kerala and International recipes

ONAM special--payasan

2011-08-20T22:37:00.000-07:00

Payasam

There are several varieties of 'payasams'. One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of 'pal payasam'. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices.

Onam Special-Payasam

2011-08-20T22:17:00.000-07:00

Ada Pradhaman

Ada – 1/2 cup/75 gms
Jaggery – 250 gms
Ghee – 2-3 tsp
Medium thick coconut milk – 1 3/4 cups
Thick coconut milk – 1 1/4cup
Tiny coconut slices – 1-2 tbsp
Cashew nut – a handful
Cardamom – 2-3, crushed

Cook the ada in 2-3 cups of water, till it becomes soft. Strain the ada and wash it in cold water to remove the stickiness. Add 3 tbsp of water to the jaggery & melt it. Strain the melted jaggery. In a deep bottom pan, combine melted jaggery, cooked ada & 2 tsp of ghee. Cook on low – medium heat till the mixture becomes thick and start separating from the pan. Add medium thick coconut milk. Cook on medium -low heat and stir in between. When the coconut milk reduce to half the quantity, add thick coconut milk and stir well. Cook for 3-5 minutes. Kindly note that the payasam will thicken itself later on, so after adding thick coconut milk, do not keep it for a long time. Add crushed cardamoms, just before removing from the gas.

Heat 1 tsp of ghee in a pan & fry the coconut slices & cashew nuts. Add it to the payasam. Serve hot.

Onam Special-Payasam

2011-08-20T22:05:00.001-07:00

Pal Payasam

Ingredients :

Milk - 3litres
Dried red rice - 180gm
Sugar - 700gm

Method of Preparation :

Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

ONAM Special-Payasam

2011-08-20T22:04:00.000-07:00

Semiya Payasam

Ingredients :

Vermicelli - 1 cup
Cashew nuts- handful

Raisins - handful

Water - ³/₄cup

Sugar - a cup

Saffron - a pinch

Milk - a cup

cardaman - two or three pods

Method of preparation :

Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

ONAM special--payasan

2011-08-20T22:03:00.000-07:00

Wheat Payasam(Godhampu payasam)

Ingredients:

Broken Wheat - 250g Coconut - 2 Jaggery - 500g Raisins -10g Cashew Nuts -10g Ghee -3tbs Cardamom -5g Dry ginger powder-10g Cumin Powder-10g Method of Preparation: Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water. When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot. Parippu Payasam Ingredients: Parippu (Green gram dal) - 250gm Sarkara (Jaggery) - 250gm Coconut milk - From 2 coconuts Ghee - 2 tbs Cashew nuts, Raisins - As required for seasoning Method of preparation : Fry dal till light brown. Clean and boil the fried dal well.Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

ONAM special--Puliinji

2011-08-20T21:53:00.000-07:00

Puliinji

This is a preparation where ginger is the main ingredient.

Ingredients

1.	Ginger 25gm Green Chilly -4nos.
2.	Coconut oil - 1tsp Dried red chilly 1no. cut in to 4 pieces Mustard seeds - ¹/₂tsp
3.	Tamarind - size of a lemon Water -2cups
4.	Turmeric powder - ¹/₄tsp Chilly Powder -¹/₄tsp Asafoetida powder -¹/₄tsp Jaggery (grated) - 25gm Curry leaves -1 sprigs Fenugreek seeds -1 pinch

Method of preparation :

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2^nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

ONAM special banana fry

2011-08-20T21:52:00.000-07:00

Sarkarapuratty (Fried Bananas Chips in Molasses)

Ingredients :

Semi ripe Banana - 1
Coconut oil - 100gms
Molasses or Jaggery - 75gms

Dried ginger powder - 5gms
Ghee - 1tsp
Water - ¹/₄glass

Method of Preparation :

Peel the bananas and split it into two pieces. Cut it into ¹/₄" thick pieces. Fry it in warm coconut oil.

Heat the molasses in ¹/₄glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates.

Kaya Varuthathu (Banana Fry)

Ingredients :

Semi ripe banana - 1
Coconut oil - 150gm
Turmeric powder - ¹/₄tsp
Salt - to taste

Method :

Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is ³/₄ done, add turmeric powder and salt mixed in 1tsp water. Fry well.

Meen Thavayil Pollichathu

2007-04-07T04:14:00.000-07:00

Ingredients	Quantity
Red tomatoes Ginger Garlic Refined flour Onion Pepper corns Coconut mix Salt Cream Vegetable stock Butter Coriander leaves	250 g 10 g 5 g 15 g 100 g 5 g ½ cup to taste 20 ml 750 ml 50 g 1 bunch

Method of preparation

Fillet the fish half an inch thick and marinate it with lime juice and salt. Keep aside for 10 mts.

Make a batter with egg, onion, ginger garlic paste and powdered masala.
Apply it on the fish and then keep it on the plantain leaf for half an hour.

Heat a thava or non-stick pan , brush a little oil and then spread the fish on to it. Simultaneously sprinkle some oil to get both sides of the fish cooked.

Finally, arrange the fish, garnished with onion rings and lemon wedges, on the plaintain leaf.

Pork With Kaya Ularthiyathu

2007-03-25T03:13:00.000-07:00

Ingredients
Pork 500 g
Raw banana 200 g
Onion 100 g
Ginger 40 g
Garlic 30 g
Green chilli 20 g
Coconut oil 40 ml
Garam Masala 30 g
Chilli Powder 25 g
Coriander Powder 25 g
Turmeric Powder 20 g
Lime 1
Curry Leaves 1 sprig

Method of preparation
1. Wash and clean the pork. Cut into small (1 inch) cubes and then boil it.
2. Remove the skin of raw banana. After cutting the banana into two (length wise), make it into thick sheets and boil it. While boiling the pork & raw banana, add little turmeric powder and salt.
3. Heat oil in a pan and add the sliced ginger, garlic, green chilli, onion and curry leaves. Sauté well and then add the masalas and fry well.
4. Add the pork and raw banana into the pan and fry it nicely. Squeeze little lime and add salt.

Masala Fried Fish

2007-03-25T03:04:00.000-07:00

Ingredients
Sear fish darned (Sliced on the bone) 1
Crushed pepper corn 5 g
Ginger 3 g
Garlic 3 g
Green Chilli 3 g
Chilli powder 2 g
Turmeric powder 2 g
Curry leaves 1 sprig
Lime 1
Coconut oil 50 ml
Egg ½
Salt To taste
Onion 1
Salad cucumber 50 g
Carrot 50 g
Tomato 1

Method of preparation
1. After cutting the fish, immerse into water with salt and vinegar for half an hour.
2. Prepare a thick masala with crushed peppercorn, ginger, garlic, green chillies, curry leaves, turmeric, chilli powder, limejuice, beaten egg, salt and a little coconut oil.
3. Smear the batter all over the fish and keep it for half an hour and shallow fry in coconut oil.
4. Serve hot in a bed of banana leaf decorated with carved vegetables and lemon wedge.

Ulli Theeyal

2007-03-25T02:53:00.000-07:00

Ingredients

Small onions (shallots) 100g

Coconut (grated) 100g

Coconut oil 50

Fenugreek seeds 5

Mustard seeds 5

Curry leaves few springs

Red chilli (whole) 5

Tamarind 10g

Jagery 5

Salt to taste

Aniseeds 5

Pepper corn (whole) 10g

Coriander seeds 10

Garlic flakes 3

Cumin seeds 5

Method of preparation
1.	Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic.
2.	Sauté the peeled sliced shallots in coconut oil till it becomes brown.
3.	Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes.
4.	Add the curry paste to the mixture and cook for further 4 minutes.
5.	Check for seasoning.
6.	Garnish with curry leaves and serve piping hot.

Fruit Horoscope Apple

2007-03-13T01:17:00.000-07:00

IF YOU LIKE APPLE MORE-

Your character will be-: You are an extravagant, impulsive and outspoken person. You make a good team leader. You can take quick action in most situations. You enjoy travel immensely. You have an enthusiasm for life.

Fruit Horoscope Coconut

2007-03-13T01:15:00.000-07:00

IF YOU LIKE COCONUT MORE-

Your character will be-: Coconut lover is serious, very thoughtful and contemplative person. Though you enjoy socialising. You tend to be stubborn but not necessarily foolhardy. Shrewd, quick-witted and alert. You need a partner with brains

Fruit Horoscope PineApple

2007-03-13T01:11:00.000-07:00

IF YOU LIKE PINEAPPLE MORE-

Your character will be-: You are quick to decide and quicker to act. You make bold career changes.

Fruit Horoscope Pear

2007-03-13T01:10:00.000-07:00

IF YOU LIKE PEAR MORE-

Your character will be-: While you are quick to strike up a friendship with someone, maintaining it does not seem to be easy for you. You enjoy mental stimulation; and love to get into a good discussion. You tend to be a restless soon.

Fruit Horoscope Papaya

2007-03-13T01:05:00.000-07:00

IF YOU LIKE PAPAYA MORE-

Your character will be-. : You are fearless and take much that happens in life, in your stride. You give considerable thought to things you do. You have a sense of humour that along with your generous nature keeps you in most people's good books.

Fruit Horoscope Orange

2007-03-13T01:00:00.000-07:00

IF YOU LIKE ORANGE MORE-

Your character will be-. You have stron Orange: You like to do things slowly but very thoroughly and completely. You tend to be shy; but are a reliable and trustworthy friend. You have an aesthetic bent of mind. You avoid conflict at all costs.g likes and dislikes. You enjoy getting involved in something that is mentally challenging. Strong as you may be, you

Fruit Horoscope Mango

2007-03-13T00:56:00.000-07:00

IF YOU LIKE MANGO MORE-

Your character will be- You have strong likes and dislikes. You enjoy getting involved in something that is mentally challenging. Strong as you may be, you are like a kitten when you are with your partner.are like a kitten when you are with your partner.

Fruit Horoscope Custard Apple

2007-03-13T00:53:00.000-07:00

IF YOU LIKE Custard Apple MORE-

Your character will be-

You are modest and conservative. You are quite ambitious and are good at working with numbers. You are quick at finding fault with others. You value a person's intellect far above his looks.

fruit horoscope, black grapes

2007-03-13T00:40:00.001-07:00

Black Grapes

If you like Black Grapes more your character must �

You are a polite person. You have quick flare-ups of temper that cools down easily. You are popular because of your warm, gregarious nature. You have a zest for life; you enjoy every thing you do.

Karimeen Mappas

2007-03-12T01:14:00.000-07:00

ingredient

Karimeen (Pearl spot)	200 gm
Coconut	Half a coconut
Coconut oil	50 ml
Mustard	5 gms
Curry leaves	to taste
Shallots-sliced	30 gms
Ginger-sliced	10 gms
Garlic-sliced	10 gms
Green Chillies Split	10 gms
Vinegar	10 ml
Salt	to taste

Ground Paste
Dry chillies	5 gms
Coriander	10 gms
Shallots	2 gms
Ginger	5 gms
Turmeric	2 gms

METHOD OF PREPRATION

Marinate the fish with half of ground masala and fry till half done. Heat coconut oil and add mustard. When it splutters add fenugreek and then curry leaves. Add shallots, ginger, garlic, green chillies and sauté. After some time add the ground paste. Let it brown and then add second extraction of coconut milk. Add the fish, vinegar and salt. Cover it partially and cook. When the fish is cooked, add the first extraction of coconut milk and boil it once and remove from fire.

Kerala Fish Molly Recipe - fish curry in coconut milk

2007-03-12T01:04:00.000-07:00

Recipe-Ingredients

Pomphret or any fish 2 lbs
Tomato 2 nos
Whole chilli (red) 9 nos
Onion 1 big
Garlic 5 cloves
Turmeric powder ¼ tsp
Green chilly 5 nos
Coconut milk 1 cup
Lemon juice for taste
Curry leaves 2 stems
Ginger 1" piece
Oil 2 tbp
Salt To taste

Method:

* Clean the fish and cut into 1 inch pieces.
* Crush the red chili with garlic and keep aside.
* Slice the onion thinly.
* Cut the green chilly lengthwise and Chop the ginger.
* Put the oil in a cooking pan and sauté the onion and green chilies for five minutes.Then add the crushed pepper, garlic and ginger.
* Fry for 3 minutes until the smell of chili comes out.
* Add the coconut milk, turmeric powder and let it boil.
* Then add the fish and salt.
* Cook well and add the tomato pieces.
* Cook for 5 minutes - add the lemon juice and curry leaves.

Cooking Horoscope

2007-03-12T00:50:00.000-07:00

Cooking Horoscope

What to eat
In the section of culinary horoscope "What to eat" you will find out what dishes are recommended to you by "stars" for the welfare of your health and what should be excluded from the menu. There is some useful advice that can be not to your liking, but think of this horoscope as the recommendation of your doctor.

