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Sloppy Joe

Monday, May 31, 2010

A sloppy joe is an American dish of ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun.

  • 1 tbsp Olive oil
  • 2 Garlic cloves, minced
  • 2 Shallots, chopped
  • 1/2 Green bell pepper, diced
  • Salt and freshly ground black pepper
  • 450 g Ground beef
  • 180 g Tomato sauce
  • 100 g American barbecue sauce
  • 2/3 tbsp Worcestershire sauce
  • 1 tsp Hot sauce
  • 4 Homemade burger buns, split, toasted, and buttered
  1. Heat the olive oil in a large skillet. Add in minced garlic, shallots, and green bell pepper. Stir until fragrant and tender, about 3 minutes. Season it with salt and black pepper.
  2. Add the ground beef to the vegetables. Stir and cook about 5 minutes, until the meat is no longer pink and fully cooked. Add tomato sauce, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir to combine. Simmer until thickened.
  3. To serve, spoon and pile sloppy meat onto the toasted, buttered bun bottoms and cover with bun tops with your favourite side dish or pickles.
Sloppy Joe 番茄酱牛肉碎汉堡
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Zucchini Salad with Black Pepper Peanuts

Saturday, May 29, 2010

A combination of zucchini, bell peppers, sundried tomatoes, cherry tomatoes and peppery peanuts in a honey vinaigrette. With a couple slices of German pumpernickel bread, this makes a healthy, nutritious, and yummy lunch.

  • 180 g Zucchini, diced
  • 2-3 tbsp Sundried tomatoes©angiesrecipes, diced
  • 1/3 Green pepper, diced
  • 1/3 Yellow pepper, diced
  • 3 Cherry tomatoes, diced
  • 2-3 tbsp Black pepper peanuts
  • 2-3 tbsp Red wine vinegar
  • 1 tbsp Olive oil
  • 1 tbsp Honey
  • Salt and pepper to taste
  1. In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients and shake well. Pour over salad and toss to coat.
  2. Layer a serving bowl with some salad leaves, and add in the tossed mixture. Cover and chill for 1 hour before serving.
Zucchini Salad With Black Pepper Peanuts
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Cranberry Oat Bread

Wednesday, May 26, 2010

Ok, I must admit that I am a true bread lover. I could have bread for breakfast I, for breakfast II (yes, I need two breakfasts a day :-) ) bread lunch, afternoon snack and dinner. My husband finds it amusing one who grew up eating rice adores bread so much.
There is a great choice of bread for all the tastes and costs available in Germany. But not many things beat a homemade artisan bread and don't you love the smell of fresh bread right out of your oven?
I first discovered this bread in Heavenly Housewife at From Donuts to Delirium and I was immediately intrigued. You can also find the original recipe from Dan Lepard's cranberry oat bread recipe at Guardian

  • 3 g Cinnamon
  • Finely grated zest of 1 lemon
  • 50 g Unsalted butter
  • 6 g Instant dry yeast
  • Olive oil, for kneading
  1. Put the oats and cranberries in a bowl and add the boiling water. Leave for 15-20 minutes, until the mixture is warm. Spoon the spelt flour, salt, cinnamon and zest into another bowl, rub in the butter, toss the yeast through, then add the oats and berries, and mix well. Leave to stand for 10 minutes.
  2. Oil your hands and a 30cm patch of worktop, knead the dough on it for 10 seconds, then leave for 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then cover the dough and leave for 30 minutes.
  3. Pat the dough into a rectangle, roll up tightly and squeeze, seam-side down, into a large, deep, 19cm-long loaf tin. Or use any loaf pan you have. Leave for an hour until risen by half. Heat the oven to 210C/420F. Brush the top of the loaf with water, press on a handful of oats, cut a gash down the middle and bake for 50 minutes. It will scorch on top, but that's typical for fruit bread.
Elin at Elinluv's Tidbits CornerJay at Tasty Appetite

Cranberry Oat Bread
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Zucchini Buckwheat Pancakes

Sunday, May 23, 2010

These zucchini pancakes are prepared with grated zucchini and a hint of cheddar cheese. Serve them with a dollop of sour cream. This is much easier to persuade your kids or your picky hubby to eat their veggies. And if you are growing zucchini, then this is also one very delicious way to use up a lot at once. I used the mild cheddar, which is matured about 4 months, for the recipe, but Feta, or parmesan would work great too.

