Foodie Friday: What is your favorite sweet treat? (Mine is cheesecake.)

We all like a delightful sweet treat every once in a while. Call it a guilty pleasure. Call it an indulgence. Call it pampering yourself because you earned it, you deserve it, you're worth it!

There are so many different reasons for enjoying a sweet treat AND there are so many different sweet treats to choose from. Surely everyone has a favorite. Mine is cheesecake.

There was once a time when I could just say cheesecake. But now the question is asked: Americancheesecake or Japanese cheesecake? I'm like: WHAT??

OK. So now my response is modified. My favorite sweet treat is American cheesecake. Although, Japanese cheesecake is pretty good too!

Cheesecake is my favorite sweet treat. What's yours?

1. Cheesecake (American or Japanese)
2. Ice cream or Sherbet
3. Popsicles
4. Pudding
5. Candy
6. Jello
7. Chocolate ANYTHING!
8. Pie or Cake (other than cheesecake)
9. Not on the list (See comments)
10. Don't like sweet. Prefer SALTY.

Please leave comments.

NOTE:  Original source link 

With the exception of one of the tweet shares, the rest of the tweets focus on Japanese cheesecake (in case you're interested).
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Japanese Cheesecake (Gluten-free) https://t.co/YXwwthFmsj via @flipboard #Foodies #cheesecake #desserts #sweet #asianfood #foodways

— EverydayExoticSpices (@EverydaySpices) June 27, 2019

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Matcha Japanese Cheesecake • Delicious Baking Recipe | Craft Passion - https://t.co/tQX2tWvQdX via @shareaholic #Foodies #cheesecake #desserts #sweet #asianfood #foodways

— EverydayExoticSpices (@EverydaySpices) June 27, 2019

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#InstantPot 3 Ingredient #Chocolate #Japanese Cheesecake (#Keto, #LowCarb) https://t.co/4cduoNhTXP #Foodies #cheesecake #desserts #sweet #asianfood #foodways #InstaPotrecipes #recipes #foodblogs #easyrecipes

— EverydayExoticSpices (@EverydaySpices) June 27, 2019

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The cooler weather getting you down? We have dessert to cheer you up! Have our Yuzu cheesecake to fill your spirits. Don’t worry, we have drinks too. #SushiSaSa #TeamSaSa #lohi #denver #colorado #fresh #seafood #sushi #sashimi #Japanese #dessert #cheesecake #yuzu #premiuim pic.twitter.com/NkSAWO8erC

— Sushi Sasa (@Sushi_Sasa) June 22, 2019

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Chinese Fortune Cookies as American as Apple Pie

The Chinese fortune cookies are not an Asian invention, but rather an American one.  A conclusion based on my extensive research of Chinese history, tradition and culture (i.e. watching a lot of kung fu movies).  There was a story circulated about rebels in the 13th or 14th century, using them to pass secret messages to each other about their war plans to overthrow the Mongols. Pure fiction. But you must admit that plot sure has the makings of an epic saga.

Alas!  The truth is the Chinese fortune cookie is as American as apple pie, and they make great party favors.  


Would you like to make your own homemade fortune cookies?  


Well, you can!

This Sunbeam kitchen accessory is a must-have.

Content originally published at Daily Two Cents on April 30, 2014.

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Pomegranate Homemade Fortune Cookies - What Jew Wanna Eat

Homemade Fortune Cookies are easy to make! (Sort of.) Plus, when you make them yourself, you can make them pink! Did y'all have a great NYE? Did you stay at home and pass out before midnight, or frolic around in a glittery dress drinking champagne out of the bottle?

Foodie Friday: Upside Down Cakes

Do you remember when you first learned how to cook?  Do you remember when you made a dish or a dessert that you thought was impossible to make with your limited culinary skills but when you followed the recipe you ACED IT!!  

I remember when I made my first Pineapple Upside Cake. 

I was a teenager and I was trying to teach myself how to prepare meals for my family, including dessert. I was quite proud of my cake even though I used a cake mix. I had not realized that the part of the recipe I thought was the most difficult ~ that is, getting the pineapple on the bottom to be on the top.  It was so easy! Once I learned what to do I started thinking: 'I can probably do this same recipe with fruit other than pineapple.'  I thought that but I've never done it! I'm not sure what fruit I would substitute for the pineapple.  Although I have seen a cooking videos upside down cakes for other than pineapple.

