Recipes

Eggplant & Harissa Sauté

Written by Lucy Whigham. Posted in COOKBOOKS.

Cookbook Image:
Recipes for Living Well

Preparation time: 15 minutes

Cooking time: 10 minutes
Serves: 4
1/4 cup sunflower oil
11/2lb baby eggplants,
thinly sliced
4 tomatoes, chopped
1 teaspoon ground cinnamon
1 teaspoon finely chopped fresh cilantro leaves
2 tablespoons Low-FODMAP Harissa Paste (see below)
salt and freshly ground black pepper
cooked basmati rice, to serve

Heat the oil in a large skillet over high heat and add the eggplant slices. Fry for 2 to 3 minutes, then add the tomatoes, cinnamon, cilantro, and harissa. Stir-fry for 3 to 4 minutes, or until the eggplant slices are tender.
Season to taste and serve with basmati rice.

 

Low Fodmap Harissa Paste

Ready-made harissa paste contains garlic and is off-limits for those following the low-FODMAP diet. This homemade alternative is delicious and easy to make.

In advance of making the paste, soak 8 to 10 dried red chiles in water for 2 days. To make the paste, dry-fry 2 teaspoons each of cumin and cilantro seeds in a heavy skillet over medium heat for 2 to 3 minutes, until they release a nutty aroma, then grind them to a powder using a mortar and pestle. Drain the chiles, chop off the stems, and squeeze out most of the seeds. Discard the stems and seeds and coarsely chop the chiles. Pound the chiles with 1 to 2 teaspoons of sea salt using a mortar and pestle. Add the ground spices and pound again, then beat in 3 tablespoons of garlic-infused olive oil. Transfer the paste to a sterilized jar and top off with another tablespoon of the oil. Seal securely and store in a cool place or in the refrigerator. Use within 2 months.

Image on next page.
Photo credit: Will Heap

Bourbon Salted Chocolate-Pecan Cluster Nice Cream

Written by Brian Strauss. Posted in Ice cream, Sorbet, Gelato, Custards.

Chef Comments:: Preparing daily meals while trying to maintain a healthy lifestyle can be a daunting task. After a long day at work, putting together a meal is the last thing you feel like doing, and there is no doubt that it is easier to eat out, take out, or have dinner delivered. This isn’t the healthiest approach to dinner since it’s too easy to make poor choices. Sometimes it’s nice to eat at home without planning or shopping ahead of time, and now you can with YumUniverse Pantry to Plate. In this one-of-a-kind recipe playbook, you get 30 mix-and-match master recipe templates that home cooks can infinitely customize and almost 100 new recipes based off those templates.
Cookbook Image:
Recipes Bourbon salted chocolate pecan ice cream

This one is for my grandparents, who loved their bourbon, and their sweets. If you don’t love a boozy kiss in a dessert, simply leave out the bourbon.

Ingredients
• ½ cup (50 g) raw pecan halves
• 1 tablespoon plus ½ cup (120 ml) maple syrup
• ½ teaspoon sea salt
• ¼ teaspoon ground cinnamon
• Two pinches cayenne pepper
• Two pinches ground cardamom (optional)
• 1 vanilla bean pod
• 3 cups (720 ml) canned full-fat coconut milk
• 1 tablespoon unrefined coconut oil
• 2 tablespoons bourbon
• 1 tablespoon arrowroot starch/flour
• One 3-ounce (85 g) dark chocolate bar

Easy Summer Pasta

Written by The Savvy Cookbook. Posted in Vegetarian.

Living Healthy, Healthy Eating, Vegetarian,The Savvy Cookbook

By roasting tomatoes, eggplant, and zucchini together, you end up with a atatouillelike mixture. Just whack it all in the oven for an hour and come back when you are ready to cook the penne. Throw on some torn mozzarella near the end so that it melts over the vegetables and combine with the pasta and some crème fraîche or ricotta.

1 1/4 cups / 10oz / 300g halved cherry tomatoes

2 medium zucchini
1 aubergine, cut into -inch cubes
1 tablespoon olive oil or canola oil
2 teaspoons mixed dried herbs 
 (I like herbes de Provence)
2 3/4 oz / 75g fresh mozzarella cheese, torn into medium strips
1 1/2 cups / 5 1/2 oz / 150g dry whole-wheat penne pasta or 3 cups / 11oz / 300g cooked

Book Name: The Savvy CookBook

Cannellini Beans with Balsamic Onions

Written by The Savvy Cookbook. Posted in Vegetarian.

