Roasted tomato and herb bread

  

 Ingredients

2 cups cherry tomatoes or quartered Roma tomatoes

Optional: For enhanced tomato flavor add 1/4 cup sun-dried tomatoes in oil, drained and chopped

1 tbsp extra virgin olive oil

2 1/4 tsp instant yeast

3/4 cup lukewarm water(be sure it's not too warm)

2 tbsp honey

1 tbsp extra virgin olive oil

6 cups all-purpose flour , or more or less as needed (the amount will depend on how much liquid remains in the tomatoes after roasting and blending them)

2 tsp salt

1/4 cup chopped mixed fresh Italian herbs(e.g., rosemary, basil, marjoram, thyme, sage, dill, oregano, parsley)

Preparations

To roast the tomatoes, spread them out on an aluminum foil-covered baking sheet and toss with 1 tablespoon olive oil. Preheat the oven to 400 degrees F and roast for 10-15 minutes or until the skins of the tomatoes are collapsed and just barely beginning to brown. Puree the tomatoes in a blender and set aside.

Combine the water, yeast, honey and 1 tablespoon of olive oil. Set aside.

Combine the flour and salt in the bowl of a standing mixer. Make a well in the middle of the flour and pour in the tomatoes, the water/yeast mixture and the herbs. Stir with a wooden spoon or wooden spatula just until the ingredients are starting to come together, then attach a dough hook to the standing mixer and knead the dough for about 8 minutes on medium ("2" on a stand mixer). The dough will still be a little sticky and tacky. If it's too wet, add a little more flour until you get a workable consistency. Remove the dough from the bowl and roll into a ball.

Lightly oil a clean bowl with oil and roll the dough ball around in it. Cover loosely with plastic wrap and place in a lightly warmed oven (not too hot) for about an hour, until doubled in size. Remove the dough and place it on a flat surface. Divide it in half. Form each half into an 8-inch square about 1 inch thick. Starting at one end, roll the dough firmly into a cylinder, making sure the dough sticks to itself. Turn the dough seam-side up and pinch the seam closed. Place the dough seam-side down in a greased 9×5 inch loaf pan and gently shake the dough until all four sides touch the edges of the pan. Repeat with the other half. Cover loosely with plastic wrap and returned to a warm place until it is almost doubled in size, about 30 minutes. Preheat the oven to 350 degrees F. Boil 2 cups of water and pour it into a baking pan and place it on the bottom rack. If possible, place the loaf pans above the rack with the pan of boiling water. If not, place the boiling water in two smaller pans on either side of the loaf pans. Bake for 40-50 minutes or until the top of the bread is browned and the loaf sounds hollow when you tap on it with your knuckles. Transfer the bread to a wire rack and cool completely before slicing. Makes two 9×5 inch loaves.

 

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Lemony Quinoa Cannellini Bean Salad

  

 

Ingredients

3 cups cooked quinoa,fully cooled ( see notes)

14 ounce cannellini beans, rinsed and drained

1/2 cup diced cucumber, seeds removed

1/2 cup diced tomatoes

1/2 cup diced red bell pepper

3 tbsp chopped fresh parsley

1 tbsp chopped fresh dill, optional

For the Lemon Vinaigrette:

1/4 cup sunflower or extra virgin olive oil

2 tbsp freshly squeezed lemon juice

1 tsp fresh lemon zest

2 tbsp white wine vinegar

1 clove garlic,finely minced

1-2 tsp  honey(vegans: use sugar or sweetener of choice)

1 tsp sea salt

1/4 tsp freshly ground black pepper

Instructions

Combine the ingredients in a large salad bowl.

To prepare the vinaigrette, whisk the ingredients together in a bowl. Pour the vinaigrette over the salad and gently stir to combine.

Let chill in the fridge for at least two hours before serving.

Notes

It's generally recommended that raw quinoa be thoroughly rinsed and drained before cooking it to remove saponin, which can make the quinoa taste bitter or soapy. 