Below is a link to a great recipe for pineapple upside down cake, if you have never baked one.  And ...???  I'm just curious.  If you have already made such a cake, have you ever made an upside down cake with a fruit other than pineapple??  Mango? Nectarines? Peaches?  Bananas? Apples? Rhubarb?  Some exotic fruit that grows in abundance where you live?

Pineapple Upside Down Cake - Sally's Baking Addiction

RELATED VIDEOS:

How Do You Like Them Apples? Like 'Em? I Love 'Em!

In the USA, October is the month we celebrate Halloween, pizza, and apples. I especially like the fact that October is National Apple Month. It was founded as National Apple Week in 1904 and later expanded to the entire month of October. Apples are such a delightful fruit and come in numerous varieties. There is a variety for practically every letter of the alphabet, including the letter Z. The variety is called Zestar.

Apples in Legends, Myths and Folklore

• Ever Hear of Johnny Appleseed?

From childhood, I have heard all kinds of stories about apples. The story I remember vividly is the one about Johnny Appleseed. As a child I remember hearing the story about a man who walked everywhere in America and everywhere he went, he dropped apple seeds on the ground and apple trees grew. That’s not really true. It is true that he was a real person and not a legend. His real name is John Chapman (1774 – 1845) who became known as Johnny Appleseed. He introduced apple trees to various parts of America such as Pennsylvania, Ohio, Indiana, and Illinois. It’s not just the fact that he planted the trees which contributed to the environment. He was also a very kindhearted man and became known for his acts of charity, as well as his conservation efforts. It made him somewhat of a folk hero.

Image Credit:  John Chapman (1774 –1845), aka Johnny Appleseed

Other Legends and Myths About Apples

• Is it in the Bible?

An apple is not mentioned in the Garden of Eden. Neither the Old or New Testament specifically state what the forbidden fruit was that Adam and Eve ate. However, for years people have insisted that it was an apple. Eating it caused them to be driven out of the Garden of Eden. An apple? Not sure why. (O.o)

Non-Biblical Myths

In Greek mythology, it was said that a golden apple is what caused the Trojan War. “The war originated from a quarrel between the goddesses Hera, Athena, and Aphrodite, after Eris, the goddess of strife and discord, gave them a golden apple, sometimes known as the Apple of Discord, marked 'for the fairest'.”

In Norse mythology, it was believed that apples held the key to immortality. The name of the Norse goddess who was the keeper of the apples was Iðunn. Her name means “ever young”.

The Celtic people buried apples with the dead. To the Celts the apple was sacred and it was associated with rebirth. Excavators have found graves dating back 5,000 years that had petrified apple slices.

In ancient Silesia (now modern-day Poland), people believed if they slept under an apple tree, it would induce dreams; and if a young woman put an apple under her pillow on New Year’s Eve, she would dream of her future husband.

How Do You Like Your Apples?

Apples can be eaten raw. Just pick them right off the tree. Bake them in pies, make cobblers, cookies, brownies, put them in salads, turn them into jelly, and more. My favorite way to enjoy apples? Apple pie. YUM! What about you?

Content previously published via 100Springs.com


glitter-graphics.com

Japanese Hamachi with Matsutake, Zestar apple, Pine nuts, and Pine Bud syrup; a dish as delicious as it is beautiful! pic.twitter.com/SgOWYl6a96

— Sorellina Restaurant (@SorellinaBoston) October 18, 2019

Food Blurb: Herbs and Spices: 5 Exotic Spices

Asafetida, dried avocado leaves, epazote, grains of paradise, and juniper berries are 5 wonderful cooking ingredients. Which country should we thank for introducing these 5 exotic spices to the global community of food lovers?

