Mashed Potato Skins: They Can Be Good For You


Mashed potato and potato skins are often prepared with lots of butter and frying. But did you know that they can be good for you? Potatoes and potato skins are rich in vitamin C, potassium, and healthy carbohydrates. Make them healthier with this Mashed Potato Skin recipe from Rachel Ray.

Mashed Potato Skins

6 slices turkey bacon
2 pounds small Yukon gold potatoes
Salt
1 cup buttermilk
Freshly ground black pepper
1/4 cup chopped fresh chives
1/2 cup shredded extra-sharp cheddar cheese

1. Preheat the oven to 350 degrees.
2. Arrange the turkey bacon on a sheet pan and bake for 12 to 15 minutes, until crisp. Cool and chop.
3. Put the potatoes in a medium sauce pan and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives and cheddar and fold in the bacon.
4. Serve warm.

Tip: This is an excellent side dish to roast chicken or pepper-crusted steak. Add a side salad for variety.

By: Kristine Gonzaga

Sweetcorn Frittata Recipe (Omelette recipe)



How to make a sweetcorn frittata

What is the difference between a frittata and an omelet?

A frittata is an egg dish that is cooked in a pan or oven dish with a combination of other ingredients such as vegetables, pasta or potatoes and served whole and sliced. Omelette is an egg dish that is pan cooked then folded in half, usually with a filling in the middle.

No need to worry about being technical in the kitchen, it does not matter whether you call it an omelette or a fritatta, all you need to know is that this recipe tastes amazing!

Chef cooks a very delicious sweetcorn frittata recipe that is easy to cook and packed with flavor.

Frozen sweetcorn is fried with garlic and mushrooms then topped with a tasty egg mixture and grilled with cheese and paprika under the grill to finish.

Paprika plays an important part in this delicious frittata recipe so do be generous when sprinkling the paprika in this recipe.


The great thing about this frittata recipe is that once you have cooked the mushrooms and sweetcorn there is no stirring, the frittata sits and cooks whole in the pan.

If you are a novice in the kitchen and find that you're omelette's tend to stick a lot do not worry. If you have trouble removing the frittata from the pan simply and gently slice the frittata whilst it is still in the pan and serve as individual slices.


Chefs sweetcorn frittata recipe is extremely delicious and will leave you're family and friends wanting more.






Ingredients

3 medium Eggs
2-3 Handfuls Frozen Sweetcorn
2 large Handfuls of Mushrooms (sliced)
2-3 Garlic cloves (minced)
Rice bran oil
2 tsp Grated Parmesan cheese
Pinch Salt
Small piece Mature cheddar cheese (low fat works great)
Large pinch Paprika
Pinch Parmesan cheese
Fresh Parsley for garnish






How to make a sweetcorn frittata



Using a fork whisk the eggs, 2 tsp of Parmesan cheese and a tiny pinch of salt.

Leave to the side while you cook the mushrooms.



Warm a large frying pan on a medium heat and drizzle in a little oil.

Add the sliced mushrooms, stir and cook for a minute then add the minced garlic. Once the garlic is added stir well for a minute then immediately turn down the heat so that the garlic does not burn.

Cook for a few minutes on low stirring all the time.



Add the frozen sweetcorn and stir well.

Cook for a minute then turn the heat back up again briefly, keep stirring.

Turn to low and cover for 2 minutes.



Remove lid, cook and stir until the sweetcorn is hot(and the odd few corn kernels start to caramelize).




When you pour the egg mixture into the pan do not stir! Make sure the egg spreads across the whole pan by tilting the pan a little.

It is important that you do not stir at this point.

Leave the frittata to cook on a medium/low heat for a few minutes then turn the heat down.

Once the frittata eggs start to set use a small spatula to gently release the edges of the frittata, do not try to lift the middle of the frittata.

Do not try to turn the frittata over and do try to lift the entire frittata.



Let the frittata cook some more without moving it.

