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Maamoul

Maamoul, a shortbread cookie stuffed with date paste or chopped walnuts or pistachios and dusted with powdered sugar, is the perfect reward after a month of fasting during Ramadan and Lent. These cookies are waiting to be baked.
A- Ingredients:
– 2 cups all purpose flour
– 1 cup semolina
– 2 sticks salted butter, softened
– 1/2 teaspoon allspice
– 1/4 teaspoon orange blossom water
– 2 1/2 tablespoons granulated sugar
– 1/4 cup chopped nuts (pistachios, walnuts, or almonds)
– powdered sugar for dusting
– 2 tablespoons milk
B- Preparation:
1- Preheat oven to 350 degrees.
2- In a medium bowl, combine flour and semolina. Set aside.
3- In a smaller bowl, beat together butter for 30-45 seconds. Slowly add in flour mixture until combined. Stir in milk, allspice, and orange blossom water. Roll dough into 12 pieces.
4- In a small bowl, combine nuts and sugar. Set aside.
5- Grab your dough and push 2 inch circles into it, then place onto parchment lined cookie sheet. Place about 1 teaspoon of nut mixture on top of dough. Fold and press dough together to seal the filling. Repeat with remaining dough and nut mixture.
6- Bake maamoul for 20-25 minutes until golden brown.

 

 

Soft Christmas Cookies

Ingredients
48 servings 97 cals

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract

 

Directions
Ready In 3h
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

 

Mediterranean Pasta

Processed with VSCO with s3 preset

Ingredients

1 package farfalle pasta
3 slices bacon
1 pound boneless chicken breast half, cooked and diced
1 can peeled and diced tomatoes with juice
1/4 teaspoon dried rosemary
1/3 cup crumbled feta cheese
2/3 cup pitted black olives
1 can artichoke hearts, drained
salt to taste

 

Directions
Ready In 40 m

Bring a large pot of lightly salted water to a boil. Add farfalle and cook for 8 to 10 minutes; drain.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

 

Fried Cabbage with Bacon, Onion, and Garlic

Ingredients

6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon paprika

 

 

Directions
Ready In 1 h 15 m

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

 

 

Incredible Chicken

Ingredients
8 servings 515 cals

1 chicken, cut into pieces
1 teaspoon garlic salt
1/4 cup brown sugar

Directions
Preheat oven to 190 degrees C.
Arrange chicken skin side up in a lightly greased 9×13 inch baking dish. Season with garlic salt to taste. Then sprinkle with brown sugar and bake in the preheated oven for 1 hour. If chicken appears to be browning too much and getting dry, cover with foil for the last 15 to 20 minutes of baking.

 

 

Crispy Herb Baked Chicken

Ingredients
4 servings 557 cals

2/3 cup dry potato flakes
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 chicken, skin removed, cut into pieces
1/3 cup butter, melted

 

 

 

 

 

Directions
Ready In 1 h

Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

 

 

Yakitori Don

Ingredients
4 servings 587 cals

1 whole chicken, cut into pieces
1 tablespoon grated fresh ginger root
1 clove garlic, crushed
3 tablespoons white sugar
2/3 cup soy sauce
1 tablespoon sake
1/4 cup mirin (Japanese sweet wine)
2 tablespoons cooking oil

 

Directions
Ready In 1d 40m
Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.

 

A Church themed restaurant; Christon Café

Christon Cafe is a restaurant that is located in Shinjuku, Tokyo. Moreover, during the day, it plays the role of a restaurant, and during the night, it transforms into a night club. Here is what you need to know about it.

DECOR

 

Christon Cafe is situated in a very big building, right on the top, near Shinjuku Station. In order to get there, you will get in a lift that, once you exit, you will notice how high the ceilings of the restaurant are. After that, you will be taken by its interior design; religious pieces from statues, alters all around the place, and huge chandeliers hanging from the ceiling.

Why the church theme?

 

Nobody knows why they chose this theme. However, as anyone can conclude, the theme was chosen because it represents novelty. Moreover, it may be due to the kind of clubs and events that are held in the venue. In fact, Japan is not a religious country this is why, the church themed restaurant will not bother too many locals. According to an article that was published in “Guardian”, the decor includes antique religious pieces from South America. However, nobody has been able to find any information to back this up.

Night Schedule

 

As we said, at night, the restaurant turns into a night club. Once you come in, you will notice a big stage with red curtains where bands perform. Moreover, the view you will get of the restaurant, actually depends on where you’re seated. In fact, there are two options: luxurious looking sofas, and round small glass tables with cane chairs.  Moreover, when you are seated on the glass table, you will be able to see the main floor that is separated from you by an iron fence. . .

 

Their special drink

 

The night club is actually famous for a specific cocktail, that nobody knows what it is. In fact, it has glowing ice cubes that make your cup glow with the color that you choose.

Drunken Mussels

Ingredients
2 servings 553 cals

2 tablespoons butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish

 

Directions

Ready In 20 minutes

Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.

 

Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.

Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.

Serve with grilled bread and lemon wedge

 

Crock Pot Honey Sesame Pulled Pork

Carmencitta Magazine - Honey Sesam Pulled Pork 1
Ingredients:

2 1/2 pounds (1,125 g) pork roast, diced into 6 pieces
1/2 white onion, diced
4 cloves garlic, smashed with the side of a knife and peeled
1/4 cup (60 mL) soy sauce
1/4 cup (45 g) dark brown sugar
2 tablespoons (30 mL) honey
1 tablespoon (11 g) sesame seeds
1 tablespoon (15 g) corn starch
3 Thai chili peppers, sliced

Carmencitta Magazine - Honey Sesam Pulled Pork 2Method:

In a crock pot, add the pork roast, onion, garlic, soy sauce, brown sugar, honey and sesame seeds; stir until the pork is coated with the other ingredients. Cook on high for 4 hours.

Transfer the pork to a cutting board and shred using two forks.

In a pot, add the reserved juices from the crock pot and whisk in the corn starch. Cook on medium-high heat until the sauce thickens. Stir in the chili peppers and shredded pork.

Serve the pork over steamed white rice.

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