GabrielasKitchen http://www.gabrielaskitchen.com Thu, 12 May 2016 08:07:29 +0000 en-US hourly 1 http://wordpress.org/?v=3.6 How To Make Lobster Bisque http://www.gabrielaskitchen.com/how-to-make-lobster-bisque/ http://www.gabrielaskitchen.com/how-to-make-lobster-bisque/#comments Tue, 15 Sep 2015 04:24:22 +0000 GabrielasKitchenadmin http://www.gabrielaskitchen.com/?p=1091

For centuries, lobster bisque has been viewed as a dish of luxury and was the standard by which the best restaurants in both the U.S. and Europe were judged. Old-style lobster bisque can be very time consuming, with conventional recipes calling for over 25 ingredients and several hours of cooking. However, there are easier ways of making lobster bisque so the dish doesn’t have to be a chore.

Prepare 2 to 2 1/2 cups of fresh lobster meat, which requires two 1 1/2 pound lobsters; lobster from Maine or Canada are the tastiest. Most seafood markets will steam the lobsters for you, or cook the lobsters yourself by dropping the lobster head first into a large kettle of rapidly boiling water. Note that lobsters don’t have nerve endings, and can’t feel pain.

Shell the cooled lobsters and place the meat in a small bowl. The easiest way to shell lobster is to hold the lobster with one hand on the body and the other hand on the tail and snap the wrists to break off the tail. Insert the tip of a sharp knife under the bottom membrane of the tail at the wide end and work the knife up to the tip of the tail. Pull the meat out of the tail with a fork.

Break off both claws and the arms that are attached to the body and break the arms off the claws. Crack the arms and claws with a nut cracker. Insert the tip of a sharp knife into the crack and work the knife up the length of the arms and claws. Pull the meat out with a small fork. You can extract the meat from the legs in the same manner, but it’s not really worth the effort. Cut the lobster up into small bite size pieces.

Prepare the following ingredients:
3 tbsp. margarine or butter
1 cup chopped fresh mushrooms
1/2 cup chopped medium red onion
1/2 cup chopped celery
1/4 cup chopped carrot
16 ounce vegetable stock
1/8 tsp. sea salt
1/8 tsp. red pepper
1 cup fat free milk
1 cup heavy cream
1/2 cup dry white wine

Melt the butter or margarine in a large saucepan over medium heat and sauté the mushrooms, onion, celery and carrots in the butter or margarine until tender, about 10 minutes.

Add the vegetable stock, salt and cayenne pepper to the saucepan and bring the mixture to a slow boil. Reduce the heat and simmer for 10 minutes. Divide the lobster meat in half and add one half of the meat to the pot. Remove the pot from the burner and allow the mixture to cool.

When cool, puree the mixture in a food processor and return the mixture to the pot. Stir in the milk, cream, white wine and the second half of the lobster meat. Simmer over low heat, stirring frequently, until the bisque has thickened, usually about 30 minutes.

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How To Make A Strawberry And Cream Swiss Roll http://www.gabrielaskitchen.com/how-to-make-a-strawberry-and-cream-swiss-roll/ http://www.gabrielaskitchen.com/how-to-make-a-strawberry-and-cream-swiss-roll/#comments Tue, 15 Sep 2015 04:28:08 +0000 GabrielasKitchenadmin http://www.gabrielaskitchen.com/?p=1099

If you want a recipe that tastes like summer, a strawberry and cream swiss roll is exactly what you are looking for! This tasty treat is pretty to look at and tastes like sunshine.

