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The Tasty Way of Cooking

Archive for April, 2010

Recipe: www.healthyveganrecipes.net Dried beans and legumes are an essential part of a healthy vegan diet, bringing protein, fiber, iron and folic acid. Fava beans can be used fresh or dried in healthy vegan recipes, and are paired here in a chili to give them lots of flavor. *Note: I wasn’t a huge fan of the fava beans when I got to the point of eating them. I would recommend sticking with red kidney or black beans.

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Mallika’s book, ‘Miss Masala’ is out now tinyurl.com Cookery goddess and girl about town Mallika Basu reveals her secrets for cooking gorgeous Indian food in this highly covetable book, inspired by her blog. Her no-nonsense kitchen advice demystifies all those glorious, exotic ingredients and spices, and shows just how easy and rewarding it is to cook Indian cuisine at home. Miss Masala has done the hard work in the kitchen so that you don’t have to. So much more than just a cookbook, this beautiful, handbag-sized journal fuses irresistible Indian recipes with Mallika’s quirky and hilarious tales - it will make ethnic cooking an effortless part of your goddess lifestyle. Alongside easy instructions for making aromatic Kerala Chicken or the best Seekh Kebabs, Mallika shares witty anecdotes about her high-flying city life, and gives handy hints on how to cook a jalfrezi and still head to the bar an hour later without reeking of eau de curry. Bollywood finally meets Sex and the City, and anyone who wants to whip up a meal for friends will be basking in the glory. This is real Indian cooking for busy city living! Chapter Breakdown: Know your Bhuna from your Balti; Perfect in No Time; Never Let you Down; Light and Bright; Showing Off; Food for Feeling Better; Sweet Indulgences. Why not try these recipes?! / Kosha Mangsho (Lamb sauteed in yoghurt and roasted cumin) / Murgh Makhani (Velvety butter chicken) / Baingan Bharta (Smoky roasted aubergine mash) / Channa Masala (Hot <b>…</b>

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  • Filed under: Ethnic Recipes
  • Mallika’s book, ‘Miss Masala’ is out now tinyurl.com Cookery goddess and girl about town Mallika Basu reveals her secrets for cooking gorgeous Indian food in this highly covetable book, inspired by her blog. Her no-nonsense kitchen advice demystifies all those glorious, exotic ingredients and spices, and shows just how easy and rewarding it is to cook Indian cuisine at home. Miss Masala has done the hard work in the kitchen so that you don’t have to. So much more than just a cookbook, this beautiful, handbag-sized journal fuses irresistible Indian recipes with Mallika’s quirky and hilarious tales - it will make ethnic cooking an effortless part of your goddess lifestyle. Alongside easy instructions for making aromatic Kerala Chicken or the best Seekh Kebabs, Mallika shares witty anecdotes about her high-flying city life, and gives handy hints on how to cook a jalfrezi and still head to the bar an hour later without reeking of eau de curry. Bollywood finally meets Sex and the City, and anyone who wants to whip up a meal for friends will be basking in the glory. This is real Indian cooking for busy city living! Chapter Breakdown: Know your Bhuna from your Balti; Perfect in No Time; Never Let you Down; Light and Bright; Showing Off; Food for Feeling Better; Sweet Indulgences. Why not try these recipes?! / Kosha Mangsho (Lamb sauteed in yoghurt and roasted cumin) / Murgh Makhani (Velvety butter chicken) / Baingan Bharta (Smoky roasted aubergine mash) / Channa Masala (Hot <b>…</b>

    Duration : 0:3:9 Views : gdata.youtube.com/feeds/api/videos/2CYmHYjOR1Q2010-04-30T15:11:51.000Z2010-04-30T16:30:35.000Z<category scheme=.

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  • I came up with this recipe one morning when I was trying to make a low carb breakfast for my pre-wedding diet! I kept experimenting with different ingredients, and it turned into something totaly different and delicious! It has become one of mine and my fiance’s favorite appetizer dishes! It’s sure to impress with the creamy philly, decadent blue cheese, and spicy sausage. How can you go wrong?? Your friends and family will really be impressed with this uptown party starter!

    Duration : 0:8:35 Views : 812.

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    www.everythingthatmattersradio.com A low fat - low calorie recipe. This blueberry parfait desert can be made with any fruit and your choice of regualr or non-fat whipped cream. Taking only a minute of preparation, this is a healthy way to eat dessert. No one understands simple homemade cooking like Dianne Linderman. Ingredients: - Whipped cream (regular or low fat) - Fruit (like blueberries) Dianne Linderman is a cook, entrepreneur, mother and the host of nationally syndicated radio talk show “Everything That Matters.” Hear more recipes on her podcast “Homemade Recipes Radio” www.blogtalkradio.com Read more from Dianne Linderman at her blog: diannelinderman.blogspot.com

    Duration : 0:2:2 Views : 24.

