In Ivy’s words: we will be publishing a cookbook with 100% of the profit from sales being directed to our chosen agency. The funds we raise will be directed to specific programs of The World Food Programme (WFP), the United Nations frontline agency. The needs are great and choosing a specific effort is currently being negotiated.
Who will contribute to this cookbook?
The cookbook is targeted for sale on Amazon by November/December 2009. There is a great deal of work involved in delivering this project and we will rely on you to help in any way you can. We will keep you informed every step of the way on Bloggeraid !!!!
I want to collaborate!!! Do you want to join too? Head to Ivy’s blog for more info.
I chose an appetizer with basic ingredients and easy recipe instructions. This is one of the dishes I had in my table during the Christmas holidays and it was an absolute hit!!!! I cannot publish the recipe here because it can only be shown in the Cookbook, but I will tell you that it has eggplant, garlic, extra virgin olive oil, salt and butifarra negra… Mmmmm. Remember to buy the book next Nov/Dec 2009 and get all kinds of gorgeous recipes!!! I’m getting mine reserved ;D
All ingredients can be found all over the world except the Butifarra negra that is a traditional Catalan pork blood sausage, but you can substitute it for something similar typical from your country.
I hope that the Cookbook will be a great success and we will contribute in making this world a better place to live
On a separate note, I’m trying to make my blog look nicer, but will take me some days to get things right… please, be patient… it will hopefully be for good! Año Nuevo, Vida Nueva! New Year, New Life!
The heart-healthy power bars have all the ingredients one might have on a banana split: made with quinoa, rolled oats, dried cherries, nuts and honey plus antioxidants from the cinnamon and chocolate – and they taste good too!
I got a copy of the Power Hungry: The Ultimate Energy Bar Cookbook and couldn’t decide which recipe I wanted to make first, they all look so good. Such a fun book, I asked them if they wanted to give some away to my fans and they said YES! So, three lucky winners will have a chance to win this cookbook, with loads of recipes for protein bars, granola bars, endurance bars, and even knock-offs of many store bought bars like Luna bars, Clif bars, and Kind bars to name a few. All the recipes are healthy, easy to make and use all natural ingredients. For a chance to win, visit Skinny Bits and leave a comment there.
These make a great snack, perfect to pack in your lunch bag, or great for powering up a workout or post-workout. While these bars weren’t a big hit with my picky 3 year old, I thought these were tasty (I think she’ll love the chocolate chip protein cookies). For variations of this, you can make a Maple Blueberry Bar, swapping out the cherries and honey for maple syrup and dried blueberries, or she suggests a Peanut Chocolate Banana Bar omitting the cinnamon and cherries and adding 2/3 cup of dry roasted peanuts in place of the walnuts.
To store, wrap them individually with plastic wrap and refrigerate for up to 1 week or freeze for up to 3 months, keeping them airtight.
Sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices are served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce. I can’t think of a more playful appetizer to celebrate the Year of The Dragon!
Some of you probably know how much I love using lettuce leaves as a wrap for everything from Turkey Taco Lettuce Wraps to BLT Lettuce wraps. They are the perfect low-carb solution and don’t interfere with the flavors of the filling. This recipe is no exception, you can taste all the Asian goodness… pure delight in every bite!
This recipe was ever so slightly adapted from my friend Bee, of Rasa Malaysia’s first cookbook, Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao. Whether you are celebrating The Chinese New Year, The Superbowl, or just having some friends over, I highly recommend making these… double or triple the recipe for a large crowd!
And speaking of Chinese New Year, I have a new cookbook giveaway this week! Two lucky winners will have a chance to win their own copy of Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao. For a chance to win, visit Skinny Bits and leave a comment there (US residents only)!
Oh and one more thing I want to mention, if you want to turn this into a main dish, make some steamed rice and serve each wrap with rice and chicken, it’s very good! Enjoy!!
Yesterday was one huge Thanksgiving dinner, cooked by moi.
My sister Shamu and her man, Tombolina, came over and I spent the entire day preparing for the feast.
It was one of those cooking days where everything just fell into place. I cooked recipes simultaneously based on time and need, and managed to balance pie pastry with turkey brining, yam basting with dressing prep, cocktail making with vegetable slicing.
I even managed to completely clean the kitchen before Jonas got home and my guests arrived (Jonas was particularly pleased he dodged that bullet).
To be honest, it was the first time in my life when I managed to be so zen and organised when cooking a huge meal. I was very, very proud of myself.
Gold star please!
A “Spiced Scrumpy” cocktail kicked the evening off, then the menu combined Americana favourites, modern twists and some Thanksgiving classics:
Pear & Scallop Squash Soup
Texan BBQ Turkey Shanks
Sausage & Sage Dressing
Fennel, Apple & Radish Salad
Maple, Bourbon & Sesame Candied Yams
Greens Simmered in Chicken Stock w Onions & Garlic
Chocolate Pecan Pie & Vanilla Ice Cream
Every recipe was new – untried, untested – and every single one was a great success. I was so pleased with the way the food turned out.
