Recipe Box

(via (never home)maker: Dill Potato Salad)

Thu, 19 Jan 2012 16:00:05 -0500

(via (never home)maker: Dill Potato Salad)

(via Duchess Potatoes | The Pioneer Woman Cooks | Ree Drummond)

Mon, 16 Jan 2012 16:00:06 -0500

(via Duchess Potatoes | The Pioneer Woman Cooks | Ree Drummond)

Chickpea Flour and Swiss Chard Crepes serves about 2 4...

Wed, 30 Jun 2010 21:30:42 -0400

Chickpea Flour and Swiss Chard Crepes
serves about 2
4 large leaves of swiss chard (1 1/2 cups when shredded)
1/2 teaspoon vegetable oil
1/2 teaspoon cumin or carom (ajwain) seeds
1 cup chickpea flour (also called garbanzo flour or gram flour or besan)
1 1/4 cup water
1/2 teaspoon ginger paste 1
/2 teaspoon garlic paste
1/2 teaspoon turmeric powder
1/8 teaspoon asafoetida
1/8 teaspoon baking powder,
optional 1 green or red chilli finely chopped
salt
Oil for cooking crepes
Remove and discard the stems from swiss chard leaves. Stack the swiss chard leaves and roll them tightly. Chop the roll into fine shreds. You should have about 1 1/2 cups of shredded swiss chard.
Heat oil in a small non-stick pan, add cumin or carom seeds. When they start to sizzle, add shredded swiss card and 1/2 teaspoon water and toss on medium heat till the swiss chard has wilted to half its original volume. This will take about a minute. You should now have about 3/4 cups of wilted chard.
In a mixing bowl, add the wilted swiss chard, and all other remaining ingredients except oil. Whisk till everything is combined. The batter should be slightly thinner than pancake batter and should be easily pourable. If the batter is too thick, add more water.
Heat a non-stick pan. Pour a ladle of batter on the hot pan. Using the ladle or back of a spoon, spread the batter around to form a thin crepe. Drizzle about 1/2 teaspoon oil over the crepe. Cook on medium heat for about 1 minutes or till the bottom side is golden and sides start to crisp. Using a spatula, flip the crepe over and cook the other side till golden. Serve hot.

(via Veggie Belly | Vegetarian Recipe | Chickpea Flour and Swiss Chard Savory Crepes with Mint Ginger Raita (Besan ka Cheela or Chilla))

braised mushrooms serves 8-10 with pasta 100g (3 1/2oz)...

Tue, 29 Jun 2010 21:29:43 -0400

braised mushrooms
serves 8-10 with pasta
100g (3 1/2oz) smoked tofu, diced
2 medium brown onions, peeled & diced
2 carrots, finely diced
2 ribs celery, finely diced
2 cloves garlic, peeled & sliced
1.5kg (3lb) mixed mushrooms, half thickly sliced, half diced
1 small bunch thyme
1 can tomatoes (400g / 14oz)
50g (2oz) butter
2-3 tablespoons soy sauce
Preheat oven to 180C (350F).
Heat a stove top and ovenproof casserole dish or a frying pan over a medium high heat. Add a few tablespoons olive oil and cook tofu until golden brown all over.
Remove tofu and add onion with a little more oil if it looks dry. Cover and cook onion stirring occasionally until the onion is lovely and soft and slightly golden. Add carrots, celery, garlic and cook for a few minutes. Add mushrooms in batches, stirring until they cook down and make space for the rest.
When all the mushies are in, add the browned tofu, thyme, tomatoes, butter and 2 tablespoons of the soy sauce. Top with 3 cups water. Bring to a simmer on the stove top then pop in the oven. Cook, uncovered for 2 – 2 1/2 hours, stirring every half an hour or so. It’s ready when the mushies are nice and tender and the liquid has reduced to a lovely saucy consistency.
Taste and season with a little extra soy, salt and pepper if needed.

(via how to master the gentle art of braising – even for vegetarians)

Grilled Portobello Roasted Red Pepper and Mozzarella...

