Hklbrries' profile page
Recipes
Basmati Rice with Peas
By Hklbrries
Try serving this elegant rice dish with Red Onions Simmered with Sherry Vinegar (recipe in collection) for a satisf...
- 2 cups and 2 tbsp vegetable stock
- 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 tsp dried basil
- 1 cup Basmati rice
- 1 tsp fine sea salt
- 1/2 tsp freshly ground pepper
- 1 pound peas, shelled, or 1 (10-ounce) package frozen tiny peas
Caution - Do Not Store Beverages in Lead Crystal
By Hklbrries
Dear Heloise: In a recent letter, a reader inquired about removing wine residue from a LEAD-CRYSTAL DECANTER
- _ _ _
Kitchen Tools
By Hklbrries
Relish Chef Jon Ashton shares his top tools for the kitchen
- Cutting board. I use a wooden Boos Board (go to johnboos.com to order). Stay away from glass, Corian and acrylic boards; they actually dull your knives.
- Meat thermometer. A digital meat thermometer gives the quickest read, but the point is to use any thermometer to make sure you don't undercook or overcook your food.
- Mandolin. To get perfectly sliced vegetables, I use a mandolin. Simple ones cost under $20 at most stores.
- Nonstick tongs. Foods won't stick or get torn by the nonstick tips. Look for ones that lock for easy storage, such as OXO.
- Vegetable peeler. A must have. There are so many out there, but I prefer OXO for its nice grip.
- Microplane. I use a microplane to grate hard cheese, chocolate and ginger. Microplanes cost about $15. Grating lemon rind will never be the same.
- Digital kitchen timer. I use a programmable timer at home. It's handy when multi-tasking.
- Cast iron skillet. Season it with some oil and it will be just as resistant to sticking as its nonstick counterparts.
- Silicone spatulas. Silicone spatulas withstand heat up to 800 F and never lose their shape, chip or crack.
- Serrated bread knife. A good chef's knife is a must, but so is a bread knife. It's great for slicing tomatoes, too.
- Whisks. A whisk is essential for making any smooth sauce or batter. A good investment is a medium-size balloon whisk.
Chocolate - How to Temper Chocolate
By Hklbrries
Tempered chocolate has a shiny, flawless appearance
- 1 1/2 to 2 pounds chocolate
Sesame Tofu Corn Muffins
By Hklbrries
Preheat oven to 375 F. Grease 10 cups in a muffin pan
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 1/4 tsp salt
- 2 tsp baking soda
- 1/4 cup toasted sesame seeds (coarsely ground, if desired)
- 4 ounces medium-firm tofu
- 1 1/3 cups unsweetened apple juice
- 4 tsp canola or sunflower oil
- 1 tbsp maple syrup or brown rice syrup (optional)
- 2 to 3 tsp untoasted sesame seeds for garnish (optional)
Heloise's Carrot Cake
By Hklbrries
Dear Readers: The old saying that CARROTS are good for your eyes is true! They won’t make your vision better, but...
- 1 cup sugar
- 3/4 cup salad oil
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup grated carrots
- 2 eggs
- 1/2 cup chopped nuts
Brown Rice Medley
By Hklbrries
"This is basically stir fried brown rice with veggies, which can be a one dish meal or a full family dish, ala orie...
- 4 cups brown rice, cooked (for every cup of rice, use two cups of water)
- 1 clove garlic (chopped and add to rice while boiling)
- 1/2 cup onion (1 medium) (same as garlic)
- 4 cups veggies (we used yellow squash, broccoli, red & green peppers and carrots...we love the color!)
- salt (add pinch to boiling water and rice)
Grape-Cherry Smoothie
By Hklbrries
Smoothies are a quick, easy and tasty way to incorporate your daily amount of fruit servings and essential nutrient...
- 2 cups purple 100 percent grape juice
- 2 tablespoons lemon juice
- 1 cup frozen dark sweet pitted cherries
- 1/2 tablespoon cinnamon
- 1/2 cup plain, non-fat yogurt, optional
- Crushed ice
Garden Salad with Blueberries, Blue Cheese and Candied Walnuts
By Hklbrries
In a large salad bowl, toss salad greens, tomato wedges, blueberries, walnut oil, vinegar, salt and pepper
- Candied Walnuts:
- 6 ounces baby-greens salad mix
- 1 red tomato, sliced into wedges
- 1 yellow tomato, sliced into wedges
- 1 cup fresh blueberries
- 3 tbsp walnut oil
- 2 tbsp balsamic vinegar
- Salt, to taste
- Pepper, to taste
- 1/2 cup blue or Roquefort cheese, crumbled
- 1/2 cup Candied Walnuts
- 1 cup walnuts
- 1 tbsp vegetable oil
- 1/4 cup sugar
Grilled Sausage-Stuffed Portabella Mushrooms
By Hklbrries
If the price of peppers has you thinking twice about serving them stuffed, here's an alternative that uses mushroom...
- 8.5 ounce package ready-serve brown rice (or blend of brown and wild rice)
- 4 ounce log goat cheese, crumbled
- 1/4 cup chopped fresh parsley
- 1 pound sweet or spicy Italian sausage meat
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- 8 large portabella mushroom caps, stems removed