Aries (Mar 21 - Apr 19)

Taurus (Apr 20 - May 20)

Aries, as nobody else, must have rational invalid food. It can sound boring, but Aries has to prefer porridges, fish and vegetables, especially cabbage, radish, beet, to fat meat and fried potatoes. Greens such as parsley, dill and scallions are very good for Aries. Keep to a diet and do your best to avoid eating at nights.

Taurus must know when to stop while eating, as gluttony is a major sin. You should remember that tasty things are not always healthy. Taurus needs different fruits: oranges, lemons, apples, plums and pears. Taurus has to form a habit to supplement the meal with light salads with carrot and cabbage.

Gemini (May 21 - June 21)

Cancer (June 22 - July 22)

Gemini should pay more attention to albuminous products: eggs, cheese, nuts and farmer cheese. Prunes, raisins and dried apricots bear salutary influence on the nervous system. Geminis can treat themselves with olives and peanuts. Sometimes you can eat spicy and hot dishes with delight.

Cancerians, by the nature, are the slaves of the stomach and they need to keep to a strict diet. Don’t get despaired there is a thing you can eat at no allowance – watermelon, it will purify your organism from refuses. Cancerians can give a treat to themselves with legumes or seafood, but only in moderate quantities.

Leo (July 23 - Aug 22)

Virgo (Aug 23 - Sept 22)

Leo needs to include poultry in his food ration, but don’t get carried away. You should pay more attention to various fruits and dried fruits. Among numerous vegetables, it is worth to prefer squash and eggplant.

Virgo, being a “lady” in everything, should keep to a vegetarian diet. Forget about fat fried pork or grill meat. The only thing you could allow from time to time is boiled chicken or stewed veal. But Leo is unlimited in apples and greens. Eat to your heart’s content!

Libra (Sep 23 - Oct 23)

Scorpio (Oct 24 - Nov 21)

The rule that Libra must know like the back of the hand is not to stuff the stomach with everything that falls into the hands. Garlic, black current and cranberries are recommended to Libra as they are predisposed to vascular diseases. The perfect breakfast for them is acrospires. Libra should exclude spicy and hot dishes; it is better to diversify your menu with delicious sauces and vitaminous salads

Scorpio needs overcome the love to hot sauces and must not abuse them at any case. The best vegetables for them are turnip, beet and cabbage. Milk products are good but in limited quantities. You can make a holiday for you with seafood and fish dainties.

Sagittarius (Nov 22 - Dec 21)

Capricorn (Dec 22 - Jan 19)

For Sagittarians, the healthiest thing is mineral water; 1-2 bottles a day will make them feel much better. Sagittarius, as nobody else, is recommended to eat legumes – peas, beans and soy. Meat is better to exclude from the menu and eat soy meat. Don’t think about taste, but use. Greens, especially dill and celery can be eaten unlimited.

Capricorns love refinement in meal – a beautiful tablecloth, silver settings, table and dish serving. As most Capricorns suffer from dysbolism, they should pay more attention to the separate nutrition. But they are the only sign that can eat anything the heart desires. It is even recommended to have a glass of wine before meal.

Aquarius (Jan 20 - Feb 18)

Pisces (Feb 19 - Mar 20)

Aquarians belong to the category of people who should exclude all sweets from their menu – cakes, candies, biscuits are not for them. The most useful fruit is a pomegranate. Milk products can serve a good breakfast and a cup of kefir or clabber will substitute a late dinner. Never deny yourself light vegetable salads.

Unfortunately, Pisceans get food poisoning most of all. They should exclude canned fish, spicy dishes and fries in fat from their menu. As to alcohol, it is better to drink pure vodka than exotic drinks but moderately.

Traditional Kerala Cocunut Chuttney Recipe

2007-03-12T00:21:00.000-07:00

Ingredients

cocunut 1 grated
green chilly 5
medium onion 4
cocunut oil 1 tbsp
mustard seeds 1/2 tsp
Curd 1 tbsp
Red chilli 1
curry leaves 2 sprigs
ginger small piece
water 3 cup
salt to taste

Method of preparation

Grind grated coconut,green chillies,onions,ginger and salt in a mixie to make a fine paste by adding water.
Heat oil in a pan.Poppy the mustard seeds.Then add red chilly and curry leaves respectively.Then pour grinded
mixture into it .
Serves 10

POTATO CURRY- Kerala style Recipe

2007-03-12T00:11:00.000-07:00

Ingredients

Potato 1/2 Kg peeled and cut into pieces
Large Onion 1/4 Kg thinly sliced
Tomato 1/4 Kg cut into pieces
Carrot 100 gm diced
Beans 100 gm diced
Coconut 1 grated
Green chilly 5
Ginger small piece
Garlic 5 pieces
Oil 2 tbsp
Mustard seeds 1/2 tsp
Turmeric Powder 1/4 tsp
Garam Masala 1/4 tsp
Red chilly powder 1 tsp
curry leaves 2 sprigs
Coriander leaves 2 sprigs
salt to taste
water desired

Method

Grind the grated coconut with water in a mixie and extract thick coconut milk and keep it aside. Then grind it again with water to extract thin coconut milk.

Heat oil in a pan.poppy the mustard seeds.Then add curry leaves,Onions,Ginger,Garlic,potatoes,carrots, beans, tomatoes and salt.Heat it in low flame until the liquid dries up.

Put salt,cooked vegetables,Turmeric powder, chilly powder, garam masala powder and thin coconut milk in a cooker and boil it for 2 mts. Then add thick coconut milk,Coriander leaves.Stir it and serve hot.

Serves 10

Tomato Quiche Tartlets

2006-12-30T00:19:00.000-08:00

Here are some new year recipes for my loving readers.and iam really sorry for not posting new recipes in these days

Ingredients

2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
1/2 cup finely snipped dried tomato (not oil packed)
2 eggs, slightly beaten
3 tablespoons half-and-half, light cream, or milk
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
Dash salt
Dash ground black pepper
3/4 cup finely shredded Swiss cheese (3 ounces)

Directions

1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.

2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.

3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.

4. Make-Ahead Tip: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container and chill for up to 24 hours. Place tartlets on a baking sheet. Bake in a 300 degrees F oven about 10 minutes or until heated through.

Sweet Cherry Ham

2006-12-30T00:17:00.000-08:00

Ingredients

1 7- to 8-pound cooked spiral-sliced ham
1/2 cup packed brown sugar
1/4 cup light-color corn syrup
1 tablespoon cornstarch
1 tablespoon unsweetened pineapple juice
Cherry Sauce

Directions

1. Place ham in a shallow roasting pan according to package directions; discard packet of glaze. Cover ham with foil. Bake in a 350 degrees F oven for 1 hour.

2. Meanwhile, for pineapple glaze: In a small saucepan, combine brown sugar, corn syrup, cornstarch, and pineapple juice. Cook and stir over medium heat until bubbly.

3. Remove ham from oven; remove foil. Brush ham generously with pineapple glaze. Continue baking, uncovered, about 30 minutes more or until ham is well glazed and an instant-read thermometer registers 140 degrees F.

4. Meanwhile, prepare Cherry Sauce. Cover and keep warm.

5. Transfer the ham to a serving platter. Serve ham with sauce. Makes 15 servings.

6. Cherry Sauce: Drain two 16-ounce cans pitted tart red cherries (water pack), reserving 1/2 cup liquid. In a medium saucepan, combine 1/2 cup sugar and 2 tablespoons cornstarch. Stir in the reserved 1/2 cup cherry liquid, the cherries, and several drops almond extract. Cook and stir over medium heat until sauce is thickened and bubbly. Cook and stir for 2 minutes more. Makes about 4 cups.

Crunchy Toffee Muffins

2006-12-30T00:12:00.000-08:00

Ingredients

1-1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
1/2 cup dairy sour cream
3 tablespoons butter, melted
1 teaspoon vanilla
3 1.4-ounce bars chocolate-covered English toffee, finely chopped

Directions

1. Preheat oven to 400 degrees F. Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.

2. In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture.

3. In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla. Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Gently fold two-thirds of the chopped toffee into batter.

4. Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee.

5. Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 10 muffins.

6. Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.

New Year's Almond Log Cake

2006-12-30T00:08:00.000-08:00

Ingredients

5 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
5 egg yolks
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup ground toasted almonds
3/4 cup sifted cake flour
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Powdered sugar
1-3/4 cups whipping cream
1 8-ounce can almond paste
1/4 cup whipping cream
2 tablespoons amaretto or 2 teaspoons vanilla
1/4 cup toasted almond slices
Purchased marzipan pigs or assorted fruits (optional)

Directions

1. Grease a 15x10x1-inch baking pan. Line with waxed paper. Grease and flour waxed paper; set aside. Beat egg whites, salt, and cream of tartar in a large bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).

2. Beat egg yolks in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and pale. Gradually add granulated sugar, beating on high speed until sugar is almost dissolved. Stir in the 1 teaspoon vanilla and the ground almonds. Stir flour, nutmeg, and cinnamon together; gently stir into egg yolk mixture. Fold about one-fourth of the egg white mixture into the flour mixture to lighten. Fold remaining egg white mixture into flour mixture just until combined. Spread in the prepared pan. Bake in a 350 degree F oven for 12 to 15 minutes or until cake springs back. Do not allow to brown.

3. Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Remove waxed paper. Roll up warm cake and towel together, jelly-roll style, starting from a short side. Cool completely on a wire rack.

4. For almond filling, beat the 1-3/4 cups whipping cream in a large bowl with an electric mixer on medium speed until soft peaks form (tips curl over); set aside. Finely crumble almond paste into a medium bowl. Add the 1/4 cup whipping cream and the amaretto or 2 teaspoons vanilla. Beat with an electric mixer on low speed until nearly smooth. Fold about one-fourth of whipped cream into almost paste mixture to lighten. Fold remaining whipped cream into almond paste mixture.

5. Gently unroll cake. Spread half of the almond filling on cake to within 1 inch of the edges. Roll up cake, without towel, into a spiral, starting from a short side. Place on a serving plate. Lightly frost cake with remaining filling and sprinkle with toasted sliced almonds. Garnish with purchased marzipan pigs for luck or assorted fruits, if desired. Makes 12 servings.

Kerala Biriyani Recipe

2006-11-25T07:56:00.000-08:00

Ingredients

Whole Chicken Legs - 4lbs
Onion - 3 nos.
Green chillies - 5nos
Ginger - 2 inch piece
Garlic - 5 cloves
Turmeric Powder - ½ tsp
Salt To taste
Water - 10 cups
Butter - ¼ cup
Oil - ¼ cup

Ingredients for Masala:

Onion - 5 nos
Ginger - inch piece
Garlic - 4 cloves
Tomato(skinned and chopped) - 5 nos
Green chilli - 5 nos
Chilli Powder - 11/2 tsp Coriander Powder - 1 ½ tsp
Jeera Powder - ½ tsp
Turmeric Powder - ½ tsp
Garam Masala - ½ tsp
Cloves To taste
Cinnamon - 1 inch stick
Salt To taste
Oil - ¼ cup

Ingredients for rice and garnish:

Rice - 5 cups
Saffron - 1 pinch
Onion(sliced thinly) - 3 nos
Raisins - 1 handfull
Cashew nut - 20 nos(optional)
Butter - 1/4cup

Procedure:

Soak the rice in lightly salted water for two hours and remove the water. Grind the masala for the marinade except oil, butter, and water. Clean the chicken (no skin) and cut into big pieces. Put the butter and oil in a big cooking vessel . When it melts, add the cinnamon stick and cloves. Then add the paste into it. Fry the masala till it turns it color to a very light brown. Add the chicken, cook for 5 minutes. Add the water and salt. Cook till the chicken is done. Remove the chicken and keep the liquid for cooking rice. Remove the bones from the chicken and make into small strips and keep.

For masala, sauté the onion, garlic, ginger, green chili in the oil. When it turns light brown add the dry spices and chopped tomato. Sauté the masala till the oil separates. Add the chicken stripes and mix. This is a dry mix.

For cooking the rice, put some butter in the pan and add the rice. Fry for 5 minutes. Add the liquid (if the liquid is not 10 cups, make it up to that level by adding water). Add the saffron and enough salt.

For garnish, fry the onion, raisins, and cashews, separately in butter and keep.

Now take two aluminum or any baking trays, and butter them thoroughly. Put one layer of rice, then one layer of masala, then rice. Go on alternately like that and finally end with rice. On the top, spread the garnish. Cover it and bake for 10 minutes at about 300 degree Fahrenheit.

Steaks in Brandy-Cream Sauce

2006-11-24T04:04:00.000-08:00

Following three recipes are Quick Dishes for dinner

Source: Midwest Living

Ingredients

1 tablespoon olive oil
2, 1-1/2-inch-thick beef tenderloin steaks (8 ounces each)
Salt and pepper
2 cups sliced fresh mushrooms
2 green onions, thinly sliced
1/3 cup brandy
1 cup whipping cream

Directions

1. In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degree F oven for 10 to 13 minutes for medium-rare doneness (145 degree F).

