Archive for the 'recipes' Category

tea infused granola + yogurt = homemade goodness

tea infused granola with yogurt

Tea Infused Granola

Just made yogurt for the first time from scratch. It’s so easy and tasty! Paired with homemade tea infused granola (recipe via Alice’s Tea Cup Cookbook) and you have an amazing breakfast or snack. New Year, New Recipes.

Instructions:

(1) Heat milk to 180-190 degrees Fahrenheit or until bubbles start forming and milk steams. Heating in a double boiler on the stove will keep the milk from burning. If just heating in a pot, keep stirring the milk to prevent burning.

(2) Turn heat off and let the milk cool to about 115-120 degrees Fahrenheit. Thin out your starter yogurt with some of the warm milk. Either your favorite store bought brand or some of your last batch works fine. I used my favorite Greek yogurt. Use 2 Tablespoons of starter yogurt for every quart of milk you heated. Add this thinned mix to your batch of heated milk.

(3) Put the warm milk into a covered container. Swaddle the container with kitchen towels. Keep warm and still for about 4-6 hours or more till it sets. It can be placed in an oven with the light on to keep warm.

(4) Once set, place in the refrigerator to further firm as required. To make thicker Greek Style yogurt, strain yogurt through a cheese cloth & colander for a few hours in the fridge. The whey and lactic acid will drain out into the bowl.

(5) Serve with your favorite mix ins!

(image by: vivien chin)

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homemade veggie pizza

Really delicious easy pizza to make.  Either use your own pizza dough or what’s shown above is the Trader Joe’s Garlic herb fresh pizza dough.

Toppings: roasted red peppers; artichoke hearts; spinach; kalamata olives; parmesan cheese; fresh garlic; basil; oregano

Bake at 425 degrees till done.  Enjoy!

An easy, tasty meal.  Colorful and beautiful too!

(image by: vivien chin)

quinoa tabbouleh salad

20120223-220603.jpg

Made this new recipe for dinner. Delicious, light, and fresh. Good alone or as a complementing side dish. My first recipe with quinoa. Now to look for more!

Ingredients~
2 cups water
1 cup quinoa, rinsed
1 cup tomato, diced
1 cup cucumber, diced
1/4 cup mint, chopped
1/4 cup green onions, chopped
1/4 cup lemon juice
1/4 cup kalamata olives, chopped
2 tablespoons extra-virgin olive oil (or more to taste if necessary)
1/2 teaspoon cumin, toasted and ground (optional if you don’t like the flavor)
salt and pepper to taste
garlic powder to taste

Directions~

(1) Bring the water and quinoa to a boil, reduce the heat and simmer until the quinoa is tender and the liquid has all been absorbed, about 17-20 minutes and let cool.

(2) Mix the quinoa, tomato, cucumber, parsley, mint, olives, and green onion.

(3) Mix the lemon juice, olive oil, cumin, salt and pepper and toss with salad.

(image by: vivien chin)

yorkshire puddings

After having popovers at a local restaurant, I really wanted to try and make some of my own.  I stumbled upon this recipe for Yorkshire Puddings that are made in a normal muffin pan that have all the characteristics I love about popovers–in particular the fluffy, crispy, layers.  Made these a while back, but only just now go around to posting them.

 

Ingredients ~

1 cup flour
1 cup eggs
1 cup water/milk (50/50 split mixture)
pinch of salt
1 tbsp malt vineagar

 

Instructions ~

(1) Mix flour, salt, eggs, and half the water/milk mixture.  Beat well until lumps are gone.

(2) Add the remaining water/milk mixture and vinegar and mix thoroughly.  Set aside

(3) Preheat oven to 400 degrees F.  Fill each reservoir of muffin tray 1/5 full with vegetable oil (or beef drippings as traditionally done.  I used vegetable oil).  Place tray in oven to heat up oil.

(4) Once the oil gets hot, take the tray out of the over and quickly pour some batter into each reservoir.  The batter should sizzle when it hits the oil, just like frying dough.  Place the tray in the oven for 25 mins.  Don’t open door or they might collapse.

(5) After 25 mins, you can rotate the tray for even cooking and cook for another 10 mins or until golden brown.

Serve, eat, enjoy!

 

(image by: vivien chin)

baked asparagus omelet

A new breakfast favorite.  The sweet flavor of the asparagus, creamy cheeses, and delicious eggs make for a good combo.

Ingredients ~

1 pound pencil-thin asparagus, ends trimmed
3 ounces or more of favorite cheese (mix of Brie, Jarlsberg, Parmesan as seen above)
1 tablespoon unsalted butter
1 shallot, chopped
2 garlic cloves
5 large eggs
3/4 cup cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

 

Instructions ~

(1)  Preheat Oven to 350 Degrees

(2)  Boil Asparagus until crisp tender.  Drain and pat dry

(3)  Cook shallots and garlic in butter until tender

(4)  Mix eggs, shallots, garlic, cheese and cream in bowl.

(5)  Place evenly the asparagus in a 9 inch quiche or pie pan.  Pour egg mixture over

(6)  Bake for 40 mins until puffy and golden or until egg is cooked through

 

(images by: vivien chin)

clam and asparagus risotto

 

Experimented with a new risotto by building off the recipe for a mushroom risotto that I typically make.  See my earlier post on Mushroom Risotto for the recipe.  Here are my additional alterations to that recipe to get what I made tonight. 

 

Ingredients:

No mushrooms or cheese used

Liquids used:
(3 or 4) cups of chicken broth (or vegetable if you prefer);
(1) cup vermouth;
(1/2) cup clam juice drained from your clams

(1/2) lb. asparagus

(1) can of baby clams or (1-2) lb of fresh clams (steamed)

(1) tbsp of parsley [optional]

 

Directions:

_Cook asparagus in salted water for 2-3 minutes or until cook.  Cut into 1-2 inch pieces and pat dry with a paper towel.  Set aside.

_Drain the juice from a can of baby clams or steam your fresh clams and reserve the clam juice for later.

_Cook the shallots, garlic, and rice as in the other recipe.

_Add the vermouth as the first cup of liquid added to the rice .  From then on add the broth, making sure to incorporate the clam juice in as well.  You may not use all of the broth.  Continue to add broth until the risotto rice is to the firmness or softness of your liking.

_When rice is done add in the butter, clams, asparagus, and parsley (optional).  Mix together

_Add salt and pepper to taste

 

(image by: vivien chin)

olive tapenade

 

Made a nice olive tapenade for an appetizer tonight.  Very tasty and yummy.  I love olives and garlic.  I sort of just made up the recipe as I went along–making it to taste.  So here’s my approximate recipe.  Feel free to change it up!

 

Ingredients:

(1/2) cup fresh olives [I went to the bins of fresh olives w/herbs in oil at the market for mine. Kalamata, green, etc)]

Juice from 1/2 a lemon

(1 or 2) tbsp capers [amount to your liking]

(3) cloves of garlic. Minced.

(1 or 2) tbsp olive oil

Black pepper to taste

(1) fresh Baguette [or crackers if you prefer that over bread)

 

Directions:

_Chop olives into relatively small pieces.  I liked mine a little coarse, but you can make a finer mince of the olives for a more delicate texture.

_Mince garlic into fine pieces.  (I love more garlic so I used 3 cloves, but you can use less if you like)

_Rough chop the capers

_Combine olives, capers, garlic, lemon juice, and olive oil.  Mix thoroughly and add pepper to taste.

_Slice up the baguette and serve the tapenade over the baguette (or crackers).

 

(image by: vivien chin)


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