Delicio Recipe List

This is more like a repost,  I hated the photo so took it down.  You might recall the  Peter Kurvita version of devilled tuna I posted long time back. Well this is the local version, its something I have come across sometimes at weddings on the buffet tables. Speaking of weddings  I once went to this wedding quite recently and wondered why they must have so much varieties of food!!! I mean there were  like  4 varieties of rice, noodles, pasta AND Roti!!! about 8 kinds of curries, 5 salads, and soup!!!?? To make matters worse, this lady who sat next to me had this mountain of food , she  just ate a small bit of it and left the whole plate uneaten!! ??Almost gave a lecture about wasting food! I mean really  if you see the news and see all those refugees  from Syria  and how much they are suffering!  My mom in law makes a delicious devilled fish recipe , got the recipe from her. ??, I know its a lot of  versions of tomato, as I h...

This week's challenge  in IHCC  is Pantry Suppers ,  to cook something  using pantry ingredients and create any recipe of Hugh  Fearnley Whittingstall  .  I  found this really delicious recipe in the River Cottage series, where he makes a  pasta sauce using peas and cheese. Frozen peas is a  constant staple in my freezer and as well as chedder cheese and of course pasta is constant store cupboard resident as well.  Especially penne.  The only additional ingredient I used was Luncheon meat, something like a canned salami, or resembles what sometimes shown on tv to Spam. The boys loved it and I am pretty sure I will be making it  often. I didn't have any basil so used mint . Recipe : Cheesy Pea Pasta  adaptation of Hugh's Macaroni Peas recipe from River Cottage Food tube 250g  penne or any short pasta 50g butter 2 cloves garlic 300g frozen peas a few slices beef luncheon meat  or a couple of sausages (option...

Have you ever pulled out your onion drawer, bag or basket and found they all have sprouted green tops? Sure! What do you do? If the onion isn't rotten in spots, I go ahead and use/cook it. What if it's a little too far gone for that? I peel the dead pieces away until I get to the last green stalk. Sometimes one onion will yield several sprouts. I did this today. The pieces of onion that I peeled away are going to be caramelized and added to gravy and topped on hamburgers and hot dogs. Nothing goes to waste here! I harvested 7 onion plants from 3 onions. I used empty water bottles cut in half for the taller shoots and one about 2 inches deep for the smaller shoots. Sit the shoots in water. In a few days, the shoots will have roots! This one should have been planted a few days ago, but we got sidetracked. It will be planted today! These are the peelings I got from the "rotten" onions. I cut them up and sauted them for burgers.

This month the  Food in Jars Mastery Challenge  was Quick Pickles. Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar) solution and stored in the refrigerator. Quick pickling is also a brilliant solution for preserving a variety of vegetables from the market or your own garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure. I like to use up leftovers for this method, this passed weekend I made some cucumber and radish appetizers for our Annual Easter Party and had a bag of radishes left over. I decided to quick pickle them since I'm the only one here that eats them. Quick Pickled Radishes 1 cup white or apple cider vinegar 1/4 cup water (optional... I like stronger vinegar flavor) 1 tablespoon sugar (also optional) 1 ...

This month the  Food in Jars Mastery Challenge  was Quick Pickles. Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar) solution and stored in the refrigerator. Quick pickling is also a brilliant solution for preserving a variety of vegetables from the market or your own garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure. I like to use up leftovers for this method, but this time, I bought a pound of garlic and decided to quick pickle it to have it on hand for months to come. I pop a couple of cloves out the frig and run them through my press and add them to sauces, dips and dressings. It all starts with: 1 pound of garlic  Separate the cloves...  This yields about 3 1/2 cups of garlic cloves...  Next,...

