavours have the chance to meld.
It stores great for up to several days but I doubt that it will last that long.

Ice cold Cervezas seem to be a perfect addition so enjoy the warm weather and tuck in!

GRILLED WILD SALMON w CREAMY POLENTA (coming with pics any minute now.........)

Read The Full Article:
http://cookinginthemountains.blogspot.com/2010/07/casual-affair-outdoor-dinner-fo
r-4.html

Digg this

Cucina Povera

post from The Spamwise Chronicles on 02 July 2010 05:05:26 PM. © The Spamwise Chronicles

Cucina povera has its roots in Italian history shortly after the end of World War I and extending all throughout most of the 20th century until the last thirty years or so. It is a style of cooking meant to use all of the ingredients in any given recipe in such a way that it [...]

Read The Full Article:
http://spamwise.wordpress.com/2010/07/02/cucina-povera/

Digg this

CASUAL AFFAIR - OUTDOOR DINNER FOR 4 -Corn Salsa,
Grilled Wild Salmon, Creamy Polenta

post from COOKING IN THE MOUNTAINS on 02 July 2010 04:22:29 PM. © COOKING IN THE MOUNTAINS

CORN SALSA
This Salsa is packed zip . Colourful, and delicious when served with any GRILLED FISH or set out with a plate of Pita chips and crackers.

1- 12 ounce can of Corn Niblets (drain well)
1 Bell Pepper - diced
1 or 2 Jalapeno Peppers - seeded and diced
3 Tomatoes - diced (choose different colour Tomatoes from the Bell Pepper colour)
Keep the combo colourful!
3/4 Cup Fresh Cilantro - roughly chopped
1 Red Onion - diced
1/3 Cup fresh Squeezed Lime Juice
1/2 Cup Quality Olive Oil
Salt & Pepper to taste

Empty well drained Corn Niblets into a large bowl.
Add all the bite size diced veggies, Cilantro, Lime Juice and Olive Oil.
Salt & Pepper to your taste.
*Wear gloves when seeding and dicing up those Jalapeno Peppers and start with one.
You can always add the second Jalapena should you require more heat once the Salsa is complete.

Make the SALSA at least several hours before serving so that all the flavours have the chance to meld.
It stores great for up to several days but I doubt that it will last that long.

Ice cold Cervezas seem to be a perfect addition so enjoy the warm weather and tuck in!

GRILLED WILD SALMON w CREAMY POLENTA (coming with pics any minute now.........)

Read The Full Article:
http://cookinginthemountains.blogspot.com/2010/07/casual-affair-outdoor-dinner-fo
r-4.html

Digg this

Mhemmer

post from Ya Salam Cooking on 02 July 2010 03:36:00 PM. © Ya Salam Cooking

Mhemmer is a spicy potato omelet from Morocco that has Spanish roots. The word mhemmer literally means cooked until red meaning the golden look you get from cooking things hence the way this omelet looks when it comes out of the oven. This is great for brunch or just an afternoon snack. If you do not have an iron skillet use any pan that is oven proof. When I make this dish I use one egg per potato.

4 medium potatoes, boiled and peeled
4 eggs
1 teaspoon sea salt
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 cup fresh parsley, chopped
1 tablespoon olive oil

1. In a 10-inch iron skillet add olive oil and place on low heat on oven top. In a large mixing bowl add potatoes, eggs, salt, turmeric, cumin, paprika, coriander and parsley. Mix well smashing potatoes so they are not thick yet not all the way mashed. Pour mixture into hot skillet. Cover and cook cook for 12 minutes.

2. Place oven on broil and carefully place skillet under it until the top is golden approximately 5 minutes. Remove from heat, place on plate and cut into serving slices.

Yields: 8 servings

Read The Full Article:
http://www.yasalamcooking.com/2010/07/mhemmer.html

Digg this

CASUAL AFFAIR - OUTDOOR DINNER FOR 4 (Corn Salsa,
Grilled Wild Salmon, Creamy Polenta)

post from COOKING IN THE MOUNTAINS on 02 July 2010 03:22:27 PM. © COOKING IN THE MOUNTAINS

CORN SALSA
This Salsa is packed zip . Colourful, and delicious when served with any GRILLED FISH or set out with a plate of Pita chips and crackers.

1- 12 ounce can of Corn Niblets (drain well)
1 Bell Pepper - diced
1 or 2 Jalapeno Peppers - seeded and diced
3 Tomatoes - diced (choose different colour Tomatoes from the Bell Pepper colour)
Keep the combo colourful!
3/4 Cup Fresh Cilantro - roughly chopped
1 Red Onion - diced
1/3 Cup fresh Squeezed Lime Juice
1/2 Cup Quality Olive Oil
Salt & Pepper to taste

Empty well drained Corn Niblets into a large bowl.
Add all the bite size diced veggies, Cilantro, Lime Juice and Olive Oil.
Salt & Pepper to your taste.
*Wear gloves when seeding and dicing up those Jalapeno Peppers and start with one.
You can always add the second Jalapena should you require more heat once the Salsa is complete.

Make the SALSA at least several hours before serving so that all the flavours have the chance to meld.
It stores great for up to several days but I doubt that it will last that long.

Ice cold Cervezas seem to be a perfect addition so enjoy the warm weather and tuck in!

GRILLED WILD SALMON w CREAMY POLENTA (coming with pics any minute now.........)

