AYAM PANGGANG ISI OATMEAL

Bahan :
1 Ekor ayam ras
1 Sdm air jeruk nipis
½ sdm merica bubuk
½ sendok garam

Adonan Isi :
150 gr daging sapi giling
5 buah ati ayam
200 g quakeroats instant
2 sdm kecap asin
2 sdm kecap manis
1 sdm ang ciu
1 sdm garam
½ sdm merica
3 lembar roti tawar,rendam dengan 2 sdm susu non-fat
2 btr telor, kocok lepas
1 buah apel, kupas, cincang kasar

Bumbu Untuk olesan, Aduk rata:
2 sdm minyak
Conola/minyak jaetun
1 sdm kecap asin
2 sdm kecap manis
½ sdm bumbu ngo hiong

Pelengkap:
5 lembar selada kering
200 wortel potong-potong,rebus sebentar
100 gr buncis,rebus sebentar.


Cara membuat:
Panaskan oven hingga suhu 160 celcius
Lepaskan daging ayam beserta tulangnya(kecuali bagian sayap dan paha) melalui lubang perut dengan menggunakan ujung pisau yang tajam. Lakukan dengan hati-hati agar kulit tidak sobek. Lumuri ayam dengan air jeruk nipis, merica dengan garam. Sisihkan.
Adonan isi: masukan daging ayam, daging sapi giling, dan ati ayam ke dalam food processor. Proses hingga halus. Tambahkan Quaker Oats instant dan semua sisa bahan adonan isi, aduk rata.
Masukan adinan isi ke dalam perut ayam sambil padatkan. Jahit bagian bawah perut ayam agar tidak keluar.
Kukus ayam dalam dandang panas selama 45 menit hingga matang. Angkat
Taruh ayam isi dalam pinggan tahan panas. Semir seluruh permukaan ayam dengan bumbu olesan hingga rata.
Panggang dalam oven selama 30 menit sambil sesekali olesi dengan bumbu olesan hingga kering dan kecoklataan. Angkat
Iris-iris ayam isi panggang. Sajikan hangat bersama pelengkap.
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Italian Pancakes

250 ml pizza or spaghetti sauce, warmed up 1 cup
500 ml original bisquick mix 2 cup
250 ml milk 1 cup
2 eggs 2
125 ml mozzarella cheese, shredded 1/2 cup
125 ml pepperoni, finely chopped 1/2 cup
50 ml green bell pepper, finely chopped 1/4 cup
10 ml italian seasoning 2 tsp
125 ml small tomato, finely chopped 1/2 cup


In a large bowl; stir bisquick mix, milk and eggs together until blended. Stir in cheese, pepperoni, pepper, italian seasoning and tomatoes. Spoon batter by tablespoonfuls onto hot lightly greased skillet over medium heat, spreading slightly.

Cook pancakes until dry around edges. Turn and cook other sides until golden. To serve, dunk pancakes into pizza sauce.

Serves 8
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Best Ever Turkey Stuffing

60 ml butter 5 tbsp
2 medium onions, chopped 2
500 ml apple, chopped 2 cup
250 ml celery, chopped 1 cup
500 g breakfast sausage 1 lb
750 ml corn bread, crumbled 3 cup
750 ml french bread, crumbled 3 cup
750 ml sandwich bread, crumbled 3 cup
7 ml dried thyme 1 1/2 tsp
250 ml fresh parsley, chopped 1 cup
2 eggs, lightly beaten 2
- salt & pepper to taste -
500 ml turkey or chicken broth 2 cup

In a large skillet; melt 2 tablespoons (30 ml) butter over medium heat. Add onion and cook, stirring, for 4 to 5 minutes or until softened. Transfer to large mixing bowl.

In same skillet; add 2 tablespoons (30 ml) butter. When melted, add apple and cook, stirring, for 5 to 6 minutes or until light golden. Transfer to mixing bowl with onion.

In same skillet; add remaining butter. Add celery and cook, stirring, for 5 to 6 minutes or until softened. Transfer celery to the mixing bowl.

In same skillet; add sausage. Cook, stirring to break up sausage, for 7 to 8 minutes or until lightly brown. Transfer to paper towels to drain. Then add to mixing bowl with other ingredients. Stir to combine.

Add corn bread, french bread, sandwich bread, thyme, parsley and eggs to bowl and stir just to combine. Season with salt and pepper. Pour in enough broth to moisten dressing but not enough to make it runny. Spoon dressing into 13 x 9 inch (33 x 23 cm) baking dish.

Bake in preheated 350 F (180 C) oven for 45 minutes or until firm to the touch. This also makes enough stuffing to stuff a large bird.

Serves 12
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Grilled Egg Sandwich

50 ml cheddar cheese, grated 1/4 cup
15 ml mayonnaise 1 tbsp
2 green onions, chopped 2
2 slices white bread 2
1 egg 1
30 ml milk 2 tbsp
- salt & pepper to taste -

In a small bowl; blend cheese, mayonnaise and onion. Spread thickly on one slice of bread. Top with other slice to make sandwich.

In a shallow dish; beat egg, milk, salt and pepper together. Lay sandwich in mixture. Press down with spatula so bread absorbs liquid. Leave to soak for few minutes.

Heat a lightly greased skillet over medium-high heat. Add sandwich and fry for 3 to 4 minutes on each side until puffed and golden brown.

