Cooking with Pro

Muhammara Recipe

Muhammara (or mouhamara) is something I love to turn people on to. It’s a traditional red pepper spread originating from Syria made with a beguiling blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients – depending on the cook. I included a recipe for it years ago in Super Natural Cooking, and make it when something reminds me of how much I love it. Which is exactly why you’re seeing it today. I was having dinner the other night at Aziza, here in San Francisco, and always order Mourad’s beautiful spreads – one of which reminds me of muhammara (although I think he makes his with piquillo peppers and almonds, or perhaps whatever looks good at the moment). It’s a perfect spread for late summer — you can use red peppers from the market and grill them — ideal alongside grilled flatbread or toasted pita. Make this the next time you’re considering doing a hummus or labneh – or (even better) go for an assortment.

A couple notes – this is quite a hearty, substantial dip – toasted walnuts round out the flavor of a beautiful red pepper base, and a rich splash of sweet pomegranate molasses lends a subtly sweet backnote to the red chile flakes. My version tends to be light on the cumin and red pepper compared to other recipes you might come across – it’s a matter of personal preference, really. Correspondingly, you can easily make the spread thicker or thinner depending on how you plan to enjoy it.

– More Walnut Recipes –

– More Vegan Recipes –

Muhammara

1 tablespoon crushed red pepper 
flakes or 1 small red chile 1/2 teaspoon ground cumin
 3/4 cup walnuts, toasted 
1/4 cup whole-grain bread crumbs 
1/4 cup extra-virgin olive oil
, plus more to serve 2 tablespoons pomegranate molasses 
1/4 cup tomato paste
 2 to 3 roasted red peppers
 1/2 to 1 cup warm water
 1/2 teaspoon fine-grain sea salt

to serve: torn basil

Using a hand blender or a conventional blender, puree the chile flakes, cumin, most of the walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency. Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you¹re going to use it for dipping, you might want to leave it a touch thicker. Stir in the salt and adjust the seasonings if needed. Serve topped with torn basil, the remaining walnuts, and a thick thread of olive oil.

Serves 4-6.

5 YUMMY DIY POPSICLE RECIPES You Can Try at Home | Treat Ideas for Summer

(upbeat music) (blender running) – Hey guys, it is Kamri, andsince it is finally summer, no more school, andeverybody is having those end-of-the-school-year parties, I decided to have five DIYpopsicles for you guys, and they are so good.

I have tried all of them, and I've even had doubles of some of them because they are delicious.

But you don't have to just usethese popsicles for a party.

They are good all throughout summer.

But before we get onto the video, make sure you follow me on Instagram and subscribe to my YouTube channel by clicking the button down below.

Now, onto the video.

(rock music) (camera clicking) This first popsicle is super easy as you only need two ingredients, Sprite and gummy bears, and then of course your popsiclemold and popsicle sticks.

For your first step, youwill take your Sprite and fill it three-fourthsof the way into your mold, and you will not want todo it anymore than that because once you put your gummy bears in, it will spill over.

And then of course, you justwill place your gummy bears into your mold.

I think this is really cool 'cause it's almost like there's a chemical reaction happening and the Sprite almost becomes more fizzy once you place the gummy bears in.

(rock music) And for the final step, you will need to place yourpopsicle sticks in the mold.

I found this mold on Amazonand it's really easy.

All you have to do isjust place the sticks in, but you wanna make sure toleave about an inch and a half out of the mold, otherwiseyou will not have anything to hold onto whenyou are eating your popsicle.

After your sticks are all in, just place your mold into thefreezer until they are frozen.

(rock music) (electronic music) This next popsiclecaptures summer perfectly as it has the bright yellow color and also the pineapple taste.

(camera clicking) You will need yourpopsicle mold and sticks, yellow food coloring,vanilla, Truvia sugar, heavy whipping cream,and of course, pineapple.

This one starts by blending.

So, take two cups of pineapple and one cup of heavy whipping cream, and blend them together.

(blender running) Now, pour your mixture into a mixing bowl because we are going to be adding the rest of the ingredients.

So, add one teaspoon ofvanilla into your mixture, along with two tablespoonsof your Truvia sugar.

And finally, placeabout four or five drops of yellow food coloring.

This will just make it so it's nice and bright and yellow.

Now, whisk your ingredientsuntil they are all combined, and pour them into your mold.

For this popsicle, you canfill it all the way to the top because we aren't puttinganything else in the mold, so it will not spill over.

Once you have filled upyour mold, place the lid on, and then stick the sticks in with, again, about an inch or an inchand a half of extra stick.

(electronic music) These mint chocolate chip popsicles taste just like mint ice cream,but they are a lot healthier.

(camera clicking) So, you will need vanillayogurt, milk, honey, green food coloring,chocolate chips, coconut oil, mint extract, your mold,and your popsicle sticks.

Start by add two cups of vanillayogurt into a mixing bowl.

Then, add half of a cup of milk.

Next, add one-eighth of ateaspoon of mint extract.

This is very strong, soI would not recommend adding any more than that.

