Pesto

BY BETTY WATSON

Sometimes not complicating is the best way to enjoy things. And this recipe is the proof. With freshest of the ingredients brought together without hassle you have the most amazing flavorful pesto sauce.

I had this questing always lurking on back of my head “How to make a pesto?”. I knew it was simple but the amount of ingredients always put my recipe on the edge, until I found this pesto sauce recipe. Give it a try and you will fall in love with its simplicity and creamy pesto sauce.

Ingredients:

• Bulk of Parmesan Cheese to make 1/2 Cup grated cheese
• 1/2 cup fresh Parsley
• ¼ cup fresh Basil  (or 1 Tbsp dried basil)
• ½ teaspoon Nutmeg
• 2 cloves Garlic
• 1/2 to 1 cup Olive oil

Rice Pudding

• 1/2 Gallon Whole Milk
• 1 Tablespoon Unsalted Butter
• 1 Cup Sugar
• 1 Cup Pudding Rice
• 3 eggs, lightly beaten
• 1/4 Whipping Cream
• 1/4 Teaspoon Salt
• 2 Teaspoons Vanilla Extract
• Cinnamon powder for garnish
• Nuts and pomegranate seed for garnish

Method:

• In a thick pan melt the butter and fry the rice for 5 minutes then combine milk and sugar. Cover and let it simmer for 1 hour, stirring frequently. Remove from the heat and let it cool.
• In another pan combine eggs, cream, salt and vanilla.
• Pour the egg mixture to the rice mixture. Simmer on low heat stirring frequently, for couple of minutes.
• Pour into a dish and cover with plastic or foil wrap leave small opening to let steam escape. Let it cool in refrigerate for over night or at-least for few hours before serving.
• Garnish with some nuts and pomegranate seeds and sprinkle cinnamon powder. ENJOY!!

Beef Stir Fry

Recently Bosch Food Processor was awarded Best Food Processor Brand – Reader’s Choice Award by About.com. So to share that excitement, today I have a recipe using the food processor that can be made in minutes. Enjoy!!!! 

Best Food Processors Voting Results:

Ingredients:

• 2 Tbsp oil
• 1 pound lean ground round steak (hamburger may be used)
• 1/3 cup chopped water chestnuts
• ¼ cup chopped green onions
• 1 clove garlic, finely minced
• ¼ cup candied ginger, finely chopped
• ¼ cup beef broth
• 2 Tbsp soy sauce
• Optional Garnish Thai Chili (Only if you are brave enough)

Method:

French Onion Soup

Spring is knocking on the door. It is time to get our gardening tools out, dust our bbq grill and start to seriously work on that new year’s resolution of shedding some extra pound before getting our sexy, summery outfits out. If you are anything like me, then you will wait till last moment and then panic attack. I always keep saying next year I will work out before summer and be in best shape for summer. Doest it happen? You know the answer, it start with just one bite of cake and just one spoon full of something and never stops.

Lets put that aside. Talk about French Onion Soup. The word french, makes the plain old onion soup sound like sexy dress and more desirable. I am not huge onion fan when it comes to soup. But as spring is here and temperature is getting warmer, oh ok I know you are wondering where am I going with this. Well mom once told me that onion has a property of maintaining your body temperature. So with temperature going slightly high but still cold I thought this will be great recipe to start with. The recipe is from Bosch Compact recipe book.

Ingredients:

• 2 Tbsp butter
• 2 large yellow onions, thinly sliced
• 4 beef bouillon cubes, dissolved in 3 cups water
• 1 Tbsp soy sauce
• ½ Tbsp Worcestershire sauce
• ½ cup dry white wine (optional)
• 4 slice French bread ¾ inch thick
• ¾ cup grated Swiss cheese

Method:

• Slice onions in Bosch Slicer/Shredder with slicing disc.
• Cook butter and onions in saucepan on low heat until onions are tender.
• Add the rest of the ingredients, except bread and cheese, and simmer for 10 t0 15 minutes.
• Toast bread under broiler, sprinkle with cheese, heat bread in microwave until cheese melts, or put under broiler.
• Float bread in each bowl just before serving.

• 1 clove garlic
• 6 oz. blue cheese
• ½ cup mayonnaise
• ½ cup sour cream
• Juice of ½ lemon
• ¼ tsp pepper
• 1/8 tsp salt
• 1/3 cup milk

Method:

• In blender mince together the garlic and four ounce of the cheese.
• In Bosch mixing bowl add the mayonnaise and sour cream, and mix well, using wire whisk.
• Add lemon juice, pepper and salt, then blend in the milk and the blue cheese (cut into pea sized pieces).
• Note: Mix until milk is combined. If you like the dressing smooth, not chunky, as all the blue cheese with the garlic.
• Chill and stir before serving. Makes 1 ½ cups. Serve it with your choice of fruits and vegetables or anything you love.