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Roasted Tomato Bread

 

Ingredients

2 cups cherry tomatoes or quartered Roma tomatoes

Optional: For enhanced tomato flavor add 1/4 cup sun-dried tomatoes in oil, drained and chopped

1 tbsp extra virgin olive oil

2 1/4 tsp instant yeast 

3/4 cup lukewarm water(be sure it's not too warm)

2 tbsp honey

1 tbsp  extra virgin olive oil

6 cups all-purpose flour , or more or less as needed (the amount will depend on how much liquid remains in the tomatoes after roasting and blending them)

2 tsp salt

1/4 cup chopped mixed fresh Italian herbs(e.g., rosemary, basil, marjoram, thyme, sage, dill, oregano, parsley) 

 

Instructions

 To roast the tomatoes, spread them out on an aluminum foil-covered baking sheet and toss with 1 tablespoon olive oil. Preheat the oven to 400 degrees F and roast for 10-15 minutes or until the skins of the tomatoes are collapsed and just barely beginning to brown. Puree the tomatoes in a blender and set aside.

Combine the water, yeast, honey and 1 tablespoon of olive oil. Set aside.

Combine the flour and salt in the bowl of a standing mixer. Make a well in the middle of the flour and pour in the tomatoes, the water/yeast mixture and the herbs. Stir with a wooden spoon or wooden spatula just until the ingredients are starting to come together, then attach a dough hook to the standing mixer and knead the dough for about 8 minutes on medium ("2" on a stand mixer). The dough will still be a little sticky and tacky. If it's too wet, add a little more flour until you get a workable consistency. Remove the dough from the bowl and roll into a ball.

Lightly oil a clean bowl with oil and roll the dough ball around in it. Cover loosely with plastic wrap and place in a lightly warmed oven (not too hot) for about an hour, until doubled in size.  Remove the dough and place it on a flat surface. Divide it in half. Form each half into an 8-inch square about 1 inch thick. Starting at one end, roll the dough firmly into a cylinder, making sure the dough sticks to itself. Turn the dough seam-side up and pinch the seam closed. Place the dough seam-side down in a greased 9×5 inch loaf pan and gently shake the dough until all four sides touch the edges of the pan. Repeat with the other half. Cover loosely with plastic wrap and returned to a warm place until it is almost doubled in size, about 30 minutes. Preheat the oven to 350 degrees F. Boil 2 cups of water and pour it into a baking pan and place it on the bottom rack. If possible, place the loaf pans above the rack with the pan of boiling water. If not, place the boiling water in two smaller pans on either side of the loaf pans. Bake for 40-50 minutes or until the top of the bread is browned and the loaf sounds hollow when you tap on it with your knuckles. Transfer the bread to a wire rack and cool completely before slicing. Makes two 9×5 inch loaves. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Potato salad with herbs

  

 Ingredients 

potatoes 12 small cut into halves/ quarter

salt to taste

onion 1 small diced

scallions 2 chopped

celery 1/2 cup chopped

 dill chopped 1/4 cup

olive oil 1/4 cup

apple cider vinegar 2 tbsp

mustard 1 tbsp

lemon juice  2 tbsp

garlic cloves 2 crushed

pepper pdr to taste 

 

Preparations

 Put the potatoes in a pot add water and salt, bring to a boil, cover and cook till potatoes are tender.

In a small bowl combine olive oil, vinegar mustard, lemon juice, garlic, salt and pepper.

Drain the potatoes, let them be in the colander for 10 minutes.

In a big bowl, add the cooked potatoes and pour the dressing, add  the chopped vegetables, toss well and serve warm.

