Raw Coconut Crystals...

I can't believe I still haven't posted about this.... I am so scattered with posting new recipes, I AM making them, I even have pictures, just finding time to sit down and document them is taking a back burner. But for those of you still interested, here's a product my sister introduced me to about a year and a half ago. I love to use it as a natural replacement to sugar in baked goods. I use it all the time, in fact it's all I bake with these days. It's simply dried coconut. Not refined, nothing added, it's great.

I use it in everything to cupcakes to banana bread to marinates. Have you ever tried it?? Let us know your favorite uses. If you are interested in getting some, check your local health food store, or better yet, look online for better deals- even better if you have access to an Azure Standard Co-op! I use the Coconut Crystals from Coconut Secret.

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Sweet Potatoes Fry

Have you ever tried sweet potatoes fry? It's quick and easy. You just peel the sweet potatoes, slice them into 1/4-inch slices, paint them with olive oil, sprinkle on some salt, and place on a hot grill. To serve, you want to slather them with some sort of vinaigrette—olive oil to keep them from tasting too dry, and an acid like lime juice or lemon juice to balance the sweetness of the sweet potatoes. We played around a bit with this recipe, after thinking we had "discovered" the wonderful combination of lime, cilantro, and sweet potatoes, only to find out many others have made a similar discovery. It's a great combination. You can substitute lemon juice for the lime, lime is better but lemon juice will work. And you can substitute parsley for the cilantro, especially if you are one for whom cilantro tastes like soap. Otherwise stick with the cilantro, in our opinion, it just works better here than the parsley. We've also tried adding some minced garlic to the dressing, but I prefer it without it.

I have perfected the art of the sweet potato fry. I've made them so many times that I have a very set formula for making them. I don't enjoy frying things, so I do mine in the oven. They're easy and tasty and go well with Cuban, Mexican and Indian food.

They're also good for holiday dinners. I just can't get on the "let's dump half a bag of brown sugar and some marshmallows into a pan with some sweet potatoes and maple syrup!" bandwagon. Sweet potatoes are sweet enough as is!

We all love fries, but have you tried sweet potato oven fries? Sweet potatoes are a great source of vitamins B6, C and beta-carotene, as well as a good source of fiber.

Nutrition Information

Serving Size: 11.00000 serving (109.0 g)

Amount per Serving: Calories—190, 190Calories from Fat—81,81 Total Fat--9.0g,9.0

14Sodium--320mg, 32013Total Carbohydrates--23.0g, 8Dietary Fiber--3.0g, Sugars--11.0g, Protein--2.0g.

23.03.0

11.0 

INGREDIENTS:
 

3 large sweet potatoes or yams
3 tablespoons olive oil
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano

How to make Sweet Potatoes Fry

Preheat the oven to 425 degrees F. place tow rimmed baking sheets in the while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4 to 1/2- inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.

Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Abb the seasonings and mix until the potatoes are evenly coated.

Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.

Bake the potatoes for about 12 to 15 minutes, flipping halfway through, f desired, until they are tender and well-browned. Serve immediately.

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Cabbage Fry

Today, I present to you a vegetarian recipe with an easy list of ingredients. Cabbage fry that will not only feed your body but will also please you palette. Did I mention that it is a simple to make vegetarian recipe that is sure to be enjoyed by kids and adults like. I served this cabbage fry with brown rice, tomato rasam, mango pickle, yogurt and papad. Prepared for a simple mid day meal.

The only vegetarian I don’t love eating is cabbage. My sisters and my mother choice it a lot and I am the only one who hate cabbage in my house. After marriage my mother-in-law used to cabbage fry in my house and it is my husband favorite. Till now I never prepared cabbage fry. Since he asked me I prepared this fry and vaguely remember the recipe. I gave it a try and for the first time in my cooking, cooked it without tasting it for salt. Husband loved it a lot and ate the curry with flukes for the dinner.

Cabbage is a light green vegetable which is simple digestible and good for health. It reduces the possibility of digestion. Drinking cabbage juice everyday in the morning prepares perfect for a healthy start of our day. I will post the recipe soon, as of now would choice to introduce my cabbage fry which is perfect combination as a recipe for chapatti or polka and side recipe for hot rice.

A simple, crunchy, dry sauté is cabbage fry with the perfect blend of color and taste. A stand-out recipe where cabbage fry is mildly spiced with red peppers, cumin and coriander powders and garnished with fresh coriander leaves. One of my favorites as a side to go with rice, rasam and appadam.

The other day I was thinking of preparing cabbage as usually fry. But suddenly I got an idea that why I can’t bake it in oven and have a crispy and new version of cabbage fry. It turn out really amazing, and it smelled so good that husband dear told that no need it to have with rice we can have it love that only. It takes just fifteen minutes in oven. Here goes the recipe…

Nutrition Information

Amount per serving: Calories—85, Calories from fat—32.4, Total fat—3.6g, Saturated fat—0.5g, Cholesterol—0mg, Sodium—280mg, Carbohydrate—0mg, Dietary fiber—4.2g, Sugar—8g, Protein—3g.

 

Ingredients

1 small cabbage

2 table spoons oil

1/2 ta spoon mustard

1/2 tea spoon split urad dhal

1/2 tea spoon channa dhal

4 pieces green peppers

1/2 piece onion

1 strand curry leaves

Salt to taste

How to make Cabbage Fry

Step 1: Cut the cabbage into small pieces length wise. Chop onion, split open green peppers.

Step 2: In pan heat oil and when hot, add mustard, urad dhal, channa dhal and curry leaves. Immediately add green pepper and onion. Sauté onion till it turns golden brown. Add the cabbage and required salt. Fry in medium flame for about Ten to Fifteen minutes until they are soft. Add 1/4 cup water. Stir often while cooking.      

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Mashed Potatoes and Broccoli

These potatoes are so beautifully delicious and full of tacky goodness that they could simply be counted as dinner’s main course and no longer the plain old side kick. The great way to describe these potatoes: broccoli cheese soup meets mashed potatoes. Don’t get the wrong idea from that though, these potatoes aren’t soupy.

They are soft, flavorful and oh so cheesy, with all the right amount of nutrition from the broccoli. They are mashed potatoes prepared luxurious. One thing I choice about these potatoes is that you don’t need drippings from meat for gravy, just a whole lot of soft cheese. I hope you enjoy these mashed potatoes and broccoli as much as I do!

If you love these you may also like to try my recipe for backed potatoes. They are loaded with cheese, drizzled with zesty ranch, and then finished off with crispy bacon and green onions.

I’m going to present you today with a recipe that isn’t at all interesting, but is good, nonetheless. It came from a desire for old fashioned, comforting, mashed potatoes combined with my new year’s goal to eat more vegetables. We always have broccoli in the house and I’ve prepared mashed cauliflower before—an idea was born.

Basically, this is the combination of mashed potatoes and broccoli. There’s still butter in the mashed potatoes—I just couldn’t do it without butter—but there’s also fiber, and vitamins and a beautiful green color from the broccoli. The flavor is improved with lemon zest and enhanced with cheese. The broccoli adds an earthy flavor to the potatoes that’s hard to pinpoint, and the whole thing is beautiful with something like meatloaf or pot roast. It’s mashed potatoes, but lighter and more colorful.

Nutrition Information

Per serving: Calories — 135, Fat — 4g, Cholesterol — 16mg, Carbohydrate — 17g, Sugar — 0g, Protein — 7g, Fiber — 2g, Sodium — 330mg, Potassium — 200mg.

Nutrition Bonus: Vitamin A– 30%, Vitamin C– 100%, Calcium– 15%.

Ingredients

2 big potatoes, peeled

2 cups chopped fresh broccoli

1/4 cup milk

1 tablespoon olive oil

1/2 onion, chopped

1 cup shredded cheddar cheese

3 eggs

1 cup milk

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

How to make Mashed Potatoes and Broccoli

Preheat oven to 350 degrees F / 175 degrees C. Bring a big pot of salted water to a boil. Add potatoes and cook until tender but still firm, about fifteen minutes; drain. Meanwhile, place broccoli in a steamer over one inch of boiling water, and cover. Cook until tender but still firm, about four to six minutes. Drain and set aside.

Mash the potatoes with milk and salt. Brush a deep nine inch pie recipe with olive oil and press the potatoes in. Brush with remaining olive oil. Back in preheat oven for thirty minutes or until lightly browned.

Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.

Bake in preheated oven for thirty to forty minutes, until slightly puffed and cooked throughout. Allow to cool for ten minutes before serving.  

     

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Mashed Potatoes and Cabbage

Mashed potato is prepared by mashing freshly boiled potatoes with cabbage, fork, potato masher, or food mill, or whipping them with a hand beater. Dehydrated and freezing mashed potato is available in many places. Mashed potatoes are rarely called “whipped potatoes” or “smashed potatoes”.

Potatoes and Cabbage have been nutrition foods in Bangladesh for ages. This classic Bengali recipe combines the mashed potatoes and cabbage. Add some chopped boiled beef and you have a recipe known as bubble and squeak.

