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Yes, I baked a batch of cookies! And yes, they were absolutely delicious... all that butter, all...

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This is one of those veal's pieces that are sold in a special market shop. The meat shop where I...

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Eggplant Parmesan Soup Recipe

I've started off this year eating more soup. It's amazing what can go in soup. I mean, pretty much anything. And many classic comfort food dishes can be transformed into soup. Macaroni and cheese, baked potato, even eggplant parmesan.

I got the idea to make this soup when I was contacted by Whole Foods about a Parmigiano Reggiano promotion they were planning. I wanted to make something with the flavors of eggplant parmesan, but lighter and healthier. I used a few croutons and roasted the eggplant, instead of breading and frying it and skipped the mozzarella altogether. And you know what? It still pretty much has the flavor of eggplant parmesan! I thought I was being terribly original, but it turns out there are several eggplant parmesan soup recipes out there on the internets.

I topped my soup with a couple tablespoons of Pamigiano Reggiano. It's the cheese that really makes the soup into something special. It adds that distinctive flavor and texture. I'm sorry that you can't see in the photo that the soup has chunks of eggplant in it. You could puree it if you prefer a smoother soup. Also the croutons absorb a good bit of the soup and add even more body to it. Best of all, it's very healthy, so you can help yourself to a second bowl. I won't tell.

Eggplant Parmesan Soup
Makes about 6 servings

1 large or 2 small eggplant cut in 1/2 lengthwise (about 2 lbs)
2 Tablespoons extra virgin olive oil
1 medium onion, chopped

3 cloves garlic, minced
1 28 ounce can crushed tomatoes with basil
3 cups water
1/2 teaspoon kosher salt
3/4 cup Parmigiano Reggiano, grated

Croutons
Fresh basil leaves, optional

Preheat oven to 450 degrees. Cut eggplant in half, lengthwise and place cut side down on a lightly greased foil-lined broiler pan. Roast for about 45 minutes, or until eggplant is tender. Allow eggplant to cool. Meanwhile heat olive oil in a large dutch oven over medium heat. Add the onions, sauté 5 minutes. Add the garlic and cook for another minute. Scoop out the eggplant from the shells and chop roughly, discard the shells. To the dutch oven add the chopped eggplant along with the tomatoes, water and salt, and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Top each serving with croutons and two tablespoons of Parmigiano Reggiano. Garnish with torn basil, if desired.

Enjoy!

My thanks to Whole Foods for providing me a gift card and inspiring me to create this recipe

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

BEETROOT PORIYAL

I learnt this from my mom.Usually my mom makes this as an accompaniment for keerai kuzhambu.Its my favorite..Last week i made for mor kuzhambu . It was a flavorful and excellent combo.

INGREDIENTS :

• Beetroot - 2 nos (big)
• Moong dal - 2 tbsp
• Salt & water - As needed
• Sambhar powder  or Red chilly powder- 1.5tsp

To grind :

• Grated coconut - 3 tbsp
• Small onion - 2 nos
• Jeera - 1/4 tsp

To temper :

• Oil -  1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Big onion - 1 no (finely chopped)
• Curry leaves - Few

METHOD :

• Chop the beetroot into small pieces and pressure cook along with moong dal , sambhar powder , salt & water.
• Grind all the ingredients given under 'to grind 'into a smooth paste adding little water.
• Now temper the items mentioned above and add the cooked beetroot mixture.
• Then add the ground coconut paste and saute well till the  raw smell emanates.

Enjoy with sambhar/ mor kuzhambu / Keerai kuzhambu with a papad .

KITCHEN CLINIC :

