Monday, January 21, 2013

to you! kitchen!

Hello -

kitchen! kitchen! will be taking a break from posting new dishes for a while on this blog....until such time that downloading new photos from a different file will be easier and less cumbersome. The upgraded new way has some limitations that is very challenging to my patience, and more difficult to do. In other words, I have to sign up to whatever new upgrade the site has.

To some of my followers and facebook friends, I will be posting photos of dishes every now then on FB for now!

Until then!

Tuesday, January 8, 2013

Stuffed kitchen! kitchen!

Veal Meatball Stuffed With Egg And Hollandaise Sauce
Double Chocolate Cupcakes  
To ring in 2013.....we always have the dinner table laden with circular shaped food and desserts. The shape of a circle represents "coins" or money; so you greet the new year hoping for prosperity and good luck in the coming year. Well, there is no harm in adhering to this tradition. So, this is exactly what I did. I will let you know next year if it worked.

1-1/2 lb. of Ground Veal
Amazing Dry Rub
2 tablespoons of butter milk
1 beaten egg
1 small onion finely chopped
1/2 cup finely chopped parsley
4 small eggs (hard boiled) peeled
1 cup bread crumbs

Mix all the ingredients in a large ball and enclosed one boiled egg covering it completely.
Dredge each ball in bread crumbs and brown in a pan with a hot oil; brown all sides.
Continue cooking in a preheated oven 350 F for another 20-25 minutes.
Allow the meatballs to cool before slicing it in half with a very sharp knife.
Garnish with shopped parsley and serve with hollandaise sauce.
*Please goggle for Hollandaise sauce*

Double Chocolate Cupcake: courtesy of Tarts and Quiches

it's time to slow down a kitchen! kitchen!

A Crispy Vegetarian Burger With Spicy Yogurt Sauce On Whole Wheat Pita

Hi everyone....wishing you all a very happy 2013! 
Now, that the "feasting" is behind us, I think it's time to slow down a little bit. For me at least. We all love and anticipates the holidays that follow after Halloween. Who wouldn't be! We look forward to Thanksgiving then Christmas. A time to see family and friends, go shopping, making the house look festive, cocktails and dinners with friends, cooking, baking, and gift giving. Then comes the bidding goodbye to the old year and ringing in the new. It's a good excuse to enjoy all those cocktails my friends. 
So, here I am after some quite time, I decided to do a simple dish like this vegetarian burger. It is so easy and just so very delicious! It's the kind of meal that says, "give me back my waist please"! So, here we go and come follow me.


2 - 15 oz. cans of chickpeas - rinse and drained
1 small onions minced
1 cup cilantro finely chopped
1 jalopeno finely minced *optional*
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons Tahini * optional*
1 beaten egg
1 pkg. of Pita bread
For Dredging:
Use 3 separate bowls for dredging ingredients.
1 beaten Egg (add a little water)
1/2 cup flour
1-1/2 cups of panko
Yogurt Sauce:
2 cups plain Greek yogurt
Pinch of salt
Seeded cucumber and minced (use 1/2 of the English cuke)
1 clove of minced garlic *optional*
Agave or honey -according to taste
Mix very well in a bowl and set aside

Mashed the the chickpeas leaving some intact for texture; add the tahini and the rest of the ingredients mixing until well incorporated.
Heat 1/2 cup of vegetable or canola oil in a large pan until real hot
Scoop about the size of an ice cream scooper the chickpea mixture forming into a ball and flattening it as you dredge each one in the FLOUR, then the EGG MIXTURE, and finally dredge it in PANKO (adding more panko if necessary) and onto the hot pan. Brown each side and drain. Do this until all the chickpea burgers are done.
Serve it inside the pita bread with romaine lettuce and slices of grape tomatoes or any of your favorite greens.

I guarantee ... it is so very delicious and your waist will love you!