Spanish Recipes

Easy to cook spanish recipes pic by pic! Genuine and traditional recipes. Restaurants recomendations and more...

MIXED FRUITS AND VEGETABLE SALAD WITH SPROUTS

I wanted to make a simple , healthy salad with sprouts, mixed vegetables and fruits for a long time. I googled so many basic salad recipes and came out with my version.Here i used grated beetroot .So the color of beetroot dominates here. Otherwise it would be a colorful salad to attract ur kids. Make ur choice of adding or omitting the veggies and fruits given in this recipe.

INGREDIENTS

For 1 person

Sprouted green gram - 1 handful Carrot - 1 no(grated) Beetroot - 1/2 no ( grated) (optional) Big onion - 1/2 no (chop finely) Cabbage - Few leaves ( chop finely) Pomegranate - 1 handful Guava - 1/2 no ( Chop into squares) Coriander leaves - A few Lime juice  - Few drops Pepper powder - 1/2 tsp Salt - As needed

METHOD

• Take a wide bowl and mix all the ingredients given above. Squeeze a few drops of lime juice. Mix well and serve !!

Variations

1. Add two pinches of chat masala to the above recipe to give a nice flavor. But adjust the salt as chat masala contains salt.
2. U can also add chopped tomato pieces and cucumber pieces when u want to serve instantly otherwise the salad may become watery. 
3. I usually pack the above salad for my hubby's lunch box without tomato and cucumber.

Braised chicory with Roquefort

Having spent the last 10 days in France it's struck me again what a mystery it is that you can't order more vegetable-based dishes in French restaurants. It's not that they don't have the produce. Down in the Languedoc they have gorgeous leeks right now and great bagfuls of chicory which is something you rarely find in the UK - or not at a reasonable price. Yet the only greenery most restaurants seem to offer - and have done for the past umpteen years - is salade de chèvre chaud (grilled goats' cheese salad).

Anyway I took advantage of some very good prices (about €2.50 a kilo) to buy 5 heads of chicory to make a side dish to go with yesterday's roast chicken. This is roughly the recipe.

Braised chicory with Roquefort
Serves 4-6
5-6 heads of chicory
1 tbsp lemon juice
2 tbsp olive oil
20g butter
About 125ml chicken or vegetable stock
50g Roquefort or other blue cheese. Or almost any leftover cheese for that matter - Comté would be good.

Cut the heads of chicory in half lengthwise and remove any damaged outer leaves. Fill a large shallow pan with water, bring to the boil and add the lemon juice to stop the chicory discolouring. Add the chicory, reduce to a simmer and cook for 4-5 minutes then remove with a slotted spoon.

Discard the water from the pan, add the oil and then the butter. Once melted lay the halved chicory heads in the pan and fry until well browned, turning them carefully halfway through so as not to break them up. Lay them cut side upwards in a shallow baking dish, pour over the stock and crumble over the cheese. Cook alongside whatever roast you're cooking for another 10-15 minutes until the cheese is lightly browned and the stock pretty well evaporated.

I also made a dish of leeks vinaigrette for which I posted a recipe on the blog a couple of years ago. Good to be reminded how good it is though and leeks are very tasty at the moment.

SuperFoods for Babies and Children

If you have a kid, you gotta feed them. It can be stressful when you begin introducing solid food into your babies diet, worrying that you're choosing the right foods at the right time.

A great resource for starting out, or adding more variety to your child's diet is SuperFoods for Babies and Children, by Annabel Karmel.

SuperFoods covers nutrition from 6 months to 3+ years. And what is great about this book, among other things, is it holds the belief (as I do) that children shouldn't be fed separate meals from their parents, that everyone can and should eat the same things. Things like more fruits and vegetables and less foods that come out of cans. Annabel discusses Superfoods, foods by color categories (Red, Green, White, etc), and the ingredients of a proper diet. But this book isn't boring or preachy. The information is well laid out and informative.

So far we've made 4 dishes from the book, out of the 1-2 Years chapter:

Easy Salmon Croquettes (pg 106)

This one was for Scott and Paxton as I don't like salmon. It uses a can of salmon and was incredibly easy to make (4 ingredients) and they both loved it. Scott said it would really only be as good as your salmon is, so use as good a quality as you can afford.