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    Do you miss the street foods in the Philippines? How does isaw and bitukang manok sound right now? Visit www.pinoy-recipes.com for more mouth watering Pinoy recipe. Well if you are like me who are craving for those foods, then you might wanna try this Filipino Style Pork Barbecue that we just made. I am telling you, this recipe is just so Pinoy na Pinoy, what else can I say? Me and Nunnie love it. And we had fun making it. I got this particular barbecue recipe from our neighbor when I was still in Pasig. They would sell different kinds of barbecue on the streets of Pasig every afternoon until it gets dark because that’s when most working people get off from work and those who do not have time to cook or those who don’t want to cook will just buy something to take home for dinner, which I think is pretty common and convenient. I did that too when I was still working. If you are like me who likes barbecue, especially the Filipino style, then this is for you. I just wish I have the time to set the grill every day. I don’t want to use the oven because it won’t give the smoky flavor that the smoker or the grill gives to the meat. When I first made this recipe, Nunnie couldn’t believe that I was adding Sprite or 7-Up on the marinade. I guess it’s just not that common here in the US. Again, that’s one characteristic of being Pinoy. We are adventurous when it comes to cooking. We are not afraid to use things that other people from other countries won’t even think of using when it <b>…</b>

    Duration : 0:9:54 Views : 5737.

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    Do you miss the street foods in the Philippines? How does isaw and bitukang manok sound right now? Visit www.pinoy-recipes.com for more mouth watering Pinoy recipe. Well if you are like me who are craving for those foods, then you might wanna try this Filipino Style Pork Barbecue that we just made. I am telling you, this recipe is just so Pinoy na Pinoy, what else can I say? Me and Nunnie love it. And we had fun making it. I got this particular barbecue recipe from our neighbor when I was still in Pasig. They would sell different kinds of barbecue on the streets of Pasig every afternoon until it gets dark because that’s when most working people get off from work and those who do not have time to cook or those who don’t want to cook will just buy something to take home for dinner, which I think is pretty common and convenient. I did that too when I was still working. If you are like me who likes barbecue, especially the Filipino style, then this is for you. I just wish I have the time to set the grill every day. I don’t want to use the oven because it won’t give the smoky flavor that the smoker or the grill gives to the meat. When I first made this recipe, Nunnie couldn’t believe that I was adding Sprite or 7-Up on the marinade. I guess it’s just not that common here in the US. Again, that’s one characteristic of being Pinoy. We are adventurous when it comes to cooking. We are not afraid to use things that other people from other countries won’t even think of using when it <b>…</b>

    Duration : 0:9:54 Views : 1847.

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    Tempeh Dijon

    Toni takes crispy tempeh and simmers it in Dijon sauce.&nbsp;Perfect as an entree, or on a sandwich.

    Duration : 0:5:17 Views : gdata.youtube.com/feeds/api/videos/SE_LQrMvkLY2010-04-29T18:19:52.000Z2010-04-29T18:22:03.000Z<category scheme=.

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    I got the idea for this recipe from the March 2010 issue of Bon Appetit magazine. I lightened it up by eliminating the potatoes and doubling the amount of artichoke. I also added carrots. To make sure the sauce was super thick and rich tasting, I first processed the onions and carrots together in a food processor (which yielded a thick pulp-like mixture) and then I sautéed them in a bit of extra virgin olive oil. I added garlic too (I do this just as much for flavor as I do for health). I also used crushed tomatoes instead of the diced tomatoes called for in the Bon Appetite magazine. I found the 8 eggs called for in the magazine recipe to be a bit too much; instead I used just 5 eggs. I also eliminated the cheese since the dish was perfectly tasty without it. My version is actually a lot easier to make too since I do everything in one skillet. When all was said and done I was super pleased with the ultra tasty end result. Since Im always on the lookout for easy whole foods recipes, I was especially happy with how quick and easy Eggs in Purgatory was to prepare. This was my first time making it but it definitely wont be my last! Its also a very economical meal and great for a meat free dinner or savory brunch. Just like there are many ways to cook an egg, there are just as many variations on this dish. However, my whole foods version is super veggie-forward and ultra healthy. Its also rich in fiber, antioxidants and phytochemicals. This is a guilt-free, figure-friendly <b>…</b>

    Duration : 0:6:2 Views : 137.

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    The most ambitious book yet by Americas bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take Americas passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, “Everything tastes better grilled.” In addition to the recipes the book showcases inventive ways to use the grill: Australia’s Lamb on a Shovel, Bogota’s Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and <b>…</b>

    Duration : 0:1:36 Views : 5582.

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