Today I’m going to share with you one of the recipes: this autumnal salad of pretty pinkish hues and fresh, tangy flavours.
The original recipe used Jerusalem artichokes (aka sunchokes), but I was unable to source them in the Sydney spring weather. Nonetheless, the salad added a perfect refreshing balance to some of the other heavier dishes.
Fennel, Radish & Apple Salad
Based on a recipe from The Flexitarian Table by Peter Berley. Serves 4-6 as part of a buffet.
4 radishes, trimmed
2 gala apples, peeled and cored
2 small fennel bulbs, trimmed
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon chopped fresh chives
1 teaspoon chopped fennel fronds
Salt and pepper to taste
1. In a bowl, whisk together oil, vinegar and lemon juice to make a smooth vinaigrette. Season vinaigrette with salt and pepper to taste.
2. With a super sharp peeler or mandolin, shave radishes, apples and fennel into wafer thin slices.
3. Toss vegetables in vinaigrette then cover and refrigerate for at least 30 minutes or up to 1 day, to allow the flavours to come together.
4. Just before serving, add in chives and fennel fronds. Taste, then season with salt and pepper as required.
Chicken Poppy Seed Salad(adapted from “Home Cooking with Trisha Yearwood” Cookbook)1 lb boneless, skinless chicken breasts, cooked and diced2 celery stalks, chopped2 C seedless grapes, cut in half1 C slivered almonds, or chopped pecans1 C mayonnaise1/4…
Last week, after lunch and while watching TV, we bumped into the wonderful film: Gone with the Wind. I cannot help it, I must watch it… no matter how many times I cried with it… I have to cry and cry again and wonder how life and people has changed from those days to nowadays.
That famous sentence rumbles in my brain: “A Dios pongo por testigo que nunca más volveré a pasar hambre”, when Scarlett is at Tara’s garden and claims to God that she will never be hungry again. As far as I know, many of my ancestors suffered from hunger… I cannot imagine how horrible that could be. Me and my family have been lucky enough to have plenty of food and comfort in life. I feel really grateful and wish everybody could have 3 meals a day.
So, this is my Christmas wish: No more hunger in the world! Do you want to put your little sand grain too? Then, make a dream come true. Get your own BloggerAid CookBook, enjoy the recipes and give kids a hand ♥. Just a click away from you.
If you want to save some money to order the book, here you have 2 cheap, healthy and easy recipes to help you! Black Linguini with artichokes and green garlic and White Spaguetti with mussels and red pepper.
I’m sending over both recipes to Kevin from Closet Cooking, who is hosting Presto Pasta Nights this week. Don’t forget to send your recipes and take a look at the round up… there’s always wonderful new ideas! PPN is Ruth Daniels’ famous and “old” event… this will be the 142 serving!!!
Black Linguini with Artichokes and green Garlic.
Ingredients for 4 servings: 400 grs of Black Linguini, 4 Artichokes, 6 green garlics, 2 small dried red chillies, olive oil and salt.
- Pour some olive oil in a big sauce pan and heat. Cut and peel the greener artichokes leaves; discard. Place inside the sauce pan the artichokes hearts cut in thin slices. Put the 2 chillies and cook at low heat until the artichokes are tender. Add the green garlic cut in slices and stir for 1 minute. Taste and add salt if necessary. Strain and reserve.
- Get some salty water boiling and add the Linguini. Follow package instructions and once cooked, strain and mix with the artichokes.
- Clean and steam the mussels. Discard the shells and keep their meat.
- Peel and chop the onion. Prepare a sauce pan with some olive oil. Pour the onion in and cook until transparent. Then add the cleaned and chopped red pepper, when tender add the peeled and chopped garlic. Stir until fragant and add the wine, stir until the alcohol evaporates and add the mussels.
- Sprinkle with some salt, black ground pepper and the minced parsley, taste and reserve.
- Get some salty water boiling and add the Spaguetti. Follow package instructions and when done, strain and mix with the mussels.
I hated eggplants as a kid. Eggplant dishes were always mushy, watery, tasteless, just plain “bleh“. Doesn’t inspire much confidence in an already weird looking vegetable. Since then, I’ve avoided buying and cooking with eggplants. But after reading about all the flavors and ingredients of Hunan cooking in Fuchsia Dunlop’s Revolutionary Chinese Cookbook, I was inspired to create a Hunan style eggplant dish. Insipid eggplant dishes are now a thing of the past! I won’t lie, it doesn’t look very pretty but the taste more than makes up for it. I’m not bragging here but this was hands down the best eggplant dish I’ve ever had. I made it for my dad when he was in town and he was surprised that eggplant can taste so good. This could be the dish to convert even a diehard eggplant hater like me.
I would only recommend using Chinese/Japanese eggplants because they are less bitter and are less watery than the globe variety that’s commonly found in supermarkets. The most important flavoring ingredient is the chili bean paste so choose a good one that’s made with fermented broad beans (aka fava bean) or a combination with fermented soy beans rather than only fermented soy beans. Lee Kum Kee is a good brand (it’s made with both fermented broad beans and soy beans). The dried shrimp add a lot of umami flavor but feel free to omit it for a vegetarian version. Chinese picked mustard tuber, zha cai, is also called Szechuan/Sichuan picked vegetable. It’s the salted and pickled stem of a type of mustard green. Rinse the vegetable before using to get rid of any excess salt and fermenting liquid.
