Violet Gutierrez

I love making this recipe!

Homemade Garlic and Basil French Fries

Ingredients
- 1/4 cup basil
- 1 cup flour
- 1/4 garlic powder
- garlic salt with parsley (to sprinkle)
- 4 sliced, fresh potatoes
- vegetable oil

Preparation:

Step 1: Take your sliced fries and place them in a large mixing bowl. Add in your basil and garlic powder and mix well, coating them as evenly as possible.

Step 2: Add in the flour and again mix well.

Step 3: Heat up your vegetable oil and cook until floating on top and very lightly brown.

Step 4: Remove from oil and place on napkins to remove excess oil. Then sprinkle with a dash of garlic salt and parsley to while still hot. Serve immediately.
Source: Pink When

Cauliflower, Brown Rice, and Vegetable Fried Rice
Ingredients
- 2 cups cooked broccoli, chopped small
- 1 head of cauliflower, raw
- 1 + 1 T coconut oil or butter
- 3 cups of cooked brown rice, cold
- 5 cloves of garlic, chopped
- 1 + 1 T grapeseed oil
- 3T reduced-sodium soy sauce
- 1 cup frozen peas
- salt, to taste
- additional chopped scallion tops for garnish
- 7 scallions, chopped (keep white/light green ends separate from dark green tops)
- 2t toasted sesame oil
- toasted sesame seeds, optional

Preparation
Remove the cauliflower's tough stem and reserve for another use. Using a food processor, pulse cauliflower florets until they resemble rice or couscous. You should end up with around four cups of “cauliflower rice.”

Heat 1T butter and 1T oil in a large skillet over medium heat.

Add garlic and the white and light green pieces of scallion. Sauté about a minute.

Add the cauliflower to the pan. Stir to coat with oil, then spread out in pan and let sit; you want it cook a bit and to caramelize (get a bit brown), which will bring out the sweetness. After a couple of minutes, stir and spread out again.

Add cold rice (it separates easily, so it won't clump up during cooking), plus the additional grapeseed and coconut oil or butter. Raise heat to medium-high. Toss everything together and, again, spread the mixture out over the whole pan and press a bit into the bottom.

Let it sit for about two minutes—so the rice can get toasted and a little crispy.

Add the peas and broccoli and stir again.

Drizzle soy sauce and toasted sesame oil over rice. Cook for another minute or so and turn off heat.

Add chopped scallion tops and toss. I like to toast some sesame seeds in a dry pan; I sprinkle these and some more raw, chopped scallion over the top of the rice for added flavor and crunch. Season to taste with salt and, if you'd like, more soy sauce. Keep in mind that if you're serving this with something salty and saucy (ie. teriyaki chicken) you may want to hold off on adding too much salt to the fried rice.

Source: Full Belly Sisters

"Happiness is not my destiny, it is the attitude with which I travel"

5 essential nutrients for adults over 50 years.

The body changes as aging appears. In this sense, nutritional needs also change based on gender, certain medical conditions, level of physical activity and age.

Food provides the energy and nutrients needed during this stage. Both men and women need protein, carbohydrates, fats, vitamins, minerals, and water. A good diet can help prevent some diseases linked to old age, such as osteoporosis, hypertension, heart disease, diabetes and certain types of cancer.

While it is essential to pay attention to food at all times, after the age of 50 it is more important to be "aware when eating". That is, it is necessary to think and plan everything that is going to be eaten.

Recommendations:
Choose a variety of healthy foods at each meal.
Avoid empty calorie foods, such as cakes, cookies, chips, soft drinks, and alcohol.
Opt for foods low in fat and cholesterol.
Control the size of the portions.
Add healthy spices and reduce salt intake.
Learn to read labels.

Don't forget to work hard to get the nutrients your body needs. Among them the following stand out.

1. Calcium (bone health).
2. Fiber (gut health).
3. Potassium (joint health)
4. Vitamin A (eye health)
5. Vitamin C (cell defense, being an antioxidant).

