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

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.

Who doesn’t love chocolate. I remember when I was young and had to go to dentist, I would blame it all on chocolate. Loved the chocolate but always hated dentist. “I am never going to touch another bar of chocolate again” those were the words . Well did that happen??????? Answer is fast forward to now and I still say the same thing when I visit dentist.

It is one of the most popular food in the world for any occasion. As I was getting ready to share this recipe by Lacy, I decided to do some research on health benefits of chocolate. What better than knowing that your favorite food is actually good for you. According to Wikipedia eating dark chocolate benefits Circulatory system, Anticancer, Brain Stimulator, cough preventor and antidiarrhoeal. Most important it relaxes you. I am up for relaxing without a trip to spa.

That is enough to get me going with the chocoholic recipe. So today I decided to start my day with fun and chocolate filled breakfast. Just thinking of the recipe makes me happy like a kid in candy shop. Therefore I had to share this recipe with you, here is chocofun recipe for everyone. Don’t forget to tell me about your own experience.

Waffle Ingredients:

• 3 Squares unsweetened chocolate
• 1 Cup Butter
• 4 Eggs
• 1 1/2 tsp. Sugar
• 2 Cup Flour
• 1/2 tsp. Salt
• 1 tsp. Vanilla
• 1 Cup Chopped Nuts

Frosting Ingredients:

• 1 square unsweetened chocolate
• 1 Tbsp Butter
• 1/3 Cup Milk
• 1/2 Cup White Sugar
• 1 1/2  -  2 Cup Powdered Sugar

Method:

1. Melt Chocolate and butter.
2. Beat eggs, then add sugar and mix.
3. Add Flour, salt, vanilla and nuts. Mix Well.
4. Heat the waffle Iron to medium.
5. Drop 1 tablespoon on each section of waffle iron.
6. Bake for 1-2 minutes.
7. For Frosting: Melt chocolate, butter and milk with white sugar.
8. Add powdered sugar and beat until smooth.
9. Frost the warm waffle with frosting. Top with fruit of your choice. Enjoy.

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.

By AL’S WHOLESOME FOOD.

Today I would like to share a very special recipe from our guest. The recipes is from Al’s Wholsome Food by Mr. Al Godsey and his wife Pam. We received mini version of this bread during Christmas time along with few other. They were light fluffy and delicious. So let’s bake a fluffy loaf like a professional baker with some tips and help for Mr Al. And just don’t go anywhere soon we still have more recipes form Al that I will posting soon. Here is the recipe:

Ingredients:

• 15-16 Cups Whole Wheat Flour (hard “red” or “white” spring wheat)
  Note:Protein (flour is best when freshly milled – (more food value) hint – 8 Cups red and white.
• 3 – Cups white wheat and grind in mill on fine or the dial at 12:00 straight up
• 6½ Cups Water @ 100 ° F
• 2/3 Cups Vegetable Oil
• 2/3 Cups Honey (raw or pure)
• 2 Tbsp Salt
• 3 – Tbsp – Yeast (Red Star or Saf-instant)
  Note:(Please note this recipe is recommended for a 700-watt + Bread Mixer or knead by hand 100 times and let rise 3 times – Total kneading -300 times.)

Method:

1. Mix 1 Tbsp yeast, ½ cup of water at 100° F and 1 tsp honey in a small bowl.
   For 2-3 minutes to brew. – Note to TEST the yeast!
2. Add 7 cups of whole wheat flour and 6 cups of water 100° F into the large.
   Mixing bowl and mix on #1 or low speed for ½ minute.
3. Add 2/3 cups vegetable oil and 2/3 cups honey into the mixing bowl and mix on #1 or low speed for ½ minute.
4. Add 2 Tbsp salt, and the brewed yeast from small bowl, and 2- more Tbsp of yeast (Total yeast 3 Tbsp) (Optional 3 Tbsp Gluten flour) and mix on #1 or low speed for ½ minute.
5. Add the last 8-9 cups of whole-wheat flour until the dough pulls away from the bowl. Use # 2 speed. (Put the final cup of flour in very, very slowly.
6. Mix for 10 minutes on #2 speed.Let the dough rise for 15-20 minutes in the mixing bowl in a warm place. When Raised (about double in bulk), put in a greased pan and let it rise 15-20 minutes more or in the oven at 145-148 °F until it again doubles in bulk. When the dough is raised, turn on the oven (do not pre-heat oven over 145-148 °F) and put the raised bread in the oven and turn the oven temperature up to 350 °F and bake for 20-25 minutes. Makes 8- 10 – one – lbs. Loaves – or 4 – 5 in big loaf pans.
   Remove the bread from the pan after cooling for a few minutes and brush it with
   Vegetable oil on top of the bread loaf.

Mix some honey and butter in a cup and spread it on the bread. Enjoy!

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!

Click on the image to see the Full image of Blender.

Click RECIPE CONTEST to enter.

I have a special announcement to share with everyone today. As our blog is dedicated to recipe, on the occasion of bringing our blog to you we are running a small recipe competition. We need your help to make this competition a success. So let’s tell everyone about the competition. The prize is as amazing as the competition itself.  It’s a beautiful L’EQUIP stainless steel stick blender with four interchangeable blades that crushes, mixes, chops, blends, whips, purees and minces.

The rules are easy and simple. All you have to do is submit a recipe. Yes it’s as simple as that. Recipe must be original using one of the products sold by Kitchen Resource, LLC and little hint of creativity. Weather you love grilling, baking, slow roast, whatever your specialty is share with us.  You will get a chance to make that blender yours and feature your recipe in our blog with your name. The competition ends Sep.13, 2009.  Winner will be announced on the blog and in dealer convention 2009.

So, what are we all waiting for lets click on the link and take a first step towards making that blender yours.

CONTEST RULES.