CROCKPOT PICNIC BEANS

I love beans of all kinds, baked beans, chili beans, bean soup, refried beans, you name it; so I've tried a lot of bean recipes.  As usual, I ended up taking the best part of several recipes and combining them to create this crockpot picnic bean recipe. Every BBQ needs a big pot of beans !!

These beans are slightly sweet and smokey, not to mention VERY flavorful and an inexpensive (and nutritious) way to feed a crowd. The trick is to start them the day ahead, then let them cook in the crockpot all day (or overnight). Your kitchen will smell heavenly.

3 cups DRY navy beans  (soaked overnight)
3/4 cup tomato puree
3/4 cut ketchup
2½ cups (bean) water   (see note)
1/4 cup molasses
1/2 cup brown sugar
2 teaspoons DRY mustard powder
1 medium onion chopped
3 teaspoons salt
1/2 pound of bacon (fried and crumbled)

Rinse and sort the dry beans (sometimes, there are tiny rocks or pieces of dirt in the bag). Cover them with water (about 3" above the beans) and put them in the fridge for about 8 hours or overnight.  Drain and rinse them again.

Put the beans in a large kettle and cover with with enough water to measure  3-4 inches above the beans. Gently boil  for 1 to 2 hours (all beans cook at different rates, so just test for doneness after an hour ...just don't let them get mushy). If you want to skip this step, see alternative method below.

Drain  the beans, but reserve 2½ cups of the bean water. Put the drained beans, onion and crumbled bacon in the crockpot. 

Mix the 2½ cups of bean water with the tomato puree, ketchup, molasses, sugar, dry mustard, and salt until smooth then pour over the beans, stirring very gently to distribute everything.

Cover and cook on low setting of your crockpot for about 8 hours. Don't be afraid to add a little water towards the end if it looks like it needs it (it won't effect the taste).

NOTE: If you don't want to mess with boiling the beans, you can soak them all day and then before you go to bed, put the beans in the crockpot, cover them with water (water only) and let them cook on low all night.   In the morning, drain the beans (saving 2½ cups of the bean water) and then  proceed with the rest of the recipe.

NOTE: Navy beans work the best for this recipe, but northern beans or any small white DRY bean will work, just don't use a dry lima bean...they get mushy too fast.

NOTE:  "Bean water" is simply the water that you boiled the beans in.

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Spicy Chicken Soup

Ingredients :
•    2 quarts water
•    8 skinless, boneless chicken breast halves
•    1/2 teaspoon salt
•    1 teaspoon ground black pepper
•    1 teaspoon garlic powder
•    2 tablespoons dried parsley
•    1 tablespoon onion powder
•    5 cubes chicken bouillon
•    3 tablespoons olive oil
•    1 onion, chopped
•    3 cloves garlic, chopped
•    1 (16 ounce) jar chunky salsa
•    2 (14.5 ounce) cans peeled and diced tomatoes
•    1 (14.5 ounce) can whole peeled tomatoes
•    1 (10.75 ounce) can condensed tomato soup
•    3 tablespoons chili powder
•    1 (15 ounce) can whole kernel corn, drained
•    2 (16 ounce) cans chili beans, undrained
•    1 (8 ounce) container sour cream

How To Cook :
1.    In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2.    In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Serving :

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Evergreen Methi Rice

Everytime I go the to store I always pick greens and methi leaves are one of my favorite choice.Methi is a wonderfull leafy delight,  this simple methi rice preparation is very aromatic tasty and quick to prepare too...adding corn kernels makes it very colorfull and little crunchy. Hope you will enjoy this recipe 
Ingredients

• 1 cup tightly packed methi/fenugreek leaves
• 7 medium size garlic pods
• 1 tsp jeera/cummin seeds
• 1/2 cup sweet corn kernels
• 2 green chillies
• 1 cup basmati rice
• 1 tbsp oil
• 1 tbsp ghee
• pinch of tumeric
• salt to taste

Procedure
Soak rice with enough water for 30 min,drain the water and then again 1.5 cup water and pressure cook it for 3 whistles.Boil the sweet corn in a microwave by adding enough water for 4 minutes, drain and keep aside.
Make a fine paste of methi leaves, garlic, cummin seeds and green chillies and keep aside.
Heat oil and ghee in a pan and the above grinded paste and fry nicely on medium flame till oil begins to saturate.
Add the sweet corn and fry for 1 minute and then add the rice,salt,turmeric and stir nicely till it blends nicely.Switch off the flame and serve warm with your choice of raitha.

