Are you over 18 and want to see adult content?
More Annotations
A complete backup of thecapitalgrille.com
Are you over 18 and want to see adult content?
A complete backup of sound-unsound.com
Are you over 18 and want to see adult content?
A complete backup of girlsheaven-job.net
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of westernpackaging.com
Are you over 18 and want to see adult content?
A complete backup of download-ats.com
Are you over 18 and want to see adult content?
A complete backup of removalsinsurance.com.au
Are you over 18 and want to see adult content?
A complete backup of pokiesandbraless.tumblr.com
Are you over 18 and want to see adult content?
A complete backup of sargujauniversity.in
Are you over 18 and want to see adult content?
A complete backup of belteriajtobirodalom.hu
Are you over 18 and want to see adult content?
Text
THE KITCHEN TOURIST
Psari Plaki – Greek Fish with Tomato Sauce. My brother made this dish for our Mediterranean dinner yesterday – it was a new recipe for us, but one that stood out, even among some favorite recipes, as one to try again soon. With the help of a food processor, the sauce came together very simply, then the fish went into the oven while therest
FIND RECIPES
Baking with Bananas Apple Cranberry Cobbler Marbled Chocolate Orange Cake Ginger Ale Spice Cake Feasting 101, Step 2: Event Planning Feasting 101, Step 1: Goals & Limits Feasting 101: Introduction Christmas Eve “Around the World” Turkey Apple Breakfast Sausage Orange-Vanilla French Toast Cabbage Kimchi – 배추 김치 CucumberKimchi
MAKE-AHEAD INDIAN MENU Our table the night before, with 6 vegetarian curries, one chicken balti, and a pan of tapioca pudding. On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead.CECI POLENTA
Ceci (Garbanzo) Polenta. 4 cups water. 1 tsp. salt. 1 1/2 cups garbanzo flour (or gram flour or besan) 1/2 tsp. thyme leaves. 1 cup grated Parmesan or Romano cheese. salt & pepper, to taste. Bring the water to a boil with the teaspoon of salt. Set off the oven and stir in the garbanzo flour quickly with a whisk, stirring quickly toprevent it
HUNGARIAN BAKED CAULIFLOWER WITH SWISS CHEESE Preheat the oven to 375°. Prep the baking pan by melting 1 Tbsp. of the butter and spreading it into an even layer, then sprinkling 1 Tbsp. of the bread crumbs over that. Chop the parsley and grate the cheese if you haven’t already. Mix 2 Tbsp. of the grated cheese with the remaining bread crumbs and set aside.PUERTO RICAN
Set a large saucepan over medium heat and add beef, water, and the following seasonings: 5 shakes onion powder (1-2 tsp.) 5 shakes garlic powder (1 tsp.) 5 shakes Adobo seasoning (1 Tbsp.) 1 pkg. sazon seasoning. Stir it together, breaking up lumps and making sure the seasoning is well distributed. Cover and let it cook until browned.PSARI PLAKI
Add the garlic, cook for 2 minutes, then add the chopped tomato, tomato paste, oregano and sugar. Simmer for about 10 minutes, stirring occasionally, until reduced and thickened. Season, to taste, with salt and pepper. Arrange the fish in a single layer in a baking dish. Stir in the chopped parsley and the lemon juice into the sauce. GAMJAJEON – KOREAN KIMCHI POTATO PANCAKES – 김치 감자전 –THE
Crumble the tofu and press to remove extra liquid. Mix together the kimchi, potato, tofu, flour, egg, garlic, and any salt and pepper you like to season. Form into small round patties. Heat a skillet or wok over medium high heat and warm the oil, then addMEAL PLANNING
We're having another big Sunday dinner, this time with a Puerto Rican menu. I'm counting on a few tried and true favorites (Arroz con Gandules, Pastelón, Habichuelas, etc.) and trying some new things as well (Caldo Santo, Flan). RAINBOW PEEP POPCORN BALLS 1-2 Tbsp. butter. spray grease. simple ingredients. Pop the popcorn and set it aside to cool. Put the peeps and the butter in a large bowl in the microwave, preferably a clear one you can see through. Microwave for 15-20 second bursts until they have clearly puffed andare very soft.