2 Tbsp vegetable oil
2 oz. zha cai, Chinese/Szechuan/Sichuan pickled mustard tubers, minced
2 Tbsp dried shrimp, minced
1/4 C chili bean sauce
3 green onions, white parts only, thinly sliced
1 tsp minced or grated ginger
4 cloves of garlic, minced or pressed
4 Chinese/Japanese eggplants
2 Tbsp soy sauce (more to taste)
1/2 tsp sugar
Salt to taste
Green onion, green part, thinly sliced
Soak the dried shrimp in a few tablespoons of hot water for about 5 minutes. Drain, rinse, then mince the shrimp.
Cut the eggplant into chunks on the bias (see picture). Cut at an angle, then rotate the eggplant a half turn, then cut on the bias again, repeat.
Heat 2 tablespoons of oil in a wok or large skillet over medium high heat. Add the chopped zha cai and minced dried shrimp, cook for a minute or two in the hot oil. Add the chili paste, green onions, minced ginger, and minced garlic and cook until the mixture is fragrant, about 1 minute. Add the eggplant and stir to coat the pieces in the chili mixture, cook for a minute. Add the soy sauce, sugar, white pepper, and about a 1/4 cup of water. Cover and steam until eggplant are tender but not mushy. Stir occassionally, don’t be too rough or you’ll smash the eggplant. Season to taste with more soy sauce or salt.
Garnish with sliced green onions (green part only). Serve with rice.
This photo doesn’t look like much but this Pork Ragu was delicious. This isn’t a quick recipe as it takes hours to cook but it is easy to prepare. I got this recipe from Deb who I met at the coffee shop I work at. When I’m making her …
When was the last time you made Boston baked beans? It’s so easy to forget about the classics when brainstorming side dish options for regular weekday fare. You happily make these luscious legumes for those mid-summer picnics and potlucks, but why are they so seldom on the regular menu?
The beauty of serving a side dish of such renown is you can toss it next to some nondescript sausages, or slice of ham and still have what feels like a special meal. I’m sure most of us associate baked beans with pleasurable experiences, thus it passes the only real “comfort food” test of authenticity.
While some of you more cynical readers may think this post was just an easy way to test one of the classic American recipes going in the cookbook, and at the same time, a way to solicit some witty comments from Scott from Boston, well, okay…that’s just about right. Enjoy!
1 pound dry navy beans
6 cups water
pinch of baking soda
1 bay leaf
6 strips bacon, cut in 1/2-inch pieces (traditionally salt pork is used, and if desired 4 ounces can be substituted for the bacon)
1 yellow onion, diced
1/3 cup molasses
1/4 cup packed dark brown sugar
1 teaspoon dry mustard
1 1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish-Style Pizza Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Turkish-Style Pizza.
Italians usually get the credit for inventing pizza, but some people believe that Turkish pide (flatbreads with toppings) may have come first. This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.
One 14 1/2-by-9 1/2-inch pizza, for 6 slices
Active Time: 30 minutes
Cornmeal, for dusting
12 ounces Whole-Wheat Pizza Dough, or other prepared dough
1 teaspoon plus 1 tablespoon extra virgin-olive oil, divided
1 1/2 cups grated fontina, or Monterey Jack cheese
1 1/2 cups diced tomatoes, (2 medium)
1 cup diced sweet onion, such as Vidalia (1 medium)
2 tablespoons minced seeded jalapeno pepper, (1 pepper)
2 ounces sliced pastrami, diced (1/2 cup), optional
Freshly ground pepper, to taste
1/3 cup fresh flat-leaf parsley leaves, torn
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500° F or highest setting. Coat a large baking sheet with cooking spray and dust with cornmeal.
Prepare Whole-Wheat Pizza Dough, if using.
On a lightly floured surface, roll the dough into a 15-by-10-inch oval. Transfer to the prepared baking sheet. Turn edges under to make a slight rim. Brush the rim with 1 teaspoon oil.
Sprinkle cheese over the crust, leaving a 1/2-inch border. Top with tomatoes, onion, jalapeno and pastrami, if using. Season with pepper. Drizzle with the remaining 1 tablespoon oil.
Place the baking sheet on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Sprinkle with parsley and serve immediately.
Tips & Notes
To bake this recipe directly on a pizza stone, make two 14-by-7-inch oval pizzas.
Per slice: 286 calories; 14 g fat ( 6 g sat , 6 g mono ); 31 mg cholesterol; 28 g carbohydrates; 12 g protein; 3 g fiber; 513 mg sodium; 281 mg potassium.
Nutrition Bonus: 20% dv Vitamin A, 13 mg Vitamin C (20% dv), 171 mg Calcium (15% dv), 15% dv Fiber.
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat
From EatingWell: Winter 2003, The Essential EatingWell Cookbook (2004)
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