Archive for onions

NASI GORENG

Posted in Cooking, Family, Friends, People, Random, Recipe with tags , , , , , , , on July 11, 2010 by buttercup600

Nothing looks more impressive than a large platter of Nasi Goreng. It can be a very economical dish, depending what you add to it: Make it more luxurious by adding prawns, keep it vegetarian, or use leftover meat, fish or poultry. I prefer to put some veggies in for color too.   Use a wok or very large frying pan for easy cooking.

2 cups (500 ml) rice
5 cups (1¼ litres) water
4 sachets Concentrated Liquid Fish Stock
   OR 4t (20ml) Chicken Stock Powder
4 T (60 ml) canola oil
4 onions, sliced
2 chicken breasts, cut into strips
4 cloves of garlic, chopped
2 T (30 ml) Coriander Pesto
1 t (5 ml) grated ginger
1 to 2 red chillies, finely chopped
4 T (60 ml) soy sauce
200 g cooked prawns, peeled (optional)
6 eggs, fried in butter
Any vegetables for color

Cook the rice in the water with the stock for 15-20 minutes. Once cooked, allow the rice to cool.

Stir-fry the onions in the oil until beginning to brown. Add the chicken breast strips and continue cooking over a high heat until the chicken is just done, no more than 5 minutes.

Lower the heat and add the garlic, Coriander Pesto, ginger, and chillies. Sauté for one minute to develop the flavours. Add the soy sauce, cooked rice and the prawns. Warm through while stirring to prevent the rice from sticking.  If you want, top the dish with fried eggs, dusted with Cajun Spice.

NOTE:

Any other diced meat or fish can be used instead of the chicken and prawns. Vegetarians can replace the chicken with cubed butternut and the prawns with feta cheese.

LAMB CURRY

Posted in Cooking, Daily Life, Family, Friends, People, Personal, Random, Recipe with tags , , , , , , , , , , , , , , , on June 30, 2010 by buttercup600

It is almost July and with the sudden icy weather that hit us during the past week –  have decided to feature a Curry recipe. Normally served with rice but for those of you who are more aware of the waistline, it tastes just as good without.  We normally did this in a 3 legged pot on hot coals back in South Africa and even though it’s another season where some of you live, it tastes great anytime!!

1 x 800 gram lamb (leg of lamb is soft and works well) – cut and diced into little square blocks
2 x Onions sliced
About 5 tablespoons of special medium or hot curry powder – more or less to taste
Butter – between 3 and 5 tablespoons
Fresh ginger cut into a few pieces
Two to 4 cloves of garlic cut in pieces
A tablespoon of coriander seeds – some crushed and some whole
A tablespoon of turmeric or more to taste
A teaspoon of black peppercorns – crushed – more or less to taste
Some fresh bay leaves –
A teaspoon of cumin seeds – to taste
A pinch of nutmeg – more or less to taste
Salt to taste

Preparation

Take the butter and put into saucepan.
Add the sliced onions.
While the onions are busy browning, mix the curry and some salt well and rub it into the lamb.
When the onions start to brown add the lamb. Cook over slow heat adding about 750 ml water (watch that it doesn’t cook dry otherwise add more water later).
Mix the rest of the ingredients (cumin seeds, nutmeg, peppercorns, coriander, turmeric, bay leaves, garlic and ginger) and add it to the meat and onions after about 5 minutes.
Let it all simmer for about one hour on slow heat (just check that it doesn’t boil dry or burn – if need be add more water).
When the gravy attains proper consistency add a small cup (about 500 ml) of coconut milk or cream / yoghurt / buttermilk and mix well.

Serve with basmati rice or extra-large parboiled long grained rice. It sure is a tasty dish and for the cold weather – it definitely warms you up.

SUNSHINE SALAD

Posted in Cooking, Family, Friends, Random, Recipe with tags , , , , , , , , , , on June 27, 2010 by buttercup600

All this gorgeous sunshine today has me throwing open my windows and craving all the vibrant veggies. Could it be? My inner bear is done hibernating and is ready to get active? (even in the heart of winter here in Australia)  Eat ruffage? Yeah, not sure what the deal is…but I’m going to roll with it while the inspiration is here. I’ve been craving wholesome goods like wheat berries, and snatching up bundles of asparagus like an addict. A recent trip to the shop left me with an abundance of vitamin-rich veggies that you can feast on….no matter what season you’re in.