2. For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Carefully ignite brandy with a long match (mixture will flame up). Or don�t ignite brandy; return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When the flame is gone or most of the liquid has been evaporated, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.

To serve, place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 to 4 servings.

Roasted Pepper and Chevre Pizzas

2006-11-24T03:58:00.000-08:00

Source: Better Homes and Gardens

Ingredients

1 16-ounce loaf frozen whole wheat or white bread dough
2 tablespoons yellow corn meal
3 medium red, yellow, and/or green sweet peppers, roasted*
3 tablespoons olive oil or cooking oil
1/4 teaspoon crushed red pepper or 1/8 teaspoon ground red pepper
1 medium red onion, cut into very thin wedges and separated into strips
6 ounces semisoft goat cheese (chevre) or feta cheese, crumbled or cut up (1-1/2 cups)
10 ripe olives, pitted and quartered lengthwise
4 plum tomatoes, sliced
6 ounces shredded mozzarella cheese (1-1/2 cups)
3 to 4 tablespoons fresh oregano leaves or snipped fresh basil

Directions

1. Thaw bread dough. On a lightly floured surface, divide dough into eight pieces. Cover; let dough rest for 10 minutes. Pat or roll each piece into a 6-inch circle. Grease two extra-large baking sheets; sprinkle with cornmeal. Transfer dough circles to baking sheets. Bake in a 450 degree F oven for 5 minutes. Remove baking sheets from the oven; place on wire racks to cool, leaving the dough on the baking sheets.

2. Meanwhile, cut roasted peppers into 1-inch-wide strips. Stir together oil and red pepper. Brush the mixture onto the baked circles. Top with roasted peppers, onion, goat or feta cheese, olives, and tomatoes. Sprinkle with the shredded mozzarella.

3. Bake in a 450 degree F oven for 5 to 7 minutes or until mozzarella is golden brown and crusts are crisp. Before serving, sprinkle with fresh oregano or basil. Makes 8 main-dish servings.

*To roast peppers: Halve peppers; remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and brown. Wrap in the foil; seal and let stand for 20 to 30 minutes or until cool enough to handle. Using a paring knife, gently pull off skin.

Note: You can substitute 1 tablespoon dried oregano or basil, crushed, for the fresh herbs. Instead of sprinkling it on top of the pizzas, stir the dried herb into the oil mixture before brushing it onto the crust.

Nacho Cheese Chowder

2006-11-24T03:55:00.000-08:00

Source: Better Homes and Gardens

Ingredients

1/2 pound ground beef
1 medium green pepper, chopped
1 small onion, chopped
1 11-ounce can condensed nacho cheese soup
2 cups milk
1 cup frozen whole kernel corn
1 medium tomato, chopped
1/2 of an 8-ounce jar Mexican-style cheese spread

Directions

1. In a large saucepan, cook beef, green pepper, and onion until meat is browned and vegetables are tender. Drain off fat. Stir in milk, soup, corn, tomato, and cheese spread.

2. Cook about 5 minutes or until soup is hot. Makes 4 main-dish servings.

Soft Honey Nougat

2006-11-24T03:46:00.000-08:00

Source: Better Homes and Gardens

Ingredients

1-1/2 cups hazelnuts
1-1/2 cups dried cranberries and/or cherries
Butter
Cornstarch
1-1/2 cups sugar
1 Tbsp. cornstarch
2/3 cup light-colored corn syrup
1/2 cup water
1/3 cup honey
2 egg whites
1 tsp. vanilla

Directions

1. Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so nuts don�t burn. Cool slightly. Place nuts on a clean kitchen towel, fold over towel to cover nuts. Rub vigorously to remove the skins. Coarsely chop hazelnuts. In a medium bowl combine chopped hazelnuts and cranberries. Set aside.

2. Line an 9x5x3-inch baking pan with nonstick cooking spray or heavy foil, extending foil over edges of pan. Butter the foil; sprinkle with a small amount of cornstarch. Set pan aside.

3. In a 2-quart saucepan combine the sugar and the 1 tablespoon cornstarch. Add corn syrup, water, and honey; mix well. Bring to boiling over medium-high heat, stirring constantly with a wooden spoon to dissolve sugar, 5 to 7 minutes. Avoid splashing mixture on side of pan.* Reduce heat to medium. Carefully clip candy thermometer to saucepan.

4. Continue boiling, stirring occasionally, until thermometer registers 286 degrees F, soft-crack stage. Mixture should boil at a moderate, steady rate over entire surface, about 25 minutes. Watch closely at the end as temperature will rise quickly. (Adjust heat as necessary to maintain a steady boil.)

5. Remove saucepan from heat; remove candy thermometer from saucepan. In a large mixing bowl, immediately beat egg whites with a sturdy, freestanding electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over egg whites, beating constantly on high speed and scraping sides of bowl occasionally, about 3 minutes. Scrape sides of bowl again. Add vanilla. Continue beating on high speed for 3 to 4 minutes or until candy begins to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, mounding on itself, then slowly disappear in the remaining mixture. The final beating should take 5 to 6 minutes.

6. Immediately stir 2 cups of the fruit and nuts into candy. Quickly turn candy into prepared pan; spread to corners. Sprinkle top with remaining 1 cup fruit and nuts. Lightly press fruit and nuts into warm mixture. While still warm, score into pieces. Let stand about 3 hours or until completely cool. When cool, use foil to lift candy from pan. Cut into pieces using a hot knife. Wrap in plastic wrap. Store in refrigerator up to 1 week or in freezer up to 4 months. To serve, unwrap and place in waxed candy cups or bonbon cups. Makes 35 pieces

Party Meatballs

2006-11-24T03:44:00.000-08:00

Ingredients

Nonstick cooking spray
1 slightly beaten egg
8 slices bacon, crisp-cooked and finely crumbled (about 1/2 cup)
1/2 cup fine dry bread crumbs
1/2 cup snipped fresh basil
1/4 cup plain yogurt or dairy sour cream
1/2 tsp. ground black pepper
1/4 tsp. salt
2 lb. uncooked ground turkey

Directions

1. Preheat oven to 400 degrees F. Line two 15x10x1-inch baking pans or large baking sheets with foil. Lightly coat foil with nonstick spray; set aside.

2. In a large bowl combine egg, bacon, bread crumbs, basil, yogurt, pepper, and salt. Add ground turkey; mix well. Shape into 75 one-inch meatballs (about 1 tablespoon each). Place on pans.

3. Bake on separate oven racks for 15 to 20 minutes or until no longer pink. Serve with sauce or skewered. Makes 25 (three-meatball) servings.

Alfredo Sauce: In a saucepan combine one 16-oz. jar purchased Alfredo sauce and 1/4 cup milk. Heat through. Stir in 8 slices crisp-cooked, crumbled bacon (about 1/2 cup). Season to taste with pepper. Sprinkle sauce with 1/2 cup snipped fresh basil.
EACH SERVING (1 meatball, 1 tsp. sauce): 40 cal., 3 g total fat (1 g sat. fat), 16 mg chol., 94 mg sodium, 1 g carbo., 3 g pro. Daily Values: 1% vit. A, 1% calcium, 1% iron.

Sweet and Sour Chili Sauce: In a saucepan combine one 10-oz. bottle sweet-and-sour sauce; 1/3 cup mango nectar; 1 tsp. chili powder; 1 large clove garlic, minced; 1/2 tsp. finely shredded lime peel; and 1/4 tsp. salt. Heat through over medium-low heat, stirring occasionally.
EACH SERVING (1 meatball, 1 tsp. sauce): 28 cal., 2 g total fat, 13 mg chol., 72 mg sodium, 2 g carbo., 3 g pro. Daily Values: 1% vit. A, 1% vit. C, 1% calcium, 1% iron.

Peach Sauce: In a saucepan melt 2 Tbsp. butter. Add 1�2 cup coarsely chopped pecans and 1/4 cup finely chopped red onion. Cook over medium heat about 5 minutes or until onion is tender and pecans are toasted. Stir in 2 Tbsp. yellow mustard and 2 Tbsp. molasses. Add 3 cups coarsely chopped fresh or thawed frozen peaches. Heat through. Just before serving, stir in 2 Tbsp. snipped fresh parsley .

White Cheddar Shortbread Sandwiches

2006-11-24T03:40:00.000-08:00

Ingredients

8 oz. white cheddar cheese, finely shredded
1/2 cup butter
1 1/2 cups all-purpose flour
1/4 tsp. sea salt or salt
1/4 tsp. coarsely ground black pepper
Sea salt or salt
1 recipe Red Onion Marmalade

Directions

1. Preheat oven to 350 degrees F. In a large mixing bowl place cheese, butter, flour, 1/4 teaspoon salt, and pepper; let stand for 30 minutes at room temperature. Beat with an electric mixer on medium speed until combined. Using your hands, work dough until it holds together. Divide dough in half.

2. Line two 8x8x2-inch baking pans or 2-quart square baking dishes with plastic wrap. Press half the dough evenly into each prepared pan. Cover and chill about 30 minutes. Invert one pan onto a very large (17x13-inch) ungreased baking sheet. Lift pan and carefully peel off plastic wrap. Using a floured knife cut dough into eight 1-inch-wide strips. Cut strips crosswise into four 2-inch-long rectangles to make 32 (2x1-inch) rectangles (do not separate rectangles). Repeat on the same baking sheet with remaining dough. With a floured fork, prick each rectangle 2 or 3 times. Sprinkle very lightly with sea salt.

3. Bake for 20 to 25 minutes or until light brown. Cut through the rectangles again while shortbread is still warm. Transfer to a wire rack and cool. Use immediately or store in an airtight container in the refrigerator up to 2 days or in the freezer up to 3 months.

4. To serve White Cheddar Shortbread Sandwiches, top half the crackers with about 1 teaspoon of the Red Onion Marmalade. Top with remaining crackers. If desired, top with additional marmalade. Makes 32 sandwiches.

Old-Fashioned Bread Stuffing

2006-11-24T03:38:00.000-08:00

Ingredients

1-1/2 cups chopped or sliced celery (3 stalks)
1 cup chopped onion (1 large)
1/2 cup butter or margarine
1 Tbsp. snipped fresh sage or 1 tsp. poultry seasoning or ground sage
1/4 tsp. black pepper
12 cups dry bread cubes
1 to 1-1/4 cups* chicken broth
Sage leaves (optional)

Directions

1. Preheat oven to 325 degrees F. In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and pepper. Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten; toss lightly to combine. Place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage. Makes 12 to 14 servings.

Test Kitchen Tip: If using to stuff a turkey, reduce broth to 3/4 to 1 cup. Try a mix of whole wheat, white, and multi-grain bread cubes for extra flavor.

Stuffing Additions:
- Stir 2 medium cored and chopped apples into bread cubes.
- Omit 1 cup of the celery and substitute 2 cups sliced mushrooms. Cook mushrooms with the celery in Step 1, above.
- Stir one 15-ounce can chestnuts, drained and coarsely chopped, into bread cubes.
- Stir 1 cup cooked wild rice into bread cubes.

Turkey Paella Salad

2006-11-24T03:33:00.000-08:00

Turkey Paella Salad

Ingredients

1 8-oz. pkg. saffron-flavored yellow rice mix
2 to 3 cups chopped cooked turkey
1 cup chopped tomato
1 cup broccoli florets or frozen baby sweet peas
1 medium red or yellow sweet pepper, chopped
1/3 cup dried cranberries or golden raisins
1/4 cup sliced green onions
2 oz. prosciutto, crisp-cooked,* or cooked ham, cut into thin strips
3/4 cup bottled vinaigrette salad dressing
1/3 cup sliced almonds, toasted
2 Tbsp. snipped fresh basil or tiny fresh basil leaves

Directions

1. Prepare rice according to package directions. Spread on baking sheet. Cover; refrigerate 20 minutes or until cooled. In extra-large bowl combine turkey, tomato, broccoli, sweet pepper, cranberries, onions, and prosciutto. Add rice and dressing; toss to coat. Cover; refrigerate 2 to 24 hours. Sprinkle with almonds and basil.
Makes 6 (1-1/2 cup) servings.

*Note: To crisp-cook prosciutto, arrange slices in a single layer on a baking sheet lined with parchment paper. Bake in a 450 degree F oven for 6 to 8 minutes or until browned and crisp. Remove from oven; cool on baking sheet.

Chocolate Harvest Cake

2006-10-23T06:31:00.000-07:00

Chocolate Harvest Cake

Ingredients

One-Bowl Cake:
1 cup buttermilk
1 cup water
2/3 cup cooking oil
2 cups sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
Pumpkin Cream Filling:
1 8-oz. pkg. cream cheese, softened
1/3 cup canned pumpkin
1/4 cup sugar
1/4 tsp. ground cinnamon
Chocolate Glaze
1/2 cup whipping cream
4 oz. semisweet chocolate, chopped
Cake Toppers:
Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel

Directions

1. PREPARE OVEN AND PANS: Preheat oven to 350 degrees F. Grease and flour two 9x 1-1�2-inch round baking pans; set aside.