Serves 1
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Cottage Pie

500 g potatoes, peeled & diced 1 lb
15 ml butter 1 tbsp
30 ml milk 2 tbsp
15 ml vegetable oil 1 tbsp
1 onion, finely chopped 1
8 oz lean ground beef 1/2 lb
1 carrot, diced 1
125 ml frozen peas, thawed 1/2 cup
15 ml ketchup 1 tbsp
5 ml soy sauce 1 tsp

Cook potatoes for 10 to 15 minutes or until tender. Drain well and mash with butter and milk.

In a large skillet; heat oil over medium-high heat. Add onion, beef, carrot and peas. Saute for 5 minutes. Add ketchup, soy sauce and about 3 tablespoons (40 ml) water. Cover and simmer for 20 minutes.

Transfer to casserole dish. Top with mashed potatoes and bake for 20 minutes or until golden.

Serves 4
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Double Orange Soup

625 ml vegetable stock 2 1/2 cup
2 large carrots, grated 2
1 small onion, finely chopped 1
1 garlic clove, finely chopped 1
1 small potato, grated 1
2 juice of oranges 2
- salt & pepper to taste -

In a large saucepan; add stock, carrot, onion, garlic and potato. Bring to boil. Cover and simmer for 20 minutes.

Stir in orange juice and salt and pepper. Heat through and simmer for 5 minutes. Serve as is or pass through a sieve for a smoother, thicker soup.

Serves 2




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Sweet & Sour Vegetables

15 ml vegetable oil 1 tbsp
5 ml chili oil 1 tsp
2 onions, sliced 2
2 carrots, thinly sliced 2
2 zucchini, thinly sliced 2
115 g head broccoli, cut into florets 1/4 lb
115 g mushrooms, sliced 1/4 lb
115 g bok choy, halved 1/4 lb
30 ml light brown sugar 2 tbsp
30 ml thai soy sauce 2 tbsp
15 ml rice vinegar 1 tbsp
75 ml cashews 1/3 cup

In a large wok; heat vegetable and chili oil over high heat. Add onions and stir-fry for 1 to 2 minutes or until they begin to soften.

Add carrots, zucchini and broccoli. Stir-fry for 2 to 3 minutes. Add mushrooms, bok choy, sugar, soy sauce and vinegar. Stir fry for 1 to 2 minutes. Sprinkle with cashews and serve.

Serves 4
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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
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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
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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
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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.

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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
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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.
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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
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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
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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
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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
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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.
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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.
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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




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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
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Carmelized Beets and Onions

6 large beets 6
20 ml butter 2 tsp
3 onions, sliced 3
30 ml granulated sugar 2 tbsp
30 ml red wine vinegar 2 tbsp
30 ml water 2 tbsp
- salt & pepper to taste -

In a large pot of boiling water; cook beets for about 40 minutes or until tender. Drain and let cool slightly. Slip off skins and cut beets into sticks.

Meanwhile, in large skillet, melt butter over medium heat. Cook onions, stirring often, for 7 to 10 minutes or until golden. Sprinkle with sugar and vinegar. Reduce heat to low and cook for about 20 minutes or until tender.

Add beets to onions, along with water, salt and pepper over medium heat for 3 to 5 minutes or until heated through.

Serves 4
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All in One Spinach Salad

284 g fresh baby spinach 10 oz
2 eggs, hard cooked & chopped 2
250 ml croutons 1 cup
125 ml mushrooms, sliced 1/2 cup
4 strips bacon, cooked & crumbled 4
50 ml red onion, chopped 1/4 cup
50 ml fresh parsley sprigs 1/4 cup
15 ml pimiento, diced 1 tbsp
2 cloves garlic 2
50 ml mayonnaise 1/4 cup
25 ml ketchup 2 tbsp
15 ml red wine vinegar 1 tbsp
10 ml anchovy paste 2 tsp
- salt & pepper to taste -

Place spinach in large salad bowl. Add eggs, croutons, mushrooms and bacon.

In a blender; puree onion, parsley and pimiento. With machine running; drop garlic through feed tube. Add mayonnaise, ketchup, lemon juice, vinegar, anchovy paste, salt and pepper. Puree until blended. Toss with salad.

Serves 6
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Red Pepper Mayo

2 sweet red peppers 2
125 ml mayonnaise 1/2 cup
10 ml red wine vinegar 2 tsp
- pinch cayenne pepper -

Broil or grill red peppers, turning several times, for about 20 minutes or until blistered and charred all over. Let cool, peel and seed.

In food processor; puree peppers. Add mayonnaise, vinegar and cayenne. Process until combined. This is great served on burgers or hotdogs and can be stored in the refrigerator for up to 1 day.

Serves 6
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Corn Custard Pudding

3 eggs 3
375 ml corn kernels 1 1/2 cup
250 ml light cream 1 cup
250 ml swiss cheese, shredded 1 cup
125 ml green onion, chopped 1/2 cup
50 ml sweet red oeooer, chopped 1/4 cup
50 ml all purpose flour 1/4 cup
5 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
125 ml dry bread crumbs 1/2 cup
25 ml butter, melted 2 tbsp

In a large bowl; whisk eggs. Stir in corn, cream, cheese, onion and red pepper. Whisk in flour, salt and pepper. Pour into lightly greased 6 cup (1.5 L) casserole dish.

