Dhekia xaak aru aalu bhaji....(Fiddle-head Fern & potato stir fry)

ঢেকিয়া  শাক আরু আলু ভাজি 

Different types of Xaak (leafy vegetables) are always a part of authentic Assamese cuisine. Dhekia xaak, the edible Fiddle-head Fern  is not only popular in Assam but also in the entire reason of our beautiful North-East. People love to cook this Xaak in different ways.For example...Dhekia xaak stir fry with chickpeas/potatoes, Fish sour curry with Dhekia Xaak and Ou tenga (elephant apple), Pork stew with Dhekia etc.

Ingredients:

• Dhekia (Fiddle-head Fern) - 2-3 bunches
• 1 potato ( cut into small pieces)
• 1 onion (Finally chopped)
• 1 tbs mustard oil
• 1 tsp salt (according to your taste)
• ½ tsp turmeric powder

Method:

• Wash the Dhekia xaak and chop the tender parts. keep aside

• Heat oil in  a pan.

• Add onion slices and fry them till brown in color

• Now add dhekia xaak, , potato pieces, turmeric powder and salt.

• Stir it constantly and cook for 10 minutes or till potatoes become tender.

• Its ready to serve

Ou Tenga Dhekia aru Maasor jool......( Fish sour curry cooked with elephant apple & edible Fiddlehead Ferns)

ঔ টেঙ্গ ঢেকিয়া আরু মাছর  আঞ্জা 

Ingredients:

• Fish- 200 grm (you can use any type of fresh water or river fishes....Here I have used Bhangon fish)
• Half Ou Tenga (elephant apple)
• Dhekia (Fiddlehead Fern) - 1-2 bunch 
• a pinch of turmeric powder
• salt to taste
• 1tsp Mustard oil
• 1/2 tsp mustard seed
• 1 whole green chilly
• 1 tsp rice flour

Method:

• Clean and wash the fishes carefully. In a big bowl add salt and turmeric powder in the fishes and rub it with your hand
• Heat mustard oil in a pan and fry the fishes for about 5-6 minutes. When it turns golden brown in color keep the fried fishes aside
• Wash the Dhekia xaak and chop the tender parts. keep aside
• Cut the Ou Tenga into medium pieces and boil in a pressure cooker adding some water and a pinch of salt to it (to reduce cooking time)
• In a pan, heat the mustard oil and add 1tbs mustard seeds, turmeric powder, chilly and salt .
• Add boiled Ou tenga pieces along with the boiled water
• If necessary add another glass of water and simmer for a minute.
• Mix the rice flour with a little water to make a light paste and add to the pan.
• Now add the dhekia xaak to the pan and cook for 5 minutes .
• In the boiling stew add the fried fishes and cook for another 10 minutes
• Finally, it is ready to enjoy the most popular Assamese sour curry with steamed rice......

Recipes to Nourish is on "Summer Vacation"

Recipes to Nourish is on "Summer Vacation" ...

Well not really, but I'm in the process of making some new changes to the blog.  Recipes to Nourish will relaunch in Mid September with a NEW LOOK + NEW RECIPES.  

Until then, enjoy the rest of summer. 

xo Emily 

Rustic Strawberry Basil Crostata {or Galette} with Lemon Mint Cream Cheese

Crostata or Galette?  They're basically the same thing, except one is French and one is Italian.  Crostata's or Galette's are not baked in a pan like a tart ... they're a flat layer of dough filled with sweet or savory yumminess + edges of the dough folded up around the filling.  I LOVE them!  Why you ask?  Because there is no pressure rolling out a perfect crust!  Crostata's or Galette's are meant to be rustic ... and that is a beautiful thing. 

Summer is not over in Northern California yet!  We are still soaking up the summer heat and enjoying August to its fullest.  The hot heat makes me want hydrating + nourishing drinks like lemon water, coconut water, vitamin C herbal iced tea + agua frescas.  I crave refreshing drinks like cherry mint lemonade + lots and lots of homemade ice cream, especially sweet cherry ice cream and creamy watermelon ice cream.

When the temp goes up, I don't feel like cooking or using the oven much.  Honestly, when it's 90+ degrees, I just want to hang out with my little family in the shade and eat ice cream bon bons all day.  But that's not reality so I depend on simple, homemade cold foods.  I love to make up large batches of summer muesli, salsa with fresh cucumber + lemon basil pesto and store them in the fridge for a snack or quick meal.  

