Serves 4
3 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 tablespoon butter
Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
2 tablespoons Vinaigrette
Directions
Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for Potato Salad. Raise grill to high; lightly oil grates.
Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.
Read more at Marthastewart.com: Garlic-Marinated Chicken Cutlets with Grilled Potatoes - Martha Stewart Recipes
Saturday, November 13, 2010
Friday, November 12, 2010
ham and cheese mac
1 cup elbow macaroni
2 cups broccoli flowerets or 1 10-ounce package frozen cut broccoli, cooked and drained
1 cup cubed fully cooked ham or turkey ham (5 ounces)
1 medium green or sweet red pepper, cut into 3/4-inch squares (1 cup)
1 cup skim milk
1 tablespoon cornstarch
1/8 teaspoon pepper
1 cup cubed American cheese (4 ounces)
3/4 cup soft bread crumbs (1 slice)
1 tablespoon margarine, melted
Directions
1. Cook macaroni according to package directions; drain.
2. In a 2-quart casserole combine macaroni, broccoli, ham, and green or red pepper; set aside.
3. For sauce, in a small saucepan stir together milk, cornstarch, and pepper. Cook and stir until thickened and bubbly. Add cheese; stir until melted. Stir sauce into mixture in casserole. Combine bread crumbs and margarine; sprinkle atop mixture in casserole.
4. Bake, uncovered, in a 350 degree F oven for 30 minutes or until bubbly and bread crumbs are lightly browned.
Microwave directions
Prepare as above, except use a microwave-safe casserole and do not sprinkle bread crumbs over macaroni mixture before cooking. Micro-cook macaroni mixture, covered, on 100-percent power (high) for 5 to 8 minutes or until hot, stirring once. Top with bread crumb mixture. Cook, uncovered, on high 1 minute more. Makes 4 servings.
Nutrition Facts
Calories 350, Total Fat 15 g, Cholesterol 47 mg, Sodium 952 mg, Carbohydrate 33 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
2 cups broccoli flowerets or 1 10-ounce package frozen cut broccoli, cooked and drained
1 cup cubed fully cooked ham or turkey ham (5 ounces)
1 medium green or sweet red pepper, cut into 3/4-inch squares (1 cup)
1 cup skim milk
1 tablespoon cornstarch
1/8 teaspoon pepper
1 cup cubed American cheese (4 ounces)
3/4 cup soft bread crumbs (1 slice)
1 tablespoon margarine, melted
Directions
1. Cook macaroni according to package directions; drain.
2. In a 2-quart casserole combine macaroni, broccoli, ham, and green or red pepper; set aside.
3. For sauce, in a small saucepan stir together milk, cornstarch, and pepper. Cook and stir until thickened and bubbly. Add cheese; stir until melted. Stir sauce into mixture in casserole. Combine bread crumbs and margarine; sprinkle atop mixture in casserole.
4. Bake, uncovered, in a 350 degree F oven for 30 minutes or until bubbly and bread crumbs are lightly browned.
Microwave directions
Prepare as above, except use a microwave-safe casserole and do not sprinkle bread crumbs over macaroni mixture before cooking. Micro-cook macaroni mixture, covered, on 100-percent power (high) for 5 to 8 minutes or until hot, stirring once. Top with bread crumb mixture. Cook, uncovered, on high 1 minute more. Makes 4 servings.
Nutrition Facts
Calories 350, Total Fat 15 g, Cholesterol 47 mg, Sodium 952 mg, Carbohydrate 33 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
Thursday, November 11, 2010
non tradional no turkey pot pie
CUIT:
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 sticks cold unslated butter, cut into pieces
1 cup whole milk plus 2 tablespoons for brushing
FILLING:
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 heads garllic
4 large onions, chopped
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 1/2 pounds mixed mushrooms such as crimini, white button or maitake
2 pounds tofu, drained and crumbled
2 tablespoons soy sauce
1 tablespoons dried sage
2 teaspoons dried thyme
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons all-purpose flour
3 cups vegetable or mushroom stock
Directions
Roast garlic:Preheat the oven to 400F.
Cut off the top 1/4 inch of the garlic heads, then drizzle with a little oil and sprinkle with a pinch of salt. Wrap the heads tightly in aluminum foil, then place in the oven for 45 minutes. Squeeze cloves from their skins and reserve cloves.