BEETROOT : Beetroot contains sodium, potassium, phosphorus, calcium, iodine, iron, copper, Vitamins B1, B2, B3, B6 and C. Each capsule provides approximately 1-2mg of elemental iron. Benefits and Features of Beetroot Beetroot provides a good source of anthocyanadins, a natural antioxidant that contributes to its deep red color Extract is a natural source of vitamins and minerals Beetroot is used traditionally as a blood building food Beetroot may aid the natural process of elimination and support detoxification processes Beetroot has liver, spleen, gall bladder and kidney cleansing properties Beetroot is particularly rich in Vitamin C, calcium, phosphorus and iron Each capsule provides approximately 1-2mg of elemental iron The iron contained in beetroot is organic and non-irritating and will not cause constipation Beetroot is useful in acidosis due to it being rich in alkaline elements Vacuum packed to enhance stability and shelf life Suitable for vegetarians and vegans Beetroot for Cholesterol Reduction Beet fiber has been shown to have cholesterol lowering capabilities. In a study on rats with induced high blood cholesterol, a red beet fiber diet caused a reduction of serum cholesterol and triglyceride levels (by 30 and 40%, respectively) and a significant increase in HDL cholesterol (good cholesterol). This diet induced also a significant decrease (almost by 30%) of cholesterol content in the aorta. Beetroot for Blood Pressure Beetroot juice has been shown to lower blood pressure in subjects with normal blood pressure. In healthy volunteers, approximately 3 hours after ingestion of 500 ml of beetroot juice, blood pressure was substantially reduced, an effect that correlated with peak increases in plasma nitrite concentration, nitrite being the blood pressure reducing ingredient. Beetroot and nitrate capsules are equally effective in lowering blood pressure indicating that it is the nitrate content of beetroot juice that underlies its potential to reduce blood pressure. It has also been found that only a small amount of juice is needed – just 250ml – to have this effect. Beetroot for Cardiovascular Disease Prevention Betaine, a nutrient found in beets and some other foods lowers plasma homocysteine, a possible risk factor for cardiovascular disease. Betaine supplements are manufactured as a byproduct of sugar beet processing. Betaine "supplementation" has however been found to increase blood LDL cholesterol and triglyceride concentrations in healthy humans, which may undo the potential benefits for cardiovascular health of betaine supplementation through homocysteine lowering. Beetroot for Healthy Liver Function Beetroot contains the bioactive agent betaine, which supports healthy liver function. When the liver is functioning properly, fats are broken down efficiently, aiding weight loss, and preventing fatigue and nausea. Glycemic Index of Beetroot In a study to determine the estimated Glycemic Index of various foods, it was concluded that beetroot has a medium GI of 64. Adverse Reactions from Beetroot Beetroot and especially beet greens contain high levels of oxalate, and should be avoided by individuals with kidney stones containing oxalate Beetroot contains nitrates and when they are cooked and left standing at room temperature, microorganisms that convert nitrates to nitrites begin to multiply, and the amount of nitrites in the beetroot rises. The nitrites combine with amines in the stomach to form nitrosamines, some of which are known carcinogens.

Cauliflower cheese with parmesan and almonds

They had some really nice cauliflowers in the greengrocer the other day which prompted me to make this cauliflower cheese with a twist. My husband isn't mad about cooked cheese anyway so I decided to cut the amount of cheese and top it with flaked almonds which I reckoned would go well with cauliflower. (They really do). I think some chopped ham would be nice too if you want to make it more substantial.

The main thing is to use a strong, dryish cheese so you don't have to use too much and can keep the flavour and texture light. I used some mature Old Winchester which I happened to have after a cheese festival but you're probably more likely to have parmesan which would be fine. (Frugal cooking is, of course, about using what's in the fridge.)

Serves 2-3 as a supper dish, 4-6 as a vegetable

1 medium-sized cauliflower
30g butter
25g plain flour
350-400ml semi-skimmed milk
25-30g mature Pamesan or Grana Padano or 50g strong hard cheese like Old Winchester, Comté or Cheddar, grated
2 tbsp light cooking oil
50g flaked almonds
Salt and white pepper

Cut the outside leaves off the cauliflower but keep any tender, inner leaves. Cut the florets off the stalk and divide them into even sized clusters. Steam or boil the florets and inner leaves until just tender (about 6-7 minutes), drain and tip into a shallow buttered baking dish.

Melt the butter gently in a small non-stick saucepan, stir in the flour and cook over a low heat for about 30 seconds. Take the pan off the heat and gradually add the milk bit by bit, stirring between each addition. When you've added half the milk you can pour most of the rest of the milk in one go, holding back a little to see if you need it.

Bring the sauce to the boil, turn the heat right down and simmer for 5 minutes until thick and smooth. Take off the heat and add most of the cheese. You should be able to taste the cheese but it shouldn't be overwhelmingly cheesy. Add more if you like then season with salt and white pepper to taste. If the sauce is too thick add the remaining milk or a couple of spoonfuls of the water you've used for cooking the cauliflower. Pour the sauce over the cauliflower florets.

Preheat the grill to a medium setting. Heat the oil in a frying pan and fry the flaked almonds over a low to moderate heat until they begin to colour then sprinkle them over the cauliflower. Place the dish under the grill (not too near the heat) until the almonds are light brown and the sauce starts to bubble.

Do you have any favourite additions to cauliflower cheese or do you prefer the classic version?

Waitrose Low Alcohol Cider

If you're finding it hard to give up booze for the month you might want to snap up a bottle or two of Waitrose's low alcohol cider which is only 1% ABV.

Now I'm not saying it's the best-tasting cider ever - it's a little too thin and too sweet, for my palate at least* - but it does taste recognisably like cider in a way that apple juice doesn't and if you were drinking it with roast pork, a chicken casserole or even a nice hunk of cheddar it would rub along fine. It's actually made in Herefordshire in old oak vats so I'm guessing it probably comes from Weston's.

The price is pretty attractive too. It only costs £1.15 a 500ml bottle - online at any rate. I somehow ended up paying £1.21 for my bottle in store, maybe because it's classified as a 'Little Waitrose'. Not a huge outlay anyway.

