Wentelteefies
Cinnamon Turnovers
8 slices bread -- stale
1 tsp ground cinnamon
sugar
1 egg
1 1/2 cup milk
1 pinch salt
butter -- or margarine to fry
Take the crusts off the bread. Stir cinnamon and sugar together. Add the
beaten egg and milk, also the salt. Soak the slices in this mixture. Fry
them slowly in butter on both sides and sprinkle with sugar before serving
Friday, October 31, 2014
French Chocolate Mousse
French Chocolate Mousse
6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, softened
3 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup sugar + 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
whipped cream for garnish
chocolate shavings for garnish
Place the chocolate and butter in a heatproof bowl and place over a
saucepan containing barely simmering water (or use a double boiler). Melt
the chocolate and butter together and stir with a wooden spoon until
smooth. Remove from heat and cool slightly. Add the egg yolks to the
chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar
and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating
until stiff peaks form.
Beat heavy cream in a chilled bowl until it begins to foam and thicken up.
Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the
cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to
lighten it. Then, delicately fold in the whipped cream. Take care not over
work the mousse. Divide mousse into 4 individual glasses. Cover and chill
for several hours. Garnish with whipped cream and chocolate shavings before
serving.
Makes 4 servings.
6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, softened
3 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup sugar + 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
whipped cream for garnish
chocolate shavings for garnish
Place the chocolate and butter in a heatproof bowl and place over a
saucepan containing barely simmering water (or use a double boiler). Melt
the chocolate and butter together and stir with a wooden spoon until
smooth. Remove from heat and cool slightly. Add the egg yolks to the
chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar
and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating
until stiff peaks form.
Beat heavy cream in a chilled bowl until it begins to foam and thicken up.
Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the
cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to
lighten it. Then, delicately fold in the whipped cream. Take care not over
work the mousse. Divide mousse into 4 individual glasses. Cover and chill
for several hours. Garnish with whipped cream and chocolate shavings before
serving.
Makes 4 servings.
Greek-Style Skillet Suppe
Greek-Style Skillet Supper
1/2 pound ground beef
1/2 cup chopped onion
1 14 1/2 ounce can beef broth
1 1/2 cups penne pasta, uncooked
1 14 1/2 ounce can diced tomatoes
1 1/2 cups frozen cut green beans
2 tablespoons tomato paste
2 teaspoons oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
3/4 cup crumbled feta cheese, divided
In large skillet, brown beef with onion over medium-high heat. Drain fat. Add broth, bring to a boil. Stir in pasta.
Return to a boil and simmer, covered, 8 minutes.
Stir in remaining ingredients except cheese. Return to a boil. Stir in 1/2 cup feta cheese.
Simmer, uncovered, 7 to 10 minutes, until sauce thickens slightly. Sprinkle with remaining feta cheese.
Serves 4.
1/2 pound ground beef
1/2 cup chopped onion
1 14 1/2 ounce can beef broth
1 1/2 cups penne pasta, uncooked
1 14 1/2 ounce can diced tomatoes
1 1/2 cups frozen cut green beans
2 tablespoons tomato paste
2 teaspoons oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
3/4 cup crumbled feta cheese, divided
In large skillet, brown beef with onion over medium-high heat. Drain fat. Add broth, bring to a boil. Stir in pasta.
Return to a boil and simmer, covered, 8 minutes.
Stir in remaining ingredients except cheese. Return to a boil. Stir in 1/2 cup feta cheese.
Simmer, uncovered, 7 to 10 minutes, until sauce thickens slightly. Sprinkle with remaining feta cheese.
Serves 4.
Tuesday, October 21, 2014
Indian Rice with Potatoes and Mint (Hari Chatni Pollau)
Indian Rice with Potatoes and Mint (Hari Chatni Pollau)
1/2 tsp. saffron threads
2 1/4 cups boiling water
4 cups water
1 tsp. salt
2 cups basmati or other long-grain rice, thoroughly rinsed
1/2 cup ghee
3 whole cloves
a 2 inch piece of cinnamon stick
2 medium potatoes, peeled and diced
2 tbsps. coarsely chopped fresh mint leaves
2 tbsps. finely chopped fresh ginger
1/2 cup plain yogurt
1/4 cup finely chopped cilantro
1/2 small onion, finely chopped
Combine the saffron and 1/4 cup boiling water in a small cup and allow to
steep for 10 minutes. Combine the 4 cups water and salt in a large pot and
bring to a boil over high heat. Add the rice in a thin stream, stirring the
water constantly. Boil gently for 5 minutes. Drain in a sieve and set the
rice aside. Heat half the ghee in a heavy pot over high heat until it is
very hot. Add the cloves and cinnamon stick and saute for 30 seconds. Add
the potatoes and fry, stirring frequently, until golden on all sides, about
6 minutes. Remove from the heat and sprinkle the potatoes with half the
mint and half the ginger. Spread half the rice on top, smoothing it flat.
Combine the yogurt and saffron mixture and spread half over the rice.