Oven Fried Root Vegetables (pg 107)

My favorite of the 4. Roasted potatos, yams and carrots with a dip of cream cheese and ketchup and green onions. I must admit I didn't think the dip would be very good but it was. A good way to sneak in some extra calcium.

Meatballs with Sweet and Sour Sauce (pg 102)

Meatballs made with ground beef, onion and apple in a sauce with tomatos, bell peppers and a bit of sugar. A little finicky to make, but delicious.

Cheese and Zucchini Sausages (pg 100)

Meatless sausages made with cheese and zucchini and bread. You definitely want to make these ahead and chill them in the fridge so they hold together during cooking. Paxton really liked these alot, all 3 of us did.

My one quibble with this book has to do with the last 2 recipes above; both used bread or bread crumbs, and both recipes called for white bread or bread crumbs. I found this a little surprising in a book about eating well and teaching children good nutritional habits. I used whole wheat bread and crumbs in both recipes. I don't know. Why wouldn't you?

I would wholeheartedly recommend this book to anyone with a small child. We all gotta eat and it might as well be good, fun healthy food, right?

Thanks, Simon and Schuster!

Chicken Lu'au

I tried this recipe out after we decided to have a Hawaiian Feast for Christmas. It didn't make the cut, but it was a great dish. I think it's the only dish I've made out of my Sam Choy cookbook, but I've marked so many pages I'd like to try. The photos in the book are absolutely mouthwatering! We may have to have a Hawaiian week here. I'll use Sam and my Maui Taco book as well.....Here I come Hibachi Miso Chicken with Peanut Butter!

What I liked most about this dish was that it had spinach in it. I too often turn to my 'staple' vegetables (peas, corn, carrots) and forget about the rest. I haven't had the interest and passion for cooking lately that I used to have and it's been reflecting in my dinner menus.

The recipe in the book calls for young taro leaves, which are to be boiled first, but notes that fresh spinach can be used instead.

Chicken Lu'au

from Sam Choy's Cooking

1 pound spinach

3/4 lb skinless boneless chicken breast, cubed

2 Tb butter

1/2 medium onion, chopped

1 cup chicken stock

1 cup coconut milk

1/2 tsp salt

In a large saucepan heat butter and saute onions until translucent. Add chicken and cook 3 minutes, stirring frequently. Add chicken stock, coconut milk, spinach and salt. Simmer 20 minutes or until chicken is cooked.

Crispy Falafel with Yogurt Dip Recipe

Crispy Falafel with Yogurt Dip Recipe
Photo: Anna Williams

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Crispy Falafel with Yogurt Dip Recipe. Enjoy the Arabic Cuisine and  learn how to make Crispy Falafel with Yogurt Dip.

Yield: Makes 4 servings

Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Preparation

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.

Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Kay Chun, Real Simple
SEPTEMBER 2002

More Arabic Food Recipes: 

Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads

Save and Share Crispy Falafel with Yogurt Dip Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

I Love Thai Cooking

Sometimes the recipes I try from food blogs work, other times they don't. On rare occasions they are so good they become 'keepers' that I know I will cook again and again. The other night I made the Stir Fried Shanghai Noodles with Beef recipe from I Love Thai Cooking/Pranee's Thai Kitchen. It was very quick, easy and inexpensive to make and absolutely delicious! If you are looking for the way to make one steak serve two people, this is it.

The recipe uses some staple ingredients you probably already have on hand like soy sauce, oyster sauce and sesame oil. I found fresh Shanghai noodles in a two pound bag at a local Asian grocery store. I used a flat iron steak instead of flank steak and Mirin in place of the rice wine or sake so I didn't add the sugar. I also added one slivered green onion at the end of cooking. I followed the instructions pretty closely so I am not going to reprint the recipe but suggest you head to Pranee's blog to find it.

Pranee's blog has mostly Thai recipes, ingredient guides and travel posts. Learn about exotic fruit like durian and vegetables like bitter melon, find recipes for unusual dishes such as Sunflower Sprout Salad with Chili-Lime Vinaigrette. It's definitely worthy of a bookmark.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

http://feedproxy.google.com/~r/blogspot/sBff/~3/JpC88pb9SIs/grilled-calabrian-chicken-deliciously.html

When I told Michele I was making a grilled chicken recipe using a jar of chilies from Calabria, she said, "Well, you'll have to call it stubborn chicken then!" We both laughed. You see, when Michele first met my father, John, he asked her what part of Italy her family was from. When she answered, "Calabria," he said, "Oh, so you're really stubborn."