The beauty of this hot weather is that local farmers markets are still overflowing with gorgeous seasonal produce.  Bright red beautiful strawberries are in abundance and they're super sweet + juicy.

Luckily right now the mornings are still cool enough to bake!  Baking makes me happy … I love to see the excitement of Little Love or my husband when they come home to fresh baked treats. 

My husband and I love a good ole' summer pie, crisp or cobbler … there's just something so nostalgic about it.  I decided to surprise him after work with a strawberry crostata.  I wanted to make something that was refreshing + not too sweet … so I decided to add a layer of savory cream cheese and aromatic herbs like basil + mint.  The end result was unbelievable!  My husband said it's the best dessert I have ever made. 

We hope you enjoy this seasonal crostata as much as we do! 
  

   

Rustic Strawberry Basil Crostata with Lemon Mint Cream Cheese 

Fresh juicy strawberries paired with strong aromatics of basil + subtle lemony mint cream cheese … this beautiful seasonal crostata will have your taste buds joyfully singing "Summer is here!"  

The buttery crust was inspired by Alice Waters' famous pie crust.  I grew up with my mom making this crust … she always used it to make her delicious apple pie.

Equipment: Food Processor fitted w/ "S" Metal Blade, Mixing Bowls, Cutting Board, Unbleached Parchment Paper, Rolling Pin  

{Affiliate links included help support this blog.}

Ingredients

For the Pastry Crust

1/2 cup brown rice flour
1/2 cup white rice flour
1/4 cup arrowroot starch
1/8 cup tapioca flour
1/8 cup potato starch 
1/2 teaspoon xanthan gum*
3-4 tablespoons organic cane sugar or organic sucanat 
8 tablespoons very cold pasture butter, cut into 8 chunks {See Resources}
1 teaspoon organic apple cider vinegar 
1 teaspoon gluten free vanilla extract
Zest of 1 lemon {optional}
3-4 tablespoons ice cold filtered water

1 to 2 tablespoons melted pasture butter or organic cream {to brush on crust}
1 to 2 tablespoons organic cane sugar {to sprinkle on crust}

For the Strawberry Filling

4 cups organic strawberries, cut into large slices {about 1 1/2 pounds} 

3 tablespoons arrowroot starch or organic corn starch  

1/4 cup organic cane sugar or raw honey 

5 large fresh basil leaves, chiffonade {cut into thin ribbons}
2 tablespoons freshly squeezed lemon juice {the juice of about half a lemon}

For the Cream Cheese Filling 

3 tablespoons fresh mint, finely chopped  

Zest of 1 organic lemon
1 teaspoon freshly squeezed lemon juice 

8 ounces organic cream cheese
1 tablespoon raw honey

*** Advance Preparation Required: About 1 hour ***

Instructions

1. Add flours {dry ingredients}, organic cane sugar + lemon zest to the bowl of a food processor fitted with a "S" metal blade.  Pulse about 5 times to blend ingredients.  Add the cut up pieces of cold butter to the flour mixture.  Pulse about 10 to 15 times or until the butter is the size of peas.  With the motor running, add apple cider vinegar, vanilla extract and 3 tablespoons of ice cold water, 1 tablespoon at a time through the feed tube.  Turn off once the water is added and continue to pulse 3 to 5 times just to combine making sure to stop before the dough comes together {moist clumps should form}.  [Note: If the dough is too crumbly, you can add 1 more tablespoon of ice cold water and pulse 1 to 2 times just to combine.]  

2. Pour the dough onto a floured large piece {about 14 inches} of unbleached parchment paper.  Form the dough into a ball; flatten into a round disc.  Wrap the pastry dough disc in the same parchment paper and refrigerate for at least 1 hour.  [Note: Use either of the rice flours or arrowroot to flour the parchment paper.]

3. Make the cream cheese filling: In a mixing bowl, combine finely chopped mint, lemon zest, cream cheese + honey.  Stir to incorporate all ingredients.  Chill in the refrigerator for 1 hour to allow the flavors to incorporate. 

4. Preheat oven to 400 degrees F.  

5. Make the strawberry filling: In a large mixing bowl, add sliced strawberries, arrowroot, organic cane sugar or honey, basil chiffonade + lemon juice.  Gently stir to combine.  Set aside.  