Sat, 19 Jun 2010 11:25:52 -0400

Grilled Portobello Roasted Red Pepper and Mozzarella Sandwich/Burger
makes 4 sandwiches
4 large portobello mushrooms
2 tablespoons olive oil
1-2 tablespoon balsamic vinegar
1/2 teaspoon italian seasoning
salt & pepper
4 kaiser rolls or burger buns or 8 slices of any other loaf bread
2-4 tablespoons mayonnaise or my white bean asparagus hummus
2 tablespoons chopped fresh basil
4 slices beefsteak tomato
4 slices fresh mozzarella (or whatever cheese you like)
4 large pieces of store bought, jarred roasted red pepper
1 cup salad leaves or lettuce of your choice
Heat an outdoor grill to 400f.
Wipe the mushrooms clean. Using a spoon, scrape off the gills from the mushrooms. Whisk together olive oil, vinegar, italian seasoning, salt and pepper. Brush the olive oil and vinegar mixture all over the mushrooms.
Place the mushroom caps on the grill and grill about 2-3 minutes on one side. Flip the mushroom caps, and grill another 2-3 minutes. (If you like your cheese melted, place cheese slices on portobello caps (gill side) after you have flipped them). Remove grilled mushrooms to a plate, and cover to keep warm. If you are not using an outdoor grill, broil the mushrooms in the oven; about 3-4 minutes per side.
Cut the bread roll in half. Spread some mayonnaise or my white bean asparagus hummus on both halves. Sprinkle some basil on top of the bread. On the bottom half of the bread roll, arrange the grilled portobello mushroom, tomato slice, mozzarella slice, and roasted red pepper. Top with lettuce or salad greens. Place the other bread slice on top. Secure sandwich with a toothpick. Serve with a side of soup or salad.

(via Veggie Belly | Vegetarian Recipe | Grilled Portobello Mushroom, Roasted Red Pepper and Mozzarella Sandwich or Burger)

Avocado Quesadillas Makes 1 1/2 avocado 1 teaspoon lemon or...

Tue, 15 Jun 2010 21:45:50 -0400

Avocado Quesadillas
Makes 1
1/2 avocado
1 teaspoon lemon or lime juice
1/8 teaspoon salt
1 teaspoon butter
1 tortilla
1/4 cup grated white cheddar

Mash the avocado with the lemon or lime juice and the salt. Melt the butter in a small saucepan over medium heat. Lay the tortilla down and sprinkle the cheddar across the surface. Cook until the cheese is melted and the bottom of the tortilla is deeply golden. Quickly spread the avocado mixture across one half of the tortilla. Turn off the heat and fold the tortilla in half, pressing down so the melted cheese glues it together.
Cut into wedges and serve immediately.
(via Big Girls, Small Kitchen: A Guide To Quarter-Life Cooking: Cooking For One: Avocado Quesadillas

)

Mock Egg Salad8 servings Cashew Mayonnaise: 1 cup cashews 1...

Mon, 17 May 2010 17:22:48 -0400

Mock Egg Salad
8 servings

Cashew Mayonnaise:
1 cup cashews
1 medium sized lemon, juiced (about 1/4 cup)
1 tablespoon minced onion (white part of a green onion)
1 teaspoon agave
1/4 teaspoon salt
2 tablespoons water
1 tablespoon Flax oil

Cover the cashews with cold water and let them soak for an hour and then drain. Put the cashews in a food processor with the lemon juice, onion, agave and salt and 2T water. Process until it starts to look smooth and then pour the flax oil in slowly (with the processor on) Continue to process for a minute. (This makes more than you need for the egg salad, refrigerate leftover for another use)

For the Mock Egg Salad
1 14 oz block of firm tofu
6 tablespoons cashew mayo
4 tablespoons minced onion greens
4 tablespoons minced celery
3 tablespoons yellow mustard
1/2 teaspoon turmeric
1/2 teaspoon salt
Paprika (for garnish)
Drain the water from the tofu and wrap it in a clean dish towel. Squeeze the tofu in the towel, gently, to press out any extra water. Put the tofu in a bowl and mash with a fork. Add the onion greens and celery and stir. In a separate bowl, whisk together the cashew mayo, mustard, turmeric, and salt. Add the mayo mixture to the tofu and stir until well blended.

(via Mock Egg Salad - A Heart Healthy Alternative)

Healing Rice + Vegetable Salad serves 4 to 6 2 teaspoons...