Healthy Eating, The Savvy Cookbook

This light summer stew of sorts makes the most of seasonal produce. The cherry tomatoes break down slightly into a barely cooked sauce to keep the dish fresh and quick. In the winter, use green or red cabbage in place of the beans and half a can of diced tomatoes in place of the cherry tomatoes.

Ingredients

1/2 cup / 2 3/4 oz / 75g string or green beans trimmed and cut into about 1 1/4 -inch lengths

1 tablespoon olive oil or canola oil

Book Name: The Savvy CookBook

Carrot Ribbon, Cinnamon & Halloumi Salad

Written by Izy Hossack. Posted in Salads & Fruit.

Healthy Eating The Savvy Cookbook

The lip-smacking salinity of the halloumi is tempered here by the sweet carrot ribbons and lime-pepped dressing. This salad is quick to assemble and looks super-impressive thanks to the undulating ribbons of carrot. Don’t forget to add the sesame seeds, which bring toasty pops of flavor to each bite!

3 large carrots

1/4  onion, thinly sliced
handful of cilantro, finely chopped
2 tablespoons sesame seeds
4oz / 115g halloumi cheese, cut into 1/4  inch-thick slices
2 handfuls of baby spinach

Dressing
juice of 1/2 lime or lemon
1/2 teaspoon honey or granulated sugar
 1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon olive oil
pinch of salt

Book Name: The Savvy CookBook
Chef Bio: Izy Hossack is a 20-something cooking star on the rise with a hit blog, a huge Instagram following and band of admirers. For those cooking for themselves for the first time, or for anyone who wants the weekly budget to go a bit further without sacrificing flavor, The Savvy Cook has all the answers. While many of the recipes are suitable for vegetarian, vegan and gluten-free diets, this book is not about health fads, “antioxidants” or obscure ingredients; it’s about honest, nourishing, budget-conscious and delicious cooking! With features that include menu plans, “Tips and Swaps”, sneaky ways to cut down on meat and leftover suggestions for every ingredient, this collection of 150-plus easy-to-make, accessible recipes will be kind to your body, wallet and leisure time. The Savvy Cook is the perfect budget-friendly recipe resource. Izy inspires you to cook, eat and share flavorful, healthy food without skimping on taste or blowing the bank. As well as being a talented food writer, Izy is a photographer and food stylist, and styled and photographed all the food for the book herself.

Paella

Written by LWM STAFF. Posted in Chicken.

Paella

My paella is not traditionally Spanish. It is more like a Portuguese dish in the sense that it combines seafood and meat. But I’ve been making it for years and it is a family favorite—one that, I might add, I often serve to guests. Served with crusty bread, a simple green salad and some good white wine, it makes a perfect Friday night dinner with friends. Gluten-Free Friendly

Large skillet or paella pan
1 red bell pepper, roasted (see Tips, page 166 in book)
4 cups chicken stock
1/8 tsp saffron, crumbled
2 tbsp olive oil 30 mL

Tagine of Chicken with Apricots

Written by LWM STAFF. Posted in Chicken.

Tagine of Chicken with Apricots

Tagine is the name for a type of earthenware vessel as well as the stew-like dishes that are cooked in it. They are popular throughout North Africa and differ among locales. This one is my own invention, but the addition of harissa gives it a Tunisian spin. I love the juxtaposition of hot and sweet flavors. It is easy enough to make for a weeknight meal, but with a tiny bit of dressing up, it is also perfect for guests (see Tips, below). Gluten-Free Friendly

 

Dutch oven
2 tbsp olive oil
3 lbs bone-in skin-on chicken pieces, cut into serving-size pieces (breasts and large thighs halved)
2 onions, thinly sliced on the vertical

Sticky Pecan Cake

Written by Eric Lanlard. Posted in Cakes,Pies,Cookies.

Gooey, Sticky, Sweet Pecan cake an American traditionThis is American baking at its best. Packed with unrefined sugars, maple syrup, sweet cinnamon, juicy apples and crunchy pecans, this cake is topped with ruby apples and drenched in a buttery syrup…heaven!
Serves 12 | Preparation time: 15 minutes | Cooking time: 1 hour

140g (5 oz) unsalted butter, melted, plus extra for greasing
200g (7 oz) light muscovado sugar
150g (5½ oz) pure maple syrup
1 tsp ground cinnamon

Clementine and Pomegranate Cake

Written by Eric Lanlard. Posted in Cakes,Pies,Cookies.