Michele laughed, and agreed that she was, but asked what that had to do with being Calabrian. My father explained that where he was from, "Calabrese" was jokingly used as a term for a stubborn person, apparently stemming from an inappropriate, yet possibly accurate stereotype.

Far from being insulted, Michele embraced this revelation, and it's been a source of pride ever since. I know, that's so Calabrese. Anyway, now that I've taken three paragraphs to explain the inside joke with the title, I can finally get to this recipe.

When we first posted our Cornell Chicken recipe, I mentioned wanting to try the same method using different herbs and spices. When I saw a jar of Tutto Calabria chili peppers on a recent shopping trip, I remembered that, and decided to give this a whirl. It was great! Here's a link to their homepage, in case you want more information on this cool hot product (btw, you'll need to be able to read Italian). 

You should be able to find some at your friendly, local gourmet shop, but if not, it's not hard to get online. It's similar to Sambal, and other crushed chili pastes, so if you can't get it, don't worry, and just substitute with whatever you find. I hope you give this a try soon. Enjoy!

Ingredients:

2 chicken halves, or 2 spatchcocked game hens

1 -2 tablespoons Calabrian crushed chilies

2 tbsp rosemary leaves

2 tsp orange zest

2 tbsp orange juice

1 anchovy filet

1 cup white wine (or plain) vinegar

1/2 cup vegetable oil

4 cloves garlic

1 egg

2 1/2 teaspoons kosher salt (or 1 1/4 tsp fine salt)

Holiday Gift Fairs 2011

Having gone to one good and one particularly lousy fair last weekend, I'd like to steer you in the right direction. Here are three holiday gift fairs I highly recommend you check out!


Sorry for the late notice, La Cocina's Annual Gift Fair is TONIGHT, December 9th from 5-9 pm at the Mission Cultural Center for Latino Arts. This is one of my favorite non-profit organizations in the City. They help women and minorities get into legitimate food businesses. You'll find awesomely delicious goodies from folks like Happy Girl Kitchen - Preserves, Back to the Roots – Mushrooms, Estrellita's Snacks - Yucca, Plantain Chips, and Tamales, Love and Hummus Co - Organic Hummus, Sweets Collection - Mexican Gellatins, Neo Cocoa - Truffles, Wise Sons – Jewish Delicatessen, McEvoy – Olive Oil, Mattarello Pasta – Artisanal Handmade Pasta and more…

Go and get goodies for yourself or to give away. There will also be a silent auction, a tamale alley and more....








The Renegade Craft Fair
If you've been to this craft fair you know how much fun it is! It's heavily juried so the quality is extremely high. In the past I've found gorgeous porcelain bowls, cutting boards, jewelry, kitchen towels, toys, kids clothes, etc.

On December 17 + 18, 2011, from 11am – 6pm, the 3rd Annual Renegade Craft Fair Holiday Market in San Francisco will return to the Concourse Exhibition Center! Always free-to-attend, holiday shopping has never been more fun than with the work of over 250 of today's finest makers of handmade goods to peruse and several hands-on crafting activities to get involved with! Food, beverages and libations will also be available! Check out the artist lineup.


Koutáli's Union Square Pop-Up Christmas Party 'Debonnaire' at the Kensington Park Hotel on Sunday December 18th (2-6PM).

This is the first year for this event, a lodge-like lounge party includes a full bar, pool table, and football on several flat screens. You will have the chance to check out curated mini-boutiques by some of SF's coolest shops and artisans while sipping holiday cocktails and sampling amazing artisan faire.

Boutiques at the event will include Mira Mira, Revolver, Omnivore Books, Alphyn Industries, Foodzie, and several others. In addition Koutali will be hosting a special holiday kitchen gifts store with brands including Wusthof, Bodum, Reidel, and Cuisinart. Hearty holiday food and refined delicacies will be provided by: Do S'more, McEvoy Olive Ranch, Cibo Per Strada, Jablow's Meats, Bavarian Pretzel works, Rockwall Wines, The Mustard, and Jarred.