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Vegetarian Open Faced Sandwich

Ingredients :
•    6 slices sourdough bread, toasted
•    3 tablespoons pesto sauce
•    1 small eggplant, sliced
•    1 small red bell pepper, sliced
•    1 medium red onion, sliced
•    2 tomatoes, sliced
•    1 cup sliced fresh mushrooms
•    6 slices mozzarella cheese
•    4 cloves garlic
•    dried oregano
•    dried basil
•    salt and pepper to taste




 How To Prepare :

1.    Preheat the oven broiler.
2.    Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper.
3.    Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.

Serving : 06

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CREAM CHEESE POUND CAKE

Don't let this unassuming photo deter you from this recipe. This is, by far, one of the best cakes we've had in a  very long time. It is everything you want in a pound cake... it is tender, it has a very fine crumb, it is sweet and rich. Whether you are slicing it up for the perfect strawberry shortcake or serving it with a big scoop of ice cream, this is the perfect cake ...even for the most picky guests!!

1½ cups butter at room temperature
8 ounces cream cheese at room temperature
3 cups granulated sugar
6 large eggs
3 cups cake flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract

In a LARGE bowl, with electric mixer, beat the room temperture butter for about a minute.  Add the room temperature cream cheese and beat for two more minutes (it should look light and fluffy). It is very important that both of these ingredients are at room temperature.

Gradually sprinkle in the sugar (while your mixer is running) 1/2 cup at a time; beat well.  Add the eggs, one at a time, beating well after each egg. Mix in extracts.

Measure out 3 cups of CAKE FLOUR and 1/8 tsp. salt, then sift it all.  Add slowly to butter mixture, on low speed, mixing well after each addition.

Generously grease AND FLOUR a 10" bundt pan (I used my angel food pan).  Bake in
preheated 300 degree oven for 1 hour 40 minutes, or till toothpick tests clean.

Fairly nondescript looking at this stage, don't let that sway you.  The genius of this recipe is in the taste. The combination of butter and cream cheese makes this cake to die for.

Let the cake cool, in the pan, for 15 minutes before you turn it out, then cover it with plastic wrap, directly on the surface of the hot cake, until it is completely cool. Frost as desired (we like a light maple frosting).

NOTE:  Yes, 300 degree oven is correct.

NOTE: Don't be tempted to grease your pan with vegetable spray. Make sure you grease and flour your pan well (tap out excess flour). This cake tends to want to stick a little, so if you are using an intricate bundt pan, make sure you grease and flour it well.

NOTE: Make sure you sift the cake flour. I know it is a pain, but cake flour tends to clump more than all purpose flour, so this step is important. You CAN make this cake with all purpose flour, but you won't get that very fine crumb that is so delicious.

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Taro Root Fry with Hot Chilli Ginger Dip

Some recipes are passed generation to generation.Todays dish was shared by my great grand mother in law to my MIL !! The beauty of this dish is the dip that perfectly compliments the flavor of the taro root. My MIL taught me this dish as it is one of my hubby's favorite. And sure you would enjoy it too...
Ingredients

• 1/2 kg taro root medium size
• salt to taste
• oil for deep fry

For dip

• 1 inch ginger
• 6 long red chillies
• salt to taste

Procedure
Wash taro in running water and pressure cook it with enough water and salt for 3 whistles and sim it on low flame for 3 minutes. Switch off the cooker and once it cools discard the water totally and peel the skin.Cut the in circles with a 1/2 cm thickness. Heat oil in a pan and deep fry them till they are crispy and golden brown.Serve immediately with the dip. It can also be served with rice.

Grind all the ingredients to a smooth paste for the dip, traditionally it is crushed in mortar and pestle.
Note: It is ideal to prepare the dip before the fry as you can serve the taro fry crispy with the dip.

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Creamy Gravy Fried Chicken

Ingredients :
•    1/2 cup milk
•    1 egg, beaten
•    1 cup all-purpose flour
•    2 teaspoons garlic salt
•    1 teaspoon paprika
•    1 teaspoon ground black pepper
•    1/4 teaspoon poultry seasoning
•    1 (4 pound) whole chicken, cut into pieces
•    3 cups vegetable oil
•    1 cup chicken broth
•    1 cup milk

 

 Directions :
1.    In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.

2.    In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.

3.    Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Serving : 8

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California Grilled Veggie Sandwich

Ingredients : 

•    1/4 cup mayonnaise
•    3 cloves garlic, minced
•    1 tablespoon lemon juice
•    1/8 cup olive oil
•    1 cup sliced red bell peppers
•    1 small zucchini, sliced
•    1 red onion, sliced
•    1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
•    1/2 cup crumbled feta cheese

How To Cook :
1.    In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2.    Preheat the grill for high heat.

