Archive for March, 2013

Frozen Honey Mousse with Apricot Compote

For the Mousse: 4 Large Egg Yolks 1/2 Cup plus 2 Tablespoons Honey 1 1/3 Cups Heavy Cream 1 Cup Whole Almonds, coarsely chopped For the Compote: 1/2 Cup Dried Apricots, sliced 1/2 Cup Water 1 Tablespoon Honey 1. Make mousse: Put 2 inches water intoa small saucepan and bring to a bare simmer. Cmbine […]

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Blue Lumped Crab Deviled Eggs

12 Boiled Eggs 1 Cup Mayonnaise 1-2 Tablespoons Miracle Whip Salad Dressing 1 Tablespoon Pickle Juice 1 Teaspoon Mustard 1/8 Cup Scallions, chopped Salt and Pepper, to taste 8 Ounces Crab Meat Cayenne Pepper, optional Capers, garnish Paprika, garnish 1. Cut eggs in half. Remove yolk and place in separate mixing bowl. 2. Add mayonnaise, […]

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How to Boil the Perfect Egg/Is Your Egg Fresh?

How to determine if your egg is fresh, just drop the egg into cold salted water (3/8 cup salt to 4 cups water). If the egg sinks it is fresh. If it remains suspended in the water it is about 2 weeks old. If it floats, the egg is not fresh enough to be eaten […]

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Southwestern Hash

2 Red Potatoes (about 12 ounces), scrubbed and cut into 1 inch pieces Coarse Salt and freshly ground Black Pepper 3 Tablespoons Canola Oil 1/2 Teaspoon Ground Cumin 1 Jalapeno Chile, finely diced (ribs and seeds removed for less heat, if desired.) 3 Scallions, trimmed and thinly sliced 8 Ounces Cherry Tomatoes, halved 1 1/2 Cups […]

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Short Ribs with Black Barley and Mushrooms

Prep. 25 min. Cook. 2 hrs. Stand. 3 hrs. 1 Cup Black or Purple Barley 6 Beef Short Ribs 2 Tbsp. Extra-Virgin Olive Oil 1 medium Onion, cut in thin wedges 8 Oz. Shilitake Mushrooms, trimmed and halved 3 1/2 Cups reduced-sodium Beef Broth 2 Star Anise 1/4 Tsp. Salt 1/2 Tsp. cracked Black Pepper […]

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Creamy Carrot and Millet Soup with Grilled Cheese Croutons

Millet cooks very quickly and has a real mild sweet taste. Prep. 15 min. Cook. 45 min 2 Tbsp. Butter 1 medium Onion, chopped 1 Lb. Carrots, peeled and chopped (about 3 Cups) 1/2 Cup Millet 2 1/2 Cups reduced-sodium Chicken or Vegetable Stock or Broth 1/3 Tsp. Salt 1 1/4 Cups Milk 1/2 Cup […]

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Crunchy Grain Cakes with Strawberry Salad

The crucch y, hearty grain blends, rice cakes, are a wonderfully simple great pilaf. These crunchy, cakes have a golden ; crispy crust. The rice cakes are made with sweet strawberries and crunchy bok choy. Prep. 25 min. Cook 13 min. Oven 200 deg. Grain Cakes 1 Cup mixed Whole Grain Rice 1/4 Cup Greek […]

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Farro, Cherry Tomato, and Asparagus Casserole

Farro is a food product composed of grains of certain wheat species. Farro is often used in dishes such as salads and soups. It’s also used to make pasta or bread, after it’s ground into flour.  The three types are known as farro piccolo, farro medio, and farro grande. Prep: 20 min. Bake: 20 min. […]

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Black Rice Salad with Snap Peas, Carrots, and Almonds

Black rice has a deep black color, and it turns a deep purple when cooked. Its color is due to its anthocyanin content. The grain has a mild, sweet taste that has a very large appeal. Prep: 20 min. Cool: 1 hr. Cook: 30 min. 2 Cups Black Rice 4 Cups Microgreens and/or shredded Cabbage […]

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Bulgur Salad with Chickpeas, Feta, and Mint

Bulgur is a whole wheat grain cracked and partially pre-cooked. Bulgur is very high-fiber plus low-fat and is a vegan food ingredient. Bulgur is not suitable for people who are on a gluten-free diet. Also this is a very good grain because it’s one of the quickest to cook. It’s most commonly found in salads, […]

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Red Quinoa Salad with Raspberries and Beets

Grain the small hard seed of any cereal plant as wheat or corn. Quinoa was formerly classified as Goosefeot family. Quinoa is a grain-like crop grown primarily for its edible seeds. Red quinoa has a soft sweetness to them, their great with fruit. For this recipe if you don’t have red quinoa, you can use […]

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