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Posts Tagged ‘Recipes’

Roasted Italian Cauliflower sq copy


Roasted Italian Cauliflower: Love this recipe, and so delicious!!

1 small head cauliflower, cut into medium-size florets (about 4 cups)
1/2 cup grape tomatoes, halved
3 tablespoons extra-virgin olive oil
1 tablespoon drained capers
Kosher salt and freshly ground black pepper
2 cloves garlic, thinly sliced
1/4 lemon
2 tablespoons chopped fresh parsley


Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

From Food Network Kitchens


“My dear friend Cassandra Seidenfeld has sent this delicious recipe of Moqueca that she has truly made her own. It is delicious, healthy and easy to make. Fish has so many benefits for children and I try to serve it at least once a week to my family. This dish is so flavorful and comforting…..enjoy!”

Cassandra Seidenfeld“I discovered this sumptuous dish while on vacation in Brazil. I was having dinner in Sao Paolo at a friend’s home. I thought we were having Fejoida but the hostess served Moqueca. Immediately, I inquired about the ingredients in this flavorful fragrant dish. She shared her recipe with me, and when I returned to New York, I began making my idea of “Cassandra’s Moqueca”. I used a different fish that withstands the texture better. I also added the peppers for color and flavor. I cook the fish until it’s flaky and the shrimps are tenderly white. It’s a fantastic Summer dish for sharing! Bonne Appetite!”. – Cassandra

Moqueca Recipe

Moqueca Recipe

2 lbs. slices of white fish fillet (preferably tile fish or halibut)
12 pcs. large shrimps
2 bunches of cilantro
Medium size ginger
2 large onion
1 red pepper
3 lbs. ripe tomatoes
6 cloves garlic
1 lemon
1/4 cup olive oil
1/4 cup Dende oil
1 can coconut milk
1 Knorr chicken cube
1/8 cup cooking oil

1. Make a paste out of bunch of cilantro, garlic and lemon juice, season with salt. Set aside.
2. Make a tomato sauce. Peel, remove seeds and slice tomatoes. Slice onion and sauté in oil.
3. Rub cilantro paste on sliced fish fillet.
4. Line le crueset pot with sliced onions. Put a little salt. Place fish fillet on top of sliced onion. Season with salt.
5. Top fish with tomato sauce.
6. Chop ginger very finely and spread it over the tomato sauce.
7. Next layer is the red pepper strips (julienne).
8. Peel and devein shrimp and arrange them on top of the layer.
9. Pour tomato sauce on top.
10. Cilantro paste, finger and red pepper.
11. drizzle olive oil and Dende oil (you can get from Brazilian food stores).
12. Bring to a boil. Then add coconut milk. Cook until done.
13. Season to your taste.


Here is a delicious Asparagus and Crab Recipe!! This wonderfully fresh dish is full of light, shellfish flavors and makes the perfect start to a relaxed dinner party.

Thanks to Good Food Magazine

Asparagus and Crab Salad Recipe

Asparagus and Crab Salad Recipe

20 asparagus spears, trimmed
50g rocket
100g white crabmeat

3 tbsp crème fraîche
1 tbsp wholegrain mustard
juice 1/2 lime
brown crabmeat, if you have it
olive oil, for drizzling

Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.

For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.


Here is a delicious deviled eggs recipe to share with your children!!
Thanks to Sandra Lee at

Deviled Eggs

Straight Up Deviled Eggs!

1 dozen eggs
1/4 cup mayonnaise, or yogurt as a healthy alternative
1 tablespoon spicy brown mustard
1 teaspoon lemon juice
2 teaspoons sweet pickle relish
1 teaspoon paprika
2 tablespoons chopped chives
2 tablespoons bacon bits or crumbled bacon, for garnish, optional


Put the eggs in a large pot and cover with cold water. Bring to a boil over medium heat, then turn off the heat, cover and let sit for 15 minutes. Drain the water from the pot and fill with cold water to cool the eggs. Change the water twice so that the eggs will cool down quickly.

Peel the eggs and slice a small piece off the bottoms so that they will stand upright. Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until well blended and smooth.

Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter.

