Pumpkin!! The vegetable here in North America that is looked as being a sweet dessert. But my family in Australia love to share their savory pumpkin recipes! This is from Epicurious. Wonderful with some Salmon or Chicken.
Spiced Pumpkin, Lentil, and Goat Cheese Salad
* 3/4 cup French green lentils*
* 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash
(from about one 2-pound whole pumpkin)
* 3 tablespoons olive oil, divided
* 1 teaspoon ground cumin
* 1 teaspoon hot smoked Spanish paprika**
* 1/2 teaspoon sea salt
* 4 cups baby arugula
* 1 cup soft goat cheese, crumbled
* 1/4 cup thinly sliced mint leaves
* 1 tablespoon red wine vinegar
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
homemade body oil that is eatable
1 ounce lite virgin olive oil
1/4 -1/2 teaspoon ground cinnamon
2-3 drops of vanilla extract
mix all in a small bottle or bowl.
the favor is mild. a little goes a long way.
optional: add 1 pack of equal or a sweetener u like.
i haven't tried honey yet in this mixure but it sounds yummy.
good luck i hope u enjoy.
It takes a woman who doesn't know the word 'no' to conquer a man with a heart of stone.
Shrimp Encrusted Tilapia
I just made this tonight and it came out fucking awesome! The tilapia fillets were average sized, and the shrimp I used was around 51-60 per pound, if I recall. Larger or smaller shrimp probably won't make much of a difference.
Ingredients:
Tilipia fillets
Smallish Shrimp
Butter
Olive Oil
Alfredo Sauce
Salt, pepper, garlic
Cajun Seasoning
Parmesan Cheese
Preheat oven to 425F.
Make sure the fish is thawed out, and pat dry.
Thoroughly coat the fish in olive oil.
Place them in an oiled baking pan, and top with salt, pepper, and your favorite Cajun seasonings.
Bake for 8-10 minutes (until the fish just starts to get white and flaky).
While the fish is baking, make your Alfredo sauce ready.
Also while the fish is baking, toss the shrimp in a mixture of olive oil, salt, pepper, and garlic.
Saute the seasoned shrimp in melted butter to your desired degree of doneness.
Take the fish from the oven.
Sprinkle several shrimp over each fillet.
Spoon some Alfredo sauce over the shrimp and fish.
Top with grated Parmesan cheese.
Place back into the oven and broil for five minutes, or until the toppings start to brown.
Serve with pasta, garlic bread, your favorite steamed veggies, and a crisp, chilled Chardonnay.IjDSVJGmdVOJNcYN
Chicken Tamale Soup
2-3 cups cooked, shredded/chopped, chicken
25 cups water, divided
9 Knorr chicken & tomato bouillon cubes
8 cloves garlic, chopped
1 small onion, finely chopped
8 tablespoons, plus 2 teaspoons, chili powder
1/8 teaspoon cumin powder
2 cups tomato juice (optional)
2-3 cups cornmeal
1 can black olives, sliced
1. In large soup pot add 14 cups of water, raw chicken, 8 bouillon cubes, garlic, onion, 8 tablespoons chili powder, cumin and tomato juice.
2. Bring to a boil then reduce to a simmer and cook till chicken is done.
3. Remove chicken from broth and let cool.
A. In small sauce pan add 1 cup of water, 2 teaspoons of chili powder and 1 bouillon cube and bring to a boil.
B. While stirring add in corn meal to make a thick dough.
1. Shred/chop cooled chicken and add back into broth.
2. Add 8 cups of water to broth and bring to a rolling boil.
3. Using a teaspoon or small cookie scoop add balls of corn meal dough to boiling soup.
4. Add last 2 cups of water, if needed, and simmer for 30 -45 minutes.
Serve with sour cream, shredded cheddar cheese and/or avocado.