• "Asafoetida was familiar in the early Mediterranean, having come by land across Iran." (Source)

• Dried avocado leaves are a secret Mexican ingredient.  (Source)

• "The epazote herb is commonly used in the cuisines and traditional medicines of central and southern Mexico and Guatemala." (Source)

• "Grains of paradise are native to Africa's West coast, namely the countries Ghana, Liberia, Ivory Coast, Togo and Nigeria." (Source)

• "The juniper is an evergreen tree native to Europe, Asia, and the northern parts of North America and it is especially abundant in central Texas and Eastern Oregon." It has an interesting history and folklore. (Source)

5 Exotic Spices: asafetida, dried avocado leaves, epazote, grains of paradise, and juniper berries. Do you know the country which introduced these marvelous cooking ingredients to the world? ~ https://t.co/Z4MjtPzEhF pic.twitter.com/H1O2Kgyh9O

— EverydayExoticSpices (@EverydaySpices) January 26, 2019

Source: Virily.com

Foodie Friday : YACR ( Yet Another Chili Recipe )

Whether or not it's the holiday season, any time is the time of the year folks in Texas love to eat chili.  But for some reason, they really like chili during the Christmas season.  At any rate, it took me years of experimenting to come up with this recipe and,  IMHO, it isn't half-bad.

Chili is Hearty Food. Love a good bowl of chili ?

So many variations on the #recipes for this wonderful comfort food !

In Austin, Texas, Tex-Mex cuisine is everywhere. This may or may not be Tex-Mex tradition but chili is a big deal! Everybody claims to know how to make thee best chili ever!!

After trying out different recipes, finally came up with one of my own that my family enjoyed. In fact, one Christmas holiday (because I know how much Texas folk love their chili), made Christmas cards with my chili recipe and let my daughter give them to her teachers.

So here is the recipe. Sorry. Don't have my own pictures. Took an image from Pixabay that looks similar to mine (only my chili is a little bit thicker and meatier).

* * * Fox's Chili Recipe * * *

 

1 to 2 lbs lean ground beef(or turkey)
One large yellow onion, coarsely chopped
Chopped red bell pepper (optional)


2 Seasoning (Low Sodium) Envelopes:
- McCormick Taco Seasoning
- McCormick Chili Seasoning
(Adjust to your taste. Don't use the entire packet if you don't want to.)


1 can (15.5 oz) Manwich Original Sloppy Joe Sauce
1 jar (16 oz) of Old El Paso Salsa (Medium heat)
1 small can (8 oz) Hunt's tomato sauce (roasted garlic flavor)
1 large can (32 oz) Bush's dark red kidney beans, drain liquid
1 large can (32 oz) Bush's black beans, drain liquid


High heat, large sauce pan or a dutch oven pot, brown ground meat and drain off any excess fat.


On medium heat add in onions (and bell pepper); and season the meat/onion/bellpepper mixture with the seasoning packets. Mix thoroughly.


Throw in the all the remaining ingredients, lower heat, let cook (about 15 - 20 minutes), stirring occasionally - until all the flavors come together.


Make a huge bowl of salad with: one head of iceberg lettuce, halved grape or cherry tomatoes, and large cucumber, thinly sliced. Avocado (if you can afford it.) Salad dressing? Your choice.


Serve chili in a bowl with the salad as a side.


Lay out the sour cream, shredded cheddar cheese, more chopped onions, green onions, red onions, cornbread, tortilla chips, taco shells, whatever you like!


You don't have to use name brand products. I do because the quality of the product is usually consistent, so the recipe should taste the same every time! That's just me. Enjoy!!

Content first published at PersonaPaper, Aug 2015.

Related articles

• Christmas meals around the world(telegraph.co.uk)

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Yet Another #ChiliRecipe ~ I know! I know! Your chili recipe is the best! But! So is mine! LOL. ~ Do you have a favorite bowl that you eat your chili in? Rae Dunn CHILI Soup bowls w/ Handle, Set of 2. https://t.co/fUUkn6Hv1N #gifts for #chililovers #chilislove #recipe pic.twitter.com/giHn0cNloT

— EverydayExoticSpices (@EverydaySpices) February 28, 2020

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Previous #FoodieFriday posts? Purple is the Color of Royalty and of Glorious Vegetables  Sampling Fast Food World Cuisine is a Fun Do!  Name Your Favorite Instant Noodle  YAPAS (Yet Another Post About Spinach)  Immune-boosting Smoothie ~ Order at Starbucks  Recipes | Desserts | Pineapple Stuffing and More!  Japan’s 10 weirdest ice cream flavors  The Right Blend of Spices for Cajun Food Lovers  Indian Food: Hot n Spicy Samosas (Reblog)  Candied Jalapeño Peppers  Chinese New Year Recipes and Dishes  Pesto Around the World  Experiencing the Joy of Salsa   Spice Spotlight: Cinnamon  It's Flipping Foodie Friday!  Raw Coconut Fig Slice (Reblog)  Winter Salad Binging  Banana Brownies - Back for Seconds  Cool Foodies and Food Lovers Celebrating Their “Firsts” on Twitter