MAKE BISCUIT DOUGH:
Whisk together flour, baking powder, and 1 teaspoon kosher salt. Cut the butter into the flour mixture with a food processor, pastry cutter, or your hands. Add the milk and gently kneed until dough just comes together. Wrap dough in plastic wrap and refrigerate until ready to use.
MAKE FILLING:
Heat 3 tablespoons oil in a 12-inch heavy skillet over medium high heat until it shimmers. Add onions, 2 1/2 teaspoons kosher salt and 1 teaspoon pepper, and saut? until golden, about 15 minutes. Slice mushrooms and add to onions along with tofu, soy sauce, sage, thyme, and roasted garlic cloves, then cook, stirring occasionally, until all the liquid put off by mushrooms has evaporated, about 15 minutes.
Whisk 3 tablespoons flour into vegetable stock, then whisk into skillet with mushroom mixture. Bring liquid to a boil and boil until slightly thickened, about 10 minutes. Transfer filling to 3-quart baking dish.
BAKE POT PIE:
Line work surface with plastic wrap, then place dough on top and cover with another layer of plastic wrap. Roll dough into a rectangle 1 inch larger on all sides than baking dish. (Dough will be about 1 inch thick.) Using plastic wrap as a guide, transfer dough to top of filling. Cut 6 steam vents in dough, then brush with additional 2 tablespoons milk. Bake until dough is golden brown and filling is boiling, about 30 minutes. Let pot pie cool 10 minutes before serving
i for one am not a big fan of turkey. i usely eat ham. big fan of that. this sounds so good ill have to try it.
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 sticks cold unslated butter, cut into pieces
1 cup whole milk plus 2 tablespoons for brushing
FILLING:
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 heads garllic
4 large onions, chopped
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 1/2 pounds mixed mushrooms such as crimini, white button or maitake
2 pounds tofu, drained and crumbled
2 tablespoons soy sauce
1 tablespoons dried sage
2 teaspoons dried thyme
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons all-purpose flour
3 cups vegetable or mushroom stock
Directions
Roast garlic:Preheat the oven to 400F.
Cut off the top 1/4 inch of the garlic heads, then drizzle with a little oil and sprinkle with a pinch of salt. Wrap the heads tightly in aluminum foil, then place in the oven for 45 minutes. Squeeze cloves from their skins and reserve cloves.
MAKE BISCUIT DOUGH:
Whisk together flour, baking powder, and 1 teaspoon kosher salt. Cut the butter into the flour mixture with a food processor, pastry cutter, or your hands. Add the milk and gently kneed until dough just comes together. Wrap dough in plastic wrap and refrigerate until ready to use.
MAKE FILLING:
Heat 3 tablespoons oil in a 12-inch heavy skillet over medium high heat until it shimmers. Add onions, 2 1/2 teaspoons kosher salt and 1 teaspoon pepper, and saut? until golden, about 15 minutes. Slice mushrooms and add to onions along with tofu, soy sauce, sage, thyme, and roasted garlic cloves, then cook, stirring occasionally, until all the liquid put off by mushrooms has evaporated, about 15 minutes.
Whisk 3 tablespoons flour into vegetable stock, then whisk into skillet with mushroom mixture. Bring liquid to a boil and boil until slightly thickened, about 10 minutes. Transfer filling to 3-quart baking dish.
BAKE POT PIE:
Line work surface with plastic wrap, then place dough on top and cover with another layer of plastic wrap. Roll dough into a rectangle 1 inch larger on all sides than baking dish. (Dough will be about 1 inch thick.) Using plastic wrap as a guide, transfer dough to top of filling. Cut 6 steam vents in dough, then brush with additional 2 tablespoons milk. Bake until dough is golden brown and filling is boiling, about 30 minutes. Let pot pie cool 10 minutes before serving
i for one am not a big fan of turkey. i usely eat ham. big fan of that. this sounds so good ill have to try it.
Tuesday, November 9, 2010
Prep Time: 30 minutes
Cook Time: 8 hours
Yield: 6 Servings
Cost per Serving: $1.58
Ingredients
2 (15 oz.) cans white beans, rinsed and drained
4 cups low-sodium chicken broth
1 tablespoon vegetable oil
2 whole bone-in chicken breasts (3 lb.)
Salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
1 tablespoon ground cumin
Preparation
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.