An incredible cake that is Gluten and Dairy freeThis is my alternative to a Christmas cake. It’s really stunning, with beautiful jewel-like pomegranate seeds that look like rubies. This is a very moist cake and uses whole fruits to ensure it is packed with festive flavours… it also happens to be gluten and dairy free!
Serves 12 | Preparation time: 25 minutes, plus cooling | Cooking time: 2–2½ hours
4 clementines or satsumas, unpeeled
1 cinnamon stick
oil, for greasing
6 large eggs

Eric Lanlard’s Afternoon Tea

Written by Eric LanLard,. Posted in COOKBOOKS.

Enjoy another Brand New Cookbook from Eric Lanlard "Afternoon Tea"90 recipes for sweet and savory afternoon tea treats, this book contains all the cakes, pastries, tarts, tea sandwiches and biscuits you could wish for– from Porcini and pancetta éclairs, Lemon and pepper macarons with smoked salmon, and Herby lobster rolls to Pistachio and rose scones, Gluten-free chocolate cake, and Black-bottom cheesecake squares. Eric also serves up

Fresh Pus Pie

Written by Monster's Cookbook. Posted in Halloween Recipes.

Halloween recipes, Fresh Pus Pie, Monsterly DelishFresh Pus Pie was a firm favorite on the menu of many cadaver cafes up until about a century ago. It was delicious served warm and oozing from the oven or fire pit. The best pus was extracted from diseased humans and it could be very rich so diners were advised to limit themselves to one small slice. A dramatic drop in human diseases that produced oozing boils led to its demise and this modern recipe took over in popularity.

Sufficient.—for 8 monster servings of pie
13 oz sweet shortcrust pastry
a little flour, for dusting
1 cup superfine sugar

Homemade Granola with Wheat Germ

Written by LWM Staff. Posted in Snacks & Munchies.

Recipes, breakfast, granola

Nutrition Facts

Serving Size: 1/2 cup (62g) 
Servings Per Recipe: 9

Amount Per Serving:
Calories 250
Calories From Fat 90

Once you make this delicious homemade granola, you'll have a hard time going back to boxed versions. Wheat germ is a perfect addition, boosting protein and adding nutrition and great flavor.

MAKES 9 SERVINGS

2 cups old-fashioned oats

Brown Sugar Butter Pecan Ice Cream

Written by Brian Strauss. Posted in Desserts.

Brown sugar and candied nuts give this butter pecan ice cream its mellow caramel goodness.

Ingredients

Ice Cream
2 c. whole milk
1½ c. brown sugar
4 egg yolks
Pinch of salt
2 tbsp. unsalted butter
2 c. half-and-half
2 c. whipping cream
2 tsp. vanilla extract
Candied Butter Pecans
1 c. pecans
⅓ c. sugar
2 tbsp. unsalted butter
Directions

Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.
Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.

Spiked Watermelon Balls

Written by brian. Posted in Adult Beverages.

Spiked Watermelon Balls recipe1/4 small and ripe watermelon
1/3 cup water
1/2 cup light rum
1/3 cup sugar
1/3 cup fresh squeezed lime juice
1 teaspoon grated lime peel

Bring the water to a boil. Stir in sugar and simmer for 5 minutes. Remove from the heat and allow to cool somewhat before adding the rum, lime juice and the grated lime peel. Cut melons into balls with a melon baller. Pour the syrup over the fruit, mix gently, cover and chill for several hours before serving

Italian beef burgers

Written by brian. Posted in On the grill.

Fresh off the grill with new recipes from Lidgate's the Meat CookbookServes 4
500g (1lb) minced beef (not too lean)
1 red onion, finely chopped
2 garlic cloves, crushed
6 green olives, pitted and finely chopped
10 sunblush tomatoes, roughly chopped

Lidgate’s The Meat Cookbook by Danny Lidgate & Hattie Ellis

Written by brian. Posted in COOKBOOKS.

recipes for the grill

Lidgate’s The Meat Cookbook shares the same guidance given to their clients for years. It contains a selection of wonderful recipes for roasts, grilled meat, stews, meat pies and more, along with serving suggestions and step-by-step illustrations.

The slight variations in cuts between the UK and the US is not an obstacle when enjoying Lidgate’s recipes or the usefulness of this beautiful book.