World Cuisine: Four (4) Nigerian Dishes You Must Try (Guest Post)

Nigeria is regarded as the largest black country in the world having over 150 million citizens and over 250 ethnic groups with 3 major ones. Each ethnic group has some peculiar cuisines associated with them. Below are some of these foods and how to prepare them.  This article explores some mouth-watering Nigerian cuisines you should try.

1. Ofada rice with stew: Ofada is a small town in the South-Western part of the country. Its residents are known to be rice farmers hence the rice grown is named after the town. This rice is brownish in colour and sold across the country.

Ingredients: 2 and a half cups ofada rice, 5 cups water, 1 tsp. vegetable oil (optional), 1 tsp. Salt.

Direction to cook includes heat up the 5 cups of water in a pot till it boils, rinse rice thoroughly with cold running water and pour into the pot of boiling water. Add salt and oil. Thereafter, cook for 35 minutes or until its ready (soft to eat).

2. Pounded yam and melon soup (egusi): This delicacy is also known among the south-western Yoruba people. The ingredients for 2 servings include 1 tuber of yam, 2 cups of ground melon, fresh tomatoes, fresh pepper, 1 medium-size ice fish, Palm oil, onion, stock cube, 1 tsp of salt, 1 small bunch ugwu leaf.

Direction to cook: Peel, wash and boil yam till its well-cooked. Pound in a mortar with a pestle, mould into balls and set aside. Add little water to ground egusi in a pot to form a thick paste with blended pepper, onion and tomatoes. Stir the mixture and allow to cook before adding palm oil. Pour in some water to lighten the soup if too thick, stock cubes, salt to taste and your fried ice fish. Finally, add chopped ugwu leaf and allow to cook for 5 minutes. Serve pounded yam and egusi soup.

Afang Soup:  Yemisi Ogbe, CC BY-SA 4.0, via Wikimedia Commons

3. Afang soup is eaten by the Efikis/Ibibio people of Nigeria. This soup has a bit of bitter taste but highly nutritious and tasty.

Ingredients are Smoked fish, beef or assorted meat, ground crayfish, periwinkle (optional), Afang Leaves (dry or fresh), Water leaves (Alternatively, lamb lettuce or Spinach), Palm oil, Stock cubes, Fresh pepper or ground dried pepper (to taste) and Salt to taste.

Direction to cook: wash and cut Afang leaves, pound or blend it and set aside then slice the water leaves and also set aside. Cook until tender the assorted meat, smoked fish or beef and stockfish with chopped onions, one stock cube/seasoning cube and salt to taste. Then clean the dried fish in hot water, remove the bones to avoid choking while eating and add the fish to the pot of cooked meat. Add the Palm oil, pepper, ground crayfish and stock cube to the pot. Mix well and then add periwinkles (if you are using any). Add salt to taste. Cover the pot and leave to boil for about 12 minutes. After 12 minutes, add the Afang leaves, leave to simmer for 3 to 5 minutes and then add the water leaves. Afang soup is ready to be served hot with Starch, Pounded Yam, Wheat meal, Eba, Fufu, Semolina, Amala,

4. Tuwo shinkafa is popular throughout the northern parts of Nigeria. It is a unique dish consisting of rice flour or soft, short-grained rice and water.

Ingredients: 1 cup white rice (non-parboiled) and 3 cups water

Direction to cook: Wash the non-parboiled rice to a pot. Add water to the rice and let it cook till the water is dry and very soft. Next, using a wooden spoon, mash the rice against the edges of the pot to bring the rice together. Stir and mash continuously until it forms one nice lump. Tuwo Shinkafa is often served as an accompaniment to various soups and stews such as egusi, miyan Kuka, miyan taushe, and stew for overall nutrition.



