Posted by Sylvia on April 2nd, 2007 — Posted in Misc, Recipes
Here at Endiet, we spend a lot of time looking for interesting new recipes to try out and it makes sense to share those with you. So, on an irregular basis, we’ll be posting some of those recipes and links to the food blogs where we found them.
If you have a recipe you think we should look at, or even run your own food blog that you’d like to see highlighted, feel free to drop a link in the comments section or email us at endiet@endiet.com and we’ll take a look.
Recipe Requirements:
- The recipe must be in a blog — professional sites get enough notice. We’re looking for real people making real food for real families.
- Must be available in full online, no registration required.
- Must not require extravagant cooking time. We don’t mind dishes that take longer if they can be prepared ahead but we’re talking weekday meals, not dinner party specials, here.
- Must not use specialist ingredients. That’s harder to define: what’s specialist in Birmingham may be common in Los Angeles and vice versa. However, if the recipe states that an item is easily available “at any good health food store” or “in your local asian specialist shop” then chances are it won’t be featured here.
- Must not use pre-processed produce. “Combine one packet of ready-made soup with sour cream and slather onto the frozen chicken nuggets” isn’t going to cut it. If it requires a name brand product as an ingredient, it’s probably not for us.
- Must use fresh, natural ingredients. Fruit. Vegetables. Meat fresh from the butcher. Chopped herbs, etc.
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Posted by Dom on March 8th, 2007 — Posted in Recipes
By Yuliana Hendarto.
Defined broadly, mushroom is the ‘visible’ fungus, or the fruiting body of a fungus which is found above ground. While not all mushrooms are safe to eat, the edible ones enjoy a somewhat special status in many cultures. In fact, the Egyptian pharaohs thought mushrooms should only be enjoyed by royalties, and hence took control of the whole available supply!
Sounds like it enjoys the same status as the ‘royal’ chocolates?
I think so. And it’s definitely one of my favorite foods too. Let’s see what comes to mind when the word ‘mushroom’ is mentioned:
Cream of mushroom soup, mushroom masala (curried fried mushroom, really good!), portobello mushroom salads/burgers, stuffed mushrooms, mushroom quiche, and many many more… Everything with mushroom is always so yummy! Even if you only fry it in butter.. hmmm.. that’s good enough for me!
So anyway, I have one interesting recipe to make stuffed mushrooms. Enjoy!
Ingredients
- 8 to 10 medium mushroom, firm, closed caps
- 1 tablespoon butter
- 2 tablespoons minced onion or green onion
- 1/4 tablespoon Worcestershire sauce
- 1/4 cup soft bread crumbs (see below)
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons water
- salt & pepper to taste
Preperation
Preheat oven to 350°.
Wash mushrooms quickly under running water; drain on paper towels.
Pull stems from mushrooms and chop finely.
Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender.
To make the soft bread crumbs, put bread on cutting board and use fork tines to tear off crumbs, or use food processor to make finer crumbs. One slice bread makes about 1/2 cup lightly packed crumbs.
Stir in Worcestershire sauce, soft bread crumbs, cheese, salt and pepper.
Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top.
At this point, you may cover and refrigerate these mushrooms for up to 24 hours.
Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes. Serve hot.
Makes 8 to 10 appetizers.
Let me know if you like it!
Some extra tips/fun facts on mushrooms
Psychedelic Mushrooms
These mushrooms are more commonly known as the “magic mushrooms”. Especially famous in the Netherlands (walk along the streets and you can see several of those “coffee shops” having it!!), they have certain psychoactive properties, which means it can induce hallucinations. The effects vary from person to person though, and can range from positive to negative feelings. The highly toxic mushrooms can even cause nausea and permanent damage when taken in large doses.
Mushrooming
This is the activity of mushroom-picking! It can be an eye-opener and exciting adventure, so the next time you go on a vacation or hiking trip, keep an eye for a local mushrooming activity. Take a look at this website for more info on mushroom picking.