When making burgers for a barbecue, it’s best not to use very lean mince as a decent fat content helps them to stick together. If lean mince is all you’ve got, though, add an egg to bind the mixture more firmly. Burgers made with good-quality mince can be left quite plain, but sometimes it’s nice to add extras. Around the corner from Lidgate’s, we’ve got some excellent Italian delis that give us inspiration for simple and tasty additions, 

Barbecues are all about fragrant flavours that work well with smoke and chargrilled food. Rosemary is a natural partner for lamb, and its resinous quality makes it even better for robust outdoor dishes. Use the needles in a marinade, and the woody stalks as skewers. 
We tend to use shoulder steaks for these kebabs, or new season neck fillet when the meat is still reasonably tender (up to midsummer in southern Britain, but late summer or early autumn in northern parts and Scotland, where lambs are born later). Leg can also be used 
if you want to ensure the meat is really tender.

Book Name: Lidgate’s The Meat Cookbook
Book Name: Lidgate’s The Meat Cookbook
Chef Bio: Lidgate’s is a community butcher shop. Founded in 1870, A 160 year old family business and a treasured landmark in London’s Holland Park.
Chef Bio: Lidgate’s is a community butcher shop. Founded in 1870, A 160 year old family business and a treasured landmark in London’s Holland Park.

Teriyaki Chicken Potsu

Written by brian. Posted in Chicken.

Teriyaki Chicken Potsu

itsucook
Serves 2
33 calories
1.9g saturated fat

2 boneless, skinless chicken breasts, about 200–250g (7–9oz) each
1 tbsp teriyaki sauce
1 tbsp groundnut oil

For the vegetables:
1 red pepper, cored, deseeded 
and sliced
1 carrot, sliced

Book Name: Itsu

Thai Salad Dressing for Prawn & Ginger Noodle Salad

Written by brian. Posted in Salads & Fruit.

Thai Salad Dressing

itsucook
This is a dressing to make all 
manner of Asian-style salads 
sing with flavour.

Serves 2
7 calories
0.4g saturated fat

4 tbsp lime juice
2 tbsp fish sauce
1–2 hot red chillies, chopped
1 tbsp agave syrup
1 garlic clove, finely chopped or crushed, or 1 tsp garlic paste
1 tbsp rapeseed oil

1. Put all the ingredients into 
a bowl and mix together well.

Book Name: Itsu
Chef Bio: itsu’s take on the classic Japanese sauce,

PORK DRIED MANGO POWDER GINGER ROOT APPLE DATES

Written by brian. Posted in Pork.

PORK DRIED MANGO POWDER GINGER ROOT APPLE DATES

BIGFLAVORS




First published in Great Britain in 2015 by Mitchell Beazley.



MEAT
"I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and
some balsamic for tang. A very successful encounter."

SERVES 4 TO 6
2. lb to 3 lb 2 oz rindlesss pork loin
1/2 cup honey
1/2 cup soft dark brown sugar
2 3/4 oz amchur powder (dried mango powder)
Book Name: Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
Chef Bio: "I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and some balsamic for tang. A very successful encounter."

The Whole Grain Promise

Written by Robin Asbell. Posted in COOKBOOKS.

The Whole Grain Promise

More Than 100 Delicious Recipes To Jumpstart A Healthier Diet
From Quinoa to Bulgar and Millet to Kasha, whole grains add a hearty, healthy, and flavorful boost to any meal. In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start.
Beginning with the basics, Robin takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet. With everything from Grain-Crust Spinach Cauliflower Quiche to Fudgey Brownie Cupcakes.

Reprinted with permission from The Whole Grain Promise © 2015 by Robin Asbell, Running Press, a member of the Perseus Books Group.

Wild Rice, Pear & Roasted Sweet Potato Salad w Walnuts

Written by Robin Asbell. Posted in Salads & Fruit.

Whole grain recipes

In the colder months, take a break from your usual mashed potatoes or yams and try this sweet and savory treat. Wild rice has a deep flavor that has given it a gourmet reputation, in spite of the healthfulness of the grain. If you can find true hand-harvested wild rice from the Great Lakes region, you absolutely must splurge and show off your acquisition in this delicious salad.

Kyotofu: Uniquely Delicious Japanese Desserts

Written by by Nicole Bermensolo with Elizabeth Gunnison Dunn. Posted in Desserts.