  • 300 g Zucchini, grated
  • 2 Shallots, finely chopped
  • 2 Eggs
  • 60 g Cheddar, grated
  • 1 tbsp Parsley, chopped
  • 1 tbsp Spring onion, chopped
  1. Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper.
  2. Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned. Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.
Zucchini Buckwheat Pancakes
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Zucchini Ribbon Caper Salad

Thursday, May 20, 2010

The lemon juice and olive oil dressing makes this zucchini salad tastes fresh, while capers definitely add flavour and interest to this summer squash salad. Super simple and absolutely delicious!

  • 2 Small zucchini, peeled into strips
  • 2 tbsp Olive oil
  • 1/2 Lemon, zested
  • 1 Garlic, crushed
  • Salt and pepper
  • 1 Tomato, deseeded and julienne
  • 1 tbsp Capers
    , drained and rinse
  1. Toss the zucchini strips with the oil, lemon zest and juice, garlic, salt and pepper. Set aside for 30 minutes to marinate.
  2. Divide between 2-3 plates and top with capers, tomato julienne. Drizzle any extra dressing over if desired. To garnish, sprinkle a pinch of dried parsley over.
Zucchini Ribbon Caper Salad
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Vermont Spelt Sourdough

Monday, May 17, 2010

Recipe Source:
1. Vermont Sauerteigbrot from Petras Brotkasten
2. Bread: A Baker's Book of Techniques and Recipes
This is my submission to HBinFive at BigBlackDogs.

Fluid StarterDough
  1. Combine the ingredients of fluid starter in a large mixing bowl. Cover with a plastic wrap and set aisde for 12-16 hours at room temperature. In the bowl of a stand mixer, mix the fluid starter, water and spelt flour, and rye flour on low speed until just combined, about 1 minute. Let the dough rest for 30 minutes. Scatter in the salt and continue mixing on low speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
  2. Transfer the dough to an oiled container. Ferment at room temperature for 2.5 hours, with folds at 50 and 100 minutes. Turn the dough out onto a lightly floured counter. Divide it into two portions. Preshape the dough pieces into balls. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.

  3. Shape them into batards or boules and place seam-side-up in a floured proofing baskets. Proof the dough, covered with plastic wrap, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about 100 minutes at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator.
  4. An hour before baking, start preheating the oven together with baking stone and a roasting pan on the bottom of the oven to 220C/450F. Turn out the loaves onto a baking shovel or the back of a baking sheet sprinkled with semolina. Slash the loaves as your like.
  5. Once the oven reaches the temperatures, place in the bread dough and fill the heated roasting pan with 1/2-inch of hot water. Immediately close the oven and bake for 40 minutes. Cool on a wire rack.
Vermont Spelt Sourdough
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Red Lentil Salad

Friday, May 14, 2010

Lentils are low in fat and high in protein and fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.
Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there's no need to soak them. Lentils cook more slowly if they're combined with salt or acidic ingredients, so add these last.

  • 200 g Red lentils©angiesrecipes
  • 4 cup Water
  • 1/3 Red bell pepper, diced
  • 3 Cherry tomatoes, diced
  • 1 small chunk Zucchini, finely diced
  • 3 tbsp Walnut oil
  • 2 tbsp Raspberry vinegar
  • 2 clove Garlic, finely minced
  • 1/2 tbsp Dried parsley
  • Salt and pepper to taste
  1. Rinse and remove any debris. Place lentils and water in a medium pot. Bring it to a bail and cook the lentils until soft but firm, about 8 minutes.
  2. Whisk together the walnut oil and raspberry vinegar in a small bowl, add in the garlic, salt, and pepper. Dice the red pepper and cherry tomatoes.
  3. Once the lentils are done, drain and rinse with cold running water. Place them in a large bowl and toss together with the red pepper, cherry tomatoes, zucchini and dressing, mix in the dried parsley.

Red Lentil Salad
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