And then you will addfour tablespoons of honey.

Then, mix all your ingredients, and I would recommend tasting your mix before you make your popsicles just to make sure that youhave all the ingredients right, and if the mint is too strong, then I would add more honey.

And of course, you willneed green food coloring, and you can just add howevermany drops that you want until you get the right color.

And then, you will needto add one-half of a cup of chocolate chips or a little bit more if you're like me and you love chocolate.

I found this super adorablemold and all the other molds in this video off of Amazon.

So, I actually found thatmost of the chocolate chips sunk to the bottom whenpouring my mixture in, so I added a little bitmore chocolate chips on top.

Pop those babies into thefreezer, wait a few hours, and then they're ready to be eaten.

(guitar music) (pop music) For this berry delicious popsicle, you will need strawberrylemonade, strawberries, blueberries, your popsiclemold, and your popsicle sticks.

Place your blueberriesand cut-up strawberries into your popsicle mold and I would try to spreadthem out a little bit so you have a mixture of different fruits and also they're just allthroughout the popsicle.

So, don't try to push itall towards the bottom.

Now, pour your strawberrylemonade over the berries, and you can fill this upall the way to the top.

Then, add your lid, your sticks, and place them in the freezer.

(pop music) Berry lemonade, you and I are gonna be best friends this summer.

(pop music) These popsicles are perfect for a party because you can pour a cup of Sprite and then stick the popsicles in, and it will make this delicious drink, and then you also have yourpopsicle to enjoy after.

These freezer pops have alot of different recipes, but my favorite werewith strawberry yogurt and chocolate pudding andthen you can also use Oreos and chocolate chips and strawberries to mix in with your bases.

So, I got these awesomefreezer bags from Amazon, and they were perfect for this DIY because they were just theright size for my freezer pops.

So, you're just gonna take your base that's either yogurt or the pudding or this one is Kool-Aid, and you're gonna pour it into the bag.

Make sure that it is zipped up tight, otherwise you will have a spill.

So, you're just gonnaput it into the freezer, and that is it.

So, you can do more withOreos and chocolate pudding or maybe some strawberriesand strawberry yogurt.

You can basically do whatever you want.

Thank you guys so muchfor watching this video.

You can subscribe to mychannel by clicking right here, and you can watch some more of me in the Behind the Braidsseries by clicking over here, and some more of my videosby clicking over here.

I would have to say thatthis one is my favorite even though I thought that the mint one would be my favorite.

Yeah, they were all pretty good, though, so comment down below whichone you thought was the best, and I'll see you soon.

Zucchini Agrodolce Recipe

I suspect we’ve talked about this before. I fight a losing battle to keep my kitchen under control. Looking at the counter tops this morning I see – Corsican honey, clary sage-blackberry honey, also olive blossom honey. There are voatsiperifery peppercorns I picked up in Paris months ago, preserved kumquats from the Saturday farmers’ market here in San Francisco, dried candy cap mushrooms, dried celery blossoms in a small bowl, camu and wheat grass powders, midnight beans, and a lavender thyme za’atar blend I made over the weekend with dried rose petals and black sesame. The sprawl extends to the refrigerator, cupboards above, and kitchen island behind me. But there is a limit, and every couple of months, I put the brakes on, refrain from bringing anything else into the kitchen, clean up, re-organize, and do my best to use what I have on hand. Enter today’s recipe, a pretty, summer-centric zucchini agrodolce. The premise is simple – shredded zucchini doused with a garlic infused agrodolce splash of vinegar, honey, and olive oil. Add to that a good number of other tastes and textures pulled from the cupboards and pantry – toasted coconut and walnuts bring crunch, red onion for bite and assertiveness, a couple of chopped dates, and tiny greens (you could do herbs) threaded about.

Above: A corner of the kitchen this morning at 7 a.m.

Above: Four types of nuts & seeds, four types of tea, five kinds of peppercorn in a bowl.

Above: 7:45, same morning, after some tidying.

I used yellow summer squash here. You can use regular green zucchini or a mix. This would be fantastic made with blanched (and well dried) cauliflower in place of the summer squash later in the year – or even now! Enjoy, -h

– More Zucchini Recipes –

– More Salad Recipes –

Zucchini Agrodolce

Julienning summer squash can be a bit time intensive, you can certainly do a version of this with very thin coin-shaped slices instead. I used a mandolin to make quick work of it all.

3 tablespoons white wine vinegar 2 tablespoons runny honey 2 small garlic cloves, minced 1/4 teaspoon fine grain sea salt, plus more to taste 3 tablespoons extra-virgin olive oil

1 small red onion, finely sliced, soaked in ice water 1 pound zucchini, julienned

1 cup / 4 ounces toasted walnuts, roughly chopped 2/3 cup / 1 ounce toasted coconut flakes 3 dates, pitted and chopped to serve: micro greens or chopped herbs

Combine the vinegar, honey, garlic, and sea salt in a small saucepan over medium heat. Stir constantly until it comes together, remove from heat, and let cool for a few minutes. Whisk in the olive oil.

