tag:blogger.com,1999:blog-35211115778109370002024-03-02T12:28:46.679-05:00Beyond Recipes™ - A Food and Recipe BlogBeyond Recipes is an easy to use food and recipe blog for people who love food and cooking. There are step by step recipes, restaurant recommendations, and food product recommendations.Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-3521111577810937000.post-74538120618288058722015-07-23T12:17:00.005-04:002015-07-29T12:56:47.593-04:00Classic Toor Dal - Everyday Indian Food<div class="separator" style="clear: both; text-align: center;">
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Lately, I've had quite a few people asking me for "Indian lentil recipes." So I thought I'd write up our staple dal recipe that we eat at least once every few weeks. Toor dal is Marathi for pigeon pea, a lovely member of the legume family. The variety we make is yellow in color. There are some things that I always love and never get sick of, and one of them is this recipe. It's kind of like the American equivalent to mac and cheese, or the British equivalent to a jacket potato - comfort food all the way. <br />
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<u><b>Toor Dal</b></u><br />
<i>Makes 8 servings</i><br />
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<b>Ingredients</b><br />
<div>
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<div>
<div>
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2 cups thoroughly washed <span class="il">toor</span> <span class="il">dal</span></div>
<div>
<span class="il"></span>3/4 tsp turmeric powder</div>
1/2 tsp cayenne powder</div>
<div>
1 tbsp canola oil, vegetable oil or ghee (clarified butter)</div>
3/4 tsp mustard seeds</div>
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1/2 tsp cumin seeds</div>
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Pinch hing (asafoetida)</div>
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6 garlic cloves, thinly sliced</div>
1 tsp salt</div>
6 plum tomatoes, peeled and diced</div>
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5 cups of water<br />
Juice of 1 lime or lemon<br />
1 handful of cilantro leaves, finely chopped <br />
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<b>Directions - Indian style pressure cooker </b><br />
<b>*</b>Please only use this method if your pressure cooker is safe to use to cook beans/lentils/legumes. Check your pressure cooker instruction manual for guidelines. <br />
1. Soak toor dal in 5 cups of water for a few hours. This step is not essential but it speeds up cooking times dramatically.<br />
2. Heat oil in the pressure cooker.<br />
3. Add mustard seeds and listen for them to start popping. Then add cumin seeds and the pinch of hing. Allow these spices to sizzle in the oil for a moment until they smell aromatic.<br />
4. Add the garlic. Stir, allowing to cook without browning for 1 minute.<br />
5. Add tomatoes, turmeric powder, cayenne powder and salt. Allow this entire mixture to cook for a few minutes, stirring occasionally, until tomatoes look slightly softened.<br />
6. Add the toor dal and all the water; stir. Close the pressure cooker lid. On a medium heat, cook and listen for 3 whistles. Turn off. <br />
7. Once the pressure has subsided, open lid, and add citrus juice and cilantro. Taste for salt and sourness, which can be adjusted by adding more salt and more citrus. <br />
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<b>Directions - without pressure cooker</b><br />
1. Soak toor dal in 5 cups of water for a few hours. This step is not essential but it speeds up cooking times dramatically.<br />
2. Combine toor dal, water, cayenne powder, turmeric powder and salt in a pot and bring to a boil. Skim the froth that has risen to the top. Allow to simmer, stirring occasionally until toor dal is cooked. During cooking, add water if necessary. Do not cover the pot at any point. Giving an estimate on time is difficult as toor dal can vary based on the variety/where it was grown etc. It will probably take somewhere between 45 minutes and 2 hours. When it is cooked, it will break apart, taking on a more creamy texture, and each piece can be very easily crushed with the back of a spoon.<br />
3. In a separate small pan, heat the oil. <br />
3. Add mustard seeds and
listen for them to start popping. Then add cumin seeds and the pinch of
hing. Allow these spices to sizzle in the oil for a moment until they
smell aromatic.<br />
4. Add the garlic. Stir, allowing to cook without browning for 1 minute.<br />
5.
Add tomatoes, turmeric powder, cayenne powder and salt. Allow this
entire mixture to cook for a few minutes, stirring occasionally. <br />
6. Add this entire mixture to the pot with the dal in it, along with the citrus juice and cilantro. Taste for salt and sourness, and adjust if necessary.<br />
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<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com9tag:blogger.com,1999:blog-3521111577810937000.post-74253694544993542492015-06-03T17:49:00.000-04:002015-06-03T17:49:19.155-04:00Cauliflower Bhaji/Indian Style Cauliflower and Potato<div class="separator" style="clear: both; text-align: center;">
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This recipe is delicious. It was given to me by an excellent cook that I regard highly. If you want to re-create the Indian restaurant experience in your own home, give this recipe a try. It does not disappoint. Keep in mind, if you are using a large cauliflower, you'll need to up the amount of each spice slightly. <br />
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<b>Cauliflower Bhaji</b><br />
<i>Makes 4 side dish sized servings</i><br />
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<b>Ingredients</b><br />
<b> </b><i> </i><br />
One <b>small</b> head of <span class="il">cauliflower</span>, about 1.5 quarts, chopped into even, bite-sized pieces <br />
One medium sized potato, peeled, cooked and chopped into small chunks<br />
1 tbsp canola oil<br />
A pinch of asafoetida (hing)<br />
1/4 tsp turmeric<br />
1/2 tsp cumin seeds<br />
1/2 tsp coriander powder<br />
1/4 tsp cayenne powder (or to taste)<br />
1/2 tsp amchoor<br />
1/8 tsp garam masala<br />
1/2 tsp salt<br />
A small handful cilantro leaves, finely chopped<br />
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<b>Directions</b><br />
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1. Cook the cauliflower pieces. This can be done by steaming, boiling, or microwaving. I'm usually in a rush and often end up microwaving as it only takes about 3-4 minutes to cook the pieces. The ideal "cooked" cauliflower piece is tender but still has a bite to it. <b> </b>Play around with this to get it right - it will depend on different factors, for example, how powerful the microwave is, or how large or small one considers "bite-sized" to be.<br />
2. Heat the oil in a wide bottomed pan. Add the cumin seeds and allow them to sizzle and become aromatic. Add the turmeric and asafoetida. <br />
3. Immediately add the cooked cauilflower pieces and cooked potato chunks. Stir until spices evenly cover cauliflower and potato.<br />
4. Sprinkle evenly over the mixture - coriander powder, cayenne powder, amchoor, garam masala and salt. Stir thoroughly over the heat until well combined.<br />
5. Add the cilantro and stir until evenly distributed. Serve!<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com0tag:blogger.com,1999:blog-3521111577810937000.post-53977842170053695052015-03-28T09:58:00.000-04:002015-03-28T09:58:06.307-04:00Sabudana Khichdi - Indian Style Tapioca with Peanuts and Potatoes<div class="separator" style="clear: both; text-align: center;">
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This recipe is a lovely mix of flavors and textures. There is the chewiness of the tapioca, the bite of the crunchy peanut pieces, the softness of the fluffy potato chunks, and the tangy and spicy flavors which surprisingly combine so well with the peanut taste. This dish would normally be served for breakfast or as a snack in India. Healthy - not so much. It's a carbohydrate festival with a bit of protein from some peanuts. Tasty and awesome as a treat - yes. <br />
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<u><b>Sabudana Khichdi</b></u><br />
<i>Makes 3-4 servings</i><br />
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<b>Ingredients</b><br />
1.5 cups <span class="il">pearl tapioca</span> (measured before soaking)<br />
2/3 cup peanuts, finely chopped<br />
Potatoes equal in volume to soaked <span class="il">tapioca</span>, cooked, peeled and gently crushed by hands into pieces<br />
1-2 tbsp canola oil<br />
2 small green chilis, finely chopped<br />
1/2 tsp cumin seeds<br />
1 tbsp sugar<br />
3/4 tsp amchoor<br />
Salt to taste (approximately 1 tsp- more or less depending on whether your peanuts are salted or not)<br />
Small handful cilantro, finely chopped<br />
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<b>Directions</b><br />
1. The tapioca should be soaked approximately 12 hours before it is cooked. To soak the tapioca, first wash it a couple of times. Then, place the tapioca in a bowl, and just cover it with water. You should not be able to see additional water floating on top of the tapioca. Cover<b> </b>the bowl. Just before cooking, use hands to break apart the tapioca so that it is in individual little pearls.<br />
2. Heat the oil in a wide bottom pan. Add cumin seeds and allow them to sizzle for a few seconds until they become aromatic.<br />
3. Add the green chilis, allowing them to sizzle in the oil for a few seconds.<br />
4. Add the peanuts. Stir the mixture frequently and watch the peanuts froth and brown slightly.<br />
5. When the peanuts have reached a light golden color, add the potatoes. Continue to stir frequently for a few minutes. I like it when the potatoes and peanuts get slightly browned and look quite golden.<br />
6. Add the pearl tapioca, sugar, salt, and amchoor. Stir until well combined. At this point you can taste the mixture. For more spiciness, add some red chili powder (cayenne pepper), and for more sour flavor, add more amchoor or a squeeze of lime. <br />
7. Turn off the heat. Add the cilantro and stir until well distributed.<br />
8. Serve immediately. The more time the tapioca has to sit in a heated dish, the more it will start to stick together. Not necessarily a bad thing, but it does make the texture significantly more chewy. <br />
<i> </i><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com1tag:blogger.com,1999:blog-3521111577810937000.post-83335582845427801092014-02-17T12:00:00.000-05:002014-02-17T12:01:05.512-05:00Classic Ratatouille<div class="separator" style="clear: both; text-align: center;">
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One of my favorite dishes has got to be ratatouille. It's nutritious and delicious - I usually serve it as a side dish to accompany a meal - think steak, roast chicken, a pork chop etc. One of the best meals I have ever eaten in my life included ratatouille - I think I was 16 and in the south of France, eating lunch outside with some family friends on a gorgeous day. My plate consisted of filet of beef with a dark mushroom jus and ratatouille, and it was just the right combination of savory flavors.<br />
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This recipe is very good and IS simple, but takes some time and patience. The key is to saute the pepper, eggplant and courgette (zucchini) all separately. If you do this, your ratatouille will be one step above the masses.<br />
