vendredi 2 février 2018

Baked potato,zucchini,yellow squash,tomato









 Ingredients

2 medium potato
2 medium yellow squash
2 medium zucchini
2 medium tomato
2 onions, thinly sliced
2 cloves garlic, minced
fresh thyme
salt
pepper
olive oil
grated parmesan

How to make it:


Using mandelin slicer(optional), slice all the veggies.
Heat oil,fry onions and garlic in a pan until caramalised
In baking dish, add the caramalised onions on the bottom first
Arrange the veggies one over the other separately, so that you could arrange easily in the baking dish
Sprinkle some fresh thyme. Drizzle with olive oil,season with salt, pepper. Cover with foil.
Preheat the oven at 400 c. Bake the dish for 35 to 40 mins.
Remove frm the oven, let it cool fr 5 mins without removing the foil
Put the oven after seasoning with some parmesan and broil fr 3 mins.


Meatball Sub Bake









 Ingredients:

24 frozen meatballs
1 roll biscuit dough
1 jar marinara sauce
2 cups shredded mozzarella cheese

How to make it:


35 mins
Preheat oven to 375°F
Cut the buiscuits into 8 pieces and place them in the pan.
Once done cutting biscuits then cover in sauce and use a spatula to mix them up in the sauce so all of them are evenly covered.
Take the meatballs and place them right ontop the biscuits pushing them down a little bit.
Take your mozzarella and cover the dish with the whole 2 cup package.


jeudi 1 février 2018

Crock pot Sausage with Peppers and Onion









 1 lb Sweet Italian Sausage (could also use hot sausage if desired)
1 Green Pepper Sliced
1 Red Pepper Sliced
1 Onion Sliced
1 Can Crushed Tomatoes

How to make it:


Brown sausage in a skillet on the stove.  Once browned place in a crock pot and cover with veggies and tomatoes.  Turn to high and cook for 4-6 hours.  Check occasionally to make sure it isn't too dry.  You may desire to add a tablespoon of water to the sauce.


SAUSAGES, ONIONS, POTATOES, PEPPERS AND GREEN BEANS









 INGREDIENTS

2½ pounds Idaho® Yukon Gold or Yellow Finn potatoes, scrubbed, cut into bite-sized chunks.
5 tablespoons olive oil, divided
4 precooked spicy sausages of your choice (12 ounces) cut crosswise into ¼ inch slices
2 bell peppers, any color, seeds and ribs removed, cut into ½ inch strips
2 medium yellow onions, peeled, halved, and cut into ½ inch slices
¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off
3 teaspoons kosher salt, divided
1 teaspoon Aleppo pepper (or substitute fresh ground black pepper)
2-3 tablespoons pomegranate molasses (or substitute balsamic vinegar)

INSTRUCTIONS


Put the potatoes into a large pot, and cover with water by 2 inches. Stir in a teaspoon of salt. Set the pot over high heat. As soon as it comes to a boil, lower to a gentle boil and set your timer for 10 minutes, until potatoes are cooked but not falling apart. Drain and set aside.
While the potatoes are cooking, heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Add sausages and cook, flipping occasionally, until browned on both sides, about 4 minutes. Transfer to a small bowl and set aside. (don't wash the skillet - you'll use it for the peppers and onions)
Put an additional tablespoon of oil in the skillet. Add the onions and peppers and cook, stirring occasionally, until they are softened and browned in spots, about 7 minutes. Remove from heat but keep on the stove. Sprinkle with 1 teaspoon of salt and ¼ teaspoon pepper.
Fill a medium pot halfway with water and bring to a boil. Drop the green beans in to blanch them. Once the water returns to boil, set the timer for 2 minutes. Drain and plunge beans into cold water to stop the cooking process. Drain and set aside.
Add the sausages, green beans and potatoes to the skillet with the onions and peppers. Drizzle 3 tablespoons olive oil and pomegranate molasses (or balsamic) on top. Season with 1 teaspoon salt and ¾ teaspoon pepper. Toss everything gently to combine, over a medium flame, until heated through. Season, to taste, with salt and pepper. Divide among 5 bowls or plates. Enjoy!

Sweet Alabama Pecanbread








 1 c sugar
1 c brown sugar
4 eggs beaten
1 c oil
1 1/2 c self rising flour
1 tsp vanilla
2 c pecans finely chopped

How to make it :



Preheat oven to 350 degrees. Lightly grease and flour 9x13 inch baking dish
Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth.
Stir in flour and vanilla. Add pecans, then stir until evenly mixed.
Spoon into prepared pan and bake for 30-35 minutes.