Nutritional Information
Calories:
296
Fat:
3g (sat 0g)
Protein:
17g
Carbohydrate:
52g
Fiber:
15g
Cholesterol:
0mg
Sodium:
410mg
looks good
Cook Time: 8 hours
Yield: 6 Servings
Cost per Serving: $1.58
Ingredients
2 (15 oz.) cans white beans, rinsed and drained
4 cups low-sodium chicken broth
1 tablespoon vegetable oil
2 whole bone-in chicken breasts (3 lb.)
Salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
1 tablespoon ground cumin
Preparation
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.
Nutritional Information
Calories:
296
Fat:
3g (sat 0g)
Protein:
17g
Carbohydrate:
52g
Fiber:
15g
Cholesterol:
0mg
Sodium:
410mg
looks good
Sunday, November 7, 2010
twice-baked butternut squash
To serve, nestle the baked squash into a handful of mache or other tender salad greens.
Ingredients
Serves 6
6 butternut squash (about 9 pounds total)
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup plus 1 tablespoon nonfat sour cream
2 teaspoons paprika
6 fresh chives, cut into 1/8-inch pieces
3 tablespoons fresh breadcrumbs, lightly toasted
Directions
Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
Ingredients
Serves 6
6 butternut squash (about 9 pounds total)
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup plus 1 tablespoon nonfat sour cream
2 teaspoons paprika
6 fresh chives, cut into 1/8-inch pieces
3 tablespoons fresh breadcrumbs, lightly toasted
Directions
Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
Saturday, November 6, 2010
baked meringue apples
You will get the best results if you use one of the apples listed here. Microwaving cooks the shells quickly and preserves their color.
Ingredients
Serves 6
10 Cortland, Jonathan, or Granny Smith apples, (about 4 pounds)
1 lemon
1/4 cup sugar, plus 1 tablespoon for sprinkling
2 tablespoons unsalted butter
2 tablespoons brandy or cognac
1/2 Swiss Meringue
Caramel Sauce
Directions
Core 6 apples by cutting a cone from the top of each with a paring knife. With a melon baller, scoop out seeds down to the bottom. Juice the lemon into cavity of each apple, and sprinkle each apple with 1/2 teaspoon sugar. Place 3 apples on a microwave-safe plate, and loosely cover with plastic wrap. Microwave on high power until the apples are translucent and cooked through but not caving in, about 3 1/2 to 4 minutes. Remove from the microwave, and repeat with another 3 apples. This cooking time will vary from oven to oven, so turn them occasionally, and check the window periodically. They will bubble up with juices when almost done.
Preheat the oven to 450 degrees. Peel, core, and slice the remaining 4 apples into 1/4-inch-thick wedges. In a large saucepan, melt butter over high heat. Add apple wedges, and toss to coat. Saute for about 1 minute, and sprinkle 1/4 cup sugar over the apple wedges. Saute, tossing often, until the apples are brown and translucent. Carefully add brandy (it may ignite), and toss again.
Transfer microwaved apples to a baking sheet, and stuff with the sauteed apples. Set aside in a warm place.
Fill a pastry bag fitted with Ateco No. 5 star or any other large star tip with meringue, and pipe out meringue onto each apple in decorative swirls. Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve warm with caramel sauce.
Ingredients
Serves 6
10 Cortland, Jonathan, or Granny Smith apples, (about 4 pounds)
1 lemon
1/4 cup sugar, plus 1 tablespoon for sprinkling
2 tablespoons unsalted butter
2 tablespoons brandy or cognac
1/2 Swiss Meringue
Caramel Sauce
Directions
Core 6 apples by cutting a cone from the top of each with a paring knife. With a melon baller, scoop out seeds down to the bottom. Juice the lemon into cavity of each apple, and sprinkle each apple with 1/2 teaspoon sugar. Place 3 apples on a microwave-safe plate, and loosely cover with plastic wrap. Microwave on high power until the apples are translucent and cooked through but not caving in, about 3 1/2 to 4 minutes. Remove from the microwave, and repeat with another 3 apples. This cooking time will vary from oven to oven, so turn them occasionally, and check the window periodically. They will bubble up with juices when almost done.