Read The Full Article:
http://cookinginthemountains.blogspot.com/2010/07/casual-affair-outdoor-dinner-fo
r-4.html

Digg this

Banana Oatmeal Pancakes With Orange Maple Syrup

post from Fun & Food Cafe - Recipes & Beyond on 02 July 2010 01:51:00 PM. © Fun & Food Cafe - Recipes & Beyond

Banana Oatmeal Pancakes with Orange-Flavored Maple Syrup & Powdered SugarPancakes are a traditional way to kick off your weekend mornings with the whole family hovering over the breakfast table. They are also a favorite American tradition, and that's why you'll see that most of your cities and counties will be serving free Pancake breakfast on July 4th, to celebrate the freedom of America and spread the sweet flavor around! If you are looking for a simple, healthy but delicious pancake recipe...

[[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Read The Full Article:
http://www.funandfoodcafe.com/2010/07/pancakes-oatmeal-banana.html

Digg this

Impulse Buys and Baking Ruts

post from What Smells So Good? on 02 July 2010 12:24:15 PM. © What Smells So Good?

I love the Summer. When the sun and heat finally make their appearance, both people and produce begin coming out en masse as well, bringing new vibrancy to the neighbourhoods around us. If you're me, this is never clearer than when the farmers markets open for business. That last week of May, everyone is out in full force even though there isn't much on offer but rhubarb and asparagus, but come berry season... oh berry season!!...those stalls are jam-packed with cherries, raspberries, blueberries, and if you catch them at the right time you'll even see the last of the strawberries mixed in too. Later in the season come the peaches and currants, and if you're lucky you might even see a few pints of gooseberries make their appearance.

So when I hit the farmers markets, especially when things are looking that good, I can't help but buy. And I buy lots. More than I can eat raw from the containers, as good as they are! So, into baked goodies a bunch of them go - muffins, pies, cakes, etc. - and the rest of them get the IQF treatment for those January cravings. The only problem with buying so much of everything that is so good is that as a baker it lands you into a bit of a rut with your creations. Not a bad thing, per se, but let's just say that yesterday's loaf is just one of the many berried things to come!

So with some more of my bounty this year, I dreamed up these oatmeal-crowned, blueberry-crammed squares. With an agave and brown sugar mix lightly sweetening the cooked blueberry filling, it's a fresh complement to the simple spelt and oatmeal base. They're good candidates for bake sales or picnics, and you can take a pan to a potluck and watch them disappear!

What do you do with your farmer's market bounty? Do you have the same lack of impulse control I do?

Blueberry Oatmeal Crumble BarsMakes 9 squares1 1/4 cups blueberries (fresh or frozen and thawed)1 tbsp water
1 tbsp brown sugar
1 tsp agave nectar
2 tbsp tapioca flour
2 tbsp cold water
1 tbsp lemon juice
1 tsp lemon zest
2/3 cup spelt flour
1/4 cup rolled oats
1/2 cup dark brown sugar
1 tbsp ground flaxseed
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup water
2 tbsp canola oil
1 tsp maple extract (optional)
1/4 cup large-flake or rolled oats

In a saucepan, combine blueberries, water, sugar and agave and place over medium heat.
Cover and cook until berries pop and soften, stirring occasionally, about 15 minutes.
In a small dish combine tapioca flour, cold water and lemon juice. Stir into the berries and cook until thick and clear, about 2 minutes.
Stir in lemon zest and cool completely.
Preheat oven to 350F, grease a 9" square pan.
In a bowl, combine spelt flour, rolled oats, brown sugar, flaxseed, baking powder, baking soda, and salt, stirring well.
Add water, oil and maple extract (if using), stir to form a slightly sticky "pressable" mixture.
Press dough into the bottom and slightly up the sides of the pan.
Bake 20 minutes.
Add cooled blueberry mixture, spreading to the edges of the crust.
Top with remaining 1/4 cup large flake oats.
Bake for 15 minutes. Cool completely (ideally chill) before cutting.

Amount Per Serving
Calories: 145.8
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 51.9 mg
Total Carbs: 32.1 g
Dietary Fiber: 2.3 g
Protein: 2.2 g

Read The Full Article:
http://yummysmells.blogspot.com/2010/06/impulse-buys-and-baking-ruts.html

Digg this

9 Stir Fry Secrets from Grace Young

Are you a stir fraud? Do you stir fry or do you stir faux? During a recent taping of You're Doing[...]

Read The Full Article:
http://feedproxy.google.com/~r/blogspot/jibH/~3/hePnNryUOF8/9-stir-fry-secrets-fr
om-grace-young.html

Digg this

Grilled Okra Recipe

If people dislike okra, it's usually because of its mucilaginous (read: slimy) nature. I know okra as a bright addition to tart-sweet Vietnamese seafood soups and an earthy fried Indian side dish. In those Asian preparations, okra doesn?t reveal its gummy nature. Rather, you savor its ridged skin and little round seeds. You marvel at its lovely spoke structure and graceful appearance. Okra is native to Africa but traveled to India at some very early point in time; no one is sure when that happened. In the 19th century, okra found itself in Southeast Asia and it moved on to China after that. The pod has a mild flavor and plays well with other ingredients. It?s also a relatively expensive vegetable most of the year. For those reasons, it rarely has a starring role and is often cooked with other ingredients.Summer is okra season as the warmer months coax their...

Read The Full Article:
http://feedproxy.google.com/~r/vietworldkitchen/nmkb/~3/8DbWmPQmMvk/grilled-okra-
recipe.html