The Today Network - 2/11/17( The November Issue)
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Well, looks like another day is back. If you are interested in writing for the Muggle Vs Magical Section or for any other sections, please owl Hannah Yvonne. ;)
Last Updated
05/31/21
Chapters
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Kitchen of Erica : Fancy Party
Chapter 2
Time to party this Thursday and juice your teethes with some hummus and great fast-foods!
This easy dip recipe is great to make sandwiches for your lunchbox, or simply to serve with breadsticks or pitta.
Ingredients
200g/7oz canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
pinch salt
1 tbsp tahini (sesame seed paste)
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
4 rounds of pitta bread
Method
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
Ready!
Now I'll love to tell you about pizzas, home-made ones no pizza shops and they are sooo healthy!
We often make pizza in oven, but if we don’t have oven or there is no electricity then it can be made on tawa with utter ease. Pizza prepared on tawa is as delicious as prepared in oven.
Ingredients for Tawa Pizza Recipe
For making dough
Maida (all purpose flour) - 2 cup
Olive oil - 2 tbsp
Salt - ½ tsp
Sugar - 1 tsp
Instant yeast - 1 tsp
For pizza topping
Capsicum - 1
Baby corn - 3
Pizza sauce - ½ cup
Mozzarella cheese - ½ cup
Italian mix herbs - ½ tsp
हिन्दी में पढिये - Tawa Pizza Recipe
How to make Pizza on Tawa
Strain maida in any utensil; add dry instant yeast, olive oil, salt and sugar. Mix all ingredients well with help of lukewarm water knead the flour. Knead the dough for 5-7 minutes until it becomes soft. Grease a bowl and place dough in it for 2 hours so that it gets fermented well. Dough for making pizza is ready.
Prepare topping for the pizza:
Cut capsicum, remove all its seeds and slice it thinly. Cut baby corn in small round pieces. Cook vegetables for 2 minutes.
Take half amount of pizza and make a round ball. With help of dry maida make a ½ cm thick chapatti with a diameter of 10-12 inch.
Preheat a pan or tawa. If you are not using non stick pan, then grease it with little oil and place pizza inside it. Cover it and cook for 2 minutes or until the lower side gets little brown.
Flip it up side down and reduce the flame to minimum. Garnish pizza with topping. Firstly layer pizza sauce and then place capsicum and baby corn on the pizza. Sprinkle mozzarella cheese as well.
Cover pizza and cook for 5-6 minutes on medium flame until the cheese gets melted and the lower side gets little brown. Keep checking after every 2 minutes.
Very delicious pizza is made. Sprinkle some herbs on top of the pizza. Serve pinning hot pizza and enjoy eating it.
Suggestion:
Choose pizza topping as per your taste and desire like corn, olives, paneer, tofu or onion. Any cooking oil can be used for mixing in dough.
If you are using dry yeast instead of instant yeast, then mix it in sugar and lukewarm milk so that it becomes active.
We often say Pizza-Burger. Would you like to know the latter too for your evening feast? I'll tell you gladly!
1. Classic Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.
2. Cheese Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun.
3. Blue Cheese Make Classic Burger (No. 1). Spread soft blue cheese on the inside of the bun and melt in the oven.
FOODNETWORK_20100302_111.tif
Tina Rupp
4. Bacon Cheese Put bacon strips on a parchment-lined baking sheet; put another pan on top. Bake at 400 degrees F, 10 minutes, then uncover and bake 10 more minutes. Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun with the bacon.
5. Bacon, Egg and Cheese Make Classic Burger (No. 1). Melt 2 slices muenster on the bun in the oven. Serve the burger, a fried egg and bacon (No. 4) on the bun.
6. Caramelized Onion Cook 2 sliced red onions in butter over low heat until caramelized, about 35 minutes; season with salt and pepper. Make Classic Burger (No. 1); top with the onions.
FOODNETWORK_20100302_054.tif
Tina Rupp
7. Sliders Make Classic Burger (No. 1) as 2-ounce patties; cook 3 minutes per side. Top with Swiss in the last minute of cooking (cover to melt). Serve on mini potato buns with pickles and ketchup.
FOODNETWORK_20100302_123.tif
Tina Rupp
8. Juicy Lucy Make Classic Burger (No. 1), but shape the meat into 2 flat patties. Lay 2 slices American cheese between them and form the meat around the cheese before cooking.
