Angels Cooking Corner
Angels Cooking Corner
On Awesomeradio
24th/July/08
6 Ways with Baked Beans
Mexican beans and egg
http://recipefinder.ninemsn.com.au/article.aspx?id=599655
By Lucy Nunes
INGREDIENTS
2 teaspoons olive oil
1 chorizo, thinly sliced
1 onion, finely sliced
2 garlic cloves, crushed
1 red capsicum, cut into thin strips
420g can Heinz Mexican Jackal Mean Beanz
1 tablespoon chopped oregano,
plus extra leaves to serve
4 eggs
toast, to serve
METHOD
1. Heat oil in a deep frying pan on high. Cook chorizo for 1-2 minutes, until crisp. Remove and drain on paper towel.
2. Reduce heat. Cook onion and garlic in pan, stirring, for 3 minutes, until soft. Add capsicum and cook for 4 minutes. Stir in chorizo, baked beans, oregano and ½ cup water.
3. Make four wells in bean mixture and crack an egg into each well. Reduce heat to low and cook, covered, for 5 minutes, until eggs are set. Top with extra oregano and serve each egg and surrounding bean mixture with toast.
Stuffed capsicum
http://recipefinder.ninemsn.com.au/article.aspx?id=599869
By Lucy Nunes
INGREDIENTS
6 small red capsicum
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1½ cups (200g) diced smoked chicken or turkey
420g can baked beans
1 large tomato, diced
½ cup finely chopped parsley
¼ cup (15g) breadcrumbs
METHOD
1. Preheat oven to 220°C or 200°C fan. Slice tops off capsicum and set aside. Remove and discard seeds and ribs. Place capsicum in a small baking pan, sitting upright.
2. Heat oil in a large frying pan on medium. Cook onion and garlic for 3 minutes, stirring, until soft. Stir in chicken, baked beans, tomato, parsley and breadcrumbs and season to taste. Spoon mixture into each capsicum. Replace capsicum tops and cover with foil.
3. Bake for 35 minutes. Remove foil and bake for another 10 minutes, until capsicum is tender. Serve hot.
Hot baked beans dip
http://recipefinder.ninemsn.com.au/article.aspx?id=599875
INGREDIENTS
250g light cream cheese, at room temperature
2 x 420g cans baked beans
2 tablespoons Moroccan seasoning
6 dashes Tabasco sauce
3 green onions (shallots), finely sliced
1 cup (120g) grated tasty cheese
corn chips, to serve
METHOD
1. Preheat oven to 200°C or 180°C fan. Place cream cheese, one can of baked beans, Moroccan seasoning and Tabasco in a food processor and pulse until smooth. Stir through remaining beans and green onion. Season to taste.
2. Pour bean mixture into four 1-cup ramekins or a 20cm ovenproof dish. Top with cheese and bake for 30 minutes, until top is golden. Cool slightly and serve with corn chips.
Tip: this is a great, inexpensive dip for a party. It's also delicious poured over baked or jacket potatoes for a hearty snack.
Bean jaffle
http://recipefinder.ninemsn.com.au/article.aspx?id=599882
INGREDIENTS
30g butter, at room temperature
8 slices bread
16 slices salami (see tip)
220g can baked beans
½ cup (60g) grated tasty cheese
METHOD
1. Preheat a jaffle or sandwich maker. Spread butter over one side of each bread slice. Place salami on unbuttered side of four slices of bread. Top with baked beans and cheese. Season to taste and top with remaining bread slices, buttered side up.
2. Place jaffles onto sandwich maker, close and cook for 2-3 minutes, until golden and crisp. Serve.
Tip: this snack can be made with any thinly sliced meat, or even without meat, as the beans are also a good source of protein. To make a crisscross pattern, simply turn the sandwich halfway through cooking.
Easy baked beans pie
http://recipefinder.ninemsn.com.au/article.aspx?id=599887
INGREDIENTS
2 tablespoons oil
1 onion, finely chopped
1 carrot, diced
2 celery stalks, diced
1 leek, finely sliced
400g beef mince
420g can Heinz Boston Bull Mean Beanz
8 sheets filo pastry
40g butter, melted
METHOD
1. Preheat oven to 220°C or 200°C fan. Heat oil in a large frying pan on medium. Cook onion, carrot, celery and leek for 10 minutes, stirring, until soft. Add mince and cook on high for 5 minutes, stirring to break up lumps, until brown. Add beans and ¼ cup water and season to taste. Spoon mixture into a shallow 5-cup ovenproof dish or four 1¼ cup ramekins.
2. Stack four sheets of filo, brushing with melted butter between each layer. Roll up loosely and cut into 1cm strips. Repeat with remaining filo sheets and butter. Loosen pastry slightly with fingers and place over bean mixture. Bake for 10 minutes, until golden and heated through. Serve hot.