Source: Clickisalud

5 nutrition tips for older adults:

The body changes as aging appears. In this sense, nutritional needs also change based on gender, certain medical conditions, level of physical activity and age.

Food provides the energy and nutrients needed during this stage. Both men and women need protein, carbohydrates, fats, vitamins, minerals, and water. A good diet can help prevent some diseases linked to old age, such as osteoporosis, hypertension, heart disease, diabetes and certain types of cancer.

While it is essential to pay attention to food at all times, after the age of 50 it is more important to be "aware when eating". That is, it is necessary to think and plan everything that is going to be eaten.

Recommendations
Choose a variety of healthy foods at each meal.
Avoid empty calorie foods, such as cakes, cookies, chips, soft drinks, and alcohol.
Opt for foods low in fat and cholesterol.
Control the size of the portions.
Add healthy spices and reduce salt intake.
Learn to read labels.

Don't forget to work hard to get the nutrients your body needs. Among them the following stand out.

1. Calcium (bone health).
2. Fiber (gut health).
3. Potassium (joint health)
4. Vitamin A (eye health)
5. Vitamin C (cell defense, being an antioxidant).

Source: Clikisalud

6 health and wellness tips for older adults:

If you have reached the elderly, having a healthy lifestyle can positively affect both your life and your quality of life, as indicated by the National Institute of Diabetes and Digestive and Kidney Diseases of the United States (NIDDK, for its acronym in English). ).

But regardless of your age, the NIDDK emphasizes that it's never too late to be good to your mind and body.

Therefore, the agency encourages older adults to:

1. Eat breakfast every day in a healthy way.
2. Select foods rich in fiber.
3. Eat three daily servings of low-fat or fat-free dairy products fortified with vitamin D.
4. Drink plenty of water or water-based fluids.
5. Practice physical activity, if possible, every day.
6. Stay connected with family, friends, and your community.

REMEMBER: Exercise has been shown to provide great benefits to older adults, since it reduces the risk of cardiovascular diseases, hypertension, type 2 diabetes, osteoporosis, obesity, colon cancer and breast cancer. It also decreases the risk of falls and fall-related injuries.

Like the rest of us, older people often know that exercise is good for their health, but they may not have the motivation or encouragement to do so. Hence the importance of going to the doctor to guide you. Talk to him about your daily activities and ask him about the type of regular exercise or physical activity that you could do, since he must evaluate your general state of health to develop a plan that suits your needs.

Source: Clikisalud

Today I prepared this delicious dish and I want to share it with you...

Lamb’s Lettuce & Crispy Bacon Salad
Ingredients
- 4 bacon strips
- 2 tablespoons extra virgin olive oil
- 100 grams lambs lettuce
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- plum tomatoes (yellow and red)
- 3 radishes
- 1 tablespoon wholegrain mustard

Preparation
Pan fried the bacon strips then set aside to cool.Trim the lambs lettuce.

Cut tomatoes into halves and thinly slice the radishes.

Combine and toss all ingredients in the salad bowl.

Drizzle the dressing and give a final good toss.Ready to serve.

Source: Foodista

Today I prepared this delicious dish and I want to share it with you...

Asian Lettuce Wraps
Ingredients
- broccoli slaw
- 1/4 cup chicken stock
- 2 Tablespoons coconut aminos
- 2 Cloves garlic, minced
- Green leaf lettuce
- 1-2 teaspoons ground ginger
- 1-1/4 pounds (20 ounces) extra-lean ground turkey
- 1 Tablespoon fresh lime juice
- 1 Tablespoon orange marmalade, or 2 Tablespoons orange juice
- 1 teaspoon Toasted sesame oil
- 1 teaspoon tapioca starch
- 1 Tablespoons Thai fish sauce

Preparation
Place the ground turkey and minced garlic in a skillet and begin to brown, breaking up as you cook. As the ground meat cooks, you can use a hand-held potato masher to help break up the meat more evenly. Dont add salt to the ground meat here the fish sauce has enough sodium to replace any added salt in this recipe.Meanwhile, place the stock, aminos, fish sauce, marmalade, lime juice, sesame oil, ground ginger, and tapioca starch in a bowl or magic bullet and whisk/process until blended well.