9. 'Shroom Cook 1 pound sliced mushrooms in butter until golden, then add 1 chopped garlic clove and 2 tablespoons Worcestershire sauce and cook until crisp; add fresh parsley. Make Classic Burger (No. 1); top with the mushrooms.
10. BLT Cook 2 bacon slices in simmering water, 15 minutes. Drain and cool, then chop and mix with 4 ounces ground beef chuck. Shape and cook as directed for Classic Burger (No. 1); top with mayonnaise, lettuce and tomato.
11. Texas Bean Make Classic Burger (No. 1). Top with refried beans, red onion, cheese sauce and corn chips.
12. Butter Make Classic Burger (No. 1), but add butter to the skillet. Top with more butter and serve on a buttered bun.
13. Steamed Make Classic Burger patty (No. 1); lay in a hot skillet, add sliced mushrooms and onions, and season with salt. Pour in ¼ cup water; cover and steam 3 minutes. Top with sliced cheddar; steam 1 more minute. Serve on a soft bun.
14. English Cheddar Combine 1/2 cup mayonnaise, 4 teaspoons Worcestershire sauce and 1 teaspoon hot mustard. Make Classic Burger (No. 1); top with 2 slices English cheddar in the last minute of cooking (cover to melt). Serve on a toasted English muffin with some mayonnaise sauce.
Tina Rupp
15. Huntsman Make Classic Burger (No. 1). Add 2 thick slices Huntsman cheese in the last minute of cooking (cover to melt). Serve on a toasted English muffin.
16. Brie Make Classic Burger (No. 1). Top with 2 slices Brie in the last minute of cooking (cover to melt). Serve on brioche buns with whole-grain mustard, cornichons and watercress.
17. Chile Make Classic Burger (No. 1), but mix 1 tablespoon diced roasted poblanos with the beef. Top with 2 slices cheddar in the last minute of cooking (cover to melt). Top with salsa verde and sliced chiles.
18. Miami Make Classic Burger (No. 1), but shape into a rectangular patty. Pulse 1/3 cup mayonnaise with cilantro and scallions in a food processor and spread on a toasted Cuban roll. Serve the burger on the roll with fried plantains.
19. Everything Bagel Brush a bun top with a beaten egg white and sprinkle with dried onion, salt, and poppy and sesame seeds. Bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with cream cheese, horseradish, tomato and red onion.
20. Trattoria Make Classic Burger (No. 1); serve on an Italian roll spread with gorgonzola. Top with arugula, tomato and fried pancetta
21. Panini Cook a 4-ounce, 1/4-inch-thick Classic Burger (No. 1). Sandwich on ciabatta with pesto, provolone, prosciutto and roasted red peppers; grill in a panini press.
22. Asian Brush a bun top with a beaten egg white; sprinkle with Japanese rice seasoning and bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with mayonnaise.
Tina Rupp
23. Hoisin Burger Make Classic Burger patty (No. 1). Mix 3 tablespoons hoisin sauce and 1 tablespoon each soy sauce, rice wine and honey; brush on the patty and broil 4 minutes per side, brushing with more sauce. Serve on an Asian-spiced bun (No. 22) with broiled scallions and mayonnaise.
24. Provencal Brush a bun top with a beaten egg white, sprinkle with herbes de Provence and bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with olive tapenade, tomato and mayonnaise.
25. Iberian Brown sliced chorizo, garlic, onion and roasted red peppers in olive oil. Make Classic Burger (No. 1); serve on a roll with the chorizo topping and mayonnaise.
26. Grilled Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side. Serve on a grilled bun.
27. Taco Make Grilled Burger (No. 26), but sprinkle with cumin, oregano and chili powder before cooking. Serve on a soft bun with guacamole, salsa, sour cream, tortilla chips, lettuce and cheddar.
28. Bison Make Grilled Burger (No. 26) with ground bison; grill 2 to 3 minutes per side. Serve on a toasted bun with onion dip.
29. BBQ Make Grilled Burger (No. 26). Brush with barbecue sauce in the last minute of cooking.
30. Texas Make Grilled Burger (No. 26). In the last minute of cooking, brush with barbecue sauce and top with sauteed onions, pickled jalapeños, crisp bacon and 2 slices jack cheese (cover to melt). Top with mayonnaise.
I hope these work for you!