Sprinkle the rice with the remaining mint and ginger and the cilantro and
onion. Top with the remaining rice and yogurt mixture. Carefully pour the
remaining ghee and boiling water down the edges of the pot so as not to
disturb the rice mixture. Bring to a boil, reduce the heat and simmer
tightly covered until the rice is tender and the liquid has been absorbed,
about 15 minutes. To serve, run the blade of a knife around the edge of the
pot and invert onto a serving platter.
Makes 6 to 8 servings.
1/2 tsp. saffron threads
2 1/4 cups boiling water
4 cups water
1 tsp. salt
2 cups basmati or other long-grain rice, thoroughly rinsed
1/2 cup ghee
3 whole cloves
a 2 inch piece of cinnamon stick
2 medium potatoes, peeled and diced
2 tbsps. coarsely chopped fresh mint leaves
2 tbsps. finely chopped fresh ginger
1/2 cup plain yogurt
1/4 cup finely chopped cilantro
1/2 small onion, finely chopped
Combine the saffron and 1/4 cup boiling water in a small cup and allow to
steep for 10 minutes. Combine the 4 cups water and salt in a large pot and
bring to a boil over high heat. Add the rice in a thin stream, stirring the
water constantly. Boil gently for 5 minutes. Drain in a sieve and set the
rice aside. Heat half the ghee in a heavy pot over high heat until it is
very hot. Add the cloves and cinnamon stick and saute for 30 seconds. Add
the potatoes and fry, stirring frequently, until golden on all sides, about
6 minutes. Remove from the heat and sprinkle the potatoes with half the
mint and half the ginger. Spread half the rice on top, smoothing it flat.
Combine the yogurt and saffron mixture and spread half over the rice.
Sprinkle the rice with the remaining mint and ginger and the cilantro and
onion. Top with the remaining rice and yogurt mixture. Carefully pour the
remaining ghee and boiling water down the edges of the pot so as not to
disturb the rice mixture. Bring to a boil, reduce the heat and simmer
tightly covered until the rice is tender and the liquid has been absorbed,
about 15 minutes. To serve, run the blade of a knife around the edge of the
pot and invert onto a serving platter.
Makes 6 to 8 servings.
Thai Pineapple Fried Jasmine Rice - {Khao Phat Supparot
Thai Pineapple Fried Jasmine Rice - {Khao Phat Supparot}
1 pineapple
2 tablespoons vegetable oil
1/2 teaspoon salt
3 garlic cloves, coarsely chopped
1/4 pound shrimp, peeled, deveined
1 boneless skinless chicken breast half, cut 1/4" dice
2 eggs
1 1/2 tablespoons crab paste in soybean sauce
2 tablespoons tomato ketchup
3 green onions, including 1" tender green, thinly sliced
4 cups cold cooked long-grain jasmine rice, stirred gently
2 tablespoons fish sauce
Fresh cilantro leaves for garnish
1 tablespoon fried shallots
Preheat an oven to 400 degrees.
Cut the pineapple in half lengthwise. Hollow out each half, leaving the shells intact and setting the pineapple pulp aside. Put the shells, hollow-side up, on a baking sheet and bake until the excess moisture has dried out, about 10 minutes. Remove from the oven and set the shells aside.
Meanwhile, coarsely chop enough of the reserved pineapple pulp to measure 1 cup. Set aside. Reserve the remaining pulp for another use.
Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the oil, salt and garlic and stir-fry until the garlic is light golden brown, about 30 seconds. Increase the heat to high, add the shrimp and chicken, and stir-fry until the shrimp turn bright orange-pink and the chicken is cooked through, about 2 minutes.
Crack the eggs into the pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook the eggs, without stirring, until set, about 30 seconds. When the whites turn opaque, add the crab paste and ketchup, stir once or twice, then toss in the green onions, cooked rice and fish sauce. Break up any remaining clumps of rice and stir-fry to mix and evenly season the rice and to heat it through, about 2 minutes. Add the reserved chopped pineapple pulp and toss and stir to heat through, about 1 minute.
Transfer the rice mixture to the pineapple shells, heaping it attractively. Garnish with cilantro leaves and fried shallots. Serve immediately.
1 pineapple
2 tablespoons vegetable oil
1/2 teaspoon salt
3 garlic cloves, coarsely chopped
1/4 pound shrimp, peeled, deveined
1 boneless skinless chicken breast half, cut 1/4" dice
2 eggs
1 1/2 tablespoons crab paste in soybean sauce
2 tablespoons tomato ketchup
3 green onions, including 1" tender green, thinly sliced
4 cups cold cooked long-grain jasmine rice, stirred gently
2 tablespoons fish sauce
Fresh cilantro leaves for garnish
1 tablespoon fried shallots
Preheat an oven to 400 degrees.
Cut the pineapple in half lengthwise. Hollow out each half, leaving the shells intact and setting the pineapple pulp aside. Put the shells, hollow-side up, on a baking sheet and bake until the excess moisture has dried out, about 10 minutes. Remove from the oven and set the shells aside.