Recipe courtesy Sandra Lee

Emerald Mint Milkshake

Here is a delicious St. Patrick’s Day dessert drink recipe to share with your children!!
Thanks to

Emerald Mint Milkshake

St. Patrick’s Day Emerald Mint Milkshake!

Prep Time: 5 minutes
1 pint (2 cups) vanilla ice cream
1 cup milk
1/2 teaspoon McCormick Pure Peppermint Extract
1/4 teaspoon McCormick Green Food Color
Whipped cream and green sprinkles (optional)

1. Place ice cream, milk, peppermint extract and green food color in blender; cover. Blend on high speed until smooth.

2. Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately.

Makes 3 servings.

Test Kitchen Tip: For easier measurement, 1/4 teaspoon Food Color = 20 to 25 drops.

See Additional Drink Recipes at


See 10 Delicious Ways to Stuff Vegetables from
Extremely delicious and good for you!

What do you think of when you imagine a stuffed vegetable dish? You probably think of twice-baked potatoes stuffed with fatty ingredients that expand the waistline and nudge the number on the scale. But we’ve cooked up a few stuffed dishes that nourish the body with veggie goodness. From pepper to squash to eggplant, we’re sharing 10 delicious ways to stuff veggies instead of your belly.


Greek Rice Stuffed Peppers

Indulge in that Greek-isle taste with this recipe, which is packed with whole grains and fresh veggies.


Chicken & Black Bean Stuffed Peppers

Top this delicious stuffed dish (recipe from with clean eating salsa or guacamole.

Gluten-Free Pine Nut Stuffed Mushrooms

Gluten-Free Pine Nut Stuffed Mushrooms

No need to wait for a special occasion to treat yourself to these tasty delights (recipe from They take about 30 minutes to prepare—perfect for a weekend meal.

Butternut Squash with Whole Wheat, Wild Rice, & Onion Stuffing

Butternut Squash with Whole Wheat, Wild Rice, & Onion Stuffing

This colorful, nutritious side dish (recipe from is perfect any time of year.

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Portobello Mushrooms

Stuffed vegetable dishes like these Portobello mushrooms are hearty enough to enjoy as an entrée. Find the how-to recipe at

See ALL 10 Delicious Ways to Stuff Vegetables


Alessandra Emanuel Cooks Brigadeiro

Learn How to Cook Brigadeiros!!

You will need:

  • 1 can of Leite Moça (sweet condensed milk)
  • 2 tablespoons of cocoa powder (You can use more cocoa, some recipes call for 4 spoons. You can also use chocolate powder in which case you need 7 spoons, but the Brigadeiros will be intensely sweet. With practice, you will find your own perfect recipe)
  • 4 tablespoons of butter
  • chocolate sprinkles
  • a non-stick pan
  • a wooden spoon
  • mini baking cups

Cooking Instructions:

  • put roughly 2 tablespoons of butter to melt in the pan
  • set the stove top to medium-low
  • once the butter is melted, add a whole can of condensed milk
  • now you will add the chocolate; but wait, if you are using cocoa powder here is Betânia’s personal trick: get a glass with a bit of water and slowly add the cocoa while mixing it with the water; this is because cocoa powder does not dissolve very well in the condensed milk, so you want to totally dissolve it with a bit of water and then add the mixture to the condensed milk in the pan
  • stir with the wooden spoon; you will need to stir for at least 20 minutes and it can take as long as 40 minutes; stir in circular movements and make sure you get the Brigadeiro from the sides so it does not stick there and burn
  • the Brigadeiro will get thicker and thicker and will reduce in volume
  • you know it is ready when a) you divide it in half with the spoon and it stays parted for a few seconds and b) you scoop some Brigadeiro with the wooden spoon, turn the spoon upside down, and it holds there for an instant before falling back into the pan; the video will show this!
  • when your Brigadeiro is ready, spread the content of the pan on a plate and put it in the fridge for about 30 minutes; you want it nice and firm before you roll it in balls
  • to make the little balls, spread a little bit of butter in your hands and make sure to get your fingers; using a small spoon, scoop some Brigadeiro, put it in your hands, and roll it in a little ball
  • roll the ball on the chocolate sprinkles to cover it completely
  • place your Brigadeiro in a baking cup
  • repeat–should yield about 25 Brigadeiros
  • put Brigadeiros in the fridge for about 15-30 minutes to make them firmer

Learn to Make Brigadeiros

Read about brigadeiros and see the recipe at StreetSmart Brazil


Love this Cream of Broccoli Soup Recipe….make and enjoy!!!

