type here...
Home Blog Page 89

Mexican Toritos- Mini Peppers Stuffed with Shrimp and Queso Fresco

Girl Cooks World
-
0
Mexican Toritos- Mini Peppers Stuffed with Shrimp and Queso Fresco

For years I’ve been meaning to make the Pioneer Woman’s Bacon-Wrapped Jalapeno Thingies.  I mean, how good do those sound?  The Pioneer Woman proves once again that you really can’t go wrong with bacon.  But it never occurred to me that stuffed mini peppers could go decidedly upscale, like with these little guys.

Colorful peppers stuffed with shrimp and queso fresco?  Yes, yes and yes.  The fact that these can be made ahead of time and just popped in the oven last minute makes me love them even more.

For this particular filling, I preferred the sweet peppers to the jalapenos.  The jalapenos just seemed to overpower the subtle shrimp and queso fresco filling.  But I imagine the jalapenos would be great with a heartier filling, like black beans, corn and cheddar.  Next time I’m making both.  And I can pretty much guarantee you that you’ll want to make at least a double batch.

Mexican Mini Peppers Stuffed with Shrimp and Queso Fresco

Ingredients:

8-9 small peppers about 3 inches long, like a jalapeno or a sweet mini pepper
1 Tablespoon butter
2 cloves minced garlic
1 green onion, chopped
3/4 cup chopped raw shrimp
1/4 teaspoon salt
3/4 cup crumbled queso fresco
chopped cilantro and fresh salsa to serve

Directions:

Preheat oven to 350 degrees.

Dry fry the chilies in a frying pan over medium-high heat until the skins begin to scorch. Remove from heat and let sit until they’ve cooled enough to handle. Make a slit lengthwise in the pepper and remove the seeds, keeping the stems intact- I found a really small pair of tongs worked really well for this.

In a small frying pan, heat the butter over medium heat and add the garlic and green onion and cook until fragrant. Add the chopped shrimp and salt and cook until the shrimp turns pink. Remove from heat and pour the seasoned shrimp and any accumulated juices in a medium bowl. Add the queso fresco and stir to mix. Taste and adjust the salt, if needed.

Use a small spoon to fill each pepper with the shrimp mixture. Place the peppers on a small baking sheet or on an ovenproof plate and bake for 5-7 minutes, or until the filling is hot. Top with your favorite fresh salsa and chopped cilantro.

Note: if you’d like to make these ahead of time, cover and refrigerate the peppers immediately after stuffing for up to 24 hours. Just take them out and bake in the preheated oven until hot.

Mexican Chile and Lime Peanuts

Girl Cooks World
-
0
Mexican Chile and Lime Peanuts

Just one taste of these spicy and addictive roasted peanuts and you’ll know why they’re so popular all over Mexico- in bars, on the streets, and in the home.  I added a little bit of sugar, which isn’t traditional, but I thought it helped balance the flavors a bit.  Next time, I might try doing a candied version of these bad boys…

Mexican Chile and Lime Peanuts

Ingredients:

3 cups salted dry-roasted peanuts
juice of 1 lime, approximately 2 Tablespoons
1 Tablespoon sweet paprika
1 teaspoon kosher salt
1 1/2 teaspoons of your favorite hot chile powder (can also use cayenne)
1/2 teaspoon cumin
1-1/2 teaspoons sugar

Directions:

Place the peanuts in a single layer of a large frying or saute pan over medium-high heat. Cook, stirring often, until they become very fragrant.

Add the lime juice and stir to mix. Quickly add the paprika, salt, chile powder or cayenne, cumin and sugar and toss well to distribute the spices.

Remove to a bowl and let cool before serving.

Huevos Rancheros- Mexican Eggs with Tomatoes and Jalapenos

Girl Cooks World
-
0
Huevos Rancheros- Mexican Eggs with Tomatoes and Jalapenos

Have you guys ever heard that saying, “Chocolate, men, coffee – some things are better rich”?  If you’re the kind of person who would add eggs to that list, this recipe is for you.  A simple egg scramble with garlic, tomatoes and jalapeno gets a rich and indulgent makeover with the addition of heavy cream.

I just want to note the irony that the only place I think I’ve ever heard of adding heavy cream to an egg scramble came from a healthy-themed Mexican cookbook… and let’s not forget the deep fried tortilla strips.

Oh, but the calories are worth it.  And I was also pleased with how easy and good the tortilla strips are.  They’d be a really great substitute for won ton strips.

