a moment is the answer to all of lifes mysteries!

a moment is the answer to all of lifes mysteries!

Rib Eye Steaks with Marinated Mini Peppers

Rib Eye Steaks with Marinated Mini Peppers

10 Vine Sweet Mini Peppers
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon dried rosemary
Salt and black pepper to taste
4 14-ounce U.S.Choice rib eye steaks

1. As the peppers have very thin skin,don’t cook them on an open flame or gas burner,but broil or grill them for about 10 minutes,or until they have darkened or blistered.Cut peppers into very thin slices and place in a container or large cup.
2. Add lemon juice,olive oil,rosemary,and salt and pepper to the peppers and stir to combine.Refrigerate for 2 hours to marinate.
3. Grill the steaks.
4. Arrange the steaks on a tray and pour the marinated peppers over the top.

Makes 4 servings

Pepper Herb-Crusted Beef Tenderloin

Pepper Herb-Crusted Beef Tenderloin

2 teaspoons cracked mixed peppercorns
2 garlic cloves,minced
1 teaspoon dried basil leaves,crushed
1 teaspoon dried oregano leaves,crushed
1 whole Choice beef tenderloin,well trimmed (4-5 pounds)
Salt

1. Preheat oven to 425°F.
2. Wash hands.Combine peppercorns,garlic,basil and oregano;press evenly onto the roast.
3. Place roast on a rack in a shallow roasting pan.Insert an ovenproof meat thermometer in thickest part of beef,not resting in fat.Wash hands.
4. Roast meat,uncovered,for 50-60 minutes for medium-rare(internal temperature 140°F) or 60-70 minutes for medium (internal temperature 150°F).
5. Transfer roast to a carving board;tent loosely with aluminum foil.Let stand for 15-20 minutes.(Temperature will continue to rise about 10 degrees.)
6. Carve the roast into thick slices.Season to taste with salt.

Makes 4 servings.
Tip: To crack the peppercorns,place them on a cutting board and crush under the bottom of a heavy skillet or by applying pressure to the flat side of a wide knife/cleaver.

Montreal Peppered Steak

Montreal Peppered Steak

1/2 cup olive oil
1/4 cup soy sauce
4 teaspoons McCormick Grill Mates Montreal Steak Seasoning
2 pounds sirloin or strip steaks
1. Mix olive oil,soy sauce and seasoning in a large resealable plastic bag or glass dish.Add steaks and turn to coat well.
2. Refrigerate for 30 minutes,or longer for extra flavor.
3. Preheat grill.
4. Remove steaks from the marinade.Discard any remaining marinade.
5. Grill over medium-high heat for 8-10 minutes per side,or until cooked to taste.
Makes 8 servings.

Garlic-Stuffed Sirloin

Garlic-Stuffed Sirloin

1 tablespoon olive oil
1/4 cup finely chopped fresh garlic
1/2 cup thinly sliced green onions
1/4 teaspoon salt
1/4 teaspoon pepper
1 3-pound National Beef* Choice boneless top sirloin steak, cut 2 inches thick
1. Preheat grill or barbecue.
2. Heat oil in a small nonstick skillet over low heat.Add garlic and cook for 5 minutes,or until tender,stirring occasionally.
3. Add onions,increase heat to medium-low and continue cooking for 5 minutes,or until onions are crisp-tender,stirring occasionally.Stir in salt and pepper.Remove from the heat and let cool thoroughly.
4. Trim excess fat from steak.Make a horizontal cut through the center of the steak,parallel to the surface,approximately 1 inch from each side.Cut to,but not through,the opposite side.Spoon the cooled stuffing into the pocket,spreading evenly.Secure the opening with wooden picks.
5. Place steak on cooking grid over medium-low coals.Cover grill and cook for 26-32 minutes for rare to medium,turning once.Remove picks.
6. Trim excess fat and carve steak into 1/2-inch-thick slices.
Makes 6 servings.

Ten Foods for Longlife

Tomatoes. A major source of the antioxidant lycopene that reduces the risk of cancer by 40% -- notably prostate, lung and stomach cancers -- and increases cancer survival. Tomato eaters function better mentally in old age and suffer half as much heart disease. Concentrated tomato sauces have 5 times more lycopene than fresh tomatoes, and canned tomatoes have three times more than fresh.

Olive Oil. Shown to help reduce death from heart disease and cancer. Recent research shows that heart-attack survivors on a Mediterranean diet had half the death rates of those on an ordinary low-fat diet. Olive oil is also high in antioxidant activity.

Red Grapes, including red grape juice and red wine. Red grapes have moderate antioxidant power, while purple grape juice has four times more antioxidant activity than orange or tomato juice. Red wine (not white) has about the same antioxidant capacity as purple grape juice or tea. French research show that drinking red wine in moderation increases longevity, but excessive drinking has the opposite effect, so limit to two glasses per day. Drink grape juice.

Garlic. German researchers have found that garlic is packed with antioxidants know to help fend off cancer, heart disease and all-over aging, and prolong cancer survival time. Let crushed garlic "rest" about 10 minutes before cooking to preserve disease-fighting agents.

Spinach. Second among vegetables only to garlic in antioxidant capacity and is also rich in folic acid, which helps fight cancer, heart disease and mental disorders. New University of Kentucky research shows folic acid may help prevent Alzheimer's disease. Eat both raw and steamed for best benefit.

Whole grains. A University of Minnesota study suggests the more whole grains you eat, the lower your odds of death by 15%. Whole grains contain anticancer agents and help stabilize blood sugar and insulin, which may promote longevity. Whole-grain "dark" breads, cereals such as All Bran, and "old fashioned" oatmeal are an excellent source.

Salmon, and other fatty fish. Contains high amounts of omega-3 fat that performs miracles throughout the body, fighting virtually every chronic disease known. Without it, your brain can't think, your heart can't beat, your arteries clog, and joints become inflamed. You need one ounce a day, or two servings of salmon, sardines, mackerel, herring or tuna per week.

Nuts. Eating more than 5 ounces a week can cut heart-attack deaths in women by 40% and help prevent deadly irregular heart beats in men a Harvard University study found. Almonds and walnuts lower blood cholesterol. Most of the fat in nuts is the good-type monounsaturated and/or omega-3. Unsalted nuts are best.

Blueberries. High in antioxidants, Tufts University researchers say a half-cup of blueberries a day can retard aging and can block brain changes leading to decline and even reverse failing memory.