6. Remove cream cheese filling from the refrigerator.  Set aside.      

7. Remove the chilled pasty dough from the refrigerator.  Remove pasty dough from parchment paper and place on a lightly floured large piece {about 14 inches} of unbleached parchment paper.  Place the used parchment paper on top of the pastry dough {this keeps the dough from sticking to the rolling pin + from falling apart}.  Using a rolling pin, roll the pasty dough into an 11 to 12" circle {it does not have to be a perfect circle, it should look rustic}.  Take care not to roll the pastry dough too much/too thin.  Carefully transfer pastry dough on the parchment paper to the baking sheet {do not remove pastry dough from parchment paper}. 

8. Using an offset spatula or knife, evenly spread the cream cheese filling over the middle of the pastry dough leaving about a 2" boarder of the outer crust.

9. Using a slotted spoon, scoop the strawberry filling {leaving reserved juice behind} on top of the cream cheese filling, making sure to leave about a 2" boarder of crust.    

10. Gently fold the boarder of the pasty dough over the fruit {about 1 1/2 to 2"}, forming an edge.  Don't panic if the dough breaks, just use your fingers to pinch the dough and seal up any tears or cracks.   

11. Pour reserved strawberry lemon juice over the fruit only.  

12. Brush edges of the crust with melted butter or cream and sprinkle organic cane sugar over the crust edges.

13. Bake the crostata for about 30 to 35 minutes, until the crust is light golden brown and the fruit is tender.  Let cool on the baking sheet for at least 20 minutes before serving.  I like to set the baking sheet on top of a wire cooling rack to cool quicker.  [Note: Make sure the crostata is cooled before cutting or the crust could crumble.  It's helpful to use a metal spatula or offset spatula to loosen the crostata from the parchment paper before cutting.] 

It's delicious served warm or at room temperature, but it's also perfectly delectable the next day after being chilled in the refrigerator. 

Yield: Makes 1 Crostata, about 8 servings. 

*Notes: I like to put the butter into the freezer the night before I make the crust.  This ensures the butter stays extra cold when it's time to make the pastry dough.  I have made this several times without the xanthan gum ... if you are uncomfortable using this, just omit. 

Tips: Cold ingredients are very important.  I store my flours in the freezer so they stay extra cold.  I also pour the measured vanilla extract and apple cider vinegar into a freezer-safe glass to chill a few minutes before I make the dough.  Keep the dough as cold as possible.  Make sure to keep the dough in the fridge when you're preparing the filling so the dough stays cold. 

Optional: When serving, garnish with extra basil chiffonade + lemon zest.

Serving Suggestions: Serve with honey vanilla ice cream, with homemade whipped cream or simply by itself.    

Storage: Store in the refrigerator.  This crostata does best if you serve it within a day or two.     

WHAT'S YOUR FAVORITE KIND OF FRUIT PIE, TART, CRISP OR COBBLER?

OTHER SUMMER TREATS TO ENJOY

Cherry Pie from Raising Generation Nourished
Summer Pavlova w/ Lemon Curd + Strawberries from Recipes to Nourish
Simple Summer Peach Rosemary Crisp from Live Simply 
Nectarine + Peach + Nectaplum Crumble from Recipes to Nourish  
Strawberries & Cream Tart from Delicious Obsessions
Stonefruit Cobbler w/ Vanilla Cashew Cream from With Food + Love
Gluten Free Summer Cobbler from Hybrid Rasta Mama

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

How To: Make Kombucha (fermented tea)

So, if you follow me avidly on Facebook you will know that lately I've had some comical occurrences at my local health food store. Where I live, specific bottles of kombucha require that the purchaser be over 21 years of age (since they contain over 0.5% alcohol). Apparently, I look young to some people so I had to show my ID to buy my weekly supply. Over and over and over again. Although the people selling these bottles of fermented goodness to me were the same faces that I would interact with on a weekly basis, they assumed I had Benjamin Button syndrome and my age was actually reverting to a pre-21 year old state. Long story short, I decided to make my own kombucha. 1. Because everything made at home is generally better. 2. I can quality control what goes into my brew. 3. It is going to save me about $120 a month vs buying the bottled kombucha.

First, what is kombucha? Simply put- it's fermented tea. Basically you make sweet tea (using *gasp* real sugar) and add this thing called a scoby to it. Then the scoby eats up the sugar, making the tea fermented and full of lots of beneficial stuff. After 7-14 days the final brew is known as kombucha. Most people do a second brew of 2-3 days by adding fruit juice or spices to the kombucha. After this second process the kombucha becomes carbonated and can be viewed as a "soda" of sorts.

