COOKING WITH NANNY : KWANZAA RECIPE DAY-4

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COOKING WITH NANNY : KWANZAA RECIPE DAY-4: 4th Kwanzaa Principle: Ujamaa or Cooperative Economics Health Principle: Buy food from local farmer’s markets and co–ops. Food will be fresh...

Bread Pudding

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

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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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Pressure Cooker - A Healthy Way to Cook

 

Credit <Farberware Programmable Digital Pressure Cooker, 6 Quart - Walmart.com>

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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If you have potatoes and cabbage at home, cook this simple and quick recipe! Without yeast!

Credit | If you have potatoes and cabbage at home, cook this simple and quick recipe! Without yeast! - YouTube

Apple Pecan Pancakes with Apple Spice Syrup

 

These pancakes and the accompanying syrup will make you think you're having apple pie for breakfast.

Apple Pecan Pancakes with Apple Spice Syrup

1 cup (250 ml) all-purpose flour
2 Tbs (30 ml) brown sugar
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
3/4 cup (180 ml) plus 2 Tbs (30 ml) milk
2 eggs, separated, whites stiffly beaten
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) peeled and finely chopped apple
1/2 cup (125 ml) finely chopped pecans

Combine the flour, brown sugar, baking powder, salt, and cinnamon in a mixing bowl. Stir in the milk, egg yolks, and vanilla. Fold in the apple, pecans, and beaten egg whites. Using a 1/4 cup (60 ml) measure, drop onto a hot, lightly greased griddle or skillet. Turn when bubbles form on the surface and the edges are golden brown. Serve with apple spice syrup (recipe below). Makes 12 pancakes.

Reproduced by permission of Worldwide Recipes

Fresh Strawberry Bread

 

Credit Picture | Fresh Strawberry-Banana Bread {Recipe} (famfriendsfood.com)

If fresh strawberries are not available in your part of the world right now, then hold off on making this recipe. The fresh strawberries really are a must, and after all, the recipe will keep longer than the bread.

Fresh Strawberry Bread

2 cups (500 ml) fresh strawberries, washed and hulled
1 3/4 cups (430 ml) bread or all purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/4 tsp (1 ml) baking powder
3/4 cup (180 ml) sugar
1/3 cup (80 ml) butter or other shortening
2 eggs
1/3 cup (80 ml) water
1/2 cup (125 ml) chopped walnuts
Cream cheese, softened (optional)
Ground cinnamon (optional)

Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a small saucepan and heat over a medium flame. Bring to a boil and cook for 1 minute, stirring constantly, then remove from the heat and allow to cool. Slice the remaining strawberries and chill. In a medium bowl combine the flour, baking soda, salt, and baking powder. In a large mixing bowl beat the sugar and butter together and then add the eggs and water, mixing until light and fluffy. Add the flour mixture to the butter mixture, mixing well to blend. Stir in the crushed strawberries and walnuts. Spoon the mixture into a greased 8x4x4 inch (approx. 20x10x10 cm) loaf pan. Bake in a preheated 350F (180C) oven for 1 hour, or until a toothpick inserted in the center comes out clean. When the loaf has cooled in the pan for 10 minutes, turn onto a rack to cool. Cut into slices, spread with softened cream cheese, add a light dusting of cinnamon, and top with the reserved chilled strawberries. Makes 1 loaf.

Reproduced by permission of Worldwide Recipes

Goes with: Bread Cakes.

Pita Stuffed with Eggs

 

I can't honestly say that this is an authentic Greek dish, but many of its ingredients are Greek and it tastes great, so who cares.

Pita Stuffed with Eggs

2 Tbs (30 ml) butter
4 to 6 eggs, beaten
1 medium tomato, chopped
2 scallions (green onions, spring onions) green
and white parts, finely chopped
1/2 cup (125 ml) crumbled feta cheese
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
4 to 6 pita breads

Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6.

Reproduced by permission of Worldwide Recipes

Eggs Benedict

Eggs Benedict

4 to 6 eggs
2 to 3 English muffins, halved, toasted, and buttered
OR 4 to 6 slices toasted, buttered bread
4 to 6 slices Canadian bacon or ham
1 cup (250 ml) blender hollandaise (see below)

Place 2 inches (5 cm) of salted water in a large, wide saucepan or skillet and bring it to a simmer over moderate heat. Do not boil. Crack the eggs, one at a time, into a small bowl or tea cup and gently lower the egg into the water. Repeat with all the eggs. Simmer for 3 to 5 minutes, until the desired degree of doneness. Remove the eggs with a slotted spoon or small strainer and drain on a clean dish towel. Quickly saute the Canadian bacon or ham, just to warm it through. Place the Canadian bacon on the English muffin halves, top with a poached eggs, and spoon the hollandaise sauce over all. Serves 4 to 6. 

Reproduced by permission of Worldwide Recipes

Easy Pumpkin Bread

Easy Pumpkin Bread

1 3/4 cups (430 ml) all-purpose flour
1/4 tsp (1 ml) double-acting baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 cup (250 ml) sugar
1/3 cup (80 ml) shortening or butter
2 eggs
1 cup (250 ml) canned pumpkin
1/3 cup (60 ml) milk combined with
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) chopped nuts (optional)
1/2 cup (125 ml) raisins or chopped dates (optional)

Sift together the flour, baking soda, salt, cinnamon, and cloves. In a large bowl beat the sugar, shortening, and eggs until light and fluffy. Add the pumpkin and beat to incorporate. Add the sifted dry ingredients in 3 portions, alternating with the milk. Do not beat any more than necessary to combine the ingredients. Fold in the optional nuts, raisins, or dates. Pour into a greased 9 x 5 inch (22 x 12 cm) loaf pan and bake in a preheated 350F (180C) oven for about 1 hour, until the loaf has shrunk from the sides of the pan and a toothpick inserted in the middle comes out clean. Makes 1 loaf. 

