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Tag Archives | Coriander

Persian Sweet Potatoes

Persian Sweet Potatoes is a dish worthy of any holiday table where delicious warm spices showcase the deep orange potato slices arranged in a spectacular design.

The Sauce: Persian Brown Sugar Sauce – Cinnamon, cardamom, coriander, nutmeg and pepper combine with light brown sugar for a Middle Eastern spiced sweet potato dish.

‘Great Sauces Transform Good Food into Gourmet’ 

Persian Sweet Potatoes

Give me a break from ooey-gooey marshmallow topped sweet potatoes. Here’s

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a dish with warm Persian-inspired spices: cardamom, coriander, nutmeg, cinnamon, mixed into traditional warmed butter and light brown sugar. But what makes it extra special is the design. It’s breathtaking on your holiday table. Save the mashed texture for the white potatoes.

Recipe: Persian Sweet Potatoes

Active Time: 20 Minutes | Total Time: 1 Hour 20 Minutes | Yield: 12 Servings

Slicing Sweet Potatoes8 Tbsp butter, melted
1 tsp cinnamon
1 tsp cardamom
1 tsp freshly grated nutmeg
1 tsp coriander
1 tsp freshly ground black pepper
1 cup light brown sugar
1- 2 drops rose water (optional)
3 lbs small garnet sweet potatoes, similar size

Special Equipment – large bowl, mandolin, 9X13 baking dish

1 Heat the oven to 375 degrees.

2 Combine butter, cinnamon, cardamom, nutmeg, coriander, pepper, brown sugar and if desired, rose water in the bottom of a large mixing bowl. Set aside.

3 Slice sweet potatoes in 1/8-inch thick slices. Dump them into the large bowl with the brown sugar sauce and toss to coat.

4 Arrange the sliced potatoes in a 9×13 baking dish lightly coated with cooking spray in curvy rows. Drizzle over any remaining sauce. Cover with foil and bake at 375 degrees until tender, about 50-60 minutes.

Rose water is found in speciality stores or can be ordered on the internet. It’s potent so a little goes a long way. The addition of it in this recipe smacks of Persian cuisine.

Without a mandolin, slice the sweet potatoes with a sharp knife in 1/8-inch even slices.

Serve this dish at any dinner during the Fall when sweet potatoes are in season. They are especially delicious on your holiday buffet where the warmth of the spices and the beautiful presentation will ‘wow’ guests.

For a special sweet potato pie, use 1/2 half recipe. Cut potatoes in half lengthwise before slicing. Arrange coated sweet potatoes in a circular pattern in a 9-inch pie dish lined with pie pastry. Bake at 400 degrees for 60 minutes.

Dish Designer

  • Exchange garnet sweet potatoes for light orange or cream colored flesh varieties of sweet potatoes or yams.

InspirationJoe Yonan of The Washington Post
Cook with Sauces
Persian Sweet Potatoes
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: November 30, 2014

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Cannellini Hummus

Creamy, smooth Cannellini Hummus with spices to dunk pita chips.

The Sauce: Hummus – A healthy bean dip made with fresh lime juice, spices and tahini that’s creamy and mild.

‘Great Sauces Transform Good Food into Gourmet’ 

Silky Dip

This time, skip garbanzo beans and try silky white, Italian kidney beans for your hummus. Cannellini beans puree into a creamy smooth dip or spread. They take on the fresh lime, Cannellini Hummustahini and Middle Eastern spices with ease. Dunk crispy pita chips or grilled pita bread for an appetizer feast or serve with a meze platter.

You may also enjoy Hummus, Hot Crab Artichoke Dip, Labneh, Baba Ghannouj, Tapenade and Middle Eastern Pita Bread, Crispy Chick Peas, Tzatziki Feta Dip and Roasted Red Pepper Htipiti.

2013 AniversaRecipe – Mayonnaise
2012 AniversaRecipe – Banana Cupcakes with Brown Sugar Cream Cheese Frosting
2011 AniversaRecipe – Zucchini Nut Sandwich Rounds

Recipe: Cannellini Hummus

Active Time: 10 Minutes | Total Time: 10 Minutes | Yield: 1 1/2 Cups

1 15-oz can cannellini beans
2 green onion, rough chopped
1 clove garlic, minced
2 Tbsp fresh lime juice
2 Tbsp tahini
1/4 tsp cumin
1/4 tsp coriander
1/8 tsp salt
1/8 tsp freshly ground pepper
olive oil
chopped cilantro, garnish
pita chips or torn pita bread

Special Equipment – food processor

Cannellini Bean Hummus1 Drain liquid from the beans into a bowl plus save a few beans for garnish. Combine remaining beans, green onion, garlic, lime juice, tahini, cumin, coriander, salt and pepper in a food processor and process until smooth.  Add some of the bean liquid if the hummus is too thick.

2 Scoop into a bowl and drizzle with a little olive oil and garnish with a few reserved cannellini beans and chopped cilantro. Serve with pita chips or torn pita bread.

