KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

Escarole and White Bean Soup
Lemony Lentil Salad with Salmon
Italian Peasant Soup with Cabbage, Beans and Cheese
Fresh Pomodoro Pasta, White Beans and Olives
Smoky Corn and Black Bean Pizza
Coconut-Crusted Tofu with Peach-Lemongrass Salsa
Chicken and White Bean Soup
Trio of Peas
Wild Game
Pasta
Fruit
Fish
Chocolate
Chicken
Cheese & Dairy
Bread
Beef
Beans & Legumes
Minuman
Kue
Bumbu
Tahu
Telur
Seafood
Kwetiau & Mie

Posted: 24 Jan 2010 02:22 AM PST

Ingredients :

1/4 cup extra-virgin olive oil
1 large onion, chopped
1 cup halved cherry tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/4 cup chopped garlic
2 teaspoons Italian seasoning
1/2 teaspoon freshly ground pepper
2 (14 ounce) cans vegetable broth or reduced-sodium chicken broth
2 (15 ounce) cans cannellini beans, rinsed
1 head escarole, chopped
1/2 cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago

Cooking Directions :

Heat oil in a Dutch oven over medium heat. Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and pepper and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, about 10 minutes. Add broth, bring to a simmer, and cook, stirring often, until the vegetables are tender. Stir in beans and escarole and cook, stirring often, until the escarole is just tender, about 5 minutes.
Serve with a sprinkle of cheese.

Yield: 6 servings

Still Hungry?
Don't be afraid of escarole, which looks like slightly frilly romaine lettuce, because it cooks down into a sweet and tender green. If you can't find it, substitute a 10-ounce bag of spinach. Make It a Meal: Warm crusty bread and a green salad make an excellent accompaniment.

Notes:
Make Ahead Tip

Refrigerate for up to 2 days.

Nutrition per serving :

Calories: 298 kcal
Carbohydrates: 33 g
Dietary Fiber: 11 g
Fat: 13 g
Protein: 11 g
Sugars: 4 g

Lemony Lentil Salad with Salmon

Posted: 24 Jan 2010 02:02 AM PST

Ingredients :

1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced seedless cucumber
1/2 cup finely chopped red onion
2 (15 ounce) cans lentils, rinsed
2 (7 ounce) cans salmon, drained and flaked

Cooking Directions :

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.

Yield: 6 servings

Still Hungry?
Salmon and lentils are a familiar combo in French bistro cooking. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

Notes:
Tip

To cook lentils: Place in a saucepan, cover with water and bring to a boil. Cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Nutrition per serving :

Calories: 341 kcal
Carbohydrates: 23 g
Dietary Fiber: 10 g
Fat: 17 g
Protein: 22 g
Sugars: 4 g

Italian Peasant Soup with Cabbage, Beans and Cheese

Posted: 24 Jan 2010 01:53 AM PST

Ingredients :

2 (15.5 ounce) cans cannellini beans, rinsed, divided
3 tablespoons extra-virgin olive oil, divided
1 medium onion, halved and sliced
4 cups shredded savoy cabbage
3 cloves garlic, minced
1 clove garlic, halved
3 (14.5 ounce) cans reduced-sodium chicken broth
Freshly ground pepper to taste
8 slices day-old whole-wheat country bread, cut 1/2-inch thick
1 cup grated fontina cheese

Cooking Directions :

Mash 1 1/2 cups beans with a fork.
Heat 1 teaspoon oil over medium heat in a Dutch oven or soup pot. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes. Add cabbage and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes. Add broth, mashed beans and whole beans; bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with pepper.
Shortly before the soup is ready, toast bread lightly and rub with the cut side of the garlic clove (lightly or heavily depending on taste). Divide toast among 8 soup plates. Ladle soup over the toast and sprinkle with cheese. Drizzle about 1 teaspoon oil over each serving. Serve immediately.

Yield: 8 servings

Still Hungry?
A well-stocked pantry is a good starting point for making a hearty homemade soup like this one just add some fresh vegetables, bread and cheese and you've got dinner (and tomorrow's lunch).

Notes:
Make Ahead Tip

Prepare through step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.

