Chicken Stew by Giada de Laurentiis...

 

Ingredients

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread

Directions

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.

p/s : I added 1 tsp of dried mixed herbs and potatoes to this dish... my little daughter love potatoes...

Beef Stew...

Whoaaaahhh...macam best jek aku rasa dapat buat stew neh. Lama dah mengidam nak makan stew daging tapi takde resepi yang menarik perhatian aku untuk dicuba. One day (cehhhh)... aku tertengok cerita Selera kat TV3 yang dihoskan oleh chef Anis Nabilah... Brazillian Beef Stew...Dia jugak la yang masak... Jadi aku cuba la buat... Mak aiiii...memang sedap laaaa...alalalalala...

Aku dah try google tapi takde resepinya. Jadi aku taip ikut apa yang aku masak la...

Bahan-bahan:

Daging Lembu Batang Pinang - 1 1/2 kilo - potong dadu besar2
Bawang Besar - sebiji diced
Lobak Merah - sebiji - potong besar sket daripada dadu
Ubi Kentang - 3 biji - diced besar2
Tomato Puree - 3 sudu besar
Serbuk Cili - ikut kepedasan yang disukai tapi aku tak letak sebab baby aku nak makan. Aku tukarkan dengan cili flakes sesudu kecil. Kat dalam siri Selera tu chef letak cili apa ntah aku tatau nama dia...
Brown Stock - aku letak 2 ketul kuib daging dan air biasa.
Daun Bay - 2 helai
Daun Herba Thyme dan Rosemary - patut yang segar punya tapi aku letak yang kering 1 sudu kecil setiap herba.
Garam, Gula dan Blackpepper...

Ok, senang jek bahan dia...tapi musti ada versi derhaka la kannn. Aku tambah 3 biji bawang putih dicincang dan tomato segar 2 biji dipotong 4...

Cara:
1. Daging dilumur dengan garam dan pepper... Goreng dalam periuk sebentar sampai perang sket. Angkat dan asingkan...
2. Tumis bawang besar dan bawang putih menggunakan baki minyak tadi. Kikis semua lebihan daging yang melekat...that's flavour...
3. Bila dah layu, masukkan lobak merah. Kacau sebati.
4. Masukkan tomato puri dan cili. Kacau lagi. Masukkan kentang, tomato dan daging tadi. Kacau sebati...
5. Masukkan air dan kiub daging serta daun bay. Kacau sampai mendidih.
6. Masukkan thyme dan rosemary...
7. Rasa garam dan gula...

pssssttt... garam jangan letak banyak sebab kuib daging dah masin dan daging dah dilumur dengan garam masa goreng tadi.

Sepatutnya stew kene pekat la kannnn tapi aku nak ianya soupy... sedap hirup wehhh...

Siap...hehehe!

Rosemary And Thyme Roasted Chicken with Adela...

Gempak tak nama? wakaka.... Ni ayam panggang yang aku reka sendiri. Bila tekak terasa nak makan sesuatu yang berlainan daripada yang biasa. Resepi yang sangat simple....hanya letakkan sedikit rosemary segar, daun thyme yang segar, sedikit blackpepper dan chilli flakes... letakkan sedikit marjerin adela sini sana dan bakar sampai masak untuk lebih kurang 1 1/2 jam ke 2 jam ikut besarnya ayam yang digunakan. 

 

Ni bila dah masak. Soooo sexyyyy!!! Daun thyme dan rosemary tu akan jadi garing sebab marjerin Adela tu. Krup krap krup krap kerangupannya tuh. I likeee...

Roti Bawang Putih...

Ok, dah tahu khasiat bawang putih... mari cuba buat roti bawang putih guna ramuan neh...

3 sudu besar margerin / butter
2 ulas bawang putih - chopped
1 sudu teh dried oregano

Campurkan dan sapu pada roti sebelum dibakar dalam kuali... enjoy!



Herbs used : Oregano...

Citronella Plant: Growing And Caring For Mosquito Plants...

 

Aku dah pernah post pasal pokok ni kat sini...

http://myfavouritestoshare.blogspot.com/2014/03/pokok-herba-jeremin-atau-pokok.html

Ini info terbaru yang aku dapat pasal pokok ni...