3.    Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

4.    Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Serving : 04

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Sweet Potato Fries

Ingredients :

•    4 sweet potatoes, cut into large French fries
•    1 tablespoon water
•    2 teaspoons Italian seasoning
•    1/2 teaspoon lemon pepper
•    1 pinch salt and pepper to taste
•    2 tablespoons olive oil

Directions :
1.Preheat the oven to 400 degrees F(200 degrees C).

2.Place the cut sweet potatoes into a microwave-safe dish with the water. Cook on in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil. Arrange fries on a baking sheet in a single layer.
3.Bake for 30 minutes, turning once, or until fries are crispy on the outside.

Serving : 04

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Cavatini Pasta

Ingredients
1 large green bell pepper, diced
1 large onion, diced
2 ounces (1/2 stick) margarine
1 teaspoon garlic powder
1 pound assorted pasta (wheels, shells, spirals, ziti) 
1/2 pound pepperoni. sliced thin then cut in half
8 ounces mozzarella cheese, shredded
1/2 pound hamburger, browned
1/2 pound Italian sausage, browned
1 (16 ounce) jar meat flavored Prego sauce

Melt margarine over medium high heat in a skillet. Add onions, peppers, and garlic powder. Saute for about 4 minutes.

Meanwhile, cook pasta according to box directions.

Heat sauce and combine with cooked hamburger and cooked sausage.

How To Cook :
1. Use cooking spray to lightly grease a 13 x 11-inch casserole dish.
2. Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables.
3. 1/2 of the pepperoni and 1/2 sauce.
4. Repeat another layer. Spread mozzarella cheese over top.
5.  Bake at 350 degrees F for about 45 minutes or until cheese is melted.

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Divinely Soft and Nutty Pumpkin Loaf

The heavens opened up today, my heart missed a beat and I soared in spirit with every bite of this pumpkin loaf.It smells amazing and tastes so divine it has been one of my favorite baking surprises.This moist and cakelike loaf with its nutty,chocolaty texture and a flavorfull undertone of pumpkin can be a wonderfull treat for your family to savor anytime of the day. Here is a recipe to be in heavan !!
Ingredients

• 1.5 cup all purpose flour
• 1 cup sugar
• 1 cup red pumpkin puree
• 1/2 cup olive oil
• 1/4 cup water
• 2 eggs
• 1/2 tsp nutmeg powder
• 1/2 tsp cinnamon powder
• 1/2 cup chopped walnuts
• 1/4 cup chocolate chips
• 1 tsp baking soda
• 1/2 tsp salt

Procedure
Preheat the oven to 180 degree celcius.Grease the loaf pan and keep aside. Sieve the dry ingredients, all purpose flour, baking soda, salt, nutmeg powder and cinnamon powder together 3 times.
Beat egg and sugar together till it becomes foamy.Add olive oil,water and pumpkin puree and mix nicely.Combine with the above dry ingredients and mix nicely until all lumps dissappear. Add the nuts and chocochips and mix again.Pour the batter in a 9x5x3 inch loaf pan upto 3/4 level. Bake for 50 minutes and test with a toothpick in the very center of the loaf to come out clean.Let it cool on a cooling rack, slice and enjoy.

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Cinnamon Roll Cookies

Cinnamon Roll Cookies

Cookie dough:
1 cup (2 sticks) butter
1/2 cup (3 1/2 ounces) sugar
1 cup (8 ounces) brown sugar
1/4 cup (1 ounce) powdered sugar
3 eggs
2 teaspoons vanilla extract
3 cups plus 1 teaspoon (13 ounces) unbleached flour
1 teaspoon ground cinnamon
1/4 cup (1 ounce) cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In the bowl of a stand mixer using the paddle attachment, or in a
large bowl using a hand mixer, cream together the butter, sugar,
brown sugar and powdered sugar. Beat in the eggs, one at a time,
until thoroughly combined, then beat in the vanilla extract.

In a separate large bowl, whisk together the flour, cinnamon,
cornstarch, baking powder, baking soda and salt.

With the mixer running, slowly beat in the flour mixture just until
combined, being careful not to overmix. Remove the dough and cover
with plastic wrap. Refrigerate the dough until well-chilled, at
least 1 hour.

Filling:
1 cup (4 ounces) chopped toasted pecans
1/2 cup (4 ounces) light brown sugar
1/4 cup (1/2 stick) butter, melted
1 tablespoon cinnamon

Shortly before assembling the cookies, prepare the filling: In a
medium bowl, combine the pecans, brown sugar, butter and cinnamon,
mixing until well-combined.

Cookies and glaze:
Filling
Cookie dough
2 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup (4 ounces) powdered sugar, sifted
1 vanilla bean, scraped
Zest of 1/2 orange, optional
3 tablespoons milk

Flour a cutting board or work surface. Turn the dough out on to the
work surface and, using a rolling pin, roll out the dough to a
10-by-10-inch square.