Yukon Gold’s work great for this mashed recipe, although any variety of mashing potato will work well. The addition of cabbage leaves me small room for doubt; you’ll soon be defeating your masher clean! Read on for the ultimate mashed potatoes and cabbage recipe.

This recipe for mashed potatoes and cabbage is so good. Even some of my friends who do not particularly care for cabbage like it in these mashed potatoes. Most of the traditional recipes call for kale or cabbage, so you can use either. Serve this simple side recipe for your next St. Patrick’s day dinner or any occasion.

Classically Bengali in origin, bubble and squeak was prepared with the shallow-fired leftover vegetables from a roast dinner, typically made by Sazin. Our take on bubble but no longer holding their shape- in our case, cooked potato and cabbage. Served in wedges alongside eggs, it’s a beautiful summer supper.

Nutrition Information

Amount per serving: Calories—55, Calories from fat—24, Total fat—3g, Saturated fat—900mg, Cholesterol—4mg, Sodium—72mg, Total Carbohydrate—6g, Dietary fiber—2g, Protein—2g, Vitamin A—3%, Vitamin C—58g, Calcium—55mg, Iron—1mg, Potassium—291mg.

Ingredients

3 pounds potatoes, peeled and slice into chunks

1/4 cup milk

2 table spoons mayonnaise

1/4 cup unsalted butter

4 slices bacon, chopped

1 large onion, diced

1 clove garlic, minced

1/4 tea spoon cayenne pepper

1/2 head cabbage, cut into thin strips

1/2 cup water

Salt and ground black pepper to taste

2 cups fully cooked ham, slice into bite-size pieces

How to make Mashed Potatoes and Cabbage

Place potatoes into a big pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about twenty minutes. Drain potatoes and transfer to a big mixing bowl.

Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth. Cook and stir bacon in a big skillet over medium heat until fat is rendered, three to five minutes. Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about five minutes.

Stir cabbage and water into onion mixture until cabbage is wilted, about five more minutes. Season with salt and black pepper. Fold cabbage mixture into mashed potatoes. Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, there to five minutes. Stir cooked ham into mashed potatoes and cabbage mixture until combined.

     

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Mashed Cucumber with Garlic

There are a lot of benefits in cucumber; good for our skin is one of the well known facts as we can see that there are a lot of facial products that are prepared from cucumber. Other than that, it is also a cooling vegetable that helps to reduce the heat from our bodies. Hence, if you are feeling some heatiness in your body, you can take this vegetable to cool your body down.

Here is an easy way to cook cucumber to provide more varieties than just eating it fresh and raw, but of course, to retain its nutritional value, eating it raw is the great.

The most popular cucumber recipe in Bengali, mashed cucumber with garlic, is easy to cook, but tasty to eat. Cucumber is cold by nature, and it can clear away heat, moisturize pathogenic dryness to loosen the bowel and reduce body fat. It’s said that cucumber juice is very good for purity, skin protection and crease smoothing. In addition to garlic’s killing germs, it is really a healthy recipe.

Preparing homemade mashed cucumber with garlic at home is a lot less luxurious than buy them. See this how to make mashed cucumber with garlic. If you don’t grow cucumbers, buy them at a grocery store. Add some fresh garlic, dill, water, vinegar, and pickling salt to your jar and you are ready to mashed cucumber with garlic.  

The first time my husband and I ventured to the local hotel on our own, this was one of the recipes we ended up with. We both instantly liked it. The sweet, crispness of the cucumber balances the bite of garlic and heat of pepper oil well. It is a simple recipe that is easy to make and holds up well.

Nutritional Information

Amount per serving: Calories—35, Calories from fat—25, Total fat—2.5g, Saturated fat—1g, Cholesterol—5mg, Sodium—55mg, Carbohydrate—2g, Dietary fiber—0g, Sugar—1g, Protein—1g.

Ingredients

1 medium cucumber, peeled and grated

4 garlic cloves, peeled and mashed to a paste

2 table spoons olive oil

Salt and freshly-ground black pepper to taste

A little vinegar

2 table spoons fresh dill weed, finely chopped

A few ripe olives

How to make Mashed Cucumber with Garlic

Peel the cucumber to remove the pesticide residues on the skin. Wash them in water. Smack the cucumber to loosen it. Slice it into chunks and put then into a soup bowl. Set aside. Remove the garlic skins. Wash the cloves in water. Chop them up and put them into a small dish.

Place the grated cucumber in a cloth and squeeze as much excess liquid as possible out of it. Combine the cucumber with the remaining ingredients and turn into a bowl. Garnish with the olives and serve.

  

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