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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Saturday, May 6, 2023

2-ingredient Sweet Potato Flatbread (Roti) recipe | Oil-free + Yeast-fre...



Friday, December 30, 2022

How To Flavor And Prepare Black-Eyed Peas




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By Linda Murdock 


Black-eyed peas, also called cowpeas and cousin to the smaller field peas, probably came to America via the slave trade. They had more use as animal fodder before coming to the table of the two-legged. The beans themselves are beige in color, but have a black "eye" that gives them the name. You can buy them canned, fresh (frozen) or dried. 


Although more popular in the South, make these potassium and protein rich, fiber-filled peas unique to your own diet by spicing them with your favorite flavors. As with many legumes, they are neutral in taste and easy to enhance with seasonings. In the South folks like to add the flavor of crisp crumbled bacon, along with red or green bell peppers, chopped onions, chili powder and black pepper. To be authentic you should use ham hocks (or a ham bone) or fatback to aid in flavoring. It is the pork's fat and salt that add that special flavor. 


There are many recipes for the famous Hoppin' John dish served to celebrate a prosperous New Year. Here are some ideas and things to consider to get you experimenting no matter what the season. If you want to avoid the salty canned peas and avoid the pre-soaking, frozen is the way to go. Otherwise try the easy-to-store dry variety.


If you buy peas dry, you can quicken the cooking time by using a pressure cooker. They may take one to one and a half hours of simmering on a stove top (as do the frozen peas) compared to ten to eleven minutes in the cooker. Don't forget to soak dry peas overnight, but use fresh water before simmering. Cooked peas should be tender enough to squash with a fork. Check them after forty minutes, since some have thinner skins than others, and you don't want mushy peas.


Mix them with rice (half as much rice as peas) for a full meal and serve them with ham. Cook the rice separately fifteen minutes before adding it to the beans if simmering. Or you may cook the rice in a different pan while using a pressure cooker for the peas. Either way let the combined rice and peas simmer and blend their flavors together for an additional five minutes.


Other spices you might try with black-eyed peas are thyme, oregano, cayenne or red pepper flakes. Diced tomatoes and celery are often added. A Cajun or Creole spice blend is a great way to heat things up. Paprika or Liquid Smoke will give it that smoky flavor as will a tablespoon of molasses. Or add spices that you know you like either for their taste or nutrient value, such as cinnamon or cloves. 


Many spices supposedly reduce gas, including bay leaves, thyme, cumin, ginger, caraway and mint. Some swear that throwing a carrot in the pot will reduce the side effects, others drink orange juice with the meal. If you eat beans often enough, your body creates the enzymes that aid in digestion and, thus, reduce gas. The good news is black-eyed peas are one of the least problematic of the legumes as far as "gas production" is concerned.


Think of black-eyed peas as you do any bean and consider using them in salads, with Mexican dishes, on nachos or in any hearty stew or chili. Who knows? Yours just might be the winning entry in this summer's chili cook-off.


Copyright 2012 by Linda K Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, you can turn to a food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are included. To learn more or to sign up for more informative food and flavoring articles go to http://bellwetherbooks.com/


Article Source: [http://EzineArticles.com/?How-To-Flavor-And-Prepare-Black-Eyed-Peas&id=7187775] How To Flavor And Prepare Black-Eyed Peas

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Wednesday, December 21, 2022

Pressure Cooker - A Healthy Way to Cook

 







Pressure Cooker - A Healthy Way to Cook

By Oh Chia Huey 


The first benefit that anyone will think of for using a pressure cooker is the speed in food preparation. It can speed up the cooking process up to 70% of the time compared to traditional style cooking. This is seen in simmering and preparing soup dishes.


As time is saved, energy saving follows and less heat generated in the house. In the ingredients, we also can observe that nutrients of food are better maintained due to the cooking method requires less liquid to cook and therefore less vitamin and minerals will drain out from the food. The food is therefore taste better with the original flavor preserved better.


Pressure cooker are best when use for simmering, stewing and steaming food such as vegetable, beans, meat or poultry. However it is not suitable to deep fry any food; saute or browning the food in the pressure pot before cover with the lid is acceptable. 


