2:29 pm by Unknown
From : http://www.realsimple.com/food-recipes/browse-all-recipes/broccoli-dip-00000000001857/index.html
Makes 2 1/3 cups| Hands-On Time: 05m| Total Time: 05m
Ingredients
1 14-ounce bag frozen broccoli, thawed
1 cup low-fat cottage cheese
kosher salt
1 5-ounce package pita chips
Directions
Puree the broccoli, cottage cheese, and 1/8 teaspoon salt in a food processor until smooth. Serve with the pita chips.
2:27 pm by Unknown
From : http://www.gourmet.com/recipes/2000s/2007/12/broccoli-trees
Ingredients
2 lb broccoli, cut into 1 1/2-inch-wide spears
1 garlic clove
1 (19-ounce) can white beans such as cannellini, drained and rinsed
3/4 cup silken tofu (6 1/2 ounces), drained and gently rinsed
2 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
Pinch of cayenne
Method
Blanch broccoli in a pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, 2 minutes, then drain in a colander. Immediately plunge colander with broccoli into an ice bath to stop cooking, then drain again. Spread broccoli out on a kitchen towel to dry. (Broccoli will still be crisp.)
With motor of a food processor running, drop garlic through feed tube and process until finely chopped. Add remaining ingredients (except broccoli) and 1/2 teaspoon salt and purée until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.
COOKS’ NOTE:
Broccoli can be cooked 1 day ahead and chilled in a sealed bag.
Dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
2:18 pm by Unknown
From : http://www.twopeasandtheirpod.com/creamy-avocado-yogurt-dip/
ingredients:
1/2 cup plain fat-free Greek yogurt (I use Chobani)
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Pita chips, tortilla chips, cut up veggies-for serving
directions:
1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.
2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.
2:18 pm by Unknown
From : http://www.babble.com/best-recipes/edamame-hummus/
Edamame Hummus
1 1/2 cup edamame, shelled, cooked and cooled
2 tablespoons water
Juice of 1 lemon
1 clove garlic
2 tablespoons tahnini or sesame oil
1 teaspoon soy sauce
2 – 3 tablespoons olive oil
kosher salt to taste
In a food processor, pulse the first six ingredients together until very well blended. Keep pulsing the food processor and drizzle in the olive oil, until the consistency of the dip is soft but not drippy. Salt to taste. Serve & enjoy!
3:06 pm by Unknown
From : http://www.zeekhanakhazana.com/recipe/kashmir-chutney
INGREDIENTS
6 - 7 apple
¾ cup malt vinegar
½ ginger
10 - 12 garlic cloves
4 - 5 dry red chillies
¼ cup raisins
sea salt to taste
1 ¼ tsp white pepper powder
1 cup finely chopped dates
12 - 13 tbsp brown sugar
METHOD
Heat malt vinegar in a pan.
Now add garlic and dry red chillies in it to cook.
After cooked, take out the garlic and chillies from the pan.
Now add raisins, rock salt, white pepper powder in it to boil.
After boiled, add grated apple and ginger along with dates in the pan.
Cook them for 3 mins - 4 mins.
Next, add brown sugar in it to cook for 40 mins - 45 mins.
After cooked, preserve it in a jar.
Your Kashmir Chutney is ready.
11:41 am by Unknown
Ingredients
1/2 cup (125 mL) butter, softened
1/4 cup (60 mL) sesame seeds
4 tsp (20 mL) dry mustard
1 tbsp (15 mL) dried parsley
1 tsp (5 mL) dried rosemary
Preparation
Cream together butter, sesame seeds, mustard, parsley and rosemary.
Let stand for 1 hour to blend flavours.
Serve spread in grilled vegetable and alfalfa sprout sandwiches.
Tips
Keeps in refrigerator: 2 to 3 weeks
Keeps at room temperature: 2 to 4 hours
11:17 am by Unknown
Ingredients
1/2 cup (125 mL) butter, softened
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped fresh parsley
Salt and pepper, to taste
Preparation
Beat together butter, lemon juice and parsley until well conbined. Add salt and pepper to taste.
Delicate Herb butters:
Start with Lemon Parsley butter, reducing or omitting parsley if desired. Add chopped fresh herbs to taste.
Try:
-fresh mint with peas,
-fresh thyme with potatoes,
-fresh oregano with zucchini,
-fresh dill with carrots,
-fresh basil with grilled tomatoes,
-fresh rosemary with baked onions
Chill flavoured butters and roll into logs; wrap well and refrigerate. Slice to serve. Or spread on waxed paper, chill and cut into fanciful shapes with small cookie cutters.