2. COMBINE INGREDIENTS: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.

3. DO THE TOUCH TEST: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

4. PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.

5. MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers.

Twice-Baked Sweet Potatoes

2006-10-23T06:20:00.001-07:00

Twice-Baked Sweet Potatoes

Ingredients

5 medium sweet potatoes (10 oz. each)
1/2 cup cranberry relish
1/2 cup dried cranberries or raisins, snipped or chopped
2 Tbsp. butter, softened
1/2 tsp. salt
1/2 cup walnut pieces, toasted

Directions

1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.

2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.

3. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts.

4. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.

Fall Fruit Soup -Low-Calorie

2006-10-23T06:20:00.000-07:00

Fall Fruit Soup

Ingredients

1 cup cranberries (4 ounces)
1 medium pear, cored and cut into bite-size pieces
1 medium cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into bite-size pieces
3 plums, halved, pitted and cut into thin slices
3 cups cranberry-apple juice
1/4 cup packed brown sugar
1 tablespoon lemon juice
2 3-inch pieces stick cinnamon

Directions

1. In a large saucepan combine cranberries, pear, apple, and plums. Stir in cranberry-apple juice, brown sugar, lemon juice, and cinnamon stick. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until fruit is tender and skins on cranberries pop. Remove cinnamon sticks; discard.

2. Makes 6 servings (6 cups)

Buttermilk PancakesLow-Calorie

2006-10-23T06:14:00.000-07:00

Buttermilk Pancakes

Ingredients

1-3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1-1/2 cups buttermilk or sour milk (see tip)
3 tablespoons cooking oil
Desired fruit options (optional)*
Desired syrup (optional)

Directions

1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

3. *Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

4. Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.

5. Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

6. Buckwheat Pancakes: Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.

7. Cornmeal Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.

8. Bran Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ

Ratatouille Pizza-Low-Calorie

2006-10-23T06:12:00.000-07:00

Ratatouille Pizza

Ingredients

1 small eggplant (about 3/4 pound)
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 medium red tomatoes, peeled, seeded, and chopped (about 2-2/3 cups)
1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 16-ounce package Boboli (12-inch Italian bread shell)
2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
1 small zucchini, thinly sliced (2 cups)
1 small yellow summer squash, thinly sliced (2 cups)
1/2 cup crumbled feta cheese
2 tablespoons sliced pitted ripe olives
1/2 cup shredded mozzarella cheese (2 ounces)

Directions

1. Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and cut into thin slices; set aside.

2. In a medium skillet cook onion and garlic in 1 tablespoon of the oil until tender but not brown. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid has evaporated and mixture is of spreading consistency, stirring occasionally.

3. Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture over bread shell. Arrange the tomato slices and eggplant slices on the tomato mixture. Arrange zucchini slices and summer squash slices on top. Brush sliced vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella cheese.

4. Bake in a 400 degree F oven for 12 to 15 minutes or until cheese melts and vegetables are heated through.

Teriyaki Beef and Lettuce Wraps-Low-Calorie

2006-10-23T06:10:00.000-07:00

Teriyaki Beef and Lettuce Wraps

Ingredients

1 large head iceberg lettuce
4 large carrots, shredded
2 green sweet peppers, cut into thin strips
6 tablespoons rice wine vinegar
1/2 teaspoon salt
2 pounds lean ground beef
6 tablespoons roasted-garlic teriyaki liquid meat marinade
2 fresh jalapeno chile peppers, seeded and finely chopped*
2 tablespoons water
2 tablespoons rice wine vinegar
2 tablespoons roasted-garlic teriyaki liquid meat marinade
Green onions

Directions

1. Remove and discard core from lettuce. Carefully remove at least 16 whole lettuce leaves; set aside. In a medium bowl, combine carrot, sweet pepper, 6 tablespoons vinegar, and salt; toss to combine.

2. In a large bowl, combine ground beef and 6 tablespoons teriyaki marinade. Shape beef mixture into 1/2-inch meatballs.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add one-fourth of the meatballs to hot skillet. Cook for 3 minutes, turning meatballs to brown on all sides. Transfer meatballs to a bowl. Repeat with remaining meatballs.

4. Return all meatballs to the skillet. Stir in chile pepper, water, 2 tablespoons vinegar, and 2 tablespoons teriyaki marinade. Bring to simmering. Cover and cook for 3 minutes.

5. To serve, fill lettuce leaves with vegetable mixture and meatballs; roll up. Garnish the platter with green onions. Makes 16 servings.

6. Make-Ahead Tip: Prepare the lettuce, vegetable mixture, and meatballs as directed. Cover and chill separately for up to 24 hours. Fill and roll up as directed (you don't need to reheat the meatballs).

7. *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Prosciutto with Asparagus and New Potatoes

2006-10-23T06:08:00.000-07:00

Prosciutto with Asparagus and New Potatoes

Ingredients

1-1/2 pounds fresh asparagus spears
1 20-ounce package refrigerated new potato wedges
1/4 cup bottled Italian salad dressing
1 teaspoon finely shredded lemon peel
6 ounces thinly sliced prosciutto slices
Parmesan cheese ribbons

Directions

1. Snap off and discard woody bases from the asparagus spears. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.

2. In a large saucepan, cook the potatoes, covered, in a small amount of lightly salted boiling water for 11 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving platter.

3. Meanwhile, in a small bowl combine salad dressing and lemon peel. Drizzle salad dressing mixture over potatoes and asparagus. Arrange prosciutto rolls beside vegetables. If desired, top with Parmesan cheese ribbons. Serve warm.

Kerala Prawn Soup Recipe

2006-09-14T09:31:00.000-07:00

Recipe Ingredients:

1 tsp black peppercorns

1 tsp black mustard seeds
2 tsp coriander seeds
1/8 tsp fenugreek seeds
2 tbsp oil
3 ground onions
12 curry leaves
2 tsp chopped garlic
1 chopped ginger
1 tsp red chili paste
750 ml fish stock
750 gm prawns ? without shells
2 tbsp lime juice
125 ml coconut milk

Method:

Roast peppercorns, mustard, curry leaves and fenugreek seeds. Grind to a fine powder. Heat oil. Add onions; curry leaves, garlic and ginger. Stir and fry for 3 minutes. Add a couple of tablespoons of water to prevent sticking. Add dry masala and red chili paste. Cook for a few minutes before adding the stock. Season and bring to a boil. Simmer for 15 minutes. Add prawns and cook until tender. Stir in limejuice and coconut milk. Heat through and serve.

Recipe for Masala Tea

2006-09-14T09:29:00.000-07:00

Recipe Ingredients:

3 tsp Tea
2/3 cup Milk
1½ cups Water
2″ piece of Ginger
4 tsp Sugar (or to taste)
A pinch of Cardamom powder

Method:

Boil one and a half cup of water in a saucepan.
Add in the tea and boil for a minute.
Add the ginger and cardamom powder. Let it boil.
Now add milk and sugar and bring to boil.
The mixture will rise and may spill over the top, so be aware and remove from the heat.
Strain the tea into cups and serve.

Thiruvonam-Tenth and Main day of Onam

2006-09-04T09:51:00.000-07:00

Thiruvonam - Day Ten

Thiruvonam Aashamsakal ! The enchanting state of Kerala reverberates with the chants of Onaashmsakal, "To everyone, Onam Wishes" as people exchange warm greetings of the occasion on the tenth and the most important day of the carnival of Onam. People believe that it is on Thiru Onam that the spirit of legendary King Mahabali visits the state of Kerala. Activities begin early in the morning. People clean their house, take early bath, wear new clothes and participate in special prayers organised in individual homes and then in local temples. Later a very special and the biggest of all days Pookalam is prepared to welcome Maveli. Clay mounds in the shape of pyramids representing Lord Vishnu and Mahabali are prepared and placed in front of the Pookalam. In the noon the grand feast of Onam called Onasadya is prepared. The strictly vegetarian meal consists of 11 - 13 mandatory dishes and is served on a banana leaf. The eldest member of the family presents gifts and new clothes to the family members. Various cultural events are organised all over the state to mark the day. Dances, games, shows and get together are the other highlights of the day. Patassu (fire crackers) are also burnt to celebrate the occasion. There are some rituals also marked for the eleventh and twelfth day called Avittom and Chatayam or Chathayam respectively. But the major celebrations get over on the tenth and the most important day of Thiruvonam.

Kalan

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients:
Yam sliced into small pieces 100gm
Small raw banana 1no
Green chillies (slit the edge) 3nos
Mashed yogurt (without water) 1/2litre
Grated coconut 1/2quantity
Cumin seeds 1/2tsp
Pepper powder 1tsp
Water 1cup
Turmeric powder 1/4tsp
Salt to taste
Fried and powdered fenugreek 1/2tsp
Ghee 3tsp
Dried chilli (split into 2) 2nos
Mustard 1tsp
Ghee 1tsp
Curry leaves 1sprig

Method:

Remove the skin of the plantain and slice it into small pieces.
Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.

WISH ALL THE READERS A HAPPY ONAM

Uthradam-ninth day of Onam

2006-09-04T09:49:00.000-07:00

Uthradam - Day Nine

Utradam or Uthradam is the ninth and the penultimate day of the festival of Onam. There is jubilation all around as people prepare to welcome the spirit of King Mahabali. In some regions of Kerala festivities of Onam starts in a full fledged way from Utradam itself. It is a public holiday on that day. Some people also call Utradam as the first Onam and the next day Thiru Onam as the second Onam.

On the day of Utradam tenants and dependents of Nayar Tarawads (traditional large joint families sharing a common kitchen) bring produce of their farms or the product of their toil to the Karanavar (eldest member of the Tarawad). These gifts from the tenants to the Karanavar are called Onakazhcha. Karanavar greets these people warmly and treats them with a sumptuous meal on Thiru Onam. Village artisans also bring their handicrafts to the Karanavar and are graciously rewarded.

Houses are cleaned up on this day and people get charged up to participate in the events to take place on the following day. Pookalam is given a nice design with new and special flowers on this day.

Onam recipe-Kootukari

2006-09-04T09:46:00.000-07:00

Kootukari

In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

Ingredients:
200 gm: Kadala Parippu (Chena dal)
Vegetables - 200 gm each: Chena, Banana (Pacha Nendrakaya), Mathan, Carrot ( all cut into small pieces)
Spices: Mulakupodi, Manjalpodi, Kurumulakupodi, Jeerakam, Kaduke (mustard seed), Vattal Mulaku & Karuveppila
1 no: Cocunut
2 tsp: Coconut Oil

Method:

Cook Chena Dal and then add vegetables along with Manjalpodi, Mulakupodi and Kurumulakupodi as per requirement.
Cook for 15 minutes.
Grate and grind the coconut with jeera and add to the curry and cook well. Add salt.
For tadka - put mustard seeds, vattal mulaku and Kariveppila in two spoon coconut oil and pour this into the curry. Delicious Kootukari is ready.
Kootukari can be served with rice or roti /chappathi.

Pooradam-Day Eight of Onam Festival

2006-09-03T10:24:00.000-07:00

Pooradam-Day Eight
Pooradam is the eighth day of the ten-day long carnival of Onam. On this day the devotees create clay idols called Ma. As the idol is created on the day of Pooradam, it is also called Poorada Uttigal. Each Ma is decorated with flowers.

Moolam-Seventh day of Onam

2006-09-02T09:32:00.000-07:00

Moolam - Day Seven

Moolam is the seventh day of the festival of Onam which continues for ten days. With just two days left for the festival now, enthusiasm grips the state of Kerala. Bright colours of the festivities can be seen in commercial areas of the state where the shops are loaded with goods and people are jostling for a space. There is hustle and bustle everywhere as excited people do their last bit of shipping. What is even more apparent on the faces of millions of people of Kerala is the spirit of joy and happiness. People get the feel that the time to meet their Onathappan has just come. A year long wait is going to be over and there will be celebrations all around.

Pookalam is made in a new design with kondattam (gaiety) on this day with the most beautiful flowers. For Maveli is coming and there is mirth all over.

Thumbi Thullal

Thumbi Thullal is a fascinating all women dance and singing event performed in Kerala on the occasion of Onam. While men engage themselves in energetic sports, womenfolk perform Thumbi Thullal and have their share of fun.

Wearing their best sarees, stunning jewelery and fragrant gajras, a group of women sit in the formation of circle to play Thumbi Thullal. In the centre of the circle sits the main performer.

Lead singer initiates a song in her melodious voice by singing the first couplet which is taken up by other women. The sequence continues song after song with the lead singer initiating the couplet every time followed by a chorus from other women. Joyful clap dance also goes on in rhythm with the singing.

It is a colorful spectacle to watch women in their carefree mood. The event continues amidst jeers and laughter till the day comes to its end.