Spicy bean turnovers
http://recipefinder.ninemsn.com.au/article.aspx?id=599893
INGREDIENTS
1 tablespoon oil
1 onion, finely chopped
2 garlic cloves, crushed
300g beef mince
1 teaspoon chilli flakes
1 teaspoon ground cumin
420g can baked beans
1 cup (120g) frozen peas
¼ cup chopped coriander
3 sheets frozen shortcrust pastry, thawed
natural yoghurt, to serve
METHOD
1. Preheat oven to 220°C or 200°C fan. Line two baking trays with baking paper.
2. Heat oil in a large frying pan on medium. Cook onion and garlic for 3 minutes, stirring, until soft. Add mince and cook on high for 5 minutes, stirring to break up any lumps, until brown. Stir in chilli flakes, cumin, beans, peas and coriander. Season to taste and set aside to cool.
3. Cut pastry sheets into quarters. Place ¼ cup of bean mixture on each piece, moisten edges with water and fold to enclose filling. Press edges with back of a fork to seal. Bake on prepared trays for 20 minutes, until golden. Serve with
yoghurt.
Creamy spinach pasta bake
By Suzanne Gibbs
http://recipefinder.ninemsn.com.au/article.aspx?id=592079
INGREDIENTS
375g small shell pasta
2 x 300g packets silken firm tofu, drained
2 x 250g packets frozen spinach, thawed, drained
1 large garlic clove, crushed
1 tablespoon extra virgin olive oil
½ cup (60g) grated Mainland Extra Tasty Cheese
salad, to serve
METHOD
1. Cook shell pasta in a large saucepan of boiling, salted water according to packet directions. Drain.
2. Meanwhile, process tofu, spinach, garlic and oil in a food processor until fairly smooth. Season to taste. Stir spinach mixture through cooked pasta and cook on low heat for 2-3 minutes, until heated through.
3. Spoon into an 8-cup heatproof dish and scatter with grated cheese. Place under a preheated grill for 5 minutes, until cheese is melted and golden. Serve with salad.
Hearty Meatball Subs Recipe
6 Submarine (2 1/2 oz.) rolls,
-unsplit
1 lb Ground round
16 oz No-salt-added tomato sauce,
-divided
1/4 c Seasoned bread crumbs
1/4 c Minced onion
1/4 tsp Salt
1 Clove garlic, minced
Vegetable cooking spray
2 tsp Olive oil
1-1/2 c Green bell pepper, 1 1/2
-julienne cut
1 c Slivered onion
2 tbls Tomato paste
1/2 tsp Dried whole basil
Slanting knife at an angle, cut a 5×1 1/2 oval piece out of the top of each roll. Scoop out roll, leaving a 1 1/2 wide cavity. Set rolls aside; reserve remaining bread for another use. Combine ground round, 1/4 cup tomato sauce and next 4 ingredients in another bowl; stir well,. Shape into 54 (1 inch) meatballs; place on a rack coated with cooking spray. Place rack in a roasting pan. Bake at 350 F. for 15 minutes or until done. Coat a
non-stick skillet with cooking spray; add oil. Place over medium heat until hot. Add bell pepper and
onion; sauté 5 minutes. Add remaining tomato sauce, tomato paste, and basil; simmer, uncovered, 5 minutes. Add meatballs, stirring gently to coat; cook 3 minutes or until heated. Spoon meatballs into each roll; divided sauce evenly. Yield: 6 servings.
Fettuccine with Salmon, Asparagus and Capers in Lemon and Dill Oil
http://www.chefspencil.com/recipes/MTIz/FettuccinewithSalmonAsparagusandCapersinLemonandDillOil.aspx
What you'll need
500 grams dry fettuccine
150 grams smoked salmon slices or sliced fresh salmon
1 bunch green asparagus
2 tbsp capers
1 tbsp chopped fresh dill
2 cups fresh baby spinach leaves
1 lemon
White wine
Extra virgin olive oil
Sea salt flakes
Black pepper corn mill
What to do
Remove and discard the woody bases from the asparagus spears.
Cut the asparagus spears into 2 cm (1 inch pieces) with a 45 degree angle cut.
In a large pot of salted boiling water cook the pasta just under al'dente, drain, cool with running water and set aside (try to reserve the cooking water).
Return the pot with the water back to the stove and return to the boil.
Blanche the asparagus in the water, once vibrantly green remove and place in a large mixing bowl (leaving the water on to boil).
In a non stick fry pan add a touch of olive oil and place on high heat.