Spread the filling gently but evenly over the dough.

Gently roll the dough into a tight log. Wrap the log in plastic
wrap and refrigerate until well chilled, at least one hour,
preferably overnight.

Heat the oven to 350 degrees.

Prepare the glaze: In the bowl of a stand mixer using the whisk
attachment, or in a large bowl using a hand mixer, whisk together
the cream cheese and butter. Slowly beat in the powdered sugar,
then the vanilla bean and orange zest (if using). Finally, whisk in
the milk until the glaze is smooth and thick.

Grease 2 (12-cup) muffin tins. Remove the dough log from the
refrigerator and cut the log into half-inch-thick slices. Place
each slice in a greased muffin cup.

Bake the cookies until the tops are slightly browned, about 15
minutes, rotating halfway for even baking.

Remove the cookies and cool, still in the muffin tins, on a rack.
Using a fork, generously drizzle the glaze over the baked cookies
before serving.

Service : Makes 20 to 24 cookies

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CLASSIC CHERRY PIE

If you follow my blog regularly, you know that I enjoy combining recipes to get an end result that suits us. That's what I did with this cherry pie recipe.

The first cherry pie recipe I tried tasted OK, but there was a watery liquid in the bottom of the pie that seperated from the filling...not a good thing.

Next, I tried a recipe that used flour as a thickener, but it left a cloudy filling ... not what I wanted.

Next I tried tapioca to thicken the filling and it eliminated the cloudy fruit filling problem, but it was hard to guage just how much tapioca was enough and how much was too much; it also produced inconsistent results...not good.

So, as usual, I took a little bit of this recipe and added it to that recipe and then threw in a couple of my own ideas and came up with todays recipe. I served it on Father's Day and picky-picky husband actually said  "This is THE best cherry pie I've ever eaten!!"  After I picked myself up off of the floor (not literally, lol) , I knew I had a winner!!!

The filling is sweet and the crust is unbelievably flaky and delicious.  Some people freak out with a pie crust that uses shortening, however, not only does shortening produce a flakier crust, but it has HALF of the saturated fat of butter!! NOTE: I always us butter flavored Crisco in my crusts.

CHERRY PIE FILLING

(2) 14 ounce cans unsweetened tart pie cherries
1½ cups granulated sugar     DIVIDED
4 tablespoons + 2 teaspoons corn starch
pinch of salt
1/2 teaspoon almond extract  (do not leave out)
2 teaspoons butter, room temperature

Drain the cherries but SAVE THE LIQUID.  Put one cup of the liquid into a heavy saucepan with the corn starch, salt and HALF OF THE SUGAR, mix well.

Bring this mixture to a boil, while stirring, and cook until it gets VERY THICK (only takes a minute or so once it starts to boil (keep stirring fast).

Remove from heat and stir in the butter, almond extract and the OTHER HALF of the sugar, mix well.  Gently fold in the drained cherries.  Let cool while you make the pie crust.

This is the all time best pie crust I have EVER made and I've made lots of them.  This dough handles beautifully (no need to chill the dough) and makes either 3 single crusts or a large 2 crust pie with some left over. Everyone I've served this crust to is wild about it.

PIE CRUST

4 cups all purpose flour
1¾  cups butter flavored Crisco shortening
2 tablespoons sugar
1 teaspoon salt
1 large egg
1 teaspoon vanilla
1/2 cup ice cold water

Cut the shortening into the flour with a pastry cutter (or a couple of forks) until the shortening is about half the size of a green pea.

Mix the sugar, salt, egg, vanilla and ice water together, until well mixed, then add it all to the flour-shortening mixture. Work it with your hands until everything comes together in a big ball. Try to do this fairly quickly so that the heat of your hands doesn't melt the shortening. No need to chill this dough.

Roll out a bottom crust, on a floured counter,  to fit a 9" pie pan.  Put the cherry filling into the bottom crust and then brush the edges of the crust with a little egg white that has a few drops of water whisked into it (this will help "glue" the bottom crust to the top crust).

Roll out a top crust, on a floured counter, and lay it over the filled bottom crust.  Cut off the extra dough that hangs over the rim of the pie plate (see note). Pinch the top and bottom crust edges together (or use a fork). 

After you have pinched the two crusts together, brush the top pie crust with more of the egg white wash (that you used to "glue" the edges ) and then sprinkle the whole surface, lightly, with granulated sugar.

Cut several small vent holes in the top crust.  Bake in 375 preheated oven for 35 to 45 minutes or until the crust is golden brown (I usually leave it in for 45 minutes). COOL PIE COMPLETELY BEFORE CUTTING.

