I Sugges this Recipes

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Wednesday, April 9, 2014

Get on My Face

I thought about calling this post "I Wear My Sunglasses at Day" but then I realized that would make me sound like a total douchebag and the last time I checked, I wasnt simultaneously hitting on insecure girls at a bar in Georgetown, withdrawing hundos from my trust fund to support a dirty coke habit, and bitching about Occupy Wall Street with my other 22-year old friends who dont have jobs.

So like I said, Im not a douchebag. I AM, however, addicted to looking fabulous, so when I saw these Thierry Lasry shades on my new favorite show Happy Endings a couple weeks ago, I had to have them.

At the time, I had no idea who made them or where to find them, thus I began my 12-hour search to figure it out. But figure it out I did! Specifically, these are the Thierry Lasry "Lively" sunnies. Apparently Madonna owns a pair, which makes us BFF now. Although they were sold out nearly everywhere, I managed to find them through UK retailer Matches.

{Sweater: Feel the Piece; Sunnies: Thierry Lasry; Jewelry: Michael Kors, Express}

I literally have never felt/looked/acted cooler in my life.

Tuesday, March 25, 2014

CHICKEN CAFREAL ON FATHERS DAY FOR MY DAUGHTER

Here is an amazing recipe from Cook Dil Se.

Today is fathers day and my daughter wanted to eat some thing special. So I decided to cook this recipe of Siddhi, one of the most versatile cooks on the net ( and in the kitchen too) . Please try Chicken Cafreal. from Siddhi.

I am not giving the recipe here as I have cooked exactly as per specification . I am just posting 2 photographs to prove that I did cook it ( Prove to whom? ha ha ) . I have used boneless leg pieces and I advise to use leg pieces or drumsticks as suggested by Siddhi and see the photograph on her blog.

Siddhi , thank you so much for giving to all of us this awesome recipe. (Thank God , you did not taste it, and I am safe as long as you dont taste). Congratulations on your 2nd Blog anniversary . I think when I was cooking the Cafreal , you were baking the cake..ha ha .

Cafreal with flash

Cafreal without flash

Friends! No comments here please , I havent done any thing . ( Reserve your energy for comments , when I come up with new recipes )

NOTE: There are numerous variations to Cafreal recipes, I hope I will be able to cook them one by one...again whats in a name??? , the food should be tasty and one must be delighted after eating it.

Tuesday, March 4, 2014

Guest Blogger on Chow and Chatter!

I met Rebecca from Chow and Chatter through the UK Food Bloggers Association (UKFBA), Rebecca is a qualified dietician, based in the USA, and her blog is full of interesting information about food and eating as well as delicious recipes. So I was delighted when she asked me to guest on her blog.

For the guest post I made Cranachan a mixture of toasted oatmeal, cream, whisky and raspberries and Im continuing with another oatmeal recipe because oats are very traditionally Scottish and that is another connection with Rebecca.

Sauty Bannocks

6oz oatmeal

½ teaspoon salt

½ teaspoon bicarbonate of soda

1 teaspoon sugar

1 teaspoon of syrup

1 egg

½ pint milk

Mix the dry ingredients. Stir syrup into the milk and add. Soak overnight. Next day add the beaten egg, if too thick more milk may be added.

Pour a little on a hot girdle, tilting the girdle to form a thinner round. Fire on both sides. Pile one on top of the other on cooling tray. Cover with a towel.

"Bannock" is an Old English word of Celtic origin. Bannock varieties can be named or differentiated according to various characteristics: the flour or meal from which they are made, whether they are leavened or not, whether they have certain special ingredients, how they are baked or cooked, and the names of rituals or festivals in which they are used. The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (or girdle, in the Scots language). Most modern bannocks are made with baking powder or baking soda as a leavening agent, giving them a light and airy texture

The dry ingredients

The wet ingredients

on the girdle

Flip it over

Stack on a cooling grid but cover with cloth.

I served them for lunch with sausages and grated mozzarella

and rolled them up, but you can serve them with sweet stuff too.

and dont worry about the first bannock, its probably always going to go wrong lol!

Thanks Rebecca for the opportunity to guest on your blog, oh and by the way Sauty means soaked.

Wednesday, February 19, 2014

Ratatouille On Broiled Polenta with Baby Greens

Ratatouille. Yum.