 

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Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber

  

 Ingredients

for filling

1 1/2 cups Greek yogurt

1/2 cup finely grated feta cheese

1 tbsp fresh juice from 1 lemon

1 tbsp finely minced fresh oregano

1 tsp finely minced fresh mint

1 tsp finely minced fresh dill

1 tsp minced garlic (about 1 medium clove)

Kosher salt and freshly ground black pepper

For the Eggplant Rolls:

2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices

1/3 cup extra-virgin olive oil

3 Roma tomatoes, stemmed, cored, and cut into 1/4-inch dice

1 English cucumber, seeded and cut into 1/4-inch dice

Kosher salt and freshly ground black pepper

Directions

For the Filling: Whisk together yogurt, feta, lemon juice, oregano, mint, dill, and garlic in a medium bowl. Season with salt and pepper. 

 

For the Eggplant Rolls: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush eggplant slices with oil and season with salt and pepper. Grill eggplant until browned on both sides, 2 to 3 minutes per side. Transfer to a large tray or cutting board and let cool for 3 to 5 minutes. 

 

Spread a layer of filling over each eggplant slice and top each with a single layer of tomatoes and cucumber. Roll eggplant slices into spirals and serve. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Goat Cheese Logs

  

 A cheese log is a great snack that both children and adults adore. It's an unforgettable taste and is really easy to make. You can serve it with an assortment of breads and crackers. This snack looks both impressive and irresistible.

Ingredients: 

 

Goat Cheese - 2 logs 

 

Cream cheese - 4 oz. 

 

Sweet sherry - 3 tsp. (aged) *

 

Salt - 1 tsp. 

 

Ground black pepper - 1 tsp. (fresh) 

 

Paprika - 1 and 1/2 tsp

 

Cumin - 1/2 tsp.

 

Parsley - 4 tsp. (finely chopped and fresh) 

 

Dill - 4 tsp. (finely chopped and fresh) 

* Sweet sherry -For non-alcoholic options, a mixture of apple or orange juice with apple cider vinegar and a sweetener can work, or for a simpler substitute, try adding a touch of brown sugar or honey to a sweet vinegar like balsamic or apple cider vinegar. 

 

 

Preparation: 

 

Combine the goat cheese, cream cheese, sherry, salt and pepper together in a small bowl. Wrap the cheese mixture in a plastic wrap and roll to shape into a log. 

 

Chill the cheese in the freezer until slightly firm - about 10 minutes. 

 

In a small dish, mix the paprika and cumin together. 

 

Mix the parsley and dill together in a separate small dish. 

 

Remove the goat cheese log from the freezer, unwrap and slice in half. 

 

Then spread the paprika-cumin mixture on 1 sheet of parchment paper and the parsley-dill mixture on another sheet. 

 

Roll 1 log in the paprika-cumin mix and the other in the parsley-dill mixture. 

 

Serve with toasted pita and crostini

Crostini- instead serve with  bruschetta, which can be larger and often uses rustic bread, and tartines, the French open-faced sandwich that is similar in concept. Other options include using different types of crusty bread like sourdough or bagels, or, for non-bread bases, try polenta slices, potato slices, or blinis. 

 

 

 

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7 Cilantro Substitutes—and Why Some People Hate the Stuff

The Scientific Reason Why You Hate Cilantro

A study from researchers at Cornell University sought to answer the pressing question of why some people like cilantro and some people don't. They surveyed 30,000 people and used the results to look for common genetic traits. Their finding: A specific gene—OR6A2—may determine your relationship with cilantro.

This receptor gene is responsible for coding messages from aldehyde chemicals, which are also found in soap and some bugs. This may be why, anecdotally, some people think that cilantro tastes like soap. (And if they knew what bugs tasted like, perhaps they'd also draw that comparison.)

You're Not Alone—Here's How Many People Dislike Cilantro

You'd think researchers have more pressing topics to tend to, but others have also looked at this culinary curiosity.

A study in the journal Flavour found that people from specific geographic regions are more apt to dislike the food. For example, 21 percent of East Asians reported not liking cilantro, as did 17 percent of people of European descent, and 14 percent of people with an African ancestry.