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<b><u>Ratatouille</u></b><br />
<i>Makes 4 servings as a side</i><br />
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<u>Ingredients</u><br />
1 eggplant, cut into small cubes<br />
1 courgette (zucchini), cut into small cubes<br />
1 yellow or red pepper, cut into small cubes<br />
1 medium onion, finely chopped<br />
2 garlic cloves, peeled and gently broken open<br />
1 can of tomato sauce (8oz) <br />
1/4 cup extra virgin olive oil<br />
salt<br />
pepper<br />
few sprigs of fresh thyme<br />
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<u>Method</u><br />
1. Heat 1 tbsp of olive oil in a shallow, wide pan<br />
2. Add eggplant and saute over medium heat, stirring frequently until fully cooked (approximately 10-15 minutes) then remove to a bowl - eggplant is cooked when it's completely soft and starting to brown slightly around the edges<br />
3. Repeat steps one and two with courgette and pepper, respectively - courgette and peppers take less time than eggplant - they will both start to look quite translucent and brown slightly around the edges when done<br />
4. In the empty pan, add a bit more olive oil if necessary<br />
5. Add onion and garlic, and saute until onion is soft<br />
6. Add tomato sauce and thyme, stirring in the pan for one to two minutes<br />
7. Add back pepper, courgette and eggplant to the pan<br />
8. Season with salt and pepper, and stir all together<br />
9. Cover with lid and simmer over a low heat for 10-20 minutes <div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com2tag:blogger.com,1999:blog-3521111577810937000.post-62753756631587747292013-12-31T03:54:00.001-05:002015-07-29T12:57:55.512-04:00Vegetable and Lentil Soup with an Exotic Twist<div class="separator" style="clear: both; text-align: center;">
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Thank you Vani Auntie for the most delicious of vegetable and lentil soups I have ever had! Not only is this soup very tasty, it's also full of nutritious ingredients. The lemon, cilantro, ginger and chilies really kick this soup up a notch. It's also a soup that is great for any season.<br />
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I have found that these basic quantities of vegetables work well together but it's very possible to change amounts of each vegetable depending on your preferences. <br />
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Vegetable and Lentil Soup<br />
Makes approximately 8-10 servings<br />
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Ingredients<br />
1/2 cup uncooked moong dahl, washed and soaked for 30 minutes<br />
1 large potato peeled and cut into small cubes<br />
1/2 sweet potato peeled and cut into small cubes<br />
1 can of petite diced chopped tomatoes<br />
1 small can of tomato sauce<br />
1.5 cups shredded carrots <br />
4 celery stalks, chopped<br />
1 medium onion, chopped<br />
1 jalapeno or 3-4 birds eye chillies, very finely chopped<br />
2 tbsp ginger, grated<br />
1 tsp black pepper<br />
1 tbsp paprika <br />
salt to taste <br />
2 tbsp canola oil<br />
2 tbsp butter<br />
1 large handful of cilantro, finely chopped<br />
Juice of one lime<br />
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Directions<br />
1. Heat canola oil in deep pan or, if you want to cook the soup quickly, a pressure cooker<br />
2. Add onions and chilis, sauteing for 3-4 minutes<br />
3. Add ginger stirring for 1 minute<br />
4. Add all other ingredients, except for celery, cilantro, lime, black pepper and butter<br />
5. Cook until lentils and vegetables are all tender<br />
6. Add the celery and cook for 30 more minutes (I like having the celery a little less cooked than the rest of the vegetables in order to provide a slightly crunchy texture in the soup, but if you like everything soft, just add the celery when you add all of the other vegetables)<br />
6. Finish with cilantro, lime juice, pepper, and butter<br />
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<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com1tag:blogger.com,1999:blog-3521111577810937000.post-71986121174643238402012-09-09T19:00:00.002-04:002015-07-29T12:57:38.064-04:00Indian Style Chick Peas<div class="separator" style="clear: both; text-align: center;">
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Thanks to Stuti Jhunjhunwala for teaching me how to make this staple Indian food! Stuti has such a simple method for cooking this recipe, and its packed with tons of flavor! <br />
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For anyone trying to learn some basic Indian recipes, I'd say this is a pretty good one to start with. It doesn't require too many different ingredients and though it takes some time, the method is straightforward. All you aspiring Indian chefs - be brave and give this recipe a try!<br />
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This recipe can be served with some sort of Indian bread (chapati, naan, paratha, puris, baturas etc.) or rice. I like to scoop up the chick peas with a chapati instead of eating them with rice. But that's of course, my personal opinion!<br />
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<u><b>Indian Style Chick Peas </b></u><br />
<i>Makes approximately 8 servings as part of a meal </i><br />
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<b>Ingredients</b><br />
2 and 1/4 cups of dried chick peas, washed and soaked for 24hrs in water OR 3 15oz/425g cans of chick peas, drained and rinsed<br />
1 tsp turmeric<br />
1 tsp salt <br />
1-2 tbsp canola or vegetable oil<br />
1 tbsp cumin seeds<br />
1 large onion<br />
3 birds eye chilis (or some other medium hot chili, like a serrano pepper to taste)<br />
6 cloves of garlic<br />
2 tbsp grated ginger<br />
3/4 can tomato paste (about 4.5oz)<br />
2 tbsp MDH chana masala mix (available at most Indian supermarkets)<br />
1/2 lemon or lime (optional)<br />
More salt to taste <br />
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<b>Directions</b><br />
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</ol>
<ol>
<li>After soaking the chick peas, cook them until tender with turmeric and salt (a pressure cooker is the fastest method if you have a pressure cooker that is safe for beans, or they can be simmered for 1-2hrs), OR, place drained and rinsed canned chick peas in a bowl with turmeric and salt. </li>
<li>Place onions, chilis and garlic into a chopper and process until they are very finely chopped. If you don't have a chopper, use a large chef's knife to get to a finely chopped consistency. </li>
<li>Heat oil in a large non-stick pan. Add cumin seeds and allow them to brown for a minute (they should sizzle a little and be fragrant). </li>
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<li>Add the onions, chilis, garlic and ginger. Allow them to cook until they are starting to brown and stick to the bottom of the pan (approximately 10-15 minutes on medium heat). </li>
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<li>Add the tomato paste. Continually stir for approximately 3-4 minutes. </li>
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<li>Add the chick peas and the water they were cooked in, and the chana masala mix and stir well. If you are using canned chick peas instead, add 2 cups of water to the pan. </li>
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<li> Simmer for approximately 30-45 minutes, until the sauce is nice and thick. Adjust the spiciness with the lime or lemon juice, and adjust the salt according to taste. </li>
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<br /><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com4tag:blogger.com,1999:blog-3521111577810937000.post-59610928702264912572012-04-09T22:18:00.000-04:002012-04-10T11:54:42.721-04:00Kansas City's Best BBQ - Oklahoma Joe'sI know it's famous already, but I wanted to pay homage to <a href="http://www.oklahomajoesbbq.com/">Oklahoma Joe's</a>. I went there for my first time recently and it was a pretty unique experience.<br />
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The first thing to note about Oklahoma Joe's is that it's one of those places that is about the food, not the ambiance.<br />
It's definitely a place where people come simply to chow down on delicious BBQ at a pretty reasonable price. Oklahoma Joe's is self-serve, and plastic and paper plates all the way. They do however give their customers real glasses to drink out of and real utensils to eat with. Not that I needed utensils, but it's nice not to have to worry about prongs breaking off of a fork or knife breaking in half.<br />
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The second thing to note about Oklahoma Joe's is that it is perhaps that most operationally efficient restaurant I have ever seen in my life. Chipotle had previously earned that title with me, but after this experience everything changed. There were perhaps 50 people in the line in front of us, 50 people behind us (who had all arrived there within 2 minutes of us), and we were served within 10 minutes! I would not hesitate to compare the line with a symphony orchestra - once are order was taken at one end of the kitchen, we walked a few steps down the line to arrive at the end of the kitchen counter, to pick up our food and pay. Everyone in the kitchen worked so harmoniously together that the food arrived at practically the exact moment we signed the credit card bill. It was quite miraculous, and upon observing other people in the line it looked like they were continuously meeting this sparkling finale of exact precision. Pretty awesome that not one customer had to wait around for their food! <br />
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Finally, I should of course mention the food. The ribs were awesome - lovely smokey flavor, tender, juicy and falling off the bone. The french fries were great too because they were super hot and seasoned with seasoning salt which I think makes fries taste delicious. Their pulled pork was pretty tasty too. The beans and gumbo were okay, but not my favorite. It's really about the pork at this place I think, and I sure ate plenty of it... all for the bargain price of about $10 per person, and that's with a beer too. <br />
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If you are passing through Kansas City, don't miss this operational marvel and superb ribs. It's worth a little detour. The only question I am left with is wondering how many people they serve in a day - I bet it could easily be over 1000...<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com5tag:blogger.com,1999:blog-3521111577810937000.post-70957401310574105132012-03-15T20:45:00.001-04:002012-03-18T09:53:26.137-04:00Shortcut Baingan Bharta (Indian Style Mashed Eggplant)<div class="separator" style="clear: both; text-align: center;">
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Thanks to my dad's patience and experimenting, he's come up with a way to make really good baingan bharta without all the fuss and effort usually required. The only thing that is missing from this shortcut version is the smokey flavor that comes with roasting the eggplant over a flame, but to be honest, I actually like this version better because I think you can really taste all the delicious fresh ingredients that you can't in it's original form.<br />
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<u><b>Baingan Bharta</b></u><br />