Depression-Era Chocolate Cake Recipe









 3 cups flour (Either spelt or unbleached all-purpose or a combination of both)
2 cups organic cane sugar
1 tsp sea salt
6 Tbs cocoa powder
2 tsp aluminum-free baking soda
1/2 tsp ground ginger
12 Tbs (3/4 cup) coconut oil, melted and cooled
2 tsp pure vanilla extract
1 Tbs coffee (freshly brewed or leftover)
2 cups room temperature water
2 Tbs apple cider vinegar
* The powdered ginger and coffee are optional. I like to add them just because they give the chocolate a little more “depth of flavor” as professional bakers like to say. You can’t taste either the ginger or coffee, but they enhance the chocolate flavor. And if you’ve ever tried making your own homemade vinegar, you could use that in place of the store bought apple cider vinegar too.

How to make it :




Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans or one 13 x 9 inch pan.
In a large mixing bowl, combine flour, sugar, salt, cocoa powder, baking soda, and ginger, stirring to mix well.
Add melted and cooled coconut oil, vanilla, and lukewarm water. Stir well to combine.
Add coffee and apple cider vinegar, stirring well to make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the vinegar and the coffee.
Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean. (If you use a 13 x 9 pan rather than two cake pans, the cake might take a bit longer to bake through.)
Note: Because this cake calls for apple cider vinegar and water, it would probably work well if you wanted to use the soaked-grain method and use whole wheat flour soaked in the acidic water. I haven’t tried this yet because I didn’t want to wait for the batter to soak overnight before baking my cake, but if I were to try this, I would mix the apple cider vinegar and water together and mix it with 2 1/2 cups of flour (I think the full 3 cups would make the batter a bit too thick for soaking.) Then, I would cover the bowl and let it soak for 12-24 hours, and then add the rest of the ingredients as directed above.

Rich Chocolate Icing

3 1/2 cups organic powdered cane sugar *
1 1/4 cup cocoa powder
1/4 cup butter, ghee, or coconut oil (I decided to use ghee for my frosting this time, and it gave it a nice, slightly caramel flavor.)
1 tsp pure vanilla extract
1/2 cup water
pinch sea salt (unless using salted butter)
* If you don’t want to use refined sugar, you could make your own homemade powdered sugar using a whole cane sugar. For times when I don’t want to go through the extra work of making my own, though, I just buy regular confectioner’s sugar. (Balance is key, and a little bit of white, refined sugar once in a while isn’t the end of the world. ) I make sure I get cane sugar, though, because if the bag just says “sugar” there’s a good chance that it’s made from genetically modified sugar beets rather than cane sugar. Buying organic is your best bet of finding non-GMO sugar.

hOW TO MAKE IT /


Combine powdered sugar and cocoa powder in a large mixing bowl.
Add vanilla extract and butter, ghee, or coconut oil.
Gradually add water, stirring well to combine until icing reaches the right consistency for spreading. (I just stirred mine by hand because I was too lazy to dig out my mixer and I didn’t want to have to wash the beaters afterward, but using a mixer is the best way to get a smooth icing without any little clumps of cocoa powder.)
Enjoy your pure chocolate heaven 

mardi 16 janvier 2018

Chicken Marsala






You’ll need

1 1/4 cups (300ml) Marsala wine (see note above)
3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth
1 packet unflavored gelatin (2 1/2 teaspoons; 10g)
4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)
Kosher salt and freshly ground black pepper
About 1 cup all-purpose flour (5 ounces; 140g), for dredging
1/4 cup (60ml) extra-virgin olive oil, plus more if needed
10 ounces (280g) cremini mushrooms, stemmed and thinly sliced
4 medium shallots (6 ounces; 165g), minced
2 medium cloves garlic, minced
1 teaspoon (about 3g) minced fresh thyme leaves
3 tablespoons (45g) cold unsalted butter, cut into cubes
1 teaspoon (5ml) soy sauce
White wine vinegar, sherry vinegar, or fresh lemon juice, to taste
Minced fresh parsley, for garnish

How to make it


Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside.

2.
Season chicken cutlets all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to clean plate.

3.
Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, add chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain.

4.
Add mushrooms to skillet (do not drain remaining oil) and cook, stirring frequently, until mushrooms have released their juices and browned well, about 10 minutes. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, about 2 minutes. Add more oil if pan seems too dry at any point.

5.
Pour Marsala mixture into pan, making sure to scrape in all the gelatin. Bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters. Add butter and soy sauce and whisk constantly until emulsified and sauce takes on the consistency of heavy cream. Season with salt and pepper. Taste sauce and adjust with a small amount of vinegar or lemon juice, as needed.

6.
Return chicken cutlets to pan, swirling to bathe them in the sauce and warm them through. If the sauce begins to break at any point, swirl in a splash of water to bring it back together. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with parsley and serve.