THE KITCHEN TOURIST
Psari Plaki – Greek Fish with Tomato Sauce. My brother made this dish for our Mediterranean dinner yesterday – it was a new recipe for us, but one that stood out, even among some favorite recipes, as one to try again soon. With the help of a food processor, the sauce came together very simply, then the fish went into the oven while therest
FIND RECIPES
Baking with Bananas Apple Cranberry Cobbler Marbled Chocolate Orange Cake Ginger Ale Spice Cake Feasting 101, Step 2: Event Planning Feasting 101, Step 1: Goals & Limits Feasting 101: Introduction Christmas Eve “Around the World” Turkey Apple Breakfast Sausage Orange-Vanilla French Toast Cabbage Kimchi – 배추 김치 CucumberKimchi
MAKE-AHEAD INDIAN MENU Our table the night before, with 6 vegetarian curries, one chicken balti, and a pan of tapioca pudding. On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead.CECI POLENTA
Ceci (Garbanzo) Polenta. 4 cups water. 1 tsp. salt. 1 1/2 cups garbanzo flour (or gram flour or besan) 1/2 tsp. thyme leaves. 1 cup grated Parmesan or Romano cheese. salt & pepper, to taste. Bring the water to a boil with the teaspoon of salt. Set off the oven and stir in the garbanzo flour quickly with a whisk, stirring quickly toprevent it
HUNGARIAN BAKED CAULIFLOWER WITH SWISS CHEESE Preheat the oven to 375°. Prep the baking pan by melting 1 Tbsp. of the butter and spreading it into an even layer, then sprinkling 1 Tbsp. of the bread crumbs over that. Chop the parsley and grate the cheese if you haven’t already. Mix 2 Tbsp. of the grated cheese with the remaining bread crumbs and set aside.PUERTO RICAN
Set a large saucepan over medium heat and add beef, water, and the following seasonings: 5 shakes onion powder (1-2 tsp.) 5 shakes garlic powder (1 tsp.) 5 shakes Adobo seasoning (1 Tbsp.) 1 pkg. sazon seasoning. Stir it together, breaking up lumps and making sure the seasoning is well distributed. Cover and let it cook until browned.PSARI PLAKI
Add the garlic, cook for 2 minutes, then add the chopped tomato, tomato paste, oregano and sugar. Simmer for about 10 minutes, stirring occasionally, until reduced and thickened. Season, to taste, with salt and pepper. Arrange the fish in a single layer in a baking dish. Stir in the chopped parsley and the lemon juice into the sauce. GAMJAJEON – KOREAN KIMCHI POTATO PANCAKES – 김치 감자전 –THE
Crumble the tofu and press to remove extra liquid. Mix together the kimchi, potato, tofu, flour, egg, garlic, and any salt and pepper you like to season. Form into small round patties. Heat a skillet or wok over medium high heat and warm the oil, then addMEAL PLANNING
We're having another big Sunday dinner, this time with a Puerto Rican menu. I'm counting on a few tried and true favorites (Arroz con Gandules, Pastelón, Habichuelas, etc.) and trying some new things as well (Caldo Santo, Flan). RAINBOW PEEP POPCORN BALLS 1-2 Tbsp. butter. spray grease. simple ingredients. Pop the popcorn and set it aside to cool. Put the peeps and the butter in a large bowl in the microwave, preferably a clear one you can see through. Microwave for 15-20 second bursts until they have clearly puffed andare very soft.
PUERTO RICAN
Set a large saucepan over medium heat and add beef, water, and the following seasonings: 5 shakes onion powder (1-2 tsp.) 5 shakes garlic powder (1 tsp.) 5 shakes Adobo seasoning (1 Tbsp.) 1 pkg. sazon seasoning. Stir it together, breaking up lumps and making sure the seasoning is well distributed. Cover and let it cook until browned. DELICIOUS SUMMER SALADS 1 tsp. coarse salt (or 1/2 tsp. regular salt, mixed into the dressing) Drain and rinse the black beans thoroughly – be gentle with them or they will start to get mushed as you stir the salad together. Mix in the corn – you don’t have to defrost or cook it, I actually think it’s a bit sweeter if you don’t. CRANBERRY-ORANGE RELISH Peel at least half the oranges and cut into quarters. If you use a hand grinder, set up a bowl to catch the juice and a pan to catch the relish. Grind the cranberries and oranges, mixing together as you go. (see video) When all the berries are ground, mix in sugar a little at a time. We often do about 1/3 cup for 6-10 bags of cranberries GREEN BEAN CASSEROLE WITH MUSHROOM CREAM GRAVY Directions. Mushroom Gravy – can be done a day or two ahead and refrigerated. Melt butter over medium heat until foaming subsides. Add mushrooms, garlic, 1/2 Tbsp. salt, 1/4 tsp. pepper; cook until mushrooms release liquid and moisture evaporates, 10-15 minutes. Add flour and cook for 1 minute, stirring constantly. MOROCCAN ORANGE AND DATE SALAD Moroccan Orange and Date Salad. 1/4 tsp. ras el hanout or cinamon. Slice the oranges into 1/4″ slices crosswise without peeling (this is much easier to do than sectioning them). Peel the slices and lay out on a plate or small platter. Cut the dates into thin strips – this is easiest to do with scissors – and scatter the dates andalmonds
MEAL PLANNING
We're having another big Sunday dinner, this time with a Puerto Rican menu. I'm counting on a few tried and true favorites (Arroz con Gandules, Pastelón, Habichuelas, etc.) and trying some new things as well (Caldo Santo, Flan). SAUERKRAUT PORK CASSEROLE 1/3 of the sauerkraut. mix 1 cup of water into the ground pork pan and stir into 1 cup of sour cream. spread over the top. Bake in the center of the oven, uncovered, for 1 1/2 hours, or until the edges pull away and the topping is golden brown. Remove from oven and let stand for 20 minutes. Tastes best made ahead and reheated. GINGER ALE SPICE CAKE 2 Tbsp. ginger ale. 2 Tbsp. orange juice. Preheat the oven to 350º F. Choose a cake pan: 9×13″ rectangular or angel food tube pan (the flat pan will take less time to bake, the angle food will look nicer). Lightly grease and set aside. Cream the shortening with the sugars and add the eggs and vanilla. Sift together the dry ingredients.MENU PLANNING
plantains. eggplant. bell peppers. carrots. potatoes. onions. Fortunately dessert isn’t a big deal, but I’ll see if something appeals to me. Drinks are the same, I may try to make some sort of lassi yogurt drinks or chai tea, but if it takes too long to do the other dishes I won’t worry about serving something simpler. PSARI-PLAKI IN PROCESS psari-plaki in process. Posted by kitchentourist on March 21, 2016.March 21, 2016.