Drain the onions, and pat dry. In a large bowl, combine the zucchini and onion together, pour over the vinegar mixture, toss well, then taste and add more salt to taste. Set aside for a few minutes. Alternately, you can move it to the refrigerator until you’re ready to serve.

Before serving, toss the zucchini mixture with the walnuts, coconut flakes, and dates, then finish with a generous sprinkling of herbs or micro greens.

Serves 6.

4 o'clock No-bake Energy Bites

Energy bites aren’t a new thing, but if you’re a person that grabs commercial power bars regularly, and you’re not already on board, give these a try as a DIY alternative. I make them for a 4 o’clock late afternoon snack to reach for when I’m at the studio, but they’re also a great travel option. Kids love them. Adults love them. The best part is that you’re in control of the ingredients, and they’re a breeze to make. That said, I deploy a few, small, but (I’ll argue) significant personal preferences when I set out to make energy bites. Most recipes tend to use raw coconut flakes, and raw oats. I find a light toasting of both is worth the slight extra effort. I also like chia seeds here, and tend to use them as my seed of choice, but I first beat them up in a mortar and pestle a bit before adding them to the mix. Also, feel free to swap things up a bit – trade in alternate seeds, use whatever sweetener you prefer, add spices if you like, or an alternative nut butter, or keep things simple, and just go with this version – Enjoy! —I posted the recipe here—….

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A quick side note, I make these with whatever nut butter I have on hand. Typically peanut or almond butter, but in the video up above you’ll see sunflower seed butter. All great!

– More Chocolate Recipes –

7 Healthy Food Recipes For Dinner - Easy Healthy Recipes You Can Make At Home

Rainbow Cauliflower Rice Bowl Recipe

This is the sort of meal I crave after a travel stint. It’s when I end up lingering around the produce section even longer than usual in an effort to cherry-pick the most vibrant ingredients. In this case, rainbow chard with electric pink stems, a tight head of pale yellow cauliflower, just-cut chives – green, tall, and straight. The perfect avocado. I think we can all agree, these types of rainbow bowls are all about finding good ingredients. Here’s how it played out. Lightly cooked cauliflower is chopped, then tossed with turmeric, cumin, cayenne, and a touch of ghee – although, you could certainly, use coconut or olive oil. The cauliflower is the base to which you add whatever else you might have at hand – sliced avocado, hard-boiled eggs, toasted seeds, rainbow chard stems, lettuces. While the cauliflower was steaming, I pureed the chives with olive oil for a finishing drizzle. It’s a bowl exploding with color and freshness, light and bright with enough substance to keep me feeling A+ throughout the afternoon….Enjoy! -h

– More Turmeric Recipes –

– More Cauliflower Recipes –

– More Vegetarian Recipes –

Rainbow Cauliflower Rice Bowl

You’ll have plenty of chive oil leftover. It’s great over eggs, swirled into salted yogurt, on just about any salad, and on and on. To make this vegan, use olive oil, or coconut oil in place of the ghee, and swap out the egg.

1/4 teaspoon turmeric 1/4 teaspoon ground cumin cayenne pepper, to taste fine grain sea salt, to taste 1 teaspoon ghee, coconut oil, or olive oil 1 bunch of chives 2/3 cup extra virgin olive oil 1 medium head of cauliflower, cut into eights

Some or all of the following: little lettuces or micro greens, sliced chard stems, sliced avocado, toasted seeds, hard-boiled egg.

Fresh lemon juice

Combine the turmeric, cumin, generous pinch of cayenne and salt, with the ghee in a large bowl. Set aside. Puree the chives with the olive oil and another pinch of salt in a blender. Blend well, and set aside.

Either steam the cauliflower until tender, about 7 minutes. Alternately, cook in a pot of lightly salted water until tender, just 2 minutes or so. Drain and proceed. I also cook chard stems along with the cauliflower at this point, if using – just until tender. When cool enough to handle, transfer the cauliflower to a cutting board, and chop into small, rice-sized pieces. Transfer to the bowl containing the spices, and stir, stir, stir. Until everything is equally coated. Taste, and add more salt if needed.

To serve, toss any lettuces with a bit of the chive oil and arrange in individual bowls (or on a family-style platter). Add the cauliflower rice, as well as any avocado, egg, seeds, and/or chard stems. Drizzle with more of the chive oil, and finish with a generous squeeze of fresh lemon juice.

Serves 4.

Spring Roll Salad Recipe

A spring roll salad is for the times you crave the flavors and textures of Vietnamese spring rolls, but want to skip out on the “making spring rolls” part of the equation. A number of you spotted this on my Instagram feed, and I wanted to post the recipe – it’s fantastic. You’ve got the freshness of spring rolls, bit use rice noodles in place of rice paper wrappers. It’s a familiar chorus of flavors – sweet, spicy, tangy, sour, salty, and nutty – all projected onto a mound of serpentine rice noodles. I throw together two quick sauces while a big pot of water is coming to a boil, and cook everything in one pot. This means the noodles, and whatever seasonal vegetables I plan on using. It’s spring as I’m writing this, so a quick blanch of some snap peas, and fiddleheads in the pasta water was all that was needed – asparagus would have been welcome. Later in the year you could substitute green beans and other summer goodness!