What does it taste like? Surprisingly delicious. I have always hated sweet tea. I was thusly ridiculed growing up in the South, but kombucha tastes less like sweet tea and more like hard cider. Depending on the flavor and length of brew, it's sweet and has a slight bite at the finish. It's good. More importantly, it's good for you.

How to make kombucha:

Supplies:

A large container made of ceramic or glass (I use this one)
A cloth to cover the top of the container that will keep pests out, yet allows the brew to breathe (I use a dish towel, secured in place by a rubber band or if you get the above container it comes with a plastic piece that hold it appropriately)
8 tea bags per brew
1 cup sugar per brew (real sugar, not honey or stevia or anything else)
2 gallons of filtered water per brew
1 scoby, to start (you will only need to purchase/ located this once, after that you can continue to use the same scoby for future batches of kombucha)
1 cup white vinegar (for initial brew, to keep out mold)
Glass bottles with plastic or other non-metal caps
Fruit juice or spices like ginger for second brew

Steps:

1. Boil water and steep tea bags. (I boil 1 gallon of water because it's easier and steep all 8 tea bags in it. After step 3 I add the other gallon of filtered water)
2. Discard used tea bags and add sugar to tea. Stir until dissolved.
3. Let tea completely cool and add to brewing container. Add vinegar.
4. Gently place scoby into tea, it should float to the top (eventually).
5. Place towel over the top of the container and secure.
6. Wait 7-14 days, check periodically to make sure that the scoby is growing and there is no mold.
7. When the brew is complete, bottle.
8. Leave about 20% room in each bottle to add spices and/or juice for second brew. Secure caps tightly and let sit at room temperature for 2 days.
9. Place in refrigerator when second brew is complete. The kombucha should be carbonated.
10. Enjoy.

For further details and how to keep a perpetual kombucha brew going see this article here and here.

Hawaiian Pizzadillas Recipe

INGREDIENTS:

• 2 large soft tortillas (whole wheat preferred)
• 3/4 cup shredded cheese of choice
• 1/2-3/4 cup sauce of choice (use and combine tomato and BBQ for Hawaiian effect)
• about 1/4 cup chopped pineapple, drained
• 50-100g shaved deli ham (about 1/2 cup)

INSTRUCTIONS:

1. Spray a large frying pan with non-stick spray (this helps the bottom to crisp up). Place on an element over medium heat.
2. Place one tortilla in the bottom of the pan. Top with half of the sauce. You don't want it too soggy, just enough to coat the tortilla.
3. Top with a bit of cheese, pineapple, ham, and another sprinkle of cheese.
4. Place the second tortilla over top. Spread with remaining sauce and top with remaining cheese.
5. Cook until bottom is golden and cheese on top is starting to melt. Broil for 1-2 minutes until cheese on top gets bubbly. (*Broiling is totally optional -- you could just put a lid on the pan for the last couple minutes to melt the cheese if you don't want to turn on the oven).

Source: The Recipe Rebel

Lazy Stuffed Peppers Recipe

INGREDIENTS:

• 2-3 bell peppers (any color), seeded and diced
• 1 small onion, chopped
• 1 pound ground beef
• 1 8-oz can tomato sauce
• 1 14.5oz can stewed tomatoes, not drained
• 1 cup Minute rice (or regular rice), uncooked
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 2 cups chicken broth
• 1 teaspoon Italian seasoning
• 1-1/2 cups shredded cheddar cheese

INSTRUCTIONS:

1. In a large skillet, brown ground beef. Once meat is cooked through (no pink remains) do not drain. Add peppers, onion and garlic and saute until onions begin to turn translucent, about 5-7 minutes.
2. Add diced tomatoes (with juice), tomato sauce, broth, Worcestershire sauce and Italian seasoning. Mix well and bring to a boil.
3. Add rice and stir to combine. Cover and reduce heat to medium. Allow to simmer for 7-10 minutes, or until rice is tender (regular rice will require another 10 minutes or so). 
4. Remove from heat, stir and top with cheddar cheese. Allow to cheese to melt for a few minutes before serving. Enjoy as is or top with sour cream.

