Vegetable Cobbler

15 ml vegetable oil 1 tbsp
1 garlic clove, finely chopped 1
250 ml broccoli, cut into florets 1 cup
1 large leek, thickly sliced 1
250 ml frozen peas, thawed 1 cup
50 ml butter 1/4 cup
50 ml flour 1/4 cup
250 ml milk 1 cup
125 ml cheddar cheese, grated 1/2 cup
50 ml all-purpose flour 1/4 cup
3 ml baking powder 3/4 tsp
.5 ml salt 1/8 tsp
50 ml butter 1/4 cup
15 ml fresh parsley, chopped 1 tbsp
30 ml milk 2 tbsp

In a large saucepan; heat oil. Add garlic, broccoli, leek and peas. Saute for 8 minutes or until softened. Transfer vegetables to deep casserole dish.

In the same pan; heat butter. Stir in flour and cook for 1 minute. Gradually stir in milk, stirring until thickened. Bring to boil and simmer gently for 3 minutes. Add all of cheese except a little bit. Stir until melted. Season to taste with salt and pepper. Pour sauce onto vegetables.

In a small bowl, using your fingers, mix flour, baking powder, salt and butter to resemble breadcrumbs. Stir in parsley and milk. Mix to make a dough, adding more milk if necessary. Shape mixture into 8 balls and flatten each one gently with palm of hand. Arrange on top of casserole and sprinkle with reserved cheese. Bake in preheated 425 F (220 C) oven for 20 minutes or until cobbler has risen and is golden.

Serves 4
Read more...

Curried Rice Salad

20 ml pumpkin seeds 1 1/2 tbsp
20 ml curry powder 4 tsp
50 ml vegetable broth 1/4 cup
30 ml olive oil 2 tbsp
30 ml red wine vinegar 2 tbsp
500 ml cooked long-grain white rice 2 cup
125 ml green peas , thawed if frozen 1/2 cup
2 scallions, thinly sliced 2
30 ml golden raisins 2 tbsp
1 small granny smith apple, chopped 1
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp

In a small dry skillet; toast pumpkin seeds over medium-low heat stirring frequently, for 2 to 3 minutes or until they begin to pop and are lightly brown. Transfer seeds to plate to cool.

In same skillet; lightly toast curry powder over low heat, stirring constantly for 1 to 2 minutes or until fragant. Transfer to large bowl.

In a small bowl; whisk broth, oil and vinegar. Add rice, peas, scallions, raisins, pumpkin seeds, apple, salt and pepper. Toss to combine. Serve at once.

Serves 6
Read more...

Roasted Onion Sauce

75 ml onion, chopped 1/3 cup
125 ml medium leek, chopped 1/2 cup
7 garlic cloves, peeled 7
7.5 ml olive oil 1/2 tbsp
1 ml salt 1/4 tsp
40 ml malt vinegar 3 tbsp
250 ml prepared demi-glace sauce 1 cup
12 pearl onions, peeled 12
250 ml prepared demi-glace suace 1 cup

In a small baking dish; toss onion, leek, garlic, oil and salt. Roast in preheated 425 F (220 C) oven, stirring occasionally, for 25 minutes or until golden brown. Stir vinegar into hot pan, scraping up brown bits from bottom of pan. Pour contents into large saucepan and add demi-glace. Partially cover, bring to simmer and cook for 30 minutes. Strain sauce through fine sieve, pressing down on the solids. Discards solids. Wonderful served over pork chops.

Serves 4
Read more...

Biggest Loser Family Cookbook

Biggest Loser Family Cookbook: Budget-Friendly Meals Your Whole Family Will Love
By Devin Alexander, Biggest Loser Experts and Cast, Melissa Roberson
List Price: $21.95
Price: $13.97 & eligible for FREE Super Saver Shipping on orders over $25. Details

Availability: Usually ships in 24 hours
Ships from and sold by Amazon.com


Product Description

As grocery costs continue to rise, many family cooks are finding themselves in a tough predicament: How can they feed their families healthy, satisfying meals without breaking the bank? In The Biggest Loser Family Cookbook, New York Times best-selling author Devin Alexander shows families that eating on a budget can be easy, nutritious—and delicious! With more than 125 recipes that will satisfy every member of the family, Chef Alexander provides complete, affordable options for breakfast, lunch, and dinner, along with mix-and-match side dishes, healthy snacks, and desserts. From Broccoli & Cheddar Frittatas to Steak Fajita Quesadillas, Family Sized Meatball Parmesan to Peanut Butter Fudge Sundaes, these wholesome, satisfying dishes will become an essential part of every family cook’s repertoire. In addition to an overview of the Biggest Loser eating plan and Chef Alexander’s recipes, readers will find helpful cooking and cost-saving tips from favorite Biggest Loser contestants and online club members. They will also find simple ways to get kids involved in the kitchen and fun ideas for family mealtimes. Designed to make healthy eating accessible for everyone, The Biggest Loser Family Cookbook will help pad wallets—not waistlines.

