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Saturday, August 27, 2016

100% fruit "cake"

Ingredients

  • Servings: 8
  • 1 seedless watermelon
  • 2 cups strawberries, hulled and sliced
  • 1 cantaloupe - seeded, peeled, and sliced (optional)
  • 1 fresh pineapple - peeled, cored, and sliced (optional)

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • to create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. trim the rind from the watermelon slices, and place the largest slice a cake plate. alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. repeat once more to make a layered fruit stack that looks like a cake.
  • thinly slice a few pieces of remaining melon and pineapple. with cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. decorate the cake tiers with the cut fruit shapes and remaining berries.
  • refrigerate until serving time. to serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge a plate.

refreshing watermelon lemonade slush

Ingredients

  • Servings: 2
  • 1 cup cubed seeded watermelon
  • 1 1/4 cups water
  • 3 tablespoons sweetened strawberry lemonade drink mix

Recipe

    Preparation Time: 5 mins Ready Time: 50 mins

  • place the watermelon pieces a plastic-wrapped baking sheet, and freeze until solid, about 45 minutes.
  • place the frozen watermelon, water, and strawberry lemonade drink mix in a blender; blend until slushy.

fiery pepper chicken

Ingredients

  • Servings: 4
  • 1 teaspoon chinese cooking
  • 1/2 teaspoon salt
  • 1/2 pound boneless chicken, cut into 1/2 inch cubes
  • 1/4 cup cornstarch, or as needed
  • 3 cups peanut oil for frying
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 2 green onions, julienned
  • 2 long, green chilies - cut into 1/2-inch pieces
  • 2 cups dried chilies, chopped
  • 2 tablespoons szechuan peppercorns
  • 2 teaspoons soy sauce
  • 2 teaspoons chinese cooking
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon salt

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • stir together 1 teaspoon cooking and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. allow to marinate 2 to 3 minutes. place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
  • heat the peanut oil in a wok or large skillet over high heat. fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. remove the chicken to a paper towel-lined plate to drain. reserve 2 tablespoons of the oil, discarding the rest.
  • reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. add the green chilies, crushed dried chilies, and szechuan peppercorns; continue frying about 20 seconds more. return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking , sugar, and 1/2 teaspoon salt until thoroughly combined. remove from heat and serve immediately.

Fennel Soup Ii

Ingredients

  • Servings: 3
  • 1 fennel bulb, diced
  • 1 small leek, sliced
  • 1 bay leaf
  • 1/2 cube vegetable bouillon
  • 2 cups water
  • 1 tablespoon olive oil
  • 2 teaspoons grated parmesan cheese

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. if your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
  • stir the olive oil into the soup, and sprinkle with parmesan cheese to serve.

orange-anise crepes

Ingredients

  • Servings: 6
  • 4 large eggs
  • 1 cup milk
  • 3/4 cup orange juice
  • 1 tablespoon anise extract
  • 1 cup all-purpose flour
  • 2 tablespoons butter, divided
  • sugar, for dusting

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 8 hrs 20 mins

  • beat together the eggs, milk, orange juice, anise, and flour until smooth. refrigerate overnight.
  • to cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. repeat with remaining batter. to serve, sprinkle crepes with sugar.

Friday, August 26, 2016

persimmon cookies iv

Ingredients

  • Servings: 3
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 cup butter
  • 2 cups white sugar
  • 2 eggs
  • 2 cups persimmon pulp

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins

  • preheat an oven to 375 degrees f (190 degrees c).
  • whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. beat the butter and sugar with an electric mixer in a large bowl until smooth. add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the persimmon pulp. mix in the flour mixture until just incorporated. drop spoonfuls of the dough 2 inches apart ungreased baking sheets.
  • bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. cool on the pan for 5 minutes before removing to cool completely on a wire rack.

sweet potatoes with caramelized onions

Ingredients

  • Servings: 2
  • 2 sweet potatoes
  • 1 tablespoon olive oil
  • 2 red bell peppers, thinly sliced
  • 1 sweet onion, thinly sliced
  • 1/4 cup fat-free sour cream
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat an oven to 450 degrees f (230 degrees c). scrub and dry the sweet potatoes, then prick several times with a fork and place a baking sheet. bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  • heat the oil in a large skillet over medium heat. stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
  • split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.