Foodiva's profile page
Recipes
Oven Fried Cod With Cara Cara Oranges
By foodiva
Instructions Preheat oven to 450F
- 1 lb thick cut cod fillets (2-3 fillets)
- 1 tsp kosher salt
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 cup dried plain bread crumbs
- 2 tbsp olive oil
- 2 inch Cara Cara oranges (or Navel) peeled and cut into 1- dice
- 1 inch avocado cut into 1- dice
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1 tbsp fresh grated ginger
- 2 tbsp lime juice (about 1 lime)
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
indian creamed spinach
By foodiva
Directions In a bowl, whisk together the half & half cream with flour until well combined; set aside
- 1 cup half & half cream
- 3 TB flour
- 3 TB salted butter
- Half of an onion, finely diced
- 4 cloves garlic, minced
- 1 TB ginger, peeled and finely grated
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp chili powder (more or less, depending on desired level of heat)
- 16 oz fresh baby spinach leaves, thinly sliced
- kosher salt and black pepper to taste
- 1 medium tomato, seeded and diced
CINNAMON CARAMEL TARTS
By foodiva
To kick off my …er… caramel season I have these superbly indulgent Cinnamon Caramel Tarts
- 200 g/ 7oz '00' Flour
- 85 g/ 3oz icing (confectionary) sugar
- 150 g/ 5 1/4oz unsalted butter - cubed
- large pinch salt
- 1 egg yolk
- 3 tbsp water
- 280 g/ 10oz white caster sugar
- 125 ml/ 1/2 cup double (heavy) cream
- 100 g/ 4oz unsalted butter - cubed
- 1 tsp cinnamon (adjust to taste)
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt flakes
- 170 g/ 6 oz milk chocolate - finely chopped
- 15 g/ 1/2 oz unsalted butter
- 60 ml/ 1/4 cup double (heavy) cream
Healthier Almond sugar cookies
By foodiva
These sugar cookies are loaded up with almond flavor and are seriously lightened up! By my rough calculations each ...
- 1 1/2 cup all-purpose flour
- 3/4 tsp cornstarch
- 1/4 tsp baking powder
- 1/8 tsp salt
- 3 tbsp unsalted butter, melted and cooled
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 2 tbsp honey
- 2 tsp lemon juice
- 1/2 cup granulated sugar
- 1/2 cup slivered almonds, chopped
- Confectioners' sugar, for dusting
tropical carrot cakew/ coconut cream cheese frosting
By foodiva
Preheat oven to 350º. Spray 13 x 9-inch baking pan or 2 9-inch round cake pans with nonstick cooking spray
- 2 1/2 cups unbleached all-purpose flour**
- 1 teaspoons baking powder *
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 3 cups peeled, shredded carrots, (6 to 7 medium)
- 1 1/4 cups granulated sugar*
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 cup melted Earth Balance Coconut Spread or vegetable oil
- 1 cup sweetened shredded coconut
- 1 cup chopped macadamia nuts
- 1 8 oz. can crushed pineapple, undrained
- 8 ounces cream cheese, softened
- 1/4 cup Earth Balance Coconut Spread, room temperature
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups confectioners' sugar
- 1 cup sweetened shredded coconut, toasted
chicken keema paratha
By foodiva
Chicken Keema Paratha Recipe, How to make chicken keema paratha Chicken Keema Paratha Recipe, How to make chicken ...
- FOR THE DOUGH
- 21/2 cups whole wheat flour
- 2 tbsp melted ghee/oil
- salt to taste
- FOR THE FILLING
- 250 gms chicken mince/chicken keema
- 2 tbsp
- 1 onion, finely chopped
- 1 tsp cumin seeds/jeera
- 1 tbsp green chillies, finely minced or grated
- 2 tsp ginger garlic paste
- salt to taste
- 1/2 tsp red chili powder
- coriander leaves/cilantro for garnishing
- oil/ghee/butter for frying
- dry wheat flour for dusting
Rhubarb Honey Almond Cakes
By foodiva
Directions: Ginger-Honey Rhubarb Compote 1
- 2 cup 1/2-inch rhubarb pieces, 3-5 stalk
- 1/4 cup fresh orange juice
- 1/4 cup honey
- 5 slices fresh ginger
- 3/4 cup (3 ounces) cake flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (5-1/4 ounces) granulated sugar
- 1 teaspoon lemon zest
- 5 ounces almond paste
- 12 tablespoons (6 ounces/1-1/2 sticks) unsalted butter
- 3 tablespoons honey
- 1 cup Ginger-Honey Rhubarb Compote
- 3/4 cup (3 ounces) confectioners’ sugar
- 2 teaspoon light rum
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 2 tablespoons reserved Ginger-Honey Rhubarb cooking liquid
- 1/4 cup sliced almonds, toasted and partially crushed
lemon pull apart bread
By foodiva
Preheat oven to 400 degrees
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 2 eggs
- 1/2 -3/4 cup buttermilk
- 3/4 cup granulated sugar
- 1/2 cup chopped pecans
- 2 tablespoons butter, melted
- 2 teaspoons lemon juice
- 1 tablespoon grated lemon zest
- 1 cup powdered sugar
- 2 tablespoons lemon juice
oatmeal cream cookies with rum raisin brown sugar buttercream frosting
By foodiva
Instructions Preheat oven to 350F; line 2 large baking sheets with parchment paper
- 1 cup (230 g) unsalted butter, at room temperature
- 1 cup (230 g) dark brown sugar, packed
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups + 2 tablespoons (210 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups (150 g) quick-cooking rolled oats
- 5 tablespoons (70 g) unsalted butter, at room temperature
- 5 tablespoons (60 g) unflavored vegetable shortening, at room temperature
- 2 teaspoons blackstrap molasses
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon butter flavor
- 1/2 teaspoon rum flavor
- 2 cups (240 g) powdered sugar
- 1 tablespoon milk (more or less as needed)
- 2 tablespoons golden raisins (sultanas), finely chopped
AFRICAN CHICKEN AND PEANUT STEW
By foodiva
Instructions Heat the oil in a large frying pan or dutch oven
- To Serve:
- 1 + 1/2 tbsp vegetable oil
- 1 large onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-sized piece of ginger, peeled and minced
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp cayenne pepper (optional)
- 1 tbsp ground coriander
- 2 red chilli peppers, finely chopped
- 1 bay leaf
- 4 chicken breasts, chopped into bite-size chunks
- 150 g (1/2 cup plus 1 tbsp) smooth peanut butter
- 480 ml (2 cups) chicken or vegetable stock (use bouillon for gluten free)
- 1 x 400g (14oz) can chopped tomatoes
- 1 large sweet potato, peeled and chopped into bite-size chunks
- 1 cup roughly chopped peanuts
- Boiled rice
- Fresh coriander/cilantro
- Toasted peanuts*
- Garlicky kale**