Onam special-Banana Halwa

2006-09-02T09:28:00.000-07:00

Banana Halwa

Ingredients:

Nutmeg ground 1/2 tsp
Pure Ghee 1 tablespoon
Bananas (ripe, peeled and mashed) 3 (medium)
Sugar 1 cup

Method:

Heat ghee in a heavy pan. Add bananas and cook over low heat, stirring to prevent the mixture from sticking. Cook for 10 minutes, or until bananas have browned and resemble soft toffee. Add more ghee as necessary.
Add sugar and continue stirring until dissolved.
Add nutmeg and cardamom; remove from heat.

Spread halwa into a deep, large plate. Allow it to cool and cut into squares.

Thriketa-Sixth day of Onam

2006-09-01T10:10:00.000-07:00

Thriketa - Day Six

Triketta or Thriketa is the sixth day of the carnival of Onam. A feeling of joy and jubilation can be felt amongst the people of Kerala at this time. Cultural programmes and social gatherings are organised by various cultural societies all over the state. People of all religions caste and creed participate in these events as the festival of Onam has come to be seen as a secular festival. Government of India too celebrates Onam as the National Festival of Kerala.

There are no set rituals marked for the day of Triketta. It marks the time for home coming for people staying away from their families for various reasons; Onam is the time for family get together and nobody likes to be away from family and dear ones. Joys of festivities doubles in the company of family members and close friends. On this happy note, Pookalam gets a more beautiful design and fresh flowers.

Onam recipe-Erissery With Yam

2006-09-01T10:04:00.000-07:00

Erissery

It is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavour. Erissery is also made with pumpkin and red oriental beans, the recipe is given below.

Erissery With Yam

Ingredients:

Yam cut into small pieces 60gms
Big raw banana 1 no
Pepper powder 1tsp
Turmeric powder 1/4tsp
Water 1cup
Salt to taste
Grated coconut 1/2coconut
Cumin seeds a pinch
Ghee 10gm
Coconut oil 1tbs
Mustard seeds 1/4tsp

Method:

Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.
Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it.
Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.
Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.

Anizham - fifth day of Onam

2006-08-31T01:45:00.000-07:00

Anizham - Day Five

Anizham is the fifth day of Onam celebrations. High point of the day is the grand Snake Boat Race event called Vallamkali, which takes place on the fifth day of the Onam. The hugely popular competition happens on the banks of the river Pamba at Aranmulla. A multitude of domestic and international tourists come to witness the colourful spectacle of the race.

A large number of long snake like boats called chundan vallams participate in Vallamkali. Each picturesquely decorated boat is oared by hundreds of oarsmen dressed in the traditional dhoti and turban. Boats are oared on the rhythm of vanchipattu or boat songs. Vallamkali is essentially a team event as a single mistake by a oarsman can lead to overturning of the boat.

On the home front, more flowers are added to the Pookalam laid in the front courtyard of the house. Women become extremely busy making preparations for Thiru Onam and a general atmosphere of excitement prevail at this time in Kerala.

Onam recipes-Lady's Finger Kichadi

2006-08-31T01:38:00.000-07:00

Lady's Finger Kichadi

ingredients:
Lady's finger pieces 3 1/2cup
Thick Curd from 1/2 litre milk 2cups
Green chillies 2
Dry Red chillies 3
Mustard 1dsp
Grated coconut 1/2cup
Curry leaves 2 springs
Oil 2 tsp
Salt to taste

Method:

Slice the ladies finger in small round pieces.
Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils.

Visakam -forth day of Onam

2006-08-30T08:10:00.000-07:00

Visakam - Day Four

VisakamVishagam or Visakam is the fourth day of the Onam festivities. As the number of days left for the big days are very few now, excitement becomes palpable amongst the people of Kerala. Brisk activities in the market and households can be witnessed on the day of Visakam. Women who have to prepare the elaborate meal of Onasadya on Thiruvonam, gets engaged in the prior preparations on Visakam. Making of various types of pickles and pappadams (papad) besides various other things begins now. Girls engage themselves in making new designs for Pookalam with flowers of different colours and shapes. It is an endearing sight to watch women dressed in their traditional attire working on the Pookalam. They sing and make merry as and at the same time give shape to their creativity. Pookalam designing competitions are also organised at various places. These are extremely popular in Kerala and witness a participation of large number of designers and onlookers.

Athapoovu Competetions
An integral tradition of Onam, Pookalam has come up as an art form. Competitions for decorating Pookalams are organised all over the state. Creativity of the designers is unleashed through such competitions as they come up with innovative designs each year

Onam recipes-Pineapple Pachhady

2006-08-30T07:58:00.000-07:00

Pineapple Pachhady

Ingredients:

Ripe pineapple cut into 2cups
1/2" square pieces

Turmeric powder 1/2tsp

Salt to taste

Grated coconut 1 cup

Dried red chilli 1

Coconut oil 2dsp

Mustard seeds 1/2tsp

Dried red chillies 3 (cut into 6 pieces)

Curry leaves 1sprig

Crushed mustard 1tsp

Method:

Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.
Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.

Chodhi-Third day of onam

2006-08-29T05:48:00.000-07:00

Chodhi - Day Three

Third day of the ten-day-long carnival of Onam is called Chothi or Chodi. The day is marked by buzz and lot of activities. Frenzied shopping can be witnessed in the market place all over the state as everybody buys new clothes and accompanying accessories for the grand festival of Onam. Gifts are also procured for everyone in the house including the servants. Some shopping is also done for closed relatives. With the increasing hype for the festival, thanks to the media, shopkeepers too come up with innovative incentives to lure the customers who are in the mood to spend. These days even electronic good keepers offer attractive discounts to cash in on the bullish mood of the festivities.

Well, there are no set rituals for Chothi. Specific flowers are added to Pookalam on this day too. It may be noted that different types of flowers are added to Pookalam on each day as each flower is devoted to a particular deity. As a result Pookalam increases in diameter on this day and gets a refreshing new design.

Pulikali

Pulikali is a colorful recreational folk art from the state of Kerala. It is performed by trained artists to entertain people on the occasion of Onam.

Pulikali, also known as Kaduvaakali, is a 200 year old art, carefully preserved by the artists of the state. Literal meaning of Pulikali is the 'play of the tigers' hence the performance revolve around the theme of tiger hunting. The folk art is mainly practiced in Thrissur (Trichur) and Palghat districts of Kerala. Best place to watch the show is Swaraj Ground at Thrissur on the fourth day of Onam, where Pulikali troupes from all over the district assemble to display their skills.

The Appearance

Striking feature of this folk art is the colorful appearance of the performers. To get the semblance of a tiger artists paint themselves in bright yellow with patterns of black and red. A tiger mask on the face completes the get up.

It is a painstaking job and artists spend a whole night prior to the performance day on their make-up. Patience of artists must be appreciated, as most paints contain toxic chemicals which create a burning sensation when applied on newly shaved bodies.

The Play
It is a wonderful sight to see humans in the guise of tigers roaming in the streets. Children, specifically take great delight in their performance as the entertainers dance, pounce and walk like a tiger. Scenes of tiger hunting goats and tiger being hunted by a human beings are also beautifully depicted by them. Beat for the dance movement is provided by percussion instruments like 'udukku' and 'thakil'.

Onam Recipes-Theeyal

2006-08-29T05:16:00.000-07:00

Theeyal

Ingredients:

Baby onions1 Cup

Curry leaves 5 no

Mustard seeds 1/2 teaspoon

Tamarind paste 2 tablespoons

Sugar 1/2 teaspoon

Asafoetida 1 Pinch

Grated coconut 1/2 c up

Red chillies 7 no

Coriander seeds 1 tablespoon

Cumin seeds 1/4 teaspoon

Black peppercorns7

Turmeric powder 1/4 teaspoon

Oil 3 tablespoons

Salt

Method

Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder

Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes.

Chithira - second day of onam

2006-08-28T01:19:00.000-07:00

Chithira - Day Two

Today Chithira-second day of onamChithira is the second day of celebrations in the ten-day-long Onam festivities. There are not any marked rituals for the day but people offer their prayers to evoke divine blessings.

For girls the importance of the day lies in the fact they will add new flowers to Pookalam which they started on the day of Atham. So they have to unleash their creativity and think of the most innovative and creative design. Boys of the house will get the job of arranging flowers for the girls. After all everybody wishes to invite Lord Maveli in their own house by making the best Pookalam in the neighbourhood.

Planning and intense discussions for the big day of Onam begins from this day. Each event is discussed in detail so that nothing remain undone or incomplete. A long shopping list is prepared and children get the opportunity of putting in their long pending demands in the elaborate list. A time for wish fulfillment for everyone!

Atham - Day One Of Onam

2006-08-27T09:55:00.000-07:00

Atham - Day One
Atham is the first day of festivities in the ten-day-long Onam carnival. The day of Atham comes ten days before the asterism Onam or Thiru Onam hence Atham is regarded holy and auspicious by the traditional people of Kerala.

To complete the rituals of Atham people take early bath and offer prayers in the local temple. There is also a set breakfast for Atham consisting of steamed bananas and fried pappadam (pappad). This breakfast remains the same till the tenth and the last day of Thiru Onam. A swing decked with flowers is also slung from a high branch and youngsters take great delight in swinging and singing Oonjal (swing) songs.

Major highlight of Atham is that people start making pookalam from this day. Pookalam, also called Athapoo, is an intricate floral mat laid in the front courtyard by maidens of the house. This is done to welcome the holy spirit of legendary King Mahabali whose spirit is said to visit Kerala at the time of Onam. In subsequent days more flowers and new designs are added to this pookalam. Selection of flower is also an important matter as a particular flower is selected for each day for a specific deity. Great deal of thought and creativity is employed in the making of Pookalam as girls vie with each other for the best design.

Athachamyam

A grand procession called is also carriedAthachamyam
on the day of Atham to mark the beginning of the grand carnival of Onam. The procession is carried out to commemorate the royal custom of the erstwhile state of Kochi when it was customary for the King to travel with his entire entourage to the Thripunithura Fort. Even in the absence of King today, the custom still retains its majestic charm. Elephant processions, folk art presentations, music and dancing make Athachamyam a spectacular event. The procession of Athachamyam is of marked importance at Thripunithura, Kochi.

From the day of Atham an atmosphere of joy and jubilations envelops the very air of Kerala as people get engaged in one activity or the other. Everybody wishes to celebrate Onam in best possible manner.

Onam recipes Tomato Rasam

2006-08-27T09:50:00.000-07:00

Tomato Rasam

Ingredients:

Red Gram Dal	3-4 tbs
Tomatoes (finely chopped)	4 large
Garlic paste	1/2 tsp
Ginger (finely chopped)	1-inch piece
Water	21/2 cups
Garlic grated	1tsp
Green chilies finely chopped	1 or 2
Coriander leaves	finely chopped
Salt	to taste
Chili or pepper powder	to taste
Turmeric powder	1/2tsp
Mustard seeds	1tsp
Cumin seeds	1tsp
Whole dried red chili (halved)	1-2
Asafetida	a pinch
Curry leaves	few
Oil	2tbsp

Method:

Pick, wash and pressure cook the dal and keep side.
Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.

Serve hot garnished with coriander leaves.

RICE PUTTU

2006-08-20T08:13:00.000-07:00

RICE PUTTU

Ingredients:

1/2 Kg Raw Rice
1/2 grated Coconut
Water to sprinkle
Salt to taste

Method:

Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
Heat the powder for 5 mts.While heating stir it. Keep it for cooling.
Mix salt with water sprinkle this to the powdered rice just to make the powder wet.
For making puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut.
This is done till the top. Close the lid steam it for 2 mts in cooker.
Serve it with potato curry or ghee
Serves - 5

ONAM special--Koottucurry

2006-08-12T10:08:00.001-07:00

Koottucurry

In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

Ingredients :

Bengal gram
dal - ¹/₂cup
Pumpkin, snake gourd,
Long runner beans, yam,
Cucumber - ¹/₄kg (all together)
Inner flesh of
drum stick - ¹/₂cup
Grated coconut - ¹/₂cup
Turmeric powder - ¹/₄tsp
Green chillies - 3 (split into 2)
Salt to taste

Coconut oil - ¹/₄cup
Mustard - 1tsp
White gram dal - 2dsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1dsp
Grated coconut - ¹/₄cup

Method of Preparation :

Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind ¹/₂cup grated coconut and mix it with turmeric powder and green chillies.

Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.

Heat 1dsp ghee and fry the ¹/₄cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.

Festival of malayalees----ONAM

2006-08-10T21:47:00.000-07:00

Onam is one of the biggest and most important festivals of Kerala. Festivities of Onam continue for ten long days. Of all these days the most important ones are the first day, Atham and the tenth day, Thiry Onam.

All the religious and traditional people of Kerala sincerely follow the customs and traditions set by their ancestors. People wear new clothes on this day and indulge themselves in dances and sports. The children and the youth join in the entertainment of the season and set about collecting flowers early in the morning to decorate the yards of their houses for the next ten days until the festival ends. The major highlight of this festival is “pookalam” the flower carpet and there are specifications of the type of flowers to be used on each day of the festival. But in today's times the artistic and skilful decorations of the traditional “pookalam” has been lost in darkness.