Nutrition per serving :

Calories: 338 kcal
Carbohydrates: 42 g
Dietary Fiber: 8 g
Fat: 12 g
Protein: 17 g
Sugars: 8 g

Fresh Pomodoro Pasta, White Beans and Olives

Posted: 24 Jan 2010 01:35 AM PST

Ingredients :

8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tablespoons extra-virgin olive oil
1 (15 ounce) can cannellini beans, rinsed
1 large clove garlic, minced
1 pound ripe tomatoes, diced
1/4 cup oil-cured black olives, pitted (see Tip) and chopped
1/2 cup sliced fresh basil
1/4 teaspoon kosher salt
Freshly ground pepper to taste
1/4 cup grated Pecorino Romano cheese

Cooking Directions :

Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese.

Yield: 4 servings

Still Hungry?
Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them.

Notes:
Tip

Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.

Nutrition per serving :

Calories: 383 kcal
Carbohydrates: 58 g
Dietary Fiber: 9 g
Fat: 11 g
Protein: 15 g
Sugars: 4 g

Smoky Corn and Black Bean Pizza

Posted: 24 Jan 2010 01:20 AM PST

Ingredients :

1 plum tomato, diced
1 cup canned black beans, rinsed
1 cup fresh corn kernels
2 tablespoons cornmeal
1 pound prepared whole-wheat pizza dough
1/3 cup barbeque sauce
1 cup shredded mozzarella, preferably smoked mozzarella

Cooking Directions :

Preheat grill to medium.
Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

Yield: 6 servings

Still Hungry?
The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and Cilantro-Lime Vinaigrette and dinner is on the table in no time.

Nutrition per serving :

Calories: 328 kcal
Carbohydrates: 52 g
Dietary Fiber: 4 g
Fat: 6 g
Protein: 15 g
Sugars: 9 g

Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Posted: 24 Jan 2010 01:12 AM PST

Ingredients :

3 peaches, peeled, pitted and diced
1 jalapeno, preferably red, seeded and minced
1 2-inch piece fresh lemongrass, minced
1 tablespoon chopped fresh basil
1 tablespoon brown sugar
1 tablespoon rice-wine vinegar
3/4 teaspoon salt, divided
1/3 cup unsweetened flaked coconut
2 tablespoons flour
2 tablespoons cornstarch
1 (14 ounce) package extra-firm water-packed tofu, drained
2 tablespoons canola oil, divided

Cooking Directions :

Preheat oven to 400 degrees F. Set a wire rack on a large baking sheet.
Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.
Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu slices dry with a paper towel, sprinkle with the remaining 1/2 teaspoon salt, then press both sides of each tofu steak into the coconut mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching. Transfer the tofu steaks to the rack-lined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; cook the remaining tofu steaks until golden brown, about 2 minutes per side. Serve the tofu with the peach salsa.

Yield: 4 servings

Still Hungry?
Notes:
Note

Lemongrass, essential to Thai and Vietnamese cooking, is an edible grass with bright lemon fragrance and taste. Find it fresh in the produce section of large supermarkets, at Asian food stores and chopped and dried in specialty spice sections. Purchase from Penzeys Spices, (800) 741-7787, www.penzeys.com.

Nutrition per serving :

Calories: 249 kcal
Carbohydrates: 18 g
Dietary Fiber: 1 g
Fat: 16 g
Protein: 9 g
Sugars: 7 g

Chicken and White Bean Soup

Posted: 24 Jan 2010 01:04 AM PST

Ingredients :

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage
2 (14 ounce) cans reduced-sodium chicken broth
2 cups water
1 (15 ounce) can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded

Cooking Directions :

Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Yield: 6 servings

Still Hungry?
Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

Notes:
To Make Ahead

Cover and refrigerate for up to 2 days.

Nutrition per serving :

Calories: 232 kcal
Carbohydrates: 11 g
Dietary Fiber: 2 g
Fat: 8 g
Protein: 25 g
Sugars: 0 g

Trio of Peas

Posted: 24 Jan 2010 12:52 AM PST

Ingredients :

2 teaspoons canola oil
1 cup snow peas, trimmed
1 cup sugar snap peas, fresh or frozen
2 cups frozen peas
1/2 teaspoon freshly grated lemon zest
4 teaspoons lemon juice
1 1/2 teaspoons dried tarragon
1 teaspoon butter
Salt to taste

Cooking Directions :

Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt.

Yield: 4 servings

Still Hungry?

Tart lemon and tarragon liven up this three-pea saute, terrific served with grilled chicken or fish.

Nutrition per serving :