Add the sauce to the ground meat and cook until the turkey is cooked through and the sauce has thickened up.

Serve with broccoli slaw, wrapped in a large green lettuce leaf. Enjoy!

Source: Foodista

Today I prepared this delicious dish and I want to share it with you...

Lettuce Wedges With Jalapeno Dressing & Gorgonzola Cheese
Ingredients
- 1/4 cup apple cider vinegar
- 1 tablespoon Creole or Dijon mustard
- 2 cloves of garlic
- 1/2 cup or so of crumbled gorgonzola cheese
- 2 green onions, chopped
- fresh ground black pepper to taste
- 2 – 3 dashes of Crystal's hot sauce
- 2 cups iceberg lettuce, chopped finely
- 1/2 cup Spanish olive oil or any olive oil
- 2 tablespoons chopped pickled jalapenos. halved
- 4 roma tomatoes, seeded and diced
- Salt to taste
- more salt to taste
- 1 shallot, minced
- 10 pounds Sugar (3 Tbs)
- 2 – 3 dashes Worcestershire sauce

Preparation
Puree the garlic, mustard, salt, hot sauce, Worcestershire, sugar vinegar and 1 tablespoon of the jalapenos in a blender or food processor until relatively smooth. Next, while the food processor is running, slowly drizzle the olive oil in to emulsify.

Pour into a bowl and stir in the remaining 1tablespoon jalapeno and the shallot. To plate, place a lettuce wedge then drizzle with dressing, then sprinkle with tomatoes, green onions and the cheese.

Add a bit more dressing if desired, salt and pepper to taste and you got yourself one sexy side dish.

Source: Foodista

Today I prepared this delicious dish and I want to share it with you...

Sweet Potato Casserole with Pecan Crumble Topping
Ingredients
- 1/2 cup brown sugar
- 2 tablespoons butter
- 1 egg, beaten
- 1/2 cup evaporated milk
- 1/3 cup flour
- 1 orange
- 1/2 cup pecan pieces
- 3/4 cup sugar
- 2 pounds sweet potatoes ( 3 cups mashed) (I used 4 large)
- 1/2 teaspoon vanilla

Preparation
Preheat oven to 350F. In a a large pot, add sweet potatoes and fill with water until the potatoes are just covered. Bring to a boil, turn heat down and gently boil until potatoes are fork tender, about 15 minutes. In a large bowl add: beaten egg, sugar, evaporated milk, orange zest from the orange, 3 tablespoons of butter and vanilla.

Add cooked and drained sweet potatoes to the large bowl and break up the sweet potatoes with a wooden spoon or a mixer on low speed.

Add the freshly squeezed orange juice (about 1/4 cup) and mix until combined and potatoes are smooth. Put sweet potato mixture into a greased 9 x 5 loaf pan.For the crumb topping, mix brown sugar and flour, cut in the 2 tablespoons of butter then stir in the pecan pieces. cover the sweet potato casserole completely with the crumb topping. Decorate with pecan halves if desired.

Bake for 25 minutes.

Source: Foodista

Today I prepared this delicious dish and I want to share it with you...

Sweet Potato Casserole Gourmet & Holiday Baking
Ingredients
- 1/4 cup Land O' Lakes unsalted butter (softened)
- 2 eggs
- 1/2 tsp ground cinnamon
- 2 tbsp heavy cream
- 1 cup sugared pecans (make these the day before)
- 1/4 tsp salt
- 2 large cans of Sweet Potatoes (Yams) -or- 5 large cooked and peeled sweet potatoes
- 1 tsp vanilla extract
- 1/2 cup white sugar

Preparation
Take your sweet potato mixture and place in a prepared 9 x 13 glass baking dish. Cover the top with finely chopped sugar pecans.

Bake for 30 minutes or until the topping is lightly browned.