Tea. Green or black tea has equal antioxidant benefit. One cup a day can cut heart disease risk in half Harvard researchers found. Make from loose tea or tea bags, instant and bottled tea has little effect Tufts University shows.

The recipe of Shahi Pulao

There are different kinds of Pulao. But Shahi Pulao is really rich in taste.

Ingredients
3 cups basmati rice, wash & soaked for 30 minutes.

Layer 1
Grind to a paste

1" piece ginger
3 green chilies
2 tbsp. coconut grated
2 sprigs mint leaves
½ cup coriander leaves
4 flakes garlic
1 carrot
1 capsicum
6-7 french beans
1-sprig sping onions greens chopped


Layer 2
Grind to a paste

1 tbsp. sesame seeds
1 tsp. soaked khuskhus seeds
1 onion
5-6 blanched green chilies or white pepper
1 cardamom
1 clove
1 bay leaf
1/2" piece cinnamon
1 potato
1 onion

Other ingredients

6-7 whole shelled walnuts
15 cashew nuts halved
15 almonds, blanched and halved
1 tbsp. raisins
1 tbsp. cheese or paneer grated
1 tbsp. coriander leaves finely chopped
2 bay leaves
1-cup milk
Salt to taste
Pepper to taste
3 tbsp. ghee or oil

Method

• Put plenty of water to boil, add salt and bay leaves, bring to boil.
• Add rice and cook till done but not mushy.
• Drain water, cool in large plate.
• Heat half ghee in a heavy pan , add carrots.
• Fry till tender, drain, add French beans to same fat.
• Repeat frying till tender, drain, add capsicum.
• Fry, drain, add paste for layer 1.
• Fry paste for 3 minutes, add salt, spring onions, stir.
• Take off fire, add fried vegetables back, and keep aside.
• Heat remaining ghee in another pan.
• Fry and drain cashews, almonds, potato slices.
• Add onions , stir fry till light golden.
• Add raisins, salt, half the milk, and paste for layer 2.
• Add fried dry fruit, stir and cook for 3 minutes,
• Take off fire , keep aside.

To proceed

• Take a deep casserole about 6-8 inches wide.
• Divide rice into 3 parts.
• Grease insides of casserole; spread one part of rice at bottom.
• Spread layer 1 mixture evenly over the rice.
• Spread second layer of rice over mixture.
• Mix layer 2 mixtures with the remaining rice.
• Spread evenly over 2nd rice layer.
• Sprinkle milk over layers.
• Sprinkle cheese evenly to cover casserole.
• Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
• Bake in preheated oven at 250°C for 9-10 minutes.
• Garnish with fresh ground pepper, coriander and walnuts before serving.
• Serve hot with pakodi kadhi or raitha

Recipe of Chicken Tikka masala

This mouthwatering chicken dish adds flavour to you lunch as side dish.

Ingredients to marinate:

* Marinate for about 1 hour
* Chicken - 500 gms of boneless chicken
* Ginger & garlic paste - 4 tsp
* Turmeric powder - 1/4 tsp
* chilli powder - 1 tsp
* garam masala - 1 tsp
* Cumin powder - 1/2 tsp
* dhaniya powder - 1 tsp
* Salt to taste
* Curd - 1/2 cup beaten well


To Marinate the chicken

• Take the beaten curd and mix all the above powders together and add salt
• Cut the chicken into medium size pieces and add it to the curd mixture, close the vessel with a lid and let it to marinate for about an hour.

For the Gravy

Ingredients:

* Onion - 1 chopped
* Tomato puree - out of one small tomato
* Ginger & garlic paste - 2 tsp
* Turmeric powder - 1/4 tsp
* Coriander powder - 2 tsp
* Ginger & garlic paste - 1 tsp
* Salt to taste
* Oil - 8 tsp
* garam masala powder - 2 tsp
* Coriander leaves
* Ground almond - 2 tsp (optional)
* Fresh Cream is optional to garnish


Method

For the chicken

• After the chicken is marinated, take them and bake them well in a pan with the flame very low in the stove or we you can put the chicken on the grill and cook it till they are cooked

For the gravy:

• Heat oil in a pan, fry onions till they turn golden brown.
• Add ginger & garlic paste and let them fry till the oil separates
• Then add all the masala powders to it, and then add the tomato puree.
• Add salt to taste and then add little warm water and the ground almond paste its optional to add nd let the gravy to come to a boil.
• Then add the cooked chicken pieces, and let the gravy come to a boil after adding the chicken pieces.
• Remove the dish from the stove and add the coriander leaves, and the cream (optional ) to garnish

Badam Burfi

special treat of badam burfi for all of you-

Ingredients

1 cup badam soaked in warm water for 2 hours
1 cup gram flour
1 cup ghee
2 tsp cardamom powder
2 cups sugar (adjust as required)

• Heat 2 tsp ghee and roast the gram flour till you get a nice aroma. Keep aside. Grind the badam to a smooth paste using a little milk.
• Heat sugar with 1 cup water and allow it come to a 2 thread consistency. Add the badam paste and mix for 2-3 minutes. Then add the gram flour to it and keep stirring it well. Add cardamom powder and then ghee little by little to the mixture and continue to stir till the mixture starts frothing well. Transfer to a greased plate and allow it to cool for a while. Cut into desired pieces.

Boondi ladoo

Ingredients
Gram flour – 1 1/2 cup
Sugar – 1 cup
Water – 1 cup
Cardamom – 2 pieces (powdered)
Raisins and cashews – 1/4 cup
ghee – 1 tsp

Method

1. Dissolve sugar in 1 cup of water and prepare syrup to one string consistency. Now add the cardamom powder and the food color (either yellow or orange).
2. Add enough water to the gram flour and make it like dosai(little watery, not so thick) batter.
3. Heat oil in a pan on medium heat, pour the batter over the ladle. So it will fall like tiny balls (boondi) into the oil. Don’t over cook it. It shouldn’t be crispy. Drain it from oil and immediately put it into the sugar syrup. Leave it in the sugar syrup for few minutes and drain it. Repeat the same process for the whole batter.
4. Now heat little ghee in a pan and fry the raisins and cashews and add it to the boondi.
5. Let it cool for few minutes. Make balls immediately when it is warm. otherwise it is hard to make balls. Delicious ladoo is ready!!

