Saturday, May 10, 2014
almost un meltable popsicles
Im AmberLou, and I post every Monday on The Paisley Cupcake
My four year-old loves popsicles.
I hate getting the stains off his face, hands and clothes.
Recently in the grocery store, I saw a box of "slow-melt" popsicles.
My first thought: "Awesome!"
My second thought: "what kind of crazy chemical did they put into these popsicles that is going to {poison} my child?!"
So I read the ingredients. You know what it was?
Gelatin!
My third thought "Holy {cow}, I am making these myself!"
{{almost}} un-meltable popsicles
1 package Jell-O (raspberry for me!)
fruit juice or Kool-aid (I used lemonade)
Make Jell-O according to package directions, but instead of adding cold water, add cold juice or Kool-aid.
Pour into popsicle mold, or do what I did and use 3 oz {Dixie} cups.
Stick in a stick!
Freeze.
Enjoy!
Put {away} the Oxy-Clean. (For now anyways...)
<3 AmberLou
Friday, May 9, 2014
Vegetarian Quesadillas
Ingredients:
1. 4 flour tortillas (here I use tomato flavor wraps)
2. 1 cup spinach chopped
3. 1 cup chopped tomatoes deseed
4. 1/2 cup chopped bell papers ( here I use green, yellow and red)
5. 1/2 cup chopped green onions
6. 1/2 cup chopped red onions
7. 1 chopped green chili
8. 1/2 cup mushrooms
9. 1 cup grated cheese; either Monterey Jack or sharp cheddar cheese
10. 1/4 cup grated paneer (optional)
11. Butter/Olive oil for toasting the tortillas
12. 1/2 teaspoon garlic powder
13. Salt and pepper to taste
14. 1 tablespoon chopped olives
Method:
1. Heat oil in a pan, sauté the onions, green chili, mushrooms, bell peppers, spinach until tender.
2. Add tomatoes, garlic powder, salt, pepper, olive and set aside this vegetable mixture.
3. Heat a frying pan to medium heat, take one flour tortilla and place it in the pan.
4. Spread some butter/oil on the tortilla. toast the tortillas for about 10 seconds each side.
5. Spread cheese and paneer over the tortilla, now spread vegetable mixture over the cheese.
6. Cover with another tortilla and spread a little oil over the top of second tortilla.
7. Cook until tortilla is light golden brown and cheese is melted.
8. Cut into quarters and serve hot with lettuce, salsa, sour cream or guacamole.
Note:
Note:
* Heat oven to 180 c. Follow the same steps .Place in a cookie sheet and bake in oven long enough for cheese to melt, about eight to 10 minutes, remove quesadillas from oven.
* For the Quesadillas stuffing can be anything of your choice, cooked, uncooked, and vegetables. Experimenting can get fun and tasty with this dish.
* Cheese can be omitted if desired and it will taste just as great.
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Thursday, May 8, 2014
SANDRAS INDIVIDUAL CODDLED EGGS with SMOKED SALMON BREAKFAST
 |
| An utmost decadent breakfast to serve that is quick to prepare, and super flavorful... |
Prep: 5 mins. |
Cook: 10 mins.
Posted by Sandra
INGREDIENTS:
2 teaspoons butter, (at room temp.) cut into four pieces
4 large eggs
½ cup of smoked salmon strips, skinned, and flaked into small pieces
1 roma tomato, de-seeded and chopped
4 teaspoons crème fraiche
--(or sour cream)
1 teaspoon fresh chives, finely chopped
--4 whole-wheat english muffins; and
your choice of melon
METHOD
Butter insides of 4 ramekins with 1 piece of butter each.
Layer smoked salmon pieces, chopped tomato, and 1 teaspoon of crème fraiche (or cream cheese) equally in bottom of prepared ramekins. Crack an egg on top of each.
Bring 1 inch of water to a gentle simmer in a large skillet. Transfer ramekins to simmering water in skillet; reducing heat to medium, and steam ‘covered’ with lid (or tin foil), for 8 to 10 minutes, until yolks are still soft (or longer if you so desire firmer eggs).
Meanwhile, toast the whole-wheat english muffins, and prepare slices of melon.
When coddled eggs are done, place ramekins on nice serving plate and sprinkle each with chives; serve along with toasted whole-wheat english muffins, and fresh melon slices. – Enjoy!
Wednesday, May 7, 2014
HOMEMADE JELLY
HOMEMADE JELLY
Ingredients:
- Strawberry Jelly 1 packet
- Apple (Grated) 1
- Banana 1
- Fruit cocktail 1 small tin
- Sugar 1 tsp
- Water 1 ½ cup
Method:
- Take 1 ½ cup of water in the pan and boil. It add in 1 packet strawberry jelly and mix it well. Then add in grated apples, bananas, fruit cocktail and 1 tsp sugar. Dish it out and keep it to cool.