Hummus is a healthy dip compared with sour cream or mayonnaise based dips.

Serve as a spread on sandwiches or burgers, dip vegetables, mix with chicken or tuna and chopped celery for a sandwich filling, mix with cooked egg yolk for deviled egg filling or spread on a toasted bagel.

Dish Designer

  • Exchange cannillini for garbanzo beans.
  • Exchange lime for lemon juice.
  • Exchange cilantro for parsley.

Inspiration – Helen Horton
Cook with Sauces
Cannellini Hummus
Written by
Photography and Styling by Helen Horton
Updated: March 1, 2014

Continue Reading · 2

Green Curry Chicken Pot Pie

Green Curry Chicken Pot Pie is spicy, creamy and chunky with savory chicken, crisp tender zucchini and topped with crumpled phyllo dough baked to golden brown.

The Sauce: Green Curry Sauce – Creamy coconut milk based sauce with fragrant coriander,cumin and black pepper simmers into chicken chunks and crisp tender zucchini.

‘Great Sauces Transform Good Food into Gourmet’ 

Eat your greens

With thick, fragrant homemade green chili paste, this chicken pot pie has flavors from the Southeast Asian Green Curry Chicken Pot Pierim. A

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diversion from traditional chicken pot pie, it’s a salute to eating greens with spinach, cilantro, green onions and zucchini in a creamy coconut milk sauce.

Each individual pot pie is topped with a sheet of crumpled phyllo dough brushed with butter and baked to a wrinkly golden brown. At once crisp and delicate, you won’t miss pastry crust prep. This pie has some serrano chili spunk with crisp tender zucchini and savory chicken chunks.

You may also enjoy Chicken Pot Pie, Vietnamese Kebobs with Dipping Sauce and Thai Chicken with Fresh Basil.

2 of 3 part series ”Pot Pie Lollapalooza”. Part 1 Vegetable Pot pie with Corn Crust and Part 3 Shrimp and Sausage Pot Pie. More about Pot Pies.

2013 AniversaRecipe – Taco Salad Kit with Creamy Tomatillo Sauce
2012 AniversaRecipe – Apricot Muesli
2011 AniversaRecipe – Pantry Maple Syrup

Recipe: Green Curry Chicken Pot Pie

Active Time: 30 Minutes | Total Time: 50 Minutes | Yield: 4 Individual Pot Pies

Green Chili Paste1 cup densely packed baby spinach
1/4 cup fresh cilantro
1 chopped green onion with top
2 serrano chilies, rough chopped
2 Tbsp minced garlic, 5-6 cloves
1 Tbsp minced fresh ginger, 1 1/2-inches
zest of 2 lemons
1/4 cup fresh lemon juice
1 Tbsp cornstarch
1/2 Tbsp coriander
1 tsp cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 13.5-oz can coconut milk
2 zucchini, cut in 1/2-inch dice, about 1 lb
1 1/2 lbs chicken breasts, cut in 3/4-inch dice
4 sheets phyllo dough
3 Tbsp melted butter

Special Equipment – food processor, 12” skillet, four 2-cup oven proof bowls, pastry brush

Zucchini1 Preheat the oven to 400 degrees.

2 Place spinach, cilantro, green onion, serrano chilies, garlic, ginger, lemon zest and juice, cornstarch, coriander, cumin, salt and pepper in a food processor. Process into pulp. Add coconut milk and process.

Cook Chicken3 Pour into a 12-inch skillet, bring to simmer and cook for about 2 minutes. It should thicken slightly.

4 Add zucchini and cook on medium heat for 5 minutes until it begins to soften. Add chicken and cook until chicken is cooked through, about 5-7 minutes more.

5 Divide green curry chicken mixture into four 2-cup oven proof bowls.

Add Phyllo Dough6 Brush 1 sheet of phyllo with melted butter. Crinkle into a round circle to fit one bowl leaving 1/4 inch space around the edge for venting. Repeat with the other three bowls. Bake at 400 degrees until phyllo crust is golden and crisp, about 20 minutes.

Whole SpicesRegulate the heat by adding more or less serrano chilies with or without seeds.

You can also toast whole spices by heating them on medium heat in a sauté pan until they become fragrant and slightly browned. Green Curry Chicken on RiceThen grind them in a spice grinder. Use 1/2 tablespoon coriander seeds, 1 teaspoon cumin seeds and 1/2 teaspoon whole black peppercorns.

Don’t refreeze the leftover phyllo as it gets brittle. Store in the fridge for 1 month to use in another dish.

Serve the green curry chicken mixture on steamed rice.


Dish Designer

  • Exchange spinach for kale, swiss chard or other leafy greens.
  • Exchange cilantro for parsley.
  • Exchange chicken breast for chicken thigh meat or use a combination of both.

Inspiration – Helen Horton
Cook with Sauces
Green Curry Chicken Pot Pie
Written by
Photography and Styling by Helen Horton
Updated: February 17, 2014

Continue Reading · 1

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