* However my neighbour who just popped in tried it and said 'really nice'. So there you go. I should also have pointed it's 180 calories a glass so it's not exactly a low calorie option - though not much more than a large glass of shiraz.

http://feedproxy.google.com/~r/blogspot/sBff/~3/MiBoCBkAu7Q/next-up-miso-maple-broiled-salmon.html

Simple ways to cook dry beans

There are two types of beans; the first type is quickly cooked ones like lentil (which doesn't require soaking in water). The other type is like fava beans (foul) or chick peas which require over night soak in water to rehydrate and make cooking time less, also the soaking method helps us in digestion and to release unwanted gases in our system.

Wash the beans and place in a large sauce pan. Then, add 5 to 1 amount of water. Boil it for 5 minutes. After that, turn off the heat and let it rest for 1to 4 hours.

Wash the beans and cover them with water and add 1 spoon of butter or oil in order to stop the soapy bubbles from appearing. At this stage, you can add some spices like cardamom or bay leaves. Avoid adding any salt or acid like vinegar or lemon.

Boil for 10 minutes, reduce the heat and let it simmer until fully cooked.

1 cup dry beans = 3 cups cooked beans

Chef Osama  

Similar Posts: 

10 Random Cooking Tips and Tricks

How To Choose Extra Virgin Olive Oil

Tips on Keeping Food Fresh

How To Find Halal Food Products

How To Compare Olive Oils

 

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Cooking Book 5

Thai Chicken Wings, The Young Thailand Cookbook

Man I wish I owned this book.

Mango Chicken Salad, Martha Stewart

Delicious! I skipped the mango chutney in the salad and used lettuce instead of spinach. I would make this again. Recipe here.

Ham and Apple Wraps with Dip, you guessed it, Martha Stewart.

These were fine, nothing thrilling.  A little different.  I didn't love the dip though.  Recipe here.

Jicama Citrus Salad, Martha Stewart

I really liked this salad. Crunchy and...citrusy. I left out the cucumber. Recipe here.

I don't know what this is.

Or this.

Or this.

Bubble and Squeak, no recipe.

So easy. Mix leftover mashed potatos with leftover cooked carrots and brussel sprouts. Heat some olive oil and butter over medium high heat, spread the veggies in and cook until brown on both sides.

________________________________________

I do love to change my mind, abandon project etc, and I'm doing it again.  This will be it for now at least on Book 5.  It's too difficult to fit some of the recipes into our world full of kid, work, school etc.  There are still some I want to make, so the book will be back but now let's move on to a new one....Book 3!

Bread Baking Babes - Irish While Soda Bread with Herbs

Kitchen of the month - Ilva from Lucullian Delights.

Recipe - Irish White Soda Bread with Herbs

Result - Delicious and easy.

Delicious and easy are 2 of my favorite things!

Apologies for this brief post.

If you'd like to be a buddy, or just make the bread, visit Ilva's website here to see the recipe.

All the Babes are listed over on the left for your viewing pleasure.

Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

Photo: Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe. Enjoy the Arabic Cuisine and  learn how to make Harira: Moroccan Chickpea Stew with Chicken and Lentils. 

Total Time:10 hr 25 min
Prep 20 min
Inactive 8 hr 0 min
Cook 2 hr 5 min

Yield: 10 to 12 servings
Level: Easy

Harira is traditionally served each night of Ramadan to break the fast.

Ingredients

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Directions

Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.

Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.

Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.

Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live Episode: A Taste of Morocco

More Arabic Food Recipes:  

Cream of Mushroom Soup
Lentil Soup with Spinach and Wheat
Herbs and Grains 
Lebanese Lentil Soup
Baba ghanoush
Labne 

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MIXED FRUITS AND VEGETABLE SALAD WITH SPROUTS

I wanted to make a simple , healthy salad with sprouts, mixed vegetables and fruits for a long time. I googled so many basic salad recipes and came out with my version.Here i used grated beetroot .So the color of beetroot dominates here. Otherwise it would be a colorful salad to attract ur kids. Make ur choice of adding or omitting the veggies and fruits given in this recipe.

INGREDIENTS

For 1 person

Sprouted green gram - 1 handful Carrot - 1 no(grated) Beetroot - 1/2 no ( grated) (optional) Big onion - 1/2 no (chop finely) Cabbage - Few leaves ( chop finely) Pomegranate - 1 handful Guava - 1/2 no ( Chop into squares) Coriander leaves - A few Lime juice  - Few drops Pepper powder - 1/2 tsp Salt - As needed

METHOD

• Take a wide bowl and mix all the ingredients given above. Squeeze a few drops of lime juice. Mix well and serve !!

Variations

1. Add two pinches of chat masala to the above recipe to give a nice flavor. But adjust the salt as chat masala contains salt.
2. U can also add chopped tomato pieces and cucumber pieces when u want to serve instantly otherwise the salad may become watery. 
3. I usually pack the above salad for my hubby's lunch box without tomato and cucumber.