Thattai

Thattai is a popular snack in tamilnadu. I don’t know about other states. Crispy thattai’s are great snack with a cup of tea. Try it you gonna love it.

Ingredients
Rice flour 2 cups
Channa dal (Kadalai paruppu) – 1/2 cup
Gram flour (Kadalai mavu) -1/2 cup
Chick peas flour/ Pottu kadalai mavu – 1/2 cup
Red chilly powder – 1/2 tsp or red chilly – 4 (if using red chilly grind it )
Cumin seeds- 2 tsps
Black sesame seeds – 1 tsp
Curry Leaves- few (Crushed)
Melted butter or vegetable oil – 2 tsps
Salt

Method

1. Soak the channa dal (Kadalai paruppu) in water for 30minutes. Drain the water and keep aside.
2. Mix rice flour, gram flour, chick peas flour, chilly powder, cumin seeds, sesame seeds, curry leaves and salt. Add the soaked channa dal to the mixture .
3. Add water little by little and make the dough as murukku dough. Make small lime size balls and flatten each balls as thin as possible.
4. Deep fry until it is brown and crispy. Store it in a airtight container and enjoy with tea.
5. (I added little orange food color, but that is optional)

Note: (to flatten the balls, if you can able do it with your hands, else use a ziplog bag. Cut two opposite closed edges . Place the dough on one side and cover it with other side and roll it into a thin layer. Apply little oil so that it won’t stick.)

Murukku

Murukku is one of the popular South Indian snack. Here is a simple method to make crispy murukkus. There are different kinds of murukku. This one is rice murukku. Enjoy this with a cup of tea or coffee , great evening snack.

Ingredients:
Rice flour – 2 cups
Pottu Kadalai / Fried gram dal – 1/2 cup
Sesame seeds- 1 tbsp
Cumin seeds- 1 tbsp
Melted Butter – 1 tbsp or vegetable oil – 1 tbsp
Asafoetida a pinch
Red Chilly flakes – 1 tsp or Chilly powder – 1/2 tsp
Salt

Method

1. Smoothly powder the fried gram dal.
2. In a mixing bowl mix all the ingredients together by adding enough water. (not so loose ,the dough should be little thick to get perfect crispy murukkus)
3. Stuff the dough in the murukku press and press it into spirals on a paper towel or on a plastic sheet.
4. Heat enough oil to deep fry, once it is hot carefully drop the murukku into the oil and deep fry both sides until crisp. Drain on a paper towel , cool and store in a air tight container. You can keep this for weeks.

Ghevar

Ghevar:

Ingredients:
3 cups plain flour,
1 cup solidified ghee,
3-4 icecubes,
4 cups water, approx.,
1/2 cup milk,
1/4 tsp. yellow food colour,
1 kg. Ghee for deep frying.
For syrup:1 1/2 cups sugar, 1 cup water.
For topping: (optional)1 tsp. powdered cardamom, 1 tbsp. chopped almonds & pistachios, 1 tbsp. milk in which 1/2 tsp. saffron has been rubbed in, Silver foil.

Method:

1. Prepare sugar syrup of 1 thread consistency.
2. Take solidified ghee in a large wide bowl.
3. Taking one icecube at a time rub the ghee vigourously.
4. Take more icecubes as required, till ghee becomes very white.
5. Add milk, flour and 1 cup water. Mix to make smooth batter.
6. Dissolve colour in some water and add to batter.
7. Add more water as required.
8. Batter should be fairly thin (it should run offeasily when pour from spoon).
9. Take an aluminium or steel cylindrical container (do not use lid).
10. The height should be at least 12. And diameter 5-6.
11. Fill half with ghee. Do Heat.
12. When ghee is smoky hot, take a 50 ml, glassful of batter.
13. Pour in centre of ghee, slowly in one continuous threadlike stream.
14. Allow foam to settle. Pour one more glassful in hole formed in centre.
15. When foam settles again, loosen ghevar with an iron skewer inserted in hole.
16. Lift carefully, at a slant, and place on wire mesh to drain.
17. Keep hot syrup in a wide flatbottomed container to fit in ghevar.
18. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
19. Alternatively. Pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.
20. Cool a little, top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
21. One may also top ghevar with rabri prepared in advance.
22. This ghevar will howver not last as Long. It will also be softer.

Badam Ka Sheera:

Badam Ka Sheera:

Ingredients:
1 1/2 cup almonds (soaked overnight),
3 cups hot milk,
250 gm ghee,
1/2 to 1/3 cup sugar.

Method:

1. Peel the almonds, wash and grind to fine paste.
2. Heat ghee in a heavy pan.Add paste and cook on first high then slow flame, stirring continuosly.
3. After a while it should turn a light brown and aromatic.
4. Carefully pour hot milk and stir.
5. Use a long-handled spatula as the mixture tends to splatter.
6. When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
7. Decorate with chopped nuts and serve hot .

Lapsi

Lapsi:

Ingredients:

1 cup Broken wheat
2 1/2 cups Hot water
2 tablespoon Almonds
3/4 cup Sugar
15 nos. Raisins
1 teaspoon Cardamom powder
3/4 cup Ghee

Method:

1. Soak the raisins in 1/2 cup water and keep aside.
2. Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
3. Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
4. Serve hot garnished with blanched almonds and pistachios.

Kheer:

Kheer:

Ingredients:

1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3tbsp. sugar or as desired

Method:

1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
2. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
3. Add the sugar and stir until completely dissolved.
4. Remove from heat and serve either warm or chilled.

Gajar Ka Halwa

Gajar Ka Halwa:

Ingredients:

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Method:

1. Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
2. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
3. Add the milk. Cook on a low flame for 1 hour stirring occasionally.
4. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
5. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
6. Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Kesar Kaju Barfi

Kesar Kaju Barfi:

Ingredients:

500 gms Kaju (cashewnuts)
300 gms sugar
1/2 tsp kesar(saffron)
1/4 tsp orange color
2 chandi (silver) warak

Method:

1. Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.
2. In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly.
3. Mix saffron and orange color in it.roast till done.
4. On the rolling board place a butter paper and pour the mixture on it.
5. Now place another butter paper ,sandwhiching the mixture between the two paper. Roll it with rolling pin.
6. Remove the butter paper from top and place silver warak,and cut the burfi pieces

Doodh Pak:

Doodh Pak:

Ingredients:

1/2 cup Almonds
1 litre Milk
250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
11/2 tablespoon Raisins

Method:

1. Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
2. Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
3. Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
4. Serve hot or chilled.