Roasted Butternut Squash Soup
3 lb. butternut squash
3 tbsp olive oil
2 tbsp unsalted butter
1 large onion, diced
3 garlic cloves, diced
2 carrots, peeled and diced
1 tbsp curry powder
1/2 tbsp smoked paprika
6 cups chicken or vegetable broth
salt and fresh cracked pepper
1 cup 35% cream (optional)
chives for garnish, coarsely chopped (optional)
Preheat your oven to 350 F (177 C).
Slice the squash in half. Rub olive oil on the cut faces of the squash.
Place the squash cut side down on a baking sheet and roast in the middle of the oven for about 40 to 50 minutes or until cooked through.
Melt the butter in a large pot over a medium high heat and add the onion and carrots. Sauté for 4 minutes. Reduce the heat to medium and add the garlic and curry powder and paprika. Sauté for 2 minutes longer.
Scoop the squash out of its skin and into the soup pot. Pour in the stock and stir to mix well. Turn the heat up to medium high and bring to a gentle boil. Cover the pot and simmer for at least 20 minutes.
Remove the soup pot from the heat and puree, either in a blender or using a hand immersion blender. It's ready to serve now or you can add the cream, return it to the heat to heat it up. Just don't let it boil or the cream will break.
Note: If using a blender, puree it in small batches. Remove the insert in the lid, place a folded kitchen towel over it and rest your hand on top of that. That will allow the hot steam to escape without splashing any liquid out. Just be careful!
Roasted garlic Alfredo.
Slice the top off of three to four whole garlic cloves. Place in a foil "boat" with the cut side up and drizzle with olive oil. Put them in your oven on medium until they are brown on top and soft enough to just slide out with a small knife. Remove all the roasted garlic and set aside.
Sautee a finely chopped shallot in plenty of butter over medium heat until they are really soft. Add the garlic in and break it up a bit.
Add two cups or so of cream and salt and pepper to taste. White pepper to keep it looking pretty.
Cook your favorite pasta. Make sure it's not something too small like angel hair, mini shells or something like that. Fettuccine is the best obviously but I like it with medium sized tubes as well.
Once the pasta is cooked, strain it and combine it with the sauce. Add about two cups of grated parmesiano reggiano.. Or less if you don't want it too strong.
Stir it together and you have some great rainy day comfort food.
Pair with chardonnay or whatever your favorite white wine is.
Add frozen peas, some cooked prescuitto and your favorite mushrooms to make it extra good.
Chicken Piccata with Mashed Potato
Serves 4, Halve it, Super Easy
Ingredients:
4x chicken breast fillets
1/4 cup plain flour
30g unsalted butter, plus 20g extra
1/3 (80ml) cup extra virgin olive oil, plus extra to serve
1/3 (80ml) lemon juice
1/2 cup (125ml) salt reduced chicken stock
1/4 cup capers rinsed and drained
1/3 flat leaf parsley, chopped
Creamy Mashed Potato
750g desiree potatoes (or many potatoes suitable for mashing)
butter
hot milk
Method:
1. Boil potatoes, mash and beat in butter and hot milk until light and fluffy.
2. Cut chicken fillets in half crossways to make 8 thin pieces. Season flour with salt and freshly ground pepper. Dust chicken in flour, shake off any excess.
3. Heat butter and 2tbs olive oil in large frying pan over medium heat. Cook chicken in batches, adding remaining butter and oil as needed, until brown.
4. Increase heat to high. Add lemon juice, stock and capers into pan and cook until mixture slightly thickens.
5. Return chicken to pan and reduce heat to low and simmer until chicken is cooked through. Transfer to plate.
6. Add extra butter to sauce, whisk until combined, add parsley and then pour over chicken. Serve.
Tip: Piccata refers to a style of cooking in which meat (veal is popular) or fish is sliced, seared and served in a lemon and butter sauce.
Minister's Delight
1 can (21 oz.) cherry or apple pie filling
1 pkg. (18 1/4 oz) yellow cake mix
1/2 cup butter, melted
1/3 cup chopped walnuts or pecans
Place pie filling in slow cooker.
Combine cake mix and butter. Sprinkle over filling.
Sprinkle nuts on top.
Cover and cook 2-3 hours on low.