SUNSHINE SALAD

Ingredients:
½ cup soft wheat berries
1 ¾ cups water
¼ teaspoon salt
1 cup peeled and cubed butternut squash
2 ears of corn
4 flying saucer squash
½ bunch asparagus (approximately a dozen spears)
3 green onions
¼ cup feta cheese
¼ cup dried cranberries
3 tablespoons vinaigrette (see recipe below)
Olive oil, salt and pepper for sauteing

Preparation:
1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. Drain any extra liquid and set aside.
2. Preheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned and cooked through.
3. Meanwhile, cook the corn on the cob by steaming or microwaving it. I prefer using the microwave because it’s fast and easy. Simply wet the corn, with husk still on, rinsing off any traces of dirt. Place on a plate and microwave for about 2 ½ minutes. Be careful when removing the husk, hot steam will be released. Cut the kernels off and place into a large mixing bowl.
4. Slice the summer squash into bite-sized pieces and saute in a large pan with some olive oil, salt and pepper until slightly browned and tender. Add to mixing bowl.
5. Cut the asparagus crosswise, about ¼ inch thick, so that you get little “coins.” Sautee in the pan with olive oil, salt and pepper until just tender. When the asparagus is almost done, add the green onion (chopped finely, crosswise into small rings) to the pan. Sautee for about 30 seconds longer, then add to mixing bowl.
6. Add the cooked wheat berries, roasted butternut squash, cranberries, and vinaigrette to the mixing bowl. Combine well, top with feta, and serve.

For  vinaigrette:
1/2 cup mellow white miso (or light yellow)
5 tablespoons rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup olive oil

Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth.

I love all the pretty colors and textures in this kitchen-sink dish. It all just screams “healthy” to me, and makes me feel like summer fun (and sun dresses) …..I WISH!!!  Enjoy ~ oxo

Slow Cooked Oxtail with Orange and Lemon Gremolada

Posted in Cooking, Family, Friends, People, Random, Recipe with tags , , , , , , , , , , , , , , , , , on June 22, 2010 by buttercup600

One cannot let the winter pass without preparing oxtail a couple of times! This delicious stew can be cooked in a very slow oven, or in a slow cooker. Best made the day before.

2T (30ml) flour
2t (10ml) Garlic Pepper
1t (5ml) Meat Spice
2T (30ml) canola oil
1T (15ml) butter
1.25kg oxtail – trimmed of excess fat
2 onions, chopped
1 large carrot, scraped and sliced into rings
2 sticks of celery – finely sliced
½ cup (125ml) red wine
1 cup (250ml) beef stock
1 x 400g tin of chopped tomatoes
4T (60ml)  Tomato Pesto
1T (15ml) orange marmalade (optional)
Green Onion Seasoning to taste

GREMOLADA

Grated rind of half an orange
Grated rind of one lemon
¼ cup (60ml) finely chopped parsley
3 cloves of garlic – finely chopped

Adjust the oven rack to one slot below the middle shelf. Preheat the oven to 100°C or preheat your slow cooker on auto.

Measure the flour and two seasonings into a plastic bag, add meat and shake to coat.

Heat a heavy frying pan and add oil and butter. When the butter becomes brown and bubbly, add half the meat and brown it on all sides. Remove browned meat from the pan, and add to the raw meat. It is not necessary to brown all the meat. Add the onions to the pan and brown. Add the carrot and celery and stir fry together with the onions for 2 minutes. Add the red wine – boil fast for one minute to reduce it a little. Add the stock, chopped tomatoes, Tomato Pesto, marmalade, the oxtail (browned and raw meat) and any left over seasoned flour.

Transfer the stew to a heavy cast iron pot with a lid for oven cooking, or to a slow cooker. Cook for 5 – 6 hours until the meat is very tender and falling off the bone. At this stage it is best to leave the meat to cool down completely (overnight is best). Skim off as much fat as possible the next day.

TO SERVE

Reheat the meat. Taste for seasoning. Mix all the gremolada ingredients together and sprinkle over the oxtail just before serving. Delicious with Creamy Polenta and Red Cabbage with Apple.

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