Once the oil is hot sauté off the salmon (if using smoked salmon no need to cook it just place it in the bowl with asparagus), capers, dill and a touch of cracked pepper, (do not over cook, just long enough to warm the salmon through.
Add a small splash of white wine and cook off the alcohol.
Place the contents of the pan in the large mixing bowl with the asparagus.
Re-blanche the fettuccine until warm and al'dente, drain and toss in the bowl with the other ingredients.
Add the baby spinach leaves to the bowl, squeeze the juice of the lemon into the bowl add a few more
tbls of extra virgin and toss it all gently together and serve immediately.
Serve with grilled Vienna bread and a solid white wine.
Hasselbacken Potatoes
http://www.chefspencil.com/recipes/Mjkx/HasselbackenPotatoes.aspx
A Little Background
Hasselbacken "Hazel Hill" in Sweden, is a famous restaurant in Stockholm where these visually stunning baked potatoes were first created. The first restaurant at the Hasselbacken Hotel was opened in the mid 1700s and was christened Hasselbacken, 'Hazel Hill' in 1760. This recipe is simple yet elegant.
What you'll need
Potatoes
Butter
Salt
Pepper
There are no set quantities for the ingredients.
The potatoes need to be slightly elongated in shape.
Preheat oven to 225 degrees (450 Fahrenheit).
Peel the potatoes and drop them in cold water to prevent discolouration.
Slice a bit off the bottom (one of the long sides) so that the potato can "sit" properly.
Slip a thin skewer parallel to the bottom of the sitting potato. Hold the potato and slice it very thin. The skewer serves to prevent the knife going all the way to the bottom.
Brush the prepared potatoes with warm butter and sprinkle them with salt and pepper.
Place them in a baking dish and into the preheated oven.
Bake until done (about 30-40 minutes), brushing the potatoes with butter when you are past half time.
The slices of the potato when done will be crispy outside while still soft inside. The thinner your slices, the better the end result.
Tip:A crispier exterior can be achieved if you toss the prepared potatoes in hot fat, be it lard, butter or a combination of butter and olive oil, before they go into the oven.
Chilli Jam
http://www.chefspencil.com/recipes/OTY=/ChilliJam.aspx
A Little Background
Every time I make this stuff I end up putting it on virtually every meal I have and it never lasts in my fridge more than a couple of days. The sweetness of it compliments many vegetables perfectly, try it on grilled eggplant. And the spiciness is the perfect addition to eggs any style, as well as virtually all meats, particularly roast chicken. I think I might start making double batches from now on.
What you'll need
500 grams (1 lb) roma (egg) tomatoes
1 small onion julienne
3-4 small red chillies (chopped)
6 garlic cloves (chopped)
1 small knob of ginger (chopped)
1/2 tbsp ground cumin
1/2 tbsp mustard seed
1/2 tbsp turmeric
1/4 cup red wine vinegar
1/4 cup brown sugar
Extra virgin olive oil
Sea salt flakes
Black pepper corn mill
What to do
Preheat oven to 180 degrees (350 Fahrenheit)
Cut tomatoes in half and drizzle them with olive oil and roast in the oven until skins start to blister.
Sweat the onions in a pot in a touch of oil on low flame until they turn soft and translucent.
Add the remaining ingredients to the onions and sweat a few more minutes.
Add the roasted tomatoes to the pot, reduce the heat to very low, cook out for 1-2 hours season to taste with salt and pepper.
Once all the ingredients are cooked out, allow to cool and puree in a food processor, refrigerate and use as needed.
Recipe serves: N/A
A Little Background
Chestnut season will always be something special for me. The smell of the freshly roasted chestnuts from the street side vendors that start to pop up from middle of October onwards but also, that my brother and myself used to gather as many chestnuts as we could off the nearby trees and sell them to the zoological park where they were used to feed venison and other game during the winter months. In good years there was quite a bit of “Christmas bonus” to be made that way. Freshly roasted chestnuts are very nutritious. Unlike most other nuts they are low in fat and sodium, while having considerable amounts of protein, vitamin C, iron and potassium. Certainly a different treat, than the chocolates and candies kids regularly eat during the festive season.
Chocolate Squeeshcake
http://www.foodsforlife.org.uk/recipes/freeveganrecipes.html
Serves 8
Ingredients
12 vegan digestive, ginger nut, bourbon, graham crackers or oat biscuits
25 g (1 oz) coconut oil
25 ml (1 fl oz) Soya milk
250 g (8 oz) silken tofu/Chinese/Japanese smooth beancurd.