Kyotofu: Uniquely Delicious Japanese Desserts
KYOTOFU introduces recipes using delicious, healthful, longevity-boosting ingredients traditionally found in the Japanese diet by applying them to familiar, Western dessert formats. Kyotofu stands for dessert as part of a balanced, holistic approach to eating. ( Check out a few of the recipes from the cookbook)

Recipes from "A Change of Appetite"

Written by Diana Henry. Posted in Recipes.

A Change of AppetiteA Change of Appetite
Where healthy meets delicious
By Diana Henry
Photography Laura Edwards

The cookbook chronicles Diana Henry on her year-long culinary journey towards lighter and healthier but no less delicious food.

What happened when one of today’s best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet—less meat and heavy food, more vegetable, fish, and grain-based dishes—often inspired by the food of the Middle East and Far East, and also drawing on cuisines from Georgia to Scandinavia.  These are dishes packed full of unusual flavors that are that just happen to be healthy.

Grandmom's Potato Latkes

Written by Grandmom. Posted in Hanukkah recipes.

latkes

Sure we know that traditionally Potato latkes are served during Hanukah, but these babies are so good We eat them all year 'round.. and why not? Grandmom said they were good for you!..Don't forget to add a little extra love! As I just added this recipe, a smell memory just filled my head.. I guess i will make these for dinner tommorrow nite..  I am not sure about your family, but when it comes to latkes, there are never enough!..

Potato Latkes

10 large potatoes, peeled
2 large onions
1 carrot
6 eggs
2/3 cup flour
salt & pepper to taste
1/2 cup oil for frying
salt & pepper

Use a 10” skillet
Servings: 6 to 8 people ( or not)
Grate the potatoes, onions and carrot in a food processor or in a blender with a bit of water.  ( Grandmom did these by hand,and sometimes I think they may taste better)

Strain through a colander, pressing out the excess water.
Add eggs, flour, salt and pepper to taste. Mix well.
Heat the oil in a skillet on medium heat.
oil a 1/2 cup measuring cup.
fill with batter and carefully drop batter into pan. you should be able to place 4 to 6 into the pan at a time.
Cooking time is approximately three minutes per side, or until brown on each side. remove from pan and place on a plate lined with paper towels to remove excess oil.
repeat until batter is gone.
traditionally  served with applesauce, sour cream or jelly.
 

Red Velvet Cheesecake

Written by Brian Strauss. Posted in Cakes,Pies,Cookies.

Red Velvet Cheesecake recipeThis recipe combines the two bestsellers at Cake Boy – red velvet and cheesecake. It does require a little bit of effort, but it is worth it, as the reward is an amazing-looking tasty cake.
Serves 12 | Preparation time: 25 minutes, plus cooling and overnight chilling | Cooking time: 35–40 minutes
175g (6 oz) butter, softened, plus extra 
for greasing
150g (5½ oz) golden caster sugar
2 eggs
115g (4 oz) self-raising flour
40g (1½ oz) plain flour

Ginger DeadMan

Written by LWM Staff. Posted in Halloween Recipes.

Halloween Recipes GingerDead MenAre the neighbors up all night slicing and dicing corpses? Do you want to shut them up once and for all? Or perhaps you’re having trouble stocking up on a decent harvest of corpses? Whatever your motives, these innocent-looking patties will bring down your victims quickly and cleanly. Save the spectacle of agonizing death throes and bloodcurdling screams for another occasion—these biscuits are meant for swift dispatch.

Sufficient.—for 12 to 14 Ginger Dead Men

1 cup whole-wheat flour
1 cup all-purpose flour, sifted

Mango Pineapple Smoothie with Wheat Germ

Written by LWM Staff. Posted in Fruit.

Enjoy a refreshing mango pineapple smoothie

Mango Pineapple Smoothie with Wheat Germ

Nutrition Facts

Serving Size: 1 1/4 cup (270g) 
Servings Per Recipe: 2

Amount Per Serving:
Calories 140
Calories From Fat 15


Wake up to a refreshing smoothie made with fruit from the tropics. Adding wheat germ boosts nutrients and keeps you satisfied longer. We use almond milk for a dairy-free smoothie, but regular milk also works well. Both taste delicious and provide a wonderful way to start your morning or replenish after your workout.

Leon Happy Salads

Written by by Jane Baxter & John Vincent, Conran Octopus 2015, Photography by Tamin Jones. Posted in COOKBOOKS.

Leon Happy Salad Cookbook

Leon was created on the matching principles that food can taste good and do you good. In this the latest addition to the Leon series of cookbooks, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, exciting, delicious salads that are healthy and happy.