To keep the event merry there will be a full bar with holiday Sunday drink specials like $5 Bourbon Cider, Mulled Wine, and Bacon Bloody Mary's, and free gift-wrapping!

Standard tickets are $10 and include discounts and samples from the participating artisans and boutiques and free gift-wrapping. VIP tickets include two specialty cocktails, an artisan sandwich, and the rest of the perks above.

Use the code DAPPERELF on checkout to receive 30% off their VIP tickets.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

AVAL PAYASAM | RICE FLAKES PAYASAM

I make this payasam every friday for pooja. This is the simplest & delicious payasam that can be made in 10-15 minutes.

INGREDIENTS

• Thick rice flakes / poha/ Aval - 1 handful
  
• Powdered jaggery - 1/4 cup or little less
  
• Cardamom seeds - 2 nos (powdered)
  
• Ghee - 1 tsp
  
• Water - As  reqd
  
• Roasted Cashews - a few

For additional flavor

• Cloves /Krambu- 2 nos
  
• Roasted Nutmeg powder/ Jathikkai - A pinch
  
• Edible camphor / Pachai karpooram - a pinch

METHOD

• Heat a kadai with a tbsp of ghee and roast the cashews.Set aside
  
• In the same kadai, roast the aval and cardamom together for 3-4 mins. Aval becomes crispy and turns little brown.
  
• Allow it to cool. Powder it finely along with cardamom.
  
• Now take the water in a bowl and add the powdered aval.Cover and cook for 5 mins. Stir in between and check the water level.
  
• Add more water if needed. Now add the powdered jaggery and mix well.
  
• Allow it to boil for 5-10 mins. Finally add the roasted cashews. Add the items given under 'flavor' if necessary.

****Add  little milk at the end to adjust the sweetness. Enjoy !!
NOTE:

U can add coconut milk for richness. But it should be added at the end before switching off the flame. If u feel sweetness is more, add little boiled milk. When u add milk along with jaggery , payasam gives a curdled look.To avoid this, add milk only at the end. If u want, u can replace jaggery with sugar. Here i've powdered the aval. If u wish, u can roast the aval and cook as it is. It will take little more time to cook.

Technorati Tags: Aval payasam,poha payasam,dessert with rice flakes,Avalakki payasam,Easy payasam

Sabb El-Gafsha (Kuwaiti Golden Fritters) Recipe

Photo: Sabb El-Gafsha (Kuwaiti Golden Fritters) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sabb El-Gafsha (Kuwaiti Golden Fritters) Recipe. Enjoy the Arabic Cuisine and  learn how to make Sabb El-Gafsha (Kuwaiti Golden Fritters).  

Ingredients

1 Tablespoon yeast

1 Teaspoon sugar

1 Cup warm water

2 Cup all-purpose flour

1 Cup chickpeas flour

1 Egg, beaten

1/4 Teaspoon ground cardamom

1/2 Teaspoon saffron

1/2 Teaspoon rose water

Vegetable oil for frying

Sugar syrup, for serving

Pistachio, for garnish

Method

- In a bowl, dissolve yeast and sugar in water and leave for 5 minutes, or until foamy.

- In a large bowl, mix 2 types of flour, eggs, cardamom, saffron and rose water. Add yeast mixture and stir until blended.

- Cover with a kitchen towel and let rise in a warm place for 45 minutes.

- Heat oil to 160 Celsius degrees in a frying pan. Alongside the pan, have ready the bowl of dough and a small bowl of vegetable oil.

- Dip tips of your fingers in the oil. Take some batter (the size of pistachio) with the tip of your fingers, carefully slip batter from your fingers into hot oil. (it will puff into a larger ball).

- Fry fritters, turning to brown evenly for 4 minutes or until golden.

- Take it off with a slotted spoon into a serving plate. Drizzle with sugar syrup and garnish with pistachios.

Chef Osama

More Arabic Food Recipes:

Strawberry Jam
Hazelnuts Basbosa
Yellow coconut dessert
Sesame Cookies (Barazek)
Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta

Save and share Sabb El-Gafsha (Kuwaiti Golden Fritters) Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.