THE KITCHEN TOURIST
Psari Plaki – Greek Fish with Tomato Sauce. My brother made this dish for our Mediterranean dinner yesterday – it was a new recipe for us, but one that stood out, even among some favorite recipes, as one to try again soon. With the help of a food processor, the sauce came together very simply, then the fish went into the oven while therest
FIND RECIPES
Baking with Bananas Apple Cranberry Cobbler Marbled Chocolate Orange Cake Ginger Ale Spice Cake Feasting 101, Step 2: Event Planning Feasting 101, Step 1: Goals & Limits Feasting 101: Introduction Christmas Eve “Around the World” Turkey Apple Breakfast Sausage Orange-Vanilla French Toast Cabbage Kimchi – 배추 김치 CucumberKimchi
MAKE-AHEAD INDIAN MENU Our table the night before, with 6 vegetarian curries, one chicken balti, and a pan of tapioca pudding. On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead.CECI POLENTA
Ceci (Garbanzo) Polenta. 4 cups water. 1 tsp. salt. 1 1/2 cups garbanzo flour (or gram flour or besan) 1/2 tsp. thyme leaves. 1 cup grated Parmesan or Romano cheese. salt & pepper, to taste. Bring the water to a boil with the teaspoon of salt. Set off the oven and stir in the garbanzo flour quickly with a whisk, stirring quickly toprevent it
HUNGARIAN BAKED CAULIFLOWER WITH SWISS CHEESE Preheat the oven to 375°. Prep the baking pan by melting 1 Tbsp. of the butter and spreading it into an even layer, then sprinkling 1 Tbsp. of the bread crumbs over that. Chop the parsley and grate the cheese if you haven’t already. Mix 2 Tbsp. of the grated cheese with the remaining bread crumbs and set aside.PUERTO RICAN
Set a large saucepan over medium heat and add beef, water, and the following seasonings: 5 shakes onion powder (1-2 tsp.) 5 shakes garlic powder (1 tsp.) 5 shakes Adobo seasoning (1 Tbsp.) 1 pkg. sazon seasoning. Stir it together, breaking up lumps and making sure the seasoning is well distributed. Cover and let it cook until browned.PSARI PLAKI
Add the garlic, cook for 2 minutes, then add the chopped tomato, tomato paste, oregano and sugar. Simmer for about 10 minutes, stirring occasionally, until reduced and thickened. Season, to taste, with salt and pepper. Arrange the fish in a single layer in a baking dish. Stir in the chopped parsley and the lemon juice into the sauce. GAMJAJEON – KOREAN KIMCHI POTATO PANCAKES – 김치 감자전 –THE
Crumble the tofu and press to remove extra liquid. Mix together the kimchi, potato, tofu, flour, egg, garlic, and any salt and pepper you like to season. Form into small round patties. Heat a skillet or wok over medium high heat and warm the oil, then addMEAL PLANNING
We're having another big Sunday dinner, this time with a Puerto Rican menu. I'm counting on a few tried and true favorites (Arroz con Gandules, Pastelón, Habichuelas, etc.) and trying some new things as well (Caldo Santo, Flan). RAINBOW PEEP POPCORN BALLS 1-2 Tbsp. butter. spray grease. simple ingredients. Pop the popcorn and set it aside to cool. Put the peeps and the butter in a large bowl in the microwave, preferably a clear one you can see through. Microwave for 15-20 second bursts until they have clearly puffed andare very soft.
THE KITCHEN TOURIST
Psari Plaki – Greek Fish with Tomato Sauce. My brother made this dish for our Mediterranean dinner yesterday – it was a new recipe for us, but one that stood out, even among some favorite recipes, as one to try again soon. With the help of a food processor, the sauce came together very simply, then the fish went into the oven while therest
FIND RECIPES
Baking with Bananas Apple Cranberry Cobbler Marbled Chocolate Orange Cake Ginger Ale Spice Cake Feasting 101, Step 2: Event Planning Feasting 101, Step 1: Goals & Limits Feasting 101: Introduction Christmas Eve “Around the World” Turkey Apple Breakfast Sausage Orange-Vanilla French Toast Cabbage Kimchi – 배추 김치 CucumberKimchi
MAKE-AHEAD INDIAN MENU Our table the night before, with 6 vegetarian curries, one chicken balti, and a pan of tapioca pudding. On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead.CECI POLENTA
Ceci (Garbanzo) Polenta. 4 cups water. 1 tsp. salt. 1 1/2 cups garbanzo flour (or gram flour or besan) 1/2 tsp. thyme leaves. 1 cup grated Parmesan or Romano cheese. salt & pepper, to taste. Bring the water to a boil with the teaspoon of salt. Set off the oven and stir in the garbanzo flour quickly with a whisk, stirring quickly toprevent it
HUNGARIAN BAKED CAULIFLOWER WITH SWISS CHEESE Preheat the oven to 375°. Prep the baking pan by melting 1 Tbsp. of the butter and spreading it into an even layer, then sprinkling 1 Tbsp. of the bread crumbs over that. Chop the parsley and grate the cheese if you haven’t already. Mix 2 Tbsp. of the grated cheese with the remaining bread crumbs and set aside.PUERTO RICAN
Set a large saucepan over medium heat and add beef, water, and the following seasonings: 5 shakes onion powder (1-2 tsp.) 5 shakes garlic powder (1 tsp.) 5 shakes Adobo seasoning (1 Tbsp.) 1 pkg. sazon seasoning. Stir it together, breaking up lumps and making sure the seasoning is well distributed. Cover and let it cook until browned.PSARI PLAKI
Add the garlic, cook for 2 minutes, then add the chopped tomato, tomato paste, oregano and sugar. Simmer for about 10 minutes, stirring occasionally, until reduced and thickened. Season, to taste, with salt and pepper. Arrange the fish in a single layer in a baking dish. Stir in the chopped parsley and the lemon juice into the sauce. GAMJAJEON – KOREAN KIMCHI POTATO PANCAKES – 김치 감자전 –THE
Crumble the tofu and press to remove extra liquid. Mix together the kimchi, potato, tofu, flour, egg, garlic, and any salt and pepper you like to season. Form into small round patties. Heat a skillet or wok over medium high heat and warm the oil, then addMEAL PLANNING
We're having another big Sunday dinner, this time with a Puerto Rican menu. I'm counting on a few tried and true favorites (Arroz con Gandules, Pastelón, Habichuelas, etc.) and trying some new things as well (Caldo Santo, Flan). RAINBOW PEEP POPCORN BALLS 1-2 Tbsp. butter. spray grease. simple ingredients. Pop the popcorn and set it aside to cool. Put the peeps and the butter in a large bowl in the microwave, preferably a clear one you can see through. Microwave for 15-20 second bursts until they have clearly puffed andare very soft.