On the day of Utradam, ninth day since the beginning of the festival, houses are well cleaned and decorated and gala feasts are also arranged. Then the images of deities made up of sticky clay painted red are placed there. They are known as “Trikkakara Appan”. These images are adorned with the lines tastefully drawn from the rice flour mixed with water and then they are worshipped.

The next day, that is the tenth day and the main day of Onam, new clothes are given as presents followed by a grand feast. On the ninth day, tenants of the family, dependents and hangers on present the food of their hard work, such as vegetables and coconut oil to “Karanavar”, the eldest member of the Tarawad in a ritual called “Onakazhcha”. In return they are treated with an extravagant feast on the main day of Onam. The celebrations for this harvest festival begin within a fortnight of the Malayalam New Year, Chingam, and go on for ten days. The last day called the Thiruonam is the most important. The state is in a festive mood with everyone in new clothes, traditional cuisine, folk dance and music. People clean their houses and decorate them with beautiful flower arrangements. Its a time for many rituals, family get-together and visiting almost all temples. The women-folk are dressed up in mundu-veshti, with ornamental flowers in their hair. They decorate their frontyard and "nadumittam" with flowers and light a lamp near an idol of Ganapathy, as a gesture to overcome all hurdles in their path to prosperity. One of the highlights of traditional Onam festivities is the aththa-poo, an auspicious floral decoration that is made in the compound of the house. Everyone has the pookalam , the flower mat outside their house. This is to extend a warm welcome to the King Mahabali. Usually circular in shape, it is often multi-tiered, and up to four or five meters across. It is decorated with leaves, flowers and petals of different kinds. The flower dedicated to that day of Onam, predominates the flower decorations. The swing is another integral part of Onam, especially in the rural areas. Young men and women, sing Onappaattu, or Onam songs, and sway one another on swings hung from high branches.

WISH EVERY READER'S A HAPPY ONAM

2006-08-09T09:22:00.001-07:00

Grilled Vegetable Salad with Garlic Dressing

Ingredients

2 red and/or yellow sweet peppers
2 Japanese eggplants, halved lengthwise
2 medium zucchini or yellow summer squash, halved lengthwise, or 8 to 10 yellow sunburst or pattypan squash*
1 tablespoon olive oil
2 cups dried tortiglioni or rigatoni
3 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons olive oil
1 tablespoon water
1 teaspoon bottled roasted minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup cubed fontina cheese (3 ounces)
1 to 2 tablespoons snipped fresh Italian parsley or parsley

Directions

1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.

3. Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley. Makes 4 servings.

*Note: If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.

Make-Ahead Tip: Cut up cheese; wrap and refrigerate up to 24 hours. Prepare dressing; cover and refrigerate up to 24 hours. Remove from refrigerator about 15 minutes before tossing with salad.

Chicken Salad with Cucumber and Melon

2006-08-09T09:19:00.000-07:00

Chicken Salad with Cucumber and Melon

Ingredients

2 cups shredded cooked chicken (10 ounces)
2 cups cubed cantaloupe and/or honeydew melon
1 cup very finely chopped cucumber
1 cup very finely chopped zucchini
1/4 cup thinly sliced green onions
1/3 cup lime juice
2 tablespoons salad oil
2 tablespoons water
2 tablespoons snipped fresh cilantro or mint
1 tablespoon sugar
1/8 teaspoon ground white pepper
4 cantaloupe and/or honeydew melon halves
Fresh cilantro sprigs (optional)
Frisee (optional)

Directions

1. Toss together the chicken, cubed melon, cucumber, zucchini, and green onions in a large mixing bowl.

2. For dressing, combine lime juice, salad oil, water, cilantro or mint, sugar, and white pepper in a screw-top jar. Cover and shake well. Drizzle 1/2 cup of the dressing over the chicken and melon mixture. Toss lightly to coat. Chill remaining dressing for another use.

3. Divide melon mixture among melon halves. If desired, garnish with fresh cilantro and frisee. Serve immediately. Makes 4 servings.

Food exchanges: 1/2 vegetable, 1/2 fruit, 1/2 starch, 3 meat, 1-1/2 fat.

Ice Cream Sandwiches

2006-08-09T09:15:00.000-07:00

Ice Cream Sandwiches

Ingredients

1 18-ounce roll refrigerated peanut butter cookie dough
1/4 cup all-purpose flour
6 tablespoons preserves, such as raspberry, cherry, or strawberry)
1 pint vanilla bean ice cream

Directions

1. Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.

2. Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22 extra cookies.

Peppered Herb Cheese Ball

2006-08-08T08:53:00.000-07:00

Peppered Herb Cheese Ball

Ingredients

3 tablespoons snipped fresh chives
3 tablespoons snipped fresh basil
2 tablespoons snipped fresh parsley
1 8-ounce package cream cheese, softened
4 ounces goat cheese
1/4 to 1/2 teaspoon cracked black pepper
1 clove garlic, minced
Assorted crackers

Directions

1. In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside. In a medium bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic. Form into a ball.

2. Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours.

3. Makes twelve 2-tablespoon servings

4. Dried Beef Cheese Ball: Prepare as above, except omit basil and parsley. Beat 2 ounces chopped dried beef, 3 tablespoons snipped fresh chives, and 1 teaspoon caraway seeds into cheese mixture. Serve with crisp rye crackers or party rye bread.

5. Italian Cheese Ball: Prepare as above, except substitute fontina cheese for the goat cheese and beat 2 ounces hard salami and 2 tablespoons finely chopped roasted red sweet pepper into the cheese mixture. Serve with water crackers or baguette slices.
Per serving: 121 cal., 5 g total fat (6 g sat. fat), 36 mg chol., 220 mg sodium, 1 g carbo., 0 g dietary fiber, 5 g protein. Daily Values: 9% vit. A, 10% vit. C, 7% calcium, 2% iron. Exchanges: 1/2 High-Fat Meat, 11/2 Fat

Pumpkin Swirl Cheesecake

2006-08-06T06:49:00.000-07:00

Pumpkin Swirl Cheesecake

Ingredients

3/4 cup finely crushed graham crackers
2 tablespoons butter, melted
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
1/2 cup fat-free milk
2 teaspoons vanilla
1/2 teaspoon finely shredded orange peel
2 8-ounce packages fat-free cream cheese
1 15-ounce can pumpkin
1 teaspoon pumpkin pie spice
1 envelope unflavored gelatin
1/4 cup orange juice

Directions

1. For crust: In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

2. For filling: In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

*Sugar Substitute: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare as directed through Step 5. Cover and chill for up to 24 hours. Serve as directed in Step 6.

Broiled Lobster Tails with Garlic-Chili Butter

2006-08-05T11:29:00.000-07:00

Broiled Lobster Tails with Garlic-Chili Butter

Ingredients

4 8-ounce fresh or frozen lobster tails
1 teaspoon finely shredded orange peel
1/2 teaspoon chili powder
1 clove garlic, minced
1/4 cup butter
Clarified Butter (optional)

Directions

1. Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan.

2. In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.

3. Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. If desired, serve with Clarified Butter.

4. Makes 4 lobster tails

Picadillo

2006-08-05T09:37:00.000-07:00

Picadillo

Ingredients

1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 medium tomatoes
1 medium apple
1/3 cup raisins
2 tablespoons thinly sliced, pimiento-stuffed olives
1 tablespoon chopped, pickled jalapeno pepper
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1/4 cup toasted slivered almonds

Directions

1. In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, peel and chop tomatoes. Peel, core, and chop apple. Stir tomatoes, apple, raisins, olives, jalapeno pepper, vinegar, sugar, salt, cinnamon, cumin, and cloves into the beef mixture. Cook, covered, over low heat for 20 minutes. Stir in the toasted almonds. Cook, uncovered, for 2 minutes more. Serve it with large corn chips or tortilla chips or in taco shells or flour tortillas. Makes about 3 cups (24, 2-tablespoon servings).

Fruit Salsa

2006-08-05T09:34:00.000-07:00

Fruit Salsa

Ingredients

1 cup chopped papaya or mango
1 cup finely chopped fresh pineapple
1/4 cup finely slivered red onion
1/4 cup slivered yellow, orange, and/or green sweet pepper
3 tablespoons snipped fresh cilantro
1 teaspoon finely shredded lime or lemon peel
2 tablespoons lime or lemon juice
2 to 4 teaspoons finely chopped fresh jalapeno pepper*
1 teaspoon grated fresh ginger

Directions

In a medium bowl stir together the papaya or mango, pineapple, red onion, sweet pepper, cilantro, lime or lemon pel, lime or lemon juice, jalapeno, and ginger. Cover and chill salsa for 8 to 24 hours. Makes about 2-1/4 cups (17 2-tablespoon servings).

*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with the peppers by covering your hands with plastic bags or plastic or rubber gloves. Be sure to wash hand thoroughly before touching your face or eyes.

Spanish-Style Chicken

2006-08-05T09:03:00.000-07:00

Spanish-Style Chicken

Ingredients

1 3- to 3-1/2-pound broiler-fryer chicken, cut-up
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons olive oil
1 28-ounce can whole Italian-style tomatoes, cut up
4 medium potatoes, cut into 1/2-inch pieces (4 cups)
1 medium onion, sliced (1/2 cup)
1/2 cup halved pitted ripe olives
1/2 cup dry red wine
2 tablespoons capers (optional)
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 cloves garlic, minced
1 tablespoon cold water
2 teaspoons cornstarch

Directions

1. Remove skin from chicken. In a large plastic bag combine flour, salt, and ground red pepper. Add chicken, a few pieces at a time; shake to coat. In a 4-quart Dutch oven heat oil. Cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly.

2. Add undrained tomatoes, potatoes, onion, olives, wine, capers (if using), dried basil and dried oregano (if using), and garlic to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 35 to 45 minutes or until chicken is tender and no longer pink. Remove chicken to a serving dish; cover and keep warm.

3. In a small bowl combine the water and cornstarch; add to potato mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in fresh basil and oregano (if using). Pour thickened mixture over chicken in dish. If desired, garnish with a sprig of fresh basil or oregano. Makes 6 servings.

Easy Chicken Liver Pate

2006-08-03T05:12:00.000-07:00

Easy Chicken Liver Pate

Ingredients

3/4 cup chopped onion
1 large clove garlic, minced
2 tablespoons butter or margarine
1 pound chicken livers, drained
2 tablespoons cognac or brandy
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Dash ground ginger
French bread

Directions

Cook onion and garlic in butter or margarine in a large skillet until tender. Add chicken livers. Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally. Carefully add the cognac; reduce heat. Simmer, uncovered, 2 minutes. Cool slightly. Transfer mixture to a blender container or food processor bowl.

Add salt, pepper, cloves, nutmeg, and ginger. Cover and blend or process mixture until smooth. Pack pate into a crock or bowl. Cover surface with plastic wrap and chill at least 6 hours.

To serve, allow pate to stand at room temperature for 20 minutes. Serve with French bread. Makes 16 servings.

Make-Ahead Tip: Prepare pate, cover, and chill in the refrigerator up to 1 day.

Whole Wheat Crostini with Dried Tomato Tapanade

2006-08-03T05:09:00.000-07:00

Whole Wheat Crostini with Dried Tomato Tapanade

Ingredients

3/4 cup water
1-1/2 teaspoons shortening
1-1/2 cups whole wheat flour
3/4 cup bread flour
2 teaspoons brown sugar
1/2 teaspoon salt
1 teaspoon active dry yeast
2 teaspoons cornmeal
1 7-ounce jar dried tomatoes (oil pack), drained (3/4 cup)
1/2 of an 8-ounce tub cream cheese
1/2 cup pine nuts, toasted
1 2-1/4-ounce can sliced ripe olives, drained
1 tablespoon dried basil
2 cloves garlic
2 tablespoons water
1/3 cup water

Directions

1. Add the 3/4 cup plus 2 tablespoons water, shortening, whole wheat and bread flours, brown sugar, salt, and yeast to the bread machine pan according to manufacturer's directions for a 1-pound loaf. Select dough cycle.

2. When cycle is complete, remove dough from machine. Divide in half; cover and let rest 10 minutes. Grease a baking sheet; sprinkle with cornmeal.

3. Roll each half of dough on a lightly floured surface into a 12x8-inch rectangle. Starting at a long side, roll up rectangles jelly-roll style; pinch edges and ends closed. Place loaves, seam side down, on prepared baking sheet. Cover and let rise in a warm place for 30 to 35 minutes or until nearly double.

4. Using a sharp knife, make three or four slashes across the top of each loaf. Brush with water. Bake in a 375 degree F oven about 25 minutes or until lightly browned and bread sounds hollow when tapped. Cool on wire rack.

5. For Dried Tomato Tapanade, place dried tomatoes, cream cheese, pine nuts, olives, basil, garlic, and the 1/3 cup water in a food processor bowl; process until almost smooth, scraping down sides of bowl as necessary. Transfer to covered container. Cover and chill up to 1 week. Let stand at room temperature for 30 minutes before serving.

