Super fruity beet & pear salad

INGREDIENTS   Serving Size: 4

  • 1/2 cup Wish-Bone® Superfruit Berry Vinaigrette Dressing
  • 2 large beets, peeled, cooked and cut into 1/2-inch cubes*
  • 2 large pears, peeled and cut into 1/2-inch cubes
  • 1 cup yellow cherry tomatoes [or grape tomatoes]
  • 1 Tbsp. fresh parsley leaves
  • 1 head Boston lettuce leaves
  • 1 Tbsp. crumbled goat cheese
  • 2 Tbsp. finely chopped toasted pecans.

Source: www.wish-bone.com

All American Meatloaf

Ingredients

  • 20 squares saltine-type crackers, unsalted tops
  • 2 tablespoons onion
  • 1 pound lean ground beef (10% fat)
  • 1 large egg
  • 2 tablespoons 1% low-fat milk
  • 1/4 teaspoon black pepper
  • 1/3 cup catsup
  • 1 tablespoon brown sugar
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon water

Preparation

  1. Preheat oven to 350° F.
  2. Place crackers in a large zip-lock type pastic bag and crush with a rolling pin. Finely chop onion.
  3. Coat a loaf pan lightly with nonstick cooking spray.
  4. In large bowl, combine crushed crackers, onion, ground beef, egg, milk and black pepper. Mix well.
  5. Place mixture into a loaf. Bake for 40 minutes.
  6. To make topping sauce, mix catsup, brown sugar, vinegar and water in a small bowl.
  7. Remove cooked meatloaf from oven and cover with sauce.
  8. Return pan to oven and bake for 10 additional minutes or until internal temperature reaches 160° F.
  9. Slice into 6 portions and serve.

Source: www.davita.com

How to make Nigerian Salad

Ingredients

  • 1 medium bunch lettuce
  • 5 medium carrots
  • 4 small pcs Irish potatoes
  • 2 medium cucumbers
  • 3 medium eggs
  • 1 415g tin Baked Beans in tomato sauce
  • 200g sweet corn
  • 5 plum tomatoes (Jos tomatoes)
  • Salad Dressing: the classic Heinz Salad Cream works best with the Nigerian Salad recipe. A close substitute is the Heinz Caesar Salad Cream. You can use mayonnaise too.

 

Before you prepare the Nigerian Salad

Wash and cook the Irish potatoes till done. The eggs should be hard boiled. To save time, these two can be cooked in the same pot as they need almost equal amount of time to get done.

All the vegetables need to be washed.

  1. Cut the lettuce into thin shreds.
  2. Scrape and shred the carrots using a grater.
  3. Peel and cut the boiled potatoes into sizeable cubes.
  4. Peel, remove the seeds and cut the cucumber as shown. If you want more green color in your salad, you may peel the cucumber in stripes.
  5. Remove the seeds from the plum tomatoes and cut into small pieces.
  6. Place all the cut vegetables in separate containers.

Open the sweet corn and drain the preservation water. Rinse the seeds and set aside. Also open the baked beans tin and set aside.

Remove the shells of the hard boiled eggs, slice thinly and set aside. An egg slicer is perfect for this job.

 

Preparation

  1. With the exception of the egg, start putting the ingredients in small batches into a big salad bowl till all are exhausted.
  2. Now, place the sliced eggs on the salad, covering the top.
  3. Cover the bowl and place in the fridge for at least one hour. This is to allow all the ingredients to mix well.
  4. Serve with a salad dressing of your choice but the Heinz Salad Cream works best with this recipe, seconded by a caeser salad dressing.

Notes and Tips

If you prefer your Nigerian Salad crunchy, substitute the lettuce with cabbage. You can also use the two as the lettuce adds a green color to the salad.

The above are the minimum ingredients for making a Nigerian salad. More ingredients such as boiled macaroni, corned beef, green bell pepper, green peas etc can be added for varied flavour.

The Nigerian Salad is best consumed within 24 hours of preparation if no salad dressing is added to it.

If you are lucky to buy a baby cucumber, it may not be necessary to remove the seeds.