PUERTO RICAN
Set a large saucepan over medium heat and add beef, water, and the following seasonings: 5 shakes onion powder (1-2 tsp.) 5 shakes garlic powder (1 tsp.) 5 shakes Adobo seasoning (1 Tbsp.) 1 pkg. sazon seasoning. Stir it together, breaking up lumps and making sure the seasoning is well distributed. Cover and let it cook until browned. DELICIOUS SUMMER SALADS 1 tsp. coarse salt (or 1/2 tsp. regular salt, mixed into the dressing) Drain and rinse the black beans thoroughly – be gentle with them or they will start to get mushed as you stir the salad together. Mix in the corn – you don’t have to defrost or cook it, I actually think it’s a bit sweeter if you don’t. CRANBERRY-ORANGE RELISH Peel at least half the oranges and cut into quarters. If you use a hand grinder, set up a bowl to catch the juice and a pan to catch the relish. Grind the cranberries and oranges, mixing together as you go. (see video) When all the berries are ground, mix in sugar a little at a time. We often do about 1/3 cup for 6-10 bags of cranberries GREEN BEAN CASSEROLE WITH MUSHROOM CREAM GRAVY Directions. Mushroom Gravy – can be done a day or two ahead and refrigerated. Melt butter over medium heat until foaming subsides. Add mushrooms, garlic, 1/2 Tbsp. salt, 1/4 tsp. pepper; cook until mushrooms release liquid and moisture evaporates, 10-15 minutes. Add flour and cook for 1 minute, stirring constantly. MOROCCAN ORANGE AND DATE SALAD Moroccan Orange and Date Salad. 1/4 tsp. ras el hanout or cinamon. Slice the oranges into 1/4″ slices crosswise without peeling (this is much easier to do than sectioning them). Peel the slices and lay out on a plate or small platter. Cut the dates into thin strips – this is easiest to do with scissors – and scatter the dates andalmonds
MEAL PLANNING
We're having another big Sunday dinner, this time with a Puerto Rican menu. I'm counting on a few tried and true favorites (Arroz con Gandules, Pastelón, Habichuelas, etc.) and trying some new things as well (Caldo Santo, Flan). SAUERKRAUT PORK CASSEROLE 1/3 of the sauerkraut. mix 1 cup of water into the ground pork pan and stir into 1 cup of sour cream. spread over the top. Bake in the center of the oven, uncovered, for 1 1/2 hours, or until the edges pull away and the topping is golden brown. Remove from oven and let stand for 20 minutes. Tastes best made ahead and reheated. GINGER ALE SPICE CAKE 2 Tbsp. ginger ale. 2 Tbsp. orange juice. Preheat the oven to 350º F. Choose a cake pan: 9×13″ rectangular or angel food tube pan (the flat pan will take less time to bake, the angle food will look nicer). Lightly grease and set aside. Cream the shortening with the sugars and add the eggs and vanilla. Sift together the dry ingredients.MENU PLANNING
plantains. eggplant. bell peppers. carrots. potatoes. onions. Fortunately dessert isn’t a big deal, but I’ll see if something appeals to me. Drinks are the same, I may try to make some sort of lassi yogurt drinks or chai tea, but if it takes too long to do the other dishes I won’t worry about serving something simpler. PSARI-PLAKI IN PROCESS psari-plaki in process. Posted by kitchentourist on March 21, 2016.March 21, 2016.
THE KITCHEN TOURIST
Psari Plaki – Greek Fish with Tomato Sauce. My brother made this dish for our Mediterranean dinner yesterday – it was a new recipe for us, but one that stood out, even among some favorite recipes, as one to try again soon. With the help of a food processor, the sauce came together very simply, then the fish went into the oven while therest
FIND RECIPES
Baking with Bananas Apple Cranberry Cobbler Marbled Chocolate Orange Cake Ginger Ale Spice Cake Feasting 101, Step 2: Event Planning Feasting 101, Step 1: Goals & Limits Feasting 101: Introduction Christmas Eve “Around the World” Turkey Apple Breakfast Sausage Orange-Vanilla French Toast Cabbage Kimchi – 배추 김치 CucumberKimchi
CECI POLENTA
Ceci (Garbanzo) Polenta. 4 cups water. 1 tsp. salt. 1 1/2 cups garbanzo flour (or gram flour or besan) 1/2 tsp. thyme leaves. 1 cup grated Parmesan or Romano cheese. salt & pepper, to taste. Bring the water to a boil with the teaspoon of salt. Set off the oven and stir in the garbanzo flour quickly with a whisk, stirring quickly toprevent it
MAKE-AHEAD INDIAN MENU Our table the night before, with 6 vegetarian curries, one chicken balti, and a pan of tapioca pudding. On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead. HUNGARIAN BAKED CAULIFLOWER WITH SWISS CHEESE Preheat the oven to 375°. Prep the baking pan by melting 1 Tbsp. of the butter and spreading it into an even layer, then sprinkling 1 Tbsp. of the bread crumbs over that. Chop the parsley and grate the cheese if you haven’t already. Mix 2 Tbsp. of the grated cheese with the remaining bread crumbs and set aside.INDIAN DINNER
Heat oil in heavy pan and fry mustard seeds for 2 minutes until they begin to sputter – if they sputter right away, turn down the heat a bit. Add the green onions, mushrooms, garlic, and chili and fry for 5 minutes. Stir in the ground spices and salt and fry for 3-4 minutes. Add tomatoes and simmer another 5 minutes, to blend the flavors. GAMJAJEON – KOREAN KIMCHI POTATO PANCAKES – 김치 감자전 –THE
Crumble the tofu and press to remove extra liquid. Mix together the kimchi, potato, tofu, flour, egg, garlic, and any salt and pepper you like to season. Form into small round patties. Heat a skillet or wok over medium high heat and warm the oil, then addMEAL PLANNING
We're having another big Sunday dinner, this time with a Puerto Rican menu. I'm counting on a few tried and true favorites (Arroz con Gandules, Pastelón, Habichuelas, etc.) and trying some new things as well (Caldo Santo, Flan). RAINBOW PEEP POPCORN BALLS 1-2 Tbsp. butter. spray grease. simple ingredients. Pop the popcorn and set it aside to cool. Put the peeps and the butter in a large bowl in the microwave, preferably a clear one you can see through. Microwave for 15-20 second bursts until they have clearly puffed andare very soft.