Preheat the oven to 450 degrees. Peel, core, and slice the remaining 4 apples into 1/4-inch-thick wedges. In a large saucepan, melt butter over high heat. Add apple wedges, and toss to coat. Saute for about 1 minute, and sprinkle 1/4 cup sugar over the apple wedges. Saute, tossing often, until the apples are brown and translucent. Carefully add brandy (it may ignite), and toss again.
Transfer microwaved apples to a baking sheet, and stuff with the sauteed apples. Set aside in a warm place.
Fill a pastry bag fitted with Ateco No. 5 star or any other large star tip with meringue, and pipe out meringue onto each apple in decorative swirls. Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve warm with caramel sauce.
exotic food
Traveling to an exotic destination is not just about swimming in the turquoise waters or sunbathing. You also have to taste some of the cuisine and sample some of the exotic fruits of the place. For those hot summers when you need something refreshing, we have collected 10 tropical fruits you absolutely must try.
1. Rambutan
Native to Malay Archipelago, Southeast Asia
Coming from an evergreen tree, the Rambutan fruit resembles the Lychees, have a leathery red skin and are covered with spines. Rambutan is a popular garden fruit tree and one of the most famous in Southeast Asia. The fruit is sweet and juicy, being commonly found in jams or available canned.
2. Jackfruit
Native to southwestern India, Bangladesh, Philippines and Sri Lanka
Jackfruit is a common fruit for Asia and Australia and considered as one of the largest tree borne fruit in the world. The juicy pulp around the seeds have a taste similar to pineapple, but milder. Apart from canned jackfruit, it is also available as sweet chips. The wood of the tree is used for making various musical instruments, while the fruit is a common ingredient for many Asian dishes.
3. Passion Fruit
Native to South America, grown in India, New Zealand, Brazil, etc
The passion fruit has a soft, juicy interior full of seeds, being commonly found in juices to boost their flavors. There are two types of passion fruit: the golden one (maracuyá), similar to a grapefruit and the dark purple passion fruit (gulupa), comparable in terms of size with a lemon. However, the latter ones have been reported as being mildly poisonous.
4. Lychee
Native to southern China, found in India, Taiwan
Coming from an evergreen tree, the lychee or litchi are small white flesh fruits, covered in a red rind, rich in vitamin C and with a grape-like texture. The fruit has started making its appearance in markets worldwide, refrigerated or canned with its taste intact.
5. Star fruit
Native to Indonesia, India and Sri Lanka
The star fruit comes from the carambola, a species of tree with pink flowers grown even in the US. The golden-yellow fruit is crunchy, sweet, with a taste of pineapples, apples and kiwis combined. There are two kinds of star fruits – acidulate and sweet, both rich in vitamin C. The fruit is particularly juice, some even making wine out of it.
6. Mangosteen
Native to the Sunda Islands and the Moluccas.
The mangosteen is another evergreen tree that produces oddly shaped fruits. The fruits are purple, creamy, described as citrus with a hint of peach. It is rich in antioxidants, some scientists even suggesting it can lower risk against certain human diseases, such as cancer. There are even legends about Queen Victoria offering a reward to the one that brings her the fruit.
7. Kumquat
Native to China
The kumquats or cumquats are small edible fruits resembling oranges that grow in a tree related to the Citrus. As with most of the fruits in the Citrus family, the kumquats are eaten raw. They are often used in marmalade and jelly but also in alcoholic drinks such as liquor. The Taiwanese add it to their teas, while others boil it and use it as a remedy for sore throats.
8. Durian
Native to Brunei, Malaysia and Indonesia
Also known as the “King of Fruits,” Durian has a very particular odor, a unique taste and is covered by a hard husk. Having a disagreeable smell, compared to skunk spray or sewage, the fruit is forbidden in hotels and public transportations in Southeast Asia. Still, the whole experience is worth it, considering the absolutely divine taste of the Durian.
9. Dragon Fruit
Native to Mexico and Central and South America
Dragon fruit, strawberry pear or pitaya is a fruit of several cactus species with a sweet delicate taste and creamy pulp. The most common dragon fruit is the red pitaya, but other varieties include the Costa Rica pataya and the yellow pataya. Juice or wine can be obtained from the fruit, while the flowers can be eaten or used for tea.
10. African cucumber
Native to Kalahari Desert, Africa
The African cucumber, horned melon or melano is a fruit that can be best described as melon with horns. It originated in the Kalahari Desert and is now present in California and New Zealand. The dark green pulp reminds one of bananas, limes, passion fruit and cucumber. It is often used for decorating food but also in smoothies and sundaes.
