The Tastes of the Milkway

Delicious Recipes For Everyone In This Bright Spiral Galaxy

[milkway-tastes]

Orange Bundt Cake

A rich, moist cake made with whole oranges for maximum flavor.

Ingredients:

4 whole oranges (boiled for 1 hour, seeds removed)

2 cups sugar

1 cup vegetable oil or melted butter

5 large eggs

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

Zest of 2 additional oranges

Juice of 2 oranges

Instructions:

Prepare Oranges: Boil 4 whole oranges for 1 hour, cool, and puree (peel and all).

Mix Wet Ingredients: Beat sugar, oil, and eggs until smooth. Add orange puree, zest, and juice.

Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt.

Mix Together: Gradually add dry ingredients to wet mixture.

Bake: Pour into a greased Bundt pan. Bake at 350°F (175°C) for 55–65 minutes.

Optional Glaze: Mix powdered sugar with fresh orange juice and drizzle over the cooled cake.

[milkway-tastes]

Christmas Turkey

Frozen Turkey 4kg:

Defrosting:

Defrost in the fridge for 24 hours.

Dry Brining:

Dry brine for at least 8 hours.

Cooking:

On the day of cooking, season the turkey and cook for around 3 hours. The internal temperature must reach 74°C (165°F).

Dry Brining Instructions:

Make the dry brine: Mix salt, pepper, and dried herbs together.

Prep the turkey: Take the turkey out of the packaging, remove giblets, neck, and plastic cages or pop-up thermometers. Pat the turkey dry.

Sprinkle brine all over: Rub the salt mixture into the meat, under and over the skin, and inside the cavity.

Refrigerate the turkey: Place the turkey on a wire rack set inside a rimmed baking sheet, and refrigerate uncovered for 1 to 3 days.

Cook the turkey: Choose your favorite method — roasted, grilled, or deep-fried.

Dry Brine Mixture:

1 tbsp salt

Dry herbs

Pepper

Orange Sauce:

Ingredients:

1 bunch of cilantro (or another herb of your choice)

4 cloves of garlic

Zest of 3 oranges

110 g (1/2 cup) softened butter

1 tbsp salt

1 tsp orange extract

1 tbsp honey

1 tbsp Dijon mustard

4 kg defrosted turkey

Glaze:

1 cup orange juice

1 cup orange jelly

1/4 cup honey

Stuffing:

100 g butter

100 g bacon

3 cloves of garlic

1 passion fruit

100 g sliced almonds

250 g panko breadcrumbs

1 tsp salt

Sources: https://www.youtube.com/watch?v=lSWUL7TEPrk

[milkway-tastes]

Sticky Kicking Chicken - Jamie Oliver

The Goods

Salad

200g thin rice noodles sesame oil

800g watermelon

2 little gem lettuces

1 handful of radishes

Half a bunch of fresh mint

Half a bunch of fresh coriander

Chicken

8 skinless, boneless chicken thighs

1 tbsp Chinese five-spice

olive oil

2 tbsp sweet chilli sauce

2 tbsp sesame seeds

Dressing

2 tbsp low-salt soy sauce

1 tbsp fish sauce

Half a fresh red chilli

Half a thumb-sized piece of ginger

2 spring onions

2 limes

1 small clove of garlic

The Game Plan

In a bowl, fully submerge the noodles in boiling water.

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put into the large frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through.

Drain the noodles and toss with 1 tablespoon of sesame oil on a big serving platter. Put half of the noodles into the medium frying pan, tossing regularly until nice and crunchy.

Remove the watermelon skin, cut the flesh into erratic chunks and add to the platter. Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the coriander, and scatter over the platter.

Put the coriander stalks into the liquidizer with the soy and fish sauces, chilli, peeled ginger, trimmed spring onions, a splash of water, 1 tablespoon of sesame oil and the lime juice. Squash in the unpeeled garlic through a garlic crusher, then whiz until smooth. Drain away any excess fat from the chicken pan, put back on the heat, drizzle with the sweet chilli sauce and toss with the sesame seeds.

Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles.

Transfer the chicken to a board and serve with an extra sprinkling of coriander leaves.

[milkway-tastes]

Chicken Bites + Rice + Lentils

Ingredients

1 teaspoon dried mixed herbs

2 cups (200g) fresh wholemeal breadcrumbs

salt and cracked black pepper

flour, for dusting

2 eggs, lightly beaten

3 chicken breasts, trimmed and cut into 3cm cubes

lemon wedges, to serve

Preparation

Step 1

Preheat oven to 210°C. Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well.

Step 2

Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 minutes or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired.

Side Dishes: Rice, Lentils

Source: http://www.taste.com.au/

[milkway-tastes]

Pasta + Fresh Tomato Sauce

Fresh Tomato Sauce

A basic tomato sauce can be at the heart of so many great meals: pizza, pasta dishes, sautéed vegetables and soups, just to name a few. Take advantage of the summer harvest to stock your freezer with this sauce and you'll be one step closer to a garden-fresh meal.

Source: http://www.eatingwell.com/

[milkway-tastes]

One-pot mushroom & potato curry

Ingriedients

1 tbsp oil

1 onion, roughly chopped

1 large potato, chopped into small chunks

1 aubergine, trimmed and chopped into chunks

250g button mushrooms

2-4 tbsp curry paste (depending on how hot you like it)

150ml vegetable stock

400ml can reduced-fat coconut milk

chopped coriander, to serve

Method

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

[milkway-tastes]

Easy Empanadas

Ingredients

1  tablespoon vegetable oil 1/2  lb beef sirloin steak, cut into 1/4-inch cubes 1  small onion, cut in half, sliced 1  plum (Roma) tomato, seeded, chopped 1  teaspoon soy sauce 1  teaspoon red wine vinegar 1/4  teaspoon black pepper 1  box Pillsbury™ refrigerated pie crusts, softened as directed on box.

Steps

1 Heat oven to 450°F.

2 In 10-inch skillet, heat oil over medium-high heat. Add beef. Cook, stirring frequently, about 3 minutes or until golden brown; reserve in medium bowl. In same skillet, cook onion about 3 minutes or until brown. Add tomato, beef, soy sauce, vinegar and pepper. Cook 2 to 3 minutes or until liquid has evaporated. Remove from heat. Cool 5 minutes.

3 On lightly floured work surface, roll each pie crust into 14-inch circle. Using 6-inch round plate, cut 3 circles from each crust. Reroll remaining dough, and cut 2 more 6-inch circles. Moisten edge of each circle with water, and place about 2 tablespoons filling on circle. Fold dough in half over filling; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.

4 Bake 10 to 12 minutes or until light golden brown. Cool 10 minutes. Store leftovers loosely covered in refrigerator.

Source: http://www.pillsbury.com/

[milkway-tastes]

Chicken Sloppy Joe Stuffed Potatoes

Ingredients

4 medium russet potatoes, scrubbed

1 pound ground chicken

1 green bell pepper, chopped

1/2 small red onion, chopped

1 can (15 ounces) tomato sauce

2 tablespoons tomato paste

1-1/2 tablespoons Worcestershire sauce

1-1/2 teaspoons ancho chile powder

1/4 teaspoon ground black pepper

Sour cream, for garnish

Chopped fresh chives, for garnish

Instructions

Lazy Cook’s Baked Potato: Use fork to poke several holes in each potato. Microwave potatoes on high 8 to 10 minutes or until tender. (Alternatively, if you’re non-lazy, potatoes can be baked in oven).

Meanwhile, heat large skillet over medium-high heat. Add chicken, bell pepper and onion; cook 8 to 10 minutes or until chicken is cooked through, breaking up chicken with side of spoon. Reduce heat to medium; add tomato sauce, tomato paste, Worcestershire sauce, chile powder and black pepper. Simmer 3 to 5 minutes or until thickened.

