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!
- #ingredient#
- 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.
- 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.
- #ingredient#
- 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.
- #ingredient#
- 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
- #ingredient#
- 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.
- #ingredient#
- 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 