– More Salad Recipes –

Spring Roll Salad

Peanut Sauce Dressing: 1 cup unsweetened full-fat coconut milk 1/2 cup peanut butter 1/2 teaspoon cayenne pepper 2 medium shallots, peeled

 3 tablespoons brown sugar, maple syrup, or honey 1+ tablespoon shoyu / soy sauce
 2 tablespoons fresh lime juice

Lime Dipping Sauce Dressing: 6 tablespoons hot water 2 tablespoons brown sugar, maple syrup, or honey 1 garlic clove, minced 1 teaspoon serrano chile pepper, finely chopped 1 tablespoon fresh lime juice 1 tablespoon shoyu / soy sauce

a few handfuls of seasonal vegetables: asparagus, snap peas, fiddleheads, green beans

12 ounces dried rice noodles 1 head napa cabbage (or other lettuces), thinly sliced 1/2 cup toasted peanuts, chopped

to serve (any of the following): limes, sliced avocado, extra peanuts, sliced radishes

Bring a large pot of water to a boil. While the water is heating, make both your sauces. To make the peanut sauce, place all the ingredients – coconut milk, peanut butter, cayenne pepper, shallots, brown sugar, soy sauce, and lime juice – in a food processor or blender, and blend until smooth. Taste, and adjust with more soy sauce or lime, if needed. Also, thin with little splashes of hot water to thin the consistency, if you like. Set aside.

To make the lime dressing, place the hot water in a small bowl and sprinkle in the sugar. Stir in the garlic, chile pepper, lime juice, and soy sauce. The sauces will keep for a week refrigerated. Bring to room temperature, or gently heat, before using.

Once the water is boiling, salt well, and add your vegetables to the pot. Blanch for just under a minute, remove with a slotted spoon or strainer, and run under cold water to stop the cooking. Set aside. Bring the water back to a boil, and cook the noodles per package instructions. Drain, and rinse under cold water until completely cold.

Place the noodles in a large bowl, or on a large platter, and toss with the cabbage, peanuts, and a generous amount of the peanut sauce. Top with the blanched vegetables, and give another light toss. Just before serving, drizzle generously with the lime dressing. Serve both dressings at the table, so people can add more to their liking.

Serves 4-6.

मालवणी वडे | How To Make Instant Malvani Vade | Kombdi Vade Recipe | Sagoti Vada | MadhurasRecipe

Hello, I am Madhura and welcome to MadhurasRecipe Marathi Let's see howto make Malvani vade or kombdi vade today.

I did recipe of tambda rassa and sukka mutton in last episode.

So we must make kombdi vade.

When I had been to Malvan, I was told this recipe in hotel Malvani katta.

You must have seen Vlog.

I am sharing that recipe with you today.

This is a quick recipe.

You don't have to get the special flour ground from the mill.

This is very easy for those who stay out of India.

We will see other method in which urad dal is added later.

I am showing you the quick recipe of Malvani vade.

For that take 1 cup rice flour into a dish.

Add 1/4 cup wheat flour.

Add 1/4 cup jawar flour.

Add 1/2 tsp methi powder.

Blend methi seeds in blender and make fine powder.

Add 1/2 tsp cumin powder, 1/4 tsp turmeric powder and salt to taste.

Mix everything well together.

Add a little water at a time and knead dough.

The dough should be soft and not thick one.

If you are watching my recipes for the first time and if you have not subscribed yet, Then you will find subscribe icon below the video that you are watching.

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Bell means the bell that we find in temples.

You will find icon in that shape.

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And you won't miss any of my recipes.

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If you are trying these recipes at home, Click a photo when recipe is done and you can forward me the photo on my email madhurasrecipe@gamil.

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Or you can share on facebook.

Dough is kneaded well.

3/4 cup water is enough for this proportion of flour.

Dough is neither soft nor thick.

We have to make semi soft dough.

Take aliminium foil.

You also can use placstic bag instead of foil.

Take a medium size dough ball from the dough.

Make it nice and smooth.

Roll it on the foil with hand.

Like so.

Let's fry.

Oil is enough hot.

Vada is rolled out.

Let's fry it now.

Press vada a little after dropping in oil.

So that it will puff up and float like puri.

Vada has puffed up really good.

Fry from other side too.

While frying any puri, oil should be a little more hot.

So that it puffs up and nicely floats.

If oil is not hot enough, then puri won't puff nicely.

Same for this vada too.

Vada is nicely fried You can see the colour too.

It has got even colour.

Take out of oil.

Let me fry one more vada.

You can see.

vada puffs up nicely and floats.

I will fry vada quickly and will show how to decorate the thali.

Tambda rassa, sukka mutton and kombdi vade.

Fantastic.

Malvani vade or kombdi vade are already.