<i>Serves 3 people as a meal accompaniment </i><br />
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<b>Ingredients</b><br />
1 eggplant<br />
1/2 small onion, finely chopped<br />
1 plum tomato, chopped<br />
1 large handful of cilantro leaves, chopped<br />
1 tbsp canola oil <br />
1 tsp crushed garlic<br />
1 tsp grated/ground ginger<br />
3/4 tsp black mustard seeds<br />
1 pinch hing (asafoetida) <br />
1/2 tsp cayenne powder (or more to desired spice level)<br />
1/4 tsp turmeric<br />
1/2 tsp cumin powder<br />
1/2 tsp coriander powder<br />
salt to taste<br />
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<b>Directions</b><br />
1. Wash eggplant, cut into 2 or 4 pieces. Place in microwave safe container with a few teaspoons of water and a lid. <span id="goog_2089950524"></span><span id="goog_2089950525"></span>Microwave until cooked, for approximately 12 minutes (more or less time depending on the strength of your microwave). Remove the eggplant from the cooking container, allow to cool, and then peel. Discard the skin. Chop/crush the eggplant flesh and set aside. <br />
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2. In a non-stick pan, heat canola oil. Add mustard seeds and wait until they start to sizzle and pop. Then add the pinch of hing, followed by the onions.<br />
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3. Saute the onions until soft. Then add the garlic, ginger, and all of the remaining spices. Stir for a minute or two to avoid burning.<br />
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4. Add the tomatoes. Allow to cook for a couple of minutes until they start to break down.<br />
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5. Add the eggplant and make sure to combine all the ingredients together well. <br />
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6. Add the cilantro. Turn off the heat. Stir the cilantro in well, and serve hot. <br />
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<br /><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com4tag:blogger.com,1999:blog-3521111577810937000.post-87067603326669862922012-03-04T13:10:00.001-05:002012-03-18T09:36:52.583-04:00Food at the Oscars and Wolfgang Puck's Governors Ball<div class="separator" style="clear: both; text-align: center;">
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It was a once in a lifetime kind of occasion, that's for sure. Unfortunately, it was a once in a lifetime occasion where cameras were prohibited. I did however, have my phone with me, and managed to covertly snap a couple of not so excellent photos. The light was dim throughout, so unfortunately I have not done any justice to the wonderful food.<br />
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<tr><td class="tr-caption" style="text-align: center;">Enjoying the red carpet</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">No longer the Kodak Theatre, but not enough time to change to it's new name before the ceremony day </td></tr>
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Let me start by describing the ceremony itself. All of us guests entered via the red carpet. The only thing dividing us regular folk from the stars was a rope. There was a lot of screaming from the grandstands when big stars entered, lots of networks doing interviews, and of course, lots of paparazzi. The red carpet into the former Kodak Theater was pretty long, giving us a lot of time to soak in the atmosphere. Upon ascending the sparkling staircase into the lobby of the theater, we were offered champagne. There was champagne, more champagne, and seemingly more champagne, and yet interestingly a void of all other drinks, even water.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready to kick off the 2012 Oscars</td></tr>
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After two hours of perusing the red carpet, brushing elbows with various celebrities, and enjoying the general hubbub of the paparazzi, we entered the theater and took our dress circle seats. The show was run with ease and the atmosphere was generally relaxed - minus the few people always running back to their seats when the production announcer said, "Less than 30 seconds to air, ladies and gentleman PPPLLEEAASSEE take your seats!" <br />
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<tr><td class="tr-caption" style="text-align: center;">Empty popcorn box from the ceremony and gold chocolate Oscar</td></tr>
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About 2/3's of the way through the show they came around with little containers of popcorn. Cute idea, but would have been nice if we would have also been offered some water! Nevertheless it was a welcome treat after not having had anything to eat for hours.<br />
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The moment the show was over, everyone jumped out of their seats to either exit, or, if they were lucky enough to have a ticket, enter directly into the Governors Ball. I was excited to attend the Governors Ball because my favorite kind of celebrity, the famous chef, Wolfgang Puck, was catering the party.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Governors Ball</td></tr>
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It turns out, that I didn't even get to sample all of the huge variety of items on offer. Mini-dinner plates were served to us like appetizers. There was lots of caviar, and lots of truffle flavored items. There was comfort food (like chicken pot pie) and luxurious lobster. There were adorable plates of beautifully presented mixed mini
appetizers - mini potato latkes, crostini with prosciutto, miniature
one-bite tacos and super tiny baby vegetables. Baked potatoes were wrapped in gold foil and topped with mounds of sour cream and caviar. Single racks of lamb were served with a delicate mint sauce and pea puree. There were short ribs, pot stickers, sliders, and smoked salmon pizza too. In the back of the room,
there was a chocolate lovers dream; chocolate fountains, truffles,
cookies etc. And in the middle of the room, there was a giant,
revolving band, led by Tony Bennett belting his heart out.<br />
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The thing that fascinated me most was how this event was made feasible. Somehow, Wolfgang Puck managed to serve every dish warm to each of the 1500 guests. To top that off, the food kept on coming, round after round, and hour after hour. I'd loved to have viewed the behind the scenes kitchen to see they were operationally managing to make all this magic happen! <br />
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<tr><td class="tr-caption" style="text-align: center;">One small section of the chocolate fountain bar</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Passed mini-dessert plates, mini chocolate strobe light (on the left) included</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Red beet pasta, delicious!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7045/6806459610_495ebf9ecc_m.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7045/6806459610_495ebf9ecc_m.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mac and Cheese topped with a giant piece of truffle</td></tr>
</tbody></table>
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Memorable; yes. Exciting; yes. Once in a lifetime; yes. Cross it off the bucket list; yes! <br />
<br />
My apologies again for the terrible photo quality!!! I defer you all to Google Images (search: food at the Governors Ball) to see some really fantastic photos. <br />
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<br /><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com2tag:blogger.com,1999:blog-3521111577810937000.post-22813767432799193812012-02-19T10:44:00.001-05:002012-03-18T09:53:42.800-04:00Aunt Thackray's Easy French Style Chicken Thighs<div class="separator" style="clear: both; text-align: center;">
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Home but don't want to spend time in the kitchen? Try these easy to make chicken thighs. I had these at our good family friends', the Seznec's, one summer evening with salad, crab cakes, asparagus and fresh bread. Everything was seasoned delicately and was delicious! Aunt Thackray's a native of the Maryland seashore, and her husband Uncle Jean-Francois, well, you guessed it, he's French. Needless to say there was both Maryland seaside and French inspiration in our meal. I enjoyed the entire meal, and later asked for a few of Aunt Thackray's recipes. This chicken recipe seemed like the easiest one to try, and sure enough, it was a cinch. My husband and I ate this chicken with a big salad with homemade vinaigrette dressing, but it would go nicely with other things such as zucchini and roast potatoes, or haricot verts and rice pilaf. <br />
<br />
<u><b>French Style Chicken Thighs</b></u><br />
<br />
<b>Ingredients</b><br />
Boneless, skinless chicken thighs<br />
Olive oil<br />
Salt<br />
Pepper<br />
Herbes de Provence (make sure there is thyme in the mixture you have or buy)<br />
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<b>Directions</b><br />
1. Line a shallow baking dish with foil and pre-heat the oven to 350 degrees Fahrenheit <br />
2. Season the inside of the chicken thigh with salt, pepper and herbs<br />
3. Flip over and fold the ends in so that the (would be) skin side is facing up<br />
4. Drizzle olive oil over the top of the chicken<br />
5. Season top side with salt, pepper and herbs<br />
6. Place in baking dish, making sure there is space in between each chicken thigh <br />
6. Place in the oven, and cook for 1:45-2hrs, basting about every 20 minutes (cooking time will vary depending on reliability of your oven! You might only need to cook the chicken for 1hr and 15min, so please use your best judgement!)<br />
7. Chicken is ready when most of the chicken juice is gone and the chicken pieces are golden brown in color<br />
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typical dish that my family would make, I've been enjoying this dish
since as long as I can remember. This is the real deal, no yucky "curry
powder" (curry powder as most Americans and Brits know it has
absolutely nothing to do with chicken curry by the way) and no
shortcuts. My Dad claims that the key to this recipe is browning the
onions - if they are not browned properly, over a low heat and in plenty
of oil for about 30 or 40 minutes, the dish won't have the same flavor
depth.<br />
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So I take you back to my childhood... enjoy!<br />
<br />
<b>Chicken Curry</b><br />
<i>4 Dinner Servings</i><br />
<br />
<b>Ingredients</b><br />
1 chicken, cut into ten pieces, and skin removed <br />
4 medium onions, or 3 large onions<br />
3 peeled and diced plum tomatoes, or one 14.5oz can of petite diced tomatoes, rinsed and squeezed dry<br />
3 whole cloves<br />
3 whole cardamon, broken open<br />
1 inch of cinnamon stick<br />
2 tbsp crushed/grated ginger<br />
2 tbsp crushed garlic<br />
1 tsp turmeric<br />
1 tsp cumin powder<br />
1 tsp coriander powder<br />
1 tsp cayenne pepper (or to taste) <br />
Salt to taste<br />
Canola or vegetable oil <br />
Boiling water<br />
1-2 Peeled and quartered medium potatoes<br />
<br />
<b>Directions</b><br />
1. Heat canola oil in a non-stick pan.<br />
2. Add cloves, cardamon and cinnamon stick. Allow to sizzle in the oil until the cloves double in size (about 1 minute).<br />
3.
