Good Food Recipes | Food Recipes | Easy Food Recipes

Salmon Salad Update…..

admin — Mon, 26 Mar 2007 21:25:00 +0000

Hi there everyone, Thank you for visiting! I just thought I would let you know that I updated my Easy Salmon Salad Recipe with a picture. I didn’t have cherry tomatoes in at the time so I just used normal ones instead. Hope you like it

Chunky Mediterranean Vegetable Soup Recipe….(Fat Free)

admin — Thu, 01 Nov 2007 14:43:00 +0000

Here is another one of my winter warmer recipes “Chunky Mediterranean Vegetable Soup”.

There is no need for any pre-made stock or flavourings in this recipe it is also completely Fat Free!

This soup is very tasty, the chunky vegetables fill you up and the soup juice is packed with all those lovely Mediterranean flavours.

Go ahead and give Jeena’s Chunky Mediterranean Soup a try as I am sure you will love it just as much as we did.

Ingredients
1/4 Medium Eggplant/Bringal (chopped chunks)
2 Small Zucchinis/Courgettes (chopped chunks)
3 Medium Tomatoes (diced small)
1 Medium Onion (diced small)
Handful Fine Green Beans (chopped chunks)
3 Small Celery Sticks (chopped chunks)
3 Medium Carrots (sliced into rounds)
Large Pinch Dried Parsley
Salt and Pepper
Water

Getting Started….

First place your onions and tomatoes into a large pan with a little water and boil on 5 minutes.

Now add all your hard vegetables – celery, carrots and green beans. Add more water to your pan, you need just enough to cover your vegetables (if you press the vegetables down with the back of a spoon you will see there is enough water).

Bring to the boil and then simmer with a lid on for 15 minutes.

Now after 15 minutes simmering add salt and a pinch of pepper to taste and a large pinch of dried parsley. Stir well.

then add your chopped zucchini/courgettes and egg plant/bringal. It will look like you need to add more water but you should not have too.

The vegetables you are adding here turn into water once they start to cook. Stir well again and bring to the boil with a lid on, simmer for 10 minutes.

Your our soup is ready.

Enjoy Jeenas Chunky Mediterranean Soup.

Why not check out my other home made soup recipes below:

Butternut Squash Soup Recipe

Carrot and Coriander Soup Recipe

Good Food Recipes :

how to make mediterranean vegetable soup

Thanksgiving Side Dish Recipe: Roasted Acorn Squash with Honey-Lime Glazed Pepitas

admin — Wed, 29 Oct 2008 02:45:00 +0000

American Thanksgiving. It’s all about the big bird. Or is it?

Every year it’s the same thing: Cooks everywhere spend countless hours debating the merits of free-range, organic, grass fed, wild, and frozen turkeys. Then when they finally decide on a turkey, they spend even more hours debating how to cook it: Will brining make the meat succulent? Should it be basted every hour? And what about the stuffing? Every family has that relative who insists on stuffing the turkey. So should you stuff the turkey and risk salmonella poisoning for your guests or incur your Aunt Edna’s wrath? These are not easy questions.

That is why my favorite part of Thanksgiving has always been the side dishes. You know them– the perennial favorites such as cranberry sauce, sweet potatoes, winter squash, string beans, and Brussels sprouts. Probably like most of you who celebrate Thanksgiving, I expect these dishes to grace the Thanksgiving table every year, but sometimes they need a little spicing up.

Starting today, and for the next four weeks, I will share a recipe for a favorite Thanksgiving side dish with a twist. Think of it as your old favorites going for a make-over; they’ll still be your favorites but only better.

Rather than traditional butter, brown sugar, and cinnamon, this acorn squash has some Latin flare. A tangy, spicy lime and honey glaze contrasts deliciously with naturally sweet acorn squash, while peanuts and pepitas add earthiness and crunch. This sauce also works wonderfully on butternut squash and sweet potatoes.

As for all those questions regarding turkeys, just call one of the dozen or so turkey hotlines that are there to help you with your bird. But really, how much turkey talk can one take?

Roasted Acorn Squash with Honey-Lime Glazed Pepitas
Makes 8 servings
Print recipe only here.