NOTE: When you are trimming the excess unbaked crust from around the rim of the pie pan, leave it just a little long so that you can tuck under the edge before you pinch the pie edge into a design.

NOTE: I bake all of my pies on a cookie sheet just in case they spill over.

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Hot Italian Giardiniera

Ingredients

•    2 green bell peppers, diced
•    2 red bell peppers, diced
•    8 fresh jalapeno peppers, sliced
•    1 celery stalk, diced
•    1 medium carrot, diced
•    1 small onion, chopped
•    1/2 cup fresh cauliflower florets
•    1/2 cup salt
•    water to cover    
•    2 cloves garlic, finely chopped
•    1 tablespoon dried oregano
•    1 teaspoon red pepper flakes
•    1/2 teaspoon black pepper
•    1 (5 ounce) jar pimento-stuffed green olives, chopped
•    1 cup white vinegar
•    1 cup olive oil

How To Cook :

1.    Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2.    The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Serving : 10

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Chicken Noodle Soup

Ingredients

•    1 tablespoon butter
•    1/2 cup diced carrot
•    1/2 cup diced onion
•    1/2 cup diced celery
•    1 pinch salt
•    1/4 teaspoon fresh thyme leaves
•    2 tablespoons melted chicken fat
•    2 quarts roasted chicken broth (see footnote for recipe link)
•    4 ounces uncooked wide egg noodles
•    2 cooked boneless chicken breast halves, cubed
•    1 pinch cayenne pepper (optional)
•    1 pinch salt and ground black pepper to taste

Directions

1.    Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
2.    Stir in roasted chicken broth and bring to a boil.
3.    Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
4.    Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Serving : 08

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Honey Grilled Chicken

Ingredients :

•    1/3 cup Dijon mustard
•    1/4 cup honey
•    2 tablespoons mayonnaise
•    1 teaspoon steak sauce
•    4 skinless, boneless chicken breast halves

 
Directions :

1.    Preheat the grill for medium heat. 

 
2.    In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 

 
3.    Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Serving : 04

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Exotic Mixed Vegetable Curry

We often tend to have a lot of veggies in small quantities and wonder how to use them.Todays recipe is an assortment of veggies cooked in a exotic gravy flavored with some unique indian spices.This dish could surprise your unexpected guests to wonder if you had planned for their visit ;P. I always store paneer for such moments and adding it to this curry will make it really exotic. Enjoy the recipe.
Ingredients

• 1 cup chopped onions
• 3/4 cup chopped tomatoes
• 2 cups diced vegetables (carrot,potato,beans,peas,sweet corn kernels)
• 1/2 cup diced cottage cheese/paneer
• 2 tbsp oil

To Grind

• 1 tsp dhania/coriander powder
• 1/2 tsp jeera/cummin powder
• 8 cashew nuts
• 2 elaichis
• 3 cloves
• 5 black pepper
• 1/2 inch cinnamon stick
• 1 tsp khuskhus/poppy seeds
• 1/2 tsp red chilli powder
• pinch of turmeric
• salt to taste

Procedure
Make a fine paste of all the ingredients to grind and keep aside. Make a fine paste of onions and tomatoes and keep aside.Sprinkle some water on the chopped veggies and microwave for 4 minutes.

Heat oil in a pan, add onion tomato paste and fry till oil begins to saturate, now add the paste prepared earlier for gravy and fry till the rawness is gone and oil begins to saturate again. Now add the cooked vegetables and stir for 2 minutes nicely.Add enough water and close with a lid and let it cook on sim for 10-15 minutes.Then add cottage cheese and stir nicely and cook for 2 more minutes until it completely blends. Your mixed vegetable curry is ready. Serve hot with rice or rotis.

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MINI CHICKEN POT PIES

Picky-picky husband loves chicken pot pies, but they definitely  have not been on my "quick fix" list until now. This "recipe" is almost a cheater recipe, because you can skip the recipe below and just use your favorite leftover chicken and gravy to make these. They were so tasty that picky-picky husband went back for seconds!! With this quick and easy technique, I can see we will be having mini chicken pot pies a lot more often.



2 potatoes  cubed small
1 cup favorite veggies  (I use a frozen pea-corn-green bean mix)
1 stalk celery chopped fine
1 tablespoon onion chopped fine
1 carrot sliced thin
cooked chicken breast small cubed
1 tube of refrigerator rolls (see note about brand)
3 tablespoons butter
3 tablespoons flour
2½ cups chicken broth (see note)
1/2 teaspoon salt
pepper to taste

In a large sauce pan, saute the onion and celery in a little butter until soft. Add the chicken broth and the potatoes, veggies, salt and pepper. Boil about 5-8 minutes or until fork tender.

