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Posts for: Rafiki
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May 25, 2019 16:32:37   #
Pepper Chicken Fry ~ Prep Time 45 mins ~ Cook Time ~ 28 mins
The delicate taste of chicken goes perfectly with the strong and aromatic flavors of pepper, garlic, ginger and other spices used in this recipe.
Ingredients:
400 gm chicken skinless, boneless, cubed
10 to 15 black peppercorns crushed
1 onion chopped
1 tomato chopped (optional)
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
3 teaspoons oil
1/2 inch ginger chopped
6 garlic cloves peeled, chopped
few curry leaves or substitute with kaffir lime leaves
salt

Method
Transfer the chicken pieces to a bowl.
Add pepper powder, red chili powder, turmeric powder, coriander powder and a pinch of salt.
Mix well and keep aside for 40 minutes.
Heat oil in a nonstick pan over medium flame.
Saute the onions, ginger and garlic for 2 to 3 minutes.
Add the marinated chicken and curry leaves.
Cook until well browned, about 8 minutes.
Add the tomato and a pinch of salt.
Stir well and cook for 2 to 3 minutes.
Cover the pan with a lid and cook for 10 more minutes.
Remove the lid and cook until all moisture has evaporated and the chicken mixture is dry.
Transfer to a serving dish.
Serve as a starter or as an appetizer.


 
May 25, 2019 13:28:55   #
janallynbob wrote:
That sounds so good, I'm just lazy, can I come to your house and have some? My mom would have loved it. Janallyn
Love your sense of humour - I was hoping for just that myself. They do sound great though, I must admit.
May 25, 2019 13:12:35   #
PAVLOVAS FILLED WITH STRAWBERRIES AND MANGOES ~ Recipe from The Two Hot Tamales

1 recipe classic meringue
1 pint strawberries, wash, hul, slice
2 medium mangoes, peel, dice
1 tablespoon brown sugar
2 tablespoons rum
½ cup heavy cream - If you omit the cream this is a delicious nonfat dessert
1 tablespoon white sugar

Preheat oven 225 F. Load meringue into a pastry bag fitted with medium plain or star tip. Line 2 baking sheets with parchment paper and use a dab of meringue in each corner to secure paper to the pans. Pipe out spirals to form 4" disks, 4 disks on each baking sheet. On one baking sheet, build up the walls of each disks by piping around outer rim to form a shell. You should have four round open shells and four disks to be used as lids. Also, pipe out several mini meringue disks or bars to serve as tests. Place pans in oven and bake for ½ hour. They should be thoroughly dry but not colored. Break open a test meringue: it should be not at all shiny. Remove from oven and allow to cool. Meanwhile, combine strawberries, mangoes, brown sugar and rum in medium bowl. Set aside until ready to serve. At serving time, whip cream with white sugar until soft peaks form. Places a dab of whipped cream in the bottom of each meringue shell. Spoon in fruit mixture, dividing evenly. Top with another dollop of whipped cream and set lids on top. Serve.
May 25, 2019 10:58:46   #
COOKING SCANDINAVIAN DISHES AT HOME - TOP TEN HOT TIPS

