Bavarian Red Cabbage

Bavarian Red Cabbage

Bavarian Red Cabbage

 

 

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Bavarian Red Cabbage

Author Laurie

Ingredients

  • 2 Granny Smith apples (peeled, cored, sliced)
  • 2 2 red onions (chopped
  • 1 red cabbage sliced
  • 3 Tbsp red pepper jelly or currant jelly
  • 8 Tbsp apple cider vinegar
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • 4 whole cloves
  • 2 bay leaves
  • 1 tsp cinnamon
  • 2 whole coves
  • 5 Juniper berries
  • 11/2 cup apple juice

Instructions

  1. Saute apples and onions in olive oil in a large pot. Add apple juice, vinegar, jelly. Add spices and cabbage, cover the pan and slowly simmer until apples are soft and onions are caramelized about 20  to 30 minutes. Add more water as needed. Add salt and pepper.

  2. Prepare in a slow cooker for 6 to 8 hours.

Pakora

Pakora

 Pakora

 

 

Pakoras are classic Indian finger food that no one can resist, pakoras are so simple to make.  They are created by taking a few vegetables  mixing then dipped in a batter made from  flour and spices then deep-fried.Pakora, is also called pakoda, pakodi, or ponako.

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Pakora

Author Laurie

Ingredients

  • 1 potato (cut into 1 inch pieces)
  • 1 eggplant (cut into 1 inch pieces
  • 1 1 cauliflower (flower pieces)
  • 1 1 brocolli (cut into flower pieces)
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1 tsp gran masala
  • 2 garlic cloves (minced)
  • 1/2 cup garbanzo flour (or wheat flour)
  • 1/4 cup rice flour
  • 2 tsp fresh grated ginger
  • 2 tsp cilantro minced
  • 1 tsp mint
  • 1 tbsp lemon juice
  • water
  • 1/2 tsp tumeric
  • 1/2 to 1 jalapano minced- depending on the amount of heat you prefer

Instructions

  1. Sift together all the dry spices and flours mix together .Add all the freshly chopped cilantro and mint, chilies and ginger into the bowl and then mix into  in the flour - mix together using your hands.  Mix spices with lemon juice and enough water to make a thin paste. Set aside for 10-15 minutes so the flavors blend.

  2. Cut all of the vegetables about the same size for easy cooking.  Add all of the vegetables to the batter mixture and mix well to coat. You can mix all of the vegetables together or separate them. 
  3. Spoon the mixture into hot oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Using a slotted spoon move the pakora around, be careful not to overcrowd the pan Fry until golden. Once golden brown and crisp remove from the oil and set on some paper towels. Serve immediately.


Simply Organic Ginger Root Ground Certified Organic, 1.64-Ounce Container
Fresh Steamed Green Beans

Fresh Steamed Green Beans

Fresh Steamed Green Beans

 Fresh Steamed Green Beans often called String Beans,  provide a wealth of nutritional benefits such a simple vegetable dish. These delicious, bright colored, and crunchy beans are low in calories and fat and contain no cholesterol. The fiber content is high, and they provide some of your daily protein requirements. They also provide an easy source for acquiring vitamins like A, C, K, B6, and folic acid along with minerals calcium, silicon, iron, manganese, potassium, and copper.

Green beans can be eaten raw for a snack or just snap or cut off each end and add to a salad or dip in your favorite in addition to being a versatile and delicious vegetable in so many different recipes! Green Beans are best when you buy them thin, firm, smooth, and the little seeds barely showing. If the beans do not snap when you break one they are not fresh.

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Fresh Steamed Green Beans

Steamed Green Beans are a very easy vegetable to prepare. They are at their best when they still are a bit crunchy.
Course Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 52 kcal
Author Laurie

Ingredients

  • 1 pound green beans about 4 cups
  • 1 tsp olive oil or butter
  • 1 1/2 tsp fresh lemon juice a little of the zest
  • salt and pepper to taste to taste
  • 1/2 onion minced or shallots
  • sliced almonds optional
  • pomegranate seeds optional
  • parsley optional

Instructions

Green Beans

  1. Cut onion and gently saute in a little olive oil. Trim tails and stems and then cut the green beans into 2-inch pieces. Fill a pan with about 1/2 inch of water and steam green beans in the pan or on a steamer, covered, 5 minutes or until crisp- but tender.
  2. Drain and place in a bowl. Add onion lemon juice, oil or butter, salt, and pepper; toss to coat. *When you want to use them later simply drain and refresh with cold ice water. Chilling the beans helps maintain the beautiful green color and stops the cooking. Set aside. This can be done 1 day in advance and kept refrigerated.
  3. Serve immediately.

Variation:

  1. *In a skillet toast the almonds, stirring continuously until golden brown. Be careful they burn quickly. Transfer to a plate. In the same pan melt the butter and olive oil. Add the shallots and saute about 4 to 5 minutes. Raise the heat and stir in the beans. Toss in the pomegranate seeds. Saute until heated about 5 minutes. Season with the salt and pepper, add the parsley, almonds, and pomegranates. Transfer to a serving dish and serve at once.

