Saturday, February 11, 2012
This dish is really easy to make apples, walnuts, Greek yogurt and honey. That's it!! This meal is perfect for the Urban Homestead especially if you are looking for news ways to use your homemade honey, apples from your orchard, walnuts from your trees and possibly Greek style yogurt you made yourself.
Greek Yogurt is an amazing food that provides so many nutrients. 1 cup provides 22 grams of protein, 490mg of Potassium, Calcium, Vitamin B12 and much needed healthy bacteria to aid in digestion. This can be prepared for anytime of the day. And leaves you so full for a really long time. So it's especially good if your watching your weight.
Ingredients: Serving size 1
1 Medium to Large Apple (any Sweet variety Preferably Gala or Fuji)
1/2 half cup of walnuts chunked and crushed
2 Heaping Tablespoons of Greek Yogurt
Your Favorite Honey
Chop and slice the Apple to your liking, place in a serving bowl. Layer three quarters of walnuts over apples, throw on two heaping tablespoons of Greek yogurt, sprinkle remaining crushed walnut over Greek yogurt and drizzle with your best honey.
Sunday, August 7, 2011
When you think of Urban Homestead cooking... Asian Delicacies usually don't come to mind. But if you take a closer look you will find out that true Authentic Asian cooking is synomounus with Traditional Homestead cooking. As with Homestead Cooking your not going to have every ingredient and therefore you need to supplement certain items. The main goal with Urban Homestead cooking is to use a few items in every dish that has been grown or raised on your city Urban sprawl. Pictured here is one of my favorite Comfort Foods--- Tsukimi Soba aka Buckwheat noodle soup with egg. The combination is to die for. This soup is a perfect detox food for when you want to clear your mind and reset yourself... Here is how I prepared it.......
-Dried Buckwheat Noodle
- Bunch of Green Onions finely chopped
- Dried Seawood (Wakame)
-French Fried Onions
-2 Cups of water
-1 Teaspoon Hon-dashi http://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-5-28/dp/B0002YB40O
-half Teaspoon of seasalt
-1 Teaspoon of sugar
-2 Tablespoons of Soy Sauce (Kikkoman Soy Sauce, my wife says it has to be Kikkoman)
Noodles: boil buckwheat noodles as per instruction in boiling water. drain and set aside.
Soup: Boil 2 cups of water in a sauce pan. Once its boiled, turn down the heat and put Hon-dashi, salt. sugar and soy sauce. Right before you serve the noodles, put dried seaweed and crack an egg in hot soup and let it cook just enought the egg white gets cooked.
Serve noodles in a big bowl, garnish with sliced green onion, french fried onion. Pour hot soup over the noodle. The last ingredient is to SLURP!! Make sure you slurp your noodles. Slurping is a Custom in Japan..Its welcomed... To not Slurp shows displeasure with the food. Enjoy!!
Saturday, August 6, 2011
|After settling the Dough we seperated them into fist size balls. |
The first step is to flatten out the ball just enough so that you
can line it with the best mozzarella you can afford.
|Then its time to add some of the best Pepperoni you can afford|
|When you finally have the right amount of filling in the dough |
the next step is to fold it over itself and press the edges together
so that it forms a nice round bun
|When the buns are complete set in the oven at 400 degrees|
For approx 20 mins
When they start to turn slightly brown and still soft to touch
add mozzeralla slices to the top and let melt. Do not burn!!
|This is food fit for a fat boys paradise. So delicious, so moist |
and soft with the dough and the cheese is just the perfect
combination with the Pepperoni. In one word... AMAZING!!
Thursday, May 7, 2009
The recipe we used for our fingerling potatoes was as follows:
1/2 lb of fingerling potatoes
1/2 stick of butter
Sea salt, Black pepper and Fresh Rosemary.
1. In a frying pan heat butter until sizzling.
2. Place Fingerling potatoes in frying pan and saute until potatoes start to soften.
3. Add salt to taste and crushed black pepper and cook until fingerling's have softened and formes a slight crust.
4. Add Fresh rosemary, cover again for a approx 2 mins and serve.
Friday, May 1, 2009
There are only a few things that I can name that I absolutely love and will go off of diet for and one of them is NY Cheesecake. I have a weakness for cheescake that can not be matched and recently I visited my mom and she made me an awesome NY Style Cheese Cake that was amzing. She doesn't mind sharing her recipe and I thank her for that, Because I feel every body should experience an awesome cheescake. Enjoy
1 CUP CRUSHED GRAHAM CRACKERS ( ADD ANY CRUSHED NUTS IF DESIRED)
1/2 CUP SOFTENED MARG OR BUTTER ( I PREFER BUTTER)
FILLING AND TOPPING:
5 PKGS (8 OZ EACH) CREAM CHEESE SOFETENED
1 3/4 CPS SUGAR
3 TBS ALL PURPOSE FLOUR
1 TBS GRATED ORANGE PEEL
1TBS GRATED LEMON PEEL
2 EGG YOLKS
1/4 CUP WHIPPING CREAM
CONTAINER OF COOL WHIP OR 3/4 CP WHIPPING CREAM
1 HEAT OVEN TO 400 DEGREES F. GREASE 9 INCH SPRING FORM PAN.MIX CRUST INGREDIENTS, AND PRESS EVENLY ON BOTTOM OF GREASED PAN.
