Orange Jack-o'-Lanterns with Sorbet
Invite a crew of frozen friends for dessert. Cut off the top quarter of an orange. Scoop out flesh with a spoon, then carve eyes, noses, and grins with a utility knife.
Ingredients: 4 navel oranges2 pints mango, passion-fruit, or orange sorbet, softened
Slice top quarter of each orange, and reserve for lid. Using a grapefruit spoon or paring knife, scoop or cut out interior of oranges. Reserve flesh for another use, such as fresh orange juice.
Create your mini jack-o-lantern by cutting out eyes, nose and mouth with a small carving knife.
Pack each orange with sorbet, and top it with a "lid." Bend floral wire, and poke it in -- not through -- top of orange for tendrils. Transfer to a parchment-lined baking sheet, and place in the freezer until firm, about 30 minutes. Oranges with sorbet can be frozen for up to 3 days.
I will post the recipe's from the above pictures as soon as I get them.
Tuesday, October 26, 2010
1 cup chickpea flour
1/2 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garm masala
2 cloves garlic, crushed
1/2 to 3/4 cup water
1 quart oil for deep frying
Prepared vegetables (see variations) -- 2-3 cups
- In a large bowl, add the chickpea flour, coriander, chili powder, cumin, salt, tumeric, garlic, garam masala, water and 2 tablespoons of oil. Whisk the ingredients vigorously to incorporate air and make a fluffy, smooth batter. Alternatively, put all the batter ingredients into a blender and puree until smooth. Set aside and let the batter rest for about 20-30 minutes.
- Heat about 1-2 inches of oil in a heavy skillet or deep pot over medium-high flame to 365-375°F. Using a fork, dip the prepared vegetables into the batter to coat. Then drop into the hot oil and deep fry until lightly browned on all sides. Remove to a plate lined with paper towels and hold warm while you repeat with the remaining vegetables.
- Serve hot with mint chutney, cilantro chutney or tomato ketchup
· Vegetables for Pakora: eggplant sliced into thin rounds; par-cooked potatoes, sliced into thin rounds; cauliflower or broccoli broken into florets and blanched; peppers sliced into rings; okra sliced into rounds; chopped tomatoes. Use your imagination.
Monday, October 18, 2010
Sunday, October 17, 2010
Sunday, October 10, 2010
6 ounces dried fettuccine or linguine
1 cups snow peas
1 cup cooked chicken strips (I like to use part of a roitisserrie chicken)
1 cup coarsely chopped fresh pineapple or one 8-ounce can pineapple chunks, drained
1/4 cup reduced-sodium chicken broth
2 tablespoons creamy peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon lime juice or lemon juice
1/4 teaspoon crushed red pepper
1 clove garlic, minced
1. Cook pasta according to package directions. Place the snow peas and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander; drain well. Return pasta, pea pods, and chicken to the hot pan. Add pineapple.
2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.
3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce. Makes 4 servings.
Friday, October 8, 2010
Thursday, October 7, 2010
4 chicken breast tenderloins
2-1/4 cups water
14-ounce can reduced-sodium chicken broth
2 bay leaves
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed (optional)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced carrot
1/2 cup diced onions
1 cup diced celery
10 oz dried wide noodles
1 cup milk
1 cup loose-pack frozen peas
2 tablespoons all-purpose flour
1. In a large pot, combine chicken, the water, broth, bay leaf, dried thyme (if using), salt, and pepper. Add carrot and celery. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is no longer pink. Discard bay leaf.
2. Remove chicken from pot; cool slightly. Chop or shred chicken; set aside.
3. Return vegetable mixture to boiling. Add noodles; cook, uncovered, for 5 minutes. Stir in 1-1/2 cups of the milk and the peas.
4. In a screw-top jar, combine remaining 1/2 cup milk and flour. Cover and shake until smooth. Stir into the noodle mixture. Cook and stir over medium heat until thickened and bubbly. Stir in chicken and fresh thyme (if using). Cook for 1 to 2 minutes more or until heated through.
Makes 6 servings.
Tuesday, October 5, 2010
1 ½ cups chopped onions (I do ½-one onion)
1 medium green bell pepper chopped
1 lb boneless skinless chicken breast cut into bite size pieces
1 cup medium salsa
2 tsp grated fresh ginger
½ tsp garlic powder
½ tsp red pepper flakes
¼ cup chopped fresh cilantro
1 tsp sugar
1 tsp curry powder
¾ tsp salt
Hot cooked rice
Place onions & peppers in bottom of crockpot. Top with chicken.
Combine salsa, ginger, garlic powder & pepper flakes in small bowl & spoon over chicken
Cook on Low for 5-6 hours or High 2-3 hours
Combine cilantro, sugar, curry powder and salt in small bowl. Stir mixture into crockpot for an additional 15 min on High until hot.Serve over rice.
Monday, October 4, 2010
1 pre-made pizza crust
1 cup cooked chicken breast (I used part of a rotisserie chicken)
1/4 cup calamata olives, sliced
1/4 cup marinated artichoke hearts, sliced in half
1/2 roma tomato, diced
1/4 cup crumbled feta cheese
1 cup mozzarella cheese
Spread pesto over the pizza crust. Sprinkle olives, tomatoes, artichoke hearts, and chicken evenly over pizza. Top with cheeses. Bake in a 425 degree oven for 10-15 minutes until bubbly.
Sunday, October 3, 2010
1 pound fettuccini
2 tablespoons olive oil
2 cups slice yellow onion
1/4 cup minced shallot
1 1/2 cups canned pumpkin
1 (14 ounce) can chicken broth
3 teaspoons chopped fresh thyme
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded smoked Gouda cheese,divided
2 cups shredded Parmesan cheese, divided
Garnish: fresh thyme
1. In a large stock pot, bring 4 quarts salted water to a boil over high heat.
Add fettucini, and cook according to package. Drain well.
2. In a large nonstick skillet, heat olive oil over medium heat. Add
yellow onion and shallot. Cook, stirring frequently, for 5 -7 minutes,
or until onion is translucent.
3. Add pumpkin to pan, stirring to combine. Add chicken broth, thyme,
bay leaves, salt, and pepper, stir again. Simmer for 7-10
minutes, stirring frequently , or until sauce is thickened. Add 1 1/2
cups Gouda, 1 1/2 cups Parmesan, and pasta, stirring gently.
Remove bay leaves. Top with remaining 1/2 cup Gouda, 1/2 cup
Parmesan. Garnish with thyme leaves, if desired.