Apple Cucumber

2 Granny Smith Apples

1 Cucumber

Pineapple Apple Carrot

1/2 a pineapple

1 apple

3 carrots

Juice!!!

 

I don't eat fruits and vegetables. It's a confession. I think that might be linked to why I keep getting sick... so in an attempt to get more nutrients into the system I got my new kitchen sidekick... the Breville Juice Extractor. And the big book of juices. Now I'm just hoping I'll give myself 5 mins every morning to make juice!

The fruits juices are obviously delicious, but I'll try to add some veges to most of them... maybe one day I'll graduate to green juice (kale, spinach, etc)

French Onion Soup and Roasted Baby Potatoes

Soup: I followed Tyler Florence's French Onion soup: http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2/index.html

Potatoes: Followed recipe from Giada de Larentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-baby-potatoes-with-herbs-recipe/index.html

Snap Peas in Kadhai "Paneer"

Ingredients:

Red chilies

Coriander seeds

Garlic paste

Ginger paste

Tomato paste

Mozzarella Cheese or Cottage Cheese

Curry Leaves

Salt

Directions:

Grind the red chillies and coriander seeds.Heat oil in wok and add garlic paste. Saute till brown. Add the gound red chillies and coriander. Saute. Then add green chillies and ginger. Saute for about 30 seconds. Add tomato paste and stir. Add curry leaves, salt and garam masala. Add the snap peas and stir fry. Cook until they are cooked through. I added bits of sliced mozzarella as I didn't have paneer. Let the cheese melt and serve!

I adapted this recipe fom the Kadhai Paneer Recipe in The Indian Menu Planner

Gateau de Crepes

Saw a crepe cake on Best Thing I Ever Ate on Food Network and have been dreaming about it since then. Here's my Gateau de Crepes from Smitten Kitchen's Recipe: http://smittenkitchen.com/2007/06/having-my-cake/

I followed most of the directions. I did not use Kirsch or confectioner's sugar. I halved the recipe and I did not wait overnight or check the temperature before adding butter. I think following the instructions would have made it even better- but it was wonderful anyways! Making it was a labor of love- and probably will not be making another one for a while.

For the crepe batter:

6 tablespoons butter
3 cups milk

6 eggs

1 1/2 cups flour
7 tablespoons sugar

Pinch salt

For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter

For assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more


1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold peaks. Fold it into the pastry cream.

6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

"Nasi Goreng"

This recipe was from http://www.food.com/recipe/indonesian-fried-rice-nasi-goreng-35551 but I altered it as I didn't have shrimp paste or the time to add meat.

Ingredients:


2 cups Trophy Basmati rice , cooked
2 tablespoons oil
2 egg, lightly beaten

0.5 large onion, peeled and sliced

2 cloves garlic, peeled and sliced
3 red chilies, sliced

1/2 teaspoon salt

1 tablespoon sweet soy sauce
sliced cucumber (to garnish)

sliced tomato (to garnish)

bunch of spinach, optional

Directions:

Stir the rice with a fork to separate the grains.

Heat the oil in the wok and fry the onion, garlic and chilies until the onion is tender. Beat the egges and pour in, stirring to scramble. Add the spinach.

Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.

Garnish with cucumber, and tomato. The fresh cucumber really makes a diffeence!

Honey Ginger Mahi Mahi

This recipe was from http://allrecipes.com/Recipe/ginger-glazed-mahi-mahi/detail.aspx but I changed it a little bit. It's the first time fish was acceptable to the husband so this will become permanent :)

Ingredients


3 tablespoons honey

3 tablespoons soy sauce

1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
2 mahi mahi fillets

crushed red pepper to taste

chopped green chilies to taste

salt to taste

1 tablespoon vegetable oil

Directions

1.In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic, crushed red pepper, chopped green chillies and olive oil. Season fish fillets with salt, and place them into the dish. Cover, and refrigerate for 20 minutes to marinate.

2.Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

3.Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.