1. Rambutan
Native to Malay Archipelago, Southeast Asia
Coming from an evergreen tree, the Rambutan fruit resembles the Lychees, have a leathery red skin and are covered with spines. Rambutan is a popular garden fruit tree and one of the most famous in Southeast Asia. The fruit is sweet and juicy, being commonly found in jams or available canned.
2. Jackfruit
Native to southwestern India, Bangladesh, Philippines and Sri Lanka
Jackfruit is a common fruit for Asia and Australia and considered as one of the largest tree borne fruit in the world. The juicy pulp around the seeds have a taste similar to pineapple, but milder. Apart from canned jackfruit, it is also available as sweet chips. The wood of the tree is used for making various musical instruments, while the fruit is a common ingredient for many Asian dishes.
3. Passion Fruit
Native to South America, grown in India, New Zealand, Brazil, etc
The passion fruit has a soft, juicy interior full of seeds, being commonly found in juices to boost their flavors. There are two types of passion fruit: the golden one (maracuyá), similar to a grapefruit and the dark purple passion fruit (gulupa), comparable in terms of size with a lemon. However, the latter ones have been reported as being mildly poisonous.
4. Lychee
Native to southern China, found in India, Taiwan
Coming from an evergreen tree, the lychee or litchi are small white flesh fruits, covered in a red rind, rich in vitamin C and with a grape-like texture. The fruit has started making its appearance in markets worldwide, refrigerated or canned with its taste intact.
5. Star fruit
Native to Indonesia, India and Sri Lanka
The star fruit comes from the carambola, a species of tree with pink flowers grown even in the US. The golden-yellow fruit is crunchy, sweet, with a taste of pineapples, apples and kiwis combined. There are two kinds of star fruits – acidulate and sweet, both rich in vitamin C. The fruit is particularly juice, some even making wine out of it.
6. Mangosteen
Native to the Sunda Islands and the Moluccas.
The mangosteen is another evergreen tree that produces oddly shaped fruits. The fruits are purple, creamy, described as citrus with a hint of peach. It is rich in antioxidants, some scientists even suggesting it can lower risk against certain human diseases, such as cancer. There are even legends about Queen Victoria offering a reward to the one that brings her the fruit.
7. Kumquat
Native to China
The kumquats or cumquats are small edible fruits resembling oranges that grow in a tree related to the Citrus. As with most of the fruits in the Citrus family, the kumquats are eaten raw. They are often used in marmalade and jelly but also in alcoholic drinks such as liquor. The Taiwanese add it to their teas, while others boil it and use it as a remedy for sore throats.
8. Durian
Native to Brunei, Malaysia and Indonesia
Also known as the “King of Fruits,” Durian has a very particular odor, a unique taste and is covered by a hard husk. Having a disagreeable smell, compared to skunk spray or sewage, the fruit is forbidden in hotels and public transportations in Southeast Asia. Still, the whole experience is worth it, considering the absolutely divine taste of the Durian.
9. Dragon Fruit
Native to Mexico and Central and South America
Dragon fruit, strawberry pear or pitaya is a fruit of several cactus species with a sweet delicate taste and creamy pulp. The most common dragon fruit is the red pitaya, but other varieties include the Costa Rica pataya and the yellow pataya. Juice or wine can be obtained from the fruit, while the flowers can be eaten or used for tea.
10. African cucumber
Native to Kalahari Desert, Africa
The African cucumber, horned melon or melano is a fruit that can be best described as melon with horns. It originated in the Kalahari Desert and is now present in California and New Zealand. The dark green pulp reminds one of bananas, limes, passion fruit and cucumber. It is often used for decorating food but also in smoothies and sundaes.
Friday, November 5, 2010
Curried Butternut Squash Soup
INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2-1/2 pound butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons honey
3 tablespoons plain nonfat yogurt
DIRECTIONS
Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.
Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth
Ladle into serving bowls and drizzle yogurt over each.
Sounds good to me!
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2-1/2 pound butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons honey
3 tablespoons plain nonfat yogurt
DIRECTIONS
Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.
Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth
Ladle into serving bowls and drizzle yogurt over each.
Sounds good to me!
Subscribe to:
Comments (Atom)