FAMILY FAVORITE: ROASTED RED PEPPER LASAGNA 2 In a large saucepan cook red pepper in hot oil over medium heat for 1 minute. Stir in undrained tomatoes, parsley, garlic, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring often. Set aside to cool. 3 For bechamel sauce, in aTHE KITCHEN TOURIST
Psari Plaki – Greek Fish with Tomato Sauce. My brother made this dish for our Mediterranean dinner yesterday – it was a new recipe for us, but one that stood out, even among some favorite recipes, as one to try again soon. With the help of a food processor, the sauce came together very simply, then the fish went into the oven while therest
FIND RECIPES
Baking with Bananas Apple Cranberry Cobbler Marbled Chocolate Orange Cake Ginger Ale Spice Cake Feasting 101, Step 2: Event Planning Feasting 101, Step 1: Goals & Limits Feasting 101: Introduction Christmas Eve “Around the World” Turkey Apple Breakfast Sausage Orange-Vanilla French Toast Cabbage Kimchi – 배추 김치 CucumberKimchi
CECI POLENTA
Ceci (Garbanzo) Polenta. 4 cups water. 1 tsp. salt. 1 1/2 cups garbanzo flour (or gram flour or besan) 1/2 tsp. thyme leaves. 1 cup grated Parmesan or Romano cheese. salt & pepper, to taste. Bring the water to a boil with the teaspoon of salt. Set off the oven and stir in the garbanzo flour quickly with a whisk, stirring quickly toprevent it
MAKE-AHEAD INDIAN MENU Our table the night before, with 6 vegetarian curries, one chicken balti, and a pan of tapioca pudding. On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead. HUNGARIAN BAKED CAULIFLOWER WITH SWISS CHEESE Preheat the oven to 375°. Prep the baking pan by melting 1 Tbsp. of the butter and spreading it into an even layer, then sprinkling 1 Tbsp. of the bread crumbs over that. Chop the parsley and grate the cheese if you haven’t already. Mix 2 Tbsp. of the grated cheese with the remaining bread crumbs and set aside.INDIAN DINNER
Heat oil in heavy pan and fry mustard seeds for 2 minutes until they begin to sputter – if they sputter right away, turn down the heat a bit. Add the green onions, mushrooms, garlic, and chili and fry for 5 minutes. Stir in the ground spices and salt and fry for 3-4 minutes. Add tomatoes and simmer another 5 minutes, to blend the flavors. GAMJAJEON – KOREAN KIMCHI POTATO PANCAKES – 김치 감자전 –THE
Crumble the tofu and press to remove extra liquid. Mix together the kimchi, potato, tofu, flour, egg, garlic, and any salt and pepper you like to season. Form into small round patties. Heat a skillet or wok over medium high heat and warm the oil, then addMEAL PLANNING
We're having another big Sunday dinner, this time with a Puerto Rican menu. I'm counting on a few tried and true favorites (Arroz con Gandules, Pastelón, Habichuelas, etc.) and trying some new things as well (Caldo Santo, Flan). RAINBOW PEEP POPCORN BALLS 1-2 Tbsp. butter. spray grease. simple ingredients. Pop the popcorn and set it aside to cool. Put the peeps and the butter in a large bowl in the microwave, preferably a clear one you can see through. Microwave for 15-20 second bursts until they have clearly puffed andare very soft.