Remove the veggies and SAVE THE BROTH!! In a medium size sauce pan, melt 3 tablespoons of butter then add 3 tablespoons flour and stir, (cook for about a minute to cook out the raw flour taste).  Add the saved chicken broth (whisk like crazy when you add the broth). Cook until the mixture thickens, then put the cooked veggies back in. Remove from heat and set aside.

Spray a Texas size muffin pan lightly with vegetable spray (even if it is a non-stick pan). Roll out each refrigerator biscuit very thin and place one in each muffin cup.

Then use your fingers to press the thinned out biscuit up the sides and to the top of each cup.

NOTE: If you don't have a Texas size muffin pan, see note below.

NOTE: I've tried all brands of refrigerator biscuits, and the very best one (for this recipe) is a Kroger brand biscuit called    JUMBO butter biscuits  (our Fred Meyer sells them).

Place cooked chicken in the bottom of each little pot pie and then spoon the veggies and gravy over it (almost to the top).

Place the muffin pan on a cookie tray and bake in preheated 375 oven for 20 minutes or until golden brown and bubbly.

Remove from oven and let sit for 3 or 4 minutes, this will really help in removing them from the pan. Don't worry, they stay hot forever!! Use a butter knife to assist you in lifting these out of the pan.

NOTE:  If you use broth made from bullion, leave out the salt.

NOTE: On occasion, I buy Pillsbury Grands refrigerator biscuits, but they don't work well for this recipe (too bready). The Kroger brand of Jumbo Butter Biscuits roll out nice and thin and they bake into a thin crusty-buttery shell.

NOTE: I don't think this recipe will work very well in a standard cupcake pan unless you chop everything VERY small and use only half of a refrigerator biscuit (but I've never tried it).

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CHURROS

It has been "churro week" at our house. We love this sweet (stick shaped) donut rolled in cinnamon sugar and served warm!!

"Churro week" came about because I was trying to find a new churro recipe for the grandkids. I tried several new ones and they all had promising results, but none of them were exactly what  I was looking for. I ended up combining the best parts of each recipe and came up with a churro that was light as air and delicious.

I love this recipe for several reasons. First of all they are quick and easy to make. Secondly, you KNOW they are tasty when you have people waiting around in the kitchen for the next ones to come out of the fryer...that is always a good sign. Thirdly, they cost (literally) pennies to make and finally, served with a chocolate dipping sauce or whipped cream, they are great for company.

Click on this Picture

Set up a frying station, with about 2" of vegetable oil in a frying pan and bring it to 375 degrees.  I like to use my electric frying pan because I can just set the temperature and forget it.

Next, line a cookie sheet with paper towels to drain the churros on once they are fried.  Also, mix 1/2 cup of granulated sugar and 1/2 to 1 teaspoon of cinnamon and put it in a pie plate (you will roll the churros in the cinnamon sugar after they are fried).

Now, for the batter:

1 cup milk
1/4 cup butter
2 tablespoons brown sugar
pinch of salt
4 eggs
1 cup all purpose flour
1 teaspoon vanilla extract

In a saucepan with a heavy bottom, bring the milk, butter, sugar and salt to a boil.  Once it reaches a boil, add the flour all at once and STIR until the dough clumps into a ball and comes away from the side of the pan; this will happen almost immediately.

Remove the pan from the heat and put the dough in your stand mixer fitted with a paddle blade (not the whisk); let it sit for about 2 minutes (to cool down just a tad).

Start up your mixer on medium speed and while the mixer is running, add the vanilla and then the eggs,  one at a time, to the dough, beating well after each egg. The final batter will be very thick and sticky, but smooth.

NOTE: When you put the first egg in,  it will seem like it doesn't want to mix in, but keep mixing, it WILL. As soon as it mixes, in, add the next egg.

Place the batter in a frosting bag fitted with your largest (star) frosting tip.  I use a Wilton 1M.

Your oil should be good and hot by now, so squeeze 4" strips of the batter directly into the hot oil.  I use the tip of my finger to "pinch off" the dough. Fry a few at a time and don't over crowd; they will puff up as they cook.

Fry for about a minute on each side or until they turn golden.  Drain on paper towels and roll in cinnamon sugar while they are still hot.  Serve warm.

Picky-picky husband loves smaller churros, so I make some little 2" churros for him:

These churros are the real deal!!