Meanwhile, coarsely chop enough of the reserved pineapple pulp to measure 1 cup. Set aside. Reserve the remaining pulp for another use.
Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the oil, salt and garlic and stir-fry until the garlic is light golden brown, about 30 seconds. Increase the heat to high, add the shrimp and chicken, and stir-fry until the shrimp turn bright orange-pink and the chicken is cooked through, about 2 minutes.
Crack the eggs into the pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook the eggs, without stirring, until set, about 30 seconds. When the whites turn opaque, add the crab paste and ketchup, stir once or twice, then toss in the green onions, cooked rice and fish sauce. Break up any remaining clumps of rice and stir-fry to mix and evenly season the rice and to heat it through, about 2 minutes. Add the reserved chopped pineapple pulp and toss and stir to heat through, about 1 minute.
Transfer the rice mixture to the pineapple shells, heaping it attractively. Garnish with cilantro leaves and fried shallots. Serve immediately.
Pav Bhaji (Indian mixed vegetables)
Pav Bhaji (Indian mixed vegetables)
This is an Indian mixed vegetable dish served with toasted dinner rolls or
wheat burger buns.
1 cup green beans, finely chopped
2 cups cauliflower, finely chopped
1 cup carrots, finely chopped
2 medium onions, finely chopped
2 medium potatoes, boiled , peeled, and mashed
1/2 cup green peas, fresh or frozen
2 medium tomatoes, finely chopped
1 tbsp. ginger paste
1 tbsp. garlic paste
1 1/2 tbsps. Pav Bhaji Masala, you can find this masala in Indian grocery
stores
1/2 and 1 tsp. chili powder
2 tbsps. canola oil
lime wedges for garnish
cilantro for garnish
Pressure cook green beans, cauliflower, carrots, and peas with 1 cup water
and 1 tsp salt.
Mash the vegetables and mix in the mashed potatoes. Do not grind it into
paste. The mixture should be coarse
On medium heat, heat oil in a pan. Add 1/2 of the chopped onions (reserve
other half for garnish), ginger and garlic and saute' until soft and
translucent.
Add tomatoes, chili powder, and Pavbhaji masala and saute' for 4-5 min.
Add vegetable mixture and saute' for 2 min.
Add some water to make the consistency like chili or thick soup. Adjust
salt to taste.
Increase the heat to high, bring to boil, then lower the heat to low and
simmer for 15-20 min.
Serve in a bowl topped with some onions, cilantro leaves and lemon wedges.
Serve along with toasted dinner rolls or burger buns.
Makes 8 servings.
This is an Indian mixed vegetable dish served with toasted dinner rolls or
wheat burger buns.
1 cup green beans, finely chopped
2 cups cauliflower, finely chopped
1 cup carrots, finely chopped
2 medium onions, finely chopped
2 medium potatoes, boiled , peeled, and mashed
1/2 cup green peas, fresh or frozen
2 medium tomatoes, finely chopped
1 tbsp. ginger paste
1 tbsp. garlic paste
1 1/2 tbsps. Pav Bhaji Masala, you can find this masala in Indian grocery
stores
1/2 and 1 tsp. chili powder
2 tbsps. canola oil
lime wedges for garnish
cilantro for garnish
Pressure cook green beans, cauliflower, carrots, and peas with 1 cup water
and 1 tsp salt.
Mash the vegetables and mix in the mashed potatoes. Do not grind it into
paste. The mixture should be coarse
On medium heat, heat oil in a pan. Add 1/2 of the chopped onions (reserve
other half for garnish), ginger and garlic and saute' until soft and
translucent.
Add tomatoes, chili powder, and Pavbhaji masala and saute' for 4-5 min.
Add vegetable mixture and saute' for 2 min.
Add some water to make the consistency like chili or thick soup. Adjust
salt to taste.
Increase the heat to high, bring to boil, then lower the heat to low and
simmer for 15-20 min.
Serve in a bowl topped with some onions, cilantro leaves and lemon wedges.
Serve along with toasted dinner rolls or burger buns.
Makes 8 servings.
Asian Chicken Slaw
Part chicken salad, part coleslaw, this unique dish features a prepared
mix, so it comes together quickly -- especially if you buy a roasted
chicken. Serve it as a salad, or in a sandwich wrap.
Ingredients
1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)
DRESSING:
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil
Instructions
In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.
Ingredients
1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)
DRESSING:
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil
Instructions
In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.
Japanese Cashew Tamari Dressing
Japanese Cashew Tamari Dressing
6 ozs. oil
2 ozs. tamari
1/4 cup cashews
Pour the oil and tamari into a blender and blend until well mixed. Add the cashews and pulse briefly, to chop them coarsely. Serve. If this is too salty, back off on the tamari. This can be adjusted infinitely to individual taste
6 ozs. oil
2 ozs. tamari
1/4 cup cashews
Pour the oil and tamari into a blender and blend until well mixed. Add the cashews and pulse briefly, to chop them coarsely. Serve. If this is too salty, back off on the tamari. This can be adjusted infinitely to individual taste
Subscribe to:
Comments (Atom)