2 teaspoons of arrowroot
1 banana
4 tablespoons cocoa powder
150 ml (¼ pint) Maple syrup
2 tablespoons tahini
2 tablespoons raisins
1 tablespoon lime juice
3 tablespoons orange juice
2 teaspoons vanilla essence
Pinch of sea salt
Method
1. Crush the biscuits and pour into a small saucepan and heat gently with the coconut oil and the milk. Mix thoroughly and then press into the bottom of a 30 cm flan dish or 8 ovenproof ramekins.
2. Blend all the other ingredients together in a bowl with a hand blender.
3. Pour the mix on top of the biscuit base and the cook in a preheated oven at 180°C (350°F) Gas Mark 4 for 45 minutes.
4. Allow to cool for 2 hours before serving.
To serve: serve with a spoonful of ice cream and a drizzle of maple syrup.
Decorate: Use crystallized ginger and nasturtium or serve on a dark plate and sprinkle sieved icing sugar over shapes ( eg spoon and fork) to leave shadows.
Gnocchi with Tomato and Mushroom Sauce
http://www.smart-mums.com.au/site/1435875/page/919547
Ingredients
Sauce
6 ripe tomatoes, chopped
2 tbls tomato paste
1 clove garlic, crushed
1 onion, chopped
1 fresh red chilli, sliced
3 large field mushrooms, chopped
1/2 cup white wine
1 tbls freshly chopped basil
To make sauce, place tomatoes, tomato paste, garlic, onion, chilli, mushrooms and wine in a saucepan.
Simmer, uncovered for about 30 minutes. Before taking off heat, add basil.
Gnocchi
3 medium potatoes
1 cup plain flour
Boil potatoes in skins, peel and mash while still hot. Cool slightly. Gradually add enough flour for mixture to form a soft dough.
Knead into a ball then separate into 6 equal portions. Roll each portion into a 1cm thick roll and cut into 1cm long pieces.
On a floured surface, press and roll each piece lightly with the back of a fork.
Cook in plenty of boiling salted water until gnocchi rises to the surface.
Serve hot sauce with gnocchi. Sprinkle with Romano or pecorino cheese if you wish.
This recipe is courtesy of Fresh Finesse
Vegetarian Burrito
http://www.smart-mums.com.au/site/1435875/page/895211
Makes: 8
Ingredients
1 tablespoon olive oil
1 onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1 X 200g can baked beans
2 tablespoons mild taco sauce
1 X 400g can red kidney beans, drained
4 sheets Mountain Bread
200 g reduced fat grated cheddar cheese
3 tomatoes, diced
1/2 cucumber, diced
1/2 iceberg lettuce, sliced finely
Method
1. Heat oil in a non-stick frypan and cook onion until golden. Add herbs.
2. Add baked beans, kidney beans and taco sauce and cook until thickened.
3. Place a generous spoonful of mixture on each half of Mountain bread. Cover with tomato, cucumber and lettuce. Roll up firmly and serve.
This recipe is courtesy of Go For Your Life and the Royal Children's Hospital
Marinated Vegetable Kebabs
http://www.smart-mums.com.au/site/1435875/page/914290
Ingredients
2 zucchini
2 yellow capsicums
24 button mushrooms
1 punnet cherry tomatoes
2 onions, cut into wedges
Marinade
2 tblspn honey
2 tblspn light soy sauce
2 cloves garlic, crushed
1 tspn olive oil
Method
Cut zucchini and capsicum into chunky pieces. Thread vegetables onto kebab sticks. Combine marinade ingredients.
Place kebabs in a shallow dish. Cover with marinade. Marinate for 10 minutes. Drain marinade and reserve.
Grill or barbecue kebabs until golden brown. Brush frequently with reserved marinade.
Serve with garden salad and fresh crusty bread. Serves 4.
This recipe is courtesy of Fresh Finesse
Mediterranean
Risotto
http://www.smart-mums.com.au/site/1435875/page/895164
Ingredients
1 medium red capsicum
1 medium yellow capsicum
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 1/2 cups Arborio rice
1 x 10g vegetable stock cube
4 cups boiling water
425g can crushed tomatoes
400g baby bok choy, chopped
1. Remove seeds from each capsicum and lay slices, skin side up, on a baking tray. Grill until well charred. Place in a paper bag to cool. Remove skin and slice.
2. Heat oil in a heavy based saucepan. Add onion and garlic. Sauté until soft. Stir through rice. Combine stock cube, boiling water and tomatoes in a large jug.
3. Gradually add the hot tomato liquid ½ cup at a time to rice, until liquid has been absorbed, before adding the next ½ cup. Cook until rice is tender and risotto creamy.
4. Fold through roasted capsicum and bok choy. Stir until bok choy wilts. Serve immediately topped with parmesan cheese and black olives if desired. Serves 4.
This recipe is courtesy of Sanitarium - The Health Food Company.