Serve warm as a side dish, or add some vanilla ice cream to the side and serve as a dessert. It really is THAT good.Print3.2.1263Want a chance to win $250 giftcard from WalMart? Follow Land O Lakes on Pinterestand enter your email below. You can enter between 11/25/13 and 1/14/1

Visit this Holiday Treats Board and PIN your favorites. Dont forget to PIN one of the images in this POST, too. Enter below:This is one of those recipes that elevates your cooking status to your friends and family. They wont believe you made it if they dont see you do it. It is amazing. If you try any recipe this holiday baking season, make sure you try this Gourmet Sweet Potato Casserole Recipe.JOIN 500,000 SUBSCRIBERS!Join over 500,000 others who follow Pink

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Source: Pink When

Today I prepared this delicious dish and I want to share it with you...

Sweet Potato Hash with Chorizo & Mushrooms
Ingredients
- 6 ounces Mexican chorizo
- 2 tablespoons canola oil
- 2 large sweet potatoes
- 1/2 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 lb mushrooms
- 1/2 teaspoon cumin
- Salt + pepper to taste
- Green onions for garnish
- 4 eggs

Preparation
Boil the sweet potatoes for 10-15 minutes until the skin becomes soft. This is just to peel the potatoes.

Remove them from the water and peel the skin off. Then cut into small cubes.Spray a large skillet with cooking spray. Brown chorizo over medium heat until fully cooked.

Transfer to a plate.Reduce heat to medium low and add 1 tablespoon of canola oil to the same skillet.Next, add the cubed sweet potatoes, smoked paprika, salt, and pepper. Cover and cook for 8-10 minutes until the potatoes are tender.

Transfer to a plate.In the same skillet, add the remaining canola oil.

Add garlic and cook for 30 seconds.

Add chopped mushrooms, cumin, salt, and pepper. Cook until the mushrooms are browned and have lost much of their water, approximately 5 minutes.

Add the cooked crumbled chorizo and diced sweet potato back to the skillet and mix. Using a wooden spoon or spatula, make four wells in the hash, crack an egg into each well. Fry until the whites are set and the eggs are cooked to your liking.

Source: Foodista

Today I prepared this delicious dish and I want to share it with you...

Sweet Potato Toast (Whole30 Approved)
Ingredients
- 1 large sweet potato
- ½ tablespoon extra virgin olive oil
- 4 large eggs
- 1 avocado
- ¼ teaspoon garlic salt
- ¼ teaspoon crushed red pepper chili flakes

Preparation
Heat the oven to 375F.While the oven is heating, cut sweet potato into four quarter-inch thick slices with a very sharp knife.Line a baking sheet with parchment paper and place the four sweet potato slices on the paper.

Drizzle olive oil over the sweet potatoes to evenly coat.

Transfer to the oven and bake for 20 minutes, or until soft and slightly browned.While the sweet potatoes are baking, bring 6 cups of water to a boil in a medium-sized pot. Once the water is boiling, carefully place eggs into the pot and let boil for exactly 6 minutes.Slice the avocado in half and spoon into a small bowl, discarding the pit.

Add the garlic sea salt and smash lightly with a fork.Once the eggs are done, carefully peel the shell under cold running water.Assemble on a plate using the sweet potato as the toast.

Spread avocado mash onto the toast, top with soft-boiled eggs, and garnish with crushed red pepper chili flakes.

Source: Foodista

Today I prepared this delicious dish and I want to share it with you...

Sweet Potato Hashbrown Breakfast Bake
Ingredients
- 4 eggs
- 4 cloves garlic, minced
- ¼ Cup green onions, chopped
- Kosher salt and fresh ground pepper
- 4 tablespoons of Olive Oil
- 1 red bell pepper, chopped
- ½ red onion, chopped
- ¼ Cup shredded sharp cheddar cheese (like an English Cheddar)
- 2 sweet potatoes, peeled and chopped into 1-inch cubes

Preparation
Preheat oven to 35

Peel and chop sweet potatoes into 1 inch cubes.