Ingredients
5 eggs, separated
150 g caster sugar
100 g flour
25 g melted butter
1.5 tsp vanilla extract
100 g of icing sugar
around 6 sliced strawberries
120 g mascarpone
75 g double cream
3 tsp strawberry jam

Directions
1. Preheat the oven to 375 degrees Fahrenheit. Combine your egg yolks, sugar, and 1 tsp vanilla and whisk until fluffy. When they are nice and fluffy and a bit paler in color, you’re done.
2. Sift in flour. Being sure to incorporate as much air as possible, use a metal spoon to fold the flour in. Add the melted butter and continue folding.
3. Whisk your egg whites until they have formed nice firm but soft peaks.
4. A bit at a time, fold your egg whites into the mixture. Perhaps add a third of the egg whites at a time. This will help ensure that the sponge is nice and light. Since the sponge will be rolled up, it needs to be light and flexible.
5. Line a greased shallow baking tray or Swiss roll tin with baking parchment and pour batter onto tray. Bake for about 10 minutes. Test it by touching it to make sure it springs back when you push it with your finger. Let sit to cool for about 5 minutes.
6. Sprinkle some caster sugar on another sheet of baking parchment. Turn the tray upside down onto this paper, releasing the sponge. Starting on one end, carefully roll the sponge up. It should be springy and soft and will roll pretty easily. Set aside.
7. Add a dash of vanilla and icing sugar to the marscapone. Stir together. Fold in the cream, making the filling a bit thicker.
8. Carefully unroll the swiss roll sponge. It will stay slightly curled, so don’t force it. Put the strawberry jam on the sponge and spread evenly so that every inch is covered. Lay the cut strawberry slices on top of the jam, again being careful to cover the whole surface. You want every bite to include that delicious burst of summery strawberry delight!
9. Put the cream filling on top of the strawberries and spread all over.
10. Gently roll the sponge back up again. Put some icing sugar in a sieve and sprinkle it lightly over the top of the Swiss roll.
11. Put in the fridge for later, or cut a slice and enjoy!

There you have it! Less than 40 minutes later, you have a beautiful and delicious strawberry and cream Swiss roll. This tasty and summery treat serves eight. Every bite has a perfect balance of light sponge, decadent cream, and fresh strawberries.

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How To Make A Breakfast Casserole http://www.gabrielaskitchen.com/how-to-make-a-breakfast-casserole/ http://www.gabrielaskitchen.com/how-to-make-a-breakfast-casserole/#comments Tue, 15 Sep 2015 04:16:35 +0000 GabrielasKitchenadmin http://www.gabrielaskitchen.com/?p=1070

The following is a simple recipe to make a sausage and egg breakfast casserole using only 5 main ingredients. They are bread, sausage, eggs, cheese and milk. This is a great breakfast dish that kids can enjoy and can be prepared in a fairly short amount of time.

Ingredients:

• 8 slices of bread
• 1 lb (453 g) of ground sausage
• 1 1/2 cups (180 g) cheddar cheese, shredded
• 10 large eggs
• 2 cups (500 ml) of milk
• Butter, salt and pepper

Materials needed:

• Oven-safe casserole dish
• Frying pan
• Mixing bowl

Procedure:

The first thing to do is to prepare the bread. Using a cutting board, take the 8 slices of bread and cut them into small cubes. You may use any type of bread based on your own preference, but ordinary white sandwich bread will do. When cutting the bread, try to get them as closely sized as possible. Afterwards, grease a large oven-safe casserole dish with butter and lay the cubed bread evenly at the bottom of it. Set this aside for the moment as you prepare the sausage.

Next, cook the sausage in the frying pan. You’re going to sauté it on medium-high heat while crumbling it in the process. Keep sautéing the sausage until it turns brown and make sure there is no uncooked or reddish meat left.

Once it’s done, take the sausage and spread it on the previously prepared bread cubes in the greased casserole dish. Spread it evenly across the bread cubes. Now take the 1 ½ cups of cheddar cheese and generously spread it as evenly as possible on the surface. Set the casserole dish aside once again.

In a mixing bowl, crack the 10 eggs and beat them. Then gradually pour the 2 cups of milk into the bowl while stirring the mixture to blend them. Once the mixture is completely blended, season it with salt and pepper. Pour the mixture into the dish with the cubed bread and cooked sausage. Once again, make sure to evenly distribute the mixture into the dish. Take note that the whole procedure up to this point can be done up to one day in advance. If you do not have a lot of time in the morning to prepare this dish, you can do it the evening before and store it in the refrigerator. Then you can just take it out in the morning to bake.