In a small bowl; toss bread crumbs with butter. Sprinkle over corn mixture.

Place dish in larger pan; pour in enough boiling water in large pan to come halfway up side of dish. Bake in preheated 375 F (190 C) oven for 50 to 60 minutes or until puffed and knife inserted in centre comes out clean.

Serves 4
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Potato and Mushroom Strudel

15 ml butter 1 tbsp
1 onion, sliced 1
1 clove garlic, minced 1
250 ml mushrooms, sliced 1 cup
575 ml potatoes, diced 2 1/3 cup
15 ml fresh thyme, chopped 1 tbsp
30 ml water 2 tbsp
50 ml parmesan cheese, grated 1/4 cup
1 green onion, chopped 1
- salt & pepper to taste -
4 sheets phyllo pastry 4
50 ml butter, melted 1/4 cup

In a large skillet; melt butter over medium heat. Cook onion, garlic and mushrooms, stirring often, for 5 minutes or until liquid is absorbed.

Stir in potatoes and 2 teaspoons (10 ml) thyme. Add water, cover and cook for 8 to 10 minutes or until potatoes are tender. Remove from heat. Stir in parmesan cheese, green onion, salt and pepper. Let cool.

Place one sheet of phyllo on work surface while keeping others covered in damp towel. Brush sheet lightly with butter. Layer remaining phyllo on top, brushing each sheet with butter.

Spoon potato mixture over phyllo, leaving 2 inch (5 cm) border along one long side and 1 inch (2.5 cm) border at each short end. Starting at other long side, carefully roll up jelly roll-style, folding in edges while rolling. Place, seam side down, on lightly greased baking sheet. Brush with butter.

Bake in preheated 400 F (200 C) oven for 18 to 20 minutes or until golden crisp. Let stand for 5 minutes. Sprinkle with remaining thyme. Slice diagonaly with serrated knife.

Serves 4
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Balsamic Zucchini

40 ml balsamic vinegar 3 tbsp
40 ml raisins 3 tbsp
15 ml fresh mint, minced 1 tbsp
5 ml dark brown sugar 1 tsp
1 garlic clove, halved 1
- salt & pepper to taste -
- vegetable oil for frying -
8 small zucchini, sliced 8
15 ml pine nuts, toasted 1 tbsp


In a large bowl; stir vinegar, raisins, mint, sugar, garlic, salt and pepper together. Set aside.

In a large skillet; heat a small amount of oil over medium-high heat until hot but not smoking. Add 2 cup (500 ml) zucchini slices to oil and fry, stirring occasionally, for 7 to 10 minutes or until golden brown. With slotted spoon, transfer zucchini to strainer to drain.

While still hot; add zucchini to vinegar mixture, stirring to coat. Repeat with remaining zucchini in batches. Add more oil to skillet if necessary.

Let mixture stand at room temperature for at least 1 hour before serving or chill, covered, for up to 3 days.

Serve at room temperature topped pine nuts.

Serves 4
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Green Bean and Corn Salad

1 kg fresh green beans, trimmed 2 lb
375 ml fresh corn kernels1 1/2 cup
30 ml fresh basil, finely chopped 2 tbsp
30 ml flat leaf parsley, finely chopped 2 tbsp
1/2 juice of lemon 1/2
74 ml olive oil 1/3 cup
15 ml balsamic vinegar 1 tbsp
-salt & pepper to taste-
50 ml kalamata olives, pitted & halved 1/4 cup


In a saucepan of boiling water; cook beans for 3 to 4 minutes or until tender crisp. Transfer beans to colander, rinse under cold running water and drain well.

Transfer to large bowl and set aside.
In the same saucepan with boiling water; cook corn kernels for 3 minutes. Drain and cool.

Add corn, basil and parsley to beans. Sprinkle with lemon juice and toss.
In a smal bowl; whisk together oil and vinegar. Season with salt and pepper. Drizzle over salad and toss thoroughly. Place on serving platter and top with olives. Salad may be served warm or chilled.

Serves 6
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Warm Olives

15 ml olive oil 1 tbsp
50 ml fennel, thinly sliced 1/4 cup
1 clove garlic, thinly sliced 1
500 ml mixed olives 2 cup
15 ml orange zest 1 tbsp
15 ml lemon zest 1 tbsp

In a large skillet; heat oil over medium heat. Add fennel and garlic and cook, stirring often, for 5 minutes or until softened.

Add olives with small amount of their juice, orange and lemon zest. Cook, stirring occasionally, for 5 minutes or until warmed through. Serve with toothpicks.

Serves 4
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Baked Pork Dinner

2 large baking potatoes, scrubbed & thinly sliced 2
500 ml mushrooms, sliced 2 cup
2 onion, thinly sliced 2
50 ml basil, minced 1/4 cup
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
4 pork loin cutlets, boneless 4
1 can stewed tomatoes (14 oz / 398 ml) 1

In a large bowl; mix potatoes, mushrooms, onion, basil, salt and pepper together. Pour mixture into a lightly greased 13 x 9 inch (33 x 23 cm) baking dish. Arrange pork cutlets over vegetable mixture. Pour tomatoes over all. Bake, covered, in preheated 325 F (160 C) oven for 1 1/2 hours.

