Avocado Dip with a KICK


INGREDIENTS

4 avocado
2 T lime juice
2 T onion, diced
roma tomato, diced
1 t oregano
1 t garlic
1/2 cup sour cream (vegan)

DIRECTIONS

  1. Place avocado in a food processor or hand blender and blend until smooth.
  2. Next mix all ingredients together.
  3. Refridge for 2 hours.
  4. Serve and ENJOY!
Source : Vegetarian Mama
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Butterscotch Cookies


INGREDIENTS

1/2 cup butterscotch chips
3 tablespoons unsalted butter plus 9 tablespoons cut into 9 pieces, chilled
2 teaspoons vanilla extract
3/4 cup packed dark brown sugar
1/2 teaspoon salt
1 large egg yolk
1 3/4 cup all purpose flour
1 teaspoon baking powder

DIRECTIONS

  1. Preheat the oven to 325 degrees F.
  2. First place the butterscotch chips and the first 3 tablespoons of butter into a glass bowl and microwave in 30 second increments until melted. Stir between each 30 seconds. This should take one minute to one and a half minutes. Add the vanilla and stir until smooth; let cool for 15 minutes.
  3. Beat the second amount of measured butter (9 tablespoons) with the sugar and salt. An electric mixer would work but a stand mixer is preferred. Beat until the mixture is light and fluffy.
  4. Add the cooled butterscotch mixture and continue to mix until combined. Add egg yolk then reduce to a lower speed to add the dry ingredients of flour and baking powder. A dough will come together and that is your signal to stop mixing.
  5. Pinch off enough dough to make approximately one inch balls. Place on a parchment lined baking tray. Bake for 12-15 minutes or until the edges just start to brown. Cool on wire racks.
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Cucumber Bites


INGREDIENTS

Multigrain baguette, sliced
Boursin cheese, at room temperature (for easier spreading)
1 cucumber, sliced
Dried dill

DIRECTIONS

  1. Take each slice of baguette and spread it with some cheese (I used the garlic and fine herb flavor).  Then top with a cucumber slice or two (depending on how big your baguette is).  Lastly sprinkle with dill.  Easypeasy.
  2. Enjoy.
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Tequila Lime Chicken Taco Salad


INGREDIENTS

1/4 cup lime juice
1/8 cup tequila
Grated zest of 1 lime (optional)
1 Tbsp minced gatlic
1 Tbsp minced shallot(s)
Habanero flakes to taste (or cayenne, or hot sauce)
1 cup cooked, shredded chicken

DIRECTIONS

  1. Mix together all ingredients and place in a zipper bag and marinate for at least 1 hour.
  2. Heat the chicken and marinade, in a frying pan over medium heat, until excess liquid evaporates (just a few minutes) and the garlic and shallots are cooked and fragrant
  3. Serve chicken atop lettuce and tortilla chips with your favorite toppings. I used cilantro, green onions, tomatoes, jalapeños (for my husband), and guacamole.
  4. Serves 2.  Finish with a shot of tequila or a Margarita :)
  5. Enjoy.

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Baked Rasgulla/Rosogolla


INGREDIENTS

Rasgulla
Cream milk- 1 cup
Milkmaid-1/4 cup
Cashew nut chopped- 1 ½ tsp.
Paneer-150 grams.
Kesar stands-7-8 nos.
[As a baking tray I use aluminum foil, you can use convection prove tray also.]

DIRECTIONS
  1. Heat a pan. Pour milk and milkmaid. Boil for 4-5 minutes with medium flame. Stir constantly to avoid solids sticking to the bottom and burning. After 2-3 minutes you will realize that some portion of milk solid stricken to the inner wall of pan. Don’t waste them and use them by scratching out with spoon. I mentioning this as the milk solids sometimes taste as good as mewa.
  2. Remove from heat and cool it.
  3. Paste together Cashew nuts and Panner/cottage cheese.
  4. Mix it in milk-milkmaid mixture and mix well without lump. Keep aside.
  5. Squeeze the rasgulla to avoid extra sugar syrup. But be careful it’s not broke.
  6. Put and arrange it in foil. Pour milk mixture in it. Spread Kesar stands over it.
  7. Preheat oven at 190 Degree C and bake for 15 mints or till it become little brown.
  8. Serve cool or hot as you wish 

Source : Ume's Kitchen

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Bengali Doi Maach ( Yogurt Fish Curry)


INGREDIENTS

·        Ruho fish (‘Rui Mach’ in Bengali)-6 pieces
·        Salt-little bit
·        Turmeric powder-1 pinch

For gravy:

·        Well beaten curd-1 cup
·        Flour-1/2 tsp.
·        Turmeric powder-1/4 tsp.
·        Red chili powder-1/2 tsp.
·        Green chili slice-4-5 nos.
·        Salt-to taste
·        Sugar-1 tbsp.
·        Whole Garam masala-1 cardamom ,2-3 clove,1 inch cinnamon
·        Coriander leaves-2 tbsp.
·        Garam Masala powder-1/4 tsp.
·        Mastered oil-2 tbsp.

DIRECTIONS

  1. Mix turmeric powder and salt with fish. Fry it well and keep aside.
  2. In a mixing bowl put curd, flour, salt and sugar. Mix well.
  3. Use the same remaining oil and put whole Masala.
  4. When it starts to spluttering, pour curd mixture and cook for a minute.
  5. Next add spice and green chili cook for 2-3 minutes
  6. When oil came on top, mix a cup hot water.
  7. When water starts to boil, put fried fish pieces in it and cook for 15 minutes with low flame.
  8. When it's done remove from heat and spread Garam masala powder over it.
  9. Garnish with coriander leaves.
  10. Serve hot with plain steam rice.

Source : Ume's Kitchen
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Easy Lemon Meringue Pie


INGREDIENTS

Lemon Filling:
4 egg yolks (save the whites for meringue)
1/3 cup cornstarch 3 tablespoons
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter 2 tablespoons
1/2 cup lemon juice 2 lemons, juiced and zested
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar 6 tablespoons

DIRECTIONS

Make the Lemon Filling:

  1. Preheat oven to 375 degrees F.
  2. Whisk egg yolks in medium size mixing bowl and set aside.
  3. In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 minute.
  4. Remove from heat and, while whisking briskly, add 1/2 cup of the hot mixture at a time to egg yolks until you have added at least half of the mixture.
  5. Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
  6. Pour mixture into pre-baked pie shell. Spoon meringue (see below) over the top while filling is still hot. Meringue should completely cover the lemon mixture. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.


Make the Meringue Topping:
  1. Whisk egg whites in the bowl of a stand mixer until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
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Spicy Whole Roasted Cauliflower with Parmesan


INGREDIENTS

1 head cauliflower
4 tablespoons olive oil
1 lemon, zested and juiced
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon ground coriander
2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
Prep Time: 5 minutes Cook Time: 35 minutes
Total Time: 40 minutes Yield: Serves 6

DIRECTIONS

  1. Preheat the oven to 400° F and lightly grease a small baking sheet with vegetable oil. Set aside.
  2. Remove any green leaves from the cauliflower and trim off the hard part of the base.
  3. In a medium bowl, Whisk together the olive oil with the lemon zest and juice, cumin, garlic powder, coriander, salt and pepper.
  4. Use a brush or your hands to spread the marinade evenly over the head of cauliflower. (Any leftover marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.) 
  5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes.
  6. Let the cauliflower cool for 10 minutes before cutting it into wedges. Serve warm with fresh grated Parmesan sprinkled over the top. Works great as an appetizer or pair with a green salad.
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Baked Crab & Artichoke Dip With Pico De Gallo Topping!


INGREDIENTS

For the crab dip:
8 oz cream cheese
1/2 cup mayo
1/2 cup fat-free greek yogurt (I used 0% Fage)
1 Tbsp lemon juice
1 bunch green onions, chopped
1 1/2 cup grated Asiago cheese, divided (could also substitute Monterrey jack or Mozzarella)
14 oz can of quartered artichoke hearts, drained
8 oz jumbo lump crab meat
Salt
Pepper
For the pico de gallo:
2 roma tomatoes, seeded and chopped
1/4 cup chopped red onion
1 jalapeno, seeded and chopped
1 handful cilantro, chopped
1/4 cup green onion tops, chopped
Squeeze of lime juice
Salt

DIRECTIONS

  1. Preheat oven to 425.
  2. Beat the cream cheese, mayo, and yogurt together until smooth.
  3. Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
  4. Fold in artichokes and crab.
  5. Season to taste with salt and pepper.
  6. Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top..
  7. Bake for ~20 minutes, until bubbly and golden brown.
  8. To make the pico, toss all ingredients together and set aside until ready to serve.
  9. Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
  10. Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.
Source : No Bull Recipes
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Five-Alarm Red Lentil Soup


INGREDIENTS

2 tablespoons olive oil
2 red onions, chopped
3 large carrots, chopped
5 cloves garlic, minced
2 tablespoons smoked paprika
2 tablespoons ground cumin
3 bay leaves
1 tablespoon tomato paste
3/4 cup Sriracha, plus more for garnish
1 (14 1/2 ounce) can stewed tomatoes
1 pound red lentils
8 cups vegetable stock ( I used chicken stock)
Salt and freshly ground black pepper
Sour cream, for garnish
Chopped fresh cilantro or chives, for garnish

DIRECTIONS

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the onions and carrots and saute until they begin to soften, 6 to 8 minutes.
  2. Stir in the garlic, paprika, cumin, bay leaves, tomato paste, and Sriracha, cooking for 1 to 2 minutes, until aromatic.
  3. Add the tomatoes, and scrape up any of the brown bits that have accumulated at the bottom of the pot with a wooden spoon. Pour in the lentils and vegetable stock, stirring to combine. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked thoroughly. Season with salt and pepper to taste. Discard the bay leaves.
  4. Ladle into bowls. Garnish with a dollop of sour cream, a sprinkling of cilantro and perhaps a last-minute squiggle of Sriracha for color and zip.
Source : No Bull Recipes
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