WHICH OIL IS GOOD FOR COOKING - CHINESE COOKING GAME - QUANTITY COOKING FOR 50.
Veggies for Signe
For my dearest Signe, here is a classic Greek recipe which she can eat as a vegan: Stuffed Tomatoes & Peppers (with rice and potatoes) Ingredients 6 medium sized ripe tomatoes 6 medium sized green peppers 2-3 potatoes 12-14 tablespoons rice (the kind you use for soup not the harder types like basmati) 2 onions (chopped) 1-2 cloves of garlic (mushed) a handful of parsley (finely chopped) a handful of mint (finely chopped) salt, pepper, sugar extra virgin olive oil 1.Rinse the rice with plenty of water and leave it to drain in a drainer. 2.Wash the veggies and place them in a cooking container (like a metallic rectangular one). Pick up each tomato and cut off the top part creating a “lid” (but don’t cut it off completely, it must be attached on the side. If it breaks off though, no biggie). Using a small spoon, empty out the flesh of the tomato. Have 2 bowls when you do this: one to gather the juice of the tomato and one to put in the flesh. You take out the seeds from the flesh and put the flesh in a mixer and grind them up. 3.Similar for the peppers: Cut off the top where the stem is and you take out the inner part, separate it from the seeds and put it together with the tomato flesh and grind it up. 4.Saute the onions in olive oil (medium heat), until it’s caramelized. Add the garlic and stir. Add the rice and cook it until the rice for a couple of minutes and add the grind-up veggie flesh and the tomato juice. Lower the temperature and let the rice cook, until it has absorbed all the moisture. Just before removing it from the stove, put salt and pepper to taste, a teaspoon of sugar, the parsley and mint. (The important thing here is not to cook the rice all the way, because it will be cooked for an hour afterwards together with the veggies in the oven) 5.Put some salt on the open veggies that are sitting in the cooking container and fill them up halfway (not all the way because the rice will increase in volume when it’s cooked). You close the “lids”. 6.Cut up the potatoes (a medium sized potato must be cut into 6 pieces roughly), put salt and pepper on them and place them in the container among the veggies. 7.Pour olive oil on top of everything. Be generous with it! 8.Place in oven at 375 F (= 200 C) for 50-60 minutes. Tips: 1)This is the recipe as most Greek people make it on average. The original and much older recipe calls for raisins and pine nuts also (a handful of each, or as much as you wish) to be put inside the rice mixture. I think this is absolutely yummie and I would recommend it for anyone, not just vegans! 2)Another way to do this is to put feta cheese in the rice mixture. I’m just mentioning it so that you know, although I know this is not vegan. If you do want to make it like that, use the type of feta cheese that is hard, not the butter-soft kind. Crumble it all up and put it in the veggies about 10 minutes before the end of cooking time (lift up the lids and stuff the feta crumbles in the veggies). Obviously this doesn’t go well with the pine nuts and raisins idea, it’s too much of an overload! 3)If you like zucchinis, you can do 4 tomatoes, 4 zucchinis, 4 peppers (instead of only tomatoes and peppers), which is also very common. Only zucchinis are a bit harder to empty, you need the special tool (it looks like a circular spoon with a very long handle). 4)It goes without saying that it’s much better to have all organic veggies! We do it with peppers and tomatoes growing on our roof (what’s a city gal to do? LOL) and parsley and mint growing in pots in my kitchen and it makes all the difference. Bon appetite! Smootchies!Impromtu Chicken Cacciatore! Viva Italia!
I'm not a food stylist, but I'm a good cook! I admit, I did twirl the spaghetti here a few times with a fork before additing the sauce because I knew I'd take a photo of it. It's real food, made by me, and here's the impromtu recipe. I mostly don't use recipes unless I'm baking, exactness is important in baking. This recipe is just rough, not the completely classic cacciatore, but hey, I'm an artist. LOL! Wash, pat dry, season with cracked black pepper and salt, and lightly flour 4 Chicken Thighs. Add 2 tablespoons each Canola Oil and EVOO to a hot pan. Brown the Chicken on both sides. Remove the chicken to a plate with paper towels and drain all but 2 or 3 tablespoons of the fat from the pan. Add one each chopped large spanish onion, red bell pepper and green pepper, add some cracked black pepper and saute. After a few minutes add 1 teaspoon minced jarred garlic, or two cloves fresh and half an 8 ounce package of fresh sliced baby bella mushrooms or mushrooms of your choice of mushroom, if you like them. You can totally leave them out. Continue to saute until the onion is slightly translucent. Add one cup red wine, your choice, I prefer dry for this, but not extra dry. Scrape the bottom of the pan to return any good bits that are stuck on the bottom to the sauce. Return the Chicken to the pan, skin side up. Add one large can diced italian tomatoes or one small can and a half jar or so of store bought Spaghetti Sauce. We like the Classico Spicy Red Pepper Sauce which is what I used this time. If I don't use that jarred sauce I add some spices maybe a half teaspoon of dried, or handful if fresh of oregano, basil, and dried red pepper flake to taste. Bring to a high bubble and then simmer at low bubble for 30 minutes uncovered. I go 30 minutes because I like the chicken practically falling off the bone. You can see on the leg in the shot above. Spoon off the excess fat from the pan. Serve with Spaghetti or whatever noodle you like, and spoon some of the sauce over that as well. By the way, it was killer, if I do say so myself, but my hubby said so too! The meat was falling off the bone, the sauce had great depth, the wine tenderized the meat but didn't overpower the dish. I love wine, but I don't like it when it overpowers my sauce. I take care to layer and layer my seasoning throughout the process. I usually add a few tablespoons of capers or chopped green olives at the end if I have them. I taste throughout, but especially toward the end and sometimes add either a teaspoon of sugar, or a squeeze of lemon depending on how I like the acidity. I got an overdose of dried basil one time, so I don't add much if I'm using dry, and if I have fresh basil, I rough chop it and add it at the end. Thanks for viewing!! Now I'm hungry!! LOL!! =o) ***All rights to my images are STRICTLY reserved. Please contact me if you interested in purchasing my images or if you are and educator or non-profit interested in use.***
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