Spicy Parmesan Sables

Spicy Parmesan Sables
Makes 29 sables.
■1 1/3 cups (6 ounces) all purpose flour
■1/2 cup (2 ounces) grated Irish KerryGold Cheddar
■1 teaspoon table salt
■3/4 teaspoon chopped fresh lemon basil
■1/8 teaspoon (or more to taste) ground cayenne pepper (I only used 1/8 tsp)
■8 tablespoons (4 ounces) unsalted butter, cut into 7 slices, well chilled
■2 tablespoons + 1 1/2 teaspoons very cold water (I used an ice cube in my water to get it chilled quickly)
To make the dough:
1. Put the flour, cheese, salt, lemon basil  and cayenne in a food processor and pulse briefly to combine. Add the butter and pulse until the butter pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine. Drizzle the water evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.
2. Dump the moist crumbs onto the unfloured counter and gather into a pile. With the heel of you hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Two or three ‘smears’ should do the trick. Using a bench scraper, gather the dough together and turn it about 45 degrees and give it one or two more smears.  Gather the dough together and shape the dough into a 7 1/4-inch long and 2 1/4 -inch wide rectangle using the bench scraper to make the sides nice and straight. Wrap tightly in plastic wrap and refrigerate until very firm, about 3 hours, or up to 2 days.
3. Position a rack in the center of the oven and heat the oven to 375°F.  Line two large baking sheets with parchment. Using a thin, sharp knife, cut the logs into 1/4-inch slices and arrange about 1 inch apart (they don’t spread much at all) on the prepared sheets. Bake, one sheet at a time,  until nutty brown around the edges, 16 to 18 minutes. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Serve slightly warm or room temperature.
4. The dough can be shaped and frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Likewise, tuck the baked and cooled sables in a heavy duty zip top bag and stash them in the freezer. Thaw at room temperature and warm them for a few minutes at 325°F to refresh the flavors.
 important to bake these until the edges are brown or you can come out with a sable that lacks crisp texture and flavor.


source

More about → Spicy Parmesan Sables

Creamy Spinach Soup in 15 minutes

other recipe


There are lots of different spices used in different parts of India. Each region has its own cuisine, spices and spice blends. My spice rack is full of individual whole and ground spices. If you dont cook Indian food too often, then instead of investing in a bunch of individual spices, you can get small quantities of fresh spice blends, like Garam Masala, Pav bhaji Masala, Panch Phoron and more. One such spice blend which is a staple at our house, is the Kashmiri Garam Masala. It contains Black cumin, Cassia, Coriander, Cardamom, Clove and Tellicherry Black Pepper and is very different from the usual Garam Masala or curry powder. This blend goes very well with greens in stews, stir fries or soups.
This soup has the Kashmiri Garam Masala blend, tomato and some cream from the cashews. The soup gets ready in 15 minutes with just one boil. You can also serve it raw. You can make this soup with other greens too like Collard, Mustard, Chard or a combination of these. Mustard and spinach or Collard and spinach work well together.
Ingredients (Serves 1):

• 3-4 packed cups of fresh Spinach, washed chopped
• 2 garlic cloves
• 1 tomato chopped
• 1/2 green chili or chili flakes to taste
• 2/3 teaspoon salt or to taste
• 1/4 teaspoon raw sugar(optional)
• 1/4 cup raw cashew (soaked for an hour or powdered)
• 1/2 cup water
• 1 teaspoon virgin coconut oil
• 1/2 teaspoon Kashmiri garam masala

Preparation:

1. Add to blender the spinach, tomato, garlic, salt, chili, sugar and cashew.
2. Blend all with 1/2+ cup water till well pureed.
3. In a pan, add a teaspoon of coconut oil, heat on medium. Add 1/2 teaspoon of Kashmiri Garam masala and mix well for a minute till you can smell the aroma of the spices.
4. Add spinach puree and cook on medium heat till it comes to a boil 5-7 minutes. Mix, taste, adjust salt/spices and take off heat.
5. Serve hot topped with paprika, chopped almond or cashew, with crackers, biscuits or garlic dinner rolls!

source

More about → Creamy Spinach Soup in 15 minutes

Food Recipe: Spicy Lentil Salad

other recipes

Filling and protein-rich.
Time: 10 minutes | Makes 2 servings
Ingredients:

• 2 tbsp minced onions
• 1 small clove of garlic, minced
• 1⁄4 cup cilantro, finely chopped
• 2 medium tomatoes, finely chopped
• 1⁄2 tsp jalapeño, finely minced (or more for desired spice)
• 2 tsp lemon juice
• 1 cup sprouted lentils (1⁄2 cup before sprouting)
• 2 tsp apple cider vinegar
• 2 tsp olive oil
• 1⁄4 tsp sea salt or to taste

Preparation:

1. Place onions, garlic, cilantro, tomatoes, jalapeño, and lemon juice into a medium bowl and mix well.
2. Add lentils, apple cider vinegar, and olive oil and mix.
3. Add salt to taste.
4. Store in the refrigerator.

source

More about → Food Recipe: Spicy Lentil Salad

Cha Cha's White Chicken Chili Recipes

Click Here For Other Recipes

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 (4 ounce) can diced jalapeno peppers
• 1 (4 ounce) can chopped green chile peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 2 (14.5 ounce) cans chicken broth
• 3 cups chopped cooked chicken breast
• 3 (15 ounce) cans white beans
• 1 cup shredded Monterey Jack cheese

first Directions

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. 

source
 

More about → Cha Cha's White Chicken Chili Recipes

Chicken Milano Recipes

 

Ingredients

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

first Directions

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve. 

source

More about → Chicken Milano Recipes

South Texas Carne Guisada

Here food recipe is delicious, we hope you will enjoy this South Texas Carne Guisada Recipes

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds beef sirloin, cut into 1/2-inch cubes
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 4 large tomatoes, chopped
• 5 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 teaspoon dried, crushed Mexican oregano
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/3 cup water

Directions

1. Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
2. Continue cooking, stirring often, until the meat is tender, about 30 minutes. 

source

More about → South Texas Carne Guisada