Do not worry about limited recipes available as the ingredients is not much different from the recipe books or the usual cooking ingredient that you have used. Beware on the timing required to cook the dish as it will definitely be reduced compared to conventional cooking and the amount of liquid to add on is much lesser too. 


You will have the guideline from manufacturer as each different brand of pressure cooker will have a slight difference in the allocated timing for the food type.


Along with the guideline from manufacturer and the experience in cooking, converting to cook dishes using pressure cooker is never a difficult task. Furthermore manufactured today has the safety features designed therefore it is safe to use within the instruction given. [http://www.1healthyheart.com/food-and-diet/] [http://www.allcookingessential.com]


Article Source: [http://EzineArticles.com/?Pressure-Cooker---A-Healthy-Way-to-Cook&id=5467058] Pressure Cooker - A Healthy Way to Cook


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12" Iron Wok Rust Proof Carbon Steel 

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Monday, August 26, 2019

Brioche Bread -- Recipe




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Brioche Bread -- Recipe

Here is a simplified version of a classic French bread recipe. Brioche is my first choice when making bread pudding and French toast, and it is wonderful toasted with jam. Oh yeah, it's great plain, too.

Brioche

4 cups (1 L) all-purpose flour, plus more for kneading
1/4 cup (60 ml) sugar
1 1/2 tsp (7 ml) instant yeast
1 tsp (5 ml) salt
8 Tbs (120 ml) cold butter, cut into small pieces
 3 eggs
1 egg yolk
1/2 cup (125 ml) plus 2 Tbs (30 ml) milk
1/3-1/2 cup (80-125 ml) water

Combine the flour, sugar, yeast, and salt in an electric food processor and process with the steel blade for 5 seconds. Add the butter and 3 eggs and process for 10 seconds. Add 1/2 cup (125 ml) milk and 1/3 cup (80 ml) water while the machine is running and process for 30 seconds. The dough should be very sticky-if it is not, add more water. Grease a large bowl and scoop the dough into it. Cover with plastic wrap and let rise 2 to 3 hours, until doubled in volume. Punch the dough down and, using just enough flour to enable you to handle the dough, shape it into 2 loaves. Place each loaf in a buttered loaf pan (8x4 inches (20x10 cm) or 9x5 inches (23x12 cm)). Cover and let rise for 1 hour. Mix the egg yolk with the remaining milk and brush on the tops of the loaves. Bake in a preheated 400F (200C) oven for about 30 minutes, until golden brown. When done, the loaf should fall out of the pan easily and the bottom should sound hollow when thumped. Remove from the loaf pans and cool on wire racks. Makes 2 loaves.
Reproduced by permission of Worldwide Recipes.

Sunday, June 16, 2019

Banana Cinnamon Pancakes - Recipe

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Banana Cinnamon Pancakes - Recipe


This recipe hails from Jamaica, as one might guess from the accompanying butter rum sauce. Consider serving this dish for dessert as well as at the breakfast table.

Banana Cinnamon Pancakes

1 cup (250 ml) all-purpose flour
1 1/4 tsp (6 ml) baking powder
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) salt
1 cup (250 ml) milk
1/4 cup (60 ml) packed dark brown sugar
2 Tbs (30 ml) vegetable oil
1 egg
1 tsp (5 ml) vanilla extract
2-3 bananas, peeled and mashed

Combine the dry ingredients in a mixing bowl. In a separate bowl mix together the milk, sugar, oil, egg, and vanilla extract. Add to the dry ingredients and mix until almost smooth. Add the bananas, stirring to combine, and allow the batter to rest for 30 minutes. For each pancake, pour about 1/4 cup (60 ml) of the batter onto a lightly greased non-stick skillet over moderate heat. Cook until small bubbles form on the surface, about 1 minute. Turn the pancakes and cook an additional 30 to 45 seconds, until golden brown. Serve with butter rum sauce (recipe below) or syrup of your choice. Makes about 12 pancakes, to serve 3 to 4.



Reproduced by permission of Worldwide Recipes.


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