Lavender and Honey Ice Cream

Written by Brian Strauss. Posted in Desserts.

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/4 cup sugar
  • 1 1/2 tsp lavender extract
  • 1/2 cup honey
  • 6 egg yolks
  1. In a medium saucepan, stir together heavy cream, whole milk, 1/8 cup sugar, lavender extract (or Fresh Dried Lavender) and honey over medium-high heat. Bring the mixture to a low boil.
  2. In a small bowl, combine egg yolks and remaining 1/8 cup sugar. Whisk together until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate. Once well combined, add the egg mixture to the heavy cream mixture. Cook over medium heat until the mixture is thick and coats the back of a metal spoon.
  3. Remove from heat. Strain into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.
  4. Add the custard mixture to your ice cream machine. Churn the ice cream according to the manufacturer’s instructions. Chill overnight or for a minimum of 7-8 hours before serving.

Quick Watermelon Parmesan Salad

Written by brian. Posted in Salads & Fruit.

Quick Watermelon Parmesan Salad  recipe1 serving watermelon slices
1 serving thin petals of parmesan cheese
drizzle fig balsalmic vinegar
Place thin petals of parmesan cheese over watermelon slices and drizzle with fig balsamic vinegar (available at most gourmet stores).
Servings will vary.

Prawn & Ginger Noodle Salad

Written by brian. Posted in Seafood & Fish.

Prawn & Ginger Noodle Salad

itsucook
Serves 4
69 calories
1.5g saturated fat

100g (3½oz) dried vermicelli rice noodles
1 cucumber, cut into long thin 
strands or strips with a spiralizer 
or julienne peeler
150g (5½oz) cherry tomatoes, halved
250g (9oz) cooked peeled prawns
Book Name: Itsu

Big Flavors from a Small Kitchen

Written by brian. Posted in COOKBOOKS.

BIG FlavorsFirst published in Great Britain in 2015 by Mitchell Beazley. Chris Honor is an Australian-born chef who has been hailed by Giles Coren of The Times as ‘a nailed-on culinary genius’, running ‘the most rewarding small local restaurant I have encountered in years’. His recipes for great salads, sweet and savory bakes, soups, and wonderful sharing plates are highly original, but really simple to create at home, and with American food writer Laura Washburn Hutton he shares 100 of his most memorable recipes.
Chris writes: ‘What this book will offer the reader is an education in balancing taste and texture, with plenty of visual inspiration. It is as much guidebook as cookery book because I don’t necessarily think in terms of recipes, I think in terms of combinations. Mix up the flavors and textures and, at the same time, make it appeal to the eye. Be generous; make it unpredictable; this is what I do. My book will teach the reader to do this too.’

Credits: Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
photos: Tamin Jones

BUTTERNUT SQUASH with MINT ROSEMARY ALMOND

Written by brian. Posted in Vegetables.

BUTTERNUT SQUASH MINT ROSEMARY ALMOND

BIG FLAVORS from a Small Kitchen

Serves 4 to 6

2 butternut squash
1/2 cup red rice, cooked and cooled
1/2 cup grape molasses
2 apples
Book Name: Recipe from Big Flavor from a Small Kitchen An eclectic mix of cooked and raw ingredients that finds butternut squash getting into bed with apples, mint, and grapes. Weird, but wonderful. Try it.

Cranberry Cornmeal Upside-Down Cake

Written by Robin Asbell. Posted in Cakes,Pies,Cookies.

Cranberry Cornmeal Upside-Down Cake

Cranberries make a bright topping for this luscious cake, which is perfect for a fall dessert or a change from the usual pumpkin pie at Thanksgiving. Sweet, toothsome cornmeal makes the cake sturdy enough to stand up to the tangy, buttery berry topping, with delicious results.

Chewy Caramel Brownies

Posted in Cakes,Pies,Cookies.

Chewy Caramel Brownies

I came across this recipe and it sounded incredible..  I have always loved Fannie May's  caramel wrapped marshmallows when I have been able to find them..Every time I come across this recipe whether in our print publication, or on the website. I have dreams about how good these are..They have become an all time Favorite recipe.. and they are relatively easy to make.. We recommend doubling or even tripling the recipe.. If you are serving them for company, Make Sure you hide several for yourself for later.. and the next day! Enjoy!!

2 cups sugar
2 cups flour
2 eggs
1 cup butter
1 teaspoon vanilla
1 cup water
4 tablespoons cocoa
½ cup buttermilk
1 teaspoon baking soda

Holiday Indian Flavors

Written by Rinku Bhattacharya. Posted in Pork.