Reproduced by permission of Worldwide Recipes

Greek Braised Green Beans and Potatoes

Greek Braised Green Beans and Potatoes

2 Tbs (30 ml) butter
1/2 cup (125 ml) chopped onion
1 lb (450 g) green beans (haricots), ends nipped and cut into 1 in (3 cm) pieces
4 medium potatoes, peeled and cut into 1/4 in (5 mm) slices
1/2 cup (125 ml) chicken broth or water
1/2 tsp (2 ml) dried oregano
Salt and freshly ground black pepper to taste

Melt the butter in a large saucepan over medium heat. Saute the onions until limp, and add the beans, stirring to combine. Arrange the potato slices on top of the beans. Pour in the chicken broth and sprinkle with the oregano, salt, and pepper. Cover and reduce the heat. Simmer 15 to 20 minutes, until the vegetables are tender. Serves 4 to 6.

Reproduced by permission of | Worldwide Recipes   

 

3 EASY PLANTBASED CURRY RECIPES TO SPICE UP YOUR WEEK

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4 VEGAN SOUP RECIPES BECAUSE WINTER IS COMING :)

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Omega 3 Fatty Acid Benefits | Fish Oil DHA Supplement Benefits

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Order Indian Food Online from your Favorite Indian Restaurant | Quicklly

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Seasoning Your Cast Iron Wok - Tibbets ( iron deficiency anaemia)

 

Credit | Wok - Wikipedia

Seasoning Your Cast Iron Wok With Pork Fat & Chinese Chives

By Fabio Jesus 

I've cooked having a wok for lots of years but never bought a cast iron wok till just recently. I've frequently employed carbon steel and have been content with that. The wok above I bought as a kit from wokshop.com. It's a 14 inch cast iron wok and also the kit included, a metal spatula, wok ring, lid, and bamboo cleaning brush.

This wok is currently proving itself to be an indispensable piece of cookware in my house.

A couple of months ago I came across a book known as The Breath of your Wok by Grace Young and Alan Richardson, suddenly I was amazed by a cuisine that I believed I previously knew so a great deal about. The Chinese talk about "Wok Hay" which translates into "The Breath of your Wok". This refers for the fantastic flavor that's infused into food by a properly seasoned wok. If you've ever wondered why you couldn't accomplish the flavors you locate at your favorite Chinese restaurant at dwelling, you most likely ought to think about the pan or wok you're stir frying in, and whether or not it can be effectively seasoned.

In this book I discovered a seasoning method that I had not seen prior to. Truly it's much more of your recipe than method and it truly is 1 of quite a few techniques described within the Breath of the Wok to season a cast iron wok. This approach worked so properly for me that I believed I will need to share it here.

Seasoning a Cast Iron Wok with Pork Excess fat and Chinese Chives

Adapted from "The Breath of your Wok"

Ingredients:

10 ounces of pork unwanted weight cut into 1 inch cubes

9 ounces of Chinese Chives (Do not substitute Western chives like garlic or onion chives. Chinese chives are broader and longer and possess a significantly stronger flavor)

1 cup of drinking water

Directions:

In case you are making use of a rounded wok and possess a gas stove, you may choose to position a wok ring in your burner to support the wok. In case you are utilizing an electric stove you can want a flat bottomed wok.

In advance of you season your new wok you have to wash it with hot drinking water and soap, scrubbing it which has a steel wool pad (this is only time you need to ever soap a cast iron wok) to remove any metal residue. This may likely take a handful of washes.

Turn in your exhaust fan and keep it on large, you could quite possibly also prefer to open up a handful of windows for this as stir frying so very much chives in unwanted weight will produce strong aromas.

Spot your wok on the burner and turn the heat as much as increased. Heat the wok more than great heat till a drop of drinking waterh2o vaporizes within 1 to 2 seconds of contact.

Add the pork body fat and decrease heat to low. Stir using a metal spatula and permit the extra fat to liquefy.

As the body fat cooks, bring the extra fat up the sides from the wok for the edge to coat the interior surface on the wok with the extra fat. When the unwanted weight is no longer releasing liquid turn the heat as much as higher and add the chives.

Stir fry this mixture on higher for 10 to 15 minutes spreading it all along the interior surface within the wok, really don't neglect the upper edges. Very carefully add 1 cup of drinking water (this could perhaps spatter) and cook for an additional 5 minutes continuing to spread the mixture around the interior and up the sides. Very carefully pour the mixture into an old can or other vessel where it can cool in advance of you discard it correctly.

Wash the wok in cold drinking water and dry with paper towels. Position it back in your stove top and permit it to dry more than low heat for 1-2 minutes. Your wok is now seasoned and ready to use.

Should you locate that that is a little daunting for you, please don't let this stop you from trying to obtain an amazing Chinese meal at property. It is possible to buy a pre-seasoned wok from an amazing web site for example Eleanor Hoh's who also has some remarkable instructional videos and seasonings included with her kits.

As often I hope you just have a terrific time cooking!

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Article Source: [http://EzineArticles.com/?Seasoning-Your-Cast-Iron-Wok-With-Pork-Fat-and-Chinese-Chives&id=4756027] Seasoning Your Cast Iron Wok With Pork Fat & Chinese Chives

Also see: Is Carbon Steel Safe for Your Health? - Chef's Pick (chefspick.co.uk)

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