Huevos Rancheros

Yield: 2 servings

Ingredients:

2 corn tortillas
oil for frying
1 clove garlic, mined
1/4 cup drained canned diced tomatoes
4 eggs, lightly beaten
1/4 cup heavy cream
2 Tablespoons chopped cilantro
salt and pepper

Directions:

Cut the tortillas into long thin strips. Pour oil in a small saucepan to a depth of about 3/4-inch and heat to 350 degrees. Add half of the strips and fry until golden and crispy. Remove and drain on a paper towel-lined plate. Repeat with the remaining tortilla strips.

Dry-fry the jalapeno in a skillet over medium-high heat until scorched on all sides. Alternatively, you can roast over the flame of a gas burner. Put in a small bowl and cover so that the heat doesn’t escape. When cool enough to handle, peel off the skin and discard. Then remove the stem, seed and finely chop. Set aside.

Heat about a tablespoon of oil in a large skillet over medium-high heat and add the garlic. Cook until fragrant and then add the tomato and jalapeno. Cook, stirring occasionally, for another three to four minutes. Add the eggs and stir when they begin to set. When the eggs are about halfway through cooking, pour in the heavy cream and stir gently. Add the cilantro and stir again. When the eggs are cooked through, add salt and pepper to taste.

Serve with the fried tortilla strips.

Amaranth Porridge with Candied Cinnamon Pecans

Girl Cooks World
-
0
Amaranth Porridge with Candied Cinnamon Pecans

If you’re gluten-free, chances are you’ve probably heard of amaranth before, although you may have been at a loss for how to prepare it.  I started making amaranth porridge after reading Lorna Sass’s cookbook Whole Grains Every Day, Every Way.  I absolutely love it with a pat of butter and a drizzle of honey; it has a slippery and smooth mouthfeel and is a really nice change from your standard oatmeal.  But I hadn’t prepared it very often, mostly because it took quite a long time to cook.

Well, I’m sort of embarrassed to say that it never occurred to me to simply grind the amaranth to cut down the cooking time.  Now I can make it in mere minutes.  Topped with candied, cinnamon-spiced pecans, I think you’ll become a fan as well.

Amaranth Porridge with Candied Cinnamon Pecans, Adapted from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats

Amaranth Porridge:

3 cups water
1 cinnamon stick
1 1/2 cups amaranth flour (or use a coffee grinder to grind whole grain amaranth)
1/3 cup honey
1/2 Tablespoon butter (optional)

Candied Cinnamon Pecans:

 1 Tablespoon butter
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup whole or roughly chopped pecans

Prepare the candied pecans by melting the butter in a large skillet.  Add the sugar and cinnamon and stir.  Let the mixture bubble until the sugar is dissolved.  Add the pecans and stir to evenly coat.  Remove from heat and use a heat-resistant spoon or spatula to transfer to a wax paper-lined cooling rack.  When the pecans are cool enough to handle, break apart into individual nuts or pieces.

Bring the water and the cinnamon stick to a boil in a medium saucepan.  Reduce heat to medium and slowly whisk in the amaranth flour, to ensure that no lumps form.  Cook, stirring constantly, until the mixture has thickened and starts to boil again.  Remove from heat and take out and discard the cinnamon stick.  Stir in the honey and butter, if using.  Pour into individual bowls and top with the candied pecans.

Serves three to four.

Strawberry Cheesecake Ice Cream

Girl Cooks World
-
0
Strawberry Cheesecake Ice Cream

Although not a traditional Basque recipe, there’s apparently an ice cream similar to this one that’s very popular in San Sebastian.  I’ll take every opportunity I can to get my money’s worth out of my ice cream maker and knowing that many of you are experiencing something of a heatwave at the moment is all the more reason to make and post it now.

Teresa Barrenechea called it Cream Cheese Ice Cream but I thought it tastes exactly like cheesecake and so I took some liberties with the name.  It’s the perfect way to get the taste of cheesecake without turning on the oven.  And although ice cream is great as-is, it’s even better with some strawberries on top.  Those of you who want to go the super fancy pants route can sprinkle on a bit of balsamic vinegar.

If you don’t have an ice cream maker, I think the base would also work really well as a Popsicle- just throw the sweetened, sliced strawberries in as well or blend them and make a strawberry cheesecake swirl.

Strawberry Cheesecake Ice Cream

Ingredients:

Ice Cream:
* 2/3 cup sugar
* 1/3 cup water
* 2/3 cup whole milk
* 1 cup heavy cream
* 1 pound cream cheese

Sweetened Strawberries:
* 1 pound strawberries, cleaned, hulled and sliced
* 1/4 cup sugar

* whipped cream for topping (optional)

Directions:

Combine 2/3 cup sugar and the water in a small saucepan over medium heat. Cook until the sugar dissolves. Remove from heat and let cool. Combine with the milk, heavy cream and cream cheese in a blender and blend until smooth. Place mixture in the refrigerator for a couple hours, or until chilled.