By Nikki Phipps
(Author of The Bulb-o-licious Garden)
You’ve probably heard of the citronella plant. In fact, you may even have one sitting out on the patio right now. This well loved plant is essentially prized for its citrusy scent, which is thought to hold mosquito-repelling properties. But does this so-called mosquito repellent plant really work? Keep reading to find out more about this interesting plant, including information on growing and caring for mosquito plants.

Citronella Plant Info

This plant is commonly found under a number of names, such as citronella plant, mosquito plant geranium, citrosa geranium and Pelargonium citrosum. Though many of its names leave the impression that it contains citronella, which is a common ingredient in insect repellent, the plant is actually a variety of scented geranium that simply produces a citronella-like scent when the leaves are crushed. The mosquito plant geranium is a hybridized plant that came about from Chinese citronella grass and African geranium.

So the big question still remains. Do citronella plants really repel mosquitoes? Because the plant releases its smell when touched, it is thought to work best as a repellent when the leaves are crushed and rubbed on the skin as mosquitoes are supposed to be offended by its citronella scent. However, research has shown that this mosquito repellent plant is actually ineffective. As someone growing and caring for mosquito plants myself, I can attest to this as well. While it might be pretty and smells good, the mosquitoes still keep coming. Thank goodness for bug zappers!

A true citronella plant closely resembles lemongrass, while this imposter is larger with foliage that resembles parsley leaves. It also produces lavender blooms in the summer.

How to Care for Citronella

Growing and caring for mosquito plants is easy. And even though it may not be an actual mosquito repellent plant, it makes an ideal plant both indoors and out. Hardy year round in zones 9-11, in other climates, the plant can be grown outdoors during the summer, but should be taken inside before the first frost.

These plants prefer at least six hours of sunlight every day whether it is planted outside or indoors near a window but can also tolerate some partial shade.

They are tolerable of a wide variety of soil as long as it’s well draining.

When growing mosquito plant geranium indoors, keep it watered and fertilize occasionally with an all purpose plant food. Outside the plant is fairly drought tolerant.

Citronella plant typically grows anywhere between two and four feet high and pruning or pinching is recommended to encourage the new foliage to bush out.

How To Dry Rosemary...

sumber wikihow

 Rujuk link ni... http://www.wikihow.com/Dry-Rosemary

Ada 3 cara nak keringkan rosemary ni...

• using hanging method
• using oven method
• using a food dehydrator

 Aromatic and flavorful, rosemary is one of the sturdiest and most popular herbs. Unlike many other herbs, rosemary loses little of its flavor when dried, which makes it a great choice for drying and storing at home. Drying rosemary is very easy to do, and will ensure that you have plenty of this aromatic herb at hand for use in your favorite dishes. Dried sprigs of rosemary are also a lovely, aromatic decoration.

Tips:- 

Rosemary has a number of uses. It's excellent seasoning for pork, chicken, fish and seafood. Rosemary is astringent, so you can add it to steaming-hot water and use it for a facial steam treatment. The evergreen smell is invigorating, so add several rosemary sprigs to a hot bath for a quick pick-me-up. Rosemary tea is also considered to stimulate mood and circulation, and soothe the nervous system.

    If you don't have access to a food dehydrator or the appropriate drying environment, you can also preserve fresh rosemary by freezing it. Wash and shake, blot or spin the sprigs dry, then freeze in plastic bags. Once the rosemary is thoroughly frozen you can pick the leaves off the stems and package them in a mason jar, vacuum packer or any other well-sealed container.

Dill...

Gambar ni aku pinjam dari google sebab nak bagi clear sket rupa bentuk herba dill neh...
Maklumat tentang herba ni aku dapat kat sini...
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=71
 
Providing a tangy addition to pickles, salad dressing and fish dishes, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year.
Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.

Health Benefits

Dill's unique health benefits come from two types of healing components: monoterpenes, including carvone, limonene, and anethofuran; and flavonoids, including kaempferol and vicenin.