Tambda rassa, sukka mutton is served.

Salad of onion and lemon is served along side.

As tambda rassa and sukka mutton is hot and spicy.

This is really tempting.

I can't eat as I don't eat non veg.

Do try this and do not forget to click a snap.

Send me that snap.

Thanks a lot for watching this recipe.

Let's meet again with such nice recipe.

Braised Artichokes with Orange

Last week, Sunday night, I braised as many artichokes as I could bear to trim. They baked for an hour, covered, in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest. Pulled from the oven, each artichoke was golden and tender – delicious hot, but they’re equally good at room temperature if you wait a bit, or make them ahead of time. They’re easy like that. That said, the real magic happens when you have enough for leftovers. I used them in, on, and over lunches and snacks throughout last week making just about every meal I prepared better (by a mile!). I used them to top a frittata – omelette would be great too. My favorite studio lunch came from a Mason jar which held some of these artichokes (be sure to get lots of the olive-garlicky goodness out of the baking dish) combined with French lentils – that’s it. I also enjoyed them well chopped over egg tagliatelle pasta. And, lastly, as a topping for a piece of good toast, slathered with a bit of sheep’s milk ricotta. Dead simple, all around. I’m sure you can come up with other ideas! I posted the recipe here.

– More Artichoke Recipes –

A Few Words on How to Cook Artichokes

This is a primer on how to cook artichokes – if you’re going to invest the time into cooking them, you want them to be fantastic. In the spring I tend to cook artichokes once or twice a week, and although the process takes time and attention, I can’t help myself. When they’re good, there are few things I’d rather be eating. That said, I think a lot of people are intimidated by the process, or they think it’s not worth the effort. My friends confirm this. The topic has come up a few times lately, and the conversations are typically punctuated by a confession that they never cook artichokes at home. So I thought I’d do a quick outline of how I handle these armored spring ambassadors. I’d say eight times out of ten I use the cooking method I’m going to outline below. It requires nothing more than good (baby) artichokes, olive oil or clarified butter, and sea salt. If you can pair those ingredients, with a bit of practice, a hint of patience, and a window of time, you can absolutely cook some of the best artichokes. Not kidding. Once you hit your groove with these wondrous thistles, few of you will look back.

I’ll also mention that nutritionists celebrate artichokes for a long list of reasons. They’re packed with fiber, antioxidants, and phytonutrients, and have long been known to support the liver. They don’t get as much of the limelight as other ingredients – for example pomegranate, turmeric, acai, etc. – but they bring quite a lot to the table. It’s worth incorporating them into your meals, particularly when they’re in season.

– More Artichoke Recipes –

– More Spring –

How to Cook Artichokes

More times that not, this is how I like to prepare artichokes. The method works for whatever artichokes look good at the market – baby artichokes are ideal. The gist is – trim, blanch, saute. You end up with beautiful, tender, succulent, golden-crusted artichoke hearts that can be enjoyed straight from the pan, or in any number of other preparations – I outline a few below.

Artichokes 1 lemon Extra virgin olive oil or clarified butter sea salt

Fill a bowl with water, squeeze the juice of the lemon into it. You’ll add the artichokes to the water immediately after trimming.

To trim your artichokes: Actually, before I get into the details of trimming, let’s just establish what we’re after. We’re after the tender. Meaning, we want to trim any tough outer leaves, tips, and stem. We want to get down to the tender parts of the leaves, without trimming so much that we have little left. To start, trim the stem. Pull the outer leaves from the artichoke, until you get down to the more tender leaves. Cut off the top of the artichoke (roughly where it begins to taper in), you want to remove the tough part of the tips. I like to use a serrated knife for that cut. From here decide what shape you’d like your artichoke pieces to be. For this preparation, I cut each artichoke in halves, and/or quarters. If you are using larger artichokes, ones that have developed a fuzzy choke, you’ll need to use a teaspoon (or mellon baller) to carve the fuzz out before moving on to your final cuts. Work efficiently, and get the trimmed artichokes in the lemon water as quickly as possible to reduce browning from oxidation.

While prepping the artichokes, bring a medium saucepan of water to a boil. Salt well, and use a slotted spoon to transfer them from the lemon water to the boiling water. Boil until just tender, typically a minute or two. Drain well, and set aside. Alternately, you can steam the artichokes – this will keep more of the nutrients intact. Either way, you want the artichokes to be cooked tender (and feel free to eat them at this point)!

I can’t resist a bit of crust and crunch to them, so….

Heat a tablespoon of oil or clarified butter in a large saucepan over medium high heat. When hot, transfer the artichokes to the pan in a single layer. Toss to coat, and add a pinch or two of salt. Allow to saute, tossing every few minutes, until the artichokes are deeply golden and crusted.

You can enjoy these immediately, or at room temperature, or you can save them for a few day, refrigerated, in a coating of olive oil (drain before using)….

A few other notes:

Buying Artichokes: Your success here is going to depend on sourcing good artichokes. Look for tight, dense examples. This is a sign that they have been recently harvested. If you see the leaves have started to flower out, separate, or dry out, give them a pass.

