Category Archives: French

Hummus-Greece

The Recipe Olympic Finals

We’re so happy to publish our first post at the NEW CookinFood.com! We hope you’ll take a minute to explore the new features, and let us know what you think…

What better way to open our new blog, than by celebrating you, our readers! We’ve started the games with a few teaser recipes from yours truly, but now it’s time to share the real goods, made for you and by you.

Announcing the finals of the Cookin’ Food Recipe Olympics! You decide who wins by pinning, liking, visiting, and commenting on your favorite recipes. We’ll tally the numbers next Monday, and announce our winners, next week. Let the games begin!

5.0 from 3 reviews

Fresh Berry Tart -USA
 
http://debra-ann.blogspot.com/2012/06/book-club-night.html
Author:

Ingredients
  • #ingredient#

Directions
  1. a sheet of pastry and rolled it into a 10″x12″ square, placed it on parchment paper, scored with a knife giving a 1″ edge being careful not to cut through the dough, brushed the edge with some beaten egg and sprinkled sugar. This bakes in the oven for about 18 to 22 minutes at 375 or until golden and puffed. After baking press down the middle section to flatten it (it puffs up quite a bit). Cool to room temperature.
  2. The filling was made with 6 oz. softened cream cheese and ⅓ cup heavy cream whipped together until smooth. Add about 1 tsp lemon zest and 3 T of powdered sugar and beat well. This mixture is carefully spread onto crust. Top with your favorite fruits. I also took about a ½ cup of apricots preserves, melted a bit in the microwave and drizzled on top. You could do without this step and just stick with the fruit.

5.0 from 3 reviews

French Onion Soup -France
 
Author:

Ingredients
  • #ingredient#

Directions
  1. Saute onions-in butter till limp and clear. Add sugar, flour salt & pepper. Stir in and cook 1 min. or so. Add 2 cans consomme and simmer 20 min or so. Toast buttered bread slices under broiler. Cut into chunks and put in bottom of soup bowl. Pour soup over bread and sprinkle with grated cheese. Put bowls in 400 degree oven to melt cheese. Careful when you take out bowls-they will be hot.

5.0 from 3 reviews

Hummus -Greece
 
Author:

Ingredients
  • #ingredient#

Directions
  1. Option 1: Use a handheld immersion blender. Put all ingredients in the container that comes with blender and blend to desired texture. Add extra olive oil or water from the bean cans to get desired consistency. Put in serving bowl and add sprig of mint or basil for garnishment. Serve with fresh vegetables (carrots, peppers and cucumbers work great) and pita bread pieces. Option 2: Use a food processor. Put all ingredients in the container that comes with blender and blend to desired texture. Add extra olive oil or water from the bean cans to get desired consistency. Put in serving bowl and add a sprig of mint or basil for garnishment. Serve with fresh vegetables (carrots, peppers and cucumbers work great) and pita bread pieces. When you get this basic hummus recipe down, try experimenting by adding fire roasted red peppers, olives or edamame for additional variations.

photo from www.nutritiontokitchen.com20091002steamed-tilapia-with-ginger-and-green-onion

5.0 from 3 reviews

Poached Tilapia with Ginger and Green Onions -China
 
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Ingredients
  • #ingredient#

Directions
  1. 1. Bring water in a shallow pan to boil with a few slices of ginger. 2. Add tilapia filet to the boiling water and turn the heat down to medium. Cook for about five minutes or until the fish is just done without being overcooked. 3. Meanwhile, heat vegetable or peanut oil in a pan and add minced ginger and green onions. Saute until the fragrance come out. 4. Carefully remove the fish and put them on the plate. pour the sauce on top of the fish (seasoned soy sauce for seafood from Lee Kum Kee) and then pour the ginger/green onion/oil mixture on top.

5.0 from 3 reviews

Spicy Thai Coconut Soup -Thailand
 
Author:

Ingredients
  • #ingredient#

Directions
  1. Heat up a dutch oven ( i use a crock pot actually) over medium heat. Add oil to pan and make sure you coat it. Add mushrooms and next 4 ingredients (through lemongrass) and cook 3 minutes, stirring occasionally. Add chili paste and cook another minute. Add chicken broth, coconut milk, fish sauce, and sugar and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Add chicken to pan, ‘cook’ till its heated (around 2 minutes or so) Discard the lemongrass. Top with onion, cilantro, and juice!

There you have it! Share, Pin, Comment, and test out these lovely recipes to help your favorites take home the gold! A super huge big thanks to all of those that competed, you’ve all made some fantastic food, and are super awesome for sharing it with us :D

french crepes

The Easiest Crepes You’ll Ever Make!

Crepes are one of those decadent things that are not only delicious but can be eaten any meal of the day and even enjoyed as dessert!

I woke up one morning several years ago and wanted to make something different for breakfast. I found an easy enough recipe and tried it out. The results were tasty and I actually had fun making crepes. Since then I have perfected my technique and have whittled the time down in the kitchen so that these are truly fast and easy, however they taste like I slaved away for hours! I cut the time down by tossing all ingredients into the blender. Yes, that is correct! This makes the batter super smooth and velvety. Crepes are even better if the batter is made the night before and then left to sit in the fridge. Then in the morning, just heat the pan, swirl and enjoy! I just want to make mention again, I do not own any fancy schmancy cookware! I use a regular 10″ sauté pan. That’s it. I know, I know… genius! One more tid bit, most true crepe recipes only use the yolks while this recipe one uses the entire egg. Why waste? I love the full protein and nutrition eggs have.

Fast and Tasty Crepes

The Easiest Crepes You’ll Ever Make!
 
Quick, super easy, simple french crepes can be made sweet or savory for any meal.
Ingredients
  • 2½ Cups Milk
  • 4 Eggs
  • 1 Tbs. Pure Vanilla
  • 2 Cups Flour
  • 2 Tbs. Sugar
  • ¾ tsp. Salt
  • ⅓ Cup Melted butter

Directions
  1. Place all in a blender, secure the lid and blend on high for 1 minute until smooth. Let batter rest 5 minutes.
  2. Now is a great time to heat up your pan of choice. Heat on medium high. Coat with cooking spray.
  3. Pour about ¼ cup batter into pan and quickly tip and swirl the batter around until the entire bottom of pan it coated with the batter. When bubbles form on top ( about 30 seconds or so – watch close) flip and cook on other side about 30 or so seconds.

Tips
How “done” you want your crepes are really up to you. I like them a bit golden. I have had them where they almost looked uncooked. It is up to you and your pallet.

 

Fill crepes with you favorite fillings. I love whipped creme cheese and any sort of berries topped with pure maple syrup.

Another variation to this recipe would be a savory crepe filled with sautéed chicken, artichoke hearts, tomato, and some mozzarella cheese. In the batter, cut the sugar to 2 teaspoons and leave out the vanilla.

 


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