Tip 10: MIND YOUR PEAS!
When you're cooking split peas, that Swedish favourite, always keep the pot covered and don't rush them.
Tip 9: TRY SMOKING IN YOUR KITCHEN... FISH, THAT IS.
Smoked fish is a Scandinavian mainstay, but remember, you don't need a fancy smoker. Just jerry rig one out of an old pot. If you only have nice, shiny, new pots, line them with aluminum foil to protect them.
Tip 8: DON'T ABUSE YOUR MEATBALLS!
Treat them gently... don't over mix them or they'll be heavy and tough. And to make it a faster and easier process, wet your hands to form the balls.
Tip 7: PLANNING A PARTY? THINK SMORREBRODS!
You know, these wonderful Danish open faced mini sandwiches. They make great party food; just think of your favourite sandwich fillings and make smaller, finger food versions of them on dark bread.
Tip 6: TREAT SOUP BOWLS LIKE MARGARITA GLASSES!
Hold the salt, put mustard around the rim of your soup bowls when you're serving up bean or ham based soups. It really punches up the flavour.
Tip 5: FORGET THE OAT BRAN!
And get your roughage the Scandinavian way, by eating crispbread.
Tip 4: EMBRACE BUTTER!
They do love their butter in Scandinavia and it is really worth loving the Danes make wonderful butter. It's a necessary component in smorrebrod. They smear it on the bread to keep it from getting soggy under those great fillings.
Tip 3: GIVE YOUR PANCAKE BATTER A BREAK!
For great Swedish pancakes, let the batter rest. Make it the night before and refrigerate it. The next morning you'll wind up with tender, slim, evenly cooked pancakes.
Tip 2: SERVING GRAVLAX?
Sharpen that knife! Don't even think slicing gravlax with a dull knife you'll just shred it. To do the job properly, sharpen a long slicer, hold it at an angle, and starting at the tail end, cut very thin slices. They should actually be translucent.
Tip 1: KEEP UP YOUR SPIRITS BY FREEZING THEM!
Keep your aquavit or vodka in the freezer, or better yet, freeze them in a block of ice. Just put bottle in a milk carton filled with water, put in freezer (or outside if it's cold enough), and peel away the cardboard when the water has frozen. If you serve your spirits like this, you can have it out on the table all night. or as long as it lasts, anyway.
May 25, 2019 10:55:32   #
COOKING ITALIAN DISHES AT HOME - TOP TEN HOT TIPS

TIP 10: "KEEP PROSCIUTTO ON HAND!"
It can add flavour to all kinds of dishes, cooked and cold. Unless you need to serve whole pieces, save yourself some money and ask your butcher for end pieces which are often less expensive and work fine cut up in pastas, salads, and soups.
TIP 9: "MAKING PASTA? DON'T SKIMP ON WATER!"
Cook dried pasta in plenty of boiling, salted water: Use 3 cups of water per half a cup of noodles. That ratio will keep your noodles from sticking together and will ensure that they cook evenly.
TIP 8: "LET YOUR CHEESE CHILL OUT!"
Store Gorgonzola in the fridge, but eat it at room temperature to allow its full aroma, flavour, and texture to be appreciated.
TIP 7: "SOAK YOUR MUSHROOMS!"
When cooking with dried mushrooms, cover them in boiling water, soak for about half an hour, or until pliable. Drain, save soaking liquid to add to stocks or sauces.
TIP 6: "HUNTING TRUFFLES? BRING YOUR FLASHLIGHT."
If you want to hunt for truffles in Piedmont, Italy, be prepared to go out at night. Truffle hunters do their work mostly at night because their dogs, who search out the truffles, are able to fully concentrate on their sense of smell. And remember, the peak of the Italian truffle season is the fall.
TIP 5: "DON'T BE AFRAID OF RISOTTO!"
Just remember a few tips, and you'll get it right every time: First, be sure to use a heavy bottomed pot with sides at least 4" high. Second, remember to use a richly flavoured stock. Third, don't forget to heat it and, most importantly, add it gradually to the rice, waiting for it to be absorbed before adding more.
TIP 4: "BALSAMIC VINEGAR IS NOT JUST FOR SALADS!"
Just a drizzle gives a flavour boost to all kinds of foods, savoury and sweet: carpaccio, fish, soups, and even strawberries and ice cream.
TIP 3: "MAKING ITALIAN ESPRESSO? THINK BRAZIL."
The Italians use Brazilian coffee beans to make their famous espresso, freshly ground, of course. The perfect espresso is so rich it's almost black, with a light layer of coffee froth on the top, called the crema.
TIP 2: "THINK CRUSTY!"
Italians serve great bread with every meal: soft and chewy on the inside, crusty on the outside. They also save their leftover bread, which is great for bruschetta, croutons, and bread crumbs.
TIP 1: "TREAT YOUR OLIVE OIL RIGHT!"
This staple of the Italian kitchen is sensitive to light, heat, air and moisture. So be sure to store it well sealed in a cool, dry, dark place and it will keep for up to a year. Not the refrigerator, though the condensation in the bottle can cause the oil to break down. Try under a counter or in a dark cupboard.
May 25, 2019 10:46:17   #
COOKING CHINESE DISHES AT HOME - TOP TEN HOT TIPS