Serves 4
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White Pasta

10 ml olive oil 2 tsp
500 ml mushrooms, sliced 2 cup
3 garlic cloves, minced 3
125 ml milk 1/2 cup
75 ml cottage cheese 1/3 cup
40 ml basil leaves 3 tbsp
40 ml parsley leaves 3 tbsp
30 ml all purpose flour 2 tbsp
5 ml dried oregano 1 tsp
50 ml parmesan cheese, grated 1/4 cup
30 ml asiago cheese, grated 2 tbsp
1 L fusilli 4 cup
225 g green beans, trimmed & cut into large pieces 1/2 lb

In a large skillet; heat oil. Add mushrooms and garlic. Cook, stirring, for 5 minutes or until mushrooms release their liquid.

In a blender; puree milk, cottage cheese, basil, parsley, flour and oregano. Add to mushroom mixture. Stir in parmesan and asiago cheese. Cook, stirring, about 2 minutes, or until heated through.

Meanwhile, cook pasta according to package directions adding the green beans during the last 4 minutes of cooking. Drain and transfer to large bowl. Top with mushroom sauce and toss to coat.

Serves 4
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MUSHROOM SOUP WITH GREMOLATA

An Italian-style relish adds the robust taste of garlic, parsley, and lemon.
From : Backpacker Magazine

1 small garlic clove
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 teaspoon lemon zest
3 cups dried mushrooms (cremini, shiitake, oyster, or white)
2 tablespoons olive oil
3 tablespoons flour
4 cups water
4 chicken bouillon cubes
3 green onions
Salt and pepper to taste

At Home
Place lemon zest in a zip-top bag.

In Camp
To make the gremolata, mince garlic and finely chop parsley. Combine with lemon zest, stir and set aside. Slice mushrooms and add to a pot with the olive oil. Sauté for 5 minutes. Add flour, stirring for 2 to 3 minutes or until flour browns slightly. Gradually add water and stir until smooth. Add bouillon cubes, heat to a boil, and simmer 5 minutes. Season with salt and pepper. Slice green onions and add to the pot. Spoon stew into bowls and garnish with gremolata. Serves 2-3.
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Turkey and Cabbage Noodle Dish

4 italian sausage, cut into chunks 4
1 carrot, chopped 1
1 onion, chopped 1
1 celery rib, thinly sliced 1
2 garlic cloves, minced 2
750 ml cabbage, chopped 3 cup
1 can diced tomatoes (14 oz / 398 ml) 1
500 ml hot cooked noodles 2 cup


Heat a large lightly greased skillet. Add sausage and cook, stirring often, for 5 minutes or until almost cooked through. Add carrot, onion, celery and garlic. Cook, stirring, for 5 minutes or until softened.

Add cabbage, tomatoes and broth. Bring to boil. Reduce heat and simmer, covered, for 10 minutes or until sausages are cooked through and vegetables are tender.

Serve noodles topped with sausage and vegetable mixture.

Serves 4
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Backpacking Recipe: Rum and Black Bean Soup

Enjoy this hardy and healthy Mexican soup at home or in camp

by: The Backpacker Editors

1 cup dried black beans
1/2 medium onion, chopped
1/2 stalk celery, chopped
3 sprigs parsley, chopped
1 tablespoon thyme
1 bay leaf
1 tablespoon butter
1 cube beef bullion
2 cups water
1/4 cup dark rum
lime juice to taste
salt and pepper to taste

In camp Put the dried black beans into a liter bottle and fill with 2 cups water to rehydrate for 30 minutes. Drain beans. Cook onion, celery, parsley, thyme, and bay leaf in butter over low heat for 10 minutes. Add bullion, water, and beans. Bring the mixture to a boil, reduce heat, and simmer until beans are tender. Add more water as necessary to keep beans covered. Discard bay leaf and stir in rum, lime juice, and salt and pepper. Serves two as an appetizer.
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Dinner Party: Cooking for a Group

Plan and cook for a group with these time-tested tips.
from : Backpacker Magazine
by: Berne Broudy

Drew chef duty for a dozen hungry hikers? Planning meals for a group isn't quite as simple as tripling the ramen supply. Ellie Mulder, kitchen manager at Yamnuska Guide Service in Canmore, British Columbia, has prepared trail meals for hundreds of hikers and mountaineers with the help of a restaurant computer program and a decade's worth of notes from fellow chefs. Here's how she does it–plus one of her favorite crowd-pleasing recipes.

Estimating quantities

Use these guidelines to determine how much food and fuel you'll need (on a day of moderate-intensity backpacking, most people burn 2,500 to 4,000 calories). Mulder recommends upping the serving size by one third to one half for big eaters, on strenuous trips, and in cold weather. You'll also need more fuel in the winter to prepare extra food, make warm drinks, and melt snow for water.

Planning & Packing

* Choose quick-cooking, one-pot meals. Avoid anything that's greasy, complicated, or requires frying; such foods make clean-up harder and can attract animals.
* Buy in bulk whenever possible. If your grocery store doesn't have a bulk section, check a natural foods store or buy online (try maryjanesfarm.com or harmonyhousefoods.com).
* Prep food at home to speed cooking time. For example, chop the first night's dinner veggies before you leave and pack them in a zip-top bag.
* Save pack space and minimize the trash you'll have to pack out by unwrapping store-bought sauces and mixes and consolidating them in one bag.
* Stay organized (and cook faster) by pre-measuring and pre-mixing ingredients. Pack each meal's ingredients together in one zip-top bag.

Cooking

* Plan on one stove and two cook pots (one for boiling water) for every four people. Using one pot for eight or more people means cooking will take longer–or worse, meals will cook unevenly or burn.
* Add a special touch. Lightweight extras like dried cilantro or crushed peanut garnishes go a long way toward upping your chef cred.

Easy Pesto Pasta for Eight 32 ounces whole-wheat or rice pasta
8 ounces pesto
16 ounces summer sausage, sliced into chunks
8 ounces feta cheese, crumbled
6 ounces pine nuts

At Home
Toast pine nuts in the oven at 350° until browned (about 2 minutes). Let cool and place in a zip-top bag.

In Camp
Prepare pasta according to package directions. Drain, then toss with pesto, sausage, and cheese. Sprinkle with pine nuts and serve.
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Rice and Zucchini Quiche

375 ml cooked brown rice 1 1/2 cup
1 1/2 medium zucchini, shredded & drained 1 1/2
30 ml canned green chiles, chopped 2 tbsp
250 ml cheddar cheese, shredded 1 cup
2 eggs 2
3 egg whites 3
1 ml pepper 1/4 tsp

With moistened hands, press rice evenly into bottom and up sides of lightly greased 9 inch (23 cm) pie plate. Top evenly with zucchini and chiles.

In a medium bowl; combine 1/2 cup (125 ml) cheese, milk, eggs, egg whites and pepper. Pour over zucchini mixture. Sprinkle evenly with remaining cheese. Bake in preheated 375 F (190 C) oven for 45 minutes or until golden brown. Let stand 5 minutes before cutting.

Serves 6
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Bean Chowder

500 ml vegetable broth 2 cup
2 carrots, diced 2
2 celery ribs, diced 2
1 potato, diced 1
1 onion, chopped 1
375 ml corn kernels 1 1/2 cup
250 ml canned cannellini beans, drained & rinsed 1 cup
250 ml milk 1 cup
1 ml pepper 1/4 tsp


In a large saucepan; combine broth, carrots, celery, potato and onion. Bring to boil. Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.

Stir in corn, beans, milk and pepper. Increase heat and bring back to boil. Reduce heat and simmer, uncovered, for 3 minutes or until corn is tender.

Serves 4




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Mushroom Salsa

250 ml mushrooms, sliced 1 cup
1/2 green bell pepper, chopped 1/2
50 ml salsa 1/4 cup
15 ml cilantro, minced 1 tbsp
2 flour tortillas, warmed 2

In a small lightly sprayed skillet; add mushrooms and pepper. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.

Add salsa and cilantro. Cook, stirring, for 1 minute or until heated through. Divide mixture between tortillas and roll up.

Serves 2
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Hot Shrimp Dip

150 ml ricotta cheese 2/3 cup
50 ml cream cheese 1/4 cup
225 g shrimp, peeled, cooked & diced 1/2 lb
1 tomato, chopped 1
1 onion, chopped 1
50 ml canned green chiles, drained & chopped 1/4 cup
2` garlic cloves, minced 2
1 ml salt 1/4 tsp


In a large skillet; melt ricotta and cream cheeses over low heat. Add shrimp, tomato, onion, chiles, garlic and salt. Cook, stirring as needed, for 4 to 5 minutes or until heated through. Transfer to serving bowl. Serve with small pieces or toast or crackers.

Serves 8
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Best Overnight Salad

50 ml olive oil 1/4 cup
15 ml lemon juice 1 tbsp
1 clove garlic, crushed 1
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
1 english cucumber, cut into bite size chunks 1
16 cherry tomatoes, halved 16
1 fennel bulb, diced 1
125 ml red onion, finely diced 1/2 cup
1/2 red pepper, diced 1/2
50 ml fresh mint, chopped 1/4 cup
50 ml parsley, chopped 1/4 cup
125 ml feta cheese, crumbled 1/2 CUP

In a small bowl; whisk together oil, lemon juice, garlic, salt and pepper.

In a large bowl; combine vegetables and herbs. Toss with dressing. Add cheese and mix well. Refrigerate overnight and serve.

Serves 4
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Peanut Butter Hummus

1 can chickpeas, drained & rinsed (19 oz / 561 ml) 1
30 ml water 2 tbsp
50 ml lemon juice 1/4 cup
50 ml olive oil 1/4 cup
125 ml peanut butter 1/2 cup
3 cloves garlic, crushed 3
40 ml fresh parsley, chopped 3 tbsp


In a food processor; blend chickpeas, water, lemon juice, oil, peanut butter and garlic until smooth.

Transfer to bowl and add parsley; mix well.

Serve with raw vegetables or warm pita triangles.

Serves 4
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Roasted Home Fries

2 baking potatoes, cut into wedges 2
30 ml canola oil 2 tbsp
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp


In a large bowl; toss potatoes with oil, salt and pepper. Roast in preheated 375 F (190 C) for 60 minutes or until potatoes are crispy and golden brown.

Serves 2

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Vegetable Miso Soup

625 ml water 2 1/2 cup
50 ml miso paste 1/4 cup
1 ml sesame oil 1/4 tsp
1 green onion, sliced 1
1 carrot, cut into thin matchsticks 1
75 ml peas 1/3 cup
500 ml spinach, stalks removed 2 cup
170 g semi-firm tofu, cut into small cubes 6 oz

In a small saucepan; mix water, miso and sesame oil. Thoroughly mix.

Add onion and carrot and bring to a boil.

Lower heat. Add peas, spinach and tofu. Simmer for 3 minutes. Stir and serve.

Serves 2

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Asparagus Risotto

16 asparagus stalks, trimmed & cut into large pieces 16
250 ml shelled peas 1 cup
30 ml oil 2 tbsp
1 onion, diced 1
1 fennel bulb, diced 1
250 ml arborio rice 1 cup
750 ml chicken stock 3 cup
15 ml lemon zest 1 tbsp
250 ml parmesan cheese, grated 1 cup
- salt & pepper to taste -

Steam asparagus and peas for 3 minutes or until tender. Rinse under cool water to stop the cooking process.

In a large skillet; heat oil. Add onion and fennel. Cook for about 5 minutes or until softened. Add rice and stir until coated in oil. Add chicken stock 1/2 cup (125 ml) at a time, stirring frequently. As rice absorbs stock, add more, stirring often to prevent rice from sticking. Reserve 1/4 cup (50 ml) to add at the end. The rice should be firm and fully cooked after about 25 minutes.

During the last 5 minutes of cooking; add vegetables and lemon zest. Stir gently. Remove from heat and add the last of the stock, cheese, salt and pepper. Stir until cheese melts.

Serves 4
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Lamb Burgers

750 g ground lamb 1 1/4 lb
75 ml onion, diced 1/3 cup
50 ml fine bread crumbs 1/4 cup
1 clove garlic, crushed 1
1 ml salt 1/4 tsp
2 ml pepper 1/2 tsp
15 ml fresh mint, finely chopped 1 tbsp
1 ml red pepper flakes, crushed 1/4 tsp
1 egg 1

In a large bowl; mix together lamb, onion, bread crumbs, garlic, salt, pepper, mint and pepper flakes. Form into patties.

Place burgers on a baking sheet and cook in preheated 375 F (190 C) oven for 20 minutes or until cooked through, flipping after 10 minutes. Serve on whole wheat buns with your favourite toppings.

Serves 6
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Spinach and Tomato Frittata

225 g mushrooms, sliced 1/2 lb
30 ml oil 2 tbsp
250 ml fresh baby spinach, stems removed 1 cup
250 ml feta cheese, crumbled 1 cup
1 tomato, diced 1
75 ml fresh basil, chopped 1/3 cup
10 eggs, beaten 10
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp

In a large skillet; heat oil over medium heat. Add mushrooms and saute for 10 minutes. Set aside.

Add spinach and heat for 3 minutes or until wilted. Cool spinach and squeeze to drain excess liquid. Dice.

In a large bowl; combine mushrooms, spinach, cheese, tomato, basil, eggs, salt and pepper. Mix thoroughly.

Pour mixture into lightly greased 8 x 8 inch (20.5 x 20.5 cm) baking dish and cook in preheated 350 F (180 C) oven for 35 to 45 minutes or until frittata is cooked through. It should be golden brown around the edges and a knife inserted in the middle should come out clean.

Serves 6
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Roasted Broccoli

1.3 L broccoli florets 5 cup
30 ml light balsamic vinaigrette 2 tbsp
20 ml balsamic vinegar 1 1/2 tsp


In a large resealable plastic bag; combine broccoli, vinaigrette and vinegar. Shake the bag to coat well. Arrange broccoli on lightly greased baking sheet in a single layer. Bake in preheated 400 F (200 C) oven for 12 to 15 minutes or until broccoli is tender-crisp and lightly browned.

Serves 4

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Caprese Salad

4 medium tomatoes, cut into thick slices 4
5 ml olive oil 1 tsp
- salt & pepper to taste -
250 ml mozzarella cheese, shredded 1 cup
50 ml fresh basil, finely chopped 1/4 cup


Arrange one tomato, overlapping in a circle, per plate. Lightly drizzle olive oil over tomatoes. Season with salt and pepper. Then sprinkle cheese over top and then basil.

Serves 4
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Sweet Potato Hashbrowns

500 g sweet potatoes, peeled & cubed 1 lb
125 ml green pepper, chopped 1/2 cup
175 ml cooking onion, chopped 3/4 cup
7 ml garlic, minced 1 1/2 tsp
7 ml olive oil 1 1/2 tsp
1 ml paprika 1/4 tsp
- salt & pepper to taste -

In a large bowl; combine sweet potatoes, green pepper, onion, garlic, olive oil and paprika. Toss to combine. Transfer to large baking sheet and arrange in a single layer.

Bake in preheated 400 F (200 C) oven for 20 minutes. Turn and bake an additional 20 to 25 minutes or until potatoes are tender. Season with salt and pepper.


Serves 4
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Soup with beef, water chestnuts and rice

For 4 persons

INGREDIENTS
350 g lean beef (such as steak or ground)
1 l fresh beef broth
1 cinnamon stick, crushed
1 star
2 el dark soya sous
2 el dry sherry
3 el tomato
115 g water chestnuts, drained and strips
175 g cooked white rice
1 tl grated orange peel
6 el orange juice
salt and pepper

Garnish:
grated orange peel
2 el chives, finely cut

Remove all fat from the meat. Cut the beef into thin strips and place them in a large pan

Pour the broth over the meat and add the cinnamon, star anise, soy sauce, sherry, tomato puree and water chestnuts again. Bring all to boil. Foam with a spoon the fat from the surface. Put the lid on the pan and let the soup simmer about 20 minutes or until beef is cooked.

Foam the soup again. Remove the cinnamon and star anise from the soup.

Stir the rice, orange peel and orange juice by the soup. Add salt to taste and pepper. Heat the soup still 2 to 3 minutes, and scoop it into warm soup bowls. Garnish the soup with orange peel and chives.

VARIATION
If you omit the rice, you need a lighter soup that is ideal as a starter in eastern maaltijdl. Do you want a real meal soup, add extra vegetables such as carrots, peppers, corn or zucchini
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Chicken-asparagus soup

For 4 persons

INGREDIENTS
225 g fresh asparagus
8.5 dl fresh chicken
1.5 dl dry white wine
1 sprig fresh parsley, dill and tarragon
1 clove garlic
60 g vermicelli or rice noodles
350 g lean cooked chicken, chopped
salt and white pepper 1 small leek


Wash asparagus and remove the woody parts. Cut the asparagus into pieces of 4 cm.

Pour the broth and wine in a large pot and bring mixture to boil

Wash the herbs and tie them together into a bouquet garni. Add a clove of garlic with the herbs, asparagus and noodles to the broth. Put the lid on the pan and let it all cook 5 minutes.

Stir the chicken from the broth to taste and add salt and pepper. Let the soup is still 3 to 4 minutes to cook until everything is warm.

The leek in half lengthwise and wash them well under the tap. Dry the leeks and cut it julienne.

Hall herbs and garlic in the broth

Divide the soup bowls of hot soup, bestroi soup with leeks and serve the soup as hot as possible

VARIATION
You can use this recipe using your favorite herbs, but use it with a subtle herbal taste, so they do not dominate the asparagus. Small, young shoots are the best and give the best result.

TIP OF THE COOK
Rice Noodles do not contain fat and are a good alternative to ordinary einoedels
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Chicken with Lemon Sauce

4 chicken breasts, boneless & skinless 4
1 large onion, chopped 1
20 ml butter 1 1/2 tbsp
1 ml fresh rosemary, finely chopped 1/4 tsp
2 egg yolks 2
50 ml fresh lemon juice 1/4 cup

In a large skillet; melt butter over medium-low heat. Add onion and cook, stirring occasionally, for 10 to 12 minutes or until golden brown.

Add chicken and rosemary. Add 1 tablespoon (15 ml) water. Bring to a simmer and cover. Cook for 12 to 15 minutes, stirring occasionally, until chicken is just cooked. Remove skillet from heat.

In a small bowl; lightly beat egg yolks with fork. Slowly add lemon juice. Reduce heat to low and return skillet to heat. Gradually, stir in egg mixture to juices in skillet. Cook for 30 to 60 seconds, stirring until thickened and chicken is coated. Remove from heat and season with salt and pepper.

Serves 4
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Basic Pot Roast

30 ml vegetable oil 2 tbsp
2 kg beef pot roast 4 lb
50 ml vinegar 1/4 cup
50 ml ketchup 1/4 cup
30 ml soy sauce 2 tbsp
30 ml worcestershire sauce 2 tbsp
5 ml rosemary, crumbled 1 tsp
2 cloves garlic, minced 2
10 ml mustard 2 tsp
3 medium potatoes, cut into large chunks 3
3 medium carrots, cut into large chunks 3
2 onions, cut into quarters 2

In a large pot with a lid; heat oil over medium heat. Add roast to pot, turning it over and over until all sides are browned and crusty. Sprinkle with salt and pepper.

In a small bowl; combine vinegar, ketchup, soy sauce, worcestershire sauce, rosemary, garlic and mustard. Pour mixture over meat. Cover tightly with lid. Simmer over low heat for 1 1/2 hours.

Add potatoes, carrots and onions to pot arranging around meat. Cover and simmer for 1 more hour.

Serves 6
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Baked Onions in Tomato Juice

1.4 kg onions, peeled & cut in half keeping root end intact 3 lb
250 ml tomato juice 1 cup
250 ml water 1 cup
30 ml butter 2 tbsp
30 ml maple syrup 2 tbsp
- salt & pepper to taste -

In a baking dish; place onions, cut side up.

In a saucepan; blend tomato juice, water, butter, maple syrup, salt and pepper. Bring mixture to boil over medium heat, stirring occasionally. Pour mixture over onions.

Bake, uncovered, in preheated 400 F (200 C) oven for 1 hour 30 minutes until brown and tender. Baste every 30 minutes.

Wonderful served with roast pork or ham.

Serves 6
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Garden Risotto

30 ml olive oil 2 tbsp
1 large onion, chopped 1
2 cloves garlic, minced 2
500 g carrots, chopped 1 lb
500 ml arborio rice 2 cup
2 L chicken stock 8 cup
500 g asparagus, trim & cut into large pieces 1 lb
250 ml fresh green peas 250 ml
250 ml green onions, chopped 1 cup
125 ml fresh basil, shredded 1/2 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml lemon juice 1 tbsp

In a large saucepan; heat oil over medium heat. Add onion, garlic and carrots and saute for 10 minutes or until onion is tender. Stir occasionally.

Stir in rice and half of stock. Bring to boil, stirring often. Reduce heat to low and simmer for 15 minutes. Add asparagus and simmer for 10 minutes.

Stir in peas and remaining stock. Simmer for 10 minutes or until vegetables are tender, mixture is creamy and rice is still slightly firm.

Stir in green onions, basil, parmesan, lemon juice, salt and pepper.

Serves 4
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Potato and Mushroom Casserole

2 large baking potatoes, peeled & thinly sliced 2
3 ml salt 3/4 tsp
30 ml olive oil 2 tbsp
500 ml mushrooms, sliced 2 cup
125 ml parmesan cheese, grated 1/2 cup
1 onion, sliced 1
2 cloves garlic, minced 2
15 ml fresh parsley, chopped 1 tbsp
2 ml dried thyme 1/2 tsp
1 ml pepper 1/4 tsp
500 ml mozzarella cheese, shredded 2 cup

In a large bowl; toss potatoes with 1/2 teaspoon (2 ml) salt and half of oil.


In another bowl; toss mushrooms, half of parmesan cheese, onion, garlic, parsley, thyme, pepper and remaining salt.

In a lightly greased casserole; arrange one-third potatoes in slightly overlapping layer. Cover with half of mushroom mixture, then one-third mozzarella. Repeat layers. Arrange remaining potatoes over top. Sprinkle with remaining mozzarella and parmesan cheese. Drizzle with remaining oil.

Bake in preheated 400 F (200 C) oven for 40 to 45 minutes or until tender. Let stand for 10 minutes.

Serves 4
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Sweet Potato and Onion Gratin

6 medium sweet potatoes, peeled & thinly sliced 6
3 medium red onions, thinly sliced 3
375 ml apple cider 1 1/2 cup
10 ml light brown sugar 2 tsp
- salt & pepper to taste -
15 ml fresh thyme leaves 1 tbsp
15 ml butter, cut into small pieces 1 tbsp


In a baking dish; arrange sweet potatoes and onion slices in alternate layers.

In a small saucepan; combine cider, brown sugar, salt and pepper. Cook, over medium heat, stirring often until sugar dissolves. Pour cider mixture over potatoes and onions. Sprinkle with thyme and dot with butter.

Cover and bake in preheated 350 F (180 C) oven for 1 hour. Remove lid (or tin foil) and continue baking, basting often, for about 20 minutes longer or until poatoes and onions are tender.

Serves 6
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Red Pepper Cornbread

250 ml red peppers, roasted 1 cup
30 ml butter 2 tbsp
250 ml stone-ground yellow cornmeal 1 cup
250 ml all-purpose flour 1 cup
30 ml sugar 2 tbsp
10 ml baking powder 2 tsp
2 ml salt 1/2 tsp
2 large eggs 2
250 ml milk 1 cup


In a round baking dish; add butter. Warm in preheated 400 F (200 C) oven ensuring butter does not burn.

Meanwhile, in a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt.

In a small bowl; mix eggs with milk. Pour milk mixture into cornmeal mixture. Stir with fork until well blended. Stir in red peppers.

Remove baking dish from oven. Scrape batter into it. Stir gently to incorporate melted butter. Smooth the top. Bake for 20 minutes or until bread pulls away from the sides of the pan and the top is set. Let cool on wire rack.

Serves 6
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Chicken and Mushroom Pasta

1 kg chicken thighs, boneless, skinless & cubed 2 lb
15 ml vegetable oil 1 tbsp
1 onion, chopped 1
375 ml mushrooms, sliced 1 1/2 cup
1 can stewed tomatoes (19 oz / 540 ml) 1
15 ml fresh basil, chopped 1 tbsp
500 ml small pasta like elbow or shells 2 cup



In a large skillet; heat oil over medium high heat. Add chicken and cook for 5 to 7 minutes or until no longer pink. Remove chicken and set aside.

To skillet; add onion and mushrooms. Cook over medium heat for 5 minutes or until softened. Pour in tomatoes and basil. Bring to boil. Add pasta, cover with lid, and cook over low heat for 8 to 10 minutes, stirring once, until pasta is tender.

Return chicken to pan and cook for about 5 minutes until mixture is heated through. Season with salt and pepper.
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Lotek Sunda

Bahan:
* Kangkung, siangi
* Kacang panjang, potong2
* Labu jipang, potong2
* Toge
* Ketimun, potong2

Bumbu kacang:
* 7 sdm kacang tanah, goreng
* 2 bawang putih, utuh, goreng
* 8 cabe rawit
* 1-1/2 sdt garam
* 1-1/2 sdt terasi matang
* 5 sdt gula merah, cairkan + sedikit air
* 1 sdm asam jawa, cairkan

Pelengkap:
* Bawang goreng
* Kerupuk

Cara membuat:
* Kukus atau rebus sayuran sebentar (kecuali ketimun) sampai matang.
* Jaga jangan sampai terlalu layu.
* Angkat, kemudian siram dengan air dingin. Tiriskan.
* Siapkan seluruh sayuran di atas piring saji.
* Siram dengan saus kacang.
* Kemudian taburi bawang goreng dan kerupuk.

Catatan:
Lotek bisa disajikan dengan lontong atau nasi.

Sumber : Selera Nusantara
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