Sat, 08 May 2010 19:19:49 -0400

Healing Rice + Vegetable Salad
serves 4 to 6
2 teaspoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 cups finely chopped kale
1/4 teaspoon kosher salt
1/2 cup finely chopped roasted piquillo peppers (or regular red peppers)
2 tablespoons white miso paste
3 tablespoons mirin
2 tablespoons rice vinegar
2 cups cooked brown and wild rice mix (about 1 cup uncooked)
Heat oil in a large saute pan over high heat. Add pepper flakes, and cook for 30 seconds. Add kale (be careful! it will splatter if it’s wet) and stir with tongs until it’s coated in the oil. Sprinkle with salt. Cook, stirring, until kale is bright green, somewhat wilted, and browned in places, about 4 minutes.
Transfer cooked kale to a large bowl. Add chopped peppers, and stir to combine. In a small bowl, whisk together miso, mirin, and vinegar until combined. Add rice to the bowl with kale and peppers, stirring very well to combine. Pour dressing over everything, and toss again until everything is coated. Taste, and add salt if you think it needs it. (But it likely won’t because miso is salty!)

Refrigerate for at least 4 hours before serving…overnight is even better. Salad keeps, refrigerated in an airtight container, for up to 1 week. (via Healing Rice + Vegetable Salad | the thin chef)

Homemade Ginger Ale ~for one * 1 tablespoon grated ginger (use a...

Fri, 07 May 2010 12:22:49 -0400

Homemade Ginger Ale
~for one
* 1 tablespoon grated ginger (use a microplane)
* 1/2 teaspoon sugar
* 2 teaspoons freshly squeezed lemon juice
* 2 teaspoons light brown sugar
* 1 cup chilled seltzer or club soda
Instructions –
1. Put grated ginger in a bowl and stir in sugar. Set aside for 30 minutes.
2. Place a strainer over a cup. Spoon the ginger/sugar mixture into the strainer and use the back of the spoon to press down on the ginger to extract ginger juice. Discard left over ginger pulp.
3. Stir lemon juice into ginger juice. Stir in brown sugar and dissolve completely.
4. Add seltzer or club soda and drink/serve immediately.

(via Homemade Ginger Ale « FoodMayhem)

Garlic Bread Knots yield: 36 – 40 knots 2 cups Warm Water 1...

Thu, 06 May 2010 08:52:48 -0400

Garlic Bread Knots
yield: 36 – 40 knots
2 cups Warm Water
1 (.75oz) pack Active Dry Yeast
1 TBS Salt
1 TBS Sugar
5-6 cups AP Flour

3 TBS Good Quality Olive Oil
4 Garlic Cloves, minced
1 tsp Salt
1 TBS Parsley, chopped
2 TBS Parmesan

1. You can make this bread in your electric mixer using a dough hook, in your breadmaker on the dough setting, or by hand. First combine the water, yeast, sugar and salt. Let sit 5 minutes.
2. Add flour and combine. Knead for at least 10 minute (5 minutes in electric mixer) until the dough is shiny and smooth.
3. Coat the bottom of a large bowl with olive oil and place dough in bowl. Flip dough over (so it now has oil on both sides) and let rise in a draft free area one hour or until doubled in size.
4. Punch down the dough. Keep dividing the dough in halves until you have 36 – 40 pieces of dough. Roll into 4 – 5 inch ropes and tuck one end under the other, forming a ‘knot’.
5. Place on a parchment lined baking sheet and let rise in a draft free area one hour. Bake for 25 minutes. Meanwhile combine the last 5 ingredients.
6. Use a pastry brush or dunk the bread knots into the garlic oil. Enjoy!

(via Garlic Bread Knots - Natalie’s Killer Cuisine)

Vegetable and Tofu SoupIngredients: 6 cups of water 2 teaspoons...

Wed, 05 May 2010 08:50:51 -0400

Vegetable and Tofu Soup
Ingredients:
6 cups of water
2 teaspoons salt
1/2 lb fresh Shiitake mushrooms (or 8-10 dried Shiitake mushrooms)
1/2 lb of fresh bok choy or similar Chinese vegetables
1 package of firm or soft tofu, cut into 1-inch cubes
5 slices ginger, cut into thin strips
2 teaspoons white pepper
2 tablespoon soy sauce
1 tablespoon Shaoxing cooking wine
1 teaspoon Mirin
1/2 cup of chopped fresh cilantro
2 green onions, finely chopped
Directions:
* If using dried Shiitake mushrooms, soak them in hot water for 15 minutes and drain.
* Bring water to a boil in a large pot and then add salt.
* Cut the mushroom stems and then cut each mushroom in half.
* Wash and rinse the vegetables, removing any dirt, any tough or wilted stems, and separate the leaves.
* Add the mushroom to the boiling water, and let the water return to boil, then add the tofu, ginger, white pepper, soy sauce, Shaoxing cooking wine and Mirin. Return to boil on medium flame, cover with lid and simmer for about 15 minutes (or 20 minutes if using dried mushrooms).
* Add the vegetables and stir, let water return to boil and simmer for 1 more minutes.
* Sprinkle chopped parsley and green onion prior to serving.

(via Food 4 Wibowo: Vegetable and Tofu Soup)

Broccoli, Baby Potato and Comte (Gruyere) Cheese Tarts in...

Sat, 24 Apr 2010 10:49:51 -0400

Broccoli, Baby Potato and Comte (Gruyere) Cheese Tarts in Saltine Cracker Crust
makes 6 mini tarts
4oz or 5 small baby potatoes (or use a medium baking potato instead)
1/2 cup low fat milk
1 teaspoon flour
1 teaspoon dijon mustard
3/4 cup comte or gruyere cheese, cut into tiny cubes
1 cup broccoli florets, chopped
2 tablespoons parsley
salt and pepper (keep in mind the cheese, mustard, saltines are all already salty!)

for saltine cracker crust
4oz or 1 sleeve of saltine crackers
4 tablespoons butter, melted
1/2-3/4 cup hot water

Pre-heat oven to 375f.
Wrap the potatoes in a paper towel and micrrowave for 2 minutes or till half cooked. Set aside.
In a bowl, whisk together the milk, flour, and dijon mustard. Then add the cheese, broccoli florets, potatoes, parsley, salt and freshly cracked black pepper and mix well.
To make the saltine cracker crust, place the saltine crackers in a food processor and crush them to a powder. You should get about 1 1/2 cups of crushed saltines. Place this in a bowl, add melted butter and hot water and stir till it comes together like a dough. Now press the saltine cracker crust dough into a non-stick pie or tart pan. Press down on the crust to compact it and also push it up the edges of the pan.
Pour the cheese, broccoli and potato mixture into the tart/pie pan with the saltine crust. Place the pan on a foil lined baking sheet and bake on 375 degrees for about 20 minutes or just till the top of the tart starts to turn golden. Cool tarts a little, then gently lift them off the mould using a knife. Serve tart warm with a salad of your choice.

(via http://www.veggiebelly.com/2010/04/broccoli-comte-tarts-saltine-crust.html)

Super duper easy and add vegetables to your heart content 1/2...

Fri, 23 Apr 2010 10:43:49 -0400

Super duper easy and add vegetables to your heart content
1/2 cabbage head
2 tomatoes ( I peel the skin off)
2 red bell peppers
3 large carrots peeled
1/2 red onion (optional) cut into cubes
1 cup spinach
6-8 garlic cloves
pepper according to taste
salt according to taste ( I used garlic flavored salt)
1. Grate all the above vegetables except onion,tomatoes and garlic in a food processor or chop them finely by knife
2. Add the grated vegetables ,cubed onions and tomatoes into a pressure cooker , add salt ,pepper and water just to cover the veggies and cook till you hear two whistles.
3. In a separate pan add a tbsp of oil and add garlic and saute till garlic turns golden brown.
4. Remove lid from pressure cooker and add browned garlic and puree using hand mixer. If you like yours chunky just use hand spatula to mush the veggies.
5. Allow it boil for 2-3 minutes and check for salt and pepper and adjust accordingly.

(via Sreelus Tasty Travels: Have You Had Your Five Today - Hearty Soup)

Faux Guac(amole) Serves 4 - 6 Ingredients: 1 3/4 cups...

Thu, 22 Apr 2010 10:18:50 -0400

Faux Guac(amole)
Serves 4 - 6
Ingredients:
1 3/4 cups frozen peas, cooked and well drained
1 tbsp lime juice
1 tbsp fresh cilantro leaves
1/2 tsp chile powder or 1 red chile, deseeded and diced
3 tbsp nonfat Greek yogurt (or nonfat plain yogurt)
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp freshly ground black pepper
1 plum tomato, chopped
1/4 cup red onion, finely chopped
Method:
1. Put all ingredients except the tomato and onion in a food processor. Pulse until fairly smooth.
2. Stir in the tomato and onion.
3. Let the spices mingle for at least 2-3 hours before serving.

(via Dishing Out the Good Stuff: Faux Guac(amole))

Peanut Butter/Chocolate Chip Chewy Granola Bars Ingredients: * 4...

Wed, 21 Apr 2010 10:18:47 -0400

Peanut Butter/Chocolate Chip Chewy Granola Bars
Ingredients:
* 4 tbsp. (1/2 stick) unsalted butter
* 1/2 cup packed light brown sugar
* 1/4 cup honey
* 2 cups plain granola
* 1 cup rice cereal (Rice Krispies, etc.)
* 1/4 cup semisweet chocolate chips
* 1/4 cup peanut butter chips

1. Combine honey and butter in a medium saucepan over medium-high heat. Stir in brown sugar after butter starts to melt.
2. Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.
3. Add the granola and rice cereal into the saucepan and fold them into the sauce until evenly coated.
4. Spread the mixture into a 9×13 inch ungreased baking pan and press firmly with a spatula to evenly fill. Sprinkle the chocolate and peanut butter chips onto the top of the granola and gently press them down.
5. Put the pan in the refrigerator until cooled and firm, about 15 minutes, then cut into bars. 18 servings

(via No bake, chewy Granola Bars (just like Quaker!) | Back to the Cutting Board)

Rosemary Cheddar Crackers makes about 1 quart of crackers 1/2...

Tue, 20 Apr 2010 10:13:48 -0400

Rosemary Cheddar Crackers
makes about 1 quart of crackers
1/2 cup all-purpose flour
1/2 cup white whole wheat flour
3/4 teaspoon salt
1/2 teaspoon ground pepper (optional)
4 tablespoons cold unsalted butter, cut into small pieces
8 ounces shredded cheddar cheese
1 tablespoon fresh rosemary leaves
3-4 tablespoons water
Pulse the flour, salt and pepper in a food processor, then add butter and pulse until the mixture resembles coarse meal.
Add grated cheese a little at a time until the mixture again resembles coarse meal.
Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so.
Remove from the food processor and knead in the rosemary. Wrap the dough in plastic wrap and chill for 20 minutes or up to 24 hours.
Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don’t want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy. Using a knife, pizza cutter, or cookie cutters, cut into desired shapes.
Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark.

(via The Cooking of Joy: Alphabet and Rosemary Cheddar Crackers)

Homemade Corn Tortillas makes 16 five-inch tortillas This recipe...

Sun, 18 Apr 2010 10:44:42 -0400

Homemade Corn Tortillas
makes 16 five-inch tortillas
This recipe came right off the bag of Maseca instant corn masa flour. It’s pretty universal, and aside from altering the salt to your taste, there’s no reinventing the wheel here. Once they’re made, though, the sky’s the limit for creativity.
2 cups instant corn masa flour
1/2 teaspoon salt
1 1/4 cups warm water
Add all ingredients to a deep bowl. Using your hands, mix until it becomes a soft dough. Knead a few times on a clean countertop until it forms a smooth ball. Place in a bowl and cover with plastic wrap; let rest for 30 minutes.
Divide dough into 16 equal pieces and roll into smooth, even shaped balls (this is best done rolling with the palm of your hand on a countertop). Place balls into a dish and cover with a cloth or plastic wrap, so they won’t dry out before pressing.
Place balls, one at a time, into a gallon-size zip top bag (leave it “unzipped”), and press ball down with the palm of your hand or the bottom of a dish. Finish rolling it into a 5-inch wide circle using a rolling pin. Remove from bag and transfer to a covered pot, again to protect it from drying out. Repeat with remaining balls of dough until all have been flattened out.
Heat a skillet over medium-low flame. Place one tortilla in the preheated pan, and cook for about 45 seconds, turn and cook for another 45 seconds to one minute. Transfer to a covered pot, this time to keep them warm! Repeat with remaining pressed tortillas. If making for the freezer pantry, let cool completely before storing in a zip-top bag and freezing.

(via In Jennie’s Kitchen: homemade corn tortillas)

Chickpea BurgersMakes 17 patties * 2 cups cooked chickpeas, or...

Sat, 17 Apr 2010 10:43:42 -0400

Chickpea Burgers
Makes 17 patties
* 2 cups cooked chickpeas, or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
* 1/2 teaspoon sea salt
* 1/2 teaspoon turmeric
* 1/2 teaspoon paprika
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground coriander
* 1/8 teaspoon ground cinnamon
* 2 teaspoons minced garlic
* 1 teaspoon minced fresh ginger
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons freshly squeezed lemon juice
* 2 1/2 cups cooked brown basmati rice
* 3 tablespoons finely diced red bell pepper
* 1/4 cup loosely packed minced fresh flat-leaf parsley
Preheat the oven to 375°F and line a baking sheet with parchment paper. Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley. Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.
Variations: For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.
Want a delicious dip for fresh, raw veggies? The chickpea and spice puree from the food processor makes a delicious hummus.
Storage: Store in a covered container in the refrigerator for 3 to 5 days. Burgers can also be frozen in cooked or uncooked form for 2 months

(via Project Foodie - The Cancer-Fighting Kitchen)

Homemade GnocchiIngredients: Potato Gnocchi: 1 pound Russet...

Fri, 16 Apr 2010 10:40:41 -0400

Homemade Gnocchi
Ingredients:
Potato Gnocchi:
1 pound Russet potatoes
1/4 cup flour, may need more or less
1 medium egg
salt & pepper

Sweet Potato Gnocchi:
1 pound Sweet potatoes
1 3/4 cups flour, may need more or less
1 medium egg
1/4 teaspoon cinnamon
salt & pepper

Directions:
1. For both versions of gnocchi, cook potatoes until tender and mash until smooth.

Tip: Here’s an easy (and cool) way, courtesy of my Aunt, to cook and peel a potato at once!
a. Clean potatoes and, with a sharp knife, score ~1/8 inch deep around the entire potato.
b. Boil potatoes for 20-30 minutes (depending on the size of the potatoes) until a paring knife can easily be inserted into the fattest part.
c. Take potatoes out of the boiling water, cool and when you’re able to handle them, slip the skins off. Cool, huh?!
2. Whisk and add one medium sized egg to each bowl of mashed potatoes. Add seasonings and stir until just combined.
3. Starting with the white potatoes, add 1/4 cup flour and kneed with your hands until just combined. If dough is too sticky, add a little flour. (You’ll be able to add more flour when you roll the gnocchi out, so it’s better to incorporate less now, than too much.) Do the same for the sweet potatoes, adding 1/4 cup flour at a time, until barely sticky.
4. Generously flour a clean, dry surface and knead the dough a couple times until it has come together in a ball.
5. Cut the dough ball into quarters and roll each quarter into a long rope until it’s the width of your index finger.
6. Using a floured knife, cut the rope into one inch sections.
7. Hold a fork, curved side up with one hand and with the thumb of your other hand, gently roll the dough from the top of the curve, to the bottom, keeping your thumb in contact with the dough the whole time.
8. Continue rolling your gnocchi until you’ve gone through the rest of the dough. Don’t worry if they don’t look perfect. You’ll get better with practice and they still taste the same, no matter how they look!
9. Repeat steps 4-6 with the sweet potato dough. You can roll these segments over a fork, or keep as-is, for a nice textural difference.
10. If you don’t plan to eat your gnocchi right away, place them on a cookie sheet and into the freezer until hard, ~20 minutes. Transfer to a freezer bag and store in the freezer for 4-6 months. Just like homemade Butternut Squash Ravioli and Gyoza, these cook the same from the freezer as they do fresh!

(via How To Make Gnocchi + Gnocchi Recipe! | Iowa Girl Eats)

Tropical Pineapple Fried Rice * 1/2 yellow onion, diced * 2...

Thu, 15 Apr 2010 10:40:41 -0400

Tropical Pineapple Fried Rice
* 1/2 yellow onion, diced
* 2 cloves garlic, minced
* 1 medium sized carrot, diced
* 1 medium sized red pepper diced
* 1 medium sized green pepper diced
* 1 cup of peas
* 1 egg, scrambled
1 handful of chopped spring onions
* 1 cup cooked jasmine rice
* 1/4 cup pineapple juice
* 1/2 cup pineapple diced
* 1 tablespoon tamari ( or a dash of dark soya sauce)
* 1 tbsp. yellow curry powder
Start with cutting all the veg and setting them aside. Cook the rice till 95 % done, drain and spread out on a tray so they dry out.
Cook scrambled eggs, set aside. Now in a really hot wok cook onion, carrot, pea, garlic,the peppers & pineapple chunks, set aside.
Fry the rice for 1 minute and add the veggies back in. Now add pineapple juice, tamari, and curry powder. Garnish with the greens of spring onion, and for a beautiful presentation, scoop out the inside of a pineapple and stuff the rice inside. Serve immediately.

(via Tropical Pineapple Rice | Aapplemint)