Slice off small portion of top of each potato. Use small spoon to scoop out some of potato flesh. Spoon sloppy joe mixture into potatoes (Or, split each potato in half and top with sloppy joe mixture). Serve garnished with sour cream and chives.

Source: http://foxeslovelemons.com/

[milkway-tastes]

Pizza

Ingredients

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

2 1/2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

Directions

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

[milkway-tastes]

Simple Roast Chicken + Rice + Salad

Ingredients

4-5 lb chicken

3 celery stalks

3-5 carrots

½ onion

salt and pepper to season

Instructions

Heat oven 425.

Place veggies on bottom of roaster pan.

Place chicken breast side down on top of veggies and sprinkle with salt and pepper.

Bake 1 hour and 15 minutes. Let sit 15 minutes before you cut it up.

Source: http://cleverlyinspired.com/

Side Dishes:

Rice

Rucula and cherry tomato salad

[milkway-tastes]

Easy Brazilian Spicy Black Beans + Rice + Simple Ranchy Breaded Fish Fillets

Spicy Black Beans

Ingredients:

1 15.5-ounce can black beans 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 small onion, diced 2 cloves garlic, crushed

Preparation:

Place all ingredients in a medium saucepan and bring to a boil. Turn down heat and cook for 10-15 minutes.

Fish

Ingredients:

3/4 cup Italian seasoned bread crumbs

1 (1 ounce) package dry Ranch-style dressing mix

2 1/2 tablespoons vegetable oil

1 pound tilapia fillets

2 teaspoons butter

Preparation:

Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.

Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.

Side Dishes:

Rice

Source:

http://www.acoupleinthekitchen.us/

http://allrecipes.com/

[milkway-tastes]

Curried Tofu + Spaghetti

Ingredients

2 teaspoons vegetable oil

1 (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes

1/2 teaspoon salt

1/2 cup light coconut milk

1 teaspoon curry powder

1 cup precut matchstick-cut carrots

1/4 teaspoon crushed red pepper

1 (15 1/4-ounce) can pineapple chunks in juice, drained

1 medium red bell pepper, thinly sliced

1/2 cup chopped fresh basil

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, stirring frequently. Remove from pan; keep warm.

Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly. Add carrots, crushed red pepper, pineapple, and bell pepper; cook 5 minutes, stirring occasionally. Stir in tofu. Sprinkle with basil.

Side Dishes

Spaghetti with a bit of olive oil and salt

Source: http://www.myrecipes.com/

[milkway-tastes]

Super Fast Chili con Carne (meatballs) + Bulgur

Ingredients:

Bulgur wheat:

300g bulgur wheat

1 preserved lemon

1 cinnamon stick

  Meatballs:

400g lean beef mince

1 heaped tsp garam masala

olive oil 

3 jarred red peppers

4 spring onions

1 tsp smoked paprika

700g passata

bunch of fresh coriander

1 x 400g tin of red kidney beans

pinch of cumin seeds

4 tsp fat free natural yoghurt

1 lime

  Grilled chillies

4 fresh chillies

Method

Put 1 mug of bulgur wheat, 2 mugs of boiling water, preserved lemon and the cinnamon stick into the medium pan and cover, stirring occasionally;

Next scrunch the mince with salt, pepper and garam masala;

Shape the balls and place balls into a frying pan with oil. Toss regulary;

If you don't have a food processor, just finely slice the spring onions. 

Get another frying pan and mix together the passata, paprika powder, sping onions and half of the coriander. Add some more pepper and salt for the taste of the sauce 

Next grill the fresh chillies. When it has those stripes, you can remove chillies from grill. 

Rinse and dry the kidney beans. Add the beans to your meatballs. Next add the cumin seeds to the meat balls. 

Slowly add the meatballs with the beans to your  pan with sauce (jamie advices to transer the balls to the sauce with tongs, so you can add the beans later) 

Remove the cinnamon stick from your 'bulgur' pan. Mash the lemon into the bulgur wheat and serve with the meatball sauce, dollops of yoghurt, charred chilies and wedges of lime, scattered with the remaining spring onions and coriander leaves.

