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January, 2015

  • 17 January

    Homemade Boston Cream Donuts Recipe – Laura Vitale – Laura in the Kitchen Episode 867

    To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

  • 16 January

    Tahini Sweet Bread Roll Recipe – Sesame Paste Tsoureki

    You will learn how to make super delicious sweet tahini bread rolls. Greek tsoureki is also very similar with this sweet bread. This bread originally name is tahini bread. It's also traditional in many other countries. You will love this very soft sweet yeast bread. Preparation: Tranfer warm milk into a bowl Add yeast and sugar and let the yeast active for around 5-10 minutes Transfer the flour into a bowl then add activated yeast mixture Add egg and unstalted melted butter add Vegetable oil, Salt Cover it with plastic wrap and let dough rise for 45 minutes or until doubled Transfer tahini (sesame paste) into a bowl and add sugar Cut the dough in two equal pieces Roll it until become thin Spread tahini-sugar mixture Rip center of the dough to make a hole then roll it Twirl and rolling it until it forming a circle. Transfer on the baking paper Beat egg yolk with molasses for the rolls top. Sprinkle roasted sesame Let yeast work again for 15 minutes On 180C(360F) pre-heated oven bake for around 25-30 minutes Tahini Bread Roll (Tsoureki) Ingredients 1/3 cup melted unsalted butter 1/2 cup vegetable oil 1 egg 1 tablespoon sugar 1 tbsp yeast 1 cup milk 4 cups flour Half a teaspoon of salt 1 cup tahini (sesame paste) 1 cup sugar 1 egg yolk 1 teaspoon molasses (Prefer to use grape molasses) 2 tablespoons roasted sesame

  • 14 January

    Antipasto Chopped Salad Recipe – Laura Vitale – Laura in the Kitchen Episode 866

    To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

  • 13 January

    The Best Spaghetti Squash Recipe – Laura Vitale – Laura in the Kitchen Episode 865

    To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

  • 6 January

    How to make Moroccan-inspired meat stew: Katie’s recipe on The Meredith Vieira Show

    I went on The Meredith Vieira show (aired January 1st, 2015), to compete in a "Comfort Food Cook-Off." I was intimidated by the fact that Padma Lakshmi, the host of the Bravo series "Top Chef," would be judging! Luckily...I had nothing to worry about. I won the challenge! Since I didn't go through the step-by-step recipe on the show, I wanted to make a video of it for you guys so you know how to make it (ahem, the winning dish!). I used chicken on The Meredith Vieira show, but I also love it with lamb...so I used lamb in the video. The two meats are entirely interchangeable, so choose whichever you prefer! And a huge shout-out to Food 52 (food52.com), which is where I initially got this recipe. They have so many wonderful recipes, and I really suggest checking out the site, if you haven't already! Here's what you'll need for the recipe: -1 teaspoon salt and 1 teaspoon pepper -1 teaspoon turmeric -2 teaspoons cumin -1 1/2 teaspoons coriander -1 teaspoon paprika -1 teaspoon cinnamon -2 pounds boneless lamb shoulder or 4 chicken breasts -3 tablespoons olive oil -1 large onion, halved and thinly sliced -3 cloves garlic, minced -2 cups chicken stock -1 cup pitted prunes -2 cups butternut squash, cubed -1/2 cup green olives, pitted -2 teaspoons lemon zest (about one lemon) -whole wheat cous cous to serve the stew on top of, and parsley to top it all off! Mix the spices (including salt and pepper) in a large bowl. Toss in the lamb/chicken to coat thoroughly. Heat 2 tablespoons of olive oil to a Dutch oven and brown the meat. Remove to a plate as cooked. Lower the heat to medium and add the onion and garlic, cooking for a few minutes, until the onion has become translucent. Return the meat to the pan and add the stock, prunes, squash, olives and lemon zest. Bring to a boil and then reduce the heat and simmer, partly covered, for 30 to 45 minutes. Garnish with the parsley and serve with whole wheat couscous. I hope you guys love this dish as much as I do :)

December, 2014

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