Apple Pockets

When the weather gets cool I get major cravings for something hot and sweet and recently I have been craving something with apples and raisins like crazy. So after some digging in my German recipe box this is what I came up with "Apple Pockets"

To make this yummy treat you will need the following:

5 oz (150g) Quark or you can use sour cream as a substitute
26.45 oz (750g) tart Apples - I love Granny Smith
1.05 oz (30g) Raisins
1 Lemon
4.40 oz (125 g) Sugar
5 TBSP Oil
5 TBSP Milk
1 Packet Vanilla Powder
10.58 oz (300 g) Flour
2 tsp Baking Powder
3 TBSP Condensed Milk

1. Peel the apples and cut into small chunks
2. Toss Raisins, apples, lemon juice, ca. 1.76 oz (50g) of sugar with 4 TBSP water in a pot and blanch for about 4 minutes in a pot over the stove.
3. Place this mix tin a large bowl and add the quark or sour creme, milk, 2.64oz (75g) sugar and vanilla powder.
4. Slowly add the flour and baking powder and mix well.
5. Sprinkle some flour on a flat surface and roll the mixture out until it is about about 1/4 inch thick
6. Using a upside down glass make round circles in the dough.
7. Place a bit of the mix in the center of each circle and fold over to form a closed half circle.
8. Using a fork press down the edge to ensure that non of the mix can escape.
9. Cover a flat baking sheet with some butter and place the apple pockets on top.
10 Using a baking brush coat the pockets with condensed milk.
11. Bake in the oven at 392 F (200 grad) for about 20 minutes



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Poblano Chiles Stuffed with Grilled Chicken and Mushrooms

Poblano Chiles stuffed with Grilled Chicken and Mushrooms

3 large Poblano Chiles

3 Tomatoes grilled and chopped

1/2 red onion, chopped

2 small cloves of garlic, chopped

6 mushrooms , chopped

Sea Salt and Ground Pepper to taste

2 TBS Olive Oil

1 tsp dried Oregano

1 tsp ground cumin

3 chicken tenders, grilled and sliced

some fresh cilantro for garnish

1/4 cup cheddar cheese (optional)

When summer rolls around I love to cook out side and now that I am on a Paleo Diet grilling meats and veggies has become a favorite past time.

Couple of days ago I spotted these great Poblano Chiles at the market and right away thought placing them on the grill will bring out their robust flavor.






I wanted to stay away from using rice as a filling and decided to use onions, garlic, tomatoes, mushrooms, a fresh chili pepper and some spices instead.





To start off I turned on my grill and let it get really hot. While the grill was heating up, I picked three small chicken tenders and rubbed them with the spices on both sides.





After washing the Poblano chiles I cut them in the center and pried the sides apart to remove the seeds inside. Then I gave them a light brush with olive oil and placed them and the chicken on the grill.





Moving quickly, the onions, garlic and mushrooms were chopped into small pieces and placed on a slightly greased out pan and placed on the grill as well. I love it when tomatoes get slightly charred on the grill and therefore I let them grill slightlty before adding them to the mix.





My grill gets insanely hot so once the chicken and the chiles were done, they went on a hickory smoked board. This step is not necessary, but I am a gadget gal and owe my hubby the use of the gazillion gadgets I buy for cooking :)





Once the rest was cooked the chicken got cut up into thin stripes and added to the stuffing. I also added the chopped cilantro and a bit of cheddar cheese for those not on a diet at the very last step.

Served with a side of fresh greens, this made for a light and very tasty lunch!

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Persian Potato Patties - Kuku Sibzamini

I have been unable to paint for a while due to problems with my back and thought I might as well use my time and update my cooking blog. Today I decided to make Kuku Sibzamini which is a vegetarian dish and really simple to make.











Ingredients

5 Potatoes peeled and cooked
3 Eggs
1tsp Tumeric
salt and pepper to season
Olive Oil

Optional
a little bit of fresh parsley finely chopped









Directions

1. Peel and cube the potatoes and cook them until soft in salt water ca. 15 min.
2. Drain and place cooked potatoes in a medium size bowl
3. Add spices and parsley
4. Mix mixture until there are no clumps









5. Put enough olive oil in a deep pan to be able to deep fry the patties. Wait until oil is really hot then using a large spoon scoop up enough of the mix to place in the hot oil.

6. Let bottom turn a nice golden brown before flipping over.







7. Once both sides are a nice golden brown remove and place in a serving platter. I like to serve my Kuku Sibzamini (potato patties) with a salad. This recipe is also great if you have left over mashed potatoes.

To add even more zest to the patties try adding some garlic powder and Herbe de Provance to the mix.
Yummy!






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Kitchen Couture

Available on Etsy

When you're cooking in the kitchen,

You're learning all the while --

To pour and measure, mix and stir

And sift flour into a pile.

Scrub your hands before you start

Then gather up the gear --

Like pots'n pans and measuring cups

That you use throughout the year.

Go over the recipe, step-by-step,

So you'll know just what to do.

By carefully following the directions,

It won't be hard for you.

Have a hot pad handy

And an adult standing by --

So you won't hurt yourself

When using the stove or baking a pie.

Besides the fun and learning,

There's always cleaning up to do,

And even though it's quite a chore,

It's part of cooking too.

But after all the work is done,

It will soon be time for dinner.

And when someone asks for seconds,

You'll know you've cooked a winner!

Poem Source

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Baked Crab

I am always on the look out for new sea food recipes and loved this recipe that I found in an old Mc Calls Cooking School book.

Ingredients:
4 servings

1 large egg
1/3 cup mayonnaise
1/8 tsp dry mustard
2 tsp Worcestershire sauce
1 tbsp freshly squeezed lemon juice
2 cups fresh crab meat (substitute 2 cans 71.2 oz crab meat)
1 TBSP capers, drained
2 TBSP chopped, seeded green peppers
2 slices white bread
1/4 cup grated Cheddar cheese
1 lemon, sliced
Some Parsley for garnish

Directions:

1. In a medium sized bowl combine the egg, mayonaise, dry mustard, Worcestershire sauce and lemon juice. Using a wire whisk mix thoroughly.

2. If using canned crabmeat, open and drain well. Using your fingers, pick over and shred the crab meat. Make sure no shell or cartilage is left behind.

3. Add crabmeat, capers and green pepper to the egg- mayo mix and cover well with some plastic wrap. Refrigerate mix until you are ready to bake.

4. Cut breas into 1/2 inch cubes and place on a baking rack. Broil 4 to 6 inches from heat source for 30 to 60 seconds, turning when needed until cubes are browned. Preheat oven to 400F

5. Add bread cubes to crab meat mix and toss gently. Divide the mix into an oven and oven proof dish ( or small single serve dishes)

6. Bake crabmeat on center rack in oven for 10 min. Sprinkle with grated cheese and bake some more until the cheese is melted. Remove from oven and garnish with lemon slices and parsley.







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