Spread peeled/cubed sweet potatoes out over a half sheet rimmed baking sheet. Coat with 2 tbs of olive oil and sprinkle of salt and pepper.

Bake for 30-35 minutes until fork tender and browned.Meanwhile, heat 2 tbs olive oil in a large skillet over medium-high heat.

Add the red onions, bell peppers, green onions and garlic and saute until tender and lightly golden about 5-6 minutes. Season with salt and pepper to taste.Portion out sweet potato hashbrown cubes between ramekins. Make a nest indentation in the top of each ramekin filled with hashbrowns.

Sprinkle grated sharp cheddar over the top of each ramekin. Crack an egg over each nested out spot.

Bake at 425 for 5-6 minutes. If the hashbrowns have been refrigerated, bake until each yolk is set and white has turned white!

Source: Foodista

I want to share this recipe with you, it turned out delicious!

Sweet Potato Green Tea Pancake Roll
Ingredients
- 2 1/2 tbsp Brown sugar
- 1/2 tbsp Soft butter
- 1 Eggs
- 60g Flour
- 1 tsp Green tea powder
- 1 tbsp Low fat milk
- 150ml Low far milk
- 350g Sweet potato (peeled)

Preparation
Steam thinly sliced sweet potatoes for about 20 minutes or till soft. Mash them while hot with a fork, add low fat milk and butter, mix well, set aside.First sieve flour and green powder, fold in brown sugar, then slowly add egg and milk stir well, then add 1 tbsp melted butter, mix well. Pass through a sift and rest for 10 minutes.

Spread little butter on frying pan at medium small heat, pour in a ladle of batter and spread evenly, let the pancake stand for about 1 minute.

Place pancake on the rolling mat.

Add mashed potato at one side of the pancake and roll up.Seal the opening with a little butter.Turn the opening downward and put in the fry pan, fry slightly.

Cut pancake roll into pieces with a sharp knife and dust some green tea powder on it before serve.

Source: Foodista

I want to share this recipe with you, it turned out delicious!

Sweet Potato Oven Fries
Ingredients
- 1 dash cayenne
- 3 tablespoons melted coconut oil
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1 tablespoon sucanat
- 3 pounds sweet potatoes
- 1 teaspoon taco seasoning

Preparation
Preheat oven to 425 degrees, it helps to use convection.Wash and cut potatoes (no need to peel) into wedges of equal size.

Combine raw sugar or sucanat, cayenne, taco seasoning, cornstarch and coconut oil (it will be clumpy, that's okay!), toss the wedges in mixture.

Lay wedges on sheet pans in a single layer and bake for 20 minutes.Turn over with a spatula and bake for an additional 10 minutes.

Sprinkle with salt and serve.

Source: Foodista

I want to share this recipe with you, it turned out delicious!

Sweet Potato Bars
Ingredients
- 1 teaspoon baking powder
- 1 large egg, lightly beaten
- 1 cup fat free milk
- 1/2 cup granola cereal
- 1/2 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 2 cups old-fashioned oats
- 1 orange
- 1/4 teaspoon salt
- 1 large sweet potato, cooked and mashed
- 1 teaspoon vanilla extract
- 1/4 cup walnuts, chopped
- 1 tablespoon wheat germ

Preparation
In a medium bowl, combine oats, granola cereal, baking powder, wheat germ, cinnamon and salt. Set aside.In another bowl, whisk syrup, milk, egg, vanilla extract, juice of 1/2 the orange, zest of the entire orange, and sweet potatoes.

Pour wet ingredients into dry ingredients and mix well.Spray an 8 x 8-inch baking dish with cooking spray and slide in sweet potato mixture.

Bake in a preheated oven at 375 degrees for 15 minutes. Toss walnuts on top and bake another 5-8 minutes. Allow to cool at least 10-15 minutes before cutting.

Source: Foodista

I want to share this recipe with you, it turned out delicious!