Serve in bowls or plain or topped with ice cream or cool whip.
My suggestions:
use 2 cans of any flavor pie filling and any type of nuts that you think would go well with this.
I did the apple pie filling and to me it was like an apple crisp.
Hot beef shish kebab marinade.
Buy the best quality beef you can find (prefferably fillet) and dice into kebab chunks.
Put the Beef in a freezer bag with:
three table spoons of olive oil
the juice of one lemon
two tea spoons of cuminseeds
two tea spoons of corriander
two tea spoons of paprika or red pepper
two tea spoons of tumuric
two chopped red chillis
two finely chopped cloves of garlic
mix in the bag and leave in the fridge overnight.
Skewer on kebab sticks with cherry tomatos and red peppers and grill for however long you like your meat cooked.
deeeee-lish
Any vegetarian recipes that use pomegranate molasses?
I was thinking something with Aubergine and goats cheese may be nice...
Now I have seen everything.
Cranberry Sauce
1 cup of port/sherry/brandy
1/3 cup of sugar
2 cups of fresh cranberries, washed
a bit of lemon rind
about 1/2 cup of water
Toss it all into a pot on medium heat until it starts to bubble. Turn down to low and simmer until the cranberries burst and the liquid is thickened (about 25 mins or so).
(you can reverse the alcohol and water amounts for a less boozy taste)
Enjoy with your Turkey Bird!
Van
BUFFALO CHICKEN WING DIP
4 chicken breasts (or any kind of boneless chicken meat)
1 bottle blue cheese sauce
1 package cream cheese
1 small bottle Frank's hot sauce (or any other hot sauce)
shredded mozzarella cheese
Boil (or simmer) chicken in water (or optionally, chicken broth) for 30 minutes or until cooked.
Heat oven to 425°F.
In an oven safe dish, spread cream cheese along the bottom. Shred chicken into a separate bowl. Add blue cheese sauce and hot sauce (depending on how hot you'd like it).
Spread chicken mixture over the top and sprinkle with mozzarella (too much cheese will make it hard for dipping).
Cook for 20 minutes or until cheeses becomes bubbly.
Serve with chips or anything that you think goes well!
This stuff is amazing!!! It's always good to bring to parties and such.
Great Grandma Gracie's Chop Suey
2 1/2 pounds Round -chopped into bite size
1 med onion sliced thin and quartered
2 c flour
salt, black pepper, granulated garlic
oil
larger paper bag
1 can beef broth
water-
Heat oil in large heavy pot -Put flour in bag add meat and coat well -Place meat and onion in hot oil -Add salt, pepper and garlic and brown completely, the darker the better (you will have to add additional oil as the meat browns- turn only as needed and use metal spatula to scrape the browned flour from the pan, mixing into dish )
-Add broth and separate meat pieces -Add about the same amount of water and mix well (you're looking for a thick gravy texture at this stage)`-Heat through and simmer on low until meat is tender, can take a couple of hours (the thick mixture will burn easily so cook on low and scrape pot periodically) You want a thick texture now because when you add the veggies it thins the dish -Add extra water only if needed
When meat is tender -add to pot-
1- 5.25 oz jar Bead Molasses
1/4 c soy sauce
Heat through on low-and then add
1 sm can of sliced water chestnuts drained
1 med can bean sprouts rinsed well or 2 c fresh washed
2 stalks celery chopped not to thin
Place sprouts, chestnuts and celery on top evenly and cover pot with out stirring so veggies will heat through with out softening to much.
Serve over rice and top with toasted chow mien noodles (toast under broiler for just a moment they will burn quickly)
I believe 'Bead Molasses' is a grade and not a brand of molasses but not sure -this is the secret ingredient : ) it gives sweetness which mixes well with the soy sauce and makes a pretty dark colored suey.
YUM YUM : )
Torture the data long enough and they will confess to anything.