Pre-heat the oven to 350 degrees Fahrenheit when you’re ready to bake the casserole. If you prepared it the day before, take the casserole out of the refrigerator to let the dish warm up. Cold glass and ceramic can shatter in the oven, so this is very important. When the oven is ready and the dish itself is about room temperature, put it into the oven. Bake it for about 50 to 60 minutes. Once it’s done, take it out of the oven and let it sit for a few minutes before serving to avoid splatter.

Serve it warm and enjoy the dish.

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How To Make Leftover Turkey And Stuffing Casserole http://www.gabrielaskitchen.com/how-to-make-leftover-turkey-and-stuffing-casserole/ http://www.gabrielaskitchen.com/how-to-make-leftover-turkey-and-stuffing-casserole/#comments Tue, 15 Sep 2015 04:25:22 +0000 GabrielasKitchenadmin http://www.gabrielaskitchen.com/?p=1093

When you want to make something with your leftover turkey, you will be able to do so. The leftover turkey and stuffing casserole is ideal for making a meal that will truly be worthy for a lunch or dinner with your family and loved ones. It is not only tasty, but it is very good for everyone that will be eating it so it is always worth making it.

Decorating the room for a dish like this is important. Having a great tablecloth on the table is essential. It is also important to have a great centerpiece. Candles are always beautiful with artificial flowers put around them. This is a special meal that deserves the extra touches for a great time for you and your guests.

Leftover Turkey And Stuffing Casserole

Leftover Turkey
Leftover Stuffing
1 Can Of Creamy, Mushroom Soup
1 Can Of Water
1 Tablespoon Of Minced Garlic
1 Diced Onion

Take a baking dish. A glass one is usually the best. Place the leftover turkey and stuffing into the dish. Stir up completely. Add 1 can of the creamy, mushroom soup with 1 can of water. Add the minced garlic, salt, pepper and basil. Add 1 diced onion. If you prefer to have cooked potatoes with the meal, peel and chop them into cubed pieces. Place them all along the side of the dish.

Heat the oven to 350 degrees. Place the dish inside the oven and cook until the potatoes start to get soft. You will want to paste the entire dish with the sauce that is inside it. You can add more water if you need to. Many people like to add milk to so that it has a creamier feel to it.

This type of meal should be served with a nice wine. There should also be a dessert that follows the dish. Make sure that there is ample space on the table so that people have enough room to eat at their leisure.

Since this is a meal that a person will usually want after their Thanksgiving meal, it will allow them to use up their leftovers so that they aren’t wasted. It is also used as a lunch meal, but in most cases will be served at dinner time because it is a very filling dish.

Since you will want to complete the meal with some other sides, it is important that a fresh, green salad be provided. Another great dish to have with this meal is cooked carrots in brown sugar and butter sauce and baked potatoes. Make sure that you have all the ingredients on the table for people to put items onto their baked potato. That means, butter, sour cream, bacon bits and chives.

It is also important to have soft, dinner music on in the background when you want to entertain your guests in a wonderful way. They will be very happy with the food and the atmosphere when you do your best to make it wonderful for them.

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How To Make Buttermilk Pancakes http://www.gabrielaskitchen.com/how-to-make-buttermilk-pancakes/ http://www.gabrielaskitchen.com/how-to-make-buttermilk-pancakes/#comments Tue, 15 Sep 2015 04:14:28 +0000 GabrielasKitchenadmin http://www.gabrielaskitchen.com/?p=1068

Making buttermilk pancakes is an American tradition and making them from scratch is easy and quick. To make a light fluffy pancake, all a person needs is a few ingredients and a well seasoned skillet or griddle. Of course non stick works as well.

Pancakes in the U.S. are also referred to as, flap jacks and griddle cakes. They are typically a breakfast food but can be eaten at any meal. Usually, they are topped with syrup but can be topped with fruit or preserves. Sometimes, the batter can be prepared with fruit in the mix, for a more healthy choice.

Ingredients:

3 Cups of Flour
3 tbl spoons of sugar
3 1/2 Cups of Buttermilk
3 tsp of baking powder
1 1/2 tsp of baking soda
3 eggs
1 1/2 tsp of salt
1 tbs of shortning

Heat the griddle or skillet. Using a finger, drop water upon the skillet or griddle. If the water skips across, the griddle is to the appropriate temperature.