Add the onions. Cook for low for approximately 30 minutes, stirring
often. If it seems like the onions are sticking and burning, add more
canola oil. Onions are ready when they are golden brown and separated
from oil.<br />
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4. Add the tomatoes. Cook until the oil separates from the tomato and onion mixture.<br />
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5. Add the garlic, ginger, turmeric, coriander, cumin and cayenne powders. Stir well.<br />
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6. Turn the heat up. Add the chicken, allow the meat to seal on all sides (until no pink is showing).<br />
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7.
Add enough boiling water to just cover the chicken. Bring to a boil
and turn down to a low simmer. Cover with lid. <br />
8. Cook on low using one of two methods - cook the chicken breast until just cooked, removing from the pan and adding back when the legs are cooked - about 1.5hrs, or, cook all the chicken on low for 2-3hrs until the meat is falling off the bone. Add the potatoes approximately 45 minutes before cooking time is completed. <br />
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9. Serve with basmati rice. <br />
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<br /><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com3tag:blogger.com,1999:blog-3521111577810937000.post-44337265301710884082012-01-14T18:02:00.001-05:002012-03-18T09:57:12.727-04:00Giada's Savory Tomato Pasta Sauce<div class="separator" style="clear: both; text-align: center;">
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I've found that in Europe you can often find jarred pasta sauce that resembles something you would get in Italy. But in the US, I've found that almost everything is full of sugar and has a very different taste than the authentic stuff. Maybe what one gets in the USA is from some regional part of Italy, however, from the places I have been there, I have never tasted anything similar. Or maybe Americans just love things that are full of sugar (take a look at the bread aisle for example... everything is so much sweeter than what you would get anywhere else in the world!). Who knows exactly what the deal is.<br />
<br />
Regardless of how much I don't like the run of the mill sauces in the US, I for some reason have been on an eternal quest to find something that will be a good enough substitute for homemade sauce. I finally think I may have found it. <br />
<br />
Target does all those designer exclusives, and apparently, they also do chef exclusives. Giada De Laurentiis - who has the Food Network show and is on the Today Show quite often - has an exclusive line of Italian sauces at Target.<br />
<br />
I was in Target and noticed them on a random evening as I roamed the grocery section. As I looked them over with a dubious eye, I saw that one was called SAVORY tomato sauce. So, I decided to give it a go. The fact that it said savory really gave me hope, since so many of the US tomato sauces are so sweet.<br />
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I cooked it up one night recently when I was tired and didn't feel like making something from scratch. I was so delighted when I found myself, my mom and my husband all gobbling it down! It was pretty darn tasty and I was quite pleased.<br />
<br />
If you are in a Target with grocery sometime soon, I encourage you to give the sauce a try. I'm not sure what Giada's other sauces are like, but I am going to give another type a try the next time I shop at Target. Kudos to Giada for sticking to her roots and creating something pretty authentic and very yummy. <br />
<br />
<br /><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com3tag:blogger.com,1999:blog-3521111577810937000.post-55859683060628976652011-12-25T15:30:00.001-05:002012-03-18T09:36:52.534-04:00Bombay Palace London - The World's Best Chicken TikkaI've eaten chicken tikka all over the world (yes, including famous establishments in Mumbai and Delhi too). Of all of the different kinds I have tried, Bombay Palace in LONDON (not in New York or any other branch) is the clear winner. Marinated and cooked to absolute perfection, these delicious morsels of chicken take the cake. Even when I have gotten take out from Bombay Palace, the chicken is still incredibly tender even after it's been carted around by me for 20 minutes en route to where I am staying.<br />
<br />
Enjoy this chicken with some red onions and lemon, and some naan. It's not cheap, but it's definitely worth the splurge.<br />
<br />
Bombay Palace is located in central London on Connaught Street.<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com0tag:blogger.com,1999:blog-3521111577810937000.post-2810614274336176232011-12-24T18:42:00.005-05:002012-03-18T09:59:09.318-04:00Brunswick Stew - A Hearty, One-Pot Chicken Stew<div class="separator" style="clear: both; text-align: center;">
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From 2009-2011 I lived in Virginia. During my two years in one of the oldest states, I was introduced to a one pot meal that I had never heard of previously; brunswick stew. Upon eating and enjoying brunswick stew once or twice with a few of my native Virginia friends, I consulted my mother to ask if she had ever heard of this dish. Surprisingly she said, "Sure, that's something they ate in old colonial Williamsburg. I've got the Williamsburg cook book which I am pretty sure includes a recipe for brunswick stew." <br />
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It wasn't until I graduated and moved away from Virginia that I found myself craving brunswick stew. So I decided to do some googling and found a few recipes that sounded familiar to what I had eaten. Searching around the house, I found variations of most of the ingredients required, and after a quick trip to the grocery store I was ready to begin the process of making my first brunswick stew. I was a little skeptical of how it would turn out, after all, the ingredients seemed too simple to create the same tasty flavor which I had experienced during my first few encounters with brunswick stew in Virginia. To my delight and surprise, the stew came out so well that I wouldn't even tweek the recipe for the next time I make it!<br />
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<span style="font-weight: bold;">Brunswick Stew</span><br />
<span style="font-style: italic;">Makes approximately 6 main servings</span><br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
1 split chicken breast, skin on<br />
1 large yellow onion, chopped<br />
1 can petite diced tomatoes<br />
1 can tomato sauce<br />
2 cups of frozen baby lima beans<br />
2 cups of frozen corn<br />
3 medium sized potatoes, peeled and cut into chunks<br />
Salt and pepper to taste<br />
Water or chicken stock<br />
1-2 cups frozen chopped okra (optional) <br />
<br />
<span style="font-weight: bold;">Directions</span><br />
1. Place chicken in a pot and just cover with water (or stock)<br />
2. Bring to a boil and reduce to a simmer; cook chicken on a low heat for 2-3 hours until tender and falling off bone<br />
3. Remove chicken and set aside to cool<br />
4. Add onion and chopped tomatoes to broth, bring to a boil and start reducing broth if necessary<br />
5. When onions are soft, add potatoes<br />
6. When potatoes are tender, add tomato sauce, baby lima beans, corn, and pepper, bring to a boil and reduce to a simmer <br />
7. Remove chicken skin and bones, shred chicken breast, and add back to stew (you can adjust the amount of chicken you add back to the pan; try to balance the amount of chicken with the amount of vegetables)<br />
8. The stew should be pretty thick, but if it's not, it can be simmered for a little while longer until it reduces<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com1tag:blogger.com,1999:blog-3521111577810937000.post-61756605542648452842011-12-23T21:11:00.003-05:002012-03-18T09:36:52.544-04:0002 Sushi in Pasadena, Los Angeles County, California<div class="separator" style="clear: both; text-align: center;">
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I'm by no means an authority on Japanese food, but if you are passing through the Los Angeles area and are in the mood for some tasty sushi at an incredibly reasonable price, try out 02 in Pasadena. They have all the usual fare, but what makes 02 really unique is their appetizers. I honestly don't think I'd call them appetizers as each item is a delicious plate of food that goes way beyond appetizer status (aside from the usual edamame, miso soup and seaweed salad of course), so, if you go to 02, order lots of these yummy and creative dishes! The gently seared albacore with crispy onions, wilted spinach and sauteed mushrooms is my personal favorite. Other recommendations are the sea bass and eggplant, the yellowtail with jalepeno in a citrus soy sauce, and the tempura shrimp in sweet chili sauce. <br />
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The sushi chefs are very friendly, and I've never had a piece of "fishy" fish. Everything always tastes fresh and as if it's been made with care. <br />
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02's address is: 245 East Colorado Blvd, Pasadena, CA, 91101<br />
<br /><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com3tag:blogger.com,1999:blog-3521111577810937000.post-46494842249362978522011-12-23T19:33:00.003-05:002012-03-18T09:58:13.047-04:0010 Minute Spicy Indian Peas<a href="http://farm8.staticflickr.com/7157/6561948237_b9d0cbe41f_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7157/6561948237_b9d0cbe41f_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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This is a simple, quick and tasty accompaniment to any meal. Adjust this recipe to be less spicy - just reduce the amount of red chili flakes. <br />
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<span style="font-weight: bold;">10 Minute Indian Spicy Peas</span><br />
<span style="font-style: italic;">Makes 4 Side Servings</span><br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
1lb bag frozen petit pois <br />
1 large yellow onion chopped<br />
1 tbsp canola/vegetable oil<br />
1/2 tsp black mustard seeds<br />
2 tsp red chili flakes<br />
1/2 tsp salt (more to taste if required)<br />
<br />
<span style="font-weight: bold;">Directions</span><br />
1. Heat canola oil in a non-stick pan<br />
2. Add mustard seeds and wait until they start to pop; when they start to pop, add onions, and salt<br />
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3. Cook onions, stirring occasionally until onions are slightly brown<br />
4. Add chili flakes and cook for an additional minute or two (do not let onions burn)<br />
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5. Add peas, and stir until completely warmed through<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com5tag:blogger.com,1999:blog-3521111577810937000.post-41746985762424653772010-07-11T19:49:00.006-04:002012-03-18T09:59:51.408-04:00Indian Style Sauteed Shrimp - A Typical CKP Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLderYz5mE1MayfBiZGKbdH9HGdcUCRN8lZYbdgKw0h2mJtdJ_NxMxY2k1UwfT2P11qeVghLcPL6w_crWq2l-eY2nD73WV2apMwjY2eqCAu5j1iGeT3TGYb1MLt8QQgsQZZ5hNpVw3dY/s1600/shrimp.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5492813941421594802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLderYz5mE1MayfBiZGKbdH9HGdcUCRN8lZYbdgKw0h2mJtdJ_NxMxY2k1UwfT2P11qeVghLcPL6w_crWq2l-eY2nD73WV2apMwjY2eqCAu5j1iGeT3TGYb1MLt8QQgsQZZ5hNpVw3dY/s320/shrimp.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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I was visiting my Aunt and Uncle this weekend, and my Aunt showed me this very quick, and extremely tasty shrimp dish. It's a typical dish from the caste which my family is a part of, CKP, aka <a href="http://en.wikipedia.org/wiki/Chandraseniya_Kayastha_Prabhu">Chandraseniya Kayastha Prabhu</a>. <br />