Don't forget to owl Hannah Yvonne about our Newspapers and if you have any questions or suggestions to improve on...
Erica Yvonne
WRITER OF THE KITCHEN OF ERICA
This easy dip recipe is great to make sandwiches for your lunchbox, or simply to serve with breadsticks or pitta.
Ingredients
200g/7oz canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
pinch salt
1 tbsp tahini (sesame seed paste)
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
4 rounds of pitta bread
Method
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
Ready!
Now I'll love to tell you about pizzas, home-made ones no pizza shops and they are sooo healthy!
We often make pizza in oven, but if we don’t have oven or there is no electricity then it can be made on tawa with utter ease. Pizza prepared on tawa is as delicious as prepared in oven.
Ingredients for Tawa Pizza Recipe
For making dough
Maida (all purpose flour) - 2 cup
Olive oil - 2 tbsp
Salt - ½ tsp
Sugar - 1 tsp
Instant yeast - 1 tsp
For pizza topping
Capsicum - 1
Baby corn - 3
Pizza sauce - ½ cup
Mozzarella cheese - ½ cup
Italian mix herbs - ½ tsp
हिन्दी में पढिये - Tawa Pizza Recipe
How to make Pizza on Tawa
Strain maida in any utensil; add dry instant yeast, olive oil, salt and sugar. Mix all ingredients well with help of lukewarm water knead the flour. Knead the dough for 5-7 minutes until it becomes soft. Grease a bowl and place dough in it for 2 hours so that it gets fermented well. Dough for making pizza is ready.
Prepare topping for the pizza:
Cut capsicum, remove all its seeds and slice it thinly. Cut baby corn in small round pieces. Cook vegetables for 2 minutes.
Take half amount of pizza and make a round ball. With help of dry maida make a ½ cm thick chapatti with a diameter of 10-12 inch.
Preheat a pan or tawa. If you are not using non stick pan, then grease it with little oil and place pizza inside it. Cover it and cook for 2 minutes or until the lower side gets little brown.
Flip it up side down and reduce the flame to minimum. Garnish pizza with topping. Firstly layer pizza sauce and then place capsicum and baby corn on the pizza. Sprinkle mozzarella cheese as well.
Cover pizza and cook for 5-6 minutes on medium flame until the cheese gets melted and the lower side gets little brown. Keep checking after every 2 minutes.
Very delicious pizza is made. Sprinkle some herbs on top of the pizza. Serve pinning hot pizza and enjoy eating it.
Suggestion:
Choose pizza topping as per your taste and desire like corn, olives, paneer, tofu or onion. Any cooking oil can be used for mixing in dough.
If you are using dry yeast instead of instant yeast, then mix it in sugar and lukewarm milk so that it becomes active.
We often say Pizza-Burger. Would you like to know the latter too for your evening feast? I'll tell you gladly!
1. Classic Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.
2. Cheese Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun.
3. Blue Cheese Make Classic Burger (No. 1). Spread soft blue cheese on the inside of the bun and melt in the oven.
FOODNETWORK_20100302_111.tif
Tina Rupp
4. Bacon Cheese Put bacon strips on a parchment-lined baking sheet; put another pan on top. Bake at 400 degrees F, 10 minutes, then uncover and bake 10 more minutes. Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun with the bacon.
5. Bacon, Egg and Cheese Make Classic Burger (No. 1). Melt 2 slices muenster on the bun in the oven. Serve the burger, a fried egg and bacon (No. 4) on the bun.
6. Caramelized Onion Cook 2 sliced red onions in butter over low heat until caramelized, about 35 minutes; season with salt and pepper. Make Classic Burger (No. 1); top with the onions.
FOODNETWORK_20100302_054.tif
Tina Rupp
7. Sliders Make Classic Burger (No. 1) as 2-ounce patties; cook 3 minutes per side. Top with Swiss in the last minute of cooking (cover to melt). Serve on mini potato buns with pickles and ketchup.
FOODNETWORK_20100302_123.tif
Tina Rupp
8. Juicy Lucy Make Classic Burger (No. 1), but shape the meat into 2 flat patties. Lay 2 slices American cheese between them and form the meat around the cheese before cooking.
9. 'Shroom Cook 1 pound sliced mushrooms in butter until golden, then add 1 chopped garlic clove and 2 tablespoons Worcestershire sauce and cook until crisp; add fresh parsley. Make Classic Burger (No. 1); top with the mushrooms.