Great Ham recipe
Pineapple and Ginger Spiced Ham

Ham is a holiday meat that works exceptionally well with Indian flavors. I tried many a variation on this recipe
and ultimately settled for this version. It looks quite beautiful with its vivid colors, and the meat tastes moist
with just the right amount of bite!

Neiman Marcus Chocolate Chip Cookies

Written by unknown. Posted in Cakes,Pies,Cookies.

Neiman Marcus Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar

1 large egg

2 teaspoons vanilla extract

1-3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons instant espresso coffee powder

1-1/2 cups semi-sweet chocolate chips

Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

 

We recommend tripling the recipe. These are the best cookies!

Thickest Human Snot Curd

Written by The Monster's Cookbook. Posted in Halloween Recipes.

Halloween Recipes Thickest Human Snot CurdTrolls,Ogres, and other Human- Hunters used to stock up on snot during flu season in order to enjoy this glutinous curd all year round. Humans snot was a popular treat so this would be appreciated as a gift by friends or neighbors who didn't own a snot extractor,or who lived in warmer climates where a lack of winter ills meant it was harder to procure. As snot became less readily available, Troll housewives developed this tasty alternative.

Sufficient.—for 3 assorted jars
1½ lb cooking apples, quartered, cored, peeled, and diced
½ cup ginger wine

The Monster's Cookbook

Written by LWM Staff. Posted in COOKBOOKS.

Halloween Recipes

THE HOXTON STREET
MONSTER SUPPLIES COOKBOOK
"Everyday Recipes for the Living, Dead, and Undead"

For hundreds of years, Hoxton Street Monster Supplies has been supplying quality goods for the living, dead and undead - and this, its classic recipe book, has been in use for just as long.

Now, for the first time, it has been adapted for use by humans. So whether you are entertaining trolls, hosting a vampire soiree or expecting zombies round for tea, you can make delicious treats to suit every occasion.

In the store or online it isn’t unusual to find items such as, Night Terrors, part of our range of Tinned Fear, specifically tailored for children.Toasted Bone Chunks, Impacted Earwax, along with many other out of the ordinary edibles and a variety of gifts, tee shirts and more for the special monster in your life.

Quinoa Oatmeal with Almonds, Apricots and Wheat Germ

Written by lwm staff. Posted in Breakfast,Brunch.

Getting bored with your usual oatmeal? Try this unique and creamy quinoa version. If you're strapped for time in the morning, make it the night before and warm it up the next day. Serve it with a dollop of plain yogurt and fresh berries or additional milk and sprinkled cinnamon.


SERVES 4

2 cups fat-free milk, plus more for serving

1/2 cup quinoa, rinsed

1/4 cup Kretschmer Original Toasted Wheat GermKretschmer Original Toasted Wheat Germ

Innis & Gunn Ice Cream

Written by brian. Posted in Desserts.

Innis and Gunn Ice CreamJust when you thought National Ice Cream Month couldn’t get any better, we bring you Innis & Gunn Ice Cream.


Combine 2 cups heavy cream,
1 cup 2% milk,
1 1/3 cups granulated sugar in a medium sized saucepan over medium heat.
 Cut one vanilla bean down the middle, scrape out the seeds, and add both the seeds and the bean to the saucepan with the cream.
 Heat the mixture, stirring constantly, until the sugar has dissolved. Do not let this mixture simmer or boil!
 When the sugar has dissolved, remove from heat and let cool to room temperature. Remove the vanilla bean.
 Add 12oz of Innis & Gunn Original, and place in fridge until chilled (approx. 1 hour).
 Pour into two freezer-safe containers, and place in freezer. Stir once an hour until desired consistency is reached (approx. 6 hours).

Watermelon Feta Bruschetta

Written by Brian Strauss. Posted in Appetizers.

Watermelon Feta Bruschetta Recipe2 tablespoons olive oil (preferably extra-virgin)
2 cups diced watermelon
1 cup feta cheese, cut into fine diced cubes
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint
4 teaspoons balsamic vinegar, or to taste

Watermelon Sangria

Written by brian. Posted in Adult Beverages.

watermelon sangria recipes
1 bottle red wine (preferably Spanish) 
1/2 bottle white zinfandel
1/2 bottle Beaujolais
1/4 cup brandy
1/4 cup tequila
1 quart orange juice
1/2 cup lemon juice
1 cup club soda
1 cup watermelon juice
6 pieces star anise
1 sugar cube (or sugar packet) for garnish
1 sliced orange
serving maraschino cherries
Instructions
Whisk all ingredients - wine, brandy, tequila, orange juice, lemon juice, club soda, watermelon juice. Add sugar to taste.
Makes 8 servings.
#eatmorewatermelon

Barbecue Baby Back Ribs

Written by brian. Posted in On the grill.