<br />
Indian Style Sauteed Shrimp<br />
<i>Serves three to four people as a main dish</i><br />
<br />
Ingredients<br />
2lb bag of shrimp, peeled, deveined and tail off<br />
3 large onions, finely chopped<br />
2-3 plum tomatoes, chopped<br />
1 large handful of cilantro leaves, chopped<br />
4 teaspoons of canola oil<br />
3 teaspoons crush garlic<br />
1 teaspoon turmeric<br />
1 teaspoon tamarind<br />
1 teaspoon cayenne pepper<br />
2 cloves<br />
1/2 cinnamon stick<br />
salt to taste<br />
<br />
Directions<br />
1. Combine shrimp, garlic, turmeric, cayenne pepper, tamarind and one teaspoon of salt and allow the shrimp to marinade for 15-30 minutes<br />
2. In a large, shallow bottomed non-stick pan, heat the canola oil. Once hot, add cloves and cinnamon stick, and wait for about a minute, until they become fragrant.<br />
3. Next, add the onions, and saute for about 5-7 minutes, or until the onions become transluscent. Stir frequently to stop the onions from browning or burning.<br />
4. At this point, add the shrimp, and stir until they all lose their grey color.<br />
5. Add tomatoes, stir, and allow to simmer for approximately 5 minutes, or until the shrimp start to shrink, and the oil starts to visibly separate from the sauce. <br />
5. Add cilantro, taste and add salt if necessary, and cook for a further minute.<br />
6. Serve hot, and enjoy over rice or with a chapathi.<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com6tag:blogger.com,1999:blog-3521111577810937000.post-90349598408686780322009-12-20T10:00:00.011-05:002012-03-18T10:00:13.712-04:00Kanda Pohe (Poha) - A Vegetarian Indian Snack Made of Flattened Rice<a href="http://farm3.static.flickr.com/2687/4199678925_889be4a9a4_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2687/4199678925_889be4a9a4_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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Pohe (in Marathi), or Poha (in Hindi) means flattened rice. It's prepared in many different ways. I am going to show you a simple preparation from the Indian state of Maharashtra, which is where my family comes from. <br />
<br />
Though it's a really simple dish to make, growing up I always thought of pohe as a special treat. It brings back a lot of good memories to say the least because it was often eaten when the family got together. <br />
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A carbohydrate heavy dish, there aren't many people who won't like this one! <br />
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<span style="font-weight: bold;">Kanda Pohe</span><br />
<span style="font-style: italic;">Makes 4 snack sized servings, or serves 2 as a meal</span><br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
300 grams of poha<br />
2 medium sized potatoes, cut into cubes<br />
1 small onion, choppped<br />
2 tablespoons canola oil<br />
1 teaspoon black mustard seeds<br />
1/2 teaspoon turmeric powder<br />
1/2 teaspoon cayenne pepper (or 1 green bird's eye chilli, finely chopped)<br />
1-2 teaspoon salt<br />
1 heaping tablespoon of sugar<br />
1 large handful of cilantro, washed, leaves removed from stalks and chopped<br />
Optional - freshly grated coconut<br />
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<span style="font-weight: bold;">Method</span><br />
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<a href="http://farm3.static.flickr.com/2576/4200430430_7397712181_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2576/4200430430_7397712181_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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1. Chop the onion and potato.<br />
2. Heat the oil in a large non-stick pan.<br />
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<a href="http://farm3.static.flickr.com/2758/4200430742_b4e4bd09b4_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2758/4200430742_b4e4bd09b4_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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3. Add the mustard seeds, and wait until they start talking (until they start popping).<br />
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<a href="http://farm5.static.flickr.com/4040/4200430890_f838217dfc_m.jpg"><img alt="" border="0" src="http://farm5.static.flickr.com/4040/4200430890_f838217dfc_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2712/4200431032_619af44a1e_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2712/4200431032_619af44a1e_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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4. Add the onion and fresh green chili if that's what is being used.<br />
5. Cook on a medium heat for three to four minutes, until onion starts to soften.<br />
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<a href="http://farm3.static.flickr.com/2490/4200431728_b9b1503083_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2490/4200431728_b9b1503083_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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6. Add potatoes and cover pan to help soften potatoes more quickly, stir occasionally.<br />
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<a href="http://farm5.static.flickr.com/4004/4199675767_d410c0775d_m.jpg"><img alt="" border="0" src="http://farm5.static.flickr.com/4004/4199675767_d410c0775d_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2753/4199675953_66dd293691_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2753/4199675953_66dd293691_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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7. In a strainer, add poha, and run water over until well soaked; allow to drain.<br />
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<a href="http://farm3.static.flickr.com/2665/4199676921_1d6312d9e0_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2665/4199676921_1d6312d9e0_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2677/4200431536_15e1759014_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2677/4200431536_15e1759014_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2526/4200431910_a50c0c24ff_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2526/4200431910_a50c0c24ff_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2766/4200431254_c22e66f1f3_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2766/4200431254_c22e66f1f3_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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8. Place poha in a bowl. Add turmeric, chili (unless you used fresh green chili), sugar and salt.<br />
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<a href="http://farm3.static.flickr.com/2747/4200432058_39163db599_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2747/4200432058_39163db599_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2699/4199677677_2d1b3881e2_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2699/4199677677_2d1b3881e2_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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9. Mix well, add lemon juice, and set aside.<br />
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<a href="http://farm5.static.flickr.com/4039/4199677917_75cab3a1ef_m.jpg"><img alt="" border="0" src="http://farm5.static.flickr.com/4039/4199677917_75cab3a1ef_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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10. Chop cilantro. Set aside. If you have fresh coconut, this would also be the time to grate it. <br />
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<a href="http://farm3.static.flickr.com/2726/4199678059_99d1448478_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2726/4199678059_99d1448478_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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11. When potatoes are softened, remove lid and allow potatoes to brown until golden.<br />
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<a href="http://farm3.static.flickr.com/2490/4200432726_c9bd6a47ac_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2490/4200432726_c9bd6a47ac_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2711/4200432916_ee423c2354_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2711/4200432916_ee423c2354_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2627/4200433080_bbb702cceb_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2627/4200433080_bbb702cceb_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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12. Add poha mixture to pan, and stir gently on a low heat until mixture becomes more yellow and slightly drier. This will take a few minutes. <br />
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<a href="http://farm3.static.flickr.com/2674/4199678665_ebee251123_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2674/4199678665_ebee251123_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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13. Stir in cilantro, and remove pan from heat. Garnish with grated coconut. <br />
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<a href="http://farm3.static.flickr.com/2540/4199678763_d41b6b3003_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2540/4199678763_d41b6b3003_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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14. Enjoy hot and fresh. The poha flakes become hard after some time if they become cold.<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com4tag:blogger.com,1999:blog-3521111577810937000.post-3998721954526307522009-12-17T08:21:00.010-05:002012-03-18T12:28:06.540-04:00An Easy Student Meal - Quick Stir-Fried Noodles<a href="http://farm3.static.flickr.com/2796/4192825906_fb4af8b5e1_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2796/4192825906_fb4af8b5e1_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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I recently wrote this recipe as a paper for class at my MBA program. <br />
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As I have learned over the past few months, time is of the essence as a First Year Student. We spend most of our time in class, preparing cases, attending briefings, getting ready for interviews, meeting with professors, participating in various clubs, and attending the occasional social event. For many of us, we struggle to find the few minutes where we can relax, turn on the TV, call friends and family, exercise, run errands and very importantly, eat. <br />
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While I realize that some first years do not cook, do not like to cook, and do not want to learn how to cook, I think there are a fair number of students who would enjoy learning a few easy meals to make. Though eating out is probably in many cases the fastest, it is often not as tasty, satisfying or healthy as making a meal at home, and besides, eating all meals out can get very repetitive, and the cost of eating out is usually more expensive too. There are only so many places to grab a quick bite on a school night. <br />