Tip: You can use 1/2 cup rice instead of almonds. If using rice, soak it in warm water for 45 minutes and grind to a fine paste.

Gujiya (Karanji)

Gujiya (Karanji):

Ingredients:

1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds

Method:

1. In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
2. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
3. Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
4. After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Rawa Ladoo

Rawa Ladoo:

Ingredients:

2 cups semolina (rawa)
1/2 cup powdered sugar
1 cup ghee
1 tbsp broken cashew nuts
1 tbsp raisins fried
1 tsp fried cardamom powder

Method:

1. Heat 1 tsp. ghee in a pan and dry roast the rawa till pink.
2. Grind the fried rawa and powdered sugar in a mixer to a fine powder.
3. Heat the remaining ghee and add the powdered rawa, cashew nuts, raisins and cardamom powder.
4. Mix thoroughly.
5. While still warm, make into small lemon-sized balls.
6. Cool and store in an airtight container.

Rasmalai

Rasmalai:

Ingredients:

2 lbs Cows Milk or Ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Method:

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2 squares. Place them in a dessert bowl.
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate with pistachios, chill for 2-3 hours and then serve.

Jalebi

Jalebi:

Ingredients:

2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying

Method:

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.

Besan Ladoo:

Besan Ladoo:

Ingredients:

4 cups Gram Flour
1 cup Pure Ghee
2 cups sugar
1 tsp Powdered Cardamom
1/2 cup chopped Almonds and Raisins

Method:

1. Heat the ghee in a pan.
2. Add the gram flour and fry it on a low flame stirring continuously till brown.
3. Once it is browned, let it cool.
4. Add powdered cardamom and sugar. Mix well.
5. Add chopped almonds and raisins.
6. Shape into ladoos and serve.

Peda

Peda

Ingredients:

1/2 kg. Soft white khoya
2 1/2 cups (approx.300gms) sugar powdered
1/2 tsp. cardamom powder
1 tsp. cardamom seeds semi crushed
1 tbsp. slivered or crushed pistachios

Method:

1. Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
2. Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes.The on slow till done.
3. Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom.
4. Mix well, and take off fire. Allow to cool, gently turning occasionall
5. Use cookie moulds, or shape pedas with palms into patty rounds.
6. Mix pistachios and cardamom seeds and press a bit on top of each.
7. If using moulds, first sprinkle some at bottom. Take some mixture and press into mould. When set well, invert and carefully, unmould.

Tip:Above is the basic recipe. Any colour ( yellow, orange, green, cochineal), essence (pineapple, orange, pista, chocolate), topping (almonds, walnuts, cashews), can be added. To above recipe add any of following for varied flavours: cashew powder 1/2 cup, cocoa 2 tbsp.(then increase sugar by 1/2 cup), walnuts powdered 1/2 cup, etc. Add when the mixture is half cooked.

One may also prepare pinnis similarly from gram dal, urad dal, or wheatflour or gram flour,etc. If using flour, make sure it has been roasted in ghee on low fire, till golden, then and add some khoya which has been roasted to a dry light brown in same pan, after flour has been roasted and removed.

Gulab Jamun:

Gulab Jamun:

Ingredients:

1 cup Carnation Milk Powder
1/2 cup Bisquick Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
2 tablespoons butter -melted
Whole milk just enough to make the dough
2 cups Sugar
1 cup water
Oil for frying

Method:

1. Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
2. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
3. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
4. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
5. The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of �Kesar�. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
6. Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

Badam Phirni:

Badam Phirni:

Ingredients:

12 nos. Almonds
4 tablespoons Rice flour
21/2 cups Milk
5 tablespoons Sugar
8 strands Saffron
1 teaspoon Cardamom powder

Method:

1. Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.
2. Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
3. Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.
4. Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

KAAJU BURFI OR KAJU KATLI

Ingredients :
2 cups of finely grounded Cashew powder,
1/4 cup Milk
3/4 cup Sugar,
Few silver vark for decoration

Preparation :
Heat milk in a large pot and add sugar. When it starts bubbling remove from stove and add cashew powder little at a time. Mix well making a thick form. You may add more powder if needed for making thick. Pour the mix on a wax paper or thali. Press and spread with your palms for making thin burfi.Put silver vark on top if you wish. Let it cool completely before cutting in burfi shape.Put in a airtight container and keep in a cool place.

CABBAGE 'N CARROT BHUJIA

Ingredients :
4 tablespoons oil,
1 tablespoon whole black mustard seeds
1 dried red chilli ,
1 cabbage, finely sliced
350 grams carrots,
coarsely grated
1 green chilli,
cut into thin strips and seeds removed
1/2 teaspoon sugar,
4 tablespoons chopped,
fresh coriander
1 tablespoon fresh lemon juice

Preparation :
Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1 minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds. Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chilli before serving.

KESAR BHAT

Ingredients :
1 cup rice,
1/2cup sugar,
1/4 tea spoon kesar,
50 gms raisins,
50gms cashew nuts,
1/2 cup ghee,
5 pods cardamom

Preparation :
Wash and cook rice in four cups water. Add ghee and sugar and continue cooking on low flame. Stir continuously. powder cardamom and add to the rice.. Keep cooking till the rice mixture leaves the sides of the vessel. Grind kesar and add to rice. Finally add raisins and chopped cashew nuts and mix well.

BADAM (ALMOND) KATLI

Ingredients
(Makes 35 Katlis approx),
250 gm: Almonds (soaked overnight),
200 gm: Sugar powdered
Few tbsp: Milk,Silver foil (optional)

Preparation:
Drain and change water from almonds. Peel almonds. Keep aside. Wash once more to remove any traces of brownishness. Grind to a fine paste using as little milk as possible. In a heavy large skillet mix paste and sugar. Cook, stirring constantly, using a large handled spoon or spatula.Take care of splattering in initial stages.Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste.When a soft lump is form, which leaves sides of skillet easily, take off fire.Grease a clean work surface and a rolling pin with melted ghee. Put lump on it. Roll quickly while still warm to 1/5" thickness.Apply silver foil and press lightly with foil paper.Mark out long diamond shapes with a sharp knife. When almost cool remove carefully with a sharp edged wide spatula. Cool completely before storing in layers between sheets of butter paper.