Storage: Store artichokes in a bag in your refrigerator until ready to use. That said, try to use them quickly – within few days of purchase. The sooner the better.

Add-ins: This technique makes beautiful artichokes in their own right, but occasionally I like to flare them out with other things I have on hand. they have a great affinity for olives, orange zest, chopped almonds, chile flakes, fennel, anise, and lemon oil.

Great-on: Once you have a skillet of these, you can eat them on their own, or use them in/on all sorts of things. This artichoke season I’ve had them on farro risotto, quinoa, frittata, pureed cauliflower soup, and chopped into a ravioli filling. As I’m typing this, I’m imagining they’d be amazing as a component in a dumpling filling, or spring roll.

COLD COFFEE RECIPE – HOW TO MAKE COLD COFFEE II कोल्ड कॉफ़ी II BY VIJAYALAKSHMI II

Hi this is vijaya & welcome to vijaya’s recipes.

Today we'll make a very famous beverage recipe i.

E Cold Coffee.

Which is very famous at Starbucks, CCD & Barista's coffee outlet & youngsters relish this drink very much.

So let's make Cold Coffee which requires very less number of ingredients Its very easy to make and very tasty too.

For making Cold Coffee we have taken 4 tsp Nescafe Powder Warm water, 4 tsp Powdered Sugar Ice cubes, 1 tsp Coco Powder (Optional) 2 Glass Milk & Chocolate syrup for garnishing.

So let's make Cold Coffee We'll put coffee powder in this mug Adding warm water in the coffee.

Mix it well Our coffee mixture is ready Taking milk in the blender jar Coffee mixture Powdered Sugar Coco powder (Optional) Mix it well Adding Ice cubes in it We'll blend it.

Cold Coffee is ready, we'll serve it into the glass Pitting chocolate syrup in the glass Similarly in the another glass too Also putting it into the centre of the glass Now pouring Cold Coffee in this glass Our Cold Coffee is ready.

If you like our today’s recipe of Cold Coffee then do try this.

We have given all the detailed method of preparation & ingredients.

Do like, share our videos and subscribe to our channel.

After subscribing, please hit on the bell icon to get regular notifications of our new recipes.

And please keep watching our recipes on every Tuesdays & Fridays.

And for more such recipes please visit our website www.

Vijayasrecipes.

Ten Reasons to Embrace Mojo de Ajo Garlic Sauce

Mojo de ajo – let’s discuss. It’s a simple sauce made from olive oil roasted garlic cloves combined, primarily, with fresh orange and lime juice. You mash and blend the caramelized garlic with a short list of other ingredients until you have a thick, unctuous sauce capable of being both drizzled or slathered. You need it in your repertoire. I tend to use mojo de ajo more as a condiment versus a sauce, but you can go either route. It’s great when you want to add a touch of flare, punch, or punctuation to a dish. There’s a fantastic version in the new Gjelina cookbook, and I thought I’d list off all the ways I’ve been using it this week, and also show off some snapshots of the cookbook itself.

– Drizzled and swirled over this carrot soup. – Mixed into plain Greek yogurt, dolloped on a frittata. – Slathered on grilled or broiled slabs of good bread. – Hand-rolled marbles of goat cheese covered with mojo de ajo for a cheese plate. – Marinated tofu (and then tempeh) in it overnight, then steamed to cook. – Tossed with various grains and greens, and noodles throughout the week. – As a finishing splash to a pan of sautéed mushrooms. – As a dipping sauce (or drizzle) on bites of deeply roasted sweet potato. – Whisked into aioli as a finishing flavor tweak. Great on quinoa patties. – Used that boosted aioli on the first sautéed artichokes of the season.

A few shots of the Gjelina book. It’s a beauty. The whole package. Travis Lett + Nikole Herriott + Michael Graydon is the magic. Notice all the flagged recipes! 🙂

It probably goes without saying, but reminders are always helpful – condiments and other concentrated, flavor-forward sauces are an easy way you can take a simple preparation and make it something exceptional. Think of all you can do with pesto, harissa, peanut sauce, or this magic sauce (a riff on chimichurri). Mojo de ajo falls in this camp. Just put it on the table when you sit down, and you’ll come up with all sorts of ideas to add to my list! xxh

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Mojo de Ajo

1/2 cup / 120 ml extra virgin olive oil 30 garlic cloves, peeled 1/2 cup / 120 ml fresh lime juice 1/2 cup / 120 ml fresh orange juice 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes scant 1/2 teaspoon fine grain salt, or to taste

Preheat the oven to 350F / 180 C.

In a small cast-iron or other type of ovenproof pan, combine the olive oil and garlic, making sure the garlic is completely submerged. Place in the oven and cook until the garlic is very soft and golden brown, about 45 minutes. Stir in the lime juice and orange juice and return to the oven until slightly thickened, about 15 minutes longer. Carefully remove from the oven and let cool slightly.

With a fork, smash the garlic to make a rough paste. Stir in the oregano and re pepper flakes. taste and season with salt. The sauce will not emulsify; it will be very oily, and should be stirred before use.