My ratatouille recipe is more postmodern than traditional. But thats why you come here, right? Back in the day when your intrepid GFG was way more geek than goddess (read more high school nostalgia here) ratatouille was one of those popular vegetarian recipes every fledgling Molly Katzen inspired veg-head was stirring up. It was ubiquitous. So when the craze for it hit blogs last year (due to a certain animated movie) I was unmoved to jump on the ratty bandwagon. To me it was so, I dont know. Retro? Old school? Ho-hum?

But wait.

Retro can be fun. And what do I have against eggplant? Um. Nothing. Flash forward to New Mexico, February 2008. Ratatouille simmers in a thick iron skillet. Tasty goodness ensues.

And by the way- the aforementioned film? Its nominated for five Oscars. Stay tuned tonight.

Ratatouille Recipe On Broiled Polenta with Baby Greens

Ill be honest here. My ratatouille changes. (Shocking, I know!) Its never the same recipe twice. This latest incarnation features sliced Baby Bellas instead of zucchini. And olives instead of additional peppers. I served it on a bed of broiled polenta and baby greens drizzled with extra virgin olive oil and balsamic vinegar. If youd like to make more of a traditional ratatouille with squash, see my links below.

Leftover ratatouille can be chilled, then served at room temperature the next day, or reheated. It also makes a snappy appetizer. Process it a bit to make it into a spread. Serve it on triangles of grilled bread (gluten-free, of course).

For my version youll need:

1/4 cup extra virgin olive oil
5 cloves garlic, chopped
1 large sweet onion, chopped (or two mediums)
4 Japanese eggplants, cut into cubes (or 2 globe eggplants)
2 heaping cups Baby Bella mushrooms, sliced
1 large bell pepper, any color, cored, seeded, chopped
1 14-oz can fire roasted tomatoes (I chose Muir Glen with green chiles for extra heat)
1/2 cup light broth
1/2 cup green or black olives, sliced
1/4 cup balsamic vinegar
2-3 tablespoons chopped parsley
1-2 teaspoons dried basil
1-2 teaspoons dried Italian Herbs (marjoram, thyme, oregano, rosemary)
Sea salt and fresh ground pepper, to taste

For serving:

Cooked polenta (make your own polenta- see below; or use a pre-made roll of your favorite organic polenta)
A bag of crisp baby greens
Extra virgin olive oil and balsamic vinegar
Optional garnish: crumbles of goat cheese

Preheat the oven to 375 degrees F.

In a large oven-proof skillet heat the olive oil over medium high heat and add the garlic and onion; stir and cook for five minutes. Add the eggplant, mushrooms and pepper; stir and cook for five minutes. Add the tomatoes, broth, olives, balsamic vinegar, parsley, herbs, sea salt and ground pepper. Stir to combine. Bring to a high simmer.

Set the skillet in the oven and roast the veggies for about 30 minutes, until the veggies are very tender. Stir half way through.

In the meantime, prepare your polenta.

Note: If using a roll of polenta, slice the roll into 1/2 inch slices and place in a broiler pan. Brush with olive oil and season with sea salt and ground pepper. Place the pan into the oven and set the temperature to broil; broil until sizzling and slightly browned.

To make the polenta:

1 cup Bobs Red Mill Polenta
4 1/2 cups light broth
Sea salt and fresh ground pepper, to taste

You can also add chopped fresh herbs or grated cheese or non-dairy cheese, such as Daiya Italian style, f desired.

In a large heavy-bottomed pot, bring the broth to a high simmer and pour the cornmeal into the simmering broth in an even, steady stream, whisking as you go. Keep stirring. When the polenta has thickened and is pulling away from the sides of the pot a bit, add in herbs or shredded cheese and season with sea salt and pepper, to taste. This takes about 20 minutes, or so. Remove the pot from the heat.

If you make your polenta ahead of time, you have the option of spooning it evenly into a pie plate or cake pan and letting it cool. This makes a firm polenta you can later slice into wedges and broil (see instructions above for preparing the rolled polenta).

To serve:

Arrange baby greens on four plates. Drizzle with good olive oil and balsamic vinegar. Season with sea salt and fresh ground pepper. Add polenta in the center. Top with the ratatouille.

For those doing cheese, scatter crumbles of goat cheese on top. I didnt add cheese, of course, and to be (again) honest, I didnt miss it one bit.

Serves 4.

More groovy ratatouille goodness:

Dads Ratatouille at Simply Recipes
Kalyns Ratatouille Wanna-Be at Kalyns Kitchen
Alannas Ratatouille at Kitchen Parade
Book of Yums Vegan and Gluten-Free Ratatouille

Susans Roasted Ratatouille at Fatfree Vegan Kitchen