Archive for May, 2013

Cranberrry Chutney

Recipe

2 May

Cranberrry Chutney

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Fruits Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Fresh Orange Sections
1/2 cup Orange juice
1 Bag Fresh Cranberries
2 cups Sugar
1 cup Apples, Unpeeled and Chopped
1/2 cup Raisins
1/4 cup Chopped Walnuts
1/2 tbsp Ginger
1/2 tbsp Cinnamon

Combine all ingredients; bring to a boil. Reduce heat, simmer 5 minutes or
until berries burst. Makes 5 1/2 cups.

– – – – – – – – – – – – – – – – – –

Filed under: Casseroles, Main Dishes, Pasta

Curing of Home-Grown Olives, Greek Styl

Recipe

2 May

Title: Curing of Home-Grown Olives, Greek Style
Categories: Greek, Misc, Info
Yield: 1 servings

If you own an olive tree and do not want to go through the complicated
process of leaching olives with chemicals, follow one of these ancient
Greek methods to get rid of the bitterness.

SALTING METHOD: Place washed olives in a wicker basket or a plastic
container with holes. Cover with medium-coarse salt. Set basket in
sun and protect with a cheesecloth cover. Twice a day for a week,
toss olives to redistribute them, until the bitter fluid is drawn
from them. Bring olives in at night to prevent mold.

WATER METHOD: Cover washed olives with a solution of salt water – 1
cup salt to each quart water – in a crock or glass jar. Place a
weight, such as a small plate or washed rock, to keep olives
submerged. Olives may remain in this brine for months. Marinate in
Olive Marinade before serving.

Source: Cooking in Modern Greece – by Theresa Karas Yianilos

MMMMM

Filed under: Potatoes

String Bean Sesame

Recipe

2 May

String Bean Salad with Double Sesame Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Unhulled sesame seeds
1 1/2 pounds Green beans
3 tablespoons Red wine vinegar
3 tablespoons Light soy sauce
2 tablespoons Spicy mustard sauce (mustard — sauce from a Chinese
works fine)
2 teaspoons Sugar
3 tablespoons Oriental sesame oil
1 teaspoon Minced garlic
1/4 cup Finely chopped scallions — white and green part
1/2 cup Finely chopped red sweet — peppers and yellow
peppers

Place wok or nonstick pan over high heat for about 1 minute, or until it
smokes. Add the sesame seeds. Turn the heat to low, and dry cook for 3-5
minutes, or until brown. Empty onto a flat plate.

Steam the string beans 3-5 minutes, or until they have softened but still have
some crunch. Remove and plunge them into a bowl of ice-cold water. Drain, dry,
remove stems ends and place in large bowl.

To make dressing, mix the vinegar, soy sauce, mustard sauce, sugar and sesame
oil. When thick, add the garlic, scallions, and red and yellow peppers. Add to
string beans and mix well. Sprinkle with toasted sesame seeds.

– – – – – – – – – – – – – – – – – –

Filed under: Diabetic, Low Fat Cal, Low Fat Low Cal, Sandwich

Broco Beans

Recipe

2 May

Date: Mon, 07 Mar 94 12:25:47 GMT
From: Michael Traub

Broco beans
———–

1 large onion
3 cloves garlic
3/4 lb mushrooms (I used a mix of oyster and normal)
1 teaspoon vecon (vegetable stock)
1/2 tsp salt
1 tsp black pepper
1 teaspoon sage

2 medium leeks
1/4 cup soya milk or tofu
1 lb cooked kidney beans
1 lb broccoli

Fry the onion and the garlic in some water until tender. Add the
mushrooms, the vegetable stock, the salt, pepper and sage. Leave
simmering until the mushrooms have reduced.

In a blender combine the chopped broccoli stalks, the kidney beans,
the chopped leeks, and the soya milk or tofu. Blend until smooth,
adding water if needed.

Add the blended mixture to the mushrooms. Add the broccoli florets and
any additional water needed to give a creamy consistency. Simmer till the
florets have softened.

Serve over pasta twirls. On this occasion I used Orgran’s Barley and
Spinach (wheat free) pasta.

Filed under: Appetizers

Eggnog Bread Pudding

Recipe

1 May

Title: EGGNOG BREAD PUDDING
Categories: Desserts, Holiday, Mandel
Yield: 8 servings

MMMMM————————–PUDDING——————————-
3 lg Eggs
1 lg Egg yolk
3/4 c Sugar
4 tb Unsalted butter; melted
1 3/4 c Half-and-half
3 tb Brandy
2 tb Pure vanilla extract
3/4 ts Freshly grated nutmeg
1/8 ts Salt
6 sl Dry cinnamon raisin bread
– quartered

MMMMM——————-CRANBERRY-MAPLE SAUCE————————
1/3 c Pure maple syrup
2 tb Sugar
1 1/2 c Cranberries
– if frozen, do not thaw
3 tb Unsalted butter
1 1/2 tb Bourbon

PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the
center of the oven. Butter a 6-cup souffle dish. Have a kettle of
boiling water ready and a baking pan large enough to hold the souffle
dish. Whisk the eggs, egg yolk and sugar until light. Mix in the
butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place
the bread in the souffle dish and pour the custard over it. Press the
bread into the custard so it gets well soaked. Let rest 20 minutes.
Put the souffle dish in the baking pan and place on the oven rack.
Pour boiling water into the baking pan so it comes halfway up the
sides of the souffle dish. Bake until the custard is softly set in
the center, about 1 hour. Remove from the water bath. Serve warm or
at room temperature with Cranberry-Maple Sauce. Once cooled, the
pudding can be refrigerated for up to 3 days. To reheat, cover with
aluminum foil with several slits in it. Bake in a preheated 350F oven
for 20 minutes. Serve warm, or at room temperature with
Cranberry-Maple Sauce.

CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a
small non-aluminum pan, then cook for 3 minutes. Add the cranberries
and cook until their skins burst and they begin to pop, 6 to 8
minutes, or slightly longer if they are frozen. Cut the butter into 3
pieces. Remove the pan from the heat and whisk in the butter, 1 piece
at a time, waiting until each is incorporated before adding another.
Add the bourbon. Sauce can be served immediately or refrigerated for
up to a week. Reheat gently and thin with 2 to 3 tablespoons water
before serving.

ABBY MANDEL – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Filed under: Both, Desserts

Pearls n Chocolate Cookies

Recipe

1 May

Title: PEARLS ‘N’ CHOCOLATE COOKIES
Categories: Cookies
Yield: 6 servings

2 1/4 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Softened butter
1/4 c Sugar
2/3 c Firmly packed brown sugar
1 ts Vanilla extract
2 Egg
10 oz Pkg white chocolate baking
-pieces

Preheat oven to 350 degrees. In small bowl, combine
flour, cocoa, baking soda and salt; set aside. In
large mixer bowl, beat butter, sugar, brown sugar and
vanilla extract until creamy. Add eggs one at a time,
beating well after each addition. Gradually add flour
mixture. STir in chocolate pieces. Drop by rounded
teaspoonfuls onto ungreased cookie sheets. Bake 9-10
minutes until edges are lightly browned. Let stand 2
minutes before removing from cookie sheets; cool
completely.

—–

Filed under: Casseroles, Thanksgiving

You are currently browsing the House Of Munch blog archives for May, 2013.

House Of Munch

Archive for May, 2013

Cranberrry Chutney

Curing of Home-Grown Olives, Greek Styl

String Bean Sesame

Broco Beans

Eggnog Bread Pudding

Pearls n Chocolate Cookies

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends