Louise Leonard of thelusherie.com gives us a delicious twist on classic rice pudding by adding carda...
Louise Leonard of thelusherie.com gives us a delicious twist on classic rice pudding by adding cardamom, raisins and mango. This creamy dessert has plenty of sweet and a hint of spice...it's sure to please! -------------------------------------- Cardamom Rice Pudding with Golden Raisins and Mango Serves 4 Ingredients 1 cup cooked rice ½ cup whole milk ½ cup heavy cream 1 can coconut milk 1 tbsp rosewater ¼ cup sugar ½ tsp cardamom, ground ¼ tsp cinnamon, ground ½ cup golden raisins ½ cup mango, diced In a medium pan, add the rice and milk and bring to a boil. Turn the heat down and add the cream, coconut milk, rosewater, sugar, cardamom and cinnamon. Simmer, stirring frequently for 10-15 minutes or until the rice has thickened. Remove from the heat and stir in the raisins. Transfer the pudding to individual serving bowls. Garnish with the mango. *Note: This pudding can be served at room temperature or cold. If you are planning on chilling the pudding, make sure that you put a layer of plastic wrap on the surface of each pudding to prevent a film from forming. -------------------------------------- SUBSCRIBE on YouTube (Never miss a video!) www.youtube.com
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Added: 358 days ago
Views: 49
For more KIN EATS videos and recipes, subscribe bit.ly Find the full recipe by clicking on "see more...
For more KIN EATS videos and recipes, subscribe bit.ly Find the full recipe by clicking on "see more" below. These delicious lettuce cups from Jess Dang (blog.cooksmarts.com) are filled with chicken in a scrumptious sauce, then toppedwith fresh mint. They make the perfect appetizer or a really nice, light dinner as well. They're especially great for anyone trying to watch their carbs! Asian-Styled Chicken Lettuce Cup Appetizers Makes about 10 to 12 lettuce cups Ingredients 1 cup hoisin sauce 1 tbs. rice vinegar 1 tbs. soy sauce 4 boneless / skinless chicken thighs (~1.5 lbs) 1 tbs. olive oil Head of butter lettuce or Iceberg lettuce 1 cup of loosely packed mint leaves • Pre-heat oven to 375 degrees • Mix together hoisin sauce, rice vinegar, and soy sauce in a small bowl • In a larger bowl, season and tenderize chicken with 2 tbs. of the hoisin mixture + 1 tsp. kosher salt • Heat a cast iron pan over medium-high heat. When pan is hot, add 1 tbs. of oil to pan and then sear chicken for about 3 minutes on each side. Place in oven and roast for 15 to 20 minutes, until chicken is cooked through • While chicken is roasting, prepare greens. Tear lettuce into smaller pieces and slice mint into ribbons • When chicken is done cooking, let cool for about 5 minutes, before chopping into smaller pieces. Toss with remaining hoisin mixture and spoon into lettuce pieces • Garnish with mint -------------------------------------- SUBSCRIBE on YouTube (Never miss a video!) www.youtube.com
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Added: 332 days ago
Views: 39
Foodie paradise! See more KIN EATS: bit.ly See the full recipe by clicking on "Show more" below! Thi...
Foodie paradise! See more KIN EATS: bit.ly See the full recipe by clicking on "Show more" below! This bright, colorful dessert from Whitney Webster is a unique and simple dish that's sure to wow the crowd! Poached Apricots with Greek Yogurt Serves 6 ½ pound, or 6 apricots 2 tablespoons fresh lime juice 2 tablespoons fresh lemon juice 1-inch piece of fresh ginger, roughly chopped 3 tablespoons sugar Greek yogurt or vanilla ice cream Fresh Tarragon leaves Cut the apricots in half and remove the pits Combine the apricots with the sugar, lime juice, lemon juice and ginger in a skillet and cook until syrupy...about 10 minutes Set aside and let cool Serve with a scoop of greek yogurt or vanilla ice cream and garnish with tarragon leaves
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Added: 280 days ago
Views: 54
KIN EATS: NEW RECIPES UPLOADED DAILY (MF) If you love Mexican 7 layer dip with tortilla chips...this...
KIN EATS: NEW RECIPES UPLOADED DAILY (MF) If you love Mexican 7 layer dip with tortilla chips...this is the Greek version served with Pita chips! It's layer upon layer of delicious Greek spreads topped with fresh veggies and zesty herbs. This appetizer could not be easier to put together and it's something really unique to serve to your guests. Try it out! For more healthy recipes check out our playlist of "25 of our favorite Healthy Recipes!" www.youtube.com Enjoy! ---------------------------------------------- Greek Style 7 Layer Dip 3-4 ripe tomatoes 1 large cucumber or 4 small Persian cucumbers 1 red onion A large drizzle of olive oil Salt and pepper to taste 1 container hummus 1 container Tzatziki 1 container Tabouli ½ cup crumbled Feta Cheese ¼ cup fresh mint and parsley chopped ¼ pitted kalamata olives chopped 2 packages flat bread cut into quarters To assemble the dip: Dice tomatoes, cucumbers and red onion....drizzle with olive oil, salt and pepper and stir. Start with hummus - spread out in a circular pattern. Top with tzatziki, tabouli, your veggie mix, crumbled feta, chopped mint and parsley and chopped olives. Slice bread into quarters and grill until golden brown. Serve on a large platter. ------------------------------------------------ SUBSCRIBE on YouTube (Never miss a video!) www.youtube.com
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Added: 361 days ago
Views: 73
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Connect with KinCommunity! Subscribe on YouTube (Never miss a video!) www.youtube.com Twitter twitte...
Connect with KinCommunity! Subscribe on YouTube (Never miss a video!) www.youtube.com Twitter twitter.com Facebook www.facebook.com Pinterest pinterest.com Google+ plus.google.com We asked for your favorite weeknight meals and you all sent such great suggestions! One of our favorite submissions was from subscriber EmmaEmilieHD ( www.youtube.com ) who suggested an easy Osso Bucco. What a hearty, grand meal, and it doesn't take as much effort as you think. Yum! ------ Osso Bucco with Gremolata 2 whole veal shanks (bone in) 2 cups (240 g) plain flour 2 tablespoons (30 g) butter 3 tablespoons (45 mL) olive oil 4 carrots, roughly chopped 2 celery ribs, roughly chopped 2 medium yellow onions, or 1 large, roughly chopped 2 cups (475 mL) vermouth 1 large (16oz, 460 g) or 2 small (8oz, 230 g) tins of chopped tomatoes 1 bunch Italian parsley 1 clove garlic 1 lemon (zest only) Salt Preheat oven to 300°F (150°C). Heat the butter and olive oil in a pan. (If you have a Dutch oven, use instead.) Dredge the veal in flour, add to the pot to brown on both sides. Remove from pan, and add the carrots, celery and onion. Sauté for about 10 minutes. Deglaze the pan with vermouth. Let this sizzle and cook down a bit, then, add the chopped tomato. As this is cooking, find yourself a nice baking dish (or Dutch oven) with a good-fitting lid. Transfer the lovely veggies to the bottom of this dish, plop the veal on top, and then cover with a layer of parchment before securing the lid. If using a ...
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Added: 456 days ago
Views: 87
Everybody needs a few great recipes that only require five ingredients and 15 minutes or less to pre...
Everybody needs a few great recipes that only require five ingredients and 15 minutes or less to prepare. Life is busy and shortcuts like that are a must! This one from Liesl Maggiore is really fast, but packed with fresh ingredients and bright flavors. Add it to your week night mix and save the extra time for something else!
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Added: 359 days ago
Views: 40
Cooking is such a creative process and it's always fun to branch out and try new ingredients. If you...
Cooking is such a creative process and it's always fun to branch out and try new ingredients. If you're not too familiar with coconut milk and curry...you should be! This recipe from Jess Dang really is a must try! It's sweet and spicy...warm and comforting...and it couldn't be easier to make. Enjoy! Red Curry with Shrimp, Pineapple, and Cherry Tomatoes Serves 4 as an entrée Ingredients 1 lb. frozen shrimp (with tails on is fine) ½ tsp. kosher salt 1 14 to 16 oz. can of coconut milk 2 to 3 tbs. red curry paste 4 pineapple wedges ½ pint of cherry / grape tomatoes 1.5 cups of chicken broth 2 tbs. fish sauce 1 tbs. brown sugar 2 limes Rinse shrimp and defrost in a large bowl of room temperature water; When shrimp are defrosted, dry them with paper towels and season with some kosher salt Prep vegetables and fruit: chop pineapple wedges into cubes, slice tomatoes in half, halve 1 lime and segment the other. Heat a 3 quart Dutch oven over medium-high heat. Pour in ½ can of coconut milk and whisk in 2 tbs. of red curry paste. Let mixture bubble and simmer for about 1 minute Add in shrimp. Cook shrimp for about 2 minutes and then add pineapple, tomatoes, broth, fish sauce, and brown sugar Cover and bring to a boil and then turn off heat. Add ½ tbs. of fresh lime juice Season to taste -- if it needs more savoriness, add fish sauce; more sweetness, then brown sugar; more acid, then lime juice Serve hot and garnish lime segments
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Added: 352 days ago
Views: 68
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