However, just 3 to 7 percent of people from South Asia, Latin America, and the Middle East agree with this assessment: They don't have a problem with cilantro.2 Of course, the herb is native to the eastern Mediterranean. On the other hand, their culinary traditions don't make much use of cilantro, so fewer people are probably exposed to it in their formative years.

Good News: You Can Actually Train Yourself to Like Cilantro

Reactions to foods are largely born out of previous experiences—and an innate sense of self-preservation when our ancestors sought food from random plants, twigs, and berries. In other words, when you eat something that's really sweet, you know it's likely to be "safe" because other sweet foods you've eaten are safe.

But bitter isn't necessarily a "safe" taste. A lot of potentially harmful foods are bitter, so your initial reaction to them might be less than positive. That's also the case for cilantro—which is often described as bitter and even metallic. But a negative first experience with cilantro doesn't mean you'll never grow to appreciate it. If you want to like this leafy herb, keep trying it. Here's how.

Crush It First

Consider crushing it before you add it to a food. One study found that this action helps release an enzyme that turns down the amount of aldehyde in the leaves and creates a milder, more appealing taste.

Add It to Foods You Love

Secondly, try it in a dish you know and love, perhaps guacamole or salsa. Unfamiliar foods may reinforce the negative experience. However, each new positive experience with it will change the way the food is coded in your memory. You may begin to appreciate it.

Learn to Live Without It

It's not the end of the world if you can't stand cilantro. Lots of dishes can be made without it, and you'll never know what you're missing. You can easily substitute parsley for cilantro in recipes like smoky shee pan salmon and potatoes, for example.

Even in dishes that seem made for cilantro- chimichurri comes to mind—you can experiment with other herbs, spicing up a recipe with fresh or roasted garlic, red pepper, or flavored oils.

Best Substitutes for Dried Cilantro

If a recipe calls for dried cilantro or ground coriander seeds (this is the seed of the cilantro plant), these substitutes may work.

Cumin

In Asian, Latin American, and Middle Eastern dishes, cumin frequently goes hand in hand with coriander. The nutty, spicy notes of this ground seed are at home in everything from guacamole to seasoned beef for tacos.

Curry Powder

This spice mix contains several types of dried herbs and spices, including coriander, ginger, turmeric, and chili. The depth of flavor can fill in for coriander alone in any dish—it's especially great in soups and marinades—and the other flavors may cover up any errant tastes you pick up.

Caraway

Caraway and coriander are almost interchangeable. Their flavor profiles are so similar, you can use it easily any place you're supposed to use coriander. The flavor is a bit sweeter, however, so it's especially good in marinades and spice rubs where roasting or grilling amplifies the flavor.

Oregano

Dried oregano is a versatile herb that can stand in as a great replacement for cilantro. Oregano's robust, peppery taste makes it a great choice for complimenting meats, beans, and sauces—adding a touch a flavor to your dish without overpowering it.

Best Substitutes for Fresh Cilantro

Fresh cilantro is prized for its zippy citrus tang and grassy freshness. To mimic this characteristic, look for these fresh herbs instead.

Basil

Cilantro pesto is incredibly delicious, but you may be familiar with its close cousin, basil pesto. Though basil is sweeter than cilantro, they both add a bit of zip to any dish that calls for them. Thai basil, which you may have to find at your local farmers' market, even has an edge of spice that's welcome in dishes like curries and stir-fries.

Parsley

Grassy and green, parsley is a very close cousin to cilantro. (They're often mistaken for one another in the supermarket.) Though parsley is more bitter, it brings out a lot of freshness in other ingredients, like vegetables and fruits. To get a zip of citrus, which parsley lacks, add some lemon or lime juice to the dish.

Dill

Cilantro and dill look nothing alike and their flavors are quite distinctive, but dill imparts interesting notes in everything from cold soups to potato salad. Use just a little; it's quite potent. Add more if it's not vibrant enough.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs