Indian style Steamed Zucchini
Ingredients:
1 lb. zucchini peeled and cubed
1 heaped tsp. grated ginger or @1/3 tsp. ginger spice
1 medium tomatoes, chopped
1 fresh red or green chillies sliced
1 tbs. butter
1 tsp. cumin seeds
1/4 tsp. garlic
1/4 tsp. turmeric powder
1 tsp. coriander powder
Salt and a bit of sugar to taste
1/2 cup chopped cilanro for a garnish
Method:
1. Heat oil in a wok. Add cumin seeds and garlic powder and let it sizzile. Add ginger and fry for 15-20 seconds. Do not let it burn.
2. Add zucchini and the rest of the spices.
3. Stir, coating the zucchini with the spices.
4. Add tomatoes, a few tablespoons of water, reduce heat and cook covered until tender. Mix in the cilantro.
For more zucchini recipes just click on link at top of page!
Zucchini Recipe
Thursday, August 25, 2011
Saturday, August 13, 2011
Twice Baked Potato Recipe
Twice Baked Potato
Ingredients:
4 large unpeeled Idaho or russet baking potatoes
1 heaping tablespoon sour cream (@4 tsps.)
1/4 cup milk (give or take)
1/4 cup butter or margarine, softened
1/4 teaspoon salt
Dash pepper (or to taste)
Dash of Garlic powder
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh green onion
1/2 cup cooked crumbled bacon(optional)
Heat oven to 375°F. wash potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
1. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
2. When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add sour cream and mix. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
3. Add butter, salt, garlic and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and green onions. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
(optional)Stir in 1/2 cup crumbled crisply cooked bacon (8 slices) with the cheese and green onions in step 3. (optional)
4. Increase oven temperature to 400°F. Bake about 20 minutes or until hot.
Baked potato recipe
Ingredients:
4 large unpeeled Idaho or russet baking potatoes
1 heaping tablespoon sour cream (@4 tsps.)
1/4 cup milk (give or take)
1/4 cup butter or margarine, softened
1/4 teaspoon salt
Dash pepper (or to taste)
Dash of Garlic powder
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh green onion
1/2 cup cooked crumbled bacon(optional)
Heat oven to 375°F. wash potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
1. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
2. When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add sour cream and mix. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
3. Add butter, salt, garlic and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and green onions. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
(optional)Stir in 1/2 cup crumbled crisply cooked bacon (8 slices) with the cheese and green onions in step 3. (optional)
4. Increase oven temperature to 400°F. Bake about 20 minutes or until hot.
Baked potato recipe
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