10. BLT Cook 2 bacon slices in simmering water, 15 minutes. Drain and cool, then chop and mix with 4 ounces ground beef chuck. Shape and cook as directed for Classic Burger (No. 1); top with mayonnaise, lettuce and tomato.
11. Texas Bean Make Classic Burger (No. 1). Top with refried beans, red onion, cheese sauce and corn chips.
12. Butter Make Classic Burger (No. 1), but add butter to the skillet. Top with more butter and serve on a buttered bun.
13. Steamed Make Classic Burger patty (No. 1); lay in a hot skillet, add sliced mushrooms and onions, and season with salt. Pour in ¼ cup water; cover and steam 3 minutes. Top with sliced cheddar; steam 1 more minute. Serve on a soft bun.
14. English Cheddar Combine 1/2 cup mayonnaise, 4 teaspoons Worcestershire sauce and 1 teaspoon hot mustard. Make Classic Burger (No. 1); top with 2 slices English cheddar in the last minute of cooking (cover to melt). Serve on a toasted English muffin with some mayonnaise sauce.
Tina Rupp
15. Huntsman Make Classic Burger (No. 1). Add 2 thick slices Huntsman cheese in the last minute of cooking (cover to melt). Serve on a toasted English muffin.
16. Brie Make Classic Burger (No. 1). Top with 2 slices Brie in the last minute of cooking (cover to melt). Serve on brioche buns with whole-grain mustard, cornichons and watercress.
17. Chile Make Classic Burger (No. 1), but mix 1 tablespoon diced roasted poblanos with the beef. Top with 2 slices cheddar in the last minute of cooking (cover to melt). Top with salsa verde and sliced chiles.
18. Miami Make Classic Burger (No. 1), but shape into a rectangular patty. Pulse 1/3 cup mayonnaise with cilantro and scallions in a food processor and spread on a toasted Cuban roll. Serve the burger on the roll with fried plantains.
19. Everything Bagel Brush a bun top with a beaten egg white and sprinkle with dried onion, salt, and poppy and sesame seeds. Bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with cream cheese, horseradish, tomato and red onion.
20. Trattoria Make Classic Burger (No. 1); serve on an Italian roll spread with gorgonzola. Top with arugula, tomato and fried pancetta
21. Panini Cook a 4-ounce, 1/4-inch-thick Classic Burger (No. 1). Sandwich on ciabatta with pesto, provolone, prosciutto and roasted red peppers; grill in a panini press.
22. Asian Brush a bun top with a beaten egg white; sprinkle with Japanese rice seasoning and bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with mayonnaise.
Tina Rupp
23. Hoisin Burger Make Classic Burger patty (No. 1). Mix 3 tablespoons hoisin sauce and 1 tablespoon each soy sauce, rice wine and honey; brush on the patty and broil 4 minutes per side, brushing with more sauce. Serve on an Asian-spiced bun (No. 22) with broiled scallions and mayonnaise.
24. Provencal Brush a bun top with a beaten egg white, sprinkle with herbes de Provence and bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with olive tapenade, tomato and mayonnaise.
25. Iberian Brown sliced chorizo, garlic, onion and roasted red peppers in olive oil. Make Classic Burger (No. 1); serve on a roll with the chorizo topping and mayonnaise.
26. Grilled Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side. Serve on a grilled bun.
27. Taco Make Grilled Burger (No. 26), but sprinkle with cumin, oregano and chili powder before cooking. Serve on a soft bun with guacamole, salsa, sour cream, tortilla chips, lettuce and cheddar.
28. Bison Make Grilled Burger (No. 26) with ground bison; grill 2 to 3 minutes per side. Serve on a toasted bun with onion dip.
29. BBQ Make Grilled Burger (No. 26). Brush with barbecue sauce in the last minute of cooking.
30. Texas Make Grilled Burger (No. 26). In the last minute of cooking, brush with barbecue sauce and top with sauteed onions, pickled jalapeños, crisp bacon and 2 slices jack cheese (cover to melt). Top with mayonnaise.
I hope these work for you!
Don't forget to owl Hannah Yvonne about our Newspapers and if you have any questions or suggestions to improve on...
Erica Yvonne
WRITER OF THE KITCHEN OF ERICA