FAMILY FAVORITE: ROASTED RED PEPPER LASAGNA 2 In a large saucepan cook red pepper in hot oil over medium heat for 1 minute. Stir in undrained tomatoes, parsley, garlic, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring often. Set aside to cool. 3 For bechamel sauce, in aTHE KITCHEN TOURIST
Psari Plaki – Greek Fish with Tomato Sauce. My brother made this dish for our Mediterranean dinner yesterday – it was a new recipe for us, but one that stood out, even among some favorite recipes, as one to try again soon. With the help of a food processor, the sauce came together very simply, then the fish went into the oven while therest
SUBSCRIBE – THE KITCHEN TOURIST Not sure what I already have posted? Check the “Find Recipes” page for quick search/browse options that should work whether you’re on a phone or computer. Looking for seasonal recipes? A few years ago my family put together a calendar of favorite recipes – that page is available here, though I still need to share a few of the recipes we sent out in our little cookbook.MENU PLANNING
Feasting 101, Step 2: Event Planning. These questions (along with your goals & limits in Step 1) help figure out the scale of the event and will have a big impact on how much work you have to do. But they’re also where the most creativity comes in, for me, so finding the answers can be really fun. Questions: Do you. Read More. CRANBERRY-ORANGE RELISH Peel at least half the oranges and cut into quarters. If you use a hand grinder, set up a bowl to catch the juice and a pan to catch the relish. Grind the cranberries and oranges, mixing together as you go. (see video) When all the berries are ground, mix in sugar a little at a time. We often do about 1/3 cup for 6-10 bags of cranberries GREEN BEAN CASSEROLE WITH MUSHROOM CREAM GRAVY Directions. Mushroom Gravy – can be done a day or two ahead and refrigerated. Melt butter over medium heat until foaming subsides. Add mushrooms, garlic, 1/2 Tbsp. salt, 1/4 tsp. pepper; cook until mushrooms release liquid and moisture evaporates, 10-15 minutes. Add flour and cook for 1 minute, stirring constantly. DELICIOUS SUMMER SALADS 1 tsp. coarse salt (or 1/2 tsp. regular salt, mixed into the dressing) Drain and rinse the black beans thoroughly – be gentle with them or they will start to get mushed as you stir the salad together. Mix in the corn – you don’t have to defrost or cook it, I actually think it’s a bit sweeter if you don’t.PSARI PLAKI
Add the garlic, cook for 2 minutes, then add the chopped tomato, tomato paste, oregano and sugar. Simmer for about 10 minutes, stirring occasionally, until reduced and thickened. Season, to taste, with salt and pepper. Arrange the fish in a single layer in a baking dish. Stir in the chopped parsley and the lemon juice into the sauce. MOROCCAN ORANGE AND DATE SALAD Moroccan Orange and Date Salad. 1/4 tsp. ras el hanout or cinamon. Slice the oranges into 1/4″ slices crosswise without peeling (this is much easier to do than sectioning them). Peel the slices and lay out on a plate or small platter. Cut the dates into thin strips – this is easiest to do with scissors – and scatter the dates andalmonds
PUERTO RICAN
Set a large saucepan over medium heat and add beef, water, and the following seasonings: 5 shakes onion powder (1-2 tsp.) 5 shakes garlic powder (1 tsp.) 5 shakes Adobo seasoning (1 Tbsp.) 1 pkg. sazon seasoning. Stir it together, breaking up lumps and making sure the seasoning is well distributed. Cover and let it cook until browned. MOTHER’S DAY PICNIC MENU Cucumber with Lemon-Chive butter (from my 30th birthday, my sister’s birthday, last Mother’s Day) Ham & Cheese on Pretzel Buns. Roast Chicken on Garlic Bread with Pepperjack cheese & baby kale. Egg Salad with smoked tea eggs. Nutella & Apple sandwiches.THE KITCHEN TOURIST
Psari Plaki – Greek Fish with Tomato Sauce. My brother made this dish for our Mediterranean dinner yesterday – it was a new recipe for us, but one that stood out, even among some favorite recipes, as one to try again soon. With the help of a food processor, the sauce came together very simply, then the fish went into the oven while therest
FIND RECIPES
Baking with Bananas Apple Cranberry Cobbler Marbled Chocolate Orange Cake Ginger Ale Spice Cake Feasting 101, Step 2: Event Planning Feasting 101, Step 1: Goals & Limits Feasting 101: Introduction Christmas Eve “Around the World” Turkey Apple Breakfast Sausage Orange-Vanilla French Toast Cabbage Kimchi – 배추 김치 CucumberKimchi
SUBSCRIBE – THE KITCHEN TOURIST I don't always update this site on a regular basis. If you'd like to get new recipes on whatever (highly irregular) basis I add them, feel free to sign up here and WordPress will send you new recipes via email! Not sure what I already have posted? Check the "Find Recipes" page for quick search/browseCECI POLENTA
Ceci (Garbanzo) Polenta. 4 cups water. 1 tsp. salt. 1 1/2 cups garbanzo flour (or gram flour or besan) 1/2 tsp. thyme leaves. 1 cup grated Parmesan or Romano cheese. salt & pepper, to taste. Bring the water to a boil with the teaspoon of salt. Set off the oven and stir in the garbanzo flour quickly with a whisk, stirring quickly toprevent it
MAKE-AHEAD INDIAN MENU Our table the night before, with 6 vegetarian curries, one chicken balti, and a pan of tapioca pudding. On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead. DELICIOUS SUMMER SALADS 1 tsp. coarse salt (or 1/2 tsp. regular salt, mixed into the dressing) Drain and rinse the black beans thoroughly – be gentle with them or they will start to get mushed as you stir the salad together. Mix in the corn – you don’t have to defrost or cook it, I actually think it’s a bit sweeter if you don’t. HUNGARIAN BAKED CAULIFLOWER WITH SWISS CHEESE Preheat the oven to 375°. Prep the baking pan by melting 1 Tbsp. of the butter and spreading it into an even layer, then sprinkling 1 Tbsp. of the bread crumbs over that. Chop the parsley and grate the cheese if you haven’t already. Mix 2 Tbsp. of the grated cheese with the remaining bread crumbs and set aside. GAMJAJEON – KOREAN KIMCHI POTATO PANCAKES – 김치 감자전 –THE
Crumble the tofu and press to remove extra liquid. Mix together the kimchi, potato, tofu, flour, egg, garlic, and any salt and pepper you like to season. Form into small round patties. Heat a skillet or wok over medium high heat and warm the oil, then add RAINBOW PEEP POPCORN BALLS 1-2 Tbsp. butter. spray grease. simple ingredients. Pop the popcorn and set it aside to cool. Put the peeps and the butter in a large bowl in the microwave, preferably a clear one you can see through. Microwave for 15-20 second bursts until they have clearly puffed andare very soft.