Potato and Leek Soup – Potage Parmentier
Ingredients
- 4 Tbsp butter
- 4 leeks, trimmed and chopped to 1/8"
- 2 cloves garlic, thinly sliced
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2-1/2 c chicken stock
- 2-1/2 c water
- 2 bay leaves
- 1 Tbsp chopped flat-leaf Italian parsley (plus more for garnish)
- 1 tsp fresh thyme leaves
- 1 lb Yukon potatoes, thinly sliced
- 1/4 c heavy cream
- Salt and pepper to taste

Preparation
In a large pan, heat 4 Tbsp butter until it bubbles.

Then add the chopped leeks. Season with 1/2 tsp kosher salt and 1/2 tsp pepper. Stir occasionally for about 10 minutes until the leeks get really soft and the edges begin to brown.

Add garlic and stir for another couple of minutes. Taste before the next step.

Add 5 c liquid (I use 50% chicken stock and 50% water) and the herbs. Taste and see if you like the balance so far. Some stocks are saltier than others.

Crank up the heat to bring it to a quick boil, then reduce the heat and simmer for 5 minutes.

Add 1 lb of thinly sliced Yukon gold potatoes and let it simmer with the lid on for about 40 minutes. Stir occasionally.

The soup is done when the potatoes are very tender and starting to fall apart. We might still have to add some more salt and pepper. Potatoes soak up some salt. Taste again. Season with salt until you achieve the desired yumminess. If you like, add a pinch of cayenne pepper, which really makes it pop.

Serve in a bowl, add a splash of heavy cream (if desired), and top with some fresh flat-leaf Italian parsley.

If you prefer a creamy consistency, use an immersion blender and blend everything together before serving.

Source: Maplewood Road

I want to share this recipe with you, it turned out delicious!

Potato & Leek Soup with Roasted Beets
Ingredients
- 2 pounds of beets (roasted)
- 1 pound of leeks (sliced)
- 3 pounds of potatoes (peeled and diced)
- Oil for cooking (I used bacon flavoured olive oil)
- 8 cups of chicken broth
- Salt & pepper to taste
- 1 tsp. Scarborough Fair seasoning
- 1/2 tsp. dried Chervil
- Cornstarch (to thicken)

Preparation
Heat oven to 425F

Wash beets, trim ends (do not peel) and wrap in foil

Place on baking dish and roast for about 90 minutes

Open, cool slightly and easily peel the skin off

For the soup: Slice leeks

Heat oil in a heavy bottomed pot and saut for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair)

Add the diced potatoes, chervil, and chicken stock

Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender

When soup is done, remove a few ladles of the potato chunks into a bowl

Pure remaining soup with an immersion blender

If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken

Return potato chunks to the pot

Ladle soup into a bowl and garnish with some of the diced roasted beets.

Enjoy.

Source: Foodista

I want to share this recipe with you, it turned out delicious!

Potato and Green Bean Side Salad
Ingredients
- 2 cups cherry tomatoes
- 1/2 cup dill, chopped
- 1 clove garlic
- 3/4 pound green beans
- Kosher salt
- 1/4 cup Olive oil
- 1/2 cup parsley, chopped
- 1 red onion, sliced
- 2 pounds red and white potatoes, chopped into 1 inch cubes

Preparation
Boil potatoes in salted water until fairly soft but not mushy, approximately 10-15 minutes.While potatoes boil, roast tomatoes and red onion in 400 degree oven until onions soften and tomatoes begin to burst, approximately 20-25 minutes.When potatoes are ready, drain in a colander and place in a large bowl. Drop green beans into potato water and cook until bright green and firm, approximately 5 minutes.

Drain and run under cold water to stop the cooking process.

Add to the bowl with potatoes.Once tomatoes and onions are done, stir into green beans and potatoes.

Add garlic and herbs.Just before serving, douse with olive oil and salt to taste.

Source: Foodista

I want to share this recipe with you, it turned out delicious!

