воскресенье, 27 июля 2014 г.

севиче панама

Севи́че (исп. ceviche, seviche или sebiche, sebiche) — блюдо из рыбы или морепродуктов, чьей родиной считается Перу.[1] Блюдо получило распространение во многих кухнях латиноамериканских стран, хотя рецепты могут разниться значительно. Например в Колумбии при приготовлении блюда используется томатная паста или кетчуп.
Оригинальный рецепт севиче представляет собой мелко нарезанную сырую рыбу различных сортов,маринованную в течение 15 минут в соке лайма. После этого к рыбе добавляют нарезанный кольцами красный лук и иногда рокото (острый перец из Перу). За счёт содержания лимонной кислоты в соке лайма происходит денатурация белков, содержащихся в рыбе.
Рецепт может варьироваться в зависимости от страны или региона. Так, к рыбе иногда добавляют различные морепродукты, в этом случае блюдо получает название Ceviche Mixto. Если рыба и моллюскииспользуются в сыром виде, то остальные морепродукты (осьминогикальмары и другие) предварительно отвариваются. Одними из самых распространённых вариантов являются Ceviche de conchas negras — севиче с чёрными гребешкамиCeviche de ostras - севиче с устрицами, а также Ceviche con camarones - севиче из креветок. Другими ингредиентами являются репчатый лук, стебли сельдереякинзаперец чили.
В Перу севиче обычно подают с бататом, поджаренной кукурузой или маниоком, в Эквадоре в качестве гарнира возможны также рис или чипсыиз бананов-плантайнов или попкорн. Как отдельное блюдо под названием «молоко тигра» также подается маринад из-под севиче, имеющий свойства афродизиака[2].

Пико де галло

Ингредиенты 2 порции

Помидоры340 г
Кинза (кориандр)¼ стакана
Лук красный¼ стакана
Сок лайма2 столовые ложки
Уксус винный красный2 чайные ложки
Авокадо1 штука
Соль½ чайной ложки
Початки кукурузы1 штука
Перец халапеньо2 штуки
Распечатать рецепт

Инструкция

  1. 1.  В миске перемешайте очищенные от семян и нарезанные кубиками помидоры, мелко нарезанный лук, мелко нарезанную кинзу, сок лайма, уксус, очищенное и нарезанное кубиками авокадо, соль и мелко нарезанные халапеньо.
  2. 2.  С початка кукурузы срежьте зерна и смешайте с салатом. Хорошо перемешайте и подавайте немедленно.

четверг, 10 июля 2014 г.

курица с кленовым сиропом и орехами в духовке

соус
смешать в кофемолке фундук и грецкие орехи я положил на глаз по горсти
положил столовую ложку воды
потом рюмку 50 мл клинового сиропа
щепотку корицы
немного соли
перемешал
взял фольгу и туда выложил ту вареную курицу которая у меня осталась это грудка
обмакнул в соус курицу
выложил на фольгу и долил остатки соуса на курицу  потом завернул в фольгу и при температуре 200 запекал ровно 15 минут  


суббота, 22 февраля 2014 г.

Video: Garlic and Parmesan Chicken Wings

Video: Garlic and Parmesan Chicken Wings

See how to make garlicky, crispy chicken wings.
 
48,656 Plays
In this video, you’ll see how to make garlic and Parmesan chicken wings. These baked hot wings start with a quick par-boiling in seasoned water, which builds flavor and gives the wings a head start with cooking so they’ll bake up nice and crisp. Next you’ll create a simple spicy garlic paste dusted with real Parmesan cheese. Your wings will emerge from the oven looking almost as beautiful as they taste with a gorgeous crispy, crunchy crust. Try these hot wings on for size at your next tailgating or Super Bowl party with creamy Italian dressing on the side. Watch the video, then get the recipe for Chef John's Garlic and Parmesan Chicken Wings. And be sure to check out Chef John’s patented method for how to eat a chicken wing. It’s the only way to eat a wing. See more Chef John videos >>

Video: Spicy Orange Chicken Wings

Video: Spicy Orange Chicken Wings

The perfect wings for people who love spicy orange takeout chicken!