Protection Against Free Radicals and Carcinogens

The monoterpene components of dill have been shown to activate the enzyme glutathione-S-transferase, which helps attach the anti-oxidant molecule glutathione to oxidized molecules that would otherwise do damage in the body. The activity of dill's volatile oils qualify it as a "chemoprotective" food (much like parsley) that can help neutralize particular types of carcinogens, such as the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators.

An Anti-Bacterial Spice

The total volatile oil portion of dill has also been studied for its ability to prevent bacterial overgrowth. In this respect, dill shares the stage with garlic, which has also been shown to have "bacteriostatic" or bacteria-regulating effects.

A Flavorful Way to Help Prevent Bone Loss

In addition to its chemoprotective and bacteriostatic properties, our food ranking system qualified dill as a very good source of calcium. Calcium is important for reducing the bone loss that occurs after menopause and in some conditions, such as rheumatoid arthritis. Our food ranking system also qualified dill as a good source of dietary fiber and a good source of the minerals manganese, iron and magnesium.

dill yang aku beli kat Aeon...

Description

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill's green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet and citrusy, but also slightly bitter.
Dill's name comes from the old Norse word dilla which means "to lull." This name reflects dill's traditional uses as both a carminative stomach soother and an insomnia reliever.
Dill is scientifically known as Anethum graveolens and is part of the Umbelliferae family, whose other members include parsley, cumin and bay.

How to Enjoy

A Few Quick Serving Ideas

• Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.
• Use dill when cooking fish, especially salmon and trout, as the flavors complement one another very well.
• Use dill weed as a garnish for sandwiches.
• Since dill seeds were traditionally used to soothe the stomach after meals, place some seeds in a small dish and place it on the dinner table for all to enjoy.
• Add dill to your favorite egg salad recipe.
• Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed.

Okay, dah dapat serba sikit info tentang herba neh, jom try buat jeruk timun lak guna dill ni... marvelous!

Quick Pickles Recipe by Rachael Ray... 

homemade pickles...

Ingredients :

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Directions :

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Mixed Herbs...

Untuk petama kalinya aku beli dan guna mixed herbs ni masa nak cuba resepi ayam panggang yang aku jumpa kat dalam internet.

Dari Wikibooks - Mixed herbs is a common mix of different dried herbs, ready for use without needing to measure out individual quantities. A typical mix includes equal parts of:

• Basil
• Marjoram
• Oregano
• Rosemary
• Sage
• Thyme 

Basil, marjoram, oregano, rosemary, sage dan thyme adalah herba asas untuk membuat mixed herbs ni tapi ada juga aku jumpa campuran bahan lain selain herba2 ni. Untuk pertama kali aku beli kat Aeon Seri Manjung seperti kat dalam gambar tu. Untuk kali kedua, aku beli kat Tesco, Seri Manjung. Rasa kedua2 mixed herbs tersebut adalah berbeza walaupun baunya sama.

Usage - aku dapat dari http://www.schwartz.co.uk/products/herbs-and-spices/herbs/mixed-herbs.aspx

Why not try...

• adding to stews, casseroles or to savoury mince for a tasty shepherd's pie.
• stirring into Bolognese and pasta sauces.
• sprinkling into omelettes and other egg-based dishes.
• sprinkling over flat mushrooms with a little garlic and grated cheese before grilling.

Wooo... boleh cuba nanti neh...

Regrow My Celery...

 Ok... saje seronok nak cuba hidupkan balik celery yang aku beli. Tutorials can be found here...
http://dreamstateinspiration.blogspot.com/2012/02/regrow-your-celery.html

Ni dua pokok celery yang aku cuba nak tanam balik... Ikut tutorial tu, rendam dulu sampai keluar anak pokok kecik tu...

Lepas tu tanam atas tanah. Sadly... pokok celery aku yang satu lagi dah mati. Tatau kenapa ntah. Ni yang satu lagi. Harap boleh besar la...

Daun Saderi, Ketumbar, Sup, Chevil dan Conium...

Ok! Betul, akupun keliru dengan daun2 ni... daun sup / parsley, daun ketumbar / coriander or cilantro dan daun saderi / celery. Kalau sesekali aku nak beli daun sup, aku akan petik sedikit daunnya dan cium. Hanya itu saja aroma daun yang aku kenal kalau nak buat sup...

