Cool Recipes images
A few nice recipes images I found:
Frying plantains
Image by Thomas Cizauskas
1) Ripen an unpeeled plantain to mottled dark-brown.
2) Cut off both ends and slice the peel along the curved edge. Pull back the peel.
3) Heat oil (peanut, or non-hydrogenated vegetable shortening) until it reaches approximately 350 °F (medium-high heat). When one slice begins to sizzle, it’s ready. Carefully add all slices.
4) Fry plantain slices 2 minutes until golden-brown on one side. Turn the slices over and fry the second side, another 2 minutes.
5) Immediately remove plantains (slotted spoon) from pan and remove excess oil with paper towel. Great as is, or lightly salted (and/or sprinkled with a dash of cayenne). Enjoy!
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Photo by Yours For Good Fermentables.com.
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raspberry custard cheesecake
Image by W. G. M. Photography
Lentils Leeks , Cucumber and Mint in Yogurt
Check out these recipes images:
Lentils Leeks , Cucumber and Mint in Yogurt
Image by Girl Interrupted Eating
frozen_kale_cubes_03_in_tray
Image by shellyinreallife
Frozen Kale Ice Cubes
Cool Recipes images
Some cool recipes images:
America’s Test Kitchen – Blondies
Image by handcoding
Over the weekend, I baked some blondies from a recipe by America’s Test Kitchen. I’ve also written a blog entry with more on how they turned out.
recipe
Image by pepperberryfarm
DA 18-135mm f3.5-5.6 ED AL (IF) DC WR
Adai
Check out these recipes images:
Adai
Image by anjuli_ayer
recipe at asmartmouth.com
Zucchini and Pasta Slice – baking
Image by planningqueen
1472879648162
Image by Anggi Rosalia
magazine recipe
Cool Recipes images
A few nice recipes images I found:
Pulled pork goodness
Image by j.lee43
For the full recipe, visit my blog: jlee43.wordpress.com/2012/05/02/recipe-pulled-pork-goodness/
Garlic and Galangal Beef Tips and Mashed Potatoes with Sesame Kale
Image by lyricsboy
Based largely on Beckzilla‘s Garlic Mashed Potatoes topped with Sesame Kale, I made this for dinner tonight. Here’s how:
While boiling the diced potato, I sautéed the kale in olive oil and sesame oil. Once the kale had mostly finished cooking, I added soy sauce and one clove of garlic and stirred those for a few seconds more. This was then removed to the plate, for future eating.
I then drained the potatoes and added a bit more olive oil to the wok with equal parts minced garlic and galangal, stir frying those until fragrant. Then came the beef tips which were sautéed until cooked through. I removed those to the plate with tongs, leaving the seasoning and juice in the wok for the potatoes.
Then the potatoes were stir-fried a bit and mixed with the spices and juice in the wok. Once they had soaked up everything, I put them in a bowl and added enough milk to make them have a nice consistency as I mashed them coarsely with the back of a slotted spoon.
After I put the potatoes on the plate, I took the picture you see here! So easy! I would say the start-to-finish cooking time was no more than 45 minutes, so pretty quick too!
Lessons Learned:
The kale acted like a sponge for flavor with all of its wrinkles. I would probably use a little less soy sauce if I were preparing this again.
Galangal (an Indonesian native of the ginger family, also known as Laos in Indonesia and Ka in Thailand) looks like a large and lightly colored ginger, with similar texture. The flavor, however, is more delicate and less spicy than its cousin. It made the potatoes have a very nice subtle flavor.
Altogether, the overly-seasoned kale blended well with the beef, which I didn’t use much flavoring on. I believe I also swirled the potatoes into the kale’s leftover juice toward the end.