61,572 Plays
In this video, Chef John shows you how to make saucy, spicy orange chicken wings. The orange sauce is inspired by a spicy sauce at a Chinese takeout restaurant, which turns out to be just about the perfect sauce for oven-fried wings. This version calls for orange marmalade and hoison sauce, combined with rice vinegar, chile sauce, and soy sauce. These saucy baked wings are perfect for parties—quick, easy, and very little mess because they’re baked not deep-fried! Get Chef John’s recipe for Spicy Orange Chicken Wing Sauce. And check out his patented method for how to eat a chicken wing. It's pure genius! 

RAW VEGAN TIRAMISU with VANILLA CREAM & COFFEE LADYFINGERS


You guys have been asking for this recipe for a looong time now. Apologies for not making it sooner. But now that it's here - let's all take a moment to dance and sing about the wonders of the earth. In what other world can we create a luscious, creamy, sweet dessert entirely from raw nuts and fruits that looks and tastes THIS good? This is it, folks - welcome to the best place ever. On that note, since our spherical abode IS so welcoming to us, maybe we should return the favour? Let's not leave our garbage lying around, let's not pollute the water, let's not steal milk from baby cows, let's not mess with nature (yes, I'm talking about GMOs) and let's not eat our animal friends!? 

None of that is necessary. This recipe, however, is a mandatory task. By that I DO mean the planet will implode if you don't make it and enjoy the heck out of its healthy, sexy flavour. ASAP. 


I am very pleased with how this recipe turned out. I wasn't sure I'd be able to recreate the classic dessert that became such a celeb in the 50's (?), but I did! I think this would probably taste equally mind-blowing if you used macadamias instead of pine nuts. Jus' sayin'. I used cold-pressed coffee for the ladyfingers and the combo of the coffee plus sweet vanilla cream plus cacao powder on the top is pure bliss, let me tell ya. Actually, don't listen to me. See for yourself... with your taste buds... 

"Taste buds don't have eyes, Emily, so they can't see. What are you even talking about..." 

Dammit. 


New train of thought: as far as my personal life is concerned - things are on the up and up! The past week I have been busy working on my second book (pre-order my other one here), reestablishing old friendships, thinking hard in my university lecture halls, cuddling with my current beau, and maintaining my "healthy" addiction to my record player and collection. Anybody digCarpenters? I cannot get enough of them right now. Also 2Pac. Gotta love the Pac... and what the HECK!? The album Surf's Up by The Beach Boys is insane. 

"Okay, that's enough rambling from the likes of you, Em... just give us the recipe."

Hmph. 


RAW VEGAN TIRAMISU with VANILLA CREAM & COFFEE LADYFINGERS

Crust:
1 cup oats or walnuts
1 cup raisins
2 tablespoons cold-pressed coffee*

Ladyfingers:
1 cup oats
1 cup dates
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons cold-pressed coffee*

Vanilla cream:
2 cups pine nuts or macadamia nuts 
2 cups water, as needed
1/4 cup liquid coconut oil
3 tablespoons coconut nectar
1 tablespoon vanilla extract
3 teaspoons soy lecithin (optional, but recommended to thicken the mixture)

To make the crust: process the oats or walnuts into flour in a food processor. Add the raisins and coffee and process until it forms a ball. Press evenly into the bottom of a lined bread pan. Set in the fridge.

To make the ladyfingers: process the oats into flour in a food processor then combine the rest of the ingredients in a food processor until they begin to stick together. Form into rectangular cookies (ladyfingers) that will fit into your baking pan. Dehydrate for 1-2 hours on each side, or use your oven at its lowest temperature.

To make the vanilla cream: blend all the ingredients until smooth and thick, like pudding, adding liquid as needed. Spread half this mixture onto your crust, then place your lady fingers close beside each other on top of the vanilla cream. Carefully spread on the rest of the vanilla cream and set in the fridge or freezer for at least 24 hours. 

When ready to serve: gently take the tiramisu out of the pan, dust with cacao powder, and slice into squares with a sharp knife.

*Steep roasted coffee beans in water overnight, strain and use the liquid.


You might also like:

ALMOND CACAO COOKIES with SALTED MACA CARAMEL


I made these for my friend, Vanessa, because she has a handful of food sensitives which leaves her unable to make a lot of my recipes. Sad face. My goal in making these was to keep out all the stuff she can't have, and throw together all the stuff she loves! Happy face. The visual inspiration came from a treat I saw in the dessert display shelf at Gorilla Food a couple days ago when I was there with Vanessa (who, by the way, has her own awesome food blog which you can check out right here).