BAKE 8 T0 10 MINS OR UNTIL GOLDEN BROWN. COOL.ASSEMBLE BOTTOM AND SIDE OF PAN.
2 INCREASE OVEN TEMP TO 475. IN LARGE BOWL, BEAT CREAM CHEESE, SUGAR, FLOUR, ORANGE AND LEMON PEELS WITH ELECTRIC BEATER ON MEDIUM SPEED ABOUT 1 MINUTE OR UNTIL SMOOTH. BEAT IN EGGS, 2 EGG YOLKS AND 1/4 CUP WHIPPING CREAM, BEATING ON LOW SPEED UNTIL WELL BLENDED. POUR INTO BAKED CRUST BAKE 15 MINUTES.
3 REDUCE OVEN TEMP TO 200 AND BAKE 1 HOUR LONGER. TURN OFF OVEN, LEAVE CHEESECAKE IN OVEN FOR 30 MINUTES LONGER. REMOVE FROM OVEN AND COOL IN PAN
4 WITHOUT RELEASING OR REMOVING SIDE OF PAN, RUN SPATULA CAREFULLY ALONG SIDE OF PAN TO LOOSN CHEESECAKE. REFRIGERATE UNCOVERED FOR ABOUT 3 HRS OR UNTIL CHILLED, AND CONTINUE REFRIGERATING FOR ABOUT 9 HRS.
5 IN CHILLED BOWL BEAT 3/4 CUP WHIPPING CREAM WITH ELECT BEATER ON HIGH SPEED UNTIL STIFF. SPREAD WHIPPED CREAM OVER TOP OF CAKE AND DECORATE WITH ANY DESIRED NUTS OR FRUIT (MY FAVORITE IS FRESH STRAWBERRIES)
6 ALTERNATE TO THE WHIPPING CREAM, FOR THE TOPPING YOU CAN USE ANY COOL WHIP AND TOP IT OFF WITH YOUR FAVORITE FRUIT.
Friday, April 24, 2009
Wednesday, April 22, 2009
1 packet of Goya chicken bouillon
7 cloves of finely chopped garlic
10 tbs of finely chopped fresh cilantro
1/2 tsp of dry sage powder
1 tsp of onion powder
1/2 tsp of crushed red pepper
5 tbs of squeezed lime juice
1tbs olive oil
Mix ingredients and soak 4 chicken thighs in marinade for approximately 1 and 1/2 hrs before grilling.
Saturday, April 18, 2009
Here is how we prepared our Mesculine salad:
1 pound shelled and deveined medium cooked shrimp
1/2 cup of sliced almonds
1 cup cherry tomatoes
1/4 teaspoon pepper
7 cups of Mesculine salad
Roast sliced almonds in the oven
Mix shrimp, tomatoes and pepper in a glass bowl.
Place freshly picked Mesculine salad in shrimp mix.
Garnish with Raspberry vinaigrette to taste over individual salad
Thursday, April 16, 2009
Saturday, March 28, 2009
2 ts crushed red pepper
4 garlic cloves
3 tbs olive oil
1 lb prawns
2 -4 cups of any spinach like green (we used Pakchoy and Asian Spinach)
3 tbs of chopped parsley
15 grape tomatoes
1/2 a pack of spaghetti
Saute the crushed red pepper and garlic in the olive oil in a small frying pan over low heat. When the garlic is golden and the pepper dark brown, add chopped parsley, tomatoes and prawns. Cook pasta one minute prior to package directions (ex. package says 10 mins cook time, your cook time will be 9 mins) save 1/2 cup of pasta water, drain the pasta thoroughly and pour pasta into the pan of seasoned olive oil and add greens, pour 1/2 cup of pasta water into pan. Bring the flavored olive oil to a high heat until pasta is well mixed with garlic pepper sauce. Serve immediately.
Friday, March 27, 2009
Prep Time: 20 minutes
Cook Time: 1 hour
My Wife Used for Ingredients:
1 & 1/2 cup sugar
6 Medium or Large Freshly layed eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
Preheat oven to 325 degrees. You will need 6 (ramekins-the ceramic bowl in the pic) or other specialty flan cook ware and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. (If you warm sugar to long it will become bitter; you might want to add just a cap full of water but it is not required) Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
Recipe Copied and modified from: http://mexicanfood.about.com/od/sweetsanddesserts/r/easyflan.htm