Original Source: "Nigerian Foods, Tips and Cooking" by Olaniyan Taibat

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RELATED LINKS:

• How To Cook Ofada Rice - Sisi Jemimah
• EGUSI SOUP - NIGERIAN EGUSI SOUP | Precious Core
• Afang Soup (Spinach and Okazi Leaves) - Immaculate Bites
• Tuwo Shinkafa (Tuwon Shinkafa) - Nigerian Food TV

African Food Cookbooks ~ Best Sellers on Amazon

Which do you choose? Potatoes, Pasta, or Rice?

No offense to all the potato and pasta lovers out there but if I have to choose, I’ll ask for rice dish any day. I love rice like Oprah loves bread! I know I’m not the only one. All around the world people love to share the rice recipes they serve at home. The dishes are so popular, locals will ask for it even when they’re out dining in a restaurant. It doesn’t matter that they can get the same dish at home.

Rice is the King of Crops

You could say that rice is the king of crops. Here’s why. According to historical records and documents, rice cultivation began in China and spread across Asia. As empires expanded and foreigners came to know one another via exploratory travels, the crop made its way to Africa and parts of Europe. The Europeans brought rice to America. Nowadays rice is everywhere. It is a staple food and many populations survive because the people are given a bowl of rice a day. “Rice has fed more people over a longer period of time than any other crop.” (Quote Source)

Bahamian Pigeon Peas and Rice

My family tree is Bahamian. I grew up eating pigeon peas and rice and always thought it was a uniquely Bahamian dish. But then my Puerto Rican friend told me they eat it a lot where she comes from too! The way they make it in Puerto Rico is slightly different but it’s still delicious. It is my all-time favorite rice recipe because it has ties to my heart.

Rice and peas or peas and rice is a traditional food in Africa. Everybody knows that Africans were brought to the Caribbean, The Bahamas, and the United States, by way of the slave trade. It makes sense that the people simply adapted and modified recipes they remembered from home, to suit their new environment. In The Bahamas, pigeon pea is a crop that is harvested regularly. Peas n’ rice started out as a one-pot meal, a sort of survival food for the islanders and those who farmed the land. Starch, meat, and veggies were all in one pot. The meat included in the recipe was usually salt pork or bacon. (You can change the recipe and do vegetarian or vegan-style. It’s OK!)

Over time, the locals and travelers or visitors to the island country grew to love peas n’ rice and as of today, it has become a common side dish. It almost always makes an appearance at everyday meals served at home and it is expected to be served as one of the sides at any restaurant, much like how American expect their french fries.
Would you be interested in trying this true Bahamian “must eat”? It’s easy to make! Bahamian Pigeon Peas & Rice

Other Rice Recipes and Food History

Even though I am familiar with Bahamian pigeon peas n’ rice because that’s my roots, there are other rice dishes I like eating just as much. Chinese fried rice. Paella. Biryani. Persian rice. ALL YUM!

No doubt each of these rice dishes have their own similar food history. Similar, that is to say, very likely started out as food for the commoners but tasted so good everybody wanted to eat some ~ the commoners and the aristocrats or rich folks.

Below are links to a collection of rice recipes that are sure to please, with a few historical tidbits mixed in to enhance the joy of eating.

Asian Rice Recipes

Chinese Fried Rice ~ You can do vegetarian-style or add small pieces of meat. The recipe actually came about as a way of using up leftover rice. The earliest historical records dates its origination to the Sui dynasty (589–618 CE).

Chicken Biryani ~ There are vegetarian versions, but I like the chicken. There are very strong opinions that biryani should be the National Dish of India, even though “biryani” is derived from the Persian word “birian” which means “fried before cooking.” Many give credit to the Mughals for creating the biryani dish, but some say there were similar dishes being eaten in India long before the establishment of the Mughal Empire. So let’s just say they took a common recipe and made it their own once they took over!

European and Middle-Eastern Rice Recipes

Seafood Paella ~ Paella originated in Valencia, Eastern Spain. It is a fusion of 2 cultures: Arab Moors and the natives of Spain. As to its history? One story goes that this rice dish was created by cooks using leftovers to give to the king’s guests to take home from the banquets.