6. Cut each loaf of bread into 1/4-inch-thick slices. Place in a single layer on baking sheets. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until lightly browned. Spread each slice with about 1 teaspoon Dried Tomato Tapanade. Makes about 56 servings.

Make-Ahead Tip: Up to 1 week ahead, prepare the tapanade. Before serving, let tapanade stand at room temperature for 1 hour. Prepare and cool bread; wrap in foil and place in airtight container or plastic freezer bag. Seal, label, and freeze up to 1 week. Thaw 1 hour at room temperature before slicing.

Wheat Berry-Watercress Quiche

2006-08-03T05:05:00.000-07:00

Wheat Berry-Watercress Quiche

Ingredients

1 9-inch unbaked pastry shell
2 eggs
2 egg whites
1-1/2 cups milk
1 tablespoon Dijon-style mustard
1/2 cup coarsely chopped watercress leaves
1/4 cup sliced green onion
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup cooked wheat berries*
1-1/2 cups shredded Swiss cheese (6 ounces)

Directions

1. Line the bottom of pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil; bake 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 325 degrees F. In a bowl stir together eggs, egg whites, milk, mustard, watercress leaves, green onion, salt, and pepper.

2. Sprinkle cooked wheat berries in the bottom of pastry shell. Top with shredded Swiss cheese. Slowly pour egg mixture over wheat berry mixture. Bake in a 325 degree F. oven about 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes. Makes 6 servings.

*To cook wheat berries, in a small saucepan bring 1 cup water and 1/3 cup uncooked wheat berries to a boil; reduce heat. Cover and simmer for 1 hour. Drain well on paper towels.

Make-Ahead Tip:Cook wheat berries up to 48 hours ahead; cover and chill until needed.

Sausage, Kale, and Bean Stew

2006-08-03T05:03:00.000-07:00

Sausage, Kale, and Bean Stew

Ingredients

1 pound bulk mild Italian sausage
12 ounces kale
2 tablespoons water
1 cup shiitake mushroom caps (1 3.2-oz. pkg.), sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
3 cups Vegetarian Cassoulet beans
1 14 1/2-ounce can vegetable broth

Directions

Shape sausage into 1-inch balls. Arrange sausage balls in a single layer in a 12-inch nonstick skillet. Cook over medium heat until brown on all sides. Remove sausage from skillet and drain. Remove any fat left in skillet.

Meanwhile, remove center stalks from kale; discard stalks. Coarsely chop kale (should have about 16 cups). Add kale and water to skillet; cook, covered, for 10 minutes or until kale is just tender, stirring occasionally. Add mushrooms, garlic, salt, pepper, and red pepper. Cook, uncovered, over medium heat for 5 minutes more. Add sausage, Vegetarian Cassoule beans, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until kale is very tender.

Lamb Shanks with French Green Lentil and Sweet Potato Ragout

2006-08-03T05:01:00.000-07:00

Lamb Shanks with French Green Lentil and Sweet Potato Ragout

Ingredients

2 large onions, sliced 1/4-inch thick
2 cups sliced celery
4 cloves garlic, minced
2 tablespoons olive oil
8 lamb shanks (3/4 to 1 pound each)
3 cups chicken broth
1-1/2 cups dry red wine or reduced-sodium chicken broth
4 sprigs fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/3 cups dry French green lentils or other petite green lentils, rinsed and drained
1 28-ounce can diced tomatoes, undrained
1 14-1/2-ounce can diced tomatoes, undrained
1 pound sweet potatoes or yams, peeled and cut into 1-inch chunks (about 3-1/2 cups)
2 teaspoons finely shredded orange peel
Fresh rosemary sprigs (optional)

Directions

1. Cook onion, celery, and garlic in hot olive oil in an 8- or 10-quart Dutch oven or kettle until tender. Remove from Dutch oven; set aside.

2. Trim excess fat from lamb shanks. Add half of the shanks to the Dutch oven, and brown on all sides; remove. Repeat with remaining shanks. Carefully drain fat from Dutch oven. Return all shanks and cooked vegetables to the Dutch oven. Carefully add chicken broth, wine or reduced-sodium chicken broth, the four sprigs fresh rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for about 2 hours or until lamb is just tender.

3. Stir lentils into Dutch oven. Simmer, covered, for 20 minutes. Add tomatoes, sweet potatoes or yams, and orange peel. Simmer, uncovered, 15 to 20 minutes more or until lentils and sweet potatoes are tender. Remove rosemary stems from pot; discard. Skim fat from broth.

4. To serve, place a lamb shank in each of eight shallow pasta or soup bowls. Ladle ragout mixture into each. If desired, garnish with fresh rosemary sprigs. Makes 8 servings.

Make-Ahead Tip: Cool cooked lamb and ragout mixture for 1 hour. Divide mixture between two large refrigerator containers or 3-quart casseroles. Cover and chill in the refrigerator overnight. Remove any excess fat. Return to large Dutch oven and reheat over medium-low heat, stirring constantly.

2006-08-03T04:58:00.000-07:00

Creme Brulee

Ingredients

2 cups half-and-half or light cream
5 egg yolks, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup sugar
Edible flower petals (optional)

Directions

1. Preheat oven to 325 degree F.

2. Heat half-and-half or light cream in a small heavy saucepan over medium-low heat just until bubbly. Combine slightly beaten egg yolks, 1/3 cup sugar, vanilla, and salt in a medium mixing bowl. Beat with a wire whisk or rotary beater just until combined. Slowly whisk or stir the hot cream into the egg mixture.

3. Place four ungreased 4-inch quiche dishes or oval or round tart pans without removable bottoms into a 13x9x2-inch baking pan. Set the pan on an oven rack in the preheated oven. Pour custard mixture evenly into the dishes. Pour very hot water into the baking pan around the dishes until water is halfway up the sides of the baking pan.

4. Bake for 18 to 24 minutes or until a knife inserted near the center of each dish comes out clean. Remove dishes from pan; let cool about 30 minutes. Cover, chill for 1 hour or up to 8 hours. Before serving, let the custards stand at room temperature for 20 minutes.

5. Place 1/3 cup sugar in a heavy 10-inch skillet. Heat skillet over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook until sugar is completely melted and golden (3 to 5 minutes more), stirring as needed.

6. Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece. If melted sugar starts to harden in pan, return to heat, stirring until it melts. If it starts to form clumps, carefully stir in 1 to 2 teaspoons water. If desired, garnish custards with edible flower petals. Serve immediately. Makes 4 servings.

Grilled Steaks with Gorgonzola Butter

2006-08-03T04:53:00.000-07:00

Grilled Steaks with Gorgonzola Butter

Ingredients

4 boneless beef top loin steaks, cut 1 inch thick (about 2 pounds total)
2 tablespoons crumbled Gorgonzola or blue cheese
2 tablespoons soft onion-garlic cream cheese
1 to 2 tablespoons butter, softened
1 tablespoon chopped pine nuts or walnuts, toasted
Salt
Thinly sliced fresh basil or chopped parsley

Directions

1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan. Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)

2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter, and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap; chill.

3. Season grilled steaks to taste with salt. Slice flavored butter into 8 slices. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley. Makes 4 servings.

To Grill Directly: Grill the steaks on the grill rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness or 12 to 15 minutes for medium doneness.)

To Broil: Place steaks on the unheated rack of a broiler pan. Broil steaks 3 to 4 inches from heat to desired doneness, turning steaks over once. (Allow 10 to 12 minutes for medium-rare doneness or 16 to 20 minutes for medium doneness.)

Two-Bean Chili with Avocado

2006-08-03T04:48:00.000-07:00

Two-Bean Chili with Avocado

Ingredients

1 large onion, chopped
2 tsp. dried oregano, crushed
2 tsp. canola or olive oil
2 14.5-oz. cans diced tomatoes, undrained
1 15-oz. can black or kidney beans, rinsed and drained
1 15-oz. can pinto beans, rinsed and drained
1/2 cup salsa (preferably guajillo chile salsa)
1 medium ripe avocado, peeled, seeded, and diced
1/4 cup snipped fresh cilantro

Directions

1. In a large saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro. Makes 5-1/2 cups (4 to 5 servings).

Basil Scrambled Eggs with Cornbread Toast

2006-08-03T04:46:00.000-07:00

Basil Scrambled Eggs with Cornbread Toast

Ingredients

1 8-oz. pkg. corn bread mix
1 cup shredded cheddar cheese
1/2 a 32-oz. pkg. frozen hash brown potatoes (about 3-1/2 cups)
6 eggs
1/3 cup milk, half-and-half, or light cream
1/4 tsp. salt
Dash ground black pepper
1 Tbsp. butter or margarine
1/2 cup snipped fresh basil

Directions

1. Preheat oven to 400 degrees F. Prepare corn bread mix according to package directions, stirring 1/2 cup of the cheese into the batter. Spread batter in a greased 8 x 4-inch loaf pan. Bake 20 minutes or until corn bread is lightly browned and a wooden pick inserted near center comes out clean. Cool corn bread in pan on a wire rack for 10 minutes. Remove corn bread from pan; cool completely.

2. In a large skillet, prepare hash brown potatoes according to package directions. Sprinkle potatoes with remaining 1/2 cup cheese during last 2 minutes of cooking. Set aside; keep warm.

3. Preheat oven to 300 degrees F. Slice corn bread loaf into 8 slices (about 1-inch). Lay slices on a baking sheet. Place in oven to warm. Meanwhile, in a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk just until combined. In a large skillet melt butter over medium heat and pour in egg mixture. Cook over medium heat, without stirring, until eggs begin to set on the bottom and around the edge.

4. With a spatula or large spoon, lift and fold the partially cooked egg mixture to let the uncooked portion flow underneath. Cook over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat immediately.

5. To serve, place 2 slices of corn bread on each of four plates. Divide scrambled eggs and hash browns among the plates. Sprinkle eggs and hash browns with fresh basil. Makes 4 servings.

Quiche

2006-08-03T04:43:00.000-07:00

Quiche

Ingredients

1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
4 eggs, lightly beaten
1-1/2 cups half-and-half, light cream, or milk
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash ground nutmeg
3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
1 tablespoon all-purpose flour

Directions

1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

4. Lower Fat Quiche: Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.

2006-08-03T04:41:00.000-07:00

Steamed Spinach

Ingredients

3 6-oz. bags prewashed fresh baby spinach or 2 10-oz. bags prewashed spinach
1 cup snipped fresh parsley, basil, cilantro or watercress
1/4 cup sherry vinegar or herb vinegar
Salt and freshly ground black pepper
Lemon wedges (optional)

Directions

1. In a large Dutch oven or very large skillet with steamer basket insert* bring 1 inch of water to boiling. Combine spinach and herbs or watercress in basket; place over boiling water. Cover and steam for 2 to 3 minutes or until wilted, stirring once. Remove basket carefully; drain. Transfer spinach to a serving bowl. Drizzle with some of the vinegar. Season to taste with salt and pepper.

2. Pass remaining vinegar. Garnish with lemon wedges, if desired. Makes 4 servings.

Note: If you don't have a Dutch oven or a very large skillet with a steamer basket, use a small steamer basket set in a large skillet, and cook the spinach in three batches.

Chinese-Style Pasta Salad

2006-08-03T04:36:00.000-07:00

Chinese-Style Pasta Salad

Ingredients

1 16-ounce packages dried fettuccine or linguine
4 cups chopped cooked chicken*
1-1/2 cups thinly bias-sliced celery
1/2 cup sliced green onions
1/4 cup snipped fresh cilantro or parsley
1 8-ounce bottle Asian vinaigrette salad dressing
2 teaspoons sesame seeds, toasted

Directions

1. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. Transfer fettuccine to a very large bowl. Stir in chicken, celery, green onions, and cilantro. Pour dressing over all; toss to coat well. Cover and chill for 4 to 24 hours. Just before serving, sprinkle with sesame seeds. Makes 8 servings.

Bavarian Honey-Bran Muffins

2006-08-03T04:29:00.000-07:00

Bavarian Honey-Bran Muffins

Ingredients

2 cups natural wheat bran (white wheat bran)
2 cups all-purpose flour
3/4 cup raisins
1/4 cup sugar
1-1/4 teaspoons baking soda
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
2/3 cup honey
1/2 cup margarine, melted

Directions

1. In a large bowl, stir together wheat bran, flour, raisins, sugar, baking soda, and salt. In a small bowl, combine egg, milk, honey, and melted margarine. Add all at once to flour mixture. Stir just until moistened; don't beat.

2. Grease muffin cups or line with paper bake cups; fill 2/3 cull. Bake in a 400 degree F oven for 16 to 18 minutes or until golden. Remove from pans. Serve warm. Makes about 16 muffins.