SITAPHAL RABDI

Ingredients (Serves 7-8)
1 cup: Sitaphal (Pumpkin) Pulp,
2 litre: Whole milk
4 no: Green pistachios, unsalted,
4 no: Almonds
1 tsp: Chopped fragrant red rose petals
1/4 tsp: Saffron strands,
1/4 tsp: Cardamom powder
3/4 cup: Sugar

Preparation:
Crush almonds and pasta coarsely or cut into thin slivers. Boil milk in a clean heavy pan.
Simmer for ten minutes after it starts boiling. Stir occasionally while boiling.Add sugar. Stir till dissolves.Take the pan off fire. Add saffron, cardamom, almonds and pistas. Cool to room temperature. Add sitaphal pulp. Chill for 3-4 hours till very cold. Put in individual serving bowls sprinkle a few chopped rose petals to garnish. Serve chilled.

MALPUA

Ingredients :
1 cup sugar,
1-1/2 cups wheat flour,
4 tbsp yogurt or curd,
10-15 whole peppercorns
Milk,
Water

Preparation :
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.
Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.

Sesame Seed (Til) - Khoya laddu

Ingredients :
2 cups khoya ,
1&1/2 cups of coarsely powdered roasted sesame seeds (til)
Powdered sugar to taste ,
Kesar,
chopped almonds
pistas for decoration

Preparation :
Roast the khoya on low flame till it is very light golden yellow color. Let is cool for few minutes. Then add coarsely powdered roasted sesame seeds and mix it. Add powdered sugar when the above mixture is luke warm. Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
Arrange in a plate and decorate with kesar, chopped almonds and pistas.

Besan ki Barfi

Ingredients :
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds

Preparation :
Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates. Mix sugar and water into a syrup.Add this syrup to the besan and mix well. Pour this mixture into a greased tray.When it cools cut into cubes and garnish with pistas and almonds.

Mushrooms in Onion Gravy

Ingredients :
200 gm Mushrooms ,
3 Onions ,
2 Tomatoes, finely chopped or pureed
3 Green chillies, finely chopped ,
Coriander leaves
Salt as per taste ,
Red chili powder as per taste
A pinch of garam masala powder
A pinch of cardamom powder ,Oil

Preparation :
Slice mushrooms, boil them and keep aside. Make a paste of the onions. Heat oil in a wok and add the onion paste; cook till the paste turns golden brown. Add the tomatoes, green chilies, salt and red chilli powder. Cook the tomatoes till the gravy leaves the sides of the wok. Add water if required. Add the mushrooms and cook for a while. Season with garam masala powder, cardamom powder and coriander leaves.

Karanji

Ingredients :
For Filling:
1 cup grated Dry Coconut,
1 cup Powdered Sugar
1 pinch Nutmeg Powder,
1 pinch dry Ginger Powder
4 Elaichi,
2 tsp Maida,
2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces

For Dough:
1 cup maida,1 tsp Ghee,Salt to taste,Warm milk to prepare dough

Preparation :

1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients & grind them.

For Dough:
Mix all the dough ingredients & prepare dough (a little hard).

For Karanji:
. Make small oval shaped puris from dough.Fill the prepared stuffing inside. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly). Deep fry it till it becomes brownish colour. Serve it hot or cold.Karanjis can be stored for weeks.

Sohan Papdi

Ingredients:

• 1/4 cup Gram Glour,1 1/4 cup Maida,250 gms Ghee
• 1/2 cups Sugar,1 1/2 cup Water,2 tbsp Milk
• 1/2 tsp Cardamom seeds crushed coarsely
• 4" squares cut from a thin polythene sheet

Preparation:
. Sift both flours together. . Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. . Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency. . Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. . Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

Capsicum Pasta

Ingredients

3 cups cooked pasta
1 cup chopped red-bellpepper
2 whole red chillies
2 cloves garlic(chopped)
1/2 cup tomato - chopped
6 almonds(skinned and little roasted and ground as a powder)
1 tsp chilli sauce
2 tsp mayonnaise
5 no.s peppercorns
1 tsp or needed salt
1 tbsp olive oil
2 tsp butter

Directions

1. Grind tomatoes, red chillies, peppercorns, add salt and finally add olive oil to make it like a sauce.
2. Add almond powder,cooked pasta to the sauce and mix them well.
3. Heat butter in a kadai,add chopped garlic,capsicum pieces and little salt and saute for 3 mins atleast so that the capsicum pieces are half-cooked.
4. Now add the mayonnaise and mix well for a min.
5. Add the pasta in sauce to the capsicum mixture and salute well for 2 mins.
6. Serve it hot with Fruit Drink

Indian Cooking Recipe : Kaju Katri

Ingredients:
1 cup cashew nuts
¾ cup sugar
2 tbsp milk
1 tbsp ghee
1 tsp vanilla essence
1 cup boiling water
2 sheets of silver leaf

Method:

1. Soak the cashew nuts in boiling water for 1 hour.
2. Drain it and process smoothly in a mixer by adding milk & then sugar.
3. Heat the ghee in a large pan, put the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.
4. Then, put vanilla essence and mix thoroughly.
5. Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top. Let it cool for 45 minutes.
6. After it is cooled, cut into diamond shaped pieces.

Indian Cooking Recipe : Badam Milk Shake

Ingredients :

3 cups of milk
1 cup of badam
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water

Method :

Grind cinnamon, badam, sugar all together
After put milk & curds into the mixie, grind well, along with the above powder.
Put water if you do not want it served thick.
Serve the chilled badam milk shake

Breaded Veal Scallopini

12 1-ounce pieces Plume De Veau* veal scallopini, pounded thin
Salt and white pepper
2 egg whites, lightly beaten
1 cup seasoned dry Italian bread crumbs
1/2 cup plus 1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup dry white wine, preferably Sauvignon Blanc or Chablis
1/3 cup chicken stock
1/4 cup diced oven-dried tomatoes in oil (drained)
1 cup cooked cannellini beans
2 tablespoons thinly sliced fresh basil
1/4 cup shredded Parmesan cheese, plus more for garnish
2 ounces cold butter, cut into 4 pieces
Freshly ground black pepper

Method
1. Season veal on both sides with salt and pepper. Dip veal into egg whites and then into bread crumbs. Set aside.
2. Heat 1/2 cup olive oil in a 12-inch skillet over medium-high heat until hot but not smoking. Add veal to the skillet in 3 batches and sauté on both sides until light golden. Set aside on a warming plate (do not stack).
3. Remove remaining oil from the pan and add 1 tablespoon olive oil and garlic; sauté briefly until light brown (not dark brown).
4. Remove pan from the heat, add wine, return to the heat and cook until most of the wine has evaporated. Add chicken stock, tomatoes, beans and basil; bring to a quick boil.
5. Lower heat, swirl in 1/4 cup Parmesan and butter, and lightly simmer until thickened. Don’t let the mixture come to a rapid boil.
6. Place the bean mixture in 4 bowls and top with veal. Sprinkle with black pepper and additional Parmesan.
Makes 4 servings.

