Tag: Kitchen

Your winter warmers

goodtoknow has teamed up with Russell Hobbs to bring you the goodtoknow Cooking Club. Every month we give you the chance to win a full Russell Hobbs Creations range including a Kitchen Machine, Mini Chopper, 3 in 1 Hand Blender and Food Processor. All you have to do to enter is send in your themed foodie pics. November’s theme was winter warmer food pictures.

There’s nothing better than a warming, hearty meal in these cold winter months. Winter warmers are a great way to get the family together around the dinner table, to shake off those winter blues and get everyone talking.

From cheesy cottage pie to comforting chicken stew, roast dinner to apple crumble, we received some amazing pictures from you – thank you for all of your brilliant entries. Every single one of them looks delicious and we wish we could have a taste of them all.

It was very hard deciding on our winner but we’ve managed to choose our fave. Come and have a browse through all of our tasty entries and see who was crowned this month’s star cook.

Make sure you keep an eye out for next month’s competition and you could be in with the chance of winning your very own Russell Hobbs Creations range. Next month’s theme is Christmas baking!

Marbled Chocolate Banana Bread AND a Giveaway **Giveaway Closed ? Winner Announced**

Marbled Chocolate Banana Bread AND a Giveaway **Giveaway Closed – Winner Announced**

by Pam on November 1, 2012

I had very ripe bananas to use up so I went in search of a fun new banana bread recipe to try out.  I adapted a recipe from Alida’s Kitchen[1] that looked too incredible to resist.  It made my house smell incredible while it baked and it turned out moist, beautiful, and so delicious.  My kids thought it was the BEST banana bread ever & gobbled up the whole loaf within two days.

Preheat oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside.

Combine the flours, baking soda, and salt together in a small bowl.

In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth.  Add the mashed banana, eggs, buttermilk, and vanilla then beat until blended.  Gently fold the flour mixture into the banana mixture and mix batter until just combined.

Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted.  Stir until smooth (cook for a few more seconds if it’s not completely melted).

Add 1 cup batter to the chocolate, stirring until well combined. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter.  Swirl batters together using a knife.  Place additional chocolate chips on top, if desired.

Bake for 70 minutes, or until a tester inserted in the center comes out clean.  Cool 10 minutes in pan before removing from pan to wire rack to cool completely. Slice and serve.  Enjoy.

GIVEAWAY – **Giveaway Closed – Winner Announced**

       

Spicy Aprons[2] is giving one of my readers an apron of their choice (valued at $29.99).  These aprons are beautiful, really well made, and would be the perfect gift for anyone.   Make sure you check out the Spicy Apron’s Etsy page[3] to see all of the aprons. All you have to do to enter this giveaway is comment on this post and tell me which apron from her site is your favorite. GOOD LUCK!!!

Bonus Entries:

The giveaway is open until Sunday, November 4, 2012 @ 7:30 p.m. This giveaway is only open to USA  and Canada residents. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Spicy Aprons.

If you want to purchase an apron, my readers will receive free shipping if you mention the coupon code free4u when ordering

Print[4]



Marbled Chocolate Banana Bread




Yield: 8-10

Prep Time: 15 min.

Cook Time: 70-75 min.

Total Time: 90 min.



Ingredients:

1 1/2 cups flour
1/2 cup of whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup vegetable oil
1 1/2 cups mashed ripe banana (3 bananas)
2 eggs
1/3 cup low fat buttermilk
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
Cooking spray
Additional chocolate chips, for topping (optional)

Directions:

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.

Combine the flours, baking soda, and salt together in a small bowl.

In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth. Add the mashed banana, eggs, buttermilk, and vanilla then beat until blended. Gently fold the flour mixture into the banana mixture and mix batter until just combined.

Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted. Stir until smooth (cook for a few more seconds if it’s not completely melted).

Add 1 cup batter to the chocolate, stirring until well combined. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Place additional chocolate chips on top, if desired.

Bake for 70 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes in pan before removing from pan to wire rack to cool completely. Slice and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Alida’s Kitchen

References

  1. ^ Alida’s Kitchen (www.alidaskitchen.com)
  2. ^ Spicy Aprons (www.etsy.com)
  3. ^ Spicy Apron’s Etsy page (www.etsy.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Sriracha Honey Cashew Chicken

Sriracha Honey Cashew Chicken

by Pam on November 29, 2012

I was craving Asian food so I went in search of some recipes online.  I found this tasty chicken dish at Barefeet In The Kitchen[1] that looked irresistible. I adapted the recipe to use what I had on hand and we all loved it!  I toned down the sriracha in the sauce itself so it wouldn’t be too spicy for our kids.  My husband and I drizzled some extra sriracha on top of our individual servings to give us an extra bit of heat.  I served this chicken with steamed jasmine rice and the Sesame Green Beans with Mushrooms and Chestnuts[2] for a delicious and healthy meal.

Season the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top of the chicken, tossing it to coat it evenly. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl, stir together the honey, soy sauce, vinegar, and sriracha sauce. Set aside.

Warm both oils in a large skillet over medium high heat. When the oil is hot, add the chicken and toss to coat in the oil. Saute while stirring constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring constantly for another 3-4 minutes, until the vegetable are just softened.

Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. Remove from heat and toss to coat everything evenly with the sauce. Serve with steamed rice. Enjoy!



Print[3]

Save[4]



Sriracha Honey Cashew Chicken




Yield: 6

Prep Time: 15 min.

Cook Time: 20 min.

Total Time: 35 min.



Ingredients:

3 boneless skinless chicken breasts, cut into 1/2″ pieces
2-3 tbsp cornstarch
Sea salt and freshly cracked pepper, to taste
1 tbsp olive oil
1 tbsp sesame oil
1 medium head of broccoli, cut into small florets
1 sweet yellow onion, chopped
Several stalks of asparagus, wooden ends removed sliced into thirds
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 cup dry roasted unsalted cashews
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp Sriracha hot sauce (more for extra spice)

Directions:

eason the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top of the chicken, tossing it to coat it evenly. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl, stir together the honey, soy sauce, vinegar, and sriracha sauce. Set aside.

Warm both oils in a large skillet over medium high heat. When the oil is hot, add the chicken and toss to coat in the oil. Saute while stirring constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring constantly for another 3-4 minutes, until the vegetable are just softened.

Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. Remove from heat and toss to coat everything evenly with the sauce. Serve with steamed rice. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Barfeet in the Kitchen

References

  1. ^ Barefeet In The Kitchen (barefeetinthekitchen.blogspot.com)
  2. ^ Sesame Green Beans with Mushrooms and Chestnuts (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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