Summer Seasonables: Crispy Baked Chard with
Mozzarella

post from Blisstree » EAT on 09 August 2011 04:21:11 PM. © Blisstree » EAT

Last week, I had a bunch of rainbow chard that was starting to wilt, so I was looking for a way to prepare it where the wiltiness wouldn?t matter (aside from suateeing; I get tired of sauteeing). I wonder if you can bake chard, I wondered? You can! And it?s really quite good! I baked mine with some seitan I?d made earlier in the day, though of course you could just do the chard alone, or use another meat or meat-substitute of your choosing. [If you do want to try making seitan, though, here?s a basic recipe]. More »

Post from: Blisstree

Read The Full Article:
http://blisstree.com/eat/summer-seasonables-crispy-baked-chard-with-mozzarella/

Digg this

The Ultimate Scones Recipe

post from Fun & Food Cafe - Recipes & Beyond on 09 August 2011 03:24:00 PM. © Fun & Food Cafe - Recipes & Beyond

Ultimate Scones RecipeThe concept of Scones was an alien one to me before I came to US, and my first encounter with this British pastry was at none other than Starbucks! The delicious Blueberry scone screamed out to me from behind the counter, and I couldn't resist. It was like Love at first Bite! A perfectly made Scone is supposed to be tender, with a dark-gold outer crust, and a light-gold, moist inner crumb. it will definitely have a buttery taste, and should not be too sweet, so it can be...

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

Read The Full Article:
http://www.funandfoodcafe.com/2011/08/scones-recipe.html

Digg this

Simple Chickpea and Mung Salad

post from Fun and Food Blog on 09 August 2011 02:31:00 PM. © Fun and Food Blog

There are days when you feel like eating the most simple and nutritious things in life, and naturally, the first thing that comes to your mind is a Salad. There are loads of salad dressings available in the market these days, but if you closely look at the labels on them, you'll find they are not always less in calories. It's best to stick to simple and traditional home-dressings when you are trying to fill yourself up with something nutritious. Here's my favorite salad, which I call a bowlful...

Please Click the Title for the Full Post

Read The Full Article:
http://feedproxy.google.com/~r/FunAndFood/~3/RFrT93aWen0/simple-chickpea-and-mung
-salad-bowl.html

Digg this

Stuffed and grilled baby portobello mushrooms

post from Home Cooking Rocks! on 09 August 2011 01:20:34 PM. © Home Cooking Rocks!

Read The Full Article:
http://homecookingrocks.com/stuffed-and-grilled-baby-portobello-mushrooms/

Digg this

What It Takes To Look Like 30 Rocks Katrina
Bowden

post from Blisstree » EAT on 09 August 2011 01:16:58 PM. © Blisstree » EAT

Katrina Bowden's character on 30 Rock isn't known for being the world's best employee, and she's certainly not known for her work-appropriate attire, but she certainly fits the bill as Tina Fey's hot, blonde assistant, Cerie. But looking the part doesn't come 100% naturally, as the actress fessed up in a recent interview with T Magazine. More »

Post from: Blisstree

Read The Full Article:
http://blisstree.com/eat/what-it-takes-to-look-like-30-rocks-katrina-bowden/

Digg this

Lemon Rasam with Tomato

post from Veg Inspirations on 09 August 2011 12:22:36 PM. © Veg Inspirations

Rasam is a soup like preparation usually made with tamarind extracts and simmered with spices like pepper and cumin among other spices and served over a bed of plain hot steaming rice. Even though...

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

Read The Full Article:
http://feedproxy.google.com/~r/VegInspirations/~3/PdC6awIXyNk/lemon-rasam-with-to
mato.html

Digg this

Stir-Fry Veggie Sambar for Chalks and Chopsticks

post from Holy Cow! Vegan Recipes on 09 August 2011 10:31:13 AM. © Holy Cow! Vegan Recipes

Home, Or Something Like ItThe Roommates liked to eat-- Indian food, exactly as mom had made it--[...]

Read The Full Article:
http://feedproxy.google.com/~r/blogspot/Jmdl/~3/pSzJrhvFEo8/stir-fry-veggie-samba
r-for-chalks-and.html

Digg this

Al Maslli

This Bahraini Gulf dish has many names and many versions such as Fi Ga'ateh or Mashwi Al Jeder. I have taken an old recipe and made it much easier to make and healthier. In the end you will have the same exact taste and flavors. You will find this recipe being one of the favorites that you will ever cook, its just that type of dish. A beautiful golden roasted leg of lamb with juicy meat, flavorful rice and crispy potatoes and tomatoes all topped with fried onions (Al Farqaah) and sauteed nuts; what is not to love? Give yourself time to cook this recipe about 3-1/2 hours to be exact as the lamb needs to roast for awhile.

small lamb leg

meat paste:
1/4 teaspoon black pepper
dash of ground cinnamon
pinch of turmeric
1 clove
1 teaspoon ground cardamom
1 small white onion
1 green chili
5 tablespoons butter
1 teaspoon salt
1/4 cup lemon juice
1/2 teaspoon ground ginger

1 beef bullion cube
2 large potatoes, sliced
1 tomato, quartered
1 medium white onion
1/4 cup nuts (almonds and pine nuts)
1/4 cup sunflower oil
3 cups basmati rice, washed

1. Pre-heat oven to 400F. In a food processor add pepper, cinnamon, turmeric, clove, cardamom, onion, chili, butter, salt, lemon juice and ginger. Pulse until paste is formed. Cut small deep incisions into lamb. Place into a roasting pan and rub spice paste all over lamb pushing into slits. Allow to sit for 20 minutes.

2. Place lamb into oven for 15 minutes. Cover top with foil, reduce heat to 350F and allow to cook for one hour. Remove foil, reduce heat to 300F and cook for two more hours. When lamb has only one hour remaining place tomatoes and potatoes into pan mixing with juices. Baste lamb every once in awhile all through the cooking process.

3. In a 9-inch saute pan on medium heat add oil. Slice onion into small strips and add into hot oil allowing to fry until golden. Drain on a paper towel. Fry nuts in remaining oil until golden. Reserve pan oil.

4. In a 2-1/2 quart sauce pan add 3 tablespoons of oil from lamb roast and 2 tablespoons from fried onion oil. Add rice and enough water that comes 1-inch over top of rice, add bullion cube. Bring to a full boil, cover and reduce heat to low. Allow to sit for 20-30 minutes until rice has holes on the top, do not uncover while cooking.

5. Add rice into serving platter, place lamb roast on top, add potatoes and tomatoes around the roast. Spoon leftover lamb juice on top of roast and rice. Sprinkle the fried nuts and onions around the rice. Serve.

Yields: 4-6 servings

Read The Full Article:
http://www.yasalamcooking.com/2011/08/al-maslli.html