Persian Rice ~ Also called Persian Wedding Rice or Iranian Jeweled Rice. It’s made with fruits and nuts. Iran which was once known as Persia, and was at one time an “ancient super power”; meaning the rulers conquered a lot of peoples who had different cultures. Iranian cuisine or Persian food has been influenced by many cultures. Hard to tell what originated from what resulted from the fusion or the blend. “Iran’s food has a rich and illustrious backstory that tells the tale of conquerors, explorers, and merchants all leaving their mark on Persian cuisine.” (Quote Source)

Which do you choose? Potatoes, Pasta, or Rice?

Original Source

Food and Drink : Are You a Cheese Lover?

Have always been told that cheese is healthy eating. Haven't you? Unless you're lactose intolerant and have a hard time digesting dairy products, that is. But I received an article via eMail that said cheese might not be healthy. The headline was a shocker!

Cheese lover that I am!! ❤  I respect the source, so I had to read further. Whew! I'm so relieved. They mentioned the “unhealthiest” cheeses to eat. Cheese singles, cheese spray and cheese dips. Had to laugh because I thought to myself: “Duh! Those products don't even count as cheese in my book!”  ☺

Nevertheless, the other information presented in the article about healthy cheeses and the diet tips made it a worthwhile read. This excerpt below quickly summarizes what the real aim of the article is.

“If you're a cheese lover, then there's good news for you. Not all cheese is bad for your diet. In fact, there are plenty of ways to include cheese in a weight loss or weight maintenance plan. You just need to be careful about what you buy and how much you eat.”

Here is a quick outline of the subtopics:

• Healthiest Cheese Options
• Unhealthiest Cheese Options
• Health Benefits and Drawbacks of Cheese
• Cheese and Weight Loss
• Cheese Recipes

Reference:
Frey, Malia. “The Smartest Ways to Include Cheese in Your Diet.” Verywell, 28 June 2017, https://www.verywell.com/cheese-nutrition-facts-calories-and-health-benefits-4117668. Cheese Nutrition Facts: Calories in Cheese and Health Benefits ~ Content reviewed by a board-certified physician.

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Additional Comments:

I'm not sure if there is any style or form of cheese that doesn't taste good to me. Have heard people say they don't like the taste of goat cheese. Maybe if they ate it in the form of a cheesecake they'd change their mind.

Definitely never ate a piece of cheesecake that I didn't like!

People may not need to be told about this food blog and website: “Williams-Sonoma Taste”. It seems to be very popular (meaning it has a pretty high Alexa ranking). But in case you never heard of it, sharing a link below. You can sign up to receive their recipes via e-Mail.

Fresh Goat Cheese and Lemon Curd Cheesecake

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This content first appeared at ForumCoin under the same title “Food and Drink : Are You a Cheese Lover?”

Red Pepper Flakes Are a Secret Ingredient

Lidia Bastianich is an award-winning TV chef.  Her specialty is Italian food.  She says that the “secret ingredient” in Italian recipes is RED PEPPER FLAKES.  I did not know that.  I have tried to cook Italian food and never thought to add red pepper flakes.  Although I do sprinkle it on my pizza. 

I don't usually have red pepper flakes in my spice cabinet.  If you don't happen to have any, here are 6 alternatives or substitutes.

1. Ground cayenne pepper

2. Ground habañero pepper

3. Paprika 

4. Chile de Arbol powder

5. Hot sauce (Tabasco OR Sirachi)

6. Chili powder

REF:  Substitute For Red Pepper Flakes: 6 Fantastic Alternatives

Fortunately, I usually have Paprika OR Chili powder on hand.  

What about you?

If You Liked This, You Might Also Like:

Air-Dried Herbs Make Great Food Gifts

There is Ginger and Then There is Blue Ginger

6 Spices For Indian Cuisine

5 Exotic Spices From Around the World (Guest Post)

A Memorable Party Favor

 In the USA, we have a practice at parties. We give what's called party favors to the guests.

* A party favor is a small gift given to the guests at the occasion. The host (person throwing the party) gives it to the guests as a token or a souvenir to take home with them, a gesture of thanks for their attendance, and a keepsake or memory of the event.

If you have this custom, what kind of party favors have you given away OR what particular party favor do you remember receiving?

I can't remember as it's been a while since I've been to a party; for myself or to take one of my kids. But I do know that I've never been to a party where one of the party favors was a fortune cookie.