Source: Lazy Gluten Free

White Beans With Black Olive Vinaigrette Recipe

INGREDIENTS:

• 1 garlic clove, minced
• ¼ cup finely chopped pitted black olives
• 1 tbsp. finely chopped parsley leaves
• 1 tbsp. red wine vinegar
• ¼ cup olive oil
• pinch of crushed red pepper flakes
• salt and pepper
• 2 cans cooked cannellini beans
• lettuce (optional)

INSTRUCTIONS:

• Mix together all ingredients from garlic to red pepper flakes in a large bowl. Season with salt and pepper. Add the beans and toss gently to coat. Taste and adjust seasoning as needed. Serve atop lettuce or a tossed salad, or eat on its own.

Source: Quick & Dirty Kitchen

Shrimp Scampi Recipe

INGREDIENTS:

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• lemon wedges, for serving

INSTRUCTIONS:

1. Preheat the oven to 425 degrees F.
2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. 
5. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. 
6. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. 
7. Serve with lemon wedges.

Source: Gina's Italian Kitchen

Salisbury Steak Recipe

INGREDIENTS:

• 4 tablespoons canola oil
• 1 large sweet onion, peeled and sliced
• 1/2 cup fresh breadcrumbs
• 1 pound ground beef chuck
• 1 egg
• 1 tablespoon tomato paste
• pinch of coarse salt and pepper
• 2 teaspoons cornstarch
• 1 1/2 cups beef broth

INSTRUCTIONS:

1. Heat oil in a large skillet. Add onions and saute over medium high heat until soft and golden, about 10 minutes. Remove and set aside.
2. Combine meat, crumbs, egg, tomato paste and salt and pepper. Form into 4 oval shapes and cook in the same skillet over medium high heat for 4 minutes per side. Remove and set aside.
3. Combine cornstarch with beef broth and pour into skillet. Bring to a boil and simmer until slightly thickened. Add onions and stir to heat. Add steaks, spooning gravy on top.
4. Place each steak on a plate, top with onions and spoon gravy over the steak. Serve at once.

Source: Framed Cooks

Garden Cucumber And Tomato Salad Recipe

INGREDIENTS:

• 3-4 lemon cucumbers, peeled (2 small to medium cucumbers)
• 3-4 medium sized tomatoes
• 1/4 white onion, sliced thin
• 2 tbsp rice wine vinegar
• 2 tbsp white vinegar
• 1 tbsp honey
• 1 tsp salt
• 4-5 sprigs fresh dill, chopped
• fresh cracked black pepper, to taste

INSTRUCTIONS:

1. Slice the tomatoes and cucumbers as desired.
2. Put tomatoes, cucumbers, and onion to a sealable bowl.
3. In a separate bowl or jar add the rice wine vinegar, white wine vinegar, honey and salt. Shake well.
4. Pour dressing over cucumbers mixture in the bowl.
5. Place lid on the bowl, and shake well to cover vegetables.
6. Place in the refrigerator for at least 1 hour.
7. Garnish with dill and fresh cracked black pepper.

Source: My Clean Kitchen

Chicken And Jalapeno Quesadillas Recipe

INGREDIENTS:

• 500 g chicken breast, cooked and shredded
• 2 jalapeno peppers, seeds removed (if desired) and finely chopped
• 1/2 Onion, finely diced
• 2 cloves garlic, crushed
• 1 tbsp sriracha
• 1/2 cup chicken stock
• salt and pepper to taste
• 4 jumbo tortillas
• 1 cup grated cheese
• sour cream to serve

INSTRUCTIONS:

1. Preheat oven to 200C (400F). Heat a dash of oil in a fry pan. Fry onion, jalapeno, and garlic for about 3 minutes. Add the shredded chicken, sriracha, and chicken stock. Bring to a gentle boil and simmer for about 10 minutes, until the sauce has thickened.
2. Spread 1/4 of the chicken mixture over one half of each tortilla. Top with a generous amount of cheese and fold the other half of the tortilla over.
3. Place quesadillas onto a baking sheet and bake for 5-10 minutes, until the tortillas are golden and the cheese is melted.
4. Cut each quesadilla into thirds and serve hot with jalapeno rice and sour cream.