While the griddle or skillet is getting to the right temperature, mix all the ingredients into a large bowl. Stir vigorously until all lumps are removed. In place of stirring, it is acceptable to use a mixer but mix on medium speed. The point is to achieve a thick fluid that flows freely.

After mixing, and the batter is at the correct consistency, using a small ladle, place one ladle full of batter in the center of the skillet or griddle. The batter should spread out and form a circular shape.

Once bubbles begin to clearly form, using a spatula, gently scoop under the pancake and carefully flip over. It may take a few in order to get the process correct but it does not take long to learn, nor is it difficult to do with a minor amount of practice.

The above recipe makes 12-15 pancakes depending on size desired. The larger the pancake the more batter is used per pancake.

The flour used in the above recipe can be substituted with a gluten free flour. In addition, almost any type of fruit can be added to the mix. Typically additions include, sliced bananas, strawberries, blackberries, blueberries, and various other fruits depending on taste and culture.

These same fruits can also be used as a topping, although maple syrup is the traditional topping. Again, it depends on taste and culture.

Concerning flipping the pancakes, as mentioned above, it takes practice and many chefs and cooks recommend using the proper griddle, preferably seasons cast iron, as the heating is more even. Also, metal spatulas tend to work better for flipping as plastic is prone to sagging under the weight of the batter. This is especially true if fruit is used in the mix.

Pancakes are a great breakfast food and can be a good way to start the day. It is an easy morning meal to fix and can feed a large number of people. Perfect for company.

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How To Make Spaghetti Vongole http://www.gabrielaskitchen.com/how-to-make-spaghetti-vongole/ http://www.gabrielaskitchen.com/how-to-make-spaghetti-vongole/#comments Tue, 15 Sep 2015 04:19:29 +0000 GabrielasKitchenadmin http://www.gabrielaskitchen.com/?p=1079

For this dish you will need the following ingredients:
500g/17.6oz of fresh clams
200g/7.1oz of cherry tomatoes (cut in half)
2 garlic cloves (chopped)
1/4 cup of olive oil
1/4 cup of parsley (chopped)
500g/17.6oz of spaghetti
150ml/5.3fl oz of white wine
salt and pepper

You will also need to following utensils:
large bowl
slotted spoon
spaghetti spoon
sauce pan
large pot
colander

The cooking instructions for this dish are as follows:
Step 1: Start by preparing the clams. Prepare the clams by pouring the clams into a large bowl. Put the clams under running water. Make sure the water is at a cool temperature. Leave the clams under cool running water for 20 minutes. This process helps to remove any grit from the shells.

Step 2: While waiting for the clams to be prepared for cooking, fill the large pot with water. Heat the pot of water at a high temperature bringing it to a boil. Once the water is boiling, add a pinch of salt and a tablespoon of olive oil.

Step 3: After 20 minutes under cool running water, drain the clams using the colander. Pour the clams back into the large bowl and place them to the side.

Step 4: Add the spaghetti to the pot of boiling water. Bring the water back to a boil while stirring. Allow the spaghetti to cook for 8 to 10 minutes. Be sure to occasionally stir the spaghetti.

Step 5: Put a pan on high heat. Add olive oil and garlic, then stir. Allow the garlic to lightly brown. Then add tomatoes, half of the parsley, a pitch of salt, and a pinch of pepper. Now, stir the dish.

Step 6: After a couple of minutes add the white wine to the pan. Stir occasionally until the white wine is reduced by half. It should only take a couple of minutes for the wine to be reduced. Once it has reduced, add the clams and lightly stir. Cover the pan with a lid for 4-5 minutes.

Step 7: Drain the pasta into the colander then pour the pasta back into the pot. Uncover the clams after 4-5 minutes and check that the clams have opened. If the clams have not opened, stir the pan, recover, and check them again in 1-2 minutes. Once the clams have opened, use the slotted spoon to keep the clams in the pan while pouring the juice into the spaghetti, then stir the spaghetti.