Tip 10: "SEASON YOUR WOK!"
Seasoning will ensure that your stir fry efforts are more successful because the food will be less likely to stick to the pan. if your wok is made of iron (or carbon steel), make sure you clean it well before seasoning it. first scrub it with steel wool and a gritty cleanser and rinse it. fill it with water and boil for ten minutes. repeat the scrubbing and rinsing stage. towel dry and heat on the stove to dry completely. the final step: rub vegetable oil on the wok. Remember, before cooking, to heat the wok before you add the oil. this opens the metal's pores, enabling the oil to sink in and smooth out the surface of the metal, making it more non stick.
Tip 9: "GET YOURSELF ONE OF THESE!"
A Chinese cleaver. There's a heavy one for chopping, and a thinner one for slicing, mashing, and tenderizing. once you try `em, you'll be hooked.
Tip 8: "THINK MISENPLACE!"
Yes, it is a French culinary term, but applies to all kinds of cuisines. In case you've forgotten, it means having all your ingredients at hand and ready to go. This is especially important for Chinese food since so many dishes are cooked quickly and briefly... like stir fries. and speaking of stir frying, when you're getting your misenplace ready, remember to cut your vegetables on the diagonal, or the bias. This creates more surface area... enabling more vegetable to come in contact with heat which makes for quick even cooking.
Tip 7: "CUT BACK ON MEAT!"
Pun intended. for authentic Chinese dishes, cut your meat into small pieces and cut back on the amount you would normally serve for an American meal. 34 oz per person is typical in a Chinese dish, but shredding or slicing it really makes it go a long way.
Tip 6: "KEEP WONTON WRAPPERS ON HAND!"
And egg roll wrappers, too. that way you can whip up some Chinese appetizers whenever you feel like it. just freeze the wrappers and defrost them as needed, keeping them in their bag to retain moisture. for the same reason, when you're working with them, take out only a few at a time.
Tip 5: "DON'T FORGET YOUR SCALLION BRUSHES!"
They're perfect for brushing hoisin sauce onto mandarin pancakes, whether you're serving mu shu or Peking duck. just make slices in the ends and put them in ice water where they'll fan out.
Tip 4: "HANG ONTO YOUR LEFTOVER RICE!"
In fact, make extra so you can turn it into wonderful Chinese fried rice the next day. leave it uncovered in the fridge overnight so it dries out and fries better.
Tip 3: "WORK YOUR CHOPSTICKS!" They're not just for eating, you know. they're great tools in the kitchen, too. use them to pick up and turn food when cooking, as thermometers for determining the doneness of meat just poke the meat to test its resistance, and as beaters for eggs or sauces.
Tip 2: "GO FULL STEAM AHEAD!"
Steaming is a major Chinese cooking method, especially for fish or dim sum. and I don't need to tell you how healthy it is. you can rig your own steamer or buy one of these bamboo jobs they sell them in Chinese markets and even at many western cookware stores. use cheesecloth, a plate, or lettuce to keep the food from sticking to the steamer.
Tip 1: "CELEBRATE TEA!"
You can't really get into the spirit for Chinese cooking unless you do. sip it while you're cooking and serve it with meals or dim sum. it's also a great way to cleanse your stomach after a particularly heavy or oily meal. And try a variety of Chinese teas after 4 thousand years of cultivation, they've come up with some beauties.
 