FAMILY FAVORITE: ROASTED RED PEPPER LASAGNA 2 In a large saucepan cook red pepper in hot oil over medium heat for 1 minute. Stir in undrained tomatoes, parsley, garlic, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring often. Set aside to cool. 3 For bechamel sauce, in aTHE KITCHEN TOURIST
Psari Plaki – Greek Fish with Tomato Sauce. My brother made this dish for our Mediterranean dinner yesterday – it was a new recipe for us, but one that stood out, even among some favorite recipes, as one to try again soon. With the help of a food processor, the sauce came together very simply, then the fish went into the oven while therest
FIND RECIPES
Baking with Bananas Apple Cranberry Cobbler Marbled Chocolate Orange Cake Ginger Ale Spice Cake Feasting 101, Step 2: Event Planning Feasting 101, Step 1: Goals & Limits Feasting 101: Introduction Christmas Eve “Around the World” Turkey Apple Breakfast Sausage Orange-Vanilla French Toast Cabbage Kimchi – 배추 김치 CucumberKimchi
SUBSCRIBE – THE KITCHEN TOURIST I don't always update this site on a regular basis. If you'd like to get new recipes on whatever (highly irregular) basis I add them, feel free to sign up here and WordPress will send you new recipes via email! Not sure what I already have posted? Check the "Find Recipes" page for quick search/browseCECI POLENTA
Ceci (Garbanzo) Polenta. 4 cups water. 1 tsp. salt. 1 1/2 cups garbanzo flour (or gram flour or besan) 1/2 tsp. thyme leaves. 1 cup grated Parmesan or Romano cheese. salt & pepper, to taste. Bring the water to a boil with the teaspoon of salt. Set off the oven and stir in the garbanzo flour quickly with a whisk, stirring quickly toprevent it
MAKE-AHEAD INDIAN MENU Our table the night before, with 6 vegetarian curries, one chicken balti, and a pan of tapioca pudding. On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead. DELICIOUS SUMMER SALADS 1 tsp. coarse salt (or 1/2 tsp. regular salt, mixed into the dressing) Drain and rinse the black beans thoroughly – be gentle with them or they will start to get mushed as you stir the salad together. Mix in the corn – you don’t have to defrost or cook it, I actually think it’s a bit sweeter if you don’t. HUNGARIAN BAKED CAULIFLOWER WITH SWISS CHEESE Preheat the oven to 375°. Prep the baking pan by melting 1 Tbsp. of the butter and spreading it into an even layer, then sprinkling 1 Tbsp. of the bread crumbs over that. Chop the parsley and grate the cheese if you haven’t already. Mix 2 Tbsp. of the grated cheese with the remaining bread crumbs and set aside. GAMJAJEON – KOREAN KIMCHI POTATO PANCAKES – 김치 감자전 –THE
Crumble the tofu and press to remove extra liquid. Mix together the kimchi, potato, tofu, flour, egg, garlic, and any salt and pepper you like to season. Form into small round patties. Heat a skillet or wok over medium high heat and warm the oil, then add RAINBOW PEEP POPCORN BALLS 1-2 Tbsp. butter. spray grease. simple ingredients. Pop the popcorn and set it aside to cool. Put the peeps and the butter in a large bowl in the microwave, preferably a clear one you can see through. Microwave for 15-20 second bursts until they have clearly puffed andare very soft.
FAMILY FAVORITE: ROASTED RED PEPPER LASAGNA 2 In a large saucepan cook red pepper in hot oil over medium heat for 1 minute. Stir in undrained tomatoes, parsley, garlic, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring often. Set aside to cool. 3 For bechamel sauce, in a ABOUT – THE KITCHEN TOURIST I'm a librarian by profession and personality: I love to learn and explore new ideas and I love books. I apply this to most areas of life, including my cooking. With a limited budget in a big city, international cookbooks give me a great excuse to explore my local grocery stores and the cultures they WHAT? – THE KITCHEN TOURIST While some of my international friends have moved on, I've tried to continue learning more about their cuisines here at home. Whenever I'm missing those friends the recipes here are likely to reflect those specific types of cooking (Korean and Sri Lankan in particular). If SUBSCRIBE – THE KITCHEN TOURIST Not sure what I already have posted? Check the “Find Recipes” page for quick search/browse options that should work whether you’re on a phone or computer. Looking for seasonal recipes? A few years ago my family put together a calendar of favorite recipes – that page is available here, though I still need to share a few of the recipes we sent out in our little cookbook.FAMILY RECIPE
Flavorful, colorful, easy to make – easy to see why it’s a family favorite. A Spanish sofrito of tomatoes, peppers and onions are baked with the chicken & rice to make an DELICIOUS SUMMER SALADS 1 tsp. coarse salt (or 1/2 tsp. regular salt, mixed into the dressing) Drain and rinse the black beans thoroughly – be gentle with them or they will start to get mushed as you stir the salad together. Mix in the corn – you don’t have to defrost or cook it, I actually think it’s a bit sweeter if you don’t. CRANBERRY-ORANGE RELISH Peel at least half the oranges and cut into quarters. If you use a hand grinder, set up a bowl to catch the juice and a pan to catch the relish. Grind the cranberries and oranges, mixing together as you go. (see video) When all the berries are ground, mix in sugar a little at a time. We often do about 1/3 cup for 6-10 bags of cranberries JEWISH – THE KITCHEN TOURIST With lots of other projects keeping me busy, I may only be baking on Sunday mornings for a little while. As I’ve mentioned in the last two cake posts, I’m finding Jewish recipes for our cake & coffee time to go along with a series of sermons on the Feasts of Israel. MOROCCAN ORANGE AND DATE SALAD Moroccan Orange and Date Salad. 1/4 tsp. ras el hanout or cinamon. Slice the oranges into 1/4″ slices crosswise without peeling (this is much easier to do than sectioning them). Peel the slices and lay out on a plate or small platter. Cut the dates into thin strips – this is easiest to do with scissors – and scatter the dates andalmonds
PSARI-PLAKI IN PROCESS psari-plaki in process. Posted by kitchentourist on March 21, 2016.March 21, 2016.
MEAL PLANNING
We're having another big Sunday dinner, this time with a Puerto Rican menu. I'm counting on a few tried and true favorites (Arroz con Gandules, Pastelón, Habichuelas, etc.) and trying some new things as well (Caldo Santo, Flan).Skip to content
THE KITCHEN TOURIST
Menu
* Find Recipes
* 2016 Recipe Calendar* About
* Who?