Tuesday, May 6, 2014
Fish Manchurian
Fish Manchurian
Ingredients
- Boneless fish (cubes) ½ kg
- Salt to taste
- Garlic paste 1 tbsp
- Whole red chilies 4 – 6
- White pepper powder ½ tsp
- Black pepper powder ½ tsp
- Vinegar 2 – 3 tbsp
- Soya sauce 2 tbsp
- Worchester sauce 2 tbsp
- Egg 1
- Flour 4 tbsp
- Sugar 1 tsp
- Chinese salt 1 tsp
- Tomato paste 4 tbsp
- Tomato ketchup 4 tbsp
- Spring onion chopped 2 tbsp
- Carrot (cubes) 1
- Capsicum (cubes) 1
- Oil 3 – 4 tbsp
- Oil for fry
Method
- Cut ½ kg fish into cubes, add in 1 egg, 4 tbsp flour, a little salt and ½ tsp black pepper. Mix well and keep aside for a few minutes.Then deep fry fish cubes and keep aside.In a separate pan heat 2 – 3 tbsp oil, add 1 tbsp garlic paste and 4 – 6 dry red chilies. Fry for 1 – 2 minutes.Add 1 chopped capsicum, 1 chopped carrot, 2 tbsp chopped spring onion and fry for 1 – 2 minutes.
- Then add 4 tbsp tomato ketchup, 4 tbsp tomato paste, 2 tbsp soya sauce, 2 tbsp Worchester sauce, salt to taste, 2 – 3 tbsp vinegar, 1 tsp Chinese salt, ½ tsp black pepper powder and 1 tsp sugar. Cook for another 1 – 2 minutes.Now add fried fish and mix a little, dish it out and serve hot.
Monday, May 5, 2014
TwoFaced Kale
Kale intimidates me for some reason. I cant exactly verbalize why. I mean, Ive been venturing into new leafy green territory over the past year (swiss chard has become a personal favorite), but kale continues to mystify me.
You know what doesnt intimidate me? Becoming internet friends with another paleo-minded blogger living hundreds of miles away. Becoming Facebook friends with and Twitter follower of that very blogger. Exchanging phone numbers and texts with that basically stranger of a blogger. Even less intimidating? Meeting her in person. Tonight. For dinner at the restaurant version of our TwoFaced feature!!
But back to what does intimidate me. Kale. When Jenna and I chose it as our ingredient for this weeks TwoFaced, I looked at it as a prime opportunity to bounce back from the several days of Thanksgiving gluttony I subjected myself to. I figured my strategy to just pick a recipe and make it happen was the best way to mitigate the kale intimidation factor, so I decided to make chicken roulade with kale and feta.
**Im pretty sure no other blogger in the history of blogging has done this, but it appears as though some of my chicken wasnt cooked all the way through. Please note that I nuked these for a couple of minutes before eating. You should probably just cook your chicken longer.
And now Im off to meet my internet friend in a strange city where I dont know anyone, said the girl who thought kale was scary.
Make sure you check out Jennas kale concoction!
Chicken Roulade with Kale and Feta
Makes about 4 servings
- 1 package boneless, skinless chicken thighs (you could also use chicken breast)
- 3 cups chopped kale
- 1/2 red onion, diced
- 1 clove garlic, minced
- 1/4 cup crumbled feta
1. Preheat oven to 350 degrees.
2. In a large pan, saute onion and garlic in a Tbsp of olive oil over medium heat until onions are translucent. Add kale. Saute for several more minutes, until kale wilts.
3. Move kale to a large bowl. Add feta and mix well.
4. On a clean surface, lay chicken thighs out flat. Sprinkle with salt and pepper. Spoon kale mixture onto each chicken thigh.
5. Starting with the smaller edge, roll up the chicken (mine didnt exactly role as much as they folded into a taco, but whatevs). Use toothpicks to hold the chicken into shape. You might use 3-4 toothpicks per chicken thigh depending on how full you stuff them.
6. Drizzle olive oil in a pan and brown all sides of each rolled chicken thigh.
7. Move chicken to the oven to finish cooking through, between 10-15 minutes, or until the juices run clear.
Sunday, May 4, 2014
STUFFED FLAT BREAD DHAL PURI
2 cups channa dal (Bengal gram)
½ tsp Turmeric powder
½ teaspoon cumin powder
Salt to taste
4 cups flour
Ghee or Oil for deep frying
Wash dal and boil with turmeric and salt till its soft (but not mushy) in just enough water (2 cups) so that water gets absorbed when its done. Kneed flour with water to a stiff dough and keep aside. Strain and grind dal to a fine paste, add cumin powder. Adjust salt to taste. Divide the dal paste into equal portions for puris. Take a ball of dough, make a depression and add the dal paste. Close and then roll out to a thin puri or flat bread. Heat oil in a deep pan till smoky. Fry the stuffed dhal puris one at a time on a high flame for a few minutes till done. Serve with chutney
Read More..
½ tsp Turmeric powder
½ teaspoon cumin powder
Salt to taste
4 cups flour
Ghee or Oil for deep frying
Wash dal and boil with turmeric and salt till its soft (but not mushy) in just enough water (2 cups) so that water gets absorbed when its done. Kneed flour with water to a stiff dough and keep aside. Strain and grind dal to a fine paste, add cumin powder. Adjust salt to taste. Divide the dal paste into equal portions for puris. Take a ball of dough, make a depression and add the dal paste. Close and then roll out to a thin puri or flat bread. Heat oil in a deep pan till smoky. Fry the stuffed dhal puris one at a time on a high flame for a few minutes till done. Serve with chutney
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