2 acorn squash, seeds removed, and cut into 8 equal wedges
2-3 teaspoons olive oil for brushing squash
1/4 cup unsalted peanuts
1/4 cup unsalted pepitas**
juice of 1/2 lime
1/4 teaspoon lime zest
3 tablespoons quality honey
1 tablespoon water
1/4 teaspoon cider vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
salt, to taste

Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the squash with olive oil and roast flesh side down for 40-45 minutes, or until tender.

In a small skillet over medium heat, add peanuts and pepitas. Heat until golden brown and they begin to pop. Remove from heat.

In a small bowl, combine lime juice, lime zest, honey, water, vinegar, cayenne pepper, cumin, and salt. Whisk until smooth. Just before you’re ready to serve the squash, add the sauce to the pan of toasted peanuts and pepitas. Heat on medium until the sauce begins to bubble and becomes syrupy, about 2 minutes. Remove from heat and drizzle over the cooked squash. Serve immediately.

**Pepitas is the Spanish name for pumpkin seeds and are used often if Mexican food. They’re available at Mexican markets, specialty markets such as Whole Foods, and many supermarkets. Pumpkin or sunflower seeds make good substitutes.

Jeena’s New Food Search Engine

admin — Tue, 18 Sep 2007 15:39:00 +0000

Hi Everybody!
Please check out my new blog search facility at the top of the page! Not only does it help you find recipes on my blog, but it also helps me find out what recipes you are looking for! You can use my search engine as much as you like. Type a word below and try it out on this post as an example.

So get searching!

Chicken Curry Biryani Recipe

admin — Thu, 26 Jun 2008 21:51:00 +0000

Biryani is a staple dish from many countries in the world from India and Pakistan to the Middle East and more. In the UK if you think of a Biryani recipe the first thoughts would be of some delicious Indian food.

Biryani can be cooked with chicken, mutton, fish, eggs or as a vegetarian dish with vegetables. There are many different methods to cook Biryani recipes, all are fantastic.

My chicken biryani recipe here is easy and very tasty. You can add more or less chilli according to your taste. It is a very healthy recipe that uses skinless chicken, vegetables, spices and even some lentils. I bake the chicken curry in the oven and top it with fried onions, it was delicious.

Ingredients for Chicken Biryani Recipe
1 Red Pepper (chunks)
2 Large mushrooms (chunks)
1/2 Onion (chunks)
2 Tomatoes (chunks)
1 Red Chilli (de-seeded, diced)
2 Garlic Cloves
2/3 Cup Red Lentils
1/2 Onion (sliced)
1/2 tsp Ginger Powder or 1 tsp Fresh Grated Ginger
2 Tbsp Dried Raw Coconut
6 Skinless Chicken Thighs
Salt and Pepper
Rapeseed Oil
Fresh Coriander
Drop Water
Freshly cooked Basmati Rice (approx 1 Cup dried)

For the Spices
1/4 tsp Kalonji Seeds
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Coriander Seeds
1/2 tsp Turmeric
1/2 tsp Cumin Seeds/Black Mustard Seeds

Picture of oven baked chicken curry

How to make Jeenas Oven Baked Chicken Biryani Recipe

Rinse lentils very well, cook the lentils in some slightly salted water until fully cooked or just almost soft.

Drain and keep until later on in the recipe.

Gently fry half of an onion with the tomato chunks.

Add kalonji and coriander seeds.

Add all of the powdered spices, stir well.

Blend/grind together garlic,ginger, chilli and coconut. You can lightly toast coconut first before grinding if desired.

Add to the pan and stir well.

Keep simmering for a minute or two stiring well.

Add a little water along with the peppers and mushrooms.

Do not add too much water as the vegetables will release water whilst cooking in the oven.

Add the cooked lentils with some salt and pepper, mix well.

Place the chicken thighs onto a deep oven tray, pour over the curry lentils sauce and lightly stir.

Cover with tin foil and place into a hot oven at 180C for 30 minutes or until chicken is cooked through.

Stir through some fresh coriander leaves.

Stir the freshly cooked warm rice into the chicken lentil curry.

Place back into the oven at 165C for 5 -10 minutes.

Place a good amount of oil into a pan and warm up, add onions and fry stiring frequntly until the onions turn golden brown.