If I can make a recommendation.

The next time you throw a social gathering, consider giving out fortune cookies. Homemade, ready-made or custom made. 

Most people like to read their fortune. Even if they don't believe it, it's amusing and fun. If by coincidence the fortune comes true, they will always remember where they got the cookie!! 

Image credit:  Amazon.com

Are you planning a party?

Chinese Fortune Cookies as American as Apple Pie

How to Make the Best Fortune Cookies

  

Inexpensive Meals: Lentils are Hearty, Healthy and a Small Bag Can Feed a Crowd

LEBANESE RECIPE: Mujaddara

I did not start eating lentils until I got married back in the 70s. It was never served in my mom's house. I learned how to cook them because my husband liked them. I usually seasoned them with smoked turkey and added diced carrots, onions, and celery. Learned that lentils are a common dish in the Middle East. They are legumes and they come in different colors: black, brown, red, and yellow. They can not be eaten RAW. Also, you don't have to soak them before cooking.

Mujaddara is a dish of cooked lentils together with groats, generally rice, and garnished with sautéed onions.

• Here is a recipe: Mujadara (Lentils and Rice with Caramelized Onions) -Cookie and Kate  

“Mujadara is served across the Middle East in various forms and goes by differing names, depending on where you are. It has many spelling variations: mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra.”

• More Info: What Are Lentils and How Do You Cook Them? | Cooking Light ~ 

The good thing about lentils is that they are very inexpensive and one small bag (16 oz.) can make a big pot to feed a lot of people.

Original source

Recipe Sharing: Chili Cornbread Salad (Guest Post)

In Texas, chili is a big deal! In the South (Southern states of the USA) folks love cornbread. I am from the South and currently live in Texas and I found a recipe that is a winner! I have no doubt that this dish will show up a church fellowships and other happy gatherings.

Chili Cornbread Salad ~ Recipe found here.

INGREDIENTS:
1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

METHOD:
Prepare cornbread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

How Bread Dipping Oil Can Save Your Next Impromptu Gathering (Guest Post)

No one would argue with you if you claimed to have never thought about bread dipping oil outside of certain Italian restaurants. Then again, why would you? We’ve come to know this little tasty treat as something to help tide us over while we wait for our main course, and in some cases, the dipping oil was much more satisfying. The thing is that bread dipping oil is starting to make a name for itself in home entertainment as a way of jazzing up the snack game. No longer are big bowls of chips and dip acceptable as snacks for guests (actually, who are we kidding — they are). Even if you have surprise guests, the expectation of having a nice snack on-hand is enough to start making bread dipping oil very chic nowadays.

The fact is we are also a very social species that hates to disappoint. If you have family or friends come by your place without prior notice, it can be a little unnerving, but you still want to be a good host. Then again, maybe it’s more than just someone dropping by. Maybe you’re out with the gang and someone calls your place for the after-party. Everyone is stoked, and even though you’re “high-fiving” everyone, deep down, you’re terrified because you may not have enough Vienna sausages for a group.

So, how big a deal is bread dipping oil? Here are a few ways it can really save the day:

Simplicity to the Core — Good extra virgin olive oil, salt, and pepper. That’s it. Have some nice bread available, and you’ve got all you need.

Keep Ingredients in the Pantry — Seasonings like salt and pepper are always a part of any kitchen, and along with these staples, you may already cook with olive oil. With such a perfect combination ready to go, it makes you wonder why you have some much other stuff in your pantry.

Save Money — There’s no need to order food or pilfer your fridge and freezer for snacks. And chances are that once you buy the ingredients you’d need for your dip, you probably won’t have to buy them again for a bit.

Can Set the Scene — Impromptu gatherings can sometimes come at the worst time because you’re just not up for it. Still, these are also the type of get-togethers that really turn into some happening parties. Your dip can play to each possibility.

Though the biggest selling point about bread dipping oil is its simplicity, you can really amp up the flavor in very unique ways. You can get a little crazy with the type of salt and pepper you use. Probably the biggest flavor bomb you can drop on your guests is using locally-sourced quality olive oil for the dip. Find the right bottle, and you can literally forget adding a single thing to the oil.

Texas Hill Country Olive Company in Dripping Springs, Texas has bread dipping oil that will make your next get-together the stuff of legends.