Recipe Notes

These are just some of the many items in the CookingToday Store. Click on an item for more information.

This steamer basket works beautifully for streaming all of your vegetables. Chef Craft 100% Stainless Steel Steamer Basket, 6-Inch Expands to 9.5-Inch   Victorinox 4-Inch Swiss Classic Paring Knife with Straight Blade, Spear Point, Black          Cuisinart 77-7 Chef's Classic Stainless 7-Piece Cookware Set        Mini Colored Glass Wavy Serving/Prep Bowls, 10 1/2 Ounce, Set of 6

Nutrition Facts
Fresh Steamed Green Beans
Amount Per Serving
Calories 52 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 8mg 0%
Potassium 259mg 7%
Total Carbohydrates 10g 3%
Dietary Fiber 4g 16%
Sugars 2g
Protein 2g 4%
Vitamin C 34%
Calcium 4%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Potato Herb Strudel with Fresh Tomato Sauce

Potato Herb Potato Herb Strudel with 

Fresh Tomato Sauce

Potato Herb Strudel with Fresh Tomato SauceThis is a fantastic and beautiful side dish, ideal for a vegetarian dish.  I like it with the Tomato Sauce, but this is optional, it is excellent both ways.

Thinly sliced potatoes, flavored with fresh rosemary and tossed with sour cream and cheese, are wrapped in puff pastry and baked until the potatoes are creamy and the pastry crisp. This strudel is best enjoyed straight out of the oven.. If you have leftovers the strudel reheats easily in the oven or microwave. You may make the strudel ahead of time and place it in the freezer and serve later, or make two small ones and freeze one and eat one now. You can make the strudel a day in advance and bake the next day.

 TIPS

  • You may use puff pastry but if you can not find it,  use a double recipe of pie crust. That also works well and so does using Fillo dough. Just because you do not have one thing go ahead and try another way. For example, add just a little extra milk and this is prefect in a casserole.
  • You can use most any of your favorite herbs: sage, dill, thyme, parsley, nutmeg, and chives would all be lovely.
  • Roll the pastry out and let it chill for at least a half an hour before proceeding with the recipe. This resting period will help it to rise even further during baking and be easier to handle.
  • Substitute a few sweet potatoes for the usual filling for a colorful orange and white filling.
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Potato Herb Strudel

This is a beautiful dish to make, very impressive to look at and extremely delicious.
Course Main Course, Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 651 kcal
Author Laurie

Ingredients

  • 1 lb puff pastry or a double flaky pie crust recipe
  • 2 lbs potatoes or with half sweet potatoes
  • 1 onion finely sliced
  • 1 red bell pepper jullianed
  • 1 to 1 1/2 cup Swiss cheese or Gruyere sliced or grated
  • 5 bacon *optional- strips cooked crisp drained and crumbled
  • 1 Tbsp parsley minced
  • 1 tsp fresh rosemary
  • 1/2 teaspoon garlic minced
  • 1 pinch nutmeg and white pepper
  • 1/2 tsp salt
  • 1 cup sour cream

Glaze

  • 1 egg
  • 1 to 2 Tbsp water
  • 1/4 cup Parmesan cheese

Tomato Sauce

  • 1 onion minced
  • 2 garlic cloves minced
  • 2 Tbsp olive oil
  • 2 Tbsp tomato paste
  • 1/2 cup red wine
  • 1 pound tomatos cut in small chunks
  • 1 tsp basil
  • 1/2 tsp thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 1 cup broth or water

Instructions

  1. Thinly slice the potatoes, onion and red bell pepper. Rinse the potatoes so that the starch is removed and the potato slices will be separate. Place in a bowl add the cheese, bacon, parsley, rosemary, garlic, nutmeg and salt. Toss with the sour cream. Beat the egg with the water in a small bowl.
  2. Roll out the puff pastry to about 12"x 18" on a piece of parchment paper. Place on a baking sheet pan. Place the potatoes in the center lengthwise. Cover with 1/3 of the dough and dampen with the egg wash. This will help seal the dough.
  3. With the remaining dough, cut into 1 inch wide strips. First fold ends to enclose the top and bottom ends. Then starting with the first strip pull gently so that it will reach to the other side of the the roll, at an angle. With the next strip do the same but in the opposite direction. You will be forming big X's. When you reach the end gently press down to secure. Add more egg glaze and toss the Parmesan cheese on top.
  4. Bake until golden, about 45 minutes at 350. To check if it is done, poke a knife in the center, the potatoes should be tender. It will be puffy and flaky and delicious. *Optional: Serve with the Tomato Sauce, on the bottom of the plate and the slice of strudel on top. Beautiful and delicious. Provecho!

Tomato Sauce

  1. Cut all of the vegetables. Toss onion and garlic in the oil and briefly cook add the tomatoes and tomato paste and herbs. Cook 15 minutes. Place everything in a food processor or blender and blend until smooth Serve hot.