The more it cooks and the more 'set' the eggs become the more you can gently lift the frittata towards the middle. There is no need to life out of the pan yet, or turn over.



Do not try to remove the frittata from the pan until it is ready to serve.

When the frittata is 'almost' cooked it is ready to go under the grill.

The bottom of the frittata should be set and cooked and there should be some raw runny eggs roughly covering the top in a thin layer.

Turn the heat off and place the pan onto a cold cooking ring. Grate the cheese over the top of the frittata (go easy on the cheese you want just enough for flavor) then sprinkle a touch of Parmesan cheese.

The most important part here is to add a good generous pinch of paprika and sprinkle it on top, the paprika makes this dish very tasty.



Take the whole pan and place it under a grill for a few minutes being sure to keep checking on it so that it doesn't burn.

The grill will finish cooking the eggs and melt the cheese.



When the eggs and cheese are cooked and melted then the sweetcorn frittata is ready to serve.



Gently try to ease the frittata out of the pan using a large spatula and let the frittat slide from the pan onto a plate.



Tear some fresh parsley leaves and sprinkle over the top and serve warm.

Enjoy Chefs sweetcorn frittata recipe.


Arabic & Middle Eastern Food Restaurants - Lebanon


Arabic & Middle Eastern Food Restaurants in Lebanon - Directory of restaurants and bars in Lebanon

Fashion Bar Beirut
Decorated with sophisticated furnishings, the bar bestows an alluring ambiance of the fashion world, with non-stop FTV broadcast from Paris, on lampshape monitors, modular mirror walls, bar and tvs.

Crepaway Lebanon
One of the pioneers in theme restaurants in Lebanon and franchising into the Middle East.

Libanon Restaurant
Lebanese restaurant in Dusseldorf, Germany. Lebanese food and sweets.

The Chase Restaurant, Lebanon
Restaurant with several branches in Lebanon. Offers a mixed international and Lebanese cuisine, pastries and catering services.

Maroush Lebanese Restaurants
Lebanese restaurant with 11 locations in London, find out more about Maroush, Ranoush Juice and the Beirut Express as well as their new venture, Signor Marco.

WanaEat Food Directory - Lebanon
Online restaurant and food guide for Lebanon.

Circus Restaurant-Bar
Restaurant and bar in Lebanon offering fusion cuisine. They feature live shows as well.

Monte Alberto Restaurants
The Monte Alberto hotel and resort offers a variety of dining restaurants and entertainment halls, including a rotating restaurant, winter and summer terraces, cafe, ourzal and wedding palladium.
Ishbilia Lebanese Restaurant
Lebanese restaurant in Knightsbridge. Information on location, menu, events and booking.

Casper and Gambini's
Coffee house and restaurant providing a variety of meals and drinks from international cuisines.

Awtar Restaurant
Lebanese restaurant with branches in Beirut and Kesrwan. Offers a variety of Lebanese and International cuisine. Daily entertainment shows.

Burj Al Hamam - Fawzi Restaurant
Lebanese restaurant offers a range of Lebanese home cooking meals and fresh seafood daily.

Ain Merched Restaurant Casino
Offers its clients a superb view overlooking Nabeh Mourched cascades in addition to its exquisite Lebanese Meza and cuisine since 1965.
Mazaj Pub and Restaurant, Zahle
Oriental and occidental style pub and restaurant in Zahle.

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New selection of recipes to be published.








New selection of recipes to be published
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Chef Jeena has been real busy in the kitchen.

Keep visiting.

Spring Pasta With Asparagus and Tomatoes


Spring is the time for crisp-tender asparagus and sweet, juicy tomatoes. Both vegetables are loaded with fiber, B vitamins, antioxidants, and other essential nutrients. What better way to have them than tossed into a bowl of pasta for a light springtime meal? Get on with this Giada De Laurentiis recipe.