Barbecued Baby Back Ribs, New cookbook, Summer BBQ Barbecue baby back of ribs
Serves 4–6 as a main course, or more as part of a barbecue
3 baby backs of ribs (about 400–450g/13–14½oz each)
3 celery sticks, cut in half
1 tablespoon smoked paprika
1 teaspoon crushed coriander seeds

Itsu 20 Minute Suppers

Written by brian. Posted in COOKBOOKS.

Itsu 20 Minute Suppers

itsu is dedicated to skinny but delicious food: light, green and good for you. In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...

By Julian Metcalfe and Blanche Vaughn, Mitchell Beazley 2015, photos Temin Jones

About the authors:

Julian Metcalfe is the co-founder of global success Pret A Manger, and is dedicated to creating affordable, healthy food.

Blanche Vaughan is a food writer and chef. She has worked at several popular restaurants, has written for the Guardian and has co-published four other books.

GUINNESS, DATES, CHOCOLATE Cake

Written by brian. Posted in Cakes,Pies,Cookies.

Guiness, Dates  Chocolate Cake

BIGFLAVORS
photos: Tamin Jones
First published in Great Britain in 2015 by Mitchell Beazley.

 




SERVES 8 TO 10
8 fl oz can of Guinness
2 1/2 sticks unsalted butter, plus extra for greasing
1 1/4 cups unsweetened cocoa powder
Book Name: : Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
Chef Bio: "With a very small restaurant, and a loyal local clientele,having good staff is as important as serving good food, and I have been incredibly lucky. Emily has been with us since very early-on. Not only is she excellent at front of house, she bakes as well, and this is her recipe. In fact, in the beginning, she would bake this one for the cake table."

Soyfoods: do they offer nutritional benefits?

Written by brian. Posted in Gluten Free.

SoyFoodsDo they offer nutritional benefits? Can they cause health problems? Aren’t all soybeans genetically modified?

Tofu, a well-known but little-understood soyfood product, is the subject of such misconceptions, too. The truth is that tofu offers many health benefits: it’s low in saturated fat, cholesterol-free and is a good source of calcium. Tofu is also a high-quality complete protein that contains all 9 essential amino acids.

Whole Grain Mac and Cheese with Peas

Written by Robin Asbell. Posted in Side Dish.

whole grain mac and cheese

Go ahead, serve your family these crunchy, crumb-topped creamy noodles and watch them dig in. You don’t have to tell them that there are hidden sweet potatoes and onions puréed into the cheesy sauce, adding to the vegetable content of the meal, or that the macaroni is made from healthy whole grain. Why say anything? Just listen to the happy sounds of people enjoying a cheesy mac.

More Yummy Recipes

Written by Brian Strauss. Posted in Recipes.

Cajun ChickenCajun Chicken 

2 tbsp. olive oil
1 1/2 onion chopped
1 green pepper chopped
1/2 cup chopped celery
6 Garlic cloves, minced
2 Tablespoons of whole wheat flour
1/2 pound Andouille Sausage or Kielbasa (Slice into 1/4 inch)
1 pound Boneless skinless chicken breasts
1 pound Boneless, skinless chicken thighs
1 Bay leaf 
12 ounces of chicken stock or vegetable stock
1/2 cupChili sauce
2 tsp. Hot Sauce   (use according to your own personal taste, using more or less)
1 can of fire roasted diced tomatoes 
1tsp Chili powder
1 tsp Cayenne pepper   ( to taste, start with less, you can always add more)
1/2 tsp. Sweet smoked paprika 
1 tsp fresh basil 
1/2 tsp.fresh oregano
1/4 tsp.ground thyme
Salt and pepper to taste 

Sheet pan Suppers

Written by Brian Strauss. Posted in Recipes.

Sheet pan SuppersAll Recipes from:
Sheet Pan Suppers by Molly Gilbert
120 recipes using fresh ingredients and easily prepared and placed on a sheet pan to cook to perfection. Not just for supper either, recipes include breakfasts, desserts, and snacks.


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