* What?
* When?
* Where?
* How?
* Subscribe
Featured
HAM AND CHEESE SAVORY SCONES, TWO WAYS These are so tasty, fast, and easy to customize: also great to prepahead!
Featured
CARAMEL APPLE CAKE
It’s fall! Time for pumpkins and apples and all my other favorite seasonal ingredients that get blended with sugar and spice to make even more delicious treats. MARCI’S JACK O’ LANTERN PUMPKIN CHOCOLATE CHIP COOKIES Soft and chewy, with big silly smiles these are pretty irresistable cookies. You can make them just as chocolate chip cookies or you can make them as jack o’ lanterns to match the pumpkin flavor or you can do half and half, making faces until you’re bored and speeding through the rest of the batter. A TASTE OF AUTUMN: SWEET POTATO CORN CHOWDERT This is the perfect fall soup – I love the blend of colors coming with red peppers, sweet potatoes and corn and the smoky aroma from the bacon. I’ve made it twice in the last few weeks, doubling it the second time since there were complaints about the lack of leftovers the first time. The…Read More
LENTIL MEADOW PIE
The first time my sister made it, we almost started a fight over the last piece. Since then we always make it in large quantities, and it frequently appears at holidays and parties, since it’s a delicious dish that’s easy to make ahead and vegetarian – yet also appealingto picky eaters.
CHEESEBURGER SOUP
This is definitely Midwestern American “comfort food”: a hearty potato soup fortified with hamburger and American cheese and other ingredients that make it rich and satisfying, if not the healthiest recipe in my repertoire. Perfect for cold nights when you’re craving something warm and familiar. GREAT LAKES CINNAMON PRALINE COFFEE CAKE Our family favorite coffee cake with layers of cinnamon and pecans in a rich brown sugar streusel MOROCCAN COUNTRY SALAD I love finding recipes from around the world that use familiar ingredients and offer new flavor combinations. If I can use colorful ingredients from my garden, all the better!HIBISCUS PUNCH
A bright red punch made like iced tea with lots of great spices and an optional gruesome garnish CAULIFLOWER & CARROTS WITH WHOLE SPICES A beautiful aromatic dry curry with bright, fresh colors and flavors that go well with a wide variety of dishes. SPINACH & POTATO CURRY – SAAG ALOO A favorite veggie curry with surprisingly complex flavors for suchsimple ingredients.
TOMATO CHICKEN BALTI A great end-of-summer dish with a rich sauce full of fresh tomatoes – it will only taste better if you happen to make it ahead or haveleftovers!
MAKE-AHEAD INDIAN MENU On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead.MADRAS SAMBAL
This dish is creamy, flavorful, and colorful – a great fall comfort food. It’s easy to adapt with different vegetables and vary the spice level to match your taste. Plus it’s cheap! PHANTOM FIREHOUSE SAUSAGE LENTIL SOUP A spicy lentil stew flavored with Italian sausage and rich with veggies – easy to do as a make-ahead recipe in a crock-pot if youwant less fuss.
SPANISH CHICKEN & RICE Flavorful, colorful, easy to make – easy to see why it’s a family favorite. A Spanish sofrito of tomatoes, peppers and onions are baked with the chicken & rice to make an easy one-dish meal that alsofreezes well.
LEMON-HERB MARINATED CHICKEN My family’s favorite make-ahead summer chicken recipe, it uses a handful of fresh herbs from the garden with a few lemons for amazing flavor that doesn’t require heating up the kitchen at all. Plus it all goes into a ziplock bag for minimal dishes! FRITTATA WITH SUN-DRIED TOMATOES With garden chives in the spring or summer, this is one of our favorite go-to quick dinner options, though we have been known to serve it for breakfast too.Older posts
POSTS NAVIGATION
Older posts
Search for:
TYPES OF RECIPES
American
Asian Breads
Breakfast
British
Cakes
Cambodian
Cookbook Reviews
Cookies
Cuisines Desserts
Drinks
Ecuadorian
European
Fruit
Greek
Holidays Hungarian
Ice Cream
Indian
Ingredients
Israeli
Italian
Japanese
Jewish
Korean
Latin American
Main
Dish Meals
Meat
Menu
Planning
Mexican
Middle East
Moroccan
Native American
Persian
Pickles
Pies
Polish
Preserving Puerto
Rican
Rice
Salads
Side Dishes
Snacks
Soup
Spanish
Sri Lankan
Staples
Techniques
Uncategorized
Vegetables
Vietnamese
Welsh
INGREDIENTS
alcohol almonds
Apples
avocados
baked
baking
banana
beans
birthdays
breakfast
cake
carrots
casserole
cauliflower
cheese
chicken
chickpeas
chives
chocolate
cilantro
Citrus
cocktails
coconut milk
corn
cucumbers
curries
dairy
dumplings
fall
family recipe
fish
frozen
gluten free
grains
ham
herbs
holiday
Irish
kimchi
Leftovers
legumes
make-ahead
mango
menu planning
mint
muffins
non-dairy
nuts
onions
oranges
pantry
papaya
pasta
peppers
picnic
pineapple
plantains
pomegranate
popcorn
pork
potatoes
quick&easy
quick bread
red peppers
salad
salmon
sandwiches
spices
spinach
sweet potatoes
tea
tomatoes
turkey
vegan
vegetarian
2016 RECIPE CALENDARMy
family selected 4 favorite recipes for every month in 2016! Click on this photo to find the list. FREE EMAIL SUBSCRIPTION Enter your email address to receive new recipes by email. Join 84 other followersSubscribe
TOP RECIPES & POSTS
BLOG STATS
* 175,863 hits
Blog at WordPress.com.Post to
Cancel
* Follow
*
* The Kitchen Tourist* Customize
* Follow
* Sign up
* Log in
* Report this content * Manage subscriptions* Collapse this bar
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0