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MiscellaneousRecipes

Page history last edited by Phil Baraona 13 years, 7 months ago

Miscellaneous Recipes

 

Various recipes that I have made for different events and enjoy.

 


 

Mango Tango Black Bean Salsa

 

This is a recipe I have made for a couple of cooking clubs I am in. I originally heard about it from a my friend Tara who found it on allrecipes.com. Here's the link to that:

http://allrecipes.com/Recipe/Mango-Tango-Black-Bean-Salsa/detail.aspx

 

And here is the recipe:

 

Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (7 ounce) can whole kernel corn with peppers, drained
  • 1 medium mango, peeled, seeded and cut into 3/4-inch cubes
  • 1/4 cup finely chopped onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
 

Directions

  1. In medium bowl, combine all ingredients. Serve with baked tortilla chips, if desired.

 


Breakfast Bars

 

I heard about these in a story on NPR. They are very easy to make and then I have a quick and easy breakfast for a couple of weeks. Here is a link to the NPR story with the recipe:

 

http://www.npr.org/templates/story/story.php?storyId=16301678

 

And here is the recipe from that page:

 

Recipe: Breakfast Bars

 

I am addicted to these, and so is everyone I give them to. Although they're quick to throw together, they do take nearly an hour to bake, so what I suggest is, make a batch on the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the run.

Mind you, they are just like milk and cereal in bar form, so there's nothing to stop you nibbling one with your morning coffee at home every day. If you are not a morning person, believe me, they will make your life easier.

 

They also store well; indeed, they seem to get better and better. So just stash them in a tin and remove when you want.

 

1 14-fl-oz can condensed milk

2 1/2 cups rolled oats (not instant)

1 cup shredded coconut

1 cup dried cranberries

1 cup mixed seeds (pumpkin, sunflower, sesame)

1 cup natural unsalted peanuts

 

  1. Preheat the oven to 250 degrees and oil a 9- x 13-inch baking pan or just use a disposable aluminum foil one.
  2. Warm the condensed milk in a large pan.
  3. Meanwhile, mix all the other ingredients together and add the warmed condensed milk, using a rubber spatula to fold and distribute.
  4. Spread the mixture into the oiled or foil pan and press down with a spatula or, better still, your hands (wearing those disposable latex CSI gloves to stop you from sticking) to make the surface even.
  5. Bake for 1 hour, remove, and after about 15 minutes, cut into four across and four down, to make 16 chunky bars. Let cool completely.

 

Makes 16

 

Excerpted from Nigella Express by Nigella Lawson. Copyright (c) 2007 Nigella Lawson. Published in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold.

 


 

Marinated Beef with Lime Sauce (Loc Lac)

 

This is one of my favorite dishes at the Elephant Walk. The recipe is from the Elephant Walk Cookbook. Here it is:

 

(NOTE: I could not find mushroom soy sauce, so I just used a regular dark soy sauce and added a couple of shitake mushrooms to it. That seemed to work well.)

 

Serves 4

 

Marinade

7 garlic cloves, finely chopped.

2 tablespoons mushroom soy sauce

1 tablespoon sugar

1 teaspoon freshly ground pepper

 

Meat

1.5 lbs flank steak or boneless sirloin, cut into 1.5 inch squares

2 tablespoons vegetable oil

 

Dipping Sauce

2 tablespoons fresh lime juice (about 1 lime)

1 teaspoon water

0.5 teaspoon freshly ground pepper

 

Serving

1 head green leaf lettuce, separated into leaves, washed and drained

 

To Make the Marinade: Combine the garlic, soy sauce, sugar and pepper in a large bowl. Add the beef and stir to coat. Set aside for 30 minutes (or overnight).

 

In a large skillet, heat the oil over high heat. Saute the beef until medium-rare, 3-4 minutes. Arrange he lettuce on a platter and place the beefo cubes on top.

 

Combine the lime juice, water and pepper in a small bowl and serve with the beef as a dipping sauce.

 

Sidebar from Recipe:

My favorite part of this dish -- besides its simplicity -- is the aromatic flavor of the peppers. When we were in Cambodia recently, we saw Loc Lac on lots of restaurant menus, offered with slices of onions and tomato, french fries and even half a hard-boiled egg -- all nice new touches. For a very simple but delightful meal, serve this dish with rice and a salad, using the dipping sauce for the meat but also as a splash of flavor over everything else.

 


 

Macadamia Nut Hummus with Crispy Pitas

 

This is a hummus recipe I found for our "Hawaiian Night" themed cooking club on 18 Nov 2010. The hummus was really good and I was surprised how easy it is to make hummus. The pitas were fine -- it's just easy to burn them. I'll definitely have to experiment with making hummus again. Here is a link to the recipe:

 

http://gohawaii.about.com/od/appetizerspupus/r/macnut_hummus.htm

 

This recipe for Macadamia Nut Hummus was invented by Oils of Aloha which makes the best macadamia nut oil available.

 

Prep Time: 15 minutes

Cook Time: 03 minutes

Total Time: 18 minutes

 

Ingredients:

  • 1/2 cup roasted macadamia nuts
  • 2 cups garbanzo beans, drained
  • 3 Tbsp. Oils of Aloha® Garlic Isle Macadamia Nut Oil
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. water
  • 1/2 tsp. minced garlic
  • 10 medium basil leaves
  • Salt and pepper to taste
  • Crispy Pitas (recipe follows)

 

Crispy Pitas

  • 4 large pitas
  • 1 tsp. lemon pepper seasoning
  • 1 tsp. ground cumin
  • 2 Tbsp. Oils of Aloha® Garlic Isle Macadamia Nut Oil

 

Preparation:

 

Crispy Pitas

Cut each pita into six wedges. In a small bowl combine lemon pepper and cumin. Place pita wedges on a baking sheet and brush with the macadamia nut oil. Sprinkle with spice mixture. Broil pitas until lightly browned, about 3 minutes. Makes 24.

 

Macadamia Nut Hummus

In a food processor combine all ingredients, except pitas, and pulse to purée. Serve as a spread on Crispy Pitas or as a dip for vegetables. Makes 2 1/2 cups.

 

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