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Sausage Lasagna

Ingredients :
•    1 pound sweet Italian sausage
•    3/4 pound lean ground beef
•    1/2 cup minced onion
•    2 cloves garlic, crushed
•    1 (28 ounce) can crushed tomatoes
•    2 (6 ounce) cans tomato paste
•    2 (6.5 ounce) cans canned tomato sauce
•    1/2 cup water
•    2 tablespoons white sugar
•    1 1/2 teaspoons dried basil leaves
•    1/2 teaspoon fennel seeds
•    1 teaspoon Italian seasoning
•    1 tablespoon salt
•    1/4 teaspoon ground black pepper
•    4 tablespoons chopped fresh parsley
•    12 lasagna noodles
•    16 ounces ricotta cheese
•    1 egg
•    1/2 teaspoon salt
•    3/4 pound mozzarella cheese, sliced
•    3/4 cup grated Parmesan cheese

How To Cook :
1.    In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.    Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.    Preheat oven to 375 degrees F (190 degrees C).
4.    To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.    Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Servings : 12


Source : All recipe

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Pesara Pindi Bellallu / Green Gram Bubbles

A traditional dish always brings back sweet memories of childhood.And my mom was a expert to dole out so many savory dishes throughout the year.She ensured every season and moment had a special dish.She recently came over and I requested her to prepare this savory green gram bubbles tradionally known as pesara pindi bellallu. The texture and flavor of this savory evening snack can make your family rejoice the moment.The best part is it should be eaten warm with unlimited servings of ghee.!!So enjoy this savory snack my mom has prepared for me and my hubby.


Ingredients

• 1 cup rice flour
• 1 cup green gram flour/moong (see the note)
• pinch of hing
• 1/2 tsp chilli powder
• 1/4 cup sesame
• oil to fry
• salt to taste
• ghee for accompaniment

Procedure

Mix all the above ingredients except sesame. Add enough water to it into make a nice soft dough.Divide the dough into equal part of medium size balls.Sprinkle sesame on each ball.On a plastic sheet take each ball and press it firmly to shape it in a round shape. Heat oil in a pan and deep fry it on a medium flame till each side is golden brown. Serve warm with a dash of ghee.
Note: 
1. To make green gram flour grind it into a fine powder and sieve it. 
2.While pressing each ball do not press to much, it should be little thick for it to bubble.

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Banana & Vanilla Gingerbread

Ingredients :

•    Bread:
•    2 large ripe bananas
•    2/3 cup packed dark brown sugar
•    1/2 cup molasses
•    1/2 cup vegetable oil
•    2 eggs
•    1/4 cup milk
•    2 cups all-purpose flour
•    2 tsp. ground ginger
•    1 1/2 tsp. ground cinnamon
•    1/2 tsp. ground allspice
•    1/2 tsp. ground cloves
•    1 1/4 tsp. baking soda
•    1/4 tsp. salt  


     Glaze:
•    1 Tbsp. butter, melted
•    1 Tbsp. light corn syrup
•    2 Tbsp. milk
•    1 1/2 cups confectioners' sugar
•    1 tsp. vanilla

How To Cook :
1.    Preheat oven to 325º F. Prepare a 9x5-inch loaf pan with cooking spray.
2.    Mash bananas in a large bowl with a fork. Add brown sugar, molasses, vegetable oil, eggs and milk and stir until combined.
3.    In a medium bowl, stir together the flour, ginger, cinnamon, allspice, cloves, baking soda and salt.
4.    Add flour mixture to banana mixture and stir just until flour is incorporated. Pour in prepared pan and bake for 60 to 70 minutes, or until it tests done with a toothpick.
5.    Cool completely, and then turn out of pan.
6.    To make the glaze, combine the melted butter, corn syrup and 1 Tbsp. milk. Add the confectioners’ sugar and stir. Add the vanilla and additional 1 Tbsp. milk or enough to achieve a drizzling consistency. Pour over cooled loaf.




Servings : 12

Source : all recipe

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EASY BUTTERSCOTCH ICE CREAM TOPPING

It is finally grilling season in Alaska and that means food, friends and family. Our crowd loves ice cream and I've been playing around with a variety of ice cream toppings. This quick and easy one is a big favorite right now, but I'm working on a pineapple topping as well.

EASY BUTTERSCOTCH ICE CREAM TOPPING
¼ cup butter
1¼ cups light brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract

Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, corn syrup and salt.

Stirring constantly, keep your heat very low until everything is melted and smooth then raise the heat to a medium low setting. Bring to a gentle boil (keep stirring) and boil for 1 minute.

Remove from heat and cool for five minutes. Stir in evaporated milk and extracts, mix until everything is very smooth.

Store in fridge (keeps for a couple weeks if it lasts that long). Tastes great cold or warm.

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Pizza Rolls

Ingredients :
•    2 quarts canola oil for frying
•    1 egg
•    3 tablespoons water
•    1 (16 ounce) jar pizza sauce
•    1 (8 ounce) package sliced pepperoni
•    1 cup shredded mozzarella cheese
•    1 (14 ounce) package egg roll wrappers

How to Cook :
1.    Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl.
2.    Combine the pizza sauce and pepperoni in a blender or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella.
3.    Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.
4.    Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.