If you're getting tired of all these sweet recipes - especially after I've promised numerous times I'll be making more savoury stuff - please don't leave me yet! NEVER LEAVE MEEEE. I swear some non-desserts are on their way. *Cough cough raw vegan poutine cough* Having said that, you guys are giving me some great dessert ideas to rawify like tiramisu, ferrero rochers, chocolate croissants, baklava... so those should be expected too.


I think I'm in the midst of winter blues or something like it. I've been feeling pretty low lately. It's nothing physical - I'm as healthy as can be so don't ya worry about that. Nevertheless, emotionally I feel at rock bottom. Maybe it's because of what is going on in my life as far as relationships and personal struggles go, maybe it's because we haven't gotten sun in days and my body is telling me I need some vitamin D, maybe I'm just bored because school is done for a few weeks. Probably, it's a conglomeration of all those factors. All I know is that for the past two days (maybe more) I haven't wanted to see anyone, talk to anyone, or do anything besides burn smoky incense, cry for no reason and lay in bed listening to Joy Division, Swans, New Order, My Bloody Valentine, Radiohead, King Krule and Arcade Fire.


I know in years, I'm young (20 is considered young, right? I don't know anything anymore...)  but I can't help sensing that this gloomy feeling will never go away completely, but only be diminished temporarily by distractions like friends, romantic partners, school, movies, exercise, food, etc. It seems like the only things that aren't distractions are getting lost in great music and meditating. I've talked about this subject before: I usually feel utterly alone and lost in the world. I don't even feel human most of the time. I think I was meant to be a tree, or a sloth... or a moth.

Life is too emotionally overwhelming for me to cope with, and the fact that I feel that no one can understand what I go through every day only makes it more depressing. I mean even with my closest friends and family... they have never really seen what I am, and I don't know how to show them. But in any case, I don't particularly care about showing them. What's the point? Ya know? I hope some of you read this and can connect with my situation. Otherwise you are probably thinking, "Okay - this girl is crazy, naive AND mega depressing... I'm getting outta here."

Please don't go though! I made you cookies!



I certainly don't want to turn this into a pity party. I have an AMAZING LIFE. I am surrounded by loving, beautiful, devoted individuals who constantly make me feel great about who I am - that includes you! Thank you! I am young, healthy, getting a great education, financially stable (if that matters), living a gorgeous city, finding great success in work I absolutely love doing (this blog)... I mean I basically have my own dream life and couldn't possibly ask for more. The world seems to be on my side, blessing me with everything I could ever want; while my own mind is against me, never letting me be permanently content. This anguish has nothing to do with my life circumstances, it just seems to be part of my inherent nature. Once I described it as "being so happy, I have to be sad." Does that make an ounce of sense?

Ah, I dunno. Let's eat healthy food and worry about this later. I sincerely apologize if this post bummed you out. It's not like I'm faking it when I act happy - I can BE the happiest person I know! I'm just saying that it seems like my natural, default setting is sad... and I wish it was otherwise.

UPDATE: Okay so I wrote the post above about 2 days ago and I am relieved to say that since then, my spirits have been lifted substantially. A really good friend came over and made me feel loads better. Today I am ready to return to my positive and productive self. It's not like I am fixed forever; I know I'll be sad again at some point. But for now I am appreciating this renewed joy for all it is. I like to see happiness and sadness as intertwined and equally valuable, I work to find balance in all aspects of my life; and a balance between happiness and sadness is included in that.



ALMOND CACAO COOKIES with SALTED MACA CARAMEL 

Almond cacao cookies:
1 cup almonds
1 cup dates
2 heaping tablespoons cacao powder
1 teaspoon vanilla extract 

Salted maca caramel:
1 cup dates
2 tablespoons maca powder
Himalayan pink crystal salt, to taste
3/4 cup water, more or less as needed 

Topping (optional):
Pecan halves, walnut halves and/or almonds 

To make the cookies: pulse the almonds into flour in a food processor, then add the rest of the ingredients and pulse until it all sticks together. Press into the bottom of a lined baking pan and put in the fridge. 

To make the caramel: blend all the ingredients until smooth and thick like whipped cream. Put this in the fridge for about 2 hours. 

Use a cookie cutter to make your cookies, then scoop a spoonful of caramel on top of each one. Press a walnut, almond or pecan onto the dollop of caramel. Refrigerate overnight or at least for a few hours... then enjoy with fresh almond milk!