Serving the Dish:
Use the spaghetti spoon to heap a serving of spaghetti on a plate. Ladle clams and sauce on top of the spaghetti. Garnish the dish with chopped parsley. Just before serving drizzle virgin olive oil over the dish. It is best served piping hot with a fresh green salad on the side. Enjoy!

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How To Make An Asparagus Frittata http://www.gabrielaskitchen.com/how-to-make-an-asparagus-frittata/ http://www.gabrielaskitchen.com/how-to-make-an-asparagus-frittata/#comments Tue, 15 Sep 2015 04:31:19 +0000 GabrielasKitchenadmin http://www.gabrielaskitchen.com/?p=1107

Asparagus and Frittata is a great seasonal recipe for the spring when asparagus are in season. Asparagus and Frittata is easy and quick to make so that you can get on with enjoying and still be satisfied with your meal.

Asparagus Frittata Recipe:

• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Servings: Serves 4

Ingredients:

• 2 tablespoons unsalted butter.
• ½ cup sliced shallots.
• ½ teaspoon salt
• 1-pound thing spear asparagus with the tough ends removed, and cut into diagonal spears 1-inch in lengths.
• 6 large eggs.
• ¾ cup ricotta cheese (cottage chees can be used as an substitute).
• 1 tablespoon minced fresh chives.
• ¼ teaspoon dried tarragon.
• 1 cup shredded Gruyere or Swiss cheese.

Cooking:

• Preheat the oven to 350 degrees
• Place the butter into a 10-inch frying pan. The pan will need to be able to be placed in the oven.
• Adjust the heat to medium.
• Add in the shallots and cook, stirring occasionally. The shallots will turn clear in about three minutes.
• Add the asparagus to the pan with the shallots and cook for an additional 3 minutes.
• Beat the eggs and ricotta chees together mixing them thoroughly.
• Add the chives and tarragon to the egg and ricotta chees mixture, and mix thoroughly once again.
• Add the mixture to the frying pan with the shallots and asparagus.
• Allow the contents to continue cooking on medium heat for about four to five minutes. You want the egg to be firm on the bottom but remain somewhat running on the top.
• Sprinkle the Gruyere cheese over the eggs and place into the oven until the cheese melts down and becomes browned.
• Remove the pan from the oven.
• Remove the frittata from the pan by running a spatula around the edges to loosen it, then sliding the spatula underneath the frittata. Lifting one side gently, slide the frittata unto a plate.
• Cut the frittata into either wedges or squares.
• Plate the dish
• Garnish the plate
• Server.

Other variations of this dish include:

• Frittata with Asparagus, Tomato, and Fontina.
• Baked Asparagus and Yellow Pepper Frittata.

Tip:

• The frying pan handle usually will stay rather cool while on the stovetop. Just remember that the entire pan will be heating up in the oven.
• While dish is a great meat-free dish, for some vegetarians and vegans the eggs make the dish not a good choice.
• For meat lovers adding Canadian bacon to the dish is a great way to satisfy the carving for meat with the dish.
• A mixture of Parmesan, and provolone cheeses can be used in place of the Swiss cheese.
• If you do not wish to use the oven the frittata can be folded over like an omelet after the chees is applied.
• Another variation would be to flip the Frittata in the frying pan, place the cheese on top, sprinkle just enough water into the pan to make it steam up, place a top on the pan until the chees is melted.
• For those that like it spicy add a few dashes Tabasco sauce to the dish. Tabasco sauce and other hot sauces should be used to taste some like it hotter than others.

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How To Make Healthy Falafel http://www.gabrielaskitchen.com/how-to-make-healthy-falafel/ http://www.gabrielaskitchen.com/how-to-make-healthy-falafel/#comments Tue, 15 Sep 2015 04:32:04 +0000 GabrielasKitchenadmin http://www.gabrielaskitchen.com/?p=1109

Here is a quick and easy way to make healthy and delicious falafel that is baked rather than fried.

A food processor is primarily used in the preparation of this falafel recipe.