Stuffed Veal Chops

4 Plume De Veau* veal rib chops
1/4 cup white raisins, soaked in 1/4
cup warm sherry for 1/2 hour
1 tablespoon heavy cream (optional)
1 teaspoon minced fresh garlic
1 cup fresh white Italian bread crumbs (crusts removed)
1 egg white
1/2 cup shredded Parmigiano Reggiano cheese
1/4 cup pine nuts, lightly toasted
1 green onion, chopped
1 sprig fresh rosemary leaves, finely chopped
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly grated lemon peel
2 tablespoons white truffle oil Nutmeg, salt and white pepper to taste
1/4 cup olive oil
1/4 cup aged balsamic vinegar
1/4 cup dry white wine
1/2 cup demi-glace
2 tablespoons sweet butter

Method
1. Make a 2-inch incision in the side of each veal chop to create a pocket. Refrigerate.
2. Drain sherry from raisins into a small saucepan. Add cream and garlic, bring to a boil, remove from heat and let cool. In a bowl, combine raisins, bread crumbs, egg white, cheese, nuts, green onion, rosemary, thyme, lemon peel, truffle oil, nutmeg, salt,white pepper and garlic mixture. Stuff veal chops and refrigerate until ready to cook.
3. Preheat oven to 350°F. Season chops with salt and pepper. Heat olive oil in a 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Cook chops until lightly browned. Place chops in the oven for 20 minutes.
4. Remove chops from oven, cover pan and let sit for 10 minutes. Remove chops to a plate. Add vinegar and wine to pan, bring to a boil and cook until reduced to a syrupy consistency. Add demi-glace and swirl in butter.
5. Place veal chops on plates and drizzle with sauce.
Makes 4 servings.

Grilled Chicken Salad with Lemon Poppy Seed Dressing

1 cup lemon low-fat yogurt
1 teaspoon poppy seeds
3 boneless, skinless chicken breast halves
6 cups Dole* Classic Iceberg Salad
1 20-ounce can Dole* Pineapple Chunks, drained, or
1 1/2 cups fresh Dole* Tropical Gold Pineapple cut into chunks
1 cup sliced Dole* fresh strawberries

Method
1. Preheat grill or broiler.
2. Combine yogurt and poppy seeds in a small bowl. Remove 3 tablespoons dressing for the chicken; cover and refrigerate remaining dressing for the salad.
3. Grill or broil chicken for 5-10 minutes on each side,or until no longer pink in the center,brushing occasionally with 3 tablespoons reserved dressing. Discard any remaining dressing. Cut chicken crosswise into 1/2 -inch-thick slices.
4. Line 3 individual plates with salad blend. Arrange chicken, pineapple and strawberries over the salad. Serve with chilled dressing. If the dressing is too thick, thin with water to desired consistency.
Makes 3 servings.

Sautéed Bananas over Ice Cream with Oatmeal-Rum Cookies

1 17 1/2-ounce package oatmeal cookie mix
1/3 cup canola oil
1 large egg, lightly beaten
3 tablespoons dark rum
SAUTÉED BANANAS
1/2 stick (1/4 cup) butter
4 medium Dole* bananas, underripe, cut diagonally into 1/2-inch slices
1/4 cup dark rum
3 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1 pint vanilla bean ice cream
1. Preheat oven to 375°F.
2. In a large bowl, combine oatmeal cookie mix, oil, egg and 3 tablespoons rum. Stir to form a dough. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 9-11 minutes, or until golden brown. Remove from the cookie sheet and let cool on a wire rack.
3. Meanwhile, to prepare sautéed bananas,melt butter in a large skillet over medium-high heat. Add bananas and cook for 1 minute. Stir in rum, brown sugar and cinnamon. Simmer for 3-4 minutes.
4. Scoop ice cream into 4 dessert dishes. Spoon banana mixture over ice cream.
Serve with cookies.
Makes 4 servings.
Tip: If you like, bake only as many cookies as you need. The cookie dough can becovered and stored in the refrigerator for 4 to 5 days.

Ginger Carrot Soup

2 tablespoons canola oil or olive oil
1 3-inch piece fresh ginger, peeled and coarsely chopped (about 1/4 cup)
1 small yellow onion, coarsely chopped (about 3/4 cup)
4 cups sliced Earthbound Farm* Organic Mini Peeled Carrots (about 1 1/4 pounds)
5 cups vegetable stock or low-sodium vegetable broth
1/2 cup fresh orange juice
Pinch of ground nutmeg
Sea salt
Freshly ground pepper
Crème fraîche or sour cream, for garnish
1. Heat oil in a large saucepan over medium heat. Add ginger and onion, and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
2. Add carrots, stock and juice. Raise the heat to medium-high and bring to a boil. Reduce heat to low, cover and simmer until carrots are very tender, about 45 minutes.
3. Puree the soup in the saucepan using an immersion blender. Or let the soup cool a bit, then puree in a blender or food processor and return to the saucepan. If you like a smoother texture,pass the pureed soup through a sieve.
4. Add nutmeg, salt and pepper to taste. If the soup is too thick, thin it with water or stock.
5. To serve chilled, refrigerate the soup until cold, at least 6 hours and up to 5 days. To serve warm, heat slowly over medium-low heat.
6. Garnish each serving with a spoonful of crème fraîche or sour cream. If desired, create a swirl pattern by dragging the tip of a knife or fork through the crème fraîche.
Makes 4 servings.

