Mimi Goodies – Cooking healthy

Chef Buck cooks up a damn tasty root. Yucca w/ garlic and onion recipe: 1 yucca root (approx. 16 0z.) 2 med onions (diced) 5-10 cloves garlic (diced) Red pepper (or Cajun seasoning) (to taste) 2-3 Tbsp. Cumin 3-4 Tbsp. olive oil —-optional ingredients—- 2 Tbsp lemon juice Salt (to taste) Cut and peel yucca. Slice into halves lengthwise and place in pot. Cover with water (pinch of salt) and bring to a boil. Reduce heat and simmer 15-20 minutes or until root can be pierced easily with a fork. Do not overcook! Root should not be mushy. Drain and cool with water. Remove fibrous stem from center of root and cut into 1 inch chunks. Heat olive oil in skillet. Add garlic and onion and let simmer. Add yucca. Add red pepper, cumin, and salt (optional). Mix and allow simmering 5 minutes. Stir as needed. Add more oil if needed. Remove from heat and add lemon juice (optional). Yucca is an excellent substitute for potato. It goes great with stuffed peppers and a crisp green salad :^) Bon Appetite! www.facebook.com twitter.com chefbuck.blogspot.com

NICKO’S DAILY VIDEO DIARY: www.youtube.com FACEBOOK: www.facebook.com TWITTER: www.twitter.com NICKO’S T-SHIRTS: www.zazzle.com.au Ingredients: serves 4 450g Shelf Hokkien noodles 2 tsp sesame oil 300g Pork Mince 2 cloves garlic 1 red capsicum/bell pepper 1 carrot 100g sugar snap peas 1 bunch baby bok choy leaves 1/4 cup char sui sauce 2 tbls soy sauce ENJOY! ~ Nicko Music from Nicko’s Kitchen is from www.incompetech.com Used with permission

Traditional aioli:

 

Aioli is traditionally made by grinding garlic cloves in olive oil. It originally comes from Provence, France along the Mediterranean near Italy. There are many varieties that include mixing egg, lemon, and mustard in the aioli. In fact, the old fashion aioli recipes call for egg, olive oil, and garlic. If you have ever made mayonnaise, you see the similarity immediately. Mayonnaise is made primarily from mixing oil and eggs together. So my recipe takes a shortcut. It is difficult to get oil and egg to emulsify. Oil and egg are immiscible – they do not naturally mix. Consequently, you have to emulsify them by whisking both together so they will not separate. Mayonnaise has already been emulsified, and therefore my recipe saves you some time whisking. Try the basic recipe below and then add some other ingredients like basil, Dijon mustard, Italian parsley, chives, and even soy sauce. If you do decide to make the aioli from scratch, start with 1 cup extra virgin olive oil and one egg yolk along with the 1 tablespoon of lemon juice and 2 garlic cloves. Mix in a blender or small food processor until it emulsifies. Add the rest of the ingredients below (orange peel and salt and pepper) and you are ready to go.

 

Ingredients (5 or 6 servings for fish, olives, etc.):

 

¾ cup – mayonnaise
1 tablespoon – lemon juice
2 cloves – garlic, minced
1 teaspoon – orange peel
Salt and pepper to taste

 

Preparation:

 

Mix all of the ingredients in a bowl and add salt and pepper to taste.

 

Garlic, mayonnaise, lemon juice and orange peel

It is best to refrigerate and “marinate” overnight to bring the flavors together. But the aioli can be made up to two hours prior to eating. If you do refrigerate overnight, make sure you serve it at room temperature the next day.

Bon appétit!

 

Ingredients mixed together.

I will share with you four simple but proven French cooking recipes for your enjoyment this is just very few of several hundreds of French recipes you can download online

1. Baked Tomatoes With Provençale Stuffing

4 Servings

Ingredients

4 md tomatoes – unpeeled,cored, -pulp removed

1 T  olive oil
3/4 c  onions,Chopped
cloves garlic,minced
2 1/2 T  fresh parsley,Chopped
2 t  fresh basil,Chopped
1 1/2 t  fresh thyme,Chopped
1/2 t  salt
1/4 t  black pepper
3/4 c  bread crumbs
1/4 c  plus 2 tablespoons Parmesan -cheese

Heat the oven to 375F. Core tomatoes and scoop the insides out to

leave whole shells.

Heat skillet with oil to medium heat and saut onion and garlic for

about 3 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the rest of the cheese for later.

