ALWAYZFUN: My Cooking

Showing posts with label My Cooking. Show all posts

Wednesday, May 13, 2009

PINEAPPLE UPSIDE-DOWN CAKE

INGREDIENTS

1 table spoon unsalted butter, melted

2 table spoons firmly packed light brown sugar

1 lb can pineapple rings in juice

1/3 cup cup unsalted butter , extra, softened

1/2 cups superfine sugar

2 eggs , lightly beaten

1 teaspoon vanilla extract

1 cup self-raising flour

PREPARATION

Preheat the oven to 350 F , Grease an 8 inch ring mold.

Pour the melted butter into the bottom of the pan and tip to coat evenly .

Sprinkle with the brown sugar.

Drain the pineapple and reserve 1/3 cup of the juice.

Cut the pineapple rings in half and arrange on the bottom.

Beat the extra butter and the superfine sugar with an electric mixer until light and creamy.

Gradually add the beaten eggs, beating well after each addition .

Add the vanilla extract and beat until combined.

Using a metal spoon , fold in the flour alternately with the reserved juice.

Spoon the mixture evenly over the pineapple and smooth the surface.

Bake for 35-40 minutes or until a skwer comes out clean when inserted into the center of the cake .

Leave in pan and let it cool , before unmolding .

Enjoy .

Sunday, May 10, 2009

BREAD SALAD

WHAT DO YOU NEED TO MAKE BREAD SALAD

Bread { usually made from old bread or bread that's become hard}

Green Onion { Scallions } 1 bunch

2 or 3 Ripe tomatoes

1 Big Onion

Olives

Jalapeno Peppers { needed quantity }

2 table spoons of EVOO { Extra Virgin Olive Oil }

Cilantro / kothimeera { Small Bunch }

HOW IS BREAD SALAD MADE ?

Cut the hard bread into equal pieces

Cut the tomatoes into equal pieces { size same as bread pieces }

Slice the onion into thin long slices

Chop the Scallions

Chop the Cilantro

Combine all the above into a salad bowl and add the EVOO and mix well and set aside . All the juice from the tomatoes will be absorbed by the bread pieces . Add the Olives , Jalapeno Peppers and cilantro and mix well.

Serve with fresh ground black pepper .

Tuesday, May 5, 2009

Guide to Buying and Cooking Tilapia

Tilapia is native to the Nile River in Africa and it's often called St. Peter's fish because it has been eaten since biblical times. Today an estimated 1 billion pounds are produced annually, making it the most common farm-raised fish in the world.

Colors vary between black, red or gold. The most common species in the United States are the prolific Nile tilapia, the hearty blue tilapia and the red-colored Mozambique tilapia. Because it is farmed and distributed efficiently, and harvested year-round, tilapia is sometimes the freshest fish at the market. Many Asian food markets even sell them live. Tilapia's wide availability and moderate price make it a consumer favorite.

Cooked tilapia flesh is white, tender and somewhat firm with a flaky texture. Taste is largely determined by the growing environment — water quality and feed — but good-quality tilapia tastes mild and sweet.

Most tilapia is sold when the fish weighs about 1 1/2 pounds. If it's filleted, a thin layer of darker meat below the skin is often removed. But it is best to buy tilapia whole. Fillets are usually frozen, depleting the delicate texture and taste.

Tilapia can be baked, broiled, sautéed, pan-fried or steamed. The bitter-tasting skin should be removed, either before cooking or before serving.

Monday, April 27, 2009

Lime-Grilled Chicken With Cuban Salsa

Ingredients

For the salsa:

7 ounces black beans (half a 15-ounce can)

1 ripe mango, finely diced

3 tablespoons chopped red onion

3 tablespoons lime juice

2 tablespoons fresh cilantro, chopped

1/2 jalapeno pepper, finely diced (optional)

For the chicken:

4 boneless, skinless chicken breast halves

2 teaspoons grated lime peel

2 tablespoons fresh lime juice

2 teaspoons canola oil

1/2 teaspoon salt

1/4 teeaspoon freshly ground black pepper

Preparation

To make the salsa:

In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeno.

To make the chicken:

Place the chicken in a shallow dish. Add the lime peel, lime juice, oil, salt, and pepper and rub the mixture into the chicken. Cover and let stand for 15 minutes.

Meanwhile, preheat your grill or broiler. If using a broiler, coat the broiler pan with cooking spray. Place the chicken on the grill rack or broiler pan and cook 4 inches from the heat, turning once, until the chicken is no long pink in the thickest part, 10 to 12 minutes.

Serve the chicken with the salsa; if desired, slice the chicken into strips before serving.

Makes 4 servings. Per serving: 290 calories, 22g carbohydrates, 37g protein, 5g total fat, 80mg cholesterol, 5g dietary fiber, 620mg sodium

Tuesday, April 21, 2009

Cake - Baked again

so...from the last try , I baked another cake...smaller Baking dish and cute shape too.
So here is how it turned up

Rum and Raisin Cake

1 1/4 cups raisins

1/4 cup dark rum

1 1/2 cups self- rising flour

2/3 cups unsalted butter , chopped

3/4 cup light brown sugar

3 eggs,beaten

Beaten eggs
Flour siffed

Butter and sugar

Add egg , butter , sugar , rum -raisin to the flour

PREPARATION

Preheat oven to 350 F

Greese a baking dish and line the bottom with waxed paper .

Soak raisins and rum in a small bowl for 10 minutes.

Melt the butter and sugar in a small saucepan over low heat , stirring until the sugar has dissolved.

Remove from heat.

Combine with the rum and raisin mixture and add to the flour with egg.

Stir with a wooden spoon until combined

Spoon the mixture into the prepared pan and smooth the surface.

Bake for 40 minutes or until a skewer comes out clean when inserted into the center of the cake.

Here is the cake ...it turned out more like a rum raisin squares as my pan was bigger for the contents quantity.

anyway ..it's delicious

Monday, April 20, 2009

Country Garden Gazpacho With Garlic Croutons

Ingredients
2 large cloves garlic

3 large ripe tomatoes, peeled and cut into chunks

1 medium cucumber, peeled and cut into chunks

1/2 large red bell pepper, cut into chunks

1/2 cup red or white sweet onion, chopped

1 cup tomato juice

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon red ground pepper

1 tablespoon extra-virgin olive oil

2 slices whole-wheat bread, cut into

1/2-inch cubes

Preparation

Drop 1 garlic clove through the feed tube of a running food processor and process until finely chopped. In batches, add the tomatoes, cucumber, bell pepper, and onion; process until pureed. Pour into a large bowl. Stir in the tomato juice, lemon juice, salt, and red pepper. Cover and refrigerate about 2 hours, until well chilled.

Meanwhile, smash the remaining garlic clove with the flat side of a chef's knife or a meat mallet. Place the garlic and oil in a medium nonstick skillet over medium-low heat. Cook, turning and pressing down on the garlic, until golden, about 4 minutes. Discard the garlic. Add the bread cubes to the garlic oil and cook, stirring, until browned and crisp, 2 to 3 minutes. Transfer the croutons to a bowl and let cool.

To serve, stir the soup and ladle it into bowls. Top each serving with some of the croutons. You're going to love it!

Per 1 1/4 cups: 130 calories, 21 g carbohydrates, 4 g protein, 4.5 g total fat, 0 mg cholesterol, 4 g dietary fiber, 450 mg sodium.