Potato and Scallion Bread Rolls
Ingredients
- 200 grams strong white bread flour
- 3 tablespoons ( 40-45 g) butter
- 1 large egg
- 1 1/4 teaspoon instant yeast
- 1/4 cup milk
- 3 smalls new potatoes, peeled and quartered
- 1/4 teaspoon salt
- 2 scallions
- 1/4 cup sour cream
- 1 1/2 tablespoons sugar
- 80 grams whole wheat flour

Preparation
Boil the potatoes in a saucepan until soft.

Drain, then add the sour cream, milk and butter and mash until smooth.In a mixing bowl, stir the flours,yeast, sugar and salt together.

Add half of the eggwash, potatoes mixture then, using a dough hook, mix everything to form a dough.

Add the scallion and continue to knead for about 15 minutes until the dough is smooth and elastic.

Add a little oil to another bowl and add in the dough. Turn over a few times to very lightly coat all sides of the dough.Cover the dough with plastic wrap and allow to rest till double in bulk, about 1 hour. After the dough has risen, pour out onto a clean flat surface. Punch down the dough to release some of the air. Devide the dough into 8 pieces and shape each into a round form.

Place the rounds onto a parchment lined cookie sheet. Cover with plastic warp and allow to rise for another 40-50 minutes.

Brush the rolls with the remaining eggwash and bake into a preheated 350F oven for 22-25 minutes.

Remove and cool on a wire rack before served.

Source: Foodista

I want to share this recipe with you, it turned out delicious!

Potato Gratin with Goat Cheese
Ingredients
- 25 grams Butter
- 1 tsp. Chopped garlic
- 5.3 oz Chavrie Goat Cheese
- 300 ml Milk
- 8 Medium peeled russet potatoes cut in 1 inch pieces
- ½ C crosscut scallions

Preparation
Place cut potatoes in a large saucepan, with enough salted cold water to cover the potatoes by 1/2 inch.Bring to a simmer and cook for 20 to 25 minutes until they are tender but not falling apart.While the potatoes are cooking, in a small saucepan heat the milk, butter, chopped garlic and Chavrie Goat Cheese over moderately low heat, stirring, until the butter and goat cheese are just melted and smooth. Keep the mixture warm.

Drain the potatoes well and while still warm mix. with an electric mixer for 2 minutes. fold in the Chavrie mixture, the scallion, and salt and pepper to taste, and mix until the potatoes are fluffy and smooth 1-2 minutes

Transfer the mixture to a 9 inch baking dish. (The potatoes may be prepared up to this point 2 days in advance and kept covered and chilled).

Bake in a 350 degree oven until golden brown 20-25 minutes

Source: Foodista

I want to share this recipe with you, it turned out delicious!

Potato and Leek Gratin
Ingredients
- 2 tablespoons unsalted butter, plus more for greasing the pan
- 2 large leeks, trimmed and halved lengthwise
- 1 1/2 pounds Yukon Gold potatoes, peeled
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 thyme sprigs
- 1 cup heavy cream
- 1 garlic clove, finely chopped
- 1 bay leaf
- 1/4 teaspoon freshly ground nutmeg
- 3/4 cup Gruyère cheese, grated.

Preparation
Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks and slice thinly crosswise.

Using a mandoline (or knife), slice the potatoes into 1/8-inch thick rounds. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper.

Layer the rounds in the gratin dish.

Melt 2 tablespoons butter in a large skillet over medium heat.

Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, about 5 minutes. Discard thyme and place the leeks over the potatoes.

Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.

Pour the cream over the leeks and potatoes and top with the Gruyre. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer.

Let cool slightly before serving.

Source: Foodista

Today I prepared this recipe, it turned out delicious!

Chicken Suya
Ingredients
- 1.5 Tablespoons of Suya Spice
- 1 pound Chicken
- 1 teaspoon of chilli powder
- 1 cooking spoon groundnut oil
- Seasoning cubes
- Onions and Tomatoes for Garnishing
- Salt to taste

Preparation
Heat the oven to 500 F.Wash and season the chicken with the Suya spice, chilli powder, seasoning cubes, salt and drizzle the oil over it.

Place the chicken in the oven and grill for 40 minutes. Check the chicken occasionally and flip on both sides so it can cook properly.

