Sunday, April 20, 2014
You ever have one of those base cabinets in your kitchen that is real deep and you have to get on your hands and knees and almost crawl in to find the right pan? That was me, I dislike this cabinet very much and it did not work for me. Im sure my husband got tired of hearing me complain about it.
Anyway, I have this hallway between my kitchen and dining room with a very high ceiling that I just kept looking and thinking what a waste of space, so I went on the hunt for ideas. I saw these very nice looking shelves at Ikea posted on Pinterest, so I saved them to show my husband, he also liked the look and he knows when I am on a mission to watch out . So to Ikea we went. Ikea has so much to chose from as far kitchen shelving and organizational items, the possibilities are endless.
I chose the IKEA's Grundtal shelving system, very simple to install. I only spent $65.00 for the 2 shelves and hooks and it looks awesome and I am so pleased and very happy with my choice. Now I have a couple more problem areas that I believe Ikea can help with, so I will be back soon. Ikea
Tuesday, April 15, 2014
2 pounds Cod fish fillets
1/4 cup olive oil
1/2 red bell pepper diced
2 teaspoons Turkish seasoning
Salt and pepper to taste
Remove any pin bones from the fillets and pat them dry. Salt the fish fillets well and set them aside. Heat the olive oil, 1 teaspoon Turkish seasoning and diced peppers in a saute pan and set it over medium heat for 2 minutes . After 2 minutes place the fish fillets on top of the peppers and cook undisturbed for 90 seconds.
When you see the bottom of the fish fillets turn opaque, tilt the pan and using a large spoon baste the tops of the fish with the hot oil and season with 1 more teaspoon of Turkish seasoning and spoon some of the peppers on top of the fish. Constantly baste top of the fish with oil until the top of the fillets begin to flake, about 3 minutes.
Cover pad with the lid and cook for 90 seconds. Turn off the heat
Put a fish fillet on everyone's plate. Spoon out some peppers and sauce to pour over the fish and serve.
* I got my Turkish seasoning from http://www.penzeys.com/
Thursday, November 7, 2013
abt. 16 Button Mushrooms
Olive Oil for frying
4 tbsp. melted unsalted butter
2 teaspoons minced garlic
2 tbsp. Thyme
1 1/2 tbsp. lemon juice
salt and pepper to taste
3 tbs. bread crumbs
Preheat oven to 300. Lightly fry the mushrooms, cap side down in hot oil for just abt. 1 min. Arrange the mushrooms in a shallow baking dish with the stalks facing upwards. Mix together the melted butter, garlic, thyme, lemon juice and salt and pepper. Spoon a little garlic butter onto each mushroom, then sprinkle with the breadcrumbs. Any remaining garlic butter pour over top of all. and put in the preheated oven for 15 min.
Wednesday, September 4, 2013
5 cups cherry tomatoes cut in half
2 yellow or orange peppers, seeded and roughly chopped
2 tablespoons olive oil
1 tablespoon powdered coriander seeds
1 tablespoon powdered cummin seeds
a pinch of salt
a pinch of freshly ground pepper
1 cup of Vegetable broth
parsley for garnish
Directions:Preheat the oven to 325 degrees F.
Place the tomatoes and peppers onto a baking sheet and sprinkle with the powdered coriander seeds , powdered cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of parsley. Serve warm.
Sunday, May 26, 2013
1 – 28 ounce can crushed tomatoes
8 oz. shredded mozzarella
Ingredients for Charmoula Marinade
½ Tbsp. dried chili flakes
½ Tbsp. sweet paprika
½ tsp. grated ginger
½ onion, diced
½ Tbsp. ground cumin
1 garlic clove minced
1 Tbsp. chopped Parsley
¼ cup olive oil
Juice of ½ lemon
Combine all ingredients and let stand in fridge for at least 30 minutes
Ingredients for Meatballs
1 - pound ground lamb/Beef
¼ c. milk
5- slices white bread tore up into small pieces
½ tsp. cumin
½ tsp. paprika
½ tsp. chili powder
½ Tbsp. chopped parsley
1 Tbsp. olive oil
Salt and pepper to taste
1. Preheat the oven to 375 degrees. Meanwhile, prepare meatballs – soak bread pieces in milk until soft, add remaining ingredients and combine. Form into golf ball-sized meatballs and place on a lined baking sheet. Bake for 10 minutes to seal.
2. While the meatballs are baking, prepare the sauce. Heat a med. size sauce pan over medium heat and fry the Charmoula Marinade for about 5 minutes, until onions have softened. Add the tomatoes and simmer on low heat for 15-20 minutes. Add the meatballs, coat in sauce, and put in a baking dish at 375 degrees about 30 min.
3. Before the meatballs are done add shredded mozzarella for about 10 minutes longer. When melted serve over cooked Israeli /Pearl couscous. Garnish with parsley.
*Notes – I doubled the recipe so I could make the meatballs larger
Thursday, April 25, 2013
17 ounces mascarpone cheese
4 egg yolks
2 pkgs. of lady fingers
½ cup of sugar plus a little extra to sweeten coffee
Unsweetened cocoa powder
6 cups of mocha coffee
First prepare the coffee, which is essential to wet the lady fingers * See note below
Put in a bowl and add sugar to your taste, then let it cool.
Whip the egg yolks with the sugar until the mixture is puffy and creamy.
Add the mascarpone cheese until creamy, smooth and fluffy.
You got the cream of tiramisu!
Lightly dip the lady fingers in coffee for longer than a couple seconds or they will get soggy. Put a single layer of into the bottom of your baking dish
Cover the lady fingers with a layer of mascarpone cream.
Arrange now the second layer of lady fingers.
Cover them with the remaining cream and level.
Sprinkle with cocoa powder the surface of the Tiramisu and store in refrigerator until it is to be eaten. I added chocolate shavings for a garnish
- NOTES* If you are unable to find lady fingers in your local grocery you can substitute Pepperidge Farm Milano cookies.
Monday, December 10, 2012
1 can chickpeas, drained and rinsed
1 pint Cherry tomatoes, halved
5 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt
Toss all ingredients together and chill for at least 20 minutes and serve.