Tandoori-Style Turkey Drumsticks

2006-08-03T04:28:00.000-07:00

Tandoori-Style Turkey Drumsticks

Ingredients

4 cloves garlic, minced
2 tablespoons fresh ginger
2 tablespoons curry powder
2 teaspoon ground cumin
1/2 teaspoon salt
1-1/2 pound small turkey drumsticks

Directions

1. Combine garlic, ginger, curry powder, cumin, and salt in a small bowl. Spread spice mixture evenly over turkey. (Wear disposable gloves so the spices don¿t stain your hands.) Place spice-rubbed turkey in a glass baking dish; spoon yogurt over turkey. Cover and refrigerate for 6 to 24 hours.

2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place drumsticks on the lightly oiled rack over drip pan. Cover and grill for 45 to 55 minutes or until an instant-read thermometer inserted in center of thickest portions registers 180 degree F, turning once. Makes 4 to 6 servings.

Mango Chili Chicken

2006-08-03T04:26:00.000-07:00

Mango Chili Chicken

Ingredients

1/3 cup mango chutney, snipped
2 teaspoons hot chili garlic sauce
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
2 teaspoons cooking oil
1 to 3 small dried hot chili peppers
1 pound skinless, boneless chicken breasts, cut into 3/4- to 1-inch pieces
1 red sweet pepper, cut into 1- to 2-inch strips
1 mango, seeded, peeled, and cut into thin strips
2 cups hot cooked rice

Directions

1. For sauce, combine first four ingredients; set aside. Heat oil in a large wok or very large nonstick skillet over medium-high heat. Add chili peppers; cook and stir for 10 seconds (be sure area is well ventilated). Add chicken. Cook and stir for 3 to 4 minutes or until no pink remains. Push chicken from center. Add sweet pepper. Cook and stir 1 minute. Stir in sauce; heat through. Top with mango. Serve with rice. Makes 4 servings.

Cooking Hot Peppers: Be sure area is well ventilated when cooking the hot peppers.

Cucumber Sandwiches

2006-08-03T04:21:00.000-07:00

Cucumber Sandwiches

Ingredients

1 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
1 tablespoon lime juice
1 fresh jalapeno chile pepper, quartered and seeded, if desired
1 clove garlic, quartered
2 tablespoons grated Parmesan cheese
4 slices whole wheat or white bread
2 tablespoons butter, softened
4 1-ounce slices provolone cheese
1/2 of a medium cucumber, thinly sliced (1 cup)

Directions

1. In a food processor combine cilantro, mint, lime juice, jalapeno pepper, and garlic. Cover and process until finely chopped. (If you do not have a food processor, finely chop the herbs, jalapeno, and garlic; combine with the lime juice.) Stir in Parmesan cheese.

2. If desired, remove crusts from bread. Spread one side of each bread slice with softened butter. Top 2 of the bread slices with half of the cheese. Top with all of the cucumber slices. Carefully top with all of the cilantro mixture, remaining cheese slices, and remaining bread slices, buttered side down. Cut sandwiches in half. Serve immediately or wrap in plastic wrap and pack with an ice pack or chill up to 4 hours before serving. Makes 2 sandwiches.

Jamaican Jerk Chicken Skewers

2006-08-03T04:19:00.000-07:00

Ingredients

2 lb. skinless, boneless chicken breast halves
2 Tbsp. whole allspice
1 Tbsp. snipped fresh thyme
1 tsp. black peppercorns
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 cup packed dark brown sugar
6 cloves garlic
4 shallots
1 Scotch bonnet or habanero chile pepper
2 Tbsp. dark rum
Lime wedges

Directions

1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to 1/4- to 1/2-inch thickness. Remove plastic wrap. Cut pounded chicken breast halves lengthwise into 1-inch strips. Place the chicken strips in a glass or ceramic bowl.

2. In a spice grinder, combine allspice, thyme, peppercorns, nutmeg, and cinnamon. Grind mixture to a fine powder. (If some large pieces remain, pass mixture through a fine-mesh sieve; discard large pieces). Transfer mixture to a food processor. Add brown sugar, garlic, shallots, and Scotch bonnet pepper. Process until coarsely ground. Add rum; process mixture to paste consistency.

3. Add spice paste to chicken strips; gently toss to coat. Cover and chill for 1 to 24 hours, tossing occasionally.

4. Wearing plastic gloves*, loosely thread chicken accordion-style onto twelve 8- to 10-inch skewers.** For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until chicken is no longer pink, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover; grill as above.) Serve chicken with lime wedges. Makes 6 servings.

5. *Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

6. **If using wooden skewers, soak them in water for at least 1 hour before grilling.

Argentinean-Style Steak

2006-08-03T04:17:00.000-07:00

Ingredients

2 beef T-bone or porterhouse steaks, cut 1 inch thick
3 tablespoons olive oil
2 tablespoons snipped fresh Italian flat-leaf parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 or 3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack directly over pan. Cover and grill steaks to desired doneness. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)

2. Meanwhile, for the sauce, stir together the olive oil, parsley, oregano, garlic, salt, and red pepper. Spoon the sauce on top of the steaks for the last 2 minutes of grilling. Makes 4 servings.

3. To grill directly: Grill the steaks on an uncovered grill directly over medium coals to desired doneness, turning once. [Allow 8 to 12 minutes for medium-rare (145 degrees F) doneness or 12 to 15 minutes for medium (160 degrees F) doneness.]

4. To broil: Place steaks on the unheated rack of a broiler pan. Broil with surface of steak 3 to 4 inches from heat to desired doneness, turning once. [Allow 15 to 20 minutes for medium-rare (145 degrees F) to medium (160 degrees F) doneness.] Spoon sauce on steaks for the last 2 minutes of broiling.

Candied Coffee Nut Sundaes

2006-08-03T04:11:00.000-07:00

Ingredients

1-1/4 cups pecan halves and/or other shelled nuts
3 tablespoons butter (no substitutes), melted
2 tablespoons coffee liqueur
2 tablespoons sugar
4 teaspoons red chile powder (New Mexico-style or ground Ancho chiles)
1 quart coffee ice cream or reduced-fat coffee ice cream
1/2 to 1 cup chocolate ice cream topping

Directions

1. Toss together the pecan halves and/or other nuts, butter, liqueur, sugar, and red chile powder. Place in a single layer on a foil tray. Turn off all but one burner of a gas grill or prepare smoker. The temperature inside the grill or smoker should be about 225 degrees F.

2. Grill tray of nuts about 40 minutes or until they are dried and slightly crisp. (Nuts will crisp as they cool.) Watch closely to prevent overbrowning. Cool completely in a single layer; separate nuts if necessary. Store, covered, up to 3 days.

3. For each serving, place a scoop of ice cream in a serving bowl, top with 1 to 2 tablespoons of chocolate ice cream topping and about 2 tablespoons candied nuts. Makes 8 servings.

White Corn and Baby Pea Salad

2006-08-03T04:07:00.000-07:00

Ingredients:

• 1 16-oz. package frozen white corn, thawed
• 1 16-oz. package frozen baby peas, thawed
• 1 cup chopped peeled jicama
• 2/3 cup chopped celery
• 1/4 cup thinly sliced green or red pepper
• 1/2 cup chopped green onions
• 1/2 cup seasoned rice vinegar
• 2 tbsp. brown sugar
• 1 tbsp. snipped fresh parsley
• 1/2 tsp. salt
• Dash white pepper
• 1 tbsp. snipped fresh mint (opt.)

Method:

In a bowl combine corn, peas, jicama, celery, green pepper, and green onions. In a jar mix together the rice vinegar, brown sugar, parsley, salt, and white pepper; shake well. Pour over salad; toss. Cover and chill 2 hours. Add mint, if desired.

Brisket with Stone Ground Mustard

2006-07-31T09:12:00.000-07:00

Brisket Ingredients:
1 (3-pound) beef brisket 6 cups water 1/4 cup chopped fresh parsley 4 ribs celery, cut into 2-inch pieces 4 medium carrots, cut into 2-inch pieces 2 medium onions, cut into 2-inch pieces 1 teaspoon salt 1 teaspoon coarsely ground pepper 1 teaspoon dried thyme leaves 2 bay leaves
Sauce Ingredients:
3 tablespoons all-purpose flour 1/2 cup country-style Dijon mustard 1/2 cup currant jelly 1/2 cup whipping cream 1 teaspoon Worcestershire sauce

Prepration

Place brisket in 5-quart saucepan or Dutch oven; add water. Add all remaining brisket ingredients; bring to a full boil. Cover; cook over medium-low heat until brisket is fork tender (2 1/2 to 3 hours). Remove bay leaves. Place brisket and vegetables on serving platter; reserve 1 1/2 cups broth.
Place 1 1/2 cups reserved broth in same pan; stir in flour with wire whisk. Cook over medium heat, stirring occasionally, until smooth and bubbly (2 to 3 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce is thickened (4 to 5 minutes). Serve over carved brisket and vegetables.

Diabetic Recipes(Low Cal Breakfast & Brunch Recipes)

2006-07-31T09:03:00.000-07:00

Blueberry Almond Coffee Cake

2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup Splenda Granular 2 large eggs 1 teaspoon vanilla extract 1/2 cup low fat milk 1 1/2 cups blueberries 1 large egg white 1 cup sliced almonds 3 tablespoons Splenda Granular

Preheat oven to 350°F. Lightly oil an 8 x 8-inch baking dish. Set aside. Sift together flour, baking powder, and salt. Set aside.
Beat together butter, 1 cup Splenda Granular, and vanilla with an electric mixer until light and fluffy.
Beat in whole eggs one at a time. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture. Mix well. Fold in berries.
Spoon batter into baking dish. Lightly beat egg white with fork. Add remaining 3 tablespoons Splenda® Granular and sliced almonds. Stir until almonds are lightly coated. Spoon topping over batter.
Bake 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on rack approximately 10 minutes.

Diabetic Recipes(Low Cal Breakfast & Brunch Recipes)

2006-07-31T08:58:00.000-07:00

Apricot-Almond Coffee Ring

1 cup dried apricots, sliced 1 cup water 3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful
1/8 teaspoon ground mace 1 (16-ounce) loaf frozen Italian bread dough, thawed 1/3 cup sliced or slivered almonds Skim milk 1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful

Heat apricots, water, 3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful and mace to boiling in small saucepan; reduce heat and simmer, covered, until apricots are tender and water is absorbed, about 10 minutes. Simmer, uncovered, until no water remains, 2 to 3 minutes. Cool.
Roll dough on floured surface into 14 x 8-inch rectangle. Spread apricot mixture on dough to within 1-inch of edges; sprinkle with 1/4 cup almonds. Roll dough up jelly roll style, beginning with long edge; pinch edge of dough to seal. Place dough seam side down on greased cookie sheet forming circle; pinch ends to seal.
Using scissors, cut dough from outside edge almost to center, making cuts 1-inch apart. Turn each section cut side up so filling shows. Let rise, covered, in warm place until dough is double in size, about 1 hour.
Brush top of dough lightly with milk; sprinkle with remaining almonds and 1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful. Bake coffee cake in preheated 375ºF oven until golden, 25 to 30 minutes. Cool on wire rack.

Cooking Tips

2006-07-31T08:42:00.000-07:00

One of my readers recently asked me how to melt cheese on salads. I thought it would be nice to share my response with everyone. So here are some cooking tips I have on melting yummy cheese on to salads without wilting or cooking the lettuce.

Some ways that I use to get the cheese all gooey (for salads) is to toss it (the cheese) in with the sautéing ingredients just before serving. For example, if I am sautéing peppers and sliced meat, I'll toss the cheese in there at the last minute or so and stir until I get the gooey consistency that I love. then I pour it over the more delicate lettuce greens. You can also do this alone in a nonstick skillet. Again that depends on the cheese you're melting. This tactic works well with hard, grated cheeses.

If you are working to melt a Camembert or other soft cheese you can microwave them or bake them in the oven and then transfer to them to the salad afterwards. Anywhere from several minutes in the microwave to 10-15 in the oven works well. Keep an eye on the cheese; a whole Camembert while swell up with the heat. when it does, it's hot and gooey and ready to be served.

There is also the tactic of slicing the cheese (if it is of the soft or semi-soft variety) and placing them on slices of toast and broiling them. If you slide the whole salad under the broiler, the salad will melt, but by using the bread or toast slices, you can cook the cheese to your liking without sacrificing the crispness of the salad. Best candidates for this method are goat cheeses, bleus or even individual Bries or Camemberts. (Sliced Camembert will run absolutely everywhere so be watch out!)

I have a Tupperware pitcher that is quite new and when I melt things in it in the microwave, the items don't stick much. Hard cheeses work well in this type of container. Melt cheese here and pour over salad. A really good nonstick saucepan works well too.

I use the saucepan when melting cheese like bleu or Roquefort. If they are really strong, I'll add some crème fraîche or crème fluide (sour cream, single cream...) to mellow out the intense flavor; whisk well together and pour over salad.

If any other readers have some ideas about melting cheeses for salads, please feel free to share them here with the rest of us.