For this recipe you will need the following ingredients:

1 400 gram tin of chickpeas
1 tablespoon garlic oil
1/2 red onion
Small bunch of fresh parsley
1/2 teaspoon baking powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon coriander
2 teaspoons of your favorite sauce
4 tablespoons of gram flour

To begin making this healthy falafel, place the tin of drained and rinsed chickpeas in the food processor. Next, add two teaspoons of garlic oil to the food processor. The garlic oil offers a subtler flavor than raw garlic cloves and it works very well in baking.

Add the chopped red onion to the food processor, followed by some finely chopped parsley. The next ingredient to be added is 1/2 teaspoon of baking powder. The baking powder adds some “oomph” to the recipe and helps to make the falafel rise as it bakes.

The cumin, smoked paprika, coriander and a touch of should be added to the mixture in the food processor next.

Add two teaspoons of your favorite sauce to the other ingredients. The sauce could be a chili sauce, tahini, barbecue or hot sauce, or whatever other sauce is preferred. A small amount of sauce is called for, because it is intended to only add some depth and a subtle sense of flavor to the falafel.

When all of these ingredients are in the food processor, place the top back on the processor. Use the “pulse” button on the food processor in order to finely chop the onion and chickpeas.

While you are pulsing the assembled ingredients, stop to scrape down the ingredients on the sides of the food processor bowl.

By using the pulse function on the food processor, over-mixing the ingredients can be avoided. Ideally, the mixture should be like a paste, but with some texture included.

Once the ingredients are mixed together, remove the mixture from the food processor and place in a mixing bowl.

The next step is to bind the falafel mixture, by adding the gram flour, which is a gluten-free chickpea flour.

Start by adding three or four teaspoons of gram flour to the mixture. Stir the flour into the other ingredients.

The falafel mixture should still be fairly moist, yet bound-together enough to hold its shape when formed into patties.

Shape walnut-sized pieces of the falafel mixture into ovals and place them loosely on an oiled baking tray. The ovals can be gently pressed down so they become more oval-like in shape.

Place the baking tray in a 200 degree oven and bake for approximately 25-30 minutes.

A nice way to serve the healthy falafel patties is in iceberg lettuce cups. A tasty dressing made with two parts tahini paste to one part maple syrup tastes great drizzled over the falafel-filled lettuce cups.

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How To Make The Perfect Bowl Of Porridge http://www.gabrielaskitchen.com/how-to-make-the-perfect-bowl-of-porridge/ http://www.gabrielaskitchen.com/how-to-make-the-perfect-bowl-of-porridge/#comments Tue, 15 Sep 2015 04:17:15 +0000 GabrielasKitchenadmin http://www.gabrielaskitchen.com/?p=1073

A hot bowl of porridge on a cold winter day is comforting and delicious. The below recipe will make a perfect bowl of porridge for you to enjoy no matter what the season is.

Porridge is made from grains, legumes, or cereal boiled in water or milk and served hot. The recipe we are using below is a porridge made from oat grain.

Centuries ago, the Scottish grew oats because of the climate. It was cool, rainy, and with a short season perfect for growing oats. The Scottish ate oats as porridge and in solid blocks used for their lunch. When they left Scotland and settled in America, they brought oats with them.

Today, oatmeal and porridge are one of the favorite breakfast foods. Not only are there many ways to cook it and top it, but it is good for you. Numerous studies have shown that eating it may help to lower cholesterol and reduce the risk of heart disease. It can even help you lose weight because the soluble fiber absorbs water. This makes you feel fuller. The American Diabetes Association recommends that people with diabetes eat grains like oats to control blood glucose levels. Oats may also help reduce high blood pressure and reduce the risk of certain cancers. Oats have many vitamins and antioxidants. No additives are listed on the container for oats.

To make the perfect bowl of porridge you will need the following items and ingredients:

One Measuring pitcher
One Non-stick saucepan
One Tablespoon
One Wooden spoon
One Bowl
500 ml milk (17.5 fluid ounces)
2.5 Tablespoons of oats
Pinch of salt
One Tablespoon of Demerara Sugar
One Tablespoon of honey
Cream

Pour the milk into a non-stick saucepan and simmer until small bubbles appear on the surface. Do not boil or it will burn the milk.

While stirring the milk with the wooden spoon, slowly pour in the oats, salt, and sugar.