Freeze in an ice cream machine according to the manufacturer’s instructions.

Combine the strawberries and sugar in a bowl and let sit until the sugar has dissolved and the strawberries let off some juice.

Place a scoop or two of ice cream in a small bowl and top with the sweetened strawberries. Top with whipped cream, if desired.

If you’re feeling extra indulgent, serve alongside this Buttermilk Pound Cake with Meyer Lemon Glaze.

Sesame Coated Majoun – Healthy Moroccan Raisin Nut Candies

Girl Cooks World
-
0
Sesame Coated Majoun – Healthy Moroccan Raisin Nut Candies

When I first tasted these sweet raisin-nut candies, I wondered whether Lara Merriken, creator of Lärabar, had been to Morocco and whether she used majoun as her inspiration for her energy bars.  Probably not- but they do have a very similar taste and texture.

I should mention that most majoun in Morocco are actually hashish candy.  So for those of you who ended up here through a google search expecting a different kind of recipe, I hate to disappoint but these little goodies are very much cannabis-free.  Sorry about that.

They are, however, full of honey-ginger-sesame flavor.  My honey-eating vegan friends (sorry, I probably don’t want to start that debate here) can substitute coconut oil for the butter to make these vegan-friendly.  These are also the kind of recipe that seems infinitely adaptable… use some pecans in place of the walnut, roll the balls in shredded coconut, change up the spices, etc., etc.  I’m thinking a version of these will become a go-to hiking snack around here.

Sesame Coated Majoun – Healthy Moroccan Raisin Nut Candies

Yield: 4-6 snack-sized servings

Ingredients:

2 cups blanched almonds
1/2 cup walnuts
1 cup raisins
1/3 cup honey
2 Tablespoons butter
1 teaspoon ground ginger
pinch cinnamon
approximately 1/4 cup sesame seeds to coat

Directions:

Blend the blanched almonds, walnuts and raisins in a food processor or high-speed blender until they form a coarse, slightly sticky mixture. Heat the honey and butter in a large pan over medium-low heat until the butter is melted. Add the raisin nut mixture and stir until thoroughly combined.

Let cool slightly. Roll the mixture into about a dozen small balls. Roll each ball in the sesame seeds to coat.

Pluto Pups- Australian Beer Battered Deep Fried Gluten-Free Hot Dogs

Girl Cooks World
-
0
Pluto Pups- Australian Beer Battered Deep Fried Gluten-Free Hot Dogs

Is it weird that I’m sort of embarrassed that I’ve never seen deep fried beer battered hot dogs in the United States?  You’d think a country that had something like turducken and deep fried ice cream would have had that covered by now.  When I saw a recipe for these pluto pups on an Australian recipe website I knew they would be mine… beer battered hot dog goodness with a cute name to boot.

Converting them to gluten-free was a bit trickier than I’d anticipated.  The deep fried bananas that I made back in Indonesia were so great that I thought I’d be able to use rice flour only.  I tried and ended up with a super crispy casing akin to an egg roll wrapper.  Good, but not quite what I was looking for.

In the end, a little potato starch helped things stay a bit doughier.  The batter isn’t quite as thick as a corndog.  I’d keep working at it to try for a thick and fluffy casing, but there’s only so many deep fried hot dogs a girl can take.  For now these will do just fine…

Pluto Pups- Australian Beer Battered Deep Fried Gluten-Free Hot Dogs

Ingredients:

 1 Tablespoon oil
8 of your favorite gluten-free hot dogs
1-1/4 cup rice four, plus extra for coating hot dogs, if necessary
1/4 cup potato starch
3/4 teaspoon salt
2 teaspoons baking powder
1 egg, beaten
about 1/2 to 2/3 cup gluten-free beer (I used Redbridge)
oil for frying
8 wooden skewers
ketchup or mustard for dipping

Directions:

Heat 1 Tablespoon of oil in a large skillet and fry up the hot dogs until cooked and/or browned. Transfer to a plate and blot off the oil with a paper towel (the grease will prevent the batter from sticking).

Combine the rice flour, potato starch, salt and baking powder in a large bowl. Add the egg and just enough beer to make a thick batter, just a little bit thicker than pancake batter. Whisk until smooth.

In a saucepan wide enough to fit the hot dogs, heat the oil to 350 degrees. Dip one of the hot dogs into the batter to evenly coat. Drop into the oil and fry until golden (you can fry two at a time). Remove to a plate lined with paper towels. Insert a wooden skewer into one of the ends of the hot dog. Then push until about halfway to two-thirds of the way through. Repeat with the remaining hot dogs. If the batter is not sticking well to the hot dogs, you can put some rice flour on a plate and roll the hot dogs in the rice flour prior to dipping in the batter.