This passed weekend was our Annual Adult Easter Egg Hunt Party, and the food was always a hit. We did an informal hamburger and hot dog spread, but had a little of the fancy-shmancy stuff too. There was potato salad, slaw and deviled eggs to name a few of the sides, but the appetizers were a hit. Here are the recipes for the Cucumber ~ Radish Bites. Herbed Cream Cheese Cucumber and Radish Appetizers (on the long tray) 4 oz cream cheese, softened 2 tablespoons mayonaise 1/2 teaspoon dill weed 2 teaspoons ranch dressing mix 1/2 teaspoon finely grated fresh lemon zest 1/8 teaspoon table salt Pinch of cayenne, or to taste 1-2 medium pickling cucumber 3 medium radishes 1 teaspoons minced fresh basil and Kosher salt for sprinkling Stir together cream cheese, herbs, zest, lemon juice, table salt, and cayenne. Slice 32 (1/8-inch-thick) rounds from cucumber with a mandolin. Trim bottoms from radishes, then slice into 32 (1/16-inch-thick) rounds with a mandolin. Top each cucumber slice with 1/2 ...

This month the Food in Jars Mastery Challenge was Quick Pickles. Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar) solution and stored in the refrigerator.  Quick pickling is also a brilliant solution for preserving a variety of vegetables from the market or your own garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure. Preparing Vegetables for Pickling Thinly slice:  cucumbers, summer squash, radishes and red onion Cut into spears:  carrots or cucumbers Peel:  carrots Blanch:  green beans (optional, but helps preserve their color) Brine Basics For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game � white vinegar...

I love building healthy and delicious one-bowl meals! Even your not-so-favorite (but gotta eat cause they're healthy ;o) foods ~ like beans ~ are better when served in a one-bowl meal. I ??sweet potatoes ~ mashed, roasted, fried... so the highlight of my burrito bowl  ~ you guessed it ~ are roasted sweet potatoes, with just a hint of honey and cinnamon. The brown rice is flavored with some cilantro, green onions and a little olive oil and salsa compliments the flavor of the cannellini beans. Serve over a bed of your favorite greens and top with fresh avocado and a dollop of sour cream. The bowl is especially good served with spicy tortilla chips, such as Garden of Eatin' Red Hot Blues Corn Tortilla Chips. 4 Servings Rice ingredients : 1 1/2 cup salted water 2/3 cup uncooked brown rice 1 teaspoon of your favorite no-salt seasoning, such as Mrs. Dash original Small handful of cilantro, snipped Small handful of green onions, thinly sliced 1/2 tablespoons olive oil Salt and peppe...

What happens when you serve a pepper hating egg hating kid shakshuka, I must have been out of my mind to serve this one night for dinner!. But  Hugh's ( Hugh Fearnley-Whittingstall)   Shakshuka recipe in his river cottage food tube looks so delicious that I just had to make it. Okay so there was the gags and  whys and "do I really have to eat this" , but like a good boy and knowing my rule "you eat whats in front of you ", he ate it all up.  I believe in kids learning to eat well,  and also being able to eat when they go out, being picky eaters means you will have a tough time when travelling. Its not like I dont give them a choice , buts always two choices or what would you two like to eat today, ... or you want pasta or flat bread tonight.  You teach your kids to eat or at least try something new  , and you have to eat it too by the way. other wise there will be " you are not eating how come I have to eat it!". Shakshuka is a middle eastern recipe ...

When I made the stuffed flank steak rolls, I had marinaded steak left over from the trimmings. So I decided to use it in a stir fry. When starting from scratch, use the marinade recipe below. Marinade: 1/4 cup Soy Sauce 1/4 cup Teriyaki Sauce 1/4 cup Worcestershire Sauce 1 lb Sirloin, Chuck or  London Broil, sliced thin against the grain 3 cloves garlic, minced 2 sweet onions, chopped 2 cups mushrooms, thinly sliced 1 cup carrots, cut into thin strips Freshly ground black pepper Sauce: 1/4 cup teriyaki sauce 2 tablespoons soy sauce 2 teaspoons corn starch mixed with 1/4 cup water In a small bowl, add marinade and beef. Toss to coat. Refrigerate for 2-4 hours. In a skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Flip and cook 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl. Add 1 tablespoon oil to the skillet; heat over medium-h...

