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The recipe for this dish is available on my blog Jackie's Happy Plate: jackieshappyplate.com/2014/01/15/whole-roasted-baby-cauli...
I didn't want to waste the beautiful leaves of the organic carrots I bought at the UBC Farm Market, so I made a small Japanese side dish.
It's sauteed with sesame seed oil, sesame seeds, soy sauce, Japanese cooking sake and sugar.
You just sprinkle them on your rice bowl.
The Japanese word "mottainai" has become kind of a popular word in the western world now, but for those who don't know the meaning: en.wikipedia.org/wiki/MOTTAINAI
One of my favorite Japanese side dish is kinpira; consisting of gobo (burdock root), carrots and sesame seeds. It is so crunchy, sweet and refreshing to eat! Didn’t realize it is so easy to make!
INGREDIENTS:
1 cup hot water
1/4 cup milk
2 tablespoons butter or margarine
1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
1 tablespoon chopped fresh chives, if desired
1/2 cup bite-size cheese crackers
1/4 cup shredded Cheddar cheese (1 oz)
2 tablespoons butter or margarine, melted
DIRECTIONS:
1. Heat oven to 375°F. In ungreased 1-quart casserole, mix hot water, milk, 2 tablespoons butter and the mashed potato mix. Cover with plastic wrap, turning back one side to vent steam. Microwave on High 2 to 4 minutes or until moistened.
2. Whip potatoes with fork until fluffy; stir in chives. Smooth top of potato mixture with rubber spatula.
3. Crush crackers. In small bowl, mix crushed crackers, cheese and 2 tablespoons melted butter; sprinkle over top of potatoes.
4. Bake 10 to 15 minutes or until potatoes are hot and topping is crisp.
Cancha is fried Peruvian corn with a sauce put out on tables, like bar food.
At Cora Cora Restaurant in West Hartford, CT.
Salsa
1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse (kosher or sea) salt
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped
Guacamole
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse (kosher or sea) salt
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
1. In medium bowl, mix salsa ingredients.
2. In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
3. Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.
Find more recipes at www.bettycrocker.com.
I added a small amount of the green chile roast pork to the beans before I took them off the grill
1/2 cup dark molasses
◦ 1/2 cup pure maple syrup
◦ 1/4 cup butter
◦ 1/4 cup corn oil
◦ 1/2 cup orange juice
◦ 1/2 cup good cider vinegar
◦ 1 cup good bourbon plus one good drink for the cook
◦ 3/4 cup catsup
◦ 2 tablespoons fresh minced garlic
◦ 2 yellow onions minced
◦ 1/4 cup dark brown sugar
◦ 2 tablespoons Worcestershire sauce
2 Cans Navy Beans
1 Pound Nerstrand Meats Pepper Bacon (Diced)
Mix all together and let cook on low heat for about 1/2 hour to 1 hour. Taste add red pepper, black pepper and salt to your taste. Let set over night and reheat before serving
This morning I mixed all of the ingredients together (Except the Bacon) and let cool. Once the sauce was cool I dumped in 2 cans of white beans and set in the refrigerator for about 6 hours. After I removed them from the frig I sautéed a pound of bacon and added the drained bacon to the beans. I then took the pan to the grill and let them cook on the grill to reduced and thickened. It turned out wonderful!
Note: Whenever I use bacon in a recipe, I always use pepper bacon from Nerstrand Meats out of Nerstrand Minnesota. I consider this the "Holy Grail" of bacon. I have yet to find a bacon that has topped the quality of this bacon. If you can ever get a package of this bacon, buy it at all costs, you will not be dissapointed
Patatas bravas Spanish potatoes tapas. Check out the recipe at thetortillachannel.com/patatas-bravas
So, I'm FINALLY done uploading pictures from Phipps, and it turns out that just so happens co coincide with a project that a number of others on flickr are doing this week - No Flower Challenge - 5 days & no pictures of flowers - I've decide to jump in and go for it, as well.
Cheddar & Green Onion Cornbread:
3 cups all purpose flour
1 cup yellow corn meal
1/4 cup sugar
2 tbsp. baking powder
2 tsp. salt
2 cups milk
3 large eggs, slightly beaten
1/2 lb. (2 sticks) unsalted butter, melted and cooled
2 cups sharp cheddar, shredded plus extra for garnish
3 jalapenos, seeded and minced (optional)
1/3 cup of scallions, chopped plus extra for garnish
-Preheat oven to 350 F.
-Grease a 9x13 inch baking pan or 2 muffin tins, set aside.
-Combine the first five ingredients into a large bowl.
-In a separate bowl, combine the eggs, milk and cooled butter.
-Stir the wet ingredients into the dry and mix, be careful not to over mix.
-Fold in the two cups of the cheddar, scallions, and jalepenos
-Pour the batter into the prepared pan and top with the remaining cheddar and scallions.
-Bake for 25-35 minutes, or until a toothpick comes out clean
1 tablespoon olive or vegetable oil
1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup chili beans in sauce (from 15-ounce can)
4 ounces tortilla chips
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired
1. In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.
2. Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
3. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
Find more recipes at www.bettycrocker.com.
Recipe Link: asmallbite.com/pongal-kootu-recipe-7-kari-kootu/
Pongal Kootu Recipe is mainly prepared on the day of Pongal / Makar Sankranti as a sidedish for Chakkara Pongal, Ven Pongal and Paal Pongal. This is also called as 7 kari kootu as it is prepared with 7 vegetables in odd numbers. Usually country veggies (Nattu Kaigari) is used in this dish and you can add vegetables as per wish, but yellow pumpkin is a must. It can also be called as pongal kuzhambu or Thiruvathirai Kootu too.
The recipe for this dish is available on my food photography and healthy recipe blog: jackieshappyplate.com/2011/07/09/sonoran-style-potato-sal...
This simple octopus recipe is great for a tapas spread, or an appetizer course served family style. Because it starts with fully cooked, tender Spanish octopus tentacles, there is very little work to do and no danger of overcooking the octopus. This Galician-style octopus dish is a culinary treasure that is easy to recreate at home.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/.../pulpo...
For hundreds more delicious recipes and mouthwatering food images, please go to:
This was served on the side with my burrito bowl. Quite weird. I can't stand queso dip, but, it was kinda good, I admit!
at Verde Flavor Of Mexico Ironworks, Indianapolis, Indiana
Ingredients:
3 cups boiling water
1 1/2 cups milk
1/2 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 package (8 oz) cream cheese, cut into cubes
1 teaspoon garlic salt
1/4 teaspoon pepper
4 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
Gravy or chopped fresh parsley, if desired
Directions:
1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream and cream cheese with wire whisk until blended. Add garlic salt, pepper and mashed potatoes (dry); mix just until blended.
2. Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.
3. Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, a couple tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.
Stove-Top Directions: In 4-quart Dutch oven, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and mashed potatoes (dry); whip with fork just until moistened. If potatoes become to thick, stir in additional milk, a couple tablespoons at a time.