California Waldorf Salad

1/3 cup nonfat plain yogurt or sour cream
1/3 cup mayonnaise
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
2 teaspoons curry powder
1/2 teaspoon honey or sugar
1/2 cup thinly sliced celery
1/2 cup raisins
1/2 cup halved seedless grapes
1 unpeeled apple, cored and cut into 1/3-inch dice (1 cup)
1/2 cup toasted pecans or walnuts
5 ounces Earthbound Farm* Organic Spring Mix or Baby Spinach (about 6 cups)
1. Place yogurt,mayonnaise, grated lime zest, lime juice, curry powder and honey in a small bowl and whisk to combine.
2. Place celery, raisins, grapes, apple and nuts in a large bowl. Add about half of the yogurt dressing and stir to combine.
3. Just before serving, add the spring mix or spinach and toss to combine.
Add more dressing if needed.
Makes 4 servings.

Mango Chutney

1 pound diced Alpine Fresh* ripe mango
1/3 pound Alpine Fresh* blueberries
1/4 cup diced onion
1/3 cup raisins
1 tablespoon honey
1 tablespoon chopped toasted walnuts
1 tablespoon minced fresh ginger
Dash of minced jalapeño pepper
1 tablespoon cider vinegar
1/2 garlic clove,minced
Juice of 1 lemon
Dash of ground mace
Dash of ground cloves

1. Combine all ingredients in a large saucepan and simmer until mango is soft, about 10 minutes.
2. Strain the solids from the liquid and reduce the liquid over medium heat to a syrup.
3. Combine the solids with the reduced liquid. Cool before serving.
4. Serve with grilled meats and seafood.

Makes 5 servings

Mediterranean Asparagus and Tomato Salad with Pesto Vinaigrette

1 cup cooked white beans, drained
1 cup cooked farro or wheat berries
1 pound Alpine Fresh* asparagus, cut in 1 1/2-inch lengths, blanched
1 cup Alpine Fresh* grape tomatoes, cut in half
1/4 cup kalamata olives, cut in quarters
PESTO VINAIGRETTE
1 cup fresh basil leaves
1 teaspoon finely minced garlic
2 tablespoons toasted pine nuts or walnuts
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
OPTIONAL PROTEIN
8 ounces canned tuna, in large chunks
1 cup bocconcini (bite-size mozzarella balls), cut in half
6 hard-boiled eggs, sliced

1. Prepare Pesto Vinaigrette: Combine basil, garlic, pine nuts and olive oil in a food processor. Pulse until coarsely pureed. Transfer to a bowl and whisk in vinegar, salt and pepper.
2. Place beans, farro or wheat berries, asparagus, tomatoes and olives in a large bowl. Add vinaigrette to taste.
3. Serve with your choice of protein, dressed with a little of the remaining vinaigrette.

Makes 6 servings.

Roasted Bell Pepper and Campari Tomato Medley

3 Sunset bell peppers: 1 each red, yellow and orange
8 Sunset* Campari tomatoes
1 tablespoon minced fresh parsley
1 tablespoon slivered fresh basil
1 garlic clove,minced
2 tablespoons capers
1/2 teaspoon salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil

1. Preheat oven to 400°F. Roast peppers over an open flame, turning every 3-4 minutes, until charred all over. Drop them in a plastic bag, seal and set aside.
2. Slice a small X on the bottom of each tomato. Drop into a pot of boiling water until the skin starts to roll back from the cuts, about 10 seconds, then remove immediately. Slip off the skins, halve the tomatoes crosswise and remove the seeds with your fingers. Slice each half in two and place in a shallow baking dish.
3. Remove as much of the charred skin from the peppers as possible with your hands, then rinse quickly. Don’t worry about getting every little bit of black off. Cut off the tops, remove the seeds, then slice the peppers into 1/2-inch-wide strips. Add to the tomatoes, along with the remaining ingredients.
4. Toss everything together until well mingled; cover with foil and bake for 30 minutes. Serve at room temperature.

Makes 6-8 servings.
Tip: This roasted medley will keep for 5 days in the refrigerator. It can be used as an appetizer, a sauce for grilled meat, chicken or pasta, or as a filling for a frittata.

Summer Salad of Mini Cucumbers,Splendido Tomatoes and Bell Peppers

3 Sunset mini cucumbers, quartered lengthwise and cut in 3/4-inch chunks
1/2 carton Sunset Splendido tomatoes, halved
1/2 each Sunset* yellow and orange bell peppers, finely diced
2 green onions, including an inch of the firm greens, finely sliced
12 kalamata olives, halved and pitted, plus more for garnish
1/2-1 15-ounce can chickpeas (garbanzo beans), drained
Salt and pepper
VINAIGRETTE
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh cilantro
1 tablespoon chopped fresh parsley
Finely grated peel of 1 lemon
1 tablespoon lemon juice
3 tablespoons olive oil
GARNISHES (optional)
Crumbled feta cheese
Hard-boiled eggs
Canned or grilled tuna

1. In a roomy bowl, combine cucumbers, tomatoes, peppers, green onions and halved olives. Put chickpeas in a small bowl, cover with cold water and gently swish around with your fingers to loosen the skins. Pour off the water and any loosened skins, gently shake dry and add to the salad. Toss with 3/4 teaspoon salt and plenty of pepper to taste.
2. To prepare the vinaigrette, place herbs, grated lemon peel and juice, and a few pinches of salt in a bowl. Whisk in olive oil.
3. Pour vinaigrette over the salad and toss gently with a wide rubber spatula. Taste for salt. Transfer to a serving bowl.
4. Garnish with olives, and unless you’re serving the salad with a meat, fish or chicken dish, add any of the optional garnishes to turn the salad into a complete meal.

Makes 4-6 servings.
Tip: To hold the salad for more than 30 minutes before serving, toss the cucumbers with 1/2 teaspoon salt and set in a colander to drain for 30 minutes before adding to the salad. This draws out their water and keeps them nice and crisp.

cheese

More and more,Americans are discovering the delicious nuances of cheeses imported from Italy. Here’s a brief primer on the most popular varieties. But the best way to really learn about these delicacies is to conduct your own taste-tests!