Place on a serving plate and serve with your favorite condiments. Enjoy! And if you want to try another awesome recipe that incorporates beer, then it’s your lucky day. Check out my Australian Beer Bread!

Beghrir- Moroccan Gluten-Free Pancakes

Girl Cooks World
-
0

Love the yeasty flavor of a piece of freshly baked french bread?  Love pancakes?  Well, this Moroccan beghrir recipe is for you.  I’d never heard of using yeast in pancakes before (baking powder is much much more common as a rise agent in the United States), but this recipe was a winner.  Golden pancakes are dotted with hundreds of bubbles on the surface and have the unmistakable flavor of fresh-out-of-the-oven bread.

The batter comes together quickly, but it does require some planning ahead since it needs several hours of resting time.  So while it’s not for your average, rushed weekday morning, it might just be the perfect thing for your next weekend brunch.

Beghrir- Moroccan Gluten Free Pancakes

Yield: 4 servings

Ingredients:

* 2 cups brown rice flour
* 1 cup sorghum flour
* 3/4 cup potato starch
* 1-1/2 teaspoons yeast
* pinch salt
* 1-1/2 cups milk
* 3/ 4 cup water
* 3 eggs, very slightly beaten
* butter for frying and serving
* honey, for serving

Directions:

Combine the rice flour, sorghum flour, potato starch, yeast and salt in a large bowl and mix to combine.

Heat the milk and the water in a saucepan or in the microwave until warm to help activate the yeast. While whisking, slowly pour into the flour mixture and mix until well combined and there are no lumps. Add the eggs and mix until thoroughly blended.

Cover with a cloth and let rest is a warm place for two hours.

To cook the pancakes place a heavy frying pan that has been lightly coated with butter or oil over medium heat. Pour small ladles of batter into the pan. Cook for several minutes, until the bubbles have formed on the surface of the pancakes and the bottoms have begun to turn golden. Flip and cook on the other side until golden.

Repeat with the remaining batter, adding butter or oil to the pan when necessary.

Top with a pat of butter and a heavy drizzle of honey.

Note: If you’d like a thicker pancake, just reduce the water to 1/2 cup.

Aussie Beet Burger

Girl Cooks World
-
0
Aussie Beet Burger

I’m not sure if I’ve been living under a rock or what, but I’ve definitely never heard of an Aussie burger prior to this week, and I’d certainly never dreamed of putting sliced beets on a hamburger.  But apparently that’s how they roll Down Under.

From my quick Google research, it appears though beets are just about the only thing that everybody agrees is on an Aussie burger; disputed items include: an egg cooked over easy, grilled onions, grilled pineapple rings, and bacon.

I tried to keep it relatively simple and made one burger with just beet slices and grilled onions and one with beets, grilled onion and an egg.  The verdict: I liked the one with the egg best… especially when the runny yolk burst and infused the whole burger like so.

Mmmm…. so good.  I’m sure the other variations are great as well but be forewarned that this is one messy burger and another layer or two will make it even more so.  Have those napkins ready.

I’m also happy that Women’s Health Magazine just included me on their list of “What We’re Reading This Week “, which is focused on healthy links from around the web (thanks Women’s Health!).  Although the timing is a bit ironic.  My super health-conscious friends, please avert your eyes to this here burger… and might I suggest you check out some Moroccan Spiced Carrot Soup, Avocado with Spicy Peanut Dressing, or Red-Red Stew instead?

Aussie Beet Burger

Yield: 4 servings

Ingredients:

* 1-1/4 pounds ground beef chuck
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 4 hamburger rolls, split
* 1 large onion, sliced
* 4 large eggs, cooked over easy
* 3/4 cup drained sliced pickled beets
* 4 lettuce leaves
* 1 tomato, sliced
* Mayo, BBQ sauce or ketchup

Directions:

Preheat an outdoor grill for medium-high heat. When grill is ready, lightly oil the grilling surface. Mix beef with 1 teaspoon salt and 1/2 teaspoon pepper, then form into 4 hamburger patties.

Lightly toast rolls on grill and cook burgers to your preferred level of doneness. You can use a grill basket to cook the onions until they’re tender crisp.

Assemble burgers with grilled onions, beets, eggs, lettuce, and tomato and your desired sauce.

Note: For those of you looking for a gluten-free hamburger bun. They’re relatively expensive, but sometimes I just don’t have the time to make everything from scratch. They’re a bit on the dry side, which I actually consider to be a plus; I tend to put a lot of sauce on my burger, and they soak up the sauce and the juice from the burger really well.

If you want vegie burgers, then check out my lentil taco burger patties. They’re easy to make but full of flavor.

1...888990...129Page 89 of 129
© Newspaper WordPress Theme by TagDiv