Store in an airtight container in the refrigerator for up to 1 month. Bring to room temperature before using. Makes about 2 cups.

Adapted from: Gjelina: Cooking from California by Travis Lett (Chronicle Books, 2015)

An Exceptional Ginger Carrot Dressing Recipe

Blender dressings are great, in part, because they’re fast. Everything into one container, puree, and you’re set. This is a dressing I tend to make quite a lot in the fall, and then I just keep on going all the way through winter. It’s an incredibly versatile blend of favorite ingredients like carrots, turmeric, coconut milk, ginger, and sesame. Also, lots of shallots. Which, as we know from last week, I rarely skimp on. I use this dressing on green salads, grain salads, and as an A+ finishing touch over sautéed, steamed, or simmered vegetables. This is all to say, it’s great on many things. I’ll list of some specific ways I’ve used it recently below 🙂 xo -h

Shredded Winter Salad: Add some winter citrus segments, to a bowl of shredded baby romaine, endives and radicchio, and toss with the ginger carrot dressing and lots of toasted sesame seeds.

Noodle salad: Toss soba noodles with it and then go from there, adding other favorite seasonal ingredients – roasted vegetables, toasted seaweed, tofu or whatever protein you like, etc.

Brussels Sprouts: Pan-fry some brussels sprouts along these lines, transfer to a serving bowl, and toss with a bit of the dressing.

Farro Salad: I did this as a side for Thanksgiving – combine farro, lots of toasted seeds, and plenty or arugula in a large bowl and toss with a generous amount of the ginger carrot dressing.

Summer / Early Autumn: tossed with green beans and topped with deeply roasted cherry tomatoes +toasted almonds

A number of you we curious about a winter miso chowder I posted a photo of to my instagram feed recently. I’m going to write it up next. Making it again tonight, and fine-tuning the ingredient amounts. It’s definitely a hearty, winter warmer.

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An Exceptional Ginger Carrot Dressing

Sometimes I use 1/4 teaspoon ground cayenne in place of the Serrano. Also, you can freeze any dressing you don’t use in a few days.

1/3 cup full-fat coconut milk 1/4 teaspoon ground turmeric, or more to taste 5 tablespoons peeled ginger, chopped to measure 3 medium farmers’ market carrots, scrubbed 1/2 of a serrano pepper, stemmed, or to taste 1/3 cup extra virgin olive oil 1/2 teaspoon fine grain sea salt 2 tablespoons toasted sesame oil 1 tablespoon miso (optional) 1 tablespoon maple syrup 1/4 cup / 60 ml brown rice vinegar 4 medium shallots, peeled (or less if your shallots are strong)

Puree the coconut milk, turmeric, ginger, carrots, pepper, olive oil, salt, toasted sesame oil, miso, maple syrup, brown rice vinegar, and shallots in a blender until very smooth. Taste, and adjust, if needed, with more salt or vinegar, or any other ingredient you think might need a little boost.

Makes about 2 cups.

10 Best Banana Dessert Recipes - Easy Homemade Breakfast Recipes with Bananas

Lemongrass Turmeric Curry Paste Recipe

I thought I’d share a recipe that I find myself making in increasingly large batches. It’s a curry paste, and I keep a small container of it, fresh, in my refrigerator. I keep backup containers in the freezer. And, I make extra to hand off to pals. Actually, let me back up a bit. Those of you who are regular readers know I tend to share a good amount of curry recipes – both here and in my books, and I often call for you to use whatever favorite curry paste you have on hand. Even if you have a favorite, I encourage you to entertain this as an option. This curry paste – it’s vibrant, electric yellow in color, and intensely flavored. I tend to wing it a bit when it comes to pastes – throwing whatever I have on hand in the mortar and pestle (or, if I’m feeling lazier, the food processor), but I love a generous shallot base – and that’s what you see here. To the shallot base I add lots of ginger, and garlic, turmeric, and serrano chiles. The color is amazing, and the flavor is equally vibrant. In addition, I thought it might be helpful if I share a few of the different ways I use this curry particular paste over the course of a week, so you’ll see that below too. -xo h

After making a batch, the first thing I do is figure out the amount of paste I might use in the coming days. I keep that portion in a jar, and then freeze the rest. You’ll love being able to grab for the frozen packet a week or two out. A quick thaw and you’re good.

As far as usage goes, I think people tend to look to recipes for the exact amount of curry paste they’re supposed to use in their cooking. I’d encourage you to trust yourself, and use your taste buds to guide you. When it come to curry paste, there’s such a range in strength, spiciness, and flavor. The great thing about making your own, is that you can tweak and adjust over time, developing pastes that you really know and love.

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Ideas: As pictured: ladled over a cooked farro, split green pea, and tri-color quinoa blend. Finished with a sprinkling of toasted walnuts, slivered green onions, and dried chive blossoms.

Whisk into eggs before making a scramble or omelette.

Stir a bit into thick yogurt with a little salt as a soup topping.