Source: www.allnigerianrecipes.com

Potato and Fish Porridge

Ingredients for Potato and Fish Porridge

  • 2 medium Irish potatoes (spuds)
  • 1 fish cut
  • 1 small red onion
  • 2 tablespoons red palm oil
  • Black pepper (to taste)
  • Salt (to taste)
  • Seasoning cube (to taste)
  • Leafy spinach: for garnish (alternative: garden egg leaves)

Notes about the ingredients

  1. Use your favourite fish for this meal: tilapia, gilt head bream fish, catfish, conger eel, mackerel (a.k.a. titus in Nigeria). Do not use bony fish when preparing this for kids.
  2. When preparing this for kids less than one year old, do not add salt, pepper and seasoning cubes.
  3. You can use other types of peppers: habanero pepper (atarodo) or dry pepper.
  4. If you are outside Nigeria, use leafy spinach for the garnish, in Nigeria, use garden egg leaves.

Before you cook Potato and Fish Porridge

  1. Peel, wash and cut the potato into small cubes.
  2. Dice the onion.
  3. Wash and slice the spinach or the garden egg leaves and set aside.
  4. Grind the black pepper or the habanero pepper (atarodo) or dry pepper.

Cooking Directions

  1. Place the potatoes in a pot, pour water to cover them slightly, add the pepper and diced onions. If using seasoning cubes, crush and sprinkle on top of the ingredients and stir.
  2. Place the fish on top, cover the pot and start cooking on medium heat.
  3. Once it boils, gently turn the fish on the other side to ensure that it cooks well.
  4. After about 3 minutes, gently remove the fish and set aside.
  5. Add palm oil and salt to taste.
  6. Stir cover and cook on high heat till the water surrounding the potatoes starts to thicken (form a porridge).
  7. When the potato is well cooked, add the fish back in the pot, stir gently and turn off the heat.

Source: http://www.allnigerianrecipes.com

How to cook Ora (Oha) Soup

Ingredients for Ora (Oha) Soup

  • Vegetable: Ora leaves
  • 8 small corms cocoyam
  • 3 cooking spoons Red Palm Oil
  • Assorted Beef: Includes best cut, shaki (cow tripe)
  • Assorted Fish: Dry Fish and Stock Fish
  • Chilli pepper, salt and crayfish (to taste)
  • 2 Stock cubes
  • 1 teaspoon Ogiri Igbo

Notes about the ingredients:

  1. Ora (Oha) is a unique vegetable hence does not have a good alternative.
  2. If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour. See how to prepare the cocoyam flour or potato flour before adding it to your soup at: How to Cook Nigerian Soups with Flour as Thickener.
  3. Ogiri Igbo is optional, it gives Ora Soup a traditional taste.

 

Before you cook the Nigerian Ora Soup

  1. Grind the crayfish and pepper and set aside.Wash and boil the cocoyam corms till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste.
  2. Using your fingers, cut the Ora (Oha) leaves into tiny pieces. This technique is to prevent the vegetable from becoming darker in colour. This happens when you cut the ora leaves with a knife.

 

Cooking Directions

  1. Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
  2. Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 2 stock cubes and cook for 5 minutes.
  3. Add the pepper, ogiri Igbo and ground crayfish and cook for 10 minutes. Add the cocoyam paste in small lumps and then the palm oil.
  4. Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
  5. Add the ora (oha) leaves and leave to cook for about 5 minutes.
  6. Add salt to taste, stir and the soup is ready!

En savoir plus sur http://www.allnigerianrecipes.com/soups/ora-soup.html#AoWbjiZsfpzDfDtv.99

Gizdodo: Farmer’s Plantain Pottage

Ingredients for Gizdodo

  • 3 ripe plantains
  • 300g (10.5 oz) gizzards
  • 200g (7 oz) mushrooms
  • 1 green bell pepper
  • 5 plum tomatoes (tomato Jos)
  • 2 big stock cubes
  • 1 big onion
  • 1 teaspoon thyme
  • Pepper & salt (to taste)
  • 1 cooking spoon vegetable oil
  • More vegetable oil (for frying the plantains)

En savoir plus sur http://www.allnigerianrecipes.com/plantain/gizdodo.html#UD0Ofoxt3KCAPvVB.99

How to cook Bitterleaf Soup (Ofe Onugbu)

Ingredients

  • Washed and squeezed bitterleaf – A handful
  • 10 small corms Cocoyam
  • 3 cooking spoons Red Palm Oil
  • Assorted Beef: Includes best cut, shaki (cow tripe)
  • Assorted Fish: Dry Fish and Stock Fish
  • Pepper, salt and ground crayfish (to taste)
  • 3 stock cubes
  • 1 teaspoon Ogiri Igbo (traditional seasoning)

Notes about the ingredients:

  1. If you are outside Nigeria, you can use dried, washed and squeezed bitter leaves but you need to first of all make the bitter leaves soft and fresh again before adding them to the soup.
  2. If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour. See how to prepare the cocoyam flour or potato flour before adding it to your soup at: How to Cook Nigerian Soups with Flour as Thickener.
  3. Ogiri Igbo is optional, it gives Bitterleaf Soup a traditional taste.

 

Before you cook Bitterleaf Soup

  1. Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not, wash and squeeze it more. If the bitterness cannot be completely washed off (which is usually the case with most washed bitter leaves sold in the market), boil it for about 15 minutes and wash in cold water.image: http://www.allnigerianrecipes.com/images/pound-cocoyam.jpg
  2. Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste (as shown).

 

Cooking Directions

  1. Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
  2. Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes.image: http://www.allnigerianrecipes.com/images/cocoyam-lumps.jpg
  3. Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil then go to step 5.
    Note: If the bitter leaves were parboiled to remove the bitterness, then for step 3; add pepper, ground crayfish, the cocoyam paste (in small lumps), the bitter leaves and the palm oil. In other words, add all the ingredients at this stage.
  4. Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
  5. Add salt to taste and the soup is ready

En savoir plus sur http://www.allnigerianrecipes.com/soups/bitterleaf-soup.html#WoeSL4CcAWoutxmp.99

Nigerian Ekpang Nkwukwo

Ingredients for Ekpang Nkwukwo

  • 500g cocoyam
  • 250g Water Yam (Optional)
  • Vegetables:
    • A big bunch of tender cocoyam leaves
    • Pumpkin leaves and
    • Scent leaves (nchanwu, efirin)
  • Palm oil: a generous quantity
  • A handful crayfish
  • 3 medium onions
  • 2 milk cups (300g shelled or 500g unshelled) Periwinkles
  • Assorted Beef & Offal
  • Dried fish
  • Snail (Optional)
  • Pepper & Salt to taste
  • 2 stock cubes

Before you cook the Nigerian Ekpang Nkwukwo

  1. Rinse and cook the beef, offals and dry fish with the seasoning till done.
  2. Peel, wash and grate the cocoyam and water yam (if you will be using this). Mix the two together and set aside.
  3. Prepare the pot by rubbing a generous amount of red palm oil on the insides of the pot.
  4. Rinse the tender cocoyam leaves and tear into medium pieces. If using pumpkin leaves, wash these and set aside.
  5. Blend the pepper and crayfish and set aside.
  6. Wash the shelled or unshelled periwinkles.
  7. Rinse and slice the scent leaves into tiny pieces.

 

Cooking directions for Nigerian Ekpang Nkwukwo

  1. If you will be using unshelled periwinkles, place these at the base of the well-oiled pot.
  2. Scoop a small quantity of the grated cocoyam into a piece of the torn cocoyam leaf or one pumpkin leaf. Wrap the cocoyam with the leaf and place in the pot. Repeat this procedure till all the grated cocoyam (and water yam) is exhausted.
  3. Add the pepper, crayfish, onions, shelled periwinkles and assorted beef.
  4. Add hot water to the level of the pot contents and set to cook on medium heat for 20 minutes.
  5. Now, add the scent leaves, a generous amount of palm oil and salt to taste. Cook for more 5 minutes and the Ekpang Nkwukwo is done.
  6. Leave to stand for 5 minutes and stir.

That’s how to cook the Nigerian Ekpang Nkwukwo.
En savoir plus sur http://www.allnigerianrecipes.com/cocoyam/nigerian-ekpang-nkwukwo.html#jVFvIqBz6UM7Thym.99