• Grana Padano. A favorite among Italians,Grana (or grainy) Padano is a semi-fat hard cheese that is matured slowly. Best used as a grating and table cheese, Grana Padano has a sweet, nutty flavor that makes it delightfully versatile. It can be grated on pasta, shaved on a salad, used in sauces, or served as a perfect complement to any full-bodied Italian red wine.
• Parmigiano Reggiano. This hard, grainy cheese takes its name from the areas of Parma and Reggio Emilia,where it is exclusively produced. Production and sales are strictly controlled by a Consorzio to ensure the highest quality. Parmigiano Reggiano can be grated over pasta, eaten in chunks with balsamic vinegar, or used as an ingredient in alfredo sauce and pesto.
• Pecorino Romano. Pecora means “sheep”and Romano means “from Rome”—hence,“sheep’s milk cheese from around Rome.” This ancient cheese is still produced exclusively from the fresh milk of sheep raised on Sardinia and in the province of Grosseto, near Rome. Pecorino Romano is the traditional cheese for Caesar salads, and is a flavorful addition to sauces and soups.
• Stravecchio Parmigiano Reggiano. The difference between Stravecchio and Parmigiano Reggiano is aging: Stravecchio is aged at least 36 months, a full year longer than traditional Reggiano. It’s wonderful in sauces and other dishes, but if you use Stravecchio only for cooking, you’re missing out. Try slivers of it accompanied by tart apples or sliced pears, or shavings drizzled with olive oil.
• Bufala Mozzarella. Buffalo milk isn’t suitable for drinking but is perfect for making soft, fresh cheese. Mozzarella di bufala, a delicacy in Italy, is immensely flavorful, rich in butterfat and very satisfying. Try it with sliced tomatoes and fresh basil drizzled with extra-virgin olive oil and sprinkled with salt and pepper.

Pot Roast Sandwich

2 large yellow onions
1/4 cup Kirkland Signature* canola oil
Morton’s of Omaha* Beef Pot Roast (2-3 pounds)
8-10 6-inch sub rolls
1 1/2 -2 cups prepared chipotle mayonnaise
16-20 slices Cheddar cheese

Method

1. Cut onions into thin slices. Heat oil in a frying pan over medium heat and sauté onions until amber-colored.
2. Meanwhile, dice or shred the cold pot roast into bite-size pieces. Warm the meat in a pan over medium heat.
3. Slice the rolls in half and toast under the oven broiler.
4. Spread mayonnaise on each roll and place on a sheet pan, cut side up.
5. Combine caramelized onions with the meat and place mixture on the rolls.
6. Top each roll with 1 slice of cheese and place under the broiler to melt the cheese.
7. Put sandwich halves together and serve warm.

Makes 8-10 servings

Mixed Greens with Roast Beef

8 ounces grape tomatoes
2 tablespoons plus 1 cupKirkland Signature* canola oil
Salt and black pepper
1 medium red onion
1 garlic clove,minced
1/2 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh parsley
1/2 teaspoon fresh thyme leaves
4 large portobello mushroom caps
12 ounces Emmber Classic sliced roast beef
12 ounces spring mix
4 ounces feta cheese, crumbled

1. Preheat oven to 275°F.
2. Slice tomatoes in half, place in a small bowl and toss with 2 tablespoons canola oil. Season to taste with salt and pepper. Place tomatoes on a rack on a sheet pan in the oven for 2 hours, or until dried but still soft.
3. Slice red onion very thin, place in a bowl and cover with cold water; set aside.
4. For the dressing, combine garlic, vinegar and mustard in a bowl. Slowly whisk in 1 cup canola oil. Add herbs and salt and pepper to taste.
5. Preheat grill to medium-high.
6. Place mushroom caps in a bowl, stir in 1/3 of the dressing and marinate for 10 minutes. Grill for 3 minutes per side, or until tender. Cut into 1/4-inch slices.
7. Roll up roast beef slices and cut into 1/2-inch pieces. Drizzle with dressing.
8. To assemble salad, combine spring mix, drained onions, tomatoes, cheese and mushrooms in a bowl. Add dressing and toss to coat. Divide salad among 4 plates.Top with roast beef.

Makes 4 servings.

Grilled Strip Steak

4 medium russet potatoes
2 1/2 tablespoons olive or Kirkland Signature* canola oil
Salt and pepper
1 cup balsamic vinegar
2 medium red onions
4 12-ounce Choice strip steaks
1 cup shredded Cheddar cheese
8 bacon slices, fried crisp and crumbled
4 ounces each zucchini, carrots, red peppers and onions, cut in bite-size pieces
8 ounces sour cream
3 tablespoons chopped fresh chives

1. Preheat oven to 350°F.
2. Wash potatoes, pat dry and rub olive oil (about 2 tablespoons) all over the skin; season to taste with salt. Place in a baking dish and bake for 45 minutes, or until tender.
3. Place vinegar in a small saucepan and simmer until reduced to a thick syrupy consistency (like honey).
4. Preheat grill.
5. Cut red onions into 1/4-inch slices and grill over medium heat until tender. Set aside.
6. Remove steaks from the refrigerator about 20 minutes before you are ready to cook. When potatoes are done, season steaks with salt and pepper and grill until cooked to taste. Let rest for 5 minutes before serving.
7. Slice open potatoes and stuff with cheese and bacon. Place in the oven until cheese melts.
8. Heat 1/2 tablespoon olive oil in a frying pan over medium heat. Sauté vegetables until crisp-tender; season to taste with salt and pepper.
9. Stir red onions into reduced vinegar and heat gently.
10. To serve, spoon red onions over steaks, top potatoes with sour cream and chives, and accompany with sautéed vegetables.

Makes 4 servings.

Tips For Pairing food & wine

• Pair great with great,humble with humble. Wines and foods of the same “status”have a natural bond. A humble dish like meat loaf doesn’t need—doesn’t even feel right with
• Work with natural flavor affinities. In the same way that coffee and cream just naturally seem to go together, so does, say, a rich salmon fillet and a refreshing white wine.
• Showcase expensive, complex wines with dishes that are utterly simple like, say, a great grilled steak.
• If the wine is delicate,make sure the food is, too. If the food is robust, serve a bold wine.
• The “weight”of the dish and the weight of the wine should always be in harmony. With, for example, a beef stew, opt for a full-bodied red such as Australian shiraz.
• Certain ingredients—known as “bridges”—can tie the flavors of a wine and a food together. For example, adding goat cheese to a salad makes that salad a better match for sauvignon blanc because goat cheese and sauvignon blanc share similar tangy flavors. Adding black peppercorns to a sauce would help bridge that sauce to a wine that is peppery, such as syrah.
• All things considered,wines that are high in acid are generally the easiest to pair with the widest variety of foods. These wines act like a knife, cutting through the flavors of other foods and leaving the palate refreshed and ready for the next bite. Some familiar examples are Riesling, sauvignon blanc and sparkling wines for whites, pinot noir for red.