Source: PicNic

Lentils With Rice Recipe

INGREDIENTS:

• 1 cup of dried lentils
• 2 tbs. sun dried tomatoes – diced
• ½ large onion – diced
• 4 cloves garlic – chopped
• ½ cup Italian parsley – chopped
• 1 long hot pepper – chopped
• 1 ½ cups water plus tsp. of Vegeta powdered chicken stock
• ¼ cup ketchup
• 2 tbs. balsamic vinegar
• ½ tsp. salt
• 2 tbs. olive oil - plus more for drizzling
• 1 vine ripe tomato – diced
• 1½ cups uncooked rice

INSTRUCTIONS:

1. Heat a heavy saucepot with 2 tablespoons of olive oil. Add the garlic, sun dried tomatoes, onion, parley and hot pepper. Sauté until the onion is softened and the garlic is fragrant.
2. Add the ketchup, lentils, salt, water plus the Vegeta and simmer on a low heat, until the lentils are tender and the water is absorbed; approximately 30 minutes. If more water is needed add a quarter of a cup at a time.
3. Prepare the rice as directed.
4. Plate the lentils with the rice. Garnish with the tomatoes, chopped parsley and a drizzle of olive oil.

Source: Living the Gourmet

Blueberry Balsamic Glazed Chicken Recipe

INGREDIENTS:

• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons unsalted butter, divided
• 4 skinless, boneless chicken breasts
• 1 teaspoon salt
• 1 small white onion thinly sliced
• 2 cups blueberries, rinsed and stems removed
• ½ cup balsamic vinegar
• ⅓ cup real maple syrup
• 1 tbsp chopped rosemary
• 1 tbsp oregano

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Heat 1 tablespoon of the olive oil and butter in a large, heavy, skillet.
3. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper.
4. Add chicken to the pan after butter has melted and is hot and bubbly.
5. Sear chicken breasts over medium-high heat until lightly browned.
6. Remove from the pan and place in a baking dish, set aside.
7. Add remaining olive oil and butter to the skillet.
8. Add onions and cook until soft and lightly caramelized, 3-4 minutes.
9. Add blueberries and cook 1 minute.
10. Stir in vinegar, maple syrup, rosemary, oregano and remaining salt and pepper.
11. Simmer about 10 minutes, until blueberries have softened.
12. Pour the blueberry balsamic mixture over chicken and put baking dish in the oven for about 20 minutes.
13. Chicken should no longer be pink in the middle and reach an internal temp of 165°F.

Source: Pure Grace Farms

Apple Dumplings Recipe

INGREDIENTS:

• 8 medium tart cooking apples
• 1 1/4 cup brown sugar
• 1/3 cup butter
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

For the Pastry:

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 4-6 tablespoons cold water

INSTRUCTIONS:

1. Peel and core apples. Combine sugar, butter, salt, and cinnamon and fill each apple with part of the mixture.
2. Sift four and salt together and cut in shortening with a pastry blender. Add water, using only a small portion at a time, until mixture will hold together. Divide dough into 8 parts.
3. Roll out each portion to 1/8 inch thickness on a lightly floured surface, cut into squares large enough to cover apples. Place apple on each square and bring corners together at top; moisten edges and pinch together to hold apple in place.
4. Place on a baking sheet and bake at 350 degrees for 30 minutes or until apples are tender.

Source: Bread & With It

White Chocolate Pineapple Coconut Cookie Bars Recipe

INGREDIENTS:

• ¾ cup butter melted and cooled
• 1½ cups packed brown sugar
• 1½ tablespoon vanilla
• 2 eggs
• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• pinch of salt
• 1 can (8 oz) crushed pineapple drained.
• 1 cup white baking chips
• ⅓ cup slivered almonds
• ⅓ cup sweetened shredded coconut

INSTRUCTIONS:

1. Preheat your oven to 375 degrees.
2. Grease a 13x9 inch baking dish.
3. Microwave the butter until melted. Set aside to cool.
4. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
5. In your electric mixer on medium speed with a paddle attachment, beat the melted butter and sugar until smooth.
6. Next beat in the eggs and vanilla.
7. On low, blend in the flour mixture.
8. Fold in the crushed pineapple (drained really well) and white chocolate chips.
9. Pour batter into greased dish and sprinkle coconut flakes and almonds on top.
10. Bake for 25-30 minutes until golden brown.
11. Cool until set and drizzle melted white chocolate on top.

