INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
INGREDIENTS:
2 whole chickens, washed, patted dry
5 carrots, peeled, cut into 4ths
5 celery ribs, cut into 4ths
3 yellow onions, peeled, quartered
2 Tbsp Kosher Salt
2 tsp cracked white pepper (or fresh ground black pepper)
2 lemons, halved
12 cloves garlic, minced
4 Tbsp olive oil
4 Tbsp butter, room temperature
4 sprigs fresh Rosemary, chopped
2 sprigs fresh Rosemary, whole
4 bay leaves, whole
DIRECTIONS:
1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
3. In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
4. Mix the salt & pepper together and season the chickens with it, inside & out.
5. Cut the lemons in half and squeeze over the chickens, inside & out.
6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear – 160 degree on thermometer in thickest part of leg).
10. Remove chickens from oven and let them rest 10-15 minutes before carving.
INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread
DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!
These are delicious and easy to make. Just stick to a couple basic techniques and you will have fluffy biscuits each time! Plus they make the whole house smell fantastic!
The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven. The butter has to stay cold throughout or you wont get flaky biscuits!
Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbs Sugar
- 3/4 cup Cheddar, grated
- 1/4 cup Parmigian, grated
- 1 stick butter, cubed and kept cold
- 3/4 cup Buttermilk, kept cold
Directions
Preheat oven to 450F and line a cookie sheet with some wax paper.
Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar). If you have a Kitchen Aide mixer, that’s the best. Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour. It is very important that the butter is added cold and kept cold. After the butter has been cut into the flour, set aside in the fridge to keep it cool. If you don’t have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.
Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl. Add the grated Parmigian into the bowl.
Combine the dry ingredients with the cheese and mix briefly with a wooden spoon. With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms. Or mix them together with a wooden spoon and again some muscle. You want to mix till it just until a bread ball forms. Do NOT over work the dough as it will melt the cold butter.
Take the ball and knead on a floured surface for just a minute or two. Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring). Then either cut it into squares or take a glass cup and make circular biscuits.
Place biscuits on the cookie sheet with the wax paper. Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.
Bake for 20 minutes.
Take out and set aside for 10 minutes before serving. You can keep it warm by placing it in a hand towel lined bowl, covered.
Delicious.
July 12th, 2009
Posted in Bread, Extra's