I can't explain it. Bean and bacon soup feels like comfort food to me, and yet it wasn't something I even remember eating as a child. My mom didn't ever make it, and I don't recall cans of bean and bacon soup in our cupboard. Nor have I eaten it as an adult. So it's a mystery. But I must have tried it at some point, and it stuck in my imagination. So when I saw this recipe for  Homemade Bean and Bacon Soup  on the Taste and Tell blog, I knew I had to try it. And this is a soup I'll definitely make again. The taste, the texture, and the look all appeal to me. And it's comfort food, after all. In any case, below is the original recipe with a few noted modifications. So get yourself a good crusty bread and give this soup a try. 8 ounces thick sliced bacon, diced (the original recipe calls for a cherry smoked bacon, but I used an applewood smoked bacon with a slight maple flavoring) 1 cup diced yellow onions 1 cup diced carrots 1 cup diced celery (I'm not a ...

This one has sauted Mushrooms and Onions with Provolone Cheese! These have onions and Swiss cheese. I saw one of those videos out there that showed something like this, but prettier and very easy and simple looking. So I gave it a shot. It is NOT simple or easy or pretty! They leave out a lot of steps as always. I changed a few ingredients. (Only because I did not have them on hand. It didn't make a difference in the difficulty.) I tried to get a step-by-step photo shoot. The quality isn't that great on the poor old camera I'm using, but you'll get the idea!   No mushrooms or spinach this time, but it will next time. Spread out the vegetable mix. Slice the cheese into strips so it will roll easier. I used Swiss this time.  Carefully roll from the narrow end  holding the stuffing in and keeping it even. Secure with skewers. I had to use two per roll. Slice into rounds. I got 6 out of this one.  Over high heat, sear for 1-2 minutes per side.  Then into the ov...

Protein-packed quinoa is an excellent base for just about any veggie bowl ~ and for an even heartier meal, you can mix in some super greens (dressed with some olive oil and balsamic vinegar). For this bowl, I topped the quinoa with some of my favorite roasted vegetables: brussels sprouts, asparagus, baby bella mushrooms and red onions. My daughter likes to add a dollop of hummus to her bowl ;o) 1 cup dry quinoa, rinsed and drained 2 teaspoons no-salt seasoning, such as Mrs. Dash 1 pound brussels sprouts, stems and yellow outer leaves removed and halved 1 pound asparagus, ends removed and cut in half length-wise 8 ounces baby bella mushrooms, sliced 1 large red onion, sliced 2-3 tablespoons olive oil, divided Salt and pepper to taste Preheat oven to 400 degrees; line 2 baking sheets with foil. Cook quinoa per package instructions, adding no-salt seasoning to water ( or use these instructions : bring 2 cups of salted water in medium pot over medium-high heat to a boil. Add no-salt season...

Its the 10th of the month, which means its time for the monthly Muslimah Blogger Challenge! This month's challenge was to cook   something Indonesian. I havent  been to Indonesian but hubby has. According to him  the food is almost like Malaysian cuisine but sweeter.  I found lots of  recipes similar to Malaysian food and decided to try this  Egg recipe I found  in youtube called Balado Telur.  According to this   blog, Balado Telur  means chilli eggs , the recipe is pretty straightforward, the boiled eggs  are fried so it gets nice crispy coating and then  cooked in a chilli sauce. The lady in the you tube video  used long red chillies, since I cant them here in Maldives I used a red bell pepper and  added 5   small chillies to add heat.  I used a small onion , instead of shallots and since there werent any indonesian  bayleaves I didnt use any .  The dish was lovely I served it with plain cooked...

Yield: 6 patties I saw an Indian Spiced Burger recipe in a Better Homes & Garden Magazine (Calorie-Smart publication, June 26, 2017 ) and turned it into a Garbanzo Bean Burger. The burgers are basically a healthier version of traditional falafel ~ pretty tasty ;o) 2 cans garbanzo beans, rinsed and drained 2/3 cup cucumbers, finely chopped 2 tablespoons cilantro, roughly chopped 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon pepper 2 cans low sodium garbanzo beans, rinsed and drained 1/4 cub red onion, finely chopped 2 tablespoon jalapeno pepper, finely chopped 1/2 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/8 teaspoon cinnamon 1/8 teaspoon pepper 1 tablespoon olive oil 1 bag of mixed greens Cucumber sauce : In a small bowl, combine yogurt, cucumbers, cilantro, garlic, salt and pepper. Set aside. Garbanzo Burgers : In a medium bowl, mash garbanzo beans using a potato masher or fork. Add onion, jalapeno pepper, salt, cumin, coriander, cinnamon, and ...