Very simple yet elegant winter salad with floral and crunchy fennel root and sweet golden delicious apples. I loved the contrast of grapefruit with sweet apples. This is a perfect diet salad, fibrous but without heavy dousing of dressings.
I enjoy such salads for lunch, especially after devouring rich holiday foods and heavy leftovers during winters.
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Ingredients: chicken thighs (any parts you like) Enough oil for shallow frying minced garlic 1 can(s) cream of mushroom soup 2 c fresh sliced mushrooms 1 1/2 c milk 3 c instant white or brown rice (prepared) sea salt fresh ground pepper garlic powder Make rice I just used a dry method on chicken. Put flour and seasonings in paper bag. Shake chicken in bag of flour mix, carefully laying each in hot pan of oil. Fry chicken till crispy & no longer pink on the inside. Time varies depending on chicken size. These thighs were thigh so it seemed like about 10 minutes per side. Remove chicken to plate, drain all but approx 2 tbs of oil. Add couple tbs of flour, seasonings & whisk to make a rue, cooking flour taste out. Add milk? whisking until desired thickness. SEASON. Place chicken back in gravy and serve over rice. IF you don’t want to make a rue and gravy…use a can of cream of mushroom soup. I added mushrooms this time. Just bcuz they were looking at me I also add a dash (?) of chicken bouillon to rice water AND gravy. . .what I used..this time. .. . .or… it’s in the bag . . . I do make a mess when I fry or make spaghetti sauce
I ADDED GARAM MASALA
1 + 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks
sea or kosher salt
1 large yellow onion, thinly sliced
olive oil, for sauteing
3 tablespoons unsalted butter or additional olive oil
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping*
1 tablespoon lime juice, fresh squeezed
1 jalapeno pepper, thinly sliced (remove seeds for less heat), optional
Add potatoes, 2 teaspoons salt and enough cold water to cover in a large saucepan. Bring to a boil then simmer until potatoes are just tender. Reserve 1 cup cooking water and drain the potatoes.Meanwhile cook the onions in a few tablespoons oil over medium-low heat until they start to turn brown. Push the onions to the side, add butter and melt then add potatoes. Cook until the potatoes begin to turn golden, stirring every few minutes and incorporating the onion into the mixture, total cooking time 8-10 minutes. Add the curry powder and cayenne, stir in and cook another minute.Add the chickpeas and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon as little or as much as you like, until heated through, about 3 minutes. Add more cooking water, if needed. Taste and season with salt if needed. For the sauce mix the yogurt, cilantro and lime juice in a small bowl. Serve with a dollop of sauce over top and sliced jalapenos, if desired.*
no…I didn’t make my own naan
I just had to make sonething that I could use as a vehicle for the hot mango chutney.
I really did ROFLOL at my obvious absence of #ina’s pro photographer…
Since getting engaged a few months back, I've talked several times about making gallons of rhubarb liqueur for my wedding next year. As we have not set a date, I reasoned, I'd better make it now in case we run into crunch time next spring. I think some people might have thought I was joking, but, if there's one thing I'm serious about, it's gin.
I find myself ones again in Bulgaria for a spill. Fall is different over here. Warm and colourful. Temperature is still in the 20's and promises to stay there for the next couple of weeks or so, which makes me very happy indeed.
Upon arriving home I am greeted by the sight of what seemed like a thousand jars...every possible shelve, pathway and worktop was piled sky high!
The secret behind making a 6 hour cake is involving a toddler to "help" you. Don't have one? You are welcome to my little treasure! Hahah.
We start off by getting all the ingredients lined up:
First of all, the most important bit - the bay leaf flavoured butter (After all, it's ALL about bay leaf these days, innit!). How to do this?: Put 125gr of unsalted butter in a microwave proof dish, crack 2 cardamom pods in and toss in 4 torn fresh bay leaves.
No matter how healthy I eat, there’s always that time for a good burger!
My son has gotten it down with grillin burgers.
He starts with good quality beef!
Adds his secret seasoning, sea salt, fresh cracked black pepper, garlic & stuffs them with onions. Sometimes with both onions & mushrooms
I LOVE A ONION MUSHROOM COVERED BURGER!
HOWEVER, even his inside out burgers are great!
He’s got the timing & doneness perfected to the perfect medium rare ♥
I also like, no…love that he toasts the buns on grill too.
Top it with cheese and/or good mustard, ketchup, lettuce, tomato & pickle → #YUMM!
the secret really is no secret. If you use GOOD ingredients. ..products…it doesn’t need fixin’.