They keep up to 1 week in the refrigerator or 1 month in the freezer. Thaw before using
11:14 am by Unknown
Ingredients
1 cup (250 mL) softened unsalted butter
1/2 cup (125 mL) honey
1/2 cup (125 mL) chopped sweetened dried cranberries
2 tsp (10 mL) orange zest
Preparation
Beat together unsalted butter, honey, dried cranberries and orange zest until fluffy.
Keep cool. Spread on muffins, toasted bagels and scones.
Tips
To present as a gift, pack into elegant little candy dishes, preferably with lids.
11:10 am by Unknown
Ingredients
Roasted Garlic Savoury Whipped Cream:
2 whole bulbs garlic
1 tsp (5 mL) butter
Pinch of salt
1/2 cup (125 mL) Blue Cheese Savoury Whipped Cream
Blue Cheese Savoury Whipped Cream:
2/3 cup (160 mL) 35 % cream
1 oz (30 g) Canadian blue cheese
Pinch of salt
Preparation
Roasted Garlic Savoury Whipped Cream:
Cut tops from garlic bulbs so bulbs are exposed. Place butter over top and season with salt.
Roast garlic, uncovered, in preheated 350 ºF (180 ºC) oven for 35 to 40 minutes or until garlic is soft and golden. Let cool slightly and remove roasted garlic from peel. Puree with 2 tbsp (30 mL) whipped cream and salt until smooth.
Whip remaining cream until soft peaks form. Whip garlic puree into whipped cream; do not over-whip, this should take 5 seconds.
Serve a dollop over your favourite grilled meat, as a dip or as a topping for potato or other vegetables.
Blue Cheese Savoury Whipped Cream:
Crumble blue cheese into 1/4 cup (60 mL) cream and puree until smooth; add salt.
Whip remaining cream until soft peaks form. Whip cheese puree into whipped cream; do not over-whip, this should take 5 seconds.
11:07 am by Unknown
Ingredients
1/2 cup (125 mL) buttermilk
2 tbsp (30 mL) plain yogourt
1 tsp (5 mL) white wine vinegar
1 tsp (5 mL) fresh tarragon, chopped
1 garlic clove, minced
Salt and pepper, to taste
Preparation
Combine all ingredients and refrigerate for at least one hour for flavours to blend.
Tips
For a creamier vinaigrette, replace 1 tbsp of yogourt (15 mL) with 1 tbsp (15 mL) of mayonnaise.
11:05 am by Unknown
Ingredients
1 can (19 oz/540 mL) chick peas, rinsed and drained
3 tbsp (45 mL) lemon juice
3 tbsp (45 mL) olive oil
1/2 cup (125 mL) water
1 tsp (5 mL) garlic , minced
1/2 tsp (2 mL) ground cumin
Salt and pepper, to taste
3 tbsp (45 mL) plain yogurt
Fresh parsley
Preparation
In food processor, purée chick peas with lemon juice, oil, water, garlic, cumin, salt and pepper until smooth. Beat in yogurt.
Garnish with fresh parsley sprigs. Serve with fresh pita bread and your favorite vegetables.
11:03 am by Unknown
Ingredients:
1 cup - ginger chopped roughly
1 cup (pods from 3-4 bulbs) - garlic flakes (big variety)
1/4 tsp - turmeric
3/4 tbsp - oil
Method
Peel the ginger and garlic.
First grind ginger for a minute with turmeric and oil and then add the garlic.
Grind to a smooth paste. Don`t use your hands to mix at any time while grinding, use a spoon.
Transfer the paste to clean airtight containers and store refrigerated.
You may use for a month if you handle it well.
Tips:
Always use a clean spoon. Never let your hand touch the insides of the mouth of the bottle while you scoop the GG paste.
Take out of the fridge only when you need and keep back immediately after you use!
Turmeric and oil gives a good colour and they serve as natural preservatives too!
Recipe courtesy: Rak`s Kitchen
5:54 pm by Unknown
Ingredients
Mint leaves 3/4 cup loosely packed
Coconut, fresh grated 1/2 cup – 3/4 cup
Green chilli 6
Fried gram dal/ pottukadalai 1 tblsp
Tamarind a generous pinch
Ginger (optional) 1 small piece
Turmeric 1/4 tsp
Salt 3/4 tsp
To temperOil 1 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Method
1. Wash the mint leaves and let it retain some water. Heat a pan with oil, season with the items given under ‘To temper’ table. Transfer to a serving bowl and in the same pan, add the washed mint leaves and sauté the leaves in medium flame until it just shrinks in volume.
2. Grind coconut, green chilli, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.
3. Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.
