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.

Treat yourself with this flavorful, delightful and colorful treat before saying goodbye to summer all together. Wonderfully simple, easy and creamy. And three ingredients are all you need to make this wonderful treat for you and your family to enjoy.

This Saturday while browsing through all different colorful fruits(peaches, nectarines and others) in our local Farmer’s market under fading sunlight the only thing on my mind was on this fruity ice cream recipe that I read on Bamix cookbook. I grabbed a big box full of different colorful fruits and now I have fruits more than I can eat. Best thing to do is to freeze them for winter and of course after freezing them you can try this ice-cream recipe using them. So here’s the very special recipe for you to enjoy.  Don’t forget to upload your version of the recipe. Here are some fresh fruit sample from the market. Click on the image to enlarge.

Ingredients:

• 2 Cups Frozen fruits (Any mix) Strawberries, banana and blackberries are a good combination.
• 6 tbsp liquid diary product (skim 1%, 2%, whole or evaporated milk, ½ and ½, cream or yogurt)
• 2 tbsp sugar, sugar substitute like Xagave or liquid honey

Method:

• Put all the ingredients in the Bamix jug, or an empty 1-liter ice cream tub. Use bamix blade “C” in a tapping motion up and down to chop through the fruit.
• Once the fruit is chopped then use a circular stirring motion until it becomes an even creamy consistency.

Note: Fruit juice or soy milk may be substituted for dairy products.

• Spoon into flat- bottomed ice cream cones.
• Freeze until frozen.
• Serve the ice-cream in a chilled dish and 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!

Don’t  forget to enter your own recipe for a chance to win Free Blender.

I have been writing about the spices over couple of weeks now. And it is still going one. It was really surprising to see the long list of spices from all over the world. My research is still on going and I will be writing about it more in my future posts.

For today lets make use of those spice research and make something simple but yet tasty. You will be surprised how quickly you can make this recipe.  The recipe is so simple and easy that a lazy person like me was able to make it,that also after work.

The benefit of recipe is clear with the ingredients itself. Salmon is low in fat and calories but high in protein and omega 3. Cucumber has soothing and cooling effects with lots of other benefits. What better way to beat the heat than a cool slice of juicy cucumber.

I will be making it again in the weekend until I overuse the recipe. So lets make something tasty and cool for the weekend. Be ready for next spice tour in next posting.

Baked Salmon.

Serves: 4
Ingredients:
•    4 Pieces of Salmon Fillet/steak.
•    1 Teaspoon of garlic powder
•    1 Teaspoon of curry powder
•    1 Teaspoon of cumin powder
•    1 Teaspoon Black pepper
•    1 Teaspoon of salt or as per taste
•    Smoked paprika
•    Rosemary fresh or dried.

Method:
•    Mix all the dry ingredients except smoked paprika and rosemary.
•    Sprinkle the spice mixture over the salmon.
•    Now sprinkle the paprika and rosemary as per your taste.
•    Let the salmon rest in fridge for 10 minutes.
•    Meanwhile preheat the oven 360 degree.
•    Bake the salmon for 6 minutes.
•    2 minutes broiling.
•    Serve the hot and spicy salmon with cool cucumber salad.

Cucumber salad.

Serves: 4
Ingredients:
•    1 Whole English Cucumber
•    3 Sticks of celery.
•    1 Cup of Yogurt
•    ¼ Cup of Feta cheese
•    ½ Small lemon juice
•    Salt as per taste
•    1 Small teaspoon black pepper
•    2 Cloves garlic. (Crushed)
•    2 Tablespoon olive oil
•    4 Basil leaves
•    1 Tablespoon Parsley
•    Oregano As per taste (Optional)

Method:
•    Thinly slice the cucumber and set it aside.
•    Cut the celery in to small cubes.
•    Thinly slice the parsley and basil.
•    Put everything in a bowl except cucumber and stir it well, until it forms a thick creamy paste. Put it in freeze for 10 minutes.
•    Now drizzle it over the cucumber.
•    Salad is ready to be served.

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.

Ingredients:
•    1 Can of beer
•    ¼ Cup olive oil
•    ½ Cup balsamic vinegar
•    ½ Cup red wine vinegar
•    1 cup Xagave
•    2 Chopped shallots
•    1 Tablespoon fresh grated ginger
•    1 Teaspoon salt
•    1 Teaspoon pepper

Methods:
•    Mix all ingredients in a blender.
•    Place round steak, flank steak or other meat in marinade over night.
•    Grill on hot grill to desired level of doneness.
•    Simmer the leftover marinade until nice and thick.
•    Server it as a sauce on side.

Note: For more information about XAGAVE.

Ingredients:

•    2 cups Tomato sauce
•    ½ cup Water
•    ½ cup Balsamic vinegar
•    1/3 cup Xagave
•    ½ tbsp Onion powder
•    ½ tbsp Garlic powder
•    ½ tsp Salt
•    1 tbsp. French’s mustard
•    ¼ cup Worcestershire sauce
Note: This sauce is great on chicken, pork or beef and it stays in refrigerator for weeks.
Methods:
•    Combine all the ingredients in a blender and blend until smooth.
•    Pour the mixture into a saucepan and bring it to boil.
•    Immediately reduce to a simmer and let it simmer for 45 minutes until thick.
•    Enjoy your sauce.

Note: For more information about XAGAVE.

- By Humberto(In-House cook of kitchenresource)

This Broccoli salad is a very simple and easy to prepare recipe that can serve upto 12 people. Just assemble the ingredients and all you have to do is mix it together. The dressing is light and works well with the summer heat.  Summer is great season for fresh fruits and vegetables, you can use fruits of your choice or that are locally available in the salad. The fruits and vegetables are packed with healthy benefits. It is a great and tasty way of getting your recommended amount of fruits and vegetables.

Ingredients:

3lbs broccoli florets
Carrots
2 cup raisin
2 cups cranberries
1 cup roasted soya
½ cup of pumpkin seed
2 cup plain yogurt
3tbsp of xagave or homey or any sweetener you prefer

Note: Xagave is natural sweetener that contains inulin, a soluble fiber that help improve digestive health and calcium absorption. It is made from pure organic Agave nectar.

Salt to taste
1 cup crushed pineapple
2 apple (put ice cold water in a bowl with lemon and put the cut apple in it this will prevent the apple from discoloring)
2 tbsp sour cream
1 cup orange juice

Method:

1. Mix broccoli, raisin, cranberries, soya, and pumpkin seed in a bowl.

2. Put yogurt, crushed pineapple, and honey in a separate bowl and mix/stir well.

3. Put the dressing over the broccoli mixture and stir it well making sure everything is coated with dressing.

4. Put apple as garnish and leave it aside in the freeze.

5. Serve cold and crispy salad with chicken and rice.