Product Details

* Amazon Sales Rank: #98 in Books
* Published on: 2008-11-11
* Released on: 2008-11-11
* Original language: English
* Number of items: 1
* Binding: Paperback
* 256 pages

Editorial Reviews

About the Author
DEVIN ALEXANDER is the host of Healthy Decadence with Devin Alexander on Discovery Health Channel and is the author of the New York Times best-selling The Biggest Loser Cookbook. She’s written articles for Prevention, Women’s Health, Shape, and Fitness, among others, and has appeared on Good Morning America, The View, The Biggest Loser, and more. She lives in Los Angeles. MELISSA ROBERSON is the editor of BiggestLoserClub.com. She has worked on new media projects for the New York Times, Amazon.com, and BarnesandNoble.com, among others. She lives in Hoboken, New Jersey.

Read More




Read more...

Rosemary Tomato Cream Spaghetti

20 ml olive oil 1 1/2 tbsp
1 medium onion, chopped 1
5 ml fresh rosemary, minced 1 tsp
550 ml canned crushed tomatoes 2 1/4 cup
125 ml heavy cream 1/2 cup
455 g dry spaghetti noodles 1 lb

Heat oil in large saucepan over low heat. Add onion and cook, stirring occasionally, for 3 minutes or until translucent. Add rosemary and cook 30 seconds. Stir in tomatoes and simmer for 6 to 8 minutes or until onion is tender. Stir in cream and simmer for 2 to 3 minutes or until sauce is lightly thickened.

Cook pasta according to package directions for al dente. Drain. Return pasta to pot over low heat. Stir in sauce and season with salt and pepper to taste. Heat together, stirring, for 30 seconds.

Serves 4
Read more...

Breakfast Camping Recipes - Lemony Maple Blueberry Sauce

Spice up your oatmeal with lemony blueberry sauce. Or go for camp-side blueberry pancakes--topped by more blueberry sauce.

by: Backpacker Contributors

Lemony Maple Blueberry Sauce

1/2 pint fresh blueberries (Substitutes: any other berry, or soft fruit like peach, pear, and plum)
1/2 cup real maple syrup
1/2 lemon (juice and rind)
1 tablespoon brown sugar
1 tablespoon butter

At home: Pack syrup in a leakproof bottle; pack sugar in a zip-top bag.

In camp: Using a sharp knife, gently peel the yellow part of the lemon rind. Avoid cutting too deep into the white part of the skin (it's bitter). Finely chop the yellow peel and set aside. In a skillet, melt the butter over low heat, then add the blueberries. Mash some of the blueberries with a fork, then add the remaining ingredients, including the lemon rind. Simmer over low heat for about 5 minutes until the mixture starts to thicken. Makes 1 cup.

Note: Pour over pancakes, oatmeal, French toast, breads, or cakes.

Down East Blueberry Pancakes
Maine's celebrated wild blueberries demand real New England maple syrup.

2 cups flour
2 teaspoons baking powder
1/3 cup powdered milk
1/2 teaspoon salt
1/3 cup blueberries
3 tablespoons oil
2 cups water

At home: Combine the first 4 ingredients in a zip-top bag.

In camp: Add water and 2 tablespoons oil to flour mixture and knead bag until combined; stir in blueberries. Heat remaining oil in pan until it sizzles. Drop 4-inch circles of batter into pan, and cook 2 minutes or until bubbles form on top. Flip and cook 1 minute more or until pancakes are golden brown. Makes 15 pancakes.

Note: To substitute dried blueberries for fresh, soak berries in 1/2 cup water for 5 minutes. Make batter using 1 1/2 cups water, then add the berries and water.
Read more...

Chicken Cacciatore

8 chicken thighs 8
1 small onion, chopped 1
2 large garlic cloves, chopped 2
225 g button mushrooms, chopped 1/2 lb
300 ml canned tomatoes, drained & chopped 1 1/4 cup
1/2 beef boullion cube 1/2


In a large deep skillet; heat oil over high heat. Add thighs skin side down and brown for 3 to 5 minutes or until golden. Turn and lightly brown other side. Remove to platter. Pour off all but 2 tablespoons (30 ml) oil.

Reduce heat to medium. Stir in onion and garlic. Stir in mushrooms. Cook for about 5 minutes, stirring occasionally until vegetables begin to soften. Add tomatoes. Crumble boullion cube into mixture. Return chicken to skillet and cover. Reduce heat to low. Simmer for 25 to 30 minutes or until thighs are tender.

Transfer chicken to platter. Boil down juices over medium heat until lightly thickened. Pour over chicken.

Serves 4
Read more...

Sauteed Peppered Mushrooms

7 ml olive oil 1 1/2 tsp
750 g button mushrooms, sliced 1 1/2 lb
1 green or red pepper, finely chopped 1
15 ml garlic, minced 1 tbsp
15 ml worcestershire sauce 1 tbsp
- black pepper to taste -

Heat a large non-stick skillet over medium-high heat. When hot, add oil, then mushrooms, green pepper and garlic. Cook, stirring occasionally, until mushrooms are tender or about 6 to 8 minutes. Add worcestershire sauce and pepper. Cook until moisture is evaporated and mushrooms are lightly brown or about 8 minutes.

Serves 4
Read more...

Basil & Olive Oil Dip

1 large garlic clove 1
175 ml packed basil leaves 3/4 cup
4 anchovy fillets in oil, drained 4
125 ml extra virgin olive oil 1/2 cup
.5 ml crushed red pepper flakes 1/8 tsp
- raw vegetables such as cut up carrots, cauliflower & broccoli florets -

In a food processor with machine running; add basil and anchovies. Process until basil is finely chopped.

With machine running, gradually add oil. Add red pepper flakes and pulse to combine.

Pour mixture into small bowl. Serve with raw veggies.

Serves 6
Read more...

Soto Sulung

Gambar dari Sexy Chef
Bahan :

* 500 gr jerohan sapi (usus muda, babat, limpa, lidah) Otak sapi secukupnya Hati sapi secukupnya 1 batang seledri, diiris halus 1 batang daun bawang, diiris halus bawang goreng, secukupnya 200 gr daging agak berlemak garam dan bumbu penyedap secukupnya

Bumbu yang dihaluskan :

* 12 butir bawang merah
* 5 siung bawang putih
* sendok teh merica
* sekerat jahe dan lengkuas


Cara membuat :

* Bersihkan jerohan dengan air panas kemudian cuci sampai bersih. Rebus sampai empuk, potong-potong agak besar kecuali hati dan otak baru dipotong bila akan menghidangkan.
* Daging direbus sampai empuk dan potong ukuran 3 x 3 cm
* Bumbu yang sudah dihaluskan ditumis dengan daun pre, sampai baunya harum. Masukkan ke dalam rebusan jerohan dan daging yang sudah diiris tadi.
* Bila daging dan jetohan sudah empuk diangkat dan siap disidangkan.

Bahan untuk sambal :

* 7 cabai merah direbus
* 6 cabai rawit direbus
* 3 butir kemiri, digoreng
* garam secukupnya

Cara membuat sambal :

* Semua bahan tadi dihaluskan, tambahan sedikit air matang panas suam-suam (hangat-hangat kuku).
* Tambahkan perasaan air jeruk nipis.

Resep dari Claudie Lum
Read more...

Ayam Rica-rica

Rudy Choiruddin

Bahan :

* 1 ekor ayam dipotong 16 bagian
* 2 batang sere di memarkan
* 6 buah bawang merah dirajang
* 1 lembar daun pandan
* 5 lembar daun jeruk
* 50 ml minyak goreng
* 150 ml air
* 1 buah jeruk nipis

Bumbu yang dihaluskan agak kasar:

* 12 buah cabe merah
* 10 buah cabe rawit merah
* 7 siung bawang putih
* 4 cm jahe

Cara Membuat:

* Tumis bawang merah, sere dan daun pandan hingga bawang kecoklatan. Masukkan bumbu yang dihaluskan dan daun jeruk, aduk hingga harum.
* Kemudian masukkan ayam aduk hingga ayam berubah warnanya, tambahkan air, kecilkan api dan tutup. Diungkep hingga airnya agak mengering sambil sekali-sekali diaduk-aduk. Angkat.
* Tambahkan air jeruk, aduk hingga rata.
Read more...

Ayam Goreng Kalasan

Resep kiriman Indra

BAHAN :

* 1 ekor ayam
* 500 cc air kelapa
* 1/2 sendok teh soda kue
* 4 siung bawang putih, dihaluskan
* garam
* minyak goreng

CARA MEMBUATNYA :

* Bersihkan ayam dan belah menjadi dua.
* Rebuslah ayam dengan air kelapa, soda kue, bawang putih dan garam sampai empuk dan airnya mengering.
* Panaskan minyak dan goreng ayam sampai warnanya kuning kecoklatan, angkat.
Read more...

Red Summer Soup

1 can julienne beets, drained (14 oz / 398 ml) (reserve liquid) 1
1 small head red cabbage, shredded 1
1 package frozen raspberries in juice (10 oz / 284 g) undrained 1
15 ml lemon juice 1 tbsp

In a medium saucepan; bring 1 cup (250 ml) water, beet liquid and cabbage to boil. Reduce heat, cover and simmer for 1 hour or until cabbage is very tender.

Pour cabbage mixture and raspberries into blender. Cover and process until smooth.

Return to saucepan. Stir in beets and lemon juice. Heat over medium heat, stirring occasinally until hot.

Serves 6




Read more...

Warm Bean Salad

284 g fresh spinach, washed 10 oz
1 can cannellini beans, rinsed & drained (14 oz / 398 ml) 1
1 large red bell pepper, chopped 1
150 ml italian dressing 1
- pepper to taste -

In a large bowl; tear up spinach into bite size pieces. Add beans and set aside.

In a small saucepan; heat bell pepper and dressing to boiling. Add pepper to taste. Reduce heat to low. Cook uncovered for 2 minutes, stirring occasionally.

Pour bell pepper mixture over spinach and beans. Toss. Serve warm.

Serves 4
Read more...