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As I was inventing this recipe, I was really trying to take the student lifestyle into account. Given our time constraints, I know we cannot be running to the grocery store very frequently, or be spending time searching around for an extensive and difficult to find set of ingredients. So, the list of ingredients needed to be short and simple. I also tried to take into account that the meal needed to be reasonably well -rounded in terms of the different food groups to give the student energy and nutrition. I tried to think about the shelf life and costs of the ingredients so that the student could have the ingredients around for a while should cooking plans not work out due to other unforeseen activities, and even then would not have to worry about the costs too much should there be spoilage. Finally, I made this a meal for one, knowing that many students live on their own. I hope you will find the following recipe user friendly and helpful. <br />
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<br />
<br />
Quick and Easy Stir-Fried Noodles – A Meal For One<br />
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Ingredients<br />
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<a href="http://farm5.static.flickr.com/4039/4192059785_b1f7128e83_m.jpg"><img alt="" border="0" src="http://farm5.static.flickr.com/4039/4192059785_b1f7128e83_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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1 packet of your favorite ramen type noodles (I used Sapporo Ichiban Chowmein Japanese Style Noodles) <br />
4 ounces of chicken breast, or other type of meat (I usually keep a few frozen chicken breasts in the freezer at all times, and use one at a time at my convenience)<br />
5 leaves of green or savoy cabbage<br />
1 carrot<br />
1 heaping teaspoon of cornflour or potato starch <br />
2 tablespoons of reduced sodium soy sauce<br />
1 tablespoon canola or vegetable oil<br />
1 teaspoon of chopped garlic (fresh or jarred is fine)<br />
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Method – Approximately 15 minutes of preparation time, and 10 minutes of cooking time<br />
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<a href="http://farm3.static.flickr.com/2592/4192060423_2b75f143b7_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2592/4192060423_2b75f143b7_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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1. Remove one chicken breast from the freezer. Slice immediately. It is easier to slice meat from frozen. <br />
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<a href="http://farm3.static.flickr.com/2760/4192060091_96099e9ecc_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2760/4192060091_96099e9ecc_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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2. Chop the garlic finely. <br />
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<a href="http://farm5.static.flickr.com/4003/4192060759_58d32112b2_m.jpg"><img alt="" border="0" src="http://farm5.static.flickr.com/4003/4192060759_58d32112b2_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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3. Combine the chicken, cornstarch, garlic and one tablespoon of the soy sauce. Stir together well and allow to sit and marinate while preparing other ingredients. Cornstarch helps to seal in the moisture of the chicken. <br />
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<a href="http://farm3.static.flickr.com/2537/4192822200_450083bcc3_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2537/4192822200_450083bcc3_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2707/4192061673_2b8b0ff6e2_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2707/4192061673_2b8b0ff6e2_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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4. Peel the carrot. This can either be done with a vegetable peeler, or by using a sharp knife to scrape away the outside layer of skin on the carrot. Using a grater, grate the entire carrot. Set aside in bowl.<br />
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<a href="http://farm3.static.flickr.com/2698/4192061071_b4cb78647f_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2698/4192061071_b4cb78647f_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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5. Chiffonade the cabbage leaves. To do this, take one or two cabbage leaves, and roll them up. Then from one end, start running the knife through the leaves, cutting very close together. The end result will be very thinly sliced strips, and this is known as a chiffonade. Repeat until all the cabbage is in a chiffonade. <br />
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6. Now that the ingredients are prepped, it’s time to start cooking. Place half of the canola oil into a wok, or other large pan, and allow it to heat up until very hot. <br />
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<a href="http://farm3.static.flickr.com/2718/4192062051_1e30d62408_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2718/4192062051_1e30d62408_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2435/4192062365_e6bb672321_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2435/4192062365_e6bb672321_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
<a href="http://farm3.static.flickr.com/2584/4192823556_fa4d68ec07_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2584/4192823556_fa4d68ec07_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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7. Put the chicken into the wok, stir frequently until all of the pink is gone and the chicken has turned a whitish color, and remove to a bowl. This should take approximately two minutes. <br />
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8. In the same wok, put in the remaining canola oil. Heat thoroughly.<br />
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<a href="http://farm3.static.flickr.com/2490/4192824214_5b385dba5d_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2490/4192824214_5b385dba5d_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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9. Add the cabbage and the carrot to the pan, as well as the remaining soy sauce. Make sure to add the vegetables before the soy sauce, or the soy sauce will splatter in the hot oil. <br />
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10. Stir occasionally until the vegetables become slightly tender. This should take approximately two to three minutes. If the vegetables start to stick or are getting browned, add a little bit of water to the pan. <br />
<br />
<a href="http://farm3.static.flickr.com/2792/4192063603_d57bbf94e2_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2792/4192063603_d57bbf94e2_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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11. As you are cooking the vegetables, simultaneously cook the ramen noodles in a separate pan, according to directions. If there is liquid left, drain the noodles so that they are completely dry, and then add the seasoning packet that came with the noodles. <br />
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<a href="http://farm3.static.flickr.com/2692/4192824820_e034bf79c6_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2692/4192824820_e034bf79c6_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2613/4192064317_a72bb30296_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2613/4192064317_a72bb30296_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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<a href="http://farm3.static.flickr.com/2505/4192064651_40e24ea1ea_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2505/4192064651_40e24ea1ea_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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12. Once the vegetables and noodles are cooked, add the noodles and chicken to the wok with the vegetables, and gently stir until well-combined. <br />
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<a href="http://farm3.static.flickr.com/2727/4192065287_31932ba6f6_m.jpg"><img alt="" border="0" src="http://farm3.static.flickr.com/2727/4192065287_31932ba6f6_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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13. Serve in a shallow bowl immediately!<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com2tag:blogger.com,1999:blog-3521111577810937000.post-52534064595345442402009-07-13T17:00:00.022-04:002012-03-18T10:01:18.916-04:00Eating/Food on Mount Everest and in the KhumbuThe one and only Mount Everest:<br />
<a href="http://farm8.staticflickr.com/7027/6560674249_a174cdc8b5_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7027/6560674249_a174cdc8b5_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 172px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
When I was young, adventure sports companies went through a phase where they thought, if you (as the climber) spent enough money, they could get you to the summit of the world's tallest mountain, Mount Everest (29,029ft). My Mom used to tease my Dad and say that she wanted to go. Unfortunately, in the late 90's, there were many deaths on Everest and the mountain returned to being a feat that only the most experienced and fit mountaineers could accomplish. Still, many climbers returned without standing on the top of the world due to altitude sickness, frostbite, or unforeseen circumstances such as weather. <br />
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After summiting Kilimanjaro in April of 2008, I added Everest Base Camp to my "bucket list." I actually wanted/still want to go to ABC (Advanced Base Camp) on the Tibet side of the mountain, but China closed Everest to climbers until the very last minute in 2009. So, after some encouragement on my behalf, I convinced my Mom to sign us both up for a Nepal Side Everest Base Camp Trek with the famous mountaineering company, <a href="http://www.mountainguides.com/">International Mountain Guides (IMG)</a>. <br />
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Mount Everest Base Camp with the Khumbu Icefall in the background:<br />
<a href="http://farm8.staticflickr.com/7022/6560678655_3f6d3d9282_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7022/6560678655_3f6d3d9282_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
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It was a long and strenuous 18 days to say the least. We faced everything from landing on the shortest runway in the world (thank you Agni Air who got us back and forth safely from Kathmandu to Lukla!) to diving off the trail to avoid killer Yaks. But those stories are all meant for a different kind of blog! I'm here to tell you about the food experiences I encountered during my trip. <br />
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The runway at Lukla (the end of the runway is a cliff!): <br />
<a href="http://farm8.staticflickr.com/7028/6560701089_6f271344fc_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7028/6560701089_6f271344fc_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
