Category: recipes
This is my fool proof coconut fried rice recipe, the secret to good fried rice is to make sure the prepared rice is completely cool before mixing it into the stir fried vegetables.
Ingredients:
Coconut milk – 2 cups
Rice – 2 cups
Water or Stock – 1 cup
Maggi – 2 cubes
Salt- To taste
Curry, thyme and nutmeg – 1/2 teaspoon each
Oil – 1/4 cup
Onion (chopped) – 1/2 of a medium
Mixed vegetables – 1 cup
Green pepper (chopped) – 1 large
Shrimps pre cooked (optional) – 1 cup
Directions:
Place a pot on medium heat, add in the coconut milk, water, salt, curry, thyme , nutmeg and one maggi cube. Combine.
Cover the pot until the mixture comes to a rolling boil
Add in the rice. Simmer on below medium heat until rice is cooked and there is no more liquid in the rice . Set aside to cool
In a large skillet, heat up the oil. Add in the chopped onions, green pepper , maggi and mixed vegetable. Stir fry for 3- 5 minutes
Add in already cooked rice and shrimps. Combine.
Taste and adjust for seasoning. Simmer for 3 more minutes.
Serve with Fish and Plantain.
h/t 9jafoodie1
Ingredients
- 1 large egg
- 2 large egg whites
- 1/8 teaspoon salt
- 3 tablespoons sugar
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups 1% low-fat milk
- 1/4 cup whole milk
- 8 (1-inch) slices round ciabatta
- Cooking spray
- 1 cup sliced almonds
Preparation
1. Heat a griddle or skillet over medium-low heat.
2. Whisk together first 6 ingredients (through almond extract) in a medium bowl. Gradually whisk in both types of milk. Pour mixture into a shallow baking dish. Working in batches, if necessary, place bread in dish and let soak 3 minutes on each side.
3. Coat a griddle or skillet with cooking spray. For each slice of the bread, place 2 tablespoons almonds in a single (but fairly densely packed) layer on the hot griddle, forming an area the size and shape of a bread slice. Press 1 side of the bread into the almonds, and cook 4 minutes or until golden brown. (You will probably need to repeat this process in 2 batches.) Flip the bread over, and cook 3–4 minutes or until speckled golden brown. Serve immediately.
The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: The Falkland Islands for Rack of Lamb With Honey.
The Falkland Islands, due to their isolated location, rely on local produce, much grown hydroponically, and lamb or mutton for the bulk of the diet. Much of the cuisine reflects the English heritage, and snack bars and hotel restaurants provide meals.
Rack Of Lamb with Mint & Honey Sauce
Prep & Cook Time: 45 minutes / Makes: 2 to 3 servings
Ingredients:
1 rack of lamb
1 tbsp butter
1 tbsp chopped mint
3 tbsp honey
salt and pepper
lemon zest (optional)
Directions:
1. Brown the ribs in a small amount of oil and transfer to a oven-proof dish.
2. Meanwhile, mix the honey with the mint and lemon zest, then brush over the rack of lamb. Roast at 350 degrees until an internal thermometer reads 145 degrees (this will give you medium-rare lamb, cook for longer if you like your meat a little more well-done).
3. Baste with the pan juices before serving. Serve with a green salad and baked potatoe with butter and grated parmesean cheese, Falkland style!
Next Stop: Gabon, Central Africa!
Categories
Slow Cooker Peach Cobbler
- PREP TIME – 20 Min
- TOTAL TIME – 3 Hr 20 Min
- SERVINGS – 8
INGREDIENTS
- 4
- cups fresh or frozen sliced peeled peaches
- 1/4
- cup sugar
- 1
- cup Original Bisquick® mix
- 1/2
- cup sugar
- 1
- cup milk
- Ice cream or whipped cream
- 1Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
- 2In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
- 3Cover; cook on low heat setting 3 hours or until cobbler is set in center.
- 4Serve cobbler with ice cream.
Categories
Broccoli Salad
The problem with most broccoli salads is the broccoli – the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they’re raw, keep them away please. So, how to make a broccoli salad if you don’t like raw broccoli? The solution – blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I’ve ever made, broccoli or not.
Broccoli Salad Recipe
- Prep time: 20 minutes
INGREDIENTS
- 1 teaspoon salt
- 5-6 cups fresh broccoli florets (about 1 pound of florets)
- 1/2 cup toasted slivered almonds
- 1/2 cup cooked, crumbled bacon
- 1/4 cup of red onion, chopped
- 1 cup of frozen peas, thawed (or fresh peas if you can get them)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup honey
METHOD
1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.
2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.
Branden Lee is a blogger, screenwriter, producer, and actor, currently residing in Boston, MA. Follow Branden on Twitter @Brandeness and check out his blog .
I may not know my way around the kitchen or be getting my own cooking show anytime soon, but I am an expert when it comes to the blender. Here are some recipes for some of my favorite drinks. They’re quick, easy, and can be completed in seconds, well not including the time it takes to shop for ingredients, but those are easy to find.
1. Pina Coladas
Pina Coladas are my absolute favorite drink! They’re delicious alcoholic or not. Plus I think they’re great for the skin, not scientifically proven, but personally I find them to be fantastic for my skin. Which is usually flawless.
Ingredients: Malibu coconut flavored rum, pineapple chunks, 1 ripe banana, and Ice.
I only enjoy cocktails where I can taste the alcohol, so I tend to be generous when pouring into the pitcher. But all measurements of ingredients depends on one’s own personal taste. Use as much ice as you want, depending on if you prefer your drink to be more of slushie or not. Place all ingredients into the blender, it’s best to put the liquids on the bottom so they’re closer to the blades. Putting ice near the blade makes it more difficult to blend. Cease blending once all ice has been crushed and all solid ingredients are now liquid.
Pour into glass, place whipped cream and maraschino cherries on top, and then enjoy!
2. Strawberry Daiquiris
Ingredients: Any flavored rum (personally I prefer Bacardi brands), strawberries, 1 ripe banana, and ice.
Directions are basically the same as a Pina Colada. Make sure the strawberries are ripe, along with the banana. There’s nothing worse than putting an unripened fruit into a blend. It gives the whole drink a sour taste and can ruin the drink. Well if that is the case just pour more alcohol into it, that should hopefully be able to salvage it. Never let alcohol go to waste!
3. Peanut Butter & Banana Smoothies
A Peanut Butter and Banana Smoothie isn’t an alcoholic drink, but perfect for breakfast, especially when on the go.
Ingredients: A ripe banana, peanut butter, milk, ice
Place all ingredients into the blender, milk on the bottom, and blend! Personally I prefer vanilla flavored almond milk, but any type of milk, whatever your preference, should be fine. Measurement wise, I like to fill the blender 1/3 the way with milk. Peanut butter naturally has a strong taste, so it’s not necessary to use a lot. The recommended serving size is 2 tablespoons, but I just use 2 knife servings, but I’m a generous server. As a special ingredient I like to throw in a dash of Nutella. It doesn’t provide a noticeable taste, but everything is better with Nutella.
Blend until all ice has been dissolved, and enjoy!
I love frozen drinks all year long. I only enjoy warm drinks if I’m cold or feeling ill, so these recipes are perfect for whenever. But also since warm weather is approaching, it’s the perfect time to break out the blender and enjoy a frozen cocktail or breakfast smoothie.
Bon appetite!