Drain onions once cooked.

Take a little oil and cook 1/2 tsp or cumin or black mustard seeds and fry until they crackle, this does not take very long.

Place chicken curry rice into a serving dish and sprinkle the golden fried onions on top then the fried seeds.

Good Food Recipes :

Blueberry Muffin Recipe

admin — Wed, 06 Feb 2008 22:36:00 +0000

When I was on my dear friend Ritas food blog, I came across this “blueberry muffin recipe” and knew I had to bake it, I love blueberries and this recipe was absolutley amazing.

These muffins were soft, fluffy and moist with the jam of the beautiful fresh blueberries ouzing out of the muffins, all I can say Rita is WOW.

Thank you Rita for sharing this recipe as we will be using it everytime we fancy some blueberry muffins.

Rita is a very talented baker and is excellent at baking cakes and desserts and I am sure you will love her excellent recipes.

Cooking Ritas Blueberry Muffin Recipe..

Mixing the ingredients for the blueberry muffins.

Blueberry muffins ready to go into the oven.

Beautiful blueberry muffins all golden out of the oven.

Delicious and ready to serve Ritas blueberry muffins recipe.

We enjoyed Ritas blueberrry muffin recipe so much that there was only the paper muffin cases left over!

We really enjoyed eating blueberry muffin recipe why don’t you give them a try yourself as they are so wonderful.

Well done to Rita for sharing these lovely baking recipes.

Good Food Recipes :

jeenas kitchen blueberry muffin recipe

Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans

admin — Thu, 09 Oct 2008 14:53:00 +0000

When you grow up in Rhode Island, you just can’t comprehend 90 degree temperatures in October. While San Diego enjoys nearly perfect 70 degree weather year round, its hottest days are often in October, when dry desert air blows westward and bakes us like cookies in a convection oven.

No, no, no. October should be pumpkins, apples, and 60 degree days with a crisp breeze and clear blue skies set against brilliant orange, yellow, and red trees.

I decided to take the weather into my own hands. I cranked up the AC to 61 degrees, turned on the oven, and made Pumpkin Spice Cookies. Once the smell of pumpkins hit my frigidly cold condo, it was instant New England here in SoCal.

That is, until I went to shoot the pics on my deck and searing hot, dry air hit me in the face (thankfully I was wearing a tank top under my fleece). When I finished, I came back inside my frosty air-conditioned room, lit a Macintosh Apple scented Yankee Candle, and enjoyed a cookie with a cup of Chai tea.

No matter what your weather is, I’d suggest baking a batch of these big, soft, cakey cookies. Each bite is laced with ginger, cinnamon, and nutmeg and studded with cranberries, raisins, and pecans, which is exactly what October should taste like.

Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans
Makes 24 cookies
Print recipe only here.

8 tablespoons (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 dark brown sugar
1 large egg
1 tablespoon pure vanilla extract
1 cup canned pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup dried cranberries
1/4 cup golden raisins
1/3 cup chopped lightly toasted pecans

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, beat butter and sugars, then beat in the egg, vanilla, and pumpkin until smooth. Mix flour, baking soda, and salt in a small bowl; add to the pumpkin mixture, and beat until just combined. Stir in the cranberries, raisins, and pecans.

Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.

Bake cookies for 13-15 minutes, or until firm and golden brown. Transfer to a rack and cool for 15 minutes.

To store cookies, layer between pieces of waxed paper (to prevent sticking) and place in an air-tight container.

You might also like these autumnal baked goods:

Tuscan Torte di Mele (Apple Cake)

Banana Coconut Almond Bread

Persimmon and Date Bread

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Vegan recipes index page 5

admin — Fri, 21 Aug 2009 09:52:00 +0000

All food recipes on this page contain no eggs, milk, butter, honey or any other animals produce.

This recipe index page is fully vegan recipes only.

Click on the link next to the picture of the recipe you want to see a full step-by-step instruction.

Vegan chilli con carne recipe

Vegan strawberry almond cake recipe

Vegan almond butter cake recipe

Vegan rum and raisin cake recipe

Vegan smoked tofu stir fry recipe

Vegan coconut vegetable rice recipe

Vegan burger recipe

Vegan sweetcorn and smoked tofu pasta recipe

Vegan sweetcorn rice recipe

Vegan creamy pasta recipe

Vegan white sauce recipe

Vegan thin crispy onion crackers

See more vegan recipes by clicking the links below:

Vegan recipes page 1

Vegan recipes page 2

Vegan recipes page 3

Vegan recipes page 4

This index page will be updated with brand new vegan recipes every few days.

Good Food Recipes :

Hi Everyone

admin — Fri, 26 Oct 2007 11:40:00 +0000

So it looks like a few days turned into a few weeks! I have a few sweet treat recipes and curry’s to post but mainly I have lots of healthy nutritious recipes to come. Thank you all so much for your lovely comments I smiled at them all .

Check out my blog for more recipe updates as my laptop is up and working now.

Love Jeena x

Thanksgiving Side Dish Recipe: Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes

admin — Wed, 05 Nov 2008 04:20:00 +0000

One of the first posts I ever wrote was entitled “Of Yankees and Yams.” I recounted a humorous incident I had with a farmer in North Carolina. He had informed me (and I in turn informed you) that yams are really just an orange fleshed sweet potato. Since then, a few people contacted me explaining that they are indeed different. After months of exhaustive research (OK, more like an hour yesterday), I hereby unequivocally, resolutely declare that yams and sweet potatoes are different.

So here’s the question:

What is the difference between a sweet potato and a yam?

And here’s the answer, according to the Library of Congress:

Although yams and sweet potatoes are both angiosperms (flowering plants), they are not related botanically. Yams are a monocot (a plant having one embryonic seed leaf) and from the Dioscoreaceae or Yam family. Sweet Potatoes, often called ‘yams’, are a dicot (a plant having two embryonic seed leaves) and are from the Convolvulacea or morning glory family.

Food Blogga Translation: Yams and sweet potatoes are different vegetables.

It turns out my local market has gotten it wrong too. What they have been labeling as yams are really red-skinned, orange-fleshed sweet potatoes. Apparently, sweet potatoes’ skin and flesh ranges in colors, and they come in “hard” and “soft” varieties. It is the soft varieties, which become moist when cooked, that are typically labeled “yams” here in the United States.

Again, the Library of Congress: when soft sweet potatoes were first grown commercially in the US, there needed to be a way to differentiate them from hard ones. Apparently, African slaves in America had been calling the soft sweet potatoes yams since they looked like yams from Africa. As a result, soft sweet potatoes became known as yams in the States.

Considering that the U.S. produced 1.8 billion pounds of sweet potatoes in 2007, chances are you’ve bought some even if you didn’t know it. And chances are that you’re going to buy some for Thanksgiving too.

Whether it’s sweet potatoes with marshmallows, sweet potato biscuits, or sweet potato pie, most of us will eat sweet potatoes this Thanksgiving. At my house it’s going to be Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes. Though I typically drown my sweet potatoes with butter and brown sugar, I decided to go less sweet and more savory this time. Use a high quality extra virgin olive oil and the freshest sage you can find.

And if you find yourself arguing with gathered guests at your dinner table that yams are different from sweet potatoes, then feel free to cite this seminal article: Blogga, Food. “Thanksgiving Side Dish Recipe: Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes.” Food Blogga 4 November 2008: Vol. 2.

Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes
Serves 4
Print recipe only here.

2 large sweet potatoes, washed, peeled, and diced (4 cups diced)
4 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
2 tablespoons light brown sugar
4-5 large sage leaves, thinly sliced, or to your taste
1 teaspoon coarse sea salt
7-8 cranks of freshly ground black pepper
1-2 teaspoons quality extra virgin olive oil, for drizzling

Place diced potatoes in cold water in a medium saucepan. Bring to a boil and cook until tender when pierced with a fork. Drain immediately.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes.

In a small skillet over medium heat, add remaining 2 tablespoons olive oil. Add sliced sage leaves and saute until lightly crisp. Remove from heat.

Using a hand-held potato masher or an electric mixer, mash potatoes to desired consistency. Add the caramelized onions and the crisp sage leaves in olive oil to the potatoes. Season with coarse sea salt and freshly ground black pepper. Stir until well blended. Drizzle with extra virgin olive oil and sprinkle with sea salt before serving.