May 24, 2019 17:58:05   #
Just noticed an error - Also I have to hyperlinked the index to the recipes
It should read as follows - Also I have not hyperlinked the index to the recipes
May 24, 2019 14:50:37   #
Knitting Paradise Cookbook 2018 - safe download - Microsoft Word format - can be edited to suit your needs ... …

Recently someone stated that there were too many duplications with the conversion charts - I am not able to locate that post at this time - here is a solution for you - now you will be able to delete anything you feel you do not require …
Also I have to hyperlinked the index to the recipes - but an easy way to find it would be to highlight and search - then just click on the down arrow or next and it will bring you to the recipe - also in the beginning index there are the page numbers - which gives the you range of pages for the category …

Hope this helps . . See attachment - NOTE: there are no additions since last posting - just some reformatting and paging . .

Knitting Paradise Cookbook 2018 - safe download - Microsoft Word format - can be edited to suit your needs … …
I am now able to send you the MS Word format - for your convenience

Attached file:
(Download)
May 23, 2019 08:19:52   #
Describes you very well. . . Thank you for being you . . .
May 22, 2019 21:55:13   #
15 ITALIAN RECIPES EVERY BEGINNER COOK SHOULD MASTER Maria Yagoda
https://www.foodandwine.com/video/15-italian-recipes-every-beginner-cook-should-master

If you a™re not an Italian nonna with decades of pasta-making experience, these classic recipes make an excellent (and relatively simple) introduction to the wonders of Italian cooking. From spaghetti to Sunday sauce, these flavorful dishes are as foolproof as they are impressive.

BASIC TOMATO SAUCE ~ https://www.foodandwine.com/recipes/basic-tomato-sauce
Chef Hugh Acheson uses a little grated carrot to offset the acidity in his fragrant tomato sauce, which also has plenty of fresh oregano.

BROCCOLI-RABE AND RICOTTA FRITTATA ~ https://www.foodandwine.com/recipes/broccoli-rabe-and-ricotta-frittata
Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here ricotta mellows the bite of broccoli rabe.

BUCATINI CARBONARA ~ https://www.foodandwine.com/recipes/bucatini-carbonara
Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese. At Holeman and Finch, Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.

CHERRIES POACHED IN RED WINE WITH MASCARPONE CREAM ~ http://www.foodandwine.com/recipes/cherries-poached-in-red-wine-mascarpone-cream
Thick mascarpone cheese mixed with honey makes a luscious topping for poached cherries. You can serve the dessert either warm or cold. We love it both ways.

CHOCOLATE-AND-PISTACHIO BISCOTTI ~ https://www.foodandwine.com/recipes/chocolate-and-pistachio-biscotti-kevin-sbraga
Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra layer of flavor.

GRILLED FISH WITH ARTICHOKE CAPONATA ~ https://www.foodandwine.com/recipes/grilled-fish-with-artichoke-caponata
To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead.

MUSHROOM AND CHICKEN RISOTTO ~ https://www.foodandwine.com/recipes/mushroom-and-chicken-risotto
If you a™re using canned chicken broth to make risotto, be sure it'™s low-sodium. The broth reduces at the same time that it'™s cooking into the rice, and regular canned broth would become much too salty.

PASTA WITH PANCETTA, SHALLOTS AND SAGE ~ https://www.foodandwine.com/recipes/september-2007-pasta-with-pancetta-shallots-and-sage
La matricia, Salvatore Denaro claims, is Tuscan for "paunch" or "belly" ”pancetta, in short, which plays an important role in this pasta sauce. Not to be confused with pasta all'amatriciana, a tomato-and-guanciale dish from the region of Lazio, Denaro's creation, which he calls La Matricianina, is entirely original, made with plenty of shallots and sage. It's wonderful served over spaghetti, or better yet, over short, stubby rigatoni.

PERFECT PIZZA MARGHERITA ~ http://www.foodandwine.com/recipes/perfect-pizza-margherita
Letting the dough rest in the refrigerator overnight, Grace Parisi found, results in a chewy crust with a slight tang.

PERFECT POLENTA ~ https://www.foodandwine.com/recipes/perfect-polenta
Making a perfect batch of smooth and creamy polenta isn'™t as hard as you think. With some time and simple techniques you can make this versatile dish and add your favorite toppings.

POTATO GNOCCHI WITH BUTTER AND CHEESE ~ http://www.foodandwine.com/recipes/potato-gnocchi-butter-and-cheese
American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares a traditional recipe with three tasty variations: Carrot-Potato Gnocchi, Roasted Garlic-Potato Gnocchi and Rye-Potato Gnocchi.

SLOWCOOKER SUNDAY SAUCE ON SPAGHETTI ~ https://www.foodandwine.com/recipes/slow-cooker-sunday-sauce-for-spaghetti
Have an Italian palate but don't exactly have the time on Sunday like an Italian grandma? "Cheat" with this recipe and your slow cooker.

SPAGHETTI WITH CLAMS AND GARLIC ~ https://www.foodandwine.com/recipes/spaghetti-with-clams-and-garlic
"I look forward to going to Sicily for many reasons," says Frank Castronovo of his biannual trip to southern Italy. "One of them is because I'm amazed at how many times Frank [Falcinelli] can order linguine con vongole." Their exquisite, supersimple version is packed with garlic and a judicious amount of crushed red pepper. If you prefer, shell the clams before tossing them with their juices in the pasta.

SPINACH SALAD WITH BAGNA CAUDA DRESSING ~ https://www.foodandwine.com/recipes/spinach-salad-with-bagna-cauda-dressing
In the Piedmont region of Italy, the warm anchovy - “olive oil sauce called bagna cauda is typically served as a dip for vegetables. Here, Justin Smillie turns it into a warm dressing for baby spinach, adding fresh bread crumbs for crunch.

TUSCAN-STYLE VEAL CHOPS ~ https://www.foodandwine.com/recipes/tuscan-style-veal-chops
"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.
Broccoli-Rabe and Ricotta Frittata

Grilled Fish with Artichoke Caponata

Perfect Pizza Margherita

May 22, 2019 20:51:23   #
Healthy Carrot and Nut Muffins

Muffins are definitely a guilty pleasure, but what if we told you that we have a muffin recipe that isn'€™t only on the healthier side, but is also ridiculously easy to prepare and needs very little cleanup. This recipe is dairy free and it also replaces part of the flour with almond flour, which results in a denser (and healthier) muffin.
They also contain healthy plant oils and nuts, full of the essential omega 3 fats and fiber, dried cranberries, carrots and ginger rich in vitamins, antioxidants, and healthy plant compounds. True, we do use eggs, minimal quantities of whole wheat flour and added sugar in this recipe, which means that you won’t be able to survive on these muffins exclusively (I know I want to), but we stand by the belief that it’s still a good idea to stick to healthier alternatives, especially when you'€™re craving sweets so badly your hand is reaching for cookies as you read this.
As is the case with all of our recipes, this recipe can be prepared in 1 bowl and it’s ready in a blink of an eye (sadly also gone in a blink because they'€™re so delicious).

Finally, here is the recipe:

Cooking time: 30 minutes ~ Servings: 12 ~ Difficulty: easy

Dry Ingredients
½ cup (50 g) almond flour*
2 cups (250 g) whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
*I don'€™t buy ready-made almond flour. Instead, I wizz some almonds in my blender until they form a powder. If any bigger almond bits remain, don'€™t worry, they will give your muffins some extra crunch, yum!

Wet Ingredients
1 cup (240 ml) soy milk
1 teaspoon vinegar
¾ cup (150 g) brown sugar
2 eggs
½ cup (125 g) applesauce
¼ cup (60 ml) coconut oil
1 teaspoon vanilla extract
2 teaspoons grated fresh ginger (optional)

€œFilling
1 cup (50 g) shredded carrots (about 2 small carrots)
¾ cup (90g) unsweetened dried cranberries
1 cup (150 g) chopped walnuts (reserve half for the topping)

Equipment: a lined 12 muffin tin.

Preparation: ~ Preheat oven 375°F (190°C). Prepare the soy buttermilk by whisking the soy milk with vinegar and letting it thicken for about 10 minutes until it resembles buttermilk. In a large bowl, combine and mix all the wet ingredients together until smooth, adding in the buttermilk last. Sift in all the dry ingredients, whisking the batter until smooth and glossy, but it’s crucial not to overmix the batter because it won’t rise as it’s supposed to. Add in all the ingredients from the “filling” section and work them in gently with a spatula. Divide your batter evenly into the lined muffin tray, topping each muffin with some of the walnuts you reserved. Bake the muffins in the midsection of the oven for 18-20 minutes. The top of a perfectly-cooked muffin should be domed and golden brown, and the edges of the muffin should pull away slightly from the edges of the muffin tin. Take the muffins out of the oven and let them cool down for at least 10 minutes before taking them out. Enjoy warm or cold, I love to combine these with morning coffee, so delicious!


 
May 22, 2019 20:10:22   #
I love this one - says it all . . .
May 22, 2019 19:20:16   #
Love them - very appropriate . . .
May 21, 2019 20:54:51   #
The Old Storyteller and the Sad Young Woman

In a little town, far far away, there was a little old woman whose years were beyond counting. This old woman was famed as a wise storyteller, and many would make the trip to this little secluded place, just to ask for her advice.

One day, a young woman, her beautiful faced twisted by sadness and tears, approached the old storyteller.
"May I ask a question?" She asked her, as they sat in the market square. It was quiet, early morning, and only they were there.
"Of course, child." said the storyteller as she carefully marked her place in her book. "Tell me what brings such hurt to your eyes."
"My problem," said the young woman painfully, "is that I am good-for-nothing, I just don't... fit in with anything. I've tried so many careers, and wasn't suitable for any of them."
The wise old woman slowly nods and strokes her pipe.
"I've lived in many places and never did I feel I belonged."
The old woman smiles.
"I've dated many men but have never found my true love."
"I've-"
"Let me stop you there..." Said the storyteller, lifting a hand to halt the onslaught of worried words.
The woman quieted, breathing heavily.
"... and tell you a story. Isn't that why you came here?" She smiled and took a puff on her pipe.
"It may surprise you, perhaps hard to even imagine looking at this old face, but a long time ago, I was in a similar situation as yours. I too felt different to everyone else, and nowhere did I seem to belong. But I did not have a wise old storyteller to ask for advice, and so I went on a long journey to find the answer my soul sought.
long indeed was the journey. I crossed streams and rivers, hiked up hills and mountains, found forgotten places and wondrous creatures and men, but never did an answer I found. Until one day.
On that day, while walking through a field next to a village I cannot recall the name of anymore, there was a little brick wall, perhaps 5 foot tall, next to a little house. But that was not what caught my eye, no. What caught my eye were three archery practicing targets on the wall, and in the exact bullseye of each of them was an arrow, stuck as firmly as it could be."

The old lady stopped for a little puff on her pipe while the young lady did a little jig of impatience with her feet.
"In all my journeys, I have seen many great archers, so I know it to be a hard discipline. I was amazed to find such talent at such a humble place. Then I noticed a little girl peeking at me from the cottage door. Come I bade her and she did. And I asked her: "Dear child, do you know who is the archer who put these arrows in those targets?" She blushed and answered that she was that archer.

I was even more amazed and asked her how she became such an extraordinary shot at such a young age. She blushed further and, in a whispering voice, admitted that she had stuck the arrows in the wall and then painted the targets around them..."
The old woman chuckled softly while the young woman made a puzzled face.
"I don't understand..."
"That was the moment I learned about the essence of things, my child. You cannot find a place to own you before you own yourself. You must recognize who YOU are, and build a place around you that suits you. In other words, find what you truly wish for and build a life around it. Make life work itself around you, instead of trying to find where you belong. Perhaps the place you belong to is a place you are yet to create."
The young woman thanked her for her wisdom, dried her tears, straightened her back and walked purposefully away.
We can all learn a lot from that old woman's tale.


May 21, 2019 08:26:24   #
Loved them as always . . . Thank you
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