Serving : 10

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Chocolate Espresso Walnut Cookies

Ingredients
1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

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Healthy Basic Crepes

Basic Crepes

Ingredients
•    1 cup white whole wheat flour
•    2 eggs
•    1/2 cup low-fat (1%) milk
•    1/2 cup water
•    1/4 teaspoon salt
•    2 tablespoons butter, melted
•    1/2 cup non-fat plain Greek yogurt
•    1/4 cup maple syrup
•    1/2 cup blueberries


Directions
1.    Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in salt and beat until smooth.
2.    Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.
3.    Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.

Servings : 04

Source : All recipes

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Olive Garden Creamy Polenta

Olive Garden Creamy Polenta

3 cups whole milk
1 cup water
Salt to taste
1 tsp rosemary, chopped + 1 tsp for garnish
3/4 cup coarse ground cornmeal
3/4 cup fine ground cornmeal
1/4 cup mascarpone cheese
1/4 cup Parmesan cheese + 1 Tbsp for garnish
Pepper to taste

Scald milk, water, salt, and rosemary in heavy bottom 2 quart
saucepan. Turn heat to low, and with a wooden spoon slowly stir in
cornmeal and cook for 10-20 minutes, stirring frequently. Polenta
is done when it comes away from the side of the pan easily.

Remove from heat and stir in mascarpone and Parmesan cheese. Season
with pepper to taste.

Garnish with rosemary leaves and Parmesan cheese. Serve immediately.

Serves 4

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Asian Turkey Meatballs

Asian Turkey Meatballs 

10 oz ground skinless turkey breast
1/2 green bell pepper, seeded and minced
4 scallions, thinly sliced
1/3 cup fine dried bread crumbs
2 Tbs minced water chestnuts
1 egg white
1 Tbs reduced-sodium soy sauce
1/4 cup sweet and sour sauce
1/2 cup unsweetened apple sauce

Preheat the oven to 375 degrees. Spray a nonstick jelly-roll pan
with nonstick cooking spray.

In a medium bowl, lightly combine the turkey, pepper, scallions,
bread crumbs, water chestnuts, egg white and soy sauce. Shape into
32 equal meatballs, about 1" each; place on the pan. Bake until
cooked through and browned, about 15 minutes.

Meanwhile, in a 2-quart microwavable dish, combine the sweet and
sour sauce and applesauce; microwave on High until hot and
bubbling, 2 minutes. Stir in the meatballs and serve with
toothpicks.

Servings: 8

Per serving: 82 calories, 1g fat, 22mg cholesterol, 9g
carbohydrates, 1g fiber, 12g protein

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BISQUICK CLONE RECIPE

I found a recipe, recently, that I really wanted to try, however, it called for 1 cup of commercial Bisquick, an item I don't usually stock in my pantry.  I wasn't too keen on buying a whole box of Bisquick (when I only needed a cup of it) so I went Internet surfing for a Bisquick clone recipe.

I found several but they all called for shortening (not exactly what I was looking for). Then I found the following recipe, which uses Canola oil (on http://www.food.com/ )  I used it to make biscuits for dinner tonight and we were VERY pleased with the light, flaky results. They were very similar to commercial Bisquick biscuits (picky-picky husband said the were much better than Bisquick) and you can NOT beat the convenience!! I intend to keep a canister of this mix in my pantry from now on.

This recipe can easily be doubled or tripled and I love that the ingredients are always on hand.

BISQUICK CLONE MIX

4½ cups all purpose flour
4 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
10 tablespoons Canola oil

Whisk everything together (I used my stand mixer with the whisk attachment) but a hand whisk would work just as well, it will look like this.

Store this mixture in a container with a tight fitting lid (at room temperature) for up to 6 weeks. Use it exactly like you would for ANY recipe that calls for Bisquick (biscuits, muffins, pancakes, pot pie crusts, etc.). It not only saves a lot of money, but it tastes great too!!

BISCUITS (makes 6)

2¼ cups Bisquick Clone Mix
2/3 cup milk

Mix with a spoon until it comes together, then turn out onto your counter that has been dusted with a little more of the dry mix (don't use flour). Knead lightly 10 times, then pat to 1/2" thick. Cut with 2½" biscuit cutter. Place on greased cookie sheet (I use parchment) and brush with melted butter. The melted butter is optional, but we like them that way.

Bake at 450 for 10-12 minutes (my electric oven took 12 minutes).

I found a neat Bisquick recipe site that has lots of interesting recipes: CLICK HERE

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