Tapi sejak tengok rancangan masakan yang chefnya orang putih, mereka ni tak lepas2 gunakan daun ketumbar dalam masakan mereka. Boleh dikatakan semua masakan mereka gunakan daun ni. Terdetik di hati nak carik daun ni dan bau sendiri...

Daun saderi...hmmmm...sama jugak. Ketiga2 daun ni punyai rupa yang sama dengan aroma yang berbeza. Kebanyakan saderi dijual dengan batangnya sekali. Jadi tak susah aku nak kenal. Tapi aku nak tahu lebih! Jadi aku google sana sini...

 DAUN SADERI / CELERY
  

aromatic vegetables soup

Ni pokok saderi / celery. Aku kenal pokok ni sejak rajin tonton rancangan masakan di AFC dan Food Network. Kat Tesco sayur ni dijual dengan harga yang murah sedikit berbanding pasar basah. 

Celery (Apium graveolens var. dulce) is a plant variety in the family Apiaceae, commonly used as a vegetable. The plant grows to 1 m tall. The leaves are pinnate to bipinnate with rhombic leaflets 3–6 cm long and 2–4 cm broad. The flowers are creamy-white, 2–3 mm in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm long and wide.- wikipedia.

Setakat aku tahu, celery ni dikenali sebagai 'aromatic vegetables'. Selalu digunakan sebagai asas masakan sup, stew dan lain-lain dengan bawang besar dan lobak merah. Aku cuba buat dan aku amat sukakan rasanya. Aku jadikan ia sebagai sayur untuk dimakan dengan nasi. Selalunya hanya batangnya sahaja yang dijual dan diselitkan sedikit daunnya.

DAUN KETUMBAR / CORIANDER / CILANTRO

 

 

 Ini daun ketumbar atau coriander atau cilantro. Baru beberapa hari lepas aku beli pokok ketumbar ni sebab nak cuba resepi baru. Sebelum ni aku tak tahu langsung tentang daun ketumbar ni. Aku siap tanya ngan cina yang jual daun ni. Pokoknya kecil je. Pendek dan baunya kuat. 

Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania,[1] is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. Although sometimes eaten alone, the seeds often are used as a spice or an added ingredient in other foods.- wikipedia.

Fakta menarik daun ni...

 

 DAUN SUP / PARSLEY

Ada dua jenis yang aku tahu. Satu curly dan satu flat leaves... 

Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central and eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.- wikipedia.

For more infos, boleh je refer kat wikipedia....;)

Tapi aku jumpa site yang sangat2 menarik untuk dibaca, menerangkan perbezaan daun2 yang aku mentioned tadi...

http://www.cookthink.com/reference/350/Flat-leaf_parsley_vs_curly-leaf_parsley
http://apeaceofcake.net/difference-parsley-coriandercilantro-chervil/
http://www.betterrecipes.com/blogs/daily-dish/2013/04/16/what-is-cilantro-what-is-parsley/

Ketiga-tiga artikel ini menerangkan dengan terperinci perbezaan antara ketiga2 daun ni...
Parsley... P for pointy...
Coriander... C for curved...
Celery...refer to the jagged stem


Ok, aku ingatkan 3...rupanya 4. Satu lagi jenis pokok yang sama adalah CHERVIL...

Chervil (left) has three to four “branches” before a leaf grows, while parsley (right) and celery usually only have one or two...


 CONIUM...popularly known as HEMLOCK...

Pokok ni bukan pokok herba walaupun ianya mempunyai bentuk yang sama dengan keempat2 jenis daun yang aku nyatakan tadi. Yang ni racun! Mengikut maklumat wikipedia, pokok ni la yang membunuh Socrates...hmmmmm...


Conium (/koʊˈnaɪ.əm/ or /ˈkoʊniəm/) is a genus of one[1] or two species of highly poisonous perennial herbaceous flowering plants in the family Apiaceae, native to Europe and the Mediterranean region as Conium maculatum (known popularly as Hemlock), and to southern Africa as Conium chaerophylloides.

conium