Use as the base for a simple broth – add to that noodles, seasonal vegetables, etc.

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Lemongrass Turmeric Curry Paste

If you’re not sure how to prepare lemongrass, just keep in mind that you’re after the tender center part in the center of each stalk. Peel the fibrous layers back, and discard. Trim any tough parts at the top and tail, and reserve just the tender center for chopping. If you think your turmeric might be on the bitter side, start with less, and add more to taste.

4 lemongrass stalks, trimmed, tender center part only 6 medium garlic cloves, peeled 6 medium shallots, peeled 3 medium serrano chiles, stemmed 3-inch piece of ginger, peeled 1 1/2 teaspoons ground cumin 2 teaspoons ground turmeric

1/4 cup good extra-virgin coconut, sunflower or olive oil a drizzle of lime oil or zest of one lime, optional

If you’re making the curry paste in a mortar and pestle, start by smashing the lemongrass, and add each ingredient from there. If you’re using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together. You can add the oil at this point, and blend again. Stir in the lime oil or zest. The paste will keep in the refrigerator for about a week. Freeze any paste you wont use for future use.

Makes about 1 cup.

Kimchi Soup Recipe

There is a soup I’ve had stuck in my mind for the past couple of years. I encountered it at Namu Gaji, a lively, welcoming, neighborhood spot run by the three (Dennis, Daniel, and David) Lee Brothers. It is situated diagonally across from Dolores Park in San Francisco, and is the perfect place to settle in along the street-facing bank of windows to chat and people-watch over sizzling okonomiyaki or a fiery stonepot of market vegetables. I see the Namu Gaji crew often at the Saturday morning farmer’s market, shopping for ingredients or feeding market-goers from their Namu stall. Lots of heart on all fronts. The soup – I don’t remember it being on the menu, although it could have been. I simply remember chatting about soup with one of the waitstaff there, and this fire-brothed magic appeared. It was a cabbage soup, but feisty and invigorating with lots of spice. You could see the flecks of red throughout, and the broth had little pools of spicy goodness suspended on top. I remember thinking to myself, it was as if someone had brothed out some amazing kimchi and called it a day – deceptively simple, in the best way possible. This is what I was attempting to channel when I stepped into the kitchen to prepare today’s recipe. I added mushrooms and tofu, broccoli, and some other tasty flare to make a substantial one-pot meal of it – feel free to use as many, or as few, of the suggested toppings as you like.

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Kimchi Soup

One of the toppings I used here was the last of the season’s cherry tomatoes, roasted until caramelized. When I go to make it again, I’ll reach for whatever is seasonal – now that we’re deep into fall, with winter not far off, some roasted delicata squash would be great. Or, a tangle of intensely roasted leeks. On the kimchi front, if you’re buying prepared kimchi and are vegan or vegetarian, have a quick scan of the ingredient list, you’ll need to choose one based on your parameters.

3 tablespoons olive oil, ghee, or clarified butter 8 ounces mushrooms, sliced fine grain sea salt

1 large onion, chopped 1 1/2 tablespoons grated ginger 1 teaspoon chile flakes 5 garlic cloves, transparently sliced 2/3 cup kimchi, drained with 2 tablespoons juice reserved 6 cups water 1 tablespoon honey or dark brown sugar 8 ounces broccoli florets 3 tablespoons miso paste, or to taste shoyu or soy sauce, to taste 12 ounces extra firm tofu, (pan-fried / optional)

to serve: roasted tomatoes, shredded green onions, sesame seeds, shoyu, squeeze of lime or lemon

Heat the oil in a large soup pot over medium-high heat. Add the mushrooms and a pinch of salt, toss to coat, and arrange in a single layer. Cook until golden where the mushrooms meet the pan. Toss, and cook a couple more times, or until the mushrooms are deeply browned, five minutes or so. Remove from the pan and set aside.

Using the same pan, stir in the onion, adding a bit more oil if needed. Sauté the onions, and after a few minutes, stir in the ginger, and chile flakes. After another minute or so, add the garlic, and the kimchi. Sauté until the garlic is deeply aromatic. Add the water, and the honey or sugar. If you taste things now, the broth is going to be bland and lack depth. That’s ok, you’ll season with miso later on, and retain the beneficial properties of the miso by not letting it simmer. At this point, stir in the broccoli, and simmer for a minute, or just until the broccoli becomes bright green. Remove the soup from heat. Place the miso in a small bowl and whisk a splash of broth into it, to thin it out. Stir the thinned miso, and the reserved kimchi juice into the soup. Taste. You really need to get the balance right here. If the broth tastes a bit flat, you might need more salt, or miso, or a splash of shoyu/soy sauce.

Just before serving, drizzle the tofu with a bit of shoyu/soy sauce. Serve the soup ladled into bowls, topped with the tofu, mushrooms, and as many of the suggested toppings as you can pull together. Pictured above, cherry tomatoes (roasted), shredded green onions, and sesame seeds. You might like to finish with a squeeze of lemon or lime juice.

Serves 4.

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