Recipe Notes

Nutrition Facts
Potato Herb Strudel
Amount Per Serving
Calories 651 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 20g 100%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 77mg 26%
Sodium 780mg 33%
Potassium 795mg 23%
Total Carbohydrates 51g 17%
Dietary Fiber 6g 24%
Sugars 6g
Protein 23g 46%
Vitamin A 39%
Vitamin C 107%
Calcium 39%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
Mashed Potatoes

Mashed Potatoes

Mashed Potatoes

 

Mashed potatoes are great with any dinner.  Add a little gravy and it is perfect.  Left over potatoes make fantastic potato torta, soup, hash brows and so much more.  So to make a little extra is a good thing to do. One pound of potatoes will make about 2 cups finished mashed.

 

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MASHED POTATOES

Light and fluffy potatoes. Easy to make.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 servings
Calories 357 kcal
Author Laurie

Ingredients

  • 2 Tbsp salt
  • 4 pounds Russet potatoes or other potato
  • 1/2 pound butter 2 sticks
  • 4 cups butter milk or milk
  • salt to taste
  • 1 whole head of garlic

Instructions

  1. Peel potatoes (optional). Place potatoes in a pot of cold water with 2 tablespoons salt. When you add the salt to the cooking water you reduce the salt required in the finished potatoes. Bring water to boiling point, add the garlic and cook until tender, about 20 to 25 minutes, only until fork tender.
  2. Drain and place on a baking sheet pan allow them to dry out a little, if possible in the oven for a few minutes. Peel potatoes and the garlic and mash. The garlic will have a very mild flavor after cooking them with the potatoes. Then mash, they will have a better texture if they have a chance to dry a little. Heat the butter milk or milk add the butter. Heated milk and butter will make a lighter mashed potato. You can use a potato masher, ricer or food mill, grater, or electric mixer , and salt and stir well.
  3. Potatoes cooked with their skins on, and peeled when cooked have more food value from the nutrients in the skins. While still warm the skins fall off easily. Add some chopped chives or parsley for a garnish.
  4. If you want you can make the potatoes a day ahead if they are part of a large dinner. After you mash the potatoes, cover the bowl with melted butter, it will keep the potatoes from drying out to much. The next day add the heated milk and mix well. They will be prefect.

Recipe Notes

Nutrition Facts
MASHED POTATOES
Amount Per Serving
Calories 357 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 53mg 18%
Sodium 1260mg 53%
Potassium 940mg 27%
Total Carbohydrates 40g 13%
Dietary Fiber 3g 12%
Sugars 6g
Protein 8g 16%
Vitamin A 12%
Vitamin C 66%
Calcium 15%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Cranberry Orange Relish

Cranberry Orange Relish

Cranberry Orange Relish

Cranberry Orange Relish I like to serve as part of my Thanksgiving Feast. This is a great dish for the  Kids to make as part of the meal.  It is fun to have everyone make a little part of the feast. Share in the responsibilities of this feast, it makes it more special.  Pot luck is good fun and less work for the host and hostess.

This is a great fast and very healthy relish to use throughout the year.

 

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CRANBERRY ORANGE RELISH

To make about 5 cups.
Prep Time 10 minutes
Total Time 1 day 10 minutes
Servings 12 servings
Calories 174 kcal
Author Laurie

Ingredients

  • 1 pound fresh cranberries
  • 2 oranges large, zest and juice
  • 1 1/2- 2 cup sugar
  • 2 Tbsp crystallized ginger

Instructions

  1. Wash the cranberries. Cut the oranges into quarters. Then put the cranberries and orange quarters briefly (skins and all, seeds removed) through the food processor, leave chunky. Place in a bowl. Add the orange zest, ginger and sugar and mix well with a wooden spoon. Taste and add more sugar if desired.
  2. Cover and let the relish stand at room temperature for about 24 hours to develop flavor before serving. Relish can be stored for 2 to 3 weeks.

Recipe Notes

Enjoy

New post on scienceandfooducla

Cranberry

by Alice Chi Phung
Cranberries are harvested in late autumn, just in time to celebrate the holidays. Whether you prefer to enjoy cranberries in a jam, as a sauce from the can, juiced, dried, or fresh, there’s no denying that cranberries are festive. They’re tart, dark red, and pair really well with a turkey dinner (according to science). Fotm, cranberry slide 1 Fotm, cranberry slide 2 Fotm, cranberry slide 3 Fotm, cranberry slide 4 Fotm, cranberry slide 5 Fotm, cranberry slide 6 Fotm, cranberry slide 7 Learn more:
  1. Roth-Johnson, Liz. The Flavor Network. Science and Food.
  2. Phung, Alice. Food, Wine, and BiochemistryScience and Food.

Alice PhungAbout the author: Alice Phung once had her sights set on an English degree, but eventually switched over to chemistry and hasn't looked back since. Read more by Alice Phung
 
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Nutrition Facts
CRANBERRY ORANGE RELISH
Amount Per Serving
Calories 174
% Daily Value*
Total Fat 0.03g 0%
Saturated Fat 0.004g 0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.01g
Sodium 4mg 0%
Potassium 37mg 1%
Total Carbohydrates 45g 15%
Dietary Fiber 1g 4%
Sugars 43g
Protein 0.2g 0%
Vitamin A 1%
Vitamin C 15%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.