By Chef Dave Prows –  from Sensible Cooking Cookbook

Since I have been back from my vacation, laziness has been my best friend. Just going out to eat not worrying about cleaning and cooking, sleeping till noon. Miss those days. I guess I got too used to it. Now that I am back and lagging behind on my work work and house work combined with my laziness, I find myself using more of my cookbooks then ever. Today is even better as everything was done and all I had to do was write this post, short and savory like Crepes.

I am huge sucker for crapes, specially the sweet dessert versions. Little bit of sweet whipped cream and fresh fruits, you’ve got dessert to die for. Oh! don’t forget the chocolate or caramel sauce. The savory version is equally good and so simple to prepare. And when the recipe is this easy, simple and tasty, there is hardly any changes needed.  Here is the recipe, ENJOY!!!!!

Ingredients:

• 1 Cup all purpose flour
• 1/4 tsp salt
• 1 1/4 Cups milk
• 2 Large eggs
• 2 Tbsp butter (melted)

Method:

• Mix flour, salt and milk in Bosch Blender.
• Add eggs and melted butter and mix thoroughly.
• Chill batter for 1 hour.
• Coat bottom of 6″ crepe pan with vegalene cooking spray.
• Pour 2 Tbsp batter into pan. Tilt pan in all direction so batter covers bottom. Cook 1 minute or until crepe can be shaken loose.
• Turn crepe over and cook an additional 30 seconds.
• Place crepe on a cloth towel to cool.
• Repeat with remaining batter
• Store in airtight container.

Tip:

Place cooked crepes between sheets of wax paper to prevent sticking together.

Stuff it with your favorite veggies, salad or meat to make an amazing sandwich.

]]> http://sensiblecooking.org/uncategorized/crepes-savory-and-buttery/feed/ 18 http://sensiblecooking.org/uncategorized/chicken-lettuce-wraps/ http://sensiblecooking.org/uncategorized/chicken-lettuce-wraps/#comments Tue, 07 Dec 2010 16:42:21 +0000 L'EQUIP http://sensiblecooking.org/?p=2738

I had a week off from work. What is a girl to do when you have so much free time on hand. What else shop, eat and travel. My week off was to clean my kitchen, my closet, my room, list to be continued. Nothing of that happened. Instead I packed my bag and headed to my friends place, Chicago. My love affair with chicago was instant when I first laid eyes on its downtown from plane, four years ago. Beautiful downtown on the lake side, and abundance of restaurants you will never be board, and shopping you name it they have it, most of all, I could get the new york experience with slightly less crowd.

That is why I have been little lazy with posting my blog. My creative thinking cap was lost and I had my eating hats on, hopping from restaurants to carts. In situations like this I get my magical help (cookbooks) out for blog posts. Today’s recipe is one of my favorite. I only do few changes with the ingredients here and there, to give it a variation. It is easy, tasty and makes you fell better as you are eating healthy. This recipe is from the Delicious Meets Nutritious, Xagave cookbook by Stephen Richards.

Ingredients:

• 3 Tbsp. soy sauce
• 3 Tbsp. Xagave
• 2 Tbsp. Canola Oil
• 1 1/2 Lbs. Boneless Chicken Breast cut into pieces( Thighs can be used too)
• 1 tsp. Salt
• 1 tsp Pepper
• 2 tsp. Minced Garlic
• 1 tsp. Minced Ginger
• 1 Bunch Scallions, trimmed and chopped
• 18 oz Can Water Chestnuts, drained
• 1/4 Cup Roasted Unsalted Cashews
• 1 Small Head Lettuce, leaves seperated

Method:

• Combine soy sauce and xagave in a small bowl.
• Heat oil in pan.
• Add chicken pieces. Season with salt, pepper, garlic and ginger. Note: Can be substituted with shrimp or tofu.
• Stir fry until the meat is done (about  4 to 5 minutes).
• Add 1/2 of the soy sauce and Xagave mix, scallions, chestnuts and cashews.
• Stir fry until warmed through, couple of minutes.
• Divide the lettuce leaves on the plates and chicken mix into lettuce leaves.
• Drizzle the remaining soy sauce mixture over the lettuce wraps and serve.

Time to combine your baking hat with thinking cap and put together you prefect bread recipe: King Arthur Flour, Fleischmann’s Yeast and Kansas Wheat Commission are co-sponsoring the 2011 National Festival of Breads competition, which seeks the best yeast bread recipes from home bakers throughout the United States. The competition is open to home bakers ages 18 and up from all over the nation.

Beginning Sept. 1, 2010, amateur bakers can submit original recipes for Ethnic Breads, Rolls, Time-Saving and Easy Breads, and Whole Grain Breads, to NationalFestivalofBreads.com. A secure, easy-to-use form is available for bakers to enter recipes online; submissions will not be accepted by mail, fax, e-mail or phone. The deadline for entries is Feb. 7, 2011.

Judges will vet all entries and select eight finalists, each of whom will receive airfare to and accommodations in Wichita, to participate in national competition events June 23-25, 2011. In addition, each finalist will receive a $500 cash award, participate in a Wheat Harvest Tour to a working Kansas wheat farm, flour mill and grain elevator, and take part in other activities.

Judges will evaluate the finalists’ yeast bread entries based on taste, originality, ease of preparation, healthfulness and appearance. One Grand Prize Winner will receive an all-expenses-paid trip to a baking class of his or her choice at the King Arthur Flour Baking Education Center in Norwich, Vt., a year’s supply of Fleischmann’s Yeast, plus $2,000 cash.

Find out more about the competition.

April 22 is a day to appreciate and understand Earth and it’s environment. Gaylord Nelson, U.S. Senate from Wisconsin founded Earth Day in 1970. It is celebrated all around the world with various programs and campaigns. To celebrate and give something back to environment lets cook something using my most favorite kitchen gadget (BRK Pressure cooker) ,which also gives you more reason to celebrate. Here is why I love my pressure cooker and be energy efficient: Single-handed pressure lid, Meals are prepared 70% quicker, You can reduce your energy consumption up to 60%, eat healthier as pressure cooking saves up to 82% vitamin A, 77% vitamin B1 etc. I can go on with the list.

With little help this week I am presenting a recipe that is my personal favorite. Soup are my favorite food and specially the soup that can be prepared in pressure cooker are the best. Here is the recipe from our Chef Lacy.

Ingredients:

• 1/3 Cup Oil
• 2 Onions Diced
• 4 Cloves Garlic Diced
• 1 15 oz. Can Diced Tomatoes Drained
• 3 Quarts Chicken Broth
• Tortilla Chips
• Cilantro Chopped
• 2 Limes
• Grated Cheese
• Optional – Shredded Chicken

Method:

• Heat oil in cooker, then add onions and garlic cloves. Saute until deep golden brown.
• Remove from cooker and pure with tomatoes in blender or Bosch food processor until smooth.
• Return to cooker and add broth. Heat to boiling. Bring up to high pressure, reduce heat and cook 10  minutes.
• Release pressure and remove the lid.
• Add cilantro and salt to taste.
• Place cheese and tortilla chips in individual soup bowls and pour hot soup on top. Serve with lime wedges, if desired.

Sorry for the late announcement of the recipe contest result. Due to the large number of recipes that we received it was very difficult to choose just one winner. The entire recipes were wonderful and I would like to thank everyone for the support and the recipes. This post is all about the winner recipe. The winner gets free powerful, convenient  L’Equip Stick Blender.

The winning recipe is Crab Stuffed Trout and the winner is Thelma Babin. Congratulation Thelma. Your new stick blender should be arriving shortly after you send me an email at chandani AT kitchenresouce DOT com to confirm your mailing address. And here is the recipe for everyone else to enjoy.

As I haven’t included image of this recipe. I would like everyone to try this recipe and upload their picture then I will take the best picture from the bunch to publish in the blog with the recipe.

Crab Stuffed Trout

Preparation Time:1 hour

Servings:12

Ingredients:

• 12 Trout Fillets

Fish Glaze:

• 1/2 cup evaporated milk
• 2 tablespoons Italian Dressing
• 1 Tablespoon Yellow Mustard

Crab Filling:

• 1 cup yellow onion
• 1 cup green bell pepper
• 1 cup celery
• 2 tablespoons Olive Oil
• 1 cup Crab Meat
• 1 8 ounce package velvetta cheese

Method:

• Spray a 12 cup muffin pan with cooking spray. Set aside.

• Mix the milk, Italian Salad Dressing and yellow mustard to form the glaze. Baste each filet with glaze. Line the sides of each muffin cup with a fish fillet, making sure to overlap edges of fish. Bake at 425 degrees for 30 minutes. This will form a cup for the crab filling. When fish is done, set aside.

• While fish is baking, use a Alligator Chopper with Collector and chop onion, bell pepper and celery.

• Heat Olive oil in 3-quart saucepan and pour chopped vegetables. Sauté 10 minutes. Add crabmeat and cheese and simmer an additional 15 minutes until cheese is melted.

• Mix well, then fill fish cups with crab filling. Bon appetite!