5:51 pm by Unknown
Recipe courtesy: Rak`s Kitchen
Ingredients:
Lemon/lime 1 no. (small variety)
Red chilli 8-10 nos.(long variety)
Small onions 2 nos. finely chopped
Salt As needed
TO Temper:
Oil 2 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves A sprig
Method:
Grind red chillies with salt and little water.
Transfer to the serving bowl and mix in the lemon juice ( adjust them lemon juice till
you don’t feel the spiciness of chillies too much,I added almost 1 and3/4 tblsp)
Temper with the tempering items given under the table and fry the onions till golden brown
Mix well and serve with idly or dosa!
5:49 pm by Unknown
Chef's Name : Chef Thomas Robin Gomes, Chutney, The Metropolitan, Hotel Nikko
Ingredients1 tsp mustard seeds
2 tsp curry leaves
1/4 cup chopped onions
2 tsp crushed garlic
1 tsp chopped green chillies
2 tsp tamarind pulp
1 tsp powdered sugar
Method
Grind the ingredients to a fine paste and serve.
5:47 pm by Unknown
Ingredients:
Carrot,grated 1/2 cup
Coconut,grated 1/2 cup
Ulutham paruppu/urad dal 1 1/2 tblsp
Rechillies,long variety 5 nos
Tamarind 1 peanut sized
Salt As needed
To temper:
Oil 1 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Method:
Heat a frying pan with little oil,fry the urad dal and red chillies till golden brown.
Fry the grated carrots till raw smell disappears.keep aside.
Temper the items given under the To temper in a serving bowl.
Grind all the items together along with tamarind and salt with required amount of water to a smooth chutney.
Mix in the tempered items and serve with Idly or Dosai!
5:41 pm by Unknown
From : Dairygoodness
Ingredients1/4 cup (50 mL) dry bread crumbs
4 oz (125 g) drained Canadian feta cheese, broken into chunks
1 cup (250 mL) drained roasted red peppers, roasted
1 clove garlic, cut in half
pepper
Toasted pita wedges
and thick cucumber slices or
wedges
Preparation
Preheat oven to 350°F (180°C). Butter a 2- to 4-cup (500 mL to 1 L) baking dish or two large ramekins.
In a food processor (or in a tall cup using an immersion blender), purée bread crumbs, feta cheese, roasted red peppers and garlic until smooth; season to taste with pepper.
Spread into prepared baking dish. Bake for about 20 min or until warm and just starting to turn golden around the edges. Serve with toasted pita wedges and cucumber slices or wedges for spreading.
Tips
You can use roasted red peppers from a jar or the deli. Just drain them well before measuring. To roast your own, place 2 sweet red peppers on a baking sheet and broil, turning often, until blackened all over. Place in a bowl, cover tightly and let cool. Peel, remove core and seeds and drain well.
5:38 pm by Unknown
From : Dairygoodness
Ingredients1/2 cup (125 mL) Cottage cheese
1/4 to 1/3 cup (60 to 80 mL) crumbled Canadian Feta
1/2 tsp (2 mL) paprika
1 green onion, finely chopped
Preparation
Purée Feta and Cottage cheese together in food processor.
Then stir in paprika and onion and mix well.
Refrigerate one hour to let flavours blend and enjoy.
5:36 pm by Unknown
From : Dairygoodness
Ingredients2 cups (500 mL) of shredded Canadian Old Cheddar
1/4 cup (60 mL) softened butter
1 tbsp (15 mL) finely chopped green onion
2 tbsp (30 mL) sherry Slices of cucumber or
zucchini
Red bell pepper or paprika or olives, to garnish
Preparation
Combine Canadian Old Cheddar with butter and green onion. Add sherry. Spread on slices of cucumber or zucchini. Garnish with sweet red pepper, paprika or olives.
5:34 pm by Unknown
From : Dairygoodness
Ingredients6 1/2 oz (200 g) Canadian Feta
1/2 cup (125 mL) Canadian Ricotta
1-2 tbsp (15 to 30 ml) Dijon-style mustard
1 clove garlic, cut lengthwise with any green shoot removed
1 stalk celery, coarsely chopped
1 tbsp (15 mL) coarsely chopped fresh parsley
1 tsp (5 mL) paprika
1 tbsp (15 mL) honey
1 tbsp (15 mL) lemon juice
Freshly ground pepper
Preparation
Blend Feta and Ricotta in food processor.
Add remaining ingredients.
Continue blending a few more minutes or until mixture becomes thick and creamy. Generously season with pepper.
Refrigerate until serving.
Tips
Spread on crackers, bread, toasted pita or bagels. Garnish with endive leaves, celery stalks or bell pepper slices. Great in sandwiches, too.
For pleasant alternatives, go ahead and try this recipe with Canadian Baker’s or Cream Cheese.
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