Stuff the tomatoes with the mixture and sprinkle evenly with the

remaining measure of Parmesan cheese.

Bake for about 15 minutes.

Blender Hollandaise (French Cooking Recipes)

10 Servings

Ingredients

egg yolks
1 1/2 T  lemon juice
1/4 t  salt
ds cayenne pepper (or white) -pepper

1 T  water,boiling
1/2 c  butter,hot but not brown

Put yolks, lemon juice and seasonings in blender. Heat butter and

water separately, taking great care not to burn the butter. Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. The heat from the boiling water and the hot butter should cook the yolks and create a satin- smooth mixture. Serve immediately or keep warm in a bowl set in another bowl of hot water.

Yields: 1 1/4 cups

Brioches(French Cooking Recipes)

Ingredients

12 Servings
2 1/4 c  flour,Sifted
1/2 c  milk
to lukewarm (or 105 to)
-Heated
115 de
1 pk active dry yeast
1 T  sugar
egg yolks
whole egg
6 T  butter,melted and cooled

In a large mixing bowl, place flour.  Make a well in the center and

pour in the 1/2 cup milk.  Sprinkle yeast and sugar over milk, stir, and let stand until foamy (about 5  minutes).  With 2 spoons stir together liquid and dry ingredients.  Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 25 minutes).

Mix in egg yolks and butter.  Add lukewarm milk, a little at a time,

until a workable dough is formed.  With a wooden spoon, work dough until smooth and shiny, (5-10  minutes).  Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours). Preheat oven to 400 degrees.  Punch down dough.

With a teaspoon scoop out pieces of dough about the size of an egg and form them into balls.  Place balls well spaced on an ungreased baking sheet. Crack the whole egg into a small bowl and beat well; brush tops of balls. Let stand in a warm place 15 to 20 minutes, then brush with egg again. Place in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let cool on a wire rack.

Cabbage Stuffed With Provençale Stuffing (French Cooking Recipes)

4 Servings

2 c  Provençale Stuffing,(see

-recipe)

8 lg green cabbage leaves

1/2 c  smoked Provolone,Grated

-cheese

1/2 c  dry white wine,water or

-broth

1 lg tomato,peeled and chopped

1/4 t  caraway seeds

Salt

Black pepper

Heat oven to 350F. Prepare Provenale Stuffing. Steam cabbage leaves

for about 4 minutes. If you have trouble removing them from the head

without cracking them, remove the core from the cabbage head and place the entire head in the steamer for 5 to 6 minutes. The leaves should come off easily now. Put about 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf. Pour wine or broth into a buttered baking dish, sprinkle tomato, caraway seeds into it and place the rolled cabbage leaves into the liquid so they can’t roll open. Sprinkle the cabbages with a little salt and black pepper. Cover and bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with Provolone cheese and bake another 5 minutes. Serve warm.

Download over 25000 recipes from around the world

This turkey recipe uses brine techniques to bring forth turkey meat which is incredibly moist. Cooking this turkey meat for your Christmas meal will make you a hit both your friends and family. Home cooking has never never more exciting! For more details www.thanks-giving-recipes.com.In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking.

Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. This prevents the meat from drying out, or dehydrating. For more details www.300-chicken-recipe.com.Christmas Turkey Cooking RecipeJuicy Turkey Breast

Serves 8

For the brine:

16 cups water

2 cups sugar

2 cups coarse salt

5 cloves garlic, crushed

1 tablespoon pickling spices

For the turkey:

1 fresh breast, 9-11 pounds, deboned

6 tablespoons unsalted butter, melted

Black pepper

2 cups chicken broth

1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.

2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, turkey breast-side down. Pour the brine over the turkey breast and refrigerate. loosely covered, overnight.

3. Preheat oven to 350*F. Remove the turkey breast from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.

4. Place turkey breast in the pan. Brush with 4 tablespoons of melted butter; season with pepper. gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey breast is golden brown and a meat thermometer inserted into the thickest part reads 165*F and the juices run clear.

5. Transfer the turkey breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy.

Calories: 240;

Carbohydrates: 1g;

Protein: 33g;

Fat: 10g;

Cholesterol: 90mg;

The water, pickling spices, and salt combine to make brining a great technique for wonderfully moist turkey meat. Be sure to register on our web site to receive free weekly home cooking recipes, great home cooking articles, home cooking tips, and cooking recipes from the world over.