Penne with Asparagus and Tomatoes

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

1. Cook pasta according to package directions. Save 1/2 cup of pasta water.

2. Saute garlic in oil over medium high heat. Add the asparagus, season with salt and pepper, and cook for three minutes until slightly soft. Add the cherry tomatoes and peas. Cook for two minutes then add chicken stock. Cook until the tomatoes start to burst and the stock is reduced by half.

3. Toss cooked pasta with vegetables. Add reserved pasta water and mix well. Garnish with Parmesan and basil.

Author: Kristine Gonzaga

Moroccan lamb meatballs with harissa & couscous recipe


Enjoy Arabic food recipes and try Moroccan lamb meatballs with harissa & couscous. All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt.

Ingredients

2 tsp cumin seeds
2 tbsp coriander seeds
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve

FOR THE COUSCOUS

300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve

Method
  1. Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
  2. Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
  3. Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.
Try Homemade harissa

Put 2 tbsp each coriander, fennel and cumin seeds into a hot, dry pan. Toast for 2 mins until fragrant. Grind until fine in pestle and mortar. Wipe out pan, add 50ml olive oil, gently fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped red pepper and 6 fat red deseeded chopped chillies until soft. Mix spices and veg in food processor and blend to smooth paste. Leftovers will keep in fridge for up to a week, covered with layer of oil.

Nutrition per serving
651 kcalories, protein 33g, carbohydrate 50g, fat 37 g, saturated fat 16g, fibre 0g, sugar 2g, salt 0.84 g

Recipe from Good Food magazine, September 2009.

Lamb chops with fruity couscous & mint recipe - Moroccan lamb with fragrant couscous - Moroccan meatballs with herb couscous

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Lebanese Lamb Chops with Lemony Lettuce Recipe


Perfect dish of Lebanese Lamb Chops with Lemony Lettuce. Enjoy Lebanese food cooking recipes and learn how to prepare the best middle eastern dishes. the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to eat it anywhere.

Preparation Time: 35 min

Ingredients - Makes 4 servings

2 large lemons
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves
1 tablespoon baharat (Eastern Mediterranean spice mixture; see cooks' note, below)
8 (3/4-inch-thick) rib lamb chops (2 pounds)
2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces
1 1/2 cups mint leaves

Preparation

Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop.

Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops.

Toss lettuce and mint with lemon mixture.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad.

Serve with: orzo

Cooking Tips:
  • You can make your own baharat by grinding 1 teaspoon each of whole cloves, cumin seeds, Maras or Aleppo pepper, and a 3-inch cinnamon stick (broken in half) in an electric coffee/spice grinder until finely ground.
  • Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes.
  • Lemon mixture keeps at room temperature 2 hours. Toss with lettuce and mint just before serving.
Lamb chops with fruity couscous & mint recipe - Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Middle Eastern Lamb Skewers Recipe

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Cheer Up With Cherry Cheesecake


Celebrate spring with something decadent, rich, and healthy. Impossible? Not when you make this Cherry Ricotta Cheesecake from Ellie Krieger. It's creamy and loaded with calcium, protein, selenium, phosphorus, riboflavin, and Vitamin A.

Cherry Ricotta Cheesecake

cooking spray
16-ounce part-skim ricotta cheese
1/2 cup reduced-fat sour cream
4 ounces reduced fat cream cheese, softened
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
2 cups fresh sweet cherries
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon unflavored gelatin
1 tablespoon warm water

1. Preheat oven to 325 degrees. Coat a 9-inch springform pan with cooking spray and set aside.
2. Process ricotta in a food processor until smooth. Add sour cream, eggs, sugar, flour, cream cheese, lemon zest, vanilla, and salt. Blend well.
3. Pour mixture into prepared pan and bake until set. Transfer onto a wire rack to cool. Cover and chill for 3 hours.
4. Boil cherries, lemon juice, and honey in a sauce pan. Dissolve gelatin in warm water then stir in cherry mixture. Chill until thickened.
5. Top cheesecake with cherry mixture and serve.