Source: Yummy Crumble

Potato Salad Recipe Recipe

INGREDIENTS:

• 250 g baby potatoes - boiled and peeled
• ½ cup thick curd - whipped until smooth
• salt to taste
• ½ tablespoon crushed pepper corns
• ½ tablespoon mustard paste
• 2 tablespoon finely chopped mint leaves
• ½ tablespoon soya sauce
• ¾ tablespoon chili sauce

INSTRUCTIONS:

1. Boil the baby potatoes. Peel them.
2. In a bowl beat the curd well till smooth.
3. In this curd add all other ingredients, except the boiled potatoes. Mix it well.
4. Add the boiled potatoes. Mix gently and transfer to a serving dish.
5. Garnish with fresh mint. Serve.

Source: Rasoi Menu

Spinach And Mushroom Stroganoff Recipe

INGREDIENTS:

• 1 medium onion
• 20 g butter
• 300 g mushrooms
• 2 cloves garlic, crushed
• 1 tsp paprika
• 100 ml vegetable stock
• 250 g spinach
• 2 tbsp lemon juice
• 75 ml double cream

INSTRUCTIONS:

1. Peel and slice the onions. Cook in the butter over a medium heat for 4-5 minutes until softened.
2. Quarter the mushrooms and add to the pan with the crushed garlic and paprika. Stir and cook, covered, for a further 4-5 minutes.
3. Wash and shred the spinach leaves. Add the stock and spinach to the pan and cover. Cook for a few minutes to allow the spinach to wilt, then stir into the vegetable mixture.
4. Finally, add the lemon juice and cream, allow to heat through, and serve.

Source: family-friends-food

Cucumber Rolls Recipe

INGREDIENTS:

• 1 long cucumber
• 1 egg (hard boiled)
• 3.5 oz (100 g) shrimps (boiled)
• 2 tablespoons cream cheese
• 1 small bunch parsley (chopped)
• 1 pinch salt
• 1 pinch black pepper
• 5-6 toothpicks for assembling
• salt & pepper

INSTRUCTIONS:

1. Mince the egg and shrimps.
2. Combine them with cream cheese in a small bowl.
3. Add parsley, salt and pepper. Mix well and set aside.
4. Slice the cucumber thinly lengthwise.
5. Make rolls of the cucumber slices and fix them with toothpicks.
6. Fill each cucumber roll with cheese/shrimps stuffing.
7. Serve cucumber rolls immediately.

Source: Everything of Cooking

Sun-Dried Tomato & Basil Tahini Spread With Olives & Greek Yogurt Recipe

INGREDIENTS:

• 8 oz. jar, oil packed sun-dried tomatoes, drained and blotted of excess oil using paper towel
• 1/3 c. tahini paste, store bought or homemade
• 1 small container nonfat Greek yogurt 
• 1/4 c. chopped olives (I used a mix of green and kalamata olives)
• 1/2 c. chopped fresh basil
• 1 small garlic clove, minced
• 1 t. extra-virgin olive oil (or you could also use the oil the tomatoes are packed in)
• a squeeze of fresh lemon juice (to taste) 
• salt & pepper

INSTRUCTIONS:

• In a food processor, blend everything together until uniformly pureed. Season with salt & pepper. Serve cold or at room temperature.

Source: Apples & Sparkle

Lemon Pepper Scampi Recipe

INGREDIENTS:

• 1 pound large shrimp, peeled and deveined
• 1/2 cup extra-virgin olive oil
• 2 tablespoons butter
• 1 tablespoon minced fresh garlic
• 2 tablespoons lemon pepper seasoning
• white or yellow rice for 4, cooked according to package directions
• 1 tablespoon chopped  fresh Italian parsley, for garnish

INSTRUCTIONS:

Sauté the Shrimp:

1. In a large skillet over medium heat, heat the oil and melt butter. Add the garlic; sauté, stirring, for 30 seconds or until fragrant. (Do not allow the garlic to brown it should just be translucent; when you can smell the garlic it is sautéed just right.)
2. Add the shrimp and sprinkle with 1 tablespoon lemon pepper. Sauté the shrimp on one side for 1 to 2 minutes or until the shrimp begins to turn pink and begins to curl. Turn the shrimp over and sprinkle the remaining lemon pepper over it.  Sauté without disturbing for 1 or 2 minutes more until the shrimp are thoroughly cooked and slightly browned on the underside.
3. Remove shrimp, browned side up, to a serving platter. Strain the cooking oil/butter into a small bowl to remove the garlic then distribute the oil/butter over the shrimp and garnish with parsley.   

Service:

Serve accompanied by yellow or white rice.


Source: Mia Cucina