View the recipe – Courtesy of Culinary Institute of America

Cream of Broccoli Soup

Makes 8 servings

  • 2 lbs broccoli
  • ¼ cup vegetable or olive oil
  • 1¼ cups chopped onion
  • ½ cup chopped celery
  • 1¼ cups chopped leeks (white and light green parts)
  • ¼ cup all-purpose flour
  • 6 cups chicken broth
  • ½ cup heavy cream, heated
  • Fresh lemon juice to taste
  • Salt to taste
  • Freshly ground black pepper to taste
  1. Separate broccoli into stems and florets. Trim away the tough outer parts of the stems. Set aside 1 cup of the nicest-looking small florets to use as a garnish. Coarsely chop remaining broccoli florets and stems.
  2. Heat oil in soup pot over medium heat. Add onion, celery, leek, and chopped broccoli. Cook, stirring frequently, until the onion is translucent, about 6 to 8 minutes.
  3. Add the flour and blend well. Continue to cook, stirring frequently, for 3 to 4 minutes.
  4. Add the broth to the pot gradually, whisking to work out any lumps of flour. Bring the soup to a simmer and cook for 45 minutes. Stir frequently and skim the soup as needed.
  5. Strain the solids, reserving the liquid. Purée the solids, adding liquid as necessary to facilitate puréeing.
  6. Combine the purée with enough of the reserved liquid to achieve the consistency of heavy cream. If you wish, strain the soup through a fine sieve. Return the soup to a simmer.
  7. Meanwhile, steam or boil the reserved broccoli florets until just tender.
  8. Remove the soup for the heat and add the heated cream. Season to taste with the lemon juice, salt, and pepper. Serve in heated bowls; garnish with the florets.
white chocolate scone B

Brooke Fedagain & Michelle-Marie Heinemann

Baker Extraordinaire, Brooke Fedagain stopped by for a visit with her delectable white chocolate and peppermint scones. I have always adored scones and these were especially divine.

Brooke Fedagain & Michelle-Marie Heinemann

Brooke is a fashion designer by profession and worked with Tommy Hilfiger, but like many of us Old Fashioned Moms elected to be with her family full time. She now writes a wonderful lifestyle blog called Be Fed Again that explores various projects and heavenly recipes!

View the White Chocolate and Peppermint Scone Recipe at

Brooke Fedagain & Michelle-Marie Heinemann

White chocolate and peppermint scones


3 cups all purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces

1 cup buttermilk

1 cup white chocolate ships

1/2 cup  candy canes (6 candy canes) crushed

1/2 teaspoon peppermint extract

scones square2

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  Sift together flour, sugar, baking powder, salt and baking soda into a large bowl.  Add butter and mix in with a pastry cutter until mixture resembles coarse meal.  Mix in white chocolate chips and crushed candy canes.  Gradually add buttermilk and peppermint extract, tossing with a fork until moist clumps form.  Turn dough out onto lightly floured surface.   Knead briefly to bind dough, maybe 4 turns.  Form dough into 1 inch thick rectangle.  Cut rectangle in half  lengthwise, then cut out squares.  Then, cut squares at a diagonal making a triangle.  Transfer wedges to prepared baking sheet, spacing 2 inches apart.  Bake until tops of scones are golden brown, about 25 minutes.

Peppermint-Hot-Cocoa 500 x 500

This is a divine recipe, I alter it a bit using 3 cups whole milk and 1 cup heavy cream, and I add more chocolate chips….rich, rich, rich…heavenly rich!!!
View the Peppermint Hot Cocoa Recipe at


3 Ingredient Peppermint Hot Cocoa
Cook time: 5 mins
Total time: 5 mins
Serves: 4 cups

2 tbsp water
1 cup mint chocolate chips
4 cups milk



In a small saucepan, add water and mint chocolate chips and stir over medium heat until chocolate is melted.
Slowly add milk, stirring as you add.
When hot, serve with marshmallows or whipped cream.