By request for Dudealicious...Potato and Leek Risotto
This is Alessandro Strata's Recipe...He's the Head Chef at Alex in the Wynn in Vegas...it's solid...i didn't change a thing
Potato and Leek Rissoto with Roasted Chicken Au Jus, Porcini mushrooms, and Parmaggiano
Ingredients
For the Roasted Chicken Jus
Yield: 3 quarts
* 1/2 cup grape seed oil
* 40 pounds chicken backs and necks
* 4 heads of garlic, cloves unpeeled
* 1 pound - unsalted butter, cut into cubes
* 10 gallons chicken stock
* 1 bunch fresh thyme
For the Potato Risotto
* 1 cup leeks, white only (1/4-inch pieces)
* 3 tablespoons bone marrow
* 2 tablespoons unsalted butter
* 4 cups Idaho potatoes, small diced potato rice
* 12 cups dried porcini-infused chicken stock
* 1 cup dried porcini mushrooms
* 1 cup dry white wine
* Salt and pepper to taste
Finishing the Risotto
* 4 ounces Idaho potato Risotto (par cooked)
* 2 ounces potato-chicken stock liquid
* 2 tablespoons soft unsalted butter
* 2 tablespoons reserved porcini mushroom, small dice
* 2 tablespoons Mascarpone cheese
* 1 tablespoon 5-year grated Parmigiano
* Salt and pepper to taste
For the Garnish
* 1 to 2 pieces of shaved 5-year Parmigiano
* 1 chervil leaf
Directions
For the Roasted Chicken Jus:
1. Heat roasting pan over high heat and add the oil, allowing it to get smoking hot. Add the cut up chicken pieces (skin on) and allow them to color evenly until light, golden brown. Add garlic and roast until light brown.
2. Degrease the roasting pan. Place bones and garlic back in pan with the butter and continue to roast the bones until dark golden brown (exercise care not to burn chicken).
3. Once evenly browned, degrease again and add the bones back to the pan. Deglaze with 1/2 gallon of stock and stir well to get all of the scrapings off the bottom of the pan, and then reduce by half. Add enough stock to just cover the bones well, add the thyme and simmer and bake, uncovered at 350° F until the stock reduces to rich broth consistency (3 ½ hours). Stir the bones every half hour to assure even cooking. Do not degrease.
4. Once the stock has been cooked thoroughly, allow the bones 15 minutes to infuse in the stock. Strain first through a china cap and then through a china cap. Stir the jus well to incorporate all of the fat evenly and divide into Cryovac bags. When using the finished jus, be sure to always have the fat with the stock for maximum flavor.
For the Potato Risotto:
1. Heat the2 tablespoons of butter in a heavy pan over low heat and add the leeks and salt and pepper. Sweat leeks slowly until translucent and add the marrow. Add the potato and coat well with mixture. Stir and cook until mixture becomes translucent.
2. Simmer the stock and the dried porcini mushroom in another pot on side; steep for 1 hour.
3. Add the wine to leek and potato mixture and reduce again. Add enough of the infused stock to just cover the potato and stir. Turn the heat to medium and stir continuously until the stock is absorbed. Repeat process three times, until potato begins to soften. This should cook for no more than 12 minutes.
4. Once the potato is 'al dente', add 4 cups of chicken stock, and then strain the potato through a perforated baking dish and reserve the chicken stock potato liquid for pickup. Cool down "potato rice" and portion it out into 4 ounce cups and reserve until pickup.
Finishing the Risotto:
1. Moments before serving the dish, heat up the potato-chicken stock liquid and add the potato and cook for about 1 minute.
2. Turn off the heat and add the Mascarpone with the butter, stir until completely blended in, and return to the flame.
3. Adjust the seasoning and finish with the 5 year Parmigiano (do this OFF the heat).
Plating the dish:
1. Spoon the creamy potato risotto in the center of a bowl and garnish the center with the shaved Parmigiano.
2. Drizzle the chicken jus around the potato risotto and garnish with shards of cheese, and chervil.
3. Serve immediately.
Yield: 6 appetizers or 10 side dishes
Thanks man high five sounds delicious!! Tomorrow tomorrow I AM going to make this tomorrow!!
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