Author: Kristine Gonzaga

Spiced Almond and Orange Cake


Indulge this Easter with this omega-3 rich cake that's also loaded with Vitamin C from Sandra Lee of the Food Network.

Cake:

18.25-ounce box spice cake mix
1/2 cup vanilla low-fat yogurt
3 eggs

Caramelized Orange:

1 cup orange juice
1 cup sugar
1 tablespoon ground cinnamon
1 orange, thinly sliced


Cheese Frosting:

2 cups cream cheese frosting
1 tablespoon ground cinnamon
1 teaspoon cinnamon extract

Garnish:

2 cups sliced almonds, toasted

1. Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray. Set aside.
2. Mix cake ingredients in a large bowl with an electric mixer on low speed until smooth. Pour batter into prepared cake pans and bake for 30-35 minutes. When done, cool cakes, turn onto wire racks and level.
3. For caramelized oranges: Boil first three ingredients in a pan for 5 minutes. Add oranges and boil for 5 minutes more. Remove oranges to cool.
4. For frosting: Mix all ingredients until smooth.
5. Assemble cake: Fill cake layers with frosting and frost on the outside. Press almond slivers on the outside and arrange orange slices on top.

Author: Kristine Gonzaga

Joanne's Lebanese lamb skewers recipe - How to make Joanne's Lebanese lamb skewers


You are invited by the Arabic Food kitchen to try tasty Joanne's Lebanese lamb skewers recipe. Enjoy Arabic food/middle eastern cooking and learn how to make Joanne's Lebanese lamb skewers - enjoy barbecuing.

Equipment
You'll need 12 bamboo skewers.

Ingredients (serves 4)

700g lamb steaks, cubed
2 small red capsicums, cubed
2 small red onions, cut into thin wedges
1/4 cup vegetable oil
1 lemon, juiced
2 garlic cloves, crushed
tabouli salad, to serve
hommus, to serve
Lebanese bread, warmed, to serve

Garlic paste
8 large garlic cloves
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons vegetable oil

Method

1.Thread lamb, capsicum and onion alternately onto skewers. Place into a ceramic dish. Whisk oil, lemon juice, garlic, and salt and pepper together in a jug. Pour over skewers. Turn to coat. Cover. Refrigerate for 30 minutes.

2. Make paste: Place garlic, salt and lemon juice into a food processor. Process until smooth. With motor running, pour oil into feed tube until you have a thick paste. Transfer to a small bowl. Cover and set aside until required.

3.Preheat a chargrill or barbecue plate on medium-high heat. Cook kebabs, basting with marinade and turning often, for 5 to 6 minutes, or until lamb is cooked through. Serve with garlic paste, tabouli, hommus and bread.

Source
Super Food Ideas - February 2004, Page 56
Recipe by Joanne Khawaja

Middle Eastern Lamb Skewers Recipe - Spicy Lamb Kebab Recipe - Lebanese chicken kebabs

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Leche Flan






Leche Flan is one of my favorite dessert, and here is the recipe for you to try it.



Ingredients:

* 10 egg yolks

* 1 can (390g) condensed milk

* 1 can (390g) evaporated milk

* 1 teaspoon of vanilla extract



The preparation time for this dessert is 30 minutes and estimated cooking time is an hour.

 



Cooking procedure:

1. Get a saucepan and combine the water & sugar, bring to a boil for a few minutes until the sugar is caramelized.

2. Get the aluminum moulds and pour the caramelized sugar, spread the caramel on the bottom of the moulds.
3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla.

4. Pour the mixture on top of the caramel on the aluminum moulds, about 1 to 1 1/4 inch thick.

5. Cover moulds individually with aluminum foil.

6. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Flan, place the moulds on a larger baking pan half filled with very hot water, pre-heat oven to about 370 degrees before baking.

7. Let cool then refrigerate.
 
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