Continue to stir the mixture until the bubbles begin to appear again. Turn down the heat, and cover the pan. Simmer for 8 to 10 minutes, stirring occasionally.

Cooking time varies depending on the thickness of the oats. The thicker the oats, the longer they will need to cook.

The porridge is done when it is thick, soft, and can be poured into the bowl.

To add extra taste, add a tablespoon of honey and the desired amount of cream.

Porridge can be cooked to suit the diner. Some may want it cooked thick and creamy, while others may desire theirs cooked thinner.

Porridge is good without toppings, but to give it a boost in flavor, there are many toppings that can be added. If you want something sweet for your topping, you could choose from maple syrup, molasses, or jam. The taste of blueberries, strawberries, peaches, and apples make the perfect topping for the fruit lover. Adventurers might enjoy bacon, cheese, or yogurt for their toppings.

Overall, oat porridge is a delicious, healthy meal no matter how you top it.

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How To Make Vegetarian Stuffed Mushroom http://www.gabrielaskitchen.com/how-to-make-vegetarian-stuffed-mushroom/ http://www.gabrielaskitchen.com/how-to-make-vegetarian-stuffed-mushroom/#comments Tue, 15 Sep 2015 04:30:00 +0000 GabrielasKitchenadmin http://www.gabrielaskitchen.com/?p=1105

Making a delicious vegetarian dish does not mean you have to be a sou chef! Vegetarian Stuffed Mushrooms can be whipped up with ease. With the right combination of fresh ingredients, you can make a truly tasty dish!

First, gather the following ingredients:
1 1/2 tbsp grated vegetarian cheese
1 tsp thyme, finely chopped
2 tsp breadcrumbs
2 tsp red pepper, finely chopped
1 tsp, tomato, finely chopped
vegetarian cheese
tsp red onion finely chopped
2 tsp butter
1 tsp of olive oil
2 portobello mushrooms

This dish requires 10 minutes for preparation and 20 minutes for cooking.
This serves 2 people.

Mix Filling
Once you have gathered the ingredients, it is time to prepare the filling. Take the 1 1/2 tsp of grated cheese, 2 tsp of finely chopped red pepper and tsp of finely chopped red onion and mix in the bowl. Your choice of grated cheese depends upon your personal preference. Parmesan cheese, Mozzarella cheese or Swiss cheese all taste delicious on portobello mushrooms. Next, add the finely chopped thyme. Afterwards, add the tsp of finely chopped tomato into the mix. Season with salt and pepper to your taste. Usually just a sprinkle or dash of salt and pepper does the trick.

Prepare Mushrooms
The next step is preparing the mushrooms. Turn your mushrooms so that the bottom sides of the caps are facing up. Dice some butter and place the little pats of butter all around the rims of the mushrooms. Now, take your filling mixture and spoon it into each mushroom. Grate the cheese of your choice on top of the mushrooms. For extra flavor, sprinkle breadcrumbs on the top. The breadcrumbs give the vegetarian stuffed mushrooms a satisfying crunch.

Cook
The following step is cooking the mushrooms. Wipe an oven proof dish with a light amount of oil. Take care to not pour too much oil, or your mushrooms might taste a bit greasy. Typically 1tsp of olive oil works wonderfully. Place the mushrooms on the dish. Put the mushrooms in the oven at 200C. Let the mushrooms cook for 20 minutes. You can determine if the mushrooms are cooked by observing that the breadcrumbs are a golden brown and the cheese is completely melted. Stick a fork in the mushroom to determine if it has cooked throughly.

The vegetarian stuffed mushroom would be perfect with a fresh spring side salad. You could serve the side salad with a nice balsamic, Italian or vinaigrette dressing. Even a fruit based dressing such as a raspberry vinaigrette dressing would be lovely.

It goes to show that vegetarian recipes do not have to be difficult to prepare. This dish is also great to serve to a vegetarian guest as an alternative to steak. This dish could be served at a formal setting or an event as well. Even meat eaters will find this dish surprisingly tasty. If you just want a change of pace or to have a meatless Monday this dish does not disappoint! Enjoy the vegetarian stuffed mushrooms!

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