During the trek to Base Camp there are two options; camp in tents or stay in tea lodges. Our group of 10 took the tea lodge route, and this meant eating food prepared in the tea lodges. Food at the tea lodges is, well, very repetitive, and, almost all simple carbohydrates. Think pasta, rice and potatoes... and potatoes and more potatoes. Unfortunately, at the high altitude, potatoes are one of the only things that will grow well. Fruit is almost non existent, vegetables are scant, and the meat is scarce because of the superstitions of the Sherpa people and lack of refrigeration. The higher one climbs, the less variety there is. In hindsight, I would have brought plenty of dried fruit, canned fish and beef jerky to aid my diet on the trip. For protein, try some Nak cheese (a Nak is a female Yak, and the cheese is definitely not properly pasteurized), or try the traditional dahl bhat (lentils and rice). If you order dahl bhat and you like spicy food, you might want to ask for it spicy, because for some reason they make food unusually bland for the tourists. <br />
<br />
The other thing I should mention about a trek through this region of the world is that water is not readily available, and a lot of the time you have to pay for it. Bring iodine tablets or a water purification system, and don't expect there to be extra water to brush your teeth or wash your face. It is extremely important to drink plenty of fluids each day at high altitude so don't skimp on the purchase of what you need to stay healthy. Finally, be wary of bottled water; it's better to treat everything and be safe rather than sorry in a place where there is not a doctor around every corner (or a toilet for that matter!). <br />
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On a very windy but sunny morning, I made it to base camp. I was thankful to see the IMG village of tents and meet Eric Simonson and Ang Jangbu Sherpa, the principals of the 2009 IMG Evesest Expedition, who quickly offered me some warm Tang and a nice warm tent to sit in. It was about 11am when I reached base camp, which meant lunch was being readied. I immediately asked if I could see the cook tent. The Sherpas in the cook tent welcomed me in and let me take some photos. They were making potatoes, simmering meat, heating up baked beans, making chapathis, and putting together fresh vegetables for a salsa and for salad! Fresh vegetables?! I was so excited, and was told that they were washed specially for us foreigners (I wouldn't have dared touched anything uncooked at a tea lodge or in Kathmandu). <br />
<br />
Making salad... a very exciting site after two weeks <span style="font-style: italic;">sans</span> vegetables:<br />
<a href="http://farm8.staticflickr.com/7028/6560691079_12b05006e4_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7028/6560691079_12b05006e4_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
<br />
Cooking potatoes:<br />
<a href="http://farm8.staticflickr.com/7013/6560686733_1cba6a9f25_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7013/6560686733_1cba6a9f25_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
<br />
At 12pm, I got to see the call to lunch, and was escorted into a tent with the Everest climbers (imagine me and a bunch of hunky guys in a tent eating lunch!). There were so many different kinds of condiments on the table, from all over the world. They served my plate, and I proceeded to dump about half a cup of Pace salsa onto my "taco" which consisted of meat and chopped veggies inside a chapathi. It tasted AMAZING. I had seconds. It was incredible food after what we had been eating for the previous two weeks. I truly enjoyed it. I guess when you pay for an Everest climb (somewhere around 70,000 US Dollars) they make the effort to get some really good food to you.<br />
<br />
The call to lunch:<br />
<a href="http://farm8.staticflickr.com/7004/6560693825_bc0222a898_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7004/6560693825_bc0222a898_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
<br />
The fabulous lunch spread:<br />
<a href="http://farm8.staticflickr.com/7146/6560697177_97d6a6e19e_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7146/6560697177_97d6a6e19e_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
<br />
<br />
My lunch plate at Base Camp:<br />
<a href="http://farm8.staticflickr.com/7157/6560698063_fe803e68c9_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7157/6560698063_fe803e68c9_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
A sampling of the condiments available to the climbers:<br />
<a href="http://farm8.staticflickr.com/7149/6560684467_3ac91d7dbf_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7149/6560684467_3ac91d7dbf_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
<br />
While I was eating lunch with the climbers, I got to chat them up and ask them about their experiences. I'll tell you what they said about the food. Meals were served at 9,12, and 6 (afternoon tea at 3 too). If you were heading out of base camp and upwards through the Khumbu Icefall, they'd have your breakfast ready for you at the appropriate time (as early as 3am). While traveling up through Camps 1,2,3 and 4, the food availability varied. At the lower camps, IMG had rotating cooks who would make food for the climbers. When climbers were otherwise hungry or at the higher camps, they would bring many snacks and dehydrated meals with them. At base camp, thousands of eggs were consumed by IMG climbers (I think when I was there, which was before their summit bids, they had already consumed more than 5,000 eggs). And I found it amusing that the most common meat that they ate was SPAM in different forms. <br />
<br />
Lunch with the climbers:<br />
<a href="http://farm8.staticflickr.com/7161/6560698963_b1d1db57a4_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7161/6560698963_b1d1db57a4_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
I also visited the IMG Stupa, where they have a big Puja before climbing starts, and give offerings to the mountain goddess. Many kinds of little offerings are given - little bits of food for example - all to ask the mountain goddess for safe passage. It was really very beautiful; prayer flags reached from the Stupa to all corners of IMG's camp. <br />
<br />
The IMG Stupa:<br />
<a href="http://farm8.staticflickr.com/7169/6560700145_81557a412a_m.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7169/6560700145_81557a412a_m.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 180px;" /></a><br />
<br />
Trekking in the Himalayas is really a unique experience. Trying to eat well is just as much of a job as putting one foot in front of the other on the way up a hill at high altitude. When trekkers and climbers get back from their trips, they acquire something called, "Climbers Amnesia." One acquires this amnesia when they realize what an awesome thing they accomplished and totally forget about all the hardships they faced. Mom and I definitely have "Climbers Amnesia," and will never forget about our adventure in the mountains of Nepal. The question for us is, what adventure is next?<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com2tag:blogger.com,1999:blog-3521111577810937000.post-48684579493374593142009-07-02T09:33:00.007-04:002012-03-18T09:36:52.521-04:00Eating in West Africa: Senegalese Style<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3417/3623860559_33bf36694a.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 363px; height: 480px;" src="http://farm4.static.flickr.com/3417/3623860559_33bf36694a.jpg?v=0" border="0" alt="" /></a><br /><br />A couple of years ago I went to Dakar, Senegal. I was fortunate enough to be able to learn about their food, how they cook some of their classic dishes, and the way they eat. The Senegalese people are very generous; if you are visiting someone at meal time, they will always share what they are having with you. Even walking past people on the street, you will often hear them exlaim, "Kaay leck!" which means "come and eat!" in the local language. <br /><br />Under some expert supervision, I was able to help cook the Senegalese national dish, Thiéboudienne (pronounced Cheh Bu Jen). Thiéboudienne is a rice and vegetable dish, topped off with a delicately marinated grilled fish. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2460/3623860499_036041c569.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 404px; height: 480px;" src="http://farm3.static.flickr.com/2460/3623860499_036041c569.jpg?v=0" border="0" alt="" /></a><br /><br />In Senegal, everyone gathers around a huge shallow-rimmed bowl to eat. The head of the house will break up the main item (in this case the fish), and place it in each person's section of the plate. Everyone eats out of this one plate, either with the right hand (never the left!) or with a spoon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3606/3624675588_0afa1473d6.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm4.static.flickr.com/3606/3624675588_0afa1473d6.jpg?v=0" border="0" alt="" /></a><br /><br />People typically eat quickly, with minimal conversation. They have a saying that translates roughly into "You only have one mouth, it cannot do two things at once." Conversation typically occurs both before and after the meal, often during an elaborate tea ceremony. This ceremony involves three cups of highly caffeinated tea, with each cup containing more sugar than the last. One Senegalese man prepares the tea by pouring it back and forth between two glasses to create a thick foam cover. This cover protects the tea from sand and dust. Each person drinks using one of these two glasses, refilling each time. Once everyone has had a taste, they begin brewing the next one!<br /><br /><br />I also went to a small ocean resort about an hour and a half south of Dakar. I was fortunate enough to observe the local village-men fishing. Their fishing method was simple; they take a boat out into the water, drop a net, and then pull it in from both sides. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3616/3623858231_1fc95967c4.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm4.static.flickr.com/3616/3623858231_1fc95967c4.jpg?v=0" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2435/3624675878_42e1e5f7d0.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm3.static.flickr.com/2435/3624675878_42e1e5f7d0.jpg?v=0" border="0" alt="" /></a><br /><br />They caught everything from sea snakes to a huge ray, as well as the average fish (of which I bought one and took it to the hotel for them to cook up for my dinner!). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3303/3624675260_28a328db04.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm4.static.flickr.com/3303/3624675260_28a328db04.jpg?v=0" border="0" alt="" /></a><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com6tag:blogger.com,1999:blog-3521111577810937000.post-90017315864432424842009-06-29T07:44:00.009-04:002012-03-18T09:36:52.591-04:00Istanbul: The Spice Market, and Two Restaurant Recommendations<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3663/3668411111_1a1547b1b4.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm4.static.flickr.com/3663/3668411111_1a1547b1b4.jpg?v=0" border="0" alt="" /></a><br /><br />I had the opportunity to travel to Turkey this spring with one of my best friends, Lauren, and her mom. They really showed me a great time, and it's a trip I won't forget. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3327/3669220006_d711076dab.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm4.static.flickr.com/3327/3669220006_d711076dab.jpg?v=0" border="0" alt="" /></a><br />(mmm Turkish Delight!)<br /><br />While we were in Istanbul, we stopped in the spice market. It's definitely worth visiting the spice market. There are all kinds of Turkish sweets, spices from Turkey and all over the world, and of course, Turkish specialties like baklava and pastrami. Please enjoy some of the photos I took a little farther down in this post. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3342/3669219202_b606fca953.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm4.static.flickr.com/3342/3669219202_b606fca953.jpg?v=0" border="0" alt="" /></a><br /><br />Above the spice market is a famous restaurant named Pandeli. A couple of people had recommended it to me before my trip, so Lauren, her mom and I made sure to make Pandeli our lunch stop that day. Pandeli is most famous for it's sea bass en papillote (sea bass cooked in a parcel, photo below). That's what I had, and it was truly delicious. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2422/3669219232_68c103f7c5.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm3.static.flickr.com/2422/3669219232_68c103f7c5.jpg?v=0" border="0" alt="" /></a><br /><br />I must mention one other restaurant I went to in Istanbul; <a href="http://www.balikcisabahattin.com/index_eng.asp">Balikci Sabahattin</a>. This restaurant is a seafood place, and every single thing we had there was excellent. Unfortunately I didn't take any photos, but it would be the first restaurant I would head to if I was back for another visit to Istanbul. <br /><br />Please enjoy the photos of the market; it was a lot of fun to visit, and a great place to pick up some Turkish Delight to bring home to friends and family! <br /><br />Turkish Delight and other tasty treats...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3407/3668411401_c47991092c.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm4.static.flickr.com/3407/3668411401_c47991092c.jpg?v=0" border="0" alt="" /></a><br /><br />Lots of spices...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2571/3669219892_ce25b6b22f.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 500px;" src="http://farm3.static.flickr.com/2571/3669219892_ce25b6b22f.jpg?v=0" border="0" alt="" /></a><br /><br />Peppercorns...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2609/3669219830_7fc1dabd12.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 500px;" src="http://farm3.static.flickr.com/2609/3669219830_7fc1dabd12.jpg?v=0" border="0" alt="" /></a><br /><br />Turkish Saffron...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3559/3668411469_68c8092160.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 500px;" src="http://farm4.static.flickr.com/3559/3668411469_68c8092160.jpg?v=0" border="0" alt="" /></a><br /><br />Baklava...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3604/3669219296_451d4a46b2.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm4.static.flickr.com/3604/3669219296_451d4a46b2.jpg?v=0" border="0" alt="" /></a><br /><br />Something else that looked tasty but I don't know the name of...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2567/3669219360_9e13be5b5a.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm3.static.flickr.com/2567/3669219360_9e13be5b5a.jpg?v=0" border="0" alt="" /></a><br /><br />Dried vegetables including dried aubergine (eggplant) which I had never seen before...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3651/3669219620_2ff37890dc.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://farm4.static.flickr.com/3651/3669219620_2ff37890dc.jpg?v=0" border="0" alt="" /></a><br /><br />A huge wheel of goat's cheese...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3571/3668411177_aa47a4a685.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 500px;" src="http://farm4.static.flickr.com/3571/3668411177_aa47a4a685.jpg?v=0" border="0" alt="" /></a><br /><br />Pastrami, which was more cured and more spicy (but less peppery) than the American version... <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2459/3668411227_bb4fba98e8.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 500px;" src="http://farm3.static.flickr.com/2459/3668411227_bb4fba98e8.jpg?v=0" border="0" alt="" /></a><br /><br />Finally, pomegranate tea... so pretty!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2612/3669220050_ffd92c7075.jpg?v=0"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 500px;" src="http://farm3.static.flickr.com/2612/3669220050_ffd92c7075.jpg?v=0" border="0" alt="" /></a><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com3tag:blogger.com,1999:blog-3521111577810937000.post-48191725509451248722009-05-28T18:26:00.010-04:002012-03-18T10:01:46.992-04:00An Easy Accompaniment: Tomatoes Provencal<a href="http://farm4.static.flickr.com/3397/3573818595_df4f481d62.jpg?v=0"><img alt="" border="0" src="http://farm4.static.flickr.com/3397/3573818595_df4f481d62.jpg?v=0" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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The prep for this dish is very quick; once it's assembled, just bake them for thirty minutes and they are ready! Personally, I'd serve this as a side item for steak or rack of lamb, or something equally robust. <br />
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<a href="http://farm4.static.flickr.com/3379/3574625420_99710b034f.jpg?v=0"><img alt="" border="0" src="http://farm4.static.flickr.com/3379/3574625420_99710b034f.jpg?v=0" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Tomatoes Provencal<br />
<span style="font-style: italic;">Makes twelve servings</span><br />
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Ingredients<br />
6 on the vine tomatoes<br />
1 cup of breadcrumbs<br />
1/4 cup of finely chopped flat leaf parsley<br />
1 clove of garlic <br />
good extra virgin olive oil<br />
salt<br />
pepper<br />
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<a href="http://farm4.static.flickr.com/3580/3573819063_2590b34433.jpg?v=0"><img alt="" border="0" src="http://farm4.static.flickr.com/3580/3573819063_2590b34433.jpg?v=0" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Preheat the oven to 375 degrees Fahrenheit. Line a deep, oven safe baking dish with foil (helps with the cleanup at the end!). <br />
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<a href="http://farm4.static.flickr.com/3409/3574625540_8c2733c739.jpg?v=0"><img alt="" border="0" src="http://farm4.static.flickr.com/3409/3574625540_8c2733c739.jpg?v=0" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Take out the top core of the tomatoes, cut them in half and place them in the baking dish. <br />
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<a href="http://farm4.static.flickr.com/3595/3574625578_13b8989a83.jpg?v=0"><img alt="" border="0" src="http://farm4.static.flickr.com/3595/3574625578_13b8989a83.jpg?v=0" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Remove the stalks from the parsley. Finely chop the parsley and clove of garlic. Combine the parsley and garlic with the breadcrumbs, salt and pepper. <br />
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<a href="http://farm4.static.flickr.com/3386/3573818911_bccc544e8f.jpg?v=0"><img alt="" border="0" src="http://farm4.static.flickr.com/3386/3573818911_bccc544e8f.jpg?v=0" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Spoon the mixture generously over the tomatoes. <br />
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<a href="http://farm4.static.flickr.com/3352/3573818853_603d5fceeb.jpg?v=0"><img alt="" border="0" src="http://farm4.static.flickr.com/3352/3573818853_603d5fceeb.jpg?v=0" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Then, drizzle olive oil over the top. <br />
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Bake for approximately 30-40 minutes, or until the breadcrumbs are golden brown on the top. The tomatoes can be served warm or cold. <br />
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<a href="http://farm4.static.flickr.com/3325/3574625182_b89856259f.jpg?v=0"><img alt="" border="0" src="http://farm4.static.flickr.com/3325/3574625182_b89856259f.jpg?v=0" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com4tag:blogger.com,1999:blog-3521111577810937000.post-37163822366442821462009-03-30T06:20:00.004-04:002012-03-18T10:02:15.511-04:00Creamy Coconut Ice CreamIf you have an ice cream churner, try this recipe. Serve this ice cream with chocolate shavings or incorporate chocolate chips into the ice cream itself. Alternatively, serve it as an accompaniment to something tropical... I served it with a passion fruit mousse. The acidity of the passion fruit, and the sweetness of the ice cream, balanced each other out nicely. <br />
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Ingredients<br />
<span style="font-style: italic;">Makes 6-8 servings</span><br />
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200ml coconut milk<br />
50ml milk<br />
300ml whipping cream<br />
30ml Malibu <br />
100g caster sugar<br />
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Method<br />
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Place the sugar in the coconut milk and milk over low heat until the sugar is fully dissolved; allow to cool. Combine all the ingredients. Place on ice cream machine. Once churned, place in air tight container in the freezer, allow to fully freeze, and then use as necessary.<div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com10tag:blogger.com,1999:blog-3521111577810937000.post-56615795214564303362009-02-22T03:35:00.004-05:002012-03-18T10:02:47.751-04:00Did you Know? The Difference Between Croissant Shapes<a href="http://farm4.static.flickr.com/3433/3299042409_f5aac55770.jpg?v=0"><img alt="" border="0" src="http://farm4.static.flickr.com/3433/3299042409_f5aac55770.jpg?v=0" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Some plain croissants are straight, and some are joined together at the ends in a sort of crescent moon shape. I never knew that this actually meant something. I thought the shape of the croissant was simply the preference of the person who had shaped them. <br />
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What I learned recently is that the shape of the croissant - straight across or crescent moon, reflects the ingredients inside... in France at least. In France, it is the law, that only a croissant made with pure butter can be straight. If a croissant is made with any other sort of fat, for example, margarine, it must be joined at the ends to form a crescent moon shape. <br />
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The next time you buy a croissant, you might be a little more inquisitive about what it's made of... <br />
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<a href="http://farm4.static.flickr.com/3475/3299042549_b34175524e.jpg?v=0"><img alt="" border="0" src="http://farm4.static.flickr.com/3475/3299042549_b34175524e.jpg?v=0" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><div class="blogger-post-footer">Beyond Recipes is an easy to use website for people who love food and cooking. There are restaurant reccommendations, step by step recipes and food product recommendations.</div>Tarahttp://www.blogger.com/profile/01238351402087931143noreply@blogger.com13