Source:

http://www.certaincravings.com/

http://www.jamieoliver.com/recipes/category/books/jamie-s-15-minute-meals

[milkway-tastes]

Dahl Indian Lentils + Rice + Mixed Vegetables Stir-Fried in Butter

Ingredients

Lentils 500 g, yellow

Mustard Seeds  2tbsp

Oil 1 tbsp

Garlic 2 cloves, crushed

Onion 1 each, chopped

Water 600 ml

Salt 1 tbsp

Ginger 1 tbsp

Tomato 1 each, diced

Lemon juice 3 tbsp

Turmeric 1 tbsp

Cumin 1 tbsp, seeds

Chilli 1 pinch, powder

Asafoetida 1 pinch

Preparation

Soak the lentils in cold water for 30 minutes.

Preheat the slow cooker if necessary – see manufacturer’s instructions.

Heat the oil in a frying pan (skillet) and cook the mustard seeds, garlic and onion.

Mix the onion and garlic with the soaked, drained lentils and the remaining ingredients.

Transfer to the slow cooker pot. Cover and cook on low for 5-7 hours, stirring once or twice, until the lentils are tender.

Spoon into a bowl and garnish with the bay leaf and peppercorns.

Tips:  Normal Cooking: Put the soaked, drained lentils and water into a pan with the salt and bring to a boil. Reduce heat and simmer for 20-25 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. Stir in the ginger, tomato, lemon juice and turmeric. Continue simmering. Heat the oil in a small pan and add the cumin seeds, chilli powder, asafoetida, garlic and onion. cook for about 5 minutes, stirring until the onion is softened. Stir the mixture into the lentils, mixing well. Spoon into a bowl and serve as above.

Side Dishes

Rice

Mixed Vegetables Stir-Fried in Butter

Source: https://www.finedininglovers.com/

[milkway-tastes]

Honey Mustard Chicken + Rice + Salad

 Recipe

Ingredients

1/4 to 1/3 cup smooth Dijon mustard

1/4 to 1/3 cup honey

1 Tbsp olive oil

2-3 pounds chicken thighs (or legs)

Salt

2 sprigs rosemary (or a generous sprinkling of dried rosemary)

Freshly ground black pepper

Method

1 Preheat the oven to 350°. In a large bowl, mix mustard with the honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.

2 Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

3 Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.

Sprinkle some freshly ground black pepper over the chicken before you serve.

Side Dishes

Normal Boiled Rice

Lettuce, tomate, cumcumber salad

Source: http://www.simplyrecipes.com/

[milkway-tastes]

Creamy Mushroom Fettuccine

Ingredients

1 (9-ounce) package refrigerated fresh fettuccine

1 tablespoon extra-virgin olive oil $

1/2 cup chopped onion $

12 ounces presliced cremini mushrooms

2 garlic cloves, minced

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1/4 cup white wine $

1 teaspoon chopped fresh thyme

1/2 cup half-and-half

1 ounce Parmesan cheese, grated (about 1/4 cup)

1/4 cup chopped fresh parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.

Source: http://www.myrecipes.com

[milkway-tastes]

Falafel Pitas with Cucumber-Yogurt Dressing -

Ingredients

1/4 cup minced red onion

1 tablespoon Dijon mustard

1 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 (1-ounce) slice whole wheat bread, torn into pieces $

1 large egg

1 large egg white

1 1/2 tablespoons olive oil $

2 (6-inch) whole wheat pitas, split

1 cup arugula

1/2 cup Cucumber-Yogurt Dressing:  combine aal the following ingredients in a bowl -

1 cup plain fat-free yogurt 

1/2 cup diced seedless cucumber 

1/4 cup minced red onion

1 teaspoon fresh lemon juice

Preparation

Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.

Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.

Source: http://www.myrecipes.com/