Another dish served for our Indian dinner. Very easy, and very delicious!
Nonstick vegetable oil spray
12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.
Read More http://www.epicurious.com/recipes/food/views/Caramelized-Cumin-Roasted-Carrots-357271#ixzz0ruuFcejw
Friday, June 25, 2010
Mango Coconut Ice Cream
A friend of mine made this and brought it to our house for an Indian dinner. She topped it with fresh mango and toasted coconut. It was amazing!!! A must make if you have an ice cream maker (which I don't). =0(
In Thailand, mangoes often appear on the table for dessert — served both on their own and incorporated into a sweetened sticky rice. If you can't get your hands on really good mangoes, you'll find that canned mango purée delivers the best flavor for this ice cream. However, many canned brands taste like peaches, so we recommend Ratna brand, which uses Alphonso mangoes, an Indian cultivar renowned for its bright orange flesh and very intense flavor. Ka-Me brand is a runner-up — the recipe will work fine, but the color and flavor will not be as intense.
Active time: 45 min Start to finish: 17 3/4 hr (includes chilling and freezing)
1 1/4 cups canned mango purée
3/4 cup well-stirred canned unsweetened coconut milk
1/2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla
1 cup whole milk
2 large egg yolks
1/2 cup sugar
Special equipment: an instant-read thermometer; an ice cream maker
Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
Read More http://www.epicurious.com/recipes/food/views/Mango-Coconut-Ice-Cream-109471#ixzz0rutVJQhz
In Thailand, mangoes often appear on the table for dessert — served both on their own and incorporated into a sweetened sticky rice. If you can't get your hands on really good mangoes, you'll find that canned mango purée delivers the best flavor for this ice cream. However, many canned brands taste like peaches, so we recommend Ratna brand, which uses Alphonso mangoes, an Indian cultivar renowned for its bright orange flesh and very intense flavor. Ka-Me brand is a runner-up — the recipe will work fine, but the color and flavor will not be as intense.
Active time: 45 min Start to finish: 17 3/4 hr (includes chilling and freezing)
1 1/4 cups canned mango purée
3/4 cup well-stirred canned unsweetened coconut milk
1/2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla
1 cup whole milk
2 large egg yolks
1/2 cup sugar
Special equipment: an instant-read thermometer; an ice cream maker
Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
Read More http://www.epicurious.com/recipes/food/views/Mango-Coconut-Ice-Cream-109471#ixzz0rutVJQhz
Greek Salad with Orzo and Black Eyed Peas
I'm finally ready for main dish salads for dinner--it's getting quite warm around here. (But with our crazy scary thunderstorms, it has cooled things off this week.) We ate this for dinner last night and I loved it. We had hummus and pita on the side--yum.
This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun. Yield: Makes 4 servings
Active Time: 30 min
Total Time: 45 min
3/4 cup orzo
1 (15-ounce) can black-eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 tablespoons chopped flat-leaf parsley
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, divided
1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)
1/2 cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped oregano
2 to 3 cups coarsely chopped romaine
1/2 pound feta, crumbled (1 cup)
4 to 8 peperoncini
Equipment: 4 (16-ounce) wide jars or containers with lids
Accompaniment: pita chips
Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun. Yield: Makes 4 servings
Active Time: 30 min
Total Time: 45 min
3/4 cup orzo
1 (15-ounce) can black-eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 tablespoons chopped flat-leaf parsley
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, divided
1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)
1/2 cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped oregano
2 to 3 cups coarsely chopped romaine
1/2 pound feta, crumbled (1 cup)
4 to 8 peperoncini
Equipment: 4 (16-ounce) wide jars or containers with lids
Accompaniment: pita chips
Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
Roasted Butternut Squash with Penne Pasta
A tasty and easy recipe I took to a potluck, where it got many compliments.
1 medium butternut squash
1 1/2 cups diced onion
3 cloves garlic, minced (1 1/2 tsp.)
1/2 t. crushed red chili flakes
3 T. olive oil
1 T. lemon juice
2 t. salt
1 pound penne pasta
1/2 cup minced parsley
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
Preheat oven to 375. Peel the butternut squash (a vegetable peeler works the best). Using a heavy knife, cut the squash in half lengthwise. Scoop out the seeds, and discard them. Dice the squash in to 1-inch cubes (you should have about 4 cups). Place the squash cubes in a large mixing bowl, and add the onion, garlic, red chili flakes, olive oil, lemon juice, and the 2 t. salt. Toss the ingredients to mix well.
Place the mixture in a large roasting pan, and roast for about 45 minutes, or until golden brown, stirring occasionally. The squash should be firm-tender, not mushy.
Bring a large pot of salted water to a boil. Add the pasta, and cook for 10 to 12 minutes, until it is al dente. Drain the pasta, and place it in a large serving bowl. Mix in the cooked squash mixture, parsley, Parmesan cheese, and salt and pepper.
Room temperature is the best way to enjoy this dish. Try topping it with some toasted pumpkin seeds.
1 medium butternut squash
1 1/2 cups diced onion
3 cloves garlic, minced (1 1/2 tsp.)
1/2 t. crushed red chili flakes
3 T. olive oil
1 T. lemon juice
2 t. salt
1 pound penne pasta
1/2 cup minced parsley
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
Preheat oven to 375. Peel the butternut squash (a vegetable peeler works the best). Using a heavy knife, cut the squash in half lengthwise. Scoop out the seeds, and discard them. Dice the squash in to 1-inch cubes (you should have about 4 cups). Place the squash cubes in a large mixing bowl, and add the onion, garlic, red chili flakes, olive oil, lemon juice, and the 2 t. salt. Toss the ingredients to mix well.
Place the mixture in a large roasting pan, and roast for about 45 minutes, or until golden brown, stirring occasionally. The squash should be firm-tender, not mushy.
Bring a large pot of salted water to a boil. Add the pasta, and cook for 10 to 12 minutes, until it is al dente. Drain the pasta, and place it in a large serving bowl. Mix in the cooked squash mixture, parsley, Parmesan cheese, and salt and pepper.
Room temperature is the best way to enjoy this dish. Try topping it with some toasted pumpkin seeds.
Tuesday, June 8, 2010
Birthdays!
Here are some recent photos of the girls! This was Hannah and Brad on Easter.
Here's what normally happens when I'm trying to get dinner ready--trying and not getting much done.
Hannah's smile is so cute! She has these two cute top teeth that show when she smiles like this. This picture was taken yesterday morning on her 1st birthday! I can't believe she's 1 year old!
Livvy went to a birthday party last weekend with 22 kids! There were inflatable toys, face painting, and the works. I think she had a good time. (We did--we got to go out to dinner after dropping her off at the party!)
Livvy got a bike for her 4th birthday a month ago on May 8. She was able to ride it the first day (with training wheels, of course).
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