Mediterranean Fish Stew - Bouillabaisse at Cooking Melangery Different variations of bouillabaisse abound along the Mediterranean coast - every village seems to have its own version - and almost any combination of fish and shellfish can be used. It helps for people to know that bouillabaisse du pecheur was originally prepared using sea water, which was boiled up on the beach while the fishermen were untangling their nets. When the water boiled, in went the fish that were destined for the soup, along with fennel, tomatoes and so on, to cook. Once the work of untangling the nets was done, the bouillabaisse would be ready and the fishermen and their families could sit down and eat. It was only later that the original bouillabaisse underwent the various refinements that we use today. It is worth pointing out that spiny lobster can never be seen as an essential ingredient of bouillabaisse, because it was originally a very simple dish to use up the fish that were either damaged or had not been sold. Serves: 4-6 Ingredients:
Holy Yum Chicken The name ‘holy yum chicken’ says it all! It’s one of the best chicken recipes you will ever have. The combination of maple syrup and dijon mustard may sound CRAZY to you but I assure you, it is absolutely phenomenal! If you’re just here for the first time and you are looking for something to make, this is probably the recipe to start with. That is unless you fit into one of the disclaimers below — which, please don’t take offence to because it’s truly based on all the feedback I have gotten for this recipe since 2013. And if you are one of those readers that have made this recipe before or heard of this recipe before (I’m telling you, it’s a really popular recipe), then you’ll know how freaking amazing this chicken is. The name says it ALL! Holy yum chicken is the best chicken recipe! I’m going to make an executive order right now and tell you to drop everything and make this for dinner tonight. I’m telling you now… I’ve made this chicken countless times already. Because 1. it’s soooo easy.
Juicer Recipes Happy Wednesday folks and good day to you! The time is upon us where the heat is coming and the energy to cook is slowly going down in some peoples kitchens. Juices are a great way to have a quick snack or even as a light dinner. The nutritional benefits of drinking a glass of fresh juice far outweigh that which you get by drinking packaged juice, so make the effort to go for fresh juice. Update: Before I get down to the recipes, due to reader demand, I created a juicer recipe ebook that includes 50 of my favorite juicer recipes. So let’s get right to it and talk about some juicer recipes. Juicer Recipes Orange Carrot 8 Large Fresh Cleaned Carrots2 Large Fresh Peeled Oranges Using electric juice extractor, press carrots and oranges. A Beet Beauty – The color of this one alone will make your smile even larger. 2 beets, (including greens optional)2 carrots1 apple, quartered and cored1″ ginger Using electric juice extractor, press beets, beet greens (if using), carrots, apple and ginger. zesty
Orange-Sesame Chicken I realized the other day that it’s been a while since I made sesame chicken. I’m pretty sure we’ve eaten the dish from a Chinese restaurant quite a few times though. It’s really easy to make but the part where you fry the chicken pieces is what discourages me coz it’s very time consuming. So if you’re going to make it make sure you have nothing else in mind or any other chore you have to do right at that moment. But isn’t this post about orange-sesame chicken? It sure is, and guess what, it’s just like making sesame chicken. First, use a grater to zest 1 orange. Combine soy sauce, sherry wine, juice of the orange, and sesame oil in a bowl. Heat up oil in a small pot or fryer. Drain each batch of fried chicken pieces using a strainer with a pot or bowl underneath. While frying up the last batch of chicken, make the sauce in another pan. Once all the chicken have been fried, add them into the sauce. Transfer into a serving platter/bowl. Serve with rice.
Gluten Free Main Dish Recipes Copyright © 2007 - 2014 Simply Gluten Free Inc. "Simply...Gluten Free" and "Simply Gluten Free" and "Carol's Gluten Free" are Registered Trademarks owned by Carol Kicinski. ALL RIGHTS RESERVED Any unauthorized copying, translation, duplication, importation or distribution, in whole or in part, by any means, including digital and electronic copying, storage or transmission, is a violation of applicable laws. The views and opinions expressed on this blog are purely the blog owners. iPad and iPhone are Registered Trademarks of Apple Inc, registered in the U.S. and other countries. Peanut Butter Granola Balls Peanut Butter Granola Balls I am in Park City, Utah at the EVO Conference. The conference is at the Canyons resort and it is gorgeous! We live in Utah, but sometimes I forget how lucky we are to be surrounded by such beauty. Yesterday, I went hiking with Aggie and Lisa and we had so much fun. I recently made these Peanut Butter Granola Balls and they are one of my new favorite snacks. To make the Peanut Butter Granola Balls you will need: oats, crisp rice cereal, honey, peanut butter, butter, dried cranberries, and chocolate chips. First, you melt the butter, peanut butter, and honey together in a medium saucepan. Next, stir in the oats, crisp rice cereal, and dried cranberries. These Peanut Butter Granola Balls make a great snack or sweet little treat. Peanut Butter Granola Balls Ingredients:1/3 cup honey 1/4 cup natural peanut butter 2 tablespoons unsalted butter 1 cup crisp rice cereal 1 cup old-fashioned rolled oats 1/4 cup dried cranberries 1/4 cup chocolate chipsDirections:1.
Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded Chicken with 40 Cloves of Garlic We had friends over for dinner and I wanted to try a new chicken recipe that would feed a lot of people. I saw this recipe in my most recent library cookbook find, “Barefoot in Paris”. I knew immediately that I wanted to try it but I didn’t have dry wine, cognac or heavy cream so I adapted the recipe using chicken stock and 2% milk. I also used skinless, boneless chicken breast and less oil. 6 boneless, skinless chicken breasts, trimmed of any fat and in half1-2 tbsp of olive oilDried thyme to tasteSea salt and fresh cracked pepper to taste40 cloves of garlic1 tbsp of butter1 tbsp flour1 2/3 cups of chicken broth2 tbsp 2% milk (I ended up using about 1/4 cup)1 tbsp fresh parsley, chopped Separate the cloves of garlic and peel. Preheat the oven to 350 degrees. Heat the olive oil in a large skillet over medium high heat. Once the chicken has baked, carefully remove the chicken and garlic cloves to a platter and cover with an aluminum foil tent to stay warm. Awards:
Beer & Cheese Pairing Guide Infographic When it comes to sports, some duos are simply brilliant. Jordan and Pippen. Montana and Rice. Ali and Frazier. It’s the same when it comes to beer and cheese. Pair a perfectly poured pint of pale ale with high quality sharp cheddar and you’ve got an absolute crowd pleaser on your hands. From an afternoon of playoff football to post dinner snacks, impress your guests with your new knowledge of beer and cheese. Moist Chocolate Cake There’s something to be said for a cake that you can whip up at 9 o’clock on a Friday night, after a serious doozy of a week, when you need some baking therapy that requires little to no brain power. By the time this past weekend hit, I think anything requiring technique or poise in the kitchen would have had induced some kind of cerebral short circuiting – I imagine there would have been sparks, probably some twitching and likely even drool. Okay fine, so there might have been drool anyway. Actually, when the cake emerged, there was probably drooling and clapping. I tell you that because I trust you won’t judge me. This cocoa-based cake is deeply chocolaty and incredibly moist. I have used this recipe to make sheet cakes, layer cakes, cupcakes, mini cupcakes… really, you can’t go wrong. ***Note: I have been asked dozens of times if you can taste the coffee, and the answer is no; it does not taste at all like coffee. P.S. Moist Chocolate Cake Preheat oven to 350 degrees.