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04/30/2023

Cauliflower Chickpea Stew
Ingredients
- 1 tbsp olive oil
- 5/4 cup brown rice (240 g)
- Twice amount of water
- 2 garlic gloves, crushed
- 1 tsp tumeric
- salt & pepper
- 1 onion, chopped finely
- 1 can chopped tomatoes (400 g)
- 2 tbsp tomato puree
- 3 garlic gloves, crushed
- 1 cm fresh ginger, grated (about 1 tsp)
- 1/2-1 fresh chili, chopped finely
- 1 tsp cinnamon
- 1 tsp garam masala
- 1 tsp paprika
- 1-2 sweet potatoes, cubes
- 1/2 lemon, juice
- 1 cup water (240 ml)
- 1/2 small cauliflower, bite size pieces
- 1 tin chickpeas (400 g)

Preparation
Heat olive oil in large sauce pan on high heat. Crush the garlic and fry it with tumeric, salt and pepper for a minute before adding the brown rice. Fry the rice for another 4-5 minutes before adding the water. Bring the water to a boil and turn down the heat to low-medium, allow to simmer for 30 minutes.

Source: foodista.com

04/20/2023

04/20/2023

Beans Hawaiian
Ingredients
- 2 cups dried navy beans
- 1 ½ cups teriyaki sauce
- 1 Tbsp. soy sauce
- 2/3 cup pineapple juice
- ½ cup brown sugar
- 1 Tsp. fresly grated ginger
- 6 slices thick cut bacon
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 cup fresh pineapple, roughly chopped
- 16 oz ham steak, cubed

Preparation
Soak dried navy beans overnight in a large pot. You want the water to be cold and about 2-3 inches above the beans. Cover and refrigerate at least 8 hours.

Drain and rinse the beans.

Place in a large pot and cover by 4-5 inches of fresh water. Bring to a boil, reduce heat and simmer for 1 1 hours until the beans are tender but not bursting.

In the meantime, combine teriyaki sauce, soy sauce, pineapple juice, brown sugar and ginger in a medium bowl.

Whisk until brown sugar has dissolved. Set aside.

Preheat oven to 350

Reserving 2 cups of the boiled water, drain the beans.

In a large Dutch oven, saut bacon for 3-4 minutes over medium high heat. With a slotted spoon remove bacon and set aside.

Add onions to the bacon fat and cook until translucent, about 5 minutes.

Add garlic and pineapple and saut for an additional minute, until the garlic becomes fragrant.

Place bacon back into the dutch oven and add the cubed ham steak, beans, reserved water, and prepared sauce. Stir well to combine.

Bake in the oven covered for 10 minutes. Reduce heat to 200 and continue to cook for 6 hours, stirring halfway through.

After 6 hours, remove lid, increase heat to 350 and cook for an additional 1-2 hours stirring every twenty minutes until the sauce has thickened.

Source: Foodista

04/20/2023

Cheddar Polenta with Sun-dried Tomatoes & Shrimp
Ingredients
- about 1/3 - 18 oz precooked polenta tube
- 1/2 cup cheddar cheese
- 1/4 cup red onions, finely chopped
- 12-14 large shrimp, shelled
- 8 sun-dried tomatoes, roughly chopped
- 1 tablespoon olive oil
- 2 teaspoon garlic powder
- chives, finely chopped (for garnish)
- 1 lemon juice, freshly squeezed
- salt and pepper, to taste

Preparation
- Cook polenta according to the package directions and towards the end add cheddar cheese. Reduce heat and allow cheese to melt slowly then combine them together.

- In a skillet heat oil over medium heat, sautee onion until translucent then add sun-dried tomatoes allowing it to soften for 2-3 minutes.

Add shrimps to the skillet, cook until it is no longer pink.

- Season it generously with salt, pepper, garlic powder and stir everything together.

Remove from heat.

- In a plate, put polenta then top it with sun-dried tomatoes & shrimp.

Drizzle lemon juice.

Garnish with chives and serve it warm.

Source: Foodista

04/20/2023

Rösti With Papaya Salad
Ingredients
- 1/4 cup bread crumbs (more or less)
- 2 inches ginger, grated
- 2 green chilis
- 1/4 teaspoon mustard seeds
- olive oil to pan fry
- 1 onion medium size, finely chopped
- 2 cups raw papaya,peeled and grated
- 4 medium size potatoes, peeled and grated
- 1/2 of a medium size red chilli, cut into rounds
- 1/4 teaspoon pepper powder (more or less)
- salt to taste
- 1 teaspoon sunflower oil
- 1/4 teaspoon turmeric powder (haldi)

Preparation
Heat oil in a pan, add the mustard seeds, when they begin to splutter, add the chillies and turmeric powder.

Add the grated papaya and salt and cook for a couple of minutes and keep it aside.Squeeze out the excess water from the grated potatoes.

Place the grated potatoes, onions, bread crumbs, ginger, pepper powder and salt in a bowl and mix well.Take a little portion of the potato mixture, make a ball and gently flatten it.

Sprinkle a few drops of oil on a non stick pan and pan fry the rsti on a low flame till both the sides are evenly golden.

Place the rosti on a serving dish, top it with the papya salad, garnish it with the chillies and serve.

Source: Foodista

04/18/2023

Since harmful bacteria can be present anywhere so an important food safety criterion is cleaning and sanitising in the food preparation areas. To reduce the risk of contamination food handlers must adopt best practices when cleaning surfaces, equipment, hands and foods.

Article Source: https://EzineArticles.com/expert/Shanu_Narang/2220778

Article Source: http://EzineArticles.com/9989386

Since harmful bacteria can be present anywhere so an important food safety criterion is cleaning and sanitising in the food preparation areas. To reduce the risk of contamination food handlers must adopt best practices when cleaning surfaces, equipment, hands and foods.

04/18/2023

Yummy Peach Cobbler!!
Lazy Cobbler
Ingredients
- butter
- 1/2 teaspoon cinnamon
- 1 large can sliced peaches
- 1 pkt white cake mix

Preparation
When oven is preheated, pour the whole can of peaches and juice into oven. Then add the dry cake mix on top of the peaches.

Place several pieces of butter on top, and sprinkle cinnamon over all.

Place lid on oven and bake about 45 minutes. Recipe will give a layer of peaches with a cake covering.

Serves 8.Variations

Stir the cake mix and peaches when placed in oven to provide a more spongy layer of cake.

Use canned apples instead of peaches, and add 1 Tbsp. cinnamon and 1 tsp. allspice to the apples.

Use canned cherries instead of peaches, and add more sugar with the cherries.

Instead of the white cake mix, use a yellow or spice cake mix.

Source: Foodista

04/18/2023

Quinoa Tabbouleh Salad
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 4 green onions, chopped
- 1 tomato, diced
- 1/2 large cucumber, diced
- 1/4 cup loosely packed fresh mint, finely minced
- 1/8 cup fresh parsley, finely minced
- 3 tablespoons olive oil
- 1/4 cup lemon juice, or less (to taste- I like a lot!)
- 1 teaspoon garlic powder
- Freshly cracked black pepper, to taste

Preparation
Bring water to a boil in a medium saucepan.

Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool.

Place cooled quinoa into a large bowl (preferably something with an airtight lid).

Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour.

Stir again before serving.

Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!

Source: Foodista