Fun Link
Try the mushroom quiz here: http://www.funtrivia.com/playquiz/quiz55096651748.html
Sources
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Posted by Dom on February 24th, 2007 — Posted in Recipes
To finish off our Soup Week, guest blogger Dixie Doodle gives us one of her personal favourites:
Spinach. It’s one of my favorite vegetables. I know that its green leafy goodness has gotten a bad rap lately, with the e.coli breakout and all, but let’s forget about that and focus on its good points. Spinach is high in nutritional value. It’s a great source of Vitamins A, C and E, as well and being high in calcium, iron and folic acid. Its nutritional value is highest when it’s fresh, but most folks don’t like the taste of fresh spinach; so when cooking it, the less amount of cook time, the better.It’s a fairly versatile little veggie, having been used in many a different recipe. Quiches, soufflés, salads, sautéed and served on the side of a grilled fish fillet. Whew, I need to stop, I’m making myself hungry! Oh, can’t forget my absolute fave, hot spinach and cheese dip! Mmmm! So, what’s not to love?
At my house there are 5 adults and 2 toddlers to feed. Two of those adults are males and neither of them wants “twig and tree bark” (better known as diet or low-fat) food. Part of the reason this recipe is one of my favorites is that it is a big winner at my house and no one, but me, knows that it is a “diet” dish. I’ve made it three times since I acquired the recipe and it is always gone before everyone gets their fill, so this last time I doubled the recipe. That gave everyone enough, plus I get a bit left over for lunch the next day.
So in honor of Soup Week here at endiet.com, I give you:
Creamy Chicken & Spinach Soup
- 9oz cheese tortellini
- 14.5oz fat-free, reduced sodium chicken broth
- 1 can 98%fat-free cream of chicken soup
- 16oz chopped frozen spinach (thawed)
- 9oz cooked diced chicken breast
- 2 cups skim milk
- 1/2tsp ground thyme
- 1/4tsp black pepper
Cook tortellini according to directions on the package, using the chicken broth instead of water. Do not drain broth once tortellini is cooked. Add remaining ingredients. Bring to a boil, reduce heat, cover and cook until heated through. (just a few minutes) Makes 6 servings at 1 & 1/3 cup.
P.S. The original recipe calls for only 8oz of spinach, but since I do love me some spinach, I have doubled it.
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Posted by Sylvia on February 23rd, 2007 — Posted in Recipes
Day Five
Mallorquin Vegetable Stew
- Onion, chopped
- Green peppers, chopped
- Garlic cloves, peeled and minced
- Green cabbage, chopped
- Cauliflower florets
- Tomatoes, chopped
- Thyme
- Paprika
Heat olive oil in a large pot at a low heat. Fry the onion, peppers and garlic until golden and soft, around 10 minutes. Stir in the cabbage and cauliflower and fry for a few minutes more. Increase the heat to medium hot, then add in tomatoes, thyme and paprika and stir well. Cover the vegetables with broth, cover, and simmer until the vegetables are tender but stop before they are falling apart. You can chill or freeze at this point. Bring to a simmer before serving.
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Posted by Sylvia on February 22nd, 2007 — Posted in Recipes
Day Four
Curried Chicken Soup
- 1-4 garlic cloves, peeled
- 1/2 inch ginger, cut into thick slices
- 2-3 stalks of lemon grass
- Curry powder (you can go very spicy with this if you like)
- Coconut milk
- Boneless/skinless chicken, cut into small cubes
Don’t add the following until directly before serving:
- Spinach leaves
- Spring onions, sliced
- Coriander leaves, chopped
- Lime juice
Mix the garlic, ginger, lemon grass and curry powder into the broth and bring to a boil. Allow to sit for 5-10 minutes and then strain out the solids. Bring to a boil again and add chicken, simmer until the chicken is cooked through. Mix in coconut milk to taste. You can chill or freeze it at this point. Before serving, bring to a boil and then add the greens and a touch of lime juice, serve immediately.
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