* * Article Writer: ALFRED MEARS

Image credit: Tuscan Herbs,Garlic, Basil, Truffle Flavored Extra Virgin Olive Oil, 8.5-Ounce Bottles (Pack of 4) by Grand'aroma

Desserts: "Yolka" with Mango and Passion Fruit Confiture (Guest Post)

Exotic fruits like mango and passion fruit can turn a dessert in a gourmet delight.  You are going to love this recipe.

  "Yolka" with mango and passionfruit confiture

Ingredients: ⠀

⠀ 📌Merengue:
Egg white 150 g
Granulated sugar 300 g
Lemon juice 1 tsp
⠀
⠀ 📌Cream mascarpone:
Mascarpone 150 g
Cream 33% fat 100 g
Powdered sugar 1 tbsp (optional)
Vanilla extract 1 tsp

⠀⠀ 📌Filling:
Mango jam - passion fruit 150 g
⠀
Preparation:

STEP 1. Meringue:
Heat the protein with sugar in a water bath, stirring constantly, until the sugar crystals dissolve. Remove the protein mass from heat, beat with a mixer until stable peaks. At the end of whipping, add lemon juice. On pastry parchment, draw 3 circles of the desired diameter, turn over and place on a baking sheet. Spread the protein mass with a silicone spatula (or spoon) within the circles drawn, making a small indentation in the center of the circle. Place the baking sheet in an oven preheated to 150 ° C and immediately reduce the temperature to 100 ° C. Bake for ~ 1.5 hours. The exact baking time and temperature range depend on the power of your oven. The meringue should not brown, but should have a hard crust. Cool the finished meringue cakes. ⠀

STEP 2. Cream mascarpone:
Using a mixer, beat the chilled cream with mascarpone and vanilla extract until stable peaks (add powdered sugar if desired). ⠀

STEP 3. Assembly:
Put the cream on the meringue cake, then add a layer of confiture. Repeat with the following cakes. Place the finished cake in the refrigerator for ~ 1 hour.

❗️ Notes: To prevent the pastry parchment from slipping on the baking sheet, grease the edges with whipped protein mass and glue it to the nasty. Bon Appetit!

*

The Ratio of Dry and Fresh Herbs (Guest Post)

Herbs are expensive to buy, but because they take so little space, they are also really easy to grow your own. If you purchase fresh herbs from the grocery store, you can extend the life of any fresh cut herb by wrapping the stems in a damp paper towel and place the entire bunch inside a bag for refrigeration. To deal with the excess before it goes bad, you can chop, add a little oil and freeze 1 tsp. or 1 tbsp. blobs on a sheet, and then bag for use later.

You can also dry herbs. Wash and remove leaves from the stem, simply place on a paper towel over a cooling rack, or use a dehydrator tray. Place where the air is warm and there is less light (sunlight will reduce the essential oils). Once dry, store in repurposed clean jars in a dark cupboard. If you are drying large amounts, keep the bulk of it in whole leaf form and only lightly grind the amount meant for storage in the kitchen cupboard.

Dry herbs? Fresh herbs? The answer is: either. The ratio of replacing dry herbs with fresh herbs goes like this:

• 1 tsp. dry herb = 1 Tbsp. fresh herb

However - IF the dry herbs are older than 2 years, increase the ratio to:

• 2 tsp. dry herb = 1 Tbsp. fresh herb

Some herbs such as bay leaf, parsley and cilantro, become quite mild after dehydrating, so cooks often double the amount:

• 1 leaf = 2 leaves
• 1 tsp. = 2 tsp.

If herbs have accidentally been ground into a powder, this fine flour is now more concentrated and this is the ratio:

• 1 tsp. fine ground dry herb = 1 Tbsp. dry herb

Hope you find these cooking tips useful!

AUTHORS:  Lillian and her husband Dave are the team behind Brummet Media Group, high-fiving cheerfully as they pass each other on the way from checking off one item or other from their long to-do list. Their business includes Dave's music studio and percussion accessory products and graphic design work, as well as popular blogs and numerous award-winning non-fiction books. 

- From One Small Garden, with over 300 delicious, nutritious recipes! 

Visit the Brummets @: http://www.BrummetMedia.ca

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