Serve hot garnished with the onions and tomato and a bit of suya spice sprinkled over the chicken.

Source: Afrolems

Today I prepared this recipe, it turned out delicious!

Chicken 65
Ingredients
- 500 grams boneless chicken breast
- 2-3 tsp chili powder
- 4 tbsp Ginger and Garlic paste
- ½ tbsp. salt
- 1/4 tsp Turmeric powder
- 4 tbsp yogurt

Preparation
Take a large bowl mix in the ginger and garlic paste, yogurt, red chilly powder, turmeric powder, and salt.

Mix well to from smooth and thick paste, add the chicken pieces to the masala paste and marinaded for 4 hours.

Heat enough oil in a pan to deep fry the marinaded chicken pieces. Deep fry the chicken pieces in batches till crisp and golden color.Note: The taste of the Chicken 65 depends mainly on the amount of time it gets marinated in the masala, it is best to marinate the chicken pieces the day before.

Source: Foodista

Today I prepared this recipe, it turned out delicious!

Wild Rice With Bacon, Mushrooms & Green Onions
Ingredients
- 2 boxes Uncle Ben's or Zataran's Wild Rice
- 1 package regular size Fresh sliced Cremini or button mushrooms
- 1/2 stick butter
- 1 package small real bacon bits pieces
- 4 green onions, sliced

Preparation
In a large sauce pot, saut mushrooms in butter until golden brown.

Add bacon and 1/2 of the green onions and saute just 1 minute.

Add all of the water that the box mix calls for.

Combine wild rice mix into the water and follow box instructions.

When rice is done, stir in remaining green onions and serve immediately.

Source: Foodista

Today I prepared this recipe, it turned out delicious!

Rice Noodles With Wonton/chinese Ravioli In Mushroom Sauce
Ingredients
- half carrot, finely chopped
- 2 teaspoons cornstarch + 2 tbsp water
- 3 shiitake dried mushrooms, thinly sliced (note:soak the mushr
- 1 clove of garlic, finely chopped
- 1 1/2 tablespoons oyster sauce
- dash of white pepper
- 100 grams pork, minced
- 150 grams prawns, minced
- some rice noodles (slightly less than half packet)
- 1 teaspoon sesame oil
- 1 tablespoon dark soya sauce
- 1 inch stalk of spring onions, finely sliced lengthwise
- some olive or vegetable oil
- 150 ml water
- some wonton wrappers

Preparation
Soak the rice noodles in warm water for about 20 minutes or until they are soft. Then, set aside.In a small bowl, place just enough warm water and soak the mushrooms until soft. (This water can be incorporated into the recipe you are making and can add a lot of flavor to your dish. Strain it if you wish to use). Squeeze out excess water, slice mushrooms up to the stem on all sides and discard the stem since it is usually too tough to eat.To quickly cook the finely chopped carrots, put the carrots in the bowl with some water. Then, put in the microwave for about 1-2 minutes. Set aside for garnish later.To make the wontons, mix all the ingredients in a bowl.

Place a wonton skin with one point towards you. Spoon about 1 tsp of the filling just off-center of skin. Fold bottom point of wonton skin over filling to make it into triangle shape. Press the edges to seal. Repeat until the filling is finished. Set aside.

Heat a pan with some olive or vegetable oil. Put in the chopped garlic, cook until almost brown. Then, put in the sliced shiitake mushroom. Stir for 2-3 minutes.

Add in the seasonings. After that, add in the water.

Let it simmer for about 10 15 minutes.While the mushroom sauce is cooking away, bring a saucepan to boil and cook wontons in batches. It should take about 5 minutes or less (depending on the size of the filling) for each wonton to cook.Meanwhile, reheat the noodles and arrange desired portion on the plate.Thicken the sauce with the cornflour mixture. Spoon fair amount of sauce over the noodles.

Garnish the noodles with carrots and spring onion.Finally, top the noodles with (some) wontons.

Drizzle some sesame oil over the sauce before serving if you wish.

Source: Foodista